5 Unique Tofu Recipes

                                            (Photo credit: One Green Planet)

I personally love tofu because of the protein and health benefits I get out of it. Let's be honest though, tofu doesn't exactly have any flavor when cooked plain. One of the greatest things about tofu is that it soaks up added flavor like a sponge. I love experimenting with different tofu recipes whether it's baked, fried, or scrambled like eggs. Here are my top 5 favorite tofu recipes that will surprise those taste buds.

1. General Tso's Tofu Stir-Fry

                                                  (Photo credit: The Minimalist Baker)

This recipe may seem like there's a lot to it, but the punch of flavor it packs makes the prep time well worth it. This recipe is courtesy of The Minimalist Baker. 

Ingredients:

(Optional)

4 cups cooked brown or white rice

steamed broccoli

For the Tofu:

12 oz. extra-firm tofu

3 tbsp. tamari or soy sauce

1 tsp. chili garlic sauce 

1 tsp. toasted sesame oil

1 tbsp. maple syrup

4-5 tbsp. cornstarch

2 tbsp. avocado or grapeseed oil

For the Stir-Fry Sauce:

2 tsp. sesame oil

2 tsp. cornstarch

2 garlic cloves minced

1 tbsp. minced ginger

1 tbsp. white or rice vinegar

1/4 cup maple syrup

3 tbsp. tamari or soy sauce

1 tbsp water

For the Stir-Fry:

1 tbsp. sesame oil

1 bundle green onions chopped

4-7 dried Thai red chilies 

sesame seeds for garnish

How To Make It

1. If you are making this dish with broccoli and rice, make those beforehand.

2. Using a paper towel, press down on the tofu to absorb excess water. Place a heavy plate on top acting as a press and let sit for 10 minutes. 

3. Chop the garlic, green onions, and ginger and set aside. 

4. Whisk all ingredients for the stir-fry sauce in a bowl. 

5. Heat a large cast-iron skillet over medium heat. Cut the tofu into cubes while the pan is heating. 

6. Add the tofu cubes to a mixing bowl and pour over it the tamari or soy sauce, sesame oil, chili garlic sauce, and maple syrup. Do not add the cornstarch yet. 

7. Use a spoon to transfer the tofu to a Ziploc freezer bag or container saving some of the marinade in the mixing bowl. Add the cornstarch little by little to the tofu. Toss until coated and becomes gummy in texture. 

8. Add 2 tbsp. avocado oil to the hot skillet. Wait 30 seconds and then add the tofu cooking all sides until light golden brown. Remove from the pan and set aside. 

9. Add 1 tbsp. of the green onions, sesame oil, and dried chilis to the skillet. Saute for 2 minutes, stirring frequently. Add the tofu and sauce stirring to coat the tofu until the sauce thickens. 

10. Remove from the pan and add sesame seeds if desired. Serve with steamed broccoli and rice. Drizzle the remaining sauce over the broccoli and rice.

2. Easy Baked Tofu Nuggets

                                                  (Photo credit: Nora Cooks)

Ingredients:

1/2 cup unsweetened almond milk

1 1/2 tbsp. cornstarch

1 1/2 tbsp. ground flaxseeds

1/4 teaspoon salt

Dry Mixture:

1 cup panko breadcrumbs

1/2 tsp. smoked paprika

1/2 tsp. garlic powder

1/4 tsp. salt

How To Make It

1. Using a paper towel, press down on the tofu to absorb excess water. Place a heavy plate on top acting as a press and let sit for 10 minutes. 

2. Preheat the oven to 400 degrees. In a small mixing bowl, combine the cornstarch, salt, almond milk, and ground flaxseeds. Whisk the ingredients together and set aside. 

3. In another bowl, stir the garlic powder, breadcrumbs, salt, and smoked paprika and set aside. 

4. Cut the tofu into cubes of equal size. 

5. Coat the tofu cubes in the wet ingredients and then the dry. Place the breaded tofu on a baking sheet lined with parchment paper. Bake for 15 minutes, flip and bake for 15 minutes more.

3. Tofu Benedict With Hollandaise

                                  (Photo credit: One Green Planet)

If you've read my blog, you'd know that eggs benedict is my favorite breakfast meal. I was VERY skeptical when I came across this recipe from One Green Planet. I'll say I did miss the egg yolk however, the hollandaise sauce on the tofu makes this a delicious alternative. 

