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Tofu Yassa


Rate this recipe 4.2/5 (55 Votes)


  • 4-5 oz firm tofu Nature
  • 1 lime
  • ½ onion
  • 2 tsp mustard shave
  • 2 tablespoons olive oil
  • 1 dried chili "cayenne"
  • 1 small tomato
  • chopped fresh cilantro, or coriander powder in a pinch
  • Rice or quinoa


Servings 1
Level of difficulty Easy
Cost Average budget


Step 1

Drain tofu and cut into cubes. Squeeze the lime and mix it with mustard and 1 tablespoon of olive oil. Brush the tofu with the marinade and refrigerate. Mince the onion, add the remaining marinade and reserve it meld in the refrigerator.

Step 2

Cut the pepper in half, remove seeds (reserve), this is enough to give the dish some heat. Cut the tomato into small pieces.

Step 3

In a skillet, heat remaining olive oil. Saute the onions in the marinade, add the chilli seeds, tomato and sprinkle with coriander to taste. When the onions begin to become tender, add the tofu and simmer 15 minutes, covered, over medium heat, stirring occasionally to evenly brown the tofu. If the mixture gets dry, add a little water during cooking.

Step 4

Serve hot with a grain (rice, quinoa ...)

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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Tofu Yassa Tofu and potatoes