Italian Tofu in Garlic White Wine Sauce Recipe
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Best Italian Tofu!
No need for marinade nor breading, a light dusting of tapioca will yield the perfect tempura like coating to compliment the most delicious sauce.
Easy like Sunday morning, this recipe belongs at the very top of your must make at least once a week recipe list next to this panko crusted tofu parmesan.
How Do You Press Tofu ?
This is a very crucial step, please do not skip it. You can use a tofu press or just do a quick 45 minute press on the kitchen counter to get rid of most of the water before air frying or baking.
- Drain the tofu block and slice it in half lengthwise.
- Wrap tofu in a lint free towel and place on a flat surface like a baking sheet or cutting board.
- Place a heavy object on top (pan/lid/can/cutting board) and allow to press for about 45 minutes or so.
- Pat the tofu dry again and follow the recipe.
Tofu ~ Frozen Defrost Method:
Use this method if you are after an extra meaty texture of the tofu. You must plan in advance and do an initial basic pressing of the tofu, then freeze and defrost it before cooking. It’s that simple. I like to press a large batch in advance and individually freeze for later use in weeknight recipes.
The Lemon Garlic White Wine Sauce:
Most definitely one of the most delicious sauces circulating the face of the Earth today. Grated garlic is quickly sautéed in a little olive oil until fragrant then mixed with sweet and juicy cherry tomatoes, a splash of dry white wine and brightened up with a fresh squeeze of lemon. Perfetto!
what to serve with:
- roasted broccoli
- brussel sprouts
- vegetable risotto
- green bean salad
- grilled eggplant
- mashed potatoes.
How to Make Vegan Italian Tofu:
Italian Tofu in Garlic White Wine Sauce
- 14 oz firm or extra firm tofu
- 1 lb cherry tomatoes mixed colors
- 1/3 cup dry white wine
- 5 cloves garlic grated or minced
- 1 lemon juiced (+ a few wedges for serving)
- 1/4 cup fresh basil leaves
- 1.5 tbsp olive oil or water (replace with veggie broth or water for WFPB + Plantricious Diets)
- 1/3 cup tapioca flour + more as needed
- 1/2 tsp garlic powder
- sea salt + black pepper to taste
Prepare the Tofu:
- Drain the tofu then slice in half length-wise. Pat it dry best as you can.
- Wrap it in a lint free kitchen towel and cover with something heavy. Press at room temperature for about 45 minutes or in the refrigerator if preparing this in advance.
- Once the tofu is pressed use your hands and tear it into irregular bite size pieces. (Alternatively you can slice the tofu into 8 fillets if preferred). Season well with a pinch of sea salt, black pepper and garlic powder.
- Transfer to a large plate and gently toss together with the tapioca until coated all over.
Frozen Defrost Method (OPTIONAL):
- If you like the texture of your tofu to be extra meaty this method is recommended. After pressing the tofu as instructed above (before seasoning) you will freeze it in a freezer proof container then defrost it when ready to cook and follow the steps below.
Air Fryer Method:
- Place the seasoned and coated tofu on a parchment lined baking sheet without touching each other and air fry for 13-15 minutes at 375”F. You can flip it half way but not required. ( I use my toaster style air fryer, if you are using a different model you might need to adjust cooking times so keep an eye on it. If you choose to slice the tofu into fillets you will need to extend the air frying time by a few minutes until lightly golden at the edges).
- Preheat your oven to 400”F. Arrange the pressed and seasoned tofu on a parchment lined baking sheet without touching each other and bake for 30 to 35 minutes until lightly golden at the edges. Keep a close eye on it and make sure not to overcook so the tofu doesn’t dry out.
Make the Garlic White Wine Sauce:
- Preheat a medium cast iron skillet over low flame. Add the the olive oil or veggie broth and stir in the garlic. Cook for about 20 seconds until fragrant then add the tomatoes.
- Season with a pinch of sea salt then hit it with the white wine. Allow the sauce to simmer for a few minutes until the tomatoes have burst and released their juices. Add the freshly squeezed lemon juice and stir.
- Transfer the cooked tofu into the sauce and simmer a couple of more minutes spooning some of the tomatoes and sauce over the top to coat well.
- Remove from heat and adjust seasoning to taste. Sprinkle with the fresh basil and serve with your choice of pasta, mashed potatoes or as pictured here whole wheat capellini noodles.
Oh my! This looks wonderful!
Thank you Susan, hope you love it as much as we do ~ Florentina
Out of this world, I’m blown away with this recipe, one of the best things I’ve ever made. Thank you for sharing these lovely recipes with us Florentina.
Can you press the tofu and then cut into cubes before freezing or is it best to press and leave the tofu block intact as a whole? BTW… can’t wait to try this recipe. Sounds and looks delish.
I don’t see why not… I would press it first then tear it into bite size pieces to create irregular edges that crisp up nicely in the oven or air fryer. Then defrost and carefully press the tofu pieces again to remove the moisture but be careful not to completely crush since they will be so small. Let me know how it goes ~ Florentina Xo’s
What can I use instead of wine? We don’t do alcohol. Thanks.
This is a white wine sauce however you could use a healthy squeeze of fresh lemon at the end after your tomatoes have burst. Let me know how it goes! ~ Florentina
Can you make it in the morning and reheat in the afternoon?
You sure can, this makes nice leftovers.
Absolutely incredible, my favorite tofu recipe yet!
Yay! This makes me so happy 🙂 ~ Florentina Xo’s