Brown Girl Vegan

Category: Tofu Recipes

  • Tandoori Tofu ‘Turkey’

    Tandoori Tofu ‘Turkey’

    This Indian Tandoori Tofu ‘Turkey’ is charred, smoky and delicious from the spices and is perfect when served with my vegan mint yogurt sauce.

    Tandoori dishes are my faves in North Indian Cuisine – I’ve grown up eating them in restaurants and the smokiness is just unreal. However, it may be quite challenging to recreate the flavours at home if you don’t have a tandoor. This recipe calls for the same char and smokiness while being completely vegan and gluten free!

    Tips to Make the Perfect Skewers

    Remember to use extra firm tofu for this recipe. You can also trying freezing your tofu, thawing them and rinsing out any excess water to get a more spongey texture.

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    You can use a tofu press or anything heavy to press out the excess water. Or just wrap the tofu block in thick layers of paper towels and place something heavy on top of it. Then wrap paper towels to absorb any remaining water.

    Use soy yogurt for the best taste and texture of the tandoori paste. They key step here is to marinate the tofu for them to absorb the flavours but if you’re pressed for time, you can skip it – it still tastes very flavourful!

    You can find the recipe for my 5-minute Mint Coriander Chutney here.

    Ingredients You Need

    • extra firm tofu – always use extra firm tofu for the best texture
    • vegan yogurt – I like to use soy or cashew for the best flavour. Coconut yogurt may be a little too strong and overpowering
    • kashmiri chili powder – this is essential for the nice red colour of the skewers
    • spices – you would need ground fennel, cumin, coriander, onion & garlic, turmeric, black pepper
    • aromatics – ginger-garlic paste, onion powder, garlic powder
    • lime juice – for that tanginess
    • neutral oil – you can also olive oil or avocado oil. You can also omit the oil if you want to keep the recipe oil free

    Allium free substitutions: Omit garlic paste, garlic powder and onion powder. Substitute it with a pinch of asafoetida (hing).

    Gluten free substitutions: Use gluten free yogurt. Otherwise, all ingredients are naturally gluten free.

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    Tandoori Tofu ‘Turkey’

    This Indian Tandoori Tofu 'Turkey' is charred, smoky and delicious from the spices and is perfect when served with my vegan mint yogurt sauce.
    Prep Time2 hours
    Cook Time1 hour
    Total Time3 hours
    Course: Main Course
    Cuisine: Indian
    Keyword: christmas
    Servings: 4

    Ingredients

    • 2 blocks extra firm tofu  450g
    • 4 tbsp vegan soy yogurt
    • 1 tbsp kashmiri chili powder
    • 1 tsp garlic paste
    • 1 tsp ginger paste
    • 2 tsp fennel powder
    • 2 tsp coriander powder
    • 2 tsp onion powder
    • 2 tsp garlic powder
    • 1/2 tsp turmeric
    • 1/2 tsp black pepper
    • 1 tsp lime juice
    • 2 tbsp olive oil
    • salt
    • splash of water

    Instructions

    • Preheat over to 220C.
    • Add all spices, lemon juice and yogurt to a bowl and give it a good mix. Add a splash of water if the mixture is too thick.
    • Poke holes in extra firm tofu. Coat well in the marinade – Marinate for a few hours to overnight.
    • Bake them for about 20 minutes, flipping them halfway and put them on the grill setting for 5-10 minutes.
    • Let cool and slice into your spicy tofu 'turkey'. Enjoy!

  • Crispy Seaweed Tofu

    Crispy Seaweed Tofu

    These crispy nori-wrapped tofu are pan fried to golden brown perfection and coat in an addictive teriyaki glaze! Vegan and gluten free.

    I grew up eating crispy nori-wrapped fried chicken as a snack in my school canteen when I was 10 years old – one of my guilty pleasures was buying these bite sized snacks almost everyday during my 30-minute lunch break. I definitely missed them once I went vegan but these crispy seaweed tofu bites pretty much have the same flavours while being insanely addictive!

    Seaweed’s umami-rich taste adds depth and complexity to versatile tofu, giving it a savoury and fishy flavour! In this recipe, we glazed it in an addictive teriyaki sauce and it’s perfect when paired with rice with extra vegetables like broccoli and edamame.

    Ingredients You Need

    • extra firm tofu – extra firm tofu holds together the best for this recipe
    • nori sheets
    • corn starch – to make the tofu extra crispy
    • neutral oil for frying
    • teriyaki sauce
      • garlic, ginger
      • light soy sauce, mirin, sake, sesame oil, agave
      • gochugaru
      • corn starch + water
    • garnish
      • green onions
      • toasted sesame seeds

    Gluten free substitutions: Use gluten free soy sauce / tamari / coconut aminos.

    Allium free substitutions: Omit garlic – instead substitute with a pinch of hing. Omit spring onions and garnish with coriander (optional!)

