57 Tofu Recipes Everyone Will Devour

Tofu comes in a variety of forms including puffs, skins, strips and blocks (ranging in texture from silken to extra firm). It can, yes, be used as a plant-based or vegan protein swap in many dishes, but it also has a long history as a staple ingredient in a wide range of cuisines, especially those of East and Southeast Asia. From more traditional takes (think mapo tofu) to inventive (think whipped tofu dip), these tofu-first dishes are wonderful in their own right.

You might recognize this aesthetically pleasing spin on miso soup from your TikTok or Instagram feed. While getting tofu to resemble a delicate, gorgeous flower takes some knife skills, it’s very doable — and only requires a pair of wooden chopsticks and a plastic bowl scraper.

This healthy main course includes crispy air-fried panko-crusted tofu “steaks” instead of deep-fried pork or chicken cutlets and is inspired by a katsu curry served at a popular food chain in Japan. The Japanese-inspired curry brims with onions, potatoes and carrots, plus untraditional ingredients like sweet peas, shiitake mushrooms and kombu in a balanced savory-sweet sauce. The sauce is also made with Japanese curry blocks – a shortcut ingredient found in Asian grocery stores and used by many home cooks. Just stir the finely chopped curry blocks into water until melted and thickened and the result is an almost instant sauce. White sushi rice rounds out the dish and is the perfect base to soak up all that soul-warming sauce in this easy meal that’s especially great in cold weather months.

One bowl and a sheet pan is all you need to make this smoky, spicy plant-based taco dinner. Extra-firm tofu is crumbled and seasoned with chipotle, chili powder, cumin and other spices, then roasted with onions, bell peppers and a jalapeño.

Silken tofu banchan is incredibly easy to make--it requires no cooking, and the tofu is served directly from the refrigerator. A salty, slightly spicy and garlicky soy sauce marinade is spooned over top, then chopped green herbs, scallions and crunchy sesame seeds finish the simple – yet visually stunning – dish.

Salt and pepper anything (shrimp, squid or tofu) is a favorite stir-fry and offered in most Chinese restaurants. The combination of the wok hey (breath of the wok) and the savory flavors from garlic, chile pepper, spices and particularly the famous salt-pepper mixture is wonderfully satisfying. The tofu version, known as ziu jim dau fu in Cantonese, showcases this vegetarian protein at its best: golden and crispy on the outside, lush and pillowy-soft on the inside.

Sundubu-jjigae (sometimes spelled soondubu) is a Korean stew made with soft tofu (soon tofu) and a base of kimchi, mushrooms or seafood. In this kimchi sundubu, kimchi and pork belly are sauteed with an aromatic paste of onion, garlic and gochugaru, then simmered in a rich, dark broth made with dasima (dried kelp) and dried anchovies. The delicate and creamy soft tofu is added at the end and heated until warmed through. A traditional ceramic or stoneware pot called a dolsot is often used to prepare the stew, but a large Dutch oven is convenient for large quantities as in this recipe. If you’d like, crack an egg in the middle of the finished stew as they do in some restaurants, and it will cook in the hot broth.

Though this dish is traditionally made with ground pork, the real stars are the spicy bean paste, soft tofu and, of course, Sichuan peppercorns, which have a citrus flavor and a signature numbing effect. So switching out the meat for mushrooms is easy and delicious. Andy Liang’s version (which also happens to be vegan), calls for dried shiitakes so you can use the mushroom soaking liquid as stock.

In Casey Elsass’ droolworthy sandwich, tofu gets soaked in a seasoned pickle brine (if you know, you know), then blanketed in a sweet mustard glaze and battered with a savory flour mixture. After a quick fry, the crispy patty is ready to get stacked on a bun with shredded lettuce, dill pickles and a fast and delicious vegan Buffalo mayo.

This healthy plant-based sheet pan dinner centers around extra-firm tofu that is flavored with warm spices (cumin, cinnamon and ginger) and gently browns and crisps while roasting alongside sweet carrots.

