50+ Irresistible Thanksgiving Tofu Recipes for a Festive Feast

Thanksgiving is a time for gratitude, togetherness, and, of course, delicious food.

While turkey often takes center stage, many people are looking for hearty and flavorful alternatives that cater to various dietary preferences.

Tofu is an incredibly versatile ingredient that can be transformed into a multitude of delightful dishes, making it the perfect choice for a Thanksgiving feast.

Whether you’re vegan, vegetarian, or simply looking to incorporate more plant-based meals into your holiday celebration, these 50+ Thanksgiving tofu recipes offer an array of options to impress your guests.

From savory stuffed mushrooms and creamy casseroles to hearty stews and innovative side dishes, there’s something for everyone to enjoy.

Join us as we explore a collection of mouthwatering tofu recipes that will make your Thanksgiving dinner both satisfying and memorable!

50+ Irresistible Thanksgiving Tofu Recipes for a Festive Feast

As you prepare for this year’s Thanksgiving celebration, don’t overlook the potential of tofu to elevate your meal.

With its unique ability to absorb flavors and adapt to various culinary styles, tofu can be a star ingredient in your holiday dishes.

From appetizers to desserts, these 50+ Thanksgiving tofu recipes provide a wealth of inspiration to create a festive and inclusive menu that delights every guest.

Embrace the spirit of the season by exploring new flavors and sharing hearty, wholesome meals with your loved ones.

This Thanksgiving, let tofu shine alongside traditional dishes, proving that plant-based options can be both delicious and satisfying.

Herb-Roasted Tofu with Garlic and Lemon

This herb-roasted tofu is a fragrant and flavorful centerpiece for any Thanksgiving table. Marinated in a zesty garlic-lemon mixture and sprinkled with fresh herbs, this dish offers a delightful combination of textures and flavors. It’s an excellent alternative to turkey, providing protein and rich flavors that even meat lovers will appreciate. Serve it with your favorite sides for a well-rounded meal.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 3 tablespoons olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 4 cloves garlic, minced
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the pressed tofu into 1-inch thick slabs.
3. In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
4. Place the tofu slabs in a shallow dish and pour the marinade over them, ensuring they are well-coated. Allow the tofu to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
5. Arrange the marinated tofu on a lined baking sheet and roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and slightly crispy.
6. Once done, remove from the oven and garnish with fresh parsley before serving.

This herb-roasted tofu dish is not only visually stunning but also packed with savory flavors that evoke the essence of Thanksgiving. The marination process infuses the tofu with brightness and depth, making it a satisfying main course for vegetarians and vegans. Pair this dish with traditional sides like mashed potatoes, cranberry sauce, or stuffing for a complete holiday meal that caters to everyone’s taste preferences.

Stuffed Tofu with Spinach and Cranberries

This stuffed tofu recipe combines the rich flavors of sautéed spinach, tart cranberries, and creamy vegan cheese, creating a delightful dish perfect for Thanksgiving. The tofu serves as a versatile vessel, absorbing the flavors of the stuffing while offering a hearty and satisfying texture. This dish not only adds color to your holiday table but also provides a balanced and nutritious option for guests looking for alternatives to meat.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 2 tablespoons olive oil
• 3 cups fresh spinach, chopped
• 1/2 cup dried cranberries
• 1/2 cup vegan cream cheese (or regular cream cheese)
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tofu block in half horizontally, creating two thinner slabs. Using a spoon, carefully hollow out the center of each slab to create a pocket for stuffing. Reserve the scooped-out tofu.
3. In a skillet over medium heat, heat the olive oil and sauté the onion and garlic until translucent. Add the chopped spinach and cook until wilted.
4. Stir in the reserved tofu, cranberries, vegan cream cheese, salt, pepper, and Italian seasoning, mixing well until everything is combined and heated through.
5. Fill each hollowed tofu slab with the stuffing mixture, pressing down gently to pack it in.
6. Place the stuffed tofu on a baking dish and bake for 25-30 minutes, until heated through and the tops are golden brown.
7. Optionally, sprinkle chopped walnuts on top for added texture and flavor before serving.

