27+ Delicious Tofu Dinner Recipes You’ll Want to Make Tonight

Tofu has long been a staple in plant-based diets, offering a versatile and nutritious option for those looking to reduce their meat consumption or simply try something new.

Whether you’re a long-time fan or a tofu newbie, you’ll find that tofu is more than just a bland block of soy.

With its ability to absorb flavors and take on various textures, tofu is an incredibly adaptable ingredient that can elevate any dish.

From stir-fries and salads to creamy pastas and hearty stews, the possibilities are endless.

In this blog post, we’ve gathered over 27+ tofu dinner recipes that are not only delicious but also easy to make.

Whether you’re looking for a quick weeknight meal or a more sophisticated dinner, these recipes will show you how to turn tofu into a mouthwatering centerpiece of your meal.

27+ Delicious Tofu Dinner Recipes You’ll Want to Make Tonight

With these 27+ tofu dinner recipes, you now have a wide variety of meals to choose from that will suit any palate and dietary preference. Tofu’s versatility shines through in each dish, whether you’re craving something savory, creamy, or tangy.

These recipes make it easy to incorporate tofu into your weekly dinner rotation, proving that tofu isn’t just for vegetarians or vegans—it’s a tasty, nutritious option for everyone.

From stir-fries to casseroles to bowls, tofu can be the star of any dish.

The best part is that tofu is not only good for your taste buds but also offers a variety of health benefits, including high protein content and heart-healthy fats.

So, the next time you’re planning your dinner menu, don’t hesitate to grab a block of tofu and experiment with one of these recipes.

You might just discover your new favorite meal! Happy cooking!

Crispy Tofu Stir-Fry with Garlic Ginger Sauce

This Crispy Tofu Stir-Fry with Garlic Ginger Sauce is a flavor-packed, veggie-forward dish perfect for busy weeknights. The tofu is pan-fried until golden and crispy, then tossed with vibrant vegetables in a savory, slightly sweet sauce that balances garlic, ginger, and soy. It’s a satisfying and healthy dinner that doesn’t sacrifice flavor.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 2 green onions, chopped
• 1 tbsp sesame seeds (optional)

For the Garlic Ginger Sauce:

• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp maple syrup or honey
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1/4 cup water
• 1 tsp cornstarch (for thickening)

Instructions:

1. Crisp the Tofu: Toss cubed tofu with cornstarch. Heat vegetable oil in a non-stick skillet over medium heat. Add tofu and cook until golden and crispy on all sides, about 8–10 minutes. Remove from pan and set aside.
2. Sauté the Veggies: In the same pan, add bell pepper, carrot, and broccoli. Stir-fry for 5–6 minutes until vegetables are just tender.
3. Prepare the Sauce: In a bowl, whisk together soy sauce, hoisin, maple syrup, sesame oil, vinegar, ginger, garlic, water, and cornstarch.
4. Combine: Return tofu to the pan, pour sauce over everything, and stir to coat. Let cook for 2–3 minutes until the sauce thickens.
5. Serve: Top with green onions and sesame seeds. Serve hot over steamed rice or noodles.

This crispy tofu stir-fry is a weeknight winner that proves plant-based meals can be both filling and incredibly flavorful. The garlic ginger sauce brings everything together with bold, umami-rich notes. It’s a perfect go-to recipe for tofu beginners and lovers alike.

Baked Tofu Tacos with Chipotle Slaw

These Baked Tofu Tacos with Chipotle Slaw are a smoky, spicy twist on taco night! The tofu is seasoned and baked to perfection, then paired with a zesty cabbage slaw tossed in a creamy chipotle-lime sauce. Every bite is crunchy, creamy, and full of vibrant flavor—ideal for plant-based eaters and taco lovers.

Ingredients:

For the Tofu:

• 14 oz firm tofu, pressed and cut into strips
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

For the Chipotle Slaw:

• 2 cups shredded green or purple cabbage
• 1/4 cup vegan mayo or sour cream
• 1 tbsp lime juice
• 1–2 tsp chipotle in adobo, minced
• Salt to taste

To Serve:

• Corn or flour tortillas
• Avocado slices
• Fresh cilantro
• Lime wedges

Instructions:

1. Bake the Tofu: Preheat oven to 400°F (200°C). In a bowl, toss tofu strips with olive oil, soy sauce, and seasonings. Arrange on a lined baking sheet and bake for 25–30 minutes, flipping halfway, until golden and slightly crispy.
2. Make the Slaw: In a bowl, mix mayo, lime juice, chipotle, and salt. Toss with shredded cabbage and let sit to absorb flavor.
3. Assemble the Tacos: Warm tortillas and fill with baked tofu, a generous spoonful of chipotle slaw, and avocado slices. Garnish with cilantro and a squeeze of lime.

These tofu tacos are a fresh, smoky, and spicy delight. They’re easy to prepare, customizable, and crowd-pleasing—even for those who aren’t typically fans of tofu. Whether for Taco Tuesday or a casual dinner, they deliver bold taste and hearty texture in every bite.

Thai-Inspired Tofu Green Curry

This Thai-Inspired Tofu Green Curry is creamy, fragrant, and bursting with bold flavors from coconut milk, green curry paste, and fresh vegetables. Pan-fried tofu adds satisfying texture and protein, making this dish a comforting, restaurant-worthy meal that’s surprisingly easy to make at home.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 2 tbsp green curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1 tbsp soy sauce
• 1 tsp sugar
• Juice of 1/2 lime
• Fresh basil or cilantro for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Cook the Tofu: Heat oil in a large pan over medium-high heat. Add tofu cubes and cook until all sides are golden brown. Remove and set aside.
2. Build the Curry Base: In the same pan, add a touch more oil if needed. Sauté the green curry paste for 1–2 minutes until fragrant.
3. Add Liquids: Stir in coconut milk and vegetable broth. Bring to a gentle simmer.
4. Add Vegetables: Add bell pepper, zucchini, and snap peas. Cook for 5–7 minutes until tender-crisp.
5. Combine and Season: Return tofu to the pan. Add soy sauce, sugar, and lime juice. Let everything simmer for 2–3 more minutes.
6. Serve: Spoon over jasmine rice and top with fresh herbs.

