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    Home » Vegan recipes

    Baked Tofu Chops with Miso Gravy and Boozy Broccoli

    Last Modified: Oct 24, 2018 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print

    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.

    plate of tofu chops with a side of broccoli and a glass of red wine

    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.

    Pressing Tofu

    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.

    A plate of food with rice and broccoli on a table, with Tofu and Gravy

    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 in No-Cook Miso Gravy are a decadently simple supper. Boozy Broccoli braised in red wine goes perfectly alongside!

    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!
    Prevent your screen from going dark
    4.63 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 8
    Calories: 444kcal
    Author: Becky Striepe

    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 ⅓ cups of your favorite homemade stuffing, if you prefer.)
    • 2 batches No-Cook Miso Gravy - (Thinned with an extra ¾ 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
    • ½ 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.

    Nutrition

    Calories: 444kcal
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

    1. Gwen

      November 15, 2017 at 9:13 am

      5 stars
      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 :)

      Reply
      • Becky Striepe

        November 15, 2017 at 5:33 pm

        You get me.

        Reply
    2. Dianne

      November 15, 2017 at 8:51 am

      5 stars
      This would make a great holiday meal! I love that boozy broccoli!

      Reply
      • Becky Striepe

        November 15, 2017 at 5:33 pm

        Thank you! Darrol was so confused by the pink stalks, but he liked it in the end!

        Reply
    3. Becky Striepe

      November 15, 2017 at 7:00 am

      Thank you, Ginny!

      Reply
    4. Ginny

      November 14, 2017 at 11:46 pm

      5 stars
      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.

      Reply
      • Becky Striepe

        November 15, 2017 at 7:02 am

        Thank you, Ginny! Stuffing is the best!

        Reply
    5. Mary Ellen

      November 14, 2017 at 8:06 pm

      5 stars
      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. :)

      Reply
      • Becky Striepe

        November 14, 2017 at 9:28 pm

        Sooooo jealous of your Europe trip. Have a great time and eat the best food!!

        Reply
    6. Amy Katz from Veggies Save The Day

      November 14, 2017 at 7:29 pm

      5 stars
      This is such a creative way to use tofu! And it’s perfect for the holidays!

      Reply
      • Becky Striepe

        November 14, 2017 at 7:39 pm

        Thank you, Amy!

        Reply
    7. Cadry

      November 14, 2017 at 6:28 pm

      5 stars
      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!

      Reply
      • Becky Striepe

        November 14, 2017 at 6:37 pm

        Hooray! Stuffing everyday!

        Reply
    8. Jenn

      November 14, 2017 at 5:51 pm

      5 stars
      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!

      Reply
      • Becky Striepe

        November 14, 2017 at 6:11 pm

        Thank you, Jenn! I’m all about easy for holiday meals.

        Reply
    9. HeathCliff Rothman

      November 14, 2017 at 5:25 pm

      2 stars
      Made it and was unhappy with the instructions. Pan required is larger than 8x8, 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.

      Reply
      • Becky Striepe

        November 14, 2017 at 5:30 pm

        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.

        Reply
        • HeathCliff Rothman

          November 14, 2017 at 8:18 pm

          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.

          Reply
          • Becky Striepe

            November 14, 2017 at 9:27 pm

            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. :)

            Reply
    10. Cadry

      November 14, 2017 at 1:24 pm

      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!

      Reply
      • Becky Striepe

        November 14, 2017 at 2:38 pm

        Yes to all of the stuffing!

        Reply
    11. Sarah De la Cruz

      November 14, 2017 at 1:02 pm

      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!

      Reply
      • Becky Striepe

        November 14, 2017 at 1:24 pm

        Thank you! Same here. I’m all about making holidays as low stress as possible.

        Reply
    12. Vicki

      November 13, 2017 at 11:25 pm

      This is in the oven right now, I can't wait to taste it! The facebook video shows a 9x12 pan, but recipe states 8x8 pan, which is too small.

      Reply
      • Becky Striepe

        November 14, 2017 at 7:24 am

        Ooh thank you for telling me. I’ll correct that on the written!

        Reply
    13. Amy Katz from Veggies Save The Day

      November 13, 2017 at 6:53 pm

      This is such a creative way to use tofu! And it's perfect for the holidays!

      Reply
      • Becky Striepe

        November 13, 2017 at 7:49 pm

        Thank you, Amy!

        Reply
    14. Jennifer Bliss

      November 13, 2017 at 12:11 pm

      Lookin' great!!!! Tis the season for stuffin'

      Reply
      • Becky Striepe

        November 13, 2017 at 12:29 pm

        Yesss to stuffing!

        Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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