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6 New Ways to Eat Tofu

Give Tofu a Chance

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When someone wants to make the shift to go vegan, vegetarian, or simply eat less meat, they commonly think of using tofu. This block of soy can be really intimidating, though, making it seem hard to find tasty ways to use it.

Don’t be scared: Tofu is awesome, supremely diverse, and anything but bland! Since it’s extremely porous, it absorbs whatever flavors you are cooking with like a sponge, which makes for delicious stir-fries and curries. It can also be added to smoothies, act as a cream, or even replace eggs or cheese. Try some of my favorite vegan recipes, and you’ll see how yummy tofu can be.

*For any recipe that calls to drain the tofu, place the block between two large plates and set a heavy pot top on the top plate. Allow the liquid to drain for at least an hour.

Vegetable Lasagna

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Serves: 4 to 6

Ingredients:
1 cup vegetable broth
1/2 medium onion, diced
2 cloves garlic, minced
1 tablespoon Italian seasoning
1 package (12.3 ounces) firm tofu, drained and crumbled
2 cups spinach
1/2 cup fresh basil
2 tablespoons nutritional yeast
1 cup tomato sauce
1 eggplant, sliced length-wise very thinly
1 zucchini, sliced length-wise very thinly
1 package (16 ounces) lasagna noodles
1/2 cup shredded mozzarella vegan cheese

Directions:
1. Preheat oven to 350 degrees. Pour a thin layer of vegetable broth into a pan over medium heat (the entire time you cook tofu mixture, add broth as needed as it evaporates; you may not use the entire cup). Add onion and garlic and saute until onion is a bit transparent, about 5 minutes. Add Italian seasoning and tofu and cook for 5 minutes. Mix in spinach, basil, and nutritional yeast and cook another 5 minutes.
2. Pour a thin layer of tomato sauce on the bottom of two loaf pans. Layer eggplant, zucchini, uncooked pasta, and tofu mixture. Starting with the sauce, repeat these layers again and top with vegan cheese. Cover dishes with tin foil and bake for 70 minutes. Let cool at least for 10 to 20 minutes before serving.

Buffalo Tofu Sandwich withCayenne Aioli

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Serves: 2

Ingredients:
1 cup vegan mayonnaise
2 tablespoons diced chives
2 cloves garlic, minced
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon cayenne
1 package (12.3 ounces) firm tofu, drained
1 tablespoon garlic powder
Salt and pepper to taste
1/2 cup vegan margarine
1/2 cup hot sauce
4 slices bread (or 2 rolls), toasted
Iceberg lettuce

Directions:
1. Preheat oven to 400 degrees. Make aioli by whisking together mayonnaise, chives, garlic, lemon juice, and cayenne in a bowl until well blended. Refrigerate until needed.
2. Cut tofu into thirds long-ways, then cut each third into one-inch wide strips on the short side. Place on a non-stick baking sheet and sprinkle with garlic powder, salt, and pepper. Bake for 15 minutes, flip tofu, and bake another 15 minutes.
3. In a medium-sized bowl, mix together vegan margarine and hot sauce. Add cooked tofu, cover bowl, and shake until tofu is well coated. Refrigerate until ready to serve.
4. To plate, spread aioli on each slice of bread. Layer tofu on bottom bread slice, cover with lettuce, and top with second slice of bread.

Curry Tofu Salad

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Curry Tofu Salad

Serves: 4

Ingredients:
1/2 cup vegan mayonnaise
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon curry
Salt and pepper to taste
1/2 cup cubed mango
1/2 cup diced celery
1/2 cup diced bell pepper
1/2 cup red grapes, sliced in half
1/4 cup sliced almonds
1 box (12.3 ounces) firm tofu, drained

Directions:
In a medium bowl, whisk together mayonnaise, lemon, curry, salt, and pepper. Add mango, celery, bell pepper, grapes, and almonds and mix. Crumble tofu into bowl and mix well.

Mac ‘n’ Cheese ‘n’ Broccoli Bake

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Serves: 4

Ingredients:
Nonstick cooking spray
1/2 pound corn pasta shells (or any pasta)
1 box (12.3 ounces) silken tofu, drained
1 1/2 cups unsweetened almond milk
2 tablespoons mustard
1 teaspoon paprika
Salt and pepper to taste
2 teaspoons tapioca powder
1/2 cup shredded almond cheddar cheese
4 tablespoons nutritional yeast, divided
3 cups chopped broccoli (if using frozen, drain)

Directions:
1. Preheat oven to 375 degrees. Mist a 9-by-9-inch baking pan with spray. Cook pasta until al dente according to package directions, drain, and set aside.
2. In a saucepan over medium heat, combine tofu, almond milk, mustard, paprika, salt, and pepper. Puree with an immersion blender until smooth. (If you don’t have an immersion blender, place all ingredients in a blender and puree before adding to the pan.) When mixture starts to simmer, whisk in tapioca, cheese, and 2 tablespoons nutritional yeast. Keep stirring until it thickens, about 2 minutes.
3. Combine pasta and broccoli and pour into baking dish. Cover with sauce and sprinkle with remaining nutritional yeast. Bake for 40 to 45 minutes, until slightly browned and crispy. Let cool for at least 10 minutes before serving.

Pumpkin Mousse

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Serves: 4

Ingredients:
1 can (14 ounces) organic pureed pumpkin
1 package (12.3 ounces) firm tofu, drained
2 tablespoons pure maple syrup
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
Granola (optional)

Directions:
Place all ingredients except granola in a blender and mix on high until everything is completely blended and smooth. Refrigerate for at least an hour. Serve sprinkled with your favorite granola, if desired.

Berry Whip for Strawberry Short Cake

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Serves: 4 to 6

Ingredients:
2 packages (12.3 ounces each) silken tofu, drained
1 cup strawberries, plus more to serve
1 to 2 tablespoons sweetener to taste
1 tablespoon coconut oil
4 to 6 biscuits, cut in half
Strawberry jam

Directions:
1. Place tofu, 1 cup strawberries, sweetener, and oil in a blender and puree until smooth, about 1 minute. Refrigerate for at least 1 hour.
2. To assemble shortcakes, top each biscuit bottom with desired amount berry whip. Spread 1 to 2 tablespoons jam on bottom of biscuit top and place atop berry whip. Top shortcake with strawberries.