Brown Girl Vegan

Category: Tofu Recipes

  • Orange Honey Baked Tofu Ham

    Orange Honey Baked Tofu Ham

    This vegan “honey” baked tofu ham is infused with fresh orange juice, festive spices & a maple glaze for the perfect centrepiece during your holiday meal.

    Don’t eat meat? Try this vegan centrepiece (or even as a side) for melt-in-your-mouth sweet and spicy flavours. Eat meat? You can still include this at your dinner table as the perfect tofu dish.

    This juicy and succulent baked tofu ham is crispy and sticky on the edges, making it the perfect dish to be on your Christmas dinner table. Simple ingredients and an easy three-step process makes this tofu recipe very easy and convenient to prepare – the spiced maple glaze is just OUT of this world!

    Easy 3-step process

    Marinate: Marinating is key to infusing the flavours into tofu. Tofu itself is a neutral vessel of an ingredient that sometimes can have a strong “soy” flavour. In my experience, the more fresh the tofu, the lesser of that taste and the more soft and juicy it is too. Store bought tofu blocks work just as fine but I would suggest getting those with less preservatives and added ingredients other than non-GMO soy beans if you can.

    I marinated this tofu for 5 hours and it was already packed with flavour so it is phenomenal if you marinate this overnight. The fresh flavours infuse perfectly.

    Bake: Baking is the best way to infuse those flavours even further and to get that brown, crispy edges without it getting too messy. You also can choose not to any oil (just cover with an aluminium foil when baking instead). I just drizzled some olive oil and baked it for about 20 minutes.

    Glaze: The glaze is the most important step for this recipe as it provides a nice coating for the tofu and adding an additional layer of sweetness. I’ve balanced out the sweetness with some spice by using ground cloves but you can use fresh ones to infuse the flavours as well.

    What Do I Need?

    • extra firm tofu – extra firm tofu works best for this recipe. You’re not required to freeze the tofu but do remember to drain the excess water.
    • fresh orange juice – juiced fresh from an orange
    • soy sauce – we need the saltiness to infuse the flavours fully into the tofu block
    • chili paste – I used harissa paste but you can also use chili flakes
    • ground cloves – to spice up the glaze
    • maple syrup & coconut sugar – the main condiments of the glaze
    • vegan butter – this is optional, you can also substitute it with oil
    Print Recipe

    Orange Honey Baked Tofu Ham

    This vegan "honey" baked tofu ham is infused with fresh orange juice, festive spices & a maple glaze for the perfect centrepiece during your holiday meal.
    Prep Time3 hours
    Cook Time45 minutes
    3 hours
    Total Time45 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: christmas
    Servings: 2

    Ingredients

    • 1 block tofu (200g)
    • 1/3 cup orange juice
    • 1/4 cup light soy sauce
    • 2 tbsp harissa paste sub 2 tsp chili flakes
    • 1/4 tsp ground cloves
    • 3 tbsp maple syrup
    • 1 tbsp coconut sugar
    • 2 tbsp dairy-free butter

    Instructions

    • Drain excess water from your tofu and score it like how you would do ham, in a criss cross pattern.
    • Combine your marinade ingredients: soy sauce, orange juice and harissa paste in a container.
    • Place your tofu in the container and spoon over the marinade so it's completely coated in the sauce. Refrigerate for 3 hours to overnight.
    • When ready to bake, preheat the oven to 180C.
    • Place the tofu on a baking tray and spoon over some sauce over the tofu to fully coat it. Bake for 20 minutes.
    • Prepare the glaze by adding vegan butter, coconut sugar, maple syrup and ground cloves to a pan. Mix until well combined and the mixture thickens.
    • Take out from the oven, and immediately brush the glaze on the tofu. Grill or broil for 5-15 minutes depending on the strength of your oven. Save some glaze for the final touch.
    • Take out from the oven, and brush more glaze on the tofu. Serve with orange slices and herbs. Slice and enjoy!

  • Korean Braised Tofu

    Korean Braised Tofu

    This spicy braised tofu dish, also known as dubu-jorim is coated in a savoury, spicy sauce seasoned with lots of spring onions and toasted sesame seeds.

    This simple tofu recipe will have you addicted to tofu – it’s pan fried to the perfect crispy and coated in a spicy soy sauce with lots of spring onions and sesame seeds for the ultimate flavour. It makes a nice pairing with rice, noodles or anything really from spring rolls to wraps and sandwiches.

    Tofu is commonly used in many Korean dishes (even meat-based ones) as it’s soaks up all the flavour and an amazing source of protein. It is also incredibly versatile, so you can add it as a substitute to most dishes while still getting the same spicy or sweet flavours.

