If you are looking for ideas about how to cook tofu, or are introducing yourself to this versatile vegetarian protein, have a close look at this recipe.

We usually associate tofu with Asian recipes, and there are certainly lots of options there, as Asian cuisines use tofu regularly.

This is a bit different.

It is a Mediterranean style tofu recipe that combines firm tofu with onions, bell peppers, garlic, zucchini and tomatoes in a stew.

Prep time: 10 minutes Cook time: 30 minutes

Ingredients:
1 tablespoon olive oil (15 ml)
2 medium onions, thinly sliced
1 red bell pepper, thinly sliced
2 garlic cloves, minced
1 medium zucchini, cut in half lengthwise and thinly sliced
2 teaspoons fresh thyme, finely chopped (10 ml)
2 1/2 cups canned diced tomatoes (750 ml)
1 1/2 pounds firm tofu, cut into cubes (750 g)
pinch of salt and pepper to taste (or salt substitute)
1/4 cup fresh basil, chopped (50 ml)

Directions:
In a nonstick skillet heat the oil. Add the onions and saute about 5 minutes or until they are just lightly brown. Add the red pepper and saute 2 to 3 minutes or until it begins to soften. Add garlic and saute for 30 seconds. Stir in the zucchini and thyme. Saute 4 to 5 minutes or until lightly browned.

Stir in the tomatoes. Reduce the heat and simmer, partially covered, for 10 minutes, stirring the mixture occasionally. Stir in the chunks of tofu and season with salt and pepper. Simmer, uncovered, about 5 minutes longer or until heated through. Stir in the fresh chopped basil just before serving.

Serves 4.

• The image above shows an alternate serving suggestion. Instead of slicing the vegetables, cut them into a small dice. Leave the tofu whole or slice the block into thick slices and heat through in the sauce. Place the whole tofu or tofu slices on a serving plate, then pour the sauce over it.