Category: Vegan Ingredients

Whole Roasted Cauliflower with Harissa Glaze and White Bean Puree

a harissa-glazed roasted cauliflower head on a white bean spread on a plate.This Whole Roasted Cauliflower Recipe serves a mouthwatering harissa-glazed cauliflower head over a creamy white bean puree. Enjoy it as a flavor-packed side or main dish! For more impressive vegan cauliflower recipes, check out my Roasted Cauliflower Steaks, Buffalo Cauliflower Wings, and Easy Bang Bang Cauliflower! You’ve never seen cauliflower like this before! This Whole…

a harissa-glazed roasted cauliflower head on a white bean spread on a plate.

This Whole Roasted Cauliflower Recipe serves a mouthwatering harissa-glazed cauliflower head over a creamy white bean puree. Enjoy it as a flavor-packed side or main dish!

For more impressive vegan cauliflower recipes, check out my Roasted Cauliflower Steaks, Buffalo Cauliflower Wings, and Easy Bang Bang Cauliflower!

a harissa-glazed roasted cauliflower head on a white bean spread on a plate.

You’ve never seen cauliflower like this before! This Whole Roasted Cauliflower with Harissa Glaze and White Bean Puree is surprisingly easy to prepare and jam-packed with flavor, leaving you with an impressive side or main dish. Enjoy it as an eye-catching centerpiece during the holidays or whenever you’re craving something exciting for dinner.

Why you’ll love this roasted whole cauliflower

  • It’s exploding with flavor! The rich and spicy-ish harissa glaze, creamy white bean and tahini puree, and herby-nutty garnish infuse each bite of roasted cauliflower with incredible Middle Eastern and North African-inspired flavors.
  • An impressive side or main dish – You can serve the baked cauliflower head both as a flavor-packed side dish or main dish. Add it to your Thanksgiving or Christmas dinner menu to put a twist on a traditional meal!
  • Surprisingly simple – From roasting the cauliflower head to making the harissa glaze to blending the white bean puree, all of the steps in this whole roasted cauliflower recipe are just plain foolproof.
close up on a sliced harissa-glazed roasted cauliflower head on a white bean spread on a plate.

How to roast a cauliflower head

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

Submerge the cauliflower head, top side down, in a large pot of boiling water. Simmer until a sharp knife can easily slide through the stem without much resistance.

Drain the water and transfer the boiled cauliflower head to an oven-safe skillet or baking dish.

a cauliflower head in a black skillet.

Stir the olive oil, harissa paste, agave, turmeric, and salt together in a small bowl. Rub the harissa glaze all over the cauliflower head until it’s completely coated.

Bake the cauliflower until it’s blackened in some places.

spooning a harissa glaze over a cauliflower head in a black skillet.

Meanwhile, make the white bean sauce by processing the drained and rinsed cannellini beans, tahini, lemon juice, garlic, olive oil, salt, and ice-cold water in a food processor until smooth.

You must use ice-cold water for the white bean spread, not room temperature or regular cold water. Just like in homemade hummus recipes, ice water is the secret to making the consistency of the spread light, airy, and fluffy.

Spread the white bean puree on a large serving plate. Carefully place the roasted cauliflower head on top of the puree, then garnish the tops and sides with the chopped pine nuts or pistachios and chopped fresh mint or parsley.

Slice the cauliflower head into “steaks” and serve with a scoop of the puree underneath. Enjoy!

a harissa-glazed roasted cauliflower head in a black skillet.

Frequently asked questions

What is harissa paste?

Harissa is a North African chili paste made from roasted and ground red chilies, olive oil, garlic, lemon juice, and warm spices, like coriander, cumin, and caraway seeds. It has a sweet, tangy, and smoky flavor with just the right amount of heat from the chili peppers.

I personally don’t find this recipe to be too spicy; however, if you’re worried about the heat, reduce the harissa paste to only 1 tablespoon.

What can I use instead of harissa?

This recipe will be pretty different without the harissa paste but if you can’t find it, an equal amount of sriracha or chili garlic sauce, or 1 chipotle pepper + 2 tablespoons of adobo sauce should work instead.

Do I have to boil the cauliflower head before roasting?

Yes, you must boil or steam the cauliflower head before roasting it in the oven. If you skip this part, the cauliflower won’t be fork tender all the way through.

Can I make this with cauliflower florets instead?

Absolutely! Add the florets to a bowl and pour the harissa sauce over top. Toss to coat, then lay them in a single layer on a baking sheet. Roast the harissa cauliflower in a 400ºF oven for 25-30 minutes or until they’re fork tender and the edges are blackened in some places.

How do I store the leftovers?

