Summer Basil Tofu

Jill's Summer Basil Tofu

Simple, colorful, and packed with fresh flavor, this basil tofu is the kind of meal that makes healthy eating feel effortless. Pair it with cilantro rice and broccolini for an easy dinner built around real, wholesome ingredients.

Author

Plant Strong Team

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Category

Dinner

Cuisine

Thai

Ingredients

• 2 (14-ounce) blocks extra-firm tofu, drained and cut into large cubes
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 garlic cloves, minced
• ½ tsp crushed red pepper flakes (or more to taste)
• 3 tablespoons low-sodium soy sauce
• 1-2 cups fresh basil leaves, loosely packed
• 2 tbsp water or low-sodium vegetable broth, if needed

Directions

1. Drain the tofu and pat dry. Cut it into large cubes. Set aside.
2. Heat a large skillet or sauté pan over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until the onion begins to soften. If the onions start sticking to your pan, add 1 tbsp water or low-sodium vegetable broth and continue sautéeing.
3. Add the sliced bell pepper and cook for another 3–4 minutes until just crisp-tender.
4. Stir in the garlic and crushed red pepper flakes. Cook for about 30 seconds, until fragrant.
5. Add the tofu and soy sauce. Gently stir to coat the tofu and cook for 3–5 minutes, allowing it to warm through and absorb the flavors.
6. Add the basil a handful at a time, gently folding it into the tofu and vegetables until all of the leaves have wilted.
7. Serve warm over jasmine rice with steamed broccolini.