15 Simple Tofu Recipe Ideas for Delicious Plant-Based Meals

Tofu transforms into amazing dishes when you know the right techniques. These simple recipes turn this versatile protein into crowd-pleasing meals everyone will love.

From crispy pan-fried pieces to creamy sauces, tofu adapts to any flavor profile you crave.

01. Herb-Infused Tofu Pasta Salad

Fresh vegetables and protein-packed tofu create this satisfying pasta salad. Perfect for potlucks and picnics when you need a dish that travels well.

Ingredients: 12 oz penne pasta, 14 oz firm tofu (cubed), 2 large tomatoes (diced), 2 medium carrots (julienned), ¼ cup fresh basil (chopped), ¼ cup fresh parsley (chopped), ⅓ cup olive oil, 3 tbsp red wine vinegar, 2 cloves garlic (minced), salt and pepper to taste.

How To Make Herb-Infused Tofu Pasta Salad

1. Cook pasta according to package directions until al dente, then drain and rinse with cold water to stop cooking. Transfer to a large mixing bowl and set aside to cool completely.

2. Press tofu between paper towels to remove excess moisture, then cut into ½-inch cubes. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook tofu until golden brown on all sides, about 8 minutes total.

3. Whisk together remaining olive oil, vinegar, minced garlic, salt, and pepper in a small bowl. Add cooled pasta, golden tofu, diced tomatoes, julienned carrots, and fresh herbs to the large bowl.

4. Pour dressing over pasta mixture and toss gently until everything is evenly coated. Refrigerate for at least 30 minutes before serving to allow flavors to meld together beautifully.

02. Crispy Egg-Coated Tofu Bites

Golden tofu slices get a crispy egg coating in this popular Asian dish. Serve with sweet and spicy dipping sauce for an irresistible appetizer.

Ingredients: 14 oz firm tofu, 3 large eggs, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey, ½ tsp red pepper flakes, 2 green onions (sliced), vegetable oil for frying.

How To Make Crispy Egg-Coated Tofu Bites

1. Slice tofu into ¼-inch thick rectangles and pat completely dry with paper towels. Beat eggs in a shallow dish and season with a pinch of salt and pepper.

2. Heat ½ inch of oil in a large skillet over medium-high heat until shimmering. Working quickly, dip each tofu slice in beaten eggs, coating both sides completely.

3. Fry coated tofu slices in hot oil until golden brown and crispy, about 2-3 minutes per side. Transfer to paper towel-lined plate to drain excess oil.

4. Make dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes. Garnish crispy tofu with sliced green onions and serve immediately with the sauce.

03. Asian-Style Marinated Tofu Salad

Protein-packed tofu gets bold flavor from a spicy marinade in this satisfying salad. Crunchy vegetables and crushed peanuts add perfect texture contrast.

Ingredients: 14 oz extra-firm tofu (cubed), 4 oz snow peas (trimmed), 2 carrots (shredded), 1 red bell pepper (julienned), ¼ cup roasted peanuts (crushed), 3 tbsp soy sauce, 2 tbsp chili garlic sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 2 tsp brown sugar.

How To Make Asian-Style Marinated Tofu Salad

1. Press tofu between paper towels to remove moisture, then cut into ¾-inch cubes. Whisk together soy sauce, chili garlic sauce, sesame oil, rice vinegar, and brown sugar in a large bowl.

2. Add cubed tofu to marinade and toss gently to coat all pieces. Let marinate at room temperature for 15 minutes, stirring occasionally to ensure even flavor distribution.

3. Blanch snow peas in boiling water for 1 minute until crisp-tender, then immediately plunge into ice water to stop cooking. Drain thoroughly and pat dry.

4. Add blanched snow peas, shredded carrots, and julienned bell pepper to marinated tofu. Toss everything together gently and top with crushed peanuts just before serving for maximum crunch.