Ingredients:

1 16oz. package of medium-firm tofu

1/4 tsp. smoked paprika

1/4 tsp. sea salt

1/4 tsp. pepper

1 tbsp. olive oil 

10 cups baby spinach or kale

2 tomatoes sliced

4 English muffins split in half

4 tbsp. vegan butter

chives and cayenne pepper for garnish

For The Hollandaise Sauce:

1/2 cup unsweetened non-dairy milk

1/2 cup sliced blanched almonds

2 tbsp. nutritional yeast

1/2 tsp. mustard powder

1/2 tsp. sea salt

1/2 tsp. pepper

1/4 tsp. ground turmeric

2 tbsp. lemon juice

1 tbsp. white wine vinegar

1 tbsp. vegetable oil

4. Chicken, Tofu & Cabbage Soup

                                  (Photo credit: Delicious.com.au)

I rarely ever use silken tofu. I always prefer the extra-firm type for cooking. When I tried this recipe I realized how well the silken variety goes with broth in soups. Now that the weather is getting colder, warm yourself up with this elegant soup that's full of Asian flavors from Matt Wilkinson. Note....If you can't find or don't have access to some of the ingredients only found at Asian shops or specialty supermarkets you can omit them. 

Ingredients:

4 chicken thigh fillets

2 tbsp. red miso paste (you'll have to look online or at specialty supermarkets)

1/2 small green cabbage cut into 4 pieces

8 green onions

2 red chilies, halved lengthways

1 tsp. shichimi togarashi (from Asian food shops)

2 tbsp. white soy sauce (from Asian food shops)

1 small piece of ginger finely grated

2 tbsp. rice vinegar

2 tbsp. mirin

2 packages of silken tofu halved

micro radish leaves and toasted nori sheets for garnish (optional)

How To Make It 

1. In a saucepan, place the chicken, miso paste, cabbage, green onion, and chili in layers. Season with the shichimi togarashi and soy sauce. Slowly pour 8 cups of water along the side of the pan trying to keep the layers intact. 

2. Bring the pan to a boil and then reduce to simmer and cook for 35-45 minutes (do not stir). The chicken should be cooked and the cabbage tender. 

3. In a bowl, mix the vinegar, ginger, and mirin and set aside. 

4. Remove the chicken and shred it on a cutting board with two forks. Divide the tofu, cabbage, onion, chili, and chicken among 4 bowls and pour over the broth.

5. Sprinkle with the leftover shichimi togarashi and garnish with nori and micro radish if desired. 

5. BBQ Tofu Burger

                                              (Photo credit: Veganmiam.com)
            

Ingredients:

2 hamburger buns

toasted sesame oil for the buns

       

1/2 cup arugula 

Sriracha for garnish

vegan mayonnaise

Asian pickled cucumbers 

BBQ Tofu:

cooking spray

1 package firm tofu sliced in half

BBQ Rub:

1 tbsp. dry mustard

1 tbsp. onion powder

1 tbsp. smoked paprika

1 1/2 tsp. garlic powder

1/4 tsp. ground cumin

pepper to taste

BBQ Sauce:

1/4 cup and 2 tbsp. ketchup

2 tbsp. white onion minced

2 1/2 tbsp. coconut sugar

2 tbsp. rice vinegar

1 clove minced garlic

1/2 tsp. BBQ rub

pinch of black pepper and cayenne

How To Make It

1. Put all of the dry ingredients in a small bowl and stir (onion powder, dry mustard, pepper, ground cumin, smoked paprika) set aside. 

2. In a medium saucepan, add the BBQ sauce ingredients (minced onions, ketchup, rice vinegar, brown sugar, garlic, cayenne, pepper, and the dry ingredients you had set aside. Stir and bring to a boil. 

3. Reduce the heat to low and simmer for 15 minutes uncovered. Using a hand-held blender, puree the sauce in the pan.

4. Preheat oven to 350 degrees. Spray a baking dish with cooking oil. Place the tofu in the dish and bake for 25-30 minutes flipping them over halfway. 

5. In a large saucepan, warm up the BBQ sauce and coat the tofu on both sides. 

6. Brush the toasted sesame oil on the hamburger buns and place on a griddle pan over medium heat. Spread with mayonnaise. Add the tofu, arugula, and sriracha. 

• 
  
• 
  

Code of Conduct

 

About Us

 

Contact Us

 

Annual Recipe Index

Other sites:

• news.com.au
 
• Taste.com.au
 
• Best Recipes
 
• Vogue
 
• GQ
 
• Kidspo