Crispy Tofu & Eggplant Lettuce Wraps

Tofu and eggplant just teamed up to create one EPIC appetizer, friends! These lettuce wraps feature SUPER flavorful crispy tofu and caramelized eggplant with fresh, crunchy veggies, vibrant herbs, and a savory-sweet sesame dipping sauce. If you’re thin…

Crispy Tofu & Eggplant Lettuce Wraps

Tofu and eggplant just teamed up to create one EPIC appetizer, friends! These lettuce wraps feature SUPER flavorful crispy tofu and caramelized eggplant with fresh, crunchy veggies, vibrant herbs, and a savory-sweet sesame dipping sauce. If you’re thinking WOW now, just wait until the first bite!

These 10-ingredient flavor miracles make a crowd-pleasing appetizer for four or light spring or summer meal for two. Let’s get to it!

We’ve done tofu lettuce wraps before, but this time eggplant joins in on the fun!

Crispy Tofu & Eggplant Lettuce Wraps from Minimalist Baker →

Tofu Chocolate Mousse

close up on tofu chocolate mousse topped with whipped cream in a glass jar.Tofu Chocolate Mousse is a silky smooth vegan dessert that will make any chocolate lover smile! Easy to make with only 6 ingredients. For more decadent dairy-free chocolate desserts, check out my Best Vegan Chocolate Cake, Vegan Chocolate Pie, and Vegan Pudding recipes while you’re here! I absolutely love making vegan mousse. It’s a surprisingly…

close up on tofu chocolate mousse topped with whipped cream in a glass jar.

Tofu Chocolate Mousse is a silky smooth vegan dessert that will make any chocolate lover smile! Easy to make with only 6 ingredients.

For more decadent dairy-free chocolate desserts, check out my Best Vegan Chocolate Cake, Vegan Chocolate Pie, and Vegan Pudding recipes while you’re here!

close up on tofu chocolate mousse topped with whipped cream in a glass jar.

I absolutely love making vegan mousse. It’s a surprisingly easy dessert that’s usually made with minimal ingredients and has the most amazingly smooth and airy texture. Whether it’s Vegan Chocolate Mousse (made with aquafaba), Peanut Butter Mousse, or this Silken Tofu Chocolate Mousse, I can’t stop myself from indulging!

What makes this tofu chocolate mousse recipe so special is the magic of blended silken tofu. Combined with melted chocolate, sugar, and vegan cream, these simple ingredients transform into a dessert that’s incredibly rich and smooth!

Why this is the best vegan chocolate mousse

  • Rich yet light and creamy – Blended silken tofu gives this vegan chocolate tofu mousse a texture that’s decadent and ultra-creamy.
  • For chocolate lovers – Vegan or not, any chocolate lover will love this divine dessert. You won’t even guess that it’s made with tofu!
  • An easy dessert – All you have to do is blend the 6 simple ingredients and chill the mousse in the fridge. After an hour, you have a perfect vegan dessert!
a spoonful of tofu chocolate mousse over top of a glass jar of mousse.

How to make tofu chocolate mousse

Find the complete recipe with measurements in the recipe card below.

Melt the vegan chocolate chips in the microwave or a double boiler until smooth.

melted chocolate in a glass bowl.

After the melted chocolate is slightly cool, add it to a blender along with the silken tofu, vegan cream or milk, sugar, vanilla, and salt. Blend until very smooth.

Pour the vegan mousse into glass jars and refrigerate for at least 1 hour before serving.

Top each serving with vegan whipped cream, chocolate shavings, fresh berries, chopped nuts, then enjoy!

ingredients for tofu chocolate mousse in a large blender.

Flavor variations

  • Double chocolate mousse – For a richer chocolate flavor, try blending in 2 tablespoons of cocoa powder.
  • Peppermint chocolate mousse – Replace the vanilla extract with peppermint extract for a festive flavor.
  • Tofu white chocolate mousse – Make this with my vegan white chocolate instead of regular chocolate!
  • Add warm spices – Blend in a pinch of ground cinnamon or nutmeg. 

Frequently asked questions

Can you taste the tofu in the mousse?

Nope! The tofu is there for texture, not flavor. The chocolate, sugar, and vanilla hide any tofu flavor left behind.

Can I use extra-firm tofu instead of silken tofu?

No, you must use silken tofu to achieve the silky smooth texture. Blending firmer varieties of tofu, like firm or extra-firm tofu, will make the mousse gritty so I don’t recommend it.

How long should you chill the mousse before serving?

For the best results, chill the mousse for at least 1 hour before serving. It also stores well for up to 4 days in the refrigerator.

Can you freeze vegan mousse?

