Tofu Pizzaiola is one of the simplest ways to prepare this nutrient-rich ingredient that has become easier to find and more affordable here in the Netherlands not long ago. When I lived in London, I had already tried tofu but without preparing it in any special way, just diced in salad and also in smoked version. I always liked smoked tofu, but the traditional one, not so much! Then I discovered that marinating it or preparing it with sauces like this one is really very good, satisfying, and also very nutritious.
Since I love Pizzaiola sauce, I wanted to try making tofu Pizzaiola to experiment with the flavor and I must say I enjoyed it immensely! Moreover, if I think that for the same Weight Watchers points, using chicken or beef would have gotten me a much smaller portion with much more fat… well, honestly, tofu is better, in my opinion, it’s more worthwhile! In short, a vegan main course to try…
Other recipes with tofu:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: All Seasons
Ingredients
- 5 oz firm tofu
- 1 tsp extra virgin olive oil
- 1 clove garlic
- 15 cherry tomatoes (or 7 oz of canned ones)
- to taste dried oregano
- to taste basil (optional)
- to taste salt
- Points per serving = 5 WW points
Tools
- Knife
- Pan
Steps
To prepare tofu pizzaiola, there’s no need to press the tofu block, just dry it and slice it about 0.2 inches thick.
Put the sliced garlic along with the teaspoon of oil in a non-stick pan.
As soon as the garlic starts to sizzle, add the sliced tofu and brown it on both sides for a few minutes.
Add the canned or fresh cut-in-half cherry tomatoes, salt, basil if desired, and plenty of oregano. I also had some picked from my garden and dried… a scent I can’t even describe!
If using canned cherry tomatoes, lightly crush them, being careful not to splash: the risk is very high!
Let it cook for 5-6 minutes or a little longer, turning the tofu once: the cherry tomatoes should just start to break down, and the sauce should reduce a bit. No need to cook further, or the sauce will dry too much. In the end, serve with plenty of vegetables.
And here is the tofu pizzaiola ready! Really delicious and satisfying. However, my suggestion is to reserve a couple of slices of bread to accompany this dish: dipping is a must! Maybe you’ve never tried tofu before: try it and let me know if you liked it!
Enjoy your meal!
by Giovanna Buono
FAQ (Questions and Answers)
Can I prepare it in advance?
Of course, you can prepare it up to 3 days in advance, store it in the fridge, and then reheat it in a pan, adding a drop of water if you see that the sauce has thickened too much.
What type of tofu is best to use?
The best tofu for this recipe is the firm block (the packaging might say firm or extra firm), the silken one cannot be sliced, so it’s not suitable. Smoked tofu can also be used but will have a much stronger flavor. If you want a firmer tofu texture, I recommend freezing the block, letting it thaw, squeezing it well, then slicing and proceeding with the recipe.
