25+ Easy and Irresistible Saturday Vegan Tofu Recipes for Every Taste

Saturdays are the perfect opportunity to try something new in the kitchen, and what better way to explore plant-based cooking than with tofu?

Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your routine, tofu is a versatile ingredient that can be transformed into a wide variety of delicious dishes.

From savory stir-fries to crispy baked tofu, and even hearty tofu tacos, the possibilities are endless.

In this article, we’ve compiled 25+ scrumptious Saturday vegan tofu recipes that will help you get creative in the kitchen and satisfy all your cravings.

These recipes are perfect for a relaxing weekend brunch, a comforting dinner, or even a meal prep for the week ahead.

Whether you love bold, spicy flavors or light, fresh meals, there’s something here for every palate.

25+ Easy and Irresistible Saturday Vegan Tofu Recipes for Every Taste

With over 25 vegan tofu recipes to choose from, you’ll never run out of delicious, plant-based meal ideas for your Saturdays.

From comforting bowls and crispy tacos to fresh salads and savory stir-fries, tofu proves to be a reliable and flavorful ingredient that can fit into any meal.

Not only are these recipes easy to prepare, but they’re also a great way to explore different flavors and cooking techniques.

Whether you’re cooking for yourself, family, or friends, these tofu-based meals will add variety, nutrition, and excitement to your weekend menu.

So, get ready to experiment and enjoy some new favorite dishes that will leave you feeling nourished and satisfied all weekend long.

Crispy Sesame Tofu Stir-Fry

This dish is perfect for a Saturday lunch or dinner, offering a delightful mix of crispy tofu, colorful vegetables, and a rich sesame-flavored sauce. It’s quick to make and delivers a satisfying balance of crunch, umami, and a hint of sweetness. Packed with plant-based protein and fiber, it’s a wholesome, vibrant meal that will leave everyone asking for seconds.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 3 tbsp cornstarch
• 2 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tsp sesame seeds
• 2 green onions, sliced

Instructions:

1. Press the tofu to remove excess water. Cube it and toss with cornstarch until evenly coated.
2. Heat 1 tbsp of sesame oil in a skillet over medium heat. Cook the tofu cubes until golden and crispy on all sides. Remove and set aside.
3. Add the remaining sesame oil to the skillet. Sauté the ginger and garlic for 1 minute until fragrant.
4. Add the bell pepper, broccoli, and carrot. Stir-fry for 5 minutes until tender-crisp.
5. In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, and maple syrup. Pour over the vegetables.
6. Return the tofu to the skillet and toss to coat in the sauce. Cook for another 2 minutes.
7. Garnish with sesame seeds and green onions before serving.

This stir-fry is a versatile dish that pairs beautifully with steamed rice or noodles. The crispy tofu adds texture, while the savory sesame sauce ties everything together for a truly satisfying meal.

Baked Buffalo Tofu Wraps

These wraps are the ultimate comfort food with a spicy twist. The buffalo tofu bites are baked to perfection, offering a healthier alternative to fried options. Wrapped in soft tortillas with crisp greens and a tangy vegan ranch, this recipe makes for an indulgent yet balanced Saturday treat.

Ingredients:

• 1 block (14 oz) extra-firm tofu, pressed and sliced into strips
• 2 tbsp olive oil
• 1/4 cup hot sauce (e.g., Frank’s RedHot)
• 1 tbsp vegan butter, melted
• 1 tsp smoked paprika
• 4 large tortillas
• 2 cups mixed greens
• 1/2 cup shredded carrots
• 1/2 cup vegan ranch dressing

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix olive oil, hot sauce, melted vegan butter, and smoked paprika. Toss the tofu strips in the mixture until fully coated.
3. Place the tofu on the baking sheet and bake for 25 minutes, flipping halfway through.
4. Warm the tortillas and layer them with mixed greens, shredded carrots, baked tofu, and a drizzle of vegan ranch dressing.
5. Roll the tortillas tightly into wraps and slice in half to serve.

Perfect for a casual Saturday lunch, these wraps bring together spicy, creamy, and fresh elements in every bite. Pair them with some oven-baked fries for a complete meal.

