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Vietnamese Tofu with Tomato Sauce (Đậu Sốt Cà Chua)

This vegetarian dish only takes 10-15 minutes start to finish and can easily be converted to a vegan recipe. It is so delicious and hearty over a bowl of rice and only requires a few ingredients. Ever since I’ve tried it, it’s become a staple in my household as a healthy, easy dish to cook up! It is rich in protein from the tofu and is packed with vitamin C and vitamin K from the tomatoes. If you can’t find tofu puffs, extra firm tofu broken up also works great! Be sure to try this one out! I promise it’ll be part of your dinner rotation in no time!

  • Author: Annie Tsang
  • Yield: 4 servings 1x


  • Pack of tofu puffs (226 grams)
  • 3 roma tomatoes
  • ½ tbsp fish sauce
  • ½ tsp salt
  • 2 tsp sugar
  • ½ cup water


  1. Roughly chop your tomatoes
  2. In a fry pan, heat up tablespoon of oil to medium and fry the tofu puffs
  3. Once the tofu puffs are lightly browned, add your diced tomatoes and seasonings
  4. Add your water and let it simmer on low heat until the tomatoes have cooked down into a jammy consistency
  5. Add this point, adjust the seasonings to taste and enjoy!


Link to reference recipe: 

Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 serving
  • Calories: 170
  • Sugar: 3g
  • Sodium: 0mg
  • Fat: 12g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0g
  • Protein: 13g

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