18 Easy Tofu Recipes for Beginners Delicious

New to tofu? Don’t sweat it! Whether you’re craving crispy bites, creamy scrambles, or hearty stir-fries, these 18 easy tofu recipes are your ticket to delicious, fuss-free meals. Perfect for busy weeknights or lazy weekends, each dish is beginner-friendly and packed with flavor. Say goodbye to bland tofu—let’s dive in and discover your new favorite way to cook this versatile protein!

Simple Stir-Fried Tofu with Vegetables

This quick and wholesome stir-fry packs a punch of flavor with crispy tofu and vibrant veggies—perfect for busy weeknights!

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook for 5–6 minutes, flipping occasionally, until golden and crisp. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add bell pepper and broccoli; stir-fry for 3–4 minutes until slightly tender.
3. Push veggies to one side, add garlic, and cook for 30 seconds until fragrant. Stir in soy sauce, maple syrup, sesame oil, and red pepper flakes (if using).
4. Return tofu to the skillet, tossing everything to coat. Cook for 1–2 more minutes until heated through. Garnish with green onions.

The magic here? A sticky-sweet glaze clinging to crispy tofu—no soggy bites! Serve over rice or noodles for a complete meal.

Tip: Pressing tofu for 15 minutes beforehand ensures maximum crispiness (wrap in a towel and weigh it down with a heavy pan).

Classic Tofu Scramble

This plant-powered scramble is just as satisfying as eggs—fluffy, savory, and packed with protein. Perfect for lazy weekend brunches or speedy weekday breakfasts!

Ingredients:

• 1 (14 oz) block firm tofu, drained
• 1 tbsp olive oil
• 1/4 cup diced yellow onion
• 1/4 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp nutritional yeast
• 1 tbsp soy sauce

Instructions:

1. Heat olive oil in a nonstick skillet over medium heat. Add diced onion and sauté for 3 minutes until translucent.
2. Crumble tofu directly into the pan with your hands, creating uneven chunks for texture. Cook for 5 minutes, stirring occasionally.
3. Sprinkle turmeric, garlic powder, onion powder, salt, and black pepper evenly over the tofu. Stir to coat and cook for 2 minutes.
4. Add nutritional yeast and soy sauce, stirring to combine. Cook for another 3 minutes until the tofu is lightly golden and any excess liquid has evaporated.

The turmeric gives this scramble its sunny color, while nutritional yeast adds a cheesy depth—no eggs required! Serve with toast or avocado for a hearty meal.

Tip: For extra crispiness, press the tofu for 15 minutes before cooking, or pat it dry thoroughly with a towel.

Crispy Baked Tofu Nuggets

These golden, crunchy tofu nuggets are a plant-based twist on a classic—perfect for dipping and packed with protein!

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and drained
• 2 tbsp cornstarch
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp soy sauce

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Cut tofu into 1-inch cubes. In a bowl, toss tofu with 2 tbsp cornstarch until evenly coated.
3. In a separate bowl, whisk together 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp soy sauce.
4. Pour the spice mixture over the tofu and gently toss to coat.
5. Arrange tofu in a single layer on the baking sheet. Bake for 25–30 minutes, flipping halfway, until deeply golden and crisp.

The magic here? A double coating (cornstarch and spices) creates an irresistible crunch without frying. Serve with BBQ sauce or ranch for the full experience!

Tip: For extra crispiness, broil the nuggets for 1–2 minutes at the end—just watch closely to avoid burning!

Tofu and Broccoli Stir-Fry

This quick and flavorful stir-fry is a weeknight lifesaver—packed with protein and crisp-tender veggies in a savory garlic-ginger sauce.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 3 cups broccoli florets
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook for 5–6 minutes, flipping occasionally, until golden. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Stir in garlic and ginger for 30 seconds until fragrant. Add broccoli and cook for 4 minutes, stirring often, until bright green but still crisp.
3. Return tofu to the skillet. Pour in soy sauce, maple syrup, rice vinegar, sesame oil, and red pepper flakes (if using). Toss everything together and cook for 1–2 minutes until the sauce glazes the tofu and broccoli.