Yes, you can freeze the mousse in an airtight container for up to 2 months. Let it thaw in the fridge overnight, then enjoy.

tofu chocolate mousse topped with whipped cream in glass jars.
close up on tofu chocolate mousse topped with whipped cream in a glass jar.
Print

Tofu Chocolate Mousse

Tofu Chocolate Mousse is a silky smooth vegan dessert that will make any chocolate lover smile! Easy to make with only 6 ingredients.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 2 minutes
Chilling time 30 minutes
Total Time 42 minutes
Servings 6 servings
Calories 342kcal

Ingredients

  • 1 1/2 cups dairy free chocolate chips I use Guittard
  • 12 ounces Mori Nu silken tofu
  • 1/4 cup vegan cream or almond, coconut milk
  • 1/2 cup granulated sugar or maple syrup, to taste*
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  • Melt the chocolate chips in a microwave in 30 second intervals, stirring in between, until melted and smooth. Alternatively, melt over a double boiler on the stovetop.
  • Let the chocolate cool for 5 minutes, then add to a high powered blender along with the silken tofu, cream or milk, sugar, vanilla and salt. Blend until very smooth, scraping down the sides as needed.
  • Pour the mousse into glass jars and refrigerate until ready to serve. Ideally, let it chill for an hour so it can firm up.
  • Top with vegan whipped cream and fresh fruit, if desired.

Notes

  1. For a less sweet mousse, use no sugar, or add to taste. You can also simply add a few tablespoons of pure maple syrup instead of sugar.
  2. I don’t recommend using regular firm tofu varieties. Silken tofu has a silky smooth texture that doesn’t taste like tofu at all in this dessert.

Nutrition

Serving: 1of 6 servings | Calories: 342kcal | Carbohydrates: 46g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 53mg | Potassium: 124mg | Fiber: 3g | Sugar: 39g | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 4mg

General Tso’s Tofu

This 15-minute General Tso’s tofu recipe tosses crispy fried tofu in a savory, sweet, and tangy sauce, just like the takeout classic. It’s a foolproof and budget-friendly meal to enjoy with rice and veggies!

This 15-minute General Tso's tofu recipe tosses crispy fried tofu in a savory, sweet, and tangy sauce, just like the takeout classic. It’s a foolproof and budget-friendly meal to enjoy with rice and veggies!

Tofu Palak Paneer

close up on golden tofu cubes tossed in a batch of vegan palak paneer in a black bowl.Cheese is replaced with tofu in this impressive but easy Indian-inspired vegan meal. For this Tofu Palak Paneer, spiced pan-fried tofu cubes are tossed in a creamy spinach curry, and then served over rice. Ready in about 30 minutes! Looking for more delicious vegan Indian-inspired recipes? Check out my Lentil Curry, Vegan Butter Chicken, Easy…

close up on golden tofu cubes tossed in a batch of vegan palak paneer in a black bowl.

Cheese is replaced with tofu in this impressive but easy Indian-inspired vegan meal. For this Tofu Palak Paneer, spiced pan-fried tofu cubes are tossed in a creamy spinach curry, and then served over rice. Ready in about 30 minutes!

Looking for more delicious vegan Indian-inspired recipes? Check out my Lentil Curry, Vegan Butter Chicken, Easy Red Lentil Dahl, and Vegan Tikka Masala.

close up on golden tofu cubes tossed in a batch of vegan palak paneer in a black bowl.

Tofu Palak Paneer is a rich and aromatic Indian-inspired dish that combines pan-fried tofu with a luxurious and easy vegan spinach curry. With protein from the tofu and plenty of vitamins, minerals, and fiber from the spinach, palak paneer with tofu is as healthy as it is delicious!

What is palak paneer?

Palak paneer is a popular Indian dish made with an aromatic and well-spiced spinach curry or gravy (palak) and pieces of Indian cheese (paneer). It has warm and vibrant flavors and plenty of richness from the cheese.

While vegetarian, this dish is traditionally not vegan-friendly because of the heavy cream in the gravy and cheese being a main component. My version, however, swaps these for simple vegan substitutions, like golden fried tofu cubes instead of cheese and vegan cream instead of heavy cream. 

The result? A protein-rich, creamy, and flavor-packed Indian-inspired dinner!

How to make tofu palak paneer

Find the complete recipe with measurements in the recipe card below.

Add the pressed tofu cubes to a large bowl and sprinkle the nutritional yeast, garam masala, and salt over top. Toss to coat.

seasoned tofu cubes in a large metal bowl.

Heat the oil in a large skillet over medium-high heat. Once hot, add the tofu and fry in a single layer until the pieces are golden brown on all sides. Transfer them to a plate and set aside.

Tip: Do not move the tofu around when you first add it to the pan! Instead, leave it alone for a few minutes so a crust can form. This makes it way easier to flip without ripping.

frying seasoned tofu cubes in a large metal skillet.

Next, boil some water in a large pot and add the spinach. Cook until the spinach leaves wilt, then drain the water. 

Transfer the blanched spinach to a blender or food processor and blend until it’s as smooth as you like (I like it with some texture, but you can blend it until it’s completely smooth if you’d like). Set aside.

blended spinach in a food processor.

Heat more oil in a large skillet over medium heat. Once hot, sauté the onion, garlic, ginger, serrano pepper, and cumin seeds until soft and fragrant. Next, stir in the garam masala, coriander, turmeric, cayenne pepper, and salt.

Tip: Stir the aromatics and spices frequently while they’re simmering in the hot oil, or else they might burn.

a seasoned mix of sauteed aromatics in a large metal skillet.

