This was a very sweet and savory meal—the flavors meshed so beautifully together. I made enough for leftovers, but the recipe can easily be split in half. The original recipe is from Whole Foods, but I deviated off their version a little.

INGREDIENTS:
Marinade:
4 Tbs balsamic vinegar
2 Tbs olive oil
2 Tbs agave
2 cloves garlic, minced
1 tsp oregano
1 tsp thyme
Salt and pepper, to taste
The rest:
2-14 ounce pkgs extra firm tofu, drained and pressed
1 med onion, sliced thin
5 large mushrooms, cut quartered
1 large carrot, sliced thin
2 Tbs Earth Balance margarine
5 Grannie-Smith apples, peeled, cored and sliced
Parsley, garnish

DIRECTIONS:
Preheat oven to 400. Combine the balsamic vinegar, olive oil, agave nectar, garlic, oregano, thyme, sea salt and pepper in a mixing bowl.

Cut tofu into 16 equal slices.

Pierce the tofu in several places with a fork to allow the flavor of the marinade to penetrate. Pour balsamic mixture over tofu and marinate for 15 to 20 minutes.

Transfer tofu to a shallow 15-inch baking pan. Add onion, mushrooms and carrots. Pour balsamic marinade over tofu and vegetables, brushing to coat everything.

Cover tightly with foil and bake for 20 minutes. Uncover and bake for 10 minutes. Turn the tofu and continue to bake an additional 10 minutes.

Meanwhile, prepare apples. In a skillet over medium heat, heat the margarine. Add the apple slices and sauté until tender and lightly browned but not mushy, about 10 to 15 minutes.

The original recipe says to serve apples alongside the tofu as a side, but I highly recommend eating them together–very, very good! I also served Near East brand pilaf, Mushroom and Herb flavor:

Enjoy!