vegan tofu recipes

45K views · 1.2K reactions | RECIPE: https://rainbowplantlife.com/eggy-tofu-scramble/ You’ve never had a Tofu Scramble like this before! It has a rich and creamy texture and surprisingly eggy flavor that’ll remind you of real scrambled eggs! Plus, it’s quick and easy to make and so versatile to use. The perfect vegan breakfast that'll change your mind about tofu. | Rainbow Plant Life

446K views · 23K reactions | ✨ Will happily make this tofu on repeat for the remainder of the year. And please do adjust to your preference. 🫶🏽 Avocado oil and spray for baking 1, 16 oz package super firm tofu or extra firm tofu (if using extra firm press for 15 minutes before using) 2 tbsp tamari Juice and zest 1/2 a lemon 1/3 cup cornstarch or all-purpose flour 1/2 cup soy or almond milk 1 tsp apple cider vinegar 1 tsp fresh thyme leaves (about thyme 5 sprigs) 6 sage leaves 2 inch sprig of rosemary 1/2 cup panko breadcrumbs 1/4 cup nutritional yeast 1 tsp garlic powder 1/2 tsp paprika 1/2 tsp kosher salt and more to taste For serving: your favorite gravy (I used my mushroom gravy) Preheat the oven to 425F. Prepare a quarter sheet pan by brushing with 1-2 tbsp of oil to coat the bottom of the pan then set aside. Cut your tofu block into 3-4 slabs lengthwise. Place the slabs in a resealable freezer bag or an airtight container with the tamari and lemon juice. Seal the container and gently shake to coat and set aside to marinate for at least 10 minutes. Set up three shallow bowls. To one bowl add the cornstarch. To the second bowl add the milk and vinegar. Let it sit for 2-3 minutes, add a pinch of salt then whisk together. Place the thyme, sage, and rosemary on a cutting board then finely mince with a knife. Add the minced herbs to the last bowl along with the breadcrumbs, nutritional yeast, lemon zest, garlic powder, paprika, and 1/2 tsp of salt. Using one hand for wet ingredients and the other for dry ingredients, coat the slab of marinated tofu in cornstarch. Dip the coated tofu into the milk mixture then transfer to the bowl of seasoned breadcrumbs making sure the tofu is completely coated. Transfer the breaded tofu to the baking tray and spray the tops of the tofu slabs with a little oil. Bake the tofu for 15 minutes, then flip and bake for an additional 5-10 minutes until golden. Slice and serve the tofu as desired and enjoy. #plantbasedrecipes #tofu | Catherine Perez

1.8M views · 351 reactions | The trick to crispy tofu? Instead of pressing, use a salty, hot water bath expel water, according to @taylorannspencer. Full recipe and step-by-step process on our site. #tofu #vegetarian #vegan #crispytofu #tofutips #howto #cookinghack | Delish

Coconut Tofu Katsu Curry | BOSH!

104K views · 1.3K reactions | COCONUT TOFU KATSU CURRY 🥥 Crispy, crunchy, creamy, and bursting with flavour - this Coconut-Crusted Tofu Katsu Curry is one you’ll want to cook again and again! This dish shows just how incredible plant-based food can be; hearty, flavourful, wholesome, and healthy. It’s the ultimate comfort in a bowl, perfect for these cosy autumnal days. If you wondering who the friendly face is in the video, it’s our buddy Talia (@nourishedbytalia)! She’s been working with us on a few exciting projects over the last few months so we thought you’d like to meet her. For the full recipe 👉 https://www.bosh.tv/recipes/coconut-tofu-katsu-curry | Bosh

1.1M views · 102K reactions | Nori Wrapped Crispy Tofu 🍘 with a Sweet & Spicy Gochujang sauce 🌶️ Make this if anyone ever says to you tofu is “bland” 😋 this literally gave me the same feeling as eating fried fish fingers! 🤣 the tofu is pan fried golden crispy while the seaweed brought an oceanic flavor 🌊 you can pair these with any sauce you like! I just had to do a garlicky gochujang sauce it’s one of my all time faves 🔥 🍘TO MAKE: 12 oz extra firm tofu 1 nori sheet 1 cup arrowroot powder, or as needed 3 garlic cloves 1 tbsp gochujang 1 tbsp coconut amino 1/2 tbsp sauce sauce 1/4 cup water High smoke point cooking oil, I used avocado 🥑 . . . #tofu #tofurecipes #gochujang #asianfood #japanesefood #koreanfood #crispy #lunch #lunchbox #dinner #dinnerideas #highprotein #healthyrecipes #healthylunch #healthylifestyle #healthyliving #easyrecipes #easymeals #veganrecipes #glutenfreerecipes #cooking #asmrfood #spicyfood #comfortfood #vegangirl #healthysnacks | Elle 🐇

