This is one of my family’s favorite vegan dishes! Even my baby boy is obsessed! I make this simple and colorful Vegan Tofu Filets with Cherry Tomatoes recipe at least once a week in the summertime. It’s quick, healthy and tastes so gourmet. The cherry tomatoes add so much mouth-watering flavor, no one could ever call this a bland tofu dish! The lemon zest adds brightness to the cherry tomatoes and the balsamic adds a nice tanginess.
When I have the time, I love to make elaborate meals but as a busy mama I need to keep it simple and make quick and easy dinners that pack lots of nutrition and delicious taste. In between nursing sessions and chasing after my crawling baby boy, I can whip this dinner together in 15 minutes. I love serving this at dinner parties so I can hang out with my guests rather than spend the whole evening in the kitchen…and my non-vegan guests can’t believe that tofu can taste this good!
Vegan Tofu Filets with Cherry Tomatoes, Capers and Garlic
Prep and Cook Time: 1 hour
1 14 oz package firm tofu
a pinch of salt on the fish and vegetables
a pinch of freshly ground black pepper
1 cup halved yellow cherry tomatoes
3/4 cup halved red cherry tomatoes
4 T basil thinly sliced
2 T extra-virgin olive oil
3 cloves minced garlic
1 T grated lemon zest
3 T capers, chopped
2 T balsamic vinegar
4 lemon wedges
Drain and rinse tofu and pat dry. Season with salt and pepper to taste. Sear each side 3-4 minutes over medium-high heat.
In a separate pan, saute tomatoes, basil, olive oil and garlic for 3 minutes. Add lemon zest, capers, vinegar, salt and pepper and simmer on low heat.
Serve tofu with tomato mixture on top and garnish with additional fresh basil and lemon wedges.
I like to serve this dish with sautéed broccolini or squash.
Mama on the Glow