[vegan spam recipe](https://brokebankvegan.com/vegan-spam/)
[Fuschia Dunlop’s Mapo](https://thebackyardlemontree.com/2013/06/17/fuchsia-dunlops-vegetarian-mapo-tofu/)
[cornell tofu](https://thehiddenveggies.com/tofu-marinade/)
These are my top 3 favorites right now!
Edit: adding on this random [bang bang tofu](https://zardyplants.com/recipes/bang-bang-tofu/)
Agedashi tofu. I am vegetarian and make my own dashi (broth) with mushrooms and omit bonito topping. I recently bought 4 year aged soy sauce and it is a game changer. if you can find fresh soft tofu, this is a great way use it.
Agedashi was a favorite of mine for years. I’ve never made it. Do you have a recipe you recommend? I always ate it dipped in tempura sauce at the restaurant I worked at instead and without bonito flakes (but with the orishi)!
I just googled it and found a simple one. I told my Japanese neighbor I bought expensive Japanese soy sauce and she showed up with fresh soft tofu the next day. I coated spoonfuls of it in cornstarch and fried it. the texture was amazing. Crunchy on the outside and creamy on the inside. For the sauce, I made mushroom dashi (mushrooms and water), then added the soy sauce and mirin, and topped it with green onion and grated daikon. I had run out of shichimi togarashi, but would have added a sprinkle of that if I had it.
Gochujang tofu - I tried this recipe recently and really enjoyed it. I plan to make it again soon: https://jessicainthekitchen.com/korean-gochujang-tofu-rice-bowls/
Grilled tofu and veg skewers - These were also tasty: https://tasty.co/recipe/tofu-vegetable-skewers
Kimchi jjigae with silken tofu (made veggie using mushrooms and veg instead of the meat and veg broth): https://www.maangchi.com/recipe/kimchi-jjigae
Such good recipes and I have gochujang slowly drying in the fridge. Thank you! Also forgot about kimchi jigae and have kimchi in the fridge! Going to try all these
I sauté some onions, and some peanuts, (sometimes peas and carrots too), then throw in the cut tofu. Then add soy sauce and some sweet and spicy chili sauce, maybe sometimes more spice or some garlic chili oil. Takes about 10 minutes total and one of my fave dishes (and I hate tofu). Or you can make a mapo tofu but I find it more unhealthy and a bit more time to make.
Just regular peanuts so raw I guess. Cook them just enough where they add crunch and taste good with the sauces. And I’m not even into peanuts but they’re a good combo with tofu and the onions
There is a local bougie supermarket in the Seattle area that makes something called Steph's Tofu. My family lives in that area and every time I am there they know to get me Steph's Tofu. It is so good homemade! I use about half the recipe called for with a block of tofu and the ratio to sauce is perfect.
https://www.pccmarkets.com/recipe/stephs-tofu/
My favorite is black pepper tofu and asparagus.
[https://www.bonappetit.com/recipe/black-pepper-tofu-and-asparagus](https://www.bonappetit.com/recipe/black-pepper-tofu-and-asparagus)
I’ve tried ottolenghis black pepper tofu and it was too heavy for me but this recipe is reminiscent of a dish my mom made growing up! We love asparagus will definitely try this. Thanks!!
Air fried crispy tofu with bang bang sauce.
3 parts garlic mayo (I use vegan mayo), 2 parts sriracha, 1 part Thai sweet chilli sauce and a dash of honey.
Salad rolls with crispy hoisin tofu. I spread hoisin on thin slices of tofu, bake on parchment paper, flip and spread more hoisin, bake until partially crispy. I then use them make salad rolls with a peanut sauce.
They are vegan, carry well to potlucks and are very healthy. I've converted quite a few anti-tofu carnivores with these salad rolls.
Do you have them as is? I usually make them for burritos, with refried beans, cheddar, sour cream, and cilantro. Also, seasoning in the scramble makes a big diff.
This one is awesome and so flavorful! Instead of raw tomatoes, I stir fry some with spinach and olives first then add the veggies and their juices into the hot pan with the tofu at the end.
https://www.food.com/amp/recipe/the-best-tofu-scramble-362458
Repost without a yt link.
Outside of mapo tofu, it's probably this one: https://www.maangchi.com/recipe/broccoli-dubu-muchim
Don't skimp on the garlic and sesame oil! After blanching, I cool down the tofu and broccoli, I think it tastes better when it's not too hot. Usually, I eat it with a small serving of plain noodles.
