Tofu Tips and Favorite Recipes

If you’re tofu-curious, this post is for you. I first tried tofu right out of the package and hated how bland and squishy it was, but some of the best building blocks in the recipe world just need a little prep! Tofu is cheap, versatile, and kind to animals and the planet. And when bought in bulk at a co-op or international grocer, tofu may be the most budget-friendly protein around.

I’m the kind of person who wings it in the kitchen, but these recipes helped me get to know tofu better, so I’ll share a few favorites and what I’ve learned from them:

Tofu Scramble: What looks and smells like eggs, tastes like eggs. A pinch of turmeric and black salt is all you really need. Since I liked my eggs with cheese, I add nutritional yeast, plant butter, and just a dash of ACV for tang. And when I’m in the mood, I add peppers, onions, and potatoes for a “farmer’s breakfast” made with plants. Yes, tofu scramble freezes nicely and is perfect alongside frozen waffles for a quick breakfast!

Vegan Chocolate Silk Pie: Silken Tofu is magical in pies. Yes this recipe can be frozen (and can even be served that way.) I’ve also noticed 16oz of silken tofu works with “instant pudding” that calls for two cups of milk. Drain it first. Then you can fatten it up a bit with coconut cream if you’d like.

Tofu Quiche: Again, tofu stands in beautifully for eggs here. I make it with a Wholly Gluten Free crust, and I use different veggies and seasonings depending on the mood I’m going for. My tip here is to taste your tofu and season accordingly. I usually salt my veggies slightly, and once again, for a cheesy tang, add a tablespoon of nutritional yeast and a half-teaspoon or so of vinegar.

Tofu “Chicken” chunks: Cookie and Kate has a simple crispy tofu that works beautifully in salads and burrito bowls. You can make it chewier by freezing your tofu chunks first, and salting them a little. I always use parchment. To learn more, this video goes into the hows and whys of drying out your tofu for a firmer bite: in short, press it, pat it, freeze it, drain it, season it, then coat it in a little oil, salt, and corn starch.

I’ve found I can skip the press and freeze if I start with the firmest tofu I can find (currently Soy Boy in the giant slab). I pat it dry, cube it, season it, and coat it in a huge bowl. Then I bake that that til it’s browned, then freeze it. To use it, I pop it into the air fryer before adding to a dish.

Soy-seared tofu: My sister-in-law shared this recipe with me. Easy peasy! I seared some sprouts alongside them, and enjoyed them and brown rice. I’ve also experimented with corn-starch coating and sauces, and there are oodles of recipes out there along those lines (but I’ve not tried them.)

And for my last tip: Try marinades. I can’t find the recipe that started me along this path, sorry. But the idea is to REALLY press your tofu out, then marinate it in your sauce of choice before baking or pan-frying.

Can you think of any tips I’ve missed? Or got any recipes you love / want to share? Add them in the comments!