Tofu is an exciting culinary blank canvas, ready to be gussied up in whatever inventive way you can conceive of. It's a literal sponge, a vehicle for absorbing and imparting deep flavor in any number of dishes. It's also a textural shape-shifter: Whether you're seeking something creamy and cooling, crunchy and fried, or tender and yielding, there is a type of tofu capable of accomplishing the goal. We've put together this collection of creative tofu recipes to prove just how fun this ingredient can be. Try blending soft tofu into a tangy spread for burgers, fry up some extra-firm tofu to make a killer sandwich, or crumble a medium-firm block into an Indian-spiced scramble. The possibilities are endless!
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Vegan Tofu Scramble
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Cookbook author Haile Thomas says she used to eat scrambled eggs nearly every morning. When she went vegan, she wanted to make sure she could mimic those creamy and cheesy scrambles with vegan ingredients. Nutritional yeast adds a rich and nutty "cheesy" flavor, while oat milk lends this scramble a bit of creaminess.
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Tofu Pad Thai
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Chef Lara Lee's meatless pad Thai heroes hearty, savory fresh oyster and shiitake mushrooms, which suffuse the dish with earthy flavor and combine beautifully with chewy noodles, golden-fried tofu, lightly spicy long red chiles, crunchy peanuts, and fresh, crisp bean sprouts. To make it vegetarian, use a vegan fish sauce, such as Ocean's Halo, and swap mushroom sauce for the oyster sauce.
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03of 30
Vegan Mapo Tofu
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In this version of mapo tofu, instead of ground pork, finely chopped eggplant and mushrooms cook down to a meaty consistency that absorbs a richly savory blend of broad bean paste and mushroom seasoning — two umami-packed ingredients that quickly add long-cooked flavor. Szechuan peppercorns and fresh ginger are balanced by a touch of sugar to round out this moderately spicy dish.
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Crispy Tofu Steaks with Ginger Vinaigrette
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For this recipe, slabs of tofu are coated in panko, then pan-fried until they're crispy outside and creamy within.
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05of 30
Crunchy Tofu Tacos
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These vegetarian tacos by chef Joe Kim combine fried tofu and peanuts. They're excellent served with hoisin sauce, kimchi, Asian pear, and scallions on either corn or flour tortillas.
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Chili con Tofu
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Spicy chili seasonings work wonders for the neutral flavor of tofu. For a more substantial, spicy chili, use the same weight of tempeh in place of the tofu. Since tempeh is not packed in water, there is no need to pat it dry before sautéing; stir in up to one extra cup of water along with the beans.
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Double Drive-Thru Veggie Burgers
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Vegan chef Chloe Coscarelli is famous for her deliciously charred veggie burgers. For a "special sauce," she swaps out mayo for silken-tofu mayonnaise to make a tangy-sweet vegan take on Thousand Island dressing.
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Tofu Bhurji
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Medium-firm tofu has just enough moisture to crumble into a scrambled egg–like texture in this breakfast dish inspired by Indian anda bhurji. Slightly pink in color, the kala namak (black salt) adds eggy, sulfurous flavors to this dish.
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Sheet-Pan Tofu with Broccolini, Mushrooms, and Sweet Potatoes
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A citrus-soy marinade adds zing to crisp roasted tofu in this easy sheet-pan dinner. Spreading the tofu and vegetables across two baking sheets ensures that they roast, rather than steam, in the oven. For the crispiest tofu and tender vegetables, space the ingredients evenly so hot air can circulate among them.
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Fried Tofu with Spicy Ginger-Sesame Sauce
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Tofu is an unlikely partner for red wine, but in this recipe by Young Hwa Chung — who's married to winery owner Hi Sang Lee — a soy-ginger glaze works well with Cabernet Sauvignon.
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Caesar Salad with Crispy Tofu Croutons
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In this creative remix of a classic Caesar, former F&W editor Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice, and anchovy to make a terrific Caesar-style dressing without the standard raw egg yolks.
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Crispy Fried Tofu Sandwich
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Freezing and thawing extra-firm tofu and then wringing out its moisture makes the slabs more porous and receptive to the tangy pickle juice marinade in this crave-worthy sandwich. After a brief soak in pickle juice, the tofu is dredged in a spiced flour mixture, brushed with hot sauce and mustard, then dredged again and fried to yield the crispy, crunchy slabs for a satisfying vegetarian meal that gives fried fish sandwiches a run for their money.
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Tofu Skin Stir-Fry
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When it's dried, tofu skin (doufu pi in Mandarin, yuba in Japanese) becomes earthy and chewy. It's sold in many shapes and is hardy enough to withstand braises, bold sauces, and stir-fries, mimicking the texture of shredded meat. In this recipe, dried tofu skin sticks are broken into pieces, rehydrated until pliable, and then stir-fried and with an umami-rich chile oil and soy sauce.
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Tahini-Tofu Dip with Chili Crunch
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This creamy, smooth dip creates layers of flavor with a short ingredient list. Roasting the garlic mellows its sharpness — together with the tahini, it brings a subtly sweet and nutty taste to the dish. Tamari provides umami and fresh lemon juice adds brightness and acidity.
