Crispy Tofu in Roasted Red Pepper Sauce
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This Crispy Tofu in Roasted Red Pepper Sauce is a one-pot dinner that includes a delicious creamy sauce, tofu filets and greens!
If you are looking for a weeknight dinner that has depth of flavor and is better than take-out, then you need to try this Crispy Tofu in Roasted Red Pepper Sauce! Tofu is cut into filets and pan-fried until crispy. Then it is simmered in a homemade, creamy roasted red pepper sauce. Looks fancy, but is super easy. A must make!
Step One: Prep the Sauce
Since we are making everything in one pot, there is going to be a little bit of back and forth between making the sauce and prepping the tofu.
To start, heat some olive oil in a large skillet over medium heat. Add chopped onions, pressed garlic and a pinch of salt & pepper. Cook down for 3-5 minutes, or until tender (but not browned). Remove from the heat.
Add the onions, garlic, a jar of of roasted red peppers and 2 tablespoons of non-dairy cream to a blender or food processor and blend until smooth.
Step Two: Crisp the Tofu
Now that the sauce is prepped, we are going to work on the tofu. Place the skillet back on the stove with a little more olive oil.
Add the tofu filets to the skillet and cook until browned on both sides (about 3-5 minutes per side).
Remove the tofu from the skillet and place the empty skillet back on the stove one last time.
Step Three: Finish & Serve
Pour in the blended sauce, remaining cream and some vegan parmesan. Mix until combined. Add some chopped cherry tomatoes and fresh spinach. Cook on low until the spinach has wilted.
Taste and adjust the sauce as needed. Add the tofu filets back to the skillet and spoon over the sauce. Add some torn basil and you are ready to eat.
You can totally just eat this on it’s own. But, there is a lot of sauce, so I think it is best served over rice or with some bread on the side for dipping.
This tofu recipe is comforting, healthy and super tasty!
Tips & Tricks
To press the tofu, place it on a plate and put another plate on top of it. Let it sit for 5-10 minutes, then drain off the excess liquid. You can do this while you are prepping the onions & garlic.
To make this ahead of time, prep the sauce and keep it in the fridge for an even quicker weeknight dinner.
Need more recipe inspo? Check these out:
Crispy Tofu in Roasted Red Pepper Sauce
Ingredients
- 1 block firm tofu drained, pressed & cut into 4 rectangles
- salt & pepper to taste
- 2 tablespoons olive oil separated
- 1 small yellow onion diced
- 6-8 cloves garlic smashed and peeled
- 1 16-ounce jar roasted red peppers drained
- 1 cup non-dairy cream or sub non-dairy milk
- 1/2 cup grated vegan parmesan I used Follow Your Heart
- 1 cup cherry tomatoes halved, or grape tomatoes
- 2 handfuls spinach
- fresh basil
- red pepper flakes optional
Instructions
- Lay the drained & pressed tofu out on a cutting board and sprinkle both sides with some salt & pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions, garlic and a pinch of salt & pepper. Cook down for 3-5 minutes, or until tender (but not browned). Remove from the heat.
- Add the onions, garlic, red peppers and 2 tablespoons of cream to a blender or food processor. Blend until smooth.
- Place the empty skillet back on the stove, add the remaining olive oil over medium heat. Once hot, add the tofu filets and cook until browned on both sides (about 3-5 minutes per side). Remove the tofu from the skillet and turn the heat to medium-low.
- Pour in the blended sauce, remaining cream and vegan parmesan. Mix until combined. Add the tomatoes and spinach. Cook on low until the spinach has wilted. Taste and adjust the sauce as needed. Add the tofu filets back to the skillet and spoon over the sauce. Add some torn basil.
- To serve, add the filets to plates and spoon over the sauce. Add more fresh basil & red pepper flakes and enjoy.
Video
Notes
- The tofu can be served as is, over rice or with a salad on the side. If you serve as is, having some bread on the side to soak up the sauce is great!
Really enjoyed this nive and tasty
Thanks so much Judith!