28 Creative Tofu Recipes, From Savory Mains to Delicious Desserts From crispy sandwiches and weeknight stir-fries to comforting stews and chewy doughnuts, these dishes highlight the ingredient’s unmatched range of textures and flavors. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on January 30, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Tofu is a thrilling culinary chameleon, prized for its ability to absorb flavors and adapt to a wide range of cooking techniques. It's also a textural shape-shifter: Whether you're seeking something creamy and cooling, crunchy and fried, or tender and yielding, there is a type of tofu capable of accomplishing the goal. We've put together this collection of creative tofu recipes to prove just how fun this ingredient can be. Try blending soft tofu into a tangy spread for burgers, fry up some extra-firm tofu to make a killer sandwich, or crumble a medium-firm block into a spiced scramble. The possibilities are endless! Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 28 Tofu Pad Thai Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Lydia Pursell Chef and cookbook author Lara Lee's meatless pad Thai relies on fresh oyster and shiitake mushrooms for hearty, savory, earthy flavor. Tamarind is key, along with chewy noodles, golden fried tofu, crisp bean sprouts, lightly spicy long red chiles, and crunchy peanuts. To make it vegetarian, use a vegan fish sauce, such as Ocean's Halo, and swap in mushroom sauce for the oyster sauce. Get the Recipe Save 02 of 28 Fried Yuba Tacos with Sweet Corn Relish Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen Chef Bryant Terry rolls up thin sheets of tofu skin, then fries them in avocado oil before layering them onto warm corn tortillas smeared with "green cream" — sautéed spinach stirred together with mashed avocado. A summery corn relish and lots of fresh toppings round the tacos out. Get the Recipe Save 03 of 28 High-Protein Peanut Noodles Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless Blended silken tofu and peanut butter create the creamy base for a no-cook sauce to coat strands of chewy udon noodles. Garnish with chopped peanuts, scallions, and gochugaru to complete this 20-minute dish. Get the Recipe Save 04 of 28 Sheet-Pan Tofu with Broccolini, Mushrooms, and Sweet Potatoes Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver When you want something plant-based pronto, turn to this hearty recipe that gets dinner on the table in under an hour. The tofu derives its bright flavor from an easy marinade made from soy sauce, orange juice, vinegar, sesame oil, and garlic. Get the Recipe Save 05 of 28 Vegan Mushroom and Fried Tofu Sisig Antonis Achilleos / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Chef Kristine Subido's vegan take on traditionally meat-heavy Filipino sisig swaps in fried tofu along with king trumpet and shiitake mushrooms. She first caramelizes them in a savory soy sauce–sherry vinegar glaze before finishing the dish with a drizzle of lime mayo. Get the Recipe Save 06 of 28 Vegan Pimiento Cheese Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen This plant-based take on a beloved Southern classic makes for an irresistible snack. Sweet pimientos are folded into a rich, savory spread built on extra-firm tofu, with pickle brine and apple cider vinegar adding a lively tang. Nutritional yeast and miso layer in savory, umami-rich depth. Get the Recipe Save 07 of 28 Vegan Mapo Tofu Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell "In this vegan version of mapo tofu, instead of ground pork, finely chopped eggplant and mushrooms cook down to a meaty consistency that absorbs a richly savory blend of broad bean paste and mushroom seasoning — two umami-packed ingredients that quickly add long-cooked flavor," says Jocelyn Law-Yone, executive chef and co-owner of 2020 F&W Best New Restaurant Thamee in Washington, D.C. Get the Recipe Save 08 of 28 Scrambled Tofu with Potatoes, Mushrooms, and Peppers Food & Wine / Photo by Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen In this entirely vegan scramble from chef Neal Fraser, firm tofu is paired with sliced potatoes, mushrooms, roasted red peppers, and soy cheese for a hearty, savory result. Get the Recipe Save 09 of 28 Crispy Fried Tofu Sandwich Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Here, extra-firm tofu is frozen, thawed, and marinated in tangy pickle juice, then brushed with hot sauce and mustard, before it's dredged in a spiced flour mixture and pan-fried until golden and crunchy. The result, served on toasted buns with spicy mayonnaise, pickles, shredded cabbage and extra hot sauce, is a flavorful, fried, and completely vegetarian sandwich. Get the Recipe Save 10 of 28 Charred Corn and Tomato Tartines with Tofu Aioli Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Enhanced by smoked paprika, our eggless, tofu-based aioli — inspired by the plant-based innovations of 2022 F&W Best New Chef Rob Rubba — has all the assertive garlic flavor and creamy texture you expect from the condiment. Here, it’s generously slathered on sourdough slices piled high with grilled corn, peppers, and tomatoes. Get the Recipe Save 11 of 28 Tofu Skin Stir-Fry Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Hardy dried tofu skin sticks mimic the texture of shredded meat in this quick stir-fry. To use them, simply break them into pieces, then soak in hot water until pliable, and finally drain before frying. Get the Recipe Save 12 of 28 Vegan Sloppy Joes Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen F&W’s Justin Chapple puts a plant-based spin on the comfort-food favorite, using boldly seasoned crumbled tofu and tempeh to create a hearty, satisfying sloppy joe filling. Get the Recipe Save 13 of 28 Tofu Bhurji Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Use medium-firm tofu crumbles for this eggless breakfast scramble from