50+ Delicious Fall Tofu Recipes for Cozy Nights

As the leaves turn golden and the air grows crisp, fall brings with it a bounty of seasonal flavors that inspire hearty, comforting meals.

While many associate autumn with traditional dishes featuring pumpkin, squash, and root vegetables, tofu is an equally versatile ingredient that deserves a spot at the table.

Not only is tofu an excellent source of plant-based protein, but it also readily absorbs the flavors of spices and sauces, making it a fantastic addition to a variety of fall recipes.

In this blog article, we’ll explore over 50 delectable tofu recipes perfect for fall. From savory soups and stews to hearty casseroles and salads, these recipes highlight the seasonal produce available during this time of year.

Whether you’re a long-time tofu enthusiast or just starting to incorporate it into your meals, you’ll find plenty of inspiration to create delicious and nutritious dishes that celebrate the flavors of autumn.

50+ Delicious Fall Tofu Recipes for Cozy Nights

As we embrace the beauty and bounty of fall, it’s the perfect time to explore the versatility of tofu in our cooking.

The recipes in this article offer a range of flavors and preparations that showcase how tofu can be seamlessly integrated into your fall meals.

From warming soups to comforting casseroles, there’s something here for everyone, whether you’re vegan, vegetarian, or simply looking to add more plant-based options to your diet.

So, gather your favorite seasonal ingredients, get creative in the kitchen, and enjoy the deliciousness of fall with these 50+ tofu recipes.

With each bite, you’ll not only savor the rich flavors of the season but also nourish your body with wholesome, plant-based goodness. Happy cooking!

Harvest Vegetable Tofu Stir-Fry

This Harvest Vegetable Tofu Stir-Fry combines the earthy flavors of seasonal vegetables with protein-packed tofu, creating a vibrant and nutritious dish. Perfect for weeknight dinners, this stir-fry can be served over rice or noodles for a filling meal. The colorful mix of vegetables not only brings a wealth of nutrients but also showcases the beautiful hues of fall produce.

Ingredients:

1 block (14 oz) firm tofu, pressed and cubed
2 tablespoons soy sauce
1 tablespoon cornstarch

2 tablespoons vegetable oil
1 bell pepper, sliced
1 cup Brussels sprouts, halved

1 cup butternut squash, diced
2 carrots, sliced
3 cloves garlic, minced

1 tablespoon fresh ginger, minced
2 green onions, chopped
Salt and pepper to taste

Cooked rice or noodles for serving

Instructions:

In a bowl, combine the cubed tofu, soy sauce, and cornstarch. Toss to coat the tofu evenly and let it marinate for about 15 minutes.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu and cook until golden brown, about 5-7 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the bell pepper, Brussels sprouts, butternut squash, and carrots. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Add the minced garlic and ginger, stirring for an additional 1-2 minutes until fragrant.

Return the tofu to the skillet and toss everything together. Season with salt and pepper to taste.
Garnish with chopped green onions and serve over cooked rice or noodles.

This Harvest Vegetable Tofu Stir-Fry is not just a delightful combination of flavors and textures; it also highlights the seasonal bounty of autumn vegetables. The tofu absorbs the rich flavors of the soy sauce and spices, while the fresh vegetables provide crunch and nutrition. It’s a quick, wholesome meal that’s perfect for those busy fall evenings when you want to enjoy the comforts of home-cooked food without spending hours in the kitchen. Enjoy this dish as a hearty dinner or as part of a meal prep for the week!

Maple-Glazed Tofu with Roasted Apples

This Maple-Glazed Tofu with Roasted Apples is a sweet and savory dish that perfectly embodies the flavors of fall. The combination of tofu and apples, drizzled with a maple glaze, creates a comforting meal that is both satisfying and nutritious. Serve it as a main dish or a unique side that will impress your family and friends during the cooler months.

