Tomato Braised Tofu, Shiitakes and Greens

Deliciously Satisfying, Nutritious, Protein-Rich, Gluten-Free & Vegan

Tofu is trending. This morning, four food blogs arrived in my inbox. Each one included recipes featuring tofu. For months now, as more people are opting for plant-based dishes, tofu is enjoying a renaissance. This shows up in newsletters, blogs and articles titled everything from The Tofu Miracle, There’s Always Room for Tofu, to Simply Tofu and oh so many more. Today, I’m continuing the trend with a recipe for savory Tomato Braised Tofu, Shiitakes and Greens. The braising liquid, rich with the flavors of mirin, fresh ginger, garlic, soy sauce and tomato, makes for a flavorsome, protein-rich, plant-based entrée, side or snack.

Healthy Tofu?

I truly don’t remember when I last ate tofu. Seeing tofu everywhere, I got the message. While looking through my huge recipe binder, I stopped, rather than passed by the recipe page that inspired Tomato Braised Tofu, Shiitakes and Greens. After reading the recipe and looking into the health benefits of tofu, I decided to give tofu another try.

BTW, perhaps you’ve also recently read that nutrient-rich soy foods have an abundance of B vitamins, calcium, potassium, magnesium, and complete and high-quality protein. 😊

Healthy Shiitakes?

Absolutely. Shiitakes are the second most widely cultivated mushroom variety in the world, second only to the common button and cremini mushrooms. Traditionally, shiitakes are used both as a culinary and a medicinal mushroom in Japan and in traditional Chinese medicine.

“If you’re looking for a superfood to support your immune system health and act as an overall health tonic, shiitakes… are a top choice. As a bonus, they impart a savory umami flavor to virtually any meal they touch.” GreenMedInfo Research Group

Tomato Braised Tofu, Shiitakes and Greens

Deliciously satisfying, nutritious, protein rich, gluten-free and plant-based, too. The braising liquid—rich with mirin, fresh ginger, garlic, soy and tomato—builds savory and fragrant flavor notes into the tofu.

• Serve it warm over rice, or as the main element in a grain or noodle bowl. For bowls, include fresh and cooked vegetables and top with Toasted Pumpkin Sunflower Sesame Seed Sprinkle for added texture.
• Serve it chilled, wrapped in a leaf of lettuce, or as a salad on a bed of baby arugula or lettuce.
• Whereas lettuce wraps are fresh and quick, grain or Buddha bowls require more thought as you combine layers of flavor, color, texture and comfort in each bowl.
• This recipe was inspired by and adapted from a recipe I was given by friend and excellent cook, Meira Dor, a very long time ago.

Note: As soybean crops are usually both genetically modified and contaminated with pesticides, whenever possible, purchase organic tofu made from organic soy beans.

Makes 4-8 servings                           Printer-Friendly Recipe
Total time about 90 minutes

Ingredients

• 1 16-oz pkg firm organic tofu
• 1 teaspoon olive or avocado oil
• 1 ½ teaspoons olive or avocado oil
• 1 medium onion, ¼-inch dice (about 2 cups)
• 2 cups celery, ¼-inch dice
• 2 large cloves of garlic, crushed
• 2 packed tablespoons minced fresh ginger
• 3 tablespoons tomato paste
• ⅓ cup soy sauce
• ¼ cup lite seasoned rice vinegar
• 3 tablespoons mirin (fermented rice cooking wine)
• 1 tablespoon silan (date syrup) or maple syrup
• 1 cinnamon stick
• 1 bay leaf
• 1 14.5-ounce can diced tomatoes
• ½ cup water
• 4 ounces shiitakes, stems removed, caps quartered
• 5 ounces power greens or other young mixed greens

Instructions

1. With a medium heavy pot, lightly press the block of tofu in a paper towel or dish towel on a plate for about 10 minutes to remove excess liquid. This allows the tofu to take on the vibrant flavors of the braising liquid. Note: unless you prefer chewy tofu, press the tofu no longer than 10 minutes.
2. Heat the oven to 375 degrees. Line a rimmed baking pan with parchment paper. Cut the tofu into approximately ¾ -inch pieces. Gently toss the tofu with the 1 teaspoon of oil and a pinch of salt directly on the baking pan. Then spread the tofu out in one layer. Bake for 30 minutes. When lightly colored, remove from the oven and set aside.
3. While the tofu is baking, heat the 1 ½ teaspoons of oil in a Dutch oven over medium low heat. Stir in the diced onion, cover the pan and cook for 7 minutes.
4. Raise the heat to medium. Add the crushed garlic and celery. Cook uncovered for 5 minutes.
5. Stir in the minced ginger, tomato paste, soy sauce, rice vinegar, mirin, silan or maple syrup, cinnamon stick, bay leaf, canned tomatoes and water. Bring the mixture to a boil. Add the cooked tofu and quartered shiitakes.
6. Lower the heat to medium low so the liquid simmers. Cook partially covered until the sauce thickens and is reduced by half, about 30 minutes.
7. If you are making grain or noodle bowls, prepare the fresh and lightly cooked vegetables while the braising liquid is reducing.
8. When the liquid has thickened, remove the bay leaf and cinnamon stick. Then, stir in the power greens. Cover the pot. Cook about 3 minutes, or just until the greens are tender.
9. Serve Tomato Braised Tofu, Shiitakes and Greens hot, warm or chilled from the fridge.

Printer-Friendly Recipe.