25+ Irresistible Friday Keto Tofu Recipes to Try Tonight

Are you looking for creative, healthy, and delicious ways to end your week?

Look no further than these 25+ Friday keto tofu recipes! Tofu, a versatile and protein-packed ingredient, shines in these low-carb dishes, offering a perfect canvas for a variety of flavors and textures.

Whether you’re in the mood for a quick stir-fry, creamy curry, or indulgent casserole, there’s a tofu recipe here to suit your cravings.

These recipes are tailored for the keto lifestyle, focusing on low-carb ingredients that don’t compromise on taste.

Tofu absorbs the bold spices, savory marinades, and creamy sauces that define a memorable meal, making it the ideal choice for anyone wanting to stick to their health goals without sacrificing flavor.

Let’s dive into a world of creative keto tofu dishes that will have you looking forward to Fridays even more!

25+ Irresistible Friday Keto Tofu Recipes to Try Tonight

With these 25+ keto tofu recipes, Fridays just got a whole lot more exciting.

From crispy tofu tacos to creamy casseroles and spicy stir-fries, there’s something for everyone to enjoy while staying true to their low-carb lifestyle.

Tofu’s versatility ensures that no two meals are the same, keeping your dinner routine fresh and inspiring.

These recipes not only help you stay on track with your keto goals but also bring vibrant flavors to your table.

Whether you’re cooking for yourself, your family, or hosting a Friday night gathering, these dishes are sure to impress.

So grab your tofu and your favorite keto-friendly ingredients and start creating a delicious and healthy end to your week!

Keto Tofu Stir-Fry with Garlic Soy Sauce

This Keto Tofu Stir-Fry with Garlic Soy Sauce is a perfect low-carb dish to kick off your Friday night. Packed with protein-rich tofu and nutrient-dense vegetables, it’s flavorful, quick to prepare, and fits seamlessly into a ketogenic lifestyle. The garlic soy sauce adds a savory kick that transforms simple ingredients into a delicious meal.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Press and Prepare Tofu: Press the tofu for 10-15 minutes to remove excess moisture. Slice into bite-sized cubes.
2. Sauté the Tofu: Heat olive oil in a large skillet over medium heat. Add the tofu and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
3. Cook Vegetables: In the same skillet, add broccoli, red bell pepper, and zucchini. Stir-fry for 5-7 minutes until tender-crisp.
4. Make the Sauce: In a small bowl, whisk together soy sauce, sesame oil, garlic, and ginger.
5. Combine: Return the tofu to the skillet and pour the sauce over. Stir well to coat everything evenly. Cook for an additional 2-3 minutes.
6. Serve: Sprinkle with sesame seeds before serving, if desired.

This stir-fry is a quick, satisfying option for keto enthusiasts looking to enjoy a hearty, veggie-packed meal without sacrificing flavor. Its vibrant colors and bold garlic soy sauce make it a delightful addition to your Friday dinner rotation.

Keto Tofu Scramble with Avocado and Spinach

Start your Friday morning off right with this Keto Tofu Scramble. This plant-based, protein-packed dish is rich in healthy fats and perfect for a low-carb breakfast or brunch. The creamy avocado and sautéed spinach create a satisfying combination, while the turmeric and spices add a flavorful twist.

Ingredients:

• 1 block (14 oz) firm tofu, crumbled
• 2 tablespoons olive oil
• 1 cup fresh spinach
• 1 avocado, sliced
• 1 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare Tofu: Crumble tofu into small pieces resembling scrambled eggs.
2. Cook Tofu: Heat olive oil in a skillet over medium heat. Add the crumbled tofu and season with turmeric, paprika, garlic powder, salt, and pepper. Stir well to combine.
3. Add Spinach: Toss in the spinach and cook until wilted, about 2-3 minutes.
4. Serve: Plate the tofu scramble and top with avocado slices. Garnish with fresh parsley if desired.

This tofu scramble is a simple yet nutritious keto breakfast option that’s perfect for busy Fridays. With its combination of creamy avocado and earthy spinach, it delivers a satisfying start to your day while keeping you energized and on track with your ketogenic goals.

Keto Tofu Lettuce Wraps with Peanut Sauce

Elevate your Friday lunch with these Keto Tofu Lettuce Wraps. Crispy tofu cubes, crunchy vegetables, and a creamy peanut sauce come together in this flavorful and low-carb dish. It’s a fun, hands-on meal that’s great for sharing and enjoying with minimal prep.

