- dairy-free | dinner | gluten-free | lunch | Meatless Monday | side dishes | tofu | vegan | vegetarian
Quick and Easy Sautéed Tofu
This sautéed tofu is my new go-to recipe, as it’s quick and easy, requires just 4 simple ingredients, takes no time to sauté up, and pairs with just about everything. I also love how crispy the tofu gets when sautéed in the cast iron skillet.
I’ve been making it and pairing it with everything, because again, it’s so easy to make and you can pretty much pair it with just about anything. It’s the meatless version of my roasted shredded chicken.
I love pairing the warm tofu on some greens with roasted cauliflower, (recipe soon) and my dairy-free basil walnut pesto. This below salad tastes like a $25 salad.
By the way, the bowl below was made by my son Eli. It’s honestly my new favorite bowl for staging and eating from. He may make more, so if you’re interested in one of his bowls, let me know. You can message me on Instagram.
For lunch on another day, I sliced and sautéed up the tofu in some avocado oil with spinach, leftover millet and cauliflower, and then topped it with my dairy free basil walnut pesto. Another great $25 lunch or dinner. Are you ready for the recipe?
Quick and Easy Sautéed Tofu
recipe adapted from At Home in the Whole Food Kitchen
serves 2 – 4
- 1 package firm, or extra firm Tofu, drained and pressed – I rotate between firm and extra firm – I use extra firm if I’m pressed for time, as you don’t need to press the water from the tofu. I love Hodo extra firm tofu. Also, extra-firm tofu sautés easier, but firm does absorb the marinade just a tad bit more, so it’s up to you.
- 2 tablespoons Tamari – I like this brand as it’s gluten-free
- 2 garlic cloves, minced
- 1 tablespoon virgin coconut oil –I love Dr. Bronner’s Organic Virgin Coconut Oil
Drain tofu, wrap it in some paper towels, or a clean flour sack towel and gently press out the excess moisture. Note: If you’re using extra firm tofu, then you don’t need to press it, just pat dry. If you have more time and plan ahead, you can wrap the tofu in a clean flour sack towel and then place a heavy flat object over the tofu to press out the moisture, and let it sit for an hour. If you make a lot of tofu, I would invest in a tofu press like this one from ToFuture. I have this and love it.
Slice tofu into 8 rectangles (about 1/2 inch thick).
Place sliced tofu in a shallow baking dish in a single layer. Combine tamari and minced garlic together in a small bowl. Pour tamari mixture over the tofu, making sure to press in the minced garlic, and turn slices over to coat evenly. Marinate for 20 minutes at room temperature, or cover and place in the fridge if making ahead in the morning.
Warm coconut oil in a 12-inch cast iron skillet, over medium heat, and add tofu in a single layer. I always make sure to rub the tofu in any extra sauce before adding it to the pan.
Turn down the heat to just under medium and cook until tofu is golden and starting to brown on the bottom, roughly 5-7 minutes. Cooking time varies depending on your stove top, so keep an eye on the tofu. Use a flat spatula to flip tofu, and cook until golden brown on the other side. If the tofu is browning too fast, turn down the heat to medium-low.
Remove tofu from heat and serve it up. I like to serve it up in these pretty rectangular slices, and let people slice it up on their plate.
Got Leftovers? Store leftover tofu in a covered container for 3 days. The coconut oil may harden a bit on the tofu when refrigerated, but it will melt down once reheated.
You could also serve this tofu up in my vegetarian Banh Mi Sandwich.
If you love tofu, then try my miso kale salad with mis0 roasted tofu.
Quick and Easy Sautéed Tofu
2-4
servingsThis sautéed tofu is my new go-to recipe, as it's quick and easy, requires just 4 simple ingredients, takes no time to sauté up, and pairs with just about everything. I also love how crispy the tofu gets when sautéed in the cast iron skillet.
Ingredients
1 package firm, or extra firm Tofu, drained and pressed – I rotate between firm and extra firm – I use extra firm if I’m pressed for time, as you don’t need to press the water from the tofu. I love Hodo extra firm tofu. Also, extra-firm tofu sautés easier, but firm does absorb the marinade just a tad bit more, so it's up to you.
2 tablespoons Tamari – I like this brand as it’s gluten-free
2 garlic cloves, minced
1 tablespoon virgin coconut oil –I love Dr. Bronner’s Organic Virgin Coconut Oil
Directions
Drain tofu, wrap it in some paper towels, or a clean flour sack towel and gently press out the excess moisture. Note: If you're using extra firm tofu, then you don't need to press it, just pat dry. If you have more time and plan ahead, you can wrap the tofu in a clean flour sack towel and then place a heavy flat object over the tofu to press out the moisture, and let it sit for an hour. If you make a lot of tofu, I would invest in a tofu press like this one from ToFuture. I have this and love it.
Slice tofu into 8 rectangles (about 1/2 inch thick).
Place sliced tofu in a shallow baking dish in a single layer. Combine tamari and minced garlic together in a small bowl. Pour tamari mixture over the tofu, making sure to press in the minced garlic, and turn slices over to coat evenly. Marinate for 20 minutes at room temperature, or cover and place in the fridge if making ahead in the morning.
Warm coconut oil in a 12-inch cast iron skillet, over medium heat, and add tofu in a single layer. I always make sure to rub the tofu in any extra sauce before adding it to the pan.
Turn down the heat to just under medium and cook until tofu is golden and starting to brown on the bottom, roughly 5-7 minutes. Cooking time varies depending on your stove top, so keep an eye on the tofu. Use a flat spatula to flip tofu, and cook until golden brown on the other side. If the tofu is browning too fast, turn down the heat to medium-low.
Remove tofu from heat and serve it up. I like to serve it up in these pretty rectangular slices, and let people slice it up on their plate.
