Recipes with tofu

Vegetarian cabbage rolls stuffed with pressed tofu, brown rice, and nuts, seasoned with herbs and spices, then baked in a tomato-sauerkraut sauce until tender.

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

Vegan brown rice salad with steamed broccoli, cauliflower, and corn tossed in a tofu-tahini-umeboshi dressing. A plant-based, macrobiotic-style grain salad served cold.

Quick pita bread tofu pizza topped with garlic tomato sauce, crumbled tofu, mushrooms, green pepper, and Parmesan. Ready in 30 minutes flat. A fun, high-protein vegetarian pizza night.

Homemade soy quarter-pounder veggie burgers with cooked soybeans, tofu, wheat germ, carrots, and garlic. Baked or broiled and ready in 30 minutes.

Only four ingredient make this vegan eggless lemon tart pudding.

Peking Style Noodles with Bean Sauce and Mixed Garnish recipe

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

Authentic pad thai with rice noodles, dried shrimp, fried tofu, tamarind sauce and crushed peanuts. Real Thai street food, not the gloppy Westernized version.

Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.

Very different sandwich, we use tofu, lettuce and tomato, so healthy and savory, if you have got tired of meat, try this vegetarian sandwich, big hit.

Vegan baked mac and cheese with mashed tofu, soy milk, and nutritional yeast for a dairy-free cheesy sauce. Worcestershire and tamari add savory depth - hot and bubbly from the oven.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

A steamed tofu pate with cornmeal, wheat germ, Dijon mustard, and warming spices like allspice, fennel, and sage. Vegan, sliceable, and keeps in the fridge for two weeks.

Szechuan mapo tofu with ground beef, green onions, and garlic in a spicy sesame-soy sauce. A quick 15-minute high-protein stir-fry that's low-carb and diabetic-friendly.

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