vegan tofu recipes

The BEST Tofu Scramble! If you miss scrambled eggs, this one's for you. Just 7 ingredients, 10 minutes and 1 pan required!

The Best Tofu Scramble

olive oil

(1) 16-ounce block firm tofu

nutritional yeast

turmeric

garlic powder

milk,

Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.

Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.

Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.

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

<em>Crispy Tofu gets tossed with nutty cashews and a sweet and savory sauce to make this Vegan Cashew Chicken totally delicious! An easy way to make takeout, at home.</em>

Vegan Cashew "Chicken" 

blocks extra firm tofu, pressed

avocado oil

lite soy sauce

(43 g) cornstarch

green onions,

(60 ml) hoisin sauce*

(60 ml) water

rice vinegar

(107 g) roasted & salted cashews

sesame oil

Rice and/or vegetables,

Prep

Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes. 

Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.

Sauce: Whisk the hoisin sauce, water, vinegar, soy sauce, and cornstarch together in a small bowl. Set aside.

Stir-Fry: Warm the oil in a large sauté pan, large skillet, or wok over medium heat, then fry the white parts of the green onion and the garlic for 1 minute, then add in the cooked tofu. Pour the hoisin sauce mixture over the tofu and stir well; bring the mixture to a simmer and cook for 3 to 5 minutes, until the sauce is thick and glossy. Reduce the heat to low, then stir in the cashews, reserved green onions, and the sesame oil.

Serve

Serve over rice and vegetables, or as desired. Leftovers will keep in the fridge for up to 5 days.

You know it's a good day when your favorite food blogger releases a new recipe, you already have all the ingredients and you now have a simple delicious meal for dinner! 
This recipe was so simple and delicious and a perfect comfort food after a long week. 

For those who don't have a tofu press like me, I squish the tofu between two plates and then usually add 10-15 min on the baking time for any crispy tofu recipes. Turns out perfect!

Hello, Caitlin! I believe you’re speaking of Springfield style cashew chicken, created by Mr. Leong! I am from Springfield! I couldn’t help but try this recipe! It was only slightly different from t original and delicious! Thanks for the recipe and for paying homage!

We made it tonight, and it got five stars from everyone! Because we have to be careful from a health standpoint, I didn't use the oil for the tofu. Instead, I used two tablespoons of aquafaba, one tablespoon of lite soy sauce, and the cornstarch, and it worked out perfectly! The tofu was wonderfully crispy!!

This was super easy and delicious! I used the link provided to make my own gf hoisin sauce. I just found it a tad dry, so next time I will double the sauce recipe and it’ll be perfect so still 5 stars!

I can’t believe this turned out so well and was so easy to throw together. I’ve never looked forward to leftovers so much before.

Followed the recipe exactly and it came out so delicious! Super easy to make too and perfect for meal prep. I’m excited for leftovers!

Love this! I added in broccoli and sugar snap peas while cooking the spring onions, and they were a great addition. I only used one block of tofu too, and I love the way it came out! I’ll be using that method in other dishes. Thanks for another great recipe.

(We’ve been having a bit of a From My Bowl week over here … spinach/artichoke pasta last night, this recipe tonight, and curried chickpea salad from your book for lunch. After my husband started eating dinner, he said, “Is this a Caitlin recipe?” 😂 he gets it.)

This was fantastic! We hardly have any leftovers and I wish we did because I’m craving it again today haha. Tofu came out super crispy and I am officially a convert when it comes to breaking up the tofu into pieces instead of cutting it up like normal - the texture was unreal!! Will definitely make this again! I’m excited to try the orange “chicken” tofu recipe as well!!

This was wonderful!
I really enjoyed the cornstarch / Tofu mixture, because it really filled the space of the breaded meat but it didn't feel like it was trying to impersonate chicken so much as it was just delicious being what it was.

This was very good and will be added to our dinner rotation!

I did have to add an additional 15 minutes or so to get the tofu as crispy as I wanted it and the sauce could definitely stand to be doubled in the future when I make it again. I added a couple of teaspoons of siracha to the sauce for a little heat too. My vegetable was about a 1/3 of a head of green cabbage sliced into 1/4” slices and pan fried with the green onions.

I will definitely add the technique of tearing the tofu and baking it to my skill bank for other recipes!

Wow! This was so good! I doubled the sauce and I do think it would have been a bit dry without double the sauce. I would half the vinegar next time as it was quite vinegary. Left overs for lunch tasted even better! Soooooo good!

My husband LOVES everything I make of yours! As do I. He's always saying, you need to tell that girl how great her recipes are! So here I am, being more reliable about passing on the compliments. :)

Hands down the best tofu I’ve ever had!! I paired with some common stir fry veggies and rice. I can’t wait to make this for my family and friends!

OMGosh! This was absolutely amazing!  If there was a 10-star rating, this recipe would get it!  Love your recipes.  I sit on our porch on Sunday mornings and look for recipes to make for the week and I always go to your site first.  Thank you so much for your blog!!

