Quick Vegan Tofu Chimichurri Skillet
This vibrant stovetop tofu skillet is tossed with a fresh, herby chimichurri sauce and cherry tomatoes, delivering bold flavors in under 15 minutes. Perfect for a speedy, protein-rich vegan meal.
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 cup fresh parsley, finely chopped
- 0.25 cup fresh cilantro, finely chopped
- 2 tbsp red wine vinegar
- 1 cup cherry tomatoes, halved
- 0.5 tsp red chili flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
In a medium bowl, combine parsley, cilantro, red wine vinegar, half of the olive oil, chili flakes, salt, and black pepper to make the chimichurri. Set aside.
⏱️ 2 minutesHeat remaining olive oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook until golden on most sides, about 4 minutes, stirring occasionally.
⏱️ 4 minutes 🌡️ medium-highAdd minced garlic and cherry tomatoes to the skillet. Sauté for 2 minutes until tomatoes soften and garlic is fragrant.
⏱️ 2 minutes 🌡️ medium-highRemove from heat and toss everything with the chimichurri sauce. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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