The stuffed tofu with spinach and cranberries is a standout dish that perfectly blends traditional Thanksgiving flavors with a modern twist. Each bite is a delightful combination of savory and sweet, making it a memorable addition to your holiday feast. This recipe showcases how tofu can be transformed into a gourmet centerpiece that is not only delicious but also nutritious, appealing to a variety of dietary preferences. Pair it with roasted vegetables or a fresh salad for a balanced meal that everyone can enjoy.

Maple-Glazed Tofu with Roasted Brussels Sprouts

This maple-glazed tofu recipe is an exquisite combination of sweet and savory, making it a perfect addition to your Thanksgiving spread. The maple glaze caramelizes beautifully in the oven, giving the tofu a deliciously crispy exterior while keeping the inside tender. Pairing it with roasted Brussels sprouts adds a touch of bitterness that complements the sweetness of the glaze, creating a well-rounded dish that is both festive and fulfilling.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 pound Brussels sprouts, trimmed and halved
• Salt and pepper to taste
• Sesame seeds and chopped green onions for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Slice the pressed tofu into 1-inch cubes.
3. In a mixing bowl, whisk together the maple syrup, soy sauce, Dijon mustard, and olive oil to create the glaze.
4. Toss the cubed tofu in the glaze until evenly coated and let it marinate for at least 15 minutes.
5. On a large baking sheet, spread the Brussels sprouts in a single layer, drizzling them with olive oil, salt, and pepper. Roast for 10 minutes.
6. After 10 minutes, add the marinated tofu to the baking sheet with the Brussels sprouts. Roast for an additional 20-25 minutes, tossing halfway through, until the tofu is caramelized and the Brussels sprouts are tender and browned.
7. Once done, remove from the oven and garnish with sesame seeds and chopped green onions before serving.

The maple-glazed tofu with roasted Brussels sprouts is a delightful blend of flavors and textures that captures the spirit of Thanksgiving. This dish not only looks stunning on the table but also delivers a satisfying taste experience, making it an appealing option for both vegans and meat-eaters alike. The sweetness of the maple glaze beautifully contrasts the earthy Brussels sprouts, creating a harmonious balance that will have everyone asking for seconds. Serve this dish alongside classic Thanksgiving sides for a festive meal that highlights the best of plant-based cuisine.

Cranberry-Walnut Tofu Salad

This vibrant cranberry-walnut tofu salad brings a refreshing twist to your Thanksgiving spread. With protein-packed tofu, crunchy walnuts, and tart cranberries, this salad is not only delicious but also visually appealing. The combination of flavors and textures creates a satisfying dish that can be served as a side or a light main course. It’s a perfect addition for guests looking for a healthy and flavorful option amidst traditional holiday fare.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1 cup fresh spinach, chopped
• 1/2 cup walnuts, chopped
• 1/2 cup dried cranberries
• 1/4 cup red onion, finely chopped
• 1/4 cup vegan mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cube the pressed tofu into bite-sized pieces and place them on a baking sheet lined with parchment paper. Bake for 25-30 minutes until golden and slightly crispy, tossing halfway through.
3. In a large mixing bowl, combine the spinach, walnuts, cranberries, and red onion.
4. In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
5. Once the tofu is done baking and has cooled slightly, add it to the salad mixture.
6. Pour the dressing over the salad and toss gently to combine until everything is well-coated.

This cranberry-walnut tofu salad is a celebration of flavors and textures that perfectly complements the richness of traditional Thanksgiving dishes. The sweet and tart cranberries provide a burst of flavor, while the walnuts add a satisfying crunch, making it an excellent addition to your holiday meal. Not only is this salad nutritious and filling, but it also stands out on the table with its colorful presentation. It’s an ideal option for those seeking a lighter fare or for anyone wanting to enjoy a healthy and tasty dish during the holiday season.