Tofu Scramble Breakfast Burritos

Start your Saturday morning right with these hearty tofu scramble burritos. They’re packed with protein, vegetables, and a touch of spice to fuel your day. Easy to customize with your favorite add-ins, these burritos are a hit with both vegans and non-vegans alike.

Ingredients:

• 1 block (14 oz) firm tofu, crumbled
• 1 tbsp olive oil
• 1/2 onion, diced
• 1/2 bell pepper, diced
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp black salt (kala namak)
• 1/2 cup cherry tomatoes, halved
• 1/2 avocado, sliced
• 4 large tortillas
• 1/2 cup vegan cheese (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the onion and bell pepper until softened.
2. Add the crumbled tofu, turmeric, smoked paprika, and black salt. Cook for 5 minutes, stirring frequently.
3. Toss in the cherry tomatoes and cook for an additional 2 minutes. Remove from heat.
4. Warm the tortillas and layer with the tofu scramble, avocado slices, and vegan cheese if using.
5. Roll into burritos, wrap tightly, and serve warm.

These burritos are a fantastic way to enjoy a leisurely Saturday breakfast or brunch. The combination of creamy avocado, flavorful tofu, and soft tortillas creates a satisfying and energizing meal to kickstart your weekend.

Spicy Tofu Banh Mi Sandwich

This vibrant and flavorful Banh Mi takes classic Vietnamese street food and makes it entirely plant-based. The crispy marinated tofu pairs perfectly with the crunchy pickled vegetables, fresh herbs, and spicy sriracha mayo. It’s a fantastic Saturday lunch that’s both hearty and refreshing, combining various textures and flavors for an unforgettable bite.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and sliced into thin slabs
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tbsp sriracha
• 1 cucumber, julienned
• 1 small carrot, julienned
• 1/2 cup cilantro leaves
• 4 small baguettes or rolls
• 1/4 cup vegan mayo

Instructions:

1. In a bowl, mix soy sauce, rice vinegar, maple syrup, and sesame oil. Marinate the tofu slices in the sauce for at least 15 minutes.
2. Preheat the oven to 400°F (200°C). Arrange the marinated tofu on a baking sheet and bake for 25 minutes, flipping halfway through until crispy.
3. While the tofu bakes, prepare the pickled vegetables by mixing the julienned cucumber and carrot with a pinch of salt. Let sit for 10 minutes, then drain excess water.
4. Mix the sriracha with vegan mayo to create a spicy spread.
5. Once the tofu is ready, assemble the sandwiches by spreading the spicy mayo inside the baguettes. Layer the tofu, pickled vegetables, and fresh cilantro.

The result is a fresh, spicy, and savory sandwich bursting with textures. This Banh Mi will delight anyone looking for a satisfying and zesty plant-based option. Whether you’re eating it as a solo lunch or serving guests, it’s sure to impress.

Tofu and Veggie Buddha Bowl

A nourishing and colorful Buddha bowl, perfect for a balanced Saturday meal. The tofu is marinated, baked to golden perfection, and paired with roasted veggies, grains, and a creamy tahini dressing. It’s a meal that will fill you up without weighing you down, offering a variety of flavors and textures in every bite.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 cup cooked quinoa
• 1 cup roasted sweet potatoes, cubed
• 1 cup roasted Brussels sprouts, halved
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss tofu cubes in olive oil, soy sauce, maple syrup, garlic powder, and smoked paprika. Arrange on a baking sheet and bake for 25 minutes until crispy.
3. On a separate baking sheet, toss sweet potatoes and Brussels sprouts in olive oil, salt, and pepper. Roast for 20 minutes or until tender and slightly crispy.
4. In a small bowl, whisk together tahini, lemon juice, water, and maple syrup to make the dressing. Adjust with more water if needed to achieve a creamy consistency.
5. Assemble the bowls with quinoa, roasted vegetables, baked tofu, and a drizzle of tahini dressing.

This Buddha bowl is a complete, nutrient-packed meal perfect for fueling your Saturday activities. The mix of savory tofu, sweet roasted veggies, and a tangy tahini dressing provides a filling yet refreshing meal that will nourish your body.

