Seared Tofu with Jammy Tomatoes and Basil

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.

Course Appetizer

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 19

Total Time 24

Servings servings

Calories 163kcal

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!)

US Customary - Metric

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.

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.

Nutrition