50+ Cozy and Nutritious January Tofu Recipes You’ll Love

January marks the beginning of a new year and the perfect time to embrace healthier eating habits without sacrificing flavor.

Tofu, a versatile and protein-packed ingredient, is an excellent addition to your January meal rotation.

Whether you’re starting a plant-based diet, looking for budget-friendly options, or simply trying to incorporate more wholesome meals into your lifestyle, tofu is a must-have ingredient for its adaptability and nutritional benefits.

In this blog, we’ve curated 50+ tofu recipes to inspire your January cooking adventures.

From hearty winter stews and comforting stir-fries to vibrant salads and bold appetizers, these recipes cater to every craving and occasion.

Discover delicious ways to enjoy tofu while staying warm, healthy, and satisfied throughout the month.

50+ Cozy and Nutritious January Tofu Recipes You’ll Love

January is a time for fresh beginnings, and what better way to embrace the spirit of renewal than by exploring new and exciting tofu recipes?

With its versatility, affordability, and impressive nutritional profile, tofu can transform into a variety of mouthwatering dishes that suit your taste and dietary needs.

This collection of 50+ January tofu recipes offers inspiration for every meal, from quick weeknight dinners to impressive meals for entertaining.

Whether you’re a seasoned tofu lover or new to cooking with it, these recipes are sure to elevate your culinary repertoire while helping you stay on track with your wellness goals.

Let tofu be your go-to ingredient this January, and enjoy the delicious, wholesome meals it brings to your table.

Spicy January Tofu Stir-Fry

A Quick, Nutritious Winter Delight

This spicy January tofu stir-fry is the perfect solution for those chilly evenings when you crave something warming, healthy, and satisfying. Packed with protein, fresh veggies, and bold flavors, this dish is quick to prepare and versatile enough to suit various dietary preferences. It’s an excellent way to kickstart your year with wholesome meals while indulging in a spicy, comforting dish.

Ingredients:

• 1 block (14 oz) of firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp sriracha (adjust to taste)
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1 green onion, chopped for garnish

Instructions:

1. Prepare the tofu: Press the tofu to remove excess water. Cut it into bite-sized cubes.
2. Cook the tofu: Heat 1 tbsp of oil in a skillet over medium heat. Add the tofu and cook until golden on all sides, about 8–10 minutes. Remove and set aside.
3. Sauté the vegetables: Add the remaining oil to the same skillet. Sauté garlic and ginger for 1 minute. Add the vegetables and stir-fry until tender but crisp, about 5 minutes.
4. Make the sauce: In a small bowl, mix soy sauce, hoisin sauce, and sriracha. Pour the sauce into the skillet and toss to combine.
5. Combine: Return the tofu to the skillet and stir well to coat it in the sauce. Cook for another 2 minutes.
6. Serve: Garnish with green onions and serve hot with rice or noodles.

This Spicy January Tofu Stir-Fry delivers a delightful combination of textures and bold flavors that will warm you up on the coldest days. Its vibrant colors and balanced nutrition make it a standout meal for your winter table. Pair it with jasmine rice or quinoa for an even heartier dish, and enjoy a meal that nourishes both body and soul.

Creamy Tofu and Mushroom Soup

A Cozy Vegan Comfort Soup

Warm your soul this January with a creamy tofu and mushroom soup that’s hearty, nourishing, and dairy-free. This recipe showcases tofu’s versatility as it takes on the flavors of the broth while adding protein and creaminess. The combination of earthy mushrooms and a silky soup base makes it a winter favorite.

Ingredients:

• 1 block (14 oz) of silken tofu
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 8 oz cremini or button mushrooms, sliced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (e.g., almond or oat)
• 1 tsp thyme
• 1 tsp soy sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until translucent.
2. Cook mushrooms: Add mushrooms to the pot and cook until they release their moisture and become golden, about 5–7 minutes.
3. Prepare the soup base: Pour in the vegetable broth, plant-based milk, thyme, and soy sauce. Bring to a gentle simmer.
4. Blend tofu: In a blender, puree silken tofu until smooth. Stir it into the soup to create a creamy texture.
5. Season and serve: Add salt and pepper to taste. Serve hot, garnished with parsley and crusty bread on the side.

