Tofu gets a bad rap. In some cases for good reason, but when done right, it's fantastic. Tofu is a wonderfully versatile, substantial, and delicious ingredient that has been used in traditional cuisines since ancient times. It is celebrated for its adaptability, and serves as an important protein source. There are endless ways to prepare it - fresh, aged, pressed, crumbled, marinated, and countless others. Here are some of my favorite tofu recipes.
In the April 1998 issue of Martha Stewart Living magazine there was a recipe for Sesame Asparagus and Tofu. I ripped it out, and cooked it a hundred times in the twenty years since.
A soup built on a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic - clear and strong topped with tofu, mushrooms, watermelon radish, and lots of green onions.
Lunch at the studio today involved broccoli soup heated on a new hotplate - a simple broccoli and spinach affair made with a coconut milk broth, topped with good stuff like pan-fried tofu croutons, toasted almonds, and shredded scallions.
A Kimchi Soup inspired by a bowl of fiesty, fiery, brothy cabbage soup I had years ago at Namu Gaji in San Francisco.
A peanut noodle salad recipe featuring soba noodles punctuated with spring onions, tofu, peanuts, and asparagus. Serve it up family-style on a platter at a potluck, party, or buffet - it holds up perfectly at room temp.
I'm posting this spring roll recipe from Morocco, they were much needed for the flight over. Rice paper wrappers with brown rice, tofu, avocado, chopped hazelnuts, and a slather of intense oregano sauce. Plus a few snapshots of the trip so far.
The spring rolls I packed for a flight from San Francisco to Paris - ginger-onion paste, brown sugar tofu, mushrooms, and herbs.
A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
A beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. It gets heat from serrano chiles, and zings of tanginess from fresh lime juice. Cumin and coriander seeds keep things grounded, and a flurry of freshly chopped herbs make the sky open up.
A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
One of my favorite tofu recipes, caramelized strips of tofu served over sauteed shredded brussels sprouts. It come together quickly and uses just one pan.
Everyone loves this beautiful rainbow chopped salad made with blood oranges, crispy shallots, peanuts, and a creamy, red curry dressing. Give it a try!
A perfect one-pot meal. Noodles, tofu, and broccoli boiled in one pot, drained, tossed with splashes of olive oil and ponzu, plus a generous showering of everything bagel seasoning to finish it all off.
This is a snappy little stir-fry, it comes together in a flash, and is the perfect way to kick off the new year. Use it as a spring roll or lettuce wrap filling as well!
This coconut rice is special thanks to a tip Claudia Schwartz (the lovely, charming proprietress of San Francisco's Bell'occhio) gave me. Simmering the rice grains with a single fig leaf gives the rice a wonderful, unexpected flavor and fragrance. Serve topped with toasted pepitas, dried figs, scallions, and pan-fried tofu.
A good number of you were curious about the tofu and amaranth salad pictured next to those chive pancakes I posted a few weeks back. Here's the recipe. Thanks for your patience!
A summer vegetable curry punctuated with the citrusy pop of fresh coriander seeds.
Cold soba noodles with a big dollop of ginger-scallion paste for the flight to Tokyo, plus pics from Japan, and a link to a few favorite spots in Tokyo.
Inspired by a recipe in Bryant Terry's new cookbook, The Inspired Vegan. Roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.
A six recipe PDF sampler from my new cookbook, Super Natural Every Day. It includes a few of my v. favorite recipes - Millet Muffins, Ravioli Salad, Avocado & Mustard Seeds, Black Sesame Otsu, Tinto de Verano, and a Tutti-Frutti Crumble. Enjoy!
I made this mushroom topped brown rice bowl the other night when I returned from Yosemite - chanterelles, garlic, kale, tofu, and lots of Shichimi Togarashi, the Japanese spice blend.
Seasoned with a good amount of cumin, cayenne and mustard, these are hearty, filling, easy to make, dump-everything-in-the-food processor tofu burgers.
Soba noodles and grilled tofu tossed with a garlic-cilantro dressing. I prepped all the components for this ahead of a camping trip, but you could take the same approach for a quick, mid-week lunch if camping isn't your thing.
A riff on a recipe from Anna Getty's Easy Green Organic - green beans, creme fraiche, garlic, golden raisins, almonds, a range of spices. They caught my attention when Anna said...the ingredient list is long, but these are the best green beans you'll ever make.
