Quick Instructions:
- Cube and pan-fry tofu for a crispy texture.
- Parboil and sauté baby potatoes until golden.
- Sauté cherry tomatoes and spinach with garlic.
- Toss everything together with simple seasonings.
Ingredients:
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups baby red potatoes, halved or quartered
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach leaves
• 2 cloves garlic, minced
• 2 tbsp olive oil (divided)
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp turmeric powder (optional for color)
• 1/4 tsp chili flakes (optional for spice)
• Salt and pepper, to taste
Full Instructions:
1. Prepare the Tofu:
• Press the tofu for 10 minutes to remove excess water, then cube it into bite-sized pieces.
• Heat 1 tablespoon of olive oil in a skillet over medium heat.
• Add tofu cubes and pan-fry until golden on all sides (about 6–8 minutes). Sprinkle with soy sauce, smoked paprika, and turmeric for a golden, flavorful crust. Remove tofu and set aside.
2. Cook the Potatoes:
• While the tofu cooks, parboil the potatoes in salted water for about 8 minutes, or until just tender. Drain and pat dry.
• In the same skillet, add another tablespoon of olive oil and sauté the potatoes over medium-high heat until crispy and golden (about 10 minutes). Season with salt and pepper.
3. Sauté Veggies:
• Lower the heat to medium and add garlic to the skillet. Sauté until fragrant, about 30 seconds.
• Toss in cherry tomatoes and cook until softened, about 2–3 minutes. Add the spinach and cook until wilted, about 1–2 minutes.
4. Combine and Finish:
• Add the crispy tofu back into the skillet along with the sautéed vegetables. Gently toss to combine all the flavors.
• Adjust seasonings as needed and sprinkle with chili flakes for a touch of heat, if desired.
5. Serve:
• Serve the skillet hot, either as-is or with a side of toasted bread or avocado for a hearty vegan breakfast.