40+ Delicious Holiday Tofu Recipes to Try This Season

The holiday season is the perfect time to explore new flavors and ingredients in your cooking.

For those looking for plant-based alternatives or simply wanting to try something different, tofu can be a versatile and delicious option for your holiday meals.

Whether you’re preparing a festive main course, savory sides, or sweet treats, tofu can easily take center stage with its ability to absorb flavors and provide a satisfying texture.

From tofu roasts to savory casseroles, holiday skewers to delicious desserts, tofu can transform ordinary dishes into extraordinary plant-based feasts.

In this blog, we’ve gathered 40+ holiday tofu recipes that will inspire your next gathering and make your plant-based holiday menu shine.

40+ Delicious Holiday Tofu Recipes to Try This Season

Tofu is a versatile and nutritious ingredient that’s perfect for creating a wide range of holiday dishes.

With its ability to adapt to both savory and sweet recipes, tofu can be used to make everything from main dishes to appetizers, sides, and even desserts.

The 40+ holiday tofu recipes in this article are perfect for anyone looking to make their holiday meals more plant-based and delicious.

Whether you’re hosting a vegan dinner, feeding a crowd with dietary preferences, or just want to add variety to your holiday menu, these tofu recipes will bring new flavors and festive flair to your table.

Enjoy experimenting with tofu this holiday season, and get ready to impress your guests with these creative, flavorful dishes.

Holiday Tofu Roast with Herb Stuffing

This festive tofu roast with a savory herb stuffing is perfect for any holiday meal. The tofu is marinated to absorb flavors and then wrapped in a golden crust of breadcrumbs, herbs, and vegetables. It’s a hearty and satisfying dish that makes a great centerpiece for vegan and vegetarian holiday spreads. Paired with a rich mushroom gravy, this dish is sure to impress your guests.

Ingredients:

• 1 block firm tofu, pressed and drained
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 ½ cups breadcrumbs
• ½ cup vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chopped mushrooms
• 1 cup spinach, chopped
• ½ cup shredded carrots
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, crumble the pressed tofu. Add olive oil, soy sauce, nutritional yeast, garlic powder, onion powder, lemon juice, Dijon mustard, salt, and pepper. Mix until tofu is evenly coated.
3. In a skillet, heat a little olive oil and sauté onions, garlic, mushrooms, spinach, and carrots until softened. Add the dried thyme and rosemary, and cook for another 2 minutes.
4. Combine the sautéed vegetables with the breadcrumbs and vegetable broth to form a stuffing mixture.
5. Lay a large piece of parchment paper on your counter, and spread the tofu mixture into a rectangle. Place the stuffing on top and roll the tofu mixture around it, securing the ends.
6. Transfer the rolled tofu to the baking sheet. Bake for 35-40 minutes, basting halfway through with a bit of vegetable broth or olive oil for a golden crust.
7. Let the tofu rest for 5 minutes before slicing and serving.

This tofu roast with herb stuffing is a fantastic dish for the holiday season. The tofu itself absorbs rich flavors from the marinade, while the stuffing adds a comforting, savory touch. It’s versatile enough to be paired with your favorite sides, and the satisfying texture will have everyone reaching for seconds. This dish also makes a great option for holiday leftovers, as the flavors only improve the next day.

Tofu and Cranberry Holiday Loaf

This tofu and cranberry loaf brings a festive twist to your traditional loaf dishes. It combines the creamy texture of tofu with tangy cranberries and warming spices, making it an excellent choice for a holiday breakfast or dessert. The loaf is easy to prepare, and its vibrant colors and flavors make it a perfect addition to any holiday table.

Ingredients:

• 1 block silken tofu
• 1 cup fresh or frozen cranberries
• 1 ½ cups all-purpose flour
• ½ cup brown sugar
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• ¼ cup orange juice
• ¼ cup olive oil or melted coconut oil
• 1 tbsp flaxseed meal mixed with 3 tbsp water (flax egg)
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a blender or food processor, blend the tofu, brown sugar, orange juice, and vanilla extract until smooth. Set aside.
3. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and ground cloves.
4. Stir the tofu mixture into the dry ingredients and fold in the cranberries and chopped walnuts (if using). Mix until just combined.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This tofu and cranberry holiday loaf is a delightful addition to any holiday spread. The tangy cranberries perfectly complement the sweet, spiced tofu batter, while the walnuts add a lovely crunch. It’s a treat that offers a unique blend of textures and flavors that are perfect for both breakfast or dessert. The tofu provides a rich, moist base that keeps the loaf tender and ensures every slice is satisfying.

