Truffle Tofu Skillet (vegan) Recipe
Spinach & wild mushrooms, tofu, red onion, truffle oil, breakfast potatoes, country toast
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Tofu
Press the tofu to remove excess moisture. Cut into cubes.
- 2
Cook the Potatoes
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced breakfast potatoes and cook until golden brown, about 10-12 minutes. Season with salt and pepper.
- 3
Sauté the Vegetables
In the same skillet, add another tablespoon of olive oil. Add the chopped red onion and sauté for 2-3 minutes until translucent. Add the wild mushrooms and cook for an additional 5 minutes.
- 4
- 5
Add Spinach and Truffle Oil
Stir in the spinach and cook until wilted. Drizzle with truffle oil and mix well. Season with additional salt and pepper to taste.
- 6
Toast the Country Bread
While the tofu and vegetables are cooking, toast the country bread slices until golden brown.
- 7
Serve
Serve the truffle tofu skillet hot with the toasted country bread on the side.
