A staple in many vegetarian kitchens, tofu can go from a salad and stir-fry to tacos and cookies with ease. Try these flavorful vegetarian dishes that use tofu in both classic and unexpected recipes.See Popular Tofu Recipes
Tofu, with crisp, crunchy coating tops this medley of greens for a main dish vegetarian salad.
Tofu is an unlikely partner for red wine, but in this recipe by Young Hwa Chung--wife of Dana Estates owner Hi Sang Lee--a soy-ginger glaze works well with the winery's Cabernet Sauvignon.
Lee Anne Wong plays with an array of Asian ingredients to create a wonderful marinade for extra-firm tofu or high-fiber tempeh (cakes made from fermented whole soy beans). Tempeh's nutty flavor and grainy texture make it an acquired taste, but Wong loves it here.
If you resolved to eat healthier this year, you might find yourself fixing tofu now and again. And for good reason: Tofu provides a lot of protein and iron (and even calcium and magnesium depending on the brand) with little fat. Tofu, also known as bean curd, is made from soybeans.
In this riff on a classic egg-salad sandwich, Melissa Rubel Jacobson stirs finely chopped silken tofu with mayonnaise, mustard, chives and crunchy celery, then spreads it on whole wheat toast. To mimic the yellowish color of egg salad, she sometimes adds a little turmeric, but it's not necessary.
From his Pepto-pink truck, Joe Kim of the Flying Pig sells French-Asian tacos and sliders all around L.A., playfully combining ingredients like the fried tofu and peanuts here.
You can pack protein into your pasta by adding tofu, and no one will ever know.
Enjoy tofu and vegetables flavored with soy and sesame oil. Tofu is a low-fat, inexpensive, rich source of protein that contains no cholesterol.
This is a hearty side dish, or when doubled, a fine salad supper.
This vegetarian and gluten free stir fry dish, with crunchy vegetables and satisfying tofu, can be on your dinner table in 30 minutes or less.
Tofu, a nutritious, no-cholesterol food, replaces some of the eggs in this healthy quiche recipe. The result--a great-tasting and healthy option for your next breakfast or brunch.
Chef Way: Takashi Yagihashi serves a pot of broth with tofu and vegetables, including kombu (a seaweed). Diners pluck out the ingredient they want and dip it in flavorings, including soy, mirin and yuzu.
Healthier Way: This dish is already super nutritious; to simplify it, use supermarket ingredients and combine everything in the pot--no dipping required.
Stir-frying is a popular vegetarian form of cooking. This recipe throws together rice, tofu, and vegetables for a meal that can be prepared in 30 minutes.