The tofu pizzaiola style is one of the simplest ways to prepare this nutritious ingredient that has also become more accessible and affordable here in the Netherlands recently. When I lived in London, I had already tried tofu but without preparing it in any special way, just diced in salads and even in its smoked version. I always liked smoked tofu, but the traditional kind, not so much! Then I discovered that marinating it or preparing it with sauces like this one makes it really good, satisfying, and very nutritious.
Since I love pizzaiola sauce, I wanted to try making tofu pizzaiola style to experiment with the flavor, and I must say I enjoyed it immensely! Plus, when I think that for the same Weight Watchers points using chicken or beef, I would have gotten 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 tofu recipes:
- 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 canned)
- as needed dried oregano
- as needed basil (optional)
- as needed salt
- Points per serving = 5 WW points
Tools
- Knife
- Pan
Steps
To prepare tofu pizzaiola style, there’s no need to press the tofu block; just dry it and cut it into slices about 1/4 inch thick.
Put the sliced garlic together with the teaspoon of oil in a non-stick pan.
As soon as the garlic begins to sizzle, add the sliced tofu and let it brown on both sides for a few minutes.
Add the canned tomatoes or fresh ones cut in half, salt, basil if desired, and plenty of oregano. I also had some from my garden that I dried… such an aroma!
If using canned tomatoes, crush them slightly being careful not to splash everything: the risk is high!
Let it cook for 5-6 minutes or a little more, flipping the tofu once: the tomatoes should just break down, and the sauce should thicken a bit, no need to cook further, or the sauce will dry out too much. At the end, serve with plenty of vegetables.
And here is the tofu pizzaiola style ready! Truly delicious and filling. 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: give it a try and let me know if you liked it!
Enjoy your meal!
by Giovanna Buono
FAQ
Can I prepare it in advance?
Of course, you can make it up to 3 days in advance, store it in the fridge, and then reheat it in a pan, adding a splash 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 package might say firm or extra firm), as the silken type can’t be sliced, so it’s not suitable. Smoked tofu can also work, but you’ll have a much more pronounced flavor. If you want a chewier tofu texture, I recommend freezing the block, letting it thaw, squeezing it well, and then slicing it and proceeding with the recipe.
