Baked tofu chops are a decadently simple supper. Fresh broccoli in wine sauce and a raw miso gravy go perfectly alongside!
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!
Baked Tofu Chops
Yield: 4 servings
- 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 extra firm tofu, sliced into 8 cutlets
- Preheat the oven to 350F.
- Pour 1/4 cup 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 for one hour.
- 3 tablespoons of chickpea miso (if you can’t find chickpea, whatever miso you have on hand will do.)
- 1 1/2 cup warm water
- 1 1/2 tablespoons 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 until smooth.
- 2 tablespoons olive oil
- 1 small shallot, minced
- 4 cloves of garlic, minced
- 4 cups broccoli, cut into florets
- 1/4 cup 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.