45+ Healthy Sunday Vegan Tofu Recipes to Try Today

Looking for ways to make your Sundays even more special with wholesome, plant-based meals?

If you love tofu or are looking to incorporate more plant protein into your diet, you’re in for a treat!

Tofu is not only versatile but also packed with protein, making it an excellent choice for a vegan meal.

Whether you’re cooking for a family gathering, prepping for a solo meal, or simply wanting to enjoy something delicious, our collection of 45+ Sunday Vegan Tofu Recipes will have you covered.

From crispy stir-fries to hearty curries, flavorful bowls, and even tofu desserts, there’s a recipe for every palate.

These meals are perfect for a Sunday where you can unwind, eat well, and nourish your body for the week ahead.

Let’s dive into these exciting tofu recipes that will surely become your new go-to Sunday favorites!

45+ Healthy Sunday Vegan Tofu Recipes to Try Today

With these 45+ Sunday Vegan Tofu Recipes, your Sundays will never be the same.

Tofu has endless potential when it comes to creating vegan dishes that are both satisfying and nutritious.

Whether you’re in the mood for a simple stir-fry, a flavorful curry, or a wholesome Buddha bowl, tofu offers the ideal canvas for creating vibrant and filling meals.

So gather your ingredients, get creative, and enjoy making these vegan recipes that will keep your taste buds happy and your body fueled throughout the week.

Perfect for any meal or occasion, these tofu recipes are your key to a fun, delicious, and healthy Sunday feast!

Sunday Vegan Tofu Recipes: Teriyaki Tofu Stir-Fry

Transform your Sundays into a celebration of flavor and nutrition with this Teriyaki Tofu Stir-Fry. Perfect for meal prep or a quick family dinner, this recipe combines the satisfying chewiness of tofu with a medley of vibrant vegetables and a sweet-savory teriyaki glaze. Not only is this dish packed with protein and nutrients, but it’s also a breeze to make, making your Sunday stress-free and delicious.

Ingredients

• For the tofu:
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
• For the stir-fry:
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 medium carrot, julienned
  • 1 zucchini, sliced
  • 3 tbsp teriyaki sauce
  • 2 tbsp sesame seeds (optional)

Instructions

1. Prepare the tofu:
   • Press the tofu to remove excess moisture.
   • Cube the tofu and coat it with soy sauce and cornstarch.
   • Heat sesame oil in a pan and pan-fry the tofu until crispy. Set aside.
2. Cook the vegetables:
   • In the same pan, stir-fry the broccoli, bell pepper, carrot, and zucchini until tender-crisp, about 5–7 minutes.
3. Combine and sauce:
   • Add the cooked tofu back to the pan and pour the teriyaki sauce over the mixture. Toss well to coat evenly.
4. Serve:
   • Garnish with sesame seeds if desired and serve hot over rice or noodles.

This Teriyaki Tofu Stir-Fry is a delightful way to end your weekend. It’s versatile, nutritious, and satisfies even the pickiest eaters. Customize it with your favorite vegetables or pair it with quinoa for a different twist. The balance of flavors and textures will make this a Sunday tradition in your household.

Sunday Vegan Tofu Recipes: Crispy Tofu Tacos with Avocado Crema

Give your Sundays a fun and flavorful spin with these Crispy Tofu Tacos with Avocado Crema. This recipe offers a plant-based twist on a classic favorite, combining crispy, seasoned tofu with fresh toppings and a creamy avocado sauce. These tacos are perfect for brunches, lunches, or even as a satisfying snack. The mix of textures and bold flavors makes it a memorable meal for the end of the week.

Ingredients

• For the tofu:
  • 1 block (14 oz) extra-firm tofu, pressed and crumbled
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • Salt and pepper to taste
• For the avocado crema:
  • 1 ripe avocado
  • 2 tbsp lime juice
  • 2 tbsp vegan yogurt
  • 1 garlic clove, minced
  • Salt to taste
• Taco assembly:
  • 8 small corn tortillas
  • Shredded lettuce
  • Diced tomatoes
  • Fresh cilantro
  • Lime wedges

Instructions

1. Prepare the tofu:
   • Heat olive oil in a skillet.
   • Add crumbled tofu and season with chili powder, smoked paprika, cumin, salt, and pepper.
   • Cook until crispy and golden, about 8–10 minutes.
2. Make the avocado crema:
   • Blend avocado, lime juice, vegan yogurt, garlic, and salt until smooth. Set aside.
3. Assemble the tacos:
   • Warm the tortillas.
   • Add a layer of shredded lettuce, followed by the crispy tofu.
   • Drizzle with avocado crema and top with diced tomatoes and fresh cilantro.
4. Serve:
   • Serve with lime wedges for an extra burst of freshness.