former F&W editor Antara Sinha, which is inspired by Indian anda bhurji. The tofu is a great canvas for the flavors of tomatoes, ginger, and turmeric. A touch of kala namak (black salt) adds a naturally eggy, sulfurous flavor. Get the Recipe Save 14 of 28 Vegan Wild Mushroom Pizza Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell "The garlic crema balances the mushrooms' earthy flavor, while thinly sliced brussels sprouts add an awesome crunch," says chef Mary Dumont of these tasty pies. Her crema comes together quickly in the blender using silken tofu and plant-based mayo with garlic, dill, and a combination of vinegars; store-bought pizza dough keeps the prep easy. Get the Recipe Save 15 of 28 Miss Kim's Fried Tofu Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell "I dare anyone to accuse tofu of being boring after making this sweet-sticky-crunchy-spicy version from Miss Kim in Ann Arbor, Michigan. It's one of my all-time favorite restaurant dishes," says former F&W restaurant editor Khushbu Shah. Serve the glazed tofu on its own as an appetizer or with kimchi and rice for a full-on meal. Get the Recipe Save 16 of 28 Crispy Salt-and-Pepper Air Fryer Tofu with Asparagus Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn Give tofu a quick soak in a sweet-salty marinade made from soy sauce, brown sugar, and ground Sichuan peppercorns before air-frying it to perfection. Garlicky asparagus is a terrific match — pop it in the air fryer for about six minutes after the tofu is done. The whole thing is ready to eat in less than an hour. Get the Recipe Save 17 of 28 Miso-Tofu Hot Pot with Ramen Victor Protasio This soothing hot pot with cabbage, mushrooms, carrots, and tofu is built on an umami-packed broth of miso, soy sauce, and shiitake dashi. (You'll want to skip the optional bonito flakes to keep it plant-based.) Soak it up with chewy ramen noodles for a rich, warming meal. Get the Recipe Save 18 of 28 Pon de Ring (Mochi-Tofu Doughnuts) Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Inspired by pon de ring doughnuts popularized in Japan, these strawberry-laced treats get their chewy, springy texture from silken tofu; mochiko produces their airy, crisp crust. If you prefer lemon, check out the variation with fresh lemon juice. Get the Recipe Save 19 of 28 Spicy Tofu and Zucchini Stew Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Sommelier Annie Shi’s childhood memories of dishes like soondubu jjigae, the spicy Korean tofu stew, inspired this quick, cozy recipe she now makes for easy weeknight dinners. For a fully vegetarian version, omit the dashi packet and use vegetable bouillon or a rich vegetable or mushroom stock in place of water. Get the Recipe Save 20 of 28 Tahini-Tofu Dip with Chili Crunch Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Chef Stephanie Izard's cool, creamy dip is incredibly easy to put together — simply roast a head of garlic and whiz it in the food processor with tofu, tahini, tamari, fresh lemon juice, and olive oil. Chili crunch gets swirled on top. Serve it with something crunchy, be it crudités or chips. Get the Recipe Save 21 of 28 Napa Cabbage Pockets with Tofu Charissa Fay / Food Styling by Nora Singley / Prop Styling by Maeve Sheridan Chef Zoey Xinyi Gong’s savory stuffed cabbage pockets are filled with crumbled tofu, shiitake mushrooms, Chinese chives, and crisp mung beans. The parcels resemble hong bao, the red envelopes of money families exchange for love and good fortune as a Chinese New Year tradition. Get the Recipe Save 22 of 28 Crispy Fried Tofu Lucas Allen Chef Bill Kim soaks tofu planks in a bright marinade with mirin, soy sauce, and fresh citrus juice, then dredges them in rice flour and panko before frying and serving with a homemade plum sauce. Get the Recipe Save 23 of 28 Shaking Tofu Greg DuPree Food writer Andrea Nguyen reimagines the Vietnamese classic Shaking Beef as a vegetarian dish, named for the rapid shaking of the pan during cooking. Ready in about 35 minutes, it features pan-seared tofu served alongside a peppery watercress salad with thinly sliced onion and fresh herbs, finished with a sesame sauce. Get the Recipe Save 24 of 28 Crispy Tofu Bibimbap with Mustard Greens and Zucchini Con Poulos Stir-fry mustard greens with ginger and sesame oil, then serve them alongside shiitake mushrooms, zucchini, tofu, and quick-pickled cucumber for cookbook author Michael Natkin’s spicy, satisfying vegan Korean rice bowl. Get the Recipe Save 25 of 28 Chili con Tofu Sabra Krock Sponge-like tofu is great for absorbing spicy chili seasonings. Here, it's paired with hearty canned black beans plus poblano, jalapeño, and red bell pepper in a tomato-based sauce for a flavorful bowl that can be doctored as you wish. Get the Recipe Save 26 of 28 Crispy Tofu Steaks with Ginger Vinaigrette Eva Kolenko Panko-encrusted slices of firm tofu are pan-fried until they're golden and crisp on the outside and tender within. A gingery scallion vinaigrette brings a bold pop of flavor. Get the Recipe Save 27 of 28 Double Drive-Thru Veggie Burgers David Cicconi These veggie burgers from pioneering plant-based chef Chloe Coscarelli are paired with a “tangy-sweet vegan take on Thousand Island dressing” made with tofu, ketchup, yellow mustard, agave, garlic, sweet pickle relish, chopped fresh dill, and kosher salt. It can be refrigerated for up to one week. Get the Recipe Save 28 of 28 Caesar Salad with Crispy Tofu Croutons Stephanie Foley This Caesar salad speaks to the versatility of tofu. Here, firm tofu is cubed and pan-fried to provide the crunch usually reserved for croutons. Additionally, soft tofu is blended with olive oil, lemon juice, and anchovy to make a terrific Caesar dressing without the standard raw egg yolks. Get the Recipe Save Explore more: Food Ingredients Plant-Based Protein Tofu Was this page helpful? Thanks for your feedback! Tell us why! Other Submit