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!
Servings 8
Author Becky Striepe
Ingredients
For the Tofu Chops
110 ounce packagevegan herbed stuffingprepared (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.)
2blocksextra firm tofupressed and sliced into 8 cutlets each (so 16 cutlets total)
For the Boozy Broccoli
2tablespoonsolive oil
1smallshallotminced
4clovesgarlicminced
4cupsbroccoli florets
½cupred winedivided
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.