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    Crispy Seaweed Tofu

    These crispy nori-wrapped tofu are pan fried to golden brown perfection and coat in an addictive teriyaki glaze! Vegan and gluten free.
    Prep Time15 minutes
    Cook Time20 minutes
    Total Time35 minutes
    Course: Appetizer, Main Course
    Cuisine: Fusion, Japanese
    Keyword: high protein, japanese recipes, tofu recipes
    Servings: 4

    Ingredients

    • 450 g extra firm tofu
    • 2-3 nori sheets
    • 1 cup corn starch
    • neutral oil for panfrying

    Teriyaki Glaze

    • 1 tsp minced garlic
    • 1 tsp minced ginger
    • 2 stalks white part of scalions
    • 2 tbsp light soy sauce
    • 1 tbsp mirin
    • 1 tbsp sake
    • 1 tbsp sesame oil
    • 1 tsp agave
    • 1/2 tbsp gochugaru more if you like more spicy!
    • 1 tsp corn starch + 1/2 cup water

    Garnish

    • spring onions
    • toasted sesame seeds
    • rice

    Instructions

    • Press the tofu to remove excess water with paper towels. They do not need to be completely dry. Cut tofu into small rectangles.
    • Cut nori sheet into thin strips and wrap them around each tofu piece. Coat them in corn starch.
    • Heat oil on a pan. Add the tofu cube and pan fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.
    • Remove the tofu from the pan and set it aside.
    • In the same pan add the sesame oil. Add the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
    • Add white part of scallions and the ingredients for the sauce, including the corn starch slurry.
    • Mix until the mixture thickens. Add back in the tofu and give that a good but gentle toss.
    • Garnish with spring onions, toasted sesame seeds and serve!
  • Air Fryer Bang Bang Tofu

    Air Fryer Bang Bang Tofu

    This crispy air-fried tofu tossed in a creamy, spicy sauce is packed with flavour – and ideal as a topping for just about anything!

    Packed with crunch and heat, this air-fried tofu in a creamy, spicy sauce is going to be your new go-to topping or filling for many dishes – including rice, noodles, wraps, salads! Inspired by the traditional Bang Bang Chicken or Shrimp.

    This dish is also packed with protein – with 30 grams of protein and 8 grams of fibre (you can always add some greens to up your fibre!). It’s perfect for a quick weeknight dinner or meal prep for the week.

    Ingredients You Need

    • extra firm tofu
      • onion powder, garlic powder, black salt, white pepper
      • corn starch
    • addictive sauce
      • toasted sesame oil
      • soy sauce
      • mirin
      • white pepper
      • vegan mayo
    • garnish
      • rice
      • green onions
      • toasted sesame seeds

    Gluten free substitutions: Use gluten free soy sauce / tamari / coconut aminos. Ensure vegan mayo and sriracha are gluten free.

    Allium free substitutions: Omit garlic and onion powder – instead substitute with a pinch of hing. Some sriracha brands might contain garlic, instead use allium free chili sauce.

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    Air Fryer Bang Bang Tofu

    This crispy air-fried tofu tossed in a creamy, spicy sauce is packed with flavour – and ideal as a topping for just about anything!
    Prep Time5 minutes
    Cook Time20 minutes
    Total Time25 minutes
    Course: Appetizer, Main Course
    Cuisine: Fusion
    Keyword: high protein, tofu recipes
    Servings: 2

    Ingredients

    • 450 g extra firm tofu
    • 1 tbsp olive for air frying
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp white pepper
    • 1/2 tsp black salt
    • 2 tbsp corn starch

    Sauce

    • 2 tbsp vegan mayo
    • 2 tbsp sriracha
    • 1.5 tbsp light soy sauce
    • 1 tbsp mirin
    • 1 tbsp sesame oil

    Garnish

    • scallions
    • toasted sesame seeds
    • chili oil optional
    • 2 servings rice

    Instructions

    • Break apart extra firm tofu into chunks. Toss tofu in a bowl with cornstarch, salt, garlic powder, onion powder and white pepper. Lightly drizzle with oil for extra crispiness.
    • Place tofu in a single layer in the basket. Cook for 13-15 minutes shaking halfway through, until golden and crispy.
    • While tofu cooks, combine all ingredients for the sauce and whisk them together.
    • Once tofu is cooked, gently toss with sauce until evenly coated. Garnish with scallions and toasted sesame seeds. Serve over rice and enjoy!
  • Din Tai Fung ‘Egg’ Fried Rice with Tempeh Chop

    Din Tai Fung ‘Egg’ Fried Rice with Tempeh Chop

    This Din Tai Fung’s iconic egg fried rice is paired with a crispy air-fried tempeh chop – it’s flavourful, high in protein and made in just an air fryer!

