Crispy Lime‑Cilantro Tofu Power Skillet

This protein‑packed skillet brings bright citrus, fresh cilantro, and crunchy tofu together for a satisfying, low‑prep dinner. Perfect for busy nights, it’s full of flavor and easy to clean up. The combination of crisp vegetables and a savory lime‑cilantro sauce keeps every bite exciting.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 block (14 oz) extra‑firm tofu, pressed and cut into 1‑inch cubes
• 1 cup chopped broccoli florets
• ½ cup sliced bell pepper (any color)
• ½ cup sliced red cabbage
• 1 cup diced zucchini
• 2 tbsp olive oil
• 1 tbsp sesame oil
• 2 tbsp coconut aminos (or soy sauce)
• 2 tbsp fresh lime juice
• 1 tbsp honey or agave syrup
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp crushed red pepper flakes
• 1 tbsp chopped fresh cilantro, plus extra for garnish
• Salt and pepper, to taste
• Cooked quinoa or brown rice, for serving

Instructions

1. 1. Heat the olive oil in a large cast‑iron skillet over medium heat.
2. 2. Add tofu cubes; season with salt and pepper. Sear until golden on all sides, about 5 minutes, then remove and set aside.
3. 3. In the same skillet, drizzle sesame oil and sauté broccoli, bell pepper, red cabbage, and zucchini until just tender, 4‑5 minutes.
4. 4. While vegetables cook, whisk together coconut aminos, lime juice, honey, coriander, cumin, smoked paprika, and red pepper flakes in a small bowl.
5. 5. Once veggies are nearly done, return tofu to the skillet and pour the sauce over the mixture.
6. 6. Toss everything together, ensuring the sauce coats all ingredients, and cook for another 2 minutes.
7. 7. Stir in fresh cilantro and adjust seasoning with salt and pepper.
8. 8. Serve hot over cooked quinoa or brown rice, garnishing with extra cilantro if desired.
9. 9. Optional: Sprinkle toasted sesame seeds for an extra crunch.
10. 10. Enjoy a vibrant, protein‑rich meal with minimal cleanup!

Chef's Note

For an extra crunch, pat tofu dry with paper towels before searing and press it gently between parchment paper in the fridge for 15 minutes. This prevents sticking and ensures golden edges.

Make-Ahead Tips

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water or sauce to keep the tofu moist.

Substitutions

Swap tofu for diced chicken, shrimp, or tempeh for a different protein source. Replace quinoa with cauliflower rice or extra vegetables for a lower‑carb option.