Tofu Recipes: Easy and Versatile
This unusual salad combines edamame (fresh green soybeans) with baked tofu and crisp, finely bell pepper and zucchini. It goes well with Asian-style rice or noodle dishes (hot or cold), and can also be served on a bed of greens, in lettuce cups, or stuffed into raw bell peppers for a nice touch. Photos by Evan Atlas.
This Thai-style presentation of steamed fresh green vegetables offers a nice change of pace from the usual stir-fries. What makes this dish great is a rich and delectable peanut sauce. Served over hot cooked rice, just add a platter of cherry tomatoes and carrot sticks to complete the meal. Photos by Hannah Kaminsky.
Kale, tofu, and peanut butter join forces to create a tasty, nutrition-packed dish. Serve with brown rice or quinoa and a colorful salad for a great weeknight meal. Recipe and photos from Eat to Live Cookbook* by Joel Fuhrman, M.D. © 2013 HarperOne; reprinted by permission. more→
Savory, slightly sweet, and as spicy as you choose to make them, these delightfully flavored strips of tofu or tempeh are delicious in wraps and sandwiches. Or, just enjoy them on their own to bolster the protein content of meals. If you’d like to use both tofu and tempeh, as shown in the photo, double the amount of marinade. Cook each kind of protein separately, then arrange on a plate to serve.
Here’s a simple tofu dish I’ve been making for years. Tofu is sautéed in a skillet until it becomes golden and crispy, then combined with very lightly cooked veggies. The dish is then served with a choice of sauces, depending on your inclination — either a rich peanut sauce or teriyaki marinade. This is good served with brown rice or quinoa and a colorful salad or slaw — try it with Fruity Red Coleslaw. Photos by Hannah Kaminsky.
This simple and delectable stir-fry of napa cabbage, mushrooms and tofu, augmented with Asian noodles, goes well with an easy slaw-style salad, and spring rolls from the freezer section of your natural foods store. It’s a great weekday meal, as the stir-fry can be accomplished in the time it takes to cook the noodles. Photos by Evan Atlas more→
Bursting with an offbeat combination of flavors—salty, sweet, mellow, and tart—this recipe is inspired by a classic Moroccan recipe. This is a wonderful choice for a vegan main dish for a Jewish New Year (Rosh Hashanah) menu. Most of the original ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used in this dish. Don’t be daunted by the ingredient list; it’s an easy dish that comes together quickly and is also a feast for the eyes. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
This recipe contributed by Ricki Heller, from Diet, Dessert and Dogs proves that you don’t need a ton of ingredients to create a flavorful recipe. This delicious and very pretty tofu scramble features pumpkin or butternut squash and kale, making it perfect seasonal fare for a super-quick dinner (providing that your pumpkin or squash is pre-baked; see VegKitchen’s tips here, brunch, or even a hearty breakfast. more→