Tofu Recipe Contest at Savvy Vegetarian

9.26.13: Contest is Now closed to Entries

What Would You Make With This Tofu
We had 36 awesome entries!! Many thanks to everyone who entered their favorite tofu recipe.

This last weekend in Sept., I’ll be going over all of the entries and picking 3 semi-finalists – and it’s going to be really really hard!!

Then I’ll test and photograph my three favorites, and then open the contest to a vote for the top tofu recipe.

The Savvy Vegetarian Tofu Recipe Contest winner will be announced Sunday Oct. 6th 2013.

The winner will receive a $100 gift certificate.

Tofu Recipe Contest Rules:

1. Contest runs from Thursday 9.12.13 through Wednesday 9.25.

2. Recipes must be in English.

3. To enter the Savvy Vegetarian tofu recipe contest, add your tofu recipe to comments on this post.

4. Entry must be your original tofu recipe, or adapted from another recipe (source must be named).

5. Your tofu recipe must be unpublished in a cookbook, on a website or blog – past, present and future, to avoid duplicate content issues.

6. It should not too closely resemble any of our Savvy Vegetarian tofu recipes.

7. Recipe should be low sodium, low fat, dairy and egg free. GF or soy free not required.

8. Recipe should have easy to find ingredients and clear directions.

9. The winning tofu recipe will be published on, under your copyright if you wish.

10. The winner’s name and bio will appear with the recipe, along with a link to a blog or website, if there is one.

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41 Responses to “Tofu Recipe Contest at Savvy Vegetarian”

  1. Karen says:

    1 tablespoon olive oil
    1 onion finely-diced
    1 bell pepper-diced
    1 block Tofu-cut into chunks
    1 cans Italian style stewed tomatoes
    1 bag frozen corn-1 lb

    Put olive oil in a dutch oven.
    Add onion and bell pepper and saute 5 minutes.
    Add tofu to the dutch oven with stewed tomatoes and corn. Stir and simmer 30 minutes.
    Salt and pepper to taste.
    ****For spicier goulash add jalapeno pepper finely minced before simmering ingredients****

  2. Tofu and Spinach Baked Slices

    Silken firm tofu – 1 block (349g)
    Spinach – 1 to 2 cups (or 2 handful)
    Whole wheat flour – 1 cup
    Semolina – 1 cup
    Sugar – ½ tsp.
    Baking soda – 1 tsp.
    Baking powder – ½ tsp.
    Salt – 1tsp. (or as per needed)
    Cumin seeds – 1 tsp
    Fennel seeds – ½ tsp.
    Olive oil – 3 to 4 tbs.
    Butter – 3 tsps.
    Yoghurt – 2 tbs.
    Water – ½ cup (approx.)

    – Heat a non-stick pan with 2 tablespoons of olive oil, put the spices and let the aroma comes out of it.
    – Add spinach, sauté for two minutes, switch off the heat and let it cool.
    – Meanwhile, mix all the dry ingredients in a bowl and keep a side.
    – Take a larger mixing bowl, put the tofu and whisk thoroughly until smooth. (you can make tofu puree by using the grinder as well!)
    – Add yoghurt and cooked spinach into the tofu puree and combine well.
    – Then mix with the dry ingredients by slowly adding it to the wet mixture. Pour the water little at a time and take it to the cake batter consistency.
    – Preheat the oven to 200oc for 10 minutes and then reduce it to 180oc.
    – Pour the tofu batter into the two 9 × 9” foil tray bake tins and top with butter/oil.
    – Bake it for 30 to 35 minutes or until a toothpick inserted comes out clean.
    – Serve warm/hot with the simple tomato or red pepper chutney. Enjoy this wonderful tofu baked slices as a brunch or dinner!


    The flavour of the dish is increased by adding some spices like cumin and fennel seeds. You can try with other spices as well such as chilli flakes/pepper/oregano if you want that extra punch!

  3. karen says:

    Hal block firm tofu. Pressed and cut into triangles.
    Oil for frying.
    Broccoli florets
    2 medoum carrots
    Half red pepper
    2 scallions

    Tbs smooth peanut butter
    1/4 cup water
    2tbs soy sauce
    Inch fresh ginger ( grated)
    Red pepper flakes to taste
    Tsp sesame oil.

    Fry tofu until crisp. Remove from pan.
    Stir fry veggies until tender crisp. Add remaining items and check for seasoning. Add tofu back to pan and jeat through

  4. Vegan ‘Fish’ Tacos

    Battered “Fish”
    1/2 pkg tofu, drained
    3/4 c fine corn meal
    1/2 c all purpose flour
    1/2 c cold water
    1/2 tbsp baking powder
    1 tsp garlic salt

    Taco Fixings
    8 small corn tortillas
    1 c cabbage, shredded(red or green)
    1/3 c carrots, shredded
    1/2 small onion, finely sliced or diced
    1/4 c Veganaise or vegan mayo
    1 tbsp apple cider vinegar or white vinegar
    1/2 tsp sugar or agave nectar
    seasoning (garlic salt, pepper, etc.)
    vegan tartar sauce or vegan 1000 island dressing, optional
    cilantro, as much as you desire
    lime slices, optional

    Preheat oven to 425 degrees F.

