Spiced Braised Tofu with Vegetables and Herb Sauce Recipe

If you’re craving something warm, comforting, and packed with bold flavor, this Spiced Braised Tofu with Vegetables and Herb Sauce Recipe will soon become your new favorite. Imagine tender, spice-rubbed tofu pieces braised alongside soft cubes of potatoes and carrots, all soaked in a rich, aromatic sauce. The fresh herb sauce adds a vibrant finish, balancing the deep earthiness of the braise. Whether you’re looking to impress friends or simply enjoy a nourishing meal at home, this recipe blends simple ingredients into a dish that’s bursting with personality and soul.

Ingredients You’ll Need

Gathering these essentials is the first step toward creating a dish that marries texture, spice, and freshness. Each ingredient plays its part, from the sturdy tofu providing the perfect canvas to the fragrant spices that awaken every bite, while the vegetables and herbs add just the right balance of color and vitality.

• 15 ounces extra-firm tofu: Firm tofu holds its shape well and soaks up spices beautifully after pressing.
• ½ teaspoon cumin seeds: Toasted for a nutty, warm depth that anchors the flavor.
• 2 bay leaves: Infuse subtle earthiness into the braise.
• 2 teaspoons paprika: Adds a mild smokiness and gorgeous red hue.
• ½ teaspoon cayenne (optional): For a gentle touch of heat, but feel free to omit if you prefer mild.
• ½ teaspoon black pepper: Freshly ground for spice and lift.
• ¼ teaspoon cinnamon: Surprising warmth that rounds out the spice blend.
• 1 teaspoon garlic powder: Boosts savory notes without overpowering.
• 1 teaspoon onion powder: Intensifies the umami base.
• ½ teaspoon salt: Essential for bringing out all the flavors.
• 2 teaspoons soy sauce: Adds depth and umami to the tofu marinade.
• ¼ teaspoon brown sugar: Balances savory with a hint of sweetness.
• 2 teaspoons oil: For toasting spices and sautéing vegetables to perfection.
• 1 cup chopped onion: Provides a sweet, aromatic foundation.
• 2 garlic cloves (finely chopped): Fresh garlic gives a subtle punch.
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme): Herbal fragrance that complements the vegetables.
• ½ teaspoon dried sage: Earthy and slightly peppery, adds complexity.
• 1½ cups cubed potatoes (½” to ¾” pieces): Softens beautifully and fills out the dish.
• 1 cup chopped carrots (½” pieces): Sweetness and vibrant color.
• ¼ teaspoon salt: To season the vegetables perfectly.
• 2 teaspoons tomato paste: Concentrated tomato flavor for richness.
• 1 tablespoon vegan Worcestershire sauce: Adds tang and umami depth (use soy sauce or tamari as a substitute).
• 2 cups vegetable stock (divided, or more if needed): Braising liquid that melds everything together.
• ½ cup fresh herbs (such as cilantro, parsley, or both, chopped): Bright, fresh pops of flavor in the herb sauce.
• 2 tablespoon lemon juice: Fresh acidity to lift the sauce.
• 2 teaspoon olive oil: Smooth finish for the herb sauce.
• Salt and pepper (to taste): Final seasoning tweaks for the perfect balance.

How to Make Spiced Braised Tofu with Vegetables and Herb Sauce Recipe

Step 1: Prepare and Marinate the Tofu

Start by thawing your extra-firm tofu if frozen and pressing it for at least 15 minutes to get rid of excess water. Then tear it into generous pieces so they hold up well during cooking. Toast the cumin seeds and bay leaves to coax out their incredible aroma, grind them gently with the rest of the spices, and sprinkle this flavorful mix over your tofu. For an extra layer of flavor, toss with soy sauce and brown sugar before coating with spices. Let the tofu soak in all these flavors for at least an hour in the fridge. This step transforms the tofu from bland to boldly delicious.

Step 2: Sear the Tofu

Heat a little oil in a large skillet, then brown the tofu pieces on each side until they develop a lovely golden crust. This adds texture and caramelized flavor that’s simply irresistible. You can skip this step if pressed for time, but a quick sear definitely elevates the dish.

