easy tofu recipes

Kung Pao tofu is an improvised dish from the famous Szechuan cuisine Kung Pao chicken. It is an excellent vegetarian dish for those who do not eat meat but want to appreciate the same flavor of the famed Kung Pao chicken. 

Kung Pao Tofu

500 g firm tofu,

tsp light soy sauce

tsp dark soy sauce

tbsp light soy sauce

tp dark soy sauce

½ tbsp black vinegar

tsp doubanjiang

tbsp sugar

tbsp Shaoxing wine

tsp white pepper

tsp salt

garlic,

ginger, (about thumb size), cut into thin slices

tbsp ground Sichuan peppercorn

dry red chili,

cornstarch

water

(others)

red bell pepper

green bell pepper

cashew nuts

tsp sesame oil

scallion,

Combine ingredients in A, marinate for 2 hours....

Combine ingredients in A, marinate for 2 hours. Drained.

Combine ingredients in B.

Cut and prepare ingredients in C and E.

Pan-fry the tofu with some oil over medium...

Pan-fry the tofu with some oil over medium heat until brown on both sides. Set aside.

Saute the ginger, garlic, scallion, and the dry...

Saute the ginger, garlic, scallion, and the dry chili until aromatic.

Add the kung pao sauce. Add the bell...

Add the kung pao sauce.  Add the bell peppers, Szechuan peppercorn. Mix ingredients in D, pour into the pan. Return the fried tofu to the pan. Stir gently.

Add the cashew nuts and sprinkle a tablespoon...

Add the cashew nuts and sprinkle a tablespoon of scallion. Serve.

https://mediavine-res.cloudinary.com/video/upload/d4wukjyj0bdfzs33szq3.mp4

This Korean Silken Tofu recipe is incredibly simple to prepare and calls for a handful of basic ingredients to make the most flavorful soft tofu in just 5 minutes. Seasoned with a savory sauce with delicious aromatics, this silken tofu makes for the perfect appetizer or side dish for any occasion. 

5-Minute Korean Silken Tofu

(300 grams) package soft silken tofu

soy sauce

tsp Gochugaru (Korean chili flakes) (to taste)

tsp honey (or sugar)

tbsp sesame oil

tsp sesame seeds

garlic (minced)

onion

chili pepper (finely diced, optional)

Prepare the tofu by soaking up the excess liquid with a paper towel, or by carefully tilting the open package over the sink. Place a serving plate on top of the tofu and transfer it onto the plate.

Combine all sauce ingredients in a small bowl, and pour the sauce over the tofu. Serve immediately and enjoy!

This savory silken tofu is incredibly simple to prepare and calls for a handful of basic ingredients to make the most flavorful soft tofu in just 5 minutes. Seasoned with a savory sauce with crisp aromatics, this quick &amp; easy dish makes for the perfect appetizer or side dish for any occasion. 

5-Minute Silken Tofu (Soft Tofu)

tsp Gochugaru (Korean chili flakes) (or to taste)

When the weather starts heating up, we like to serve these fresh tofu spring rolls with avocado and mango. They&#39;re quick (ready in just 30 minutes), easy, and the only cooking required is some water heated in a tea kettle.

Tofu Spring Rolls with Mango and Avocado

rice noodles

firm tofu (drained)

mango

English cucumber

avocado

basil

cilantro

rice paper spring roll wrappers

Cook rice noodles according to package OR place in dish, pour boiling water to cover, and allow to soften for 15 minutes. Drain thoroughly.

In the meantime, cut tofu, mango, cucumber, and avocado into thin slices.

Chop herbs.

Fill a wide, shallow dish with warm water to soak rice wrappers in.

Assemble rolls one at a time. Start by soaking the rice wrapper in warm water until softened (this will only take a few seconds). Place a slice or two of tofu, mango, cucumber, and avocado in the middle of the wrapper, about ⅓ of the way from the bottom. Top with a small handful of rice noodles. Sprinkle with a large pinch of basil and cilantro. Roll the spring roll as you would a burrito.