These Crispy Tofu Tacos with Avocado Crema are the perfect way to bring people together on a Sunday. Easy to prepare and incredibly flavorful, they’re guaranteed to become a favorite in your vegan recipe collection. Whether for a casual meal or a gathering, these tacos deliver on taste and satisfaction.

Sunday Vegan Tofu Recipes: Tofu and Vegetable Korma

End your week with the comforting and exotic flavors of Tofu and Vegetable Korma. This rich, creamy curry is loaded with tender tofu and seasonal vegetables, all simmered in a fragrant coconut milk-based sauce. Perfect for a cozy dinner, this dish is both indulgent and healthy, offering a satisfying way to celebrate a plant-based Sunday.

Ingredients

• For the korma:
  • 1 block (14 oz) extra-firm tofu, cubed
  • 1 tbsp coconut oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece ginger, minced
  • 2 tbsp korma curry paste
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 2 cups mixed vegetables (e.g., peas, carrots, cauliflower)
  • 2 tbsp chopped cashews (optional)
• For serving:
  • Cooked basmati rice or naan
  • Fresh cilantro for garnish

Instructions

1. Prepare the tofu:
   • Heat coconut oil in a pan and lightly brown the tofu cubes. Remove and set aside.
2. Make the korma base:
   • In the same pan, sauté the onion, garlic, and ginger until fragrant.
   • Stir in the korma curry paste and cook for 1 minute.
3. Simmer the curry:
   • Add coconut milk and vegetable broth. Stir to combine.
   • Add the mixed vegetables and cook until tender, about 10 minutes.
4. Combine and serve:
   • Return the tofu to the pan and let it simmer for another 5 minutes.
   • Serve hot over basmati rice or with naan, garnished with cilantro and chopped cashews.

The Tofu and Vegetable Korma is a hearty and flavorful dish that makes Sundays special. It’s a perfect balance of creaminess, spice, and wholesome ingredients. Whether you enjoy it with rice or naan, this recipe is sure to be a crowd-pleaser, turning an ordinary evening into an extraordinary feast.

Sunday Vegan Tofu Recipes: Spicy Tofu Scramble

Start your Sunday morning right with this Spicy Tofu Scramble. It’s the perfect vegan alternative to scrambled eggs, packed with protein, flavor, and a delightful spicy kick. The tofu absorbs the spices beautifully, while the sautéed vegetables add a crunch and freshness that makes every bite satisfying. This recipe is not only a great way to fuel your morning but also versatile enough to enjoy as a hearty brunch or a filling lunch.

Ingredients

• For the tofu scramble:
  • 1 block (14 oz) extra-firm tofu, pressed and crumbled
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 small zucchini, diced
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (adjust to taste)
  • Salt and pepper to taste
• Optional toppings:
  • Fresh cilantro
  • Avocado slices
  • Hot sauce

Instructions

1. Prepare the tofu:
   • Press the tofu to remove excess moisture and crumble it into bite-sized pieces.
2. Cook the vegetables:
   • Heat olive oil in a large skillet and sauté the diced onion, bell pepper, and zucchini until softened, about 5 minutes.
3. Scramble the tofu:
   • Add the crumbled tofu to the skillet with the vegetables. Stir in turmeric, paprika, chili powder, salt, and pepper.
   • Cook for an additional 5–7 minutes, stirring occasionally, until the tofu is heated through and slightly crispy.
4. Serve:
   • Top with fresh cilantro, avocado slices, or a drizzle of hot sauce for extra flavor.

This Spicy Tofu Scramble is the ultimate comfort food for a Sunday morning. It’s quick to make, packed with plant-based protein, and bursting with flavor. Customize it by adding your favorite veggies or toppings for a truly personalized meal. Whether enjoyed with toast or as a burrito filling, this dish will keep you satisfied until your next meal.