497K views · 28K reactions | double tofu caesar sandwich x ep 12: let me make you a sandwich ingredients - caesar dressing 100g medium firm tofu 8-10 baby capers 1/2 tbsp yellow mustard 1/2 tbsp apple cider vinegar 3 tbsp nutritional yeast 1/4 cup unsweetened soy milk (adjust to desired consistency) salt to taste - batter 1/2 cup plain flour 1/2 cup corn flour 1 tbsp smoked paprika 1 tsp salt water (until you have a thick consistency) - salad 1/2 cup chopped iceberg lettuce 1/2 cup chopped kale 4 tbsp pumpkin seeds medium firm tofu panko breadcrumbs (for breading) toasted baguette #veganfoodshare #veganrecipes #veganfood #veganeats #tofu #easyrecipes #tofurecipes #sandwiches #vegansandwich #caesarsalad #crispytofu #tofuking | prunch | priyansh parekh

29K views · 413 reactions | Which would you pick? 😋 #tofurecipes #easyrecipes #easyveganrecipes #veganfood #tofu #vegandinner #quickrecipes #vegancooking | Fitgreenmind

324K views · 19K reactions | Sticky Lemon Tofu 🍋✨ for the people who love lemon and tartness and much as I do. AND for both tofu lovers and the people who are skeptical about tofu but want to give it a shot anyways (cuz I’m pretty sure this one will convert you). Recipe is on my Substack! Instead of cubing my tofu or tearing it into rough chunks, I have been using this neat trick I learned from @sarahsvegankitchen_ where you score the tofu first before tearing it into neat, uniform size chunks. I prefer the tearing method bc it created more CRISP and more surface area for the sauce to coat. Dreaming of this one y’all. #crispytofu #lemontofu #tofurecipes | Raquel Ravivo

37K views · 2.3K reactions | Today we’ve got it spread on toast with pan-fried tofu, helping you get 30g protein in this easy meal. By @deliciouslyella Recipe: Here’s what you need for the pesto: * 100g frozen edamame beans, defrosted * 100g frozen peas, defrosted * 2 large handfuls of spinach * Handful of basil * 2 handfuls of pine nuts * 2 tablespoons nutritional yeast * 6 tablespoons olive oil And this is what to do: 1. Quickly blanch the edamame and peas. Then drain and place all of the ingredients in a food processor or blender and add a generous pinch of salt; pulse for 10 seconds until evenly combined. If you prefer a smooth pesto, continue blitzing until smooth (if you’re using a blender, you may need a splash more olive oil). Season to taste with salt and pepper. 2. If you’re not using the pesto straightaway, transfer to a clean jar and cover with a little extra olive oil, then seal and store in the fridge for up to 5 days. 3. If you want to serve on toast with tofu like we have, simply cut 1 block firm tofu lengthways into slices. Put some oil into a large frying pan over a high heat. Once hot, add your tofu and fry for 3 minutes until golden, then flip and do the same on the other side. #plantbaseddiet #veganvitamin #veganeats #vegancommunity #vegan_veganfood | Vegan Food Recipes

253K views · 15K reactions | Baked Gochujang Tofu This Baked Gochujang Tofu recipe is one my favorite meals. I always got some tofu laying around and the sauce is made with simple pantry staples! And it’s perfect for mealprep too! Here’s the recipe: INGREDIENTS: - 1 block/500gr tofu, pressed, drained & cut into cubes - 3 tbsp gochujang - 2 tbsp soy sauce - 2 tsp paprika powder - 1 small shallot, diced - 3 garlic cloves, minced - 1 1/2 tbsp sesame oil - 2 1/2 tbsp maple syrup - 3 tbsp rice vinegar TOPPINGS: - Chili Crisp Oil - Rice - Sriracha Mayo - Cilantro METHOD: 1. Combine the ingredients of the sauce together. Add the tofu cubes to a ziplock bag (or a shallow container) and add the sauce. Shake it so every side is evenly coated. 2. Let it rest in the fridge for atleast 1 hour (preferably overnight for more flavor!) 3. Bake in the oven at 200 celcius for 25 minutes, give it a shake at the 12 minute mark. 4. Serve and garnish with chili oil, sriracha mayo and cilantro 5. ENJOY! #vegan #veganfood #tofu #gochujang #dinneridea | Joris | Plantbased Recipes

159K views · 13K reactions | Tired of bland tofu? Try this Rosemary Garlic Tofu! 🌱 Comment “rosemary tofu” and I’ll send you this easy and delicious recipe 💌✨ This Rosemary Garlic Tofu is one of my go-to tofu recipes because it’s easy to make, *packed* with fall flavor, and super versatile! I love serving this in grain bowls and wraps, or on top of soups or pastas for an extra bit of protein. Make a big batch at the start of the week for an easy meal “topper” all week long! 🍴ROSEMARY GARLIC TOFU 1 block extra firm tofu 1 tablespoon avocado oil 1 1/2 tablespoons cornstarch or arrowroot powder 1 tablespoon nutritional yeast 1 teaspoon finely diced fresh rosemary 1 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon salt Get all the details on From My Bowl and follow @frommybowl for more simple and satisfying plant-based recipes! 💛 | From My Bowl | by Caitlin S