Step 3: Braise the Vegetables and Tofu

Preheat your oven to 415°F (210°C), then sauté onion and garlic with a pinch of salt until translucent and fragrant. Add fresh thyme and sage, then stir in potatoes and carrots, letting them sear for a few minutes to boost their natural sweetness through caramelization. Nestle the tofu pieces on top and add tomato paste, Worcestershire sauce, and vegetable stock to create a savory, rich braising liquid. Transfer the skillet to the oven and bake until the vegetables are tender and the tofu crisps up on top. If you want it extra crispy, a minute or two under the broiler works wonders. This braising melds flavors deeply while maintaining beautiful texture contrasts.

Step 4: Make the Herb Sauce

While the tofu and veggies cook, whip up the fresh herb sauce by combining chopped cilantro, parsley or your favorite herbs with lemon juice, olive oil, salt, and pepper. This bright, zesty sauce adds a lovely fresh contrast that cuts through the richness of the braise and ties the entire recipe beautifully together.

How to Serve Spiced Braised Tofu with Vegetables and Herb Sauce Recipe

Garnishes

Fresh herb leaves look stunning sprinkled on top just before serving, giving a lively burst of green. A drizzle of extra virgin olive oil or a sprinkle of toasted nuts or seeds adds crunch and richness to every bite.

Side Dishes

This dish shines on its own but pairs wonderfully with fluffy rice, creamy mashed potatoes, or a scoop of couscous to soak up the savory braising sauce. For a bit of green, a simple garlicky sautéed spinach or steamed green beans make a perfect, balanced accompaniment.

Creative Ways to Present

Serve the braised tofu and vegetables in rustic bowls with the herb sauce drizzled generously over the top for a vibrant look. For a more formal dinner, present it family-style on a large platter, adding fresh sprigs of thyme and lemon wedges for a fresh pop that makes the table feel inviting and lively.

Make Ahead and Storage

Storing Leftovers

Keep your leftovers in an airtight container in the refrigerator and enjoy them within 3 to 4 days for the best flavor and texture. The spices tend to deepen in flavor overnight, making the dish even more delicious the next day.

Freezing

This Spiced Braised Tofu with Vegetables and Herb Sauce Recipe freezes well. Portion it into freezer-safe containers and freeze for up to 3 months, so you can have a comforting, ready-made meal anytime.

Reheating

Reheat gently on the stovetop over medium heat, adding a splash of vegetable stock or water if the sauce has thickened too much. Alternatively, microwaving works in a pinch, but stirring occasionally helps maintain the perfect creamy texture without overheating the tofu.

FAQs

Can I use regular tofu instead of extra-firm?

Extra-firm tofu is best because it holds its shape and absorbs spices better, but if you only have regular tofu, press it very well to remove moisture before using.

Is this recipe vegan?

Yes, the Spiced Braised Tofu with Vegetables and Herb Sauce Recipe is completely vegan, especially if you use a vegan Worcestershire sauce or substitute it with soy sauce or tamari.

Can I substitute the vegetables?

Absolutely! Feel free to swap in root vegetables like sweet potatoes or parsnips, or add mushrooms for an earthier flavor. Just adjust the cooking time so everything is tender and delicious.

How spicy is this dish?

The dish has a mild to moderate heat thanks to paprika and optional cayenne. You can adjust the cayenne to suit your heat preference or omit it entirely for a gentler profile.

Can I prepare parts of this recipe ahead of time?

Yes! You can marinate the tofu up to 24 hours ahead for an even deeper flavor. Vegetables can be pre-cut, and the herb sauce whisked together in advance for convenience.

Final Thoughts

This Spiced Braised Tofu with Vegetables and Herb Sauce Recipe is one of those dishes that feels like a warm hug on a plate. Its rich aromas, comforting textures, and vibrant fresh finish will make it a go-to whenever you want a wholesome, satisfying meal that’s as delightful to eat as it is to make. Trust me, once you try this, it’ll become a cherished part of your cooking repertoire!

Spiced Braised Tofu with Vegetables and Herb Sauce Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 14 reviews

This braised tofu and vegetables recipe features extra-firm tofu marinated in a warm, aromatic spice rub and then slow-cooked with hearty root vegetables in a rich tomato and herb-infused vegetable stock. The tofu is initially seared for extra texture and finished in the oven to develop a crispy top while the vegetables become tender and caramelized. A fresh herb and lemon sauce adds brightness to the dish, making it a wholesome, comforting vegan main perfect for a satisfying meal.

