vegan tofu recipe

<p>General Tso's Tofu, ready in just 30 minutes. It’s spicy-sweet, healthier than the classic Chinese takeout dish, and one of my favorite tofu recipes.</p>

General Tso's Tofu

firm tofu (275 g), cubed

tbsp tamari or soy sauce

apple cider vinegar

cornstarch

Oil of your choice, I used extra virgin olive oil

garlic, minced

tbsp apple cider

tbsp vegetable stock or water

tbsp cane, coconut or brown sugar

red pepper flakes, optional

Place the tofu cubes in a bowl or shallow dish.

Add the marinade ingredients (2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.

Transfer 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu cubes and cornstarch. Add more cornstarch if needed.

Once the tofu cubes are coated with the cornstarch, heat some oil in a skillet and add the tofu cubes. I used extra virgin olive oil, but any oil will do.

Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.

Add the garlic to the skillet (add more oil if needed) and cook over medium-high heat for about 1 to 2 minutes, stirring frequently until golden brown. Set aside.

Mix all the sauce ingredients in a bowl (tamari or soy sauce, apple cider vinegar, vegetable stock or water, sugar, cornstarch and red pepper flakes). Set aside.

Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently. 

Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes.

Serve with some cooked white rice and garnish with some sesame seeds and chopped chives (optional). Keep leftovers in an airtight container in the fridge for up to 5 days.

Loved this! I got scared at the amount of vinegar so I only put 1.5 tbsp (instead of 3) and it turned out perfect since the marinade had some as well. I literally love this recipe! It’s going in my recipe binder! Thanks!

Made this today as I had alot of tofu to use up and it is delicious. I added some brocoli for color and more nutrients :) great recipe!

Made this for dinner tonight and it was SO GOOD! Didn't add as much apple cider vinegar to the marinade, but other than that didn't change a thing. Ate with a side of rice and boiled edamame. Delicious!

https://content.jwplatform.com/videos/wibzggCB.mp4

General Tso’s Tofu, ready in just 30 minutes! It’s spicy-sweet, healthier than the classic Chinese takeout dish, and one of my favorite tofu recipes.

General Tso’s Tofu

Blackened Tofu with savory sauteed kale and quinoa makes a quick &amp; easy weeknight or weekend meal!

CRISPY BLACKENED TOFU WITH KALE + QUINOA

quinoa (I used tri-color from Trader Joe’s)

water

garlic powder

salt,

tamari, coconut amino’s or light soy sauce

olive oil

paprika

black pepper

cornstarch, optional

onion powder

salt

thyme

oregano

cayenne pepper

yeast

Rinse your quinoa under cool running water to remove dust (if you forego this step your quinoa may have a bitter taste).

In medium pot add quinoa, garlic powder pinch of salt and water, bring to a boil. Reduce heat, cover and simmer for 15 min.

Once done, uncover, stir and let set for 10 minutes to cool and soak up any excess water.

Fluff before serving. It will be a perfect quinoa, fluffy and sprouted.

Quinoa:

Slice tofu into 4 large slabs, or whatever size you prefer.

Press tofu between paper towels or kitchen cloth to remove excess moisture.

In a shallow dish place tofu and tamari and let set while mixing the blackening seasoning, turn after a few minutes to let the other side soak.

Tofu prep:

In a flat bottomed medium size bowl, combine all spice blend ingredients and mix until blended. This is fairly spicy so you may consider using less black pepper and/or cayenne.

Place tofu pieces in spice blend, press gently to get a good coating, turn and repeat on all sides.

Blackened Seasoning:

In saute pan, heat oil over medium-high heat, add coated tofu and cook 5 minutes on each side.

Cook tofu:

In large wok or saute pan heat oil over medium heat, add kale and saute for 2 minutes, stirring frequently.

Sprinkle nutritional yeast and garlic powder over top, turning and moving the kale around to get all the spices mixed well throughout the kale.

Continue stir frying for another four to 5 minutes, or until bright green and just wilted. You may leave a cover on for a minute here and there in between stir frying to help soften the kale. When kale turns bright green it’s about ready to be removed from heat. Test a piece and see if it’s too your liking, if not saute a little longer. Some may like it crisp and some may like it softer.

Sauteed Kale:

Delicious and worked great. Will never cook quinoa differently!

<p>This smokey meaty tofu makes a great taco or burrito stuffing, or as the protein for your bowl!</p>

Chipotle Lime Tofu

tofu

corn starch

chipotle chili

tbs adobo sauce

Steak sauce

veggie broth

lime juice ½ tsp brown sugar

4-5 tbs cooking oil

Cut tofu into ½-inch cubes and set aside.

Combine cornstarch, garlic powder, salt, and some cracks of fresh ground pepper in a large bowl, stir until completely combined. Toss tofu cubes in and set aside.

