It’s September and if you have your own vegetable garden, you are probably trying to find ways to use up all the bounty you harvested. Here is a simple and delicious dish to help you enjoy some of those juicy tomatoes and fragrant basil you planted.
Tofu Pomodoro is crispy, pan-fried slices of tofu topped with a very simple version of a pomodoro sauce. Pomodoro sauce is similar to marinara sauce in that it’s made from fresh tomatoes, garlic, olive oil and fresh basil. It’s usually thicker than marinara and in this recipe, it’s a creamy sauce because we are adding non-dairy cream to it. This recipe also uses vodka to deglaze the pan but you can substitute the alcohol with veggie broth if you prefer.
My Tofu Pomodoro is such a beautiful and delicious dish. Crispy, flavorful tofu cutlets topped with a fresh, creamy sauce that is healthy and decadent at the same time. Perfect for any time of the year but with the fresh tomatoes and basil, this meal really lets you hang on to the fresh flavors of summer just a little bit longer.
1 block of extra-firm tofu, drained and pressed
Kosher Salt and black pepper
1 tsp. paprika
1 tsp. dried parsley
½ cup chickpea flour
2 Tbs. extra-virgin olive oil
¼ cup vodka (optional)
¾ cup low-sodium vegetable broth
2 Tbs. fresh lemon juice
2 cloves garlic, minced
3-4 plum tomatoes, chopped
¼ cup non-dairy creamer
About 5-6 basil leaves, chopped
Scallions, chopped, for garnish
Cut the block of tofu in half. Slice each half into 4 pieces for a total of 8 thin slices. Put the flour on a shallow plate and season with salt, pepper, paprika and parsley. Dredge the tofu slices in the seasoned flour. Shake off the excess flour.
Preheat the oven to 200 degrees. Heat the oil in a large pan over medium-high heat. You can tell if the oil is ready by throwing a pinch of flour into the pan. If it starts sizzling, the oil is ready. Saute the tofu slices until they are browned, about 4 minutes on each side. If your pan is not big enough for all 8 slices, cook the tofu in batches. Transfer the tofu cutlets to a warm platter and put it in the oven. This will keep the tofu crisp.
Take the pan away from the heat and add the vodka, if you are using it. Return the pan to the heat and cook until the vodka is almost evaporated. It should take only a minute. If you are not using vodka, just skip this step and proceed with the broth.
Add the broth, minced garlic and lemon juice to the pan. Return the tofu cutlets to the pan and cook on each side for 1 minute. Transfer the tofu cutlets back to the warm platter and put it back into the oven.
Add the fresh tomato and non-dairy creamer into the pan. Mix well. Throw in some chopped basil leaves and stir. Add salt and pepper to taste. Cook until just heated through. You don’t want the tomatoes to dissolve. The sauce should be chunky. Remove the tofu cutlets from the oven and pour the sauce over the tofu cutlets for a beautiful and delicious topping. Garnish with scallions and serve while hot. Enjoy!
The “V” Word: Say it. Eat it. Live it.