This simple method of pureeing firm tofu results in a silky smooth and airy dip or spread with an exceptionally creamy texture, similar to hummus. The addition of nutty garlic confit – slowly roasted garlic in a bath of olive oil – kicks the flavor up a notch with a nutty sweetness, while a generous squeeze of lemon juice and sprinkling of lemon zest provide some brightness. Serve with your favorite crudités and crackers or bread for dipping.

This refreshing, flavorful Chinese side salad is made with a combination of crunchy vegetables and chewy pressed tofu noodles, all tossed in a vinegary, garlicky, spicy dressing. Known as liángbàn doufu si or liángbàn gāndòufusī in Mandarin, it’s particularly popular in warm weather and often sold as a prepared food or salad-bar offering in Beijing and throughout China.

This vegetarian twist on the famous Nashville hot chicken is much quicker, and similarly tasty. The key to getting the tofu nice and crispy is to resist the urge to move it around while it cooks. Allow it to form a crust before flipping, then let it cook undisturbed again until the other side is browned.

Young Sun Huh’s recipe is pure comfort, savory and flavorful with a range of satisfying textures. It was inspired by a tofu dish at Penang Malaysian & Thai Cuisine, a chain restaurant that first opened its doors in Queens, New York. There, the restaurant serves a platter of deep-fried tofu rectangles with vegetables, all smothered in a thick Chinese-style white sauce with delicate flecks of egg. Our take on it uses the convenience of packaged tofu puffs found in the refrigerated or freezer section of some Asian grocery stores.

The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.

This spicy, creamy vegan curry is inspired by Malaysian coconut milk-based curries and noodle soups, with their complex blend of chiles, aromatics and spices. Young Sun Huh’s pared-down version uses the convenience of store-bought red curry paste and pairs it with curry powder to bring depth of flavor to the dish in just under an hour — perfect for a weeknight dinner.

Ree says these wraps are "surprisingly scrumptious." She sautés her tofu until golden brown, then adds color and spice with corn, chili powder and green onion.

Inspired by the iconic miso-marinated cod from Nobu, here we use tofu as a base to make an inspired healthy vegan version that’s paired with quick-pickled cucumbers and rice. The savory and sweet marinade is perfect for the “blank slate” nature of tofu and includes aromatics such as ginger and garlic.

This spicy, aromatic Sichuan dish is recognizable from the citrus aroma of Sichuan peppercorns and the spicy fermented flavor of hot bean sauce. According to legend, Mapo Tofu (Pock-Marked Grandma's Tofu) was named after an old Chinese woman who served the dish to her restaurant guests. She became known for it and people began referring to the dish as the pock-marked woman's tofu.

There are times when Jet Tila craves a wok full of vegetables, and this is his go-to dish. It’s chock full of different textures and flavors. If there is something you hate, get rid of it and sub in something you love! This is a light, healthy but super flavorful vegetable stir-fry.

Who doesn’t love a lemony, buttery, caper-studded piccata? In this vegetarian twist on a classic dish, tofu takes the place of chicken or veal. We dredge it first in seasoned flour, then pan-sear it to achieve the perfect crispy brown exterior. Serve the tofu piccata with a side of steamed broccoli and pasta for a quick weeknight dinner.

These tofu tenders are crisp on the outside and creamy inside. Serve with a quick sweet and spicy sauce or with your favorite condiment. For both little and big kids: Let them help measure and bread the tofu (use separate hands for the wet and dry ingredients when breading, so little fingers don't get breaded themselves).

Tender tofu and crisp mushrooms are blanketed in an umami-rich tomato sauce in this quick and easy dish, perfect for your weeknight dinner rotation. A bit of heat from gochugaru and sambal oelek is tempered by coconut milk and a touch of miso, bringing a beautiful balance to the sauce. Serve it with plenty of steamed rice to sop up all the flavor.

