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
Ingredients
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
Instructions
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.
Gwen
This is my kind of meal! It looks delicious! Anything with stuffing and gravy is a hit with me. Defintiely going to try this soon 🙂
Becky Striepe
You get me.
Dianne
This would make a great holiday meal! I love that boozy broccoli!
Becky Striepe
Thank you! Darrol was so confused by the pink stalks, but he liked it in the end!
Becky Striepe
Thank you, Ginny!
Ginny
This is so different from anything I’ve tried before. Love combining the cutlets with the dressing. Making it tomorrow for a great weeknight dinner.
Becky Striepe
Thank you, Ginny! Stuffing is the best!
Mary Ellen
Ooooh Yum! This looks like the perfect dish for the holidays! I will be in Europe next week, otherwise, it would be on my Thanksgiving table. 🙂
Becky Striepe
Sooooo jealous of your Europe trip. Have a great time and eat the best food!!
Amy Katz from Veggies Save The Day
This is such a creative way to use tofu! And it’s perfect for the holidays!
Becky Striepe
Thank you, Amy!
Cadry
This reminds me of a dish my mom used to make! It’s probably the version Dave made. Day to day meals don’t have nearly enough stuffing. I’m glad you’re doing your part to remedy that!
Becky Striepe
Hooray! Stuffing everyday!
Jenn
Boozy broccoli you say? You just took that green veggie up about 10 notches! And I love the tofu and stuffing bake – what a great dish for the holidays!
Becky Striepe
Thank you, Jenn! I’m all about easy for holiday meals.
HeathCliff Rothman
Made it and was unhappy with the instructions. Pan required is larger than 8×8, but I see that’s been changed. Also, it says 2 blocks of tofu, sliced into 8 pieces, but it should be 8 pieces each. Also, you say to use 10 ounces of stuffing, and your video shows stuffing that has been mixed with water. I put mine on, as directed, it was dry and crumbly, and didn’t look right, or work right. Disappointed, since I made the tofu panko with your recipe, which worked out fine.
Becky Striepe
Thank you for these notes. I’ll take a look at how I can clarify the instructions, so these issues don’t pop up for other folks.
HeathCliff Rothman
Thanks. I’m sorry if I came across negatively. You do a great service. I’m not someone who likes to labor over recipes. So, it was unusual for me to buy ingredients and fuss. So, it was disappointing. I’m assuming the stuffing should be mixed with water, right? Okay, I will give it a shot again.
Becky Striepe
No worries at all – I’ve updated the recipe to clarify. I definitely know what it’s like to have a recipe I’m following flop. You want to prepare the whole 10oz bag of stuffing according to package instructions before cooking. Holler if anything else seems unclear. I’ve made this recipe so many times, I think I glossed over some details when I wrote it down. 🙂
Cadry
This reminds me of a dish my mom used to make! It’s probably the version Dave made. Day to day meals don’t have nearly enough stuffing. I’m glad you’re doing your part to remedy that!
Becky Striepe
Yes to all of the stuffing!
Sarah De la Cruz
Ahhhh….this looks so good! On my list of yummy dishes to try! I love easy dishes that can double as a fancy holiday meal!
Becky Striepe
Thank you! Same here. I’m all about making holidays as low stress as possible.
Vicki
This is in the oven right now, I can’t wait to taste it! The facebook video shows a 9×12 pan, but recipe states 8×8 pan, which is too small.
Becky Striepe
Ooh thank you for telling me. I’ll correct that on the written!
Amy Katz from Veggies Save The Day
This is such a creative way to use tofu! And it’s perfect for the holidays!
Becky Striepe
Thank you, Amy!
Jennifer Bliss
Lookin’ great!!!! Tis the season for stuffin’
Becky Striepe
Yesss to stuffing!