    To prepare the battered “fish”, make sure that the tofu is pressed. This means that the excess liquid is pressed out of the tofu. To do this, open the package, drain the liquid, and place the tofu into a sealed zipped locked bag. I put the tofu in the fridge and placed a container of some beans I was soaking on top of the tofu. You can use anything heavy enough to press the tofu. Once the excess liquid has been pressed out, you are ready to cut batter the tofu.
    Slice the tofu into pieces about 1/8″ thick and 3/4 ” wide(small rectangles). Place the corn meal into a bowl. Combine the flour, baking powder, and garlic salt into a separate bowl. Mix well, add the ice cold water, and mix well again. Take a piece of tofu, dip into cornmeal, dip into batter until covered, then dip into cornmeal one last time. Place the piece on a greased baking sheet, and repeat with the other pieces. Allow the battered “fish” to get golden and crispy in the oven (about 20-30 minutes).

    While the oven is going, it is time to prepare the cabbage slaw. Add cabbage, carrots, and onions into a bowl and combine well. In a small container combine mayo, vinegar, sweetener, seasoning and stir until well blended. Loosen up the sauce with a little water. Add just enough water to thin the sauce out, but not too much that the sauce becomes watery. Pour the sauce onto the cabbage mixture, incorporate the sauce in thoroughly, and let it sit to soak up the flavors.

    Once finished, remove the tofu from the oven and set on the counter. Start to heat up a pan on medium-high heat for the corn tortillas. The tortillas should be flipped back and forth until they soften up. Now, you are ready for taco assembly.

    For each taco, lay a tortilla flat on a plate, place two pieces of battered “fish”, a few dabs of tartar sauce or thousand island on top(if desired), scatter cilantro pieces, spoon on about two spoonfuls of cabbage slaw, and squeeze some lime juice over the finished product. Sit back, relax, and enjoy!

  5. Roxanne Chan says:

    Tea Smoked Thai Tofu Salad

    1 pound firm tofu
    1/4 cup raw rice
    1/4 cup molasses
    1/4 cup brown sugar
    1/4 cup green tea leaves
    2 star anise
    1 stick cinnamon
    1/2 cup diced red radish
    1/2 cup diced seedless cucumber
    1/2 cup coarsely grated carrot
    1/2 cup cooked shelled edamame
    1 green onion, minced
    1 Tbsp snipped basil
    1 Tbsp snipped mint
    1 Tbsp seasoned rice vinegar
    1 tsp sesame oil
    1 tsp lime juice
    1 tsp Thai green curry paste
    1 clove garlic, crushed
    1/2 tsp lime zest
    garnish- black sesame seeds
    Cut the tofu into 4 equal slices. Line a wok or stock pot with foil; place the rice and next 5 ingredients on top. Gently stir. Place a small rack over the mixture and arrange the tofu on the rack. Cover the pot and cook over medium heat for 10 minutes. Remove the pot from the heat and let stand 10 minutes more. In a large bowl combine the radish, cucumber, carrot edamame, onion, basil and mint. In a small bowl whisk together the vinegar, oil, lime juice, curry paste, garlic and zest. Cut the tofu into cubes and add to the large bowl. Gently toss the dressing with the tofu mixture to evenly coat. Garnish each serving with sesame seeds. Serves 4.

  6. Easiest and fast Tofu recipe for beginners

    1 package Extra Firm Tofu, drained on paper towels
    2 cups cooked Brown or Wild Rice
    3 cups steamed Vegetables; broccoli, carrots, cauliflower
    1/2 cup Yellow Raisins or Currants
    1 small bottle of Low Fat Ranch Dressing

    Make brown or wild brown rice (or your favorite rice) according to directions.

    Steam together your favorite vegetables. I like broccoli, carrots and cauliflower.

    Drain extra firm tofu well on paper towels then cut into bite size chunks. In large frying pan, spray with olive oil (or melted butter for more flavor) add 1/2 cup of teriyaki sauce and Tofu chunks. Fry on medium heat turning until browned lightly on all sides and sauce is absorbed. If you use butter lower the heat a little so you don’t burn the butter.

    After all ingredients are done put a couple of spoons of rice on a plate and spread it around the plate, add a couple of large spoons full of the steamed veggies on top and the fried tofu on top of that. Then sprinkle with yellow raisins or currants and add ranch salad dressing on top of it all to taste.

    I have never had a complaint, only requests for more.

  7. shraddha shukla says:

    Tofu balls
    Tofu 4 oz
    Boiled potatoes 2
    Chopped green chilies few
    Chopped cilantro 1 tb spoon
    Finely chopped mint leaves 1/2 tb spoon
    Cashew in small pieces
    Raisin 1 table spoon
    Corn floor 1tb spoon
    Salt and pepper according to taste
    Cumin powder 1/2 tea spoon
    1 pinch nutmeg powder
    1 tea spoon ginger paste
    Mix all ingredients well if needed add some corn floor and make tennis size ball .
    Deep fry all balls . Serve hot with ketchup