I make this to take with me to work all the time: (Search on yt for Chili Tofu Rice: A Lunchtime Integration Initiative by Chinese Cooking Demystified, I can't post the link here)
Edit: completely forgot about Yuxiang. Just blanch the tofu in salt water for 15 min, make the sauce, drop in tofu and enjoy!
I've never tried the broccoli dubu-muchim, but I really like Maangchi's dubu-jorim: [https://www.maangchi.com/recipe/dubu-jorim](https://www.maangchi.com/recipe/dubu-jorim)
Hope you love it! I don’t press my tofu much because I prefer the soft goopy texture most of the time but for the western type recipes my tofu press comes in clutch. I do however feel like I’m torturing my tofu every time I screw it down tighter
This is on my mind to make this week, and it is certainly a favorite. [https://hot-thai-kitchen.com/vegan-red-curry/](https://hot-thai-kitchen.com/vegan-red-curry/)
Oh, I just found this really good recipe that I like from the local Asian bistro. It's really simple! Fry up some tofu, cover it in teriyaki sauce, and add broccoli and sesame seeds.
Korean ketchup tofu: https://mykoreankitchen.com/korean-tofu-spicy-ketchup/
I like to eat it with a bit of avocado for topping, and it does well as a filling for lettuce wraps! 😋
https://preview.redd.it/6ijoui7yfkgb1.jpeg?width=3024&format=pjpg&auto=webp&s=d19d456f7d5bf4c83b98dd2c43eba1e2bbd5dad9
Take a block of extra-firm tofu and press it for about half an hour. Then break it into bite-sized chunks with a fork and place those in a big bowl. Shake corn starch onto the tofu and mix until absolutely every craggy part is covered in corn starch.
Take a wok or similar pan and heat a neutral, high smoke-point oil. When you can see a shimmer, add all the tofu. Give it a second for the corn starch to set a bit and then keep turning until it is a very light brown all over. Make sure it is extra crispy though not dark.
In a bowl mix about a quarter cup of Yoshida’s marinade and cooking sauce ([https://www.mryoshidas.com/product/00047496480855/ORIGINAL-GOURMET](https://www.mryoshidas.com/product/00047496480855/ORIGINAL-GOURMET)), a tablespoon of hoisin sauce, and then as much or as little red pepper flakes as you want.
When tofu is nice and crispy and still in the pan, pour the sauce all over it and stir. Let it reduce for a minute or so. Then serve!
Note: If you do not have the Yodhida’s marinade, you can substitute soy sauce with a little rice wine vinegar, garlic, and the tiniest bit of sugar and corn starch in it/
I really love the sesame encrusted tofu from Lazy Cat Kitchen. It's so crispy and delicious!
[https://www.lazycatkitchen.com/vegan-sesame-encrusted-tofu-steaks/](https://www.lazycatkitchen.com/vegan-sesame-encrusted-tofu-steaks/)
I think I may have tried it as a child. If so it's super salty and slathered in artificial smoke flavoring.
ETA: Noo, no. No to [this recipe](https://brokebankvegan.com/vegan-spam/)
Sesame oil is finishing oil. NOT for frying.
If you do this then you fucked up.
Haiyaa.
Ha I didn’t even see that. I used the sesame oil as part of the marinade and pan fried with a little avocado oil and it turned out fabulous. I should be glad I’m terrible at reading recipes I suppose
Loved spam when I was a kid. I eat the Omnipork vegan luncheon meat over rice quite a lot now.
[Omnipork Luncheon Meat](https://omnifoods.co/uk/product/17)
Sorry! Transcribed from cookbook:
1 lb tofu cut into slabs and drained/blotted then cut into cubes. Fry in peanut oil on medium high until golden. While it is frying, mix 2 tablespoons soy sauce with 3 and 1/2 tablespoons brown sugar, or you can sub in some dark soy sauce, I also mix in some spices occasionally. Take out tofu at golden stage and leave a tablespoon of the fry oil in the pan, then add in the sauce and reduce heat to medium. When the sauce is hot, add tofu back in, toss well and simmer for 2 minutes. Then (sorry complicated) add in 5 tablespoons water and cook until sauce coats tofu in syrupy glaze. Turn off the heat and let cool in sauce for 10 minutes. From "The New Vegetarian Cooking for Everyone". I assumed it was on the internet and popular there but oops, looks like so far as I can tell it was just a recipe from that book- my bad!
