One Pot Tofu Recipe | Easy Vegan Skillet Dinner

                                                                                        

This one-pot tofu skillet dinner has become a favorite in our house because it's simple, hearty, and incredibly versatile. You can make it with rice or quinoa, depending on what you have on hand, and it's also an easy way to use up whatever vegetables are in your refrigerator. It's not the prettiest or most photogenic dish I'll admit. 

But it is simple to cook and summer is the perfect time for simple cooking. When the weather is hot like it has been, the last thing most of us want is a sink full of dishes or a complicated meal that takes hours to prepare. Regardless, eating healthy is still important.

After seeing so many recipes for one-pot chicken dinners online, I started wondering, "Why not make a one-pot tofu dinner instead?" Tofu is a healthy plant-based protein that can easily be substituted for chicken. The beauty is that it soaks up the flavors of whatever you cook it with, making it perfect for an easy, satisfying meal.

Not a Fan of Tofu? 

New to tofu or haven't liked it in the past? This is a great recipe to try because the tofu get absorbed and camouflaged into all the other ingredients, yet still provides a healthy plant-based protein you are looking for without saturated fat. 

Lots of fresh herbs: I put dill and chopped cilantro

One Skillet Does All The Cooking

All the ingredients in this recipe cook together in one large, rimmed skillet— tofu, grains, colorful vegetables, and flavorful spices. As the ingredients simmer, they absorb all those delicious flavors, creating a complete meal with very little cleanup.

Some of my zucchini was already made into spirals- so I added them-

Perfect For Busy Weeknights

This easy plant-based dinner is perfect for busy weeknights or lazy summer evenings. A healthy gluten-free and vegan meal for all to enjoy.

Tofu Needs To Be Seasoned Well

I like to make sure my tofu is well seasoned before I put it in the pan. Tofu is very bland, therefore it is important to add some bold     seasonings. This is what I do. After I cut it into cubes, I toss it with my seasonings- garlic powder, onion powder, or pressed garlic, turmeric, fresh ginger, salt, and freshly cracked pepper prior to adding it to the skillet.

Eat Leftovers For Lunch Cold 

Although this recipe is intended to eat hot right dished out right from the skillet, I actually enjoyed the leftovers cold the next day. The rice is very moist in this dish and keeps well for a few days without getting hard.  

Vegetables Make The Difference In Taste

 You can use any vegetable, but the casserole will taste different depending on which vegetables you choose. For example you may have broccoli, cauliflower, celery etc. Each will impart a flavor into the tofu and the rice. Make sure to cut vegetables into small pieces.

 I used zucchini, carrots, celery, and onions. I found that celery gives it a soupy taste and may not be my favorite vegetable to use in this recipe. Next time I'll leave the celery out. 

Ingredients: 

1 package of firm or extra firm tofu (I use organic), drained and cut into cubes.

1 and 1/2 cups of chopped onions

1 teaspoon garlic powder or 4 cloves pressed garlic

1/2 teaspoon paprika

1/2 teaspoon onion powder 

1/4 teaspoon turmeric 

Salt and cracked pepper

1/2 cup of fresh chopped basil or 1/4 cup of fresh dill, fresh oregano or whatever you have 

1 vegetarian chicken flavor bouillon cube or tsp. powder

1.5 cups of rice or quinoa

4 cups of water to cover rice (a little more if looks dry)

2 cups of chopped zucchini ( my zucchini was also spiralized)

1 cup of diced carrots

1 cup of sliced celery (will leave it out next time)

Directions: 

Sauté onions in a little water or broth (I don't use oil; you can)

Toss tofu in the seasonings until well coated then add to the onion sauté and sauté for 1 minute. Add vegetables, stir and sauté for a minute and then add rice or quinoa, bouillon cube or bouillon powder, and water. Bring to a boil, reduce heat to low, cover, and cook for 20 minutes until rice is soft. 

Do you eat tofu? How do you use it? 

My Notes and backstory:  

1. Do you know anyone ( a sister, a friend, a neighbor) who is gluten-free or is looking to find more healthy plant-based recipes? Can you please share my blog with them? I would appreciate it and they may too!! Thanks.

2.Lately, I've at a loss for what to make for dinner. We have been eating out a lot which has proved to be fattening and probably not so healthy for this vegan. I mentioned to my dear friend Laura that I was at a loss to know what to cook. She said, "not me- I just scroll through your blog". Well that is what I did and I was rejuvenated and excited "remembering" all my previous recipes. Do you ever forget about recipes you used to love?  

