74 too fu recipes

Garbanzo bean pizza with a gluten-free chickpea puree crust topped with tomato sauce, mozzarella, and Italian herbs. High-protein, grain-free, and surprisingly crispy.

Hearty date bran muffins made with whole wheat flour, applesauce, and bran cereal for a fiber-packed breakfast you can feel good about. Naturally sweetened and freezer-friendly.

A hearty belly-warming satisfying vegetable stew that's lovely and thick suitable for a savory vegetable pie filling.

Spicy Korean marinade with shoyu, brown rice vinegar, and hot pepper sesame oil. Three ingredients that work on tofu, tempeh, chicken, or fish.

In Japan, miso soup is a traditional breakfast food–sipped hot, directly from the bowl. It is incredibly simple to prepare and can be put together in roughly the same amount of time it takes to brew a cup of tea. You can transfer the soup to a wide-neck thermos and take it to work for a nourishing mid-morning break as well. Miso has numerous health benefits, but is especially renowned for its probiotics properties, which help balance intestinal flora. It also contains good amounts of vitamin B12.

A delicious dish made with broccoli florets, yellow squash, red cabbage and alfalfa sprouts.

Bean curd skin rolls wrap shredded mushrooms, dried tofu, celery, and carrot in fresh tofu sheets, then shallow-fry until crisp and golden. Drizzled with a chili-ginger dipping sauce.

Homemade inari sushi with seasoned fried tofu pouches stuffed with vegetable sushi rice, mushrooms, carrots, and green beans. A sweet-savory Japanese classic.

Korean dipping sauce with soy sauce, rice vinegar, and sesame oil. A three-ingredient vegetarian sauce for tofu, dumplings, and Korean dishes, ready in 5 minutes.

Traditional Japanese red miso soup with dashi broth and miso paste rubbed through a sieve: simple, warming, ready for your choice of garnishes like tofu, wakame, or scallions.