Ingredients:

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tablespoons avocado oil
• 1 cup shredded carrots
• 1 cup cucumber sticks
• 1 head butter lettuce, leaves separated
• 2 tablespoons peanut butter (unsweetened)
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon chili flakes (optional)
• Chopped peanuts and lime wedges for garnish

Instructions:

1. Prepare Tofu: Press tofu to remove excess moisture, then cube it.
2. Cook Tofu: Heat avocado oil in a skillet over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides. Set aside.
3. Make Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, and chili flakes. Adjust consistency with a splash of water if needed.
4. Assemble Wraps: Lay out lettuce leaves and fill each with a few tofu cubes, shredded carrots, and cucumber sticks. Drizzle with peanut sauce.
5. Serve: Garnish with chopped peanuts and serve with lime wedges on the side.

These tofu lettuce wraps are light, refreshing, and packed with flavor. The creamy peanut sauce perfectly complements the crispy tofu and fresh veggies, making this dish an excellent choice for a keto-friendly lunch or snack. Perfect for a Friday meal that’s both satisfying and fun to eat.

Crispy Keto Tofu Nuggets with Spicy Mayo Dip

Craving something crispy and indulgent while staying keto-friendly? These Crispy Keto Tofu Nuggets are the perfect Friday treat! Coated in a low-carb almond flour crust and paired with a zesty spicy mayo dip, these nuggets are crunchy on the outside and tender on the inside. Whether you’re having a solo night or entertaining friends, these nuggets are sure to satisfy.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cut into nugget-sized pieces
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 2 large eggs, beaten
• Avocado oil for frying

For the Spicy Mayo Dip:

• 1/4 cup mayonnaise
• 1 teaspoon sriracha (or to taste)
• 1/2 teaspoon lime juice

Instructions:

1. Prepare Tofu: Press the tofu to remove excess moisture, then slice into nugget-sized pieces.
2. Set Up Coating Station: In one bowl, combine almond flour, Parmesan cheese, paprika, garlic powder, onion powder, and salt. In another bowl, beat the eggs.
3. Coat Tofu: Dip each tofu piece into the beaten egg, then into the almond flour mixture, ensuring an even coating.
4. Fry Nuggets: Heat avocado oil in a skillet over medium heat. Fry the tofu nuggets for 2-3 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. Make Spicy Mayo: Mix mayonnaise, sriracha, and lime juice in a small bowl. Adjust spice level to taste.
6. Serve: Plate the tofu nuggets and serve with the spicy mayo dip.

These keto tofu nuggets are a crunchy, flavorful snack or appetizer that’s perfect for Friday indulgence. Paired with the creamy, tangy spicy mayo dip, they deliver a satisfying bite that’s sure to impress.

Keto Tofu Coconut Curry

Warm, comforting, and loaded with flavor, this Keto Tofu Coconut Curry is an ideal way to wind down on a Friday evening. The creamy coconut milk combined with aromatic spices creates a rich, satisfying dish that pairs beautifully with low-carb cauliflower rice.

Ingredients:

• 1 block (14 oz) firm tofu, cubed
• 2 tablespoons coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup diced tomatoes
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook Tofu: Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add tofu cubes and cook until golden brown on all sides. Remove and set aside.
2. Prepare Curry Base: In the same skillet, add the remaining coconut oil. Sauté onion, garlic, and ginger until fragrant, about 2-3 minutes.
3. Add Spices: Stir in curry powder, turmeric, and chili powder. Cook for 1 minute to toast the spices.
4. Simmer Curry: Add coconut milk and diced tomatoes. Stir to combine, then let simmer for 5 minutes.
5. Combine and Finish: Add the tofu and spinach to the skillet. Cook until spinach wilts, about 2-3 minutes. Season with salt and pepper to taste.
6. Serve: Garnish with fresh cilantro and serve over cauliflower rice.

This keto tofu coconut curry is a delicious and hearty meal that’s full of bold flavors and creamy textures. It’s the perfect way to end your week with a comforting dish that feels indulgent yet stays keto-compliant.