Spiced Tofu and Vegetable Skewers

These spiced tofu and vegetable skewers are an enticing option for Thanksgiving gatherings, offering a fun and interactive dining experience. Marinated in a blend of spices and grilled to perfection, these skewers highlight the deliciousness of seasonal vegetables. This dish is great for those who prefer a hands-on meal that can be served alongside other holiday favorites, ensuring that everyone at the table has something to enjoy.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Skewers (soaked in water if wooden)

Instructions:

1. Preheat your grill to medium-high heat.
2. Cut the pressed tofu into cubes and place them in a bowl.
3. In a separate bowl, whisk together the soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, cumin, salt, and pepper.
4. Pour the marinade over the tofu and let it sit for at least 30 minutes, allowing the flavors to penetrate.
5. While the tofu marinates, prepare your vegetables.
6. Once marinated, thread the tofu and vegetables onto skewers, alternating between tofu and veggies.
7. Grill the skewers for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred, and the tofu is heated through.
8. Remove from the grill and serve hot.

These spiced tofu and vegetable skewers are a delightful way to incorporate grilled flavors into your Thanksgiving feast. The marinade enhances the natural taste of the tofu while adding a touch of warmth and smokiness, making it an exciting dish for all guests. The vibrant colors of the vegetables also create a visually appealing platter that is sure to impress. Serve these skewers alongside a variety of dips or sauces for an interactive dining experience that invites everyone to customize their bites, ensuring a fun and festive atmosphere at your holiday gathering.

Tofu Pumpkin Curry

This tofu pumpkin curry is a warm and comforting dish that embodies the flavors of the fall season. The creaminess of the pumpkin combined with tender tofu creates a rich and satisfying meal that can be served over rice or with crusty bread. This dish is not only hearty but also offers a unique alternative to traditional Thanksgiving fare, making it perfect for those looking to incorporate international flavors into their holiday celebrations.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1 can (15 oz) pumpkin puree
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons red curry paste
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 cup vegetable broth
• 1 cup spinach
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the red curry paste, cumin, and turmeric, stirring to combine.
4. Pour in the vegetable broth, coconut milk, and pumpkin puree. Mix well and bring to a simmer.
5. Cut the pressed tofu into cubes and add them to the curry. Allow the mixture to simmer for 10-15 minutes, stirring occasionally, until the tofu is heated through.
6. Add the spinach and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
7. Remove from heat and garnish with fresh cilantro before serving.

This tofu pumpkin curry is a delightful dish that combines the warm, comforting flavors of pumpkin and spices, making it a perfect addition to your Thanksgiving menu. The creamy texture and vibrant colors create a visually stunning dish that brings a taste of autumn to the table. This curry not only satisfies hunger but also offers a unique flavor experience that sets it apart from traditional holiday offerings. Serve it over fluffy rice or with naan bread to soak up the delicious sauce, creating a comforting and hearty meal that everyone will love during the festive season.

Maple Mustard Glazed Tofu with Sweet Potatoes

This maple mustard glazed tofu with sweet potatoes is a delightful combination of savory and sweet flavors, making it an ideal dish for Thanksgiving. The sweet potatoes provide a comforting base, while the tofu, coated in a tangy maple mustard glaze, adds a unique and delicious twist. This recipe is not only easy to prepare but also creates a visually appealing presentation, ensuring it stands out on your holiday table.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cube the pressed tofu and place it in a mixing bowl.
3. In a separate bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper to create the glaze.
4. Pour half of the glaze over the tofu and toss until evenly coated. Set aside.
5. In a large baking dish, add the cubed sweet potatoes and drizzle with olive oil, salt, and pepper. Toss to combine.
6. Add the glazed tofu to the baking dish with the sweet potatoes. Drizzle the remaining glaze over the top.
7. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the sweet potatoes are tender and the tofu is golden and caramelized.
8. Remove from the oven and garnish with fresh thyme leaves before serving.

