If you think you don’t like tofu, I bet you just haven’t found the right tofu recipes yet. Also, if you use the wrong kind of tofu, it won’t taste or feel right.
For many dishes, you’ll see that you need to use extra-firm tofu. This stuff is fantastic, and you can slice and fry it up just like chicken.
So, before you swear of tofu for life, double-check the recipe, get the right kind of tofu, and give it another shot.
I’ll bet you’ll change your mind after the first bite!
To pan-fry tofu until it’s crispy, you’ll need firm tofu. Not only that, but you’ll also need to press it.
Tofu is usually full of excess moisture, and if you don’t get rid of that, the dish will wind up mushy and gross.
So, get the tofu block and press it between two plates with paper towels and add something heavy on the top.
After a while, the excess liquid should soak into the towels, and you can then go on to fry it to perfection.
Since this dish calls for honey, it’s not 100% vegan. If you want it to be, just swap the honey for agave or brown sugar.
Though you could leave it out, I find Sriracha can be overwhelming after a few bites. However, the sweetness will make this balanced and moreish.
Since tofu is so often cooked as part of a stir-fry, pressing it is vital.
If you leave any excess moisture in the block, everything will steam instead of fry, and you won’t get a nice crispy finish.
Not to mention, it helps the tofu hold its shape.
When you make this kind of dish where everything gets tossed and fried together, you’ll risk breaking the tofu apart.
Once the tofu is ready, this dish keeps it pretty simple, using just soy sauce, vegetable broth, and honey, which I’ll bet you have already.
When you eat crispy tofu in a restaurant, more often than not, it’s been deep-fried for maximum texture.
If you don’t have a deep fryer or don’t want the added calories, try lightly frying in a non-stick pan instead.
The key to getting a crispy coating is to toss the tofu in cornstarch. It makes all the difference!
Want something even healthier? How about crispy tofu made with minimal oil right in the air fryer?
Air fryers work by rushing hot air around food through convection heat. That hot air makes everything juicy and crispy with very little oil needed.
Start by letting the tofu marinade for about 15 minutes, then add it to the basket and let it do its thing.
I’m sure that General Tso’s is something we’ve all had, and it’s a big favorite in my house.
I usually have it with battered, crispy chicken when I feel like something naughty.
But as I mentioned above, tofu is a lot like chicken. It’s mild enough to not overpower the sauce, and it’s nice and light.
In this case, you’ll marinate the tofu in tamari (or soy sauce) and apple cider vinegar.
Let it sit for at least 15 minutes before draining it and tossing in cornstarch.
Sweet and sour is one of those dishes that you can easily serve to a family or crowd.
Kids and grown-ups alike love it, and it’s easier than you think to recreate at home.
Believe it or not, the sauce is a quick blend of sugar, ketchup, vinegar, water, soy sauce, and garlic powder.
Rice vinegar works best, but go with whatever you have.
When you add this to the cornstarch-covered tofu bites, it will thicken up and turn into a vibrant glaze.
Hoisin sauce is like Asian BBQ, and by that, I mean you can put it on anything, and it will taste amazing.
It’s deeply flavorful and rich, not to mention excellent with everything from chicken and tofu to beef and pork.
For this recipe, you’ll mix Hoisin sauce with soy sauce, ginger, garlic, and red pepper flakes to make a glaze that will coat the tofu and broccoli.
I’ve talked a lot about pressing excess mixture out of tofu, so it holds its shape. But did you know you can crumble it too?
When you crumble it and cook with the right spices, it tastes just like ground beef tacos.
Just add it to a pan with oil, cumin, garlic powder, chili powder, and smoked paprika, letting it fry until the edges turn golden.
This recipe is all about the sauce.
Start by cooking the tofu until crispy, then remove it from the pan and set it aside. Next, cook the ginger for a minute or so before adding the onions.
Once they’re soft, add mirin, soy sauce, brown sugar, and sesame oil.
Since you’ll use the same pan, some cornstarch should be left, but you can add more to thicken this.
I’m not sure how these got their name, but there’s no alcohol in the mix. Maybe it’s the fact that these are so good, you’ll feel drunk after a few bites?!
These are a little spicy, kind of sweet, and loaded with umami goodness.
If you have one, this is best cooked in a wok. Otherwise, any decent-sized, nonstick pan will do the trick.
The beauty of lo mein is that you can more or less use any veggies you have on hand. So long as you slice them thin enough to cook, it’ll work with anything.
I like carrots and red cabbage for their color, plus baby corn and scallions. But you can easily toss in asparagus, broccoli, peas, or peppers.
Soba noodles are skinny and made using buckwheat, which gives them an earthy and slightly nutty taste.
Unlike other noodles, which are full of oils and carbs, these are low in fat and cholesterol.