    One more thing about this recipe is that you can use tofu the way you buy it – no freezing or thawing needed. Using it in its natural form elevates the flavours to the next level! It involves a simple two-step process pan-frying the tofu until golden brown and crispy (yes it gets crispy even without corn starch), then braising them in a spicy-soy sauce loaded with chopped scallions. The aroma is wonderful!

    What You Need for This Recipe

    • Tofu: using extra firm tofu would be ideal so it does not fall apart when frying. Soft tofu tends to do that – one way to avoid this when you only have soft tofu is to deep frying to make sure they get as crispy as possible.
    • Spicy-soy sauce: light soy sauce, sesame oil, gochugaru and coconut sugar to balance out the spice
    • Aromatics: spring onions – add both white and green parts but reserve some of the green for later!
    • Garnish: toasted sesame seeds and green onions
    Print Recipe

    Spicy Korean Braised Tofu

    This spicy braised tofu dish, also known as dubu-jorim is coated in a savoury, spicy sauce seasoned with lots of spring onions and toasted sesame seeds.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Side Dish
    Cuisine: Korean
    Keyword: korean recipes, tofu recipes
    Servings: 4

    Ingredients

    • 450 g extra firm tofu
    • oil for pan frying
    • 3 tbsp light soy sauce
    • 2 tbsp sesame oil
    • 1 tsp coconut sugar
    • 1 tbsp gochugaru
    • 2 tsp toasted sesame seeds (black & white)
    • 1/3 cup scallions
    • 1/4 cup water

    Garnish

    • toasted sesame seeds
    • spring onions green part

    Instructions

    • Slice tofu into squares and pan fry in oil until crispy.
    • Mix all the ingredients needed for the sauce.
    • Pour the sauce over the fried tofu and braise it for a few minutes, letting it soak up all the flavour.
    • Garnish with spring onions and sesame seeds.
  • Black Pepper Chettinaad Tofu

    Black Pepper Chettinaad Tofu

    This indian-style tofu stir fry dish is the perfect accompaniment to any meal – it’s spiciness balanced by the flavourful spices really make this dish!

    This Chettinaad Tofu recipe cleared out in just a few minutes by my family because it made such an addictive snack slash side dish! Made with a delicious Chettinaad-style black pepper sauce, these tofu bites are the perfect accompaniment to any meal. If you think tofu is bland, fret not – this recipe is here to change your mind!

    Chettinaad cuisine originates from the Chettinaad region in Tamil Nadu in South India. Traditionally, they traded salt and spices that add rich flavours to the food. Lots of whole and ground spices with fresh aromatics are the key to amazing flavour!

    They are also known for their spiciness but you can make it customisable. You also add grated coconut to make it taste like a more authentic version.

    What You Need for This Recipe

    • extra firm tofu – you don’t have to freeze and thaw the tofu for this recipe, but you can if time allows for it
    • aromatics – tomato, green chillies, ginger paste are standard spices
    • whole spices – cinnamon sticks, bay leaf, black peppercorn, fennel seeds, cumin seeds
    • ground spices – turmeric, garam masala, kashmiri chili powder
    • lots of freshly cracked black pepper
    • lime juice – for acidity
    • dark soy sauce – for colour
    • grated coconut – this is optional but adds a lot of flavour!
    Print Recipe

    Black Pepper Chettinaad Tofu

    This indian-style tofu stir fry dish is the perfect accompaniment to any meal – it's spiciness balanced by the flavourful spices really make this dish!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer
    Cuisine: Fusion, Indian
    Keyword: indian food, indian recipes, tofu recipes
    Servings: 3

    Ingredients

    • 400 g extra firm tofu
    • 2 tbsp olive oil
    • 1 tomato
    • 1-2 green chillies
    • 1 cinnamon sticks
    • 1 bay leaf
    • 8 black peppercorns
    • 1/2 tsp fennel seeds
    • 1/2 tsp cumin seeds
    • 1/2 tbsp ginger paste
    • 1/2 tsp turmeric
    • 1/2 tbsp garam masala
    • 1 tsp kashmiri chili powder
    • 1 tsp salt
    • 1 tsp freshly cracked black pepper
    • lime juice
    • 1-2 tsp dark soy sauce
    • 1/4 cup grated coconut (optional)
    • 1/2 cup water

