Tomato-Braised Tofu Recipe

Name: Tomato-Braised Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg Nasoya Extra-Firm Tofu, drained and patted dry; 3 tbls olive oil, divided; 1 medium leek, white part only, thinly sliced; 1/2 large red onion, thinly sliced; 1 large carrot, peeled thinly sliced; 2 cloves garlic, finely minced; 1 14 oz. can diced tomatoes; 2 tbls red wine vinegar; 1 tsp capers; 1/2 tsp dried thyme; 1/4 tsp dried oregano; pinch sweet paprika; Salt and pepper to taste; Polenta

Servings: persons

1 pkg Nasoya Extra-Firm Tofu, drained and patted dry
3 tbls olive oil, divided
1 medium leek, white part only, thinly sliced
1/2 large red onion, thinly sliced
1 large carrot, peeled thinly sliced
2 cloves garlic, finely minced
1 14 oz. can diced tomatoes
2 tbls red wine vinegar
1 tsp capers
1/2 tsp dried thyme
1/4 tsp dried oregano
pinch sweet paprika
Salt and pepper to taste
Polenta

1
Set a medium skillet over moderate heat, and coat the bottom with 1 tablespoon of olive oil. Once hot, add in the leek, onion, carrot, and garlic, and cook for 8 - 10 minutes, until the onions appear somewhat translucent. Transfer the vegetables onto a plate and set aside.
2
Heat the pan back up with the remaining two tablespoons of olive oil. Slice the block of tofu into slabs, each about 1 cm thick. Lay each piece gently into the pan, and do not disturb them for a solid 8 minutes, to achieve a nice sear on the outside. Flip them over to sear on the other side, and then let sit untouched for another 6 minutes. Peek underneath to make sure that the second side is nicely browned before topping with the sauteed vegetables. Add the can of tomatoes, liquid and all, into the pan as well, in addition to the vinegar, capers (if using), herbs, and paprika. Turn the heat down to low, cover, and simmer for 25 - 30 minutes, until the carrots are fork-tender and the liquid has all but disappeared.
3
Serve on a bed of polenta or couscous.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pkg Nasoya Extra-Firm Tofu, drained and patted dry, 3 tbls olive oil, divided, 1 medium leek, white part only, thinly sliced, 1/2 large red onion, thinly sliced, and more.

Yes, Tomato-Braised Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato-Braised Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions