Type what you have

Ingredients

• ✓ firm tofu
• pepper
• salt
• coconut extract
• evaporated milk
• whole wheat spaghetti
• vegetable broth
• curry powder
• ginger
• turmeric
• cumin
• coriander
• zucchini
• carrot
• water
• garlic
• onion
• olive oil

Instructions

1. 1 Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
2. 2 Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

By FLAMINGOFLUFF

Ingredients

• ✓ firm tofu
• salt
• cornmeal
• cinnamon
• olive oil

Instructions

1. 1 Slice tofu into 1/8-inch-thick slices, laying slices on a paper towel-lined plate; season each side lightly with salt.
2. 2 Place cornmeal in a shallow bowl; stir in a pinch of salt and cinnamon.
3. 3 Heat olive oil in a skillet over medium-high heat.
4. 4 Dip each side of tofu slices in cornmeal mixture; gently tap off excess. Add tofu to the skillet; cook until golden brown and crisp, 2 to 3 minutes per side.

By Meganvs

Ingredients

• ✓ firm tofu
• celery
• green onion
• mayonnaise
• soy sauce
• lemon juice

Instructions

1. 1 Drain tofu and freeze overnight. Thaw and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels and squeeze again. Crumble into a medium bowl.
2. 2 Add celery, green onion, mayonnaise, soy sauce, and lemon juice. Stir until well blended.

By Judy

Ingredients

• ✓ firm tofu
• nutritional yeast
• garlic powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Slice tofu into 1/4-inch-thick slabs.
2. 2 Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper.
3. 3 Roll tofu slices in nutritional yeast mixture until evenly coated.
4. 4 Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.

By KES115

Ingredients

• ✓ firm tofu
• cooking spray
• buffalo wing sauce
• swiss cheese
• honey-wheat tortilla
• tomato
• spinach

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Pour Buffalo wing sauce over tofu in a large bowl to cover completely and toss gently to coat; marinate tofu at least as long as it takes for your oven to reach temperature.
3. 3 Remove tofu from the bowl and spread onto the prepared baking sheet. Coat top of the tofu cubes with extra sauce and spray with cooking spray.
4. 4 Bake tofu in preheated oven for 10 minutes. Flip the cubes, spray tops again with cooking spray, and continue baking until firm, about 10 minutes more.
5. 5 Put 1 slice Swiss cheese atop each tortilla; heat in microwave oven to melt the cheese, about 30 seconds.
6. 6 Divide tomato slices between the tortillas; top with about 1/4 of the baked tofu and 1/4 of the spinach. Wrap tortillas around the fillings.

By Jessica Shiotelis

Ingredients

• ✓ firm tofu
• salt
• black pepper
• cornstarch
• paprika
• thyme
• seasoned salt
• vegetable oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet.
2. 2 Pat tofu dry with a paper towel. Slice in half lengthwise. Cut each half into 1/4-inch pieces, about 14 pieces in total. Place tofu between paper towels and drain, about 20 minutes.
3. 3 Season tofu with salt and pepper. Let sit for 10 minutes.
4. 4 Mix cornstarch, paprika, thyme, and seasoned salt together to make cornstarch seasoning.
5. 5 Pat any excess moisture off the tofu. Sprinkle cornstarch seasoning evenly over top. Arrange on a baking sheet.
6. 6 Bake in the preheated oven until tofu starts to brown, about 7 minutes. Turn over and continue baking until the upper side is darkened, about 3 minutes more.
7. 7 Heat oil in a skillet over medium-high heat. Add tofu and fry until golden-brown, about 2 minutes per side. Drain on paper towels.

By earthmotherfromnj

Ingredients

• ✓ firm tofu
• cooking spray
• teriyaki sauce
• sesame seed
• garlic
• hot sauce
• white sugar
• romaine lettuce
• strawberry
• raspberry vinaigrette dressing

Instructions

1. 1 Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
3. 3 Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
4. 4 Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
5. 5 Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

By pattyjean

Ingredients

• ✓ firm tofu
• soy sauce
• whole-wheat bread crumb
• onion powder
• garlic powder
• thyme
• olive oil cooking spray
• dijon mustard
• maple syrup
• canola oil

Instructions

1. 1 Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
2. 2 Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
3. 3 Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
4. 4 For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.