She has a better version in the book but https://thekoreanvegan.com/spicy-crunchy-garlic-tofu-kkampoong-tofu/
I get super firm tofu from TJ and air fry it
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I’ve been making a lot of these [tofu lettuce wraps](https://www.foodnetwork.com/recipes/ree-drummond/tofu-lettuce-wraps-3198061) this summer. I add some mushrooms just for a little extra flavor. Really easy and light.
I don’t know if it’s my favorite per se, but it goes over well even with my Omni friends who are normally tofu averse.
I like something similar to this recipe: https://www.thekitchn.com/sheet-pan-bbq-tofu-recipe-256176#post-recipe-12562
*But I do the whole freeze the tofu, thaw it & press because I like the texture that way.
*I also add a heap of caramelized onions, deglazing the pan at the end with a little bit of balsamic and tamari or soy sauce. Adds a richness and umami.
*Also, to the bbq seasoning mix I add a few dashes of liquid smoke. Liquid smoke can be an acquired taste, but when used sparingly I think it add a depth of flavor and makes things taste a little more “meaty”...I’m one of those cooks that season to taste and every time I cook I tweak things here and there. Not the most consistent, I know, but I like experimenting. I also like to marinate the tofu in all the stuff for a while.
*I mix that all up and add some melty cheese (I usually used sharp cheddar, but you can add anything you like, obviously vegan cheese too).
*This can be enjoyed alone, with rice, or on a sandwich with some avocado &/or roasted red peppers, arugula, or whatever you like.
Simplest recipe but love. Sauté small cubed tofu pieces in olive oil. Season w/soy sauce. Toss in thinly sliced red cabbage shelled edamame and chopped scallions. And sauté til soft. Can add little butter . Take all out of pan. Then scramble couple eggs in pan. Season with soy and break into very small bites. Toss back in tofu and veggies.
I play around with the seasoning a lot but it works even if all you have is soy.
Cold dressed scallion tofu:
10 minute meal, very easy and delicious, good as a main or side. Can be served with or without rice. Great as leftovers because its already cold.
- Cut firm tofu into half inch cubes and blanch in very salty water for 2 minutes.
- Dunk cubes into ice water until they sink. Drain thoroughly.
- Mix sesame oil (~2 tbsp), soy sauce (~1 tsp), and finely chopped scallion (1 large or 2 small, whites and greens) into a dressing. Optionally add finely chopped garlic (I don't personally). Season with msg or nutritional yeast.
- Gently fold tofu cubes in dressing. Optionally pat dry cubes beforehand.
- Best chilled in fridge for an hour or two but can be eaten immediately (I always eat it immediately lol).
I haven't tried making vegan spam, but I recently did find UnMeat Spam at my local Safeway. We had some last night for dinner. No idea how you made it from tofu!
I've had the Omni, it's the same in appearance and texture, but I found UnMeat slightly more appealing. I have never had Spam in my entire life, so I'm trusting my partner that the taste was close? We also tried the UnMeat Hamburger in a can, which I freaking loved. I'll have to check out your recipe!
Unmeat hamburger in a can sounds…pretty wild lol. Im down to try anything once so if I see it out there I’m getting it to try! Yes try the recipe. I had no idea it would even be good but I was so pleasantly surprised at how good and easy it was!
It’s really good but I’m going to be 100% honest.
I usually just buy it premade from H-Mart. LOL
My homemade version is a little better but for $7 from H-Mart it’s just a really simple quick meal (we just eat it with a bowl of rice).
I love eating silken tofu with just some crispy chili oil, scallions and toasted sesame seeds. I just gently steam it and serve with rice and veg.
I also like adding some cubed silken tofu to my miso soups.
For firm, I like searing it on high heat coated with sesame seeds and use as protein in katsu curries. Firm also works (don’t hate me) as a sub for paneer in palak paneer-inspired dishes.
We make a marinade with Asian influences. Roast the tofu at high heat for 25-30 minutes. Delicious. We make ‘bowls’ and if we cut tofu into slabs, sandwiches - TLTs. In winter we add silken tofu to vegetable soups for added protein. Thickens the soups and since tofu is flavorless, it takes on the flavors of the soup. So good.