04. Spicy Adobo Tofu Tacos

Bold adobo seasoning transforms tofu into flavorful taco filling. Nutritional yeast adds cheesy richness while lime juice brightens every bite.

Ingredients: 14 oz firm tofu (crumbled), 2 tbsp adobo sauce, 1 tbsp olive oil, 2 tbsp nutritional yeast, 1 lime (juiced), 8 corn tortillas, 1 cup shredded cabbage, 1 avocado (sliced), ¼ cup cilantro (chopped), hot sauce to taste.

How To Make Spicy Adobo Tofu Tacos

1. Crumble tofu into bite-sized pieces using your hands or a fork. Heat olive oil in a large skillet over medium-high heat and add crumbled tofu.

2. Cook tofu for 5-6 minutes, stirring frequently, until pieces start to turn golden brown and crispy on the edges. Add adobo sauce and nutritional yeast, stirring to coat evenly.

3. Continue cooking for 3-4 minutes until tofu is well-coated and heated through. Remove from heat and squeeze fresh lime juice over the mixture, tossing to combine.

4. Warm tortillas in a dry skillet or microwave until pliable. Fill each tortilla with spicy tofu mixture, shredded cabbage, avocado slices, and fresh cilantro.

5. Serve immediately with hot sauce on the side, allowing everyone to adjust the heat level to their preference. These tacos are best enjoyed fresh and warm.

05. Creamy Tofu Vindaloo Curry

Restaurant-style Indian curry comes together easily at home with this flavorful recipe. Coconut milk creates a rich base for tender tofu and vegetables.

Ingredients: 14 oz firm tofu (cubed), 2 tbsp vindaloo curry paste, 1 can coconut milk, 2 tbsp tomato paste, 1 onion (diced), 1 bell pepper (chopped), 2 cloves garlic (minced), 1 tbsp vegetable oil, cooked rice for serving.

How To Make Creamy Tofu Vindaloo Curry

1. Cut tofu into 1-inch cubes and pat dry with paper towels. Heat oil in a large pot over medium heat and sauté diced onion until softened and translucent, about 5 minutes.

2. Add minced garlic and vindaloo curry paste to the pot, stirring constantly for 1 minute until fragrant. The paste should coat the onions evenly and smell aromatic.

3. Stir in tomato paste and cook for another minute, then slowly pour in coconut milk while stirring to prevent lumps from forming. Bring mixture to a gentle simmer.

4. Add cubed tofu and chopped bell pepper to the simmering sauce. Cover and cook for 15-20 minutes, stirring occasionally, until vegetables are tender and flavors have melded together.

5. Taste and adjust seasoning with salt if needed. Serve hot over steamed rice with naan bread on the side for soaking up the delicious creamy sauce.

06. Golden Nutritional Yeast Crusted Tofu

Crispy golden coating makes this pan-fried tofu irresistible as a main dish or snack. Nutritional yeast adds cheesy flavor and beautiful color.

Ingredients: 14 oz firm tofu, ½ cup nutritional yeast, 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ½ tsp salt, ¼ tsp black pepper, 3 tbsp vegetable oil.

How To Make Golden Nutritional Yeast Crusted Tofu

1. Slice tofu into ½-inch thick rectangles and press between paper towels to remove excess moisture. Let sit for 10 minutes, then pat dry again for the crispiest results.

2. Mix nutritional yeast, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. This seasoned coating will create a beautiful golden crust.

3. Heat oil in a large skillet over medium-high heat until shimmering. Dredge each tofu slice in the nutritional yeast mixture, pressing gently to help coating adhere to all surfaces.

4. Fry coated tofu slices for 3-4 minutes per side until deep golden brown and crispy. Don’t overcrowd the pan or the coating won’t get properly crispy.

5. Transfer finished tofu to a wire rack to maintain crispiness while cooking remaining pieces. Serve immediately while hot and crunchy, with your favorite dipping sauce alongside.

