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One-pan Seared Tofu with Jammy Tomatoes and Basil features crispy tofu nestled in a simple and summery cherry tomato sauce. A perfect Italian-inspired appetizer to share with friends or a light main dish for date night! Vegan and Gluten-Free.
This Italian-Inspired Pan-Seared Tomato Tofu turns fresh summer tomatoes into a vibrant and jammy comfort food. Crispy pan-fried tofu is nestled in a simple sauce made from cherry tomatoes, fresh basil, balsamic vinegar, and everyday seasonings. It’s a fantastic dish you can throw together on a summer evening, then scoop up with crusty bread or serve over pasta!
Table of Contents
One-Pan Jammy Tomato Tofu
I never get sick of tomatoes and basil, so when summer finally arrives, you can bet that I’ll be making my Tomato Cucumber Basil Salad and this Sun-Dried Tomato Pasta on repeat.
But my summer evenings are reserved for this Seared Tofu with Tomatoes and Basil. It’s a comforting yet oh-so-fresh appetizer or light main dish that smothers a pan-fried block of tofu in a jammy cherry tomato and basil sauce.
My favorite way to serve this 25-minute meal is to spoon each bite over pieces of crusty bread. Having friends or family over? Pass it around, family-style, with grilled veggies and pasta on the side!
Ingredients for Tomato Tofu
A block of tofu, summer produce, and a handful of Italian-inspired ingredients are all you need for this appetizer or light main dish:
- Medium Firm Tofu: it’s the best because the outside crisps up nicely while the inside stays soft. If you’d prefer a meatier or firmer texture, use extra firm tofu instead.
- Fresh Basil: nothing compares to fresh basil leaves here. Dried basil just doesn’t have the same herbaceous, peppery pop! If you happen to be running low on basil, feel free to combine the basil you do have with fresh parsley.
- Cherry Tomatoes: they blister and break down in a hot pan, eventually turning into a sweet, jammy tomato sauce. You can also make the sauce with larger tomatoes, but I’d recommend slicing them into 1/2″ pieces and giving them more time to break down.
How to Sear Tofu with Tomatoes and Basil
- Press the tofu to remove any excess liquid.
- Fry the tofu in a warm, oiled pan until golden. Flip and fry until the other side is crispy. Set it aside on a paper towel.
- Sauté the garlic, red chili flakes, basil, and tomato paste in the hot oil until fragrant.
- Add the tomatoes and salt to the pan. Cook until the tomatoes break down into a loose sauce. Stir in the balsamic vinegar.
- Return the tofu to the pan and spoon some of the sauce over the top. Serve warm with more fresh basil. Enjoy!
Caitlin’s Cooking Tips
- Always press the tofu! If you don’t, the block will be watery when it hits the pan, and it will take much longer to develop that gorgeous golden crust around the outside.
- Searing sliced tofu vs. the whole block: Personally, I prefer to sear the entire block of tofu simply because it’s easier and it’s great for sharing between two people. But if you’re planning on serving this to a crowd, slice the tofu into thick slabs instead.
- Fresh, high-quality ingredients are the way to go. The ingredients list may be short, but that doesn’t mean you should skimp on the quality! Using in-season tomatoes, basil leaves picked from a basil plant, quality tomato paste, and aged balsamic vinegar will help your tomato sauce taste 10 times better than any store-bought version.
Serving Suggestions
My favorite way to serve fried tofu with tomato sauce is as a summer appetizer. I’ll break off a chunk of tofu, plop it on a thick slice of this No-Knead Whole Wheat Bread, and then top it with more fresh basil and an extra glug of olive oil. YUM.
It’s fantastic for light dinners, too. If I’m serving it for more than a couple of people, I’ll fry slabs of tofu instead of the whole block and arrange them on a serving platter with the tomato sauce and basil. That way, everyone can spoon the tofu and tomatoes over a bowl of cooked pasta noodles with this Summer Panzanella Salad and these 15-Minute Garlic Green Beans on the side. Oh, and you’ll always find a bottle of white wine chilling in my fridge when I’m making it this way. 😉
If you’re looking for more vegan summer recipes made with tomatoes and basil, you’ll also love this Spicy Tomato Basil Pasta, this Triple Tomato Basil Orzo Salad, and these Grilled Pesto Tofu Sliders!
