Whether you're using it as a meat replacement or as its own beautiful cooking medium, tofu has a versatile taste and texture that can work with everything from mapo tofu and tofu scrambles to tofu stir-fry and curries. Not sure where to start? Check out our guides for how to press tofu and how to cook tofu.
"Very creative use of nutritional yeast! I cut mine up pretty small, and with the higher breading to tofu ratio they were pretty good chicken nugget analogues. You could freeze the tofu first and add corn starch or bread crumbs to the coating to make them even more like nuggets."
-Nourished Homestead
"I made this exactly as stated except I used a red bell pepper (more antioxidants). The flavor and texture were perfect! Be sure to lightly brown the tofu as directed."
-Carol G.
"This was such a big hit in my family that I was asked to make it three times in two weeks. To help the tofu crisp a little bit, I added a tablespoon of cornstarch to the chili powder as I mixed it into the tofu. They have come out juicy and great tasting every time."
-Yogi8
"I am not a fan of tofu but I made this for a friend; I liked it and she loved it! Excellent recipe: healthy and a nice change."
-Bergy
"Served this with Jasmine rice, and it was a great meal that tasted like something you'd get at a restaurant."
-BerrySweet
"For years I had been in search of a recipe that actually makes the tofu crispy and have now I have finally found it. Perfect texture. I make a big batch of this on weekends then reheat some of it with the spices I choose for the particular dish I am making that night. So convenient."
-bobsue4
"Wow! This was a hit! Doubled the recipe and accompanied it with one cup of rice. I did not have chicken bouillon, but used a vegetable bouillon instead and it still was amazing."
-Daren S.
"This is by far my favorite way to eat tofu; it's super easy to make, super yummy and seriously addicting! The tofu turns out so light and crispy."
-Pinot Grigio
"Amazing! I'm not the world's biggest tofu fan, but my fiancé is, so I knew he'd love this. However, I actually ate some, too, and I liked the tofu! The sauce is lovely and rich; it's a delicious dinner recipe!"
-anniesnomsblog
"I love this tofu! Really goes well with a number of rice dishes. Pretty easy to prepare and once you have all the ingredients, you can make it many times. One time I made it for a friend who said it was 'restaurant quality.'"
-Laughing in the Kit
"I just made this for Sunday breakfast and my husband and I loved it! I never know what to do with tofu, but would like to incorporate more vegan meals into our routine. It's a great recipe and costs so much less than pre-packaged mixes."
-goldaline
"I paired these green beans with roasted shrimp and they were a hit!"
-esteban
"While I am not vegan, I hate eggs, but am trying to include more purely vegan foods in my diet, so I came up with this delicious tidbit. You don't have to be vegan or vegetarian to appreciate the awesomeness of this recipe that uses no eggs."
-the80srule
"Yummy! Nice and creamy, and so easy to make. I added a bit of hot sauce (I eat it on almost everything) and was in heaven! No more craving mac and cheese or Alfredo now that I can make this."
-Yogi8
"A warm vegetable salad in a creamy cajun dressing with baked tofu and poached eggs. Super healthy!"
-SharonChen
"I am under the weather with a sinus infection and always go for this or Thai when I am ill. This is a fiercely fiery dish but addictive and always just what the doctor ordered! I love this recipe and I swear I recover more quickly."
-Hajar Elizabeth
"I must say it was YUMMY YUMMY. I had it with stir-fried broccoli, baby corn, snow peas and rice. The tofu had better flavor after marinating first, and you can eliminate a lot of the oil by baking it instead of frying."
-Tracy Pontarollo
"Yum, yum, yum, yum. A fabulous soup recipe! I made this exactly as written and wouldn't change a thing! My children and I ate the entire pot for dinner!"
-Prayztwice
"Love this. It's colorful, has a good taste and it's healthy. I didn't miss the meat at all. The peanuts add a lot so don't miss them!"
-Sackville
"This is so delicious! It is so quick, fast and healthy! I had a bunch of leftover spinach that needed to be used. This was the perfect recipe."
-alivo
"Absolutely delicious. I had to use soft silken tofu and used rice syrup instead of sugar, but that worked great. Excellent recipe."
-Mia in Germany
"Love love LOVE this soup! It was my first time making miso soup from 'scratch' and it was excellent! I added some pepper flakes, to spice it up, and ate it with edamame and rice."
-Jaudon
"Tofu is such a versatile protein and this one uses that to its full advantage. I pressed my tofu for twenty minutes before tossing it into the marinade to maximize the amount of sauce absorbed in the fridge. I really liked the way that the tofu had some nice caramelization and crispiness on the outside with a softer center."
-justcallmetoni
"This was so easy and so delicious. I've never had tofu in an Italian dish before, but it fit perfectly. The only change I made was to cook the tofu first. Then I used the same pan for the sauce, which made cleanup a snap."
-SmrJunior
"Delicious. I doubled both garlic and ginger because you can never have too much, in my humble opinion."
-FranBow
"This is one of the best tofu dishes I have tried. It is very good with the asparagus, but when winter hits the prairies, I think it would be just as good with broccoli. I did double the sauce ingredients just cause I like extra for my rice."
