From the author: I won’t pretend I expected it to be this good — these Tofu Fillets with Tomato Herb Pan Sauce exceeded my expectations. I adapted a chicken recipe from Bon Appetit and ended up devouring the whole dish in one sitting.
It’s a simple recipe that layers multiple complementary flavors. The charred cherry tomatoes add lively acidity and sweetness that pull the dish together. I served it with a little pasta, but it also stands well on its own.
From Plant-Based on a Budget: These tofu fillets are full of Italian-inspired flavor. Garlic, vegan butter, oregano, and blistered tomatoes create a pan sauce with a pizza-like profile — think savory, herb-forward, and satisfying.
Pasta’s Best Friend
With such distinctly Italian flavors, these tofu fillets pair perfectly with pasta. Spaghetti, penne, or macaroni all work well; toss the pasta with a little of the tomato-herb sauce and the tofu for a quick, comforting meal.
The recipe is versatile. Use the fillets and sauce on toasted bread with basil pesto, stuff them into pita with shredded spinach, or enjoy them on their own as a light main. They’re equally suitable for an easy weeknight dinner or a portable lunch.
The More Herbs The Better
Herbs are a cornerstone of plant-based cooking: inexpensive, intensely flavorful, and full of healthful compounds. Fresh herbs brighten dishes in ways dried seasonings can’t match.
If you don’t have a garden, try growing a few aromatic herbs on a windowsill or balcony. Basil, oregano, thyme, rosemary, or mint are easy to cultivate and provide fresh garnish and flavor all season long. It’s a small effort that rewards you with better tasting meals and a pleasant little hobby.
Looking for More Italian Themed Recipes?
- Stuffed Shells
- Tomato Mushroom Polenta
- Pita Panzanella Salad
- Lasagna with Vegan Ricotta
Photos by Alfonso Revilla
Tofu Fillets with Tomato Herb Pan Sauce
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Ingredients
- 2 tablespoons of vegan butter
- 1 garlic clove minced
- 1 ½ teaspoon of chopped fresh oregano
- ½ teaspoon of paprika any paprika will work
- Salt and pepper to taste
- 1 16-ounce block of tofu, sliced
- 2 cups of cherry tomatoes
- Chopped fresh parsley
Instructions
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In a bowl, mash together the vegan butter, minced garlic, chopped oregano, and paprika. Season with salt and pepper to taste.
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Heat a large skillet over medium heat and add half of the butter-herb mixture. When melted, add the tofu fillets, season with a little salt and pepper, and cook until golden brown on both sides, about 5–7 minutes per side. Remove the tofu and keep it warm, covered.
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Turn the heat to high and add the cherry tomatoes. Cook, stirring occasionally, until they begin to char and burst. Add the remaining butter mixture to the pan and gently crush some of the tomatoes to release their juices. Season with salt and pepper and cook another minute or two so the sauce comes together.
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Serve the tofu on its own or over pasta, spoon the tomato-herb sauce over the top, and garnish with chopped parsley.