It’s amazing how tofu can be transformed in so many different ways.
Here are 29 vegan tofu recipes to take you from breakfast through dinner.
Plus, how to turn a block of tofu into non-dairy cheese.
Tofu is the chameleon of plant foods.
It can soak up any flavor that it encounters.
It can be a filling breakfast in scramble-form, an easy sandwich at lunch, and baked slabs at dinner.
Not only that, but texturally it can be soft and creamy, fried and crisp, or dense and chewy.
It's the bean-of-all-trades.
Broaden your soybean horizons with this round-up of vegan tofu recipes. There are breakfast, lunch, and dinner options, as well as tofu cheese recipes.
By the way, I generally use vacuum-packed tofu that doesn't need to be pressed. But if you use water-packed tofu, be sure to check out this detailed post on how to press tofu.
In this post:
Breakfast
If you're used to having eggs at breakfast, tofu is an excellent replacement.
It's packed with satiating protein, and is a cinch to prepare.
Plus, with the addition of kala namak, it will have that familiar eggy flavor.
Eggy tofu
Eggy tofu is the vegan's answer to fried eggs.
It comes together in only minutes, about the same time as it takes to make toast.
Vegan eggs Benedict
Use eggy tofu for a mouthwatering vegan eggs Benedict.
It includes baby spinach and a generous slathering of vegan hollandaise sauce.
Vegan egg mcmuffin
That fast food favorite gets a vegan makeover with this vegan egg mcmuffin.
An English muffin is piled high with seitan ham, eggy tofu, and non-dairy cheese.
Vegan shakshuka
Add eggy tofu slabs to tomato and bell pepper sauce for a vegan shakshuka.
Finish it with baby spinach leaves and clumps of non-dairy feta.
Then scoop up every last drop with a slice of toast.
Breakfast quesadilla
This breakfast quesadilla has the flavors of a Denver omelet.
It's filled with spinach, red bell pepper, onion, non-dairy cheese, and eggy tofu.
Serve with salsa and/or guacamole.
Tofu scramble
Saturday called, and it would like this easy tofu scramble.
Packed with kale, peppers, onions, and spices, it's a hearty start to the day.
Don’t forget the avocado!
Vegan egg in a hole
Vegan egg in a hole is so fun & playful. Plus, it’s delicious!
Super firm tofu makes up the white part of the “egg.” The “yolk” is Just Egg.
Mini vegan quiche
If you're looking for a fancier brunch option, delight your guests with vegan quiche!
These handheld vegan egg bites are filled with red bell pepper, onions, kale, and seitan bacon in a savory tofu and cashew filling.
They can be made in the air fryer or oven.
Vegan frittata
Brunch is ready with this eye-catching vegan frittata.
It is loaded with onions, kale, red bell pepper, and veggie sausage in a creamy tofu and cashew filling.
Make it ahead for easy weekday breakfasts. Or serve it for vegan Easter brunch.
Vegan breakfast tacos
Start your day with a Southwestern flair with these breakfast tacos.
Corn tortillas are filled with seasoned tofu, black beans, corn, bell peppers, onions, and garlic.
Finish with the tofu tacos with a dollop of guacamole and pinch of cilantro.
Toasted breakfast sandwich
Vegan toasted sandwich is a who's who of breakfast favorites.
You've got smoky seitan bacon, eggy tofu, and melty non-dairy cheese between two slices of crispy bread, browned in a skillet.
Ready in about 15 minutes.
Silken tofu scramble
If you’re craving a lighter, fluffier tofu scramble that’s similar to scrambled eggs, try this silken tofu scramble.
It’s soft and creamy on the inside, while the outside gets crispy edges.
Breakfast skillet
This cast iron breakfast is perfect for summer camping season.
It’s filled with tofu scramble and vegan sausage.
By cooking it right on the grill, it gets wonderful fire-licked flavor.
Sandwiches & wraps
Tofu is a delicious and hearty filling for sandwiches & wraps.
Vegan egg salad sandwich
Lunch doesn't get quicker than this! Vegan egg salad sandwiches are ready in just 5 minutes.
A pinch of kala namak gives it that signature eggy flavor.
Bulgogi tofu sandwich
Fire up the grill for a bulgogi tofu sandwich!
With spicy kimchi and avocado, this sandwich pops with flavor.
Think of it as Korean reuben fusion.
Tortilla wraps with peanut sauce
Peanut sauce makes everything better!
These delicious tortilla wraps are stuffed with carrots, cucumbers, and bell peppers, and cilantro.
Serve with peanut sauce for dipping. Perfect for lunch!
Curried tofu salad
For a different take on a classic, try this curried tofu salad.
This simple tofu recipe is filled with raisins, shredded carrot, and nutty pistachios for crunch.
Eat it on its own, put it on a sandwich, or roll it into a wrap.
