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.