    Instructions

    • Chop tofu into squares and pan fry in oil until crispy.
    • To a pan, add the whole spices – bay leaves, cinnamon, cloves – and saute them until fragrant for a minute.
    • Add chopped green chili and minced ginger. Saute until it becomes fragrant.
    • Add tomatoes, and saute a few minutes. Add ground spices – turmeric, garam masala and chili powder – saute them until they are fully cooked for a few minutes.
    • Add black pepper, grated coconut and saute for a minute. Add water and give it a good mix. Keep stirring until there's a nice emulsified gravy.
    • Add your tofu back in and add a splash of lime and dark soy sauce. Add salt as required and give that a good mix.
    • Serve with spring onions or chopped coriander!
  • Cereal Tofu

    Cereal Tofu

    This Cereal Tofu is a vegan version of the popular Singapore Cereal Prawns dish and is absolutely mouthwatering! Gluten free option too.

    Cereal dishes are an absolute must in Zi Char Restaurants – these are popular casual restaurants in Singapore where families and friends gather to buy several dishes in large portions to share and enjoy. It’s always paired with other seafood dishes like Chili Crab, Fried Squid, Seafood White Beehoon and so on! This dish is hence, the perfect share plate.

    Obviously the traditional version is not vegan, but you can get the same exact taste with this recipe. It’s a little more complicated than my 20-minute tofu recipes, but absolutely worth it for the addictive snack it is!

    Tips to Make the Best Cereal Tofu

    1. Use the right tofu!

    For Cereal Tofu, you would need to use Pressed Tofu. The texture for this type of tofu is in between soft/silken tofu and extra firm tofu. However, if you are not able to access this exact type of tofu, firm tofu would work well as well.

    2. Frying Methods

    Deep frying would make sure the tofu batter is evenly fried. Use a neutral oil for deep frying. However, if you’d like to minimise the amount of oil used, I suggest pan frying in avocado or olive oil but the results won’t be as the same as when you deep fry it.

    You can also air fry them until crispy.

    3. Gluten Free Version

    I have also written a gluten free version for this dish using corn flakes and the taste will absolutely blow your mind. Substitute the Nestum Cereal with equal part corn flakes.

    You would also substitute the plain flour with either gluten free flour or rice flour – in equal portions.

    Print Recipe

    Cereal Tofu

    This Cereal Tofu is a vegan version of the popular Singapore Cereal Prawns dish and is absolutely mouthwatering! Gluten free option too.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Side Dish
    Cuisine: Asian, Singaporean
    Keyword: tofu recipes
    Servings: 4

    Ingredients

    • 300 g pressed tofu firm silken tofu
    • 1/4 cup all-purpose flour (sub gluten free flour or rice flour for gluten free)
    • 2 tbsp corn starch
    • 1 tsp salt
    • 1/3 cup plant milk
    • 1/2 cup nestum cereal (sub crushed cornflakes for gluten free)

    Vegan Cereal

    • 1 tbsp vegan butter
    • 2 chili padi
    • handful curry leaves
    • 1/3 cup nestum cereal (sub crushed cornflakes for gluten free)
    • salt as needed

    Instructions

    • Mix the ingredients for the batter – flour, corn starch, salt, plant milk. Give that a good mix.
    • Pour nestum cereal on to a separate plate. Drain excess water from the pressed tofu and cut them into cubes.
    • Coat them in the batter, followed by the cereal.
    • To a pan, add oil and fry a few minutes on each side until crispy.
    • To another pan, add vegan butter and wait until it melts. Add curry leaves and chili padi (be careful, it pops!) and saute for 30 seconds.
    • Add nestum cereal, salt and give that a good mix.
    • Pour that on top of the fried tofu and serve!

  • Vegan Tzatziki with Greek Tofu Souvlaki

    Vegan Tzatziki with Greek Tofu Souvlaki

    This classic greek yogurt dip paired with a herby and zesty grilled tofu souvlaki (skewers) are delicious – even more when paired together in a pita!

    There are many ways to make Vegan Tzatziki to end up with the ultimate creamy, cooling and refreshing dip. It reminded me a lot of Raita, an Indian dip used to accompany spicy dishes like briyani. Turns out – Tzatziki has a very interesting historical story.

    In the past when the Ottoman Empire was trading heavily, many people in India enjoyed Raita, made with yogurt and sometimes refreshing additions like cucumbers or onions. At the same time, Indians were apparently ruled by an elite Persian class who ate biryani often.

    And what could be used to cool down the spice of briyani? A refreshing yogurt sauce. When the Persians arrived back in the Middle East, they took raita but the Greeks ended up enjoying the dip more. They experimented with yogurt and cucumber to make Tzatziki, the refreshing dip we enjoy today.