This maple mustard glazed tofu with sweet potatoes is a perfect blend of flavors that captures the essence of Thanksgiving. The combination of sweet and savory notes creates a satisfying dish that is sure to impress your guests. The colorful presentation, with golden tofu and vibrant sweet potatoes, makes it a standout option on your holiday table. This dish not only caters to various dietary preferences but also showcases the versatility of tofu, making it a delightful centerpiece for your Thanksgiving feast.

Tofu and Mushroom Stroganoff

This tofu and mushroom stroganoff is a creamy and hearty dish that brings comfort to your Thanksgiving table. Utilizing tofu as a protein source, combined with earthy mushrooms and a rich sauce, this recipe offers a delicious and satisfying alternative to traditional meat-based stroganoff. Perfect over a bed of noodles or rice, this dish is sure to please everyone, from vegetarians to meat lovers.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 8 oz mushrooms, sliced (cremini or button)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1/2 cup cashew cream (or vegan sour cream)
• 1 tablespoon cornstarch (optional, for thickening)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Begin by pressing the tofu to remove excess moisture, then cut it into cubes.
2. In a large skillet, heat olive oil over medium heat. Add the onions and sauté until translucent.
3. Stir in the garlic and sliced mushrooms, cooking until the mushrooms are tender and browned.
4. Add the cubed tofu to the skillet, stirring gently to combine.
5. Pour in the vegetable broth, soy sauce, and Dijon mustard. Bring to a simmer and cook for about 5-7 minutes.
6. If you prefer a thicker sauce, mix cornstarch with a little water and stir it into the mixture, cooking for an additional few minutes until thickened.
7. Remove from heat and stir in the cashew cream until well combined. Season with salt and pepper to taste.
8. Serve the stroganoff over cooked pasta or rice and garnish with fresh parsley.

This tofu and mushroom stroganoff is a deliciously creamy and savory dish that captures the comfort of classic Thanksgiving flavors. The combination of tender tofu and earthy mushrooms creates a satisfying meal that is perfect for the holiday season. The rich sauce complements the noodles or rice beautifully, making it a hearty option that can easily stand on its own or be paired with your favorite sides. This recipe offers a modern take on a beloved dish, ensuring that everyone at the table leaves satisfied and happy.

Thai Peanut Tofu Salad with Cabbage and Carrots

This Thai peanut tofu salad is a refreshing and vibrant addition to your Thanksgiving menu. Packed with crunchy vegetables, creamy peanut sauce, and protein-rich tofu, this salad provides a satisfying balance of flavors and textures. It’s a perfect dish for guests looking for lighter options during the holiday feast while still being hearty enough to serve as a main course.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1/2 cup peanut butter (creamy or chunky)
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 4 cups cabbage, shredded (green or purple)
• 2 cups carrots, grated or julienned
• 1/2 cup bell pepper, sliced
• 1/4 cup green onions, sliced
• Chopped peanuts and cilantro for garnish

Instructions:

1. Begin by cubing the pressed tofu. In a large skillet over medium heat, cook the tofu cubes until golden and crispy on all sides. Remove from heat and set aside.
2. In a mixing bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, and grated ginger to create the dressing.
3. In a large salad bowl, combine the shredded cabbage, grated carrots, sliced bell pepper, and green onions.
4. Add the crispy tofu to the salad and drizzle the peanut dressing over the top.
5. Toss gently to combine, ensuring everything is well-coated with the dressing.
6. Garnish with chopped peanuts and fresh cilantro before serving.

