30+ Easy and Flavorful Sunday Tofu Recipes for Your Weekend Meals

Tofu has long been a staple in plant-based diets due to its versatility, nutritional benefits, and ability to absorb the flavors of the dishes it’s prepared with.

If you’re looking to elevate your Sunday meals with something healthy, satisfying, and delicious, tofu is the perfect ingredient to work with.

Whether you’re making it crispy, scrambled, or sautéed in a rich sauce, tofu can easily take center stage in a variety of dishes that are perfect for a laid-back, nourishing Sunday brunch, lunch, or dinner.

In this blog, we’ve gathered over 30 tofu recipes that will inspire you to experiment with this versatile ingredient.

From savory scrambles to hearty curries, these dishes showcase tofu in all its glory.

Whether you’re a seasoned tofu lover or just beginning to explore plant-based cooking, you’ll find something new and exciting to try.

These recipes are not only packed with flavor, but they’re also quick, easy, and perfect for meal prepping.

Get ready to transform your Sunday meals into a delicious tofu feast!

30+ Easy and Flavorful Sunday Tofu Recipes for Your Weekend Meals

With these 30+ Sunday tofu recipes, you have an abundance of ideas to make your plant-based meals exciting, nutritious, and satisfying.

Tofu is incredibly adaptable, offering endless possibilities for your cooking experiments.

Whether you’re craving a creamy tofu curry, a crispy tofu salad, or a comforting tofu stir-fry, there’s a recipe here for every taste and occasion.

Next time Sunday rolls around, instead of your usual fare, why not try one of these creative tofu dishes?

From breakfast to dinner, tofu can be the star of your meal. Its high protein content and ability to absorb flavors make it a perfect addition to any dish.

Sunday Tofu Scramble

A delightful, vegan-friendly twist on scrambled eggs, this tofu scramble is perfect for a hearty Sunday brunch. Packed with vegetables and savory seasonings, it provides a satisfying and healthy breakfast option for anyone looking to enjoy a plant-based meal. You can customize it with your favorite veggies or seasonings to suit your personal taste.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup spinach, chopped
• 1 tbsp nutritional yeast
• 1 tsp turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh herbs (parsley or cilantro) for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, sautéing for about 5 minutes until softened.
2. Add the crumbled tofu to the pan, stirring well to combine with the veggies.
3. Sprinkle in the turmeric, garlic powder, nutritional yeast, salt, and pepper. Stir until the tofu takes on a yellowish hue, resembling scrambled eggs.
4. Add the spinach to the skillet and cook for an additional 2-3 minutes until wilted.
5. Taste and adjust seasoning if necessary, then garnish with fresh herbs.

This tofu scramble is a perfect Sunday breakfast or brunch dish. It’s full of flavor, nutrient-rich, and versatile enough to be paired with toast, avocado, or fresh fruit. By using firm tofu, you get a great texture that mimics scrambled eggs, while the spices and vegetables provide depth of flavor. This dish also makes for a quick and satisfying meal, even on the busiest Sunday mornings.

Crispy Baked Tofu Bites

These crispy baked tofu bites are a delicious and crunchy snack or a great addition to a main meal. Marinated in a flavorful sauce and baked to perfection, they make a light and savory side or appetizer. Serve them with a dipping sauce for added enjoyment, or toss them into a salad or grain bowl for a protein-packed meal.

Ingredients:

• 1 block firm tofu, drained and pressed
• 3 tbsp soy sauce or tamari
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup cornstarch (for coating)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the tofu into bite-sized cubes and place them in a large bowl.
3. In a separate small bowl, whisk together the soy sauce, olive oil, maple syrup, rice vinegar, garlic powder, smoked paprika, salt, and pepper.
4. Pour the marinade over the tofu cubes and toss gently to coat. Let it marinate for at least 15 minutes.
5. Sprinkle the cornstarch over the marinated tofu and toss to coat evenly.
6. Arrange the tofu cubes in a single layer on the prepared baking sheet.
7. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden brown and crispy.

These crispy baked tofu bites are an excellent choice for a Sunday snack or an easy appetizer. The combination of soy sauce, maple syrup, and smoky paprika gives the tofu a well-rounded, savory-sweet flavor, while the cornstarch coating creates that perfect crunchy exterior. They’re a hit with any dipping sauce, such as peanut butter or sweet chili, and they pair wonderfully with fresh veggies.

Sunday Tofu Stir-Fry

A quick and flavorful stir-fry packed with veggies and tofu, this dish is an excellent option for a light yet filling Sunday dinner. The tofu absorbs all the delicious flavors from the sauce, making each bite savory and satisfying. This stir-fry is also very adaptable, so feel free to swap in your favorite vegetables or proteins.

Ingredients:

• 1 block firm tofu, drained and cut into cubes
• 2 tbsp vegetable oil
• 1 carrot, julienned
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 3 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tsp grated ginger
• 1 garlic clove, minced
• 1 tbsp sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 7-10 minutes. Remove from the pan and set aside.
2. In the same skillet, add the carrots, bell pepper, zucchini, and snap peas. Stir-fry for 5-6 minutes until the vegetables are just tender but still crisp.
3. While the vegetables cook, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
4. Add the cooked tofu back into the pan along with the sauce mixture. Toss everything together to coat evenly.
5. Sprinkle with sesame seeds and garnish with fresh cilantro before serving.

This stir-fry is a versatile dish that’s easy to make and packed with nutrition. The crispy tofu adds a satisfying texture, while the sweet and savory sauce elevates the flavors of the veggies. It’s a great Sunday dinner because it’s quick, healthy, and satisfying, offering a perfect balance of protein and vegetables. Plus, the vibrant colors of the stir-fry make it a visually appealing dish that everyone will enjoy.

Sunday Tofu and Avocado Salad

A refreshing and filling salad, this tofu and avocado combination is perfect for a light Sunday lunch. The creamy texture of avocado paired with crispy, marinated tofu creates a delicious contrast. Topped with a simple dressing, this dish is full of healthy fats, protein, and fresh flavors, making it a great choice for a nourishing meal.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 1 tsp lemon juice
• 1 ripe avocado, diced
• 1 cup mixed greens (spinach, arugula, etc.)
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tbsp pumpkin seeds (optional)
• Salt and pepper to taste

For the dressing:

• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the tofu into cubes and toss with olive oil, soy sauce, and lemon juice. Spread the tofu on the baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.
3. While the tofu is baking, prepare the salad: in a large bowl, combine the mixed greens, cucumber, red onion, and avocado.
4. In a small bowl, whisk together the dressing ingredients until smooth. Taste and adjust seasoning as needed.
5. Once the tofu is ready, add it to the salad along with the pumpkin seeds (if using). Drizzle with the dressing and toss gently.

This tofu and avocado salad is a wonderful choice for a light but fulfilling Sunday lunch. The marinated, crispy tofu adds protein, while the creamy avocado brings a refreshing texture. The dressing ties everything together with a touch of sweetness and tang. It’s easy to make and perfect for a nutritious meal without being heavy, making it ideal for a relaxing weekend afternoon.

Tofu and Sweet Potato Buddha Bowl

A nutrient-packed Buddha bowl, this dish brings together the wholesome goodness of roasted sweet potatoes, crispy tofu, and fresh veggies. It’s vibrant, filling, and incredibly satisfying, making it the perfect Sunday dinner for anyone looking to enjoy a wholesome, plant-based meal.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 cup cooked quinoa
• 1 cup steamed broccoli florets
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• Water to thin out the sauce (as needed)

Instructions:

1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Toss the cubed sweet potatoes with olive oil, cumin, salt, and pepper. Spread them out on one baking sheet and roast for 25-30 minutes, flipping halfway through, until tender.
3. For the tofu, cut it into cubes and toss with olive oil, paprika, garlic powder, salt, and pepper. Place on the second baking sheet and bake for 20-25 minutes, flipping once, until crispy and golden.
4. While the sweet potatoes and tofu are baking, prepare the quinoa and steam the broccoli.
5. To make the tahini sauce, whisk together tahini, lemon juice, maple syrup, and water to reach a creamy consistency.
6. Once everything is ready, assemble the Buddha bowl by layering quinoa, roasted sweet potatoes, tofu, and steamed broccoli. Drizzle with the tahini sauce and enjoy.

