25+ Delicious Sunday Low Sodium Tofu Recipes to Kickstart Your Week

Tofu is a versatile ingredient that can easily take center stage in many dishes, offering a healthy and protein-packed option for those looking to reduce sodium intake.

Whether you’re trying to lower your sodium levels for health reasons or simply want to enjoy more wholesome meals, incorporating tofu into your Sunday meal plan is an excellent way to achieve your goals.

These 25+ low sodium tofu recipes are designed to provide you with a variety of tasty, satisfying dishes that are perfect for a relaxing Sunday.

From stir-fries to curries and salads, each recipe brings out the natural flavors of tofu while keeping sodium in check.

With fresh ingredients, flavorful spices, and creative combinations, these recipes will make your Sundays feel indulgent and nourishing.

Whether you’re a tofu enthusiast or new to this plant-based protein, these low sodium recipes will help you explore tofu in all its delicious forms.

Embrace the benefits of cooking with tofu, and elevate your Sunday meals with recipes that support both your health and your taste buds.

25+ Delicious Sunday Low Sodium Tofu Recipes to Kickstart Your Week

Incorporating low sodium tofu recipes into your Sunday meals is not only a great way to support a balanced, heart-healthy diet but also a chance to explore the versatility of this plant-based protein.

With options ranging from savory stir-fries to creamy curries, tofu offers endless possibilities for delicious dishes that won’t compromise your health goals.

The best part? These recipes are easy to prepare, requiring minimal sodium and focusing on fresh herbs, spices, and ingredients that make every bite flavorful.

By trying out these 25+ Sunday low sodium tofu recipes, you’ll find that eating healthy can be both satisfying and enjoyable, setting a positive tone for the week ahead.

Low Sodium Tofu Scramble

Tofu scramble is a popular and healthy alternative to scrambled eggs, and this low-sodium version allows you to enjoy a flavorful, protein-packed meal without compromising on taste. It’s perfect for a Sunday brunch and can be easily customized with your favorite veggies or spices.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 cup red bell pepper, diced
• 1/2 cup mushrooms, sliced
• 1/2 cup spinach leaves
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon nutritional yeast (optional for a cheesy flavor)
• 2 tablespoons fresh parsley, chopped
• A squeeze of lemon juice

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Add the red bell pepper and mushrooms, sautéing for about 5 minutes until tender.
3. Add the crumbled tofu to the pan and cook for another 5-7 minutes, stirring occasionally.
4. Season the tofu with turmeric, black pepper, garlic powder, and nutritional yeast (if using).
5. Add spinach and cook until wilted.
6. Squeeze lemon juice over the scramble, then garnish with fresh parsley.
7. Serve hot with whole-grain toast or alongside avocado slices.

This tofu scramble offers a satisfying, savory dish perfect for a Sunday morning. The blend of spices and fresh vegetables creates a delicious, filling meal without the need for added salt. It’s high in protein and packed with vitamins, making it an excellent choice for a healthy start to the day. Whether you’re looking to reduce sodium or just enjoy a wholesome, vegetarian dish, this tofu scramble fits the bill.

Low Sodium Tofu Stir Fry

A tofu stir fry is a quick and versatile dish, perfect for a Sunday lunch or dinner. This low-sodium version uses fresh ingredients and flavorful seasonings to create a satisfying meal that’s not only nutritious but also packed with vibrant vegetables and plant-based protein.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon ginger, grated
• 2 garlic cloves, minced
• 1 cup broccoli florets
• 1/2 cup carrots, thinly sliced
• 1/2 cup bell peppers, sliced
• 1/2 cup snow peas
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 2 tablespoons green onions, chopped

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the cubed tofu and cook until browned on all sides (about 8-10 minutes). Remove tofu from the skillet and set aside.
2. In the same skillet, add rice vinegar, low-sodium soy sauce, ginger, and garlic, stirring for 1-2 minutes until fragrant.
3. Add the broccoli, carrots, bell peppers, and snow peas to the skillet and cook for 5-7 minutes until tender-crisp.
4. Return the tofu to the pan and toss everything together, ensuring the tofu is coated with the sauce and vegetables are evenly distributed.
5. Drizzle with sesame oil and top with sesame seeds and green onions.
6. Serve hot, paired with brown rice or quinoa.