Lemon-Garlic Tofu Pasta

A zesty and aromatic pasta dish that combines the freshness of lemon, garlic, and crispy tofu. This recipe offers a lighter take on pasta, making it perfect for a fulfilling yet healthy weekend dinner. The tofu adds protein, while the lemon-garlic sauce delivers a tangy punch, all topped with fresh herbs for added brightness.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 8 oz pasta (such as spaghetti or linguine)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 tsp chili flakes
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup vegan parmesan (optional)

Instructions:

1. Cook pasta according to package instructions, then drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add tofu cubes and sauté for 8-10 minutes until crispy and golden. Remove from the skillet.
3. In the same skillet, sauté garlic in the remaining oil until fragrant. Add the lemon zest, juice, and chili flakes. Cook for 2 minutes.
4. Return the tofu to the skillet and toss with the pasta, adding salt and pepper to taste.
5. Garnish with fresh parsley and vegan parmesan, if desired.

This lemon-garlic tofu pasta is a simple yet flavorful dish that highlights bright, tangy notes. It’s the kind of dish that’s light enough for a Saturday evening but packed with satisfying flavor, making it perfect for those seeking a quick and tasty vegan option.

Tofu Poke Bowl

A delicious and refreshing twist on the classic poke bowl, this vegan version uses marinated tofu as the protein base. Paired with fresh vegetables, rice, and a savory sesame dressing, it’s the ideal meal for a laid-back Saturday when you’re craving something light yet filling.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 cup cooked sushi rice or brown rice
• 1/2 cucumber, thinly sliced
• 1/4 cup edamame (cooked)
• 1/4 cup shredded carrots
• 1 avocado, sliced
• 1 tbsp sesame seeds
• 1/2 tbsp seaweed salad (optional)

Instructions:

1. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, and grated ginger. Marinate the tofu cubes in this mixture for 15 minutes.
2. Prepare the rice and divide it into two bowls.
3. Arrange the marinated tofu, cucumber, edamame, shredded carrots, avocado slices, and sesame seeds over the rice.
4. Drizzle with any remaining marinade or sesame dressing and top with seaweed salad if desired.

This Tofu Poke Bowl is an incredibly fresh and customizable dish that brings together a variety of vibrant ingredients. The tofu is perfectly marinated, while the creamy avocado and crunchy veggies make for a satisfying combination. It’s the perfect healthy, light meal to enjoy on a relaxing Saturday.

Tofu Tacos with Mango Salsa

These tofu tacos offer a burst of flavor with crispy tofu, tangy mango salsa, and a fresh lime dressing. They’re perfect for a weekend taco night, offering a tropical twist on your typical taco fillings. The combination of savory tofu, sweet mango, and zesty lime is an irresistible blend that will make your Saturday dinner extra special.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 cup mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 jalapeño, minced (optional)
• Juice of 1 lime
• 1/4 cup vegan sour cream (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss tofu cubes in olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and bake for 25-30 minutes, flipping halfway through until crispy.
3. While the tofu is baking, prepare the mango salsa by combining the diced mango, red onion, cilantro, jalapeño, and lime juice in a bowl. Mix gently and season with salt to taste.
4. Warm the tortillas in a skillet or microwave.
5. Assemble the tacos by adding the crispy tofu and topping with the mango salsa. Optionally, add a dollop of vegan sour cream.

These tofu tacos are packed with vibrant flavors that blend perfectly. The crispy tofu offers a satisfying crunch, while the mango salsa adds a refreshing sweetness. They’re a fun and easy-to-make dish that’s perfect for sharing with friends or enjoying on a relaxed Saturday evening.

Tofu and Mushroom Risotto

This creamy and comforting risotto features tender tofu and earthy mushrooms, creating a rich and flavorful dish that’s perfect for a cozy Saturday dinner. The creaminess of the risotto combined with the umami of the mushrooms and tofu makes for a comforting meal that’s indulgent yet healthy.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 4 cups vegetable broth, warm
• 1/2 cup white wine (optional)
• 1 cup mushrooms, sliced
• 2 tbsp nutritional yeast
• 2 tbsp vegan butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove and set aside.
2. In the same skillet, sauté the onion and garlic until softened, about 3 minutes. Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.
3. Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
4. Add the white wine (if using) and let it cook off. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 20-25 minutes until the rice is creamy and tender.
5. Stir in the nutritional yeast, vegan butter, and crispy tofu. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

This Tofu and Mushroom Risotto is the ultimate comfort food. The tofu adds protein and texture, while the mushrooms bring a rich, savory depth. With the creamy risotto base, this dish is both satisfying and decadent—perfect for a laid-back Saturday dinner.

