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 […]
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…
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.
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.
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.
First up in our tofu recipes...the classic tofu stir fry! Cook tofu the right way and it’s one of the tastiest plant-based dinners you can have. This healthy vegan protein is great for incorporating into your meal prep repertoire. Come taste this tofu stir fry. It’s got the most flavor-packed stir fry sauce that works with any veggie, and the tofu is crisped on the outside and perfectly seasoned.
Here’s a way to prepare it tofu we cannot get enough of: this crispy tofu recipe! It’s easy to make and comes out perfectly seasoned, with extra crunchy edges and a tender interior. There’s no need to even press the tofu! It’s actually pretty amazing that it can transform into meaty, savory cubes in just 20 minutes.
Here’s your ultimate tofu sandwich: crispy breaded tofu, tangy Russian dressing, and crunchy pickles create a flavor explosion that will have you wanting seconds after the first bite! 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. It’s a fun plant-based recipe and vegan dinner to impress your friends and family.
Try this crispy Baked Tofu! You won’t be able to resist sneaking bites off the pan with this one. It’s irresistibly savory and seasoned to perfection, with a satisfying crunch to each bite. Even better, there’s no 30 minute wait while you press the tofu (our pet peeve in tofu recipes). Come, experience the magic of actually easy, actually crispy tofu.
Looking for a rock-star dinner idea? Try this crispy tofu bowl! Imagine, chunks of perfectly-seasoned, savory crispy tofu that are golden on the outside and tender on the inside. Combine that with fluffy rice and fresh veggies, then cover it with a spicy mayo. The best part? Sprinkle everything with crunchy fried onions! It makes a bowl that's an explosion of textures and flavors—which happens to be totally plant-based.
Tofu can be majorly delicious, when it’s prepared correctly. Douse it in a little smoked sauce sauce and sesame oil and pan fry it until golden brown, and it’s positively irresistible! This perfect pan fried tofu recipe is our go-to for easy plant-based dinners. Throw it in a bowl with rice and veggies and call it a meal.
There’s just something about the cozy comfort of ginger-scented fried rice that’s nearly impossible for us to turn down. Here’s a rendition that makes it into a vegan meal: try tofu fried rice! Chewy cubes of tofu nestle into fluffy, veggie-packed rice bursting with savory, garlicky flavor. Top it with a drizzle of hot sauce and serve it warm, and it’s absolutely packed with flavor.
Here’s a tofu recipe that makes the most delicious dinner you’ll put on your regular rotation immediately. Try this Tofu Curry! The brilliant red broth is flavored with coconut milk and red curry paste, with the zing of lime and a hint of spicy sweetness. The Thai-style flavors are the perfect way to introduce tofu to those wary of it. And if you’re already a lover (like us!), you’ll appreciate this delightful way to serve it.
This simple tofu soup recipe is a tasty, nourishing plant-based meal! Cubes of tofu float in a savory broth flavored with miso, ginger, dried mushrooms, and fresh mushrooms. Add crunchy carrots and green onions just before serving, and it’s a satisfying combination of hearty earthiness with crisp, fresh vegetables.
Here’s a must-make recipe for tofu fans: and eaters on the fence, too. Try this irresistible BBQ Tofu recipe! Each bite has just the right chewy texture, bathed in a silky, sweet, savory sauce. You’ll want to keep eating it for days. This plate disappeared very quickly at our house! This recipe is easy to put together and a great starter recipe for people who are wary of the stuff.
Craving a healthy weeknight meal that’s bursting with flavor? Look no further than this tofu broccoli stir-fry! This type of fast and easy meal has become exactly what we crave (don’t you want to just dive right into that bowl?). The tender tofu cubes and crisp broccoli florets get tossed in a savory sauce that’s both sweet and umami, making it a vegetarian and vegan dinner everyone will love. Plus, it’s ready in 30 minutes, so you can get dinner on the table fast.
