Creamy Cajun Tofu Skillet
This Creamy Cajun Tofu Skillet is a comforting and veggie-packed skillet dinner. Made with a dairy-free cream sauce, crispy tofu, chickpeas & veggies.
Equipment
Ingredients
FOR THE TOFU
- 1 block extra firm tofu drained & pressed
- 1 15-ounce can chickpeas
- 1/4 cup flour
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
FOR THE SKILLET
- 1 bell pepper sliced
- 1 red onion sliced
- 2 cloves garlic minced
- 1 cup corn
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- red pepper flakes to taste, optional
- 1/2 cup broth
- 1 cup dairy-free cream or dairy-free milk
- 1/2 lemon juiced, plus more to taste
- salt to taste
- cilantro or other fresh herbs
Instructions
- Place a strainer over a bowl and drain the chickpeas - saving the canning liquid (aquafaba) in the bowl. Set the chickpeas aside. In another bowl, combine the flour, garlic salt & pepper. Once the tofu is pressed, cut it into 4 slices.
- Dip each piece of tofu into the aquafaba and let the excess liquid drain off. Dredge the tofu in the flour, pressing it into the tofu, and place on a plate. Repeat with the remaining tofu pieces.
- Heat the oil in a large skillet over medium-high heat. 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.
- Add the veggies, reserved chickpeas and dry seasonings to the skillet over medium heat. Cook down for about 5 minutes - the veggies should be slightly tender. Pour in the broth, cream & lemon juice and bring to a gentle boil. Taste and add salt if needed. Slide the tofu slices back into the skillet and spoon some of the sauce over them. Cook until the tofu is warmed through.
- Serve hot with cilantro on top. This can also be served with hot rice.
Video
Nutrition
Calories: 429kcal | Carbohydrates: 45g | Protein: 17g | Fat: 22g