The magic here? A sticky-sweet sauce that clings perfectly to the crispy tofu and fresh broccoli—no soggy leftovers!

Tip: For extra crunch, toss in a handful of roasted cashews just before serving.

Spicy Tofu Tacos

These crispy, flavor-packed tofu tacos are a vegetarian dream—loaded with heat, crunch, and a creamy lime slaw to balance it all out.

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 8 small corn tortillas, warmed
• 1 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• 1/4 cup sour cream (or vegan alternative)
• 1 tbsp lime juice

Instructions:

1. Cook the tofu: Heat olive oil in a skillet over medium-high. Add tofu cubes and cook for 5 minutes, stirring occasionally, until lightly browned. Add soy sauce, sriracha, smoked paprika, garlic powder, cumin, and salt. Toss to coat and cook 3–4 more minutes until crispy.
2. Make the slaw: In a bowl, mix shredded cabbage, cilantro, sour cream, and lime juice until combined.
3. Assemble: Fill warmed tortillas with spicy tofu and top with slaw. Serve immediately.

The contrast of crispy tofu against the cool, tangy slaw makes every bite irresistible—plus, it’s ready in under 20 minutes!

Tip: For extra crunch, toast the tortillas directly over a gas flame for 10 seconds per side.

Garlic Butter Tofu Steak

This garlic butter tofu steak is so rich and savory, you won’t believe it’s plant-based—perfect for a quick weeknight dinner with restaurant-level flair.

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and sliced into 1-inch-thick steaks
• 3 tbsp unsalted butter (or vegan butter)
• 4 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat a large skillet over medium-high heat. Add 2 tbsp butter and let melt until bubbly.
2. Add tofu steaks and cook for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp butter and garlic, sautéing for 30 seconds until fragrant.
4. Stir in soy sauce, smoked paprika, and black pepper, then return tofu to the skillet. Spoon sauce over each steak and cook for 1 more minute.
5. Sprinkle with parsley and serve hot.

The crispy-edged tofu soaks up the garlicky butter sauce like a sponge, making every bite irresistibly savory.

Tip: For extra crispiness, pat the tofu dry with paper towels before cooking!

Tofu and Mushroom Soup

This comforting tofu and mushroom soup is a hug in a bowl—earthy, savory, and packed with tender bites of tofu. It comes together in under 30 minutes, making it perfect for busy weeknights.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 14 oz firm tofu, cubed
• 2 green onions, thinly sliced
• ½ tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a pot over medium heat. Add the diced onion and sauté for 3 minutes until softened. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their juices.
3. Pour in 4 cups vegetable broth and 1 tbsp soy sauce. Bring to a gentle simmer, then stir in 1 tsp sesame oil and the cubed tofu.
4. Simmer for 10 minutes to let flavors meld. Sprinkle with ½ tsp black pepper and garnish with sliced green onions before serving.

The magic here? The double umami punch from mushrooms and soy sauce—it’s simple but deeply satisfying.

Tip: For extra richness, add a splash of coconut milk just before serving.

Sweet and Sour Tofu

This crispy tofu gets a glossy, tangy-sweet glaze that’ll make it the star of your weeknight dinner—no takeout box required.

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and cut into 1-inch cubes
• ¼ cup cornstarch
• 2 tbsp vegetable oil
• ½ cup pineapple juice
• ¼ cup rice vinegar
• 3 tbsp brown sugar
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tsp garlic powder
• ½ tsp grated ginger
• ½ cup diced bell pepper (any color)
• ½ cup diced pineapple (fresh or canned)

Instructions:

1. Crisp the tofu: Toss tofu cubes with cornstarch until evenly coated. Heat vegetable oil in a large nonstick skillet over medium-high. Add tofu and cook for 3–4 minutes per side until golden and crisp. Transfer to a plate.
2. Make the sauce: In the same skillet, whisk together pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, garlic powder, and ginger. Simmer for 2 minutes until slightly thickened.
3. Combine: Add bell pepper and pineapple to the sauce; cook for 2 minutes until peppers soften. Return tofu to the skillet and toss gently to coat. Cook for 1 more minute to warm through.