Once cool, transfer the leftover cauliflower head or slices to an airtight container and store in the fridge for 3 to 4 days. Reheat the leftovers in a 350ºF oven until they’re warmed through and slightly crispy around the edges again.

a harissa-glazed roasted cauliflower head on a white bean spread on a plate.
a harissa-glazed roasted cauliflower head on a white bean spread on a plate.
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Whole Roasted Cauliflower with Harissa Glaze and White Bean Puree

This Whole Roasted Cauliflower Recipe serves a mouthwatering harissa-glazed cauliflower head over a creamy white bean puree. Enjoy it as a flavor-packed side or main dish!
Course Main Course
Cuisine African-inspired, Middle Eastern
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 333kcal
Author Nora Taylor

Ingredients

Cauliflower Roast

  • 1 medium-large head cauliflower about 2 pounds
  • 2 tablespoons olive oil
  • 2 tablespoons harissa paste
  • 2 tablespoons agave
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt

White Bean Puree

  • 15 ounce can cannellini beans drained and rinsed
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic peeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 3-4 tablespoons ice cold water or more

Toppings, optional

  • 1/4 cup pine nuts or chopped pistachios
  • chopped fresh mint and/or parsley
US Customary – Metric

Instructions

For the Cauliflower Roast

  • Preheat the oven to 400 degrees F.
  • Trim off the bottom of the cauliflower stem but keep the head in tact. Peel away any green leaves. Fill a large pot with water, large enough for the cauliflower head to be submerged in. Bring the water to a boil, then lower the cauliflower head, carefully, top side down into the water. Simmer for 10-15 minutes, until tender enough to insert a sharp knife into the stem without much resistance.
  • Drain the cauliflower head in a colander for 10 minutes, then place the head of cauliflower upright in a cast iron pan (or other oven safe dish).
  • In a small bowl, stir the olive oil, harissa paste, agave, turmeric and salt together until well combined. Rub the mixture all over the cauliflower head until it's fully covered.
  • Bake the cauliflower for 40-50 minutes, until blackened in some places.

Make the White Bean Puree and Serve

  • To a food processor, add the drained and rinsed beans, tahini, lemon juice, garlic, olive oil, salt and 3 tablespoons ice cold water.
  • Puree for 3-4 minutes until smooth and creamy. If you want it a bit thinner, add a tablespoon or more of water. Taste and season with additional salt, garlic or lemon juice if needed.
  • To serve: Spread the white bean puree on a serving plate. Carefully place the whole cauliflower head on top of the puree. Garnish with chopped pine nuts or pistachios and chopped fresh mint or parsley. Slice the cauliflower and serve with some of the puree underneath. Enjoy!

Nutrition

Serving: 1of 4 servings | Calories: 333kcal | Carbohydrates: 30g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 905mg | Potassium: 119mg | Fiber: 6g | Sugar: 8g | Vitamin A: 62IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 3mg

Roasted Veggie Enchiladas with Black Bean Sauce

close up on Roasted Veggie Enchiladas with Black Bean Sauce on a white plate with a fork on the side.These Roasted Veggie Enchiladas are packed with roasted vegetables and drenched in a chipotle garlic black bean sauce. Best served with sour cream, crushed tortilla chips or strips, avocado chunks, red onion and a squeeze of lime juice. For more fun and delicious vegan enchilada recipes, check out my Skillet Enchiladas, Vegan Sour Cream Enchiladas,…

close up on Roasted Veggie Enchiladas with Black Bean Sauce on a white plate with a fork on the side.

These Roasted Veggie Enchiladas are packed with roasted vegetables and drenched in a chipotle garlic black bean sauce. Best served with sour cream, crushed tortilla chips or strips, avocado chunks, red onion and a squeeze of lime juice.

For more fun and delicious vegan enchilada recipes, check out my Skillet Enchiladas, Vegan Sour Cream Enchiladas, and Vegan Enchilada Casserole!

close up on Roasted Veggie Enchiladas with Black Bean Sauce on a white plate with a fork on the side.

These Roasted Veggie Enchiladas are loaded with a medley of warm roasted vegetables and smothered in a smoky black bean sauce before being baked to perfection. They’re a fun take on the classic enchilada recipe, a perfect “clean out your fridge” meal, and a great way to use up those cans of black beans in your cupboard.

Why you’ll love these veggie black bean enchiladas

  • Loaded with your favorite vegetables – I made these vegetarian enchiladas with a medley of fresh roasted vegetables, like potatoes, zucchini, and cauliflower. Feel free to swap what’s in the recipe card for any vegetables you like or need to use up.  
  • Warm and smoky black bean sauce – Instead of the classic fiery red enchilada sauce, I covered these enchiladas in an easy, no-cook blended black bean sauce. It’s smoky, savory, and has sneaky protein!
Roasted Veggie Enchiladas with Black Bean Sauce topped with avocado, onions, and cilantro in a baking dish.

Ingredients needed (with substitutions)

  • Vegetables – Onion, mushrooms, zucchini, potatoes, and cauliflower florets are lightly seasoned and roasted in the oven for the enchilada filling. Feel free to customize the recipe with the fresh or frozen veggies of your choice!
  • Olive oil
  • Salt and pepper
  • Black beans – I like using canned black beans for convenience but cooked dry black beans will also work.
  • Garlic and onion
  • Chipotle peppers in adobo sauce – Both the chipotle peppers and adobo sauce add smoky, spicy-ish flavors to the black bean sauce. If you’re not a fan of spicy food, only use 1 chipotle pepper and 1 tablespoon of adobo sauce. 
  • Vegetable broth
  • Oregano
  • Tortillas – I used flour tortillas but corn tortillas work just as well and are naturally gluten-free.
  • Toppings – You can top the cooked enchiladas with tortilla strips or crushed tortilla chips, vegan sour cream, chopped fresh cilantro, shredded vegan cheese, lettuce, red onion, salsa, jalapenos, chipotle sauce, avocado, and/or guacamole.
ingredients for Roasted Veggie Enchiladas with Black Bean Sauce.

