Calabrian Chili White Bean and Tofu Skillet
Crisp tofu cubes and tender cannellini beans tossed with zucchini in a spicy, rustic tomato sauce topped with melted mozzarella.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Medium
Dietary
- Vegetarian
- Gluten-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Calorie
- Low-Carb
- Low-Cholesterol
- Low-Sugar
- High-Protein
- High-Fiber
- Halal
- Low-Sodium
- Low-Saturated-Fat
Tags
- one-pot
- sauté
- healthy
- spicy
- comfort food
- rich
Ingredients
- 16 ounce extra firm tofu (pressed and cubed)
- 1 can cannellini beans (rinsed and drained)
- 5 ounce mozzarella cheese (shredded)
- 1 can canned tomatoes
- 2 cup zucchini (diced)
- 2 cup baby spinach
- 1 tablespoon olive oil
- 1 tablespoon Calabrian chili paste
- 2 clove garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 2 tablespoon fresh basil (chopped)
Instructions
- Heat 1/2 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add extra firm tofu cubes and 1/2 teaspoon sea salt, cooking for 6 to 7 minutes until golden and crisp; remove and set aside.
- Add remaining 1/2 tablespoon olive oil to the skillet over medium heat. Sauté minced garlic, diced zucchini, and Calabrian chili paste for 3 minutes until zucchini begins to soften.
- Stir in canned tomatoes, rinsed cannellini beans, dried oregano, baby spinach, and remaining 1/2 teaspoon sea salt. Bring to a simmer for 5 minutes until spinach is wilted and sauce is bubbling.
- Fold the browned tofu back into the skillet. Top evenly with shredded mozzarella cheese, cover with a lid for 3 minutes until cheese is completely melted and bubbly, then garnish with fresh basil.
Notes
For a golden cheese crust, place the skillet under the oven broiler on high for 2 minutes instead of covering with a lid.
Nutrition (per serving)
- Calories: 372
- Protein: 31.8 g
- Carbohydrates: 22.3 g
- Fat: 16.5 g
- Fiber: 9 g
- Sodium: 460 mg
- Saturated Fat: 5 g
- Sugar: 3.9 g
- Cholesterol: 20 mg