Type what you have

Ingredients

• ✓ tofu
• coconut oil
• onion
• serrano pepper
• garlic
• cilantro
• taco seasoning mix
• cumin
• coriander
• mango
• taco seasoning mix
• chili powder
• salt
• cumin
• coriander

Instructions

1. 1 Cover the bottom of a skillet with coconut oil; warm over medium heat. Add onion, serrano pepper, and garlic; cook and stir until onion is lightly browned, about 10 minutes. Add tofu; stir to coat.
2. 2 Stir cilantro stems, 1/4 package taco seasoning, 1 teaspoon cumin, and 1 teaspoon coriander into tofu mixture; cook and stir until fragrant and tofu is cooked through, about 5 minutes. Add mangos and 1/4 package taco seasoning; cook, waiting 3 to 5 minutes before stirring. Add chili powder and salt; stir to coat. Season with more cumin and coriander if desired.
3. 3 Simmer tofu-mango mixture until most of liquid has evaporated, about 10 more minutes. Stir in cilantro leaves 1 minute before serving.

By Eric

Ingredients

• ✓ tofu
• olive oil
• vegan mayonnaise
• water
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with olive oil.
2. 2 Stir mayonnaise and water together in a bowl. Place bread crumbs in a separate bowl.
3. 3 Dip tofu slices in the mayonnaise mixture; press tofu into the bread crumbs until fully coated. Place coated tofu in the prepared baking dish.
4. 4 Bake in the preheated oven until tofu is fully cooked and breading is browned, about 45 minutes.

By ChrissyintheKitchen

Ingredients

• ✓ tofu
• soy sauce
• chili sauce
• ginger root
• hoisin sauce
• cooking spray

Instructions

1. 1 Cover a plate with two paper towels. Place tofu on top and cover with two more paper towels. Place a heavy plate over the stack and let sit until liquid emerges from tofu, 5 to 30 minutes. Cut tofu into 1/2-inch strips.
2. 2 Combine soy sauce, chili sauce, ginger, and hoisin sauce in a large resealable plastic bag. Add tofu, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
4. 4 Remove tofu from marinade and shake off excess. Arrange on the prepared baking sheet. Discard remaining marinade.
5. 5 Bake in the preheated oven until firm, 30 to 35 minutes, flipping halfway through.

By Kiara Sexton

Ingredients

• ✓ tofu
• udon noodle
• butter
• miso paste
• sesame oil
• honey
• garlic
• water
• spinach
• green onion
• soy sauce
• sriracha sauce
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
2. 2 Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
3. 3 Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
4. 4 Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.

By bolshevik

Ingredients

• ✓ tofu
• kimchi
• kimchi juice
• pork shoulder
• hot pepper paste
• sugar
• water
• green onion

Instructions

1. 1 Combine kimchi, kimchi juice, pork, hot pepper paste, and sugar in a large pot. Pour in water and bring to a boil over high heat. Cook for 30 minutes.
2. 2 Add tofu and reduce heat to medium-low; cook until heated through, about 10 minutes. Add green onions and remove soup from heat.

By Dacifilia

Ingredients

• ✓ tofu
• cooking spray
• soy sauce
• agave nectar
• sesame oil
• garlic
• ginger
• sesame seed

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet with cooking spray.
3. 3 Whisk soy sauce, agave, sesame oil, garlic, and ginger together in a bowl until evenly combined.
4. 4 Gently press tofu pieces to release as much water as possible.
5. 5 Arrange tofu on the prepared baking sheet and brush with 1/2 of the soy mixture.
6. 6 Bake tofu in the preheated oven for 30 minutes.
7. 7 Flip tofu and brush with remaining soy mixture. Sprinkle sesame seeds over top. Continue baking until tofu is crisp, about 30 more minutes.
8. 8 Remove from the oven and use a spatula to transfer tofu to a wire rack to cool.