How to make roasted veggie enchiladas

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

Place the chopped vegetables on a large sheet pan and drizzle the oil over top. Toss to coat, then sprinkle with salt and pepper.

Roast the vegetables until tender.

roasted vegetables on a baking sheet.

To make the black bean sauce, add all of the sauce ingredients to a blender and blend until silky smooth. Taste and adjust the salt or spice level as needed.

For an extra spicy black bean enchilada sauce, make it with 3 chipotle peppers.

black bean sauce in a blender.

To assemble, spread some of the black bean sauce on the bottom of a baking dish. 

Fill each tortilla with some of the roasted vegetables, roll to close, and place them seam-side down in the baking dish.

Pour the rest of the black bean sauce over the rolled tortillas.

assembling Roasted Veggie Enchiladas with Black Bean Sauce in a baking dish.
pouring black bean sauce over rolled tortillas in a baking dish.

Cover the dish with foil and bake until the enchiladas are warmed through and the sauce is bubbly.

baked veggie enchiladas covered in black bean sauce in a baking dish.

Top with your desired toppings, then serve the enchiladas right away. Enjoy!

Roasted Veggie Enchiladas with Black Bean Sauce topped with avocado, onions, and cilantro in a baking dish.

Frequently asked questions

What other vegetables can I use?

Chopped sweet potatoes, spinach, kale, butternut squash, broccoli, yellow squash, bell peppers, corn kernels, and poblano peppers would all be delicious in this roasted enchilada recipe!

Do frozen vegetables work?

Frozen veggies are a really quick and convenient substitute for fresh vegetables. Plus, there’s no chopping or thawing required! Season the frozen vegetables as normal and roast for 15 to 30 minutes, depending on what kind of vegetables you’re roasting.

Can I add vegan cheese?

Absolutely! Top the black bean sauce-covered enchiladas with a layer of shredded vegan cheese or my Vegan Nacho Cheese Sauce, then cover and bake as normal before removing the foil and baking again until the cheese is melted or bubbly.

Can I make the enchiladas ahead of time?

Yes, the enchiladas can be assembled in the baking dish, kept covered, and refrigerated overnight or frozen for up to 3 months. Bake them as normal when you’re ready to eat but add an extra 5 to 10 minutes to the cooking time.

How long do the leftovers last?

The leftover enchiladas will keep for 3 days in the refrigerator or 3 months in the freezer. Wait for the leftovers to cool before transferring them to an airtight container.

two Roasted Veggie Enchiladas with Black Bean Sauce on a white plate with a fork on the side.
close up on Roasted Veggie Enchiladas with Black Bean Sauce on a white plate with a fork on the side.
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Roasted Veggie Enchiladas with Black Bean Sauce

These Roasted Veggie Enchiladas are packed with roasted vegetables and drenched in a chipotle garlic black bean sauce. Best served with sour cream, crushed tortilla chips or strips, avocado chunks, red onion and a squeeze of lime juice.
Course Main Dish
Cuisine Mexican-inspired
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 401kcal
Author Nora Taylor

Ingredients

Roasted Veggies

  • 1/2 medium white onion diced
  • 8 ounces cremini mushrooms sliced
  • 1 medium zucchini chopped
  • 2 medium yukon gold potatoes peeled and diced
  • 3 cups cauliflower florets chopped small
  • 2 tablespoons olive oil
  • salt + pepper, to taste

Black Bean Sauce

  • (2) 15-ounce cans black beans drained and rinsed
  • 3 cloves garlic peeled
  • 1/2 cup chopped white onion
  • 2 chipotles in adobo sauce
  • 2 tablespoons adobo sauce
  • 2 cups vegetable broth
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt more to taste

The Rest

  • 15 corn tortillas, or about 8 medium flour tortillas warmed
  • tortilla strips or crushed tortilla chips
  • vegan sour cream
  • chopped fresh cilantro, lettuce, red onion diced, jalapenos, avocado
US Customary – Metric

Instructions

  • Prep oven and dish – Preheat the oven to 400 degrees F and lightly grease a 9×13 inch baking dish.
  • Roasted the veggies – Add the vegetables to a large sheet pan. Drizzle with olive oil and toss until coated. Sprinkle with salt and pepper. Transfer to the oven and bake for 30 minutes, or until the vegetables and potatoes are tender. Remove from the oven and set aside.
  • Make the black bean sauce – In a high powered blender, add all sauce ingredients and blend until silky-smooth. Taste; add more chipotles for spice, or more salt as desired.
  • Assemble – Evenly spread 1/2 cup of the black bean sauce on the bottom of the baking dish. Fill each tortilla with about 1/4 cup of the veggies (more for flour tortillas), roll and place seam side down in the dish. Pour the rest of the black bean sauce over the rolled tortillas, leaving the edges a little dry.
  • Bake enchiladas – Cover and bake for 15 minutes, then uncover and bake for 10 more minutes.
  • Garnish with toppings of choice and serve immediately.