By isachandra

Ingredients

• ✓ firm tofu
• olive oil cooking spray
• nutritional yeast
• salt
• garlic powder
• turmeric
• almond milk
• salt
• black pepper

Instructions

1. 1 Generously spray a skillet with olive oil cooking spray and heat over medium heat. Add tofu, using your hands to crumble the block into smaller pieces; cook for 4 minutes.
2. 2 Stir in nutritional yeast, 1/2 teaspoon salt, garlic powder, and turmeric. Cook until seasonings have been incorporated, breaking tofu apart with a spatula to desired consistency, about 1 minute. Stir in almond milk and cook until absorbed, about 2 minutes. Season with salt and pepper and serve warm.

By Plant Based Life

Ingredients

• ✓ firm tofu
• lime juice
• olive oil
• cilantro
• garlic
• chili powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid. Slice the tofu lengthwise into 4 thick slabs or cut into cubes and thread on skewers. Place tofu pieces or skewers on a plate.
2. 2 Whisk together the lime juice, olive oil, cilantro, garlic, chili powder, cayenne pepper, salt, and black pepper in a bowl. Brush the tofu with the marinade. Cover the plate with plastic wrap, and marinate tofu in the refrigerator for 2 hours or overnight.
3. 3 Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill the tofu until almost blackened in spots, brushing occasionally with the marinade, about 10 to 15 minutes.

By Smitty

Ingredients

• ✓ firm tofu
• vegetable oil
• onion
• celery
• cheddar cheese
• egg
• salt
• pepper
• vegetable oil

Instructions

1. 1 Bring a large saucepan of water to a simmer. Leave frozen tofu in its package and place into the water. Remove from the heat and let tofu thaw for about 20 minutes in the hot water.
2. 2 Remove tofu from the package and transfer to a plate. Place another plate on top of tofu. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
3. 3 While tofu is draining, heat 2 teaspoons oil in a small skillet over medium heat. Add onion and celery; sauté until soft and lightly browned, about 5 minutes. Remove from the heat.
4. 4 Finely chop tofu and place into a mixing bowl. Add onion and celery mixture, Cheddar, egg, salt, and pepper; mix until thoroughly combined.
5. 5 Pour 1/4 inch oil into a large skillet and heat over medium-high heat. Drop tofu mixture into the skillet in six equal portions. Flatten with a spatula to form patties. Fry until golden brown, 5 to 7 minutes per side.

By SILVERWOLF

Ingredients

• ✓ firm tofu
• mushroom
• zucchini
• red bell pepper
• soy sauce
• onion
• sriracha chili garlic sauce
• sesame oil
• jalapeno pepper
• black pepper

Instructions

1. 1 Place tofu, mushrooms, zucchini, and bell pepper in a bowl. Combine soy sauce, onion, Sriracha, sesame oil, jalapeño, and black pepper in a small bowl; pour over tofu-vegetable mixture and toss lightly to coat. Cover the bowl; marinate tofu and vegetables in the refrigerator for at least 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Thread tofu and vegetables onto skewers; reserve marinade.
4. 4 Cook on the preheated grill until desired doneness, about 10 minutes. Serve remaining marinade as a dipping sauce.