Tofu and Sweet Potato Holiday Casserole

This tofu and sweet potato casserole is a vibrant, comforting dish that can be served as a side or main course during the holidays. The sweet potatoes are perfectly seasoned and mashed, then layered with a savory tofu mixture. It’s baked until golden and crispy on top, offering a rich combination of flavors that will surely become a holiday favorite.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 block firm tofu, pressed and drained
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp cinnamon
• Salt and pepper to taste
• 1 cup spinach, chopped
• ½ cup vegan cheese (optional)
• ¼ cup panko breadcrumbs
• 1 tbsp chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. Bring a pot of water to boil and cook the sweet potatoes until fork-tender, about 10-12 minutes. Drain and mash them with a pinch of salt and cinnamon.
3. In a separate bowl, crumble the tofu and toss it with olive oil, soy sauce, garlic powder, paprika, salt, and pepper. Sauté the tofu mixture in a skillet over medium heat until lightly golden.
4. Once the tofu is browned, stir in the chopped spinach and cook until wilted.
5. Spread the mashed sweet potatoes evenly in the prepared baking dish. Layer the tofu-spinach mixture on top.
6. Sprinkle the casserole with panko breadcrumbs and vegan cheese (if using), and bake for 20-25 minutes, or until the top is golden and crispy.
7. Garnish with fresh parsley before serving.

This tofu and sweet potato holiday casserole is a beautiful combination of earthy and sweet flavors. The creamy sweet potatoes provide a smooth base while the savory tofu adds protein and texture, making it a well-rounded dish. The spinach adds a fresh, nutritious element, and the crispy panko topping provides a delightful crunch. This casserole is an ideal dish for holiday gatherings, and its combination of flavors will surely appeal to both vegans and non-vegans alike.

Tofu and Brussels Sprouts Holiday Stir-Fry

This tofu and Brussels sprouts stir-fry is a simple yet delicious holiday dish that combines crispy tofu with caramelized Brussels sprouts, ginger, and garlic. It’s a wonderful option for those looking to add a healthy and vibrant dish to their holiday meal. The soy sauce and maple syrup glaze give it a perfect balance of savory and sweet, making it a crowd-pleaser for any festive occasion.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 cups Brussels sprouts, halved
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame oil
• 2 tbsp sesame seeds
• 1 tbsp chopped scallions (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove tofu from the pan and set aside.
2. In the same skillet, add the Brussels sprouts and sauté them until they start to caramelize, about 5-7 minutes.
3. Add garlic and ginger to the pan and cook for another minute, stirring constantly.
4. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and sesame oil. Pour the sauce over the Brussels sprouts and tofu and stir to coat evenly.
5. Continue cooking for 2-3 minutes, allowing the sauce to thicken slightly.
6. Sprinkle sesame seeds and scallions on top before serving.

This tofu and Brussels sprouts stir-fry is a delicious, nutrient-packed dish that adds color and flavor to any holiday table. The tofu is crispy and perfectly seasoned, while the Brussels sprouts are caramelized to perfection with a savory-sweet glaze. The addition of sesame seeds and scallions offers a delightful crunch and freshness. This dish is a great way to bring a healthy, flavorful option to your holiday spread, especially for those seeking a lighter alternative to heavier holiday fare.

Tofu and Mushroom Wellington

A plant-based twist on the classic Wellington, this tofu and mushroom Wellington features a flaky puff pastry shell that encases a savory mixture of sautéed mushrooms, tofu, and herbs. It’s a rich, indulgent dish that makes a stunning centerpiece for your holiday dinner. Perfectly seasoned and beautifully golden, this Wellington is sure to wow your guests.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 2 cups mushrooms, finely chopped
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp soy sauce
• 2 tbsp breadcrumbs
• 1 tbsp fresh parsley, chopped
• 1 sheet puff pastry (vegan, if desired)
• 1 tbsp olive oil or plant-based butter (for brushing)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 3-4 minutes.
3. Add the chopped mushrooms, thyme, salt, and pepper. Cook until the mushrooms release their moisture and become browned, about 8-10 minutes.
4. Stir in the crumbled tofu, soy sauce, breadcrumbs, and fresh parsley. Cook for an additional 2 minutes. Remove from heat and allow the mixture to cool slightly.
5. Roll out the puff pastry on a lightly floured surface. Spread the tofu and mushroom mixture in the center of the pastry, leaving a border around the edges.
6. Fold the pastry over the filling, pinching the edges to seal. Place the Wellington seam-side down on the baking sheet.
7. Brush the top of the pastry with olive oil or plant-based butter.
8. Bake for 25-30 minutes, or until the pastry is golden and puffed.
9. Let the Wellington rest for 5 minutes before slicing and serving.