This Thai tofu curry brings rich, comforting warmth with every spoonful. The combination of creamy coconut milk and vibrant curry paste creates a complex and aromatic dish that feels both indulgent and nourishing. It’s a wonderful way to explore international flavors using tofu as the perfect canvas.

Tofu and Vegetable Pad Thai

This Tofu and Vegetable Pad Thai brings the bold, tangy flavors of a classic Thai street food right to your kitchen! Stir-fried tofu, vegetables, and rice noodles are combined with a tangy tamarind sauce, creating a delightful dish that’s perfectly balanced with sweet, sour, salty, and spicy notes. It’s a perfect vegetarian option that’s satisfying and vibrant.

Ingredients:

For the Pad Thai:

• 14 oz firm tofu, pressed and cubed
• 8 oz rice noodles
• 1 tbsp vegetable oil
• 1 cup shredded carrots
• 1 bell pepper, thinly sliced
• 2 green onions, chopped
• 1/4 cup crushed peanuts
• 1 lime, cut into wedges

For the Sauce:

• 3 tbsp tamarind paste
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp chili paste or sriracha (optional)
• 2 cloves garlic, minced

Instructions:

1. Prepare the Noodles: Cook rice noodles according to package instructions, then drain and set aside.
2. Cook the Tofu: Heat oil in a large pan or wok over medium heat. Add tofu and cook until golden and crispy on all sides. Remove from the pan and set aside.
3. Stir-Fry the Vegetables: In the same pan, add carrots and bell pepper. Stir-fry for 2–3 minutes until slightly tender but still crisp.
4. Make the Sauce: In a bowl, whisk together tamarind paste, soy sauce, brown sugar, rice vinegar, chili paste (if using), and garlic.
5. Combine: Add the cooked noodles and tofu to the vegetables. Pour the sauce over and toss everything to coat. Stir in green onions.
6. Serve: Top with crushed peanuts and serve with lime wedges on the side.

This Tofu and Vegetable Pad Thai is a fun, flavorful dish that’s quick to make and will satisfy any craving for Thai food. The balance of tamarind, soy sauce, and peanuts makes it a deliciously authentic taste of Thailand. You can customize the veggies to your liking, making it a versatile weeknight dinner.

Tofu and Sweet Potato Buddha Bowl

A Tofu and Sweet Potato Buddha Bowl is a nourishing, well-rounded meal that’s both filling and packed with nutrients. With crispy tofu, roasted sweet potatoes, fresh veggies, and a tangy dressing, this bowl is perfect for lunch or dinner. It’s customizable and can be made ahead for a quick meal.

Ingredients:

For the Bowl:

• 14 oz firm tofu, pressed and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tbsp paprika
• Salt and pepper to taste
• 1 cup cooked quinoa or brown rice
• 1/2 avocado, sliced
• 1/2 cup shredded cabbage
• 2 tbsp sesame seeds

For the Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tsp soy sauce
• 2 tbsp water (to thin)

Instructions:

1. Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
2. Cook the Tofu: While sweet potatoes are roasting, heat oil in a pan over medium heat. Add tofu and cook for 8–10 minutes until crispy and golden on all sides. Season with a pinch of salt.
3. Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, soy sauce, and water to create a smooth dressing.
4. Assemble the Bowl: In individual bowls, layer cooked quinoa or rice, roasted sweet potatoes, tofu, avocado slices, and shredded cabbage.
5. Top and Serve: Drizzle with the tahini dressing and sprinkle with sesame seeds. Serve immediately.

This Tofu and Sweet Potato Buddha Bowl is an energizing, wholesome meal that’s perfect for anyone looking for a balanced, plant-based dinner. The sweetness of roasted sweet potatoes pairs beautifully with the creamy dressing, and the crispy tofu adds satisfying protein. It’s versatile enough for meal prepping and perfect for a healthy lunch or dinner.

Tofu, Spinach, and Mushroom Stuffed Portobello Mushrooms

These Tofu, Spinach, and Mushroom Stuffed Portobello Mushrooms are a hearty and delicious dish that makes a perfect dinner or appetizer. Large, meaty Portobello caps are filled with a savory mixture of crumbled tofu, spinach, and mushrooms, then baked to perfection. It’s a simple yet satisfying plant-based meal that’s rich in flavor.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 14 oz firm tofu, crumbled
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• 1/2 tsp dried thyme
• 1/4 cup breadcrumbs (optional)

Instructions:

1. Preheat the Oven: Preheat oven to 375°F (190°C). Place mushroom caps, gill-side up, on a baking sheet.
2. Prepare the Filling: Heat olive oil in a pan over medium heat. Add garlic, mushrooms, and spinach. Sauté for 5–7 minutes until softened. Add crumbled tofu, nutritional yeast, thyme, salt, and pepper. Stir to combine and cook for another 3–5 minutes.
3. Stuff the Mushrooms: Spoon the tofu mixture into each mushroom cap, pressing gently to pack the filling.
4. Bake: If using breadcrumbs, sprinkle them on top of the stuffed mushrooms. Bake for 20–25 minutes until the mushrooms are tender and the filling is golden.
5. Serve: Serve hot with a side salad or as a main dish.

These Tofu, Spinach, and Mushroom Stuffed Portobello Mushrooms are an excellent way to turn simple ingredients into a gourmet meal. The combination of earthy mushrooms, savory tofu, and fresh spinach creates a rich and satisfying filling. This dish is a great option for a plant-based dinner that will impress both tofu newbies and seasoned vegetarians alike.

Tofu and Broccoli in Peanut Sauce

This Tofu and Broccoli in Peanut Sauce is a delicious, protein-packed dish that brings together crispy tofu, tender broccoli, and a rich peanut sauce. The sauce has a perfect balance of savory, slightly sweet, and spicy flavors that coat the tofu and vegetables. It’s a quick, easy, and satisfying dinner option that’s perfect for busy nights.