Passed the very tough doesn't like tofu husband test! He said it's a keeper! 
Thank you for amazing recipe ❤️

https://content.jwplatform.com/videos/Jv2nyCRP.mp4

Crispy Tofu gets tossed with nutty cashews and a sweet and savory sauce to make this Vegan Cashew Chicken totally delicious! 

Vegan Cashew Chicken

This Creamy Coconut Lime Tofu makes for a great vegan dinner. This creamy, sour, and spicy tofu tastes great over steamed rice or noodles.

Creamy Coconut Lime Tofu

chillies

shiitake mushrooms

garlic

ginger

shallots

firm tofu

coconut milk

2tbsp light soy sauce

1/2tbsp palm sugar sugar

lime

red chillies, sliced

Thai

3tbsp neutral flavoured oil, e.g. sunflower/rapeseed/vegetable

1tbsp cornflour (this is cornflour for UK readers and corn starch

1/2tsp salt

First start by deseeding the dried chillies, this...

First start by deseeding the dried chillies, this will be very easy to do and can be done by hand

Then place the dried chillies and dried mushrooms...

Then place the dried chillies and dried mushrooms into a heat resistant bowl. Pour over boiling water to submerge, then cover the bowl and allow to sit for 15 minutes

After soaking, transfer the chillies and mushrooms to...

After soaking, transfer the chillies and mushrooms to a food processor or blender. Along with the shallots, garlic, and ginger. Add 3-4 tablespoons of the soaking water from the mushrooms and chillies to help the food processor/blender process the aromatics

Blitz the mixture to form a chilli paste,...

Blitz the mixture to form a chilli paste, this won't take long at all

Then chop up the firm tofu into bite...

Then chop up the firm tofu into bite sized pieces and place into a mixing bowl along with 1tbsp of the oil, the salt, and the cornflour (this is cornflour for UK readers, corn starch for US readers)

Gently mix everything together until the tofu is...

Gently mix everything together until the tofu is evenly coated, and air fry at 185'C/365'F for 15 minutes, flipping them over half way. They should be crispy and golden all over

Whilst the tofu is air frying, place the...

Whilst the tofu is air frying, place the remaining 2tbsp of oil into a pan and place over a medium-low heat. Sauté the chilli paste for 2-3 minutes to cook out the rawness from the aromatics

Then turn the heat down to low and...

Then turn the heat down to low and add in the coconut milk. Fill up the empty coconut milk tin half way with water and swish around (no coconut milk waste!) and pour this into the pan as well

Also add in the soy sauce, sugar, and...

Also add in the soy sauce, sugar, and lime zest from half of the lime. Simmer everything on a low heat for around 2-3 minutes

Add all of the tofu to the coconut...

Add all of the tofu to the coconut sauce along with the sliced fresh red chillies, the Thai basil/coriander, and a squeeze of lime juice from half of the lime. Simmer for just a minute or so to heat through

Serve over steamed rice or any noodles of...

Serve over steamed rice or any noodles of choice

https://mediavine-res.cloudinary.com/video/upload/ssr20kya0bj3ywif8xmh.mp4

Coconut Lime Tofu

This Hot and Sour tofu makes for a great spicy, tangy, vegan dinner option. It&#x27;s quick to make and best served over steamed rice or noodles.

Hot and Sour Tofu

firm or extra firm tofu

rice flour/cornflour (this is corn starch

sriracha

2tbsp ketchup

mushroom

2tbsp rice vinegar

1/4tsp 5 spice

white pepper

1/2tsp cornflour, this is corn starch

garlic, minced

white onion,

red pepper,

baby corn

mangetout

1tbsp rice vinegar

2tsp toasted sesame oil

Start by making the sauce, which is incredibly...

Start by making the sauce, which is incredibly easy, Simply whisk together all the sauce ingredients in a bowl or jug and then set aside. The sauce can also be prepared in advance and refrigerated until required

Next, lightly pat the tofu with a paper...

Next, lightly pat the tofu with a paper towel and chop into bite sized pieces. I don't normally press out the water from the tofu as I find the moisture helps the starch to stick better. I also find that tofu dries out quite easily once pressed, we want to keep it soft inside

Toss the tofu pieces in the rice flour...

Toss the tofu pieces in the rice flour or cornflour/corn starch until they're all covered with a light coating. This will help to get the tofu extra crispy and golden

Heat a wide frying pan over a medium...

Heat a wide frying pan over a medium heat with around 2-3tbsp of oil and pan fry the tofu until golden and crispy on all sides. Then set the tofu aside on a plate lined with a paper towel

Heat up a wok or a frying pan...

Heat up a wok or a frying pan over a high heat and add in 2tbsp of oil followed by the onions and garlic. Sauté for around a minute before adding in the red pepper, baby corn, and mangetout (or any vegetables you like). As this is a very quick cooking process, it's worth having everything chopped and ready next to you (mise en place)

Cook the vegetables for around another minute, then...

Cook the vegetables for around another minute, then add in all of the sauce and mix continuously. The sauce will begin to thicken within 20-30 seconds

Next add in the tofu and toss once...

Next add in the tofu and toss once more to ensure everything is coated evenly in the hot and sour sauce. Everything should be coated with the thick sauce which will also have a lovely glaze to it

Finally turn the heat off and add in...