By Teri Rose Mibelli

Ingredients

• ✓ tofu
• broccoli
• olive oil
• garlic
• broccoli cheese soup
• milk
• bread stuffing mix
• cheddar cheese
• chili powder
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Slice tofu into 1/4-inch cubes.
2. 2 Place frozen broccoli in a microwave-safe bowl with a few tablespoons water. Cover and microwave on high power until tender, 3 to 4 minutes. Drain.
3. 3 Heat oil in a skillet over medium heat. Add garlic and cook until fragrant. Add tofu and fry for 3 to 5 minutes. Remove from the heat.
4. 4 Empty condensed soups into a bowl and stir in milk. Mix in dry stuffing mix. Add broccoli, fried tofu, Cheddar cheese, chili powder, and pepper; mix to combine. Dump into a 9x13-inch casserole dish.
5. 5 Cook in the preheated oven for 20 to 25 minutes. Let cool for 5 to 10 minutes before serving.

By VeggieLovinHippie

Ingredients

• ✓ tofu
• polenta
• olive oil
• banana
• black bean
• avocado
• mango
• onion
• jalapeno pepper
• salt

Instructions

1. 1 Preheat the oven's broiler and set an oven rack about 6 inches from the heat source. Grease a baking sheet.
2. 2 Slice polenta and tofu into slabs of equal thickness; brush with olive oil and arrange on the prepared baking sheet.
3. 3 Cook under the preheated broiler until the tops are crispy, about 5 minutes. Remove from the oven and set aside.
4. 4 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook bananas in hot oil until crispy on the outside yet soft on the inside, about 5 minutes. Remove bananas to a plate; set aside.
5. 5 Pour black beans into a blender and blend until a thick sauce forms. Set aside.
6. 6 Stir together mango, onion, jalapeño pepper, and salt in a small bowl until salsa is well combined. Set aside.
7. 7 To build arepas, place a slice of polenta on each of 4 plates. Top each with about 1/4 of the bean sauce, then a piece of tofu, a few banana slices, some avocado, and about 1/4 of the mango salsa.

By angloesque

Ingredients

• ✓ tofu
• soy sauce
• vegetable oil
• onion
• carrot
• rice
• egg
• tomato
• sugar
• salt
• white pepper

Instructions

1. 1 Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
2. 2 Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
3. 3 Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
4. 4 Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.

By barbara

Ingredients

• ✓ tofu
• olive oil
• garlic
• tomato puree
• red lentil
• cilantro
• vegetable broth
• almond milk
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.
2. 2 Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.
3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4. 4 Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.

By Tridelice

Ingredients

• ✓ tofu
• oregano
• garlic
• white vinegar
• olive oil
• ketchup
• grape jelly
• bread crumb
• sage
• basil
• italian seasoning
• pecan
• onion
• garlic powder
• salt
• nutritional yeast
• vegan cheese
• egg replacer
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix warm water and egg replacer together in a large bowl. Stir in vegan cheese, tofu, nutritional yeast, salt, and garlic powder. Add onion, pecans, Italian seasoning, basil, and sage; mix until well combined. Stir in enough bread crumbs to reach a moist, crumbly texture.
3. 3 Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan.
4. 4 Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs.
5. 5 Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.

By Loopy4u

Ingredients

• ✓ tofu
• sriracha sauce
• scallion
• kosher salt
• chickpea
• vegetable broth
• coconut milk
• kale
• curry powder
• cumin
• jalapeno pepper
• tomato
• green curry paste
• carrot
• onion
• garlic
• ginger
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.
2. 2 Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale; cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.

By Marci

Ingredients

• ✓ tofu
• vegetable oil
• garlic
• ginger root
• shrimp
• chicken stock
• pea
• salt
• black pepper
• cornstarch

Instructions

1. 1 Heat oil in a large saucepan or wok over high heat. Add garlic and ginger; cook until fragrant and lightly browned. Add shrimp; stir-fry until cooked. Transfer to a bowl; set aside.
2. 2 Add chicken stock to the saucepan; bring to a boil. Reduce heat to medium. Add tofu and peas; season with salt and black pepper. Return to a simmer.
3. 3 Mix cornstarch with a little water to form a thin paste; stir into soup and continue to simmer until clear and thickened, about 1 minute. Return shrimp to soup; stir and serve.

