Articles tagged:

tofu recipes

  1. Vegan Tofu Stir-Fry with Sweet Chili Sauce

    Stir-fries are my go-to meals on busy weeknights because they're quick, easy, fairly healthy, and most importantly, delicious. They're also easily adaptable depending on what veggies or proteins you happen to have on hand. In this recipe, I'm using tofu, red cabbage, and broccoli with a sweet chili sauce, but feel free to swap out anything you want to make it your own.

    The tofu can be baked or pan-fried depending on your preference. Baking will save you some time since you can prepare your sauce and fry your vegetables while the tofu is baking. And your tofu will still come out with a nice golden color and a bit of crunch. But for even more crispiness and a deeper golden color, pan-frying your tofu might be a better option.

  2. Vegan Cannoli

    This vegan version of classic Sicilian cannoli is made with crispy, bubbly shells, and a cool, creamy non-dairy ricotta filling. Lightly sweet and fully crave-worthy, it's the perfect after-dinner treat. These vegan cannoli are also a good source of protein, thanks to the tofu base of the ricotta-style filling.

  3. Vegan Baked Ziti

    For the longest time, I never wanted to even attempt a vegan baked ziti recipe because I thought nothing could live up to the original. But after some trial and error, I was excited to learn that I was so wrong! Baked ziti is now one of my favorite vegan pasta dishes. It's the perfect dish for special occasions, but it's just as delicious for weeknight meals.

    This recipe uses my homemade vegan mozzarella, which is made from raw cashews and melts and stretches like the real thing. It also uses my tofu ricotta, and the sauce is loaded with green lentils instead of meat. For an extra kick of flavor, try topping the baked ziti with vegan parmesan cheese. You may want to serve with a loaf of garlic bread, as well.

    You will want to prepare your cashew cheese a few hours ahead of time (preferably a day ahead of time) to give it time to chill and firm up. The marinara sauce is a huge part of the flavor of this recipe, so be sure to use a good one, such as Rao's. You can also make a homemade marinara sauce if you prefer.

  4. Vegan Ricotta & Spinach Cannelloni

    This vegan cannelloni is stuffed with tofu and spinach ricotta, immersed in a homemade marinara sauce, and topped with a creamy vegan mascarpone sauce. It's the perfect dish for a dinner party or special occasion, but it's easy enough to make any night of the week. And even picky eaters will love it!

    When you make this vegan cannelloni recipe, don't forget to serve it with a side of vegan garlic bread. Or, if you're looking for more recipes for vegan pasta dishes, you might like my baked ziti, butternut squash ravioli with mushrooms, lasagna, or stuffed shells.

  5. General Tso's Tofu A Vegan Take on Chinese Takeout

    I haven't had Chinese takeout in probably ten years. But there are a few indulgences I really enjoyed back then, like crab rangoon, sweet and sour chicken, and of course, General Tso's chicken. So I decided to do a vegan take on takeout and make a General Tso's tofu recipe. I made this recipe in different variations more than ten times, but I'm finally in love with the results!

    In case you're curious, there actually was a General Tso (Tso Tsung-t'ang) who lived in the 1800s, and legend claims that this chicken was his favorite dish.

  6. Crispy Fried Tofu A Takeout-Style Recipe

    It's been a long time since I've eaten anything fried in oil. But recently I found myself craving General Tso's sauce, and decided I'd treat myself. Since I'm vegan, I obviously won't be eating chicken with that sauce, so I decided to batter and fry tofu instead. This tofu came out so perfect, golden, and delicious that it was worthy of its own recipe. The texture of the coating is very similar to the battered chicken you'll find in many Chinese takeout places, so you can use it with a variety of sauces. It also has enough flavor to be snacked on alone!