Have we got a recipe for you: this Baked Tofu Salad! It stars this crispy, perfectly seasoned baked tofu: so irresistible you’ll find yourself sneaking crunchy bites right off the baking sheet! Save some though, because this salad is a great way to turn them into a meal! Toss them over fresh veggies and drizzle with carrot ginger dressing or sesame dressing, and it makes a deliciously healthy dinner you won’t want to end.
Need a fresh dinner idea or crowd-pleasing appetizer? Try this lettuce wraps recipe! The punchy, savory filling is infused with hoisin, soy sauce and rice vinegar, mixing savory tofu with cashews and green onions. Throw it into tender leaf of crunchy green lettuce with a few more colorful veggies, and it’s to die for!
Craving sushi without the fish? Try this fresh, delectable Tofu Sushi! These rolls have got it all, proving that this Japanese dish (or rather, art form!) is perfectly adaptable no matter what the filling. Savory, flavor-popping marinated tofu joins crunchy veggies and tender sushi rice to make a crave-able roll filling. Top it off with Japanese BBQ Sauce and it tastes like a dream!
Need a meatless dinner…fast? Here’s one of our favorite shortcuts: these quick and easy Tofu Crumbles! They’re savory, meaty and the perfect plant-based substitute you can use in endless ways. If you’re not a tofu fan…you will be after you take one bite! (Promise.) Use these as a taco filling like in Tofu Tacos, or try them on salads, pasta, bowl meals…even as a savory breakfast! There’s nothing these crumbles can’t do.
Tofu is ideal in tacos, though it's not often used in Mexican-style recipes! Its neutral flavor takes on whatever flavors you season it with: and these tofu crumbles are quite the kitchen trick. Add cumin, garlic powder, chili powder and smoked paprika, and the filling is bursting with flavor! You can whip up these easy tacos in just 20 minutes, making them ideal for weeknight meals.
Here's one of our favorite tofu recipes of all time...because it's so easy. Try this tofu scramble! It tastes oddly similar to the flavor and texture of scrambled eggs: and it’s so hearty and satisfying! Even better: it takes only 10 minutes to make. It’s hard to find healthy vegan breakfast ideas that are savory (so many are sweet), and this one is perfection. We often eat it for dinner.
This marinated tofu recipe: well, it’s special. It’s packed with savory umami: toasted sesame oil and ginger and garlic and soy sauce. There’s a touch of maple to balance, and it’s mixed with green onion and sesame seeds. Oh: and you don’t have to cook it! All you have to do is throw in the fridge to marinate: so it’s almost totally hands off. You’ve got to try this one...it’s a winner.
Looking for a tasty tofu ramen recipe with a flavorful slurpable broth? Authentic ramen from a Japanese restaurant is the absolute best. But the next best thing is trying it homemade! The best part is the tofu: it’s crispy and bursting with flavor from soy sauce and miso. Alex and I kept sneaking bites while making it! It’s served in a broth that’s filled with savory umami, and it’s 100% plant based.
Here's a unique tofu recipe: try Tofu Pudding! It’s rich and chocolatey, spiced with cinnamon and a little chili powder, making its flavor complex and irresistible. We know what you’re thinking: sounds a little crazy, right? Well, let us assure you, this vegan pudding is pure rich, chocolatey goodness through and through.
One of the best ways to cook tofu? On the grill. Yes, this grilled tofu recipe tastes simply irresistible, charred to perfection and then painted with a sweet and savory marinade. Grilled tofu is a healthy grilled dinner idea that’s full of plant-based protein. You might even convert the meat eaters when they take a taste…it’s darn delicious.