Sunday Vegan Tofu Recipes: Tofu and Sweet Potato Buddha Bowl

This Tofu and Sweet Potato Buddha Bowl is a vibrant and nourishing way to end the week. Packed with colorful veggies, roasted sweet potatoes, and crispy tofu, this dish is not only visually appealing but also incredibly satisfying. Drizzled with a tangy tahini dressing, it’s a balanced meal that combines protein, healthy fats, and fiber, making it a wholesome choice for your Sunday lunch or dinner.

Ingredients

• For the bowl:
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 medium sweet potatoes, cubed
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1 cup cooked quinoa
  • 1 cup baby spinach
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
• For the tahini dressing:
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp water (adjust for consistency)
  • Salt to taste

Instructions

1. Prepare the sweet potatoes:
   • Preheat your oven to 400°F (200°C).
   • Toss the cubed sweet potatoes with olive oil, paprika, cumin, salt, and pepper.
   • Roast in the oven for 25-30 minutes, or until tender and slightly crispy.
2. Cook the tofu:
   • While the sweet potatoes are roasting, heat a non-stick pan over medium heat.
   • Add the cubed tofu and cook until golden and crispy, about 8–10 minutes. Set aside.
3. Assemble the bowl:
   • In a large bowl, layer quinoa, spinach, roasted sweet potatoes, tofu, cucumber, and red onion.
4. Make the dressing:
   • In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and salt until smooth. Adjust the water to achieve your desired consistency.
5. Serve:
   • Drizzle the tahini dressing over the assembled bowl and serve immediately.

The Tofu and Sweet Potato Buddha Bowl is a nourishing, delicious dish that brings comfort and balance to your Sunday meals. It’s an easy way to pack in a variety of textures and flavors, and the creamy tahini dressing ties everything together beautifully. Whether served as a light dinner or a hearty lunch, this bowl will leave you feeling satisfied and energized.

Sunday Vegan Tofu Recipes: Tofu and Spinach Stuffed Portobello Mushrooms

For a Sunday treat that’s both elegant and delicious, try these Tofu and Spinach Stuffed Portobello Mushrooms. This dish is a savory combination of tofu, spinach, and herbs, stuffed into large Portobello mushroom caps and baked until golden and tender. It’s a simple yet satisfying recipe that’s perfect for a cozy evening or a light dinner. The earthy mushrooms and creamy tofu filling make for a meal that’s both nutritious and indulgent.

Ingredients

• For the stuffing:
  • 1 block (14 oz) extra-firm tofu, pressed and crumbled
  • 2 cups fresh spinach, chopped
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
• For the mushrooms:
  • 4 large Portobello mushrooms, stems removed and caps cleaned
  • Olive oil for drizzling

Instructions

1. Prepare the mushrooms:
   • Preheat the oven to 375°F (190°C).
   • Drizzle the mushroom caps with olive oil and place them on a baking sheet, gill side up. Roast for 10 minutes.
2. Make the tofu filling:
   • Heat olive oil in a pan over medium heat.
   • Sauté the onion and garlic until softened, about 3–4 minutes.
   • Add the chopped spinach and cook until wilted.
   • Stir in the crumbled tofu, oregano, nutmeg, salt, and pepper. Cook for another 5 minutes, mixing well.
3. Stuff the mushrooms:
   • Spoon the tofu and spinach mixture into the roasted mushroom caps, pressing down lightly to fill them.
4. Bake the stuffed mushrooms:
   • Return the stuffed mushrooms to the oven and bake for an additional 15–20 minutes, until the mushrooms are tender and the filling is golden.
5. Serve:
   • Serve warm as an entrée or appetizer.

These Tofu and Spinach Stuffed Portobello Mushrooms are an elegant, flavorful dish that’s perfect for a Sunday dinner. They’re satisfying, yet light enough to feel indulgent without being heavy. The combination of savory tofu and fresh spinach in a hearty mushroom cap is a match made in vegan heaven. This dish is sure to impress your guests or make for a comforting meal on your own.

Sunday Vegan Tofu Recipes: Tofu Stir-Fry with Veggies and Cashews

This Tofu Stir-Fry with Veggies and Cashews is a vibrant and flavorful dish that’s perfect for a Sunday dinner. It’s a one-pan recipe filled with crispy tofu, crunchy vegetables, and crunchy cashews all tossed together in a savory soy-ginger sauce. Packed with protein and fiber, this stir-fry is satisfying and loaded with nutrients, making it the perfect way to fuel your day. The best part is how customizable this dish is—you can use any vegetables you have on hand to make it your own!