This Creamy Tofu and Mushroom Soup is the ultimate comfort food for cold January days. With its smooth texture, earthy flavors, and nutritious profile, it’s a wonderful addition to your winter meal rotation. Serve it as a starter or a light main course, and savor its wholesome goodness.

January Tofu and Kale Buddha Bowl

A Wholesome Bowl Packed with Winter Greens

January is the ideal time to embrace wholesome meals, and this tofu and kale Buddha bowl is a perfect choice. It combines crispy tofu, nutrient-packed kale, roasted vegetables, and a zesty tahini dressing. This dish is not only nutritious but also an Instagram-worthy addition to your meal prep lineup.

Ingredients:

• 1 block (14 oz) of extra-firm tofu, cubed
• 2 tbsp olive oil
• 1 tsp paprika
• 1 sweet potato, diced
• 1 cup kale, chopped
• 1/2 cup quinoa or brown rice, cooked
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Prepare tofu and vegetables: Preheat the oven to 400°F (200°C). Toss tofu with 1 tbsp olive oil, paprika, salt, and pepper. Spread on a baking sheet alongside diced sweet potatoes. Roast for 20–25 minutes, flipping halfway.
2. Cook the kale: Heat the remaining olive oil in a skillet. Sauté kale until tender, about 3 minutes. Season with a pinch of salt.
3. Make the dressing: Whisk together tahini, lemon juice, maple syrup, garlic powder, and 1–2 tbsp water for desired consistency.
4. Assemble the bowl: Layer quinoa or brown rice, roasted tofu, sweet potatoes, and kale in a bowl. Drizzle with tahini dressing.
5. Serve: Garnish with sesame seeds or sliced avocado, if desired.

This January Tofu and Kale Buddha Bowl is a nutrient-dense, visually stunning dish that’s easy to customize. Its combination of roasted and fresh elements ensures a satisfying balance of textures and flavors. Make it part of your winter wellness plan and enjoy a meal that fuels your body with clean, plant-based energy.

Crispy Sesame Tofu with Steamed Vegetables

A Crunchy Delight for Healthy Eating

January calls for dishes that are both nourishing and satisfying, and this crispy sesame tofu with steamed vegetables fits the bill. The tofu is coated in a light sesame crust and pan-fried to golden perfection, while the accompanying vegetables provide freshness and color. This meal strikes the perfect balance between health-conscious and indulgent.

Ingredients:

• 1 block (14 oz) of firm tofu, pressed and cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 cup cornstarch
• 2 tbsp sesame seeds
• 2 tbsp vegetable oil for frying
• 1 cup broccoli florets
• 1/2 cup snap peas
• 1 medium carrot, julienned
• 1 tbsp soy sauce (for vegetables)
• Optional: Cooked rice or noodles

Instructions:

1. Marinate the tofu: Toss tofu cubes with soy sauce and sesame oil in a bowl. Let sit for 10 minutes.
2. Coat tofu: In a shallow dish, combine cornstarch and sesame seeds. Dredge each tofu piece to coat evenly.
3. Cook tofu: Heat vegetable oil in a skillet over medium heat. Fry tofu until golden and crispy on all sides, about 8–10 minutes. Set aside.
4. Steam vegetables: In a steamer or microwave, cook broccoli, snap peas, and carrots until tender but still crisp. Drizzle with soy sauce.
5. Assemble: Serve crispy tofu alongside steamed vegetables over rice or noodles. Garnish with extra sesame seeds if desired.

This Crispy Sesame Tofu with Steamed Vegetables is a versatile dish that can easily become a weeknight staple. The crunchy tofu is a standout, while the steamed veggies keep the dish light and nutritious. Pair it with rice or noodles for a wholesome and filling meal perfect for starting the year on a healthy note.

