27 Tofu Recipes That Will Change The Way You Think About Vegan Food (2024)

FAQs

27 Tofu Recipes That Will Change The Way You Think About Vegan Food? ›

It can be baked, fried, sautéed, marinated, scrambled – in short: it can really do it all. And newsflash: you don't need to be vegetarian to partake! Tofu is high in protein and low in fat, and is a great alternative in many dishes that have meat. It can be cooked in a flash and served in SO many ways (see below!).

It can be baked, fried, sautéed, marinated, scrambled – in short: it can really do it all. And newsflash: you don't need to be vegetarian to partake! Tofu is high in protein and low in fat, and is a great alternative in many dishes that have meat. It can be cooked in a flash and served in SO many ways (see below!).

If you're starting your journey into a plant-based diet or if you're looking for a good meat substitute, tofu is completely vegan friendly. Tofu products are actually a staple soy-based part of a vegetarian and vegan diet. Tofu is vegetarian because it is derived from soy proteins.

Instead of using tofu for the stir-fry, just add another high-protein element such as seitan, lentils, beans, or a soy-free meat analogue.

Simply press firm tofu and use your hands to break it up by smashing it between your fingers until it mimics the texture of scrambled eggs. Then season with turmeric, black pepper, garlic powder, black salt (for an “eggy” flavor, or use sea salt or Tamari instead), and add in your favorite cooked veggies.

Tofu is categorized as silken, regular, firm, extra-firm and super-firm. Silken, the softest type of tofu, can be compared to a young white cheese. Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Nutritionally, tofu offers much to love. According to the U.S. Department of Agriculture, half a cup of firm tofu offers 21.8 grams of protein with 181 calories and 11 grams of fat. Most of that fat is of the healthy polyunsaturated kind. The high level of protein makes tofu a good alternative to animal-derived meat.

As a general rule of thumb, though, it's okay to eat tofu every day. "The Food and Drug Administration has recognized that 25 grams of soy protein per day may help reduce cholesterol levels," says Manaker. "Some experts recommend eating four soy servings a day for heart health, which can include tofu.

Incorporating tofu into your daily meals and snacks can bring several health benefits. Those benefits include brain health promotion, ease of menopause symptoms, and heart disease prevention. However, eating tofu has some risks, as it might lead to digestive issues or interact with certain medications like MAOIs.

Can you be vegan if you hate tofu? ›

'I don't like tofu/mushrooms/aubergine'

“I would say none of those are necessary for living a happy vegan life,” says Hamshaw. “In the vegetable kingdom, there are always plenty of other options that will give you the same micronutrients.

Yes, tofu can be used as a substitute for eggs in recipes like deviled eggs and egg salad sandwiches. To do this, you should start by pressing the tofu to remove the excess liquid. Then, crumble the tofu and mix it with seasonings, such as nutritional yeast, garlic powder, onion powder, turmeric, and salt and pepper.

Tofu is rich in nutrients, contains all essential amino acids and is low in saturated fat and cholesterol. Its adaptability allows for use in diverse dishes, whether as a meat substitute in vegetarian meals, blended into smoothies, or grilled, baked or stir-fried for added protein in a range of recipes.

If your tofu ingredient has less water the bite improves and is perceived as chewiness. To remove the water content, some weight is put on top of the tofu which is setting in a mould and the water squeezed out gradually over some time. The product will be with less water and voila your chewy tofu is ready for frying.

Overcooked tofu is rubbery and dry (not great). In my experience, newbies to eating tofu prefer a firmer tofu texture (well done) at first. To achieve that, cook the tofu for a few extra minutes or cut it into smaller tofu cubes which creates a firmer, meaty texture.

Probably it has too much water in it. One good solution is to put the tofu, in its original whole block, on a plate or sheet pan. Tip it at a slight angle by propping up one side. Put a weight — a plate will be just fine — on the tofu.

Extra-firm tofu: Consider extra-firm tofu the all-purpose tofu that holds its shape well and is excellent for slicing and cubing. It's an ideal choice for pan-frying, stir-frying, baking, grilling, and scrambling.

Soft tofu: Soft tofu is the Chinese-style equivalent of silken tofu. It is slightly less smooth but can be used in the same way as silken tofu. Medium tofu: This tofu is denser than silken and soft but still fairly delicate. It can work well in gently simmered miso soup and served cold like hiya yakko.