Main courses
Protein-packed tofu really sticks with you. It makes a wonderful main course option.
Bulgogi tofu bowls with kimchi
Bulgogi tofu bowls make a delightfully flavorful dinner.
The brown rice bowls are filled out with sautéed spinach and a heaping helping of kimchi.
Tofu satay
Tofu satay is a delicious appetizer or main course.
Plus, any food is more fun when it’s served on a stick!
It’s made by marinating tofu in coconut milk with curry powder and other seasonings. Then bake it, cook in a grill pan, or air fry.
Serve with creamy peanut sauce for dipping.
Pineapple fried rice
Pineapple fried rice is a delicious combo of sweet and salty. It’s topped with a smattering of eggy tofu.
This mouthwatering stir fry is ready in less than a half an hour.
Serve it as an entrée or side dish.
Baked tofu & kale chip bowl
For a nutrient-dense lunch, this tofu bowl fits the bill.
Brown rice is topped with baked tofu and kale chips. Then it's finished with a drizzling of tahini dressing.
Baked tofu with lemon & rosemary
Lemon & rosemary complement each other so beautifully in this easy vegan baked tofu recipe.
Since tofu is a sponge that soaks up flavor, that's utterly apparent here.
Grilled tofu with lemon & rosemary
Pop lemon and rosemary infused soy slabs onto the barbecue for this grilled tofu.
It's a wonderfully summery entrée that goes well with a salad or grilled vegetables.
Vegan miso soup
Vegan miso soup is a quick option when you want a lunch that's satiating & soothing.
It's brimming with mushrooms, bok choy, and garlic. Add cubed tofu to make it more filling.
Peanut butter noodles
Peanut butter noodles with hoisin fried tofu has the makings of a dinner that is filling and wonderfully flavorful.
You’re going to love the delicious bites of crispy tofu!
Tofu cheeses
Tofu is an excellent blank slate for making your own non-dairy cheeses.
Tofu ricotta
This easy tofu ricotta is made with just a few ingredients. And it comes together in only minutes.
Add it to lasagna, stuffed shells, and pizza.
Vegan zucchini lasagna
Vegan zucchini lasagna is ready in only 30 minutes with the help of the air fryer!
It's layered with pasta sauce, tofu ricotta, fresh basil & spinach.
Vegan blue cheese dressing
Vegan blue cheese dressing is filled with the savory flavors of parsley, oregano, and basil, along with chewy crumbles of tofu.
It's terrific on a salad or with anything buffalo sauce flavored.
Vegan blue cheese dressing is a delicious topping on:
Cheese ball wreath
Get festive with this vegan cheese ball wreath.
Tofu-based cheese is rolled in toppings like pistachios, fresh herbs, or cranberries.
Serve with crackers for spreading.
Content updated June 19, 2024. Originally posted April 19, 2015.
Bianca Phillips
Ooooh, I just ordered a ton of soy curls for the pandemic! I was planning to make BBQ soy curl sandwiches soon. I need to try your tofu blue cheese!!!! Also that curry tofu salad looks amazing!
Cadry
Awesome! I hope you enjoy them, Bianca!
Nicole {VeganShowOff.com}
Tofu is probably my favorite food of all time! It’s the most amazing food ever because you can use it in desserts and savory dishes! I probably eat it at least 5 times a week. One time a few years ago I tried giving up soy (and gluten) to try anything possible to naturally heal my thyroid disease I’ve had since I was 9 (had it removed last September and it was a great decision!). Well let me tell you, the no soy thing only lasted about a month and no kidding I was seriously depressed because of the no tofu thing. I went vegetarian as a teen so I’ve been eating it forever (I’ll be 40 this year!). It literally felt like I had broken up with the love of my life or something, I was so sad! Whew, glad that didn’t last! I think I might love tofu even more now that it was taken away from me! I’ve even been known to eat it straight out of the package with a little salt and pepper if I’m in a rush! Your rosemary lemon tofu is my favorite marinade but I must admit I use my Isa Does It hardcover book as my press with some jars full of beans on top! The vacuum sealed is hard to find by me but next time I make the trip out to Trader Joe’s I’ll grab some. Excited to try your quick marinade method and other tips, love this post!
Cadry
Thanks, Nicole! I’m glad that you and tofu didn’t have to live separate lives permanently. I often ask myself which would be harder to give up – chickpeas or tofu. As much as I adore both of them, I think tofu would be harder. Like you said, it has so many uses and different ways it can be prepared. On the other hand, no hummus?! I’m just happy I get to keep them both.
River
Oh, how I miss tofu! My body doesn’t react well to soy, unfortunately. You have made me crave a big chunk of tofu now, I hope you’re proud of yourself! 😀
My first at-home tofu experience was a disaster. I made some tofu tacos but I hadn’t pressed the tofu very well and it was a soggy, bland mess of yuck. Live and learn, cook and learn!
