Tofu and Potatoes à la Provençale Tofu and Potatoes à la Provençale

Tofu and Potatoes à la Provençale

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

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

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 ½ teaspoon salt, ½ teaspoon herbes de Provence, and black pepper (to taste.) Cook, stirring occasionally, for five minutes.

Add chopped tomato and season with an additional ¼ teaspoon salt, ¼ teaspoon herbes de Provence, and black pepper (to taste.) Stir and cook for five minutes.

Add water. Simmer uncovered for 10 minutes, until the vegetables are tender and the stew has thickened to your liking. Taste and adjust seasoning to suit your preference. Set aside.

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.

Use immediately.

Step 1 out of 15

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 out of 15

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

Step 3 out of 15

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

Step 4 out of 15

Add chopped zucchini and bell pepper. Season with ½ teaspoon salt, ½ teaspoon herbes de Provence, and black pepper (to taste.) Cook, stirring occasionally, for five minutes.

Step 5 out of 15

Add chopped tomato and season with an additional ¼ teaspoon salt, ¼ teaspoon herbes de Provence, and black pepper (to taste.) Stir and cook for five minutes.

Step 6 out of 15

Add water. Simmer uncovered for 10 minutes, until the vegetables are tender and the stew has thickened to your liking. Taste and adjust seasoning to suit your preference. Set aside.

Step 7 out of 15

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

Step 8 out of 15

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

Step 9 out of 15

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 10 out of 15

Divide the stew between four dishes and top with the crispy potatoes and tofu steaks. Garnish with pistou sauce and fresh basil (optional).

Step 11 out of 15

Make the Pistou:

Step 12 out of 15

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 13 out of 15

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

Step 14 out of 15

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

Step 15 out of 15

Use immediately.

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