Southwest Tofu Veggie Skillet

Southwest Tofu Veggie Skillet
Toni Mitchell | September 6, 2023

This Southwest Tofu Veggie Skillet is one way I get a variety of wholesome foods and nutrients in just one meal. Packed with vibrant flavors and colors this plant-based meal is super filling and can be eaten any part of the day. If you love Mexican-Style food you’ll love this Tex-Mex dish!

Special Notes:

  • If you don’t have a large enough skillet you may have to cook your southwest tofu veggie skillet in half-sized portions.
  • Cut sweet potatoes small enough to cook evenly on a skillet. If the pieces are too thick they’ll be harder to cook thoroughly.
  • This tofu veggie skillet is even more mouthwatering with salsa on top.
  • Add a little avocado for some healthy fats.

Southwest Tofu Veggie Skillet

View recipe video here!

Tofu Veggie Skillet

Prep time: 15-20 minutes | Cook Time: 20-25 minutes | Total Time: 45 minutes

Ingredients 

  • (100g) 1/2 c chopped onion
  • 2 tsp minced garlic
  • 1 tbsp avocado oil
  • (2) 14 oz Nasoya Extra Firm Tofu
  • 1 tbsp Central Market Organics Green Ancho Chili Seasoning
  • Sea salt to taste *optional*
  • 2 tbsp San-J Tamari Lite Soy Sauce
  • 300g uncooked chopped sweet potatoes
  • 1 can of low sodium black beans
  • 1 can of no salt/no sugar added corn
  • 1 medium chopped red bell pepper
  • 42g Field Roast Mexican Style Blend Chao plant-based shredded cheese
  • 150g fresh spinach

Note: I receive a small commission if you decide to purchase any of the items directly through my affiliate links.

Instructions:

  1. Chop up your onion, sweet potatoes and red bell peppers and then set aside.
  2. In an extra large skillet, over medium heat, coat or spray with light oil. I used avocado oil spray.
  3. Add chopped onions and minced garlic to the skillet and sauté for about 1- 2 minutes or until translucent.  
  4. Remove from heat and set aside.
  5. In the same skillet, add avocado oil and let it heat up.
  6. Pour chopped sweet potatoes in the skillet.
  7. Using a spatula coat the sweet potatoes in oil so that they cook evenly on both sides.
  8. Let the sweet potatoes cook on one side for about 1- 2 minutes and then flip them using a small heat resistant silicone spatula. 
  9. Allow the sweet potatoes to cook on the opposite side for about 1- 2 minutes and flip them again. Repeat until sweet potatoes are browned and able to poke a fork through them. They should feel mildly soft, but not too soft.
  10. Using your hands, crumble the tofu blocks over the skillet or crumble them up in a bowl and add them to the skillet.
  11. Sprinkle in Green Ancho Chili and mix it in.
  12. Then add black beans, corn, and chopped bell peppers to the skillet.
  13. Sprinkle in sea salt and Tamari Lite Soy Sauce.
  14. Mix ingredients together using a spatula then pause and let the food cook for about 30 seconds before mixing again.
  15. Lower heat to a lower heat and mix in vegan cheese.
  16. Then gradually add in spinach as it cooks down.
  17. After adding in the spinach turn heat  down to the lowest setting (or turn the stove off)
  18. Place top on skillet for about 2- 3 minutes to let flavors settle.
  19. Sometimes I like to enjoy my southwest tofu veggie skillet with a bit of salsa on top, but it’s just as tasty as is.
  20. Enjoy! 🙂

Nutrition Facts

Servings: 3 | Calories: 625 kcal

Protein: 39g | Carbs: 63g | Fat: 18g

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