Cadry
Aw, sadness! That’s too bad that your body doesn’t react well to soy. I apologize for putting salt, I mean soy, in the wounds!
Susan
I used to hate tofu, to the point that I thought I could never go vegan because of tofu! When I was vegetarian I used to request vegan meals when I went to events so I wouldn’t get given rennet cheese, and I used to get just steamed vegetables and tofu. It turned me off.
However I knew that vegan was the only way to go, so I set my mind to tofu, and boy am I glad I did! Now I love it in all its forms and ways.
Cadry
It’s really all about the preparation, isn’t it? Of course a person can be vegan and not eat tofu, but I sure love having it in my repertoire. Now it’s one of my favorite foods too.
Richa {VeganRicha.com}
ooh i should try that baked tofu trick. we are iffy on tofu most days in my house, unless it is going to be cooked with some spicy sauce that no one knows what is in the sauce, tofu or tempeh or anything else. 🙂
Cadry
Ha! Very sneaky! 🙂
Barb@ThatWasVegan
I’m a little skeptical… if I don’t have to wait for my tofu to press and marinate, what will my excuse be for sitting on the couch and watching tv while I’m waiting for the tofu!? 😉
Cadry
Well, it takes a while for homemade ice cream to freeze to perfection in an ice cream maker. Maybe you can use the time you saved from tofu-pressing and put it towards that? It seems like the only logical solution.
An Unrefined Vegan
I, too, resisted buying/preparing tofu for a long time – and also initially found that it lived up to its bland reputation. But now I love it and eat it in one form or another 2-3x a week. So versatile. The vacuum packed tofu is great, but around these parts, it’s water-packed or nuthin’, which means my TofuXpress gets a lot of use!
Cadry
I mailed one of my two tofu presses away to another tofu lover on IG last week, but I kept one just in case. You never know when a tofu pressing emergency may come up. Better to be safe than sorry! 🙂
KZ
As I was reading the beginning I was thinking, me too! Until I found the super firm varieties! I’ve never seen that brand before, but I’ll have to try it. I’m lucky enough to have my local bodega market two blocks away that carries some brand I can’t recall the name of, but it totally changed everything tofu-wise for me. I usually just spread the marinade over the tofu and bake 15 minutes, maybe flip, then 5-10 more. No marinading overnight or 2 hours or something crazy! I think all vegans were scared of tofu at first, but after getting to know it well enough became a quick-easy dinner. That BBQ Tofu looks sooo good!!!
Cadry
I’m glad you found a tofu brand that works for you! Your method sounds very weeknight friendly. You’re right that tofu can seem intimidating at first. Now it’s one of my favorite easy, any-time foods. Thanks for the kind words on the BBQ tofu!
cookeasyvegan
I long ago stopped pressing my tofu, too, and always felt like I was “not doing it right.” You’ve now convinced me that it’s OK not to press. 🙂 Now I’m going to stop marinating, too. Saving time makes cooking seem more relaxing and fun. Great, mouth-watering photos!
Cadry
I’m glad to hear that, Andrea! We can embrace the laziness together. Plus, when people are new to tofu, it’s much easier to offer a type of tofu to buy rather than telling them to pull out a ten pound dumbbell! 😉
Bianca
Ooh, I’ll have to try that marinating shortcut! Genius! I LOVE tofu — fried, steamed, baked, plain, scrambled, whatever. It’s probably my favorite food.
Cadry
Awesome! I can’t wait to hear about your experience with it. You even like tofu steamed? That is some serious tofu dedication!
David Busch
Mmmmm, this is making me hungry for lunch already! One other tofu tip – it is really good served cold as leftovers the following day. I often prefer it cold over hot, in fact!
Cadry
Good point! That lemon rosemary tofu is even better straight out of the refrigerator!
Lisa | The Viet Vegan
Great post Cadry! I grew up eating tofu so I was accustomed to the different forms and textures of tofu, so I was always kind of peeved when people shoeboxed it in their minds as a bland, block of white. I still press mine because do notice a difference in flavour when I don’t press the tofu, and the kind I buy is vacuum sealed with a tiny bit of liquid. I like the idea of baking in the marinade though! That’s a good idea. I’ll definitely have to do some recipe testing with that in mind =)
Cadry
Thanks, Lisa! Even though I had the same misconceptions, now it surprises me when people are afraid of tofu. It has become one of my favorite foods, and I really appreciate its many possibilities. When I first started buying the vacuum packed kind, I thought I would still press on occasion, because I liked the particular texture of water-packed tofu that had been pressed… Then I realized my presses had been in a drawer for a year. Last week, I gave one of them away! Apparently the subtle differences aren’t enough for me. I look forward to hearing the results with your recipe testing!