Pour the spinach sauce into the pan with the onion mixture. Stir in the cream, then let the sauce simmer.

To finish, add the fried tofu paneer to the pan and toss to coat. Serve the spinach tofu curry over rice with chopped cilantro on top and vegan naan on the side. Enjoy!

golden tofu cubes on top of a batch of vegan palak paneer in a large skillet.

Frequently asked questions

What’s the difference between palak paneer and saag paneer?

Palak paneer and saag paneer are almost the same dish, as they’re both made with paneer (Indian cheese) and a leafy green curry. The main difference is the types of greens used in the curry. Palak is the Hindi word for spinach, while saag refers to mixed greens, like mustard greens, kale, fenugreek leaves, spinach, etc.

What should you serve with vegan palak paneer?

You can really take this dish to the next level by serving each scoop over cooked basmati rice or brown rice and garnishing each bowl with fresh chopped herbs, like cilantro or parsley, a dollop of mango chutney, and a spritz of lemon juice or lime juice.

I wouldn’t say that vegan spinach curry is spicy, but a dollop of vegan raita or plain vegan yogurt on top can help temper any spicy or bold flavors. Lastly, include a few pieces of Indian flatbread on the side, like roti or my Homemade Vegan Naan, to scoop up every bite!

Can I bake the tofu instead?

Yes! Instead of pan-frying, you can bake or air fry the tofu cubes instead.

Do you have to blanch the spinach?

Yes, blanching the spinach is a very important step when making the spinach sauce. It not only softens the spinach leaves but also removes the natural bitter flavor. The spinach curry will likely taste very bitter if you sauté the leaves in a hot oiled pan instead.

close up on golden tofu cubes tossed in a batch of vegan palak paneer in a black bowl.
close up on golden tofu cubes tossed in a batch of vegan palak paneer in a black bowl.
Print

Tofu Palak Paneer

Cheese is replaced with tofu in this impressive but easy Indian-inspired vegan meal. For this Tofu Palak Paneer, spiced pan-fried tofu cubes are tossed in a creamy spinach curry, and then served over rice. Ready in about 30 minutes!
Course Main
Cuisine Indian-inspired
Prep Time 15 minutes
Cook Time 20 minutes
Tofu pressing time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 222kcal

Ingredients

Tofu Paneer

Spinach Sauce

  • 10 ounces baby spinach
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon grated ginger
  • 1 serrano pepper seeds and stem removed and finely chopped
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt or more to taste
  • 1/2 cup vegan cream or coconut milk, cashew cream

For Serving, optional

Instructions

Make the tofu paneer

  • Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 30 minutes, or up to an hour.
  • Cut the tofu into cubes and place in a large bowl. Add the nutritional yeast, garam masala and salt and gently mix until coated.
  • Heat the oil in a large non-stick pan over medium-high heat. Once the oil is hot, add the tofu in a single layer. Let the tofu brown on all sides, it should be a nice golden color all over. I use a fork to gently flip each piece over. TIP: When you place the layer of tofu in the pan, don't touch or move it at all for a few minutes, so a crust can form, making it easier to flip without ripping.
  • Transfer the golden tofu cubes to a plate and set aside while you make the sauce.

Make the spinach sauce

  • Fill a large pot with water and bring to a boil. Once the water is boiling, add the spinach and cook for about 1 minute, until the spinach wilts. If it doesn't all fit at once, add half, then once it wilts, add the rest.
  • Drain the spinach in a colander. Transfer to a blender or food processor and blend for about 10 seconds, then scrape the side and blend for 10 more seconds. I like to leave some texture, but you can blend it smoother if you want. Set aside.
  • Heat a large skillet with the oil on medium heat. Add the onion and sauté for about 5 minutes, until translucent. Next, add the garlic, ginger, serrano pepper and cumin seeds and sauté for 30 seconds. Now add the garam masala, coriander, turmeric, cayenne pepper and salt. Stir to coat the onions in the spices.
  • Pour the blended spinach into the pan and stir well. Stir in the cream and let the sauce simmer for about 5 minutes.
  • Add the tofu paneer to the sauce, and serve with basmati rice, naan and perhaps chopped cilantro.

Notes

  1. Leftovers will keep in a covered container in the refrigerator for up to 4 days. It can also be frozen.
  2. For the cream, you can use a store bought unsweetened and unflavored vegan creamer, or canned coconut milk or my favorite – cashew cream. In a pinch, you can even use an unsweetened plant milk like soy, almond or oat milk.
  3. The nutrition information is an estimate only and does not include rice or naan.

Nutrition

Serving: 1of 4 servings | Calories: 222kcal | Carbohydrates: 14g | Protein: 16g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 1045mg | Potassium: 542mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6719IU | Vitamin C: 24mg | Calcium: 235mg | Iron: 4mg

15 Minute Lemon Pasta

close up on creamy lemon pasta in a white bowl.Celebrate spring with this vegan Lemon Pasta recipe. Cooked pasta, spinach, and white beans are drenched in a creamy lemon sauce, giving you an easy and bright-tasting meal that’s surprisingly high in protein! Looking for more creamy vegan pasta recipes? Check out my One Pot Vegan Pasta, Pumpkin Pasta Bake, Vegan Manicotti, and Vegan Spinach…

close up on creamy lemon pasta in a white bowl.

