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)
Servings: 6
Calories: 161kcal
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