#tofudish

A tasty vegan stir-fry with tofu, rice noodles, and brightly colored vegetables tossed in a tasty sauce.

Ingredients: 200g firm tofu, cubed. 200g rice noodles. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 2 cups shredded cabbage. 3 cloves garlic, minced. 2 tbsp soy sauce. 1 tbsp sesame oil. 1 tbsp maple syrup. 1 tbsp rice vinegar. 1 tbsp sriracha sauce optional. 2 tbsp vegetable oil. Salt and pepper to taste. Chopped green onions and sesame seeds for garnish.

Instructions: Cook rice noodles according to package instructions, drain, and set aside. In a small bowl, mix soy sauce, sesame oil, maple syrup, rice vinegar, and sriracha sauce. Heat vegetable oil in a large pan or wok over medium-high heat. Add tofu cubes and stir-fry until golden brown, about 5-7 minutes. Remove tofu from the pan and set aside. In the same pan, add a little more oil if needed. Stir-fry garlic until fragrant, then add bell pepper, carrot, and cabbage. Cook for 3-4 minutes until vegetables are tender but still crisp. Add cooked noodles and tofu back into the pan. Pour the sauce over the noodles and tofu. Toss everything together until well coated and heated through, about 2-3 minutes. Season with salt and pepper to taste. Garnish with chopped green onions and sesame seeds before serving. Enjoy your delicious stir-fried tofu noodles!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the delightful combination of crispy tofu and savory black bean sauce in this flavorful dish. Perfect for vegetarians and tofu lovers alike!

Ingredients: 1 block tofu, pressed and cubed. 2 tablespoons cornstarch. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons black bean sauce. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 tablespoon brown sugar. 1/2 cup vegetable broth. 1 tablespoon cornstarch mixed with 2 tablespoons water. Green onions, thinly sliced for garnish.

Instructions: In a bowl, toss cubed tofu with cornstarch until evenly coated. Heat vegetable oil in a skillet over medium-high heat. Add tofu cubes and cook until crispy and golden brown on all sides. Remove tofu from skillet and set aside. In the same skillet, add a bit more oil if needed. Saut garlic and ginger until fragrant. Add black bean sauce, soy sauce, rice vinegar, brown sugar, and vegetable broth to the skillet. Stir well to combine. Bring the sauce to a simmer, then stir in the cornstarch-water mixture. Cook until the sauce thickens. Return the crispy tofu to the skillet, tossing gently to coat with the sauce. Cook for another 2-3 minutes until the tofu is heated through and well coated with sauce. Garnish with thinly sliced green onions before serving. Serve hot with rice or noodles.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Grilled Marinated Tofu recipe combines the savory flavors of soy sauce, garlic, and ginger with the sweetness of maple syrup, resulting in a deliciously flavorful dish. Perfect for vegetarians and vegans, this tofu dish is easy to prepare and makes a satisfying main course or side dish for any meal.

Ingredients: 1 block tofu, pressed and drained. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon olive oil. 1 tablespoon rice vinegar. 1 teaspoon garlic powder. 1 teaspoon ground ginger. Salt and pepper to taste. Sesame seeds for garnish optional. Green onions for garnish optional.

Instructions: Slice the pressed tofu into desired shapes, such as triangles or cubes. In a small bowl, whisk together soy sauce, maple syrup, olive oil, rice vinegar, garlic powder, and ground ginger to make the marinade. Place the tofu slices in a shallow dish and pour the marinade over them. Make sure each piece is coated evenly. Marinate for at least 30 minutes, or up to overnight in the refrigerator, turning the tofu halfway through if possible. Preheat your grill or grill pan over medium-high heat. Lightly grease the grates if necessary to prevent sticking. Remove the tofu from the marinade, reserving any excess marinade for basting. Grill the tofu for 4-5 minutes on each side, or until grill marks appear and the tofu is heated through, basting with the reserved marinade halfway through cooking. Once grilled, remove the tofu from the heat and sprinkle with sesame seeds and sliced green onions if desired. Serve hot as a main dish or alongside your favorite sides. Enjoy!

Prep Time: 35 minutes

Cook Time: 10 minutes

Perfectly crispy tofu cubes with a tasty coating that is slightly sweet and savory are the result of this recipe. This is a very adaptable dish that tastes great on its own or as an addition to rice bowls, stir-fries, and salads.

