431 tofu recipes

It's light, fast, and a perfect complement to pies, puddings, and fruit compotes.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

This vegan tofu turkey is the plant-based centerpiece your holiday table needs. Five pounds of pressed tofu shaped into a roast, stuffed with your favorite filling, then basted with nutty sesame oil and soy sauce until golden and crispy.

With the tons of flavor, you will fall in love this Eastern cheese-tofu, the musrhoom gravy adds the layers of taste. Serve it with rice or egg noodles.

Tofu cubes rolled in wheat germ and cornstarch, then deep-fried until crispy and golden. A 3-ingredient vegetarian snack or side, ready in 30 minutes with soy or sweet and sour dip.

Tofu mayonnaise made with soft tofu, nonfat yogurt, Dijon mustard, and garlic blended smooth. A low-fat, vegetarian mayo substitute with only 2 tablespoons of oil.

Vegan tofu spread blended with cashews, lemon juice, dill, and pimentos, thickened with tapioca. A dairy-free dip or sandwich spread with a creamy, cheese-like texture.

Creamy tofu dip blended with ripe avocado, fresh ginger, garlic, tahini, and parsley. No cooking required, just five minutes and a food processor. Vegan and naturally dairy-free.

Miso barbecued tofu with grilled Japanese eggplant, shiitake mushrooms, and scallions basted in a sweet miso-plum sauce glaze. A plant-based Japanese-inspired grilled dinner in 30 minutes.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.

Tofu lasagna with mashed tofu standing in for ricotta, layered with mushrooms, mozzarella, Parmesan, and your favorite sauce. A lighter, protein-rich vegetarian lasagna.

Korean BBQ tofu marinated in soy sauce, garlic, dry mustard, and sugar, then pan-fried until crispy. Vegan, naturally gluten-free with tamari.

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.

No-cook tofu strawberry dessert sweetened with honey and vanilla, topped with fresh berries and sliced hazelnuts. Ready in 15 minutes. A light, dairy-free treat with just 5 ingredients.