Golden pan-seared tofu meets sweet bell peppers and juicy summer tomatoes in this quick stovetop skillet - a satisfying weeknight dinner that comes together in about 40 minutes.
Key Ingredients & Substitutions
- Firm or extra-firm tofu. Forms the protein base of the dish. Press and blot it well so it browns instead of steaming. Cubed tempeh works as a swap, or use chickpeas for a soy-free version.
- Bell peppers. Bring sweetness, color, and body. Use any mix of red, yellow, and orange you like - a poblano or two adds a mild kick. Zucchini or eggplant strips work in a pinch.
- Ripe, juicy tomatoes. Break down into a light, chunky sauce as they cook. Use the ripest in-season tomatoes you can find; a 14.5-ounce can of diced tomatoes (drained) works when good fresh ones aren't around.
- Onion and garlic. The aromatic base for the whole skillet. Shallots can stand in for the onion if that's what's on hand.
- Hot or mild chili peppers. Add background heat. Leave them out entirely, or use a pinch of red pepper flakes instead.
- Fresh oregano, parsley, and/or basil. Brighten the finished dish. Dried oregano works too - use about a third of the amount since dried herbs are more concentrated.
Variations
- Mediterranean style. Stir in kalamata olives and capers along with the tomatoes.
- Extra greens. Fold in a few handfuls of baby spinach or chopped kale during the last couple minutes of cooking.
- Vegan feta finish. Crumble vegan feta over the top just before serving.
- Smoky and warm. Add smoked paprika and a little ground cumin with the garlic for a Spanish-inspired take.
- Turn it into a pasta. Toss the finished skillet with cooked orzo or penne for a heartier one-pan meal.
- Turn up the heat. Add a diced jalapeño along with the bell peppers, or finish with a pinch of red pepper flakes.
Tips for the Best Summer Tofu Skillet
- Press the tofu well. Blot it thoroughly between towels before dicing - this is the single biggest factor in getting good golden color instead of steamed, soggy cubes.
- Don't crowd the pan. Give the tofu room to brown; work in two batches if your skillet is on the smaller side.
- Use ripe, in-season tomatoes. Juicy, flavorful tomatoes make the sauce - mealy or under-ripe ones will taste flat.
- Keep the peppers covered while they cook. This lets them steam-soften using their own moisture, no extra liquid needed.
- Season at the very end. Tomato acidity varies a lot, so taste and adjust the salt and pepper right before serving.
How to Serve
This skillet is hearty enough to serve on its own, but it's even better spooned over a simple cooked grain like rice, farro, or quinoa, or piled onto crusty bread to soak up the juices. A big fresh green salad rounds out the meal nicely, and leftovers reheat well for a quick lunch the next day.
Recipe
Summer Tofu Skillet with Tomatoes and Bell Peppers
Golden pan-seared tofu meets sweet bell peppers and juicy summer tomatoes in this quick stovetop skillet, ready in about 40 minutes.
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Servings:
Ingredients
- 1 15- to 16-ounce tub firm or extra-firm tofu pressed and diced
- 2 tablespoons extra-virgin olive oil divided
- 1 large onion quartered and thinly sliced
- 3 to 4 bell peppers of various colors cut into long strips
- 2 to 4 cloves garlic minced
- 1 ½ pounds ripe, juicy tomatoes diced
- 1 to 2 small hot or mild chili peppers seeded and minced
- Fresh oregano leaves from several sprigs, finely chopped
- Minced fresh parsley and/or sliced basil leaves as desired
- Salt and freshly ground pepper to taste
Instructions
- Cut the tofu into 6 equal slabs and blot well between layers of paper towels or a clean tea towel. Dice into ½-inch cubes.
- In a large skillet or wok, heat 1 tablespoon of the olive oil over medium heat on the stovetop. Add the tofu and sauté, stirring frequently, until golden on most sides, 7 to 8 minutes. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the same skillet over medium heat. Add the onion and sauté until golden, about 5 minutes.
- Stir in the bell peppers and garlic. Cover and cook over medium heat for about 7 minutes, lifting the lid to stir occasionally, until the peppers are nearly tender.
- Return the tofu to the skillet along with the tomatoes, chili peppers, oregano, and parsley and/or basil. Cover and cook for 5 to 7 minutes longer, until the tomatoes have softened and everything is heated through.
- Season with salt and pepper to taste and serve at once.
Notes
For the best texture, blot the tofu very well before dicing so it browns instead of steaming. Any color mix of bell peppers works well here.
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