Ingredients
Tofu
- 1 14-oz block extra-firm tofu (pressed)
- 3 tablespoons cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper (freshly ground)
- 3 tablespoons olive oil (divided)
Sauce & Vegetables
- 1 medium onion (finely chopped, about 1 cup)
- 3 cloves garlic (minced, about 1 tablespoon)
- ½ teaspoon red chili flakes
- 2 teaspoons dried Italian herbs (oregano, thyme, basil)
- 2 tablespoons tomato paste
- ½ cup oil-packed sun-dried tomatoes (drained and chopped)
- 1¼ cups vegetable broth
- 1 13.5-oz can full-fat coconut milk (unsweetened)
- 5 oz baby spinach (about 2 cups)
- 2 tablespoons nutritional yeast (optional)
- 1 medium lemon (juiced, about 1 teaspoon)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper (freshly ground)
- 1 tablespoon fresh basil (chopped, for garnish)
Instructions
- Prepare the tofu: Tear the pressed tofu into rough bite-sized pieces. In a medium bowl, toss with cornstarch, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until all pieces are evenly coated, setting the tofu up for a crispy exterior.
- Fry the tofu: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the tofu in a single layer, avoiding overcrowding. Cook without stirring for 3 minutes until the bottom is a deep golden color and the pieces lift easily. Flip the tofu pieces and cook for another 2 minutes. Transfer the tofu to a plate and set aside.
- Sauté the onion: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes, developing a sweet base for the sauce.
- Develop the sauce base: Stir in minced garlic, red chili flakes, dried Italian herbs, and tomato paste. Cook for 1 to 2 minutes, stirring frequently until the tomato paste darkens slightly and becomes fragrant, being careful not to let the garlic brown or burn.
- Add sun-dried tomatoes and liquids: Stir in the chopped sun-dried tomatoes to coat them in the aromatic mixture. Pour in the vegetable broth and full-fat coconut milk. Bring the mixture to a gentle simmer and cook uncovered for 5 to 6 minutes, allowing the sauce to reduce slightly and thicken enough to coat a spoon but still remain pourable.
- Incorporate spinach and seasonings: Add the baby spinach to the sauce and cook until it wilts completely, about 1 minute, ensuring no raw leaves remain. Stir in nutritional yeast (if using), lemon juice, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Taste the sauce and adjust seasoning as needed to balance flavors.
- Combine tofu and finish: Reduce heat to low. Return the fried tofu to the pan and gently fold it into the sauce to coat evenly. Warm through for 1 to 2 minutes until the sauce clings to the tofu without pooling excessively. If the sauce is too thick, loosen with a splash of extra vegetable broth. Garnish with chopped fresh basil and serve immediately over pasta, rice, or with crusty bread.
Notes
- Pressing the tofu well before coating it with cornstarch helps achieve a crispier texture.
- Use full-fat coconut milk for a rich and creamy sauce; avoid sweetened varieties.
- Nutritional yeast is optional but adds a cheesy, nutty flavor that enhances the sauce.
- This dish pairs beautifully with your choice of pasta, rice, or crusty artisan bread to soak up the sauce.
- Adjust chili flakes to taste depending on your preferred spice level.
- Leftovers can be stored covered in the fridge for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired Vegan
- Diet: Vegan