Make super crispy breaded tofu sticks with just 5 base ingredients and a pan, oven, or air fryer. Delicious, versatile, and easy to make gluten-free and adapt with your seasoning and coating of choice!

Breaded Tofu Strips

extra firm tofu

Tablespoons of soy sauce

breadcrumbs

yeast

salt

vegetable oil

bbq sauce

Drain and press the tofu and cut the block into strips the size and length of a finger.

In a medium bowl, combine the cornstarch, water, and soy sauce and whisk thoroughly with a fork.

Pour breadcrumbs, nutritional yeast, and salt onto a plate and mix thoroughly.

Heat oil in a large pan over medium-high heat.

Dip the tofu strips into the cornstarch mixture until evenly coated and immediately press into the breadcrumbs until all sides of the tofu are completely covered.

Once the oil is hot, lay the tofu on the pan and cook until it turns golden brown, about 2 to 3 minutes per side.

Transfer to a paper towel-lined plate and serve with bbq sauce.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661527093/itPnpAruk.mp4

These Breaded Tofu Strips are always a hit with my friends – omnivorous and vegan alike. You can dip them in ketchup, bbq sauce, or even cut the tofu into cubes before breading and add them on top of a salad.

This pesto tofu sandwich recipe will absolutely blow your mind! It&#039;s simple, delicious, and most importantly, super filling. A triple win! Even if you&#039;re not a huge fan of tofu, you&#039;ll love this tofu pesto sandwich. It is creamy, has so much flavor, and is super easy to assemble! Plus, it will be ready in just 30 minutes! Ready to dig in? Let&#039;s get to it!

Pesto Tofu Sandwich Recipe

block of extra firm tofu (sliced ½-inch thick)

olive oil

oregano

Sunflower Seed Pesto

tomato

butter lettuce leaves

sandwich bread

Drizzle the tofu slices with olive oil and sprinkle with the dried oregano.

Roast in a 375 degrees F oven for 15 minutes.

Once the tofu is done, assemble your sandwich. Spread one tablespoon of pesto on each slice of the sandwich, then place the lettuce, tomato, and tofu.

Chewy tofu is tossed in a sweet, citrusy sauce with loads of black pepper for a flavour-packed vegan protein perfect for meal prep.

Lemon Pepper Tofu

lb block extra firm tofu (pressed

Lemon Pepper Seasoning Blend

oil (to fry it in)

lemon juice

maple syrup or agave nectar

lemon zest

parsley and freshly grated lemon zest (for garnish)

In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the Lemon Pepper Seasoning Blend and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasoning and the cornstarch.

Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.

In a separate pan, heat all the lemon pepper sauce ingredients together. Bring to a boil then simmer for 4 minutes until saucy and thick. Remove from heat and let it cool for about 5 minutes. Pour over your tofu and toss to coat. Top with more lemon zest and some chopped parsley.

Serve with rice and/or air fryer asparagus!

It&#39;s Fall and time for pumpkin everything! This sweet and savory pumpkin stuffed shells dish is easier to make than you&#39;d expect and tastes even better the next day.

Pumpkin Stuffed Shells With Sage Cream

large shells

extra firm tofu, (pressed)

Pepper

½ teaspoon of smoked paprika

nutmeg

1/16 teaspoon of ground cloves

(16 pumpkin

maple syrup

cashews

¼ cup of chopped fresh sage

miso paste

garlic powder

plant-based milk

Cook shells according to package instructions, drain and set aside.

For the Tofu Ricotta: Add all tofu, nutritional yeast, basil, oregano, salt, pepper, cornstarch and water, and lemon juice together, combine, and set aside.

For the Pumpkin Filling: Combine the paprika, salt, nutmeg, cloves, pumpkin, and maple syrup, and set aside.

Fill shells with tofu ricotta and pumpkin fillings then put in the oven for 15 minutes at 350 degrees F. While that cooks, make your sage cream.

For the Sage Cashew Cream: Blend cashews, sage, miso paste, garlic powder, and plant-based milk until smooth and set aside.

Once shells are done, drizzle with sage cashew cream.

