Tofu Provencal

Somewhere between a hearty ratatouille and a saucy stir-fry, this Provencal-style tofu hits all the right notes.

Cubes of tofu get pan-fried until golden and crispy, then simmered in a chunky sauce of canned plum tomatoes, garlic, onions, and a bay leaf that fills the kitchen with the smell of southern France.

Green beans cook right in the sauce until just tender, soaking up all that tomatoey goodness.

It’s the kind of rustic, one-skillet meal that tastes like it took way longer than half an hour.

Variations

• Swap the green beans for sliced zucchini, yellow squash, or mushrooms.
• Use a mix of all three vegetables alongside the tofu for a full ratatouille vibe.
• Stir in a handful of olives and capers for a more Mediterranean punch.

Chef Tips

• Pat the tofu cubes very dry before frying. Wet tofu won’t get that golden, crispy exterior.
• If the sauce is too thin after simmering, remove the lid and boil for a few minutes to thicken it up.
• Serve over crusty bread, couscous, or polenta to soak up every drop of sauce.