The magic here? The cornstarch gives the tofu an irresistible crunch that holds up against the sticky-sweet sauce—no sogginess in sight.

Tip: For extra texture, sprinkle with sesame seeds or chopped scallions before serving.

Tofu Fried Rice

This tofu fried rice is a quick, protein-packed twist on the classic—perfect for using up leftover rice and veggies in your fridge.

Ingredients:

• 2 tbsp neutral oil (like vegetable or avocado)
• 14 oz firm tofu, pressed and crumbled
• 3 cups cooked and cooled jasmine rice (day-old works best)
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 1 tbsp rice vinegar

Instructions:

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high. Add crumbled tofu and cook, stirring occasionally, until golden (about 5 minutes). Transfer to a plate.
2. Add remaining 1 tbsp neutral oil to the skillet. Stir in rice, breaking up clumps. Cook for 2 minutes until lightly crispy.
3. Add soy sauce (2 tbsp), sesame oil (1 tbsp), garlic powder (1 tsp), and ginger (1/2 tsp), tossing to coat evenly.
4. Fold in peas and carrots, green onions, and cooked tofu. Drizzle with rice vinegar (1 tbsp) and toss for 1 more minute.

The secret? Pressing and crumbling the tofu gives it a satisfying, scrambled-egg texture that soaks up all the savory flavors. Serve with extra green onions for a fresh finish!

Tip: For extra crunch, toss in a handful of chopped cashews or peanuts with the veggies.

Maple Glazed Tofu

This maple-glazed tofu is the perfect balance of sweet and savory, with crispy edges and a sticky caramelized coating that’ll make even tofu skeptics ask for seconds.

• 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
• 2 tbsp cornstarch
• 2 tbsp neutral oil (like avocado or vegetable)
• 3 tbsp pure maple syrup
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp black pepper

1. Toss & coat: In a bowl, gently toss tofu cubes with 2 tbsp cornstarch until evenly coated.
2. Pan-fry: Heat 2 tbsp oil in a large nonstick skillet over medium-high. Add tofu in a single layer and cook undisturbed for 4–5 minutes per side until golden and crisp.
3. Glaze it: Reduce heat to medium-low. Pour in 3 tbsp maple syrup, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp garlic powder, ½ tsp smoked paprika, and ¼ tsp black pepper. Stir gently to coat tofu, simmering 2–3 minutes until glaze thickens and clings to the tofu.

The magic here? The cornstarch creates an ultra-crispy shell that locks in the tofu’s tenderness while the glaze caramelizes into glossy perfection.

Tip: For extra depth, add a pinch of red pepper flakes with the glaze ingredients.

Tofu and Spinach Curry

This creamy, spiced tofu and spinach curry comes together in under 30 minutes—perfect for a weeknight dinner that feels indulgent but stays light.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 (14-oz) can coconut milk
• 1 (14-oz) block firm tofu, pressed and cubed
• 4 cups fresh spinach
• 1 tbsp lime juice
• 1 tsp brown sugar

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in 3 garlic cloves, 1 tbsp ginger, 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp salt. Cook for 1 minute until fragrant.
2. Pour in 1 can coconut milk and bring to a gentle simmer. Add the tofu and cook for 5 minutes, stirring occasionally.
3. Fold in 4 cups spinach and cook for 2–3 minutes until wilted. Stir in 1 tbsp lime juice and 1 tsp brown sugar.

The lime juice brightens the rich coconut milk, while the spinach adds a fresh contrast to the tender tofu. Serve over rice for a complete meal!

