Okay, so not your typical fall recipe, right? BUT, let me tell you, I get asked all the time about what I like to cook and what I eat regularly. Surprised that tofu is on the list? 🙂 I’m a big fan of tofu (just see my Coconut Tofu recipe and my Tofu Parmesan recipe). And these Quick and Easy Garlic Skillet Tofu Triangles are my go-to as a dinner option, and it’s an easy vegan recipe!
Shall I remind you why I’m into tofu? Let’s start with how versatile it is. I mean, you can make it into a parm dish, sprinkle it with coconut or simply sautee it with some seasonings. Like chicken, you can use it in soooooo many ways.
Need another reason? It’s an easy go-to protein for those following a plant-based diet. I’ve seen recipes for tofu “scrambled eggs” and tofu “taco meat.” Really, tofu doesn’t have to be this bland protein. It’s truly a food you can morph into just about anything.
This is a quick and easy recipe, so you don’t need too many items to make this a reality.
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I always get the question: Which type of tofu should I use? Of course, the answer depends on what you’re making. In this case, you want the tofu to be sturdy, since we’re flipping and tossing it around in a skillet! So extra firm tofu is your best bet.
You’ll start by cutting the block of tofu into medium-sized triangles. My tofu comes in a rectangular block, so I start by cutting it into smaller rectangles, then into triangles. Why triangles? No reason, other than they look cute 🙂 If you’d prefer medium-sided squares, that will work too.
Then you want to get as much water out of the tofu as possible. I do this with lots of paper towels. Ever press paper towels on fish to get the water out? It’s a similar idea here, but tofu holds a ton of water.
Until I figure out a better way (!) I suggest doing this by lining a plate or cutting board with four or five layers of paper towels. Then place your triangles on the board or plate. Gather another four or five layers of paper towels and gently press them into the tofu. Be careful not to press too firmly; we’re trying to get the water out, not make scrambled tofu eggs 🙂 Lift the paper towels and remove the paper towels from underneath the tofu. Repeat the process one more time. As I type this out, it sounds like way more work than it really is. Trust me, this step takes less than five minutes and it’s a must!
Now you’re ready to season your tofu. This is a simple vegan recipe, so it’s just salt, pepper, oil and minced garlic. If you don’t have garlic on hand, you can also use garlic salt to taste. Just be careful not to use too much, since we already have salt.
Heat your skillet while you’re seasoning the tofu. Add oil to the skillet once it’s hot. Then add the tofu triangles to the skillet so that they are all laying flat.
Remember, this is a quick and easy recipe, so these little guys won’t take long to cook. Turn the tofu onto their other side once they start to brown, which should be after about 3 or four minutes. Cook for the same amount of time on the final side and they should be done.
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- 14 ounces extra firm tofu, cut into medium-sized triangles and dried
- 1 teaspoon minced garlic
- 1 tablespoon grapeseed oil, plus 2 tablespoons
- ¼ teaspoon celery salt
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon parsley (optional)
- On a plate or in a medium-sized bowl, evenly coat tofu with one tablespoon of grapeseed oil, minced garlic, celery salt, regular salt, black pepper and parsley.
- Heat a large skillet on medium heat and add the other two tablespoons of grapeseed oil to the skillet once it’s hot. Add tofu triangles so that they are laying flat in the skillet. Cook until tofu becomes golden brown, about three or four minutes. Flip each triangle over and cook for another three or four minutes.
- Remove tofu from the skillet once both sides are golden brown. Garnish with fresh parsley. Enjoy!