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
Preheat the oven to 375 degrees F.
Melt the butter in a large cast iron skillet over medium heat.
Add the wine, broth, and soy sauce, and bring to a simmer.
Turn off heat. Then, add the tofu (or vegan turkey alternative), and baste with the sauce.
Sprinkle the herbs over the tofu and sauce, then cover the pan with aluminum foil.
Bake for about 20 minutes, then remove from the oven and flip the tofu over.
Combine and Serve
Add the potatoes, Brussel sprouts, and mushrooms to the pan in separate piles (don’t combine).
Toss the veggies to coat with the sauce, then cover the pan with aluminum foil again and return to the oven.
Bake for an additional 30 to 35 minutes until the vegetables are tender and the tofu is a beautiful brown.
Baste with remaining sauce, and serve while hot.