Ingredients

• For the stir-fry:
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 1 tbsp olive oil
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 1/2 cup broccoli florets
  • 1/2 cup snap peas
  • 1/4 cup roasted cashews
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp grated ginger
  • 2 garlic cloves, minced
  • 1 tbsp sesame oil

Instructions

1. Prepare the tofu:
   • Press the tofu to remove excess moisture, then cut it into cubes.
2. Cook the tofu:
   • Heat olive oil in a large pan or wok over medium-high heat.
   • Add the tofu and sauté until golden and crispy on all sides, about 8–10 minutes. Remove from the pan and set aside.
3. Stir-fry the vegetables:
   • In the same pan, add a little more oil if needed and sauté the bell pepper, carrot, broccoli, and snap peas for 5-7 minutes, until they are just tender but still crisp.
4. Make the sauce:
   • In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, ginger, garlic, and sesame oil.
5. Combine:
   • Return the tofu to the pan with the vegetables, pour the sauce over the top, and toss everything together.
   • Add the cashews and cook for an additional 1–2 minutes.
6. Serve:
   • Serve the stir-fry hot, with a sprinkle of sesame seeds or cilantro, if desired.

This Tofu Stir-Fry with Veggies and Cashews is a quick and healthy meal that brings loads of flavor to your Sunday dinner table. The crispy tofu, crunchy veggies, and rich cashews combine for a texture-packed meal, while the savory sauce ties it all together. It’s customizable, easy to make, and satisfying, making it the perfect addition to your plant-based recipe rotation.

Sunday Vegan Tofu Recipes: Vegan Tofu Banh Mi Sandwich

Craving something a little different for Sunday brunch? Try this Vegan Tofu Banh Mi Sandwich—a delicious twist on the classic Vietnamese sandwich. The crispy marinated tofu, fresh cucumber, pickled carrots and daikon, and herbs all come together on a crusty baguette for a perfect balance of flavors and textures. This is a hearty yet refreshing sandwich that’s great for a lazy Sunday afternoon or as a unique addition to a weekend picnic.

Ingredients

• For the tofu:
  • 1 block (14 oz) extra-firm tofu, pressed and sliced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1/2 tsp garlic powder
• For the sandwich:
  • 4 small baguettes or sandwich rolls
  • 1/2 cucumber, thinly sliced
  • 1/2 cup pickled carrots and daikon (store-bought or homemade)
  • Fresh cilantro
  • Jalapeño slices (optional)
  • Vegan mayo (optional)

Instructions

1. Marinate the tofu:
   • Slice the tofu into thin strips and place it in a shallow dish.
   • In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and garlic powder.
   • Pour the marinade over the tofu and let it sit for at least 15 minutes.
2. Cook the tofu:
   • Heat a non-stick pan over medium heat and cook the tofu for 3-4 minutes on each side, until golden and crispy.
3. Prepare the sandwiches:
   • While the tofu is cooking, slice the baguettes and lightly toast them if desired.
   • Spread a thin layer of vegan mayo on the inside of the rolls (optional).
4. Assemble the sandwich:
   • Layer the cooked tofu, cucumber slices, pickled carrots and daikon, fresh cilantro, and jalapeño slices (if using) onto the baguette.
5. Serve:
   • Serve immediately and enjoy!

This Vegan Tofu Banh Mi Sandwich is a fusion of crispy tofu, tangy pickled vegetables, and fresh herbs, all nestled in a crispy baguette. The balance of flavors and textures makes it a perfect Sunday meal that feels both fresh and indulgent. With just the right amount of spice and crunch, this sandwich is sure to become your new go-to for weekend lunches or a fun twist on traditional sandwiches.

Sunday Vegan Tofu Recipes: Tofu and Mushroom Stroganoff

A rich and creamy dish like Tofu and Mushroom Stroganoff is perfect for a cozy Sunday dinner. This vegan version of the classic stroganoff is made with sautéed mushrooms, crumbled tofu, and a luxurious dairy-free sour cream sauce. It’s hearty, comforting, and the mushrooms add an earthy depth of flavor, while the tofu soaks up the savory sauce. This meal will surely satisfy even non-vegans, making it a great choice for family dinners or gatherings.