    If cooking seems complicated to you, you are at the right place – I’m here to show you that vegan cooking is more EASY than you think! This Din Tai Fung style ‘egg’ fried rice and tempeh ‘pork’ chop is made using only an airfryer. Quick, simple and absolutely delicious!

    I use tempeh specifically for the ‘pork’ chop as it’s high in protein and absorbs the marination flavours so well. We use tofu for the vegan ‘egg’ in the fried rice so tempeh also provides a nice variation in texture & taste. It’s also the perfect high protein meat alternative – this recipe contains a whooping 36 grams of protein and 13 grams of fibre PER SERVING!

    Here are some easy pointers to make this delicious and easy restaurant-style fried rice:

    • Use leftover rice for the perfect fried rice because it has a firmer texture. Using freshly cooked rice can cause the dish to be too mushy.
    • Some of my favourite vegetables to add to fried rice are kailan, bok choy, kale, carrot, corn and long beans. Depends on what I have in my fridge but this recipe only includes tofu egg and scallions.
    • You can also pan fry the tempeh and stir fry the fried rice on a pan or wok if you do not have an air fryer. I love making this in an airfryer from time to time as it…
      • uses way less oil so it can be a much healthier alternative (not that oil is bad for you – I use oil in most of my cooking!)
      • It doesn’t take too long to cook everything together – 7 minutes for tempeh chop for about 5-6 minutes for the fried rice.

    Ingredients You Need

    • rice – usually, day-old rice is preferred because it’s drier and less sticky, making it easier to fry and absorb the flavours.
    • aromatics – white and green parts of scallions, minced garlic or garlic paste
    • protein – I made a vegan tofu egg but you can also add just fried tofu or tempeh.
      • extra firm tofu
      • seasonings – garlic powder, onion powder, turmeric, black salt, nutritional yeast
      • to add later – soy sauce, white pepper, sesame oil
    • tempeh chop – 5-spice, garlic powder, soy sauce, mushroom seasoning, cooking wine, agave, corn starch
    • vegetables – common vegetables include carrots, peas, edamame, and cabbage. It’s up to you if you want to include them!
    • garnish – green part of scallions

    Gluten free substitutions: Substitute the soy sauce with a gluten free version like tamari or coconut aminos. Ensure mushroom seasoning is gluten free.

    Allium free substitutions: Omit scallions – instead substitute with chopped coriander for garnish. Omit garlic powder, minced garlic and substitute with hing (asafoetida).

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    Din Tai Fung ‘Egg’ Fried Rice with Tempeh Chop

    This Din Tai Fung's iconic egg fried rice is paired with a crispy air-fried tempeh chop – it's flavourful, high in protein and made in just an air fryer!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: fried rice, tempeh, tofu recipes
    Servings: 2

    Ingredients

    Vegan 'Egg'

    • 225 g extra firm tofu
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/4 tsp turmeric
    • 1 tsp black salt
    • 1.5 tbsp nutritional yeast

    Fried Rice

    • 2 servings rice
    • 3 stalks scallions white and green parts separated
    • 1 tbsp light soy sauce
    • 1 tbsp toasted sesame oil
    • white pepper

    Tempeh Chop

    • 170 g tempeh
    • 1 tsp 5-spice
    • 1 tsp garlic powder
    • 1.5 tbsp soy sauce
    • 1 tsp mushroom seasoning
    • 1 tbsp cooking wine
    • 1/2 tbsp agave
    • 1.5 tbsp corn starch

    Instructions

    • Mix together ingredients for tempeh chop. Slice tempeh into 2 blocks and marinate for 5-10 minutes. You can also prep this beforehand and marinate overnight!
    • Airfry at 180C for 7 minutes, flipping them halfway. You can spray some oil here if you'd like. It should be golden and crisp on the edges.
    • Crumble tofu and mix together all ingredients. Air fry for 2-3 minutes at the same temperature.
    • Add rice, white part of scallions, minced garlic, soy sauce, sesame oil, white pepper and give it a good mix. Air fry for 3-5 more minutes.
    • Plate the egg fried rice and top with crispy tempeh chop. Garnish with green onions and enjoy!
  • Hakka Style Stuffed Tofu

    Hakka Style Stuffed Tofu

    This hakka style tofu is stuffed with vegan ground pork, crumbled tofu, aromatics, seasoning and served with an umami sauce.

    This stuffed tofu is a traditional and popular dish from the Hakka Chinese Cuisine – also known as Yong Tau Foo. You can find these stuffed vegetables, tofu and tau pok (dried beancurd puff) in many Hawker Centres in Singapore to this day. This dish is typically made by stuffing tofu with vegetables and seasoned meat or fish paste.

    This version is completely plant based – we will be using vegan ground pork and crumbled tofu (from carving out the tofu) along with some shitake mushrooms, aromatics and seasonings. This dish is often served during family gatherings and functions – in this recipe, we fry the tofu and serve it with an umami-packed sauce.