By MOTTSBELA

Ingredients

• ✓ firm tofu
• sherry vinegar
• soy sauce
• olive oil
• garlic powder
• kosher salt
• cayenne pepper
• marjoram
• thyme
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
3. 3 Meanwhile, mix vinegar, soy sauce, olive oil, garlic powder, salt, cayenne, marjoram, and black pepper together in a small bowl.
4. 4 Cut each piece of tofu crosswise into 6 thick slices; place in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, for at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
5. 5 Preheat an outdoor grill or charcoal grill for high heat. Reduce heat to medium and lightly oil the grate.
6. 6 Remove tofu slices from marinade and shake off excess; reserve remaining marinade to make the sauce.
7. 7 Cook tofu on preheated grill, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
8. 8 Bring reserved marinade to a boil in a saucepan; simmer until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

By benandbirdy

Ingredients

• ✓ firm tofu
• cooking spray
• green bell pepper
• red bell pepper
• onion
• sesame seed
• teriyaki sauce
• honey
• brown rice

Instructions

1. 1 Spray a skillet with cooking spray and heat over medium heat. Add bell peppers and onion and cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes.
2. 2 Meanwhile, slice tofu widthwise into 1/4-inch thick slices. Spray a second skillet with a little cooking spray to ensure all surfaces are coated. Lay tofu slices side by side in a flat layer in the skillet; you will have to work in batches. Sprinkle exposed side of each tofu piece with sesame seeds.
3. 3 Cook over medium heat until tofu is firm, 3 to 5 minutes. Flip each piece of tofu over with a fork. Sprinkle the cooked side of the tofu with sesame seeds and cook until firm and browned, 3 to 5 minutes longer. Remove tofu from the skillet and set aside. Repeat to cook remaining tofu.
4. 4 Stir teriyaki sauce and honey together in a bowl. Add remaining sesame seeds (there should be at least 1/2 cup left) to the sauce. Pour sauce over the vegetables in the pan and heat on low heat until the sauce thickens slightly, about 5 minutes.
5. 5 Serve vegetables with sauce over brown rice and top with sesame tofu.

By Brooke Elizabeth

Ingredients

• ✓ firm tofu
• tomato
• cucumber
• red onion
• kidney bean
• basil
• balsamic vinaigrette salad dressing
• salt
• pepper

Instructions

1. 1 Combine tomato, cucumber, red onion, kidney beans, tofu, and basil in a large bowl.
2. 2 Toss with balsamic vinaigrette salad dressing and season with salt and pepper just before serving.

By Tigrgrrl

Ingredients

• ✓ firm tofu
• whole wheat penne pasta
• olive oil
• garlic
• grape tomato
• parmigiano-reggiano cheese
• basil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.
2. 2 Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
3. 3 Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
4. 4 Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
5. 5 Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.

By KatieDB

Ingredients

• ✓ firm tofu
• teriyaki sauce
• red bell pepper
• zucchini
• pineapple
• onion
• olive oil
• salt
• black pepper
• rice
• sesame seed

Instructions

1. 1 Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
2. 2 Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil grate.
4. 4 Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
5. 5 Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
6. 6 Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.

By France Cevallos

Ingredients

• ✓ firm tofu
• rice vinegar
• ketchup
• peanut butter
• soy sauce
• sesame oil
• garlic
• ginger
• cayenne pepper
• black pepper

Instructions

1. 1 Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
2. 2 Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
3. 3 Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Spread tofu onto a baking sheet in a single layer.
6. 6 Bake in preheated oven until slightly browned, 10 to 15 minutes.

By Shelley W

Ingredients

• ✓ firm tofu
• potato
• olive oil
• black pepper
• kale
• cabbage
• onion
• red bell pepper
• soy sauce
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain in a colander.
2. 2 Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan. Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula. Sear potatoes on each side until crispy, about 3 minutes. Season with pepper and transfer to a large bowl.
3. 3 Meanwhile, heat remaining 1 1/2 tablespoons olive oil over medium-high heat in a saute pan. Add kale, cabbage, onion, and bell pepper and saute for about 3 minutes. Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking until any liquid has evaporated, 3 to 5 minutes. Season with salt and pepper and transfer to the bowl with the smashed potatoes. Mix and serve.