This low-sodium tofu stir fry is a vibrant and healthy option for a weekend meal. The combination of fresh veggies and tofu makes it a rich source of nutrients, while the minimal use of sodium ensures it remains heart-healthy. The sesame oil and soy sauce bring umami and depth to the dish, enhancing its flavor without overwhelming it. This stir fry is quick to prepare, making it a great choice for a wholesome Sunday meal.

Low Sodium Tofu and Veggie Buddha Bowl

A Buddha bowl is a well-balanced, nourishing dish that typically combines a variety of vegetables, grains, and protein. This low-sodium version focuses on whole, fresh ingredients and offers a customizable option for a filling Sunday meal. With tofu as the base protein, it’s a perfect way to enjoy a hearty, plant-based dish.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon olive oil
• 1/2 cup quinoa, cooked
• 1/2 cup kale, chopped
• 1/2 cup cucumber, sliced
• 1/4 cup shredded carrots
• 1/4 avocado, sliced
• 1 tablespoon tahini
• 1 teaspoon lemon juice
• 1 teaspoon smoked paprika
• 1 tablespoon sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the cubed tofu on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika. Bake for 25-30 minutes, flipping halfway through until crispy.
2. While the tofu is baking, prepare the quinoa according to package instructions.
3. In a small bowl, whisk together tahini, lemon juice, and a splash of water to create a smooth dressing.
4. To assemble the Buddha bowl, layer quinoa, kale, cucumber, shredded carrots, avocado slices, and crispy tofu in a bowl.
5. Drizzle the tahini dressing over the top, then garnish with sesame seeds and fresh cilantro.

This low-sodium tofu and veggie Buddha bowl is a nourishing, well-rounded meal, offering a balance of protein, healthy fats, and fiber. The crispy tofu adds a satisfying texture, while the fresh vegetables contribute a burst of vitamins and antioxidants. The tahini dressing ties the bowl together, adding a creamy and tangy finish. It’s a delicious and customizable dish that can be enjoyed for lunch or dinner, and it’s perfect for those who want to enjoy a wholesome, low-sodium meal without sacrificing flavor.

Low Sodium Tofu & Avocado Salad

This light and refreshing tofu and avocado salad is a perfect dish for a relaxing Sunday. Packed with healthy fats from the avocado and plant-based protein from the tofu, it’s both nourishing and satisfying. Plus, it’s incredibly easy to prepare, making it ideal for a low-sodium, hassle-free meal.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 avocado, diced
• 1 cup mixed greens (spinach, arugula, or lettuce)
• 1/2 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste (use salt sparingly or omit for a lower sodium option)
• Fresh basil leaves, for garnish

Instructions:

1. In a pan, heat the olive oil over medium heat. Add the cubed tofu and cook for about 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.
2. In a small bowl, whisk together balsamic vinegar, Dijon mustard, lemon juice, dried oregano, and a touch of pepper. Taste and adjust seasoning, keeping in mind you’re using minimal salt for a low-sodium recipe.
3. In a large bowl, combine the mixed greens, cucumber, red onion, and avocado.
4. Once the tofu is ready, add it to the salad and toss everything together gently.
5. Drizzle the dressing over the salad and garnish with fresh basil leaves.

This low-sodium tofu and avocado salad is a healthy, light meal that’s both nutritious and satisfying. The creamy avocado pairs beautifully with the crispy tofu, while the mustard and balsamic dressing adds a tangy, flavorful kick. It’s the perfect dish to enjoy as a Sunday lunch or light dinner, offering a burst of freshness with every bite. Plus, the simple ingredients and quick preparation make it an easy go-to for a wholesome meal.

Low Sodium Tofu Lettuce Wraps

Tofu lettuce wraps are an incredibly versatile and healthy dish, offering a great way to enjoy a low-sodium, plant-based meal. These wraps are packed with flavor and texture, making them a great option for a Sunday snack or appetizer. With crispy tofu, crunchy vegetables, and a delicious sauce, they’re as satisfying as they are nutritious.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon sesame oil
• 1 small onion, diced
• 1/2 cup shredded carrots
• 1/2 cup bell pepper, diced
• 1/4 cup water chestnuts, chopped
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• 8 large butter lettuce leaves (or Romaine lettuce leaves)
• 1 tablespoon chopped green onions (for garnish)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
2. Add the crumbled tofu, shredded carrots, bell pepper, and water chestnuts. Stir fry for 5-7 minutes until everything is cooked through and tofu starts to crisp up slightly.
3. Stir in the low-sodium soy sauce, rice vinegar, ginger, and garlic powder. Continue cooking for another 2-3 minutes until the sauce thickens slightly.
4. Remove from heat and set aside to cool slightly.
5. To assemble the lettuce wraps, spoon the tofu mixture into the center of each lettuce leaf, then top with chopped green onions and sesame seeds.
6. Serve immediately and enjoy!