How to make tofu taste delicious? Smother it in a silky sweet and sour sauce! Here the tofu is perfectly crisp, balanced by an flavor popping sweet and sour sauce! It comes together quickly and works for meal prep, too. via Jessica in the Kitchen
Here's how to enjoy Jamaican jerk flavors in a vegan meal! This Jamaican jerk tofu is saucy and spicy, sweet and savory, and chewy and crispy. Made by a Jamaican, you know it's authentically that good. via Jessica in the Kitchen
These vegan chicken nuggets use tofu as the base and you might prefer them to the real thing! The outside is extra crispy and crunchy, and the inside is intensely savory. via Jessica in the Kitchen
Another great tofu recipe? Try it with Gernal Tso's sauce! Here crispy tofu is coated in a sweet, tangy sauce. Pair it with rice and broccoli to make for a flavor-packed weeknight dinner. via Jessica in the Kitchen
Here's a fun tofu recipe to spice up your dinner routine: lemon pepper tofu! Chewy, crispy tofu is tossed in a sweet, citrusy sauce with loads of black pepper. It makes for a hearty and satisfying meal. via Jessica in the Kitchen
Got an air fryer? Try this Air Fryer Tofu, which cooks up in just 10 minutes! It makes the perfect main dish for a hearty dinner or a simple lunch. via Jessica in the Kitchen
Love Indian cuisine? If you're a fan of Indian butter chicken, this vegan version is just as tasty! Try this Vegan Butter Chicken, made with tofu that swims in a creamy coconut-based sauce. via Jessica in the Kitchen
This teriyaki tofu recipe has a crispy texture and a satisfying depth in flavor! The marinade features soy sauce or liquid aminos, crushed red peppers, sugar, ginger, and rice wine vinegar. Serve with rice and broccoli for a filling meal! via Jessica in the Kitchen
Love a little heat? These spciy tofu and rice bowls are made with gochujang, a Korean red chili paste. The tofu comes out sweet, savory and spicy, perfect for a an easy and flavorful meal. via Jessica in the Kitchen
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?
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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:
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:
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.
Slice the tofu into 8 thin slabs lengthwise, then in half for 16 rectangles total. Pat them dry with a clean towel.
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.
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.
Dip the tofu slabs into the breading mix, pressing it in with your fingers to help it adhere to each side.
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.
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.
Welcome to another minimal effort, BIG flavor dish! This quicker-than-takeout sesame tofu is baked to crispy perfection and coated in a drool-worthy, sweet + spicy + garlicky sauce. It might have you questioning whether you’ll ever be ordering takeout …
Welcome to another minimal effort, BIG flavor dish! This quicker-than-takeout sesame tofu is baked to crispy perfection and coated in a drool-worthy, sweet + spicy + garlicky sauce. It might have you questioning whether you’ll ever be ordering takeout again!
Pair with rice and steamed veggies for a simple, 30-minute meal that’s vegan, gluten-free, and naturally sweetened. Let’s make it!
Recipe Inspiration
This recipe is inspired by Sesame Chicken, which is commonly found in Chinese restaurants in the US and Canada (source).
This tofu bowl with rice stars crispy tofu, fresh veggies, spicy mayo and crunchy bits of fried onion! A deliciously healthy vegan dinner to fill your day with plant-based goodness.
Looking for a rock-star vegan recipe or plant based dinner idea? Try this crispy tofu bowl! Imagine, chunks of perfectly-seasoned meaty, savory tofu that are crispy on the outside and tender on the inside. Combine that with fluffy rice and fresh veggies, then cover it with a spicy mayo. The best part? Sprinkle everything with crunchy fried onions! It makes a bowl that’s an explosion of textures and flavors—which happens to be totally plant-based.
Ingredients in this tofu bowl recipe
This tofu bowl is so delicious, we’d gladly add it to our dinner rotation every night of the week. (Plus, our kids are obsessed with tofu, which helps!) It’s a spin on our popular Salmon Rice Crunch Bowl, which itself is a riff on our pal Pinch of Yum’s recipe for Crunchy Roll Bowls. Inspired by a sushi crunch roll, it uses crispy fried onions to mimic the crunchy tempura flakes. Here’s what you’ll need for this tofu rice bowl:
There are two great methods for the protein in this tofu bowl: baked tofu or crispy tofu. They both come out equally delicious, but there are pros and cons to each method.
salad we made especially for our favorite
Baked Tofu takes 45 minutes to make, but it’s very easy, no-fail, and a hands off method. If you have the time, this method is the perfect fit! Get it in the oven, then make the other components for the bowl. You can also easily make it up to 3 days in advance and then warm it up in a 350F oven or skillet.