Ingredients:

For the Tofu and Broccoli:

• 14 oz firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 1/4 cup chopped peanuts (optional, for garnish)
• 2 green onions, chopped (optional, for garnish)

For the Peanut Sauce:

• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup or honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp chili flakes (optional)
• 2 cloves garlic, minced
• 1/4 cup water (to thin)

Instructions:

1. Cook the Tofu: Heat vegetable oil in a large pan over medium-high heat. Add tofu and cook for 8–10 minutes, flipping occasionally, until golden and crispy on all sides. Remove from pan and set aside.
2. Cook the Broccoli: In the same pan, add broccoli florets and cook for 5–6 minutes, stirring occasionally, until bright green and tender.
3. Make the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, chili flakes (if using), garlic, and water until smooth and well combined.
4. Combine: Return the tofu to the pan with broccoli and pour the peanut sauce over everything. Toss to coat evenly and cook for an additional 2–3 minutes until everything is heated through.
5. Serve: Garnish with chopped peanuts and green onions. Serve over rice or noodles.

This Tofu and Broccoli in Peanut Sauce is a quick and flavorful dish that satisfies the taste buds with its balance of creamy, savory, and spicy elements. The crispy tofu adds texture, while the peanut sauce envelops everything in rich flavor. It’s an easy weeknight dinner that you’ll want to make over and over.

Tofu and Avocado Sushi Rolls

These Tofu and Avocado Sushi Rolls are a fun, healthy, and customizable way to enjoy sushi at home! The tofu is marinated for extra flavor, and when paired with creamy avocado and crisp vegetables, it creates a perfect bite. These homemade rolls are not only delicious but also offer a great hands-on experience for anyone looking to try their hand at sushi making.

Ingredients:

• 14 oz firm tofu, pressed and sliced into thin strips
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp maple syrup
• 2 cups cooked sushi rice, cooled
• 4 nori sheets
• 1/2 avocado, sliced
• 1 small cucumber, julienned
• 1/4 cup shredded carrots
• 2 tbsp sesame seeds (optional)
• Soy sauce for dipping

Instructions:

1. Marinate the Tofu: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and maple syrup. Add tofu strips and marinate for at least 10 minutes.
2. Prepare the Sushi Rice: Place the cooked sushi rice in a bowl and mix with a tablespoon of rice vinegar to season. Set aside.
3. Assemble the Rolls: Place a nori sheet on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving a small border at the top. Layer with avocado, cucumber, carrots, and marinated tofu.
4. Roll the Sushi: Carefully roll the sushi tightly, using the mat to help. Wet the top edge of the nori with a little water to seal the roll.
5. Slice and Serve: Using a sharp knife, slice the roll into 6–8 pieces. Sprinkle with sesame seeds, if desired, and serve with soy sauce for dipping.

These Tofu and Avocado Sushi Rolls are a fun and fresh way to enjoy sushi at home. The creamy avocado pairs perfectly with the savory tofu, while the fresh vegetables add crunch and color. Making sushi from scratch can be a fun activity for family or friends, and these rolls offer a healthy and satisfying alternative to store-bought versions.

Tofu and Chickpea Curry

This Tofu and Chickpea Curry is a hearty and flavorful dish with the perfect blend of spices. The tofu is crispy on the outside and soft on the inside, while the chickpeas provide extra protein and texture. The coconut milk adds richness, and the spices create a warm, aromatic curry that will fill your home with delicious scents. It’s an easy, comforting dish perfect for a cozy dinner.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (13.5 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish
• Cooked rice, for serving

Instructions:

1. Cook the Tofu: Heat vegetable oil in a large pan over medium-high heat. Add tofu cubes and cook for 8–10 minutes until crispy and golden. Remove from pan and set aside.
2. Sauté the Aromatics: In the same pan, add chopped onion, garlic, and grated ginger. Sauté for 3–4 minutes until softened and fragrant.
3. Build the Curry: Add curry powder, cumin, turmeric, salt, and pepper to the pan. Stir to coat the onions and garlic in the spices. Add the diced tomatoes and coconut milk, stirring to combine.
4. Add Chickpeas and Simmer: Add chickpeas to the curry and simmer for 10–15 minutes, allowing the flavors to meld together.
5. Combine and Serve: Return the crispy tofu to the pan and stir gently to combine. Let it cook for another 5 minutes to heat through. Serve over rice and garnish with fresh cilantro.

This Tofu and Chickpea Curry is a rich, flavorful dish that’s perfect for a satisfying, comforting dinner. The combination of crispy tofu and hearty chickpeas provides a great balance of texture, while the coconut milk creates a creamy, flavorful base. The warming spices make this curry a perfect dish for any season, and it’s simple enough to whip up on a busy evening.

Tofu and Vegetable Stir-Fry

This Tofu and Vegetable Stir-Fry is a vibrant and nutritious dish packed with protein-rich tofu and colorful vegetables. The stir-fry sauce combines soy sauce, garlic, and ginger, giving the dish an aromatic flavor profile. Quick to prepare, this stir-fry is perfect for busy weeknights when you need something healthy and satisfying in a hurry.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1/2 cup carrots, julienned
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• 1 tbsp sesame seeds (optional, for garnish)
• Cooked rice or noodles, for serving

Instructions:

1. Cook the Tofu: Heat vegetable oil in a large pan over medium-high heat. Add tofu cubes and cook for 8–10 minutes, turning occasionally, until crispy and golden on all sides. Remove and set aside.
2. Stir-Fry the Vegetables: In the same pan, add bell pepper, zucchini, snap peas, and carrots. Stir-fry for 4–5 minutes until tender-crisp.
3. Make the Stir-Fry Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger. Add this mixture to the pan with the vegetables and stir to combine.
4. Thicken the Sauce: If desired, add the cornstarch mixture to the pan and cook for 2–3 minutes until the sauce thickens.
5. Combine and Serve: Return the tofu to the pan and toss to combine. Serve over rice or noodles and garnish with sesame seeds.

This Tofu and Vegetable Stir-Fry is a flavorful, colorful dish that’s perfect for a weeknight dinner. The crispy tofu and fresh veggies are coated in a savory sauce, making each bite a burst of flavor. Plus, it’s easily customizable to include whatever vegetables you have on hand, making it a versatile recipe for any occasion.