  8. Jessie G. says:

    Sriracha Seared Tofu and Spicy Udon Noodles

    8 oz. Udon noodles, cooked according to package directions
    1 block extra firm organic Tofu, pressed of water, sliced horizontally into three pieces, and patted dry
    1 tablespoon Sriracha hot sauce
    2 tablespoons Soy sauce
    1 tablespoon toasted Sesame Oil
    1/3 cup smooth organic Peanut butter
    1/2 cup steamed broccoli florets
    1 Tbsp. toasted sesame seeds

    Prepare noodles, drain and set aside. Press and slice tofu. Mix together Sririacha, Soy, and sesame oil. Brush surfaces of tofu with Sriracha mixture, reserving half. Grill tofu until golden with grill marks, 2-3 minutes per side (alternatively, you may pan fry until golden brown in a little vegetable oil). Cut grilled tofu into bite sized pieces. Mix reserved sriracha mixture together with peanut butter. Toss mixture with noodles and broccoli. Serve seared tofu on bed of spicy peanut noodles. Serve with wedges of lime and fresh cilantro, if desired.

  9. Christina Yotsuji says:

    Spicy Korean Tofu

    Cooking Time: 1 hour

    Sauce: (Makes approximately 1 cup)
    1/2 C Soy Sauce
    3/4 C Water
    1/2 C Gochujang (Spicy Korean red pepper paste)
    1 tsp Red pepper
    2 Tbsp Sugar
    2 Tbsp Honey
    1/2 Tbsp Sesame oil
    1 Tbsp Garlic paste (Fresh preferred)
    1 Green onion, finely sliced
    1/2 Jalapeno, cored, seeded, and thinly sliced

    1 Tbsp Seeds
    2 Tbsp Green onion, separated
    1 Tbsp Sesame seeds, toasted. Or, toast raw seeds briefly in a hot nongreased pan.
    Bonito flakes, optional

    Main Dish:
    1/2 Lb. Tofu, sliced 2″ x 2″ x 1/2″
    1/8″ Sesame oil in pan

    To Make Sauce:
    Combine soy sauce, water, gochujang, red pepper flakes, green onions, and jalapenos in a small bowl and mix together until combined.
    To make fresh garlic paste, chop 3-4 garlic cloves and place on a flat surface with the sugar. Slowly grind with a knife angled approximately 10 to 20 degrees until a paste forms.
    Heat oil in a small stainless steel pot and saute the garlic for 30 seconds. Add the liquids and bring to a simmer for 5 minutes, or until the mixture is reduced by half.
    Remove from heat and set to the side.

    To Make The Tofu:
    Warm a medium non-stick frying pan and fill with 1/8″ of sesame oil.
    While pan is warming, press the sliced tofu between paper towels, or cheese cloth, to remove any excess water.
    Place pieces of tofu in heated oil approximately 1/2″ apart from each other.
    Pan fry for 4 minutes then turn them once and fry for another 4 minutes. Both sides should be golden brown.
    Remove from heat serve with sauce and garnish.

  10. Assel Honey says:

    Crispy TOFU
    (good on top of noodles, for soups on a side, for sandwiches and subs when sliced thin)

    1.Drain tofu on paper towels under press to get all liquid out of it.
    2.Heat vegetable oil in deep pan. (Canola oil is the best for deep frying)
    3.In a large bowl make a coating mix: 1/4 cup rice flour, 1/4 cup whole wheat flour, 3 tbsp cayenne pepper, 3 tbsp sea salt, 3 tbsp lime zest ground, 3 tbsp garlic powder
    4.Cut tofu in 1.2-2 inch cubes or flat if desired for sandwiches.
    5.Put couple of tofu in bowl with coating, SHAKE well until the surface of tofu is covered completely. Repeat for all cut tofu.
    6.Deep fry,drain on paper towel excess oil.
    Secret: to make it crispy again deep fry them once more right before serving.
    ENJOY and see how it looks on my photo here:

  11. Tofu Veggie Delight

    1 package firm or extra firm tofu
    1/2 medium chopped onion
    1 cup of peas
    1 tablespoon minced garlic
    1 cup of cut carrots – sliced, diced or strips
    1-2 small bay leave
    8 sliced baby bella mushrooms
    2 1/2 tablespoons all-purpose flour
    2 cups red wine
    2 1/2 teaspoons vegan butter
    3 tablespoons olive oil, divided
    1 tablespoon balsamic vinegar
    pinch of salt and pepper

    press and drain the tofu
    cut into 1/2 inch cubes
    Heat on medium high, 2 tablespoons of oil in a large skillet
    Add the tofu
    Cook tofu until golden brown
    When golden brown transfer plate
    Combine balsamic vinegar, salt and pepper
    sprinkle balsamic vinegar mixture onto the tofu
    gently toss to coat all sides
    Set tofu aside
    Add remaining oil in the skillet and heat heat
    Add the carrots, onions, garlic, peas and the bay leaf Cook until the carrots begin to soften a little bit and the onions are translucent
    Add mushrooms and cook for additional 5-8 minutes
    Sprinkle flour over the veggies and stir or gentle toss to coat
    Add red wine and cook until sauce begins to thicken
    Add tofu to the veggies
    Add the butter and stir
    Cook for 2 minutes and remove bay leaf
    Serve alone or over noodles or brown rice

  12. Kimberly Hammond says:

    Broiled Lemon-Pesto Tofu with Artichokes

    1 cup Fresh Basil
    4 Garlic Cloves
    1/2 cup Lemon Juice
    1 pound Extra-Firm Tofu

    2 Large Red Onions
    1/4 cup Extra Virgin Olive Oil
    1 can Small Artichoke Hearts
    1 cup Cherry Tomatoes
    1 6 oz can Small Pitted Black Olives

    In a food processor, coarsely chop 1 cup fresh basil and 4 peeled garlic cloves. Add lemon juice and pulse once or twice to mix. The end result should resemble a chunky pesto.