• Author: Paula
• Prep Time: 1 hour 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Vegan, American Fusion
• Diet: Vegan

Ingredients

For the Spice Rub and Tofu

• 15 ounces extra-firm tofu
• ½ teaspoon cumin seeds
• 2 bay leaves
• 2 teaspoons paprika
• ½ teaspoon cayenne pepper (optional)
• ½ teaspoon black pepper
• ¼ teaspoon cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• 2 teaspoons soy sauce
• ¼ teaspoon brown sugar
• 2 teaspoons oil (for searing)

For the Braised Vegetables

• 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 (or substitute with soy sauce and a splash of vinegar)
• 2 cups vegetable stock (divided, or more if needed)

For the Herb Sauce

• ½ cup fresh herbs (cilantro, parsley, or both, chopped)
• 2 tablespoons lemon juice
• 2 teaspoons olive oil
• Salt and pepper, to taste

Instructions

1. Prepare the tofu: If using frozen tofu, thaw overnight in the refrigerator or for about an hour at room temperature. Press the tofu for at least 15 minutes to remove excess moisture, then tear it into 1½ to 2 inch pieces for better texture absorption.
2. Toast and grind spices: Heat a small skillet over medium heat, toast cumin seeds and bay leaves until fragrant and slightly darkened. Cool and coarsely grind them, then mix with paprika, cayenne, black pepper, cinnamon, garlic powder, onion powder, salt, and optionally soy sauce mixed with brown sugar for extra flavor.
3. Marinate tofu: Toss tofu pieces with the spice rub mixture, coating them well. Marinate in the fridge for at least one hour to allow the flavors to penetrate.
4. Sear tofu: Heat a teaspoon of oil in a large skillet over medium-high heat. Add tofu pieces and sear undisturbed for 3 to 4 minutes on one side, then flip and sear the other side for 2 to 3 minutes. Sear edges as needed to develop a golden crust, then remove from heat.
5. Preheat oven and prepare vegetables: Preheat oven to 415°F (210°C). In a large oven-safe skillet or Dutch oven, heat oil over medium heat. Sauté chopped onion and garlic with a pinch of salt for 4 to 5 minutes until translucent, adding a splash of water if sticking.
6. Add herbs and root vegetables: Stir in fresh thyme and dried sage, then add cubed potatoes and chopped carrots. Add more oil if needed and toss to coat evenly. Let the mixture sit undisturbed for about 5 minutes so the vegetables begin to caramelize and onions sear.
7. Add flavoring and stock: Create a clearing in the pan and add tomato paste, vegan Worcestershire sauce, and ½ cup vegetable stock. Stir well to combine, then pour in the remaining stock, mixing again gently.
8. Combine tofu and vegetables: Place the seared tofu pieces on top of the vegetables and sauce. Drizzle a teaspoon or more of oil over the tofu. Avoid mixing tofu into vegetables to keep texture distinct.
9. Bake the dish: Turn off heat and transfer the skillet to the preheated oven. Bake for about 20 minutes until tofu crisps on top and potatoes and carrots become tender. For extra crispy tofu, broil for 1 to 2 minutes if desired. Add additional stock if sauce reduces too much.
10. Prepare herb sauce: In a small bowl, combine chopped fresh herbs, lemon juice, olive oil, and season with salt and pepper to taste. Adjust seasoning as needed for brightness and balance.
11. Serve: Plate the braised tofu and vegetables, drizzle with the fresh herb sauce. Serve as is or with your choice of rice, couscous, mashed potatoes, bean purée, or crusty bread for a complete meal.

Notes

• Pressing tofu helps remove excess water so it absorbs the spice rub better and firms up when cooked.
• Marinating tofu for longer (up to overnight) intensifies the flavor.
• Vegan Worcestershire sauce can be substituted with soy sauce combined with a little apple cider vinegar or balsamic vinegar for tang.
• If you want a shortcut, you can skip searing tofu and add it directly to the braise before baking, though searing adds a nicer texture.
• Add extra vegetable stock during baking if mixture begins to dry out.
• The herb sauce adds a fresh, zesty contrast but can be omitted if desired.