Tofu and Sweet Potato Buddha Bowl

A Tofu and Sweet Potato Buddha Bowl is a wholesome, nutritious meal full of flavors and textures. Roasted sweet potatoes and crispy tofu are paired with fresh greens, quinoa, and a zesty tahini dressing. This bowl is perfect for meal prep or as a hearty lunch or dinner. It’s full of plant-based protein and fiber, keeping you full and satisfied for hours.

Ingredients:

For the Bowl:

• 1 large sweet potato, peeled and cubed
• 14 oz firm tofu, pressed and cubed
• 1 tbsp olive oil
• 1 cup cooked quinoa
• 1 cup spinach or kale, chopped
• 1/2 avocado, sliced
• 1 tbsp sesame seeds (optional)

For the Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 tbsp water (to thin)
• Salt and pepper to taste

Instructions:

1. Roast the Sweet Potato: Preheat oven to 400°F (200°C). Toss sweet potato cubes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and slightly caramelized.
2. Cook the Tofu: While the sweet potatoes are roasting, heat a non-stick skillet over medium-high heat. Add tofu cubes and cook for 8–10 minutes, turning occasionally, until golden and crispy. Remove and set aside.
3. Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, and water. Add salt and pepper to taste, and adjust the water to reach your desired consistency.
4. Assemble the Bowl: In a large bowl, layer quinoa, roasted sweet potatoes, cooked tofu, spinach or kale, and avocado slices.
5. Serve: Drizzle with tahini dressing and sprinkle with sesame seeds if desired. Serve immediately.

This Tofu and Sweet Potato Buddha Bowl is a nourishing, plant-based meal packed with healthy ingredients. The roasted sweet potatoes and crispy tofu add texture and flavor, while the quinoa and greens offer a filling base. The tahini dressing ties everything together, making it a satisfying and delicious dinner or lunch option.

Tofu and Spinach Stuffed Portobello Mushrooms

Tofu and Spinach Stuffed Portobello Mushrooms are an elegant yet easy dinner option. The earthy flavor of the mushrooms pairs perfectly with the creamy tofu and sautéed spinach filling. This dish is full of flavor, with a slight richness from the tofu and a slight bitterness from the spinach, making it a great choice for a light yet filling dinner.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 14 oz firm tofu, pressed and crumbled
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Prepare the Mushrooms: Preheat oven to 375°F (190°C). Place the Portobello mushrooms, gill side up, on a baking sheet. Drizzle with a little olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast for 10–12 minutes, or until tender.
2. Cook the Filling: In a skillet, heat olive oil over medium heat. Add onion and garlic, and sauté for 2–3 minutes until soft. Add the chopped spinach and cook until wilted, about 3 minutes.
3. Combine the Filling: Add the crumbled tofu to the skillet with the spinach and onion. Stir in oregano, salt, pepper, and nutritional yeast (if using). Cook for 5 minutes, then remove from heat.
4. Stuff the Mushrooms: Spoon the tofu and spinach mixture into the roasted Portobello mushrooms. Top with breadcrumbs and a little extra nutritional yeast if desired.
5. Bake: Return the stuffed mushrooms to the oven and bake for an additional 10 minutes until the tops are golden and crispy.
6. Serve: Serve immediately, garnished with fresh herbs if desired.

These Tofu and Spinach Stuffed Portobello Mushrooms are a healthy, satisfying dinner that’s both flavorful and visually impressive. The tender mushrooms provide a savory base for the creamy tofu filling, while the spinach adds a pop of color and earthiness. It’s a wonderful choice for anyone looking to enjoy a plant-based meal with rich, satisfying flavors.

Tofu and Broccoli Stir-Fry

This Tofu and Broccoli Stir-Fry is a quick, nutritious, and flavorful dish that pairs crispy tofu with tender broccoli in a savory stir-fry sauce. It’s packed with protein, fiber, and vitamins, making it a great weeknight meal or a healthy lunch option. The stir-fry sauce brings out the best in the tofu and vegetables, creating a satisfying dish that’s both light and fulfilling.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 1/2 red onion, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp maple syrup or honey
• 1 tsp cornstarch mixed with 2 tbsp water (optional for thickening)
• 1 tbsp sesame seeds (optional, for garnish)
• Cooked rice, for serving

Instructions:

1. Cook the Tofu: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 8–10 minutes, turning occasionally until crispy and golden. Remove tofu from the pan and set aside.
2. Stir-Fry the Broccoli: In the same pan, add the broccoli florets and cook for 3-4 minutes until they start to soften but are still bright green. Add the sliced red onion and cook for another 2 minutes.
3. Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, garlic, and ginger. Add the sauce to the pan with the vegetables and stir to coat.
4. Thicken the Sauce: If desired, add the cornstarch-water mixture and cook for 1-2 minutes until the sauce thickens.
5. Combine and Serve: Return the tofu to the pan and toss everything together. Serve over cooked rice and sprinkle with sesame seeds for garnish.

This Tofu and Broccoli Stir-Fry is a perfect balance of textures and flavors. The crispy tofu and tender broccoli are complemented by the rich, savory sauce, making each bite satisfying and wholesome. It’s a great way to enjoy a nutrient-packed, plant-based meal in under 30 minutes!

Tofu and Avocado Tacos

Tofu and Avocado Tacos are a fun, light, and delicious dinner option. Crispy tofu is paired with creamy avocado, fresh salsa, and a zesty lime crema in soft tortillas, making these tacos an exciting meal full of textures and vibrant flavors. They are customizable, so you can add your favorite toppings or switch up the salsa to make them your own.

Ingredients:

• 14 oz firm tofu, pressed and crumbled
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 4 small tortillas (corn or flour)
• 1 ripe avocado, sliced
• 1/2 cup fresh salsa (store-bought or homemade)
• 1/4 cup vegan sour cream or regular sour cream
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Prepare the Tofu: Heat olive oil in a skillet over medium-high heat. Crumble the tofu into small pieces and cook for 8-10 minutes, stirring occasionally, until golden and crispy. Season with chili powder, cumin, smoked paprika, salt, and pepper.
2. Make the Lime Crema: In a small bowl, mix together the vegan sour cream (or regular sour cream) with lime juice. Adjust seasoning with salt and pepper to taste.
3. Warm the Tortillas: Heat tortillas in a dry pan or microwave for about 10 seconds to make them soft and pliable.
4. Assemble the Tacos: Place a portion of crispy tofu in each tortilla. Top with avocado slices, salsa, and a drizzle of lime crema.
5. Garnish and Serve: Sprinkle with fresh cilantro for garnish and serve immediately.

