extra firm tofu

Shake up your breakfast (or dinner) rotation with a bowl of hearty, saucy goodness.

Japanese Shakshuka

For the Tofu Labneh:

tofu

red miso

For the Roast Kabocha Squash:

¼ medium (10 ounces) kabocha squash, seeded and flesh cut into ½-inch wedges

olive oil, divided

Kosher salt,

For the Shakshuka:

olive oil

yellow onion, thinly sliced

garlic cloves,

unsalted butter

all-purpose flour

curry powder

harissa paste

cumin

tomatoes

eggs,

Pomegranate seeds,

Parsley leaves,

milk bread,

How To Make A Rich and Spicy Japanese Curry Shakshuka

Enjoy a quick and satisfying dinner with Grilled Asian Sesame Tofu on a bed of Asian Vegetable Slaw.

Grilled Asian Sesame Tofu with Vegetable Slaw

extra-firm organic tofu

almond butter

lime juice

soy sauce

ginger

Tablespoon miso

garlic (minced)

sriracha

salt

water

purple cabbage

white cabbage (shredded)

red pepper

green onions (sliced thin (or 1/4 cup))

oranges

thai basil leaves

red onion (sliced thin)

carrots (shredded)

Press tofu according to the link The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet

TOFU

Blend all ingredients in a high-speed blender.

QUICK TIP: Add the almond butter last to avoid it sticking int he bottom of the blender

Keep a small amount of dressing to add to the salad before serving.

ALMOND BUTTER MARINADE/DRESSING

Slice the block of tofu in half through the center

Cut into 4 individual slabs about an inch in thickness.

Place tofu pieces in an airtight container.

Use only half marinade/dressing; plate in the refrigerator for at least an hour. I like to marinate overnight.

Reserve the other half of the dressing for the slaw

PREPARE

Pre-heat grill to 350 or medium-low

You can place the marinated tofu directly on the grill, or I use a grill basket.

Grill for 7 minutes on each side

Let cool slightly

GRILLING TOFU

Follow the same directions for marinating.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

Cook for 15 minutes; then flip over and cook another 15 minutes

BAKED VERSION (If you don&#39;t have a grill) 

Dip the marinated tofu on each side with cornstarch

Place large pieces into the basket, not touching each other.

Cook on 370 for 10 minutes

Open the basket and turn large tofu pieces over.

Bake for 10 more minutes

AIR-FRYER VERSION

On a plate or bowl, place the dressed slaw on the bottom of a plate or bowl.

Add sliced tofu

SERVE

Sprinkle with sesame seeds

Add peanuts

Add Wasabi or Sriracha Peas

Serve with extra Sriracha or Soy/Tamari.

OPTIONAL ADDITIONS:

Shred and sliced vegetables

Place in a bowl

Using the other half of marinade/dressing, for over slaw, reserving a small amount to add to the salad right before serving.

Toss until combined

SLAW

Pan-seared tofu, torn into chunks then soaked in a bright, herby sauce, makes a great addition to many meals: Pile it on top of grains, salad greens, noodles or yogurt; tuck it into a pita; or toss it with chunks of roasted squash. The herbs and seasonings used in this sauce can shift, depending on what you have on hand and what sounds good. Add capers, anchovies or olives for brininess; or harissa, fresh chile or ginger for spice. You can even use wilted herbs and hearty greens. For additional texture, add nuts and seeds, or tomatoes, thinly sliced celery or avocado. Eat it right away or refrigerate for another day. It’s a practical yet vibrant dish that you’ll make on repeat.

Herb-Marinated Seared Tofu 

shallot (from 1 small shallot)

lemon

Kosher salt (such as Diamond Crystal)

extra-virgin olive oil

(14-

parsley (see Tip)

celery leaves, fennel

fresh thyme, oregano, marjoram

red-pepper flakes

In a large bowl, stir together the shallot, lemon juice and a pinch of salt; set aside.

In a large (12-inch) nonstick skillet, heat 1 1/2 tablespoons olive oil over medium-high. Season the tofu all over with salt, then add to the skillet and cook until golden brown, 3 to 5 minutes per side. Transfer to a plate or cutting board and let cool slightly

Meanwhile, to the shallot mixture, add the remaining 1/2 cup olive oil, all the fresh herbs you’re using and the red-pepper flakes. Season generously with salt and stir to combine. (For a smoother sauce, blitz everything in a food processor.) 

When the tofu is cool enough to handle, rip it into 1/2-inch pieces and add to the sauce. Stir to combine. Eat right away, let sit at room temperature for up to 2 hours, or refrigerate for up to 3 days. Re-season with salt and lemon juice as needed, as flavors shift from the fridge.

An updated version of this recipe is also in my book, Plant-Based on a Budget.

The name chilaquiles is derived from the Nahuatl (the language of the Aztecs in Mexico) word chil-a-quilitl which means “herbs or greens in chile broth.”

