3 Tofu Recipes // Easy + Tasty!

More tofu recipes ➢ https://bit.ly/2CLTTsC

✹ Recipes ✹

‣ Tofu Summer Rolls
1 block extra-firm tofu, sliced into thin strips
1 ripe avocado, sliced
1 medium carrot, julienned
1 cucumber, peeled and sliced
1 head romaine lettuce, leaves cut in half
8-10 rice paper wraps
for the peanut sauce:
3 tablespoons peanut butter
1 tablespoon soy sauce
2 teaspoons brown sugar, agave, or maple syrup
1 teaspoon toasted sesame oil
juice of 1 lime
1-2 teaspoons chili paste (to preference)
water, to thin out

‣ Coconut Red Curry Noodle Soup
1 (13.5 oz) can full-fat coconut milk
2-3 tablespoons red curry paste (to preference)
4 cups vegetable broth
1 container soft tofu, cubed
1 small onion, sliced
1 cup broccoli florets
1 red bell peppers, sliced
1 small carrot, chopped
1 can baby corn
4 oz maifun noodles (or other noodles of choice), prepared according to package instructions
to garnish: lime wedges, cilantro, green onions (optional)
In a nonstick pan over medium-high heat, fry the tofu cubes in a bit of oil until golden brown on all sides. (Soft tofu is delicate, so be gentle when you flip it.) Remove browned tofu and set aside.
In a medium pot, whisk curry paste into coconut milk and vegetable broth. Add sliced onions and bring to a simmer. Cook until onions are tender, then add remaining vegetables and simmer until tender. Add in browned tofu and cook until heated through.
Ladle soup over prepared noodles. If desired, garnish with lime, cilantro, and/or sliced green onions.


‣ Bang Bang Tofu
1 block firm or extra-firm tofu, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
black pepper, to preference
3/4 cup unsweetened plain plant milk
1 cup panko breadcrumbs
for the sauce:
3 heaping tablespoons mayo
1-2 tablespoons sriracha (to preference)

Preheat oven to 375 degrees.
Whisk salt and pepper into flour in a shallow bowl. Toss tofu cubes in seasoned flour until well-coated.
Working a few at a time, dip tofu cubes into milk. Allow excess to drip off, then place in a bowl of panko crumbs and toss to coat.
Arrange breaded tofu on a lined baking tray. Bake for 35-40 minutes, until lightly browned and crispy.
Combine sriracha and mayo and toss tofu in mixture. Return to oven for about 5 minutes to warm through if needed, then serve.

✹ Products Used ✹
cast iron griddle | https://amzn.to/2We15GL
the brand of red curry i use (a lot of brands contain shrimp! just double check) | https://amzn.to/2MrEEJQ
silicone baking mat | https://amzn.to/2C8w8ul


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Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.

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