Ingredients:

1 block (14 oz) firm tofu, pressed and sliced

1/4 cup maple syrup
2 tablespoons soy sauce
1 tablespoon apple cider vinegar

1 tablespoon olive oil
2 apples, cored and sliced
1 teaspoon cinnamon

Salt and pepper to taste
Fresh thyme leaves for garnish

Instructions:

Preheat your oven to 400°F (200°C).
In a small bowl, whisk together maple syrup, soy sauce, and apple cider vinegar.
Place the sliced tofu in a baking dish and pour half of the maple glaze over it, ensuring the tofu is evenly coated. Let it marinate for about 15 minutes.

Meanwhile, toss the apple slices with olive oil, cinnamon, salt, and pepper. Spread them out on a baking sheet.
Roast the apples in the preheated oven for 20-25 minutes until tender and caramelized, turning halfway through.
After marinating, pour the remaining glaze over the tofu and bake for 25-30 minutes until the tofu is golden and crispy, flipping halfway through.

Serve the glazed tofu topped with roasted apples and garnish with fresh thyme leaves.

Maple-Glazed Tofu with Roasted Apples is a harmonious blend of sweetness and savoriness, making it a perfect centerpiece for your fall table. The rich flavor of the maple syrup pairs beautifully with the tartness of the roasted apples, creating a delightful contrast that elevates the dish. This recipe not only provides a unique twist on traditional fall flavors but also ensures that you’re getting plenty of plant-based protein. Enjoy this dish alongside your favorite grains or as a standalone meal to celebrate the season!

Spicy Pumpkin Tofu Curry

Warm up this fall with a Spicy Pumpkin Tofu Curry that combines creamy pumpkin with the protein-rich goodness of tofu. This comforting curry is packed with spices that warm the soul, making it perfect for chilly evenings. Serve it over rice or with crusty bread to soak up every bit of the delicious sauce.

Ingredients:

1 block (14 oz) firm tofu, pressed and cubed
1 can (15 oz) pumpkin puree

1 can (14 oz) coconut milk
1 tablespoon curry powder
1 teaspoon turmeric

1 teaspoon chili powder (adjust to taste)
1 tablespoon vegetable oil
1 onion, chopped

3 cloves garlic, minced
1 tablespoon ginger, minced
2 cups spinach (fresh or frozen)

Salt and pepper to taste
Fresh cilantro for garnish
Cooked rice for serving

Instructions:

In a large pot, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Add the curry powder, turmeric, and chili powder, stirring well to combine.
Pour in the pumpkin puree and coconut milk, stirring until smooth. Bring the mixture to a gentle simmer.
Add the cubed tofu and let it cook for about 10 minutes, allowing the flavors to meld.

Stir in the spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
Serve hot over cooked rice and garnish with fresh cilantro.

This Spicy Pumpkin Tofu Curry is a celebration of fall flavors, offering a unique twist on traditional curry. The combination of creamy pumpkin and aromatic spices makes for a rich, hearty dish that’s perfect for cozy dinners. With the addition of tofu and spinach, this recipe is not only filling but also loaded with nutrients. It’s an excellent option for a quick weeknight meal or a warm dish to share with friends and family on chilly autumn evenings. Enjoy every comforting spoonful and embrace the seasonal change!

Tofu and Mushroom Stroganoff

This Tofu and Mushroom Stroganoff is a creamy, comforting dish that takes the traditional stroganoff to new heights with the addition of tofu and seasonal mushrooms. Perfect for a cozy dinner, this recipe is both hearty and satisfying, making it a wonderful choice for chilly fall evenings. Serve it over pasta, rice, or mashed potatoes for a complete meal that everyone will love.

Ingredients:

1 block (14 oz) firm tofu, pressed and cubed

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced

8 oz mushrooms, sliced (such as cremini or shiitake)
2 tablespoons soy sauce
1 teaspoon thyme

1 teaspoon paprika
1 cup vegetable broth
1 cup sour cream or vegan sour cream

2 tablespoons flour (or gluten-free flour)
Salt and pepper to taste
Fresh parsley for garnish

Cooked pasta or rice for serving

Instructions:

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the garlic and mushrooms, cooking until the mushrooms are browned and softened, about 5-7 minutes.
Add the cubed tofu to the skillet, along with soy sauce, thyme, paprika, salt, and pepper. Cook for another 5 minutes, allowing the tofu to absorb the flavors.
Sprinkle the flour over the mixture and stir well to coat. Gradually add the vegetable broth, stirring continuously until the sauce thickens.

