My accountability partner (Dream Team!) Kim and I go all the way back to 7th grade. We're thick as thieves and even though we don't share the same diet, it hasn't stopped us from swapping recipes.
Last week Kim made a braised chicken recipe for her family and suggested I make the same recipe using tofu. I was up for the challenge! I changed up a few other ingredients and came up with an awesome lunch for the fam.
Full printable recipe at the bottom of this post.
First, I pressed my block of tofu by wrapping it in 2 clean kitchen towels and putting 2 books on top for about 30 minutes.
Then I cut the block into small cubes and tossed it in a large bowl with fresh basil, crushed red peppers, cumin, salt, and pepper.
Afterwards, I sauteed onion and garlic until soft and added in tofu.
Cooked it all together for about 5 minutes, stirring frequently. The tofu won't be very firm in this recipe. If you prefer a firmer texture, fry the tofu in a separate pan for about 5 minutes on each side, then add it in with the cooked onion and garlic.
Then I added in balsamic vinaigrette & a can of diced tomatoes. I cooked it for 13 minutes on medium heat, stirring occasionally.
Tomato & Basil Tofu
Prep Time: 10
Ingredients (Serves 4)
- 1 (14-ounce) package firm tofu-drained, pressed & cut into small cubes
- 1 small white onion. chopped
- 1 can diced tomatoes (14 oz)
- 1/2 cup balsamic vinaigrette
- 1 tablespoon olive oil
- 4 fresh basil leaves, chopped (more to garnish, if necessary)
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper
Toss tofu, basil, cumin, salt and crushed red pepper in a a bowl.
In a large skillet, heat oil and saute onion and garlic until soft. Mix in tofu and allow to cook for about 5 minutes, stirring frequently.
Pour in balsamic vinaigrette and tomatoes, cover and cook for 12 minutes on medium heat, stirring occasionally.
Enjoy with pasta or rice.