Low-sodium tofu lettuce wraps are a fun and flavorful way to enjoy a plant-based meal with minimal sodium. The combination of crunchy vegetables and crispy tofu wrapped in fresh lettuce provides a satisfying contrast of textures. The rice vinegar and low-sodium soy sauce give the dish a savory tang without overwhelming it with salt. These wraps make for a perfect Sunday snack, appetizer, or light meal, offering a fresh, healthy, and delicious alternative to traditional wraps or sandwiches.

Low Sodium Tofu & Sweet Potato Bowl

This tofu and sweet potato bowl is a comforting and hearty dish, perfect for a relaxing Sunday dinner. Packed with vitamins and protein, it’s a wholesome and filling meal. The roasted sweet potatoes paired with crispy tofu make it a satisfying dish that’s also low in sodium and full of flavor.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 tablespoon water (for the dressing)
• 1/4 cup pomegranate seeds (optional for garnish)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, cumin, garlic powder, and black pepper. Toss to coat evenly, then roast for 25-30 minutes, flipping halfway through, until tender and slightly crispy.
2. While the sweet potatoes are roasting, heat a pan over medium heat and add a drizzle of olive oil. Add the cubed tofu and cook for 8-10 minutes, turning occasionally, until golden brown and crispy.
3. In a small bowl, whisk together tahini, lemon juice, and water to make a creamy dressing. Adjust the consistency by adding more water if needed.
4. Once the sweet potatoes are roasted and the tofu is crispy, assemble the bowls by placing a bed of sweet potatoes and tofu in each bowl.
5. Drizzle the tahini dressing over the top and garnish with pomegranate seeds and fresh parsley.

This low-sodium tofu and sweet potato bowl is a deliciously filling and healthy dish perfect for a Sunday evening meal. The roasted sweet potatoes are naturally sweet and pair wonderfully with the crispy tofu. The creamy tahini dressing adds a rich flavor without relying on added salt, making it a great option for anyone looking to cut down on sodium. This bowl is packed with nutrients and flavors, offering a comforting yet wholesome meal that leaves you feeling satisfied and nourished.

Low Sodium Tofu Banh Mi Sandwich

The tofu Banh Mi sandwich is a delicious Vietnamese-inspired dish that combines fresh vegetables, crispy tofu, and a light, tangy sauce, all served on a soft baguette. This low-sodium version makes it a healthier alternative, perfect for a Sunday lunch or dinner. The mix of textures and flavors, from the crunchy vegetables to the savory tofu, is sure to satisfy your taste buds.

Ingredients:

• 1 block firm tofu, drained and sliced into 1/2-inch thick pieces
• 1 tablespoon olive oil
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1/2 cucumber, thinly sliced
• 1/2 cup pickled carrots and daikon (or just pickled carrots)
• 1/4 cup cilantro leaves
• 1 fresh baguette (or 4 small baguette rolls)
• 1 tablespoon sriracha (optional for spice)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the tofu slices on a baking sheet, drizzle with olive oil, and bake for 25-30 minutes until crispy and golden brown.
2. While the tofu is baking, prepare the pickled vegetables. Combine rice vinegar and honey or maple syrup in a bowl. Add the cucumber and pickled carrots and daikon, stirring to coat. Let them sit for at least 10 minutes.
3. In a small bowl, mix low-sodium soy sauce and a bit of sriracha (if using) to create a light sauce.
4. Slice the baguette lengthwise, leaving it intact on one side. Lightly toast the bread for a few minutes if desired.
5. To assemble the Banh Mi, spread the soy sauce mixture on the inside of the bread. Layer with crispy tofu, pickled vegetables, and fresh cilantro leaves.
6. Serve immediately and enjoy!

This low-sodium tofu Banh Mi sandwich delivers all the savory, tangy, and crunchy flavors of the classic Vietnamese sandwich but with less sodium. The crispy tofu is the perfect filling, while the pickled vegetables add brightness and crunch. This sandwich is a fun and satisfying way to enjoy a lighter, healthier version of the Banh Mi, making it a perfect Sunday treat that’s both delicious and easy to prepare.