    Choose tofu with the right firmness so it holds shape when stuffed – pick extra firm tofu. Gently cut all four sides of the tofu and scoop out the centre with a spoon. Prioritise gentle handling during cooking to avoid breaking.

    Ingredients You Need

    • extra firm tofu – this is the only type of tofu that will hold its firmness in this recipe.
    • ground vegan pork – I use the brand meat zero but you can also omit or substitute this with more crumbled tofu.
    • shitake mushrooms – these are the juiciest mushrooms for the filling.
    • aromatics – ginger, garlic, scallions
    • seasoning – light soy sauce, toasted sesame oil, mushroom seasoning
    • for binding – corn starch
    • umami sauce – light soy sauce, vegan oyster sauce, agave, white pepper, mushroom seasoning, corn starch
    • garnish – spring onions

    Gluten free substitutions: Use a gluten free plant based mince. Or you can just use crumbled extra firm tofu. Use gluten free soy sauce / tamari / coconut aminos. Same goes for vegan oyster sauce. Ensure mushroom seasoning or powder is gluten free.

    Allium free substitutions: Omit garlic and spring onions. Substitute with hing (asafoetida) and chopped coriander respectively.

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    Hakka Style Stuffed Tofu

    This hakka style tofu is stuffed with vegan ground pork, crumbled tofu, aromatics, seasoning and served with an umami sauce.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Chinese
    Keyword: high protein, tofu recipes
    Servings: 6

    Ingredients

    • 600 g extra firm tofu
    • oil for deep frying / pan frying / air frying
    • 1 pack vegan pork mince 220g
    • 4-5 shitake mushrooms
    • 1 tsp minced ginger
    • 1 tsp minced garlic
    • 2 stalks scallions white and green parts
    • 1/2 tbsp light soy sauce
    • 1/2 tbsp sesame oil
    • 1 tsp mushroom seasoning
    • 2 tsp corn starch

    Umami Sauce

    • 1 tbsp light soy sauce
    • 1 tbsp vegan oyster sauce
    • 1 tsp agave
    • 1/4 tsp white pepper
    • 1 tsp mushroom seasoning
    • 2 tsp corn starch
    • 1 cup water

    Garnish

    • spring onions

    Instructions

    • Cut tofu into thick cubes (about 1.5 inches thick). Hollow out the center slightly with a small spoon or knife to create space for stuffing.
    • In a bowl, combine vegan ground pork, crumbled tofu, chopped mushrooms, scallions, ginger, garlic, seasonings and corn starch. Mix well.
    • Mix until a sticky paste forms. Let it sit for 10 minutes to firm up.
    • Gently press filling into the hollow of each tofu piece. Smooth over the top with a spoon so it adheres well.
    • Deep frying: Heat oil in a non-stick skillet over medium heat. Place tofu inside for a few minutes until golden. Take out and drain the oil with a paper towel or wire rack.
      Pan frying: Heat oil in a non-stick skillet over medium heat. Place tofu filling-side down first to sear. Flip after 3–4 minutes and cook until golden on all sides.
    • Whisk together all ingredients for the sauce, add it to a pan over heat and keep mixing until it thickens.
    • Arrange the tofu on a plate, and spoon the sauce over. Garnish with chopped scallions.
    • Serve hot with steamed jasmine rice or noodles. Enjoy!
  • Homemade Red Lentil Tofu

    Homemade Red Lentil Tofu

    This soy free gochujang glazed tofu is made with red lentils – they’re high in protein, gluten free, rich in fibre and most importantly, delicious!

    Red lentil tofu is a high protein soy-free tofu alternative that inherently tastes delicious – it also reminds me of my mom’s thosai (thinly toasted indian pancakes) that are made with blended lentils and rice flour. The only difference is that the batter for thosai is fermented.

    The cooking process for lentil tofu involves – soaking the lentils, blending and cooking the mixture, setting and cooling and lastly cutting them and cooking them according to your preference.

    You can bake or air fry these lentil tofu cubes and use them in stir fries. Just like tofu, you can use them in curries, salads, bowls or even sandwiches! I’ve coated them in an easy gochujang sauce.

    You can also try these with soaked lentils – like chickpeas, green lentils, etc. This red lentil tofu contains 11.3 grams of protein and 10 grams of fibre per serving.

    Ingredients You Need

    • red lentils
    • boiling water
    • normal water
    • salt
    • gochujang sauce
      • gochujang, sesame oil, mirin, soy sauce, sweetener, gochugaru

    Gluten free substitutions: Use chili paste instead of gochujang.

    Allium free substitutions: Use allium free chili paste or sambal instead of gochujang. Avoid spring onions.