07. Peanut Sauce Tofu Stir-Fry

Spicy peanut sauce brings this colorful stir-fry together beautifully. Fresh vegetables and protein-rich tofu create a satisfying meal over rice or noodles.

Ingredients: 14 oz firm tofu (cubed), 4 cups fresh spinach, 1 red bell pepper (sliced), 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sriracha, 1 clove garlic (minced), 2 tbsp vegetable oil.

How To Make Peanut Sauce Tofu Stir-Fry

1. Press tofu between paper towels and cut into ¾-inch cubes. Heat 1 tablespoon oil in a large wok or skillet over high heat until smoking hot.

2. Add cubed tofu to the hot pan and cook without stirring for 3 minutes until golden brown on the bottom. Flip pieces and cook another 2-3 minutes until crispy on all sides.

3. Push tofu to one side of the pan and add remaining oil. Add sliced bell pepper and stir-fry for 2 minutes until crisp-tender and bright in color.

4. Whisk together peanut butter, soy sauce, rice vinegar, sriracha, and minced garlic in a small bowl until smooth. Add fresh spinach to the pan and toss until wilted.

5. Pour peanut sauce over everything and toss quickly to coat all ingredients evenly. Serve immediately over steamed rice or rice noodles while hot and flavorful.

08. Silky Tofu Creamed Spinach

Silken tofu creates an incredibly creamy texture in this healthier version of classic creamed spinach. No one will guess the secret ingredient.

Ingredients: 12 oz silken tofu, 1 lb fresh spinach (chopped), ¼ cup milk, ¼ cup Parmesan cheese (grated), 1 small onion (diced), 3 cloves garlic (minced), 2 tbsp olive oil, ¼ tsp nutmeg, salt and pepper to taste.

How To Make Silky Tofu Creamed Spinach

1. Heat olive oil in a large skillet over medium heat and sauté diced onion until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

2. Add chopped spinach to the pan in batches, allowing each addition to wilt before adding more. Cook until all spinach is wilted and any excess liquid has evaporated.

3. Blend silken tofu, milk, Parmesan cheese, nutmeg, salt, and pepper in a food processor until completely smooth and creamy. This mixture should have no lumps whatsoever.

4. Pour the creamy tofu mixture into the pan with spinach and stir gently to combine. Cook for 3-4 minutes until heated through and thickened slightly.

5. Taste and adjust seasoning with additional salt, pepper, or nutmeg as needed. Serve hot as a side dish that pairs beautifully with any main course.

09. Asian Garlic-Ginger Baked Tofu

Savory garlic-ginger marinade infuses every bite of this versatile baked tofu. Prepare ahead for easy weekday meals and quick stir-fries.

Ingredients: 14 oz extra-firm tofu, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp brown sugar, 3 cloves garlic (minced), 1 tbsp fresh ginger (grated), 2 green onions (sliced).

How To Make Asian Garlic-Ginger Baked Tofu

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Press tofu between paper towels to remove moisture, then cut into 1-inch cubes.

2. Whisk together soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, and grated ginger in a large bowl until sugar dissolves completely and mixture is well combined.

3. Add cubed tofu to the marinade and toss gently to coat all pieces evenly. Let marinate for 15 minutes at room temperature, stirring once halfway through.

4. Arrange marinated tofu cubes on the prepared baking sheet in a single layer, reserving any leftover marinade for later use.

5. Bake for 25-30 minutes, flipping once halfway through, until tofu is golden brown and slightly crispy on the edges. Brush with reserved marinade and garnish with sliced green onions before serving.

10. Protein-Rich Vegetarian Fried Rice

Skip takeout with this protein-packed homemade fried rice. Tofu, eggs, and spinach create a satisfying meal that’s ready in minutes.

Ingredients: 3 cups cooked rice (preferably day-old), 8 oz firm tofu (crumbled), 3 large eggs (beaten), 2 cups fresh spinach, 3 green onions (sliced), 3 tbsp soy sauce, 2 tbsp vegetable oil, 1 tbsp sesame oil, 2 cloves garlic (minced).

