10 Vegan Tofu Recipes You Need to Try

Tofu is one of our fave go-tos for plant-based cooking because it can be baked, fried, crumbled, simmered, or tossed into sauces. 

Its mild flavor makes it a great base for bold seasonings, fresh vegetables, noodles, rice bowls, tacos, curries, and so much more.

Below, we’ll share 10 of our favorite vegan tofu recipes to try at home (trust us, it was hard whittling it down, but who needs an essay when they’re looking for a recipe?)

We’ll also share our tried-and-tested tips for getting better results from tofu. 

These vegan tofu recipes cover a mix of crispy, saucy, spicy, mild, and family-friendly meals, so there should be something for everyone to sink their teeth into. 

1. Crispy Baked Tofu

Crispy baked tofu is a great starting point if you’re new to vegan cooking. Crispy tofu can be added to poke bowls, salads, wraps, noodles, or stir-fries. 

The cornstarch coating helps the edges turn a lovely golden in the oven.

Ingredients

• 14 ounces extra-firm tofu
• 1 tablespoon soy sauce or tamari
• 1 tablespoon olive oil or neutral oil
• 2 tablespoons cornstarch
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• Pinch of sea salt

Instructions

1. Drain the tofu, wrap it in a clean towel, and press it for 20 to 30 minutes.
2. Slice the tofu into 1-inch cubes and place them in a bowl.
3. Add the soy sauce and oil, then toss gently.
4. Sprinkle over the cornstarch, garlic powder, smoked paprika, black pepper, and salt.
5. Spread the cubes on a lined baking sheet and bake at 400°F for 25 to 30 minutes, turning halfway through.
6. Serve hot with rice, noodles, vegetables, or dipping sauce.

Want to try it fried instead? We’ve got you!

2. Sticky Sesame Tofu

Sticky sesame tofu is coated in a delicious, glossy soy, ginger, garlic, and maple sauce. 

It’s a tasty option for rice bowls, steamed vegetables, or noodles.

Ingredients

• 14 ounces extra-firm tofu
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil
• 3 tablespoons soy sauce or tamari
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Instructions

1. Press the tofu for 20 to 30 minutes, then cut it into cubes.
2. Toss the cubes with cornstarch.
3. Fry the tofu in oil over medium-high heat for 8 to 10 minutes, turning often.
4. Stir together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and cornstarch mixture.
5. Pour the sauce into the pan and cook for 2 to 3 minutes until thick and glossy.
6. Add sesame seeds and green onions, then serve with rice or vegetables.

3. Vegan Tofu Scramble

Tofu scramble is a great, savory breakfast or brunch recipe for those lazy Sunday mornings.

Made with just crumbled tofu, turmeric, vegetables, and nutritional yeast, it can be served with toast, potatoes, beans, wraps, or avocado.

Ingredients

• 14 ounces firm tofu
• 1 tablespoon olive oil
• ½ small onion, finely diced
• 1 red bell pepper, finely diced
• 1 cup spinach
• ½ teaspoon turmeric
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons nutritional yeast
• 1 tablespoon plant-based milk, optional
• Salt and black pepper to taste
• Fresh parsley or chives, optional

Instructions

1. Drain the tofu and break it into small pieces.
2. Heat the oil in a skillet and cook the onion and bell pepper for 4 to 5 minutes.
3. Stir the crumbled tofu into the pan.
4. Add the turmeric, garlic powder, onion powder, nutritional yeast, salt, and pepper.
5. Cook for 5 to 7 minutes, adding plant-based milk if you want a softer texture.
6. Stir in the spinach and cook for 1 to 2 minutes.
7. Finish with parsley or chives, if desired.

4. Coconut Curry Tofu

If you’ve never tried tofu in a curry, you’re in for a treat with this one!

Our coconut curry tofu is warm, saucy, and filling, with tender vegetables, golden tofu, and a rich coconut-based sauce, making it ideal for a comforting dinner that has a spice kick. 

Ingredients

• 14 ounces extra-firm tofu, cubed
• 1 tablespoon neutral oil
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons vegan red curry paste
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 can full-fat coconut milk
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• Fresh cilantro, optional

Instructions

1. Fry the tofu in oil for 8 to 10 minutes, then transfer it to a plate.
2. Add the onion, garlic, ginger, and curry paste to the pan and cook for 2 to 3 minutes.
3. Stir in the bell pepper, broccoli, and carrots.
4. Add the coconut milk and soy sauce, then simmer for 12 to 15 minutes.
5. Add the tofu back to the pan and cook for 3 to 4 minutes.
6. Stir in the lime juice and serve with rice or noodles.

5. Vegan Tofu Tacos

Taco Tuesday, anyone?

Tofu tacos are made with crumbled tofu, smoky spices, salsa, cabbage, avocado, and lime. 

They’re quick to assemble and easy to adjust with different toppings, so the kids will love making their own.

Ingredients

• 14 ounces extra-firm tofu
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 8 small corn or flour tortillas
• Shredded lettuce or cabbage
• Diced tomatoes
• Avocado slices
• Salsa
• Lime wedges
• Fresh cilantro

Instructions

1. Drain the tofu and crumble it into small pieces.
2. Add the soy sauce, cumin, smoked paprika, chili powder, garlic powder, onion powder, and black pepper.
3. Fry the tofu in oil over medium-high heat for 8 to 10 minutes.
4. Heat each tortilla in a dry skillet for 20 to 30 seconds per side.
5. Add tofu, cabbage, tomatoes, avocado, salsa, cilantro, and lime juice.
6. Serve while the tortillas are warm.