This tofu and mushroom Wellington is a luxurious, plant-based alternative to traditional holiday roasts. The flaky puff pastry offers the perfect contrast to the rich, savory tofu and mushroom filling, which is packed with umami flavors. This dish makes an impressive centerpiece for any special occasion and is sure to please both vegan and non-vegan guests. It’s a great way to elevate your holiday meal with something both hearty and elegant.

Tofu and Apple Stuffed Acorn Squash

Tofu and apple stuffed acorn squash is a beautiful and nutritious holiday dish that combines sweet and savory flavors in every bite. Roasted acorn squash halves are filled with a savory tofu and apple mixture, flavored with cinnamon and nutmeg for a festive touch. This dish is not only visually appealing but also offers a comforting, hearty option for your holiday meal.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 block firm tofu, pressed and crumbled
• 1 large apple, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• Salt and pepper to taste
• ½ cup chopped walnuts
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the squash halves on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes, or until the squash is tender.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the onions and garlic and sauté until softened, about 3-4 minutes.
3. Add the diced apple, tofu, cinnamon, nutmeg, maple syrup, and soy sauce. Cook for about 5 minutes, allowing the flavors to meld together and the apples to soften.
4. Stir in the walnuts and season with salt and pepper to taste.
5. Once the squash halves are roasted, fill the centers with the tofu and apple mixture.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes.
7. Garnish with fresh parsley before serving.

This tofu and apple stuffed acorn squash is the epitome of holiday comfort food. The roasted squash provides a naturally sweet and tender base, while the tofu and apple filling brings a rich, savory flavor with just the right touch of sweetness. The crunchy walnuts add a delightful texture contrast, making this dish a satisfying main or side for any holiday gathering. It’s an easy yet impressive way to incorporate seasonal flavors into your festive meals, and it’s sure to become a new holiday favorite.

Tofu Cranberry Pecan Salad

This vibrant tofu cranberry pecan salad is a refreshing and festive dish perfect for the holidays. The crisp greens are complemented by hearty chunks of seasoned tofu, sweet-tart cranberries, and crunchy pecans. A tangy maple vinaigrette ties everything together, creating a balanced and colorful dish that’s sure to be a hit at any holiday table. It’s a light yet filling option that’s both nutritious and delicious.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 4 cups mixed greens (spinach, arugula, or kale)
• ½ cup dried cranberries
• ¼ cup chopped pecans, toasted
• 1 small red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the tofu cubes and cook for about 7-10 minutes, turning occasionally until they are golden and crispy. Season with salt and pepper.
2. In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper to create the dressing.
3. In a large salad bowl, toss the mixed greens with the cranberries, toasted pecans, and red onion slices.
4. Add the crispy tofu cubes on top of the salad, then drizzle with the maple vinaigrette.
5. Toss gently to combine, and serve immediately.

This tofu cranberry pecan salad is a delightful addition to any holiday meal. The combination of sweet cranberries, crunchy pecans, and savory tofu provides a perfect balance of flavors and textures. The maple vinaigrette adds a sweet and tangy finish, making it a light yet satisfying dish that can be served as a side or a main. It’s a quick and easy way to incorporate plant-based protein into your holiday spread while still celebrating the seasonal flavors.