By erni

Ingredients

• ✓ tofu
• udon noodle
• oil
• serrano pepper
• ginger root
• vegetable broth
• carrot
• shiitake mushroom
• bok choy
• green onion
• sesame oil
• soy sauce

Instructions

1. 1 Wrap tofu in paper towels; set on a plate. Place heavy books on top to dry tofu, 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Cut pressed tofu into 1-inch cubes; place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes; flip and bake until crispy, about 10 minutes more.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
6. 6 Heat oil in a large pot over medium heat. Add serrano and ginger; cook until softened, 2 to 3 minutes. Add vegetable broth, carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles; simmer 5 minutes more.

By Seema Jain

Ingredients

• ✓ tofu
• sesame oil
• ginger
• garlic
• ground pork
• chili bean sauce
• soy sauce
• sake
• oyster sauce
• water
• green onion

Instructions

1. 1 Heat the sesame oil in a wok or large skillet over medium-high heat, and cook and stir the ginger and garlic until the garlic just begins to brown, about 30 seconds. Stir in the pork, breaking it up as you stir, and cook and stir until the pork is browned and broken into small pieces. Add the chili bean sauce, soy sauce, sake, and oyster sauce, stir to mix the ingredients together, reduce heat, and let simmer until the mixture thickens slightly, about 3 more minutes.
2. 2 Thin the sauce with water as needed (sauce should not be watery) and gently stir in the tofu. Simmer until the tofu is hot and coated with sauce, about 10 minutes, stirring a few more times. Serve sprinkled with chopped green onion.

By sakuraiiko

Ingredients

• ✓ tofu
• shirataki noodle
• vegetable oil
• soy sauce
• lemon juice
• white sugar
• peanut butter
• sriracha hot sauce
• egg
• mushroom
• cashew
• bean sprout
• lime

Instructions

1. 1 Place shirataki noodles in a bowl of hot water; set aside.
2. 2 Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
3. 3 Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
4. 4 Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
5. 5 Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
6. 6 Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.

By Andrew05

Ingredients

• ✓ tofu
• cornstarch
• vegetable oil
• rice stick noodle
• water
• sriracha hot sauce
• soy sauce
• white sugar
• tamarind concentrate
• red pepper flake
• onion
• egg
• spring onion
• peanut
• lime

Instructions

1. 1 Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
2. 2 Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
3. 3 Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
4. 4 Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
5. 5 Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

By Van Dana

Ingredients

• ✓ tofu
• sushi rice
• medium-grain rice
• water
• peanut butter
• water
• soy sauce
• rice vinegar
• sugar
• garlic
• green onion
• red pepper flakes
• baby spinach

Instructions

1. 1 Combine the rice and 4 cups of water in a saucepan and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes.
2. 2 In a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency.
3. 3 Bring about 1 inch of water to a boil in a large pot. Place the spinach and tofu into a steamer basket and set over the boiling water. Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes.
4. 4 To serve, place spinach and tofu over white rice and smother in peanut sauce.

By ChristinaW

Ingredients

• ✓ tofu
• thai chile
• garlic
• ginger
• black bean sauce
• soy sauce
• soy sauce
• vegetable oil
• sugar
• white pepper
• cornstarch
• water
• white fish
• green onion

Instructions

1. 1 Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
2. 2 In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
3. 3 When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
4. 4 Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

By Michelle Chen

Ingredients

• ✓ tofu
• onion
• green onion
• red bell pepper
• garlic
• mushroom
• tomato
• bacon
• fish sauce
• red wine
• parsley
• salt
• black pepper
• curry powder
• mustard powder
• dill weed
• ginger
• egg roll wrapper
• canola oil

Instructions

1. 1 Place the tofu, yellow onion, green onion, red pepper, garlic, mushrooms, tomato, and bacon in the bowl of a food processor. Season with fish sauce, red wine, parsley, salt, pepper, curry powder, mustard powder, dill, and ginger; puree until smooth.
2. 2 Place an egg roll wrapper on your work surface with a corner pointing towards you. Spoon 1 to 2 tablespoons of the tofu mixture in between the center and bottom corner of the wrapper. Fold the corner closest to you over the top of the filling, then fold in the left and right sides. Moisten the top corner with a little water, and roll up tightly.
3. 3 Heat a few inches of canola oil in a large pot to 350 degrees F (175 degrees C). Fry the wraps a few at a time until the center has cooked and the outside is golden brown. Drain on paper towels and serve hot.