Heat a large oven-proof skillet over medium heat. Add 4-5 tbs oil so the entire bottom of the pan is covered. Once oil is heated enough, carefully add tofu cubes.

While tofu is cooking, make the glaze. Combine chipotle, adobo sauce, steak sauce, brown sugar, veggie broth &amp; lime juice in a small blender or food processor until smooth.

Once tofu is cooked on both sides, pour the sauce over it, flipping to cover each piece completely. If you don’t have an oven proof skillet, transfer the tofu to a baking sheet to bake. Just make sure you pour the leftover oil on top too!

Bake for 15 minutes, flip, then bake for another 10 minutes.

Extra firm tofu gets coated in a sweet and sour orange sauce to create this delicious Easy Vegan Orange Tofu Recipe, which tastes amazing over brown rice!

Easy Vegan Orange Tofu Recipe

block extra firm tofu

Salt and pepper

garlic, pressed

orange juice

orange

liquid sweetener (maple syrup, agave, honey, etc.)*

soy sauce

rice vinegar

ginger

Start by pressing the excess moisture out of...

Start by pressing the excess moisture out of your tofu. Remove the tofu from the packaging and wrap it an a dish towel. Place it on a flat surface and place a baking dish (with a heavy object inside) on top of the tofu. "Press" the tofu for about 30 mins-1 hour, changing the dish cloth if necessary, to remove as much excess water as possible. If you plan far enough in advance you can press the tofu for a couple hours.

Once the tofu is almost ready, prepare the...

Once the tofu is almost ready, prepare the orange sauce by whisking together all of the ingredients, except for the cornstarch, in a bowl or blender. In a small bowl, whisk together 3 tablespoon of cornstarch with about 1/4 cup of the orange sauce until combined. Then add the cornstarch mixture back into the orange sauce and whisk well to make sure the cornstarch is evenly distributed/dissolved.

In a wok over medium-high heat, heat the...

In a wok over medium-high heat, heat the teaspoon of oil.

While the oil is heating, unwrap the tofu...

While the oil is heating, unwrap the tofu and cut it into cubes. Season the cubes with salt and pepper.

Add the tofu to the hot wok and...

Add the tofu to the hot wok and stir-fry until golden brown, 4-7 minutes.

Briefly re-whisk the orange sauce before pouring it...

Briefly re-whisk the orange sauce before pouring it over the browned tofu. Stir everything together and allow the orange sauce to come to boil and continue to cook until thickened, about 2-5 minutes.

Serve the Vegan Orange Tofu over brown rice...

Serve the Vegan Orange Tofu over brown rice with veggies, in a wrap or however you desire!

Filipino Crispy Tofu Sisig cooked with an aromatic blend of onions, garlic, peppers, and chiles. This is a hearty vegan take on the Filipino Kapampangan classic! It’s delicious savoury and spicy with a bit of sourness and hint of sweetness.Perfect with rice or sinangag (Filipino Garlic Rice)!

Filipino Crispy Tofu Sisig (Vegan)

400 g extra firm tofu

Neutral oil (for frying)

tbsp vegetarian mushroom oyster sauce (or stir-fry sauce)

tbsp calamansi juice (or lemon juice)

tsp sugar

vegan butter (or neutral oil)

onion

tsp minced garlic

red bell pepper (diced)

bird’s eye chiles (siling labuyo,

chilies

g fresh shiitake mushrooms or other mushrooms

1/2-1 tbsp vegetarian mushroom oyster sauce (or stir-fry sauce,

Soy sauce (to taste, if needed)

mayonnaise

butter

More calamansi juice or lemon juice

Sinangag ((Fried Garlic Rice) or Steamed Rice)

You can watch the video below.

Drain excess water out of the tofu. I usually do this by wrapping them with some paper towels and placing a plate on top of them but you can also opt to use a tofu press.

Afterwards, I sliced the tofu into small 1/2-inch cubes. The smaller the better—so if you can slice even small, that’d be better.

Preparing the Tofu

Mix all the sauce ingredients together. Feel free to adjust to your taste.

Sauce

Heat your large pan over high heat. Add some oil to coat the surface of the pan.

When hot, add in the tofu cubes. The tofu cubes should immediately sizzle when you add them in the oil. Sprinkle some salt over the tofu cubes.

Leave the tofu cubes to cook over medium high until golden brown, around 4 to 5 minutes. You may beed to flip them over if pan-frying them. Repeat until all the sides are golden brown and crisp.

Remove the tofu from the oil then set aside. Drain the excess oil form the pan. I have this container with a strainer on top that I use to store my oil. Since tofu are very neutral, I can still use this oil for another 1-2 times.