By Diana71

Ingredients

• ✓ firm tofu
• watercress
• bean sprout
• grape tomato
• tuna
• green onion
• soy sauce
• olive oil
• sugar
• sesame seed
• garlic
• ginger

Instructions

1. 1 Cut watercress into 1 1/2-inch lengths. Combine watercress, tofu, bean sprouts, tomatoes, tuna, and green onion in a large bowl.
2. 2 Whisk shoyu, oil, sugar, sesame seeds, garlic, and ginger together in a bowl; drizzle over salad (a little goes a long way) and toss well before serving.

By getinmybelly

Ingredients

• ✓ firm tofu
• spaghetti squash
• olive oil
• garlic
• salt
• black pepper
• cooking spray
• mushroom
• artichoke heart
• pesto
• heavy cream
• mozzarella cheese

Instructions

1. 1 Drain tofu by placing slices between sheets of paper towels on a dinner plate. Cover with a second dinner plate and chill in the refrigerator, 4 hours to overnight, changing paper towels as they become soaked.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Poke holes in the squash flesh with a fork. Add olive oil, garlic, salt, and black pepper to the cavity; place on a baking sheet.
3. 3 Bake squash in the preheated oven until until easily pierced with a knife, about 40 minutes. Cool until easily handled, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands.
4. 4 Spray a large skillet with cooking spray. Cut the tofu slices into cubes and cook over medium heat until crisp on the outside and firm to the touch, about 20 minutes. Stir in mushrooms and artichokes; cook and stir until heated through, about 5 minutes. Add squash strands to the skillet and cook until warmed through, about 5 minutes.
5. 5 Combine pesto and cream in a small bowl. Pour over tofu and squash mixture in the skillet; mix well. Sprinkle mozzarella cheese on top and serve.

By Emily

Ingredients

• ✓ firm tofu
• lemon juice
• soy sauce
• cornstarch
• bread crumb
• shallot
• green onion
• vegetable oil
• champagne vinegar
• white sugar
• chili oil
• mixed salad greens
• cucumber
• tomato

Instructions

1. 1 Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
2. 2 Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
3. 3 Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
4. 4 Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, tofu cubes, and remaining shallot in a large bowl; add the dressing and toss to combine.

By Alyssa

Ingredients

• ✓ firm tofu
• pasta
• curry powder
• salt
• mayonnaise
• lemon juice
• apple
• raisin
• green onion
• carrot
• pine nut

Instructions

1. 1 Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain.
2. 2 Combine curry powder, salt, mayonnaise, and lemon juice in a large bowl. Add cooked pasta and toss to coat. Mix in apple, raisins, green onion, carrots, tofu, and pine nuts.

By MARBALET

Ingredients

• ✓ firm tofu
• cooking spray
• chickpea
• kidney bean
• tomato sauce
• rolled oat
• green bell pepper
• vegan egg replacer
• onion powder
• garlic powder
• oregano
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
2. 2 Combine garbanzo beans and kidney in a food processor; pulse until smooth. Crumble tofu into the food processor; pulse until well combined and mixture resembles ground meat.
3. 3 Transfer mixture to a large bowl. Add tomato sauce, oats, bell pepper, onion, egg replacer, onion powder, garlic powder, oregano, and salt; mix by hand until combined.
4. 4 Form mixture into a loaf shape and place in the prepared baking dish.
5. 5 Bake in the preheated oven until cooked through, about 1 hour 30 minutes.

By papebj

Ingredients

• ✓ firm tofu
• whole wheat sandwich bread
• parmesan cheese
• garlic powder
• oregano
• thyme
• rosemary
• basil
• marjoram
• egg
• salt
• black pepper
• olive oil

Instructions

1. 1 Cut each tofu slice into thirds, widthwise. Press each slice between paper towels to drain as much liquid as possible. Place on a plate and freeze, about 1 hour.
2. 2 Place bread in a food processor. Add Parmesan cheese, garlic powder, oregano, thyme, rosemary, basil, and marjoram. Blend to make fine bread crumbs. Pour into a small bowl.
3. 3 Beat egg in a bowl. Dip tofu slices into egg and coat in bread crumbs. Place breaded tofu on a plate. Season with salt and pepper.
4. 4 Heat oil in a large skillet over medium heat. Place 1/3 of the tofu into the pan. Cook, turning over halfway, until browned, about 4 minutes per side. Drain on paper towels. Repeat with the remaining tofu.