This Thai peanut tofu salad with cabbage and carrots is a burst of color and flavor that adds a refreshing touch to your Thanksgiving spread. The creamy peanut dressing brings together the crunchy vegetables and crispy tofu, creating a satisfying dish that is both nutritious and delicious. This recipe showcases how a salad can be a vibrant centerpiece, appealing to all guests, especially those looking for lighter fare during the holiday season. Serve it as a side dish or as a main course, and enjoy the blend of flavors that celebrates the spirit of Thanksgiving.

Herbed Tofu and Quinoa Stuffed Bell Peppers

These herbed tofu and quinoa stuffed bell peppers are a nutritious and visually appealing dish perfect for Thanksgiving. The combination of protein-packed tofu, fluffy quinoa, and an array of herbs creates a flavorful filling that complements the sweet, roasted bell peppers. This recipe is an excellent option for guests seeking a hearty yet healthy alternative, offering a satisfying blend of textures and tastes that everyone will enjoy.

Ingredients:

• 4 large bell peppers (any color)
• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1 cup cooked quinoa
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until translucent.
4. Crumble the pressed tofu into the skillet, stirring to combine with the onions. Cook for about 5 minutes, allowing the tofu to brown slightly.
5. In a large bowl, combine the cooked quinoa, tofu mixture, oregano, thyme, smoked paprika, salt, and pepper. Mix well.
6. Stuff each bell pepper with the tofu and quinoa mixture, pressing down gently to pack the filling.
7. Cover the baking dish with foil and bake for 25-30 minutes until the peppers are tender.
8. Remove the foil and bake for an additional 10 minutes for a slightly charred top. Garnish with fresh parsley before serving.

These herbed tofu and quinoa stuffed bell peppers are a beautiful and satisfying addition to your Thanksgiving table. The vibrant colors of the peppers and the fragrant filling make for an inviting dish that is not only delicious but also packed with nutrients. This recipe provides a creative way to showcase tofu while offering a hearty meal that appeals to a variety of dietary preferences. These stuffed peppers are sure to impress your guests and add a touch of elegance to your holiday feast.

Coconut Curry Tofu with Green Beans

This coconut curry tofu with green beans is a delightful and aromatic dish that adds an exotic flair to your Thanksgiving menu. The rich coconut milk, combined with fragrant spices and fresh vegetables, creates a comforting curry that is both filling and satisfying. This dish is a perfect choice for those looking to incorporate unique flavors into their holiday celebration while still providing a hearty option for guests.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1 can (13.5 oz) coconut milk
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Begin by cutting the pressed tofu into cubes. In a large skillet, heat a little oil over medium heat and add the tofu cubes. Cook until golden brown on all sides, then remove and set aside.
2. In the same skillet, add chopped onion, garlic, and ginger, sautéing until fragrant and the onion is translucent.
3. Stir in the red curry paste and cook for another minute until well combined.
4. Pour in the coconut milk, soy sauce, and lime juice, stirring to combine. Bring the mixture to a simmer.
5. Add the green beans and cooked tofu back into the skillet. Simmer for 10-15 minutes until the green beans are tender and the flavors meld together. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This coconut curry tofu with green beans is a fantastic way to introduce bold flavors to your Thanksgiving feast. The creamy coconut milk and aromatic spices create a comforting dish that pairs wonderfully with rice or quinoa. This recipe not only provides a hearty, satisfying option but also allows for flexibility in ingredients, as you can add your favorite vegetables or adjust the spice level to suit your guests. This dish is sure to be a hit at your holiday gathering, inviting everyone to indulge in a taste of something uniquely delicious.

