Creamy Cajun Tofu Skillet

Comforting, veggie-packed and made in one skillet – this Creamy Cajun Tofu Skillet is the perfect weeknight dinner! The tofu steaks are breaded and browned until nice and crispy. The veggies are cooked down in a cajun seasoning mix (don’t worry, it’s not too spicy). And the whole thing is finished off with a delicious cream sauce. Serve as is or over hot rice for a totally delicious dinner.

Step One: Bread & Brown the Tofu

Drain and press a block of extra firm tofu – don’t skip this step, since it is crucial for breading.

Drain a can of chickpeas. We are going to use the chickpeas and the canning liquid (aka aquafaba), so be sure to reserve the liquid when draining. In another bowl, combine flour, garlic salt & pepper.

Cut the tofu into 4 pieces. Dredge the tofu through the aquafaba and then the flour. Be sure to press the flour into the tofu so it sticks.

Once all of the tofu is dredged, heat some oil in a large skillet. Add the tofu slices and cook until browned on both sides (approx. 3 minutes per side). If the oil gets too hot, lower the heat to medium. Remove the tofu from the skillet and place the empty skillet back on the stove.

Step Two: Veggies & Sauce

There should still be some oil leftover in the skillet. Keep it…we’ll cook the veggies in it. To the oil add bell pepper, red onion, garlic, corn & the reserved chickpeas. Toss with a seasoning blend and cook down for about 5 minutes.

Pour in the broth, cream & lemon juice and bring to a gentle boil. Taste and add salt if needed.

Step Three: Serve

Slide the tofu slices back into the skillet and spoon some of the sauce over them. Cook until the tofu is warmed through and the sauce is slightly thickened.

I like to top mine off with fresh herbs – cilantro, basil or parsley are my favorites.

You can also serve this over hot rice or pasta for a more filling dinner.