Delicious pan-fried tofu and zucchini smothered in a tangy, buttery, lemony, herby sauce. One pan, quick to make, and so good with rice, pasta, or mashed potatoes for dinner!
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"This is on my menu every week. My husband is far from vegan and leaves the foods I make for me alone, but he can't keep his hands off this! " - Connie ⭐️⭐️⭐️⭐️⭐️ More reviews →
Golden, herb-encrusted tofu with tender sweet zucchini. Hello, yes!
Lots of herby, buttery, lemony sauce. Yes, yes, and more yes!
This easy vegan skillet tofu recipe is rich, saucy, and packed with flavor, yet simple and quick to make. It can be ready and on the table in under 25 minutes.
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Tofu - This must be extra-firm tofu and you do not need to press it. I tested it both ways and you can't tell the difference so it's not worth the extra time and effort. You also need the tofu to be ever so slightly moist (as it is straight from the pack) so that the cornstarch coating sticks.
- Zucchini - The amount given is just a guide. Use as much as you like (or will fit in the pan!) Mushrooms would make a really lovely alternative.
- Stock - Any veggie stock will do but I really like to use Better Than Bouillon No Chicken for the very best flavor in this recipe.
- Milk - This can be any dairy-free milk that is not flavored or sweetened. Don't use one with sugar or vanilla in it and don't use homemade oat milk because it turns gloopy and weird when heated.
- Cornstarch - Regular all-purpose flour will work here too.
- Dried herbs - I used Italian seasoning but you could use Herbes de Provence or some thyme or a mix of rosemary, thyme, and parsley instead.
- Vegan butter - This adds richness and buttery flavor to the sauce. I recommend using it for the best results but you can omit it if you need to reduce the fat in the dish.
Let's Make Saucy Skillet Tofu & Zucchini!
Can't wait to make it? Here's a quick visual walkthrough (see the recipe card and recipe video for the full and detailed version):
1 - Mix the cornstarch with dried herbs, salt, and pepper.
2 - Rub all over both sides of the tofu.
3 - Place in a hot pan with vegan butter and olive oil and cook until deeply golden.
4 - Add the zucchini and garlic and cook for a few minutes.
5 - Make the sauce by adding the stock, milk, zest, and seasonings to the pan. Simmer until thickened then finish with lemon juice and butter.
Serve over a pile of fluffy vegan mashed potato, rice, vegan scalloped potatoes, or noodles then smother (not drizzle) with sauce and you've got yourself a restaurant-worthy dinner.
It's also very nice served rustic-style with just a loaf of crusty sourdough or some no-knead focaccia to mop up that lovely sauce.
Recipe FAQs
You can either use 2 x 12-inch skillets and double it, or make a bigger batch by starting it off on the stovetop and then finishing it in a larger casserole in the oven. To do this pan fry the tofu as per the recipe in a skillet until golden (in batches if necessary). Toss the zucchini in the remaining cornstarch and lay it in the bottom of a 9 x 13-inch casserole. Sprinkle over the garlic. Top with the golden tofu, pour over the stock, milk, seasonings, and lemon zest. Cover loosely with foil or a baking tray and bake at 350°F for about 20 to 25 minutes until the zucchini is tender. If you want the sauce to thicken pop it back in the oven without the lid for another 5 minutes. Remove from the oven and finish with the lemon zest and butter before serving.
Start it on the stovetop then finish it in a casserole in the oven. To do this pan fry the tofu as per the recipe in a frying pan/skillet until golden (in batches if necessary). Toss the zucchini in the remaining cornstarch and lay it in the bottom of a casserole dish. Sprinkle over the garlic. Top with the golden tofu, pour over the stock, milk, seasonings, and lemon zest. Cover loosely with foil or a baking tray and bake at 350°F for about 20 to 25 minutes until the zucchini is tender. If you want the sauce to thicken pop it back in the oven without the lid for another 5 minutes. Remove from the oven and finish with the lemon zest and butter before serving.
Yes. Pan-fry the tofu as per the recipe then turn off the heat. Add the zucchini and maneuver the tofu so it's sitting on top of it, then add the sauce ingredients. Cover tightly and refrigerate for up to 24 hours. When ready place over medium-low heat and cook until the zucchini is tender and the sauce is thickened and hot. Finish with butter and lemon juice as per the recipe.
Recipe
Saucy Skillet Tofu & Zucchini
Author:WATCH HOW TO MAKE IT
Ingredients
- 4 tablespoons cornstarch , divided
- 1 teaspoon salt , divided
- ¾ teaspoon black pepper , divided
- 3 teaspoons Italian seasoning , divided
- 1 block extra firm tofu
- 1 tablespoon olive oil
- 2 tablespoons vegan butter , divided
- 3 to 4 medium zucchini
- 4 cloves garlic , minced
- ½ cup (120 ml) stock
- ½ cup (120 ml) dairy-free milk , unsweetened & unflavored
- 1 medium lemon , zest & juice
INSTRUCTIONS
- In a small bowl mix together 3 tablespoons of the cornstarch with ½ teaspoon salt, ½ teaspoon of black pepper, and 2 teaspoons of Italian seasoning.
- Open the tofu. If it's packed in water drain it and shake off any excess liquid but don't completely dry it and don't press it. Cut the block of tofu into 4 squares. To do this turn the tofu block on its side and slice it longways all the way through into 2 large rectangles, then cut each of those rectangles in half.
- Put the tofu pieces on a plate and rub all over on both sides with the cornstarch mixture.
- Heat one tablespoon of olive oil and 1 tablespoon vegan butter in a large 12-inch skillet/shallow pan over medium heat. Once hot add the tofu and let it cook undisturbed (so a nice crust can develop) for about 5 minutes until really golden then flip and cook until golden on the other side.
- While the tofu is cooking dice the zucchini into chunky bite-sized pieces and toss in the remaining 1 tablespoon of cornstarch.
- Once the tofu is golden on both sides, add the zucchini and minced garlic to the pan around the tofu. It will be very snug in there but the zucchini will shrink down as it cooks. Cook for about 4 to 5 minutes until just tender.
- Turn the heat down to medium-low. With a spatula lift and sit each piece of tofu on top of the zucchini so it won't get completely submerged when you add the liquids. Then add the stock, milk, the remaining 1 teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon of black pepper, and the lemon zest.
- Simmer gently stirring occasionally for about 5 minutes or until thickened to your liking then turn off the heat. Add the lemon juice and 1 tablespoon of butter for richness. Stir through then serve.
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Michelle says
This was excellent! I followed the recipe and method exactly and it’s the first time I’ve had the ‘crust’ stay on tofu. This meal was super satisfying. I’ve also since just made the tofu and used it for sandwiches. Great recipe!
Melanie McDonald says
So pleased you enjoyed it, Michelle! Great idea to use the tofu in sandwiches!
Franny says
Super delicious and easy! I will make this dish often. Thanks, Mel! 💖
Connie Barlow says
This is on my menu every week. My husband is far from vegan and leaves the foods I make for me alone, but he can't keep his hands off this!
Thanks Mel!
Amy says
I made this tonight and it was delicious! But my “crust” ended up coming off once I added the liquid. Not sure how to prevent this? Thanks!
Melanie McDonald says
So pleased you enjoyed it! Try not to submerge the tofu in the sauce. Once you're ready to add the liquids, lift the tofu up with a spatula and sit it on top of the zucchini so it's not right in the bottom of the pan and is a bit elevated (like mine in the pictures). Then add the liquids. I thought I'd added that to the instructions but missed it somehow. Sorry! I just added it to the instructions now.