Nasoya Extra Firm tofu is easy to cut into bite-size pieces and perfect for stir fry’s, chili... more
- 1 pkg Nasoya Extra-Firm Tofu, drained and patted dry
- 3 tbls olive oil, divided
- 1 medium leek, white part only, thinly sliced
- ½ large red onion, thinly sliced
- 1 large carrot, peeled thinly sliced
- 2 cloves garlic, finely minced
- 1 14 oz. can diced tomatoes
- 2 tbls red wine vinegar
- 1 tsp capers (optional)
- ½ tsp dried thyme
- ¼ tsp dried oregano
- pinch sweet paprika
- salt and pepper to taste
Set a medium skillet over moderate heat, and coat the bottom with 1 tablespoon of olive oil. Once hot, add in the leek, onion, carrot, and garlic, and cook for 8 - 10 minutes, until the onions appear somewhat translucent. Transfer the vegetables onto a plate and set aside.
Heat the pan back up with the remaining two tablespoons of olive oil. Slice the block of tofu into slabs, each about 1 cm thick. Lay each piece gently into the pan, and do not disturb them for a solid 8 minutes, to achieve a nice sear on the outside. Flip them over to sear on the other side, and then let sit untouched for another 6 minutes. Peek underneath to make sure that the second side is nicely browned before topping with the sauteed vegetables. Add the can of tomatoes, liquid and all, into the pan as well, in addition to the vinegar, capers (if using), herbs, and paprika. Turn the heat down to low, cover, and simmer for 25 - 30 minutes, until the carrots are fork-tender and the liquid has all but disappeared.
Serve on a bed of polenta or couscous.