Notes

  1. Feel free to substitute any vegetables or potatoes that you want, like sweet potatoes, broccoli, butternut squash, kale and so on.
  2. For gluten free, use corn tortillas.
  3. Add some shredded vegan cheese on top before baking, if desired.

Nutrition

Serving: 1of 6 servings | Calories: 401kcal | Carbohydrates: 72g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 742mg | Potassium: 1240mg | Fiber: 18g | Sugar: 5g | Vitamin A: 243IU | Vitamin C: 47mg | Calcium: 141mg | Iron: 5mg

Roasted Tomato Pasta

close up on roasted tomato pasta in a white serving dish.Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat. Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15…

close up on roasted tomato pasta in a white serving dish.

Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.

Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15 Minute Lemon Pasta, and One Pot Vegan Pasta recipes as well.

Roasted Tomato Pasta in a white serving dish with a spoon.

Cozy and delicious dinners don’t have to be complicated. Just look at this simple Vegan Roasted Tomato Pasta recipe! By roasting tomatoes with aromatics, cooking pasta on the stove, and then tossing the two together, you’re left with an addictively delicious meal that only takes 30 minutes.

Why roast tomatoes for pasta? Obviously, tossing raw cherry tomatoes with cooked pasta is faster and easier, but taking the time to roast them in the oven takes every bite to the next level. The heat of the oven draws out their natural sugars and hidden flavors, and when combined with garlic and herbs, you get a hands-off, umami-packed, and perfectly sweet cherry tomato sauce.

Simple, quick, and healthy, the whole family is going to love this meal, especially when it’s served with a few dollops of my Almond Ricotta Cheese!

Why you’ll love this easy roasted tomato pasta

  • Simplicity at its finest – Roast the tomatoes with herbs and aromatics, cook the pasta, and then toss the two together. That’s all it takes to make this 30-minute dinner!
  • A must for tomato season – Tomatoes thrive during late summer and you will too after trying this recipe. Roasted tomatoes—whether you use cherry tomatoes, Roma tomatoes, or Campari tomatoes—pack every bite of this summer pasta with sweet and umami goodness.
  • Picky eater approved – Its simplicity and layers of Italian flavors make this meal hard to resist, even by the pickiest eaters.

How to make vegan roasted tomato pasta

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

Slice the cherry tomatoes in half and place them in a baking dish. Drizzle with olive oil, then add the minced garlic, salt, oregano, and thyme. Toss to coat.

Roast the tomatoes in the oven until they’re soft, juicy, and slightly charred.

sliced cherry tomatoes and garlic topped with dry herbs in a white baking dish.
roasted cherry tomatoes in a large white baking dish.

Meanwhile, cook the pasta on the stove according to the package instructions. Drain and set aside.

I used orecchiette pasta but any kind of pasta will work here. Use spaghetti, penne, fettucini, bowtie, gluten-free, zoodles, gnocchi, or any other type you have at home.

Dump the cooked pasta in the baking dish with the tomatoes, along with the chopped basil and lemon juice. Toss to combine.

cooked pasta and fresh herbs on top of roasted tomatoes in a white baking dish.

Serve the pasta right away with vegan parmesan cheese or dollops of my creamy Vegan Ricotta Cheese and more basil on top. Enjoy!

pasta, roasted tomatoes, and herbs tossed together in a white baking dish.

Frequently asked questions

What should I serve with roasted tomato pasta?

This pasta dinner only gets better with vegan parmesan, balls of mozzarella, vegan ricotta, a drizzle of balsamic reduction, and/or fresh basil on top. You could even add a dollop (or two) of my Vegan Pesto Sauce for a fresh and herbaceous twist.

Serve the warm tomato pasta in bowls with vegan garlic bread or dinner rolls on the side. For a complete dinner, pair the pasta with simple side dishes, like a white bean salad, vegan caesar salad, roasted squash and zucchini, or roasted ratatouille.

What kind of tomatoes are best for roasted tomato pasta?

Almost any type of tomato can be roasted, but as a general rule of thumb, smaller varieties are best (small tomatoes = more flavor). I used cherry tomatoes for this recipe, but grape, Campari, Roma, or plum tomatoes all work well, too.

What else can I add to this pasta dinner?

Feel free to roast sliced red onions, red bell peppers, shallots, carrots, zucchini, or mushrooms alongside the tomatoes and garlic. Or, after roasting, stir capers or green or black olives in with the tomatoes and pasta for a briny burst.

How do you store the leftovers?

Transfer the leftover pasta to an airtight container and store it in the refrigerator for 2 to 3 days. When it’s time to eat, reheat the leftovers in the microwave or in a lightly oiled skillet on the stove.