Tofu Caesar Salad

This vegan take on the classic Caesar salad is made with crispy tofu, a tangy homemade dressing, and crunchy croutons. It’s the perfect light yet filling dish for a Saturday lunch or dinner when you’re craving something fresh and healthy, with all the flavors you love in a Caesar salad—without the dairy.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 4 cups Romaine lettuce, chopped
• 1/2 cup vegan Caesar dressing
• 1/4 cup vegan parmesan, grated
• 1/2 cup croutons

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the tofu cubes in olive oil, nutritional yeast, garlic powder, and smoked paprika. Arrange on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
3. In a large bowl, toss the chopped Romaine lettuce with vegan Caesar dressing until evenly coated.
4. Add the crispy tofu cubes, vegan parmesan, and croutons to the salad. Toss gently to combine.
5. Serve immediately, garnishing with extra parmesan or croutons if desired.

This Tofu Caesar Salad is a vibrant and satisfying take on the classic, with crispy tofu standing in for the traditional chicken or bacon. The homemade dressing ties everything together, creating a refreshing and indulgent meal that’s perfect for a weekend refresh.

Tofu and Avocado Sushi Rolls

These vegan sushi rolls are filled with creamy avocado, crispy tofu, and seasoned rice, offering a fresh and healthy meal perfect for a Saturday lunch or dinner. Customizable with your favorite fillings, these rolls are simple to make and are an impressive dish to share with friends or family.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and sliced into thin strips
• 1 cup sushi rice, cooked and seasoned with rice vinegar, sugar, and salt
• 4 sheets nori (seaweed)
• 1 avocado, sliced
• 1/2 cucumber, julienned
• Soy sauce, for dipping
• Pickled ginger and wasabi (optional)

Instructions:

1. Prepare sushi rice by cooking it according to package instructions and seasoning with rice vinegar, sugar, and salt. Let it cool to room temperature.
2. Lay a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of cooled sushi rice over the nori, leaving about an inch at the top free of rice.
3. Place a few strips of tofu, avocado slices, and cucumber along the center of the rice.
4. Roll the sushi tightly using the bamboo mat, then slice into bite-sized pieces.
5. Serve with soy sauce, pickled ginger, and wasabi on the side.

These Tofu and Avocado Sushi Rolls are a fun and healthy way to enjoy sushi at home. The combination of creamy avocado and crispy tofu makes for a perfect texture contrast, and the seasoned rice pulls everything together. A perfect light yet filling meal to enjoy on a relaxed Saturday.

Tofu and Spinach Stuffed Sweet Potatoes

These roasted sweet potatoes are filled with a savory tofu and spinach mixture, creating a hearty, nutritious, and comforting meal. It’s a perfect dish for a Saturday dinner, combining roasted sweetness with the savory, umami flavors of tofu and spinach for a satisfying, balanced plate.

Ingredients:

• 4 medium sweet potatoes
• 1 block (14 oz) firm tofu, pressed and crumbled
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini (for drizzling)
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pierce each sweet potato with a fork and place them on a baking sheet. Roast for 40-45 minutes, or until tender.
3. While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
4. Add the crumbled tofu to the skillet and cook for 5-7 minutes until lightly browned. Stir in the cumin, smoked paprika, salt, and pepper.
5. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat.
6. Once the sweet potatoes are roasted, slice them open and fluff the insides with a fork.
7. Fill each sweet potato with the tofu and spinach mixture. Drizzle with tahini and lemon juice, then garnish with fresh parsley.

This dish is the perfect blend of sweetness from the roasted potatoes and savory, spiced tofu. It’s filling yet light, making it an ideal Saturday night meal. The creamy tahini and fresh parsley add a burst of flavor and texture, making each bite a treat.

