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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