These Tofu and Avocado Tacos are a simple yet flavorful twist on traditional tacos. The crispy tofu offers a savory base, while the creamy avocado and tangy lime crema create the perfect balance. They are quick to make, versatile, and ideal for a meatless dinner that doesn’t sacrifice taste.

Tofu and Cashew Stir-Fry

Tofu and Cashew Stir-Fry is a rich, flavorful dish featuring crispy tofu, crunchy cashews, and a medley of fresh vegetables. The stir-fry sauce, made with soy sauce, garlic, and a touch of sweetness, coats the tofu and veggies beautifully. This dish is perfect for a quick weeknight dinner, and it provides a good source of protein, healthy fats, and fiber.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 1/2 cup unsalted cashews
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 carrot, thinly sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
• Cooked rice, for serving
• Fresh cilantro (optional, for garnish)

Instructions:

1. Cook the Tofu: Heat vegetable oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook for 8–10 minutes, turning occasionally until golden and crispy. Remove and set aside.
2. Toast the Cashews: In the same pan, add the cashews and toast for 2-3 minutes until golden brown. Remove and set aside with the tofu.
3. Stir-Fry the Vegetables: Add the bell pepper, snap peas, carrot, and onion to the pan. Cook for 4-5 minutes until the vegetables are tender but still crisp.
4. Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, garlic, and cornstarch-water mixture (if using). Pour the sauce over the vegetables and stir to coat.
5. Combine and Serve: Add the tofu and cashews back to the pan, tossing everything together. Serve over rice and garnish with fresh cilantro if desired.

Tofu and Cashew Stir-Fry is a flavorful and filling dish that offers a satisfying combination of textures. The crispy tofu and cashews provide crunch, while the vegetables add freshness and color. The savory stir-fry sauce ties it all together, making this a perfect dish for anyone looking for a wholesome, plant-based dinner.

Tofu Banh Mi Sandwiches

Tofu Banh Mi Sandwiches offer a delicious twist on the classic Vietnamese sandwich. Crispy tofu, paired with tangy pickled vegetables and fresh herbs, is piled into a crunchy baguette. The combination of textures—crispy tofu, crunchy veggies, and soft bread—along with the savory, spicy, and sweet flavors makes for an unforgettable meal. It’s a perfect balance of flavor and freshness that you can enjoy any day of the week.

Ingredients:

• 14 oz firm tofu, pressed and sliced into strips
• 1 tbsp vegetable oil
• 1/4 cup soy sauce
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 cucumber, thinly sliced
• 1 small carrot, julienned
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 4 small baguettes or crusty rolls
• 1/2 cup fresh cilantro leaves
• 1-2 jalapeño peppers, sliced (optional)
• 1 tbsp vegan mayo (or regular mayo)
• 1 tbsp sriracha (optional)

Instructions:

1. Prepare the Tofu: In a bowl, mix the soy sauce, maple syrup, garlic powder, and black pepper. Place the tofu strips into the marinade and let it sit for 15-20 minutes.
2. Pickle the Vegetables: In a small bowl, combine the rice vinegar and sugar. Stir until the sugar dissolves, then add the cucumber and carrot slices. Let them pickle for at least 10 minutes.
3. Cook the Tofu: Heat vegetable oil in a skillet over medium-high heat. Add the marinated tofu strips and cook for 6-8 minutes, turning occasionally, until they are crispy and golden.
4. Assemble the Sandwiches: Slice the baguettes and spread a thin layer of mayo (and sriracha if you like it spicy). Layer with the crispy tofu, pickled vegetables, cilantro, and sliced jalapeños if desired.
5. Serve: Close the sandwiches and serve immediately.

These Tofu Banh Mi Sandwiches bring a delightful fusion of Vietnamese flavors to your dinner table. The crispy tofu, paired with tangy pickled veggies, fresh cilantro, and a little heat from the jalapeños, makes for a mouthwatering meal. This sandwich is perfect for lunch or dinner, offering a mix of textures and flavors that will keep you coming back for more.

Tofu and Sweet Potato Curry

Tofu and Sweet Potato Curry is a hearty, comforting dish that combines the creamy texture of coconut milk, the richness of sweet potatoes, and the protein-packed tofu. With a blend of aromatic spices, such as curry powder and turmeric, this curry offers a burst of flavors in every bite. It’s an easy one-pot meal that’s full of nutrients and perfect for a cozy night in.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp soy sauce
• Salt and pepper, to taste
• 1 cup spinach or kale (optional)
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Cook the Tofu: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the tofu cubes and cook for 6–8 minutes, turning occasionally, until golden brown and crispy. Remove and set aside.
2. Sauté the Aromatics: In the same pot, add the onion, garlic, and ginger. Cook for 3-4 minutes until fragrant and soft.
3. Add the Spices: Stir in the curry powder and turmeric, cooking for another 1-2 minutes to release their flavors.
4. Make the Curry: Add the cubed sweet potatoes, coconut milk, vegetable broth, and soy sauce. Bring to a simmer and cook for 15-20 minutes, or until the sweet potatoes are tender.
5. Finish the Dish: Add the cooked tofu back into the pot and stir in the spinach or kale. Cook for another 2-3 minutes until the greens are wilted. Season with salt and pepper to taste.
6. Serve: Serve the curry over cooked rice and garnish with fresh cilantro.

Tofu and Sweet Potato Curry is a wonderfully comforting dish with a rich and creamy coconut broth that envelops the tofu and sweet potatoes. The aromatic spices create a fragrant, savory base that pairs perfectly with the tender veggies and crispy tofu. This curry is a complete meal in one pot, offering warmth and satisfaction with every spoonful.