This is a very simple yet hearty tofu and mushroom recipe. The tofu and mushrooms are cooked down in a sweet soy sauce with scallions, chiles, garlic, and ginger. You only need a few key ingredients to make this dish and enjoy with steamed rice or noodles for a really satisfying meal.

Tofu and Mushrooms in a Sweet Soy Sauce

lb extra firm tofu (see notes)

3.5 oz shiitake mushrooms

tbsp neutral cooking oil

scallions

red bell pepper (sliced)

chili

tsp minced ginger

tsp dark mushroom soy sauce

tbsp brown sugar (adjust according to desired sweetness)

chili oil

white pepper

tbsp corn starch

tbsp room temperature water

rice

Sesame seeds (for topping)

If using regular extra firm tofu, press the tofu to draw out extra moisture. I like to wrap mine in some paper towels and placing a heavy weighted surface on top.

Slice the tofu in cubes or any shape of your choice.

Pan fry or deep fry the tofu until golden brown on all sides.

If using pre-packaged fried tofu, simply drain any excess liquid or water. You can slice the tofu into smaller pieces like I did.

Set the tofu aside.

PREPARE THE TOFU

Thinly slice the shiitake mushrooms.

If using other mushrooms, feel free to slice or separate these.

Heat a large wok or skillet over medium heat.

Once hot, place the sliced mushrooms. Leave untouched for 2-3 minutes on each side until lightly brown around the edges. I like to do this to draw out excess moisture from the mushrooms. It also gives the mushrooms that extra ‘bite’.

Set the mushrooms aside.

MUSHROOMS

Meanwhile, prepare the sauce. In a bowl, mix all the ingredients together. You’re free to adjust the seasonings depending on your preferred taste.

SAUCE

Heat the same large wok or skillet over medium heat.

Once hot, add the oil.

Sauté the onions and white parts of the green onions. Once translucent and tender, add the chili (if using) and bell pepper.

Cook for 1-2 minutes before adding the ginger and garlic. Sauté until aromatic, 30 seconds to 1 minute.

Add the fried tofu and mushrooms back into the wok/skillet with the aromatics.

Pour the sauce into the tofu and mushrooms.

Leave over medium heat to come to a gentle simmer.

COOKING

Meanwhile, prepare the corn starch slurry by mixing together the corn starch and water.

CORN STARCH SLURRY

Once the sauce comes to a bowl, lower the heat.

Pour the corn starch slurry into the tofu and mushrooms.

Mix until the sauce starts to thicken.

Add the green parts of the green onion.

Finish with sesame oil, if desired.

Taste the mushrooms and tofu and season to taste, if needed.

Serve and enjoy while hot.

TO FINISH

I placed mine on a bowl of steamed rice. Garnish with sesame seeds, if desired. Enjoy!

TO SERVE

This easy 4 ingredient vegan lunch meat is the perfect thing to have on hand! Great for anytime of day and so delicious.

Vegan Lunch Meat

block (16 ounces 454 grams) super firm tofu

(360 milliliters) water

(30 grams) Better Than Bouillon, seasoned vegetable base

rosemary

thyme

Use a vegetable peeler to thinly slice and peel the tofu. If you find some pieces are becoming uneven as you peel it you can use a sharp knife to thinly slice some of the tofu. If you are looking for a visual you can check out the youtube video.

Prepare the Better Than Bouillon by adding the 2 tablespoons into warm water into a large pan. Mix around until the BTB is mostly dissolved. The rest will dissolve when it is cooked.

Add in the tofu and seasonings.

Bring to a simmer over medium high heat, then reduce the temperature down to medium to keep the simmer going. Stirring occasionally to make sure all the pieces of tofu are in the broth. Simmer for about 15 minutes or until all the vegetable broth has been absorbed and cooked off.

Carefully remove the sprigs of rosemary and thyme. Allow the tofu to cool for 5 minutes before transferring into a container.

You can enjoy immediately or if you want to put it in the fridge allow it to continue to cool to room temperature and then place in the fridge.