Roasted Tomato Pasta in a white serving dish with a spoon.
close up on roasted tomato pasta in a white serving dish.
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Roasted Tomato Pasta

Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Course Main Course
Cuisine Italian-inspired
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 373kcal
Author Nora Taylor

Ingredients

  • 4 cups cherry tomatoes about 2 pints
  • 4 tablespoons olive oil
  • 8 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 8 ounces pasta of choice
  • 1/4 cup chopped fresh basil
  • 2 tablespoons fresh lemon juice
US Customary – Metric

Instructions

  • Preheat oven to 400 degrees F.
  • Slice the cherry tomatoes in half, and place in an oven safe baking dish. Pour the olive oil on top of the tomatoes, then add the minced garlic, salt, oregano and thyme. Stir in the pan to combine.
  • Place in the oven and roast for about 30 minutes, until the tomatoes are collapsing and slightly charred.
  • While the tomatoes roast, cook the pasta according to package instructions.
  • Once the tomatoes are done, remove the dish from the oven. Add the cooked pasta, along with the chopped basil and lemon juice. Toss to combine.
  • Serve with some grated parmesan (I used Violife) and more basil.

Notes

  1. This is also good with some dollops of vegan ricotta throughout.
  2. For gluten free, use gluten free pasta noodles or zucchini noodles.
  3. For some added protein, consider serving with grilled tofu.

Nutrition

Serving: 1of 4 servings | Calories: 373kcal | Carbohydrates: 51g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 603mg | Potassium: 492mg | Fiber: 3g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 2mg

Grilled Tofu

a pile of grilled tofu pieces on a black plate.This Grilled Tofu recipe marinates thick slabs of tofu in a delicious marinade before they’re charred to perfection on the grill. It’s an easy way to cook tofu and one of the best plant proteins for grilling season! Take your tofu from blah to yum! with my Perfect Fried Tofu, Crispy Baked BBQ Tofu, Air…

a pile of grilled tofu pieces on a black plate.

This Grilled Tofu recipe marinates thick slabs of tofu in a delicious marinade before they’re charred to perfection on the grill. It’s an easy way to cook tofu and one of the best plant proteins for grilling season!

Take your tofu from blah to yum! with my Perfect Fried Tofu, Crispy Baked BBQ Tofu, Air Fryer Tofu, and Crispy Baked Tofu recipes as well.

a pile of grilled tofu pieces on a black plate.

Introducing my new favorite way to cook tofu: on the grill! This recipe will show you how to make tofu taste amazing using a simple marinade and a hot grill. Who knew it could be so easy?

The blocks of tofu are sliced into wide and thick slabs and then dunked in a savory marinade made from 5 pantry staples. The tofu soaks in those wonderful flavors for a few hours before it’s fired on the grill. From the gorgeous grill marks to the classic barbecue flavors to the endless ways to enjoy them, these grilled tofu steaks are too good to pass up!

Pair them with all of your grilling season go-to’s, like my Sticky BBQ Tempeh Ribs, Vegan Veggie Kebabs, the Best Veggie Burgers, and more.

Why you’ll love this grilled tofu recipe

  • Golden on the outside, meaty on the inside – The high heat gives the marinated tofu steaks irresistible golden grill marks on the outside while the inside stays tender and meaty.
  • An easy summer protein – Make in advance and fire the pieces on the grill anytime you need an easy and delicious plant protein for your summer dinners.
  • The easiest and most delicious marinade – Like my Marinated Tofu recipe, I marinated the tofu slices in a 5-ingredient marinade to give them rich and savory flavors.

How to grill tofu

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

Press the blocks of tofu for at least 30 minutes. Meanwhile, whisk the soy sauce, avocado oil, seasoned rice vinegar, sesame oil, and garlic powder together in a small bowl.

Pro tip: Use extra firm or super firm tofu for this recipe! Softer varieties, like medium or soft tofu, will crumble and fall through the grill grates.

Slice the tofu block into thick slices and place them in a large shallow dish or large ziplock bag. Pour the marinade over the tofu, then cover the dish or seal the bag and leave it to marinate in the fridge.

Take the tofu slabs out of the marinade and place them on a preheated grill. Grill the tofu on both sides until golden brown grill marks appear. When done, transfer the grilled tofu steaks to a platter and cover them with aluminum foil to keep them warm.

Before serving, simmer the reserved marinade in a saucepan until it thickens slightly, then pour it over the tofu. Enjoy!

Tofu sticking to grill?

There are a few tricks to get your tofu to release easily from the grill (or a grill pan).

  1. Use only extra-firm or even super-firm tofu. And press extra-firm tofu to get rid of excess water.
  2. Use oil on the grill, and in the marinade.
  3. Don’t attempt to move the tofu for several minutes, until marks form and it cooks long enough on one side. This helps it to release easily. Use a fork to slowly and carefully pop them off to release the tofu from the grill without tearing. Don’t roughly handle the tofu with tongs, or it may fall apart and rip.
rectangular tofu pieces and a marinade in a large ziplock bag.

Frequently asked questions

Do I have to press the tofu?

Yes, pressing the water out of the tofu blocks is a crucial step. Pressed tofu not only has a firmer and meatier texture but also absorbs flavors more easily. 

To press the tofu, either use a tofu press or wrap each block in a few paper towels, place a plate or pan on top, and put a couple of heavy books on top of that. The only way to avoid pressing tofu is to use the super firm variety in a vacuum pack.

