This Creamy Coconut Tofu Skillet is rich, savory, and full of flavor-packed plant-based goodness.
With golden pan-fried tofu, fragrant garlic, sun-dried tomatoes, and a velvety coconut milk sauce, it’s an easy weeknight dinner you’ll love.
Finished with a sprinkle of vegan Parmesan and fresh parsley, it’s satisfying and comforting in every bite.
Why You’ll Love This Recipe
100% vegan and dairy-free
Packed with umami from sun-dried tomatoes and garlic
Quick and easy — ready in about 20 minutes
High protein thanks to extra-firm tofu
Ingredient Highlights
Extra-firm tofu: for the perfect crispy texture
Vegan butter: adds richness and flavor
Garlic: fresh and aromatic
Coconut milk: creamy, dairy-free base
Sun-dried tomatoes: tangy and savory depth
Vegan Parmesan: adds a cheesy finish
Spices: oregano, za’atar, smoked paprika, chili flakes
Vegetable broth: thins and enhances the sauce
Fresh parsley: for brightness and garnish
Pro Tips Before You Start
Press your tofu for at least 10–15 minutes if it’s very wet.
Use a non-stick skillet for best crisping results.
Don’t overcook the garlic — add it after the tofu has crisped.
Adjust chili flakes to your spice preference.
How to Make Creamy Coconut Tofu Skillet
Step 1: Prepare the Tofu
Drain the tofu and pat it dry.
Cut it into bite-sized cubes and set aside.
Step 2: Pan-Fry the Tofu
Heat vegan butter in a large skillet over medium to medium-high heat.
Add tofu and let it pan-fry undisturbed for 2–4 minutes on one side until golden brown.
Flip and cook the other side for another 2–4 minutes.
Step 3: Add Garlic and Tomatoes
Grate the garlic directly over the tofu.
Roughly chop the sun-dried tomatoes and add them to the skillet.
Step 4: Season
Add oregano, smoked paprika, za’atar, and chili flakes.
Stir well to coat the tofu evenly.
Step 5: Make It Saucy
Pour in vegetable broth and 1/4 cup of coconut milk.
Stir and let everything simmer for 2–3 minutes.
Step 6: Finish the Sauce
Remove the skillet from heat and stir in the remaining 3 tablespoons of coconut milk. Mix well.
Step 7: Final Touches
Season with salt to taste and add vegan Parmesan cheese.
Garnish with chopped parsley and serve warm.
What to Serve It With
Steamed jasmine rice or quinoa
Roasted vegetables or a side salad
Toasted sourdough or pita bread
Variations & Substitutions
Swap tofu for tempeh or chickpeas.
Use almond milk instead of coconut for a lighter option.
Add spinach or kale for extra greens.
Make it extra spicy with more chili flakes or sriracha.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Reheat: Warm on the stovetop with a splash of broth or coconut milk.
Freezing not recommended: as tofu texture changes when frozen in sauce.
FAQs
Can I use light coconut milk?
Yes, but the sauce will be thinner and less rich.
Is this gluten-free?
Yes — just be sure your broth and Parmesan are certified gluten-free.
Can I air-fry the tofu instead?
Absolutely. Air-fry until crisp, then add to the sauce.
Can I make it oil-free?
You can sauté with water or broth instead of butter, but flavor will be lighter.
What can I use instead of za’atar?
A mix of thyme, sumac, and sesame seeds makes a good substitute.
Can I double the recipe?
Yes — just use a larger skillet or batch cook the tofu.
What if I don’t have vegan Parmesan?
Nutritional yeast is a great alternative.
Final Thoughts
This creamy tofu skillet is one of my go-to weeknight recipes.
It’s flavorful, cozy, and easy enough to whip up even when I’m short on time.
The sun-dried tomatoes give it an extra punch of flavor that pairs beautifully with the coconut milk.
Whether you’re vegan or just looking to eat more plant-based meals, this one’s a keeper.
Creamy Coconut Tofu Skillet
Ingredients
- 1 14 oz package extra firm tofu
- 2 tbsp vegan butter Earth Balance recommended
- 3 cloves garlic grated
- 1 tsp oregano
- 1 tsp smoked paprika
- 1/2 tsp za’atar
- 1 tsp chili flakes
- 1/4 cup vegetable broth
- 1/4 cup + 3 tbsp coconut milk
- 1/4 cup sun-dried tomatoes in oil, drained
- 2 tbsp vegan Parmesan
- Salt to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Remove tofu from package, drain, and cut into bite-sized pieces.
- Heat vegan butter in a large skillet.
- Add tofu and pan-fry for 2–4 minutes on each side until golden.
- Grate garlic over tofu. Add chopped sun-dried tomatoes.
- Stir in oregano, smoked paprika, za’atar, and chili flakes.
- Add broth and 1/4 cup coconut milk. Stir and simmer 2–3 minutes.
- See full steps with tips & photos → https://mischacrossing.com/creamy-coconut-tofu-skillet-with-sun/
Notes
- Pressing the tofu is key for a crisp, golden crust.
- Use full-fat coconut milk for a richer sauce.
- Za’atar adds herby tang—if you don’t have it, try a mix of thyme and sumac.
