Description
This Garlic Herb Butter Tofu is a quick and flavorful vegetarian dish featuring crispy pan-fried tofu cubes coated in a rich garlic herb butter sauce. Enhanced with aromatic herbs like thyme, rosemary, and oregano, and a hint of soy sauce and lemon juice, this easy skillet recipe is perfect for a tasty, satisfying meal served hot and garnished with fresh parsley.
Ingredients
Scale
Tofu
- 1 block firm tofu, pressed and cubed
Garlic Herb Butter Sauce
- 3 tablespoons unsalted butter (or vegan butter)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or fresh if available)
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika (optional)
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice (optional)
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Tofu: Press the tofu to remove excess water. Cut it into cubes and set aside.
- Cook the Tofu: Heat a non-stick skillet over medium-high heat. Add a little oil, and once hot, add the tofu cubes. Cook for about 3-4 minutes per side until golden brown and crispy. Remove the tofu from the skillet and set aside.
- Make the Garlic Herb Butter: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the Herbs: Stir in the thyme, rosemary, oregano, paprika, soy sauce, and lemon juice. Let the mixture simmer for a minute to combine the flavors.
- Toss the Tofu: Return the crispy tofu to the skillet and toss to coat it in the garlic herb butter. Season with salt and pepper to taste.
- Garnish and Serve: Sprinkle fresh parsley on top and serve hot.
Notes
- Pressing the tofu well is key to achieving a crispy texture.
- Use vegan butter to make this recipe vegan-friendly.
- Optional paprika and lemon juice add depth and brightness; feel free to omit if desired.
- Serve with rice, quinoa, or steamed vegetables for a complete meal.
