Tofu is more popular than ever. Vegans, vegetarians, and Meatless Monday fans rely on it. The bland, soft soybean curd takes on a myriad of guises, from crisp to creamy, and absorbs every flavor under the sun.
From breakfast to dessert, you can scramble, fry, bake, blend, and whip tofu into deeply flavored, absolutely delicious, healthy dishes. And you can feel good about eating it — nutritionally, environmentally, and ethically.
More and more people are aware of the costs of eating factory-farmed meat and dairy. Plus, the U.N. keeps warning us that the world will be eating insects in the future. Tell that to the picky eaters you know!
Most of these 41 tofu recipes are vegan or vegetarian, and none of them are bland. We like to use organic tofu because it’s not made with genetically modified soybeans, which are treated with heavy doses of herbicides. Bring on the flavor.
These cute, simple snack bites aren’t just tasty — they’re also vegan, full of healthy fats (courtesy of our BFF, avocado), and super flavorful.
Just fry up marinated smoked tofu and zucchini slices and then assemble the toasty goodness. Talk about bold flavors and contrasting textures.
Think of this German comfort food as a version of mac and cheese — which, as any vegan knows, can be tough to re-create.
This recipe makes it work with a cashew-based vegan cheese sauce, wheat flour spaetzle (the noodles), and toppings like tofu and leeks.
A vegan egg salad sandwich? Yep, it’s possible. Tofu, celery, onion, vegan mayo, and seasonings combine to form the classically delicious sandwich salad — minus the eggs.
This is one of our favorite vegan burger recipes because it combines healthy, sweet vegetables like carrots and red pepper with crumbled firm tofu. Nuts and nut butter contribute healthy oils, and mushrooms add umami flavor.
Plus, the vegan mayo (store-bought — give yourself a break) flavored with sharp mustard and sweet maple syrup is awesome.
Nutritional yeast gives these baked tofu cubes extra flavor without the cheese. Fill warm corn tortillas with the golden tofu and top with the zesty cilantro-lime slaw and tomatillo salsa. You in? We’re in.
Those nights when it seems like there’s not enough in the fridge to make dinner? Look again. We bet you’ve got a bag of frozen peas, a couple of carrots, and tofu. Add pantry staples like brown rice and Asian seasonings, and dinner’s ready.
For a hearty, flavorful bowl that will rival anything from your local takeout place (and turn out way healthier), combine cooked farro, asparagus, carrots, scallions, and tofu with a garlic-ginger stir-fry sauce.
What makes this stir-fry especially luscious is that the tofu cubes get all crispy on the edges. And then there’s the sauce that coats the veggies with fresh ginger, garlic, and soy sauce.
How do you get flavor into bland tofu? This blogger starts by soaking extra-firm tofu in salted water to season and soften it. Then she drains extra moisture by weighing it down (use a heavy pan).
After marinating in oil, salt, and pepper, the tofu is stir-fried until crisp and golden.
This vegan recipe couldn’t be easier. Fry tofu until crispy, and then toss it over zoodles coated in a totally yummy sauce of peanut butter, ginger, garlic, and sesame.
Baked tofu goes from boring to amazing with a simple stovetop Chinese-style garlic sauce. Serve over brown rice or with a side of broccoli for a healthier alternative to Chinese takeout.
Here’s a bright (red-orange) idea: Drizzle blood orange sauce over roasted broccoli and tofu. We like it with quinoa.
Your fave childhood snack (chicken nuggets, of course) just got a major health upgrade. Swap the chicken for tofu and coat it with a breading made from almonds, nutritional yeast, egg, and flour.
It even comes with a recipe for a yummy avocado-yogurt dipping sauce.
As easy as 1, 2, 3. Brush tofu cubes with a tomato-chile sauce and bake. Roast cauliflower florets. Slice an avocado. Now all you have to do is fill warmed whole wheat tortillas, and it’s a wrap.
Smoky maple-flavored baked tofu joins baked pineapple chunks (yum!) on homemade pizzas made of prepared whole wheat naan (check the freezer section of your grocery store).
But first, a flavor-bomb BBQ sauce made with hoisin is spread over the naan. This is your daily reminder that vegan is an exciting way to eat.
Roasting is becoming our favorite way to cook vegetables. It’s SO easy. Here, the pleasing bitterness of brussels sprouts is offset by the spicy honey sauce on the tofu.
This delicate soup combines tofu, mushrooms, leafy vegetables, scallion, and an egg in a broth made from instant dashi (bonito flakes and dried kelp). This is a first-course soup. Follow it with a filling eggplant stir-fry.
This is how to make an awesome bowl of vegetarian ramen at home. You’ll need a few special ingredients, like miso paste, enoki mushrooms, and soba noodles. The tofu here is marinated in sriracha-spiced sauce and baked before joining the bowl as a topping.
