Tofu & Potatoes à la Provençale

This post is sponsored by The Little Potato Company.

This healthy plant-based dinner is loaded with summer veggies, crispy seasoned Little Potatoes, protein-rich tofu, and herb-y pistou sauce.

Tofu & Potatoes à la Provençale is just right for your summer-into-fall dinner needs. Herbed tofu and potatoes are served over a chunky ratatouille-inspired stew with a drizzle of fresh & creamy pistou (optional but highly recommended!) You’ll have a tasty and nutritious meal with or without the pistou but it really brightens up this wholesome dinner with peppery summer flavor. 

Yellow and green zucchini, bell peppers, tomatoes, onion, and garlic make up the easy ratatouille-inspired stew. The veggie-laden base makes for a light yet satisfying bed for the seared tofu steaks and potatoes.

The crispy golden-brown tofu and potatoes are seasoned with a simple mix of salt, pepper, and herbes de Provence (a dried blend of thyme, oregano, savory, marjoram, and rosemary – my blend also includes lavender, a primarily North American inclusion.)

The creamy basil pistou is adapted from my Vegan Basil Pesto recipe: fresh basil, nutritional yeast, garlic, salt, water and olive oil. It’s simple and totally optional but drizzle of the creamy, peppery sauce definitely makes this dish more impressive.

If you’re refrigerating or reheating any leftovers, the pistou will oxidize and look less pretty but it’ll still taste great. I promise! For simplicity sake (and because I just don’t care for it that much) I didn’t bother including eggplant in the stew. Feel free to add some alongside the zucchini and bell pepper for a truer ratatouille feel.

This post is sponsored by The Little Potato Company. We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes at


Ingredients :

  • ½ – 1.5lb bag of
  • 2 tbsp/30ml olive oil, divided
  • 1/3 cup/80ml chopped white onion
  • 2 cloves garlic, thinly sliced
  • 1½ cups/375ml chopped zucchini
  • 1 cup/250ml chopped bell pepper
  • 1½ tsp/7.5ml herbes de Provence, divided
  • 1 tsp/5ml salt (add more to taste), divided
  • Black pepper, to taste
  • 2 cups/500ml chopped tomatoes
  • 1 cup/250ml water
  • 1 – 350g block of extra-firm tofu, pressed and
  • ½ cup/125ml basil leaves, packed
  • 2 tbsp/30ml nutritional yeast
  • 1 clove garlic, minced
  • ¼ tsp/1.25ml salt
  • 3 tbsp/45ml water
  • 2 tbsp/30ml olive oil

Instructions :

  1. Begin cooking the potatoes while you prep the vegetables. In a large pot of cold water, heat the potatoes over high heat. Bring to a boil and cook for 15-20 minutes or until the largest potato is fork-tender in the center. Once the potatoes are cooked, drain and set aside to cool slightly.
  2. In a large skillet, heat 1 tbsp of olive oil over medium-high heat.
  3. Add chopped onion and sliced garlic. Stir and cook briefly, until fragrant.
  4. Add chopped zucchini and bell pepper. Season with ½ tsp salt, ½ tsp herbes de Provence, and black pepper (to taste.) Cook, stirring occasionally, for 5 minutes.
  5. Add chopped tomato and season with an additional ¼ tsp salt, ¼ tsp herbes de Provence, and black pepper (to taste.) Stir and cook for 5 minutes.
  6. Add 1 cup water. Simmer uncovered for 10 minutes, until the vegetables are tender and the stew has thickened to your liking. Taste and adjust seasoning to suit your preference. Set aside.
  7. Once the potatoes are just cool enough to handle, halve them lengthwise.
  8. In a large skillet, heat another 1 tbsp olive oil over medium-high heat.
  9. Once the oil is hot, add the pressed tofu steaks. After the first side is slightly crisp and golden, add the potatoes. Season the potatoes and tofu with a pinch each of: salt, pepper, and herbes de Provence. Check the tofu and potatoes often. Flip them once they’re crispy and golden-brown. After flipping all the potatoes and tofu, season them with another pinch each of salt, pepper, and herbes de Provence. Cook until crisp and golden-brown on both sides.
  10. Divide the stew between 4 dishes and top with the crispy potatoes and tofu steaks. Garnish with pistou sauce and fresh basil (optional).
  11. This pistou oxidizes quickly (which won’t affect the flavor but it won’t look as pretty) so gather and measure all ingredients and then prepare the sauce just prior to serving.
  12. In a blender or food processor, combine basil, nutritional yeast, garlic, salt and water. Blend/pulse until ingredients are well combined.
  13. With the blender/processor running, very slowly and gradually add the olive oil.
  14. Use immediately.
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