Smoky Paprika Tofu Skillet (Printable Version)

Crispy tofu and colorful vegetables in a smoky paprika sauce, all cooked in one skillet for an easy weeknight meal.

# Ingredient List:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp olive oil

→ Vegetables

04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 3.5 oz cherry tomatoes, halved
09 - 3.5 oz baby spinach

→ Sauce & Seasoning

10 - 1 ½ tsp smoked paprika
11 - ½ tsp ground cumin
12 - ½ tsp chili powder
13 - ½ tsp salt
14 - ¼ tsp black pepper
15 - 2 tbsp tomato paste
16 - ¼ cup vegetable broth
17 - Juice of ½ lemon

→ Garnish

18 - 2 tbsp chopped fresh parsley
19 - Lemon wedges

# How to Make It:

01 - Pat the tofu dry and toss with cornstarch until evenly coated.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add tofu cubes and cook for 6–8 minutes, turning to brown all sides. Remove tofu from skillet and set aside.
03 - In the same skillet, add the remaining 1 tbsp olive oil. Sauté red onion and bell peppers for 4–5 minutes until softened.
04 - Add garlic and cook for 1 minute until fragrant.
05 - Stir in cherry tomatoes, smoked paprika, cumin, chili powder, salt, and black pepper. Cook for 2 minutes.
06 - Add tomato paste and vegetable broth, stirring to combine. Simmer for 3 minutes.
07 - Return tofu to the skillet and add baby spinach. Toss everything together and cook for 2–3 minutes until spinach wilts and tofu is heated through.
08 - Remove from heat and squeeze lemon juice over the top. Garnish with parsley and serve with lemon wedges, if desired.

# Expert Advice:

01 -
  • The cornstarch coating creates this incredible crispy exterior that contrasts beautifully with the tender vegetables inside
  • Smoked paprika and cumin transform plain tofu into something deeply satisfying and umami-rich without any meat substitutes
  • Everything happens in one pan so you get maximum flavor with minimal cleanup
02 -
  • Don't skip pressing the tofu. I've tried shortcuts and the texture difference is remarkable.
  • Crowding the pan while crisping tofu will make it steam instead of fry. Work in batches if necessary.
  • The lemon juice at the end is not optional. It transforms the dish from good to absolutely crave-worthy.
03 -
  • Use a well-seasoned cast iron skillet for the best crispy tofu results.
  • If you want extra protein, add a can of rinsed chickpeas along with the spinach.
  • The dish freezes beautifully. Portion it into containers before adding the final fresh parsley.

Go Back