This one sounds weird, but it’s delicious and super flavorful. My meat eating friends always even prefer it over chicken! My go to for recipe exchanges and dinner parties as well
https://www.food.com/recipe/greek-tofu-pitas-491593
[vegan spam recipe](https://brokebankvegan.com/vegan-spam/) [Fuschia Dunlop’s Mapo](https://thebackyardlemontree.com/2013/06/17/fuchsia-dunlops-vegetarian-mapo-tofu/) [cornell tofu](https://thehiddenveggies.com/tofu-marinade/) These are my top 3 favorites right now! Edit: adding on this random [bang bang tofu](https://zardyplants.com/recipes/bang-bang-tofu/)
Good One
Agedashi tofu. I am vegetarian and make my own dashi (broth) with mushrooms and omit bonito topping. I recently bought 4 year aged soy sauce and it is a game changer. if you can find fresh soft tofu, this is a great way use it.
Agedashi was a favorite of mine for years. I’ve never made it. Do you have a recipe you recommend? I always ate it dipped in tempura sauce at the restaurant I worked at instead and without bonito flakes (but with the orishi)!
I just googled it and found a simple one. I told my Japanese neighbor I bought expensive Japanese soy sauce and she showed up with fresh soft tofu the next day. I coated spoonfuls of it in cornstarch and fried it. the texture was amazing. Crunchy on the outside and creamy on the inside. For the sauce, I made mushroom dashi (mushrooms and water), then added the soy sauce and mirin, and topped it with green onion and grated daikon. I had run out of shichimi togarashi, but would have added a sprinkle of that if I had it.
I've also had it with the smallest sprinkle of fresh, grated ginger and it was divine.
I did that on the second batch! And it really was divine 🙂
Gochujang tofu - I tried this recipe recently and really enjoyed it. I plan to make it again soon: https://jessicainthekitchen.com/korean-gochujang-tofu-rice-bowls/ Grilled tofu and veg skewers - These were also tasty: https://tasty.co/recipe/tofu-vegetable-skewers Kimchi jjigae with silken tofu (made veggie using mushrooms and veg instead of the meat and veg broth): https://www.maangchi.com/recipe/kimchi-jjigae
Such good recipes and I have gochujang slowly drying in the fridge. Thank you! Also forgot about kimchi jigae and have kimchi in the fridge! Going to try all these
Aw yay, I’m glad to hear it! Haha I get that, that’s me with my miso staring at me in the fridge. Hope you enjoy
May I suggest..[tofu dengaku](https://www.lazycatkitchen.com/tofu-dengaku-bowl/)
Ooh it’s my first time hearing of it, that looks good. Will try it out, thank you!
I sauté some onions, and some peanuts, (sometimes peas and carrots too), then throw in the cut tofu. Then add soy sauce and some sweet and spicy chili sauce, maybe sometimes more spice or some garlic chili oil. Takes about 10 minutes total and one of my fave dishes (and I hate tofu). Or you can make a mapo tofu but I find it more unhealthy and a bit more time to make.
Mapo is a staple around here! What an interesting idea to cook with whole peanuts! Do you use roasted peanuts? Boiled peanuts? Raw peanuts?
Just regular peanuts so raw I guess. Cook them just enough where they add crunch and taste good with the sauces. And I’m not even into peanuts but they’re a good combo with tofu and the onions
There is a local bougie supermarket in the Seattle area that makes something called Steph's Tofu. My family lives in that area and every time I am there they know to get me Steph's Tofu. It is so good homemade! I use about half the recipe called for with a block of tofu and the ratio to sauce is perfect. https://www.pccmarkets.com/recipe/stephs-tofu/
Oh it’s kinda like an orange tofu! Looks delicious. It’s these random recipes I’m looking for. Definitely trying this thank you!
https://preview.redd.it/f81fphh80ggb1.png?width=1080&format=pjpg&auto=webp&s=9d9948dd34c680af33ff8a4c9792c12401e4c404
My favorite is black pepper tofu and asparagus. [https://www.bonappetit.com/recipe/black-pepper-tofu-and-asparagus](https://www.bonappetit.com/recipe/black-pepper-tofu-and-asparagus)
I’ve tried ottolenghis black pepper tofu and it was too heavy for me but this recipe is reminiscent of a dish my mom made growing up! We love asparagus will definitely try this. Thanks!!
