Crispy Tofu & Mushroom Ragù
Ingredients
- 1 block (14 oz)firm tofu (pressed)
- 12 ozcremini mushrooms
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 can (28 oz)canned crushed tomatoes
- ½ cupvegetable broth
- 2 tablespoontomato paste
- 3 tablespoonolive oil
- 1 tablespoonbalsamic vinegar
- 1 teaspoondried oregano
- ½ teaspoondried thyme
- ·salt
- ·black pepper
- ½ cupfresh parmesan cheese (optional)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Chop 12 oz cremini mushrooms into 1/2-inch pieces.
Method
- 01
Press the block of tofu between paper towels for 15 minutes, then cut into 1/2-inch cubes.
- 02
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tofu cubes and sauté for 8–10 minutes, stirring occasionally, until golden and crispy on the edges. Transfer to a plate.
- 03
In the same pot, heat the remaining 1 tablespoon olive oil. Add the diced onion and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute.
- 04
Add the diced mushrooms and cook for 5 minutes, stirring occasionally, until they release their liquid.
- 05
Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes and vegetable broth, scraping the bottom of the pot to lift any browned bits.
- 06
Return the crispy tofu to the pot. Add the oregano, thyme, balsamic vinegar, salt, and pepper to taste. Bring to a gentle simmer.
- 07
Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust seasoning.
- 08
Serve over pasta, rice, polenta, or crusty bread. Top with grated parmesan if desired.
Spice Tips
For savory depth, add 1/4 teaspoon smoked paprika or a pinch of red pepper flakes. A splash of red wine (1/4 cup) in place of some broth brings warmth. Fresh basil stirred in at the end brightens everything.
This ragù makes great leftovers and freezes well for up to 3 months. For extra richness, stir in 2 tablespoons cream or coconut milk at the end.