A Week of Killer Tofu Recipes
Recipe Overview
Overview
Tofu is a staple in many vegan diets, and this week of tofu recipes showcases its versatility in delightful ways. Starting with the Tofu Egg Salad, the recipe emphasizes the importance of pressing tofu to achieve the best texture. By crumbling part of the tofu and mixing it with a flavorful dressing made from vegan mayo, Dijon mustard, and spices, the dish becomes creamy and satisfying. The addition of black salt enhances the eggy flavor, making it a perfect sandwich filling or standalone dish.
Next up is the Vegetable Gyoza, where the tofu is combined with a medley of vegetables and wrapped in delicate dough. The technique of squeezing out excess moisture from the cabbage ensures that the filling is not soggy, allowing for a crispier bite when cooked. This dish is not only high in protein but also a fun way to engage in the cooking process, especially when making a large batch to freeze for later.
The week culminates with a sweet treat: silken tofu chocolate mousse. This dessert is surprisingly rich and creamy, proving that tofu can be a fantastic base for sweets. Blending melted chocolate with silken tofu creates a decadent mousse that is both satisfying and nutritious. The addition of instant coffee enhances the chocolate flavor, making it a crowd-pleaser.
Overall, this week of tofu recipes is a testament to the ingredient’s adaptability and ability to shine in both savory and sweet dishes. Whether you’re a tofu lover or a skeptic, these recipes are sure to inspire you to incorporate more plant-based options into your meals.
Recipe Details
Steps & Tips
Prepare ingredients for tofu egg salad.
Press tofu while prepping other ingredients.
Tip: Press your tofu for better texture.
Tip: Crumble half of the tofu to mix with the dressing for a creamier texture.
Crumble half of the tofu and mix with dressing.
Add mayo, Dijon, dill, lemon juice, black salt, and optional turmeric to the bowl.
Tip: Use black salt for an eggy flavor.
Toss in chopped tofu, celery, and scallions, then season with salt and pepper.
Refrigerate the mixture for a few hours.
Tip: Refrigerate the tofu egg salad for a few hours for best flavor.
Dice shiitake mushrooms, carrots, and chop cabbage.
Sauté mushrooms, carrots, and aromatics.
Tip: Squeeze out excess water from cabbage to avoid sogginess.
Squeeze excess water from wilted cabbage.
Crumble pressed tofu into the mixing bowl.
Wrap guoa with filling.
Tip: Be conservative with filling to make sealing easier.
Tip: Use water around the edges to help seal guoa.
Freeze leftover guoa filling for later use.
Prepare sandwich with egg salad on fluffy white bread.
Brown frozen guoa in oil and steam with water.
Tip: Freeze and defrost tofu for better texture before frying.
Tip: Monitor oil temperature for crispy katsu.
Fry dumplings in peanut oil until crispy.
Whip up a dipping sauce with scallions, garlic, soy sauce, and rice vinegar.
Cube or pull apart tofu into irregular pieces.
Drizzle tofu with oil and sprinkle with spices.
Tip: Toast sesame seeds for better flavor.
Air fry tofu at 400°F for 20 minutes.
Tip: You can reduce sugar in the sauce for a healthier option.
Sauté garlic, green onions, and chili paste, then add sauce ingredients.
Broil marinated tofu in a preheated cast iron pan.
Stir cooked tofu back into the sauce and simmer.
Plate the tofu tikka masala with steamed rice and naan.
Melt chocolate using a microwave or water bath.
Blend melted chocolate with silken tofu and other ingredients until smooth.
Tip: Use room temperature tofu for a smoother mousse.
Transfer mousse to a container and chill.
Tip: Blot extra liquid from silken tofu for firmer mousse.
Ingredients
Ingredient: Soy
→ Substitution: Chickpea Tofu
Ingredient: Gluten
→ Substitution: Gluten-Free Panko
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pressing tofu before use improves its texture and allows it to absorb flavors better.
- •Black salt gives tofu dishes an egg-like flavor, making it a popular ingredient in vegan recipes.
- •Freezing tofu changes its texture, making it firmer and more suitable for frying.
- •Using a mix of crumbled and chopped tofu in salads creates a creamier texture.