Tofu and Mushroom Stroganoff

Tofu and Mushroom Stroganoff is a creamy, hearty, and vegan twist on the classic beef stroganoff. Sautéed mushrooms and tofu create a rich and savory base, while the creamy sauce made from cashews and vegetable broth adds a velvety texture. This comforting dish is perfect for cozy nights and is surprisingly simple to make, making it a great option for a weeknight dinner or special occasion.

Ingredients:

• 14 oz firm tofu, pressed and crumbled
• 2 tbsp olive oil
• 2 cups mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup raw cashews, soaked for 2 hours
• 1 tbsp nutritional yeast (optional)
• 1 tsp thyme
• 1 tbsp soy sauce
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• 8 oz pasta (egg-free, for a vegan version)

Instructions:

1. Cook the Tofu: Heat olive oil in a large pan over medium heat. Crumble the tofu into the pan and cook for 5-7 minutes, stirring occasionally, until golden brown and crispy. Remove tofu from the pan and set aside.
2. Sauté the Mushrooms: In the same pan, add the sliced mushrooms and onion. Cook for 6-8 minutes until the mushrooms release their moisture and become golden brown.
3. Make the Creamy Sauce: In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, thyme, and soy sauce. Blend until smooth and creamy. Pour the sauce over the mushrooms and stir to combine.
4. Combine and Simmer: Add the tofu back into the pan and stir. Simmer for 3-4 minutes until the sauce thickens and everything is heated through. Season with salt and pepper to taste.
5. Serve: Serve the stroganoff over cooked pasta and garnish with fresh parsley.

Tofu and Mushroom Stroganoff is a comforting, creamy dish that is perfect for vegans and non-vegans alike. The combination of sautéed mushrooms, crispy tofu, and velvety cashew sauce creates a rich and satisfying meal. It’s easy to prepare, making it an excellent choice for a weeknight dinner or a special meal that still feels indulgent without the heavy ingredients.

Crispy Tofu and Broccoli Stir-Fry

Crispy Tofu and Broccoli Stir-Fry is a quick and healthy dinner that combines crispy tofu with tender broccoli, all tossed in a savory soy-based sauce. This dish is packed with protein, fiber, and nutrients while being low in calories, making it the perfect go-to weeknight meal. The crispy tofu adds a satisfying crunch, while the stir-fried broccoli provides a fresh and vibrant contrast.

Ingredients:

• 14 oz firm tofu, pressed and cut into cubes
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tbsp sesame seeds (optional)
• 2 green onions, sliced (for garnish)
• Cooked rice, for serving

Instructions:

1. Prepare the Tofu: Toss the tofu cubes in cornstarch to coat them evenly. Heat vegetable oil in a skillet or wok over medium-high heat and add the tofu. Cook for 6-8 minutes, turning occasionally, until the tofu is golden and crispy. Remove and set aside.
2. Cook the Veggies: In the same pan, add the broccoli florets and red bell pepper. Stir-fry for 3-4 minutes until they are tender-crisp. Add the garlic and cook for another minute.
3. Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and sesame oil.
4. Combine and Serve: Return the crispy tofu to the pan with the vegetables. Pour the sauce over everything and toss to coat. Cook for an additional 2 minutes until everything is heated through. Serve over cooked rice and garnish with sesame seeds and sliced green onions.

Crispy Tofu and Broccoli Stir-Fry is a simple yet flavorful dish that brings together a delicious mix of crispy tofu and fresh vegetables. The savory sauce ties it all together, making it a satisfying meal that’s quick to prepare and loaded with nutrients. It’s a perfect choice for those busy nights when you want something both healthy and comforting.

Tofu Tacos with Avocado and Lime

Tofu Tacos with Avocado and Lime offer a fresh, vibrant, and plant-based take on a classic taco. The tofu is marinated in a flavorful mix of spices and then sautéed until golden and crispy. Paired with creamy avocado, a squeeze of fresh lime, and your favorite taco toppings, these tacos are an easy and delicious dinner option that’s sure to please everyone.

Ingredients:

• 14 oz firm tofu, pressed and crumbled
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salsa, for topping
• Shredded lettuce, for topping (optional)

Instructions:

1. Prepare the Tofu: In a bowl, combine the cumin, chili powder, paprika, garlic powder, and salt. Toss the crumbled tofu with the spice mix until evenly coated.
2. Cook the Tofu: Heat olive oil in a large skillet over medium heat. Add the seasoned tofu and cook for 6-8 minutes, stirring occasionally, until the tofu is golden and crispy.
3. Warm the Tortillas: Heat the tortillas in a dry skillet for 1-2 minutes on each side until warm.
4. Assemble the Tacos: Divide the cooked tofu between the tortillas. Top with sliced avocado, fresh cilantro, a squeeze of lime, salsa, and shredded lettuce if desired.
5. Serve: Serve immediately with extra lime wedges on the side.

These Tofu Tacos with Avocado and Lime offer a fun, fresh, and flavorful way to enjoy tacos without meat. The combination of crispy, seasoned tofu and creamy avocado, along with a burst of lime and cilantro, creates a perfect balance of textures and flavors. It’s an easy, nutritious, and delicious dinner that will satisfy your taco cravings.

Tofu Pad Thai

Tofu Pad Thai is a classic Thai dish with a plant-based twist. The chewy tofu is stir-fried with rice noodles, vegetables, and peanuts in a tangy and slightly sweet tamarind sauce. This dish combines a variety of flavors—from savory to sour and sweet—creating a delightful taste experience. Tofu Pad Thai is a quick and satisfying dinner that’s perfect for anyone craving a flavorful noodle dish with a little extra protein.