It used to be one of my favorite breakfast dishes as a child. It’s traditionally made with eggs and cheese, but since I no longer eat those things I did my best to improvise on this tasty plant-based version. Like a lot of our other dishes, this Chilaquiles recipe can be changed using the produce you have on-hand. As long as you have the tofu, the tortillas, and the spices, you can really add any other veggies (i.e. chopped spinach, corn, diced tomatoes, canned or fresh jalapeños, etc).

If you’re on a time crunch, you can also replace the tortillas with a generous handful of tortilla chips.

Tofu Chilaquiles

vegetable oil

corn tortillas

onion

garlic

chili powder

cilantro (chopped)

Salt (to taste)

pinto beans

Bottle of salsa (your choice of red or

avocado

cilantro (minced

In a large frying pan over medium-high heat, heat the oil and fry the tortilla strips for about 1 minute on each side. Once tortillas are crispy, add onions and garlic and saute until onions are translucent.

Add tofu, cumin, chili powder, cilantro, salt, and cook on medium-high for five minutes stirring frequently. Stir in the pinto beans.

Serve and garnish with drizzled salsa, avocado slices, and fresh cilantro

These shredded tofu wraps are packed with shredded tofu cooked down in a sweet-savory-spicy sauce paired with sautéed bell peppers, lettuce, and sriracha mayo all wrapped in flour tortillas. These are incredibly versatile and you can customize your wraps however way you like!

Shredded Tofu Wraps with Sriracha Mayo

17.5 oz extra firm tofu (or tokwa)

Neutral oil

1.5 tsp smoked paprika

cumin powder

sriracha (adjust according to desired heat)

tsp dark soy sauce

maple syrup (adjust according to desired sweetness)

vegan mayo

sriracha (, adjust according to desired heat)

sugar (, to counter acidity)

garlic powder (or 1 clove garlic, minced)

smoked paprika

4-6 tortilla wraps (, depending on size)

Mixed bell peppers (I used green, yellow, red bell peppers)

white onion

lettuce

Charred/roasted corn

Black beans

vegan cheese

Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.

If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.

Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side. You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

PREPARING THE TOFU

If air-frying/baking, preheat your air-fryer or oven to 350F/180C.

On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.

For air-frying, air-fry for 10-15 minutes or until lightly golden brown - do not overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning. It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.

If baking, you may need to bake the tofu for 25-30 minutes.

AIR-FRYING/BAKING

While the tofu is cooking, prepare the sauce by mixing everything together. Feel free to adjust to your taste.

SAUCE

In the same pan, add the tofu (if you air-fried or baked it).

Pour the sauce into the tofu. Mix and cook down the tofu until the sauce is absorbed.

Taste the tofu and feel free to season the tofu with more soy sauce or maple syrup, if needed.

Turn off the heat. Set aside.

COOKING TOFU IN THE SAUCE

In the same pan, add some cooking oil.

Add the sliced onion and bell peppers.

Season with salt and allow to cook until tender to your liking. I like my peppers with a slight char.

Set aside.

BELL PEPPERS

Mix the mayo ingredients. Feel free to adjust the seasoning depending on your preferred taste.

SRIRACHA MAYO

On a tortilla, you can put some shredded lettuce, shredded tofu, sriracha mayo, and other mix-ins you’d like. Enjoy!

ASSEMBLING THE WRAPS

I like to prepare the mayo, chopped lettuce, sautéed veggies, and shredded tofu then just store these in the fridge for whenever I want some wraps.

I also make some ink advance then wrap each one in some aluminum foil to bring for meals on-the-go.

PREPARE-AHEAD TIPS

A simple homestyle braised tofu with basil. This is hearty, comforting, and packed with that extra flavour from the fresh basil. Blocks of extra firm tofu are cooked to a golden brown crisp before being simmered in a deliciously savoury sauce with basil.

Braised Tofu with Basil

19.5 oz firm or extra firm tofu

Neutral oil (for cooking)

tbsp corn starch

tbsp dark soy sauce (optional

soy sauce (adjust more to taste)

tbsp sugar

tbsp vegetarian oyster sauce

tbsp Shaoxing wine rice

basil leaves

green chilli (sliced (optional for heat))

garlic (chopped

Salt and pepper

Press your tofu for at least 10 minutes to drain out excess liquid. I like to wrap mine in a towel and place a heavy flat surface on top (such as a few plates or chopping board).

Slice the tofu into 2” (5-cm) cubes or other shape of choice. I like my tofu in large cubes because the tofu still has that soft spongy bite on the inside even if the outside is cooked to a crisp.

Meanwhile, mix all the sauce ingredients in a bowl until the sugar and cornstarch has dissolved.

Heat a large non-stick pan or pot over medium high heat. Add in enough oil to cover the surface. Alternatively, you can opt to bake or air-fry your tofu until golden brown and crisp.

Add the tofu in the pan then pan-fry on each side until golden brown and crisp, around 3 to 4 minutes on each side.