Ingredients

• For the stroganoff:
  • 1 block (14 oz) extra-firm tofu, pressed and crumbled
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 cups mushrooms, sliced
  • 1/2 cup vegetable broth
  • 1/2 cup coconut milk or any plant-based milk
  • 2 tbsp soy sauce
  • 1 tbsp flour (optional, for thickening)
  • Salt and pepper to taste
• For serving:
  • Cooked pasta or rice
  • Fresh parsley, chopped

Instructions

1. Prepare the tofu:
   • Press the tofu to remove excess moisture, then crumble it into small pieces.
2. Cook the mushrooms:
   • Heat olive oil in a large pan over medium heat.
   • Add the diced onion and garlic, sautéing for 3–4 minutes until softened.
   • Add the mushrooms and cook for another 5-7 minutes, until they release their moisture and become tender.
3. Make the sauce:
   • Stir in the crumbled tofu, vegetable broth, coconut milk, and soy sauce.
   • If you prefer a thicker sauce, stir in the flour and cook for 2–3 minutes until the sauce thickens.
4. Season and serve:
   • Season with salt and pepper to taste. Serve the stroganoff over cooked pasta or rice, garnished with fresh parsley.

This Tofu and Mushroom Stroganoff is a rich and creamy comfort dish perfect for a Sunday evening. The combination of earthy mushrooms, savory tofu, and a velvety sauce is incredibly satisfying. Whether you’re serving it to guests or enjoying it yourself, this dish is sure to be a hit. It’s easy to make, hearty, and comforting, making it the ideal Sunday supper.

Sunday Vegan Tofu Recipes: Tofu Scramble with Avocado Toast

Start your Sunday with a wholesome and satisfying breakfast of Tofu Scramble with Avocado Toast. This vegan take on scrambled eggs uses tofu as a base, seasoned with turmeric and nutritional yeast for a golden, savory flavor. Paired with creamy avocado on whole grain toast, it’s a nutrient-packed meal that will keep you energized all day long. It’s quick to make and can be customized with your favorite veggies or herbs for a personal touch.

Ingredients

• For the tofu scramble:
  • 1 block (14 oz) firm tofu, pressed and crumbled
  • 1 tbsp olive oil
  • 1/4 cup onion, diced
  • 1/4 cup bell pepper, diced
  • 1/2 cup spinach, chopped
  • 1 tsp turmeric
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste
• For the avocado toast:
  • 2 slices whole-grain bread, toasted
  • 1 ripe avocado
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • Red pepper flakes or chopped cilantro (optional for garnish)

Instructions

1. Prepare the tofu scramble:
   • Heat olive oil in a large skillet over medium heat.
   • Add the onion and bell pepper, sautéing until softened, about 3–4 minutes.
   • Add the crumbled tofu, turmeric, nutritional yeast, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the tofu is lightly golden.
   • Stir in the spinach and cook for another 1–2 minutes, until wilted.
2. Prepare the avocado toast:
   • While the tofu scramble is cooking, mash the avocado in a small bowl.
   • Stir in lemon juice, salt, and pepper.
3. Assemble:
   • Spread the mashed avocado evenly onto the toasted bread.
   • Serve the tofu scramble alongside the avocado toast, garnished with red pepper flakes or cilantro, if desired.

Tofu Scramble with Avocado Toast is the perfect Sunday breakfast for a nutritious, satisfying start to your day. The tofu scramble is savory and full of flavor, while the creamy avocado toast provides healthy fats and a fresh, zesty twist. Whether you’re in the mood for something filling yet light or want to add a little spice, this meal is versatile, quick, and utterly delicious.

Sunday Vegan Tofu Recipes: Tofu Tacos with Mango Salsa

These Tofu Tacos with Mango Salsa offer a delicious tropical twist on the traditional taco. The tofu is marinated in lime juice and chili powder before being pan-fried to crispy perfection, then topped with a refreshing mango salsa made with fresh mango, red onion, cilantro, and lime. The combination of spicy, savory tofu with the sweet and tangy salsa makes these tacos an exciting, flavorful dish for a Sunday evening dinner or a fun weekend gathering.