    In my version, I’ve paired the dip with Tofu Souvlaki marinated in herbs, spices and olive oil. Both dishes are super simple to make and can be made in under 30 minutes!

    What Do I Need for This?

    For the Tzatziki, you would need…

    • cucumber – I shredded Japanese cucumbers and they worked well for this dip
    • vegan yogurt – I highly discourage using coconut yogurt as the flavour is too strong. Soy yogurt would work best. If you’re allergic to soy, you can try cashew yogurt
    • fresh dill – dried dill would also work
    • fresh lemon juice – for the tanginess
    • garlic powder
    • extra virgin olive oil

    For the Souvlaki, you would need…

    • extra firm tofu – frozen, thawed and drained of excess water
    • mixed herbs – dried oregano, rosemary, thyme, and parsley
    • garlic powder
    • smoked paprika
    • extra virgin olive oil
    • bamboo skewers

    Both dishes are 100% gluten free!

    Print Recipe

    Vegan Tzatziki with Greek Tofu Souvlaki

    This classic greek yogurt dip paired with a herby and zesty grilled tofu souvlaki (skewers) are delicious – even more when paired together in a pita!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Condiment, Side Dish
    Cuisine: Greek
    Keyword: dip, meditarranean
    Servings: 2

    Ingredients

    Vegan Tzatziki

    • 1 cup vegan yogurt
    • 1 tbsp lemon juice
    • 1/2 tbsp garlic powder
    • 1/2 japanese cucumber
    • 1 tsp dried dill (1 tbsp fresh dill)
    • 1-2 tbsp olive oil
    • salt

    Tofu Souvlaki

    • 300 g extra firm tofu
    • 2 tbsp dried mixed herbs
    • 2 tsp garlic powder
    • 1/4 cup olive oil
    • 1/2 tsp smoked paprika
    • salt
    • black pepper

    Instructions

    • Freeze your extra firm tofu and thaw them in the microwave for 2-3 minutes. Drain off excess water.
    • Break them into chunks. Mix the ingredients for souvlaki marinade. Toss them into the marinade and coat them evenly with the sauce.
    • Insert about 4 to 5 pieces into a skewer and repeat the process. Brush the skewers with any extra marinade.
    • Let them marinate for an hour to overnight. Then bake them at 200C for about 15-20 minutes.
    • For the Tzatziki, shred half a cucumber. Add some salt and leave it out for 10 minutes and drain excess water.
    • To a bowl, add all your ingredients, except olive oil and give them a good mix. Drizzle some olive oil on top.
    • Serve them in stuffed pitas, or have them as they are. Enjoy!

  • Tofu Kecap Stir Fry

    Tofu Kecap Stir Fry

    This Indonesian inspired sweet and soy fried tofu stir fry is delicious and protein packed, yet simple to make – it also only takes 30 minutes to make!

    The first time I had tofu kecap was at a roadside Indian casual restaurant on my drive to Johor Bahru. I didn’t expect to be welcome at a place that I just stumbled upon, let alone try vegan dishes. However, they had an ENTIRE section filled with comforting Indian-style vegetables with hot basmati rice. To my surprise, there were also a tofu dish drenched in kecap manis sauce – a sweet soy sauce commonly used in Indonesian cuisine.

    You can also use tempeh in place of tofu or even use a mix! I fried the tofu in some corn starch for it to be extra crispy and flavourful. You can follow the same steps for frying the tempeh.

    What You Need

    • extra firm tofu – I coated my tofu squares in corn starch and pan fried it until crispy. Never goes wrong! You can also bake them or air fry them until crispy.
    • lemongrass – to make the dish more fragrant
    • ginger – for that earthy, spicy flavour
    • kecap manis – an Indonesian sweet soy sauce that’s used in many dishes. It’s the main ingredient for the sauce we’re making!
    • dark soy sauce – for that colour
    • garnish – spring onions and red chilies
    Print Recipe

    Tofu Kecap Stir Fry

    This Indonesian inspired sweet and soy fried tofu stir fry is delicious and protein packed, yet simple to make – it also only takes 30 minutes to make!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Side Dish
    Cuisine: Fusion, Indonesian
    Keyword: tofu, tofu recipes
    Servings: 3

    Ingredients

    • 300-350 g extra firm tofu
    • 1/2 cup corn starch
    • 1 tsp ginger paste
    • 2 stalks lemongrass the purple part
    • 2 tbsp kecap manis
    • 2 tsp dark soy sauce
    • 1 tsp sambal chili
    • 1/2 cup water
    • 1/4 tsp black pepper
    • olive oil for frying

