A Week of KILLER Tofu Recipes

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and fiber, while seitan is often less expensive.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free and lower in calories, while sour cream is often cheaper.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is dairy-free and adds a unique flavor, while evaporated milk is more affordable.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can be healthier with fresher spices, and curry powder is often less expensive.

Press tofu by dividing it into smaller pieces, folding it in a clean kitchen towel, and weighing it down with something heavy for about 15-20 minutes.

Crumble half of the pressed tofu and mix it with homemade vegan mayo, Dijon mustard, fresh dill, lemon juice, black salt, and optionally turmeric for color.

Chop the other half of the tofu into coarse pieces and add it to the bowl with the dressing.

Toss in finely diced celery and sliced scallions, then add salt and pepper to taste. Refrigerate for a few hours for best flavor and texture.

For the gyoza, sauté diced shiitake mushrooms and carrots in a skillet to draw out moisture.

Squeeze excess water from salted chopped cabbage and add it to the mixing bowl with the crumbled tofu.

Wrap the filling in store-bought gyoza wrappers, using a pleating method to seal them.

Cook the gyoza by browning them in a skillet with oil, then adding water and covering to steam them through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens