Oven Braised Tofu

Oven Braised Tofu

Stuffed With Fresh Sage, Pears & Prunes

Plant Based / Dairy Free / Gluten Free

Serves 4

This recipe is a splendid example of how a couple of blocks of humble tofu can transform into a luxuriously delicious plant based dish. Wholesome ingredients combine to create a luscious, sweet and savoury main course, which will impress with its depth of flavour, fruity notes and succulent textures. Perfect served with some creamy mashed potatoes for a complete and elegant dinner. 

Ingredients

For the braised tofu:

2 x 300g blocks of firm organic smoked tofu (we use Dragonfly)

A drizzle of rapeseed oil

125ml Marsala wine

4tbsp soy sauce

1tbsp whole grain mustard

4 shallots, peeled 

3 conference pears, peeled, cored & cut into wedges

70g soft pitted prunes

4 garlic cloves, peeled & lightly pressed with the flat of a knife

2 bay leaves, torn

2 fresh sage leaves, torn

250g prepared vegetable stock (250ml boiling water mixed with 1tsp vegetable bouillon powder)

50g fresh wholemeal breadcrumbs (1 slice), mixed with 1tsp melted butter and 1/2tsp vegetable bouillon powder

Salt and pepper to taste

For the stuffing:

1-2tbsp butter of choice (we use Naturli block)

2 shallots, peeled & finely chopped

60g plant based bacon (we use “THIS Isn’t Bacon”)

1 conference pear, peeled, cored and diced

50g soft pitted prunes, chopped

2 fresh sage leaves, finely chopped

1tbsp soy sauce

1tbsp Marsala wine

50g fresh wholemeal breadcrumbs (1 slice)

A few sprigs of fresh thyme

Salt and pepper to taste

Some Serving Suggestions:

Mashed potatoes, rice, pasta, or steamed veggies

Method

To prepare the tofu, slice each block lengthways in the middle as shown and place on a cutting board lined with a cloth or kitchen paper. Fold the cloth over the tofu slices, and place another cutting board on top. Stack a few heavy books on for weight and allow the tofu to press for at least 1 hour.

Preheat the oven to 200C.

Heat the oil in a griddle pan. In a separate wide shallow bowl, mix the Marsala wine, soy sauce and whole grain mustard, to create a basting marinade. Dip each pressed tofu slice in the marinade and allow to soak for a few seconds before transferring to the griddle pan. (Reserve the marinade for the oven). Fry over medium high heat, turning as needed, in order to brown on both sides. Repeat for all four tofu slices and set aside.

To prepare the stuffing, melt the butter in a frying pan and sauté the shallots and bacon for a few minutes until golden. Add the diced pear, prunes, sage leaves, soy sauce and wine and continue to sauté for a few more minutes, until the pear has softened. Finally, stir in the breadcrumbs, season to taste with salt and pepper and set aside.

In a medium sized ovenproof dish, lined with dampened and lightly oiled baking paper, place two of the four tofu slices, laying them flat in the centre. Spoon the stuffing over the tofu slices, spreading evenly. Place the other two slices on top. Scatter the pear and shallot wedges, prunes, garlic cloves, bay leaves and sage leaves around the stuffed tofu. Pour the remaining marinade along with the prepared veggie stock over the veggies all around.

Sprinkle the seasoned breadcrumbs on the tofu, cover with a dampened piece of baking paper and place in the oven.

Bake for 40 minutes, then remove the cover and continue to bake for a further 10 minutes until the breadcrumbs are golden. Serve with mashed potatoes, rice, pasta, or steamed veggies and enjoy!

Notes

You can use any firm tofu you have to hand, but do press it so that it keeps its shape through the cooking process. One way to give tofu a meatier texture is to freeze it prior to cooking. This way, more moisture will be released as it defrosts, creating a firmer consistency.

This dish will keep for 2-3 days covered in the fridge. Reheat as needed.

You can find Our Perfect Mashed Potatoes recipe here.