Celebrate spring with this vegan Lemon Pasta recipe. Cooked pasta, spinach, and white beans are drenched in a creamy lemon sauce, giving you an easy and bright-tasting meal that’s surprisingly high in protein!

Looking for more creamy vegan pasta recipes? Check out my One Pot Vegan Pasta, Pumpkin Pasta Bake, Vegan Manicotti, and Vegan Spinach Artichoke Pasta.

close up on creamy lemon pasta in a white bowl.

This easy, dreamy, and creamy Lemon Pasta recipe is ready to eat in 15 minutes! It’s bursting with refreshing lemon flavors but is still comforting enough for chilly spring days.

Despite being a really simple spring or summer meal, vegan lemon pasta has a surprising amount of plant-based protein to keep you fuller longer. I blended silken tofu with lemon juice and lemon zest to make a zesty and creamy yet filling pasta sauce, then folded white beans and spinach into the finished dish. Once it’s ready, the pasta packs a whopping 20 grams of plant-based protein per serving!

Why this is the perfect pasta dinner for spring

  • Lovely lemon flavors – Fresh lemon juice and lemon zest in the pasta sauce fill this dish with light lemon flavors, making it a refreshing meal for spring.
  • Rich and creamy – Blending silken tofu in the pasta sauce makes it surprisingly indulgent without having to use cream or milk.
  • High in protein – There’s some sneaky protein in this lemon pasta recipe thanks to silken tofu and white beans! For even more protein, swap the regular pasta for your favorite protein pasta or bean-based pasta.
ingredients for lemon pasta in a blender.

How to make lemon pasta

Find the complete recipe with measurements in the recipe card below.

Boil the pasta according to the package instructions, then drain and set aside.

Blend the silken tofu, lemon juice, lemon zest, salt, and red chili flakes until smooth and creamy. Set aside.

Heat the olive oil in a skillet over low-medium heat. Once hot, add the garlic and cook until fragrant.

Pour the lemon pasta sauce into the pan with the garlic. Add the cooked pasta to the pan, then toss to coat. Turn down the heat.

cooked pasta on top of a white, creamy sauce in a large pot.

Stir the white beans*, baby spinach leaves, and parmesan cheese (optional) into the lemon pasta until the spinach wilts and the cheese melts.

*Blend the white beans directly into the lemon cream sauce if you’d like. You still get a creamy pasta dinner, but you won’t miss out on the extra protein.

Serve the lemon pasta in bowls with lemon zest and parmesan sprinkled on top, then enjoy!

creamy lemon pasta in a large pot.

Frequently asked questions

What should I serve with vegan lemon pasta?

Lemon pasta is filling enough to be served on its own for spring and summer dinners. To make it extra hearty, you can top it with vegan chicken, lemon tofu, vegan salmon, or cooked vegetables, like asparagus, peas, or broccoli.

A few simple sides will round out the meal really nicely. I recommend sticking with a light arugula or kale salad, crusty bread, focaccia, or garlic bread, and cooked veggies, like asparagus or summer squash. These Lavender Lemon Bars or Lemon Crinkle Cookies would be great for dessert, too!

What can I substitute for the tofu?

Feel free to swap the silken tofu for ½ to ¾ cup unsweetened vegan cream (or coconut milk) instead. Pour it into the pan when you would normally add the sauce, then stir in the rest of the sauce ingredients (there’s no need to blend the sauce for this option).

Can I make the sauce ahead of time?

Sure! You can blend the sauce as normal, transfer it to an airtight container, and store it in the fridge for up to 3 days before serving.

How do you store the leftovers?

Once cooled, transfer the leftover lemon pasta to an airtight container and store it in the fridge for 2 to 3 days. Reheat the leftovers in a saucepan over medium heat until warmed through. Feel free to add a splash of milk to make the pasta creamy again.

a fork scooping up lemon pasta from a white bowl.
close up on creamy lemon pasta in a white bowl.
Print

15 Minute Lemon Pasta

Celebrate spring with this vegan Lemon Pasta recipe. Cooked pasta, spinach, and white beans are drenched in a creamy lemon sauce, giving you an easy and bright-tasting meal that’s surprisingly high in protein!
Course Main Dish
Cuisine Italian-inspired
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 servings
Calories 423kcal

Ingredients

  • 12 ounces linguine or other pasta
  • 12 ounces silken tofu
  • 1/2 cup fresh lemon juice + zest from 1 large lemon
  • 1 teaspoon salt
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 15 ounce can white beans drained and rinsed, optional
  • 2 cups baby spinach optional
  • 1/2 cup shredded vegan parmesan optional

Instructions

  • Boil the pasta according to package instructions, then drain and set aside.
  • While the pasta cooks, drain any excess water from the tofu package and add it to a blender along with the lemon juice + zest, salt and red chili flakes. Blend until smooth. Set aside.
  • In a large skillet (or the same pot you boiled the pasta in), warm the olive oil over low-medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
  • Pour the creamy sauce from the blender into the pan with the garlic and stir.
  • Add the cooked and drained pasta and stir to coat in the lemon sauce. Turn the heat to medium-low and warm.
  • If desired, stir in the white beans and baby spinach until the spinach wilts. You can also stir in some vegan parmesan until it melts as well.
  • Serve.

