#129 | Easy & Simple Tofu Recipes that anyone can make in less than 20 minutes 🤤
Recipes in this Video
Tofu scramble originated as a plant-based alternative to scrambled eggs, gaining popularity in the 1970s among vegetarians and vegans. It embodies the ethos of using simple, nutritious ingredients to create a satisfying meal. Today, variations abound globally, with spices and vegetables tailored to local tastes, making it a versatile dish enjoyed by many.
Ingredients
- ●tofu
- ●olive oil
- ●onion
- ●bell pepper
- ●spinach
- ●turmeric
- ●nutritional yeast
- ●garlic powder
- ●black salt
- ●pepper
- ●tomato
- ●green onion
- ●cilantro
- ●red pepper flakes
Instructions
- 1Drain tofu and crumble it into a bowl.
- 2Heat olive oil in a skillet over medium heat until shimmering.
- 3Add chopped onion and bell pepper; sauté until softened, about 3-4 minutes.
- 4Stir in crumbled tofu and cook for another 2-3 minutes.
- 5Add turmeric, garlic powder, and black salt; mix well to combine.
- 6Cook for an additional 3-4 minutes, stirring occasionally.
- 7Fold in spinach and cook until wilted, about 1-2 minutes.
- 8Remove from heat and stir in nutritional yeast and pepper to taste.
- 9Garnish with chopped tomato, green onion, and cilantro.
- 10Serve warm with toast or as a filling for wraps.
- 11Enjoy immediately for best flavor.
Ingredient Alternatives
tofu
Healthier: tempeh
Cheaper: chickpeas
Tempeh is higher in protein, while chickpeas are budget-friendly.
nutritional yeast
Healthier: miso paste
Cheaper: parmesan cheese
Miso adds umami flavor, while parmesan is often more accessible.
black salt
Healthier: sea salt
Cheaper: table salt
Sea salt is a common substitute for flavor.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point, while canola is less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●1 block firm tofu
- ●1 cup cooked quinoa
- ●1/2 cup chopped bell peppers
- ●1/2 cup chopped onions
- ●1/2 cup corn kernels
- ●2 cloves garlic, minced
- ●2 tbsp soy sauce
- ●1 tsp sesame oil
- ●1/2 tsp black pepper
- ●1/4 tsp salt
- ●1/4 cup chopped green onions
- ●1/4 cup shredded carrots
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Press the tofu to remove excess moisture and cut it in half horizontally to create two slabs.
- 3Using a spoon, carefully scoop out some of the tofu from the center of each slab to create a pocket for the filling.
- 4In a mixing bowl, combine cooked quinoa, bell peppers, onions, corn, garlic, soy sauce, sesame oil, black pepper, salt, green onions, and carrots.
- 5Fill each tofu pocket with the quinoa mixture, pressing down gently to pack it in.
- 6Place the stuffed tofu slabs on a baking sheet lined with parchment paper.
- 7Bake in the preheated oven for 25-30 minutes, or until the tofu is golden and heated through.
- 8Remove from the oven and let cool for a few minutes before slicing.
- 9Serve warm as a main dish or appetizer.
Equipment
Tofu salad is a refreshing dish that showcases the vibrant flavors and textures of Burmese cuisine. Originating from the diverse culinary practices in Myanmar, it reflects the use of fresh vegetables and protein-rich tofu, often enjoyed as a light meal or side dish. Today, variations of tofu salad can be found in many Asian cuisines, adapting to local ingredients and tastes, making it a popular choice for health-conscious eaters worldwide.
Ingredients
- ●tofu
- ●mixed greens
- ●carrots
- ●cucumber
- ●bell pepper
- ●green onions
- ●sesame oil
- ●soy sauce
- ●lime juice
- ●ginger
- ●garlic
- ●cilantro
- ●peanuts
- ●chili flakes
Instructions
- 1Press tofu to remove excess moisture for 15 minutes.
- 2Cut tofu into cubes and set aside.
- 3Wash and dry mixed greens thoroughly.