Crispy Tofu takes about 20 minutes to make, but it’s a little more labor-intensive than the baked tofu. You’ll need to have a non-stick skillet, and the method is mostly hands-on for the cook time. It can be a little tricky to flip the tofu as well. But it comes out beautifully crispy and delicious!
The key: crispy fried onions
Other than the tofu, the crispy fried onions are the key to this tofu bowl! After trying this flavor secret, we’ve started sprinkling crispy fried onions on all our bowl meals and salads. Here are a few tips:
Grab a can of purchased crispy fried onions. That’s right, the kind that go on green bean casserole.
Sprinkle over the whole bowl as a garnish. This mimics the texture of a sushi crunch roll, and adds a savory onion flavor throughout.
Use leftovers for sprinkling on any bowl meal or salad. They’re especially fun on on a Caesar salad or kale Caesar.
No tofu pressing required!
If you’ve made tofu before, you’ll know that often recipes indicate to press the tofu by wrapping it in a towel and placing a heavy object on top for 30 minutes. However, both our crispy tofu and baked tofu recipes don’t require pressing at all! This makes them perfect for weeknight dinners because you don’t have to waste the time waiting for it to press. Simply dry it off with a towel and you’re good to go.
Storage and leftovers
This tofu bowl saves very well! Though the tofu tastes best the day of making, both the baked and crispy tofu hold up well in the refrigerator for 3 to 4 days. You can also make the rice in advance and reheat on the stovetop with a splash of water. This recipe is great for making ahead for lunches and dinners throughout the week.
More tofu recipes
This tofu rice bowl recipe is one of our top recipes with tofu! Here are a few more tofu recipes to try if you love this plant-based protein:
2 tablespoons smoked soy sauce or soy sauce (or tamari for gluten-free)
For the tofu bowl
1 cup long grain white rice
2 ripe avocados, sliced or diced
1/2 English cucumber, diced
2 large carrots, julienne peeled or shredded
4 radishes, sliced
½ cup mayonnaise or vegan mayo
1 ½ tablespoons Sriracha
Crunchy fried onions, to garnish (required!)
Chunky sea salt, to garnish (or soy sauce)
Instructions
Rinse the rice. Bring 1 ½ cups of water to boil in a medium saucepan. Add the rice and ¼ teaspoon kosher salt. Bring to a boil, reduce heat to low, and cover. Simmer 12 to 15 minutes or until the water is fully absorbed (check by pulling back with a fork). Remove the heat, cover and allow to steam for 5 to 10 minutes. Then fluff with a fork.
Chop the avocados. Dice the cucumber. Julienne or shred the carrots. Slice the radishes.
Make the spicy mayo: mix together the mayonnaise and the Sriracha.
To serve, place the rice in a bowl and top with the tofu and veggies. Sprinkle salt on the veggies or a tiny bit of soy sauce around the whole bowl. Top with the spicy mayo and a generous sprinkle of crunchy fried onions.
Notes
*Open the recipes in another tab for easy navigating. The Baked Tofu method is easier and hands off, but takes longer (it includes a few optional additional spices and more cornstarch). The Crispy Tofu is quicker, but requires more effort at the skillet.
This tofu fried rice recipe is bursting with flavor! Tender tofu takes center stage with fluffy rice, colorful veggies, and a savory sauce in this hearty vegan dinner.
There’s just something about the cozy comfort of ginger-scented fried rice that’s nearly impossible for us to turn down. Here’s a rendition that makes it into a vegan meal: try tofu fried rice! Chewy cubes of tofu nestle into fluffy, veggie-packed rice bursting with savory, garlicky flavor. Top it with a drizzle of hot sauce and serve it warm, and it’s absolutely packed with flavor. Here’s how to make this tasty vegan recipe!
Ingredients for tofu fried rice
Fried rice is a dish of cooked rice, eggs, seafood or meat, and vegetables that’s popular in many Asian cuisines: Chinese, Japanese, Korean, Thai, Cambodian, Indonesian, and more. It’s traditional for fried rice to be cooked with eggs, but this tofu fried rice recipe is vegan. It packs in the savory flavor with seasonings and uses turmeric to add a golden color to the rice. The best part? Chewy cubes of tofu, which are seasoned to savory perfection. Here’s what you’ll need for this recipe:
Tofu: Use extra firm tofu for the best result here.
