648 too fu recipes

Crumbled tofu sautéed with mushrooms, carrots, and garlic in tangy tomato sauce creates a hearty vegetarian sloppy joe filling for warm pita pockets.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Garlic guacamole with tofu: a vegan, lighter take on guacamole stretched with silken tofu and amped up with six garlic cloves, hot sauce, and curry powder. Bold flavors, half the avocado.

Vegan macaroni and cheese with vegan cheddar shreds, plum tomatoes, green onions, Dijon, and a crispy breadcrumb top. A dairy-free version of the classic comfort dish.

Mock cheesecake uses blended tofu, honey, lemon juice, and vanilla in place of cream cheese for a vegan-friendly, dairy-free dessert baked into a graham cracker crust. Surprisingly creamy and bright.

Eggplant miso soup with tofu, carrots, and scallions. A simple Japanese-style soup ready in 20 minutes with just six ingredients. Vegan and low-fat.

Crispy puffed rice noodles coated in sweet-tart syrup with deep-fried tofu, shrimp, and lacy egg nets. This authentic Mee Krob brings the bold flavors of Thai street food right to your kitchen.

Vegetable lasagna with tofu, spinach, mushrooms, and melted mozzarella layered with no-boil noodles. A hearty meat-free dinner for six with only 10 minutes of prep.

Vegan crustless tofu quiche with mushrooms, bell pepper, and nutritional yeast. An egg-free, dairy-free brunch dish that bakes up firm with golden edges.

Vegan tofu breakfast scramble with mushrooms, red pepper, and onions in a savory miso-turmeric sauce. A hearty, egg-free morning meal loaded with vegetables.

Hijiki nimono simmers nutrient-rich hijiki seaweed with carrots, tofu, age, and green beans in dashi, soy, sake, and mirin. Traditional Japanese home-cooking side dish in 30 minutes.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

Crispy phyllo crust filled with tofu-apricot cream spiked with honey, topped with glazed canned apricots and optional chocolate drizzle.

These scrumptious biscuits are perfect for those small dinner parties with friends!

A layered baked spaghetti casserole with crumbled tofu, cottage cheese, and melty mozzarella in a herb-tomato sauce. The surprise? It's vegetarian and nobody will guess.

Fragrant Thai-style coconut soup with silky tofu, lemongrass, galangal, and white miso. Brightened with lime juice, fresh basil, and chili. Serve over jasmine rice.