Gluten Free A-Z : One Pot Tofu Recipe | Easy Vegan Skillet Dinner

Sunday, July 12, 2026

One Pot Tofu Recipe | Easy Vegan Skillet Dinner

This one-pot tofu skillet dinner has become a favorite in our house because it's simple, hearty, and incredibly versatile. You can make it with rice or quinoa, depending on what you have on hand, and it's also an easy way to use up whatever vegetables are in your refrigerator. It's not the prettiest or most photogenic dish I'll admit.

But it is simple to cook and summer is the perfect time for simple cooking. When the weather is hot like it has been, the last thing most of us want is a sink full of dishes or a complicated meal that takes hours to prepare. Regardless, eating healthy is still important.

After seeing so many recipes for one-pot chicken dinners online, I started wondering, "Why not make a one-pot tofu dinner instead?" Tofu is a healthy plant-based protein that can easily be substituted for chicken. The beauty is that it soaks up the flavors of whatever you cook it with, making it perfect for an easy, satisfying meal.

Not a Fan of Tofu?

New to tofu or haven't liked it in the past? This is a great recipe to try because the tofu get absorbed and camouflaged into all the other ingredients, yet still provides a healthy plant-based protein you are looking for without saturated fat.

Lots of fresh herbs: I put dill and chopped cilantro

One Skillet Does All The Cooking

All the ingredients in this recipe cook together in one large, rimmed skillet— tofu, grains, colorful vegetables, and flavorful spices. As the ingredients simmer, they absorb all those delicious flavors, creating a complete meal with very little cleanup.

Healthy one pot tofu recipe served with vegetables

Some of my zucchini was already made into spirals- so I added them-

Perfect For Busy Weeknights

This easy plant-based dinner is perfect for busy weeknights or lazy summer evenings. A healthy gluten-free and vegan meal for all to enjoy.

Tofu Needs To Be Seasoned Well

I like to make sure my tofu is well seasoned before I put it in the pan. Tofu is very bland, therefore it is important to add some bold seasonings. This is what I do. After I cut it into cubes, I toss it with my seasonings- garlic powder, onion powder, or pressed garlic, turmeric, fresh ginger, salt, and freshly cracked pepper prior to adding it to the skillet.

one pot rice, tofu, and vegetable skillet

Eat Leftovers For Lunch Cold

Although this recipe is intended to eat hot right dished out right from the skillet, I actually enjoyed the leftovers cold the next day. The rice is very moist in this dish and keeps well for a few days without getting hard.

Vegetables Make The Difference In Taste

You can use any vegetable, but the casserole will taste different depending on which vegetables you choose. For example you may have broccoli, cauliflower, celery etc. Each will impart a flavor into the tofu and the rice. Make sure to cut vegetables into small pieces.

I used zucchini, carrots, celery, and onions. I found that celery gives it a soupy taste and may not be my favorite vegetable to use in this recipe. Next time I'll leave the celery out.

Ingredients:

1 package of firm or extra firm tofu (I use organic), drained and cut into cubes.

1 and 1/2 cups of chopped onions

1 teaspoon garlic powder or 4 cloves pressed garlic

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon turmeric

Salt and cracked pepper

1/2 cup of fresh chopped basil or 1/4 cup of fresh dill, fresh oregano or whatever you have

1 vegetarian chicken flavor bouillon cube or tsp. powder

1.5 cups of rice or quinoa

4 cups of water to cover rice (a little more if looks dry)

2 cups of chopped zucchini ( my zucchini was also spiralized)

1 cup of diced carrots

1 cup of sliced celery (will leave it out next time)

Directions:

Sauté onions in a little water or broth (I don't use oil; you can)

Toss tofu in the seasonings until well coated then add to the onion sauté and sauté for 1 minute. Add vegetables, stir and sauté for a minute and then add rice or quinoa, bouillon cube or bouillon powder, and water. Bring to a boil, reduce heat to low, cover, and cook for 20 minutes until rice is soft.

Do you eat tofu? How do you use it?

My Notes and backstory:

1. Do you know anyone ( a sister, a friend, a neighbor) who is gluten-free or is looking to find more healthy plant-based recipes? Can you please share my blog with them? I would appreciate it and they may too!! Thanks.

2.Lately, I've at a loss for what to make for dinner. We have been eating out a lot which has proved to be fattening and probably not so healthy for this vegan. I mentioned to my dear friend Laura that I was at a loss to know what to cook. She said, "not me- I just scroll through your blog". Well that is what I did and I was rejuvenated and excited "remembering" all my previous recipes. Do you ever forget about recipes you used to love?