Lower the heat and mix in the sour cream, cooking until heated through. Adjust seasoning if needed.
Serve the stroganoff over cooked pasta or rice, garnished with fresh parsley.

Tofu and Mushroom Stroganoff offers a rich and creamy alternative to the classic dish, making it a perfect meal for autumn. The earthy flavors of the mushrooms combined with the protein-packed tofu create a satisfying dish that will please both vegetarians and meat-lovers alike. This recipe is not only comforting but also versatile, allowing you to serve it over your favorite grains for a nourishing dinner. Enjoy this delicious meal as a great way to warm up on a crisp fall evening!

Crispy Tofu Pumpkin Salad

This Crispy Tofu Pumpkin Salad is a vibrant and nutritious dish that combines crispy tofu with roasted pumpkin and a medley of fresh greens. The dish is elevated by a tangy vinaigrette, making it perfect for a light lunch or a hearty dinner. This salad is a great way to incorporate seasonal ingredients while providing a satisfying meal.

Ingredients:

1 block (14 oz) firm tofu, pressed and cubed

2 cups pumpkin, diced (fresh or canned)
2 tablespoons olive oil
1 teaspoon paprika

1 teaspoon garlic powder
Salt and pepper to taste
4 cups mixed greens (such as spinach and arugula)

1/4 cup walnuts, toasted
1/4 cup feta cheese or vegan cheese (optional)
1/4 cup balsamic vinegar

2 tablespoons Dijon mustard
1 tablespoon maple syrup

Instructions:

Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced pumpkin with 1 tablespoon of olive oil, paprika, salt, and pepper. Roast for about 25-30 minutes, or until tender.
In another bowl, toss the cubed tofu with the remaining olive oil, garlic powder, salt, and pepper. Spread it out on a separate baking sheet and bake for about 25-30 minutes, flipping halfway through, until crispy.
In a small bowl, whisk together balsamic vinegar, Dijon mustard, and maple syrup to create the vinaigrette.

In a large bowl, combine mixed greens, roasted pumpkin, crispy tofu, toasted walnuts, and feta cheese (if using).
Drizzle the vinaigrette over the salad and toss gently to combine.

This Crispy Tofu Pumpkin Salad is not only a feast for the eyes with its colorful ingredients but also a powerhouse of nutrition and flavor. The roasted pumpkin adds a delightful sweetness, while the crispy tofu provides a satisfying texture. With the added crunch of walnuts and the tangy vinaigrette, this salad is a wonderful way to celebrate the season’s harvest. Enjoy this dish as a nutritious lunch or a light dinner, perfect for those days when you crave something fresh and fulfilling!

Maple Dijon Tofu Skewers with Roasted Vegetables

These Maple Dijon Tofu Skewers with Roasted Vegetables are a fun and flavorful way to enjoy tofu during the fall. Marinated in a sweet and tangy maple-Dijon glaze, the tofu is skewered with seasonal vegetables and roasted to perfection. Perfect for a backyard barbecue or a cozy dinner, these skewers bring a taste of fall to your table.

Ingredients:

1 block (14 oz) firm tofu, pressed and cubed

1/4 cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon soy sauce

1 tablespoon olive oil
1 bell pepper, chopped
1 zucchini, sliced

1 red onion, cut into wedges
1 cup cherry tomatoes
Salt and pepper to taste

Skewers (if using wooden skewers, soak them in water for 30 minutes)

Instructions:

In a bowl, whisk together maple syrup, Dijon mustard, soy sauce, and olive oil to create the marinade.

Add the cubed tofu to the marinade and let it soak for at least 30 minutes, turning occasionally to ensure even coating.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Thread the marinated tofu and assorted vegetables onto the skewers, alternating between tofu and veggies.