Keto Grilled Tofu Salad with Lemon Herb Dressing

This Keto Grilled Tofu Salad is a refreshing, light, and flavorful option for a Friday lunch or dinner. The grilled tofu adds a smoky, charred taste, while the lemon herb dressing ties everything together with a zesty punch. It’s a perfect balance of fresh greens, healthy fats, and protein.

Ingredients:

• 1 block (14 oz) extra-firm tofu, pressed and sliced into slabs
• 1 tablespoon olive oil
• 4 cups mixed salad greens
• 1 avocado, sliced
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Prepare Tofu: Press tofu to remove excess moisture, then slice into slabs. Brush with olive oil and season with salt and pepper.
2. Grill Tofu: Heat a grill pan or outdoor grill over medium heat. Grill tofu slices for 3-4 minutes per side until grill marks appear. Remove and let cool slightly.
3. Assemble Salad: In a large bowl, combine salad greens, avocado, cucumber, red onion, and cherry tomatoes.
4. Make Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, parsley, salt, and pepper.
5. Combine and Serve: Top the salad with grilled tofu slices and drizzle with the dressing. Toss gently to coat.

This grilled tofu salad is a fresh, wholesome dish that’s packed with flavors and textures. The zesty lemon herb dressing complements the smoky grilled tofu perfectly, making it a go-to keto meal that feels light yet satisfying.

Keto Tofu Stir-Fry with Zoodles

Quick, colorful, and packed with nutrition, this Keto Tofu Stir-Fry with Zoodles (zucchini noodles) is perfect for a vibrant Friday meal. This dish combines crispy tofu with a medley of fresh, low-carb vegetables and a flavorful stir-fry sauce. It’s a light yet satisfying option that’s both healthy and delicious.

Ingredients:

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 medium zucchinis, spiralized into noodles
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup sliced mushrooms
• 2 tablespoons avocado oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger

For the Sauce:

• 3 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon red chili flakes (optional)
• 1/2 teaspoon erythritol or monk fruit sweetener

Instructions:

1. Cook Tofu: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add tofu cubes and cook until golden and crispy on all sides. Remove and set aside.
2. Stir-Fry Vegetables: Add the remaining oil to the skillet. Sauté garlic and ginger until fragrant, then add bell pepper, broccoli, and mushrooms. Stir-fry for 3-4 minutes.
3. Prepare Sauce: In a small bowl, mix soy sauce, sesame oil, rice vinegar, red chili flakes, and sweetener.
4. Combine and Finish: Return tofu to the skillet. Add zoodles and sauce. Toss to combine and cook for 2-3 minutes until heated through.
5. Serve: Plate and enjoy immediately.

This tofu stir-fry with zoodles is a delightful balance of textures and flavors. The tender zucchini noodles pair perfectly with crispy tofu and vibrant veggies, creating a keto-friendly dish that’s both satisfying and nourishing.

Keto Baked Tofu with Garlic Butter Sauce

Indulgent yet keto-friendly, this Baked Tofu with Garlic Butter Sauce is a Friday dinner you’ll want to savor. The tofu is baked to perfection, giving it a firm and chewy texture, while the buttery garlic sauce adds a rich, decadent flavor. Serve it with a side of steamed greens or cauliflower mash for a complete meal.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cut into thick slabs
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Garlic Butter Sauce:

• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon lemon zest
• 1/4 teaspoon paprika

Instructions:

1. Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare Tofu: Place tofu slabs on the baking sheet. Drizzle with olive oil, and season with salt and pepper. Bake for 25-30 minutes, flipping halfway through, until golden.
3. Make Sauce: In a small saucepan, melt butter over low heat. Add garlic, parsley, lemon zest, and paprika. Cook for 1-2 minutes, stirring frequently.
4. Combine and Serve: Drizzle the garlic butter sauce over the baked tofu. Serve immediately with your choice of low-carb sides.

Rich and flavorful, this baked tofu dish is elevated by the luxurious garlic butter sauce. It’s an elegant yet easy-to-make keto meal that transforms simple ingredients into something truly special.

Keto Tofu Lettuce Wraps

These Keto Tofu Lettuce Wraps are a light, fresh, and fun meal to enjoy on a Friday evening. Filled with crispy tofu and a savory Asian-inspired sauce, they’re wrapped in crunchy lettuce leaves for a low-carb, handheld delight. Perfect as a meal or appetizer!