This tofu and sweet potato Buddha bowl is not only visually stunning but also packed with nutrients. The crispy tofu adds protein, the sweet potatoes provide a comforting sweetness, and the tahini sauce ties everything together with its rich, nutty flavor. This bowl is a great option for a Sunday dinner, as it’s filling but light, and offers a balanced mix of healthy fats, fiber, and plant-based protein.

Tofu and Mushroom Stir-Fry with Peanut Sauce

This tofu and mushroom stir-fry with a creamy peanut sauce is a flavorful and satisfying dish that’s perfect for a Sunday evening meal. The earthy mushrooms and crispy tofu are coated in a rich, savory peanut sauce that elevates the entire dish. It’s quick to prepare and bursting with umami flavors.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tbsp olive oil
• 1/2 cup mushrooms, sliced (such as cremini or button mushrooms)
• 1 small onion, sliced
• 1/2 bell pepper, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tbsp peanut butter
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1/4 cup water (to thin the sauce)
• Chopped cilantro for garnish
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Cut the tofu into cubes and cook until golden and crispy on all sides, about 7-10 minutes. Remove and set aside.
2. In the same skillet, add the onions, bell pepper, and mushrooms. Stir-fry for 4-5 minutes until the vegetables are tender and the mushrooms have released their moisture.
3. While the vegetables cook, whisk together the soy sauce, rice vinegar, maple syrup, peanut butter, sesame oil, garlic, ginger, and water in a bowl to create the peanut sauce.
4. Add the tofu back into the skillet along with the peanut sauce. Stir to coat everything in the sauce, cooking for another 2-3 minutes until heated through.
5. Garnish with cilantro and sesame seeds before serving.

This tofu and mushroom stir-fry with peanut sauce is a savory, rich dish that makes a perfect Sunday dinner. The peanut sauce adds a creamy, flavorful coating to the crispy tofu and earthy mushrooms, making each bite a satisfying experience. The dish is easy to make yet bursting with flavor, offering a hearty meal without being too heavy. It’s an excellent choice for anyone craving a plant-based dish with a rich, savory taste.

Crispy Tofu Tacos

These crispy tofu tacos are a fun and flavorful way to enjoy tofu. With a crispy exterior and soft, seasoned interior, the tofu takes center stage in this Mexican-inspired dish. Paired with fresh vegetables, creamy avocado, and tangy salsa, these tacos are perfect for a Sunday dinner or casual gathering.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup shredded cabbage or lettuce
• 1/2 cup pico de gallo or salsa
• Lime wedges for serving
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the tofu into thin strips and toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
3. Spread the tofu strips on the baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
4. While the tofu bakes, warm the tortillas in a dry skillet or on a griddle.
5. Assemble the tacos by placing the crispy tofu strips on the tortillas and topping with shredded cabbage, avocado slices, pico de gallo, and a squeeze of lime juice.
6. Garnish with fresh cilantro and serve with extra lime wedges.

These crispy tofu tacos are bursting with flavor and texture. The crispy tofu provides a great contrast to the creamy avocado and fresh cabbage, while the tangy salsa and lime add a zesty kick. They’re perfect for a light Sunday dinner or a taco night with friends and family. Plus, they’re quick and easy to prepare, making them an ideal choice for a busy weekend.

