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.