Tofu Recipes

Be sure to press and drain as much liquid as possible before cooking the tofu; it will better absorb the spices from the dry rub and reach its full grilling potential. Hemp seeds lend quality plant protein to zesty chimichurri and are a rich source of heart-healthy fats and fiber.

In this vegetarian take on huevos rancheros, cooking crumbled tofu in a skillet achieves the fluffy texture of scrambled eggs, while turmeric adds the quintessential golden hue. Our version saves 20g sat fat over the classic and provides 35% of your daily fiber goal.

Tempeh's toothsome texture and boundless flavor and adaptability make it an excellent stand-in for lamb meat. Braising the tempeh removes its bitter edge and infuses it with deep umami flavor. Silken tofu blends into a velvety-smooth consistency, lending body and creaminess to tzatziki sauce. Our veggie-centric version packs in 22g plant protein and saves 300mg sodium over the traditional meaty street-cart meal.

Don't skip the chilling step: It gives flavors time to soak into the barley.

We combine everything you love about Chinese takeout—the sweet, savory, spicy sauce; the super-crispy tofu; and the crisp-tender, perfectly caramelized vegetables—into one quick vegetarian main. Celery takes on a leading role rather than a base ingredient here: It maintains its crunch, adds a natural saltiness, and is a nice foil to the more robust flavors in the dish. Szechuan here refers to the stir-fry method rather than a tingling, chile-laden heat. If you want more spice, swap the crushed red pepper for one or two very thinly sliced Thai red chiles.

If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.

This dish has all the umami-rich qualities we love about classic takeout and non of the greasy sodium-bomb qualities we don't. Wavy, keep yellow Chinese egg noodles can be found in the refrigerated section of any Asian market and many supermarkets. You can substitute any refrigerated fresh pasta or even brown rice noodles; boil until just al dente. Sliced baby bok choy, carrots, snap peas would also be delicious here; add the vegetables in stages, from hardy and dense to leafy and tender; so all can cook to the perfect doneness.

Vietnamese cuisine is so influenced by our South Asian neighbors, and this Indian-style curry is the perfect example. Tofu is a source of protein, but it's really a vegetable. This is how we treat it. Meat and tofu can often share a dish for double the umami. You don't need to press the tofu to drain the water for this recipe; a slow pan-fry achieves the same effect and gets the exterior extra crispy. For a vegetarian dish, swap the fish sauce for reduced-sodium soy sauce or the liquid from soaked dried porcini mushrooms.

Enjoy tacos while also keeping your weeknight dinner fast, easy, and mess-free. All you need is a sheet pan, food processor, and bowl for this vegan recipe. Richly spiced chipotle tofu gets delectably chewy while brightly colored veggies sear for a flavorful taco filling that is sure to be a new member of your weekly recipe rotation.

Halve the tofu lengthwise for more surface area so the water can drain out quickly; then pat dry so it won't spatter in the pan. Sweet chili sauce has less heat than Sriracha. A bit of sugar balances its vinegar punch. Find it in the international aisle.

A splash of coconut milk adds richness to silken tofu, the mousse's secret ingredient, while whipped egg whites give volume in place of heavy cream. Dates lend natural sweetness with notes of caramel and honey. Don't give in to temptation too soon—the mousse needs to chill at least 8 hours to set properly. Serve chilled with fresh berries.

Grating jalapeño, ginger, and garlic allows them to infuse the coconut milk with bold flavor quickly, while caramelizing the mixture intensifies the savory-sweet appeal of this saucy noodle bowl.

This dish is spectacular, as wasabi peas make a delicious breading for tofu. Surprisingly, they lose their bite when cooked but provide intriguing flavor and crunch in the slightly sweet, salty crust. Look for cans of the peas in the Asian food section of your supermarket or in the bulk bin of some large grocery stores. A few crushed peas get sprinkled on top of the finished dish for added crunch and a pop of pungency.

Drain the pickles well before adding to each wrap. This is a saucy sandwich, so extra liquid can make it a bit messy once you bite in.

We have the cleverest twist on tofu, turning it into crispy fake-out French fries kids (and adults) will love. We suggest you dunk the crunchy tofu sticks in the Sriracha aioli for a flavorful punch.

"Restaurant chefs these days put cream and other goop in saag. For Indians of my generation, that's unacceptable: The smooth spinach puree is where the creaminess comes from on your palate," Saran says.

Saran's eye-opening technique here is to pat the tofu dry very briefly, rather than for 20 or 30 minutes. This keeps it moist and creamy inside, and the outside still gets browned. Look for ghee–clarified, toasted butter–at Indian or Asian markets.

This comforting dish is warming and wonderful fresh off the stove, but it makes for an even better lunch the next day because the flavors develop more after a night in the fridge. Green curry pasts is made with herbs, spices, and green chiles. Find it in the Asian food aisle of most supermarkets.

This dish is mildly spicy; to make it extra kid-friendly, omit the chiles from the sweet and sour sauce.

Consider this a ramen-ish bowl. Though it uses rice noodles instead of wheat noodles, that broth is drink-it-down good. And the little bits of browned pork? Yeah, those add just the right hit of meaty chew.

Tofu is normally soft and crumbly, but broiling it toughens the protein and pulls out excess moisture, giving the tofu a firm texture. Preheat the broiler, and then arrange the tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil the tofu for 14 minutes or until it’s golden.

This recipe is packed with healthful ingredients: Sesame seeds offer iron, magnesium, and zinc in their tiny little packages. Slender shoots of asparagus add color and crispness to this stir-fry. Plus, green asparagus is higher in vitamins A and C and folate than the white variety. With their strong earthy fragrance and rich texture, shiitakes offer big flavor for few calories.

These just might be the most colorful hash browns you’ve ever had. The seasoned baked tofu, a chewy, tasty form of soy, makes them a hearty main dish. Serve it with a side salad of mixed greens, tomatoes, and olives. If you’d like, add steamed fresh spinach to each plate.

With the tofu coated in an assertive sauce, this dish will win over even the pickiest eaters. Use bottled ginger and garlic to save time, and serve the flavorful concoction over steaming white rice.

Sautéing tofu cubes for this recipe gives them a nice firm texture and caramelized flavor.

The batter is made with all-purpose flour, which adheres well because it contains gluten, but too much causes the food to absorb more oil. To reduce absorption we add gluten-free ingredients like rice flour and gas bubble-producing club soda.

The herb-flecked marinade also serves as the base of a delicious Mediterranean-style dipping sauce.  Serve this dish with couscous or toasted bread to enjoy all of the sauce.

Tofu takes on the flavors of other ingredients, which makes marinating a great option to add depth of flavor and variety to a meatless dish.

This dish contrasts warm and cold sensations. The tofu is pressed before grilling so it becomes firmer. The top halves of lettuce leaves make better wrappers than the bottom halves because they’re more flexible.

Tofu is normally soft and crumbly, but broiling it toughens the protein and pulls out excess moisture, giving the tofu a firm texture. Preheat the broiler, and then arrange the tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil the tofu for 14 minutes or until it’s golden.

Tofu is generally packaged in water to keep the product fresh. It’s best to remove some of that water from the medium, firm, and extra-firm varieties before marinating and sautéeing or stir-frying it to remove excess moisture so the tofu will brown more easily.