-terryberry 2
"I really liked the flavor of this, especially with the raisins added, and it was easy to make using ingredients I already had on hand. My husband and I just had the leftovers and it was even better the second day!"
-Mrs. Atkins
"This recipe totally hit the spot! I've been craving a fast food-ish, Filet-O-Fish-type sandwich, and this really satisfied my craving."
-Lucky in Bayview
"This is an absolutely scrumptious soup! The tofu nuggets are a wonderful touch. A big hit with the whole family!"
-Harriet
"This was so delicious; it even smelled like chicken when frying! The freezing did help; I marinated with spicy Szechuan sauce for five hours and added peppers, onions and broccoli. It was amazing. This will be a staple from now on!"
-Lives to Eat
"Excellent recipe: easy to follow and very yummy. I was able to easily make this gluten-free and vegan. Best of all this was a great recipe to use up a bunch of farm share greens. I used green chard and beet greens."
-Helenebee
"Very tasty dish. The tofu cooked perfectly at the advised temperature, and was not oily at all. Lovely and crisp on the outside, soft and light on the inside. I used potato starch to coat as it was all I had on hand."
-JBGB904
"This is super tasty! I enjoyed it with a bit of salsa on the side because I was in a hurry. Next time I'll try it with some more veggies and a little less salt."
-Harriet
"I just made this tonight and everyone loved it. Though I missed the step where I was supposed to add cornstarch, so I didn't add any. And really, it came out great, a tiny bit of liquid for the sauce—just right."
-sandybaltimore
"What a great recipe to have on hand for something quick to do with tofu. I haven't really baked tofu this way before; it's really so easy, and it browned up really nicely. In fact, I didn't get to eat very much of it because my three-year-old kept pinching it off my plate."
-magpie diner
"I did not find these hard to make at all. I threw the coating ingredients into the food processor and then tossed the marinated tofu in and gently tossed and baked. That was it. Even my kids liked them then. I used some as croutons in a salad and just ate some as is."
-Cilantro in Canada
"I was very impressed with the flavor of this recipe. I was worried about the tofu being mushy, but it turned out beautifully and mimicked egg salad fairly well. One word of caution: be sure you press the excess moisture out of the tofu well or your final product will come out a bit watery, which isn't optimal, but still tasty."
-kolleen1021
"Aside from using different veggies and some leafy greens, I made this as written and it was fabulous. Very simple curry to prepare, with a real high note from all that lime juice."
-magpie diner
"I've made this for a few holidays now. Everyone loves it, veggies and meat eaters alike. Flavor and texture are great. I was really missing Tofurkey when I had to go gluten free, but now I don't miss it at all!"
-Tc T.
This sweet-salty-spicy recipe is the perfect way to pair fresh, crunchy green beans with the tasty texture of tofu.
"When serving, be sure to scoop up enough dressing from the bottom of the bowl, it was awesome! Will most certainly make this again!"
-Kumquat the Cats fr
"Random experiment while I was on vacation that came out great. All my meat-eating friends wanted to try my 'weird tofu sandwich' and, since we got back, three out of five have asked me to make it for them again. When I make this for others I like to serve it with a side of blue cheese dressing and either a pickle or celery, which adds a nice touch."
-Nikoma
"I made these last night and thought that they were very tasty. I particularly liked the seasoning for the pot stickers. I used a medley of mushrooms (porcini, morels, Brazilians, portobellos, shiitakes and oysters)."
-Snowpack
"My husband thought he did not like tofu until I started preparing it in different ways recently. He took one bite and said, 'Wow, these are good!' I drained, pressed and then squeezed extra-firm tofu and had no issues with the mixture."
-Chef Shmoe
"Sweet chilli sauce is the way to go! Good basic recipe. Twenty minutes worked well in my oven to get a crispy edge to the tofu."
-Missy Wombat
"I love this recipe! I made it with the suggested onion and mushroom and served it with toast. Yummy, I think that it tastes better than eggs. I will definitely make it again, although mine was not as yellow as the picture."
-Shannon Holmes
"This is a healthy recipe for tofu mixed with vegetables formed into balls with white sauce. The tofu balls are very easy to make and its really simple. The white sauce is made from soy milk so it’s very healthy. I served this tofu balls to my toddler and it has become of its favorite food since then."
-Pearl Ishizaki
"Vegan caprese with cheesy miso tofu. Marinating tofu with miso adds amazing flavor to bland tofu. If you don't have shiso (a Japanese herb), you can use basil."
-Elly Mel
With tons of veggies and mouth-watering aromatics and sauces, this tofu stir-fry is a perfect option for weeknight dinners.
Instead of traditional tofu pairings—like soy and hoisin—this recipe gets flavor from onions, peppers, and a BBQ combo that mixes mustard, ketchup, chili powder and even a bit of peanut butter.
To make this recipe even easier, don't be afraid to use pre-prepped ingredients like frozen broccoli and jarred garlic!
"My family likes dishes with peanut butter and asian flavors so this was a winner right away. You can reduce prep time by using frozen broccoli and onions, and jarred garlic and ginger."
-Anne Sainz