A bit of a twist on the peanut noodle salad - this version features soba noodles with a spicy Thai-curry and almond butter sauce, topped with some sauteed tofu and pea shoots.
A simple tofu salad recipe made by marinating cucumbers and chopped dill in lemon juice and olive oil, then tossing with tofu, pine nuts, and avocado.
Poached spinach noodles, tofu, and baby broccoli in ginger broth. Finished with a splash of soy sauce, mint, basil, lime juice and red pepper flakes. Quick, simple, and invigorating.
A favorite stir-fry recipe. Asparagus and tofu form the base, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down, and a touch hoisin sauce gives you just enough sweetness to balance it all out.
Fried rice made with wild rice, a thin omelette cut into strips, a splash of soy sauce, tofu, and whatever seasonal greens you have on hand - peas, asparagus, pea shoots, spinach.
A simple, last-minute curry recipe - curry powder in coconut milk, deeply toasted cashew nuts, a handful of green beans, two handfuls of tiny cauliflower florets, and a bit of tofu for good measure.
A simple, everyday approach to miso soup - it yields me a bowl of soup in five or ten minutes. You can keep it simple if you like, but in this version I add soba noodles and tofu, and a few garnishes.
Toasted wild nori alongside cilantro, tofu, and plenty of wild rice. The dressing for this salad isn't shy - assertive notes of sesame, ginger, cayenne pepper and soy sauce work their way into the wild rice and tofu. Lots of flavor.
A big, slurpy bowl of whisper-thin spinach noodles draped in a spicy curry and herb broth - inspired by a beautiful box of noodles I picked up in Mill Valley, Ca.
A favorite chopped salad recipe - fresh and crunchy with toasted, plenty of pan-fried shallots, chives, cabbage, red onions, and tossed with a simple miso dressing.
A tasty, quick, and easy stir-fry recipe featuring golden crusted, pan-fried chickpeas, chopped kale, summer squash, tofu, and a bit of lemon zest.
This zesty, cilantro-centric soba noodle bowl features a hefty dose of the green stuff, pan-toasted tofu, and plenty of vegetables.
Simple to make, this lemon achiote grilled tofu recipe gets a nice tangy backbone from and achiote and cayenne-spiked marinade made with freshly squeezed lemon juice and a bit of brown sugar.
A delicious rice gratin recipe - a hearty casserole of baked rice flecked with spinach. The top bakes into a golden cheese crust made even better with a generous sprinkling of black olives, red onions, and toasted pine nuts.
This sushi bowl recipe is simply a de-constructed sushi roll - brown rice, tofu, avocado, toasted nori and green onions served with a citrus-soy dressing. Simple and delicious.
Imagine a honey-sweetened graham cracker crust filled with a cream cheese chocolate filling. From the book Country Wisdom & Know-How - the recipe calls for equal parts tofu and cream cheese in the filling. This combination creates a decadent, mousse-like texture that's also a breeze to cut into precision slices.
A quick and delicious green curry recipe - peas, asparagus, and tofu swimming in a fragrant, not-overly-rich Thai green chile broth.
Slabs of tofu marinated in a cumin, garlic, yogurt slather and cooked on a grill or in a grill pan or skillet.
Delicious garlic soba noodle recipe made with soba noodles, Parmesan, greens, and garlic powder topped with golden Parmesan-crusted tofu.
A favorite (and quick) tofu scramble recipe using shaved fennel, caramelized onions spices and dried fruit, and then counter-balancing those flavors with cilantro and chopped nuts.
An updated, healthier version of my favorite artichoke dip recipe. Artichokes pureed with yogurt, tofu, Parmesan cheese, and garlic and baked until golden.
Vegan Caesar salad recipe from best-selling authors Isa Chandra Moskowitz and Terry Hope Romero - no eggs, no dairy. Delicious, creamy lemon-caper dressing and garlic croutons.
An unassuming yet satisfying little rice bowl recipe - simply a reasonable serving of chard-flecked whole grain rice topped with a poached egg.
A kabob recipe featuring grilled mushrooms, lemons, tofu red onions and a delicious red pepper walnut slather.
A great way to use up leftover noodles. These savory noodle cakes make a great lunch and are easily adaptable a hundred different ways.
Simple-yet-decadent this dairy-free chocolate mousse recipe wins over non-vegans and vegans alike.
This is a spinach mushroom quiche recipe that features no dairy, no eggs, and no butter. Sounds like it would lack something in the taste department, right? Wrong. It was delicious.