This Mexican braised tofu, and braising tofu in general, is a great, fairly easy way to add some variety to otherwise bland and funkily textured traditional tofu. There are some key components to remember though, if you want your tofu to really absorb whatever flavors you are working with. This recipe explains how to effectively drain your tofu so it can better receive the flavors in the braising process. It’s a Mexican twist on combining tomato, sweet, and smoky all together. (scroll down for interactive, printable recipe card, grocery list and more!)
mexican braised tofu with smoky yams
1 tub of firm, organic, sprouted tofu, sliced into 1/2-inch slices and drained (about 6 slices in all) 16-ounces of your favorite roasted tomato or roasted garlic salsa 1 tbsp. virgin coconut oil 1/2-1 cup water or vegetable broth (as needed) 2 medium yams 2 tbsp. coconut butter 2 tbsp. almond or coconut milk 2 tbsp. hulled hempseed hearts 3 tbsp. nutritional yeast 1/2 tsp. chipotle chile powder 1/2 tsp. liquid smoke (optional, for extra smoky flavor) 1/2 tsp. sea salt (or more to taste) Sprigs of cilantro for garnish Guacamole or pear & avocado salad for a condiment finish First, you need to drain your tofu. Take two cookie sheets or baking dishes, that will fit all 6 slices of your tofu. Line the bottom of want sheet or dish with a tea towel, and a few layers of paper towels. Place each piece of tofu over the double towel-lined sheet, and cover the top with another few layers of paper towels, and then finally, another tea towel. Place the other sheet or baking dish on top of the towel-covered tofu pieces, and place something heavy on top of the pan or dish, enough to firmly squeeze the tofu without totally squishing it. Let it sit like this for about an hour. Since tofu is packed in water, it needs to be “squeezed” in this way, so it becomes more like a dry sponge, and will better absorb flavors. With this you can try a variety of different marinades from chicken flavor to lemon garlic, curry, the sky’s the limit. The only thing you should NEVER do is add oil to your marinade, as this causes the tofu to repel the other liquid ingredients in the marinade. You can, however, use some oil to sear the tofu after it has been thoroughly marinated.
For this recipe we are just marinating in some lemon and salsa. Place the drained tofu slices in a marinating dish and squeeze the lemon over both sides of each slice of tofu. Add the salsa and stir around, arranging so that the tofu is fully covered by the salsa on both sides. Let sit marinating for at least an hour. About 15 minutes before you are done marinating, preheat your oven to 400°F. Meanwhile, cut the yams into thirds and place in a medium pot. Completely cover the yams with water, and place on a stove at high heat. Bring to a boil, and cook until the yam pieces are soft when a searing knife or skewer is stuck into them. This usually takes about 30-45 minutes. You don’t need to peel the yams before cooking. When they are ready, strain them into a colander. And using running cold water, gently and quickly remove the skins from the cooked yam pieces. You’ll need to manage the hot yams and the cold water so you don’t burn your fingers. You can also do this using rubber gloves. Place the yams back in the pot, and mix in the coconut butter, almond or coconut milk, hempseed hearts, nutritional yeast, chipotle chile powder, and sea salt. Give it a taste and add the liquid smoke if you want more of a smoky flavor. Whip together using an electric mixer or by hand using a fork or wire whip. Cover and set a side in a place where it can stay warm.
Heat a large oven-proof sautee pan or skillet on high heat. Place the coconut oil in the pan and coat the bottom of the pan with the oil. Take the tofu slices from the marinade, scape extra marinade from each slice, and sauté each slice until both sides of each slice are brown and crisp. While the pan is still hot, add the salsa marinade to the pan. It will bubble give off some steam, and it may start to dry out and create browning in the pan. Add just enough water or broth to deglaze the pan and provide some liquid for the tofu to absorb during the braising process. Place the pan in the oven and braise for 40 minutes. At the 20 minute point, remove the pan, turn the tofu slices over, deglaze the pan a little more with more water or broth, spoon some of the sauce over the tofu pieces. Braise in the oven for the remaining 20 minutes. When the tofu is done, serve immediately with the yams and guacamole or avocado and pear salad. Add some beans, salad, or vegetables if you’d like. Enjoy immediately.
