Pan-Seared Tofu with Tomato Basil Sauce

Ingredients

• 14 oz firm tofu
• 4 tbsp olive oil
• 4 cloves garlic
• 4 medium fresh tomatoes
• 1 cup fresh basil
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp balsamic vinegar
• 1 tsp red pepper flakes
• 1 oz vegan parmesan cheese

Instructions

1. 1

   Press the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object on top (like a skillet) for 15-20 minutes to remove excess moisture.

2. 2

   Prepare the sauce: Dice the fresh tomatoes and mince the garlic. In a medium bowl, combine the diced tomatoes, minced garlic, chopped fresh basil, balsamic vinegar, sea salt, black pepper, and red pepper flakes. Mix well and set aside.

3. 3

   Slice the pressed tofu into 1-inch thick slices. Pat dry with a paper towel and season both sides with sea salt and black pepper.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the tofu slices in a single layer. Cook for 4-5 minutes on each side until golden brown and crispy. You may need to do this in batches.

5. 5

   Once the tofu is crispy, remove it from the skillet and place it on a paper towel-lined plate to absorb any excess oil.

6. 6

   In the same skillet, add the remaining 2 tablespoons of olive oil and pour in the prepared tomato basil sauce. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.

7. 7

   To serve, place the crispy tofu on a plate and generously spoon the tomato basil sauce over the top. Sprinkle with vegan parmesan cheese if desired.

8. 8

   Garnish with additional fresh basil leaves and serve immediately.