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Tofu with Tomato Miso & Butter Sauce

Course: Main Course
Keyword: Fried Tofu, High Protein, Low Carb, Vegan
Servings: 1 serving

Ingredients

  • 1/2 block extra firm tofu
  • 1.5 tbsp vegan butter, divided 1tbps & 1/2tbsp. I used Earth Balance
  • 100 g tomato, chopped (basically the size of a really small tomato but not cherry tomatoes)
  • 1 tsp white miso
  • 1/2 tsp sea salt...or 1/4 if you do not need the salt

Instructions

Press Tofu: Take Tofu out of package & Rinse. Either Press with a Tofu Press OR Use These Instructions

  • Lay a paper towel on a kitchen towel.
    Press Tofu 1
  • Place tofu on one end of the paper towel and fold over...
    Press Tofu 2
  • then fold over the kitchen towel.
    Press Tofu 3
  • Next I find a few heavy items that I can balance on this small rectangular towel. We want to create a pressure so the water from within the tofu presses out without smooshing the tofu to pieces. For me, I like placing a small cutting board on top then balancing a heavy pan, pot, bananas and even a wine bottle.  Press for at least 30 minutes...longer is better. Check on it periodically to make sure it doesn't start to lean to a side too much. Re-balance.
    Press Tofu
  • Unwrap & slice in to cubes.

Pan Fry Tofu & Sauce

  • Melt 1tbsp vegan butter in a skillet over medium/high heat. Add cubed tofu, sprinkle 1/4tsp salt & cook. Turn the tofu over every 3-4 minutes until all sides are browned as you like.
  • Turn heat down to medium. Add the other 1/2tbsp butter & 1/4tsp salt along with miso and chopped tomatoes. Mix well amongst the tofu & cook for another 5 minutes, stirring often. Serve warm

Notes

Calories 358 | Fat 25.7g | Net Carb 8.1g | Protein 22.1