Mediterranean Tofu with Burst Tomatoes & Olives (Vegan)
This Mediterranean tofu with burst tomatoes and olives is a restaurant-worthy vegan dinner. It is made with burst tomatoes, Kalamata olives, white wine, and vegan butter sauce. The pan-fried tofu then simmers in the sauce. This plant-based meal is packed with Mediterranean flavor and ready in about an hour.
My Testing Notes
When I started testing this recipe, I had one goal: to make a restaurant-worthy, Mediterranean-style tofu dinner.
I started with a blend of tomatoes, garlic, and olive oil. In testing, I was inspired by my mushroom pasta recipe and added white wine and vegan butter. The result was a sauce so good I could not stop eating it off the wooden spoon!
Initially, I wanted crispy tofu; I thought the texture would add character. But after my first test, I realized the amazing sauce wouldn’t absorb; it was too crispy. So I tried again with a lighter coating, allowing the tofu to absorb the flavor. Finally, I served this with a simple kale salad and lemon garlic pasta for a weekday dinner win!
Eat sinfully, live kindly ❤️
Ruth
Ingredients
Key Ingredient Notes
Tofu
I prefer traditional water-packed tofu for this recipe. It’s softer than the vacuum-packed alternative. The softer texture lets the tofu absorb flavor while also holding its shape.
White Wine
Use a dry white wine such as a Sauvignon Blanc or Pinot Grigio. Substitute with equal amounts of white cooking wine or vegetable broth plus 1 and 1/2 teaspoons lemon juice. (With the extra white wine, you can make my braised cabbage with a mustard cream sauce)
Olives
Kalamata olives add a briny flavor that balances the tomatoes’ sweetness. For a milder flavor, try Castelvetrano olives for a softer flavor or leave them out entirely.
How to Make Mediterranean Tofu with Tomatoes
1
Pan-Fried Tofu
Cut the tofu into 16 triangles. Then coat it in cornstarch, oregano, and garlic. Finally, fry the triangles in olive oil until light golden.
2
Make the Sauce
Add the tomatoes to a hot skillet and let them cook undisturbed. Finish making the sauce by adding white wine, vegetable broth, butter, and Kalamata olives. Add the tofu and simmer together for 10 minutes. When ready, plate the tomatoes and tofu. Using a spoon, pour sauce over the top and garnish with fresh parsley.
What to Serve with Mediterranean Tofu
How Did It Go?
I hope you loved this Mediterranean tofu as much as I do! Before you go, please leave a rating and a comment to let me know how it went.
Mediterranean Tofu with Burst Tomatoes & Olives (Vegan)
Equipment
- 1 skillet (preferably cast iron or stainless steel)
Ingredients
Pan-Fried Tofu
- 14- ounce block water-packed extra-firm tofu
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon oregano powder
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
Burst Tomatoes and Olives
- 2 tablespoons olive oil
- 1 pint cherry or grape tomatoes
- 4 cloves garlic, thinly sliced
- ⅓ cup dry white wine
- ¼ cup vegetable broth
- ⅓ cup Kalamata olives, halved
- 1 teaspoon fresh oregano leaves, or ½ teaspoon dried oregano
- 1 tablespoon vegan butter
- 2 tablespoons chopped fresh basil or parsley
- salt and black pepper, to taste
Instructions
Prepare the Tofu
- Prepare the Tofu: Press the tofu to remove water, then pat it dry. Flip the tofu block onto its long, narrow side and cut four equal slabs (one cut down the middle and a cut on each side). Flip the tofu so it’s resting on its widest side. Cut each slab in the middle, creating two equal halves. Then cut each half diagonally to create 16 triangles.
- Season the Tofu: Combine the cornstarch, salt, black pepper, and garlic powder. Lightly coat each tofu triangle in the cornstarch mixture and shake off any excess.
- Crisp the Tofu: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the tofu in a single layer. Cook without moving for about 4 to 5 minutes or until golden. Flip and cook for another 4 to 5 minutes. Transfer the tofu to a plate and set aside.
Blister the Tomatoes
- Blister the Tomatoes: Using the same skillet, add 2 tablespoons of olive oil. Add the tomatoes in a single layer and cook over medium-high heat for 5 to 7 minutes. Let the tomatoes sit undisturbed. When the skins start to wither, your tomatoes are blistered.
- Create the Sauce: Lower the heat to medium. Stir in the sliced garlic and oregano and cook for about 30 seconds. Pour in the white wine and simmer for 2 to 3 minutes, until it has reduced by about half.
- Build the Pan Sauce: Add the vegetable broth and simmer for another 2 to 3 minutes. Gently press a few tomatoes with the back of your spoon to release their juices and help create a sauce. Stir in the Kalamata olives. Reduce the heat to low. Add the vegan butter and stir until it melts into the wine and tomato juices.
- Return the Tofu: Place the tofu triangles in the skillet. Spoon the sauce over each piece and simmer for 5 to 10 minutes. Finally, plate the tofu and garnish with fresh parsley or basil.
Notes
- Make-Ahead Instructions: You can prepare this recipe ahead of time and refrigerate it for up to three days. The longer the recipe sits, the more flavor the tofu will absorb.
- Storage Instructions: Store in an airtight container for up to three days in your refrigerator.