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Spiced Braised Tofu with Vegetables and Herb Sauce Recipe

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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.

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.

Find it online: https://bitezly.com/spiced-braised-tofu-with-vegetables-and-herb-sauce-recipe/