Tofu and Spinach Stuffed Bell Peppers

A Hearty, Vegan January Dinner

Looking for a cozy yet wholesome dinner idea? These tofu and spinach stuffed bell peppers are ideal for January’s chilly evenings. Packed with protein, greens, and a hint of spice, they’re both filling and nutritious. The peppers act as a natural bowl, making this dish as visually appealing as it is tasty.

Ingredients:

• 4 large bell peppers
• 1 block (14 oz) of firm tofu, crumbled
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1 cup cooked quinoa or rice
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 cup marinara sauce
• 1/4 cup vegan cheese or nutritional yeast (optional)

Instructions:

1. Prepare peppers: Preheat oven to 375°F (190°C). Slice tops off bell peppers and remove seeds. Lightly brush the outside with olive oil.
2. Cook filling: Heat olive oil in a skillet. Sauté onion and garlic until fragrant. Add tofu, spinach, quinoa, paprika, chili powder, and marinara sauce. Stir well and cook for 5 minutes.
3. Stuff peppers: Spoon the tofu mixture into the bell peppers. Place them upright in a baking dish. Top with vegan cheese if using.
4. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.
5. Serve: Allow to cool slightly before serving. Pair with a side salad or crusty bread.

These Tofu and Spinach Stuffed Bell Peppers are a delicious way to enjoy a healthy, satisfying meal that feels indulgent. The vibrant peppers and savory filling make this dish a crowd-pleaser, perfect for family dinners or meal prep. Enjoy the comfort and nutrition of this January-friendly recipe.

Sweet and Sour January Tofu

A Zesty Take on a Classic Favorite

Start the year with bold flavors in this Sweet and Sour January Tofu. Inspired by a takeout classic, this recipe offers a healthier, plant-based version packed with protein and vegetables. The tangy sauce perfectly complements the crispy tofu, making it a surefire hit for any dinner table.

Ingredients:

• 1 block (14 oz) of extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 onion, diced
• 1/2 cup pineapple chunks (optional)
• 1/4 cup rice vinegar
• 3 tbsp ketchup
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1/4 cup water
• 1 tsp cornstarch (for sauce)

Instructions:

1. Prepare tofu: Toss tofu cubes with cornstarch until evenly coated.
2. Cook tofu: Heat oil in a skillet over medium-high heat. Fry tofu until golden and crispy on all sides, about 8–10 minutes. Remove and set aside.
3. Cook vegetables: In the same skillet, stir-fry bell peppers, onion, and pineapple chunks (if using) for 3–4 minutes.
4. Make sauce: In a bowl, mix rice vinegar, ketchup, soy sauce, brown sugar, water, and 1 tsp cornstarch. Pour into the skillet and simmer until thickened.
5. Combine: Add tofu back into the skillet and toss to coat evenly with the sauce.
6. Serve: Serve hot over steamed rice or noodles.

This Sweet and Sour January Tofu offers a healthier way to enjoy classic Asian-inspired flavors. The crispy tofu and vibrant sauce create a delightful harmony of textures and tastes. Perfect for a quick dinner or meal prep, this dish will bring zest and warmth to your January meals.

Tofu and Lentil Winter Curry

A Hearty Curry for Cozy January Nights

This tofu and lentil winter curry is the ultimate comfort food for chilly January evenings. Packed with plant-based protein, warming spices, and nutrient-dense ingredients, this curry is as satisfying as it is nutritious. Its creamy texture and rich flavor make it a delightful one-pot meal to share with family and friends.

Ingredients:

• 1 block (14 oz) of firm tofu, pressed and cubed
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1/2 tsp cayenne pepper (optional)
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Cook aromatics: Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add spices: Stir in curry powder, turmeric, and cayenne pepper. Cook for 1 minute.
3. Simmer curry: Add lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Add tofu: Gently stir in tofu cubes and cook for another 10 minutes, allowing the flavors to meld.
5. Season and serve: Add salt and pepper to taste. Garnish with fresh cilantro and serve hot with rice or naan.