Mexican Braised Tofu with Smoky Yams
Ingredients
- 16 ounces firm tofu Same as 1 standard tub, organic, sprouted preffred, sliced into 1/2-inch slices and drained; about 6 slices
- 16 ounces roasted salsa use any of your favorite roasted tomato or roasted garlic salsa
- 1 tbsp. virgin coconut oil
- 1/2 cup vegetable broth or water, may need more as needed
- 2 each yams medium size
- 2 tbsp. coconut butter
- 2 tbsp. almond milk or coconut milk
- 2 tbsp. hulled hempseed hearts
- 3 tbsp. nutritional yeast
- 1/2 tsp. chipotle chile powder
- 1/2 tsp. liquid smoke (optional for extra smoky flavor)
- 1/2 tsp. sea salt or more to taste
- Sprigs of cilantro for garnish
- Guacamole or pear & avocado salad for a condiment
Instructions
- First, you need to drain your tofu. Take two cookie sheets or baking dishes, that will fit all 6 slices of your tofu. Line the bottom of want sheet or dish with a tea towel, and a few layers of paper towels. Place each piece of tofu over the double towel-lined sheet, and cover the top with another few layers of paper towels, and then finally, another tea towel. Place the other sheet or baking dish on top of the towel-covered tofu pieces, and place something heavy on top of the pan or dish, enough to firmly squeeze the tofu without totally squishing it. Let it sit like this for about an hour. Since tofu is packed in water, it needs to be "squeezed" in this way, so it becomes more like a dry sponge, and will better absorb flavors.
- With this you can try a variety of different marinades from chicken flavor to lemon garlic, curry, the sky's the limit. The only thing you should NEVER do is add oil to your marinade, as this causes the tofu to repel the other liquid ingredients in the marinade. You can, however, use some oil to sear the tofu after it has been thoroughly marinated. For this recipe we are just marinating in some lemon and salsa.Place the drained tofu slices in a marinating dish and squeeze the lemon over both sides of each slice of tofu. Add the salsa and stir around, arranging so that the tofu is fully covered by the salsa on both sides. Let sit marinating for at least an hour.
- About 15 minutes before you are done marinating, preheat your oven to 400°F. Meanwhile, cut the yams into thirds and place in a medium pot. Completely cover the yams with water, and place on a stove at high heat. Bring to a boil, and cook until the yam pieces are soft when a searing knife or skewer is stuck into them. This usually takes about 30-45 minutes. You don't need to peel the yams before cooking. When they are ready, strain them into a colander. And using running cold water, gently and quickly remove the skins from the cooked yam pieces. You'll need to manage the hot yams and the cold water so you don't burn your fingers. You can also do this using rubber gloves.
- Place the yams back in the pot, and mix in the coconut butter, almond or coconut milk, hempseed hearts, nutritional yeast, chipotle chile powder, and sea salt.
- Give it a taste and add the liquid smoke if you want more of a smoky flavor. Whip together using an electric mixer or by hand using a fork or wire whip. Cover and set a side in a place where it can stay warm.
- Heat a large oven-proof sautee pan or skillet on high heat. Place the coconut oil in the pan and coat the bottom of the pan with the oil. Take the tofu slices from the marinade, scrape extra marinade from each slice, and sauté each slice until both sides of each slice are brown and crisp.
- While the pan is still hot, add the salsa marinade to the pan. It will bubble give off some steam, and it may start to dry out and create browning in the pan. Add just enough water or broth to deglaze the pan and provide some liquid for the tofu to absorb during the braising process.
- Place the pan in the oven and braise for 40 minutes. At the 20 minute point, remove the pan, turn the tofu slices over, deglaze the pan a little more with more water or broth, spoon some of the sauce over the tofu pieces. Braise in the oven for the remaining 20 minutes.
- When the tofu is done, serve immediately with the yams and guacamole or avocado and pear salad. Add some beans, salad, or vegetables if you'd like. Enjoy immediately.