How long should you marinate tofu?

I recommend marinating the tofu for at least 1 hour at room temperature or in the refrigerator overnight. Basically, the longer you marinate, the more flavorful they’ll be. Just don’t go over the 24-hour mark or else the tofu will start to crumble.

How long does it take to grill tofu?

Depending on how thick you slice the tofu, each piece should need to cook for about 5 to 7 minutes per side on a medium-high heat grill. The tofu is grilled perfectly when you see golden brown grill marks.

What goes well with grilled tofu steaks?

All of your summer favorites! Once they’re slathered in the marinade or barbecue sauce, I like to serve the tofu with my Vegan Broccoli Salad, Vegan Potato Salad, and Vegan Baked Beans on the side. Some grilled vegetables, like zucchini, corn, and bell peppers, would be amazing, too.

You can also repurpose the grilled tofu and serve it on top of a salad or grain bowl, layer it in a sandwich, or fold it in a veggie wrap for more protein and flavor. The sky’s the limit!

a pile of grilled tofu pieces on a black plate.
a pile of grilled tofu pieces on a black plate.
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Grilled Tofu

This Grilled Tofu recipe marinates thick slabs of tofu in a delicious marinade before they’re charred to perfection on the grill. It’s an easy way to cook tofu and one of the best plant proteins for grilling season!
Course Side Dish
Cuisine Asian-inspired
Prep Time 15 minutes
Cook Time 15 minutes
Pressing and marinating 1 hour 30 minutes
Total Time 2 hours
Servings 4 servings
Calories 335kcal
Author Nora Taylor

Ingredients

  • (2) 14.5 ounce blocks extra-firm tofu or super firm
  • 1/2 cup low sodium soy sauce or tamari
  • 1/4 cup avocado oil or canola oil
  • 6 tablespoons seasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon garlic powder
US Customary – Metric

Instructions

  • 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.
  • In a small bowl, whisk the soy sauce, avocado oil, seasoned rice vinegar, sesame oil and garlic powder to combine.
  • Slice the tofu into thick slices, about 4 slices per block of tofu. Place in a large shallow dish (or large ziplock type bag), then pour the marinade over the tofu.
  • Cover and place in the refrigerator to marinate for at least 1 hour, or even overnight. The longer you marinate, the more flavor. But I wouldn't go over 24 hours.
  • Preheat an outdoor grill (or indoor grill pan) over medium-high heat and lightly oil. Remove the tofu from the marinade (but keep it nearby) and place on the hot grill. Cook for about 5-7 minutes on each side until golden brown marks appear. Turn with a metal spatula or fork, carefully loosening the tofu from the grate. Cook 5-7 minutes on the other side, then transfer to a platter and cover to keep warm.
  • If desired, pour the reserved marinade into a saucepan and simmer for about 3 minutes. Pour as much as desired over the tofu for even more flavor and serve.

Notes

  1. Use only extra-firm tofu that has been pressed well, OR the super firm variety (which does not need pressing).
  2. May use gluten free tamari for gluten free grilled tofu.
  3. Another vegetable oil works in place of avocado, like vegetable, canola or even olive oil.
  4. Leftover tofu keeps in the refrigerator for 4-5 days.

Nutrition

Serving: 1of 4 servings | Calories: 335kcal | Carbohydrates: 7g | Protein: 21g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Sodium: 1156mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 268mg | Iron: 3mg

Veggie Chili

a small bowl of veggie chili topped with vegan cornbread.This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater. If you’re a chili lover like me, you’ll also get a kick out of these Ultimate Vegan Chili…

a small bowl of veggie chili topped with vegan cornbread.

This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater.

If you’re a chili lover like me, you’ll also get a kick out of these Ultimate Vegan Chili (uses tofu as “meat”), Lentil Chili, and Sweet Potato Black Bean Chili recipes!

a small bowl of veggie chili topped with vegan cornbread.

This Veggie Chili is a fuss-free, one-pot dish that’s packed with fresh veggies, canned beans, smoky seasonings, and bulgur. Just one bowl will keep you full and satisfied for hours!

While other vegetarian chili recipes are often made with vegan ground “beef”, this recipe makes tender mushrooms, a medley of sautéed vegetables, bulgur and canned beans the stars. This keeps everything under budget without sacrificing flavor.

Pair each veggie-packed bowl with a batch of my Vegan Cornbread and all the toppings you want, like avocado chunks, vegan sour cream, and tortilla chips.

Why you’ll love this vegan chili recipe

  • Hearty and nourishing – Chock full of veggies and beans, this chili doesn’t skimp on the plant-based protein or fiber. 
  • One-pot meal – Just cook everything in a pot, let the chili simmer for 25 minutes, then enjoy!
  • Make it your own – Customize it with your favorite vegetables, beans and seasonings. And the more toppings, the better!
womans hand using a spoon to stir a batch of veggie chili in a large pot.

How to make veggie chili

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

Add the mushrooms to a large pot and sauté over medium-high heat until they start to soften. Add the onion, carrots, and bell pepper to the pot, sauté for 5 minutes, then add the garlic.

cooking a medley of vegetables in a large pot.