Low Sodium Tofu Stir-Fry with Brown Rice

A tofu stir-fry with brown rice is a nutritious and satisfying meal, packed with protein, fiber, and a variety of colorful vegetables. This low-sodium version uses fresh ingredients and minimal added salt, making it a great choice for those looking to reduce sodium intake while still enjoying a flavorful, comforting dish.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tablespoons olive oil
• 1 cup broccoli florets
• 1/2 bell pepper, thinly sliced
• 1/2 cup mushrooms, sliced
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cups cooked brown rice
• 1 tablespoon sesame seeds (optional)
• 2 green onions, chopped

Instructions:

1. Heat 1 tablespoon of olive oil in a large pan or wok over medium heat. Add the tofu and cook for about 8-10 minutes, turning occasionally, until golden brown and crispy. Remove tofu from the pan and set aside.
2. In the same pan, add another tablespoon of olive oil and sauté garlic for about 1 minute until fragrant.
3. Add the broccoli, bell pepper, mushrooms, and snap peas to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. Stir in the cooked tofu, low-sodium soy sauce, rice vinegar, and grated ginger. Continue to cook for another 2-3 minutes, allowing the tofu and vegetables to absorb the flavors.
5. Serve the stir-fry over a bed of cooked brown rice, and garnish with sesame seeds and chopped green onions.

This low-sodium tofu stir-fry with brown rice is a well-balanced, hearty meal that’s full of fresh vegetables and plant-based protein. The tofu becomes crispy and flavorful, while the vegetables add a satisfying crunch and a dose of vitamins. The rice vinegar and low-sodium soy sauce bring a slight tang and umami flavor without overwhelming the dish with salt. It’s a perfect Sunday meal that’s easy to prepare and guaranteed to keep you feeling full and nourished.

Low Sodium Tofu Tacos

Tofu tacos are a fun and flavorful way to enjoy a plant-based meal with minimal sodium. These tacos are packed with protein-rich tofu, crisp veggies, and a zesty dressing, making them a perfect choice for a Sunday dinner or even a quick weeknight meal. They are customizable and can be topped with your favorite ingredients for a satisfying, low-sodium meal.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 8 small corn tortillas
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1/4 cup avocado, sliced
• 2 tablespoons lime juice
• 1 tablespoon low-sodium salsa (optional for extra flavor)

Instructions:

1. Heat olive oil in a pan over medium heat. Add the crumbled tofu, chili powder, cumin, paprika, and garlic powder. Stir and cook for about 7-10 minutes, allowing the tofu to brown and become crispy.
2. While the tofu is cooking, warm the tortillas in a dry pan or microwave for a few seconds.
3. Once the tofu is ready, assemble the tacos by placing a few spoonfuls of tofu into each tortilla.
4. Top with shredded lettuce, diced tomatoes, red onion, cilantro, and avocado slices. Drizzle with lime juice and salsa if desired.
5. Serve immediately with extra lime wedges for squeezing.

These low-sodium tofu tacos are a fun and flavorful meal that’s sure to please everyone at the table. The seasoned tofu provides a savory and satisfying base, while the fresh vegetables and avocado add a burst of flavor and creaminess. These tacos are versatile and can be easily adapted to your preferences, making them a perfect Sunday dinner option that’s both healthy and delicious. Enjoy them with friends and family for a memorable meal.

Low Sodium Tofu and Vegetable Buddha Bowl

A tofu and vegetable Buddha bowl is a nourishing, colorful meal packed with plant-based protein, healthy fats, and fiber. This low-sodium version focuses on fresh vegetables, crispy tofu, and a light dressing to create a balanced and satisfying dish. Perfect for a Sunday meal or meal prep, it offers variety and flexibility in ingredients while keeping sodium levels low.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 cup cooked quinoa or brown rice
• 1 cup spinach or kale, chopped
• 1/2 cup roasted sweet potato cubes
• 1/2 cup sliced cucumber
• 1/4 cup shredded carrots
• 1/4 cup red cabbage, thinly sliced
• 1/4 cup hummus (for topping)
• 1 tablespoon tahini (for dressing)
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the tofu cubes with 1 tablespoon olive oil, paprika, and turmeric. Spread them on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy.
2. While the tofu is baking, prepare the quinoa or brown rice according to package instructions.
3. Roast the sweet potato cubes in a separate pan with a drizzle of olive oil for 20 minutes, turning occasionally until tender.
4. Once everything is cooked, assemble your Buddha bowl. Start with a base of quinoa or rice, then top with roasted sweet potato, spinach or kale, cucumber, shredded carrots, red cabbage, and crispy tofu.
5. In a small bowl, whisk together tahini, lemon juice, and maple syrup. Drizzle the dressing over the Buddha bowl and top with a dollop of hummus.
6. Serve immediately and enjoy!

