Top Rated Tofu Recipes

Hoisin Eggplant, Spicy Brussels Sprouts, and Tofu
Sriracha is nearly more popular than salsa (though perhaps by the time you read this, it will, officially, be more popular), and Korean gochujang could possibly be the next Sriracha—it tastes like a love child of miso and Sriracha, but is used more like an ingredient in a sauce or marinade rather than as a condiment. It’s made from red chiles, rice, fermented soybeans, and salt and gives the Brussels sprouts and tofu in this dish a deeply burnished, slightly spicy chile taste. After you offset the Korean gochujang against the sweet, gingery hoisin eggplant, you may find yourself turning to this dinner way more than takeout! —Raquel Pelzel, author of Sheet Pan Suppers Meatless
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4.666665
Rustic Tofu and Vegetable Wild Rice Soup
Recipe Courtesy of House Foods and Amanda PaaThere’s a misconception that “vegetarian” is equal to “bland and flavorless.” This rustic vegetable soup puts that theory to bed. Hunks of carrots, onions, celery, and mushrooms are flavored with fresh thyme and Dijon mustard.
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4.5
Tofu Pot Pie
Recipe Courtesy of Kathy Patalsky and House Foods“This easy, rustic pot pie contains fluffy cubes of tofu and country veggies like corn, peas and carrots all wrapped in a super creamy cashew sauce and topped with a fluffy and buttery biscuit-style crust.”-KathyClick here for the Best Pot Pie recipes.  
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4.5
Want a romantic, indulgent dessert for your Valentine’s Day without actually being that indulgent? This vegan dark chocolate cheesecake has all of the flavor without any of the guilt, making it perfect for an amorous holiday.This recipe is courtesy of Nasoya and Ambitious Kitchen.
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4.5
chinese chop
Fresh, crunchy, sweet, and savory — this salad has it all. All of the vegetables are either shredded or chopped small so that the sweet and tangy dressing can evenly coat each bite. The boost of protein from the tofu makes it a wonderful lunch to fuel your afternoons as well. Prepare this salad fresh, or pack as a traveling lunch to enjoy within a few hours.This recipe is provided by Andy Boy.
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4.5
By
 Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin, created this dish in hopes to infuse flavor and health to your game-day tailgate. Extremely easily to make and palpabale for the whole family, this quick dip tastes great and packs easily. 
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4
Mussels and Tofu in Sweet Smoked Paprika Sauce
I grew up observing the Catholic tradition of abstaining from meat on Ash Wednesday and all Fridays of Lent. I know that many Catholics observe this. To make it a little easier for those who do, I'll be sharing this non-meat (by meat, I only mean beef, chicken, and pork... fish and seafood are not included) recipe. This is a very easy to prepare mussel dish which I came up from the simple ingredients I have in the refrigerator. For this, I used the sweet smoked paprika that I got because I didn't want it to be too strong. I must say it worked really well on this dish. It was just an experiment, but since it came out well, I want to share it with you. You see, I am a fan of paprika... I like how it adds color and flavor to fish, shrimp, and meat. But let me tell you that in choosing the paprika for your dish, you should consider what kind of flavor you want for it. You should decide first whether you want it sweet or hot, mild or pungent, and from there you can choose the paprika variety you prefer.
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4
Banana Cocoa Soy Smoothie Recipe
With tofu, soy, and bananas, this smoothie recipe is a delicious, easy source of protein.This recipe is courtesy of Eating Well.
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4
Clams Steamed in Sake with Soy and Pine Nuts
In recent years, you may have read about umami, the mysterious fifth taste. If you're still having a hard time recognizing it, though, I'm going to take you right to the source. The Japanese were the first to identify this taste in dashi — the broth that is so central to their cuisine. It is made with kombu (a form of seaweed or kelp), dried bonito flakes, and water. I spike mine with sake, and the rest of the recipe carries home the Asian theme with tofu and tamari. The finished dish is a mix of tastes and textures that I think of as Japanese clams casino. When you eat it, remember that in Japanese, umami means "deliciousness." — Franklin Becker, Good Fat Cooking
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4
Broiled Tofu
Mustard greens have a peppery flavor that complements the sweet and spicy sauce here, but you could use any steamed greens as the base for this tofu entrée that can be made in 30 minutes or less. 
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3.057145
Eggless Salad
My long search for the perfect vegan "egg" salad is over! This tofu eggless salad tastes just like the original, only it's fat-free and a whole lot healthier. Black salt is the secret ingredient here. This has quickly became a favorite in our household. See all sandwich recipes.
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3
Spiced Crepes
A chilla is a popular Indian snack that’s full of flavor and texture. When the batter is loaded with shredded vegetables, the result is thick and pancake-like. I prefer a thin chilla that’s filled like a crepe. Actually, depending on how you fold a chilla (also spelled cheela), you may have something that looks like a taco or an enchilada. One of the most popular chilla fillings is a mixture of paneer, tomato, and onion. Some modern Indian cooks substitute tofu as a type of "soybean paneer." That approach works really well if you grate super-firm tofu into thick shreds. As the tofu warms up during cooking, it softens to reveal its natural richness, becoming practically indistinguishable from paneer.  Chilla batter is usually made of garbanzo bean flour (besan), available at South Asian, Middle Eastern, and health food markets, or soaked and ground mung beans. I like the ease of using flour and lighten it with rice flour (Asian and non-Asian brands work), which also helps crisp the crepes. Chillas are terrific as snacks but can also be part of a breakfast, lunch, or brunch. Click here to see 5 Unusual Ways to Use Tofu.  
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