Stir in the rest of the chili ingredients, bring to a boil, and then lower the heat to a simmer. Let the chili simmer until it’s thickened and the bulgur is tender and cooked through.

Is the chili too thick? Thin the consistency by stirring in a splash of water or vegetable broth at a time until it’s thinned to your liking.

Serve the chili in bowls and top with a dollop of vegan sour cream, crushed tortilla chips, shredded cheese, avocado chunks, or any other chili toppings you like. Enjoy with vegan cornbread for dunking and enjoy!

cooking veggie chili in a large pot.

Frequently asked questions

Can I make vegan chili in the slow cooker instead?

Yes! To make slow cooker veggie chili, add all of the chili ingredients to your slow cooker and cook on high for 6 to 8 hours or on low for 4 to 6 hours.

What about the Instant Pot?

Yes, this chili is just as easy to make in the Instant Pot. Cook the veggies in the pot as normal using Sauté mode, then mix in the seasonings and cook until fragrant. Cancel Sauté mode and stir in the water, beans, and bulgur.

Secure the lid, place the steam release valve on sealing, and cook on high pressure for about 15 minutes. Allow the pressure to release using the venting mode, then remove the lid, taste, and adjust the flavors as needed.

Is this chili recipe gluten-free?

This recipe isn’t inherently gluten-free because bulgur is made from durum wheat. To make it gluten-free, swap the bulgur for an equal amount of cooked quinoa, white rice, or brown rice.

What can I use instead of the beans?

You can swap the black beans or pinto beans for kidney beans or chickpeas instead. Or, if you’re not a fan of beans, feel free to use cooked green or brown lentils, vegan beef crumbles (like Impossible or Beyond ground “beef”), soy curls, or crumbled tofu instead.

What else can I add to this vegetarian chili recipe?

Make this recipe your own by swapping any of the vegetables in the recipe card with your favorites. I love making chili with sweet potatoes, butternut squash, and jalapenos, but you can also keep things simple with a bag of frozen vegetables instead.

How do you store the leftovers? Can you freeze them?

Once the leftover chili has cooled to room temperature, transfer it to an airtight container and store it in the fridge for 3 to 4 days or in the freezer for up to 3 months. Allow the leftovers to thaw in the fridge before reheating in the microwave or in a pot on the stove.

a small bowl of veggie chili topped with vegan cornbread.
a small bowl of veggie chili topped with vegan cornbread.
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Veggie Chili

This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 266kcal
Author Nora Taylor

Ingredients

  • 8 ounces cremini mushrooms chopped small or sliced
  • 1 medium onion diced small
  • 4 medium carrots peeled and diced
  • 1 medium red bell pepper seeded and diced
  • 4 cloves garlic minced
  • 1 medium zucchini diced
  • 1 cup fresh or frozen corn
  • (2) 28-ounce cans diced tomatoes
  • (2) 15-ounce cans black beans drained and rinsed
  • (1) 15-ounce can pinto beans drained and rinsed
  • 1/3 cup bulgur
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon cocoa powder
  • 1 tablespoon pure maple syrup
  • 1 1/2 cups water
  • 1 teaspoon salt or more to taste
US Customary – Metric

Instructions

  • In a large pot over medium-high heat, add the chopped mushrooms. Sauté the mushrooms until the start to release their oils (about 5 minutes), then add the onion, carrots and bell pepper and sauté for 5 minutes.
  • Add the garlic and cook for 1 more minute, until fragrant.
  • Now add the rest of the ingredients and stir to combine. Bring to a boil, then lower the heat and simmer for 20-25 minutes, stirring occasionally. If the chili gets too thick, add a little more water to thin.
  • Taste; add more salt or seasonings to taste. For a spicier chili, add a pinch of cayenne pepper. Serve with vegan sour cream, cornbread, tortilla chips and/or shredded cheese.

Notes

  1. Leftovers will keep for up to 4 days in the refrigerator and the chili also freezes well. I like to freeze in individual containers for quick meals.
  2. Feel free to substitute any veggies or leave anything out you don’t like.
  3. For gluten free, leave out the bulgur or replace it with quinoa or rice.

Nutrition

Serving: 1of 8 servings | Calories: 266kcal | Carbohydrates: 54g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 900mg | Potassium: 1347mg | Fiber: 17g | Sugar: 12g | Vitamin A: 6917IU | Vitamin C: 50mg | Calcium: 172mg | Iron: 6mg

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.
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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
Author Nora Taylor

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
US Customary – Metric

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

15 Minute Tahini Pasta

close up on creamy tahini pasta in a large skillet with tomatoes and basil.This simple Tahini Pasta is ready to eat in just 15 minutes! Pasta is tossed in an easy, ultra-creamy, and delightfully nutty tahini sauce, leaving you with the best weekday dinner or lunch. Looking for more easy pasta recipes? Check out my One Pot Pasta, 15 Minute Lemon Pasta, and Green Pasta! I’m a huge…

close up on creamy tahini pasta in a large skillet with tomatoes and basil.

This simple Tahini Pasta is ready to eat in just 15 minutes! Pasta is tossed in an easy, ultra-creamy, and delightfully nutty tahini sauce, leaving you with the best weekday dinner or lunch.