Transfer the tofu to a plate and set aside.

You can lessen the oil from the pan and then heat it again over medium high heat.

Add in half of the basil and cook in down in the oil for 1-2 minutes until wilted. Add in the onion/shallots and chili, if using.

Sauté for 1 minute. Add in the minced garlic and sauté for another minute. If adding other veggies into this dish, sauté the veggies until tender before adding the sauce.

Give the sauce a good mix again to make sure the starch doesn&#39;t stick to the bottom of the bowl.

Over medium heat, pour in the sauce into the pan. Lower the heat to medium. Allow the sauce to come to a boil. It’ll start to thicken from the corn starch.

Add in the cooked tofu. Lower the heat and mix well. Leave the tofu to cook in the sauce for 4 to 5 minutes for the tofu to absorb the flavours. The sauce will continue to thicken slowly as it cooks down. It’ll also start to beautifully coat the blocks of tofu.

Taste the tofu and feel free to season with salt and pepper to taste, and more soy sauce, if needed.

Turn off the heat and then serve warm with some rice for a perfectly hearty and satisfying meal. Enjoy!

https://www.youtube.com/watch?v=X2fDuZ6YjNs

Been looking for more ways to use up all the basil growing outside my kitchen so here we are   ◡̈

You  can also find the full detailed recipe here 👉🏼 www.thefoodietakesflight.com/braised-tofu-with-basil

#tofu #vegan #basil

📖 MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook

MORE TOFU RECIPES:
Tofu in Spicy Garlic Sauce 👉🏼 https://youtu.be/aZKuhuh7BxU
Baked Honey Mustard Tenders 👉🏼 https://youtu.be/jxqi37e7NFk
Tofu Katsu: https 👉🏼//youtu.be/Bzhl1mmeEx4
Stuffed Tofu 👉🏼 https://youtu.be/q1d8OwscC_0
Crispy Tofu Sisig 👉🏼 https://youtu.be/7DVNJsDoL6o
Braised Tofu 👉🏼 https://youtu.be/_FsN4FwLyvg

🍜NOODLE RECIPES:
BIBIM GUKSU 👉🏼 https://youtu.be/pQqLIewenLg
SHOYU UDON 👉🏼 https://youtu.be/E3jCPXU3px4
TANTANMEN 👉🏼 https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES 👉🏼 https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES 👉🏼 https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES👉🏼 https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES 👉🏼 https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON👉🏼 https://youtu.be/ETdImlm7MpI
TAGS
tofu,vegan,vegan recipes,healthy,plant based

A really hearty & easy Braised Tofu with Basil 🌿

Light and whipped, smooth and creamy with a little bit of tang. This nut-free and dairy-free tofu cream cheese is made with five simple ingredients, and takes 5-minutes to make. It tastes so much like real cream cheese, you&#039;d never know it&#039;s vegan!

5-Minute Tofu Cream Cheese

extra-firm tofu ((340 grams), roughly chopped)

coconut yogurt

Top 19 extra firm tofu recipes from across the web

The most viewed extra firm tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Japanese Shakshuka

Grilled Asian Sesame Tofu with Vege...

Herb-Marinated Seared Tofu

Tofu Chilaquiles

Shredded Tofu Wraps with Sriracha M...

Braised Tofu with Basil

5-Minute Tofu Cream Cheese

Easy Grilled Tofu Skewers

Garlic Pepper Tofu (Peeled Tofu Tec...

Sweet Chili Tofu with Curry Leaves

Air Fryer Sweet Chili Tofu

Filipino Style Tofu Curry

Cashew Tofu Stir-Fry

Minced Tofu Adobo (Adobong Giniling...

Rodic's Tapa (Vegan Filipino Recipe...

Tofu Giniling (Filipino Style Picad...

Sticky Garlic Butter Tofu (Vegan Re...

Brown Butter Miso Tofu Steaks (Vega...

Easy Baked Tofu

Top 19 extra firm tofu recipes from across the web

The most viewed extra firm tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Shakshuka

Grilled Asian Sesame Tofu with Vege...

Herb-Marinated Seared Tofu

Tofu Chilaquiles

Shredded Tofu Wraps with Sriracha M...

Braised Tofu with Basil

5-Minute Tofu Cream Cheese

Easy Grilled Tofu Skewers

Garlic Pepper Tofu (Peeled Tofu Tec...

Sweet Chili Tofu with Curry Leaves

Air Fryer Sweet Chili Tofu

Filipino Style Tofu Curry

Cashew Tofu Stir-Fry

Minced Tofu Adobo (Adobong Giniling...

Rodic's Tapa (Vegan Filipino Recipe...

Tofu Giniling (Filipino Style Picad...

Sticky Garlic Butter Tofu (Vegan Re...

Brown Butter Miso Tofu Steaks (Vega...

Easy Baked Tofu

The most viewed extra firm tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine