Summer Tofu Skillet with Tomatoes and Bell Peppers

By · On Aug 30, 1999

Here’s an enticing way to showcase tofu with colorful peppers. It’s a good summer main dish when you want dinner on the table quickly. Serve with a simple cooked grain or potato dish and a big fresh salad.

Serves: 4 to 6

  • 1 tablespoons extra-virgin olive oil
  • 1 large onion, quartered and thinly sliced
  • 6 bell peppers of various colors, cut into long strips
  • 2 to 4 cloves garlic, minced
  • 3 medium ripe, juicy tomatoes, diced
  • One 16-ounce tub firm or extra firm tofu, well-drained and cut into small dice
  • 1 tablespoons fresh oregano leaves, or 1/2 teaspoon dried
  • 1/4 cup minced fresh parsley, or more, to taste
  • 1/2 teaspoon natural granulated sugar
  • Salt and freshly ground pepper to taste

Heat the oil in a large skillet. Add the onion and sauté over moderate heat until golden.

Stir in the peppers and garlic and cook over medium heat, covered, for 8 to 10 minutes, lifting the lid to stir occasionally, until the peppers are nearly tender

Add the tomatoes, tofu, oregano, parsley, and sugar. Cover and cook for 5 minutes longer. Season with salt and pepper and serve at once.

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