Looking for more easy pasta recipes? Check out my One Pot Pasta, 15 Minute Lemon Pasta, and Green Pasta!

creamy tahini pasta in a large skillet with tomatoes and basil.

I’m a huge fan of easy vegan pasta dinners. They’re low-effort and the whole family loves ‘em! The best part is that you don’t need fancy ingredients for an unforgettable pasta dinner. All it takes are the right pantry staples.

That’s exactly what this 15 Minute Tahini Pasta recipe is all about—simplicity! 

It combines a 6-ingredient creamy tahini pasta sauce with your favorite cooked pasta noodles, cherry tomatoes (or any veggies you like), and fresh basil. The savory-nutty-tangy flavors are perfectly balanced and every bite is more comforting than the last!

Why you’ll love this creamy tahini pasta

  • It’s crazy easy – Would you believe me if I told you that it only takes 15 minutes to make pasta with tahini sauce? It’s true!
  • Super rich and creamy – Two surprising ingredients make this tahini pasta creamy and indulgent: tahini sauce and pasta cooking water! That, plus a handful of simple seasonings, makes this simple yet luxurious meal one to remember.
  • Flexible – There are so many ways to make this recipe your own. Stretch it a little further by adding more vegetables; play with the flavors using extra seasonings and aromatics.
stirring a creamy tahini sauce in a saucepan with a wooden spoon.

Frequently asked questions

What is tahini?

Tahini is a seed paste made from ground sesame seeds. It’s a lot like nut butter but has a runnier texture and a slightly bitter, nutty taste. Tahini is a staple ingredient in hummus but can also add flavor and creaminess to plenty of other recipes, like homemade salad dressings, baked goods, and more.

Can this recipe be made gluten-free?

Of course! Just replace the regular pasta with your favorite short gluten-free pasta noodles.

What can I add to this?

Put your own spin on this dish with the seasonings and add-ins of your choice! Here are a few ideas to get you started:

Vegetables – Steamed or roasted asparagus, sun-dried tomatoes, spinach, broccoli, or artichokes would add bulk to this dish.

Vegan cheese – Stir in a little vegan parmesan cheese, 2 to 3 tablespoons of nutritional yeast, or a generous dollop of vegan mascarpone to give the pasta a cheesy twist.

Protein – Toss the pasta with a can of drained and rinsed chickpeas, butter beans, or cannellini beans, or top it with your favorite vegan chicken or baked tofu to make it more filling.

How do you store the leftovers?

After it cools to room temperature, transfer the leftover pasta to an airtight container and store it in the fridge for up to 5 days. 

Reheat the leftovers in the microwave or a saucepan over medium heat until warmed through. Add a splash of water, broth, or non-dairy milk to make the consistency saucy again, if needed.

close up on creamy tahini pasta in a large skillet with tomatoes and basil.
close up on creamy tahini pasta in a large skillet with tomatoes and basil.
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15 Minute Tahini Pasta

This simple Tahini Pasta is ready to eat in just 15 minutes! Pasta is tossed in an easy, ultra-creamy, and delightfully nutty tahini sauce, leaving you with the best weekday dinner or lunch.
Course Main Course
Cuisine Italian-inspired
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 427kcal
Author Nora Taylor

Ingredients

  • 12 ounces short pasta noodles penne or fusilli
  • 1 tablespoon olive oil
  • 3 large cloves garlic minced
  • 3/4 cup tahini drippy, not super thick
  • 3 tablespoons fresh lemon juice about 1 large lemon
  • 1/4 teaspoon red chili flakes
  • 1-2 cups reserved pasta water
  • 1/2 teaspoon salt or more to taste
  • 1/2 cup fresh basil chopped
  • 1 pint cherry tomatoes halved, optional
US Customary – Metric

Instructions

  • Boil the pasta according to package instructions. Reserve 2 cups of the pasta cooking water, then drain the cooked pasta and set aside.
  • While the pasta cooks, warm the olive oil over low-medium heat. Add the garlic and cook for 1-2 minutes, until fragrant, stirring constantly.
  • Pour in the tahini, lemon juice, red chili flakes, reserved pasta water and salt. Stir well.
  • Now add the cooked pasta and mix. Add the fresh basil and halved tomatoes and mix into the creamy pasta.
  • If the pasta gets too dry, add a bit more warm water. Serve immediately.

Notes

  1. If your tahini happens to be thick and not drippy, I recommend adding additional pasta water until it’s creamy and smooth.
  2. For gluten free, substitute a gluten free pasta of choice.

Nutrition

Serving: 1of 6 servings | Calories: 427kcal | Carbohydrates: 53g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 218mg | Potassium: 457mg | Fiber: 4g | Sugar: 4g | Vitamin A: 537IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 3mg

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.
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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
Author Nora Taylor

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

US Customary – Metric

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.
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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
Author Nora Taylor

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
US Customary – Metric

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

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.

tofu scramble yellow with creamy sauce being added to a pan
egg looking yellow mixture in pan on wood board

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
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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
Author Nora Taylor

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
US Customary – Metric

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