Lemon-Garlic Tofu Skillet
Yield: 4 servings
Recipe by Hannah Kaminsky
Seared tofu, juicy cherry tomatoes, tender zucchini, and a whole lot of garlic dazzle in his one-pan wonder. Charred lemons add an element that’s both early and bright, unexpected and yet harmonious. A dollop of creamy Zesty Lemon Dip brings it all together for an extra citrus boost. Serve over your favorite pasta or rice, or enjoy it chilled as a refreshing salad the next day.
Ingredients
1 (10 oz) package Hodo Extra Firm Tofu Locate Product
2 lemons, divided
3 tablespoons olive oil, divided
4 cloves garlic, divided
½ medium red onion, sliced
2 medium zucchini, halved and sliced
1 pint cherry tomatoes
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
½ cup plain, unsweetened non-dairy milk
4 ounces (1/2 package) Hodo Zesty Lemon Dip Locate Product
Salt, to taste
¼ cup fresh parsley, roughly chopped
Instructions
1. Cut the tofu into ½-inch cubes. Slice one of the lemons into wedges and set the other one aside for later.
2. Heat half the olive oil in a large nonstick skillet over medium heat. Add the tofu and lemon wedges in one even layer, making sure that all pieces have full contact with the hot surface. Let cook, undisturbed, for 4 – 6 minutes to sear the bottom. The lemons may need more time than the tofu; don’t be afraid to char the edges.
3. Carefully flip, add half of the garlic, and continue to cook, turning periodically, until browned all over; 8 – 10 minutes. Transfer to a plate and set aside.
4. Return the pan to the stove over medium-high heat with the remaining oil. Add the remaining garlic and onion, sautéing for 2 – 3 minutes until softened and aromatic. Add the zucchini and tomatoes, sauteing until lightly browned all over and the tomatoes are beginning to bust; 5 – 6 minutes.
5. Sprinkle with Italian seasoning and black pepper before deglazing the pan with non-dairy milk. Gently scrape the bottom of the pan with your spatula to make sure that nothing is sticking.
6. Return the tofu to the pan and gently stir to combine. Add the juice of the reserved lemon, reduce the heat to medium-low and simmer for 5 – 10 minutes, until the zucchini is fork-tender.
7. Turn off the heat and fold in the zesty lemon dip. Season with salt to taste and divide between plates. Zest the reserved (juiced) lemon and sprinkle on top, along with the parsley. Serve with the charred lemon wedges on the side.