    Drain tofu and cut into four “steaks”, each 1 inch thick. In a Tupperware container, lay tofu in a single layer and cover with lemon pesto. Cover and refrigerate for four hours. Turn tofu over, so that both sides will marinate. Cover and refrigerate another 4 hours (longer if more convenient.)

    Preheat oven to 400.

    Quarter onions and toss in olive oil. Spread onions in a 13 by 9 baking dish, and roast for 30 minutes on middle rack.

    Meanwhile, drain artichoke hearts and cut in halves. Wash and drain cherry tomatoes.

    Remove the onions from the oven, and increase heat to Broil. Add artichokes, tomatoes and olives into the baking dish, and stir well with the onions to coat all the vegetables with the olive oil. Push the vegetables to the edges of the pan and lay the tofu in the baking dish.

    Return to the oven’s top rack and broil for 10 minutes (15 minutes or longer for more “blackened fare”). Serve while it’s sizzling hot!

    Yield: 4 entrees

  13. Alexa Krueger says:

    Lemon Curd Dessert cups (original recipe)

    1 recipe Raw vegan pie crust (recipe for crust after the curd recipe)
    Juice of 3 fresh lemons
    1 Tbl Agar agar
    1 box Mori Nu Firm Tofu (12.3oz)
    Zest of 1 lemon (fresh is best)
    1/2 cup agave syrup

    Divide the crust in to six 6oz ramekins and press firmly into bottom. Set aside.

    Pour the juice into a small sauce pan and stir in the agar agar. Heat to a simmer and stir on the heat for 3-5 minutes. Set aside, off heat.

    Place the tofu on a medium bowl and add the lemon zest and agave syrup. Use an immersion blender to blend until smooth. Slowly add the lemon juice/agar mixture until just blended. Pour into prepared ramekins and refrigerate for at least 4 hours.

    Garnish with fresh berries. Enjoy!

    Raw pie crust, thanks to


    1 cup nuts (I used a mix of walnuts, brazil nuts, and pecans)
    8 medjool dates, soaked
    1 tsp cinnamon
    1 cup shredded coconut


    Soak dates in water (a few minutes is all they need). Meanwhile, blend nuts, cinnamon, and coconut together.
    Once that blend is thoroughly mixed, add in the dates (without the pits of course).
    You’ll know when it’s done because it will go from a crumble to a sticky lump.
    Then press it into a pie mold and you’re done – no need to pre-cook it.

  14. says:

    Mexican Cocoa Tofudding

    Inspired by: Mexican Chocolate Tofu Pudding on Cooking Channel TV by Mark Bittman

    Ingredients :
    ¾ c mexican hot cocoa powder
    ½ c vanilla soymilk
    ½ c half and half
    1 pound silken tofu
    12 oz semisweet or dark chocolate, melted
    2 teaspoons vailla
    1 teaspoon cinnamon
    ½ t chili powder
    whipped crème topping

    1. Over low, heat soymilk and half and half in small pot. Once warmed, add hot cocoa powder. Continue stirring, heating slowly, until powder is dissolved. Do not boil or simmer. Cool.
    2. In a blender combine remaining ingredients (except whipped topping) with the cocoa mixture. Blend until very smooth.
    3. Pour into ramekins and chill for 1 hour. Top with whipped crème and sprinkle with additional ground cinnamon and cocoa powder.

  15. Tofu Basil Curry

    inspired and revised from:Fresh Herb and Tofu Curry at My recipes by Andrea Nguyen based on James Syhabout’s.

    14 to 16 oz. firm tofu
    1 teaspoon salt
    2 to 3 tbsp. extra virgin olive oil
    1/2 cup thinly sliced shallots
    3 large garlic cloves, finely chopped
    3 lime leaves
    1 teaspoon curry powder
    1 teaspoon cumin powder
    1 teaspoon cayanne
    1 teaspoon chili flakes
    2 cubes S&B Golden Curry (40g)
    1 can (13.5 oz.) coconut milk
    1/4 cup canned bamboo shoots, drained
    4 or 5 small heads baby bok choy (Shanghai bok choy), cut crosswise into 1-in. pieces
    1/2 cup coarsely chopped thai basil
    1 teaspoon Thai or Vietnamese fish sauce
    1 lime, juice & zest

    1. Cut tofu into. Put tofu in a wide, shallow bowl. Mix 1 tsp. salt with 2 cups very hot or just-boiled water and pour over tofu to just cover. Let sit 15 minutes. Transfer tofu to a double layer of paper towels set on a plate and let drain 10 minutes.
    2. Meanwhile, sauté shallots in oil until light golden on medium heat. Add garlic and sauté an additional 2 to 3 minutes, until light and crisp. Reduce heat to low and add powdered curry, cumin, cayanne, and chili flakes. Remove from heat, and stir to aromatize spices.
    3. Blot tofu dry. If pan is dry, add another tablespoon oil, adjust heat to medium-high. Fry tofu, turning once, until golden, 4 to 5 minutes.
    4. Reduce heat to low. Add curry cubes, coconut milk, and bamboo shoots. Bring to a simmer and cook 2 to 3 minutes. Add bok choy, basil, and fish sauce and cook until bok choy is tender tender, 3 to 5 minutes. Gently stir in lime juice.
    5. Transfer to a serving bowl and top with zest of one lime. Prepare rice & serve!