How to Store Fried Tofu and Tomatoes
I prefer to eat the seared tofu and tomatoes while they’re still warm. When I do have leftovers, I’ll pack the tofu and sauce together in an airtight container and store them in the fridge for up to 5 days.
To reheat, add the leftovers to a skillet with a little oil or a splash of broth. Warm them up over medium-low heat, stirring occasionally, until the tofu is warmed through and the tomato sauce is jammy again.
Freezing is not recommended.
Substitutions and Variations
- Cherry Tomato Substitutions: If you don’t have cherry tomatoes or grape tomatoes, you can make the sauce with larger tomatoes, like diced Roma tomatoes. They won’t taste as sweet as smaller tomatoes, but stirring in a small pinch of sugar while they’re simmering will balance out the flavors.
- Mild Version: You can omit the red chili flakes to remove any spice from this dish.
- Change the Herbs: The fresh basil can be combined with fresh parsley, thyme sprigs, or rosemary for a more complex flavor profile.
- Optional Add-Ins: Try stirring in 1 to 2 teaspoons of capers or 2 tablespoons of chopped Kalamata olives at the end for a briny pop. Or, fold in a handful of chopped baby spinach leaves to bulk up the sauce.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Seared Tofu with Jammy Tomatoes and Basil
Ingredients
- 2 tablespoons olive oil*
- 1 block medium firm tofu
- 1-3 cloves garlic minced
- 1/2 teaspoon red chilli flakes optional; omit for no spice
- 1 sprig of basil plus more for garnish
- 1 tablespoon tomato paste
- 10 ounces cherry tomatoes cut in half
- 1/2 teaspoon kosher salt
- 1/2 teaspoon balsamic vinegar
- Crusty bread for serving (optional; can also serve over noodles!)
Instructions
- Prep: Remove the tofu from the packaging and use a clean kitchen towel or paper towels to firmly press both sides of the tofu to remove any excess liquid. (Note: You can choose to slice the tofu and pan-fry it that way, but I prefer to do the whole block!)
- Sear the Tofu: Warm a medium nonstick* sauté pan and add the oil (see recipe notes for other pan types). Once the oil is shimmering, add the block of tofu (or sliced tofu) and fry it until one side is golden and crisp, 5 to 7 minutes. Flip the tofu (or tofu slices) and fry until crisp again, another 5 or so minutes. Remove the tofu from the pan and set aside on a clean paper towel.
- Aromatics: Add the garlic, red chili flakes, basil, and tomato paste to the hot oil. Sauté for 60 to 90 seconds, stirring constantly, until the aromatics infuse the oil and it turns a light red color.
- Jammy Tomatoes: Add the tomatoes and salt to the pan and mix well. Cook for 7 to 10 minutes, stirring occasionally, until the tomatoes have broken down and you have a loose sauce. Add the balsamic vinegar and stir it into the sauce; taste the sauce and add extra vinegar or salt, if needed.
- Serve: Return the tofu to the pan and spoon some of the sauce over the top (or, transfer everything to a serving plate!). Serve warm, topped with a generous amount of fresh basil. I love to break a chunk of tofu off, plop it on the bread, then top with basil and an extra glug of olive oil.
Recipe Notes
- Tofu: I prefer to use firm tofu for this recipe instead of extra firm as it has a slightly softer texture, but will still crisp up nicely. You can use extra firm if you prefer, though!
- Tomatoes: Cherry tomatoes work excellently in this recipe as they have a sweeter flavor and are very juicy, so they break down well to form a sauce. You can also use a larger tomato cut into 1/2” pieces, but may need to adjust the cook time to allow it to fully break down (and perhaps add a small pinch of sugar to balance out the flavors).
- Pan Type: If you are not using a nonstick pan, you may need to use more oil for this recipe. For cast iron and stainless steel pans make sure there is a thin layer of oil covering the entire surface of the pan, and preheat it well before adding any oil to prevent the tofu from sticking.
