This is a delicious and easy way to prepare your skillet tofu. The contrast between the seasonings and the sweetness of the coconut milk lends to this dish a very savory appeal that might be enjoyed even by your non-vegan friends and loved ones!
1 block of tofu, drained and sliced, then cubed
1/2 cup green and red bell peppers, cut in strips
1 red onion, peeled and sliced
1 tsp. garlic powder (use 1/2 tsp. if you are not a great onion lover)
1/2 tsp. Italian Seasoning
1 Tbsp. sweet paprika powder
1/4 cup coconut milk
Salt to taste
3 Tbsp. olive oil
1 Plum or Roma tomato, seeded and chopped
1/2 cup water (or less)
Put all ingredients except tofu and the coconut milk in a large skillet with the olive oil, saute veggies for 5 minutes, then add the tofu and the coconut milk and cook over medium heat,
adding the water little by little, for about ten minutes, allowing the tofu to absorb the seasonings and to take on color. If you need to add a
little bit more water, add some till the tofu cooks for 10 minutes, having absorbed all the liquid. Try not to have a runny tofu!
To serve, if you like to, take out the onion and tomato chunks.
If you like them, when you saute the veggies, add a few sliced stuffed green olives or a couple of tablespoons of toasted sesame seeds.