How To Make Protein-Rich Vegetarian Fried Rice

1. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add beaten eggs and scramble until just set, breaking them into small pieces with a spatula.

2. Push scrambled eggs to one side of the pan and add remaining oil. Add crumbled tofu and cook for 4-5 minutes, stirring frequently, until golden brown and crispy.

3. Add minced garlic to the pan and stir-fry for 30 seconds until fragrant. Add cold cooked rice, breaking up any clumps with your spatula as you stir.

4. Pour soy sauce and sesame oil over the rice mixture, tossing everything together until rice is heated through and evenly coated, about 3-4 minutes.

5. Add fresh spinach and sliced green onions, stirring just until spinach wilts. Serve immediately while hot, garnished with additional green onions if desired.

11. Hearty Tofu Vegetable Pot Pie

Comfort food gets a plant-based makeover in this satisfying pot pie. Pre-made crust and frozen vegetables make this hearty dinner surprisingly easy.

Ingredients: 14 oz firm tofu (cubed), 1 pre-made pie crust, 2 cups frozen mixed vegetables, 1 onion (diced), 3 tbsp flour, 2 cups vegetable broth, ½ cup milk, 3 cloves garlic (minced), 2 tbsp olive oil, 1 tsp dried thyme, salt and pepper to taste.

How To Make Hearty Tofu Vegetable Pot Pie

1. Preheat oven to 425°F. Heat olive oil in a large oven-safe skillet over medium heat and sauté diced onion until softened, about 5 minutes.

2. Add cubed tofu to the skillet and cook until lightly golden, about 6-8 minutes. Stir in minced garlic and cook for another minute until fragrant throughout.

3. Sprinkle flour over the tofu mixture and stir constantly for 2 minutes to cook out the raw flour taste. Gradually whisk in vegetable broth and milk until smooth.

4. Add frozen vegetables and dried thyme, then simmer for 5 minutes until sauce thickens and vegetables are heated through. Season with salt and pepper to taste.

5. Top the filling with pie crust, crimping edges to seal. Cut several steam vents in the top and bake for 20-25 minutes until crust is golden brown and filling bubbles around the edges.

12. Ocean-Style Tofu Fillet Sandwiches

Kelp powder gives these tofu fillets an authentic ocean flavor. Freezing and thawing the tofu first creates the perfect firm, flaky texture.

Ingredients: 14 oz firm tofu (frozen and thawed), 2 tbsp kelp powder, ¼ cup flour, 2 tbsp nutritional yeast, 1 tsp Old Bay seasoning, 4 sandwich buns, tartar sauce, lettuce leaves, tomato slices, vegetable oil for frying.

How To Make Ocean-Style Tofu Fillet Sandwiches

1. Freeze tofu solid for at least 24 hours, then thaw completely and press out excess water. This process creates a firmer, more fish-like texture that’s perfect for sandwiches.

2. Slice thawed tofu into 4 thick fillets. Mix flour, kelp powder, nutritional yeast, and Old Bay seasoning in a shallow dish for the coating mixture.

3. Heat ½ inch of oil in a large skillet over medium-high heat. Dredge each tofu fillet in the seasoned flour mixture, coating both sides completely.

4. Fry coated fillets for 3-4 minutes per side until golden brown and crispy. The coating should be crunchy and well-adhered to the tofu surface.

5. Toast sandwich buns lightly and spread with tartar sauce. Layer each bun with lettuce, hot tofu fillet, and tomato slices. Serve immediately while the tofu is still crispy and warm.

13. Ultimate Frozen Tofu Burgers

Patience pays off with these incredible veggie burgers. Freezing tofu for three days creates an amazingly chewy, meat-like texture that’s worth the wait.

Ingredients: 14 oz firm tofu (frozen 72 hours), 1 cup shredded cheddar cheese, ½ cup breadcrumbs, 1 small onion (finely diced), 1 carrot (grated), 2 cloves garlic (minced), 1 egg (beaten), 2 tbsp soy sauce, 1 tsp smoked paprika, burger buns and toppings.

