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Easy Chocolate Tofu Pie
Dessert

Easy Chocolate Tofu Pie

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
  3. 3 Bake in preheated oven for 25 minutes.
  4. 4 Refrigerate for 1 hour before serving.

By Siobhan Connally

Tofu Pumpkin Pie
Dessert

Tofu Pumpkin Pie

4.5

Prep
10 min
Cook
55 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Blend pumpkin purée, tofu, pumpkin, sugar, cinnamon, salt, ginger, and cloves in a blender until smooth. Pour into pie crust.
  3. 3 Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Let cool completely before serving, about 1 hour.

By Christopher Sherlock

Delicate Tofu in Apricot-Honey Sauce
Dessert

Delicate Tofu in Apricot-Honey Sauce

3.7

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Melt the butter in a saucepan over medium-low heat, and stir in the sugar. Cook and stir just until the sugar has melted and is lightly browned. Remove from heat, and continue stirring until caramelized. Mix in the pureed apricots and vanilla. Over low heat, mix in the honey. Continue to cook and stir 5 minutes, until thickened.
  2. 2 Arrange the tofu slices on dessert plates, and drizzle with the sauce. Cover, and refrigerate at least 1 hour, until chilled. Serve with sliced apricots on the side.

By CHAMMI

Pumpkin Flan
Dessert

Pumpkin Flan

Prep
20 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a tart pan on a baking sheet.
  2. 2 Combine silken tofu, pumpkin puree, applesauce, cornstarch, eggs, maple syrup, vanilla extract, pumpkin pie spice, and food coloring in a bowl. Puree using a stick blender until smooth. Pour batter into the tart pan, filling only halfway.
  3. 3 Bake in the preheated oven until flan has set, about 25 minutes. Remove from oven and cool completely before inverting onto a serving plate.
  4. 4 Place chocolate in a metal bowl. Heat cream, honey, and butter in a small saucepan until almost boiling and pour over chocolate. Leave for 1 minute, then stir well until chocolate has melted. Transfer chocolate ganache to a piping bag fitted with a small tip and decorate pumpkin flan. Refrigerate until serving.

By eloline

Kabocha Squash Pie (Japanese Pumpkin Pie)
Dessert

Kabocha Squash Pie (Japanese Pumpkin Pie)

3.7

Prep
20 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.
  3. 3 Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom.
  4. 4 Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
  5. 5 Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
  6. 6 Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust.
  7. 7 Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.

By lilyumestar

Vegan Mars Bar Cheesecake
Dessert

Vegan Mars Bar Cheesecake

5.0

Prep
30 min
Cook
20 min
Total
295 min

Instructions

  1. 1 Soak cashews in enough water to cover for 2 to 3 hours.
  2. 2 Bring coconut cream, brown sugar, and salt for caramel sauce to a boil in a saucepan; reduce heat and let simmer until slightly thick, about 5 minutes. Transfer to the refrigerator; it will get thicker as it cools.
  3. 3 Blend almonds, dates, and coconut oil together in the bowl of a food processor or an electric blender. Scoop out and pat down into a springform pan. Place into the freezer while you make the filling.
  4. 4 Blend 2/3 cup caramel sauce and soaked cashews together in a blender for caramel filling; pour on top of the cake base. Place back into the freezer.
  5. 5 Place dark chocolate for chocolate filling in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dissolve coffee in boiling water. Transfer chocolate, coffee mixture, tofu, sugar, cocoa, and vanilla extract to a blender. Blend until smooth; pour onto cake. Return to the freezer.
  6. 6 Place dark chocolate for topping in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour over the cake.
  7. 7 Place cake back into the freezer until frozen, about 2 hours. Remove and let defrost for 5 to 10 minutes before cutting.

By Christina's Creations

Triple Chocolate Tofu Brownies
Dessert American

Triple Chocolate Tofu Brownies

4.4

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
  2. 2 Combine flour, cocoa powder, baking soda, and salt in a bowl; set aside.
  3. 3 Place tofu in a blender; cover. Blend until smooth. Add sugar and olive oil; blend for 1 minute. Pour into a bowl; stir in vanilla extract.
  4. 4 Place bittersweet chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching until chocolate is melted. Stir melted chocolate into tofu mixture until combined. Stir in flour mixture until thoroughly combined, about 3 minutes. Fold in chocolate chips; transfer to the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool before slicing into bars.

By Ashely

Vegan Lime Bars
Dessert American

Vegan Lime Bars

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
  2. 2 Combine flour, confectioners' sugar, and salt in a bowl. Add oil and mix well. Press crust mixture into the baking pan with your hands.
  3. 3 Mix white sugar, tofu, lime juice, flour, soy milk, and salt together using an electric mixer until well blended. Pour filling over the crust.
  4. 4 Bake in the preheated oven until edges are set and center jiggles only slightly, 25 to 30 minutes. Let cool before cutting into bars.

By Simplysweet37

Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust
Dessert American

Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust

Prep
20 min
Cook
50 min
Total
460 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
  3. 3 Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
  4. 4 Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.

By SarahRosenkrantz

Vegan Queso Nachos
Appetizer

Vegan Queso Nachos

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine tofu, carrots, taco seasoning, nutritional yeast, onion powder, and garlic powder in a blender or food processor. Blend until smooth and creamy.
  2. 2 Transfer queso to a small saucepan over medium heat. Cook until hot enough to serve, 5 to 10 minutes.
  3. 3 At the same time, heat oil in a skillet over medium heat. Add vegetarian crumbles and cook and stir until browned, 8 to 10 minutes.
  4. 4 Serve tortilla chips on individual plates topped with cooked crumbles and hot queso.

By Main House

Miso Soup
Appetizer Japanese

Miso Soup

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water and dashi granules in a medium saucepan over medium-high heat; bring to a boil.
  3. 3 Reduce heat to medium and whisk in miso paste.
  4. 4 Stir in tofu.
  5. 5 Separate the layers of green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

By Allrecipes Member

Hot and Sour Tofu Soup (Suan La Dofu Tang)
Chinese

Hot and Sour Tofu Soup (Suan La Dofu Tang)

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.

By Cressida

Meatless Monday Lasagna
Dinner

Meatless Monday Lasagna

5.0

Prep
35 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Toss with 1 tablespoon olive oil to prevent sticking and add flavor.
  3. 3 Meanwhile, mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, tofu, and eggs together in a bowl. Combine remaining mozzarella and Parmesan in a smaller bowl.
  4. 4 While the noodles are cooking, heat remaining tablespoons olive oil in a skillet over medium-high heat. Add carrots, zucchini, onion, bell pepper, and mushrooms; saute until tender, 5 to 7 minutes. Add pasta sauce and spinach; simmer until sauce is heated through and spinach is wilted, about 3 minutes.
  5. 5 Cover the bottom of a 2-quart rectangular baking dish with a little of the vegetable sauce and arrange 1/2 of the lasagna noodles, overlapping slightly, over top. Layer with 1/2 of the cheese-tofu mixture over noodles and 1/2 of the remaining sauce. Repeat layers with remaining noodles, cheese-tofu mixture, and sauce. Top with mozzarella-Parmesan mixture.
  6. 6 Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 20 minutes more. Let stand for 10 minutes before slicing into 8 large squares and serving.

By Kristin

Kimchi Jigae (Kimchee Soup)
Dinner Korean

Kimchi Jigae (Kimchee Soup)

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.