My sister turned me on to this recipe. Simple and absolutely delicious.

https://www.youtube.com/watch?v=645VrpYK2ik

Hi everyone today we making vegan mockmeats! they are easy to make, no seitan involved, and so great to have in your recipe repertoire. 

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BEEFY SOY CURLS
https://plantifullybasedblog.com/2024/02/10/vegan-beef-strips
1/2 cup (60g) soy curls
2 teaspoons (10g) Better Than Bouillon, vegetable base
3/4 cup (180ml) warm water
1 tablespoon (15ml) low sodium soy sauce
1 1/2 tablespoons (22ml) balsamic vinegar
1 teaspoon steak seasonings
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Pinch black pepper
1 teaspoon (5ml) olive oil
2 teaspoons (10ml) maple syrup

VEGAN LUNCH MEAT
https://plantifullybasedblog.com/2024/02/10/vegan-lunch-meat-gluten-free/
1 block (16 ounces/454g) super firm tofu
1 1/2 cups (360ml) water
2 tablespoons (30g) Better Than Bouillon, vegetable base
3 sprigs rosemary
5 sprigs thyme

VEGAN SAUSAGE PATTIES
https://plantifullybasedblog.com/2024/02/10/homemade-vegan-sausage-patties/

1/3 cup (75g) dry lentils
2 cups (480ml) water
3/4 cup (70g) rolled oats
1 tablespoon (15ml) soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon all purpose salt free seasonings
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon red pepper flakes *optional

VEGAN NUGGETS
https://plantifullybasedblog.com/2024/02/10/vegan-nuggets-made-with-soy-curls/

1/2 cup (60g) soy curls
1/2 cup (120ml) warm water
1 tablespoon (15g) Better Than Bouillon, vegetable base
2 tablespoons (14g) flax seed meal
1 tablespoon (15g) water
1 cup (about 85g) breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon poultry seasoning
1 teaspoon paprika
1/4 teaspoon salt
Optional, spray oil

VEGAN MEATBALLS
https://plantifullybasedblog.com/2024/02/10/vegan-meatless-meatballs/
1 package (12 ounces [340g]) soy free tofu
2 egg replacers
1 scant cup (70g) breadcrumbs
1/2 ounce (14g) vegan parmesan, plus more for grating on top
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 sweet onion (about 2 ounces/65g)
1 cup (250g) tomato sauce

OTHER NUGGET RECIPES
https://youtu.be/6p1W_M0aaD0?si=ozEU4Si9qQgYNJVC
https://youtu.be/TFfbxKoBEtc?si=8iLn1EENSaXeTsfe
https://www.youtube.com/watch?v=X6rlDMoGOOo&t=21s

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Vegan Meats ANYONE Can Make! No Seitan

Top 13 easy tofu recipes recipes from across the web

The most viewed easy tofu recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kung Pao Tofu

5-Minute Korean Silken Tofu

5-Minute Silken Tofu (Soft Tofu)

Tofu Spring Rolls with Mango and Av...

Breaded Tofu Strips

Pesto Tofu Sandwich Recipe

Lemon Pepper Tofu

Pumpkin Stuffed Shells With Sage Cr...

Tofu and Mushrooms in a Sweet Soy S...

Vegan Lunch Meat

Eggplant Tofu (Panda Express Copyca...

Easy Vegan Steak

Tofu Egg Salad (No Black Salt)

Top 13 easy tofu recipes recipes from across the web

The most viewed easy tofu recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kung Pao Tofu

5-Minute Korean Silken Tofu

5-Minute Silken Tofu (Soft Tofu)

Tofu Spring Rolls with Mango and Av...

Breaded Tofu Strips

Pesto Tofu Sandwich Recipe

Lemon Pepper Tofu

Pumpkin Stuffed Shells With Sage Cr...

Tofu and Mushrooms in a Sweet Soy S...

Vegan Lunch Meat

Eggplant Tofu (Panda Express Copyca...

Easy Vegan Steak

Tofu Egg Salad (No Black Salt)

The most viewed easy tofu recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine