Braised Tofu with Potatoes, Cremini Mushrooms & Dried Cherries
 
Prep time
Cook time
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This braised tofu is infused with flavor from the garlic sour cream sauce, cremini mushrooms, sweet tart cherries and golden potatoes.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2½ cups of vegetable broth (separated - see steps)
  • 2 teaspoons extra-virgin olive oil
  • 12 garlic cloves, 9 chopped, 3 crushed
  • ½ teaspoon salt
  • fresh ground black pepper
  • ½ cup vegan sour cream (add more if you would like it a little richer)
  • 1 lb of Cremini mushrooms, sliced
  • 1 10-ounce package of extra-firm organic tofu
  • ¼ cup (or more) of tapioca starch or organic corn starch
  • 4 Yukon Gold potatoes, sliced ⅛ inch thick (I don't peel mine but if you don't like the skin, peel first)
  • ½ cup unsweetened dried sour cherries
Instructions
  1. Pre-heat oven to 375 degrees F.
  2. Remove the tofu from package. Wrap in a clean kitchen towel and place a heavy object on top to remove moisture. Set aside.
Garlic Sour Cream Sauce
  1. In medium sauté pan , heat ¼ cup of the vegetable broth. Season with ½ teaspoon of salt and fresh ground black pepper. Add the 9 chopped garlic cloves. Sauté until soft and fragrant about 3-5 minutes. Adding more vegetable broth if sticking. Add 2½ cups of vegetable broth and bring to a boil. Lower heat, cover and simmer for 5-7 minutes. The sauce will reduce. Strain the garlic sauce into a bowl and set aside.
Mushrooms
  1. In same sauté pan, heat another ¼ cup of vegetable broth. Season with a few sprinkles of salt and ground black pepper. Add mushrooms and sauté for approximately 5 minutes or until the mushrooms are a deep brown and have released some juices. Remove from pan and set aside with juices.
Tofu
  1. Unwrap tofu from kitchen towel. Cut into squares approximately 2 inches thick and 3 inches wide.
  2. Place in large bowl and toss with tapioca starch until each piece is well covered. Add a little fresh ground black pepper.
  3. In same sauté pan, heat the two teaspoons of olive oil. . Add the coated tofu and crisp on both sides. Keep the flame low-medium so the tofu coating doesn't stick. The tofu should have a slight crisp on each side. Remove from heat.
Assemble
  1. In a large baking dish, arrange the sliced potatoes in the bottom of the dish. Top with the mushrooms and mushroom juices. Whisk together the sour cream and garlic broth. Pour over the mushrooms and potatoes. Top with tofu squares. Scatter the cherries and crushed garlic around the tofu. Bake for approximately 40-45 minutes or until the potatoes are very tender.
  2. Garnish with a little chopped parsley and a dollop of vegan sour cream if you desire.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/braised-tofu/