By SUPERCORDS

Ingredients

• ✓ tofu
• olive oil
• curry powder
• salt
• black pepper
• broccoli
• carrot
• spinach
• onion
• cucumber
• radish
• nutmeg
• soy sauce
• honey
• peanut butter
• ground ginger
• black pepper
• water
• couscous
• vegan margarine
• garlic
• pistachio nut

Instructions

1. 1 Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
2. 2 While tofu is marinating, place broccoli and carrot in a microwave-safe bowl with 1 tablespoon water and 1 pinch salt. Cover and cook in the microwave for 2 1/2 minutes.
3. 3 Heat 1 tablespoon oil in a wok over high heat. Saute spinach, onion, cucumber, radish, nutmeg, and 1 pinch salt until spinach is wilted, about 1 minute. Add 1 tablespoon soy sauce, honey, peanut butter, ginger, and black pepper. Add cooked broccoli and carrot. Reduce heat to low and cover the wok.
4. 4 Place marinated tofu in a pan over medium heat. Add 1 tablespoon soy sauce. Cook until heated through, about 3 minutes. Add to vegetable mixture in the wok.
5. 5 Bring water to a boil in a saucepan. Add couscous, margarine, and garlic. Mix well, cover the saucepan, and let rest until water is absorbed, about 10 minutes.
6. 6 Serve couscous in a bowl topped with tofu mixture and pistachios.

By Valeria Pinzon Rivera

Ingredients

• ✓ tofu
• cilantro
• bean sprout
• coconut milk
• potato
• makrut lime leaf
• bay leaf
• red pepper flake
• vegetarian fish sauce
• water
• vegetable broth
• mushroom
• carrot
• green bell pepper
• curry powder
• lemongrass
• ginger root
• garlic
• shallot
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass, and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms, and tofu.
2. 2 Pour in vegetable stock and water. Season with fish sauce, red pepper flakes, bay leaf, and lime leaves. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

By Emily B

Ingredients

• ✓ tofu
• green onion
• cornstarch
• water
• soy sauce
• honey
• rice wine vinegar
• water
• red pepper
• bamboo shoot
• bean sprout
• mushroom
• bok choy
• carrot
• green bell pepper
• baby corn
• garlic
• ginger root
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir onion in hot oil for 1 minute. Stir in ginger and garlic; cook for 30 seconds. Stir in tofu and cook, stirring occasionally, until golden brown.
2. 2 Add corn, bell pepper, and carrot; cook and stir for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper. Cook until heated through, then remove from heat.
3. 3 Make sauce: Combine 1/2 cup water, vinegar, honey, and soy sauce in a small saucepan; bring to a simmer and cook for 2 minutes. Stir together 2 tablespoons water and cornstarch in a small bowl; pour into vinegar mixture. Simmer until sauce thickens.
4. 4 Pour sauce over tofu-vegetable mixture. Garnish with green onions.

By BANSREEPARIKH

Ingredients

• ✓ tofu
• black moss
• salt
• goji berry
• cellophane noodle
• black fungus
• snow pea
• napa cabbage
• carrot
• shiitake mushroom
• red date
• lily flower
• ginkgo nut
• lotus root
• ginger
• vegetable oil
• black pepper
• white sugar
• sesame oil
• cornstarch
• salt
• mushroom seasoning
• vegetarian mushroom oyster sauce
• fermented bean curd
• water

Instructions

1. 1 Mix water, fermented tofu blocks, oyster sauce, mushroom seasoning, 1/2 teaspoon salt, cornstarch, sesame oil, white sugar, and pepper together in a bowl until fermented tofu has dissolved.
2. 2 Cook vegetable oil and ginger in a skillet over medium heat for 30 seconds. Add tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot. Cook until golden brown, about 5 minutes. Add cabbage, snow peas, black fungus, noodles, goji berries, and salt. Cook for another 3 minutes. Add moss and fermented tofu mixture; bring to a boil. Remove from heat and transfer to a serving dish.