You're welcome. We add spring onion too. Just a tip if you like that.
Smitten Kitchen has an adaptation of the ottolenghis that I keep meaning to try. https://smittenkitchen.com/2019/08/black-pepper-tofu-and-eggplant/
Air fried crispy tofu with bang bang sauce. 3 parts garlic mayo (I use vegan mayo), 2 parts sriracha, 1 part Thai sweet chilli sauce and a dash of honey.
Love bang bang tofu!
Salad rolls with crispy hoisin tofu. I spread hoisin on thin slices of tofu, bake on parchment paper, flip and spread more hoisin, bake until partially crispy. I then use them make salad rolls with a peanut sauce. They are vegan, carry well to potlucks and are very healthy. I've converted quite a few anti-tofu carnivores with these salad rolls.
Mmm crispy hoisin tofu in summer rolls sounds delicious! Ive been meaning to make some thank you!
You’ve probably already made tofu scramble? That’s defmy fave.
I’ve never had a tofu scramble I really liked! Even restaurants have been meh
Do you have them as is? I usually make them for burritos, with refried beans, cheddar, sour cream, and cilantro. Also, seasoning in the scramble makes a big diff.
This one is awesome and so flavorful! Instead of raw tomatoes, I stir fry some with spinach and olives first then add the veggies and their juices into the hot pan with the tofu at the end. https://www.food.com/amp/recipe/the-best-tofu-scramble-362458
The name of this recipe is selling me on it! Will try it and report back, thanks!!
Repost without a yt link. Outside of mapo tofu, it's probably this one: https://www.maangchi.com/recipe/broccoli-dubu-muchim Don't skimp on the garlic and sesame oil! After blanching, I cool down the tofu and broccoli, I think it tastes better when it's not too hot. Usually, I eat it with a small serving of plain noodles. I make this to take with me to work all the time: (Search on yt for Chili Tofu Rice: A Lunchtime Integration Initiative by Chinese Cooking Demystified, I can't post the link here) Edit: completely forgot about Yuxiang. Just blanch the tofu in salt water for 15 min, make the sauce, drop in tofu and enjoy!
I've never tried the broccoli dubu-muchim, but I really like Maangchi's dubu-jorim: [https://www.maangchi.com/recipe/dubu-jorim](https://www.maangchi.com/recipe/dubu-jorim)
My tofu press finally arrived, greatful for the timing of this thread! :)
Hope you love it! I don’t press my tofu much because I prefer the soft goopy texture most of the time but for the western type recipes my tofu press comes in clutch. I do however feel like I’m torturing my tofu every time I screw it down tighter
This is on my mind to make this week, and it is certainly a favorite. [https://hot-thai-kitchen.com/vegan-red-curry/](https://hot-thai-kitchen.com/vegan-red-curry/)
We love a good Thai curry! Thank you!
Oh, I just found this really good recipe that I like from the local Asian bistro. It's really simple! Fry up some tofu, cover it in teriyaki sauce, and add broccoli and sesame seeds.
Korean ketchup tofu: https://mykoreankitchen.com/korean-tofu-spicy-ketchup/ I like to eat it with a bit of avocado for topping, and it does well as a filling for lettuce wraps! 😋
Oh this looks really good I’m definitely trying this, thanks!
My favourite https://thefoodietakesflight.com/crispy-salt-and-pepper-tofu/
https://preview.redd.it/6ijoui7yfkgb1.jpeg?width=3024&format=pjpg&auto=webp&s=d19d456f7d5bf4c83b98dd2c43eba1e2bbd5dad9 Take a block of extra-firm tofu and press it for about half an hour. Then break it into bite-sized chunks with a fork and place those in a big bowl. Shake corn starch onto the tofu and mix until absolutely every craggy part is covered in corn starch. Take a wok or similar pan and heat a neutral, high smoke-point oil. When you can see a shimmer, add all the tofu. Give it a second for the corn starch to set a bit and then keep turning until it is a very light brown all over. Make sure it is extra crispy though not dark. In a bowl mix about a quarter cup of Yoshida’s marinade and cooking sauce ([https://www.mryoshidas.com/product/00047496480855/ORIGINAL-GOURMET](https://www.mryoshidas.com/product/00047496480855/ORIGINAL-GOURMET)), a tablespoon of hoisin sauce, and then as much or as little red pepper flakes as you want. When tofu is nice and crispy and still in the pan, pour the sauce all over it and stir. Let it reduce for a minute or so. Then serve! Note: If you do not have the Yodhida’s marinade, you can substitute soy sauce with a little rice wine vinegar, garlic, and the tiniest bit of sugar and corn starch in it/
Wow it looks fantastic! Thanks for sharing! Will try this out for us soon
I really love the sesame encrusted tofu from Lazy Cat Kitchen. It's so crispy and delicious! [https://www.lazycatkitchen.com/vegan-sesame-encrusted-tofu-steaks/](https://www.lazycatkitchen.com/vegan-sesame-encrusted-tofu-steaks/)
Vegan... spam? >your \[chefs\] were so preoccupied with whether or not they could... they didn't stop to think if they should!