Ingredients

• For the tofu:
  • 1 block (14 oz) extra-firm tofu, pressed and sliced into strips
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the mango salsa:
  • 1 ripe mango, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste
• For the tacos:
  • 6 small corn tortillas
  • Sliced avocado (optional)
  • Fresh cilantro for garnish

Instructions

1. Prepare the tofu:
   • In a shallow dish, combine the lime juice, chili powder, cumin, olive oil, salt, and pepper.
   • Add the tofu strips to the marinade and let it sit for at least 10 minutes.
2. Cook the tofu:
   • Heat a non-stick skillet over medium heat and cook the tofu strips for 4-5 minutes on each side, until golden and crispy.
3. Make the mango salsa:
   • In a medium bowl, combine the diced mango, red onion, cilantro, lime juice, salt, and pepper. Stir gently to combine.
4. Assemble the tacos:
   • Warm the corn tortillas in a skillet or microwave.
   • Place the cooked tofu strips on each tortilla, then top with mango salsa and avocado slices.
5. Serve:
   • Garnish with fresh cilantro and serve immediately.

These Tofu Tacos with Mango Salsa bring a burst of flavor to your Sunday dinner. The crispy tofu, with its tangy lime marinade and smoky chili powder, pairs beautifully with the sweet and refreshing mango salsa. These tacos are light yet filling and offer a wonderful balance of flavors that will transport your taste buds to the tropics. Perfect for taco night or whenever you’re craving something vibrant and fresh!

Sunday Vegan Tofu Recipes: Tofu and Sweet Potato Buddha Bowl

The Tofu and Sweet Potato Buddha Bowl is a vibrant, nutrient-dense meal that makes a perfect Sunday lunch or dinner. This bowl is filled with roasted sweet potatoes, crispy tofu, and an assortment of veggies, all topped with a creamy tahini dressing. It’s a balanced meal that incorporates protein, fiber, and healthy fats, making it both satisfying and nourishing. Customize it with your favorite grains or vegetables for a dish that suits your tastes.

Ingredients

• For the tofu:
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • Salt and pepper to taste
• For the sweet potatoes:
  • 2 medium sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the bowl:
  • 1 cup cooked quinoa or brown rice
  • 1/2 cup kale or spinach, chopped
  • 1/4 cup cucumber, sliced
  • 1/4 cup shredded carrots
  • 1/4 cup red cabbage, thinly sliced
• For the tahini dressing:
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp water (or more for desired consistency)
  • Salt to taste

Instructions

1. Roast the sweet potatoes:
   • Preheat the oven to 400°F (200°C).
   • Toss the diced sweet potatoes in olive oil, salt, and pepper, then spread them on a baking sheet in a single layer.
   • Roast for 20-25 minutes, flipping halfway through, until golden and tender.
2. Prepare the tofu:
   • In a small bowl, whisk together the olive oil, soy sauce, maple syrup, smoked paprika, salt, and pepper.
   • Toss the tofu cubes in the marinade, then sauté them in a pan over medium heat for 7-10 minutes, until crispy and golden on all sides.
3. Assemble the bowl:
   • In a large bowl, layer the cooked quinoa or rice, kale, cucumber, carrots, and red cabbage.
   • Add the roasted sweet potatoes and crispy tofu on top.
4. Make the tahini dressing:
   • In a small bowl, whisk together the tahini, lemon juice, water, and salt until smooth and creamy.
5. Serve:
   • Drizzle the tahini dressing over the bowl and serve immediately.

The Tofu and Sweet Potato Buddha Bowl is a wholesome and delicious way to fuel your Sunday with a meal that’s as nourishing as it is satisfying. The crispy tofu, tender sweet potatoes, and fresh veggies make each bite a balanced burst of flavor, while the tahini dressing adds a creamy, savory touch. This bowl is customizable and easy to make, making it an ideal choice for a vibrant, nutrient-packed meal that will leave you feeling energized and content.

Sunday Vegan Tofu Recipes: Tofu and Vegetable Stir-Fry

A Tofu and Vegetable Stir-Fry is a quick, flavorful, and colorful dish that brings together crispy tofu and a variety of fresh vegetables in a savory stir-fry sauce. It’s a wonderful dish for a Sunday lunch or dinner when you want something healthy but easy to prepare. Packed with protein, fiber, and loads of vibrant flavors, this stir-fry makes for a well-rounded meal that can be served over rice or noodles for an extra boost of comfort.

