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Flavorful skillet tofu that is crispy, savory, and packed with flavor—and the best part? It only takes 10 minutes and one pan! Perfect for busy days, lazy nights, or quick meal prep. Made with coconut aminos, garlic salt, and optional seasonings for extra depth. 100% Whole Food Plant-Based, oil-free, gluten-free, and delicious! 🌱
If you ever thought tofu was bland, let me introduce you to your new favorite lazy-day recipe!
This Easy Lazy Skillet Tofu is everything you want: crispy on the outside, tender on the inside, packed with savory umami flavor, and ready in just 10 minutes!
Coconut aminos and garlic salt do the heavy lifting for seasoning, making it foolproof even if you’re feeling a little, well… lazy like me.
I love making this when I need something hearty but fast. Whether filling wraps, topping a rice bowl, or snacking right from the pan (no judgment!😄), this tofu hits the spot.
Let’s make some magic in the skillet!
WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This Recipe is vegan and:
✅ Dairy-Free
✅ Egg-Free
✅ Gluten-Free
✅ Refined Sugar-Free
✅ Oil-Free
✅(Contains soy from tofu.)
✅ Nut-Free
WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
Tofu is a powerhouse of plant-based protein and iron, making it a fantastic staple for vegans and vegetarians.
Coconut aminos add a naturally sweet, lower-sodium flavor compared to soy sauce, and garlic salt brings that satisfying savory punch.
No oil, no frying—just wholesome, delicious tofu ready to serve however you like!
HOW TO PREPARE THIS QUICK SKILLET TOFU
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)
This recipe is so simple: just toss the tofu with your flavorings, crisp it up in a skillet, and you’re done! No fancy techniques or hard-to-find ingredients needed.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Find all my plant-based kitchen’s essential tools and ingredient staples in my Amazon Storefront.
To make this recipe, you’ll need:
- Tofu Press
- Mixing Bowls – To mix the ingredients for the sauce
- Spatula – To flip the tofu easily.
- Cast iron skillet – For even, crispy cooking without oil. You can also use a Non-stick skillet.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here’s what you’ll need to make this recipe:
- Extra-firm tofu – Provides the perfect chewy texture. (Always press out excess water if you can!)
- Coconut aminos add a slightly sweet, umami flavor. If needed, you can substitute with low-sodium tamari mixed with maple syrup.
- Garlic salt – Combines seasoning and savory flavor in one step.
- Nutritional yeast (optional) – Adds a cheesy, nutty depth.
- Optional extras: Smoked paprika, black pepper, or chili flakes for extra flavor!
DIRECTIONS
To prepare this recipe, follow these steps:
Slice the Tofu: Press if you have time, then slice into thick rectangular planks (finger-sized) for maximum browning and flavor.
Make the Sauce: Mix coconut aminos, garlic salt, and optional seasonings like nutritional yeast, smoked paprika, or chili flakes in a small bowl.
Heat the Skillet: Preheat a seasoned cast-iron or non-stick pan over medium heat. If the pan is well seasoned, no oil is needed. Cook One Side: Place tofu in a single layer and cook undisturbed for 4–5 minutes until golden.
Flip and Cook the Other Side: Flip tofu and cook another 4–5 minutes until crisp and browned.
Add the Sauce: Drizzle the sauce over the tofu and gently toss to coat.
Finish Cooking: Cook one more minute to let the sauce caramelize and glaze the tofu.
Serve Hot: Enjoy in bowls, wraps, salads, or straight from the pan!
RECIPE TIPS & VARIATIONS
- Flavor boost: Add a pinch of smoked paprika or nutritional yeast when tossing the tofu!
- Extra crispy: Press the tofu beforehand and avoid stirring it too much while cooking.
- Spicy version: Add a dash of chili flakes or a swirl of sriracha at the end.
- Serving ideas:
- Over brown rice with steamed veggies
- In a tortilla wrap with fresh greens
- Tossed in a hearty salad for extra protein
- Storage: Leftover tofu keeps well in an airtight container in the fridge for up to 3 days. For the best texture, reheat in a skillet or air fryer.
FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this ahead of time?
Yes! You can cook the tofu and store it in the fridge. To bring back the crispy texture, reheat it in a skillet or air fryer for a few minutes.
How do I store leftovers?
Place cooled tofu in an airtight container and refrigerate for 3 days.
Can I freeze this recipe?
When frozen, tofu changes texture—it becomes chewier. If you like that, yes! Otherwise, it’s better to enjoy it fresh or in the fridge.
What can I serve with this recipe?
Rice bowls, quinoa salads, inside wraps or pitas, or just a simple side of roasted veggies!
MORE DELICIOUS TOFU RECIPES TO TRY!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
EASY LAZY SKILLET TOFU (OIL-FREE) – QUICK & FLAVORFUL!
Ingredients
- 1 block extra-firm tofu (14 oz / 400g, pressed)
- 2 to 3 Tbsp coconut aminos
- 1/2 tsp garlic salt (or to taste)
- 1 to 2 tsp nutritional yeast (optional, or smoked paprika, black pepper, or chili flakes for extra flavor)
Instructions
- Prepare the Tofu: If you have time, press the tofu for 10–15 minutes to remove excess moisture—this helps create a crispier texture. Then slice it into thick rectangular planks, about the size of a finger. This cut gives you more surface area for browning, allowing the tofu to soak up more flavor.
- Mix the Sauce: In a small bowl, stir together the coconut aminos, garlic salt, and any optional seasonings you’d like to use, such as nutritional yeast, a pinch of smoked paprika, black pepper, or chili flakes. Set the sauce aside.
- Heat the Skillet: Preheat a seasoned cast iron skillet (or a good non-stick pan) over medium heat. If your pan is well seasoned, no oil is needed.
- Cook the First Side: Add the tofu cubes to the hot skillet in a single layer. Let them cook undisturbed for 4–5 minutes. This allows a golden crust to form on the bottom—resist the urge to stir!
- Flip and Cook the Other Side: Flip the tofu pieces using a spatula and cook for another 4–5 minutes until golden and slightly crispy on the second side.
- Add the Sauce: Drizzle the prepared sauce over the tofu. Gently toss to coat all the pieces evenly, making sure every bite is infused with flavor.
- Caramelize: Cook for one more minute, flipping gently. The coconut aminos will caramelize slightly, coating the tofu with a savory glaze.
- Serve and Enjoy: Serve the tofu hot in bowls, wraps, or salads—or just eat it straight from the pan while it’s warm and crispy!
Notes
- Pressing the tofu: While optional, pressing removes extra moisture and makes the tofu crispier when cooked.
- Skillet matters: A well-seasoned cast iron skillet or a quality non-stick pan works best for oil-free cooking.
- Flavor boosters: Add a dash of smoked paprika for smoky flavor, chili flakes for heat, or nutritional yeast for a cheesy, savory touch.
- Serving ideas: It’s delicious over brown rice or quinoa, in wraps, Buddha bowls, or even tucked into a sandwich!
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet to refresh the texture.