This Tofu and Lentil Winter Curry is a warming, protein-packed dish that’s perfect for January’s cold weather. With its creamy coconut base and bold spices, it’s a dish that feels indulgent yet wholesome. Serve it for dinner and watch it become a family favorite!

Tofu and Sweet Potato Hash

A Protein-Packed Breakfast or Brunch

Brighten up your January mornings with this hearty tofu and sweet potato hash. This savory dish combines crispy tofu with tender sweet potatoes, caramelized onions, and vibrant bell peppers, all cooked to perfection in a single skillet. It’s a versatile recipe that works as breakfast, brunch, or even a light dinner.

Ingredients:

• 1 block (14 oz) of firm tofu, crumbled
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook sweet potatoes: Heat 1 tbsp olive oil in a large skillet over medium heat. Add sweet potatoes and cook until tender and slightly crispy, about 10–12 minutes. Remove and set aside.
2. Sauté vegetables: Add the remaining olive oil to the skillet. Sauté onion and bell pepper until soft and caramelized.
3. Add tofu and spices: Stir in crumbled tofu, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Cook for 5 minutes.
4. Combine: Return sweet potatoes to the skillet and mix well. Cook for another 3 minutes until heated through.
5. Serve: Garnish with parsley and serve hot. Pair with avocado slices or toast for a complete meal.

This Tofu and Sweet Potato Hash is a delicious, nutrient-packed way to start your day. The crispy sweet potatoes and savory tofu make for a satisfying combination, while the vibrant spices add depth of flavor. Perfect for a hearty breakfast or a brunch spread, this dish is sure to please.

Baked Tofu Parmesan

A Plant-Based Twist on a Classic Favorite

This baked tofu parmesan is a healthier, vegan alternative to the traditional chicken parmesan. Crispy, breaded tofu slices are topped with marinara sauce and melted vegan cheese, making it a comforting and indulgent meal. Perfect for January dinners, this recipe pairs beautifully with pasta or a fresh salad.

Ingredients:

• 1 block (14 oz) of extra-firm tofu, pressed and sliced into 1/2-inch pieces
• 1 cup breadcrumbs (use gluten-free if needed)
• 1/2 cup almond or oat milk
• 1/2 cup all-purpose flour
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1 cup marinara sauce
• 1/2 cup shredded vegan cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Bread the tofu: Set up a breading station with three bowls: flour, milk, and breadcrumbs mixed with Italian seasoning and garlic powder. Dip tofu slices in flour, then milk, and finally breadcrumbs.
3. Bake tofu: Arrange breaded tofu on the baking sheet. Drizzle with olive oil. Bake for 25 minutes, flipping halfway, until golden and crispy.
4. Add toppings: Spoon marinara sauce over each tofu slice and sprinkle with vegan cheese. Bake for another 5–7 minutes, until the cheese melts.
5. Serve: Serve hot with spaghetti or a side salad.

Baked Tofu Parmesan is a comforting, plant-based meal that’s perfect for January’s cozy nights. With its crispy coating, savory marinara, and melted vegan cheese, it’s a dish that will delight vegans and non-vegans alike. Serve it with pasta or veggies for a satisfying and wholesome dinner.

Tofu and Broccoli Stir-Fry with Ginger Soy Sauce

A Quick, Healthy Weeknight Dinner

Kickstart January with this vibrant tofu and broccoli stir-fry, featuring a flavorful ginger soy sauce. Perfect for a busy weeknight, this dish is packed with protein and greens, making it both nutritious and satisfying. It’s a simple, customizable recipe that can be prepared in under 30 minutes.

Ingredients:

• 1 block (14 oz) of extra-firm tofu, pressed and cubed
• 3 cups broccoli florets
• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tsp cornstarch mixed with 2 tbsp water
• Optional: Cooked rice or noodles for serving

Instructions:

1. Cook tofu: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Cook tofu until golden on all sides, about 8 minutes. Remove and set aside.
2. Cook broccoli: In the same skillet, add another tbsp of oil and stir-fry broccoli for 5 minutes until tender-crisp.
3. Prepare sauce: In a small bowl, mix soy sauce, sesame oil, rice vinegar, maple syrup, and the cornstarch slurry.
4. Combine: Add garlic, ginger, tofu, and sauce to the skillet with the broccoli. Stir and cook for 3–5 minutes until the sauce thickens.
5. Serve: Serve hot over rice or noodles. Garnish with sesame seeds if desired.

