#tofudelight

This 30 Minute Vegan Ramen Noodle Soup is a quick and easy meal that's perfect for a cozy night in. Packed with vegetables, tofu, and flavorful broth, it's both comforting and nutritious.

Ingredients: 6 cups vegetable broth. 4 oz ramen noodles. 1 tbsp sesame oil. 1 onion, sliced. 4 garlic cloves, minced. 1 tbsp ginger, minced. 2 tbsp soy sauce. 1 tbsp miso paste. 1 cup mushrooms, sliced. 1 cup bok choy, chopped. 1 cup carrots, julienned. 1 cup tofu, cubed. Green onions, sliced for garnish. Sesame seeds for garnish.

Instructions: Set the sesame oil on medium heat in a large pot. Put in the ginger, onion, and garlic. Cook until the onion is clear. Soy sauce, miso paste, and vegetable broth should all be added. Bring to a low boil. Put in the tofu, bok choy, carrots, and mushrooms. Let it cook for 10 minutes. Add the ramen noodles and cook them the way the package says to. Add green onions and sesame seeds on top and serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

A zesty and flavorful vegan and gluten-free dish featuring crispy tofu seasoned with lemon pepper and baked to perfection. Perfect for a light and refreshing meal.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 1 teaspoon ground black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 2 tablespoons nutritional yeast. 1 tablespoon cornstarch.

Instructions: Preheat oven to 400F 200C. In a bowl, mix olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, salt, nutritional yeast, and cornstarch. Add tofu cubes to the bowl and gently toss to coat evenly. Spread the tofu cubes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until tofu is golden and crispy. Serve hot as a main dish or as a topping for salads or grain bowls.

Prep Time: 15 minutes

Cook Time: 30 minutes

A zesty and flavorful vegan and gluten-free dish featuring crispy tofu seasoned with lemon pepper and baked to perfection. Perfect for a light and refreshing meal.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 1 teaspoon ground black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 2 tablespoons nutritional yeast. 1 tablespoon cornstarch.

Instructions: Preheat oven to 400F 200C. In a bowl, mix olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, salt, nutritional yeast, and cornstarch. Add tofu cubes to the bowl and gently toss to coat evenly. Spread the tofu cubes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until tofu is golden and crispy. Serve hot as a main dish or as a topping for salads or grain bowls.

Prep Time: 15 minutes

Cook Time: 30 minutes

A zesty and flavorful vegan and gluten-free dish featuring crispy tofu seasoned with lemon pepper and baked to perfection. Perfect for a light and refreshing meal.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 1 teaspoon ground black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 2 tablespoons nutritional yeast. 1 tablespoon cornstarch.

Instructions: Preheat oven to 400F 200C. In a bowl, mix olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, salt, nutritional yeast, and cornstarch. Add tofu cubes to the bowl and gently toss to coat evenly. Spread the tofu cubes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until tofu is golden and crispy. Serve hot as a main dish or as a topping for salads or grain bowls.

Prep Time: 15 minutes

Cook Time: 30 minutes

A tasty vegan curry dish that combines mango and tofu cooked in creamy coconut milk with a hint of spice.

Ingredients: 1 block tofu, pressed and cubed. 1 tablespoon oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1 red bell pepper, chopped. 1 ripe mango, peeled and diced. 1 can coconut milk. 2 tablespoons curry powder. 1 teaspoon turmeric. 1 teaspoon cumin. 1 teaspoon coriander. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Heat the oil in a big skillet over medium heat. Stir in the ginger, garlic, and onion. Saut the onion until it becomes transparent. When the tofu cubes are softly browned on all sides, add it. Add diced mango and red bell pepper and stir. Add the coconut milk and thoroughly mix. Add the turmeric, coriander, cumin, curry powder, salt, and pepper. Blend until thoroughly blended. Simmer, stirring occasionally, for 10 to 15 minutes, or until the sauce thickens. Taste and adjust the seasoning. Garnish with fresh cilantro and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Vegan Singapore Noodles are a delightful blend of rice noodles, colorful vegetables, tofu, and aromatic spices. This dish is bursting with flavors and textures, making it a perfect meal for any occasion.

Ingredients: 200g rice noodles. 2 tbsp sesame oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 100g tofu, diced. 2 tbsp soy sauce. 1 tbsp curry powder. 1 cup bean sprouts. 2 green onions, chopped. 1 lime, juiced. Salt and pepper to taste.

Instructions: As directed on the package, cook the rice noodles. Once they are done, drain them and set them aside. On medium heat, warm up the sesame oil in a big pan. Saut the garlic and onion for about two minutes, until the smell is nice. Put in the tofu, carrot, and red bell pepper. Cook for three to four more minutes, until the vegetables are soft. Add the curry powder and soy sauce and mix well. Toss the cooked noodles, bean sprouts, and green onions together in the pan. Add two to three more minutes of cooking time until everything is hot. Add salt and pepper to the noodles after you squeeze lime juice over them. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Vegan Tofu a la Mexicana is a Mexican breakfast dish made with tofu instead of meat. Tofu gives it a lot of protein, and sauted vegetables and traditional Mexican spices give it a lot of flavor. If you want a hearty and tasty vegan breakfast, this dish is perfect for you.

Ingredients: 1 block of firm tofu, drained and pressed. 1 tablespoon olive oil. 1 small onion, chopped. 2 cloves garlic, minced. 1 jalapeo pepper, seeded and diced. 1 bell pepper, diced. 2 tomatoes, diced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. Fresh cilantro, chopped, for garnish.

Instructions: Set a pan on medium heat and add the olive oil. Put the tofu pieces into the pan and cook for about 5 minutes, or until they are lightly browned. Put the garlic, onion, jalapeo, and bell pepper in the pan. It will take about 5 minutes of cooking until the vegetables are soft. Cumin, chili powder, salt, and pepper should all be added now. Cook for another 5 minutes, stirring every now and then. Take it off the heat and add fresh cilantro on top before serving. Take a bite of your vegan tofu a la Mexicana!

Prep Time: 15 minutes

Cook Time: 15 minutes

This recipe for crispy baked garlic tofu is a flavorful and filling dish that works well as a side dish or as a protein-rich main course. Soy sauce, garlic, and olive oil come together to form a wonderfully savory coating that turns plain tofu into a crispy delight.

Ingredients: 1 block tofu, pressed and drained. 2 tablespoons soy sauce. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 tablespoon cornstarch. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Cut the tofu into cubes and place them in a bowl. In a separate bowl, mix soy sauce, olive oil, minced garlic, cornstarch, salt, and pepper. Pour the mixture over the tofu cubes and gently toss until evenly coated. Arrange the tofu cubes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the tofu is crispy and golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes