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Miyoko's Tofu Confit

Confit, the culinary art of slowly cooking at a lower temperature in oil or butter, creates the most delicious, melt-in-your-mouth flavors. Use Miyoko's butter to create this succulent, confit-style tofu dish; perfect for all your gatherings.

Prep time: 20 mins

Cook time: 1+ hours

Prepare the Tofu

STEP ONE

Preheat the oven to 375 degrees F.

STEP TWO

Melt the butter in a large cast iron skillet over medium heat.

STEP THREE

Add the wine, broth, and soy sauce, and bring to a simmer.

STEP FOUR

Turn off heat. Then, add the tofu (or vegan turkey alternative), and baste with the sauce.

STEP FIVE

Sprinkle the herbs over the tofu and sauce, then cover the pan with aluminum foil.

STEP SIX

Bake for about 20 minutes, then remove from the oven and flip the tofu over.

Combine and Serve

STEP ONE

Add the potatoes, Brussel sprouts, and mushrooms to the pan in separate piles (don’t combine).

STEP TWO

Toss the veggies to coat with the sauce, then cover the pan with aluminum foil again and return to the oven.

STEP THREE

Bake for an additional 30 to 35 minutes until the vegetables are tender and the tofu is a beautiful brown.

STEP FOUR

Baste with remaining sauce, and serve while hot.