Ingredients:

• 1 block (14 oz) firm tofu, crumbled
• 1 tablespoon avocado oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1/2 cup diced water chestnuts
• 1/4 cup green onions, sliced
• 1 head butter or romaine lettuce

For the Sauce:

• 3 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon erythritol or monk fruit sweetener
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Cook Tofu: Heat avocado oil in a skillet over medium heat. Add crumbled tofu and cook until browned and slightly crispy, about 5-7 minutes.
2. Sauté Aromatics: Add garlic, ginger, and water chestnuts. Cook for 2 minutes, stirring frequently.
3. Prepare Sauce: Mix soy sauce, rice vinegar, sesame oil, sweetener, and red pepper flakes in a small bowl. Pour over the tofu mixture and cook for 1-2 minutes.
4. Assemble Wraps: Spoon the tofu mixture into lettuce leaves. Top with green onions and serve.

These keto tofu lettuce wraps are a delightful combination of flavors and textures. They’re light yet satisfying, offering a fresh and healthy way to enjoy Asian-inspired cuisine without breaking your keto streak. Perfect for a casual Friday night!

Keto Tofu Coconut Curry

This Keto Tofu Coconut Curry is a fragrant and creamy dish that’s perfect for a comforting Friday dinner. With bold spices, crispy tofu, and a luscious coconut milk base, this low-carb curry pairs beautifully with cauliflower rice or zucchini noodles. It’s a quick and wholesome way to end the week.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons avocado oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup vegetable broth
• 1 cup baby spinach
• Salt and pepper to taste

Instructions:

1. Cook Tofu: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add tofu cubes and cook until golden and crispy on all sides. Remove and set aside.
2. Prepare Curry Base: In the same skillet, heat the remaining oil. Sauté onions, garlic, and ginger until fragrant, about 3 minutes. Add curry powder, turmeric, and cumin. Stir to coat the aromatics in spices.
3. Simmer Curry: Pour in the coconut milk and vegetable broth. Bring to a simmer and cook for 5 minutes.
4. Combine and Finish: Add crispy tofu and baby spinach to the curry. Stir until the spinach wilts. Season with salt and pepper.
5. Serve: Serve hot with cauliflower rice or on its own.

This keto coconut curry is a warm and satisfying dish with a perfect balance of spices and creaminess. It’s hearty yet light, making it a wonderful way to bring bold flavors to your Friday dinner table.

Keto Sesame Tofu Bowl

The Keto Sesame Tofu Bowl is a delightful fusion of crispy tofu, tangy sesame dressing, and fresh, low-carb vegetables. This quick and flavorful dish is as visually appealing as it is delicious, offering a complete and satisfying meal for your Friday evening.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons sesame oil
• 2 cups shredded cabbage
• 1/2 cup shredded carrots (optional for moderate keto)
• 1/2 cup sliced cucumber
• 1/4 cup sliced green onions
• 1 tablespoon sesame seeds

For the Dressing:

• 3 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1/2 teaspoon erythritol or monk fruit sweetener

Instructions:

1. Cook Tofu: Heat 1 tablespoon of sesame oil in a skillet over medium heat. Cook tofu cubes until golden and crispy on all sides. Set aside.
2. Assemble Vegetables: Arrange shredded cabbage, carrots, cucumber, and green onions in a bowl.
3. Prepare Dressing: Whisk together soy sauce, rice vinegar, ginger, and sweetener.
4. Combine: Add crispy tofu to the bowl and drizzle with the dressing. Sprinkle with sesame seeds before serving.

This sesame tofu bowl is a refreshing and wholesome option for a keto meal. The combination of crunchy vegetables, crispy tofu, and tangy sesame dressing creates a delightful balance of flavors and textures that’s perfect for ending the week.

Keto Tofu Scramble Breakfast-for-Dinner

Why wait for breakfast? This Keto Tofu Scramble Breakfast-for-Dinner is a high-protein, low-carb delight that’s perfect for a Friday night twist. Packed with veggies and flavored with turmeric and spices, this dish offers a hearty and healthy way to enjoy breakfast favorites any time of day.

