Tofu recipe collection

Authentic Chinese hot and sour soup with pork strips, dried lily buds, wood ear mushrooms, tofu, and silky egg ribbons. Restaurant-style takeout classic at home.

Tofu lovers will love this savory dish made from shiitake mushrooms, soy sauce and Japanese cucumbers.

Vegan tofu filets pan-fried and simmered in an apricot Dijon sauce with orange juice, tamari, and garlic. The sauce reduces by half into a glossy, sweet-tangy glaze that clings to every slice.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Vegan spinach lasagna with tofu ricotta, miso, and nutmeg in a mushroom tomato sauce. A dairy-free lasagna with fresh blanched spinach and nutritional yeast Parmesan topping.

Fruit and tofu pie layers honey-sweetened peaches and coconut under a silky blended tofu-cream cheese custard, baked in a pastry shell. A lighter dessert with hidden protein.

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.

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.

Creamy ginger-tofu dressing blended in 5 minutes with sesame oil and rice vinegar. Vegan, dairy-free, and packed with bright, zingy flavor for salads, grain bowls, and more.

Golden amaranth shortcake made with amaranth flour, whole wheat pastry flour, tahini, and almonds, topped with crushed pineapple and a blended tofu cream. Dairy-free and honey-sweetened.

Grilled tofu marinated in orange juice and soy sauce, pressed until firm, then charred on the grill. Three ingredients, vegetarian, and full of smoky-citrus flavor.

Grilled tofu skewers with summer vegetables: tofu frozen in teriyaki overnight for chewier, more absorbent cubes, then grilled with peppers, onions, and mushrooms and glazed with barbecue sauce.

Hot and sour garlic chive soup with silky tofu, cloud ear mushrooms, seaweed, and miso. A vegetarian Asian-style broth with tangy rice vinegar, chili heat, and herbaceous garlic chive garnish.

Vegan hot and sour soup with slivered shiitake mushrooms and tofu in a peppery, tangy broth. Apple cider vinegar brings the sour, black pepper brings the heat, and arrowroot gives it that signature silky body.

Iridofu, a Japanese scrambled tofu stir-fry with carrots, onion, roasted sesame seeds, and shoyu. A simple, protein-rich vegetarian dish ready in 20 minutes.

Jalapeño yeast corn muffins are vegan corn muffins made with silken tofu, nutritional yeast, and chopped fresh jalapeño. Egg-free, dairy-free, ready in 45 minutes. Twelve muffins per batch.