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    Homemade Red Lentil Tofu

    This soy free gochujang glazed tofu is made with red lentils – they're high in protein, gluten free, rich in fibre and most importantly, delicious!
    Prep Time6 hours
    Cook Time30 minutes
    Total Time6 hours 30 minutes
    Course: Main Course
    Cuisine: Fusion, Korean
    Keyword: soy free, tofu recipes
    Servings: 4

    Ingredients

    • 1 cup red lentils
    • 1.5 cups boiling water
    • 1.5 cups room temperature water
    • 1.5 tsp salt
    • olive oil for airfrying

    Gochujang Sauce

    • 1 tbsp gochujang paste
    • 1 tbsp sesame oil
    • 1/2 tbsp light soy sauce
    • 1 tbsp mirin
    • 1 tsp sweetener agave or coconut sugar
    • 2 tsp gochugaru

    Garnish

    • spring onions
    • toasted sesame seeds

    Instructions

    • Rinse 1 cup of split red lentils until the water runs clear. Add 1.5 cups boiling water and soak them for 2 hours.
    • Add the mixture to a high speed blender and blend until smooth. Pour the mixture into a saucepan.
    • Add 1.5 cups water, and cook over medium heat stirring continuously.
    • After a few minutes, the mixture will thicken and look like mashed potatoes. Cook for about 6–8 minutes until it’s thick and smooth.
    • Quickly transfer the cooked mixture into a container. Smooth the top with a spatula.
    • Let it cool to room temperature, then refrigerate for 1-2 hours. Once firm, cut into cubes or slices.
    • Air fry them for 7-8 minutes in some olive oil at 180C.
    • Mix together the ingredients for the sauce – add to a pan and coat the air fried lentil tofu in the sauce.
    • Add a splash of water if it's too dry. Garnish with spring onions and toasted sesame seeds.
  • Tofu Skin Rolls (Dim Sum Beancurd Rolls)

    Tofu Skin Rolls (Dim Sum Beancurd Rolls)

    These high protein beancurd skin rolls are stuffed with tofu, mushrooms, carrots and drenched in an umami sauce for the perfect mouthwatering dish!

    Beancurd skin rolls, also known as tofu skin rolls or fu pei guen (腐皮卷), are a popular dim sum prepared by wrapping a flavourful filling in sheets of dried beancurd skin (also called yuba or bean curd sheets) and then steaming or deep-frying them.

    The tofu skin I used here contains 42 grams of protein (4 servings) which is insane! When stuffed with extra firm tofu, you get 25 grams of protein per serving so it makes for the perfect high protein snack. You can get tofu skin at asian supermarkets – dried or frozen. Dried ones are pretty shelf-stable so you can keep them for 1-2 years.

    Ingredients You Need

    • dried beancurd sheets
    • protein – extra firm tofu or tempeh
    • vegetables – shitake mushrooms, carrot
    • aromatics – spring onions
    • binder – cornstarch
    • seasonings – sesame oil, mushroom seasoning, five spice
    • sweetener – agave / coconut sugar / maple syrup
    • umami sauce
      • aromatics – ginger, garlic, green onion
      • sauces – soy sauce, vegan oyster sauce, cooking wine, agave, white pepper
      • corn starch slurry

    Gluten free substitutions: Ensure mushroom seasoning is gluten free. Use gluten free soy sauce and vegan oyster sauce.

    Allium free substitutions: Substitute spring onions with coriander for the filling. Instead of garlic, use a pinch of hing (asafoetida).

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    Tofu Skin Rolls (Dim Sum Beancurd Rolls)

    These high protein beancurd skin rolls are stuffed with tofu, mushrooms, carrots and drenched in an umami sauce for the perfect mouthwatering dish!
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Appetizer
    Cuisine: Chinese
    Keyword: asian, beancurd skin, high protein, tofu skin
    Servings: 4

    Ingredients

    • 125 g beancurd skin 3 sheets
    • 1 tbsp corn starch + 2tbsp water
    • 450 g extra firm tofu
    • 6 fresh shitake mushrooms
    • 1 small carrot
    • 2 stalks spring onions
    • 1 tbsp cornstarch
    • 1 tbsp sesame oil
    • 1 tbsp mushroom seasoning
    • 1/2 tsp five spice
    • 1 tsp agave
    • 1 tsp salt

    Sauce

    • 1 tbsp sesame oil
    • 3-4 slices ginger
    • 3 cloves garlic smashed
    • 2 stalks green onion
    • 1 tsp light soy sauce
    • 1 tbsp vegan oyster sauce
    • 1 tbsp cooking wine
    • 1 tsp agave
    • 1/2 tsp white pepper
    • 1/2 cup water
    • 1 tsp cornstarch +1 tbsp water

    Instructions

    • Lightly dampen or briefly soak sheets in warm water until pliable. Pat dry. This step is optional because steaming them would soften them as well.
    • Chop shitake mushrooms and cooked them until all water is released. Chop spring onions and julienne carrots.
    • Crumble some tofu in a bowl. Mix together cooked mushrooms, carrots, spring onions and all seasoning. Combine well.
    • Cut the beancurd sheets into squares – about 15-20cm in length.
    • Place a spoonful of filling onto a sheet, roll it up like a spring roll, and seal the 4 edges with corn starch slurry.
    • Steam in a steamer basket for 8-10 minutes.
    • Add oil to a pan and saute ginger, garlic and scallions. Add seasonings, water, corn starch slurry and bring to a boil.
    • Plate the tofu skin rolls neatly on a plate and spoon the sauce over. Garnish with more green onions and toasted sesame seeds. Enjoy!

