Tofu with Tomatoes

1 pound extra firm tofu, cut into ½” slices

2-3 tablespoon olive oil, divided

3 garlic cloves, peeled and smashed

4-6 tomatoes, cored and chopped

¼ cup white wine

2-4 tablespoons balsamic vinegar

1 tablespoon dried oregano (or 2 teaspoons fresh oregano)

1/8 teaspoon red pepper flakes (optional, to taste)

salt

black pepper

parmesan cheese for garnish

  1. Heat a large skillet over a medium heat. When it’s heated, add 1 tablespoon of oil, then the tofu to the pan. Sprinkle with salt and pepper
  2. When the tofu is golden brown on the bottom, after 3-5 minutes, turn it over, and repeat this with the other side. Add more olive oil if needed. When it’s cooked, remove from the pan and set aside. While the tomatoes are cooking, cut the tofu into cubes
  3. Add one tablespoon of olive oil to the pan. Add the garlic, and stir until it’s fragrant. Add the tomatoes, the wine, 2 tablespoons of balsamic vinegar, and the oregano. Cook, stirring frequently, for 5-8 minutes, or until the tomatoes break apart  
  4. Adjust the flavor with salt, pepper, vinegar, and red pepper flakes
  5. Return the cubed tofu to the pan, and continue to cook until the tofu is cooked through, if needed
  6. Serve with rice, pasta, or quinoa, and sprinkle with parmesan cheese

Makes 4 servings