Place the skewers on the baking sheet and season with salt and pepper. Roast in the oven for about 20-25 minutes, turning halfway through, until everything is golden and cooked through.
Serve hot, drizzled with any leftover marinade.

Maple Dijon Tofu Skewers with Roasted Vegetables are a delightful way to enjoy the flavors of fall while celebrating the versatility of tofu. The combination of sweet maple and tangy Dijon creates a mouthwatering glaze that enhances the natural flavors of the tofu and vegetables. This recipe is perfect for gatherings or casual dinners, allowing you to enjoy the comforting essence of autumn in a fun, portable format. Pair these skewers with a grain salad or your favorite dipping sauce for a complete meal that will impress your guests!

Autumn Harvest Tofu Buddha Bowl

This Autumn Harvest Tofu Buddha Bowl is a vibrant and nourishing meal that showcases the flavors of fall. Packed with roasted vegetables, quinoa, and marinated tofu, this bowl is a complete meal that’s as beautiful as it is delicious. Drizzled with a creamy tahini dressing, it’s perfect for meal prep or a cozy family dinner.

Ingredients:

1 block (14 oz) firm tofu, pressed and cubed

2 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon olive oil

1 teaspoon garlic powder
1 teaspoon ground cinnamon
1 cup quinoa, rinsed and cooked

1 cup Brussels sprouts, halved
1 cup sweet potato, diced
1/2 cup cranberries (fresh or dried)

1/4 cup walnuts, toasted
Salt and pepper to taste

Tahini Dressing:

1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
Water, as needed to thin

Instructions:

Preheat your oven to 400°F (200°C). On a baking sheet, toss the Brussels sprouts and sweet potato with olive oil, cinnamon, salt, and pepper. Roast for 25-30 minutes until tender.
In a bowl, combine soy sauce, maple syrup, garlic powder, and ground cinnamon. Add the cubed tofu, tossing to coat. Marinate for at least 15 minutes.
Heat a non-stick skillet over medium heat and add the marinated tofu. Cook until golden brown on all sides, about 10 minutes.
To make the tahini dressing, whisk together tahini, lemon juice, maple syrup, and water until smooth and creamy.
Assemble the Buddha bowl by layering quinoa, roasted vegetables, tofu, cranberries, and walnuts. Drizzle with tahini dressing before serving.

This Autumn Harvest Tofu Buddha Bowl is a feast for both the eyes and the stomach. Each ingredient brings a unique flavor and texture, from the nutty quinoa to the sweet roasted vegetables and crunchy walnuts. The creamy tahini dressing ties everything together, creating a harmonious blend of flavors that will leave you feeling nourished and satisfied. Perfect for a quick weeknight dinner or a healthy lunch, this Buddha bowl is a celebration of fall’s bounty and a delightful way to enjoy plant-based eating.

Spicy Maple Glazed Tofu with Roasted Root Vegetables

Spicy Maple Glazed Tofu with Roasted Root Vegetables is a dish that combines the warmth of fall flavors with a kick of heat. The sweet and spicy glaze enhances the natural taste of tofu while the roasted root vegetables add a hearty touch. This recipe is perfect for a fall dinner party or a cozy night in, offering a balanced and satisfying meal.

Ingredients:

1 block (14 oz) firm tofu, pressed and sliced
1/4 cup maple syrup
2 tablespoons sriracha (adjust to taste)
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ginger powder
2 cups assorted root vegetables (carrots, parsnips, and beets), chopped
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Preheat your oven to 425°F (220°C). On a baking sheet, toss the chopped root vegetables with olive oil, salt, and pepper. Roast for 30-35 minutes until tender.
In a small bowl, mix together maple syrup, sriracha, soy sauce, garlic powder, and ginger powder to create the glaze.
In a skillet over medium-high heat, add a splash of oil and cook the sliced tofu until golden brown on both sides, about 3-4 minutes per side.
Brush the spicy maple glaze over the tofu and continue cooking for another 2-3 minutes, allowing the glaze to caramelize.
Serve the glazed tofu alongside the roasted root vegetables and garnish with fresh cilantro.