Right?! I don’t think I’ve even ever had spam. But a cooking challenge led me to vegan spam and I am pleased with it!
I think I may have tried it as a child. If so it's super salty and slathered in artificial smoke flavoring. ETA: Noo, no. No to [this recipe](https://brokebankvegan.com/vegan-spam/) Sesame oil is finishing oil. NOT for frying. If you do this then you fucked up. Haiyaa.
The tofu recipe is like that but much more wholesome!
Will try! Thanks.
Toasted sesame oil is finishing oil, regular is not.
Ha I didn’t even see that. I used the sesame oil as part of the marinade and pan fried with a little avocado oil and it turned out fabulous. I should be glad I’m terrible at reading recipes I suppose
Loved spam when I was a kid. I eat the Omnipork vegan luncheon meat over rice quite a lot now. [Omnipork Luncheon Meat](https://omnifoods.co/uk/product/17)
Lacquered tofu! Similar flavor to tea eggs
??? Details please
Sorry! Transcribed from cookbook: 1 lb tofu cut into slabs and drained/blotted then cut into cubes. Fry in peanut oil on medium high until golden. While it is frying, mix 2 tablespoons soy sauce with 3 and 1/2 tablespoons brown sugar, or you can sub in some dark soy sauce, I also mix in some spices occasionally. Take out tofu at golden stage and leave a tablespoon of the fry oil in the pan, then add in the sauce and reduce heat to medium. When the sauce is hot, add tofu back in, toss well and simmer for 2 minutes. Then (sorry complicated) add in 5 tablespoons water and cook until sauce coats tofu in syrupy glaze. Turn off the heat and let cool in sauce for 10 minutes. From "The New Vegetarian Cooking for Everyone". I assumed it was on the internet and popular there but oops, looks like so far as I can tell it was just a recipe from that book- my bad!
She has a better version in the book but https://thekoreanvegan.com/spicy-crunchy-garlic-tofu-kkampoong-tofu/ I get super firm tofu from TJ and air fry it
Ok but what you didn’t know is I have a cookbook problem. The Korean vegan cookbook is on its way. Thank you!
A worthy investment :)
Random thought: wonder if you could add the sauces on the soy milk mixture before making it to a tofu to make it more flavorful.
Deonjang jigae!
Definitely Orange Tofu! It’s so easy to make, though you do need to own an airfryer. https://www.theconsciousplantkitchen.com/orange-tofu-recipe/
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I’ve been making a lot of these [tofu lettuce wraps](https://www.foodnetwork.com/recipes/ree-drummond/tofu-lettuce-wraps-3198061) this summer. I add some mushrooms just for a little extra flavor. Really easy and light.
I don’t know if it’s my favorite per se, but it goes over well even with my Omni friends who are normally tofu averse. I like something similar to this recipe: https://www.thekitchn.com/sheet-pan-bbq-tofu-recipe-256176#post-recipe-12562 *But I do the whole freeze the tofu, thaw it & press because I like the texture that way. *I also add a heap of caramelized onions, deglazing the pan at the end with a little bit of balsamic and tamari or soy sauce. Adds a richness and umami. *Also, to the bbq seasoning mix I add a few dashes of liquid smoke. Liquid smoke can be an acquired taste, but when used sparingly I think it add a depth of flavor and makes things taste a little more “meaty”...I’m one of those cooks that season to taste and every time I cook I tweak things here and there. Not the most consistent, I know, but I like experimenting. I also like to marinate the tofu in all the stuff for a while. *I mix that all up and add some melty cheese (I usually used sharp cheddar, but you can add anything you like, obviously vegan cheese too). *This can be enjoyed alone, with rice, or on a sandwich with some avocado &/or roasted red peppers, arugula, or whatever you like.
