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Creamy Coconut Tofu Skillet

Quick & Simple Meals
This Creamy Coconut Tofu Skillet is a cozy, flavor-packed vegan dinner that comes together in one pan. Crispy golden tofu is simmered in a rich, spiced coconut milk sauce with sun-dried tomatoes, garlic, and vegan Parmesan. It’s bold, comforting, and easy enough for a weeknight meal!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 360 kcal

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.