The 3 Best Ways to Cook Tofu
We love tofu! If you can’t tell 🙂 We’re always experimenting with ways to cook it and enhance its flavour and texture. These recipes will hopefully inspire you to try tofu, whether you’re hesitant or already love it as much as we do. Get ready to add some new favourites to your tofu recipe list!
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Sticky BBQ Rib Tofu
This recipe mimics BBQ ribs using tofu and a sticky glaze. It's delicious and super satisfying!
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Serves
Ingredients
- 200 g firm tofu
Marinade
- 8 tbsp ketchup 90g
- 3 tbsp tamari
- 1 tsp vinegar
- ¼ tsp chilli powder or sriracha optional
- 8 tbsp brown sugar 50g
- 1 tsp paprika
Instructions
- Press the tofu to remove excess moisture, then cut it into 9 x 3 cm rib-sized strips.
- Brush both sides of the tofu with 2 tbsp oil mixed with a pinch of salt.
- Heat a griddle or non-stick pan to high heat. Fry the tofu strips for 4-5 minutes, turning halfway, until slightly charred around the edges.
- In a small pot, mix the marinade ingredients and heat on low until simmering. Simmer for 2-3 minutes, then remove from heat and allow to cool slightly.
- Once the tofu is charred, reduce the heat to medium and brush both sides generously with the BBQ glaze. Cook for another 1-2 minutes on each side. Glaze one last time before removing from the pan. Serve with any remaining BBQ sauce on the side, along with your favourite potato dish and slaw!
Crispy Breaded Tofu – Tofu schnitzel
This tofu schnitzel is a game-changer with its miso and mustard marinade, delivering bold flavours and great texture.
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Ingredients
- 200 g firm tofu
Marinade
- 3 tbsp miso paste
- 2 tbsp mustard
- 1 tbsp oil
- 2 tbsp water
- 1 tbsp garlic powder
- 1 tbsp nutritional yeast
Breadcrumb Ingredients
- 80 g panko breadcrumbs
- 1 tsp dried mixed herbs
- 1 tsp onion powder
- Pinch of salt and pepper
Instructions
- Press the tofu to remove excess moisture, then slice it into two 1-2 cm thick pieces.
- Whisk together the marinade ingredients in a flat bowl. Coat the tofu slices thoroughly in the marinade.
- Mix the breadcrumb ingredients on a large plate. Remove about ⅓ of the breadcrumbs to add to the top of the marinated tofu. Place the tofu slices on top of the breadcrumbs and press gently to coat. Sprinkle the remaining breadcrumbs on top, pressing them onto all sides.
- Heat 1-2 tbsp olive oil in a large non-stick pan over medium-high heat. Cook the breaded tofu for 5 minutes on each side until golden brown and crispy. Serve with your favourite sides or in a sandwich.
Buffalo Battered Tofu Tenders
We double-batter tofu to create a crispy shell, while the air-fryer gives it a slightly "meaty" texture.
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Serves
Ingredients
- 200 g firm tofu
- 50 g white flour
- 90 ml plant milk
- 3½ tsp garlic powder
- 2½ tsp paprika
- 2 tbsp tomato purée
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp chilli powder (or ½ tsp if sensitive to spice)
Instructions
- Preheat the oven to 200°C/190°C fan or use an air-fryer.
- Press the tofu to remove excess moisture, then cut into approximately 2 cm thick pieces.
- In a large bowl, mix the flour, ½ tsp paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Add the plant milk and stir to form a batter. Coat the tofu strips evenly in the batter.
- Place the tofu in an even layer in the air-fryer and cook for 15 minutes at high heat, or bake in a preheated oven at 200°C for 25 minutes, until the tofu is nicely roasted.
- For the buffalo sauce, mix 4 tbsp oil, 2 tbsp water, 1 tsp salt, 2 tsp paprika, 3 tsp garlic powder, 2 tbsp tomato purée, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, and 1 tsp chilli powder. Whisk until smooth.
- Remove the battered tofu from the air-fryer and coat it well in the buffalo sauce.
- Return the tofu to the air-fryer and cook for another 15 minutes, or bake in the oven for an additional 25 minutes. Serve and enjoy!
