Braised Tofu and Vegetables

4.89 from 9 votes

Braised Tofu and Vegetables

Spice-Rubbed Braised Tofu with Vegetables in a Savory Umami Sauce. A unique delicious holiday entree that all cooks in one pan! (gluten-free and nut-free with soy-free options)

Prep Time30

Cook Time1

Freezing/Thawing Time3

Total Time4 30

Course: dinner, Main, Main Course

Cuisine: Holiday

Keyword: braised tofu, braised tofu with vegetables

Servings:

Author: Vegan Richa

Ingredients

For the Spice-Rubbed Tofu

15 ounces extra-firm tofu frozen for a few hours, then thawed and pressed for at least 15 minutes, or just use pressed tofu, if you don’t want to freeze
½ teaspoon cumin seeds
2 bay leaves
2 teaspoons paprika
½ teaspoon cayenne optional
½ teaspoon black pepper
¼ teaspoon cinnamon
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt

Optional Add-Ins

2 teaspoons soy sauce
¼ teaspoon brown sugar

For the Braised Vegetables

2 teaspoons oil
1 cup chopped onion
2 garlic cloves finely chopped
1 tablespoon fresh thyme or 1 teaspoon dried thyme
½ teaspoon dried sage
1½ cups cubed potatoes ½” to ¾” pieces
1 cup chopped carrots ½” pieces
¼ teaspoon salt
2 teaspoons tomato paste
1 tablespoon vegan Worcestershire sauce see notes for substitution
2 cups vegetable stock divided, or more, if needed

For the Optional Herb Sauce

½ cup fresh herbs such as cilantro, parsley, or both, chopped
2 tablespoon lemon juice
2 teaspoon olive oil
salt and pepper to taste

US Customary - Metric

Instructions

Make the spice rubbed tofu.

If frozen, thaw the tofu overnight in the fridge or on the counter for an hour or so. Press the tofu for at least 15 minutes to remove excess moisture. Tear into 1½” to 2 inch” pieces.
Heat a small skillet over medium heat. Add the cumin seeds and toast for 1 to 2 minutes until fragrant and slightly darkened. Add the bay leaves to the pan, and toast briefly, then switch off the heat. Transfer to a spice grinder or coffee grinder, and process until coarsely ground. Mix the ground mixture with the remaining tofu rub spices and salt in a small bowl.
Add the tofu pieces to a large bowl. For extra flavor, you can toss the tofu cubes with the optional soy sauce mixed with brown sugar before coating them with the spice rub. Sprinkle the spice mixture all over, and toss well to coat. Marinate for at least an hour in the fridge.
Sear the tofu:Heat a teaspoon of oil in a large skillet over medium high heat. Once hot, Add the tofu and let undisturbed for 3-4 mins then flip and se the other side for another 2-3 mins. Flip to sear more edges as needed then remove from skillet. (You can skip this step to shorten the process. The tofu gets a seat on top in the oven as well)

Braise the tofu and vegetables.

Meanwhile, prep all of the veggies and start the braising process. Preheat the oven to 415°F (210°C).
Heat the oil in a large oven-safe skillet or Dutch oven over medium heat. Add the onion, garlic, and a pinch of salt, and cook for 4 to 5 minutes, until the onions turn translucent. Add a splash of water, if needed, to prevent sticking.
Add the thyme and sage, then stir in the potatoes and carrots. Add another teaspoon of oil, if needed, and toss to coat everything evenly. Let the mixture sit undisturbed for about 5 minutes or longer, so the vegetables can start to sear and the onions can caramelize. At this point, you can sear the tofu briefly in the skillet, or add it later.
Make a space in the middle of the pan and add the tomato paste, Worcestershire sauce, and ½ cup of stock. Mix really well, then pour in the remaining stock, and mix again. Place the tofu pieces on top of the vegetables. If the tofu is already mixed in, don’t mix it up too much; just let everything sit in the stock. Drizzle a teaspoon or more of oil over the tofu.
Turn off the heat, and transfer the skillet to the oven. Bake for about 20 minutes, or until the tofu starts to get crispy on top and the potatoes and carrots are tender. If the tofu isn’t crispy enough, broil for a minute or two for extra crispness. If the sauce reduces too much, add a splash of stock before serving.

Meanwhile, make the herb sauce.

Mix all the ingredients in a small bowl. Taste and adjust seasoning.
Serve the braised tofu and veggies as is, or with rice, couscous, mashed potatoes, bean purée, or crusty bread. Drizzle with the herb sauce before serving.

Video

Notes

For a spicier or more complex flavor, add one minced jalapeño or Scotch bonnet pepper with the onions, and/or add some Jamaican jerk spice blend either in the braising sauce or the spice rub.

This recipe is naturally gluten-free and nut-free. To make it soy-free, use a soy-free plant-based protein, such as pumpkin seed tofu, chickpea flour tofu, soy-free seitan, or vegan chicken substitute. No need to freeze those beforehand.

Substitute for Worcestireshire Sauce

Use dark soy sauce, or mix of sauce sauce and tamarind paste.

Nutrition