Ingredients:

• 8 oz rice noodles
• 14 oz firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1/2 cup shredded carrots
• 1/2 cup bell pepper, thinly sliced
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 egg (optional, or use tofu scramble for a vegan version)
• 1/4 cup tamarind paste
• 2 tbsp soy sauce
• 1 tbsp maple syrup or brown sugar
• 1 tbsp rice vinegar
• 1/4 cup peanuts, chopped
• Lime wedges, for serving
• Fresh cilantro, for garnish

Instructions:

1. Cook the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
2. Prepare the Tofu: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until golden and crispy. Remove and set aside.
3. Stir-Fry the Vegetables: In the same skillet, add the carrots, bell pepper, green onions, and garlic. Stir-fry for 3-4 minutes until the vegetables are tender.
4. Make the Sauce: In a small bowl, whisk together the tamarind paste, soy sauce, maple syrup, and rice vinegar.
5. Combine the Dish: Push the vegetables to one side of the pan. Crack the egg into the empty space (if using) and scramble until cooked. Add the noodles, tofu, and sauce to the skillet and toss everything together until well coated.
6. Serve: Serve the Pad Thai with chopped peanuts, fresh cilantro, and lime wedges.

Tofu Pad Thai brings the bold, tangy flavors of Thai cuisine right to your kitchen in a satisfying, plant-based meal. The stir-fried tofu, noodles, and fresh vegetables are perfectly complemented by the sweet and sour tamarind sauce. Topped with crunchy peanuts and fresh lime, this dish is both filling and flavorful, making it an ideal weeknight dinner or weekend treat.

Spicy Tofu and Sweet Potato Bowl

Spicy Tofu and Sweet Potato Bowl is a wholesome and satisfying meal that combines crispy tofu with roasted sweet potatoes, sautéed greens, and a flavorful spicy sauce. The combination of creamy sweet potatoes and crispy tofu creates a perfect contrast of textures, while the spicy sauce ties everything together for a bold, mouthwatering dish. It’s packed with nutrients and makes for a great, well-balanced dinner.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 1 tbsp olive oil
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil (for sweet potatoes)
• 1 tsp paprika
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 2 cups spinach or kale, chopped
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sriracha sauce (adjust to taste)
• 1 tbsp sesame oil
• Sesame seeds, for garnish

Instructions:

1. Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, paprika, chili powder, and cayenne pepper. Spread them on a baking sheet and roast for 20-25 minutes, turning halfway through, until tender and slightly crispy on the edges.
2. Prepare the Tofu: Toss the tofu cubes in cornstarch until evenly coated. Heat olive oil in a large pan over medium-high heat. Add the tofu and cook for 6-8 minutes, flipping occasionally, until crispy and golden brown. Remove and set aside.
3. Sauté the Greens: In the same pan, add a splash of olive oil and sauté the spinach or kale for 2-3 minutes until wilted.
4. Make the Sauce: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sriracha, and sesame oil.
5. Assemble the Bowl: In each bowl, layer the roasted sweet potatoes, sautéed greens, and crispy tofu. Drizzle with the spicy sauce and sprinkle with sesame seeds.
6. Serve: Serve immediately and enjoy!

The Spicy Tofu and Sweet Potato Bowl is a nourishing and flavorful dish that brings together sweet, spicy, and savory elements. The combination of roasted sweet potatoes, crispy tofu, and a spicy sauce creates a perfect harmony of flavors. This bowl is a complete meal that is not only delicious but also packed with nutrients, making it an ideal dinner option for any night of the week.

Tofu and Vegetable Curry

Tofu and Vegetable Curry is a warm and comforting dish that’s full of rich, aromatic flavors. The tofu absorbs the curry sauce perfectly, while the mix of vegetables adds color, texture, and a variety of nutrients. The creamy coconut milk base creates a velvety smooth sauce that’s rich and flavorful, making this curry a delightful and satisfying meal. It’s perfect for anyone craving a hearty vegetarian dish.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup cauliflower florets
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp cinnamon
• Salt to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Prepare the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu and cook for 6-8 minutes, turning occasionally, until golden and crispy. Remove and set aside.
2. Cook the Vegetables: In the same skillet, add another tablespoon of oil. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant. Add the bell pepper, zucchini, and cauliflower, and cook for 5-6 minutes until the vegetables are tender.
3. Make the Curry Sauce: Add the coconut milk, red curry paste, soy sauce, maple syrup, turmeric, cumin, coriander, and cinnamon to the pan. Stir well and bring to a simmer. Let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
4. Combine and Serve: Return the tofu to the pan and stir to coat in the curry sauce. Cook for an additional 2-3 minutes until everything is well combined and heated through. Serve over rice and garnish with fresh cilantro.

Tofu and Vegetable Curry is a comforting and vibrant dish that’s full of flavor and easy to make. The tofu soaks up the rich coconut curry sauce, and the vegetables add both color and texture. It’s a versatile recipe that can be customized with your favorite vegetables, making it a perfect weeknight meal for the whole family. Serve with rice, and enjoy the warmth and spice of this delicious curry.

Tofu Banh Mi Sandwiches

Tofu Banh Mi Sandwiches offer a delicious plant-based twist on the traditional Vietnamese sandwich. Marinated and crispy tofu takes center stage, complemented by pickled vegetables, fresh cilantro, and spicy mayo, all served in a crusty baguette. The combination of flavors—tangy, spicy, and savory—make this sandwich a standout, and it’s perfect for a quick and satisfying dinner that brings bold, vibrant flavors to your plate.

Ingredients:

• 14 oz firm tofu, pressed and sliced
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 cucumber, thinly sliced
• 1/2 cup shredded carrots
• 1/4 cup radishes, thinly sliced
• 1/4 cup fresh cilantro
• 1-2 tbsp mayonnaise (or vegan mayo)
• 1 tbsp sriracha sauce
• 4 small baguettes
• 1 tbsp olive oil (for frying)

Instructions:

1. Marinate the Tofu: In a small bowl, combine the soy sauce, maple syrup, rice vinegar, and sesame oil. Place the tofu slices in a shallow dish and pour the marinade over them. Let it marinate for 20-30 minutes.
2. Prepare the Vegetables: While the tofu is marinating, mix the cucumber, carrots, and radishes in a bowl. Set aside.
3. Make the Spicy Mayo: In a small bowl, mix the mayonnaise and sriracha sauce to make the spicy mayo. Adjust the level of sriracha to your desired spice level.
4. Cook the Tofu: Heat olive oil in a skillet over medium-high heat. Add the marinated tofu slices and cook for 6-8 minutes, turning occasionally, until crispy and golden on both sides.
5. Assemble the Sandwiches: Slice the baguettes and spread a generous amount of spicy mayo on each side. Layer the crispy tofu, pickled vegetables, and fresh cilantro in the baguettes.
6. Serve: Serve the sandwiches immediately, and enjoy the crunchy, savory, and spicy flavors!

