Ingredients
- 1 lb extra firm tofu, cut into ½” slices
- 2-3 tbsp olive oil, divided
- 3 garlic cloves, peeled and smashed
- 4-6 tomatoes, cored and chopped
- ¼ cup white wine
- 2-4 tbsp balsamic vinegar
- 1 tbsp dried oregano (or 2 teaspoons fresh oregano)
- ⅛ tsp red pepper flakes (optional, to taste)
- salt
- black pepper
- parmesan cheese for garnish
Instructions
- Heat a large skillet over a medium heat. When it’s heated, add 1 tablespoon of oil, then the tofu to the pan. Sprinkle with salt and pepper
- When the tofu is golden brown on the bottom, after 3-5 minutes, turn it over, and repeat this with the other side. Add more olive oil if needed. When it’s cooked, remove from the pan and set aside. While the tomatoes are cooking, cut the tofu into cubes
- Add one tablespoon of olive oil to the pan. Add the garlic, and stir until it’s fragrant. Add the tomatoes, the wine, 2 tablespoons of balsamic vinegar, and the oregano. Cook, stirring frequently, for 5-8 minutes, or until the tomatoes break apart
- Adjust the flavor with salt, pepper, vinegar, and red pepper flakes
- Return the cubed tofu to the pan, and continue to cook until the tofu is cooked through, if needed
- Serve with rice, pasta, or quinoa, and sprinkle with parmesan cheese
Nutrition Facts
Tofu with Tomatoes
Amount per Serving
Calories
173
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Sodium
82
mg
4
%
Potassium
512
mg
15
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
1065
IU
21
%
Vitamin C
18
mg
22
%
Calcium
75
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.