Tofu and Sweet Potato Shepherd’s Pie

This vegan tofu and sweet potato shepherd’s pie is a comforting, hearty dish that is perfect for holiday gatherings. It replaces the traditional meat filling with crumbled tofu and vegetables, while a creamy mashed sweet potato topping adds richness and color. The combination of savory tofu, hearty vegetables, and sweet potatoes makes this dish both satisfying and festive.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 2 medium sweet potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup carrots, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp tomato paste
• 1 tsp thyme
• Salt and pepper to taste
• ½ cup vegetable broth
• 1 tbsp nutritional yeast (optional)
• 2 tbsp plant-based butter or margarine

Instructions:

1. Preheat the oven to 375°F (190°C). Place the diced sweet potatoes in a large pot of water and bring to a boil. Cook until tender, about 15 minutes. Drain and mash with plant-based butter, nutritional yeast, salt, and pepper. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic and cook until softened, about 5 minutes.
3. Add the crumbled tofu to the skillet and cook for another 5 minutes, allowing the tofu to brown slightly.
4. Stir in the soy sauce, tomato paste, thyme, peas, carrots, and vegetable broth. Cook for 5-7 minutes, until the vegetables are tender.
5. Transfer the tofu mixture into a baking dish. Spread the mashed sweet potatoes evenly on top, creating a smooth layer.
6. Bake for 20-25 minutes, until the topping is golden brown.
7. Let cool for 5 minutes before serving.

This tofu and sweet potato shepherd’s pie is a hearty, comforting dish that works beautifully as a holiday main. The creamy, slightly sweet mashed sweet potatoes provide a rich contrast to the savory tofu and vegetable filling. The dish is both filling and flavorful, making it an excellent choice for vegan and non-vegan guests alike. With its bright colors and hearty flavors, this shepherd’s pie is perfect for sharing and celebrating the holiday season.

Tofu-Stuffed Mushrooms with Garlic Herb Sauce

Tofu-stuffed mushrooms with garlic herb sauce is a savory and elegant appetizer for any holiday celebration. Large mushroom caps are filled with a mixture of crumbled tofu, fresh herbs, and a tangy garlic sauce, then baked to golden perfection. This bite-sized dish combines rich flavors with a light and fluffy texture, making it a perfect addition to your holiday appetizers spread.

Ingredients:

• 12 large white or cremini mushrooms, stems removed
• 1 block firm tofu, pressed and crumbled
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh parsley, chopped
• 1 tbsp soy sauce
• 1 tbsp nutritional yeast (optional)
• Salt and pepper to taste
• 1 tbsp vegan Parmesan (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet.
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
3. Add the crumbled tofu to the skillet and cook for 5-7 minutes, allowing it to brown and crisp slightly.
4. Stir in the soy sauce, thyme, parsley, nutritional yeast, salt, and pepper. Cook for another 2 minutes to combine the flavors.
5. Spoon the tofu mixture into each mushroom cap, pressing it gently to pack it in.
6. Sprinkle with vegan Parmesan (if using), then bake for 15-20 minutes, until the mushrooms are tender and the filling is golden.
7. Serve warm.

These tofu-stuffed mushrooms are a flavorful and elegant holiday appetizer that will impress your guests. The crumbled tofu filling is savory and well-seasoned with fresh herbs and garlic, creating a rich and satisfying bite. The mushrooms themselves add a natural umami flavor that complements the tofu filling perfectly. Whether served as a starter or as part of a holiday appetizer spread, these tofu-stuffed mushrooms are sure to be a hit and a delicious way to celebrate the season.

Tofu and Broccoli Holiday Stir-Fry

This tofu and broccoli holiday stir-fry is a colorful and nutritious dish that’s perfect for a festive gathering. The crispy tofu cubes are stir-fried with vibrant green broccoli and red bell peppers, and the dish is coated in a savory sesame ginger sauce. The flavors are balanced with a touch of sweetness from maple syrup and a hint of heat from chili flakes, making it a well-rounded dish that’s light yet satisfying.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp chili flakes (optional)
• 2 tbsp sesame seeds
• 2 tbsp green onions, chopped (for garnish)

Instructions:

1. Press the tofu to remove excess water, then cut it into cubes. Heat sesame oil in a large skillet over medium heat and cook the tofu for 8-10 minutes, turning occasionally until golden and crispy.
2. Add the broccoli and bell pepper slices to the skillet and stir-fry for 3-4 minutes, until they are tender but still crisp.
3. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, garlic, ginger, and chili flakes (if using).
4. Pour the sauce over the tofu and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Garnish with sesame seeds and chopped green onions before serving.

This tofu and broccoli holiday stir-fry is a delicious and vibrant dish that’s perfect for adding a burst of color and flavor to your holiday table. The crispy tofu provides a satisfying texture, while the broccoli and bell peppers offer freshness and crunch. The sesame ginger sauce ties everything together, adding a savory and slightly sweet flavor that will have everyone coming back for more. It’s a healthy, flavorful, and quick dish that will delight your guests during the holiday season.