Tofu Banh Mi Sandwiches are a fun and delicious way to enjoy Vietnamese-inspired flavors in a plant-based version. The combination of crispy tofu, tangy pickled vegetables, and creamy spicy mayo creates a mouthwatering sandwich that’s perfect for any night of the week. It’s a flavorful, satisfying dinner that’s both easy to make and bursting with vibrant, bold flavors.

Tofu and Broccoli Stir-Fry

Tofu and Broccoli Stir-Fry is a quick and delicious dinner option packed with vibrant flavors. The crispy tofu and tender broccoli are stir-fried in a savory soy-ginger sauce that’s both flavorful and light. This dish is perfect for a busy weeknight, as it’s easy to make and comes together in under 30 minutes. It’s also a great way to get in some greens while enjoying the protein-packed tofu.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 1 tbsp sesame oil
• 2 cups broccoli florets
• 1 carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tbsp water
• 1 tsp sesame seeds, for garnish
• Cooked rice, for serving

Instructions:

1. Prepare the Tofu: Toss the tofu cubes in cornstarch to coat evenly. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 6-8 minutes, turning occasionally until crispy and golden. Remove the tofu from the pan and set aside.
2. Stir-Fry the Vegetables: In the same pan, add the broccoli florets and carrots. Stir-fry for 4-5 minutes until tender-crisp.
3. Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, ginger, garlic, and water.
4. Combine the Tofu and Sauce: Return the tofu to the pan and pour the sauce over the tofu and vegetables. Stir everything together and cook for another 2-3 minutes, allowing the sauce to coat evenly.
5. Serve: Serve the stir-fry over cooked rice and garnish with sesame seeds.

This Tofu and Broccoli Stir-Fry is a healthy and satisfying meal that’s full of flavor and texture. The crispy tofu pairs perfectly with the tender broccoli and the savory ginger-soy sauce. It’s a simple yet delicious dinner that’s easy to prepare and can be made in less than 30 minutes. Serve it over rice for a complete and nutritious meal!

Tofu and Mushroom Stroganoff

Tofu and Mushroom Stroganoff offers a plant-based take on the classic Russian dish. The tofu is marinated and sautéed until golden, then combined with a creamy, savory mushroom sauce made from onions, garlic, and vegan sour cream. This comforting dish is perfect for cozy nights when you crave something creamy, savory, and satisfying. Serve it over pasta or rice for a hearty meal that’s rich in flavor and texture.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cups sliced mushrooms (button or cremini)
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1 cup vegetable broth
• 1/2 cup vegan sour cream
• 2 tbsp flour
• Salt and pepper, to taste
• Cooked pasta or rice, for serving

Instructions:

1. Prepare the Tofu: Heat olive oil in a skillet over medium-high heat. Add the cubed tofu and sauté for 6-8 minutes, turning occasionally, until golden and crispy. Remove the tofu from the pan and set aside.
2. Sauté the Vegetables: In the same pan, add the onion and garlic. Sauté for 2-3 minutes until fragrant. Add the mushrooms, soy sauce, and tomato paste, and cook for 5-6 minutes until the mushrooms are softened.
3. Make the Sauce: Sprinkle flour over the vegetable mixture and stir to combine. Gradually pour in the vegetable broth, stirring constantly until the sauce thickens. Stir in the paprika, thyme, and vegan sour cream. Season with salt and pepper.
4. Combine Tofu and Sauce: Add the cooked tofu back into the pan and stir to coat in the sauce. Let it cook for another 2-3 minutes to heat through.
5. Serve: Serve the tofu stroganoff over cooked pasta or rice and enjoy!

Tofu and Mushroom Stroganoff is a rich and creamy dish that’s the perfect comfort food. The crispy tofu takes the place of meat, soaking up the savory mushroom sauce, while the addition of vegan sour cream creates a creamy, indulgent sauce. It’s a satisfying, plant-based dinner that’s perfect for those craving a hearty and flavorful meal. Pair it with pasta or rice for a complete dinner that’s both comforting and nourishing.

Tofu Caesar Salad

Tofu Caesar Salad is a light yet filling dish that brings a healthy twist to the classic Caesar salad. Crispy baked tofu serves as a protein-packed substitute for the usual chicken or bacon, while the creamy Caesar dressing, made with vegan mayo and cashews, brings all the rich flavors you love. Tossed with romaine lettuce and homemade croutons, this salad is both satisfying and nutritious, making it the perfect choice for a light dinner.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 4 cups romaine lettuce, chopped
• 1/2 cup homemade croutons
• 1/4 cup grated vegan parmesan cheese (optional)

For the Caesar Dressing:

• 1/4 cup raw cashews (soaked in water for at least 2 hours)
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp capers
• 1 tbsp nutritional yeast
• 1 clove garlic
• 1/4 cup water (more as needed)
• Salt and pepper, to taste

Instructions:

1. Prepare the Tofu: Preheat your oven to 375°F (190°C). Toss the cubed tofu in olive oil, garlic powder, onion powder, salt, and pepper. Spread it out in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
2. Make the Caesar Dressing: In a blender or food processor, combine the soaked cashews, lemon juice, mustard, capers, nutritional yeast, garlic, and water. Blend until smooth. Add more water if necessary to reach your desired consistency. Season with salt and pepper to taste.
3. Assemble the Salad: In a large bowl, toss the chopped romaine lettuce with the Caesar dressing. Add the crispy tofu cubes, homemade croutons, and grated vegan parmesan, if using. Toss everything together until well combined.
4. Serve: Serve the salad immediately and enjoy!

Tofu Caesar Salad is a healthy and delicious twist on the classic Caesar salad. The crispy tofu adds protein and texture, while the homemade vegan Caesar dressing offers the creamy richness you love in a traditional Caesar. It’s a perfect dinner for those looking for a lighter meal that’s still filling and full of flavor. With homemade croutons and a generous amount of dressing, this salad is a complete and satisfying meal that’s easy to prepare.