3 Tofu Recipes You'll Want to Make Again

Pretty much everyone has a story about a time they were seriously let down by tofu.

It has a reputation for being bland, which is absolutely fair if you're eating it straight out of the packet or not adding enough flavour, but much of that comes down to how it's cooked and seasoned, rather than assuming tofu is just impossible to make tasty.

The truth is, tofu is one of the easiest ways to add plant-based protein to your meals. It's affordable, versatile, and takes on whatever flavour you cook it in, from a smoky chipotle sauce to a fragrant coconut broth.

These three tofu recipes are straight out of the Sweat app and are proof of just how good it can be: a crispy cashew tofu stir-fry, smoky charred corn and sofritas tacos, and a comforting vegetarian laksa.

You can also use the in-app search bar to find a heap more recipes, including our Tofu Scramble, Tofu Butter Masala, a Teriyaki Tofu Bowl, Honey Soy Tofu Noodles, Tofu Breakie Wraps, Vegetarian Fried Rice and a Soba Noodle Salad Bowl.

Charred Corn and Sofritas Tacos

Sofritas is just a fancy name for tofu, crumbled and simmered in a smoky chipotle sauce until it's rich and full of flavour. Charred corn adds sweetness, black beans add substance, and a quick red onion salsa on top ties the whole thing together. This one's easily doubled (or tripled or quadrupled) if you're feeding more than one.

Prep 10 minutes • Cook 20 minutes • Serves 1 (multiply to suit)

Ingredients

• 100g tofu

• 1/4 small red onion, diced (25g)

• 1/4 jalapeño, diced (5g)

• 1 medium lime, half juiced, half cut into wedges (49g)

• 10g fresh coriander, roughly chopped, plus extra for garnish

• Sea salt, to taste

• Ground black pepper, to taste

• 1 tsp olive oil (5ml)

• 35g corn kernels, frozen or tinned

• 15g chipotle in adobo sauce, from a jar, to taste

• 1/4 tsp ground cumin (0.5g)

• 1/8 tsp garlic powder (0.25g)

• Pinch of dried oregano

• 1/2 small roma tomato, roughly diced (40g)

• 1 tsp pure maple syrup (5ml)

• 1/4 cup tinned black beans, drained and rinsed (40g)

• 2 small flour tortillas (50g)

• 1/4 cup red cabbage, shredded (20g)

• 1/2 avocado, diced (75g)

Method

1. Press the tofu between paper towels to remove excess moisture, then roughly chop or break apart into small pieces. Press again and set aside.

2. Make the salsa by combining the red onion, jalapeño, lime juice and coriander in a small bowl. Season with salt and pepper and set aside.

3. Heat the olive oil in a large nonstick pan over medium-high heat. Add the corn and cook for 6 to 8 minutes without stirring too much, letting it char. Remove and set aside.

4. Reheat the pan and add the tofu, breaking it apart with a spatula. Cook, stirring occasionally, for 8 to 10 minutes until it starts to brown.

5. Meanwhile, blend the chipotle in adobo, cumin, garlic powder, oregano, tomato and maple syrup until smooth.

6. Add the blended sauce and black beans to the tofu. Stir to combine and cook for another 1 to 2 minutes until heated through.

7. Warm the tortillas, then fill with the tofu and black bean mixture. Top with the charred corn, cabbage, avocado and salsa. Serve with a lime wedge and extra coriander.

Storage and reheating

The sofritas and charred corn can be stored separately in airtight containers in the fridge for a few days, which makes this an easy one to prep ahead. Assemble your tacos just before eating so the tortillas and toppings stay fresh.

Nutrition (per serve)

• Energy: 2363 kJ / 565 cal

• Fat: 29g

• Carbohydrate: 45g

• Protein: 24g

• Fibre: 15g

• Sodium: 686mg

Cashew Tofu

Crispy, saucy and ready in under 30 minutes - this one's for anyone who thinks tofu is boring. Pressed tofu gets coated in cornstarch and pan-fried until the edges crisp up, then tossed through a glossy garlic and ginger sauce with broccoli, carrots, edamame and cashews. Serve it over rice for a delicious dinner.