Tofu and Cranberry Stuffed Acorn Squash

This tofu and cranberry stuffed acorn squash is a festive and hearty dish that makes for a perfect holiday main or side. The acorn squash halves are roasted until tender and then filled with a savory tofu mixture, combined with cranberries, quinoa, and aromatic herbs. The result is a beautifully presented dish full of seasonal flavors that’s sure to impress at any holiday gathering.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 block firm tofu, pressed and crumbled
• 1 cup cooked quinoa
• ½ cup dried cranberries
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh sage, chopped
• 1 tsp thyme
• 1 tbsp maple syrup
• Salt and pepper to taste
• ¼ cup vegetable broth
• ¼ cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 5 minutes.
3. Add the crumbled tofu to the skillet and cook for an additional 5-7 minutes, until the tofu is lightly browned.
4. Stir in the cooked quinoa, cranberries, sage, thyme, maple syrup, and vegetable broth. Season with salt and pepper. Cook for another 3-5 minutes to combine the flavors.
5. Once the squash halves are done roasting, flip them over and fill each half with the tofu and cranberry mixture.
6. Sprinkle chopped walnuts on top, if using, and bake for an additional 10 minutes, until everything is heated through.
7. Serve warm.

This tofu and cranberry stuffed acorn squash is a warm, hearty dish that celebrates the flavors of the season. The tender acorn squash halves act as the perfect vessel for the savory tofu mixture, with the quinoa adding texture and the cranberries offering a pop of sweetness. The walnuts add a nice crunch, and the maple syrup ties everything together with a touch of sweetness. This dish is not only visually stunning but also packed with flavor, making it an ideal addition to any holiday menu.

Tofu and Pear Holiday Tart

A tofu and pear holiday tart is a creative, festive dessert that offers a perfect balance of sweetness and lightness. The tofu filling is rich and creamy with a hint of vanilla, while the pears provide natural sweetness and texture. The buttery crust adds a crisp contrast to the soft filling, creating a delightful holiday treat that’s sure to satisfy your guests’ sweet cravings.

Ingredients:

• 1 sheet puff pastry or tart crust (store-bought or homemade)
• 1 block firm tofu, pressed and drained
• 2 ripe pears, thinly sliced
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 tbsp cornstarch (optional, for thickening)
• 1 tbsp lemon juice
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry and fit it into a tart pan. Trim the excess pastry and prick the bottom with a fork.
2. In a food processor, blend the tofu, maple syrup, vanilla extract, cinnamon, nutmeg, and lemon juice until smooth and creamy. If the mixture is too runny, add cornstarch and blend again to thicken.
3. Spread the tofu filling evenly over the pastry base.
4. Arrange the pear slices in a circular pattern on top of the tofu filling.
5. Bake for 30-35 minutes, until the crust is golden and the pears are tender.
6. Let the tart cool for a few minutes before dusting with powdered sugar and serving.

This tofu and pear holiday tart is a decadent yet light dessert that perfectly captures the flavors of the season. The creamy tofu filling is delicately flavored with vanilla and spices, while the sweet, tender pears provide the perfect balance. The crisp pastry crust adds a satisfying texture, making this dessert both comforting and elegant. Whether served at the end of a holiday meal or as a sweet treat at a gathering, this tart is sure to impress with its delicate flavors and festive appeal.

Tofu and Sweet Potato Holiday Casserole

This tofu and sweet potato holiday casserole is a wholesome, flavorful dish perfect for holiday gatherings. It combines savory crumbled tofu with roasted sweet potatoes, seasoned with sage and thyme. The casserole is baked to perfection with a creamy, vegan-friendly sauce, creating a satisfying and delicious side or main dish. The sweet potatoes bring a natural sweetness that pairs beautifully with the tofu, making it a comforting holiday favorite.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 block firm tofu, pressed and crumbled
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp fresh sage, chopped
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste
• ½ cup breadcrumbs (optional, for topping)
• 1 tbsp olive oil (for drizzling on top)

Instructions:

1. Preheat the oven to 375°F (190°C). In a large pot, boil the diced sweet potatoes for 10-12 minutes, until fork-tender. Drain and set aside.
2. While the sweet potatoes are cooking, heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
3. Add the crumbled tofu to the skillet and cook for another 5-7 minutes until slightly golden. Stir in the sage and thyme, season with salt and pepper, and remove from heat.
4. In a blender or food processor, combine the almond milk, nutritional yeast, and a pinch of salt. Blend until smooth.
5. In a large mixing bowl, combine the cooked sweet potatoes, tofu mixture, and almond milk sauce. Stir until well combined.
6. Transfer the mixture to a greased baking dish and top with breadcrumbs (if using). Drizzle with olive oil.
7. Bake for 25-30 minutes, until the top is golden and the casserole is heated through.

This tofu and sweet potato holiday casserole is a heartwarming dish full of rich flavors and wholesome ingredients. The combination of creamy tofu, tender sweet potatoes, and aromatic herbs creates a delightful savory-sweet balance that’s perfect for a holiday feast. With the added crunch of breadcrumbs on top, it’s a great addition to any dinner table, whether served as a main or side dish. This casserole offers a delicious way to incorporate tofu into your holiday meal, adding both nutritional value and comforting flavor.

Tofu and Mushroom Wellington

The tofu and mushroom Wellington is a stunning and savory plant-based dish that’s perfect for the holidays. This dish features a flavorful mushroom and tofu filling, seasoned with fresh herbs, wrapped in a flaky puff pastry. It’s an impressive main dish that brings elegance and heartiness to any holiday spread, offering the perfect alternative to traditional meat-based wellingtons.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1 lb cremini mushrooms, finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 sheet puff pastry (vegan if needed)
• 1 tbsp dijon mustard
• Salt and pepper to taste
• 1 tbsp olive oil (for brushing the pastry)

Instructions:

1. Preheat the oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
2. Add the chopped mushrooms to the skillet and cook for 8-10 minutes until the mushrooms release their moisture and it evaporates. Stir in the crumbled tofu, soy sauce, thyme, and rosemary. Season with salt and pepper and cook for another 5 minutes. Remove from heat and let it cool.
3. Roll out the puff pastry on a lightly floured surface. Spread a thin layer of dijon mustard in the center of the pastry.
4. Once the mushroom-tofu mixture has cooled, spoon it onto the center of the pastry.
5. Carefully fold the pastry over the filling to create a sealed package. Place it seam-side down on a baking sheet.
6. Brush the top with olive oil and bake for 25-30 minutes, or until the pastry is golden and crisp.
7. Let it cool for 5 minutes before slicing and serving.

The tofu and mushroom Wellington is a show-stopping dish that combines rich flavors and a beautiful presentation, making it a perfect choice for a holiday main course. The savory mushroom-tofu filling is seasoned with fresh herbs, providing a depth of flavor that pairs perfectly with the flaky, golden puff pastry. This dish is not only delicious but also versatile, offering a plant-based alternative to traditional meat wellingtons without sacrificing taste or elegance. It’s sure to impress your guests and make any holiday celebration feel extra special.

Tofu and Apple Sage Holiday Skewers

Tofu and apple sage holiday skewers are a fun and festive appetizer that combines the flavors of fall with a savory twist. The tofu is marinated in a savory mixture of herbs and spices, then skewered with chunks of crisp apple and fresh sage leaves. Grilled or roasted to perfection, these skewers offer a delicious balance of sweet, savory, and smoky flavors, making them an ideal appetizer for your holiday spread.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 apples, cored and cut into chunks
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp fresh sage, chopped (plus whole sage leaves for skewering)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. Preheat the grill or oven to medium heat (about 375°F/190°C).
2. In a bowl, combine olive oil, soy sauce, maple syrup, chopped sage, garlic powder, smoked paprika, salt, and pepper. Stir to create a marinade.
3. Place the tofu cubes in the marinade and let them sit for at least 15 minutes, allowing the flavors to absorb.
4. Thread the marinated tofu, apple chunks, and whole sage leaves onto skewers, alternating the ingredients.
5. Grill or roast the skewers for 10-15 minutes, turning occasionally, until the tofu is golden and slightly crispy, and the apples are tender.
6. Serve warm as an appetizer or side dish.

These tofu and apple sage holiday skewers offer a delightful combination of flavors that are perfect for the festive season. The savory tofu pairs wonderfully with the sweetness of the apples, while the sage leaves add a fragrant touch of earthiness. The skewers are both visually appealing and full of flavor, making them a crowd-pleasing appetizer that’s sure to be a hit at your holiday celebration. Whether grilled or roasted, these skewers will bring a touch of seasonal flair to your holiday menu.

Note: More recipes are coming soon!