Tofu Fiesta
Submitted by iluvfoodgal
Tofu fiesta loaded with broccoli, mushrooms, carrots, and bell pepper, finished with ricotta cheese and toasted sesame seeds. A colorful, veggie-packed skillet dinner for two.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minThis skillet is what happens when you clean out the produce drawer and it actually turns into something great.
Broccoli, carrots, mushrooms, bell pepper, and celery get sauteed with garlic and onion, then tossed with chunky tofu, a hit of turmeric for golden color, and creamy ricotta cheese to tie it all together.
Fresh tomato and parsley go in right at the end to keep things bright, and a scatter of toasted sesame seeds on top gives every bite a nutty crunch.
Forty minutes, one pan, dinner done.
Kitchen Tips
- Cut your vegetables to similar sizes so they cook evenly.
- The turmeric is mainly for color here, giving the tofu a warm golden hue. Don’t skip it.
- Stir the ricotta in gently so it melts into creamy pockets rather than disappearing completely.
- Serve over brown rice or quinoa to round out the meal.
Ingredients
Directions
Sauté the onion and garlic in the oil until the onion is transparent.
Add the broccoli, carrots, pepper, mushrooms and celery and cook until tender.
Break the tofu into chunks.
Add the tofu to the vegetables with the turmeric and cheese.
Simmer to heat thoroughly.
Just before serving, add the tomato and parsley and sprinkle on the sesame seeds.
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