That’s thanks to the buckwheat, a whole grain that’s a terrific source of protein and fiber.
I love PF Chang’s chicken lettuce wraps as a starter. They’re so tasty but nice and light (so I know I can fit in dessert).
As with the taco recipe above, this vegan dish uses crumbled tofu in place of ground chicken.
Fry some chopped shallots until they’re soft, then add the crumbled tofu and cook until it starts to crisp.
Finally, add brown sugar, lime juice, zest, salt, and chili paste.
If you can only eat scrambled eggs when they’re soft and creamy, this might not be for you.
But if you like scrambled eggs firm with lots of veggies, I’ll bet you’ll love this.
No breakfast scramble is complete with potato, but feel free to use sweet potato if you prefer. It’ll also cook faster than regular, so you can eat sooner!
As soon as the potatoes are crispy and tender, add chopped bell peppers, onions, and cherry tomatoes.
You won’t need to cook this for too long, so have the crumbled tofu ready to go.
Tofu is brimming with protein, so not only is it a tasty way to start your day, but it’ll also help to keep you fuller for longer.
This Tex-Mex dish uses hash browns instead of diced potatoes, which I think adds a nice element.
Tater tots would also be a fun option that the kids will love.
This is the first recipe on the list that doesn’t call for extra-firm tofu, and that’s because you won’t be frying it.
Instead, you’ll use silken tofu for a softer finish. After all, if you put crispy tofu into a bowl of soup, it would just turn soggy, anyway.
The base for this is kimchi, which means it’s sharp, sweet, spicy, and very strong. If you’ve never made it before, try this recipe.
You won’t often see tofu served with pasta, but it makes total sense if you think about it. Italian and Asian cuisines both use noodles with a tasty sauce.
It’s just a different mix of herbs and spices.
This is a lot like adding breaded chicken or toasted ravioli, and it’s just as easy.
First, you’ll coat it with cornstarch and the dairy-free milk of your choosing. That’s kind of like a better.
Then, you’ll toss it in a blend of bread crumbs, salt, paprika, granulated garlic, and black pepper.
Here’s another terrific kid-friendly pasta dish that has fewer steps than the one above.
Instead of making the cornstarch batter and seasoned breadcrumb mix, you’ll just fry it on its own.
After 10 minutes or so, add olive oil, nutritional yeast, granulated garlic, dried herbs, and salt & pepper, stirring until the tofu is coated.
If I could only eat one kind of pizza for the rest of my life, it would have to be BBQ chicken.
I love the tangy sauce and the smokey cheese, plus peppery red onions and juicy chicken.
But as we all now know, you can swap the chicken for tofu in a snap, and I bet most people will love it all the same.
You can even make two versions, one with chicken and one with tofu, to compare how close they really are in taste and texture.
Of course, just remember that you’ll also need vegan cheese if you want this dairy-free.
It’s difficult to replace the grandeur of a giant golden bird glistening in juices and surrounded by yummy stuffing and sides.
But trust me, your vegan friends and family will be beyond grateful that you tried.
You’ll need to press the tofu before and after adding the seasoning.
That way, you’ll know it’s not going to leak water, and the tofu can really absorb all that flavor.
For the filling, you’ll make a delicious vegan stuffing with bread crumbs, apples, almonds, and dried cherries. That goes inside the tofu, and it’s all baked as one.
You’ll have to admit that these look just like chicken wraps, right?
With that golden crust and white, juicy filling, I think you could fool a ton of unsuspecting meat-eaters.
To be honest, you could use any wrap recipe you like here, be it southwestern with jalapeños and black beans or something more classic with vegan ranch dressing.
Have you ever tried vegan cheese? It’s gotten so much better in recent years, and though it can be pricey, it’s worth every penny if you ask me.
Cheese is one thing that keeps me from taking the plunge into full vegan eating. Well, that and steak.
And, of course, you don’t need to be vegan to enjoy tofu!
That said, the filling for these is similar to the taco recipe above, but if you want it vegan, you’ll need to find some dairy-free alternatives as the recipe calls for sour cream and regular cheese.
This is another great recipe that calls for silken tofu.
This time, you’ll use it to make yummy vegan ricotta with parsley, spinach, garlic powder, Italian seasoning, and salt.
I like to add nutritional yeast too, but that’s my cheese addiction showing. Maybe add a little and give it a taste before you go overboard.
Chili is one of those comforting meals you can whip up on a rainy day and enjoy for the whole week.
Also, since it’s like a stew, you often can’t tell what kind of ground meat goes in. With all the veggies and spices, it’s more there for texture than taste.
So, why not use ground tofu and boost the protein?
Fry it off with chili powder, cumin, paprika, ancho chile powder, and cayenne, and then add it to the pot with tomatoes, beans, and corn.
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