Ingredients: 1 block tofu, pressed and cubed. 2 tablespoons cornstarch. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon maple syrup. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons vegetable oil for frying.

Instructions: Set the oven temperature to 400F 200C. Coat the cubed tofu evenly with cornstarch by tossing it in a bowl. Combine the soy sauce, sesame oil, maple syrup, paprika, garlic powder, salt, and pepper in a separate bowl. Make sure the tofu cubes are thoroughly coated before adding them to the sauce mixture. In a skillet set over medium-high heat, warm the vegetable oil. Add the tofu cubes to the skillet and cook for 34 minutes on each side, or until golden brown and crispy on all sides. To further crisp up the tofu cubes, transfer them to a baking sheet and bake in the preheated oven for ten to fifteen minutes. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

This vegan twist on the classic gin 'n' bird recipe substitutes tofu for chicken, marinated in a flavorful gin-infused sauce and baked to crispy perfection. It's a delightful plant-based alternative that pairs wonderfully with your favorite gin cocktail.

Ingredients: 300g firm tofu, cut into strips. 1/4 cup gin. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 tablespoon lemon juice. 1/2 teaspoon smoked paprika. 1/4 teaspoon ground black pepper. Salt to taste. Fresh parsley, for garnish.

Instructions: In a small bowl, mix together gin, olive oil, garlic, soy sauce, maple syrup, lemon juice, smoked paprika, black pepper, and salt. Place tofu strips in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes, or overnight for best flavor. Preheat the oven to 200C 400F. Transfer the marinated tofu strips onto a baking sheet lined with parchment paper, reserving the marinade. Bake tofu for 20-25 minutes, flipping halfway through and basting with the reserved marinade until golden brown and crispy. Garnish with fresh parsley and serve hot.

Prep Time: 35 minutes

Cook Time: 25 minutes

This recipe uses tofu as the main ingredient and offers a vegan version of the traditional popcorn chicken. Perfectly seasoned, coated, and fried, the tofu creates delicious, crispy 'chick'n' bites that can be enjoyed as a main course or as a snack.

Ingredients: 1 block extra firm tofu, pressed and cubed. 1 cup all-purpose flour. 1 tablespoon cornstarch. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup plant-based milk. 1 cup breadcrumbs. Oil for frying.

Instructions: In a bowl, mix together flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Dip tofu cubes into the flour mixture, then into the plant-based milk, and finally coat with breadcrumbs. Heat oil in a frying pan over medium-high heat. Fry tofu cubes until golden brown and crispy, about 3-4 minutes per side. Remove tofu from oil and place on a paper towel-lined plate to drain excess oil.

Prep Time: 15 minutes

Cook Time: 15 minutes

This recipe makes a tasty and filling vegan dish with crispy tofu covered in hemp seeds, creamy celeriac puree, and zesty gremolata. Hemp seeds add a crunchy, nutty flavor to the tofu, and celeriac puree makes the base smooth. With its citrusy and herbaceous tastes, gremolata gives food a burst of freshness.

Ingredients: 300g firm tofu, pressed and cut into slices. 1/2 cup hemp seeds. 1/4 cup breadcrumbs use gluten-free if needed. Salt and pepper to taste. 1 celeriac, peeled and diced. 2 cloves garlic, minced. 1/2 cup vegetable broth. 1 tablespoon olive oil. 1/4 cup chopped fresh parsley. Zest of 1 lemon. 1 tablespoon lemon juice. 2 tablespoons chopped walnuts. 1 tablespoon nutritional yeast. 2 tablespoons chopped fresh basil. 1 tablespoon chopped fresh chives.

Instructions: Preheat the oven to 200C 400F. In a shallow bowl, mix hemp seeds, breadcrumbs, salt, and pepper. Coat each tofu slice in the hemp seed mixture, pressing gently to adhere. Place the coated tofu slices on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden and crispy. Meanwhile, in a pot, heat olive oil over medium heat. Add minced garlic and diced celeriac. Saut for 5 minutes. Add vegetable broth to the pot, cover, and simmer for 15 minutes, or until the celeriac is tender. Using a blender or immersion blender, puree the cooked celeriac mixture until smooth. Season with salt and pepper to taste. In a small bowl, combine chopped parsley, lemon zest, lemon juice, chopped walnuts, nutritional yeast, fresh basil, and chives to make the gremolata. Serve the hemp-crusted tofu with celeriac puree, topped with gremolata.

Prep Time: 20 minutes

Cook Time: 30 minutes