This Spicy Maple Glazed Tofu with Roasted Root Vegetables is a delightful way to enjoy fall’s vibrant produce while adding a bit of spice to your meal. The combination of sweet maple syrup and sriracha creates a perfectly balanced glaze that complements the earthy flavors of the root vegetables. This dish is not only visually appealing but also packed with nutrients, making it an excellent choice for a fulfilling dinner. Enjoy this meal as a standout centerpiece on your table during the fall season!

Tofu Pumpkin Curry

Tofu Pumpkin Curry is a warming and comforting dish that brings together the flavors of pumpkin, coconut milk, and spices. This creamy curry is perfect for chilly nights and showcases the best of fall’s harvest. Serve it over rice or with crusty bread for a delicious and hearty meal that everyone will enjoy.

Ingredients:

1 block (14 oz) firm tofu, pressed and cubed
1 cup pumpkin puree (canned or fresh)
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
1 onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
2 cups spinach or kale
2 tablespoons soy sauce
2 tablespoons olive oil
Salt to taste
Fresh cilantro for garnish

Instructions:

In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until fragrant and the onion is translucent, about 5 minutes.
Stir in the red curry paste and cook for an additional minute.
Add the pumpkin puree, coconut milk, soy sauce, and salt. Stir well to combine and bring the mixture to a gentle simmer.
Add the cubed tofu and cook for about 10 minutes, allowing the flavors to meld.
Stir in the spinach or kale, cooking until wilted. Adjust seasoning as necessary.
Serve the curry hot, garnished with fresh cilantro, over rice or with crusty bread.

Tofu Pumpkin Curry is a delightful blend of flavors that captures the essence of fall in every bite. The creamy coconut milk and pumpkin puree create a rich sauce that perfectly complements the tofu and leafy greens. This curry is not only comforting but also incredibly versatile; it can be served over various grains or paired with bread for dipping. Enjoy this dish as a fantastic way to warm up on a cool fall evening and experience the delicious fusion of seasonal ingredients in a delightful and satisfying manner!

Maple-Balsamic Glazed Tofu with Brussels Sprouts

Maple-Balsamic Glazed Tofu with Brussels Sprouts is a delightful dish that pairs the nutty flavor of tofu with the earthy taste of Brussels sprouts, enhanced by a sweet and tangy glaze. This recipe is perfect for a cozy fall dinner, offering a balance of flavors that is both satisfying and healthy. The dish is not only visually appealing but also easy to prepare, making it a great option for weeknight meals or special occasions.

Ingredients:

1 block (14 oz) firm tofu, pressed and cubed
1 pound Brussels sprouts, halved
1/4 cup maple syrup
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, whisk together maple syrup, balsamic vinegar, olive oil, soy sauce, garlic powder, salt, and pepper.
Spread the halved Brussels sprouts on the prepared baking sheet. Pour half of the glaze over the Brussels sprouts, tossing to coat.
Add the cubed tofu to the same baking sheet and drizzle the remaining glaze on top. Toss everything to ensure even coverage.
Roast for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and the tofu is golden brown.
Remove from the oven and garnish with fresh parsley before serving.

This Maple-Balsamic Glazed Tofu with Brussels Sprouts is a fantastic dish that embodies the spirit of fall with its rich flavors and vibrant colors. The combination of maple syrup and balsamic vinegar creates a unique glaze that perfectly complements the nutty tofu and caramelized Brussels sprouts. This recipe not only highlights seasonal ingredients but also delivers a nutritious and delicious meal that can be enjoyed as a main course or a side dish. It’s a perfect addition to your fall dining repertoire!

Creamy Pumpkin and Tofu Soup

Creamy Pumpkin and Tofu Soup is a comforting dish that combines the rich flavors of pumpkin and the creaminess of tofu to create a velvety soup perfect for chilly fall days. This soup is easy to make and packed with nutrients, making it a great choice for lunch or dinner. It’s an excellent way to enjoy seasonal produce while providing a warming meal for the family.

