This healthy plant-based dinner is loaded with veggies, crispy seasoned Little Potatoes, protein-rich tofu, and herb-y pistou sauce.

15 mins
35 mins


  • Large pot
  • Large skillet
  • Blender


  • 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


  • Step 1

    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.

  • Step 2

    In a large skillet, heat one tablespoon of olive oil over medium-high heat.

  • Step 3

    Add chopped onion and sliced garlic. Stir and cook briefly, until fragrant.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Once the potatoes are just cool enough to handle, halve them lengthwise.

  • Step 7

    In a large skillet, heat another one tablespoon olive oil over medium-high heat.

  • Step 8

    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.

  • Step 9

    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.

  • Step 11

    In a blender or food processor, combine basil, nutritional yeast, garlic, salt and water. Blend or pulse until ingredients are well combined.

  • Step 12

    With the blender or processor running, very slowly and gradually add the olive oil.

  • Step 13

    Use immediately.