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–+ servings
This one-pot wonder has become a staple in our kitchens. Olives, capers, and fermented tofu nurture a zesty and piquant tomato base, which spongy tofu and chickpeas zealously soak up. To achieve tender and juicy tofu, it needs to puff up and then deflate. Boil rapidly until the tofu triples in size, then reduce the heat and simmer. During this time, there should be enough liquid to cover. Alternatively, you can dry the tofu to puff up, then gently braise it in the sauce. You can prepare the sauce up to five days ahead of time and assemble before eating. If it thickens in the fridge, you may need to add another cup of stock or water before stewing.
A one pot recipe cherry tomato and spongy tofu dish from George Stiffman, the author of Broken Cuisine
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Servings4

Ingredients

Mediterranean tomato sauce
  • 2 tbsp vegetable oil
  • 1 red onion, diced
  • 1 bulb fennel, diced
  • 4 stalks celery, diced
  • 2 pints heirloom cherry tomatoes
  • 2 tbsp white wine
  • 2 & 1/2 cups vegetable stock
  • 2 tbsp tomato paste
  • 2 tbsp spicy red fermented tofu
  • 16 oz can chickpeas
  • 1/2 cup mixed olives, chopped
  • 2 tbsp capers, rinsed
  • 1 & 1/2 tsp smoked paprika
  • 1 tbsp sugar
  • 3/4 tsp salt
  • 1 bay leaf
  • 1 tbsp dried thyme
  • 1 & 1/2 tsp dried rosemary
  • 1/4 tsp ground fennel seeds
Assembly
  • 2 pieces spongy tofu
  • 2 tbsp fines herbes (chive, parsley, chervil, tarragon), chopped
  • 4 thick slices crusty sourdough

Instructions

  • In a large saucepan over medium heat, add 1 tbsp of vegetable oil and sauté the onion, fennel, and celery until softened and caramelized, around 15 minutes. Remove the vegetables and in the same pan add the remaining oil and cherry tomatoes. Turn up the heat and cook until lightly charred, 5-10 minutes. Deglaze with white wine, add in the remaining ingredients, and simmer for 20-30 minutes until the sauces is thickened and reduced.
  • Slice the tofu in half widthwise, then lengthwise in thirds. Transfer to a medium saucepan, cover with the tomato sauce, and boil until the tofu puffs up, becomes tender, and absorbs the flavors of the sauce, 10-15 minutes. If the sauce is getting dry, add a little more stock and boil with the lid on. Garnish with fines herbes and serve alongside toasted sourdough.