  • Choo Chee Tofu (Fried Tofu in Red Curry Sauce)

    Choo Chee Tofu (Fried Tofu in Red Curry Sauce)

    This vibrant Thai-inspired dish features crispy air fried tofu in a rich red curry sauce with fresh aromatics & spices. Packed with flavour, vegan and gluten free.

    Choo Chee Tofu is a delicious, naturally vegan Thai dish made with crispy firm tofu doused in a flavourful and rich red curry sauce. The base of the curry is typically made with coconut milk and homemade red curry paste which includes blending fragrant spices like lemongrass, shallots, galangal, garlic and chilies.

    The tofu – regardless of how it’s prepared – absorbs the flavours of the red curry making it the perfect high protein dish to serve with rice or noodles. I air fried them for a fuss free crispy exterior and soft interior but you can also bake or pan fry them.

    This dish is super versatile so you can add on vegetables like bell peppers, mushrooms, or baby corn for a balanced meal. You can also garnish with a sprinkle of crushed peanuts or fresh herbs like cilantro. In this version, we’re using thinly sliced kaffir lime leaves and red chilies.

    Ingredients You Need

    • homemade red curry paste
      • lemongrass stalks – just the part with the purple inner core
      • galangal
      • shallots
      • garlic
      • dried red chilies
      • fresh red chilies
      • lime zest and lime juice
    • vegan fish sauce – ensure it’s gluten free too. If not, omit this from the curry.
    • gluten free light soy sauce
    • coconut sugar – you can substitute with other sweeteners like maple syrup or agave.
    • full fat coconut milk
    • red chili
    • kaffir lime leaves
    • olive oil for frying

    Gluten free substitutions: For soy sauces, substitute with gluten free soy sauce, tamari or coconut aminos. Ensure vegan fish sauce is gluten free – if not substitute with vegan and gluten free mushroom seasoning.

    Allium free substitutions: Omit garlic, shallots and substitute with a pinch of gluten free asafoetida (hing).

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    Choo Chee Tofu (Fried Tofu in Red Curry Sauce)

    This vibrant Thai-inspired dish features crispy air fried tofu in a rich red curry sauce with fresh aromatics & spices. Packed with flavour, vegan and gluten free.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course
    Cuisine: Thai
    Keyword: curry, thai recipes, tofu recipes
    Servings: 2

    Ingredients

    • 450 g extra firm tofu cut into cubes big or small
    • 2 stalks lemongrass
    • 3 slices galangal
    • 3 small shallots
    • 3 cloves garlic
    • 4 dried red chilies
    • 1 fresh red chili
    • 1 lime
    • 1/2 tsp salt
    • 1/2 cup coconut milk
    • 1 tbsp vegan fish sauce
    • 1 tsp light soy sauce
    • 2 kaffir lime leaves sliced into thin strips
    • 1/2 fresh red chili sliced into thin strips
    • 2 tbsp olive oil

    Serving

    • cooked jasmine rice

    Instructions

    • Soak dried red chilies in hot water for 5 minutes.
    • Cut tofu into cubes, drizzle some olive oil and air fry at 190C for 15 minutes.
    • Blend these in a high speed food processor: lemongrass stalks, galangal, garlic, shallots, dried red chilies, fresh red chilies, 1/4 tsp lime zest, juice of a lime, and some water used to soak chilies. Blend until you get a smooth paste.
    • In a pan, add olive oil over medium heat. Add the red curry paste and sauté for 3-4 minutes until fragrant.
    • Add coconut sugar, vegan fish sauce, light soy sauce and a splash of water. Mix well.
    • Add the coconut milk, mix well. Add more water if required. Slice 1 kaffir lime leaf into thin strips and add it to the curry.
    • If you're adding any other vegetables, add them and let the sauce simmer for about 5 minutes.
    • Place tofu cubes on a plate and pour over the red curry sauce.
    • Garnish with kaffir lime leaf strips and thinly sliced red chili. Enjoy with jasmine rice!
  • Tofu ‘Chicken’ Shawarma Bowl

    Tofu ‘Chicken’ Shawarma Bowl

    This healthy tofu ‘chicken’ shawarma bowl features tender but crispy ‘chicken’ tofu strips, fresh veggies, and a garlicky yogurt sauce. Plant based, gluten free & made in under 30 minutes!

