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Aleppo Pepper Pan Seared Tofu with Confetti Corn & Roasted Potatoes

Course Main Course
Servings 2 to 3 people


Aleppo Pepper Pan Seared Tofu

  • 1 15 oz. package extra firm tofu
  • 2 teaspoons sunflower oil
  • 2 teaspoons Aleppo pepper
  • 1 tablespoon freshly squeezed lemon juice
  • Salt, to taste

Confetti Corn

  • 1 15 oz. can corn
  • 1/2 each red and orange peppers
  • 2 scallions, white and green parts
  • 1 teaspoons sunflower oil
  • Salt, to taste


  1. The recipe for the potatoes is in another post. Get them in the oven and then when there is about 15 minutes left, start making the tofu and corn.

  2. To make the corn, dice up the peppers and slice the scallions. Add some oil to a sauté pan and when it is shimmering add the peppers and scallions. Cook until soft and fragrant. Season with salt. Add the corn and cook until heated through, and some of the kernels start to brown, about 5 minutes.

  3. Slice the tofu in half. Then slice each half in half again and each of those halves in half again, for 8 slices. Heat oil in a cast iron or nonstick skillet. When it is shimmering, add the tofu. Let the first side cook for a few minutes. Sprinkle the tops of the tofu with Aleppo pepper and flip them over. Squeeze the lemon juice over the top and cook until the tofu starts to brown, flipping them once again to be sure both sides are seasoned.

  4. Plate it all up and eat immediately. Enjoy!