Prep 10 minutes • Cook 15 minutes • Serves 6

Ingredients

• 1 block extra firm tofu (400g)

• 1/4 cup cornstarch, for coating (40g)

• 2 tbsp olive oil (30ml)

• 1 head of broccoli, cut into florets (500g)

• 1 small onion, thinly sliced (100g)

• 2 medium carrots, thinly sliced (258g)

• 1 cup frozen edamame beans, shelled (160g)

• 3/4 cup roasted, lightly salted cashew nuts (97g)

• 3 cloves garlic, minced (15g)

• 2 tsp fresh ginger, grated (4g)

• 4 cups cooked white rice (800g)

• 4 spring onions, thinly sliced (40g)

• 1/2 tbsp toasted sesame seeds, to garnish, optional (4g)

For the sauce:

• 1 cup salt-reduced vegetable stock (240ml)

• 2 tbsp vegetarian oyster sauce (30g)

• 2 tbsp salt-reduced soy sauce (30ml)

• 1½ tbsp pure maple syrup (22ml)

• 1 tbsp cornstarch (15g)

• Sea salt, to taste

• Ground white pepper, to taste

Method

1. Press the tofu between paper towels to remove as much moisture as possible, then slice into small cubes. Coat evenly with cornstarch and season with salt and white pepper.

2. Whisk together the vegetable stock, oyster sauce, soy sauce, maple syrup, 1 tablespoon of cornstarch, salt and pepper in a small bowl or jar. Set aside.

3. Heat a large wok or nonstick pan over medium-high heat. Add 1 tablespoon of oil, then the tofu. Stir-fry for 4 to 5 minutes, flipping occasionally, until browned and crisp on the edges. Transfer to a plate.

4. Reheat the pan over high heat with the remaining oil. Add the broccoli and stir-fry for 2 to 3 minutes, then add the onion and carrots and cook for another 3 minutes until tender crisp. Add the edamame, cashews, garlic and ginger and stir-fry for one more minute.

5. Add the sauce and toss to combine. Cook for about a minute until thick and glossy, then return the tofu to the pan and toss to coat.

6. Reheat or cook the rice according to the packet directions. Plate the rice and top with the cashew tofu, vegetables and sauce. Garnish with spring onions and sesame seeds, if using.

Storage and reheating

This keeps well in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 45 to 60 second bursts, stirring in between. The tofu will lose some of its crispiness once reheated, but the flavour holds up well for meal prep.

Nutrition (per serve)

• Energy: 2413 kJ / 577 cal

• Fat: 19g

• Carbohydrate: 72g

• Protein: 24g

• Fibre: 8g

• Sodium: 542mg

Vegetarian Laksa

Laksa always feels like more effort than it actually is. A good jar of laksa paste does most of the work here, simmered with coconut milk and vegetable stock until the broth turns rich and fragrant. Soft-boiled eggs, bok choy and crunchy bean sprouts make it feel like a proper bowl of flavoursome comfort food.

Prep 10 minutes • Cook 20 minutes • Serves 4

Ingredients

• 225g rice vermicelli noodles

• 1½ tbsp canola oil, or oil of choice (22ml)

• 1/2 cup prepared laksa paste (115g)

• 400g tofu, cubed

• 4 cups salt-reduced vegetable stock (960ml)

• 1 cup light coconut milk (240ml)

• 4 large eggs (200g)

• 4 baby bok choy, trimmed (100g)

• 1 tbsp lime juice (15ml)

• 1 tbsp fish sauce (15g)

• 1 cup bean sprouts (184g)

• 1 small bunch spring onions, sliced (100g)

• 1/4 cup fresh coriander, roughly chopped, for garnish

• 1 lime, cut into wedges, for garnish

Method

1. Place the rice noodles in a large bowl and cover with boiling water. Leave for 10 minutes, then loosen with a fork, drain and refresh under cold water.

2. Heat the oil in a medium saucepan over medium heat. Add the laksa paste and cook for 1 to 2 minutes, stirring constantly, until fragrant.

3. Add the tofu, vegetable stock and coconut milk. Bring to the boil, then reduce to medium-low and simmer for 10 to 12 minutes.

4. Meanwhile, soft boil the eggs for 6 to 7 minutes, steaming the bok choy above for the last 4 to 5 minutes. Cool the eggs in an ice bath, then peel and slice in half.

5. Divide the noodles between bowls and stir through the lime juice and fish sauce. Ladle over the laksa, then top with the eggs, bok choy, bean sprouts, spring onions and coriander. Serve with a lime wedge.

Storage and reheating

Store in airtight containers in the fridge for up to 5 days. Reheat in the microwave in short bursts, adding a splash of water or vegetable stock if the broth needs loosening up.

Nutrition (per serve)

• Energy: 2347 kJ / 561 cal

• Fat: 24g

• Carbohydrate: 56g

• Protein: 24g

• Fibre: 4g

• Sodium: 2233mg

Tofu recipes worth keeping on repeat

Tofu doesn't need to be boring, and it definitely doesn't need to be complicated. Press it, season it well and give it something delicious to cook in, and it'll do the rest.