Ingredients

• For the tofu:
  • 1 block (14 oz) firm tofu, pressed and cubed
  • 2 tbsp sesame oil (or olive oil)
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • Salt and pepper to taste
• For the stir-fry:
  • 1 cup broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1/2 cup snap peas
  • 1/4 cup green onions, sliced
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
• For the stir-fry sauce:
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp cornstarch (optional for thickening)
  • 1 tsp sesame oil
  • 1 tbsp water

Instructions

1. Prepare the tofu:
   • Heat the sesame oil in a large skillet or wok over medium-high heat.
   • Add the tofu cubes and cook, turning occasionally, for about 8-10 minutes until golden and crispy on all sides.
   • Once crispy, add the soy sauce, garlic powder, ginger, salt, and pepper. Stir to coat the tofu and set aside.
2. Cook the vegetables:
   • In the same pan, add a little more oil if needed and sauté the garlic and ginger for 1-2 minutes until fragrant.
   • Add the broccoli, bell pepper, carrots, and snap peas, and stir-fry for about 5-7 minutes, or until the vegetables are just tender but still vibrant and crisp.
3. Make the stir-fry sauce:
   • In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, cornstarch (if using), sesame oil, and water.
4. Combine the tofu and sauce:
   • Add the tofu back into the skillet with the vegetables, then pour the stir-fry sauce over the mixture. Stir well to coat everything evenly and cook for another 2-3 minutes until heated through and the sauce thickens slightly.
5. Serve:
   • Garnish with sliced green onions and serve the stir-fry hot over rice or noodles.

This Tofu and Vegetable Stir-Fry is a perfect Sunday dish when you’re looking for something satisfying yet quick and healthy. The crispy tofu adds a hearty texture, while the vegetables provide a crisp and colorful contrast. The stir-fry sauce ties everything together with its savory and slightly sweet profile, making this dish incredibly delicious and easy to customize. Whether you’re craving a simple meal or want to impress guests with your cooking, this stir-fry delivers every time.

Sunday Vegan Tofu Recipes: Tofu Buddha Bowl with Peanut Sauce

A Tofu Buddha Bowl with Peanut Sauce is a perfect combination of hearty, satisfying tofu and fresh, crunchy vegetables all brought together by a rich, creamy peanut sauce. It’s a vegan, gluten-free, and protein-packed meal that’s ideal for a Sunday afternoon lunch or dinner. This Buddha bowl is easily customizable, allowing you to mix and match your favorite veggies and grains. With the addition of peanut sauce, this bowl offers an indulgent yet healthy meal that’s full of flavor and texture.

Ingredients

• For the tofu:
  • 1 block (14 oz) firm tofu, pressed and cubed
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp smoked paprika
  • Salt and pepper to taste
• For the bowl:
  • 1 cup cooked quinoa or brown rice
  • 1/2 avocado, sliced
  • 1/4 cup shredded carrots
  • 1/4 cup cucumber, sliced
  • 1/2 cup steamed broccoli
  • 1/4 cup red cabbage, thinly sliced
• For the peanut sauce:
  • 1/4 cup peanut butter (smooth or chunky)
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp water (to thin)
  • 1 tsp grated ginger (optional)

Instructions

1. Prepare the tofu:
   • Heat the olive oil in a pan over medium-high heat.
   • Toss the tofu cubes in soy sauce, rice vinegar, smoked paprika, salt, and pepper.
   • Add the tofu to the pan and cook for 8-10 minutes, turning occasionally until all sides are golden and crispy.
2. Assemble the Buddha bowl:
   • Start with a base of cooked quinoa or rice in each bowl.
   • Arrange the avocado slices, shredded carrots, cucumber, steamed broccoli, and red cabbage around the bowl.
3. Make the peanut sauce:
   • In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and water until smooth. Add grated ginger if desired for extra flavor.
4. Combine the tofu and sauce:
   • Add the crispy tofu on top of the veggies in the bowl. Drizzle the peanut sauce over the tofu and vegetables.
5. Serve:
   • Garnish with additional sesame seeds or cilantro, if desired. Serve immediately and enjoy!

This Tofu Buddha Bowl with Peanut Sauce offers a delightful balance of flavors and textures, making it an ideal choice for a Sunday meal. The crispy tofu pairs perfectly with the crunch of fresh vegetables, while the creamy peanut sauce adds an indulgent touch. This dish is as versatile as it is delicious, allowing you to mix and match ingredients to suit your tastes. Whether you’re in the mood for something light or filling, this Buddha bowl satisfies every craving while keeping you energized for the day.

Note: More recipes are coming soon!