  16. Renee Hagens says:

    Tofu Ala King!

    1 half block firm tofu, chopped
    3 Tablespoons olive oil plus 2 Tablespoons olive oil for gravy
    1/2 cup vegetable stock plus 3 cups for the gravy
    3/4 cup chopped carrots
    1/2 cup frozen peas
    1/2 cup frozen corn
    1/2 cup chopped onions
    1/2 chopped jalapeño w/ seeds
    2 medium red potatoes, chopped into squares
    1 Tablespoon soysauce
    2 Tablespoon Herbed Poultry Seasoning(an allspice would substitute)
    1/2 teaspoon garlic powder
    Sea salt to taste
    1/4 cup flour
    1/4 cup water(if needed)

    1. Start by chopping tofu into squares, placing them in a frying pan with veg stock, once the veg stock has absorbed, add 3 Tablespoons olive oil, seasalt, and garlic powder and fry until they start to become golden. Turn off and leave aside for now.

    2. Meanwhile, add chopped carrots, peas, onions, jalapeños and potatoes to deep sauce pan(2 1/2 quart size) with 2 Tablespoons EVOO and saute on low heat for about 5 minutes, stirring frequently

    3. Add 3 cups of veg stock, soysauce, herbed poultry seasoning and bring to a boil.
    4. Once it starts to boil, turn heat down to low/medium, cover, and let simmer for about 15 minutes.

    5. Add cooked tofu to sauce pan, and gradually add flour a couple Tablespoons at a time, stirring evenly until flour is dissolved and thickens to a gravy

    6. Put lid back on and simmer on low heat for 5 more minutes

    7. If it seems too thick, add 1/4 cup water then stir evenly(it should be similar to a gravy consistency)

  17. lori mclain says:

    Tofu Scrambler


    1 T extra virgin olive oil
    1 package of firm or extra-firm organic tofu
    1/2 tsp crushed garlic
    1 /2 pound of fresh spinach leaves, washed and chopped
    1/2 tsp no-salt herb seasoning blend
    1 tsp sea salt
    1/8 tsp Black pepper
    1 C jarred marinated Red peppers and carmelized onions, well-drained
    12 sweet hawaiian dinner rolls, using two rolls hooked together for one sandwich.
    2 T softened butter
    3 T red pepper &chipolte sandwich spread
    1/4 C well-drained Marinated red pepper strips
    1/4 C well-drained sweet &hot pepper rings

    Place oil in medium non-stick skillet. Drain tofu, press tofu by hand to get out extra water. If you want to get rid of as much water as possible, place tofu on several paper towels with one paper towel covering the top of tofu and then place a bowl with some weight on top of tofu to press out extra liquid.

    Crumble tofu (with your hands) into the pan, add garlic and stir on med-high for 5 minutes. Add spinach , seasoning blend, salt, pepper and red peppers and carmelized onions. Cook over medium high heat until browned. Keep on stove on warm while rolls toast.
    Split open the rolls in sets of two hooked together, spread with butter and place under broiler on high 2-3 minutes until toasted.
    Spread bottom of roll duos with a little red pepper &chipolte spread
    Top with a portion of the scramble, then top with pepper rings. Close sandwich.

  18. Savvy Veg says:

    Thanks for your entry, Nora!

  19. Savvy Veg says:

    Thanks for your entry, Sylvia!

  20. Sylvia says:

    Simple Golden Baked Tofu

    * 2 14oz containers of organic firm tofu, drained
    * 1 cup (8oz) of boiling water
    * 1 tsp of Better Than Bouillon No Chicken Base (or other veggie broth)
    * 1/4 cup of nutritional yeast

    Preheat the oven to 375 degrees F.
    Drain and pat dry the tofu. Cut the tofu in 1/2 slices.
    Place tofu slices on rimmed baking sheet.
    Mix 8 ounces of very hot water, bouillon and nutritional yeast to make marinade. Pour over tofu slices.
    Bake in oven for 15 minutes. Rotate pan. Continue baking for another 15 minutes or until most of the liquid evaporates.
    Turn slices over and continue baking until tofu is golden brown.

  21. Savvy Veg says:

    Thanks for your entry, Diana!

  22. Nora Qudus says:

    Tofu Italiano

    1 tub extra firm tofu drained cubed and patted dry.

    3 tbl flour, add to flour ½ tsp garlic powder, 1 tsp paprika, ½ tsp black pepper, ½ tsp Italian seasonings
    Shake tofu in the flour mix, coat well…lay out on a plate to wait.