This Tofu and Broccoli Stir-Fry with Ginger Soy Sauce is a fast and flavorful way to enjoy a wholesome dinner. The combination of crispy tofu, tender broccoli, and a savory-sweet sauce is irresistible. It’s a go-to recipe for anyone seeking a quick yet nutritious meal to warm up chilly January evenings.

Spicy Buffalo Tofu Bites

A Bold Appetizer or Snack for January Gatherings

Add some heat to your January menu with these spicy buffalo tofu bites. Coated in a tangy buffalo sauce and baked to perfection, these bites are a plant-based alternative to classic buffalo wings. Whether served as an appetizer or paired with a side for dinner, they’re sure to impress.

Ingredients:

• 1 block (14 oz) of firm tofu, pressed and cut into bite-sized cubes
• 1/2 cup all-purpose flour
• 1/2 cup almond or oat milk
• 1 cup breadcrumbs
• 1/4 cup hot sauce (like Frank’s RedHot)
• 2 tbsp vegan butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Optional: Vegan ranch or blue cheese dressing for dipping

Instructions:

1. Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Bread tofu: Create a breading station with three bowls: flour, milk, and breadcrumbs mixed with garlic powder and paprika. Coat each tofu cube in flour, dip in milk, and roll in breadcrumbs.
3. Bake tofu: Arrange breaded tofu on the baking sheet and bake for 20 minutes, flipping halfway.
4. Prepare sauce: In a bowl, mix hot sauce and melted butter. Toss baked tofu bites in the sauce until fully coated.
5. Serve: Return tofu bites to the oven for another 5 minutes. Serve hot with vegan ranch or blue cheese dressing.

These Spicy Buffalo Tofu Bites are a crowd-pleasing snack perfect for January game nights or casual gatherings. Crispy, tangy, and a little spicy, they’re an exciting twist on a classic favorite. Enjoy them as a guilt-free, plant-based treat!

Tofu and Mushroom Stroganoff

A Creamy, Plant-Based Comfort Dish

January is all about hearty comfort food, and this tofu and mushroom stroganoff delivers just that. A plant-based take on the classic Russian dish, it features creamy, flavorful sauce over tofu and mushrooms. Serve it over noodles or mashed potatoes for a filling, satisfying meal.

Ingredients:

• 1 block (14 oz) of firm tofu, pressed and cubed
• 2 cups mushrooms, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 cup vegetable broth
• 1/2 cup unsweetened plant-based cream (or cashew cream)
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Optional: Cooked pasta or mashed potatoes for serving

Instructions:

1. Cook tofu: Heat 1 tbsp olive oil in a skillet. Cook tofu until golden and slightly crispy, about 8 minutes. Remove and set aside.
2. Cook mushrooms and onion: Add remaining olive oil to the skillet. Sauté mushrooms and onion until soft and golden, about 5 minutes. Add garlic and cook for another minute.
3. Make sauce: Sprinkle flour over the vegetables and stir well. Slowly pour in the vegetable broth, stirring to avoid lumps. Add cream, Dijon mustard, paprika, salt, and pepper.
4. Combine: Return tofu to the skillet and simmer for 5 minutes until the sauce thickens.
5. Serve: Serve hot over pasta or mashed potatoes. Garnish with parsley if desired.

This Tofu and Mushroom Stroganoff is a rich and satisfying comfort food perfect for January. The creamy sauce and savory mushrooms paired with tofu make it a hearty, plant-based delight. It’s an easy yet indulgent dish that’s perfect for cozy winter nights.

Crispy Sesame Tofu with Steamed Bok Choy

A Nutritious and Flavorful Asian-Inspired Dish

Start January with this light yet satisfying meal of crispy sesame tofu paired with tender steamed bok choy. The combination of crispy tofu coated in a savory sesame glaze and the subtle freshness of bok choy makes this dish a wholesome and delicious dinner option.

Ingredients:

• 1 block (14 oz) of firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 4 baby bok choy, halved
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1 tsp sesame seeds
• Cooked rice for serving

Instructions:

1. Prepare tofu: Toss tofu cubes in cornstarch until fully coated.
2. Cook tofu: Heat vegetable oil in a skillet over medium-high heat. Fry tofu until golden and crispy on all sides. Remove and set aside.
3. Make sesame glaze: In the same skillet, combine soy sauce, sesame oil, rice vinegar, maple syrup, and grated ginger. Cook for 2 minutes until slightly thickened. Toss tofu in the glaze until evenly coated.
4. Steam bok choy: While tofu is cooking, steam bok choy in a pot with a steamer basket for 5 minutes until tender.
5. Serve: Plate tofu and bok choy over rice. Sprinkle with sesame seeds for garnish.

This Crispy Sesame Tofu with Steamed Bok Choy is a delightful balance of textures and flavors. The crunchy tofu with its rich sesame glaze pairs beautifully with the mild, earthy bok choy. It’s an elegant, nutrient-rich dish that’s perfect for a cozy January meal.

Tofu and Kale Winter Salad with Lemon Tahini Dressing

A Refreshing, Protein-Packed Salad for January Detox

After the indulgences of the holiday season, this tofu and kale winter salad is a refreshing way to nourish your body. Featuring crispy tofu, hearty kale, and a zesty lemon tahini dressing, this salad is both satisfying and packed with essential nutrients.

Ingredients:

• 1 block (14 oz) of firm tofu, pressed and cubed
• 1 tbsp olive oil
• 1 bunch of kale, stems removed and chopped
• 1/2 cup shredded carrots
• 1/4 cup pomegranate seeds
• 1/4 cup toasted almonds
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp maple syrup
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook tofu: Heat olive oil in a skillet over medium heat. Sauté tofu cubes until golden and crispy. Set aside.
2. Massage kale: In a large bowl, massage kale with a pinch of salt until tender.
3. Make dressing: Whisk together tahini, lemon juice, maple syrup, garlic powder, salt, and pepper in a small bowl. Adjust consistency with water if needed.
4. Assemble salad: Toss kale with shredded carrots, pomegranate seeds, almonds, and tofu. Drizzle with dressing and mix well.
5. Serve: Serve immediately as a light meal or side dish.

This Tofu and Kale Winter Salad with Lemon Tahini Dressing is a vibrant, nutrient-dense dish that’s perfect for January. The crispy tofu adds protein and texture, while the tangy dressing ties everything together beautifully. It’s a great way to kick off a healthy new year.

Tofu Chili with Black Beans and Corn

A Cozy, Protein-Rich One-Pot Meal

This hearty tofu chili is a comforting dish to warm up cold January nights. Packed with black beans, corn, and bold spices, this one-pot meal is both flavorful and filling. Perfect for meal prep or a cozy family dinner, it’s a dish that’s sure to satisfy.

Ingredients:

• 1 block (14 oz) of firm tofu, crumbled
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Optional: Fresh cilantro, avocado, or vegan sour cream for garnish

Instructions:

1. Cook aromatics: Heat olive oil in a large pot. Sauté onion and garlic until soft.
2. Add tofu and spices: Stir in crumbled tofu, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook for 5 minutes.
3. Simmer chili: Add black beans, corn, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Serve: Serve hot with garnishes of your choice, such as cilantro, avocado, or vegan sour cream.

This Tofu Chili with Black Beans and Corn is a hearty, flavorful dish perfect for warming up in January. Packed with plant-based protein and bold spices, it’s a satisfying meal that’s easy to make and perfect for leftovers. Serve it with cornbread for an extra treat!

Note: More recipes are coming soon!