Notes

  1. Leftovers will keep for around 3 days in the refrigerator. I don’t recommend freezing this dish.
  2. To increase the protein even more, use chickpea, edamame or lentil pasta.
  3. If you don’t want to use silken tofu, simply add 1/2-3/4 cup of vegan cream (unsweetened) or coconut milk. No need to blend the sauce, just add to the pan after you sauté the garlic.

Nutrition

Serving: 1of 5 servings | Calories: 423kcal | Carbohydrates: 74g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 489mg | Potassium: 762mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1157IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 4mg

Pad Thai

Who needs takeout when this easy Pad Thai recipe is ready in just 25 minutes? My lightened up version has that signature sweet-and-tangy flavor, along with rice noodles, bean sprouts, tender shrimp, and scrambled eggs. Customize it with your …

Who needs takeout when this easy Pad Thai recipe is ready in just 25 minutes? My lightened up version has that signature sweet-and-tangy flavor, along with rice noodles, bean sprouts, tender shrimp, and scrambled eggs. Customize it with your favorite protein! Easy Pad Thai Noodles Recipe I love Thai food, so it’s no surprise that I’m a […]

Smoky Shredded Tofu Taco “Meat”

Have you tried shredded tofu yet, friends? We’re into it. Super firm tofu + a box grater are all you need to meet your new BFF that helps make this smoky, spicy shredded tofu taco “meat”!
Not only is it quick & easy to make, but it’s endlessly vers…

Smoky Shredded Tofu Taco “Meat”

Have you tried shredded tofu yet, friends? We’re into it. Super firm tofu + a box grater are all you need to meet your new BFF that helps make this smoky, spicy shredded tofu taco “meat”!

Not only is it quick & easy to make, but it’s endlessly versatile! It’s perfect for everything from tacos to burritos, bowls, nachos, and beyond. Just 20 minutes required and perfect for making ahead for a quick protein throughout the week.

Smoky Shredded Tofu Taco “Meat” from Minimalist Baker →

Vegan Breakfast Burritos

square image of a close up vegan breakfast burrito with eggy mixture and potato veggiesDelicious and easy to make Vegan Breakfast Burritos are loaded with tofu scramble, vegan queso and easy potato veggie hash. They freeze perfectly for quick and filling weekday morning breakfasts! Want more savory vegan breakfast ideas? Try my Vegan Breakfast Sandwiches (freezer friendly), The Best Tofu Scramble and JUST Egg Omelette. There isn’t usually time…

square image of a close up vegan breakfast burrito with eggy mixture and potato veggies

Delicious and easy to make Vegan Breakfast Burritos are loaded with tofu scramble, vegan queso and easy potato veggie hash. They freeze perfectly for quick and filling weekday morning breakfasts!

Want more savory vegan breakfast ideas? Try my Vegan Breakfast Sandwiches (freezer friendly), The Best Tofu Scramble and JUST Egg Omelette.

burrito cut in half with foil around it on wood board with eggy mixture plus veggies

There isn’t usually time for fluffy pancakes or vegan omelettes during busy weekday mornings. We need a meal or snack that is filling, nutritious and full of flavor to grab and head out the door.

If you’re in the mood for something savory, try these Vegan Breakfast Burritos. They’re made with filling ingredients like eggy tofu scramble mixed with an incredible vegan queso, and breakfast hash with potatoes and beans.

Breakfast burritos are the best option to enjoy when you need a change from your usual overnight oats or green smoothies. Warm, savory, and satisfying, this protein-packed breakfast will keep you full for hours. 

How to make vegan breakfast burritos

Find the complete recipe with measurements in the recipe card below.

First, make the super easy vegan queso in your blender. Set aside while you make the hash.

For the breakfast hash, all you need to do is warm oil in a large skillet and add the potatoes (I used a combination of sweet and yellow). Stir to coat in the oil, sprinkle with salt and pepper, cover and cook for about 10 minutes.

Uncover and add the red pepper and cook for another 15 minutes, until the potatoes and cooked and golden. Lastly, add the garlic, cook for a minute, then remove from heat and stir in the drained and rinsed beans.

breakfast hash in pan with sweet and regular potatoes, red pepper and beans

Next, make the easy tofu scramble. Stir the delicious queso into the tofu scramble. YUM.

Lastly, assemble the burritos by laying a large tortilla flat. Add some of the tofu-queso mixture, followed by the hash. You can add anything else you want, like avocado slices, vegan sour cream, pico de gallo, cilantro or hot sauce, but I keep them simple for freezing.

Fold the sides over the filling and roll up, tucking the edges as you go.

tortilla on wood board with veggie potato beans and eggy mixture

Frequently Asked Questions

Do breakfast burritos freeze well?

Yes, that’s my favorite thing about this recipe. Wrap each one in foil or other wrap and place in a freezer friendly bag or container. Freeze for up to 3 months.

What is the best way to reheat frozen breakfast burritos?