By VeggieCravings

Ingredients

• ✓ tofu
• coriander
• paprika
• salt
• tomato
• mango
• basil
• cilantro
• olive oil
• lemon
• lime
• sugar
• oregano
• salt
• corn tortilla
• feta cheese
• yogurt
• chili powder
• sugar
• cumin
• lime
• lemon
• black bean
• corn
• serrano pepper
• garlic
• mushroom
• green bell pepper
• onion
• olive oil
• freekeh
• water

Instructions

1. 1 Bring water and freekeh to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until freekeh is tender and liquid has been absorbed, 20 to 30 minutes.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, tofu, mushrooms, garlic, and serrano chile pepper until vegetables are tender and tofu is lightly browned, 10 to 15 minutes. Add corn, black beans, and freekeh; cook and stir until heated through, 2 to 3 minutes. Stir juice of 1/4 lemon, juice of 1/4 lime, cumin, 1 teaspoon white sugar, chili powder, coriander, paprika, and a pinch of salt into vegetable-tofu mixture; cook and stir until evenly coated and tofu is browned, 2 to 3 minutes.
3. 3 Mix tomatoes, mango, basil, cilantro, 2 tablespoons olive oil, juice of 3/4 lemon, juice of 3/4 lime, 1 tablespoon white sugar, oregano, and a pinch of salt together in a bowl until salsa is evenly combined.
4. 4 Spoon vegetable-tofu mixture into each corn tortilla; top each with mango salsa, about 1 tablespoon feta cheese, and 1 tablespoon yogurt.

By Kori

Ingredients

• ✓ tofu
• picante sauce
• onion
• chili powder
• garlic powder
• cumin
• black pepper
• corn tortilla
• enchilada sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
3. 3 Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.

By cuppycake0709

Ingredients

• ✓ tofu
• vegan margarine
• yellow squash
• green bell pepper
• yellow onion
• jalapeno pepper
• soy sauce
• garlic powder
• flour tortilla
• vegan sour cream

Instructions

1. 1 Melt margarine in a large nonstick skillet over medium heat. Add squash, bell pepper, onion, and jalapeno. Simmer to your desired level of doneness, 5 to 10 minutes. Add cubed tofu. Cook and stir until heated through, about 2 minutes. Add soy sauce and garlic powder; cook about 5 minutes more.
2. 2 Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
3. 3 Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.

By JustinWingo

Ingredients

• ✓ tofu
• sesame oil
• apple cider vinegar
• mustard
• salt
• pepper
• peanut oil

Instructions

1. 1 Place the tofu, sesame oil, cider vinegar, mustard, salt and pepper into the container of a blender. Blend until smooth. Drizzle the peanut oil in a thin stream while blending until thick and pale. Use promptly.

By AMYJO107

Ingredients

• ✓ tofu
• milk
• salt
• pepper
• spinach
• cheddar cheese
• swiss cheese
• onion
• garlic
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Blend tofu, milk, salt, and pepper in a blender until smooth, adding more milk if necessary.
3. 3 Combine spinach, Cheddar, Swiss, onion, and garlic in a medium bowl. Add tofu mixture and mix until well combined; pour into pie crust.
4. 4 Bake in the preheated oven until set in the center and golden brown on top, about 30 minutes. Let stand for 5 minutes before cutting into six generous slices.

By CookingForDummies

Ingredients

• ✓ tofu
• all-purpose flour
• almond
• brown sugar
• butter
• vegetable oil
• orange juice
• chocolate liqueur
• cocoa powder
• almond extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch springform pan.
2. 2 In a medium bowl, mix together the flour, ground almonds and 1 tablespoon of the brown sugar. Knead in the butter to form a dough. Press the dough firmly into the bottom of the prepared pan.
3. 3 Using a blender, combine the tofu, remaining sugar, oil, orange juice, chocolate liqueur, cocoa, and almond extract. Blend until smooth and creamy. Spread the batter in an even layer over the prepared crust.
4. 4 Bake for 1 hour and 15 minutes in the preheated oven. Allow cake to cool to room temperature, then refrigerate overnight. This cake must be thoroughly cold to set properly, otherwise it will be runny like a pudding.

By Christina