Tofu and Roasted Vegetable Frittata

This tofu frittata is a vegan twist on a classic breakfast or brunch favorite. It’s packed with protein, veggies, and flavor, offering a delicious way to start your Saturday morning. With a base of firm tofu and a blend of roasted vegetables, it’s a filling and satisfying dish that can be enjoyed any time of day.

Ingredients:

• 1 block (14 oz) firm tofu, drained and crumbled
• 1/2 cup unsweetened plant-based milk
• 1 tbsp nutritional yeast
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/2 red bell pepper, diced
• 1/2 zucchini, diced
• 1/2 onion, diced
• 2 tbsp fresh basil, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine crumbled tofu, plant-based milk, nutritional yeast, turmeric, garlic powder, salt, and pepper. Stir until smooth.
3. In a skillet, heat olive oil over medium heat. Add the tomatoes, bell pepper, zucchini, and onion. Sauté for 5-7 minutes until the vegetables are soft and lightly browned.
4. Pour the tofu mixture over the vegetables in the skillet. Stir to evenly distribute the tofu and vegetables.
5. Transfer the skillet to the oven and bake for 25-30 minutes, or until the frittata is golden and firm.
6. Garnish with fresh basil before serving.

This tofu frittata is a hearty, flavorful dish that makes a perfect centerpiece for your Saturday brunch. The roasted vegetables add sweetness and depth, while the tofu provides a creamy texture that is both satisfying and light. It’s an easy way to incorporate more plant-based protein into your day.

Tofu Pad Thai

This vibrant vegan Pad Thai is loaded with crispy tofu, crunchy vegetables, and a tangy tamarind sauce. It’s a perfect Saturday dish that combines sweetness, sourness, and a bit of spice, all tossed together in one delicious noodle stir-fry. Ideal for those who want to enjoy the flavors of Thai cuisine without the animal products.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 8 oz rice noodles
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 red bell pepper, sliced
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 1/4 cup crushed peanuts (for garnish)
• 1/4 cup fresh cilantro (for garnish)
• Lime wedges (for serving)

For the sauce:

• 3 tbsp tamarind paste
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp sriracha (optional)

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a bowl, whisk together the tamarind paste, soy sauce, maple syrup, lime juice, and sriracha to make the sauce. Set aside.
3. Heat olive oil in a skillet over medium heat. Add the tofu cubes and cook for 8-10 minutes, until crispy and golden. Remove and set aside.
4. In the same skillet, add garlic, bell pepper, and carrots. Sauté for 3-4 minutes, until tender.
5. Add the cooked noodles to the skillet, followed by the sauce. Toss everything together to coat the noodles evenly in the sauce.
6. Add the crispy tofu, green onions, and toss again.
7. Serve with crushed peanuts, fresh cilantro, and lime wedges on top.

This Tofu Pad Thai is a colorful, delicious, and satisfying dish that’s perfect for a Saturday night. The crispy tofu and crunchy vegetables are enhanced by the sweet and tangy tamarind sauce, making every bite a burst of flavor. It’s a great way to enjoy a classic Thai dish with plant-based ingredients.

Tofu Chili

This hearty, warming tofu chili is packed with protein-rich tofu, kidney beans, and spices, making it a perfect dish for a cool Saturday evening. It’s easy to make, customizable, and bursting with deep, rich flavors. This vegan chili is great for batch cooking and can be enjoyed with cornbread or over rice.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and crumbled
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1/2 cup vegetable broth
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the crumbled tofu and cook for 5-7 minutes, until lightly browned. Remove and set aside.
2. In the same pot, sauté the onion and garlic until soft, about 3-4 minutes.
3. Add the kidney beans, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, cinnamon, cayenne, and vegetable broth. Stir well to combine.
4. Bring the chili to a simmer and cook for 20-25 minutes, stirring occasionally.
5. Add the crumbled tofu back into the pot, and continue to simmer for another 5-10 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This Tofu Chili is the ultimate comfort food for a Saturday evening. The tofu soaks up all the delicious spices, making each spoonful satisfying and rich. The mix of beans and tomatoes ensures it’s filling, while the optional cayenne adds a perfect amount of heat. Enjoy with a side of warm cornbread or tortilla chips for a complete meal.

Note: More recipes​ are coming soon!