Since I’m usually in a hurry, I just wrap in a paper towel and microwave them for 1 minute, then flip and microwave for 1-2 more minutes, until warm in the middle.

You can also bake at 350 degrees F wrapped in foil in the oven for about 20-30 minutes.

How do I prevent a soggy burrito?

Don’t add a lot of liquid in the filling, like watery salsa, especially if freezing. Make sure your tofu scramble isn’t super watery; cook the water from the tofu off, then mix in the queso.

What else can I add to vegan breakfast burritos?

Pickled red onions, tempeh bacon, vegan sausage, chorizo, vegan sour cream, pico de gallo, hot sauce, cilantro and/or avocado.

yellow eggy looking mixture in vegan breakfast burrito, a hand holding a cut in half burrito
square image of a close up vegan breakfast burrito with eggy mixture and potato veggies
Print

Vegan Breakfast Burritos

Delicious and easy to make Vegan Breakfast Burritos are loaded with tofu scramble, vegan queso and easy potato veggie hash. They freeze perfectly for quick and filling weekday morning breakfasts!
Course Breakfast
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 burritos
Calories 476kcal

Ingredients

Queso

  • 1 1/2 cups raw cashews
  • 3/4 cup medium chunky salsa
  • 1/4 cup pickled jalapeños
  • 1/4 cup juice from pickled jalapeño jar
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon salt

Hash

  • 2 tablespoons olive oil
  • 2 medium russet potatoes peeled and diced small
  • 2 medium sweet potatoes peeled and diced small
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium red bell pepper seeded and diced
  • 3 large garlic cloves minced
  • 15 ounce can pinto beans drained and rinsed

Tofu Scramble

The Rest

  • 8 large tortillas
  • optional hot sauce, avocado, pico de gallo, cilantro

Instructions

Make the queso

  • Soak the cashews: Bring 3-4 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let soak for 5 minutes or up to an hour.
  • Blend: Drain the cashews, discard the soaking water and add to a high powered blender. Add the salsa, jalapeños and the juices, nutritional yeast and salt and blend until very smooth. Scrape down the sides of the blender if needed. Set aside.

Make the hash

  • Warm the oil over medium heat in a large nonstick skillet. Add the potatoes and toss them to coat with oil, sprinkle with salt and pepper, then place a lid on the pan and cook for 10 minutes.
  • Remove the lid and increase the heat to medium-high. Add the red bell pepper and cook for another 15 minutes or so, stirring occasionally, until the potatoes are cooked and golden brown.
  • Lower the heat to medium and add the garlic and cook for 1-2 more minutes, stirring so it doesn't burn. Remove from heat and stir in the beans.

Make the tofu scramble

  • Heat a tablespoon of olive oil in a skillet over medium heat. Remove the tofu from the package and drain the water. Crumble the tofu into the pan with your hands then cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
  • Add the nutritional yeast, black salt and turmeric and stir into the tofu. Cook for 5-10 minutes.
  • Remove from heat. Pour the queso into the pan with the tofu scramble and stir.

Assemble the burritos

  • Place a tortilla flat. Add some tofu scramble with queso, followed by a generous serving of the hash. Add hot sauce, cilantro, tomatoes or anything else you like (but avoid adding anything more if freezing).
  • Fold the sides of the tortilla over the filling, then roll, tucking the edges as you go.
  • If desired, coat a pan with oil and pan fry the burritos on each side until golden brown, about 3 minutes on each side.
  • Serve immediately, or wrap each one tightly in foil or other wrap and freeze. To reheat a frozen burrito, wrap in foil and warm in the oven at 350 degrees F for 20-30 minutes, or microwave for about 2-3 minutes flipping halfway through, until warm.

Notes

  1. Gluten free – Use a large gluten free tortilla.
  2. Lower sodium – To keep these lower in sodium, use salt free canned beans, and don’t add as much salt to the queso, hash or tofu scramble. 
  3. Soy free – Use scrambled JUST Egg instead of tofu, or chickpea scramble.

Nutrition

Serving: 1of 8 burritos | Calories: 476kcal | Carbohydrates: 57g | Protein: 18g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 1115mg | Potassium: 932mg | Fiber: 9g | Sugar: 8g | Vitamin A: 8672IU | Vitamin C: 25mg | Calcium: 178mg | Iron: 5mg

30 Easy Tofu Recipes

These tofu recipes are so delicious, they’ll please vegetarians and meat eaters alike! Browse these creative plant based recipes that…

A Couple Cooks – Recipes worth repeating.

These tofu recipes are so delicious, they’ll please vegetarians and meat eaters alike! Browse these creative plant based recipes that are easy to make, bursting with flavor, and perfect for any meal.

Tofu recipes

Are you a tofu fan? This plant-based protein couldn’t be more delicious when it’s prepared correctly. Here are all our best recipes for turning this tasty ingredient into healthy and easy meals. You’ll find our favorite tofu stir fry, an easy way to make it into a full meal with colorful veggies. Or try our fan-favorite bake tofu, or the tofu scramble that saves us for weeknight dinners or as a healthy breakfast option. We’ve also rounded up a few great tofu ideas from one of our favorite tofu experts, Jessica in the Kitchen.