By 70ngju85

Chef John's Miso Soup
Lunch Japanese

Chef John's Miso Soup

5.0

Prep
20 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour cold water into a saucepan. Add kombu and soak for 30 minutes.
  3. 3 Set pan on the stove over medium heat, and wait until water just starts to simmer. Turn off heat, and remove kombu with a strainer. Squeeze out any liquid back into the pan, and discard kombu.
  4. 4 Turn heat back on to med-high, and bring to a simmer. Stir bonito flakes into the simmering liquid, and turn off the heat. Let sit for 10 minutes, before staining and reserving the liquid, also known as the "dashi."
  5. 5 Pour dashi into a saucepan over medium heat. Add pre-soaked, shredded seaweed, soy sauce, and green onions. Bring to a simmer, and reduce heat to low. Place a small strainer over the pan, and add miso pastes. Submerge strainer halfway down into the hot dashi, and stir slowly until all the miso has dissolved and passed through into the soup.
  6. 6 Stir in tofu, and continue cooking on low until tofu is heated through, about 2 minutes. Taste and season with more soy sauce if needed.
  7. 7 Serve immediately with sliced green onions on top.

By John Mitzewich

Creamiest Winter Squash with Raisins and Sage
Dinner American

Creamiest Winter Squash with Raisins and Sage

Prep
20 min
Cook
75 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 400 degrees F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
  2. 2 Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
  3. 3 In the clean food processor, puree warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.

By Whole Foods Market®

Simple Hot and Sour Soup
Dinner Chinese

Simple Hot and Sour Soup

3.3

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
  2. 2 Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
  3. 3 Mix vinegar and white pepper together in a bowl.
  4. 4 Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
  5. 5 Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
  6. 6 Stir vinegar-pepper mixture into soup and drizzle in sesame oil.

By Chelsea

Flax Seed Zucchini Bread
Snack American

Flax Seed Zucchini Bread

4.4

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk all-purpose flour, soy flour, cinnamon, salt, baking soda, and baking powder together in a bowl until blended; set aside.
  3. 3 Place tofu in a blender; blend until smooth. Transfer to a bowl; beat in brown sugar, eggs, honey, walnut oil, and almond extract until smooth. Stir in flour mixture until just moistened; stir in zucchini, pineapple, walnuts, and flax seeds until combined. Divide batter between two 8x4-inch ungreased loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans on a wire rack before slicing.

By THREESEAS7

Vegan Mapo Tofu
Dinner Chinese

Vegan Mapo Tofu

5.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
  2. 2 Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
  3. 3 Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.

By MyNutriCounter

Tempeh Gyros
Lunch Greek

Tempeh Gyros

5.0

Prep
20 min
Cook
50 min
Total
550 min

Instructions

  1. 1 Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and pinch black pepper in a large bowl.
  2. 2 Fill a saucepan with water; bring to a boil. Cut tempeh in half; add to the boiling water. Boil tempeh to remove any bitter taste, about 10 minutes, then transfer to a cutting board; cool slightly.
  3. 3 Cut tempeh into 1/4-inch slices; add to vegetable broth marinade and toss to coat. Cover bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight, stirring occasionally, making sure tempeh is covered with marinade.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  5. 5 Remove tempeh from marinade, letting excess drip off; place on the prepared baking sheet. Discard remaining marinade.
  6. 6 Bake in the preheated oven until golden brown and beginning to crisp at the edges, 30 to 35 minutes, flipping halfway.
  7. 7 Place pitas in the hot oven until warmed through, 3 to 5 minutes.
  8. 8 Squeeze excess water from cucumbers using paper towels. Combine cucumbers, tofu, dill, 1 teaspoon garlic, salt, and black pepper in the bowl of a food processor; pulse until blended. Taste tzatziki; adjust seasonings if desired.
  9. 9 Place 1/4 tempeh slices, tomatoes, and red onions on top of 1 pita; drizzle with tzatziki. Repeat with remaining tempeh, tomatoes, onion, pitas, and tzatziki.

By veggiesdontbite

Vegan Borscht
Lunch European

Vegan Borscht

4.0

Prep
45 min
Cook
140 min
Total
185 min

Instructions

  1. 1 Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.
  2. 2 Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.

By vivid930