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Cold Peanut Noodles with Tofu and Red Peppers
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This silky dish features chunks of soy sauce-marinated tofu and sweet, crunchy slices of red bell pepper dressed in a luxurious sauce boldly flavored by peanut butter, sesame oil, garlic, and ginger.
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Korean Barbecued Tofu
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Chicago chef Bill Kim created this recipe to show how well tofu takes on flavors when marinated and grilled. He uses his Korean BBQ Sauce as a marinade, adding a jolt of spice with sambal oelek and light fruit flavors with kiwi and Asian pear. The Blackening Seasoning used to season the tofu before it's grilled balances chili powder with sweet paprika.
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Napa Cabbage Pockets with Tofu
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Stuffed with a medley of shiitake mushrooms, Chinese chives, and dried mung beans, these cabbage pockets are symbols of good fortune.
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Vegan Mushroom and Fried Tofu Sisig
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Classic Filipino sisig is made with pork belly and chicken liver cooked with onions, chiles, and calamansi. Chef Kristine Subido offers a vegan option to this traditionally meat-heavy dish, with fried tofu and king trumpet mushrooms at the center. It retains the contrasting textures and flavors of the original with a little crunch coming from the raw red onion plus salty, sour, and sweet flavors from soy sauce, sherry vinegar, lime juice, and sugar.
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Tofu, Eggplant, and Shiitake Noodle Soup
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The base for this tofu, eggplant, and shiitake katiev ("noodle soup" in Cambodian) is typically a made-from-scratch vegetable stock with a long ingredient list, including two types of cabbage and dried Chinese mushrooms. To simplify it here, we added fewer vegetables to store-bought vegetable broth.
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Crispy Tofu Bibimbap with Mustard Greens and Zucchini
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Cookbook author Michael Natkin’s version of the Korean dish bibimbap — rice topped with a mix of pickled and cooked vegetables — forgoes the usual runny fried egg on top to be a delicious vegan dish.
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Miss Kim's Fried Tofu
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At her restaurant Miss Kim in Ann Arbor, Michigan, Ji Hye Kim, a 2021 F&W Best New Chef, tosses deep-fried crispy tofu in a flavorful salty-sweet brown sugar glaze amped up with a handful of powerhouse ingredients, including soy sauce, gochugaru (Korean red chile flakes), and ginger. Garnished with sesame seeds and scallions, the glazed fried tofu is a festive appetizer or can be paired with kimchi and rice for a vegetarian meal.
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Crispy Salt-and-Pepper Air Fryer Tofu with Asparagus
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This quick meal features tofu that's crispy around the edges and tender on the inside, coated in a sweet and salty marinade including soy sauce, light brown sugar, and ground Szechuan peppercorns. The perfect partner? Garlicky asparagus, which also gets flavor from five-spice powder and toasted sesame oil.
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Fried Yuba Tacos with Sweet Corn Relish
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In this recipe, Chef Bryant Terry fries rolled yuba, or thin sheets of tofu skin, in avocado oil until crispy, yielding a hearty vegan taco filling. Turmeric lends its zesty, deeply floral flavor to the summery corn relish that tops these tacos. A spoonful of "green cream" — sautéed spinach stirred together with mashed avocado — holds all of the delicious components in place.
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Spicy Tofu and Zucchini Stew
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Sommelier Annie Shi, co-owner of King in New York City, grew up going to Korean restaurants with her family. Memories of dishes like soondubu jjigae, a spicy Korean tofu stew, became inspiration for this quick and easy vegetable stew that she makes for cozy weeknight dinners.
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Crispy Fried Tofu
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Chef Bill Kim says this is a great recipe to make for people who don’t like tofu. “Tell them it’s cheese!” he says. “Tofu done right is delicious.” Here, he serves it with a homemade plum sauce.
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Sriracha-Garlic Tofu with Mint
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The spice of sriracha combines with the cooling power of mint for a pleasingly balanced tofu dish.
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Chilled Tofu with Apple Soy Sauce
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This refreshing and light starter is based on the popular Japanese dish called hiyayakko, which is simply chilled tofu dressed with flavorful toppings. In his version, F&W culinary director at large Justin Chapple drizzles a sweet-salty mix of apple juice and soy sauce on top, then garnishes with a few tasty things, including crunchy radishes and toasted sesame seeds.
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Miso-Tofu Hot Pot with Ramen
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A soothing hot pot is the perfect excuse to set out ingredients and casually dine at the table. Although this recipe can be executed at the stove, donabe hot pot is traditionally prepared on a portable burner at the table. Cook the tofu and vegetables first, then soak up the delicious broth with chewy ramen noodles as a second course.
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Stir-Fried Tofu with Bok Choy
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This dish, adapted from Harumi Kurihara's Harumi's Japanese Cooking, is topped with a sprinkling of umami-packed bouillon.
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Chicken Hot Pot with Mushrooms and Tofu
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Cooks in Asia serve hot pots communally, setting a big pot of bubbling broth on the table alongside a platter of raw ingredients (like vegetables and thinly sliced chicken) for dipping. It's a fun way for guests to feel like they have a hand in making their own meal. In his version, chef Ethan Stowell gives each person at the table an individual bowl of sliced mushrooms, tofu, and scallions, then adds piping hot chicken broth loaded with chunks of tender cooked chicken.
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