Rice: Medium or long grain rice is best, because short grain rice can become clumpy. Basmati rice, white rice, or brown rice work well; we prefer the flavor of white rice.
Olive oil and toasted sesame oil: For cooking the tofu and flavoring the rice.
Onion and garlic: These aromatic veggies form the base.
Fresh ginger: Fresh ginger root brings the signature flavor to fried rice; do not omit it!
Carrots, peas, and green cabbage: Carrots and peas are classic. Green cabbage adds a nice contrasting texture to the other vegetables and soft rice.
Soy sauce: Soy sauce is essential the final flavoring.
Turmeric: Turmeric adds a golden color to the rice, a nice substitute for the egg!
Start with day old rice
The most basic adage for fried rice: start with day old rice. It’s not required (we’ve got a work-around), but it’s best for this recipe. What’s important about using day old rice?
Freshly cooked rice has a lot of moisture. If you use fresh rice in the skillet, it clumps together and turns out soggy.
Leftover rice is drier. When you cook it, the grains stay separate and form that signature texture. For the best fried rice, make it using leftovers (stored up to 5 days in the refrigerator) or boil a pot the night before.
Workaround for cooking the rice day of
Often when we’re craving fried rice, we don’t think ahead enough to have rice made up the night before. So we’ve created a work-around for the rice which works well! If you want to make fried rice the same day, here’s our shortcut:
Make the rice. Once it’s finished steaming, proceed to the next step.
Spread on a tray and freeze 15 minutes: Spread the freshly cooked rice onto a rimmed sheet pan or tray in an even layer. Place the tray in the freezer and freeze for about 15 to 20 minutes until the grains become cool to the touch. Some might even become frozen: that’s ok! They’ll heat right back up once they hit the pan.
Ways to serve it!
Tofu fried rice works on its own or with a few simple sides to make a more filling meal. Here are a few side dishes we’d pair:
This tofu fried rice recipe is bursting with flavor! Tender tofu takes center stage with fluffy rice, colorful veggies, and a savory sauce in this hearty vegan dinner.
Ingredients
14-ounces firm or extra firm tofu, cut into 3/4-inch cubes
3 tablespoons olive oil, divided
¾ teaspoonkosher salt, divided
3 tablespoons smoked soy sauce or soy sauce (or tamari for gluten-free), divided
2 tablespoons toasted sesame oil
1/2 yellow onion, minced
3 carrots, peeled and diced
3 cups shredded Napa cabbage (about 1/2 cabbage)
3 garlic cloves, minced
1 tablespoon minced ginger
3/4 cup frozen peas
3 cups cooked white rice or brown rice, at least one day old
¼ teaspoon turmeric
1 green onion, thinly sliced
Instructions
Prep the onion, carrots, cabbage, garlic and ginger as noted above.
Cut the tofu into 3/4-inch wide cubes and pat dry with a towel. Add 2 tablespoons of the olive oil to a cold non-stick pan. Add the tofu cubes and a few pinches kosher salt.
Turn on the heat to medium-high. Cook 5 to 6 minutes until the tofu is lightly browned on the bottom.
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 from heat and drizzle with 1 tablespoon soy sauce. Set aside.
In a large skillet, heat the toasted sesame oil over medium high heat. Sauté the onion and carrots for 2 minutes. Add the cabbage, garlic and ginger and sauté for 1 to 2 minutes until tender.
Add the peas, rice, 1 tablespoon soy sauce, 1 tablespoon olive oil, kosher salt, and turmeric. Heat for a 2 to 3 minutes, stirring, until all rice is coated.
Stir in the tofu and the remaining 1 tablespoon soy sauce. Garnish with sliced green onion and serve hot.
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.