This low-sodium tofu and vegetable Buddha bowl is a satisfying and nutrient-packed dish that combines a variety of textures and flavors. The crispy tofu offers a savory crunch, while the roasted sweet potatoes provide warmth and sweetness. The fresh veggies add crunch and color, and the creamy tahini dressing ties everything together. It’s a perfect Sunday meal to enjoy with family, or you can make a batch for easy meal prep throughout the week.

Low Sodium Tofu Scramble with Veggies

This tofu scramble is a fantastic low-sodium alternative to scrambled eggs, offering all the texture and flavor but with a plant-based twist. Packed with vegetables like spinach, bell peppers, and mushrooms, it’s a great way to get your daily dose of veggies while keeping sodium levels in check. Perfect for a leisurely Sunday brunch, this dish is both nourishing and satisfying.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 bell pepper, diced
• 1/2 cup mushrooms, sliced
• 1 cup spinach, chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 tablespoon nutritional yeast (optional for cheesy flavor)
• 1 tablespoon fresh parsley, chopped
• 1/2 avocado, sliced (for topping)
• Whole-grain toast (optional, for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté for about 5 minutes until softened.
2. Add the mushrooms and spinach to the skillet, cooking for another 3-4 minutes until the vegetables are tender.
3. Crumble the tofu into the pan, mixing it with the vegetables. Add turmeric, cumin, black pepper, and nutritional yeast (if using), and stir to combine. Cook for 5-7 minutes, allowing the tofu to absorb the flavors.
4. Once the tofu scramble is heated through, remove from heat and top with fresh parsley and avocado slices.
5. Serve the scramble with whole-grain toast for an extra boost of fiber.

This low-sodium tofu scramble with veggies is a hearty, plant-based breakfast option that is both nutritious and satisfying. The turmeric gives the tofu a warm yellow color and a subtle earthy flavor, while the vegetables add freshness and texture. The nutritional yeast provides a cheesy flavor, and the avocado topping offers a creamy contrast. This is a perfect dish for a Sunday brunch or as part of a healthy weekday breakfast routine.

Low Sodium Tofu and Spinach Stuffed Sweet Potatoes

These tofu and spinach stuffed sweet potatoes are a delicious and wholesome meal, combining the sweetness of roasted sweet potatoes with savory, seasoned tofu and fresh spinach. With minimal sodium, this dish is a great option for those looking for a comforting, plant-based meal. Perfect for a Sunday dinner, these stuffed sweet potatoes are easy to prepare and offer a satisfying, nutrient-packed meal.

Ingredients:

• 2 large sweet potatoes
• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 tablespoon low-sodium soy sauce
• 1/4 cup crumbled feta or dairy-free cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-60 minutes until tender.
2. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
3. Add the crumbled tofu to the skillet and cook for 5-7 minutes until slightly browned. Stir in smoked paprika, black pepper, and low-sodium soy sauce. Add the chopped spinach and cook for another 2-3 minutes until wilted.
4. Once the sweet potatoes are done, cut them open and gently fluff the inside with a fork.
5. Stuff each sweet potato with the tofu and spinach mixture, and top with crumbled feta or dairy-free cheese if desired.
6. Serve immediately, garnished with fresh herbs if preferred.

These low-sodium tofu and spinach stuffed sweet potatoes offer a balance of sweet and savory flavors. The creamy texture of the roasted sweet potato complements the savory tofu and spinach filling perfectly. This dish is a great way to enjoy a nutrient-dense meal without worrying about sodium content. Whether for Sunday dinner or a healthy lunch, these stuffed sweet potatoes are satisfying and full of flavor.

