Italian Tofu in Garlic White Wine Sauce
The Best Italian Tofu in Garlic White Wine Sauce with cherry tomatoes and lemon. Super easy to make, extra saucy, vegan and gluten free. Air fryer and oven methods included!
Servings 4 people
- 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):
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).
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.
Calories: 169kcal | Carbohydrates: 20g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 314mg | Fiber: 2g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 42mg | Calcium: 153mg | Iron: 2mg