Mediterranean Herb Tofu Tomato Skillet (Printable)

Golden tofu with cherry tomatoes, zucchini, and Mediterranean herbs in a quick one-pan meal.

# List of ingredients:

→ Tofu

01 - 14 oz extra-firm tofu, drained and pressed
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/2 tsp black pepper

→ Vegetables

05 - 1 medium red onion, thinly sliced
06 - 3 cloves garlic, minced
07 - 1.1 lb cherry tomatoes, halved
08 - 1 medium zucchini, diced
09 - 1 red bell pepper, diced

→ Herbs & Seasonings

10 - 1 tsp dried oregano
11 - 1 tsp dried thyme
12 - 1/2 tsp dried rosemary
13 - 1/2 tsp smoked paprika
14 - 1/4 tsp red pepper flakes
15 - Zest of 1 lemon
16 - 2 tbsp chopped fresh parsley
17 - 2 tbsp chopped fresh basil

→ Garnish

18 - Lemon wedges
19 - Extra fresh herbs

# Steps:

01 - Cut the tofu into 3/4-inch cubes. Pat dry thoroughly with paper towels to remove excess moisture.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add tofu cubes, season with salt and black pepper, and sauté for 5-7 minutes, turning occasionally, until golden and crisp on all sides. Remove tofu and set aside.
03 - Add remaining 1 tablespoon olive oil to the skillet. Sauté onion for 2 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Add cherry tomatoes, zucchini, and red bell pepper. Stir in oregano, thyme, rosemary, smoked paprika, and red pepper flakes. Cook for 7-8 minutes, stirring occasionally, until vegetables are softened and tomatoes release their juices.
05 - Return tofu to the skillet. Gently fold to combine. Add lemon zest, half the parsley, and half the basil. Simmer for 2-3 minutes to blend flavors. Taste and adjust seasoning as needed.
06 - Remove from heat. Garnish with lemon wedges and remaining fresh herbs before serving.

# Expert Advice:

01 -
  • The way the tofu gets golden and crispy while staying tender inside is pure magic
  • Its one of those meals where every bite tastes like sunshine and herbs and good things
  • You can customize the vegetables based on what's wilting in your crisper drawer
  • The leftovers actually taste better the next day, if you manage to have any
02 -
  • Don't crowd the pan when cooking the tofu or it will steam instead of crisp
  • The vegetables will release a lot of liquid, let it reduce slightly for more concentrated flavor
  • Pressed tofu makes all the difference, I've learned this the hard way with soggy results
  • Add the fresh herbs at the very end or they'll lose their brightness
03 -
  • If you have time, marinate the pressed tofu in some olive oil and seasonings for 30 minutes before cooking
  • A cast iron skillet gives the best crust, but nonstick works perfectly fine
  • Let the vegetables get a little char at the edges, that's where the flavor lives

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