One-Pot Tofu Potato Skillet

One-Pot Tofu Potato Skillet- bursting with flavor and packed with nutrition, this plant-based meal is satisfying and easy to make! (vegan + gluten-free)

If you’ve been on the fence about tofu, I have a strong feeling this recipe is going to change how you feel. I’m not usually a huge fan of it myself but the way it’s prepared in this dish is SO GOOD. The notorious soft texture is disguised by crumbling it up and sautéing it with crispy potatoes, fresh vegetables, and savory seasonings.

The best part is that you can serve this meal any time of day…breakfast, lunch or dinner. I personally love it topped with Miyoko’s cheddar cheese and paired with a carb like tortillas or whole grain toast. But it’s also great on it’s own if you want to keep things simple!

bursting with flavor and packed with nutrition, this plant-based meal is satisfying and easy to make! (vegan + gluten-free)

Ingredients You’ll Need

  • Tofu- If you’ve never had tofu and are worried about the flavor, don’t be. It tastes like nothing which means ultimately it will taste like whatever seasonings you add to it. Extra firm tofu is best for this recipe as it crumbles nicely and produces an ideal texture.
  • Potatoes- I’m a big fan of yukon gold but you can use russet here as well.
  • Onion- A medium size yellow or red onion will work.
  • Bell Pepper- I like red bell pepper for it’s mild sweetness but any color shall do.
  • Spinach- Using baby spinach means you can toss it right in the skillet without chopping, otherwise I recommend chopping it a bit if you’re using regular spinach.
  • Seasonings- If you have a well stocked spice rack then you can see that you actually don’t need to buy very much to make this recipe. A little bit of garlic powder, oregano, chili powder and smoked paprika add a nice kick of flavor to the dish. I use a mild chili powder but feel free to up the spice level if you like! A smidge of turmeric is included simply to add color to the tofu but it isn’t totally necessary.

bursting with flavor and packed with nutrition, this plant-based meal is satisfying and easy to make! (vegan + gluten-free)

How to Prepare One-Pot Tofu Potato Skillet

  1. The first step is to dry out the tofu by crumbing it over a dish towel and letting it sit while you prepare the potatoes.
  2. Next up, we pan fry the taters in olive oil until they get nice and crispy. Then we cover them for the last minutes of cooking to help them cook all the way through, and set aside.
  3. Sauté the onion, bell pepper and spinach. Add the crumbled tofu with the seasonings.
  4. Add the potatoes back to the pan and cook until everything is heated through.
  5. Serve warm and enjoy!

bursting with flavor and packed with nutrition, this plant-based meal is satisfying and easy to make! (vegan + gluten-free)

 

bursting with flavor and packed with nutrition, this plant-based meal is satisfying and easy to make! (vegan + gluten-free)

bursting with flavor and packed with nutrition, this plant-based meal is satisfying and easy to make! (vegan + gluten-free)

Even though it does take a little bit of time to prepare, clean up is a breeze and it holds up great for leftovers! I hope you guys get a chance to try this one because it really hits the spot.

Looking for more one-pot meals?

One-Pot Tofu Potato Skillet- bursting with flavor and packed with nutrition, this plant-based meal is satisfying and easy to make! (vegan + gluten-free)

One-Pot Tofu Potato Skillet

Bursting with flavor and packed with protein, this plant-based meal is satisfying and easy to make! (vegan + gluten-free)
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6

Ingredients

  • 15 ounces extra firm tofu
  • 2 tablespoons extra virgin olive oil
  • 1 pound yukon potatoes, diced into 1-inch pieces
  • 1 onion, finely chopped
  • 1 red bell pepper, cored and finely chopped
  • 5 ounces spinach, chopped (or baby spinach)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon turmeric, for color (optional)

Instructions

  • On a flat surface, spread out a few dish towels layered on top of one another. Using a separate towel, gently blot excess water from the tofu. Break the tofu into roughly 1-inch pieces over top of the layered towels. Allow to sit and dry out while you prepare the potatoes.
  • In a large skillet, warm the oil over medium-low heat. Add diced potatoes and stir while continuing to cook for about 10-15 minutes, or until golden brown on the edges. Cover and cook for 5 minutes more, until soft in the center. Transfer the potatoes to a plate and set aside.
  • In the same skillet, add the onion and bell pepper. Cook for about 5 minutes, just until tender. Add the spinach (if using), cover and cook until wilted, stirring intermittently.
  • To the skillet, add the crumbled tofu and seasonings. Stir and cook until heated through. Lastly, add the potatoes and cook until everything is nice and hot. Serve warm with desired toppings, and enjoy!

Notes

Nutrition Facts are for 1/6th of the recipe and does not include tortillas, salsa or shredded cheese.

Nutrition

Calories: 161kcal, Carbohydrates: 19g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 267mg, Potassium: 647mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2975IU, Vitamin C: 48mg, Calcium: 67mg, Iron: 2mg
Course: Breakfast, dinner, lunch
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!