Tip: For extra texture, pan-fry the tofu cubes separately until crispy before adding them to the curry.

Teriyaki Tofu Skewers

These sticky-sweet skewers turn tofu into a crave-worthy crowd-pleaser—perfect for grilling or broiling when you need a quick, flavorful bite.

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and cut into 1-inch cubes
• 1/3 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 2 green onions, thinly sliced (for garnish)
• 1 tsp sesame seeds (for garnish)

Instructions:

1. In a small saucepan, whisk together 1/3 cup soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp ginger. Simmer over medium heat for 2 minutes.
2. In a separate bowl, mix 1 tbsp cornstarch and 2 tbsp water until smooth. Stir into the sauce and cook 1–2 minutes until thickened. Remove from heat and stir in 1 tbsp sesame oil.
3. Thread tofu cubes onto skewers (if wooden, soak them first). Brush generously with half the teriyaki sauce.
4. Grill or broil on high for 3–4 minutes per side, brushing with remaining sauce, until edges are caramelized.
5. Garnish with green onions and sesame seeds.

The magic here? Double-glazing the tofu creates a lacquered, crispy exterior while keeping the inside tender. Serve with steamed rice for a complete meal.

Tip: For extra flavor, marinate the tofu in half the sauce for 30 minutes before skewering.

Tofu and Avocado Salad

This fresh, protein-packed salad is a breeze to throw together—perfect for a light lunch or a vibrant side dish that actually fills you up.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 1 large avocado, diced
• 2 cups mixed greens (spinach, arugula, or spring mix)
• 1/4 cup thinly sliced red onion
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp toasted sesame seeds

Instructions

1. Cook the tofu: Heat 1 tbsp olive oil in a nonstick skillet over medium-high. Add tofu and cook for 5–7 minutes, flipping occasionally, until golden on all sides. Drizzle with 1 tbsp soy sauce, toss to coat, and cook 1 more minute. Remove from heat.
2. Make the dressing: Whisk together remaining 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl.
3. Assemble: In a large bowl, combine mixed greens, avocado, red onion, and warm tofu. Drizzle with dressing and gently toss. Sprinkle with 1 tbsp toasted sesame seeds.

The contrast of creamy avocado, crispy tofu, and tangy-sweet dressing makes every bite exciting—no sad salads here!

Tip: For extra crunch, add cucumber or radish slices right before serving.

Tofu and Peanut Butter Noodles

These creamy, nutty noodles with crispy tofu are the ultimate weeknight comfort food—ready in under 30 minutes and packed with bold flavor.

Ingredients:

• 8 oz rice noodles
• 14 oz firm tofu, pressed and cubed
• 2 tbsp vegetable oil, divided
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sriracha
• 1 clove garlic, minced
• 1/4 cup chopped scallions
• 1 tbsp toasted sesame seeds

Instructions:

1. Cook rice noodles according to package directions. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook 8–10 minutes, flipping occasionally, until golden and crisp. Transfer to a plate.
3. In the same skillet, whisk together 1/3 cup peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sriracha, 1 minced garlic clove, and 1/4 cup warm water until smooth.
4. Toss noodles and tofu in the sauce until fully coated. Garnish with chopped scallions and sesame seeds.

The magic here? The sauce thickens as it clings to the noodles, creating a glossy, restaurant-worthy finish.

Tip: For extra crunch, sprinkle crushed peanuts on top just before serving.

Lemon Herb Tofu

This bright and zesty tofu dish is a weeknight hero—packed with fresh herbs and tangy lemon for a flavor punch that’ll wake up your taste buds.

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and cut into 1-inch cubes
• 2 tbsp olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill

Instructions:

1. In a large bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 1 tbsp maple syrup, 2 cloves minced garlic, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add tofu cubes to the bowl and gently toss to coat. Let marinate for 10 minutes (or up to 30 minutes for deeper flavor).
3. Heat a large nonstick skillet over medium-high. Add tofu (reserve marinade) and cook for 5–6 minutes, flipping occasionally, until golden on all sides.
4. Pour reserved marinade into the skillet and cook for 1–2 minutes, stirring, until the liquid reduces slightly and glazes the tofu.
5. Remove from heat and stir in 2 tbsp parsley and 1 tbsp dill.