                                                                                                 

Other Vegan Dinners I Make

Vegan Sushi in a Spring Pan - This is made in a spring form pan or any pyrex rectangle. It is absolutely delicious. 

Portobello Mushroom and Spinach Stacks. These are really tasty and flavorful and easy to make.

Hearts of Palm, Avocado, and Chickpea Salad

Cherry Tomato, Basil, and Avocado Salad  this is one of my favorite summer salads. High protein, fiber, and loaded with flavor.

Chunky Eggplant Sauce for Pasta or Zucchini Pasta (zoodles) I love this delicious sauce on pasta. Got an eggplant? 

Fireworks and a Big Storm

A Quick Fireworks Show—and an Even Quicker Dash to the Car

How was your Fourth of July weekend? Ours was pretty quiet, but we still managed to get out and enjoy a little holiday fun.

On the Fourth, we headed over to watch the fireworks at Sesame Place in Bucks County, Pennsylvania. Instead of dealing with the crowds inside the park, we joined hundreds of other people who had the same idea—parking in the shopping center across the street. Everyone unloaded their lawn chairs and lined the edges of the parking lot, settling in for the show.

Right around 8:58 p.m., the first fireworks lit up the sky. It was a beautiful display, even if it only lasted about 10 minutes. By 9:10, the grand finale had ended, and we were folding up our chairs and making our way back to the car.

Big Storm Blowing In 

As it turned out, our timing couldn't have been better.

About five minutes later, while safely tucked inside our car, the weather changed almost instantly. The wind began howling so fiercely that we actually wondered if a tornado was headed our way. (Thankfully, it wasn't!) The trees were bending and thrashing, their branches rustling so loudly they almost drowned out everything else. Lightning flashed across the sky, turning night into day for brief moments, and within minutes the rain came pouring down in buckets.

The drive home was a challenge. Visibility was terrible, and everyone on the road slowed to a crawl. Fortunately, home was only about 10 minutes away, so we made it safely

The fireworks may have been the main attraction, but Mother Nature had a dazzling finale of her own waiting for us.

Did you get to see the fireworks? How was your weather? 

Easy Vegan Potato Salad With Fresh Pesto

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If you're looking for a fresh twist on traditional potato salad, this easy vegan potato salad is one recipe you'll want to make all summer long. Instead of a heavy mayonnaise dressing, tender potatoes are tossed in a homemade basil and cilantro (or parsley) pesto that is bursting with robust flavor.

IN MY KITCHEN - JULY 2026

What's In My Kitchen This Month? 

Lots of produce from the local farmers market. 

The farner's market has officially opened for the season, and I couldn't be more excited. There are about eight local farmers who participate—including three certified organic farms—it's the perfect place to stock up on fresh, seasonal produce.

There is simply no comparison between vegetables that were picked that morning and those that have traveled hundreds or even thousands of miles to reach the grocery store. Freshly grown and picked produce is bursting with flavor, and because it's so fresh, it also retains more of its nutrients and lasts much longer.

The market is held every Saturday morning, nestled in the countryside about 20 minutes from my house. I never know exactly what I'll find. Every week brings something new as different fruits and vegetables come into season.

This week's haul included crisp cucumbers, leafy greens, bok choy, celery, cabbage, fresh herbs such as cilantro and dill, zucchini, dandelion greens, onions, and red potatoes. 

Of course, bringing home all that fresh produce means I'll have to spend some time prepping it and cooking it. 

I like to wash everything as soon as I get home. Some weeks I'll prep individual salad jars for easy lunches. Other times I simply wash and dry everything before storing it in reusable produce bags or containers. Spending a little time upfront makes healthy eating much easier during the busy week.

One thing I discovered this weekend was that my deck makes the perfect produce prep station! Instead of covering my kitchen counters and floor with dirt, leaves, and water, I carried everything outside and worked on my outdoor patio table. It's easier to hose down the deck than have to wash the kitchen floor. 

I washed, sorted, and trimmed my vegetables while enjoying the fresh air, and when I was finished, cleanup was incredibly easy. No muddy kitchen floor to mop afterward!

There's something satisfying about opening the refrigerator and seeing it filled with colorful, fresh produce that's washed, prepped, and ready to use. It inspires me to eat more vegetables, try new recipes, and make the most of everything that's in season.

I made a potato salad with pesto using the potatoes and herbs which I will be sharing the recipe soon.

New Serving Spoons

 Do you shop at your local farmer's market? When you get home, do you wash and prep everything right away, or wait until you're ready to use it? 

Joining Sherry at Sherry's Pickings for her monthly IN MYKITCHEN blogger's share. Anyone can join in .