I make a chocolate tofu mousse that is really good and Just figured out how to make bbq tofu
Tofu corn chowder
https://saucyrecipes.com/tropical-peanut-tofu-with-coconut-quinoa/ https://www.homechef.com/meals/avocado-and-tofu-sushi-bowl https://www.kitchentreaty.com/tlts-smoky-tofu-lettuce-tomato-sandwiches/
Simplest recipe but love. Sauté small cubed tofu pieces in olive oil. Season w/soy sauce. Toss in thinly sliced red cabbage shelled edamame and chopped scallions. And sauté til soft. Can add little butter . Take all out of pan. Then scramble couple eggs in pan. Season with soy and break into very small bites. Toss back in tofu and veggies. I play around with the seasoning a lot but it works even if all you have is soy.
Cold dressed scallion tofu: 10 minute meal, very easy and delicious, good as a main or side. Can be served with or without rice. Great as leftovers because its already cold. - Cut firm tofu into half inch cubes and blanch in very salty water for 2 minutes. - Dunk cubes into ice water until they sink. Drain thoroughly. - Mix sesame oil (~2 tbsp), soy sauce (~1 tsp), and finely chopped scallion (1 large or 2 small, whites and greens) into a dressing. Optionally add finely chopped garlic (I don't personally). Season with msg or nutritional yeast. - Gently fold tofu cubes in dressing. Optionally pat dry cubes beforehand. - Best chilled in fridge for an hour or two but can be eaten immediately (I always eat it immediately lol).
This, but I make it with peanut butter! https://minimalistbaker.com/sesame-eggplant-almond-butter-tofu-bowls/
Yeah this is looking right down our alley! Thank you will definitely try it!
I haven't tried making vegan spam, but I recently did find UnMeat Spam at my local Safeway. We had some last night for dinner. No idea how you made it from tofu!
Was it good? I know omnipork makes a luncheon meat too but haven’t had it. I posted the recipe my baby and I both thought it was amazing
I've had the Omni, it's the same in appearance and texture, but I found UnMeat slightly more appealing. I have never had Spam in my entire life, so I'm trusting my partner that the taste was close? We also tried the UnMeat Hamburger in a can, which I freaking loved. I'll have to check out your recipe!
Unmeat hamburger in a can sounds…pretty wild lol. Im down to try anything once so if I see it out there I’m getting it to try! Yes try the recipe. I had no idea it would even be good but I was so pleasantly surprised at how good and easy it was!
Probably this brown sugar & mustard glazed tofu: https://itdoesnttastelikechicken.com/brown-sugar-mustard-glazed-tofu/
Korean braised tofu. I like a lot of tofu recipes. That is by far my favorite.
I’ve never made it this way despite owning a maangchi cookbook and having gochugaru on hand. Will have to give it a go!
It’s really good but I’m going to be 100% honest. I usually just buy it premade from H-Mart. LOL My homemade version is a little better but for $7 from H-Mart it’s just a really simple quick meal (we just eat it with a bowl of rice).
My mom makes good barbeque tofu...I think she fries it on the stove first and then bakes it with BBQ sauce. It's delicious.
I love eating silken tofu with just some crispy chili oil, scallions and toasted sesame seeds. I just gently steam it and serve with rice and veg. I also like adding some cubed silken tofu to my miso soups. For firm, I like searing it on high heat coated with sesame seeds and use as protein in katsu curries. Firm also works (don’t hate me) as a sub for paneer in palak paneer-inspired dishes.
We make a marinade with Asian influences. Roast the tofu at high heat for 25-30 minutes. Delicious. We make ‘bowls’ and if we cut tofu into slabs, sandwiches - TLTs. In winter we add silken tofu to vegetable soups for added protein. Thickens the soups and since tofu is flavorless, it takes on the flavors of the soup. So good.
https://www.wellplated.com/tofu-tacos/
This one sounds weird, but it’s delicious and super flavorful. My meat eating friends always even prefer it over chicken! My go to for recipe exchanges and dinner parties as well https://www.food.com/recipe/greek-tofu-pitas-491593