    In a non stick sauce pan add 2 tbl olive oil heat, add 3 cloves minced garlic on chopped onion and cook until a bit brown add ½ pound sliced mushrooms then saute until almost done. Add 1 tsp Italian seasonings, 1 15 ounce can or fired roasted diced tomatoes. Simmer for about 15 minutes. While sauce simmers cook spaghetti for 4 servings.

    Heat a non-stick skillet and add 2 tbl olive oil when hot gently add tofu and brown on all sides. Add sauce to the skillet and stir gently add 1 can of drained black olives( small pitted) If desired and ¼ tsp red pepper flakes.
    Toss pasta with the tofu and sauce. Serve with garlic toast and salad.

  23. Savvy Veg says:

    Hi Carlyn, I was worried for a minute that there really was salmon in this recipe. Would you be willing to give it a different name? Maybe just Tofu Croquettes?

  24. Carlyn says:

    Tofu Salmon Croquettes

    1 lb. of tofu (crumble in bowl)
    1⁄2 onion diced finely 
    1⁄4 c. nutritional yeast flakes,
    or add until slightly yellow in color
    3 T. rolled oats
    2 T. bread flour
    1⁄4 t. cayenne pepper (ground) 
    1/3 t. sea salt or to taste

    Mix all ingredients
    Shape into balls and roll in flour (note wet hands as needed with very little water. don’t overdue)
    (May be made into patties as well)
    Bake or fry until golden brown.
    These little Croquettes are great for a side dish!!

  25. Aurora Green says:

    Tofu Salad
    1 pkg extra firm tofu drain and pat then cut into big chunks.
    1 tsp ginger powder.
    1 tbls garlic powder.
    2 tbls Braggs Aminos
    2 scallions diced
    1 C kale shredded or chopped
    1 C veganaise
    1/2 C sweet curry
    Put the drained tofu on an oiled cookie sheet and bake at 350 for 1/2 hr.
    While tofu is baking, chop the veggies and mix them into the veganaise with all of the spices and with the Braggs.
    When the tofu is done and cooled mix it into the veganise and veggie mixture. Chill over night and serve on a bed of lettuce.

  26. Aurora Green says:

    Home Made Tofu Scramble ( Vegan Huevos Rancheros)
    one cube of extra firm tofu
    one can of Ro*Tel salsa
    one TBLS olive oil
    one TBLS Braggs Aminos
    Taco seasoning 1/4 pkg (or 1 TBLS cumin)
    Drain and pat dry the tofu, then cut into cubes about 1/2 in
    In a medium skillet, brown the tofu in the olive oiland taco seasoning and sprinkle with Braggs.
    When the tofu is somewhat brown and covered with seasoning then add the Ro*Tel and stir till simmering. Put on a plate and serve. Makes 4 servings. (great with corn chips)

  27. Dawne says:

    Marinated Tofu Cubes

    2-3 blocks extra firm tofu
    8 oz mushrooms, sliced
    1/2 cup Braggs Amino Acids or low sodium soy sauce/tamari
    2 T mirin
    2 T rice vinegar
    1 T grated ginger (optional)
    3 cloves minced garlic
    white pepper

    Press tofu for 30 minutes. Cut into cubes. Combine marinade ingredients in sealed container or large zip bag. Add tofu cubes and mushrooms. Marinate for several hours, turning or stirring frequently.

    Spread tofu/mushroom mix onto lightly sprayed baking sheet or sheet lined with parchment paper. Bake for 1 hour at 425, turning occasionally. Continue cooking until tofu is to desired consistency.

    I use the tofu cubes on top of salads, mixed with steamed vegetables and rice or straight out of the fridge as a snack! Will keep in refrigerator for up to a week.

  28. Belinda Davey says:

    Simple scrambled Tofu
    (Can’t remember the origins of this recipe but this is how I have been making it for a few years)

    Amounts depend on you!

    Soy Sauce
    Green Capsicum diced into tiny bits (optional)

    Mush desired amount of tofu with a fork, it helps if you cut the tofu into smaller bits first.
    Heat some oil and lightly fry the tofu (and green capsicum if using), throw in some crushed garlic (again amount depends on your own tast!)
    Splash a good slug of Soy Sauce and heat through.

    Serve on toast or rice cakes!

    This recipe is so easy and quick I have it almost every morning for brekky :)

  29. Diana says:

    Stuffed Tofu Pockets

    Medium-firm tofu squares (Choose traditional Chinese tofu squares: not the extra-hard kind, but not silken tofu either. The tofu needs to be sturdy enough to hold up to stuffing, but not so firm that it is hard to bite into)You can get the pre-fried type, or deep fry plain white tofu yourself

    Salad (All these items are optional, use a combination that works for you)
    1 small Cucumber, finely julienned
    1/2 Carrot, finely julienned
    1 Red pepper, finely julienned
    A small bag of Mung bean sprouts, briefly blanched to take the raw edge off them
    1 small bunch of Coriander, pluck into finger lengths
    1 cup Cabbage, finely shredded – red cabbage gives a nice pop of color

    1 cup peanuts, toasted and finely chopped
    3-4 mild, large chillies, deseeded and chopped
    2-3 cm of fresh ginger
    3 tbsp white vinegar
    3/4 cup water
    2 cloves of garlic
    1/2 tsp salt
    2 tbsp sugar, or to taste

    1. Prepare tofu by deep-frying whole squares. Once cool enough to handle, cut diagonally across to make two triangles. Make a pocket in each triangle by carefully removing a little of the tofu in the center with a small knife. Cut into the tofu as if making a coin-slot rather than gouging out a shallow hole. Do not cut into the outer golden skin.

