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

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!
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 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.

Nutrition

Calories: 444kcal