And now…the best tofu recipes worth trying!

What is tofu?

Well, it’s soy: kind of. Tofu is a soy milk turned into curds (like in cheesemaking) and pressed into blocks. It originated in China about 2,000 years ago. It’s very popular in Asia and it’s becoming more prevalent in the US: because we’re finally figuring out how to cook it. This plant-based protein is well-known all around the world.

Is tofu healthy?

Some people claim that tofu is unhealthy and should be avoided. But research shows that tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. Learn more about tofu here: Straight Talk About Soy and Is Tofu Good for You?

Print
Tofu recipes

30 Easy Tofu Recipes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4

Description

This tofu broccoli stir fry comes to the dinnertime rescue! Broccoli florets and tofu cubes are tossed in a tangy, savory sauce for a vegetarian and vegan dinner everyone will love. Even better, it’s ready in just 30 minutes.


Ingredients

For the sauce

  • ¼ cup soy sauce (or tamari or coconut aminos)
  • 6 tablespoons water
  • 2 tablespoons sugar (or honey or maple syrup)
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons cornstarch (or arrowroot powder)
  • ½ tablespoon fresh grated ginger
  • ¼ teaspoon garlic powder

For the stir fry

  • 14-ounces firm or extra firm tofu
  • ¼ tsp kosher salt
  • 2 tablespoons cornstarch (or arrowroot powder)
  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
  • White rice, for serving

Instructions

  1. If serving with rice, start the rice.
  2. Whisk together the soy sauce, water, sugar, rice vinegar, toasted sesame oil, cornstarch, grated ginger, and garlic powder until a smooth sauce forms. Store in a covered container until using, or use immediately.
  3. Cut the tofu into 1-inch cubes and pat it dry with a clean towel. Add the tofu cubes to a bowl and sprinkle with 2 pinches (⅛ teaspoon) kosher salt. Sprinkle with the cornstarch, turning the cubes with a spatula, until evenly coated.
  4. Add the 2 tablespoons olive oil to a large, cold non-stick skillet* (this is important; it only works with non-stick surface!). Add the tofu cubes in a single layer. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
  5. Briefly remove the pan from the heat to reduce spitting. Flip the tofu with a spatula. Return the heat to medium-high and cook additional 5 to 6 minutes until browned. Remove to a plate.
  6. Add 1 tablespoon olive oil to the same large skillet and heat it on medium high heat. Add the broccoli and 2 pinches (⅛ teaspoon) kosher salt. Cook 2 to 3 minutes until starting to brown, stirring occasionally. 
  7. Reduce the heat to very low. Add the tofu back to the skillet and pour the sauce over the broccoli and tofu. Cook 1 to 2 minutes, until sauce thickens. Serve immediately. Leftovers store refrigerated for 3 to 5 days. 

Notes

*If you don’t have a non-stick skillet, make this Baked Tofu recipe instead and add the tofu to the stir fry at the end.

  • Category: Stir Fry
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Keywords: Tofu recipes

A Couple Cooks - Recipes worth repeating.

Breaded Tofu Sandwich

Welcome to the tofu sandwich of your dreams! This incredible vegan sandwich stars crispy breaded tofu, tangy Russian dressing, and…

A Couple Cooks – Recipes worth repeating.

Welcome to the tofu sandwich of your dreams! This incredible vegan sandwich stars crispy breaded tofu, tangy Russian dressing, and crunchy pickles that create a flavor explosion everyone will love.

Tofu Sandwich

This really is the tofu sandwich of your dreams! Crispy breaded tofu, tangy Russian dressing, and crunchy pickles all create a flavor explosion that will have you wanting seconds. We modeled this recipe after a crispy fish sandwich, right down to that savory creamy sauce, and it’s got all the most satisfying flavor and texture contrasts. We tested this on a friend who doesn’t like tofu, and she gobbled it right up! It’s a fun plant-based recipe and vegan dinner to impress your friends and family.

The keys to this tofu sandwich

Here’s the thing about a tofu sandwich: tofu has a very soft texture. It’s so soft, in fact, that it can be hard to detect texture-wise when served on bread if you’re not careful. That’s why we created this crispy breaded tofu. To make a satisfying sandwich, you’ve got to have that contrasting texture of the protein.

Add to that veggies, crunchy pickles, and Russian dressing, which is that irresistibly tangy condiment that makes a Big Mac so satiating. (I’m starting to salivate just thinking about it!) Here’s what you’ll need for this tofu sandwich recipe:

  • Extra firm tofu
  • Soy sauce
  • Panko (plain unseasoned)
  • Cornstarch
  • Onion powder, garlic powder, smoked paprika, salt and pepper
  • Olive oil
  • Buns
  • Shredded lettuce or greens
  • Pickles
  • Russian Dressing
Tofu Sandwich

Tips for making breaded tofu

The star of the show in this sandwich is the panko breaded tofu, which gives it a lovely crisp exterior similar to the vibe of a crispy fish sandwich. Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. Here you’ll press a mixture of panko and seasoned cornstarch onto the outside of the tofu, then pan fry until it’s crispy. Here are a few tips for the process:

  • There’s no need to press the tofu! Many tofu recipes press out the liquid, which takes 30 minutes to 1 hour. But there’s no need for a wait time with this recipe! Simply pat it dry with a towel.
  • Slice the tofu into rectangles. We like to slice the tofu into 8 thin slabs lengthwise, then in half for 16 rectangles total. You can do other shapes, but these are easy to work with. The most important part is having the tofu relatively thin so it gets fully seasoned.
  • Dip the tofu in soy sauce. Place the tofu slabs in a shallow bowl with 4 tablespoons soy sauce, dipping each side in, then remove them to a plate. You won’t use all this soy sauce, it just needs to be a good amount so you can dip in the pieces. Discard the remainder.
  • Dip the tofu slabs into the panko breading mix, pressing it in with your fingers to help it adhere to each side.
  • Pan fry the tofu in batches. Heat 2 tablespoons olive oil in a skillet (or enough to cover the bottom) and add half the tofu slabs. Cook on medium high heat for 2 to 3 minutes per side until browned and crispy. Repeat with the second batch of tofu.
Breaded tofu on plate

A note on the buns

It’s helpful to have a sturdy bun with a texture like an artisan bread for this tofu sandwich, like a ciabatta roll. Many hamburger buns are soft and fluffy, which make for a less satisfying sandwich since the tofu has a soft texture. These work for proteins like hamburger and fish that have a lot of texture, but it’s not as delicious with tofu.

For vegan, make sure the bun has vegan ingredients. Most ciabatta rolls are vegan, as are artisan breads like sourdough or no knead bread.

Making the Russian dressing

You know that creamy, savory sauce that makes you unable to stop inhaling a Reuben sandwich or a Big Mac? Yes, that’s Russian dressing. It’s very easy to make at home, and a slather of it makes any sandwich undeniably delicious. It’s made of mayonnaise, ketchup, and a few other key tangy and savory ingredients that work together to make it altogether addicting.

Russian dressing takes this breaded tofu sandwich over the top, so make sure to include it when you make the sandwich! If you eat fully vegan, make sure to make the sauce with vegan mayonnaise.

Tofu Sandwich

Sides to serve with this tofu sandwich

How to turn this tofu sandwich into a meal? Add a side of coleslaw, fries, or salad and you’ve got a hearty dinner! Here are a few ways we’d accessorize it:

Is tofu healthy?

There’s lots of misinformation about tofu and soy products swirling around. Often we get the question: is tofu healthy? Here’s what to know about eating tofu and other soy products like tempeh and edamame:

  • Tofu in moderation is part of a healthy diet (several times per week). Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week.
  • Tofu is likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. See Straight Talk About Soy and Is Tofu Good for You? for more.

More tofu recipes

There are so many tasty ways to enjoy this vegan protein! Here are some of our favorite tofu recipes:

This breaded tofu sandwich recipe is…

Vegetarian, vegan, plant-based, and dairy-free; for vegan, use vegan buns and vegan mayonnaise.

Print
Tofu Sandwich

Breaded Tofu Sandwich


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches

Description

Welcome to the tofu sandwich of your dreams! This incredible vegan sandwich stars crispy breaded tofu, tangy Russian dressing, and crunchy pickles that create a flavor explosion everyone will love.


Ingredients

  • 14 ounces extra firm tofu
  • Soy sauce, for dipping
  • 1 cup plain panko 
  • 2 tablespoons cornstarch
  • ½ teaspoon onion powder 
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • Black pepper, to taste
  • Olive oil, for cooking
  • 4 buns, for serving*
  • Shredded lettuce or mixed greens (or coleslaw mix)
  • 1 handful pickles
  • 1 recipe Russian Dressing (use vegan mayonnaise for vegan)

Instructions

  1. Slice the tofu into 8 thin slabs lengthwise, then in half for 16 rectangles total. Pat them dry with a clean towel.
  2. Place the tofu slabs in a shallow bowl with 4 tablespoons soy sauce, dipping each side in, then remove them to a plate. Discard the remaining soy sauce.
  3. Meanwhile, make the breading station: mix the panko, cornstarch, onion powder, garlic powder, smoked paprika, and salt in a small bowl, then pour it onto a plate in a single layer.
  4. Dip the tofu slabs into the breading mix, pressing it in with your fingers to help it adhere to each side.
  5. Heat 2 tablespoons olive oil in a skillet and add half the tofu slabs (or enough to cover the bottom). Cook on medium high heat for 2 to 3 minutes per side until browned and crispy. Repeat with the second batch of tofu.
  6. Make the sandwich by layering the tofu on a bun with pickles, Russian dressing, and topping with chopped greens. Enjoy immediately. Leftover tofu lasts up to 3 days; rewarm in a dry skillet before serving.

Notes

*It’s helpful to have a sturdy bun with a texture like an artisan bread (like a ciabatta roll). A soft and fluffy hamburger bun is less satisfying since the tofu has a soft texture. For vegan, make sure the bun has vegan ingredients.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Tofu
  • Diet: Vegan

Keywords: Tofu sandwich

A Couple Cooks - Recipes worth repeating.