- 4Julienne carrots and cucumber.
- 5Dice bell pepper and slice green onions.
- 6In a large bowl, combine mixed greens, carrots, cucumber, bell pepper, and green onions.
- 7In a small bowl, whisk together sesame oil, soy sauce, lime juice, ginger, and garlic until well combined.
- 8Pour dressing over the salad and toss gently to coat.
- 9Add tofu cubes and cilantro, and mix carefully to avoid breaking tofu.
- 10Sprinkle with peanuts and chili flakes before serving.
Ingredient Alternatives
tofu
Healthier: tempeh
Cheaper: cooked chickpeas
Tempeh is higher in protein, while chickpeas are more affordable.
sesame oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil offers heart-healthy fats, while vegetable oil is cost-effective.
peanuts
Healthier: sunflower seeds
Cheaper: pumpkin seeds
Sunflower seeds provide similar crunch with fewer allergens.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos are often cheaper.
Techniques
Equipment
Also Known As
Kimchi Sundubu Jjigae is a beloved Korean dish that combines the spicy, fermented flavors of kimchi with soft tofu in a comforting stew. Traditionally enjoyed during colder months, this dish is often shared among family and friends, showcasing the communal aspect of Korean dining. Today, variations abound, with many incorporating different proteins or vegetables, making it a versatile favorite in Korean cuisine.
Ingredients
- ●soft tofu
- ●kimchi
- ●pork belly
- ●garlic
- ●onion
- ●green onion
- ●gochugaru
- ●soy sauce
- ●sesame oil
- ●water
- ●miso
- ●egg
- ●zucchini
- ●carrot
- ●black pepper
Instructions
- 1Prepare the ingredients by chopping the onion, garlic, green onion, zucchini, and carrot.
- 2Cut the pork belly into bite-sized pieces.
- 3Heat sesame oil in a pot over medium heat until shimmering.
- 4Add the pork belly and sauté until browned, about 5-7 minutes.
- 5Stir in the garlic and onion, cooking until fragrant, about 2-3 minutes.
- 6Add the kimchi and gochugaru, cooking for another 3-4 minutes until the kimchi is softened.
- 7Pour in water and bring to a boil.
- 8Add the soft tofu by breaking it into chunks and gently stir in.
- 9Mix in the miso and soy sauce, adjusting to taste.
- 10Add the zucchini and carrot, simmering for 5-7 minutes until tender.
- 11Crack an egg into the stew and cover, cooking until the egg is set, about 2-3 minutes.
- 12Garnish with sliced green onion and black pepper before serving.
Ingredient Alternatives
pork belly
Healthier: chicken thigh
Cheaper: tofu
Chicken thigh provides lean protein while tofu keeps it vegetarian.
soft tofu
Healthier: firm tofu
Cheaper: silken tofu
Firm tofu has a lower water content, making it easier to handle.
gochugaru
Healthier: paprika
Cheaper: cayenne pepper
Paprika adds color and mild heat, while cayenne can provide a sharper spice.
sesame oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil is a healthier fat alternative.
Techniques
Equipment
Also Known As
Ingredients
- ●1 block (14 oz) firm tofu, cubed
- ●4 cups vegetable broth
- ●1 cup water
- ●1 cup mushrooms, sliced
- ●1 cup bok choy, chopped
- ●2 green onions, sliced
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1/2 tsp black pepper
- ●1/2 tsp salt
Instructions
- 1In a large pot, heat the sesame oil over medium heat.
- 2Add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- 3Add the sliced mushrooms and cook for another 3-4 minutes until they start to soften.
- 4Pour in the vegetable broth and water, and bring to a boil.
- 5Once boiling, reduce the heat to a simmer and add the cubed tofu, bok choy, soy sauce, black pepper, and salt.
- 6Let the soup simmer for about 10-15 minutes to allow the flavors to meld.
- 7Taste and adjust seasoning if necessary.
- 8Stir in the sliced green onions just before serving.
- 9Serve hot in bowls, garnished with additional green onions if desired.
Equipment