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–+ servings
vegan summer squash skillet

Vegan Summer Squash Skillet with Tofu and Sweet Potatoes Recipe

A vegan summer squash skillet is the perfect way to cook up your summer harvest. This easy, protein-packed one-pot vegan meal is light yet hearty and is the perfect meal prep dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner, lunch, Main Course, stew
Cuisine American, European
Servings 4 servings
Calories 324.4 kcal

Equipment

Ingredients
 
 

  • 350 g extra firm tofu
  • 250 g sweet potato 1 medium
  • 1 onion
  • 1 green zucchini
  • 1 Chinese eggplant
  • 1 yellow zucchini
  • 1 garlic clove
  • 660 ml passata
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp Herbs de Provence
  • 1 tsp dried oregano
  • 1 tsp salt
  • ¼ tsp pepper
  • 3 ½ tbsp olive oil
  • ½ tsp paprika
  • ½ tsp garlic powder

Instructions
 

  • Cut the tofu into 1/8 to ¼ inch pieces and lay them out on a cloth or paper towel. Dab them with another cloth or towel to soak up any excess liquid.
    350 g extra firm tofu
  • Move the dried tofu to a large bowl. To the bowl add ½ tbsp oil, ½ tsp paprika and ½ tsp garlic powder and ¼ tsp salt. Stir well using two silicone spatulas until the tofu is coated.
    350 g extra firm tofu, 3 ½ tbsp olive oil, ½ tsp paprika, ½ tsp garlic powder, 1 tsp salt
  • Next, peel the sweet potato and cut it into ¼ inch chunks.
    250 g sweet potato
  • Now, wash and dice the squash and eggplant. Slice each one into ½ inch pieces and then cut each slice into 4.
    1 green zucchini, 1 yellow zucchini, 1 Chinese eggplant
  • Lastly, peel and dice the onion and peel the garlic.
    1 onion, 1 garlic clove
  • Add 2 tablespoons of oil to a large pan. Heat it up on medium-high heat. Once hot add the tofu and spread it out into one layer. Fry for 3-4 minutes until crisp then flip and fry for another 2-3 minutes. Remove the tofu from the pan.
    3 ½ tbsp olive oil, 350 g extra firm tofu
  • Next, lower the heat to medium and add 1 more tablespoon of oil to the pan along with the sweet potatoes. Sprinkle with ¼ tsp salt and toss. Cook for 3 minutes, flip and cook for another 3 minutes. Move to the bowl with the tofu.
    250 g sweet potato, 3 ½ tbsp olive oil, 1 tsp salt
  • Now add another tablespoon of oil and the onions, zucchini, yellow zucchini and Chinese eggplant. Sauté for 3 minutes, toss and sauté for another 3 minutes.
    1 onion, 1 green zucchini, 1 Chinese eggplant, 3 ½ tbsp olive oil, 1 yellow zucchini
  • Now add the remaining salt (½ tsp), thyme and rosemary and toss once again. Move the veggies off to the side and press in the garlic. Sauté for 30 seconds until fragrant then toss once again.
    1 tsp salt
  • Now add the passata, herbs de Provence, oregano, rosemary, pepper. Then add the tofu and sweet potato back to the pan. Stir everything gently. Lower the heat to low, cover with a lid and cook for 15 minutes.
    250 g sweet potato, 660 ml passata, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp Herbs de Provence, 1 tsp dried oregano, ¼ tsp pepper, 350 g extra firm tofu
  • Serve hot or cold.

Nutrition

Nutrition Facts
Vegan Summer Squash Skillet with Tofu and Sweet Potatoes Recipe
Amount per Serving
Calories
324.4
% Daily Value*
Fat
 
14.9
g
23
%
Saturated Fat
 
2.2
g
14
%
Polyunsaturated Fat
 
2.5
g
Monounsaturated Fat
 
9.3
g
Sodium
 
731
mg
32
%
Potassium
 
1561.8
mg
45
%
Carbohydrates
 
40.3
g
13
%
Fiber
 
9
g
38
%
Sugar
 
17.6
g
20
%
Protein
 
12.6
g
25
%
Vitamin A
 
10117.8
IU
202
%
Vitamin C
 
41.3
mg
50
%
Calcium
 
125.4
mg
13
%
Iron
 
6.1
mg
34
%
* Percent Daily Values are based on a 2000 calorie diet.
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