How To Make Ultimate Frozen Tofu Burgers

1. Freeze tofu solid for exactly 72 hours, then thaw completely and squeeze out all excess water. The texture should be firm and spongy, quite different from fresh tofu.

2. Crumble the thawed tofu into small pieces using your hands or a fork. Mix in shredded cheese, breadcrumbs, diced onion, grated carrot, and minced garlic in a large bowl.

3. Add beaten egg, soy sauce, and smoked paprika to the mixture. Combine everything thoroughly until the mixture holds together when pressed, adding more breadcrumbs if needed.

4. Form mixture into 4 burger patties, pressing firmly to help them hold together. Refrigerate patties for 30 minutes to help them set before cooking.

5. Cook patties in a lightly oiled skillet over medium heat for 5-6 minutes per side until golden brown and heated through. Serve on toasted buns with your favorite burger toppings.

14. Classic Deviled Eggless Salad

This tofu-based salad tastes remarkably like traditional egg salad. Perfect for sandwiches, crackers, or served over fresh greens for lunch.

Ingredients: 14 oz firm tofu, 3 tbsp mayonnaise, 1 tbsp yellow mustard, 1 tbsp pickle relish, 2 green onions (finely chopped), 1 tsp turmeric, ½ tsp garlic powder, ¼ tsp black pepper, salt to taste, paprika for garnish.

How To Make Classic Deviled Eggless Salad

1. Press tofu between paper towels to remove excess moisture, then crumble into small, irregular pieces that resemble chopped hard-boiled eggs. The texture should be chunky but not too fine.

2. Add mayonnaise, yellow mustard, pickle relish, and finely chopped green onions to the crumbled tofu. Mix gently to combine all ingredients without mashing the tofu too much.

3. Season the mixture with turmeric for color, garlic powder, black pepper, and salt to taste. The turmeric gives it that classic yellow egg salad appearance.

4. Pulse the mixture briefly in a food processor if you prefer a smoother texture, or leave it chunky for a more rustic style. Adjust seasoning as needed.

5. Refrigerate for at least 30 minutes to let flavors meld together. Serve chilled on bread, crackers, or lettuce cups, garnished with a light sprinkle of paprika for color.

15. Smoky Grilled Tofu Skewers with Sriracha

Bold marinade and smoky grill flavors make these skewers irresistible. Sriracha, soy sauce, and sesame oil create the perfect spicy-savory combination.

Ingredients: 14 oz extra-firm tofu (cubed), 1 zucchini (sliced), 1 red onion (chunked), 1 bell pepper (chunked), 3 tbsp sriracha sauce, 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, 2 tsp brown sugar, wooden skewers (soaked).

How To Make Smoky Grilled Tofu Skewers with Sriracha

1. Cut tofu into 1½-inch cubes and pat completely dry. Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.

2. Whisk together sriracha sauce, soy sauce, sesame oil, rice vinegar, and brown sugar in a large bowl until sugar dissolves and marinade is well combined.

3. Add cubed tofu and chunked vegetables to the marinade, tossing gently to coat everything evenly. Marinate for 20 minutes, stirring occasionally for even flavor distribution.

4. Thread marinated tofu and vegetables alternately onto soaked skewers, reserving any leftover marinade for basting during cooking.

5. Preheat grill to medium-high heat and oil the grates well. Grill skewers for 10-12 minutes total, turning every 3 minutes and basting with reserved marinade.

6. Cook until tofu is golden brown with nice grill marks and vegetables are tender-crisp. Serve immediately while hot and smoky from the grill.

Final Thoughts

These tofu recipes prove that plant-based cooking can be incredibly flavorful and satisfying. From crispy coatings to creamy sauces, tofu adapts beautifully to any cuisine.

Start with simple preparations and work your way up to more complex dishes as your confidence grows.