This simple tofu recipe features a creamy pan sauce, sweet summer corn, tomatoes, and basil. The pan-fried tofu is lightly seasoned and chewy, while the tangy vegan cream sauce brings it all together. Serve this 30-minute tofu dish over pasta or rice for a healthy and satisfying dinner!
We are big fans of tofu at our house. So if you ask me, you can never have too many different and delicious ways to prepare tofu!
And if there's another food I love almost as much as tofu, it's corn, plus everything you can make from corn, like vegan cornbread, polenta, oil-free vegan butter, and corn pudding.
So when I stumbled across this skillet chicken recipe from Eating Well, I knew I had to make a vegan version with tofu asap!
Why You'll Love This Tofu Recipe
- Quick and Simple: All you need are 1 pan, 9 ingredients, and 30 minutes to make it!
- Delicious: Dry white wine and non-dairy sour cream come together in the pan to create a light-yet-creamy sauce that's the perfect balance to the sweetness of corn and the chewy, meaty texture of the tofu.
- Versatile: The simplicity of this dish makes it a great canvas for your creativity. Incorporate various spices, herbs, and seasonal veggies. Once the basic pan-fried tofu is done, there are no rules about what you can toss in the pan next!
Ingredients & Substitutions
- tofu: I recommend either super-firm tofu or extra-firm tofu for this dish. Extra-firm tofu needs to be pressed first to remove the excess water, while super-firm tofu is more dense and does not need to be pressed.
- corn: I always have frozen corn in the freezer, which makes this dish easy to prepare anytime! Feel free to use fresh corn cut from the cob if you have it.
- shallot or onion: I like the mellow flavor of shallots here, but yellow or white onion also works.
- garlic: Aromatic and savory notes of garlic are the key to balancing the sweetness of the corn and acidity of the sauce and tomatoes.
- dry white wine (optional): Look for a tart and acidic variety like Sauvignon Blanc, unoaked Chardonnay, or a dry white table wine. You can find more tips on selecting a wine in this post: White Wine Pasta
If needed, substitute the white wine with vegetable broth. Add a squeeze of fresh lemon juice to boost the acidity of the sauce. - dairy-free sour cream or plain unsweetened yogurt: I love making vegan yogurt at home, but when I first prepped this dish I didn't have any on hand. So I took a shortcut and used Kite Hill's Greek-style yogurt. If you're interested in homemade, try my cashew yogurt or almond milk yogurt. Note that sour cream is saltier, so you'll need to be more generous with the salt if using yogurt.
- fresh basil: If you don't have basil, cilantro or curly parsley also pair nicely with these flavors.
- salt and pepper
See the recipe card below for amounts and full step-by-step instructions.
How to Make Skillet Tofu With Creamy Corn
Preheat a large skillet over medium eat, and add a bit of oil (see the Variations below for tips on preparing the tofu without oil). Cook the tofu undisturbed for about 5 minutes per side or until golden brown.
Transfer the tofu to a plate.
Next, saute the shallot until softened, about 3 minutes. Add the garlic and cook for 1 minute, then add the corn and tomato. Cook for a few minutes, until the tomato just begins to break down.
Add the white wine and increase heat to bring to a simmer. Cook for several minutes, until the wine is reduced by about half. Season generously with salt and pepper, and stir in the sour cream or yogurt. Taste for seasoning.
Finally, return the tofu to the skillet, tucking it into the creamy sauce. Garnish with chopped basil just before serving.
📩 Email me the recipe!
Want to save this for later? I'll send the link right to your inbox.
Also keep an eye out for more delicious recipes. Unsubscribe anytime.
Hint :
Be sure to taste the creamy corn mixture for seasoning. If you're using yogurt, since it isn't as salty as sour cream, you'll need extra salt to balance the flavors.
Serving Suggestions
Serve this summer tofu dish over rice or pasta and alongside a fresh green salad. It's also great with crusty bread for dipping!
Keep things light with my fat-free Italian dressing. And choose brown rice, quinoa, or whole-grain pasta for a wholesome meal rich in fiber and complex carbohydrates.
Dietary Options
- Oil-free: If you avoid extracted oils, feel free to bake the tofu separately or follow the method in this sticky sesame tofu recipe. Another option is to bake the tofu separately, and dry-saute the veggies and make the sauce in a stainless or non-stick pan.
- Gluten-free: This recipe is naturally gluten-free.
- Nut-free: Look for a vegan sour cream or yogurt that meets your needs, or use raw sunflower seeds, water, and lemon juice to create a tangy and creamy base. Check out my seed-based vegan ranch for inspiration!
FAQs
Both super-firm tofu and extra-firm tofu hold together well and are easy to work with. Super-firm tofu saves time since it doesn't need to be pressed. However, extra firm tofu that has been pressed is better at absorbing flavors.
The leftover tofu and sauce will keep in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop. Freezing isn't recommended.
More Tofu Recipes
I hope you enjoy this colorful and easy tofu recipe. If you try it, be sure to comment below and let us know!
Recipe
Pan-Fried Tofu With Creamy Corn, Tomato & Basil
Equipment
- cast iron skillet - or large frying pan
Ingredients
- 14 ounces super firm tofu - or extra firm tofu, pressed
- salt and pepper
- 1 Tablespoon cooking oil
- 1 medium shallot, chopped - or about ⅓ cup chopped onion
- 4 cloves garlic, minced
- 2 cups corn kernels - fresh or frozen
- 1 large tomato, chopped - such as beefsteak or on-the-vine
- ½ cup dry white wine - a tart and acidic variety like Sauvignon Blanc
- ½ cup vegan sour cream - or plain, unsweetened non-dairy yogurt
- ¼ cup chopped fresh basil
Instructions
- If using extra firm tofu, press it first with a tofu press or by wrapping it in a tea towel and placing something heavy on top. Let sit for 20-30 minutes, then slice into 8 or 9 rectangular pieces. No need to press super firm tofu before slicing.
- Preheat a large skillet over medium heat, and add about a tablespoon of oil, just enough to coat the bottom. Pat each piece of tofu with a dry towel, and generously season both sides with salt and pepper (this is the only seasoning added to the tofu, so don't skimp on the salt). Once the oil is hot, carefully arrange each piece of tofu in the pan. Cook undisturbed for about 5 minutes per side or until golden brown. Transfer tofu to a plate.
- Reduce the heat slightly, and cook the shallot until softened, about 3 minutes. Add the garlic and cook for 1 minute, stirring frequently so it doesn't burn. Add the corn, tomato, and a pinch of salt, and cook just until the tomato starts to break down.
- Pour the white wine into the pan, and stir to deglaze. Bring to a simmer, and cook until the wine is reduced by half, 3-4 minutes. Stir in the sour cream or yogurt, and season well with salt and pepper. Note that sour cream is saltier than yogurt. Taste and adjust seasonings as desired.
- Return the tofu to the pan, and garnish with freshly chopped basil. Serve over rice or pasta and with a side salad. It's also great with crusty bread for dipping!
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Comments
No Comments