Baked Tofu Chops with Boozy Broccoli

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I’ve mentioned before that my husband is an omnivore and that we sometimes will cook separate suppers when he wants meat. Sunday evening was one of those nights. Instead of cooking totally separate dinners this time, I decided to adapt his pork chop recipe using tofu instead. The result was a glass pan full of comfort food!

This made four servings and was perfect with some broccoli sauteed in red wine and garlic to go with.

Tofu Chops

1/2 of a 10oz. box of vegan herbed stuffing (I used Arrowhead Mills), prepared

1 batch of Raw Miso Gravy (recipe below)

1 block of tofu, sliced into 8 cutlets

Pour 1/4c of the gravy into the bottom of an 8″x8″ baking pan and spread the tofu on top in a single layer. Top with the stuffing, then pour the rest of the gravy on top. Bake at 350F for one hour.

Raw Miso Gravy

3 tablespoons of chickpea miso (if you can’t find chickpea, whatever miso you have on hand will do)
1 1/2c warm water
1 1/2T olive oil
1 large shallot, minced
2 cloves of garlic, minced
1/4c of nutritional yeast

Dissolve the miso in the warm water, then whisk in the rest of the ingredients.

Boozy Broccoli

2T olive oil
1 small shallot, minced
4 cloves of garlic, minced
4c broccoli, cut into florets
1/4c red wine, divided

Heat the oil in a frying pan on medium heat and cook the garlic and shallots for a few minutes, until they start to brown.

Add the broccoli and saute for a few minutes more, then add half of the red wine. You may as well pour yourself a glass while you’re at it, don’t you think?

Cook, stirring frequently, until the broccoli turns a beautiful, bright green. Add more red wine, as needed, to keep things from sticking.

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