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    Home » Recipes » Tofu and Tempeh Recipes

    Stewed Tofu with Corn and Tomatoes

    Published: Jun 11, 2013 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Fresh corn and tomatoes are highlighted in this easy skillet stew, making it a great way to serve tofu for warm weather meals. It’s such a delightful quick dish that I’ve provided an option for using frozen corn and canned tomatoes, so that it can be enjoyed any time of year. Photos by Hannah Kaminsky.

    Stewed tofu with fresh corn and tomatoes

    Stewed Tofu with Corn and Tomatoes

    Fresh corn and tomatoes are highlighted in this easy skillet stew, making it a great way to serve tofu for warm weather meals.
    4.50 from 2 votes
    Print Pin Rate Email
    Course: Tofu and vegetable stew
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Stewed Tofu, tofu recipe
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 4 to 6
    Calories: 257kcal
    Author: Veg Kitchen

    Ingredients

    • 14- to 16- ounce tub firm or extra-firm tofu
    • 2 tablespoons olive oil
    • 6 medium diced ripe tomatoes or see Note
    • 3 to 4 cups cooked fresh corn kernels from about 4 medium ears
    • 4 scallions sliced
    • 2 teaspoons sweet paprika
    • 1 teaspoon ground cumin
    • Salt and freshly ground pepper to taste
    • ¼ to ½ cup minced fresh parsley or cilantro to taste
    • Dried hot pepper flakes to taste optional
    US Customary - Metric

    Instructions

    • Cut the tofu into 6 slices and blot well between layers of paper towel or clean tea towels, then cut into dice.
    • Heat the oil in a wide skillet. Sauté the tofu over medium-high heat until golden on most sides.
    • Add the tomatoes, corn, scallions, and paprika. Heat gently, just until heated through. Season with salt and pepper.
    • Serve warm or at room temperature with parsley or cilantro sprinkled over the top of individual servings.

    Nutrition

    Calories: 257kcal | Carbohydrates: 33g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 306mg | Potassium: 846mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2527IU | Vitamin C: 35mg | Calcium: 75mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Variation: When fresh corn and tomatoes aren't available, use a 16-ounce bag organic frozen corn and a 15- to 16-ounce can diced tomatoes — try fire-roasted!

    Nutrition Information
    Per serving: Calories: 233 calories; Total Fat: 11g;  Protein: 13 g;  Carbs: 28.2g; Fiber: 5g; Sodium: 38mg sodium

    Stewed tofu with fresh summer corn and tomatoes3

    Summer Stew of tofu with corn and tomatoes

    • Here are lots more easy tofu recipes.
    • Here are more recipes for fresh corn.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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