Tofu and Bell Pepper Stir-Fry

This simple tofu and bell pepper stir-fry is a healthy and vibrant dish that’s full of color and flavor. The tofu is crispy on the outside, soft on the inside, and absorbs the savory stir-fry sauce perfectly. Paired with the sweetness of bell peppers, this dish is quick to prepare and perfect for a quick Sunday dinner.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tbsp vegetable oil
• 2 bell peppers (red, yellow, or green), thinly sliced
• 1 small onion, thinly sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• Salt and pepper to taste
• 2 tbsp sesame oil
• Cooked rice for serving

Instructions:

1. Cut the tofu into cubes and heat the vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 7-10 minutes. Remove the tofu and set aside.
2. In the same skillet, add the bell peppers and onion. Stir-fry for 3-4 minutes until they begin to soften but remain crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, garlic powder, ginger powder, salt, and pepper.
4. Add the tofu back into the skillet with the peppers and onion, then pour the stir-fry sauce over the mixture. Toss everything together to coat evenly and cook for an additional 2-3 minutes until heated through.
5. Drizzle with sesame oil and serve over a bed of cooked rice.

This tofu and bell pepper stir-fry is a simple, flavorful dish that’s perfect for a light and healthy Sunday dinner. The tofu soaks up the savory sauce, while the bell peppers add a burst of sweetness and crunch. This dish is easy to make and can be served with rice or quinoa for a satisfying meal. It’s an excellent option for anyone looking for a quick, plant-based dish that’s packed with flavor.

Tofu and Kale Salad with Lemon Tahini Dressing

This tofu and kale salad is a hearty and nutrient-packed meal, perfect for a light yet satisfying Sunday lunch or dinner. The crispy tofu provides a great contrast to the earthy kale, while the lemon tahini dressing adds a creamy, zesty touch that ties everything together. It’s a simple, nourishing dish that’s full of flavor.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 cups kale, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup sunflower seeds or pumpkin seeds (optional)

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1-2 tbsp water to thin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut the tofu into cubes and toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread the tofu on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
3. While the tofu bakes, massage the chopped kale with a pinch of salt for 1-2 minutes to soften the leaves.
4. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth and creamy.
5. Once the tofu is crispy and golden, remove from the oven and let it cool slightly.
6. To assemble the salad, toss the kale with the cherry tomatoes, red onion, and crispy tofu. Drizzle with the lemon tahini dressing and sprinkle with seeds if using.

This tofu and kale salad is a deliciously wholesome meal that’s both filling and nutritious. The crispy tofu adds protein, while the kale provides a hearty base, and the lemon tahini dressing ties everything together with a creamy, tangy flavor. It’s a perfect choice for a Sunday meal, offering a balance of textures and flavors that will leave you feeling satisfied and energized. Plus, it’s easy to customize with your favorite veggies or seeds!

Tofu and Avocado Toast

A simple yet delicious breakfast or lunch option, this tofu and avocado toast is packed with plant-based protein and healthy fats. The crispy, seasoned tofu adds texture and flavor, while the creamy avocado balances out the dish with its smoothness. It’s an ideal dish for a leisurely Sunday morning when you want something quick, satisfying, and nourishing.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 slices whole-grain bread
• 1 ripe avocado, mashed
• 1 tsp lemon juice
• Crushed red pepper flakes (optional)
• Fresh herbs for garnish (such as parsley or chives)

Instructions:

1. Heat olive oil in a skillet over medium heat. Cut the tofu into thin slices and season with smoked paprika, garlic powder, salt, and pepper.
2. Add the tofu slices to the skillet and cook for 3-4 minutes per side until golden and crispy.
3. While the tofu cooks, toast the bread slices until crispy and golden.
4. In a small bowl, mash the avocado with lemon juice, salt, and pepper.
5. Spread the mashed avocado onto the toasted bread and top with the crispy tofu slices.
6. Sprinkle with red pepper flakes for a little heat and garnish with fresh herbs.

