This healthy plant-based dinner is loaded with veggies, crispy seasoned Little Potatoes, protein-rich tofu, and herb-y pistou sauce.
- Large pot
- Large skillet
- 1.5 lbs Little Potatoes
- 2 Tbsp olive oil, divided
- 1/3 cup white onion, chopped
- 2 cloves garlic, thinly sliced
- 1 1/2 cups zucchini, chopped
- 1 1/2 tsp herbes de Provence, divided
- 1 cup bell pepper, chopped
- 1 tsp salt (add more to taste), divided
- (To taste) black pepper
- 2 cups tomatoes, chopped
- 1 cup water
- 1 (12 oz) block extra-firm tofu, pressed and cut into 1/4" thick triangle steaks
Pistou (Optional but recommended):
- 1/2 cup basil leaves, packed
- 2 Tbsp nutritional yeast
- 1 clove garlic, minced
- 1/4 tsp salt
- 3 Tbsp water
- 2 Tbsp olive oil
Begin cooking the potatoes while you prep the vegetables. In a large pot of cold water, heat the potatoes over high heat. Bring to a boil and cook for 15 to 20 minutes or until the largest potato is fork-tender in the center. Once the potatoes are cooked, drain and set aside to cool slightly.
In a large skillet, heat one tablespoon of olive oil over medium-high heat.
Add chopped onion and sliced garlic. Stir and cook briefly, until fragrant.
Add chopped zucchini and bell pepper. Season with 1/2 teaspoon salt, 1/2 teaspoon herbes de Provence, and black pepper (to taste). Cook, stirring occasionally, for five minutes.
Add chopped tomato and season with an additional 1/4 teaspoon salt, 1/4 teaspoon herbes de Provence, and black pepper (to taste). Stir and cook for five minutes.
Once the potatoes are just cool enough to handle, halve them lengthwise.
In a large skillet, heat another one tablespoon olive oil over medium-high heat.
Once the oil is hot, add the pressed tofu steaks. After the first side is slightly crisp and golden, add the potatoes. Season the potatoes and tofu with a pinch each of: salt, pepper, and herbes de Provence. Check the tofu and potatoes often. Flip them once they’re crispy and golden-brown. After flipping all the potatoes and tofu, season them with another pinch each of salt, pepper, and herbes de Provence. Cook until crisp and golden-brown on both sides.
Divide the stew between four dishes and top with the crispy potatoes and tofu steaks. Garnish with pistou sauce and fresh basil (optional).
Make the Pistou:
This pistou oxidizes quickly (which won’t affect the flavor but it won’t look as pretty) so gather and measure all ingredients and then prepare the sauce just prior to serving.
In a blender or food processor, combine basil, nutritional yeast, garlic, salt and water. Blend or pulse until ingredients are well combined.
With the blender or processor running, very slowly and gradually add the olive oil.