Ingredients
- Tofu: 1 block (14-16 ounces) extra-firm tofu, pressed
- Olive Oil: 2 tablespoons, extra virgin olive oil
- Garlic: 4 cloves, minced
- Shallots: 2 medium shallots, finely chopped (or 1 small onion, finely chopped)
- Sun-dried Tomatoes: 1/2 cup, oil-packed, drained and roughly chopped
- Vegetable Broth: 1/2 cup, low sodium
- Heavy Cream: 1 cup (for a richer, more decadent sauce) or full-fat coconut cream (for a vegan option)
- Parmesan Cheese: 1/4 cup, grated (optional, omit for vegan and dairy-free)
- Dried Oregano: 1 teaspoon
- Dried Basil: 1 teaspoon
- Red Pepper Flakes: 1/4 teaspoon (or more to taste, for a touch of heat)
- Fresh Parsley: 1/4 cup, chopped, for garnish
- Salt: To taste
- Black Pepper: Freshly ground, to taste
Instructions
- Prepare the Tofu: Begin by pressing your extra-firm tofu to remove excess water. This is crucial for achieving a crispy texture when searing. You can use a tofu press or wrap the tofu in paper towels, place it on a plate, and weigh it down with something heavy like cookbooks or cans for at least 30 minutes. Once pressed, cut the tofu into cubes, about 1-inch in size.
- Sear the Tofu: Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer, ensuring not to overcrowd the pan. Sear the tofu on all sides until golden brown and crispy, about 3-5 minutes per side. This step is important for developing flavor and texture. Remove the seared tofu from the pan and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium. Add the minced garlic and chopped shallots (or onion) to the pan and sauté for 2-3 minutes, until fragrant and softened, being careful not to burn the garlic. The aroma should be enticing at this stage!
- Add Sun-dried Tomatoes and Spices: Stir in the chopped sun-dried tomatoes, dried oregano, dried basil, and red pepper flakes to the skillet. Cook for another minute, allowing the spices to bloom and release their flavors. The sun-dried tomatoes will slightly soften and become even more flavorful.
- Deglaze with Vegetable Broth: Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. This adds depth of flavor to the sauce. Let the broth simmer for a minute or two, reducing slightly.
- Create the Creamy Sauce: Pour in the heavy cream (or coconut cream for vegan). Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing it to thicken slightly. If using parmesan cheese, stir it into the sauce now and continue to simmer until melted and incorporated. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Combine Tofu and Sauce: Gently add the seared tofu cubes back into the skillet with the creamy sauce. Stir to coat the tofu evenly with the sauce. Simmer for another 2-3 minutes to allow the tofu to heat through and absorb some of the sauce’s flavors.
- Garnish and Serve: Remove the skillet from the heat. Stir in most of the chopped fresh parsley, reserving some for garnish. Serve immediately, garnished with the remaining fresh parsley and an extra sprinkle of red pepper flakes if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550