This tofu and avocado toast is a perfect choice for a light yet satisfying Sunday meal. The combination of crispy tofu and creamy avocado makes for a deliciously balanced dish. It’s a great option for anyone looking for a quick, nutritious breakfast or brunch that’s packed with healthy fats and protein. It’s also versatile enough to be customized with your favorite toppings or seasonings.

Tofu and Coconut Curry

This tofu and coconut curry is a rich and creamy dish that’s full of flavor. The tofu absorbs the coconut milk and spices, creating a hearty and satisfying meal. Paired with a side of rice, this curry is perfect for a warming Sunday dinner. It’s easy to make and offers a comforting combination of savory, sweet, and spicy flavors.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 cup spinach, chopped
• 1/2 cup frozen peas
• Salt and pepper to taste
• Cooked rice for serving

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Cut the tofu into cubes and add it to the pan. Cook the tofu for 7-10 minutes, turning occasionally, until golden and crispy. Remove from the pan and set aside.
2. In the same pan, add the onion, garlic, and ginger. Sauté for 3-4 minutes until the onion becomes soft and translucent.
3. Add the curry powder and stir for another minute to release the spices’ aroma.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Add the soy sauce and maple syrup and bring the mixture to a simmer.
5. Add the spinach and peas, cooking for 2-3 minutes until the spinach wilts.
6. Return the tofu to the pan and stir to combine. Cook for an additional 5 minutes to heat everything through. Season with salt and pepper to taste.
7. Serve the curry over a bed of cooked rice.

This tofu and coconut curry is a satisfying and flavorful dish that’s perfect for a Sunday dinner. The creamy coconut milk adds a rich base, while the tofu soaks up the spices and broth, creating a hearty meal. It’s comforting, nourishing, and full of vibrant flavors, making it an excellent choice for anyone craving something savory and warming. The dish is also easily customizable, so feel free to add your favorite vegetables or adjust the spice level to suit your preferences.

Tofu and Roasted Veggie Bowl

This tofu and roasted veggie bowl is a nourishing and colorful meal that combines crispy tofu with a variety of roasted vegetables. It’s easy to make and full of flavor, making it a perfect Sunday dinner option. The variety of textures—from crispy tofu to tender roasted vegetables—keeps every bite exciting, while the homemade tahini dressing ties everything together.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 medium sweet potato, peeled and cubed
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 cup cooked quinoa
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• Water to thin out the dressing (as needed)
• Fresh herbs (parsley or cilantro) for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the tofu into cubes and toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread the tofu cubes on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
3. On a separate baking sheet, toss the sweet potato, zucchini, and bell pepper with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
4. While the tofu and vegetables roast, prepare the quinoa according to package instructions.
5. To make the tahini dressing, whisk together tahini, lemon juice, maple syrup, and enough water to reach a creamy consistency.
6. Once everything is roasted, assemble the bowls by placing a base of quinoa, followed by roasted veggies, crispy tofu, and a drizzle of tahini dressing.
7. Garnish with fresh herbs and serve.

This tofu and roasted veggie bowl is a well-rounded, nutritious meal that’s both filling and vibrant. The crispy tofu adds protein, while the roasted vegetables provide natural sweetness and texture. The tahini dressing brings everything together with a creamy, nutty flavor. It’s a great dish for a Sunday dinner because it’s easy to prepare, packed with nutrients, and full of comforting, hearty flavors.

