Skillet Italian Tofu

Full disclosure: I don’t like to cook. Not saying I can’t, but I don’t do so with the joy necessary to be a good cook, a real cook. But I do like to eat. A lot. And, lucky for me, I have a spouse who is happy in the kitchen. Who pours over cooking periodicals, chats up recipes, scans blogs for ideas, and with great innovation prepares meals that make everyone at our table happy.

Inevitably, after our workday, our conversation goes something like this: Are you hungry? Or the other, how hungry are you? Either would elicit a yes or a very, and therefore my response would be followed up by, what are you in the mood for? Yes, seriously, the sky is the limit from my own personal spouse-chef. Vegetarian? Simple. Vegan? Varied and delicious. Italian, Asian or any combination of healthy and delicious cuisine? Of course. She opens a few well-worn cookbooks, looks over her notes, checks the fridge and cupboard, and begins with what we have on hand. And this is another point because what a cook has on hand must be plenty in order to produce such meals. Cans of coconut milk and coconut oil. Fresh fennel and basil. Sushi vinegar. Curry. And of course the right knife. Pan. Cutting board. Nothing flashy but precious objects kept in their place.

I offer to help, and there are times when I am allowed a grater and cheese, or asked to scrub up a few potatoes, maybe to gather cherry tomatoes still on the vine. Sous-chef maybe not, but dishwasher extraordinaire, yes!

The following post is from her blog: The Savvy Skillet. Here is one of our favorite dishes, a wonderful tofu. I hope you enjoy the recipe!

The Savvy Skillet

I love tofu. I never thought I would, but I do. I cook it many different ways and add it to many dishes. It’s easy if you like to eat tofu, but if you are one of those people who just think tofu is a mushy, yucky, flavorless thing then this recipe is definitely for you!

I think I can pretty much guarantee the most rigid tofu hater will at least like, if not love, this recipe. The bonus is it’s the easiest and quickest meal to make. It’s gluten free and you can eat it in a number of ways as left-overs.


1 package of extra firm tofu

Extra Virgin Olive Oil

Dried Italian seasoning

Nutritional yeast

Salt & pepper


Slice tofu brick into slices approximately 1/4″ to 1/2″ depending on your preference. Place the slices between sheets of paper towels with a weighted cutting board on…

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5 thoughts on “Skillet Italian Tofu

  1. Hi Moira! How are you! You always look like you are enjoying life! I just wanted to say hello and tell you that I checked out MJ’s blog and recipes and YUM! Lee and I are now empty nesters, and when I feel like cooking ( some nights it’s canned soup nights!) I am free to use any ingredients that I want. The fussy daughter is not here! She took a dislike to onions among other things.

    Enjoy your anniversary and all that life has to offer! Sharon


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