Best Tofu Recipes

Chipotle Grilled Tofu (and 40 More Vegan Tofu Recipes!)

Tofu gets quick-marinated in an herby, citrus marinade reminiscent of Mojo sauce but with smoky notes, then grilled to perfection. The tofu doesn’t stick and it turns out perfectly chewy and crispy!

Prep: 30min

Total: 50min

Yield: 3

Serving Size: 1 serving

Nutrition Facts: calories 288 kcal, Carbohydrate 15 g, Protein 11 g, Fat 21 g, Saturated Fat 3 g, Sodium 697 mg, Fiber 2 g, Sugar 9 g, unSaturated Fat 17 g, servingSize 1 serving

Ingredients:

• 1 14- ounce block Earth Grown Organic Extra Firm Tofu
• 3/4 cup (9g) cilantro (leaves and tender stems)
• 2 chipotle peppers in adobo, (plus 2 teaspoons adobo sauce)
• 6 garlic cloves, (roughly chopped)
• 2 teaspoons orange zest
• ⅓ cup (80 mL) freshly squeezed orange juice
• 2 ½ tablespoons freshly squeezed lime juice
• ¼ cup (60 mL) Simply Nature Organic Extra Virgin Olive Oil
• 1 tablespoon organic cane sugar or brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt (plus more to taste)
• Lots of black pepper
• Simply Nature 100% Avocado Oil

Instruction:

1. Drain the tofu. Slice the tofu crosswise into ⅓-inch slabs, about 8 to 11 slices per block. Arrange on a paper towel-lined cutting board and add a few paper towels on top. Weight with a heavy cookbook or cast-iron skillet. Press for 15 minutes to remove excess water.
2. Make the marinade: To a blender or food processor, add the cilantro, chipotle peppers and adobo sauce, garlic, orange zest, orange juice, lime juice, olive oil, sugar, cumin, salt, and black pepper to taste. Blend until relatively smooth. Season to taste with more salt and pepper needed. Reserve 4 tablespoons of the marinade.
3. Transfer tofu slabs to a shallow dish or pan and pour the rest of the marinade on top, using a pastry brush to evenly coat the tofu. Allow to marinate for at least 15 minutes at room temperature, or up to 1 hour in the fridge.
4. Prepare the grill. Preheat a gas grill (between medium and medium-high) with the lid on for at least 10 minutes to get the grates really hot. Scrub down with a heavy-duty grill brush to remove any gunk or drippings. Set a small bowl with a few tablespoons of oil near the grill and oil up a wad of paper towels in the oil. Use a set of tongs to rub the preheated grill grates with the oil-soaked towels. Let the oil smoke for 40 seconds or so, then rub with oil again. Repeat three to four times total to build up a good layer of seasoning.
5. Immediately before or as soon as you add the tofu, turn the burners directly under the tofu to low heat and close the lid. Grill the tofu for 8 to 10 minutes, until nice grill marks form. Using a pair of tongs and/or a thin metal spatula, carefully flip each tofu slab and grill for another 7 to 10 minutes.
6. Once the tofu is grilled, brush it with the reserved marinade.

20 Tasty Tofu Recipes!

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies.

Prep: 15min

Total: 35min

Yield: 4

Nutrition Facts: servingSize None, calories 311 calories, Sugar 12.6 g, Sodium 483.2 mg, Fat 16.8 g, Saturated Fat 2.3 g, Trans Fat 0 g, Carbohydrate 27.5 g, Fiber 7.3 g, Protein 17.3 g, Cholesterol 0 mg

Ingredients:

• 1/4 cup soy sauce
• 6 tablespoons water
• 1 tablespoon rice vinegar
• 2 tablespoons sugar
• 1 tablespoon miso
• 2 teaspoons cornstarch
• 1/4 teaspoon garlic powder
• 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
• 1 red bell pepper (or half red and half orange)
• 4 ounces shiitake mushrooms (optional)
• 2 green onions
• 1 tablespoon grated fresh ginger
• 14-ounces firm or extra firm tofu
• 3 tablespoons sesame oil, divided
• Kosher salt
• 1 tablespoons sesame oil
• Sesame seeds

Instruction:

1. If serving with rice, start the rice.
2. Whisk together the stir fry sauce ingredients in a medium bowl, or make the sauce in advance and refrigerate until cooking.
3. Chop the broccoli into florets. Thinly slice the pepper. Remove the shiitake stems and thinly slice them, if using. Thinly slice the green onion. Peel and grate the ginger.
4. Cut the tofu into bite sized pieces (1-inch squares, 3/8-inch thick and pat it dry with a towel. Add the oil to a large non-stick pan and add the tofu cubes and a few pinches kosher salt. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
5. Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook 5 to 6 minutes until browned. Remove the tofu to a bowl and set it aside.
6. Add another 1 tablespoon oil to the skillet. Add the broccoli, pepper, and shiitake mushrooms and two pinches salt and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally. In the last minute, add 1 tablespoon water and allow the vegetables to steam.
7. Turn down the heat to low. Add the green onion and ginger and cook 1 minute. Turn off the heat. Add the tofu and sauce and stir until the sauce thickens. Serve immediately. Store leftovers up to 3 days refrigerated.

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