Ingredients:

1 block (14 oz) silken tofu
2 cups pumpkin puree (canned or fresh)
4 cups vegetable broth
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground nutmeg
Salt and pepper to taste
Pumpkin seeds for garnish

Instructions:

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Stir in the ground cumin and nutmeg, cooking for an additional minute until fragrant.
Add the pumpkin puree and vegetable broth to the pot. Stir well to combine and bring to a gentle simmer.
In a blender, combine the silken tofu and a cup of the soup mixture. Blend until smooth.
Return the blended tofu mixture to the pot, stirring to combine. Simmer for 5-10 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper as needed.
Serve hot, garnished with pumpkin seeds.

Creamy Pumpkin and Tofu Soup is a delightful way to embrace the flavors of fall. The combination of pumpkin and silken tofu creates a silky texture that is both comforting and nutritious. This soup is not only a great source of vitamins and minerals but also offers a delicious way to incorporate plant-based protein into your diet. Perfect for a light lunch or a cozy dinner, this soup is sure to become a favorite as the weather cools down!

Herbed Tofu and Apple Stuffed Acorn Squash

Herbed Tofu and Apple Stuffed Acorn Squash is a festive and visually stunning dish that celebrates fall ingredients. This recipe features acorn squash filled with a flavorful mixture of herbed tofu, apples, and spices, making it a delightful centerpiece for your fall gatherings. It’s an ideal option for a vegetarian or vegan meal that highlights the flavors of the season.

Ingredients:

2 acorn squashes, halved and seeds removed
1 block (14 oz) firm tofu, pressed and crumbled
1 apple, diced (preferably a tart variety)
1/2 cup cooked quinoa
1 teaspoon dried thyme
1 teaspoon dried sage
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup walnuts, chopped
1/4 cup dried cranberries (optional)

Instructions:

Preheat your oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender.
In a skillet, heat olive oil over medium heat. Add the crumbled tofu, cooking for about 5 minutes until slightly golden.
Stir in the diced apple, quinoa, thyme, sage, salt, and pepper. Cook for another 5-7 minutes until the apples are tender.
Remove from heat and mix in the chopped walnuts and cranberries.
Once the acorn squash is done roasting, carefully flip the halves over. Fill each half with the tofu and apple mixture.
Return to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld.
Serve warm as a main dish or side.

Herbed Tofu and Apple Stuffed Acorn Squash is a stunning dish that not only pleases the eye but also delights the palate with its array of flavors and textures. The sweetness of the apples combined with the savory herbs and hearty tofu creates a well-rounded and satisfying meal. This dish is perfect for a special occasion or a comforting family dinner, showcasing the best of fall’s harvest in every bite. It’s a wonderful way to celebrate the season and share nutritious, plant-based goodness with loved ones!

Sweet Potato and Tofu Curry

Sweet Potato and Tofu Curry is a rich and hearty dish that showcases the vibrant flavors of fall. The combination of sweet potatoes and tofu, simmered in a fragrant coconut curry sauce, makes this recipe both satisfying and nutritious. This curry is perfect for cozy evenings, providing a warm, spicy kick that balances the natural sweetness of the sweet potatoes. It’s also an excellent way to incorporate seasonal produce into your meals.

Ingredients:

1 block (14 oz) firm tofu, pressed and cubed
2 medium sweet potatoes, peeled and cubed
1 can (14 oz) coconut milk
1 cup vegetable broth
1 onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons red curry paste
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon turmeric
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until fragrant and the onion is translucent, about 5 minutes.
Stir in the red curry paste and turmeric, cooking for another minute.
Add the cubed sweet potatoes, coconut milk, vegetable broth, soy sauce, salt, and pepper. Bring to a simmer, then cover and cook for 15 minutes or until the sweet potatoes are tender.
Gently fold in the cubed tofu and simmer for an additional 5 minutes to warm the tofu through.
Serve hot, garnished with fresh cilantro.

