Recipes / Broken Cuisine’s Mediterranean Cherry Tomato & Chickpeas

Broken Cuisine’s Mediterranean Cherry Tomato & Chickpeas

By The Editors

Published January 24, 2024

This one-pot wonder has become a staple in our kitchens. Olives, capers, and fermented tofu nurture a zesty and piquant tomato base, which spongy tofu and chickpeas zealously soak up. — Broken Cuisine

Photo: Ryan Tanaka
Photo: Ryan Tanaka
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George Stiffman, one of the authors of Broken Cuisine, shared this recipe when he joined us on Food with Mark Bittman. “To achieve tender and juicy tofu, it needs to puff up and then deflate. Boil rapidly until the tofu triples in size, then reduce the heat and simmer. During this time, there should be enough liquid to cover. Alternatively, you can fry the tofu to puff up, then gently braise it in the sauce. You can prepare the sauce up to five days ahead of time and assemble before eating. If it thickens in the fridge, you may need to add another cup of stock or water before stewing.” — Broken Cuisine: Chinese tofu, Western cooking, and a hope to save our planet


Make The Recipe!

Broken Cuisine’s Mediterranean Cherry Tomato & Chickpeas

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Makes 4 to 6 servings 1x

Units Scale


Mediterranean Tomato Sauce


  • 2 pieces spongy tofu
  • 2 tablespoons fines herbes (chive, parsley, chervil, tarragon), chopped
  • 4 thick slices crusty sourdough bread


  1. In a large saucepan over medium heat, add 1 tbsp of vegetable oil and sauté the onion, fennel, and celery until softened and caramelized, around 15 minutes. Remove the vegetables and in the same pan add the remaining oil and cherry tomatoes. Turn up the heat and cook until lightly charred, 5-10 minutes. Deglaze with white wine, add in the remaining ingredients, and simmer for 20-30 minutes until the sauce is thickened and reduced.
  2. Slice the tofu in half widthwise, then lengthwise in thirds. Transfer to a medium saucepan, cover with the tomato sauce, and boil until the tofu puffs up, becomes tender, and absorbs the flavors of the sauce, 10-15 minutes. If the sauce is getting dry, add a little more stock and boil with the lid on. Garnish with fines herbes and serve alongside toasted sourdough.

— Recipe from Broken Cuisine: Chinese tofu, Western cooking, and a hope to save our planet