Today we are saying goodbye to tasteless tofu, because whatever recipe you're looking for, this list of vegan tofu recipes is jam-packed with flavourful and creative ideas to get you cooking tofu like a true pro!
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Tofu is one of my favourite ingredients because it's so versatile. You can incorporate it into so many dishes, both sweet and savoury.
Enjoy it cubed and crispy, blend it into a creamy sauce, make vegan cheese, or use it as an egg replacer in dishes like French toast and quiche. It can be transformed in so many unexpected and super tasty ways!
If you've ever thought of tofu as boring or bland, this collection of my best vegan tofu recipes where tofu is the star of the show, will definitely change your mind!
Brunch
Tofu makes a great egg substitute for brunch. From tofu scramble doing it's best scrambled egg impression thanks to a combination of extra firm tofu and silken tofu, and incredible vegan French toast that uses extra firm tofu blended up in it's delicious custard, you're going to love these new and exciting ways to enjoy it!
Cheese
These dairy-free cheese recipes use tofu as a base and they are so delicious and easy to make!
Dips
Silken tofu makes a deliciously creamy base for vegan dips. Perfect for when you have a party coming up or get the munchies!
Main dishes
Make your tofu the star of the show in these delicious and interesting tofu-based vegan and vegetarian main dishes that use tofu as a main ingredient.
From delicious stir fry recipes to full of flavour tofu bowls smothered in peanut sauce and crispy cornmeal coated tofu cubes, we've got it all going on here!
Sauces
As well as blending up well to make dips, silken tofu blends up into a fantastic creamy sauce perfect for tossing through noodles.
This one's the wild card as it's a marinade/sauce that isn't made from tofu, but it's made for tofu which is why I've included it. Use it for marinating, as a sauce in tofu stir fry or for dipping baked or pan-fried tofu an vegetables.
Tofu Tips
When making vegan tofu recipes, keep these tips in mind for the best results:
- It is really important that you buy the right tofu for the vegan tofu recipe you are making. Always check the type of tofu that is specified in your recipe before you get going. It comes in many different varieties. These include, soft, firm, extra-firm and super-firm, as well as soft silken, firm silken and extra-firm silken. What works for one recipe wont work for another, which is why it's so important to start off with the correct tofu type for the job in hand.
- Most tofu (except soft and silken) benefits from being pressed. You can buy a Tofu Press to do this, or you can wrap the tofu in a clean absorbent cloth or some paper towels and pile some heavy things on the top of it. Cookbooks work well! Leave it for about 30 minutes or longer if you can. Not only does pressing improve the texture, it also helps with the flavour. If you don't press out the water that's already in it, then the flavours you are using when cooking won't get in. Of course this is recipe specific. For example with my baked tofu recipe I recommend not pressing it so it doesn't become too dry.
- Once the tofu has been pressed fill it with flavour by marinating it or seasoning it really well. People don't eat meat just as it is. They season it up with herbs and spices. You need to do the same with tofu.
- To give extra firm tofu an almost "meaty" texture, put whole unopened packages of tofu in the freezer as soon as you buy it. Defrost overnight, then press it well once it has defrosted. You'll notice a huge difference if you try it!
- Coat tofu in seasoned cornstarch (cornflour in the UK) then pan fry or air fry to make it super-duper crispy. Cornstarch works way better than regular flour for this.
Tofu FAQs
Tofu is made from soybean milk. Soy bean milk is made from mature white soybeans, which is then boiled, curdled, and pressed, in a very similar way to how cheese is made. To make the milk, the soybeans are first soaked, then ground up and warmed with water. They are then strained and become soy milk. That milk is then combined with a coagulant and simmered until the curds and whey separate, then the curds are placed into moulds and pressed until the whey drains out and a block of tofu is left. The firmness of the tofu depends on how long it is pressed. If it is pressed longer, more whey is removed, creating firmer tofu.
Tofu has a very neutral, mild flavour and straight out of the package, it's pretty plain and boring. Much like unseasoned, plain chicken would be. The great thing about it though, is that it takes on the flavour of whatever you cook it with.
Tofu sometimes gets a bad rap, but when it's prepared correctly it is so delicious and can absolutely stand up to any other protein at the dinner table. I hope these vegan tofu recipes and tips help you see, and cook with it, in a new light!
Lisi says
This is the best post ever! Along with your vegan butter recipe which I love to make ♥️ thank you for everything Melanie.
Sabina says
Wonderful recipe choices for tofu, one of my favourite food items for the past 25 years! Thank you for the lovely, but straightforward rant about the tofu police, couldn't agree more with you!
Thank you!
A Virtual Vegan says
I'm glad you like it Sabina...Thank you!