Got Leftovers? Store leftover tofu in a covered container for 3 days. The coconut oil may harden a bit on the tofu when refrigerated, but it will melt down once reheated.
Notes
- See above post to get some easy pairing ideas.
Did you make this recipe?
Tag @marinmamacooks on Instagram and hashtag it #MarinMamaCooks
Like this recipe?
Follow us @marinmama on Pinterest
Did you make this recipe?
Follow us on Facebook
- Vegetarian | Dairy Free | Dinner | Gluten Free | Lunch | Marin Mama Faves | Recipe | Side Dish | Vegan | Weeknight Meals
Nourish your inbox!
Dairy free green goddess dressing. This is my dairy free, vegan take on a green goddess dressing. I wanted to create a tasty dairy free version, while focusing on keeping the ingredients ultra clean, so I used a coconut based yogurt @cocojune_organic that doesn’t contain gums, or other ingredients you can’t pronounce.
Comment “green” and I’ll DM you the recipe link.
The result, we love this dressing and have been making it on repeat. I love how creamy and vibrant this dressing is and how it coats each piece of lettuce. I also love how interchangeable the herbs are. You can truly use what you have on hand.
This dressing isn’t just for salads, you can use as a dip for veggies, sweet potato fries, or drizzle over grilled or roasted chicken. The possibilities are endless. 💕
#greengoddessdressing #greengoddesssalad #greengoddess #healthyfood #saladdressing #dairyfreesalad #dairyfreerecipes #vegandressing #vegansalad
I want to share with you guys a simple lesson about reading ingredients. Here’s my favorite brand of coconut milk, Native Forest. As you can see, they have 2 kinds of the full fat unsweetened coconut milk, one is called simple, and one is classic. The difference here is in the ingredients, one contains guar gum and one doesn’t.
You really want to look at the labels and the ingredients, and not just trust the brand is the same across all products.
I love this Native Forest, Simple, because again it clearly states no quars, and if you look in the ingredients, you’ll see organic coconut milk, organic coconut, filtered water. Simple whole food ingredients, no added fillers, gums, or flavors. You always want to look for a BPA free cans and the USDA organic stamp, which means its certified organic, so there’s no GMO’s, pesticides etc.
What is guar gum, and why is it bad?
Guar gum, which is derived from the guar bean is a thickening agent that can wreak havoc on your digestive system by causing bloating, gas, and discomfort. It can disrupt the delicate balance of your gut microbiome, leading to inflammation and impaired nutrient absorption. It’s also seen a lot in non-dairy creamers or milks.
Was this helpful? If so, let me know in the comments below, 👇 as well as what else you would like to see, or know more about?
#readlabels #readfoodlabels #guargum #guthealth #guthealing #inflammationrelief #antiimflammatory
Easy buckwheat porridge. If you’re looking to switch up your morning bowl of oats, then give buckwheat a try. It has a chewy texture and mild flavor, that pairs with just about anything.
Comment ‘easy buckwheat’ and I’ll send you the recipe.
This buckwheat porridge is SO EASY to make, and is naturally gluten-free, dairy-free, and vegan to boot, and the bonus is it takes under 15 minutes to whip up in the morning.
This breakfast is hubby approved. Steve tried this the other day and kept saying, “this is the best breakfast,” “man, this is SO good.” So if I can get my mountain biking, carb loving hubby to happily eat of bowl of this, then I think your family might love this too.
I love topping mine with blueberries, @socotahini and bee pollen!
#buckwheat #buckwheatporridge #buckwheatrecipes #porridgebowl #porridge #porridgelover #breakfastideas #breakfast #healthybreakfast #healthybreakfastclub #healthybreakfastideas
Rosemary & thyme turkey burgers. These are not your typical dry turkey burgers. The rosemary and thyme paired with the sautéed red onion give these burgers a pop of flavor, and the Dijon and avocado oil pump up the moisture. These burgers are also gluten-free and dairy-free.
Comment ‘turkey burger’ and I’ll DM you the recipe link.
I love topping these burgers on a big green salad and pairing them with my oven roasted sweet potato fries. Delish! #turkeyburger #turkeyburgers #burger #dairyfreeglutenfree #burgers #healthyfood
These vegan Mexican quinoa bowls have become a weekly staple in our house. They’re naturally vegan, but are full of flavor from the avocado tahini, and spicy chipotle tahini sauce.
Comment ‘vegan bowl’ and I’ll DM you the recipe.
These bowls are also great for those that are on the candida diet.
I ❤️ these bowls because they’re jam packed with plant protein, as quinoa is a complete protein, and beans when paired with the quinoa, make a complete protein too. This bowl is balanced and satisfying from the slow burning carbs, healthy fats, plant protein, and will honestly sustain you for hours.
These bowls are a great weeknight meatless dinner option, as I typically make the sauces ahead of time, (they literally take 5 minutes) so when it comes to dinner time, all I have to do is make the quinoa (takes under 20 minutes) and roast the sweet potatoes. I hope you give these a try, and that they become a go-to meatless dinner.
#candidadiet #candidacleanse #veganbowls #veganbowls #veganrecipes #veganrecipe #vegandinner #vegandinnerideas #healthyfood
Here’s the perfect snack for those of you trying to cut back on refined sugar. These healthy no bake cacao oat bars are super addicting, once you have a bite, you just can’t stop.
Comment ‘oat bars’ and I’ll DM you the recipe.
The great thing is you don’t have to feel guilty, as these are made with pretty healthy ingredients and are GF, DF and refined sugar free. I love having these on hand for that afternoon, or post lunch craving. They hit the spot perfectly. #healthy #healthysnacks #healthysnackideas #healthysnack #refinedsugarfree #norefinedsugar #healthydesserts #healthydessert #healthydessertrecipes #healthysnackrecipes