Low Sodium Tofu Stir-Fry with Rice Noodles

A tofu stir-fry with rice noodles is a quick and delicious low-sodium meal that combines the heartiness of tofu with the freshness of vegetables. It’s easy to customize with your favorite veggies and a light stir-fry sauce that brings all the flavors together without the excess sodium. Perfect for a Sunday evening when you want something flavorful and nutritious but quick to prepare.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tablespoons sesame oil
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• 1/2 teaspoon chili flakes (optional)
• 4 oz rice noodles
• 2 tablespoons sesame seeds (for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Cook the rice noodles according to the package instructions, then drain and set aside.
2. Heat sesame oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 7-8 minutes, turning occasionally, until golden and crispy. Remove the tofu from the pan and set aside.
3. In the same pan, add the onion, bell pepper, broccoli, and snap peas. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
4. Add the garlic, grated ginger, and chili flakes (if using) to the pan, and stir for another minute until fragrant.
5. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, and honey or maple syrup.
6. Return the tofu to the pan and pour the sauce over the tofu and vegetables. Add the cooked rice noodles and toss everything together until well-coated.
7. Garnish with sesame seeds and fresh cilantro before serving.

This low-sodium tofu stir-fry with rice noodles is a vibrant and satisfying dish that’s perfect for a Sunday dinner. The crispy tofu pairs beautifully with the stir-fried vegetables, and the rice noodles add a comforting, chewy texture. The light stir-fry sauce gives the dish a perfect balance of savory and slightly sweet flavors without the sodium overload. It’s a healthy and delicious option for a quick meal during the week or for a relaxed Sunday evening.

Low Sodium Tofu and Avocado Salad

A tofu and avocado salad is a refreshing, nutrient-packed dish that’s perfect for a light Sunday lunch or dinner. With creamy avocado, crisp veggies, and protein-packed tofu, this salad is satisfying without being heavy. The lemony dressing adds a refreshing tang while keeping the sodium low, making it a great choice for anyone looking for a clean, wholesome meal.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon black pepper
• 2 cups mixed greens (spinach, arugula, or lettuce)
• 1 avocado, diced
• 1/2 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons pumpkin seeds (optional)
• Fresh herbs like parsley or cilantro (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the tofu cubes and cook for 7-10 minutes, stirring occasionally, until they are golden and crispy.
2. While the tofu is cooking, prepare the dressing. In a small bowl, whisk together the lemon juice, Dijon mustard, balsamic vinegar, and black pepper until well combined.
3. In a large bowl, combine the mixed greens, diced avocado, cucumber, cherry tomatoes, and red onion.
4. Once the tofu is crispy, add it to the salad and toss gently to combine.
5. Drizzle the dressing over the salad and sprinkle with pumpkin seeds and fresh herbs.
6. Serve immediately and enjoy!

This low-sodium tofu and avocado salad is a light yet fulfilling dish perfect for a Sunday afternoon. The creamy avocado complements the crispy tofu, while the fresh veggies add crunch and color. The lemony dressing adds a zesty touch, making the entire salad refreshing and flavorful. It’s a perfect low-sodium option that’s easy to prepare, nutritious, and satisfying.

Low Sodium Tofu and Chickpea Curry

A tofu and chickpea curry is a flavorful, hearty dish that’s rich in protein and full of spices, yet it maintains a low sodium profile. This one-pot meal is perfect for a cozy Sunday dinner, offering bold flavors from ingredients like garlic, ginger, and coconut milk. Serve it with a side of rice or flatbread for a complete meal that’s satisfying without excess salt.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) light coconut milk
• 1 cup diced tomatoes (fresh or canned)
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 cup spinach or kale, chopped
• Fresh cilantro (for garnish)
• Cooked rice or flatbread (for serving)

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
2. Add the garlic and ginger and sauté for another 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cinnamon, cumin, and black pepper. Cook for 1 minute to release the flavors of the spices.
4. Add the coconut milk, diced tomatoes, chickpeas, and tofu cubes to the pot. Stir well and bring to a simmer.
5. Let the curry simmer for 15-20 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened.
6. Stir in the spinach or kale and cook for an additional 3-4 minutes until wilted.
7. Serve the curry over cooked rice or with flatbread, garnished with fresh cilantro.

This low-sodium tofu and chickpea curry is a rich and flavorful dish that’s perfect for a comforting Sunday meal. The combination of tofu, chickpeas, and aromatic spices creates a hearty meal, while the coconut milk adds creaminess without the added salt. The curry is balanced with a touch of sweetness from the tomatoes and a subtle heat from the spices. Serve it with rice or bread to complete this delicious, nutritious, and low-sodium meal.

Note: More recipes are coming soon!