Ingredients:

• 1 block (14 oz) firm tofu, crumbled
• 1 tablespoon avocado oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup diced bell peppers
• 1/2 cup spinach
• 1/4 cup diced tomatoes

Instructions:

1. Prepare Tofu Base: Heat avocado oil in a skillet over medium heat. Add crumbled tofu and cook for 2-3 minutes.
2. Season and Cook: Sprinkle turmeric, paprika, garlic powder, and onion powder over the tofu. Stir to combine and cook for 5 minutes.
3. Add Vegetables: Toss in bell peppers, spinach, and tomatoes. Cook for an additional 3 minutes until vegetables are tender. Season with salt and pepper.
4. Serve: Plate the scramble and enjoy hot.

This tofu scramble is a satisfying, keto-friendly meal that proves breakfast can be enjoyed at any time. The vibrant spices and fresh vegetables create a hearty and nutritious dish perfect for an unconventional Friday night dinner.

Keto Crispy Tofu Tacos with Avocado Cream

Taco night goes keto with these Crispy Tofu Tacos wrapped in low-carb tortillas and topped with a luscious avocado cream. These tacos are bursting with flavor from seasoned tofu, crunchy veggies, and a creamy, zesty topping. They make for a fun, customizable Friday meal that’s healthy and satisfying.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons avocado oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 6 low-carb tortillas
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes

For the Avocado Cream:

• 1 ripe avocado
• 2 tablespoons sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• Salt to taste

Instructions:

1. Prepare Tofu: Heat avocado oil in a skillet over medium heat. Toss tofu with smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Cook until crispy and golden.
2. Make Avocado Cream: Blend avocado, sour cream, lime juice, garlic powder, and salt in a food processor until smooth.
3. Assemble Tacos: Layer crispy tofu, shredded lettuce, and diced tomatoes in low-carb tortillas. Drizzle with avocado cream.
4. Serve: Enjoy immediately.

These keto tofu tacos are perfect for a fun, family-friendly dinner. With crispy tofu and a creamy avocado topping, they’re satisfying and packed with flavor, proving you don’t need meat to make an amazing taco night.

Keto Spicy Tofu and Cauliflower Fried Rice

Skip takeout and make this Keto Spicy Tofu and Cauliflower Fried Rice for a quick and flavorful Friday night meal. This dish combines crispy, spicy tofu with cauliflower rice and colorful vegetables for a low-carb, high-protein alternative to a beloved classic.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons avocado oil
• 1/2 teaspoon red pepper flakes (adjust for spice level)
• 1 cup cauliflower rice
• 1/2 cup diced carrots (optional for moderate keto)
• 1/4 cup diced green onions
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 2 eggs, beaten

Instructions:

1. Cook Tofu: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add tofu and red pepper flakes. Cook until crispy. Remove and set aside.
2. Scramble Eggs: Push tofu aside and scramble the beaten eggs in the skillet. Set aside with the tofu.
3. Cook Vegetables: Add remaining oil to the skillet. Sauté cauliflower rice and carrots for 3-4 minutes.
4. Combine and Finish: Stir in tofu, eggs, soy sauce, and sesame oil. Cook for 2 more minutes. Garnish with green onions.
5. Serve: Serve hot.

This spicy tofu cauliflower fried rice is a quick, spicy, and satisfying meal. It’s the perfect way to enjoy a classic comfort food in a keto-friendly version, making your Friday night delicious and guilt-free.

Keto Tofu Casserole with Broccoli and Cheese

This Keto Tofu Casserole with Broccoli and Cheese is the ultimate comfort food for a cozy Friday night. Packed with protein from tofu, fiber from broccoli, and gooey cheese, this low-carb dish is hearty, creamy, and utterly delicious.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions:

1. Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. Cook Broccoli: Steam or blanch the broccoli florets until tender. Drain and set aside.
3. Prepare Casserole: In a large bowl, combine tofu, broccoli, cheddar cheese, heavy cream, Parmesan, garlic powder, onion powder, salt, and pepper. Mix well.
4. Bake: Transfer the mixture to the prepared casserole dish. Bake for 20-25 minutes, until bubbly and golden on top.
5. Serve: Serve warm as a main dish or side.

This cheesy tofu casserole is pure comfort in a dish. The creamy cheese, tender broccoli, and hearty tofu create a perfect combination of flavors and textures. It’s an ideal meal to wind down your week with indulgence and health in every bite.

Note: More recipes are coming soon!