Craving a healthy weeknight meal that’s bursting with flavor? Look no further than this tofu broccoli stir-fry! This type of fast and easy meal has become exactly what we crave (don’t you want to just dive right into that bowl?). The tender tofu cubes and crisp broccoli florets get tossed in a savory sauce that’s both sweet and umami, making it a vegetarian and vegan dinner everyone will love. Plus, it’s ready in 30 minutes, so you can get dinner on the table fast. Our kids both adore tofu, so this one is a big winner in our house!
Ingredients in this tofu broccoli stir fry
Everyone in our house is a major fan of this plant-based protein, especially when we make baked tofu or crispy tofu. This broccoli tofu stir fry is even more of a hit, since it mixes in our other favorite green vegetable. The stir fry sauce is simple and requires only one special ingredient, fresh ginger (required, in our opinion). Otherwise you might have just about everything else in your pantry! Here are the ingredients you’ll need for this tofu broccoli stir fry:
Pantry ingredients: Soy sauce, sugar (or honey or maple syrup), rice vinegar, toasted sesame oil, cornstarch, garlic powder, olive oil, salt
Fresh ingredients: Firm or extra firm tofu, fresh ginger, broccoli
A quick way to peel ginger
The fresh ginger is essential to this stir fry sauce, as it brings an irresistible sweet, peppery flavor that can’t be replicated with the dried form. Grab a fresh ginger root in the produce section of your grocery.
Here’s a quick tip on how to peel ginger for this tofu broccoli stir fry. Instead of using a vegetable peeler, use a spoon! Ginger root is notoriously hard to peel with a vegetable peeler: it’s knobby and the skin is tough and stringy. But peeling it with a spoon works like a charm. It sounds unbelievable until you try it: but it’s the perfect tool for the uneven surface of ginger root.
Tips for cooking broccoli tofu stir fry
This tofu broccoli stir fry comes together in about 30 minutes, making it an all star in our fast and easy dinner recipes! Here are a few tips for getting this dinner together quickly:
If serving with rice, start that first. It takes about 12 minutes to cook a pot of rice and 10 minutes for it to steam afterwards. Start this first so it’s ready to go.
Cornstarch is the key to crispy tofu. This is what makes a nice crispy edge to the protein: it’s essential so don’t leave it out! It also adds body to the simple stir fry sauce.
Use a non-stick pan. A non-stick surface is required for cooking the tofu, otherwise it becomes a sticky mess! If you don’t have one, you can make baked tofu instead, then add it to the stir fry at the end.
Notes on the sweetener
The stir fry sauce in this recipe uses sugar: this is required to balance the intense salty flavor from the soy sauce and tangy flavor from the rice vinegar. If desired, you can remove the sweetener: we’d recommend adding in 2 more tablespoons water to mellow out the sharp flavors.
If you prefer a natural sweetener, honey or maple syrup are perfect here! We often make this stir fry sauce with both of them and they add an additional nuance in flavor.
What to serve with tofu broccoli stir fry
To make a filling healthy dinner, this tofu and broccoli stir fry needs a side dish. Keep in mind that it makes about 3 servings, or 4 modest servings. Here are a few ideas for making it a meal:
Rice: White rice is quick to make and the flavor melds perfectly. You can also make brown rice, but since the nutritional difference isn’t major we tend to stick with white rice.
Noodles:Soba noodles are perfect with a stir fry, or try udon, ramen, or rice noodles.
Broccoli tofu stir fry saves well, if you don’t finish it all in one sitting! Store leftovers refrigerated for 3 to 5 days. Reheat them gently on the stovetop and if they are very dry, add a splash of olive oil or soy sauce.
More tofu recipes
This tofu broccoli stir fry is one of our top healthy dinner recipes! There are so many tasty ways to infuse tofu into your everyday. Here are a few more tofu recipes you’ll love to try:
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.
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.
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.
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.
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.
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.
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:Main dish
Method:Stovetop
Cuisine:Stir Fry
Diet:Vegan
Keywords: Tofu broccoli stir fry, broccoli tofu stir fry, tofu and broccoli stir fry, broccoli and tofu stir fry
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