Vegans and vegetarians can still enjoy everyone’s favorite home remedy. Just swap the chicken for extra-firm tofu and use a prepared vegan chicken broth. Other than that, this soup has all the regulars: carrots, onion, and whole wheat angel hair pasta.
Tofu cubes absorb the rich, flavor-filled peanut sauce, which makes them an awesome addition to a bowl of roasted broccoli, chickpeas, and raw carrots over brown rice.
Garlicky noodles combine with marinated tofu, spinach, and a host of seasonings. Think soy sauce, Thai red chile, sesame oil, and ginger. It’s a spicy-sweet combo that will perk up your palate.
We love efficiency in the kitchen, like the way this recipe calls for roasting pans of broccoli and cauliflower and the tofu at the same time. Toss half the homemade tahini dressing over the golden-brown tofu, and then drizzle the rest over the bowl of quinoa and veggies.
Tofu fits right into this warming bowl of healthy orange vegetables and baby kale in sweet-spicy green curry coconut milk. Meals like this make us so happy to be home.
Red curry paste is the key to the spice-filled flavors of this creamy coconut curry. A touch of maple syrup adds sweetness, rounding out the flavors to achieve the sweet-sour-spicy balance of Thai cooking.
Silken tofu mixes with panko, black beans, and garam masala in these Indian-inspired burgers. Top them with goat cheese or your favorite vegan cheese and serve them on whole wheat buns.
This room-temperature salad is chock-full of flavor. Tofu, celery, carrots, onions, raisins, and almonds come alive in a homemade vegan curry sauce. Serve the salad over greens, on whole grain toast, or in a wrap.
These rolls are way easier to make than you might think. Just scramble some tofu, add kale and peanuts, and mix in lime juice, soy sauce, curry powder, cilantro, and scallion.
Soak rice paper in water for about 30 seconds, and then place on parchment paper. Scoop filling into the middle of the paper, roll it up like a burrito, and start nomming.
Think of this hearty breakfast as scrambled eggs — only swap out the eggs for extra-firm tofu and add some produce like bell pepper, red onion, and spinach and good-for-you seasonings like garlic and turmeric.
Tofu is a super easy way to add protein and texture to post-workout/breakfast/afternoon-snack smoothies. For real. It makes them taste way more like a milkshake than a juice — score! This one is a double whammy with creamy avocado.
Blueberries and strawberries give it a pretty color.
Tacos aren’t just for lunch or dinner. Scramble tofu with nutritional yeast, turmeric, garlic powder, onion powder, and taco seasoning, Sauté cherry tomatoes, spinach, and lime juice. And put ’em all together in whole wheat tortillas.
Season with cilantro and you’ve got a hearty, protein-rich start to your day.
Think of these cute little breakfast bites as savory muffins. They pack some serious flavor and nutrients thanks to garlic, lots of veggies, and fresh basil pesto.
Here’s a spicy way to start the day: Cook crumbled tofu until golden brown, and then add olive oil, onion, garlic, and bell pepper to cook for a few minutes. Season with curry powder, cumin, and coriander and stir to combine.
Serve on whole grain toast with scallions sprinkled over top.
Protein pancakes can sometimes taste like, well, protein powder. Using tofu instead achieves the same healthyish breakfast treat protein punch and makes them extra fluffy.
Cacao nibs and vanilla extract sweeten these pancakes, but you should still drizzle a little maple syrup on top.
A Brazil nut crust, sweetened with dates, encases a smoooooth chocolate mousse. That’s all we need to hear.
This is a filling smoothie made of soft tofu, flavored with the classic combo of peanut butter and banana.
Because this recipe has so few ingredients, each is extra important. The tofu must be silken. The chocolate must be dark: 70 percent cacao, with no dairy. The espresso powder and salt are essential — they elevate the flavors.
This cake is love in Bundt cake form. It comes with a story about the bond between a father and daughter. The ingredient list includes both Guinness and Irish whiskey. Oh, yeah, and silken tofu.
This no-bake beauty has a crust made from dates, nuts, and seeds and a creamy cashew-tofu filling flavored with lime and maple syrup. As a rule, we go light on sweeteners, adding less than called for. Taste as you go.
This is a recipe for the devoted baker — or a team effort. It has layers: an old-fashioned graham cracker crust, a smooth peanut butter filling, a vegan chocolate ganache, roasted peanuts, and whipped coconut cream. How good does that sound?
It takes just 10 minutes to whip up this delish chocolate pie. Hold a contest to see who can guess the secret ingredient (applesauce). Winner gets an extra slice!
A foolproof lemon curd? Yes! If you’ve shied away from this English favorite after making a soupy mess in the past, try this recipe. Agar agar, a seaweed-based gelatin, thickens the lemony curd.
As creative Instagram food trends and meat-free dishes grow more popular, so does tofu. But don’t let tofu’s natural blandness fool you. It’s just waiting to be transformed into a delicious, flavor-packed meal (or dessert) at any time of day.