    Instructions

    • Slice tofu into squares or small cubes and coat them all in corn starch.
    • Pan fry them in minimal olive oil, or air fry them until crispy.
    • To that same pan, add 1 tbsp olive oil, ginger paste and lemongrass paste. Saute until fragrant.
    • Add kecap manis, soy sauce, and sambal. Mix well and add water.
    • Let simmer for 1-2 minutes. Add some black pepper and give that a good mix.
    • Add tofu back in, give it a good mix. Serve with chopped spring onions and red chilies!
  • Vegan Mapo Tofu

    Vegan Mapo Tofu

    The easiest Vegan Mapo Tofu recipe made in just 20 minutes – packed with flavour from fresh spices, sauces and protein from silken tofu and textured vegetable protein!

    Mapo Tofu is a popular Chinese dish from Sichuan province & is traditionally made with minced meat, like beef. I first tried this dish at a Sichuan Restaurant and instantly fell in love. But obviously, I had to make it vegan and also gut friendly so everyone can enjoy this beautiful dish!

    It’s best paired with a steaming bowl of hot rice. You can also use the sauce base for other dishes like Mala Xiang Guo or use other vegetables like eggplants. But first, let’s dig into the ingredients that went into this spicy, flavourful tofu recipe.

    This 30-minute Mapo Tofu recipe is irresistable

    Ingredients You Need

    • Type of Tofu – soft, silken tofu is best for this dish. I used the brand below.
    • Plant-based Mince – I used a mix of textured vegetable protein and shitake mushrooms. You can also use any plant-based mince of your choice or minced tempeh if you prefer.
    • Sauce Base – hot broad bean paste is the crucial ingredient for the flavour.
    • Spices – Ground sichuan peppercorns, minced ginger, and garlic for a strong flavour (hing if you don’t consume onions or garlic)
    Soft silken tofu I use for this recipe

    Tips to perfect this Vegan Mapo Tofu

    Mapo Tofu is best paired with rice!

    I find that grinding my sichuan peppercorns to a coarse texture gives the dish a fresh, sharp flavour. Using good quality peppercorns are super important!

    For the minced meat substitute, I personally perfect using either shitake mushrooms or textured vegetable protein for the best texture and taste. However, you can use any plant-based mince of your choice. For a higher protein option, try using crumbled tempeh which gives this dish 22 grams of protein PER SERVING!

    Gluten free substitutions: Use gluten free chili paste or chili oil instead of hot bean paste / broad bean paste. Use tamari / coconut aminos / gluten free soy sauce instead of soy sauce.

    Allium free substitutions: Substitute 2 cloves of garlic for a pinch of hing (check if gluten free) and omit spring onions (substitute with chopped cilantro).

    Print Recipe

    Vegan Mapo Tofu

    The easiest mapo tofu recipe made in just 30 minutes – packed with flavour from spices, silken tofu and plant based meat!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Asian
    Keyword: mapo tofu, tofu recipes
    Servings: 4

    Ingredients

    • 300 g silken tofu
    • 1/3 cup dried textured vegetable protein OR 150g tempeh
    • 1/2 cup shitake mushrooms
    • 1 tsp minced garlic
    • 1 tsp minced ginger
    • 1 tbsp gochugaru (sub 1 tsp chili flakes)
    • 1 tbsp sesame oil
    • 2 dried red chillies
    • 2.5 tbsp broad bean paste
    • 1 tsp sichuan pepper
    • 1/2 tsp 5-spice powder
    • 1 tsp sweetener
    • 1 tbsp light soy sauce
    • 1 cup water add more water if required
    • 1 tbsp corn starch (+1/4 cup water)
    • salt

    Garnish

    • chopped spring onions

    Instructions

    • Cut silken tofu into even cubes. Soak textured vegetable protein in hot water for 5 minutes, then drain.
    • Deseed the red chilies if you can't handle spice. Sauté red chilies in sesame oil.
    • Add minced ginger and garlic to the oil and sauté until fragrant. Add chili flakes or gochugaru at this step (optional).
    • Add TVP, mushrooms and wait for it to be 3/4 cooked. Add 1 tsp sichuan pepper , 5-spice powder then broad bean paste. Give it a good mix.
    • Add sweetener, soy sauce, water and let simmer for about 5 minutes. Add silken tofu cubes.
    • Add soy sauce, then corn starch slurry, give it a good mix and simmer for another 5 minutes.
    • Serve with spring onions and chili oil if you want an extra spicy kick.