The double hit of lemon—both in the marinade and fresh zest—gives this tofu a vibrant, restaurant-worthy finish. Serve it over rice or greens for a light but satisfying meal.

Tip: For extra-crispy tofu, dust the cubes with 1 tbsp cornstarch before marinating.

Tofu and Zucchini Fritters

These crispy, veggie-packed fritters are a fantastic way to sneak extra protein and greens into your weeknight meals—no one will guess they’re mostly tofu!

Ingredients:

• 1 (14-oz) block firm tofu, drained and pressed
• 2 medium zucchinis, grated (about 2 cups)
• 1/4 cup all-purpose flour
• 2 large eggs, lightly beaten
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, crumble the tofu into small pieces. Add the grated zucchini, flour, eggs, parsley, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
2. Heat the olive oil in a large skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening slightly into patties. Cook for 3–4 minutes per side until golden brown and crisp.
3. Transfer fritters to a paper towel-lined plate to drain. Repeat with remaining mixture, adding more oil if needed.

The magic here? The tofu keeps these fritters tender inside while the zucchini adds just the right crunch. Serve with a dollop of yogurt or hot sauce for an extra kick!

Tip: For extra-crispy fritters, squeeze excess moisture from the grated zucchini with a clean towel before mixing.

Tofu and Black Bean Stir-Fry

This savory stir-fry packs a protein punch with crispy tofu and hearty black beans, all tossed in a garlicky sauce that comes together in minutes.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sriracha (optional)
• 2 green onions, sliced

Instructions:

1. Toss tofu with 1 tbsp cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook for 5–6 minutes, flipping occasionally, until golden and crisp. Transfer to a plate.
2. Heat remaining 1 tbsp oil in the same skillet. Add bell pepper and garlic; stir-fry for 2 minutes until fragrant.
3. Stir in black beans, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tsp sriracha (if using). Cook for 1 minute to warm through.
4. Return tofu to the skillet and toss everything together. Garnish with green onions.

The contrast of crispy tofu against the creamy black beans and sweet-spicy sauce makes this dish a weeknight winner. Tip: For extra crunch, swap half the tofu with chopped cashews added in step 3.

Tofu and Coconut Milk Curry

This cozy curry balances silky coconut milk with crispy tofu and warm spices—perfect for a quick weeknight dinner that feels indulgent.

Ingredients

• 1 (14 oz) block firm tofu, pressed and cubed
• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1/2 tsp turmeric
• 1/2 cup chopped cilantro (stems + leaves)
• Juice of 1 lime

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium-high. Add tofu and cook for 5–7 minutes, flipping occasionally, until golden. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add 3 garlic cloves, 1 tbsp ginger, and 1 tbsp red curry paste; cook for 1 minute until fragrant.
3. Pour in 1 can coconut milk, 1 tbsp soy sauce, 1 tsp brown sugar, and 1/2 tsp turmeric. Simmer for 5 minutes, stirring occasionally.
4. Return tofu to the skillet and cook for 2 more minutes. Off heat, stir in 1/2 cup cilantro and lime juice.

The magic here? Crispy tofu soaks up the creamy sauce while lime brightens every bite. Serve over rice for the ultimate comfort bowl.

Tip: For extra texture, swap half the tofu with roasted cauliflower florets.

Conclusion

With these 18 easy tofu recipes, beginners can enjoy delicious, fuss-free meals in no time! Whether you’re craving crispy bites, creamy curries, or hearty scrambles, there’s something here for everyone. Give these recipes a try, and don’t forget to leave a comment with your favorite—we’d love to hear from you! Pin this roundup to save for later and share the tofu love. Happy cooking!