    With the widespread accessibility of falafels, doner kebabs, and hummus, it’s not surprise that most of us have been exposed to Middle Eastern cuisine – though many offer naturally vegan options, most shops don’t offer variety and plant based protein like tofu and tempeh. But fret not, because you can make them at home in just 30 minutes.

    The doner kebab involves roasting seasoned meat on a vertical spit (rotisserie), a method that dates back to the early 19th century in the Ottoman Empire. Shawarma evolved from the Turkish doner kebab, with the key difference being in the seasoning and preparation method.

    Shawarma typically uses a blend of spices, marinated meat, and is served with various toppings like tomatoes, onions, tahini, yogurt sauce and sometimes even dolmas!

    Me having a stuffed pita in Munich (back when I wasn’t vegan!)

    Ingredients You Need

    • aromatics – minced garlic, red onions, garlic powder
    • acidity – lemon juice
    • ground spices – coriander, cumin, cardamom, chili, turmeric
    • condiments – salt, black pepper
    • oil of choice – extra virgin olive oil
    • rice – long grain basmati rice
    • protein – extra firm tofu or tempeh
    • sauce – plant based yogurt (soy or cashew would work best)
    • toppings – cherry tomatoes, lettuce, olives, dolmas (stuffed grape leaves)

    Gluten free substitutions: None! This recipe is 100% naturally gluten free.

    Allium free substitutions: Omit red onions. Substitute minced garlic and garlic powder in tofu marinade and yogurt dressing with a pinch of asafoetida (hing) – ensure it’s gluten free if you’re gluten free.

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    5 from 1 vote

    Tofu ‘Chicken’ Shawarma Bowl

    This healthy tofu 'chicken' shawarma bowl features tender but crispy 'chicken' tofu strips, fresh veggies, and a garlicky yogurt sauce. Plant based, gluten free & made in under 30 minutes!
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Main Course
    Cuisine: Middle East
    Keyword: healthy, rice bowl, tofu recipes
    Servings: 3

    Ingredients

    Tofu 'Chicken' Shawarma

    • 450 g extra firm tofu 2 blocks
    • 2 tsp minced garlic 3 cloves
    • 1 tbsp coriander powder
    • 1/2 tbsp cumin powder
    • 1 tsp cardamom
    • 2 tsp chili powder
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 1 tbsp lemon juice
    • 3-4 tbsp olive oil

    Turmeric Rice

    • 1 cup long grain basmati rice
    • 1.5 cups water
    • 1/2 tsp turmeric
    • 1/2 tsp salt

    Garlicky Yogurt Sauce

    • 1 cup dairy free yogurt
    • 1/2 tsp minced garlic
    • 1 tsp lemon juice
    • 1/2 tsp cumin
    • 1.5 tsp garlic powder
    • 1/4 tsp black pepper
    • 1/2 tsp salt

    Toppings

    • sliced red onions
    • cherry tomatoes
    • cucumbers
    • chopped lettuce
    • olives
    • chopped coriander

    Instructions

    • Wash rice 3-4 times until the water runs clear. Add rice to your pressure cooker or rice cooker. Add water, turmeric and salt. Give that a good mix.
    • If using pressure cooker, close the lid and let the mixture heat up. When you start seeing steam, secure the steam hole with a weight and cook for 10 minutes. Then turn off the flame. Let the rice steam in the heat for 10 minutes.
    • If using rice cooker,
    • Press the tofu to remove excess moisture. Slice them into half horizontally to get thinner slices of tofu.
    • In a medium bowl, whisk together the minced garlic, coriander, cumin, cardamom, chili, black pepper, salt, lemon juice and olive oil.
    • Coat the tofu pieces evenly in the marinade. Airfry at 200C for 15 minutes, flipping them halfway.
    • Once done, slice the tofu blocks thinly to get shawarma-like strips.
    • Mix together the ingredients for the yogurt dressing.
    • Fluff the rice with a fork and set aside. Dice your vegetables for your toppings.
    • Divide the rice into serving bowls. Top the rice with the tofu shawarma strips. Add your vegetables. Drizzle with the yogurt sauce and top with chopped coriander. Serve!
  • Braised Claypot Tofu and Mushrooms

    Braised Claypot Tofu and Mushrooms

    This perfect 20-minute comforting claypot dish has shitake mushrooms and tofu puffs braised in a savoury, umami sauce.

    Claypot dishes are a huge crowd favourite in Singapore and you can find them in almost every hawker centre (food centres). The best part about them is that you can cook all ingredients in a claypot, which helps retain heat and moisture, infusing the ingredients with the braising sauce. Braising helps develop deeper-than-usual flavours, making it the perfect method to cook literally anything in them!

