TL/DR – Italian Tofu and Chunky Tomato Sauce on Zoodles. Three components, all easy to make into a simple but elegant vegan Italian dinner. Seasoned baked tofu and a rich, chunky sauce over a vegetable base. –
As a home cook, I try to limit the number of meat dishes that I make each week. I love meat. I try to purchase organic and locally sourced meat. But I can’t always do that. Fortunately I also love vegetarian meals. I’ve been pushing myself lately to create more vegan recipes. This one hit the spot.
The only major think-ahead prep is to chunk the tofu, fold it into a towel and stick it in the fridge for several hours or overnight to drain the moisture. Use extra firm tofu.
Toss the tofu in olive oil and season it with Italian seasoning, garlic powder, salt and pepper. Bake it at 350 for about 20 – 25 minutes.
Meanwhile, remove 28 oz of quality stewed tomatoes from the can, careful to reserve any liquid, and dice them. Yes, you can use canned diced tomatoes, but I find that the stewed ones have more flavor. Maybe I’m delusional. Sauté onion and garlic in olive oil, then add tomato paste and allow it to cook down for about a minute. Then add a bit of balsamic to deglaze the pot, followed by the chopped stewed tomatoes and their juices. Add more balsamic, stir and allow to simmer on low, covered, for about 20 minutes. Season to taste.
Boil salted water, cook spiraled zucchini (zoodles) and small cut broccoli florets for just about four or five minutes, drain and toss with a touch of olive oil.
Assemble by placing the zoodles and broccoli in a low bowl, top with a big spoonful of the chunky tomato sauce and baked tofu chunks. So tasty it doesn’t even need Parmesan!
For an easy vegetarian, (not vegan,) weeknight meal, try Mushroom Chard Cheese Melts. For more baked tofu, try Easy Baked Tofu.
Italian Tofu and Chunky Tomato Sauce on Zoodles
An easy vegan weeknight dinner with Italian seasoned baked tofu and a simple chunky tomato sauce over zoodles and broccoli florets.
Ingredients
- 14 - 16 oz extra firm tofu, cut into 1 inch chunks, rolled in a towel and drained for several hours or overnight in the refrigerator
- 3 T extra virgin olive oil, divided
- 2 1/4 t kosher salt, divided
- 1 t Italian seasoning
- 1/2 t garlic powder
- 1/8 t red pepper flakes, optional
- 1/8 t ground black pepper
- 28 oz canned stewed tomatoes, diced, juices reserved
- 1/2 c yellow onion, diced
- 2 cloves garlic, minced
- 1 T tomato paste
- 1 T balsamic vinegar, divided
- 2 medium - large zucchinis, spiralized, about 5 cups
- 1 large head of broccoli, cut into small florets about 1 inch each
Directions
- Step 1 Preheat the oven to 350 degrees F.
- Step 2 On a baking sheet, toss the drained tofu cubes in 1 1/2 T olive oil, 3/4 t kosher salt, Italian seasoning, garlic powder, red pepper flakes if desired and black pepper. Spread the chunks out and bake for 25 minutes.
- Step 3 Meanwhile, in a medium saucepan over medium high heat, sauté the onions and garlic in 1 T olive oil for 2 to 3 minutes.
- Step 4 Add the tomato paste and lower heat to medium. Allow to cook for about a minute.
- Step 5 Deglaze with 1/2 T balsamic, stirring well. Add the diced stewed tomatoes and their juices and the remaining 1/2 T balsamic. Cover and simmer for 20 minutes.
- Step 6 Boil a medium saucepan filled 3/4 with water and 1 t salt. Add the zoodles and broccoli and boil for 4 – 5 minutes. Drain, return the veggies to the pot and toss with the remaining 1/2 T olive oil.
- Step 7 Season the tomato sauce with the remaining 1/2 t kosher salt.
- Step 8 To assemble, place zoodles and broccoli in a low bowl and top with a generous amount of tomato sauce followed by about 1/3 to 1/2 of the baked tofu. Serving portions are dependent on desires of guests. It is recommended to double the recipe for four people.
