Grilled Tofu with Chimichurri

Ingredients

  • 2 14-ounce packages extra-firm tofu, drained, sliced into 8 pieces each
  • 1 teaspoon cumin seeds
  • 1 cup (packed) fresh parsley leaves
  • ½ cup (packed) fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt, freshly ground pepper
  • Vegetable oil (for grill)
  • 1 Fresno chile, thinly sliced
  • Flaky sea salt
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Tofu Scramble Tater Tot Casserole

Ingredients

  • 1 Tablespooon olive oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 red bell pepper chopped
  • 1/2 cup mushrooms (white or brown) sliced
  • 1 cup fresh spinach chopped (or use baby spinach)
  • 1 pound extra firm tofu drained and squeezed to remove excess liquid
  • 1/2 teaspoon turmeric
  • 2 Tablespoons nutritional yeast
  • 1 pinch black salt (Kala Namak) (optional)
  • Salt and pepper to taste
  • 1/2 cup vegan Cheddar-style cheese shredded, plus extra for topping (optional)
  • 35 frozen tater tots (or more to fill your casserole dish)

Breaded, Fried, Softly Spiced Tofu

Ingredients

  • 1 (16 ounce) package extra-firm tofu, drained and pressed
  • 2 cups vegetable broth
  • 3 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sage
  • 1/2 teaspoon cayenne pepper

Marinated Tofu with Peanuts and Charred Bean Sprouts

Ingredients

  • 2 14-oz. packages firm tofu, drained, sliced ½” thick
  • 1 jalapeño, with seeds, thinly sliced
  • ½ cup reduced-sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 teaspoons grated peeled ginger
  • 2 teaspoons vegetable oil
  • 2 cups bean sprouts, divided
  • Kosher salt
  • Steamed white rice (for serving)
  • 6 scallions, thinly sliced on a diagonal
  • ½ cup chopped salted, roasted peanuts
  • ¼ cup fresh mint leaves
  • Lime wedges (for serving)

Weeknight Mapo Tofu with Ground Pork

Ingredients

  • 2 tablespoons vegetable oil
  • 8 ounces ground pork
  • 1 jalapeño, thinly sliced
  • 4 garlic cloves, sliced
  • 1 1½-inch piece ginger, peeled, finely chopped
  • 4 scallions, chopped, plus more for serving
  • 1 tablespoon tomato paste
  • 1 teaspoon ground Sichuan peppercorns or freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 3 tablespoons Chinese black bean garlic sauce
  • 1 tablespoon cornstarch
  • 1 pound silken tofu, drained, cut into 1-inch pieces
  • Torn basil leaves and steamed white rice (for serving)

Directions

  1. Heat oil in a small heavy pot over medium-high. Add ground pork and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornstarch and 1 Tbsp. water in a small bowl to form a slurry, then stir into broth.
  2. Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).
  3. Divide mapo dofu into bowls and top with basil and more chopped scallion. Serve with rice.

Spicy Tofu Crumbles

Ingredients

  • 1 pound extra-firm tofu, sliced ¾ inch thick
  • 2 tablespoons vegetable oil
  • 1 Fresno chile, thinly sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons Sriracha or gochujang (Korean hot pepper paste)
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon finely grated fresh ginger

Tomato-Peach Salad with Tofu Cream

Ingredients

  • 8 ounces silken tofu
  • 4 tablespoons Sherry vinegar, divided
  • 4 tablespoons olive oil, divided
  • 2 tablespoons soy sauce, divided
  • Kosher salt and freshly ground black pepper
  • 3 medium heirloom tomatoes, cut into 1-inch wedges
  • 1 pint cherry tomatoes, halved
  • 2 medium peaches, cut into ½-inch wedges
  • ½ small red onion, thinly sliced
  • ½ cup fresh corn kernels (from 1 medium ear)
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chervil, plus sprigs for serving
  • 3 slices thick grilled or toasted country-style bread, cut lengthwise into wide strips