    2. Stuff tofu by gently squeezing opposite corners to widen the hole, filling each pocket with a combination of the given ingredients. Don’t over stuff or your pockets will break apart. To get a good ratio of filling to tofu, you may need to adjust the size of the hole you made.

    3. Tip all sauce ingredients into a blender and blitz until smooth. The sauce should be tangy, sweet and savoury at the same time.

    4. To serve, drizzle the sauce over the pockets and eat with your hands. Enjoy!

  30. Hidemi Walsh says:

    Mini Tofu Cheesecake Tarts
    For Filling
    10 oz Tofu, drained
    1/4 cup Unsweetened Almond Milk
    1/4 cup Olive Oil
    2 tablespoons Lemon Juice
    2 tablespoons Corn Starch
    2 tablespoons Maple Syrup
    2 teaspoons Miso Paste
    For Crust:
    3/4 cup Oats
    1 cup Sliced Almond
    1 tablespoon Maple Syrup
    2 tablespoons Granulated Sugar
    1/4 cup Unsweetened Almond Milk
    1 tablespoon Olive Oil
    For topping:
    10-12 Strawberries, washed, hulled and sliced

    1. Preheat the oven to 350 degrees F. Spray 12-cup muffin pan with no-stick cooking spray.
    2. Make crust. In a In a bowl, combine oats, sliced almond, maple syrup, granulated sugar, almond milk and olive oil. With hands, mix well crushing sliced almond and form into a ball. Then divide the mixture into 10-12 (depending on the size of your muffin pan) and place into the prepared muffin pan. With hand, press mixture firmly on the bottom and up the sides of the pan. Bake for 10 minutes.
    3. In the meantime, make filling. Put all ingredients for filling in a blender and blend until smooth.
    4. When the crust has done, put the filing into the crust and bake at 350 degrees F for 18-20 minutes. Let cool on wire rack. Remove the tarts from the muffin pan and refrigerate for 1-2 hours.
    4. When served, put strawberries on top.
    (makes 10-12 mini tarts)

  31. Deepavijicooks says:

    Tofu Bhurji(another version)
    Extra firm tofu-170 g
    milk-1/2 cup+2 tbsp
    chickpea flour-11/2 tbsp
    salt-as per taste
    chili powder-1 tsp
    cumin powder-1/4 tsp
    bell pepper-2 tbsp finely chopped
    tomato -2 tbsp finely chopped
    onions-2 tbsp finely chopped
    cilantro-1 tsp finely chopped
    oil-1/2 tbsp

    In a mixing bowl mash drained tofu adding milk to it.
    Now add chicke pea flour,salt,chili powder,ground turmeric and cumin powder.Stir well.
    Now mix in chopped onions,bell pepper,tomatoes and frehly chopped cilantro.
    In a pan heat oil and add the tofu mixture to it.
    Cook it 15-20 minutes on medium until the water content is completely gone and dried out.
    Serve hot in a serving bowl.
    This recipe i gives a treat to your tongue with the mild hint of cumin powder,crunchiness of veggies and softness of the tofu.

  32. Hidemi Walsh says:

    Tofu Banana Mousse
    4 oz Tofu
    1 Banana
    1 tablespoon Granulated Sugar
    1. Put tofu into a blender and blend until creamy and smooth. (leave the tofu in the blender)
    2. Peel banana and place on the microwave safe plate, cover and heat in a microwave for 2-3 minutes until juice from banana comes out. Then put banana and juice into the blender and blend until tofu and banana are well blended and creamy.
    3. Pour the mixture into a serving cup or bowl. Put walnuts on top. Chill in the refrigerator for 2-3 hours.

  33. jess says:

    Baked Tofu over Roasted Pepper and artichoke salad


    2 tablespoons olive oil
    1/4 cup balsamic vinegar
    1 teaspoon Dijon mustard
    1 teaspoon crushed garlic
    1/2 teaspoon dried oregano
    1/2 teaspoon rosemary
    Salt and pepper to taste
    1 (12 ounce) package extra-firm tofu


    1/2 cup roasted red peppers, drained and finely chopped
    1/4 cup artichoke hearts, finely chopped
    1/2 cup tomato, finely chopped
    2 tablespoons chopped parsley (optional)
    2 cups romaine lettuce, rinsed and roughly chopped

    1. To make the tofu: mix olive oil, vinegar, mustard, garlic, oregano, and rosemary in a
    medium bowl. Season with salt and pepper.

    2. Remove tofu from package and pat dry. Line a plate with a paper towel and set the tofu on top. Place a small plate on top of the tofu and weigh it down with something heavy. Press for 15 to 30 minutes. Remove the weight and drain off the excess liquid.