Cooking the Crispy Tofu

Add in 1-2 tbsp of oil or vegan butter on the same pan. Alternatively, you can cook the sisig directly  on a cast iron pan/sizzling plate. Over high heat, sauté the onion for 1 minute.

Add in the garlic, then sauté for another minute.

Add in the chiles and peppers and cook for 1-2 minutes until tender.

Add in the diced mushrooms and cook for 1 minute over high heat.

Afterwards, add in the crispy tofu.

Pour in the sauce mix and lower to medium high heat. Mix well.

Taste the sisig then season with more vegetarian mushroom oyster sauce and soy sauce, if needed.

Mix everything together and leave to cook over medium heat for 1 minute.

Add in the vegan mayonnaise and give everything a good mix until the mayonnaise has beautiful coated the tofu.

Sautéing

Turn off the heat and serve while hot on a sizzling plate, if you’d like that whole experience.

If using a sizzling plate or cast iron pan, you can simply heat this over direct heat. Once hot and smoking, turn off the heat add 1/2 tbsp of vegan butter until melted. Add in the cooked sisig into the sizzling pan.

Squeeze with some more calamansi or lemon juice, if you’d like. Enjoy with rice or singangag (Filipino Fried Garlic Rice)!

To Serve

Full recipe here: https://thefoodietakesflight.com/crispy-tofu-sisig/

More Vegan Filipino recipes here 👉🏼 https://thefoodietakesflight.com/category/filipino-food/

Crispy Tofu Sisig cooked with a blend of onions, garlic, peppers, and chiles inspired by the dish from the iconic Max's Restaurant 🌶 This is also my hearty vegan take on the Filipino Kapampangan classic 🇵🇭

———————————————

MORE TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜NOODLE RECIPES:
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


#tofusisig #tofurecipe #filipinofood #veganrecipes


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CRISPY TOFU SISIG ala Max's | Vegan Filipino Recipe

It&#x27;s chillin&#x27; and grillin&#x27; time! Grilled tofu is a fresh summery meal! The citrus marinade combined with the mango salsa makes this grilled tofu recipe the perfect meal for a spring or summer night.

Grilled Tofu

tofu (or choose chickpea tofu

lime juice

lemon juice

garlic minced (YES 8; this is not a typo)

Fresno chili pepper (sliced thin or 1 teaspoon red pepper flakes)

cumin

First, carefully remove the tofu from the package, discarding the fluid from the package.  

Then, place the tofu in the middle of the press and turn both knobs equally for about four turns. Finally, I usually put the tofu press in the sink on a plate to drain.

Turn the knobs every two minutes equally until you have the result (the last picture).

Most people stop here…NOT YET. Keep turning until the knobs are screwed as far as they can almost touch the other end. Although I have never tried this, I decided this time I would measure the amount of water I got from the bottom of the plate at the end.

The amount was 3/4 cup of fluid.

Now, remove the press from the plate, and I give it another press with a paper towel for excess fluid removal.

Next, cut tofu into 4 identical slabs.

Press/Prepare Tofu

Whisk all ingredients together and place in a shallow dish with a sealed cover.

Add the pressed tofu squared.

Seal the top and shake the marinade to cover all the tofu.

Place in a refrigerator overnight if possible (a few hours minimum).

I flip the container over whenever I enter the fridge to ensure the tofu absorbs the marinade.

Citrus Mojo Marinade

Preheat the grill to low

Place a grill mat on the grill (you can also use a grill pan, or if you are careful, place the tofu directly on the grill.

Cook for about 8 minutes on each side

Remove from the grill and place back in the marinade until ready to use.  

Then, cut it into strips or cubes.

Follow the same pressing and marinating process. 

Then, preheat the oven to 400 degrees.

Place cut or uncut tofu on a silicone baking mat  or parchment paper

Cook for 15 minutes.

Remove from oven and flip tofu over; cook for an additional 15 minutes. 

Baking

Set the air fryer temperature to 375 degrees.

Cook for 10-15 minutes, shaking the basket several times throughout the cooking.

Air Frying

Serve as a steak or cut into strips or cubes.

Add mango salsa if desired.

Serving

This Vegan Tokwa’t Baboy is a pork-free take on one of my favourite Filipino dishes. It’s packed with really bold flavours with pieces of tofu and soy chunks (for this vegan version) soaked in a savoury, soy, slightly sweet, and spicy sauce

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Top Tags

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Top 11 vegan tofu recipe recipes from across the web

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

Top Tags

General Tso's Tofu

CRISPY BLACKENED TOFU WITH KALE + Q...

Chipotle Lime Tofu

Easy Vegan Orange Tofu Recipe

Filipino Crispy Tofu Sisig (Vegan)

Grilled Tofu

Vegan Tokwa’t Baboy (Filipino Fried...

Vegan Kung Pao Tofu

Kung Pao Tofu (宫爆豆腐)

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