· Gluten-free · Soy-Free ·

Growing up, I was surrounded by the comforting aromas of my grandma’s kitchen – an eclectic mix of traditional ingredients and inventive culinary techniques. One of the proteins that often took center stage in our family meals was tofu. And, over the years, I’ve come to realize the beautiful versatility of this plant-based wonder.

Whether you’re a seasoned vegan chef or someone just stepping into the vibrant world of plant-based cooking, tofu can be a delightful ingredient to work with. But like any ingredient, it’s all about understanding its nuances and mastering the techniques.

Cooking tofu is not difficult but you need to know how to make the most out of it and it is necessary to know what’s the composition of tofu and what’s techniques goes better with it.

These are easy but super delicious ways to cook tofu — The crumbled tofu is good for a full dinner dish or to make into tacos or place on top of toast or bread. The roasted tofu is an easy way to make dinner easily, set and forget and focus on something else. You can make roasted veggies with it and have a full dinner done in 30 minutes with 10 minutes of prep. Or you can serve it on top of a salad with a simple vinaigrette. Finally, the Asian inspired pan fried tofu is one of those dishes that can be eaten anytime, any day. Enjoy it with some white rice and steamed Bok Choy.

Here I show you 3 different ways you can cook with firm and extra firm tofu whether you want something made in the oven or in the pan.

GREAT FOR:

Perfect for sharing with loved ones during snack breaks, a go-to when cravings strike, or a quick bite in the midst of a hectic day. Simply grab, savor, and continue your journey.

3 Ways to Cook Tofu

Tofu with zucchini, corn, and cilantro

1 serving

5 tbsp Grapeseed oil

1/2 block of firm tofu, crushed with your hands

1 large zucchini/ yellow squash, small diced

1/2 red onion, small diced

2 cloves of garlic, minced

1 charred corn cob, only kernels

1 zest of lemon

Lemon juice to taste (I used 1/3 lemon)

1/2 cup cilantro leaves packed

Salt to taste

Method

1. In a hot pan add 3 tbsp of grapeseed oil and the crushed tofu.
2. Cook on medium high flame until it has gotten some brown color in all the edges about 5 minutes, add a little bit of salt and then take it off the pan and set aside.
3. In the same hot pan add 1 tbsp of grapeseed oil, zucchini and let cook for about 3 minutes on medium high, you will notice some color on them. Add a few pinches of salt, mix and take them off the pan and mix with the tofu.
4. Add 1 tbsp of oil in the pan with the onions and garlic until golden brown add the corn kernels follow by the tofu.
5. Add half of the cilantro leaves, the zest of 1 lemon and lemon juice.
6. Rectify seasoning and serve with fresh cilantro leaves.

Roasted Tofu with Paprika and Caramelized Leeks (No Sugar Added)

2 serving

1 block of firm or extra firm tofu, drained and cut into 1/2 inch planks

4 tbsp olive oil

Paprika to taste

1 large whole leek, sliced thinly including the tops and cleaned

Salt to taste

Pepper to taste

Method

1. Pre- heat the oven to 400F.
2. Place the tofu on a sheet tray and cover with olive oil and season with salt and paprika.
3. Roast for 20 minutes or until a crust is formed.
4. In the meantime heat a pan on medium heat and add the cleaned and drained leeks. Cook them for about 10 minutes stirring frequently until they caramelize if they start sticking to the pan add a few tablespoons of water and keep cooking until soft. Season with salt and pepper. Adding lemon is optional.

Tamari & Zhenjiang pan fried tofu

2 serving

1 block of extra firm tofu

4 tbsp Tamari

1 1/2 tbsp Zhenjiang Vinegar

Salt to taste

Potato starch until tofu is covered, about 3 tbsp

6 tbsp grapeseed oil to pan fried

Method

1. In a bowl place the tofu, tamari, Zhenjiang vinegar, salt and mix well until is covered.
2. Add potato starch and mix until is covered in it and looks thick.
3. Heat a pan on medium flame and add the oil, add the tofu carefully. Don’t overcrowd the pan so it cooks thoroughly.
4. Flip after you see a crust forming underneath about 1 minute for side Keep flipping until all the sides are cooked and the tofu looks crispy and brown.
5. Serve with some avocado and chili oil if you want. You can also put it on top of rice or any grain.