The centerpiece of these colorful vegetarian bowls is spiced tofu that’s lightly coated with honey and pan-seared for a delicious, browned crust. It’s served atop easy-to-assemble favorites like creamy homemade tzatziki sauce, salty kalamata olives, sweet cherry tomatoes and crunchy romaine lettuce. We took the dish to the next level with a drizzle of creamy tahini dressing and serve it with warmed pita bread for a satisfying plant-based meal that’s filled with bright flavors and contrasting textures.

We mix two types of cheese (pepper Jack and Parmesan) into the stuffing for these mushrooms — giving them plenty of savory flavor.

Inspired by the flavors of Vietnamese lemongrass chicken, we marinate tofu in a combination of umami-rich fish and soy sauce that’s spiked with floral lemongrass, then caramelize and char it for maximum umami flavor. We serve the tofu with pickled daikon and carrots, cucumbers and fresh herbs for our take on the popular bun chay noodle bowl. The fish sauce dressing brings the whole plate together with bright lime juice and a hit of spice from a Thai bird chile.

Andy Liang’s vegetarian-friendly recipe (Ke Zi Dau Fu Bou) is based on braised eggplant dishes you might know from Cantonese restaurants. They often feature pork or chicken, but here we’ve used tofu and shiitake mushrooms to give it hearty flavor while keeping it meatless. A clay pot is excellent for braising since it traps steam, giving the eggplant a custard-like texture and bathing it in flavorful sauce.

Korean-style tacos don’t have to be for meat eaters only. Jet Tila’s version with tofu and vegetables will satisfy anyone craving a KBBQ taco. You can sub the Cotija cheese for one that’s plant-based to make this recipe completely vegan. The smoky-sweet sauce for the tacos is made with gochujang, a Korean fermented hot pepper paste that’s as savory as it is spicy.

Air fryers aren't just for French fries, and this recipe showcases their versatility with a stir-fry-like dish that uses just a fraction of the typical amount of oil. Cleanup is a breeze since any splatters are kept in the fryer, and everything is cooked in about 30 minutes. The tofu is crispy on the outside and tender and soft on the inside, perfect for soaking up the warming chili sauce. Serve over steamed rice or noodles for a complete meal.

Tofu shares the spotlight with a host of comforting, hearty toppings in Jackie Ji Yoon Park’s recipe for shirataki noodles (also known as konjac). Add medium or firm tofu – whatever you prefer – to this naturally gluten-free noodle dish. It comes together in a sweet, savory broth in just 30 minutes, making it a great winter weeknight dish.

Hooni Kim’s recipe for this classic Korean stew is spicy, hearty, and full of oceanic flavor. Learn how to balance silky curds of soft tofu with fiery broth and earthy vegetables.

You can make crispy tofu without a cauldron of bubbling oil. Turns out, an air fryer does a stellar job of cooking up cubes of marinated tofu into perfectly browned and crispy bites. Toss them into stir fries, noodle dishes and salads, or eat them as a protein-packed snack with a simple dipping sauce such as the one here.

Tofu sometimes gets a reputation for being bland, but that's not the case in this quick stir-fry. We toss meaty baked tofu in a spicy Asian marinade with tons of bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can easily be found in the produce section of most grocery stores, and make it possible for this healthy meal to come together in 15 minutes or less.

Traditionally consumed by Buddhist monks, Buddha’s delight (Lo Han Jai) is now popular around the world as a healthy vegetarian Chinese restaurant option. The dish is also a staple on the first day of Lunar New Year — for lunch or as a side dish for the dinner feast — and is seen as providing a purifying and cleansing start to the new year.

Pad Thai is equally delicious without meat. The secret is balancing the flavors by subbing fish sauce with soy sauce. If you can find Thai soy sauce, a.k.a. soybean sauce, use it!

The genius of this six-ingredient dish lies in the easy but mighty scallion oil. There are many ways to make scallion oil, ranging from merely pouring hot oil over scallions to more elaborate preparations involving a myriad of ingredients. This version adds fish sauce and a touch of sugar. The result is an umami-laden sauce that transforms a simple bowl of tofu and rice into an example of Vietnamese home cooking at its simplest and finest. You’ll make more scallion oil than needed for this recipe. Refrigerate the leftover oil in an airtight container for up to five days and use it to dress grilled meats, roasted potatoes or vegetables.