Sweet Potato and Tofu Curry is a delightful dish that embraces the comforting flavors of fall. The sweet potatoes add natural sweetness, while the tofu provides a satisfying protein source, making this curry a complete meal. The creamy coconut milk and aromatic spices create a warm and inviting dish that is perfect for sharing with family and friends. This recipe not only showcases seasonal ingredients but also delivers a heartwarming experience that will leave everyone feeling nourished and satisfied!

Crispy Tofu and Apple Salad with Maple Vinaigrette

Crispy Tofu and Apple Salad with Maple Vinaigrette is a refreshing and nutritious dish that captures the essence of fall in every bite. This salad features crispy tofu, crunchy apples, and mixed greens, all drizzled with a sweet and tangy maple vinaigrette. It’s perfect for lunch or as a light dinner option, offering a delightful contrast of textures and flavors that highlight the best of the season’s produce.

Ingredients:

1 block (14 oz) firm tofu, pressed and cubed
2 apples, thinly sliced (use a mix of sweet and tart varieties)
4 cups mixed salad greens (such as spinach, arugula, and romaine)
1/4 cup walnuts, toasted
1 tablespoon cornstarch
2 tablespoons olive oil
Salt and pepper to taste

Maple Vinaigrette:

1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed tofu with cornstarch, olive oil, salt, and pepper until evenly coated. Spread the tofu on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
While the tofu bakes, prepare the maple vinaigrette by whisking together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a bowl.
In a large salad bowl, combine the mixed greens, sliced apples, and toasted walnuts. Once the tofu is done baking, add it to the salad.
Drizzle the maple vinaigrette over the salad and toss gently to combine.

Crispy Tofu and Apple Salad with Maple Vinaigrette is a vibrant dish that embodies the flavors of fall while offering a light and refreshing meal option. The combination of crispy tofu and crunchy apples creates a satisfying contrast, while the maple vinaigrette adds a delightful sweetness that ties everything together. This salad is perfect for autumn gatherings or as a quick, healthy lunch. It’s a fantastic way to enjoy seasonal produce while indulging in the comforting flavors of fall!

Tofu and Mushroom Stuffed Bell Peppers

Tofu and Mushroom Stuffed Bell Peppers are a colorful and flavorful dish that makes for a hearty meal. The combination of tofu, mushrooms, and spices stuffed into vibrant bell peppers creates a satisfying meal that showcases the best of fall ingredients. This recipe is perfect for meal prep or entertaining, offering a delicious, plant-based option that everyone will love.

Ingredients:

4 large bell peppers (any color)
1 block (14 oz) firm tofu, pressed and crumbled
1 cup mushrooms, chopped (button or cremini work well)
1 cup cooked rice (brown or white)
1 onion, chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 tablespoon olive oil
Salt and pepper to taste
1/2 cup marinara sauce
Fresh basil for garnish

Instructions:

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
Stir in the chopped mushrooms and cook until they release their moisture, about 5-7 minutes.
Add the crumbled tofu, cooked rice, Italian seasoning, salt, and pepper, mixing well. Cook for another 5 minutes until heated through.
Spoon the tofu and mushroom mixture into each bell pepper, pressing down to pack the filling.
Top each stuffed pepper with marinara sauce, covering them evenly.
Cover the baking dish with foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes, allowing the tops to brown slightly.
Garnish with fresh basil before serving.

Tofu and Mushroom Stuffed Bell Peppers are a delightful way to enjoy the flavors of fall in a fun and visually appealing format. The combination of savory mushrooms and tofu creates a hearty filling that is both satisfying and nutritious. This dish is not only packed with flavor but also offers an excellent way to incorporate seasonal produce into your meals. Perfect for a family dinner or a gathering with friends, these stuffed peppers are sure to be a hit, providing a delicious and wholesome option that everyone can enjoy!

Note: More recipes are coming soon!

Steph B

A passionate culinary enthusiast living in the United States. With her flair for creating mouthwatering homemade delicacies, she has carved a niche for herself in the world of cooking. Steph’s journey in the culinary realm began as a simple hobby but soon transformed into an exciting adventure that she cherishes to this day.