6. Peanut Tofu Noodle Bowls

Peanut tofu noodle bowls combine the deliciousness of golden tofu with rice noodles, crunchy vegetables, and a smooth peanut sauce. 

They’re a fantastic dish because they’re filling, colorful, and easy to adapt.

Ingredients

• 14 ounces extra-firm tofu, pressed and cubed
• 1 tablespoon neutral oil
• 8 ounces rice noodles
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1 cucumber, thinly sliced
• 2 green onions, sliced
• ¼ cup chopped peanuts
• Fresh cilantro, optional

For the Peanut Sauce

• ⅓ cup smooth peanut butter
• 2 tablespoons soy sauce or tamari
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, grated
• 3 to 5 tablespoons warm water

Instructions

1. Cook the rice noodles according to the package directions, then drain.
2. Fry the tofu in oil for 8 to 10 minutes, turning occasionally.
3. Whisk the peanut butter, soy sauce, lime juice, maple syrup, ginger, garlic, and warm water.
4. Divide the noodles, tofu, carrots, cabbage, cucumber, and green onions between bowls.
5. Spoon the peanut sauce over each bowl.
6. Finish with peanuts and cilantro if desired.

7. Crispy Vegan Tofu Nuggets

Tofu nuggets are a family-friendly option with a crisp breadcrumb coating. So when the kids want to head to McDonald’s, get these in the oven or air fryer instead!

They can be served with fries or salad and topped with ketchup, vegan ranch, sweet chili sauce, or barbecue sauce.

Ingredients

• 14 ounces extra-firm tofu
• ½ cup unsweetened plant-based milk
• 1 tablespoon soy sauce or tamari
• ¾ cup panko breadcrumbs
• 3 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Cooking oil spray

Instructions

1. Press the tofu for 20 to 30 minutes, then cut it into nugget-sized pieces.
2. Stir the plant-based milk and soy sauce together.
3. Combine the breadcrumbs, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper.
4. Dip each tofu piece into the wet mixture, then press it into the breadcrumb mixture.
5. Bake at 425°F for 22 to 25 minutes, turning halfway through.
6. Serve hot with your chosen dipping sauce.

8. Teriyaki Tofu Rice Bowls

Teriyaki tofu rice bowls are sweet, savory, and super simple to serve with rice and steamed broccoli. 

The sauce thickens quickly and coats the tofu in a glossy layer that’s hard to resist.

Ingredients

• 14 ounces extra-firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil
• ¼ cup soy sauce or tamari
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 3 cups cooked rice
• 2 cups steamed broccoli
• Sesame seeds
• Sliced green onions

Instructions

1. Toss the tofu cubes with cornstarch.
2. Fry the tofu in oil for 8 to 10 minutes, turning often.
3. Stir together the soy sauce, maple syrup, rice vinegar, ginger, garlic, and cornstarch mixture.
4. Pour the sauce into the pan and cook for 2 to 3 minutes.
5. Add rice, broccoli, and teriyaki tofu to bowls.
6. Finish with sesame seeds and green onions.

9. Lemon Garlic Tofu

Lemon garlic tofu is bright, savory, and quick to cook. We love this on those warm summer evenings.

Try serving it with potatoes, rice, pasta, vegetables, wraps, or salads.

Ingredients

• 14 ounces extra-firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3 tablespoons fresh lemon juice
• 1 teaspoon maple syrup
• ½ teaspoon dried oregano
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Toss the tofu with cornstarch, salt, and black pepper.
2. Cook the tofu in oil for 8 to 10 minutes, turning often.
3. Reduce the heat and stir in the garlic for 30 seconds.
4. Stir in the lemon juice, maple syrup, and oregano.
5. Remove from the heat and add the parsley.
6. Serve with rice, potatoes, pasta, salad, or vegetables.

10. Vegan Tofu Fried Rice

Vegan tofu fried rice is a satisfying one-pan meal made with tofu, rice, vegetables, garlic, ginger, and soy sauce. 

It’s a great alternative to that Friday night takeaway.

Ingredients

• 14 ounces extra-firm tofu, pressed and crumbled or cubed
• 1 tablespoon neutral oil
• 3 cups cooked and chilled rice
• 1 cup frozen peas and carrots
• 1 red bell pepper, diced
• 3 green onions, sliced
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce or tamari
• 1 teaspoon toasted sesame oil
• ½ teaspoon turmeric, optional
• Sesame seeds, optional

Instructions

1. Fry the tofu in oil for 6 to 8 minutes until lightly browned.
2. Stir in the peas, carrots, bell pepper, green onions, garlic, and ginger.
3. Stir in the chilled rice and break up any clumps.
4. Add the soy sauce, sesame oil, and turmeric, if using.
5. Cook for another 1 to 2 minutes, then serve with sesame seeds if desired.

Final Thoughts

Tofu can be used in so many vegan recipes, from crispy baked cubes and sticky sesame tofu to curries, tacos, nuggets, noodle bowls, and fried rice.

Our pick of the best tofu recipes above shows just how much variety you can get from one simple ingredient by changing the seasonings, sauces, cooking method, and toppings.

We know lots of people are nervous about cooking with tofu because they’ve been told it’s bland or don’t know what to pair it with, so we hope we’ve helped inspire you today.

And honestly, once you are comfortable pressing, coating, baking, frying, or crumbling tofu, it becomes much easier to use it in quick lunches, family dinners, and plant-based meals whenever you fancy it.