Tofu Toast And Grille


Pan-grilled tofu with petite peas and veggies in tomato sauce with pan-grilled country style toast cubes seasoned with garlic, smoked paprika and plant parmesan. Served with fresh cilantro and extra virgin olive oil drizzle!

Serves 4


5 slices country style French or Italian bread, or sour dough – toast to medium doneness, stack and cut into 1/2 inch cubes

  • a rustic, toasted bread is required, otherwise it will absorb the sauce and turn to mush

2 T. extra virgin olive oil plus extra to taste

1/2 t. salt or to taste

1 t. garlic powder

1/2-1 t. smoked paprika

fresh grind black pepper to taste

1/3 c. plant parmesan cheese – shaker style – I used Follow Your Heart brand

1- In large skillet, over medium heat, melt oil. Add bread cubes, salt, garlic, smoked paprika and pepper. Toss in pan to coat and cook, stirring often, till seasonings adhere to bread.

2- Add cheese. Toss again, cook till hot, being careful not to burn it. Remove from heat.


2 T. extra virgin olive oil

12.3 oz. box extra firm Silken tofu, rinsed, patted dry and cut into 1/2 inch cubes

1/2 t. salt

1/2 t. turmeric

1 t. garlic powder

fresh grind black pepper

12 oz. bag froz. petite peas, thawed in boiling water till puffed, then drained well

1-1/2 c. of your favorite jarred marinara sauce

1- In large skillet, over medium heat, melt oil.

2- Add tofu cubes, salt, turmeric, garlic and pepper. Gently toss and stir till tofu turns yellow, then cook for about 10 minutes, continuing to stir as needed.

3- Add drained peas. Stir to distribute.

4- Add spaghetti sauce, stir to coat tofu and peas. Cook till bubbly and evenly hot.

5- Salt and pepper to taste.


fresh chopped fresh cilantro for garnish

fresh grins black pepper

extra virgin olive oil drizzle


1- Place bread cubes on individual serving plates or into bowl.

2- Top with tofu peas and sauce.

3- Top with chopped cilantro, black pepper and a drizzle of extra virgin olive oil.


1- Mix it all up in a bowl after each item is cooked. Plate, garnish, drizzle with extra virgin olive oil, top with cilantro and serve.

Notes: Serve as main dish or brunch.

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Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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