Finally turn the heat off and add in the final tbsp of rice vinegar as well as the sesame oil. Optionally garnish with sesame seeds too if you wish

Best served with steamed jasmine rice or any...

Best served with steamed jasmine rice or any noodles of choice. I also like to pair it with a side of kimchi

https://mediavine-res.cloudinary.com/video/upload/aeiofsevey9lzn9nzji8.mp4

This Hot and Sour tofu makes for a great spicy, tangy, vegan dinner option. It's quick to make and best served over steamed rice or noodles.

Indulge in the comfort of Chinese-American cuisine with this homemade General Tso&#39;s Tofu! It&#39;s made with wholesome ingredients, yet packed with sweet and spicy flavor. Ready in under 1 hour. Gluten-free, grain-free option.

General Tso’s Tofu

blocks extra firm tofu (pressed)

soy sauce

hoisin sauce

chili garlic sauce (or more to preference)

green onions (white and green parts separated and sliced)

garlic (minced)

sesame seeds

Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes.

Sauce: Whisk the hoisin sauce, chili garlic sauce, soy sauce, vinegar, cornstarch, and water water, together in a small bowl. Set aside.

Stir-Fry: Warm the oil in a large sauté pan, large skillet, or wok over medium heat, then fry the white parts of the green onion, garlic, and ginger for 3-5 minutes. Whisk the hoisin sauce well to make sure the cornstarch is dissolved, then pour into the pan. Bring to a simmer and cook for 3 to 5 minutes, until the sauce is thick and glossy. Add the cooked tofu and sesame seeds to the pan and mix well; cook for an additional 1 to 2 minutes, until warmed and coated evenly in sauce.

Serve: Serve warm over rice and vegetables (or as desired) and topped with the remaining green onions. Leftovers will keep in the fridge for up to 5 days.

This 35 minute Sesame Tofu is made simple with crispy, oven-baked tofu and a homemade sweet and savory sesame sauce. Vegan, Gluten-Free.

Sesame Tofu

low-sodium tamari or soy sauce

onions

To serve (optional: cooked rice, steamed vegetables, etc.)

Sauce: In the meantime, whisk the hoisin sauce, vinegar, tamari, cornstarch, and water together in a small bowl. Set aside.

Stir-Fry: Warm the oil in a large sauté pan, large skillet, or wok over medium heat, then fry the white parts of the green onion and the garlic for 1 minute. Pour the hoisin sauce mixture over the aromatics and bring to a simmer, stirring occasionally. Add the crispy tofu and sesame seeds; stir into the sauce. Finally, turn the heat off and stir in the toasted sesame oil and remaining green parts of the green onion.

Serve: Serve over rice and vegetables, or as desired. Leftovers will keep in the fridge for up to 5 days.

This Smoky Marinated Tofu is made with pantry staples and is marinaded until bold and smoky. All you need is 10 minutes to prep. Gluten-free, Oil-free option.

Smoky Marinated Tofu

low sodium tamari or soy sauce

balsamic vinegar

maple syrup

liquid smoke

smoked paprika

Cube the Tofu: Cut the tofu into 1/2&quot; cubes and transfer to a large resealable bag or container. Set aside.

Make the Marinade: Whisk the olive oil, tamari, vinegar, maple syrup, liquid smoke, garlic powder, and smoked paprika together until evenly combined.

Marinate: Pour the marinade over the tofu and gently shake the bag to cover all tofu cubes. Marinate for at least 30 minutes, preferably overnight. The tofu can be enjoyed as-is, or proceed to the next step to bake it!

Bake: Preheat the oven to 415F. Drain the tofu and transfer it to a baking sheet, leaving space between each tofu cube; discard the marinade. Bake in the top rack of the ove for 15 minutes, then flip the tofu and bake for another 15 minutes.

Serve &amp; Store: Serve immediately, as desired. Both the cooked &amp; uncooked versions of the tofu can be stored in the fridge for up to 5 days.

Make Sweet and Sour Tofu from the comfort of your own home in 30 minutes with just 9 ingredients and a homemade sweet and sour sauce. Gluten-free, oil-free option, refined sugar-free option.

Top 12 vegan tofu recipes recipes from across the web

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

Top Tags

The Best Tofu Scramble

Kung Pao Tofu

Vegan Cashew "Chicken"

Creamy Coconut Lime Tofu

Hot and Sour Tofu

General Tso’s Tofu

Sesame Tofu

Smoky Marinated Tofu

Sweet and Sour Tofu

Vegan Cashew "Chicken"

Vegan Kung Pao Tofu

Baked Sweet Chili Tofu

Top 12 vegan tofu recipes recipes from across the web

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

Top Tags

The Best Tofu Scramble

Kung Pao Tofu

Vegan Cashew "Chicken"

Creamy Coconut Lime Tofu

Hot and Sour Tofu

General Tso’s Tofu

Sesame Tofu

Smoky Marinated Tofu

Sweet and Sour Tofu

Vegan Cashew "Chicken"

Vegan Kung Pao Tofu

Baked Sweet Chili Tofu

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