This post is sponsored by EZ Tofu Press. All opinions are, as always, 100% my own.
Baked Tofu Chops in No-Cook Miso Gravy are a decadently simple supper. Boozy Broccoli braised in red wine goes perfectly alongside!
This recipe makes a great holiday dish, but it’s simple enough to serve any day. The extra-firm, pressed tofu absorbs the good flavors from the gravy and the stuffing while it bakes, so there’s no marinating needed to make these flavorful Baked Tofu Chops.
Pressing the tofu is key to helping it soak in all of those flavors. You have to get the water out, so your tofu gets a good, firm texture and is ready to soak in your marinade. My favorite way to press tofu, especially for a cutlet recipe like this one, is with my EZ Tofu Press.
The white plates have a centering mark, so it’s easy to seat your tofu into the press perfectly, which is what you want to do, so you’ll end up with a uniform block to slice when you’re done pressing.
I like to start pressing my tofu while I prep the ingredients for my recipe. By the time I’m ready to get cooking, it’s pressed and ready to rock.
Those Baked Tofu Chops!
Not having to marinate saves a lot of time with this recipe, but so does the No-Cook Miso Gravy. This gravy is so amazing, you guys. It’s rich, packed with flavor, and you make it in your blender in minutes! No whisking, simmering, or lumps to worry about. Just gravy in less time than it takes to preheat the oven for your Baked Tofu Chops.
Baked Tofu Chops with Miso Gravy and Boozy Broccoli
Baked Tofu Chops in No-Cook Miso Gravy are a decadently simple supper that would even work on the holiday table. Boozy Broccoli braised in red wine goes perfectly alongside!
For the Tofu Chops
- 1 10 ounce package vegan herbed stuffing prepared (Many store-bought stuffing mixes are vegan. Just read through the ingredients, because some do contain chicken or turkey. You can also use 3 1/3 cups of your favorite homemade stuffing, if you prefer.)
- 2 batches No-Cook Miso Gravy (Thinned with an extra 3/4 cup of water.)
- 2 blocks extra firm tofu pressed and sliced into 8 cutlets each (so 16 cutlets total)
For the Boozy Broccoli
- 2 tablespoons olive oil
- 1 small shallot minced
- 4 cloves garlic minced
- 4 cups broccoli florets
- 1/2 cup red wine divided
Make the Tofu Chops
Preheat the oven to 350F.
Pour half of the gravy into the bottom of a 9x12" 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.
Make the Boozy Broccoli while the tofu bakes.
Heat the oil in a frying pan on medium heat and cook the garlic and shallots for a few minutes, until the shallots turn translucent.
Add the broccoli and 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 by the tablespoon, if needed, to keep things from sticking.