This Korean dish gets a double dose of heat from both gochugaru and gochujang. It also requires minimal tools and equipment and makes a super easy weeknight dinner. You can use firm or soft tofu to make it, however firm tofu will hold up nicely as you sear it, then braise it in liquid. Serve with your favorite side vegetable, rice or grain to make it a wholesome meal.

Dried tofu skin is perfect to pack for camping as it’s lightweight and doesn’t require refrigeration since it’s already cooked and dried. All it needs is a 30-minute soak in boiling water and it’s ready to go. Prepare the delicious stir-fry sauce ahead of time and bring it along with your favorite greens and vegetables to make a quick and wholesome meal camp side. Or just kitchen side!

With fresh veggies and a honey-hot sauce topping, this simple dish is big on flavor.

This powerhouse salad combines chunks of crispy, protein-packed tofu and fresh, fiber-rich greens to keep you full and fueled!

Tofu pudding (also known as dou fu hua), has a light, fresh taste and incredibly soft texture – softer than silken tofu. It can be a great canvas for any flavor, from savory bright pickles to spicy chili oil with soy sauce, but the dish is typically found in dim sum restaurants as a dessert option, usually in a large metal pot within a large wooden basket on its own cart. The server will always ask “with syrup?” which means a sweet ginger syrup that pairs well with the pudding.

Healthy dessert? All you need is coconut milk, tofu, cocoa powder and vanilla bean paste to create this creamy, ice cream alternative.

We use a few vegan-friendly stand-ins for this can't-believe-it's-vegan pie. Unrefined coconut oil provides a flaky, buttery texture for the crust, and silken tofu lends creaminess to the filling.

A better-for-you take on a classic dessert! Whip together silken tofu and vegan cream cheese for a dairy- and egg-free cheesecake that is both creamy and delicious.

This lighter version of guacamole is extra-creamy because of the addition of protein-dense silken tofu. Not only does it make a super-smooth puree, it reduces the fat and calories in the overall recipe.

A banh mi, the popular Vietnamese hero sandwich, with its tangy cucumber salad and spicy mayonnaise, is generally piled high with meat or fish. We've subbed in meaty shiitakes and tofu, slathered with a hoisin marinade, to make our banh-meatless. Pressing the liquid out of the tofu firms it up and keeps it from sticking to the grill.

Crispy tofu is topped with a tomato sauce and mozzarella cheese for a vegetarian version of the Italian classic — no chicken needed.

Those aren't croutons on top of this creamy spiced-carrot soup — they're bits of curry-flavored, crispy fried tofu.

Tofu gets the deep-fried treatment in this feel-good recipe. Don’t forget the sweet-and-spicy ketchup for serving!

Sweet and spicy squash, crispy-coated tofu and sesame-scented spinach are quick and easy to make in this Japanese-inspired sheet pan meal.

Barbecue tofu that even the meat lovers will enjoy is perfect for your next cookout.

Tofu is the perfect protein for stir-fry. Just be sure you choose 'firm' so that it doesn't crumble during cooking.

This low-calorie breakfast scramble is high in fiber and protein. The lemon juice adds a little brightness. Serve with whole-wheat toast to round out the meal.

Looking for a healthy lunch? Full of beans, tofu and rice, these vegetarian burritos will keep you satisfied all afternoon.

Marinate your tofu pieces in buttermilk for 10 minutes before covering them in flour and frying to give them a melt-in-your-mouth texture.

Need more ways to incorporate tofu into your meals? Instead of sourdough, slice up a couple of "tofu toasts" and pile them high with avocado and toppings for a new take on a brunch classic.

Freezing and thawing tofu twice creates tiny little holes that give it a pleasantly chewy, springy and addictive texture. Broken into craggy, bite-size pieces, the tofu just soaks up the tangy, sweet and spicy kung pao sauce. You’ll need to plan ahead, but this technique is easy and worth the effort.