Top Rated Tofu Recipes

Spring Vegan Breakfast Skillet
Add silken tofu or seitan to this dish if you want a heartier breakfast dish, otherwise this vegan vegetable hash is all you need for a healthy start to your day, complete with a creamy cashew sauce.
View Recipe
4.5

Vegan Mushroom Gravy
This vegan gravy goes well with our Pretzel- and Cashew-Crusted Tofu, but feel free to experiment and try it on other protein mains as well, or maybe just serve it over pasta. Sautéed mushrooms give this gravy the meatiness it deserves. Click here to see A Vegetarian Thanksgiving.
View Recipe
4.42857

Spicy Kimchi Yuba “Noodles” With Poached Egg
The question of Stuart Brioza’s love of kimchi is answered with a trip up a wobbly ladder to a secret loft space turned fermentation lab above his insanely popular San Francisco restaurant, State Bird Provisions. In this crawl space, we spotted large buckets of napa cabbage and daikon radish kimchi, which the chef makes year-round using chopped-up Beausoleil oysters. “I’m a Bay Area kid, so the idea of mixing cultures comes naturally to me,” he says, sipping an espresso in the restaurant’s sunny dining room. We’re talking about the marriage of Japanese yuba—the delicate skin that forms on top of soy milk while making tofu—with Korean kimchi, a dish he has served since the early days of State Bird, and one that has become one of the restaurants’ signatures.Brioza was nice enough to slip us the recipe, and we’ve made it many times since. Whenever we can find fresh yuba, sold at Asian supermarkets, we have this relatively simple recipe top of mind. The inviting, fragile-but-chewy texture of the tofu skin and the richness of the egg yolk are beautifully contrasted with a burst of Kimchi Vinaigrette (recipe follows). It’s easy to make, but also slightly chef-y and out of the box. And if you happen to be reading this during Dungeness crab season, it’s a great addition at the end. Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
View Recipe
4

Broccoli Spinach Soup
We loved it with a perfectly creamy poached egg in the middle, and a good drizzle of golden extra virgin olive oil. But of course you can keep it vegan if you like and add some crispy pan seared tofu instead of the poached egg.For more great recipes like this one, visit Ciao Florentina.
View Recipe
4

Mini Wonton Egg Cups
Loaded with mushrooms and cherry tomatoes, these breakfast wontons are perfect for brunch parties. Your guests will love how the crunchy texture of the wrappers contrasts with the savory, fluffy insides. 
View Recipe
4

Toasted Coconut Chocolate Cream Pie
By
What may look like your average chocolate cream pie is so much more. This recipe tastes as indulgent as it looks, but is made with tofu for a healthier, protein-packed filling. Guaranteed to satisfy all sweet-tooth cravings. Recipe courtesy of Nasoya.
View Recipe
4

pad thai
This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it.This recipe is courtesy of ThaiTable
View Recipe
4

Sweet Roasted Chickpeas
This is one of those simple, no-hassle dishes that’s perfect for spring. You won't be able to get enough of these Sweet Roasted Chickpeas because they take two minutes to prep and can be enjoyed throughout the entire week atop salads, stir-fries, omelettes and whole grains.These chickpeas are also really great cold — actually maybe even better cold than warm. Does that sound odd? I made these chickpeas the other day, stuck them in the fridge in a pretty glass container, and used them throughout the week for a vast array of fabulous dishes, from arugula salads to open-faced sandwiches.And they smell pretty darn good, too. I happen to think this side dish would pair fabulously alongside grilled tofu or fish. Am I right or am I right? Who’s with me here?
View Recipe
3.666665

Pad Thai
Pad thai is quite possibly the reason many Americans have fallen in love with Thai cuisine. The sweet, sour, and salty noodles stir-fried with vegetables, dried shrimp, and oftentimes chicken is a good introduction to the basic and addictive flavors of Thai cooking. This noodle dish is a basic stir-fry. The trick to just about any stir-fry is to prep everything you can in advance. In this recipe, for example, you'll need to add turnip, dried shrimp, and tofu in quick succession, so make sure to have everything in your work area organized and ready to go before you start cooking.
View Recipe
3.07143

Baachan's Miso Soup
For 92 years (and counting!), my baachan (Japanese grandmother) has been making this soup. She raised four beautiful daughters through World War II — so she knows a little something about comfort food. My big sis and I sought out baachan's recipe, which is nothing like your watered-down sushi bar miso. This is hearty, comforting, and as authentic as Japanese food gets. See all miso recipes. Click here to see Getting Sexy in the Kitchen, 1 Day at a Time.
View Recipe
2.22222

Vegan Lasagna
Sometimes the perfect cure for winter gloom is a steaming plate of melty lasagna. Unfortunately, for those who choose a dairy-free diet, its main ingredient is cheese. There's a way around that, though. Cheese substitutes are readily available and are just as good as the real thing. Make this recipe and you'll please vegans, vegetarians, and even meat-eaters. Take it from my roommates, who said, “I don't miss the meat!” The empty dish says it all.  Click here to see The Slow Cooker Challenge.
View Recipe
3.346155