    3. Slice tofu into eight 1/2-inch-thick pieces and press to and place in a large re-seal able plastic bag. Pour in marinade and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight, turning at least once or twice (can be made 1 day ahead)

    4. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

    5. Remove tofu from bag and place on baking sheet (reserve marinade). Bake for 20-25 minutes, turning halfway through. For additional browning, broil for 2 minutes before serving.

    6. Meanwhile, in a medium bowl, combine red pepper, artichoke, tomato, parsley, and 2 tablespoons reserved marinade. Season with salt and pepper.

    7. Divide lettuce among 4 plates. top each plate with two slices baked tofu. Top with roasted pepper artichoke salad. Drizzle with extra marinade if desired.

  34. Savvy Veg says:

    Thanks for your entry, Hidemi. What is Gochujang sauce? I’m not familiar with that. Is it something we could make ourselves if we had the ingredients? What are the ingredients anyway?

  35. Hidemi Walsh says:

    Tofu salad with Gochujang Sauce
    14 oz Tofu
    7-8 Green Onions
    3-4 tablespoons Gochujang (your preferred spiciness)
    4 tablespoons Sesame Oil
    2 tablespoons Rice Vinegar
    2 tablespoons Soy Sauce
    2 tablespoons Sugar
    1. Mince green onions.
    2. In a bowl, mix together green onions, sesame oil, rice vinegar, soy sauce and sugar.
    3. Cut tofu into bite size cubes, about 1/2 inch and place on the plate. Put the gochujang sauce over the tofu. Sprinkle sesame seeds.

  36. Pat Hubley says:

    Curried All-Purpose Tofu Slices
    Use organic ingredients wherever possible
    – 1 block tofu
    Marinade – mix together the following:
    – 1/4 cup coconut oil
    – 1 teaspoon curry powder
    – 1 teaspoon roasted cumin powder
    – 1 teaspoon garlic powder
    – 1/2 teaspoon smoked paprika
    – 1 teaspoon hot sauce (optional)
    Drain a block of organic tofu. Slice the block into about 1/3″ slices (cut across the short side). Brush marinade on both sides and place in container to marinate overnight. Bake at 300 for about a half-hour, flipping half-way through. Use for sandwich slices or slice in strips for stir fry or just for snacking. Freezable!

  37. Peter Dibble says:

    good luck everyone. I look forward to new recipes. this is fun.

  38. Peter Dibble says:

    Mattar Tofu (a variation of matter panir) by Peter
    1.1 Table spoon olive oil in a castiron skillet
    2. Onions and garlic
    3. One TBs curry powder and a pinch of red pepper flakes
    4.One quart home canned tomatoes or other tomatoes
    5. Simmer and then add approx. 1 cup fresh peas or other.
    6.Simmer and add 1 cubed package of firm tofu. Simmer.
    7. Serve with raita (yoghurt and cucumber)

  39. Neellavathi says:

    Tofu is very versatile and can be cooked in many ways.
    Cut tofu into squares and drain them using kitchen towel. You need about ten pieces. . Pan fry the tofu if you want. It is optional.
    grind two inch long white part of lemon grass or serai, ten number small onion or shallots, two number candlenut or buah keras, five dry chillies, half an inch galangal into a fine paste,adding little water.
    Heat any vegetable oil in the Kwali or frying pan. Add curry leaves and the ground paste. Cook in slow fire until the oil separates. Add the tofu pieces and cook for about ten to fifteen minutes. Lastly add one cup of coconut milk or heavy cream and switch of the stove immediately. Let it rest in the pan for a while. Garnish the dish with fresh coriander leaves and serve with rice.

  40. Ian Dixon says:

    Tofu is a great ingredient when you can find the decent stuff. And that is the hard part. Most of it is rubbish.
    The UK stuff comes in tiny blocks that are pretty expensive. The US stuff is, well need more be said, soya and it is very well known that almost all US soy bean production is from GM crops.
    When I was living in the Netherlands though, it was possible to get blocks of fir tofu that were about a 3 inch cube. These were great for cooking up dinner.
    Slice thickly to to a couple of slices of tofu per person
    You can optionally marinade in your choice of things for an hour or so. Soy sauce, garlic or sambal oelek work well
    Then fry the tofu slices in a tablespoon or so of olive or vegetable oil. Final taste will vary a little according to the choice of oil. Add in a little soy sauce if the slices werent done in the marinade to add extra flavour.
    Fry until golden coloured. Some prefer a slight crispness but I prefer to stop short of that.
    Remove from the pan then keep warm while frying up some of the tiny potatoes that can be bought in the Netherlands.
    Add some steamed vegetables such as peas, cauliflower, onion, broccoli or brussels sprouts
    Tofu, potatoes and veggies on a plate then top with a little sweet chilli sauce.
    It may not be the most exciting tofu recipe but it is real easy to make after a busy day. Plenty of variations to how it is prepared too.
    Experiment with the idea because that is the whole point of cooking!

  41. Abi says:

    drain some firm tofu and cut into inch big chunks. STEAM for approx 5-10 minutes.
    Whilst still hot from the steamer, dip into a light batter mix of just water & flour (just thick enough to coat each piece) and wait then until tofu has cooled down, then you coat it in a mix of golden breadcrumbs, pinch of flour, salt, onion granules, hint of tumeric and shallow fry until golden.
    Serve with fries.

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