    In this recipe, I’ll be using shitake mushrooms and tofu puffs but you can actually use ANY type of mushrooms or protein. If using extra firm tofu, I would recommend pan-frying them first for a tastier bite. I love pairing any claypot dish with rice for the perfect, balanced and comforting meal.

    Ingredients You Need

    • mushrooms– you can use any type of mushrooms. Here, I used shitake mushrooms.
    • protein – tofu puffs, extra firm tofu, silken tofu all work well! Tempeh or soy-free tofu would also work really well.
    • aromatics – ginger, garlic, red chillies, spring onions
    • vegetables – you can add on vegetables, like carrots and peas (you can use frozen veg here too!)
    • seasoning – light soy sauce, vegan oyster sauce, shaoxing wine, sesame oil, white pepper, olive oil

    Gluten free substitutions: Use gluten free soy sauce / tamari / coconut aminos instead of regular soy sauce. Check if vegan oyster sauce is gluten free – if not use 1 tbsp gluten free mushroom seasoning instead.

    Allium free substitutions: Omit garlic and spring onions – substitute with cilantro.

    How to Care For Your Claypot

    • Seasoning: New claypots often need to be seasoned to prevent cracking and to enhance their non-stick properties.
    • Gradual Heating: Always start with low heat and gradually increase to prevent thermal shock and cracking.
    • Cleaning: Avoid using harsh detergents – instead, use warm water and a soft brush to clean.

    How to Season Your New Claypot

    1. Inspection and Cleaning
      • Rinse the new claypot and lid thoroughly with warm water to remove any dust or debris from the manufacturing process. Do not use soap, as claypots can absorb the soap and affect the flavour of your food later.
    2. Soak the Claypot
      • Fill a large pot or sink with enough water to submerge the claypot and its lid completely.
      • Submerge the claypot and lid in water and let them soak for about 24 hours. This step helps to saturate the clay and reduce the risk of cracking when you first use it for cooking.
    3. Preparing the Starchy Liquid
      • After soaking, drain the claypot and prepare a starchy liquid. You can use rice water (the milky water left after rinsing rice) or a mixture of water with a few tablespoons of cornstarch or rice flour.
    4. Boil the Starchy Liquid in the Claypot
      • Fill the claypot about three-quarters full with the starchy liquid.
      • Place the claypot on the stove. Start with low heat and gradually increase to medium. This gradual heating helps prevent thermal shock, which can crack the pot.
      • Let the liquid come to a gentle boil and simmer for about 30 minutes. The starch will help seal the porous surface of the claypot.
    5. Cooling Down
      • After boiling, turn off the heat and let the claypot cool down naturally to room temperature. Do not pour cold water into the hot claypot or place it in a cold area, as the sudden temperature change can cause cracking.
    6. Oiling the Claypot
      • Once the claypot is completely cool and dry, lightly coat the inside with a thin layer of cooking oil. This further helps to seal the pores and protect the pot.
      • Allow the oil to soak into the pot for a few hours or overnight.
    7. Final Rinse
      • Before using the claypot for cooking, give it a final rinse with warm water (no soap) and dry it thoroughly.
    Print Recipe

    Braised Claypot Tofu and Mushroom

    This perfect 20-minute comforting claypot dish has shitake mushrooms and tofu puffs braised in a savoury, umami sauce.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Chinese
    Keyword: braised tofu, claypot, mushroom recipes
    Servings: 2

    Ingredients

    • 8 shiitake mushrooms
    • 8-10 tofu puffs
    • 1 tbsp vegan hoisin sauce
    • 1 tbsp vegan oyster sauce
    • 2 tsp light soy sauce
    • 1 tbsp shaoxing wine
    • 2 tbsp toasted sesame oil
    • 1 tsp ginger paste
    • 2 tsp garlic paste 2-3 cloves garlic
    • 1 large red chili
    • 2 stalks spring onions
    • 2 tsp corn starch + 1/4 cup water
    • 1/2 cup water

    Garnish

    • toasted sesame seeds
    • chili oil

    Instructions

    • Chop tofu puffs and mushrooms into size-able pieces. Chop red chili finely. Cut spring onions into white and green parts – about 2 inch in length.
    • In a small bowl, mix together the hoisin sauce, vegan oyster sauce, light soy sauce, shao xing wine, sweetener, and white pepper. Set aside.
    • Heat up some sesame oil in a claypot. Saute red chilies, spring onions for 1-2 minutes. Add ginger and garlic paste – continue saute-ing for a minute.
    • Add chopped mushrooms, tofu puffs, sauce, water and give it a good mix. Close the lid and braise them for about 5 minutes.
    • Add the corn starch slurry and green part of spring onions. Combine and simmer for another 2 minutes.
    • Serve the claypot tofu and mushrooms with steamed rice.