By kate

Ingredients

• ✓ firm tofu
• olive oil
• carrot
• celery
• onion
• garlic
• salt
• black pepper
• white rice
• egg
• spinach
• sriracha hot sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper.
2. 2 Stir rice, egg, and spinach into tofu mixture until egg is no longer runny, about 5 minutes. Stir in Sriracha sauce; season with salt and pepper.

By OwlsTheDragon

Ingredients

• ✓ firm tofu
• soy sauce
• brown sugar
• mirin
• almond
• asparagus
• olive oil cooking spray
• olive oil
• soy sauce
• rice vinegar
• garlic powder
• nutritional yeast
• salt
• pepper

Instructions

1. 1 Combine 1/2 cup soy sauce, brown sugar, and mirin in a small saucepan and bring to a simmer over medium heat. Cook until sauce has reduced by half, 5 to 10 minutes. Set aside to cool and thicken.
2. 2 Meanwhile, place raw almonds into a small bowl and cover with water. Soak for at least 10 minutes, then drain. Cut each almond into thirds or smaller chunks if desired.
3. 3 Press tofu block between paper towels. Place your hands on the top and bottom of the block and firmly squeeze out extra water. Set aside on a cutting board until ready to use.
4. 4 Place asparagus spears in one layer across the crisping tray in the air fryer basket. Lightly spritz with olive oil cooking spray.
5. 5 Set air fryer to 375 degrees F (190 degrees C) and cook asparagus for 10 minutes. Pull basket out after 5 minutes to shake vigorously; return basket and continue cooking. Pour cooked asparagus pieces into a large bowl.
6. 6 Mix olive oil, 1 teaspoon soy sauce, rice vinegar, and garlic powder in a large bowl. Cut tofu block into 1/2- to 1-inch cubes and add to the bowl. Mix carefully to coat tofu cubes on all sides, keeping cubes as intact as possible. Toss cubes with nutritional yeast.
7. 7 Place seasoned tofu cubes onto the crisping tray in the air fryer basket. Cook at 375 degrees F (190 degrees C) for 10 minutes, shaking vigorously after 5 minutes.
8. 8 Mix tofu cubes and asparagus pieces together, pressing some of the cubes apart into a semi-scrambled texture. Drizzle sweet soy sauce over the mixture and top with chopped almonds.

By Diana71

Ingredients

• ✓ firm tofu
• pie crust
• broccoli
• olive oil
• onion
• garlic
• soy milk
• dijon mustard
• salt
• nutmeg
• red pepper
• black pepper
• parsley
• soy cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in the preheated oven until golden brown, 10 to 12 minutes. Set aside.
3. 3 Place broccoli in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain.
4. 4 Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until golden. Stir in cooked broccoli and heat through. Set aside.
5. 5 Combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley, and Parmesan soy cheese in a blender; process until smooth. Pour into a large bowl and stir in broccoli mixture. Transfer mixture to pie crust.
6. 6 Bake in the preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.

By WhirledPeas

Ingredients

• ✓ firm tofu
• brown rice
• green bell pepper
• soy sauce
• cooking sherry
• vegetarian worcestershire sauce
• cranberry
• pecan
• parmesan cheese
• salt
• pepper
• tomato sauce
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2. 2 Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3. 3 In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4. 4 Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

By DWYATT

Ingredients

• ✓ firm tofu
• sunflower oil
• onion
• garlic
• ginger
• sweet potato
• curry powder
• tomato
• vegetable stock
• pea
• salt
• black pepper
• mint

Instructions

1. 1 Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
2. 2 Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

By Éric Jouan