Tofu and Mushroom Stroganoff

This tofu and mushroom stroganoff is a hearty and creamy dish that offers all the comfort of the classic stroganoff, but with a plant-based twist. The tofu replaces the traditional beef, providing a protein-rich alternative, while the mushrooms give the dish a rich, savory depth. Paired with a creamy, flavorful sauce, this dish is perfect for a cozy Sunday dinner.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1 tbsp flour (for thickening)
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked egg noodles or rice for serving

Instructions:

1. Cut the tofu into small cubes and heat olive oil in a large skillet over medium heat. Add the tofu and cook for about 7-10 minutes, until it is golden and crispy on all sides. Remove and set aside.
2. In the same skillet, add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the sliced mushrooms and cook for an additional 5-7 minutes, until they release their moisture and begin to brown.
4. Stir in the flour and cook for 1-2 minutes to create a roux.
5. Slowly pour in the vegetable broth while stirring, then add the almond milk, Dijon mustard, and soy sauce. Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce thickens.
6. Add the cooked tofu to the skillet and stir to combine. Season with salt and pepper to taste.
7. Serve the stroganoff over cooked egg noodles or rice, and garnish with fresh parsley.

This tofu and mushroom stroganoff is a creamy, comforting dish that rivals the classic. The mushrooms and tofu soak up the rich, tangy sauce, making each bite delicious and satisfying. It’s perfect for a cozy Sunday meal, offering a plant-based version of a beloved comfort food without sacrificing flavor or texture.

Tofu Scramble with Spinach and Tomatoes

This tofu scramble with spinach and tomatoes is a vibrant and protein-packed dish that’s perfect for breakfast or brunch. The tofu takes on a fluffy texture when cooked, resembling scrambled eggs, while the spinach and tomatoes add color and nutrition. It’s a quick, simple dish that will brighten up your Sunday morning.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1 tsp turmeric (for color)
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh herbs (parsley or cilantro) for garnish
• Toast or avocado (optional, for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Add the crumbled tofu to the skillet, along with turmeric, cumin, salt, and pepper. Stir well to combine and cook for 5-7 minutes, until the tofu starts to brown slightly and resemble scrambled eggs.
3. Add the chopped spinach and halved cherry tomatoes, cooking for another 2-3 minutes until the spinach wilts and the tomatoes soften.
4. Garnish with fresh herbs and serve with toast or avocado on the side.

This tofu scramble is a versatile, nourishing dish that’s perfect for a light and satisfying Sunday meal. The tofu takes on a deliciously savory flavor, while the spinach and tomatoes add freshness and a burst of color. It’s an easy, quick meal that works well for brunch or as a protein-packed breakfast. Plus, it’s a great way to enjoy the benefits of plant-based protein while still getting all the comfort of a scrambled egg dish.

Tofu and Sweet Potato Buddha Bowl

This tofu and sweet potato Buddha bowl is a wholesome, filling dish that brings together roasted vegetables, crispy tofu, and a delicious tahini dressing. The sweet potatoes offer a natural sweetness that pairs perfectly with the savory tofu and the creamy dressing. It’s a nutrient-dense, colorful meal that’s perfect for a Sunday dinner.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked quinoa or brown rice
• 1/2 cup spinach or mixed greens
• 1/4 cup sunflower seeds or pumpkin seeds (optional)

For the dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1-2 tbsp water to thin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the tofu into cubes and toss with olive oil, smoked paprika, salt, and pepper. Spread the tofu cubes on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
3. While the tofu bakes, toss the sweet potato cubes with olive oil, salt, and pepper, and roast on a separate baking sheet for 25-30 minutes, or until tender and caramelized.
4. To make the dressing, whisk together tahini, lemon juice, maple syrup, and water until smooth. Add more water if necessary to reach your desired consistency.
5. Assemble the bowls by placing a base of quinoa or rice, followed by roasted sweet potatoes, crispy tofu, and a handful of spinach or mixed greens. Drizzle with tahini dressing and sprinkle with seeds for crunch.

This tofu and sweet potato Buddha bowl is a nourishing and satisfying dish that’s packed with flavors and textures. The crispy tofu and roasted sweet potatoes create a beautiful contrast, while the creamy tahini dressing ties everything together. It’s a great choice for a Sunday meal because it’s filling, nutritious, and easily customizable with your favorite vegetables or grains. Plus, it’s a fantastic way to enjoy a well-rounded, plant-based meal.

Note: More recipes​ are coming soon!