I love this simple way to make tofu taste great. It can be cooked precisely as-is, or used as a basic recipe that can be easily modified. I've served it for both breakfast and dinner with great success, even for those averse to meat substitution! Can be served on it's own or with brown rice and salsa for a full meal.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.

  • Heat a large skillet over medium heat. Add olive oil and onion; saute until translucent, about 5 minutes. Add dry vegetable soup mix and stir to coat. Crumble tofu into the skillet; break apart any large chunks with a wooden spoon. Season with salt and pepper. Cook and stir until golden brown and flavors have been absorbed, 5 to 10 minutes. Transfer to a serving dish and garnish with parsley.

Cook's Notes:

For a firmer-textured tofu, freeze tofu overnight or several hours before using. Defrost by pouring hot water over the tofu block and let water drain as described above.

You can add any vegetable(s) of your choice in addition to the tofu, such as chopped bell peppers to create a heartier dish.

Nutrition Facts

261 calories; 16.2 g total fat; 8 mg cholesterol; 618 mg sodium. 16.6 g carbohydrates; 17.2 g protein; Full Nutrition