Garlic Lemon Tofu and Asparagus Stir-Fry

This garlic lemon tofu and asparagus stir-fry is a quick and flavorful dish that perfectly balances freshness and brightness, making it an excellent addition to your Thanksgiving spread. The combination of crispy tofu, vibrant asparagus, and zesty lemon creates a light yet satisfying option for those looking to enjoy a lighter side alongside richer holiday dishes. This recipe is easy to prepare and can be served as a side or a main course.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Cut the pressed tofu into cubes. In a large skillet or wok, heat olive oil over medium-high heat.
2. Add the tofu cubes to the skillet and cook until golden brown and crispy on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and asparagus, cooking for about 3-4 minutes until the asparagus is tender-crisp.
4. Return the tofu to the skillet, adding soy sauce, lemon juice, lemon zest, salt, and pepper. Stir to combine and heat through for another 2-3 minutes.
5. Remove from heat and serve hot, garnished with lemon wedges.

This garlic lemon tofu and asparagus stir-fry is a refreshing and vibrant dish that brings a burst of flavor to your Thanksgiving table. The crispy tofu and tender asparagus, paired with the zesty lemon, create a delightful contrast that enhances the dining experience. This recipe not only showcases the versatility of tofu but also provides a healthy option that balances the heavier dishes often found at holiday meals. Whether served as a side or a main course, this stir-fry will leave your guests feeling satisfied and delighted by its brightness and flavor.

Tofu and Spinach Stuffed Portobello Mushrooms

These tofu and spinach stuffed Portobello mushrooms are a delightful and elegant dish that can serve as a stunning appetizer or main course for Thanksgiving. The combination of savory tofu, fresh spinach, and flavorful herbs creates a hearty filling that perfectly complements the meaty texture of the mushrooms. This recipe is not only delicious but also visually impressive, making it a showstopper at your holiday gathering.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 block (14 oz) extra-firm tofu, drained and pressed
• 2 cups fresh spinach, chopped
• 1/2 cup breadcrumbs (preferably whole wheat)
• 1/4 cup nutritional yeast (optional, for cheesy flavor)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Crumble the pressed tofu into the skillet, cooking for 5-7 minutes until slightly golden.
4. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
5. Remove from heat and mix in breadcrumbs, nutritional yeast, Italian seasoning, salt, and pepper. Ensure everything is well combined.
6. Place the Portobello mushrooms on a baking sheet, gill side up. Spoon the tofu and spinach mixture into each mushroom cap, pressing down gently to pack the filling.
7. Bake for 20-25 minutes, until the mushrooms are tender and the filling is slightly golden.
8. Remove from the oven and garnish with fresh parsley before serving.

These tofu and spinach stuffed Portobello mushrooms are a delightful addition to your Thanksgiving menu. Their hearty filling combined with the rich, meaty texture of the mushrooms creates a satisfying dish that will impress both vegetarians and meat lovers alike. The bright colors and savory flavors make them a perfect centerpiece for your holiday table. This recipe showcases the versatility of tofu and offers a wholesome, nutrient-dense option that aligns perfectly with the spirit of Thanksgiving, encouraging a sense of gratitude for the delicious food and shared moments.

Tofu Pumpkin Chili

This tofu pumpkin chili is a warm and comforting dish that perfectly captures the flavors of fall. The combination of creamy pumpkin, hearty tofu, and a blend of spices makes this chili a deliciously unique option for Thanksgiving. It is not only filling and nutritious but also offers a delightful twist on traditional chili, bringing the essence of pumpkin spice to the table in a savory form.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes (with juices)
• 1 cup vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat a bit of oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Crumble the pressed tofu into the pot, cooking until it starts to brown slightly, about 5-7 minutes.
4. Add the pumpkin puree, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
5. Bring the chili to a simmer, then reduce heat to low and let it cook for 20-25 minutes, stirring occasionally. Adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro.

This tofu pumpkin chili is a fantastic way to embrace the flavors of the season while providing a hearty and satisfying meal for your Thanksgiving guests. The creamy pumpkin adds richness, while the spices create warmth and depth, making this dish perfect for chilly autumn evenings. This chili is not only nourishing but also easy to prepare, allowing you to enjoy the festivities without spending too much time in the kitchen. It’s an excellent option for those looking to incorporate plant-based meals into their holiday celebrations, showcasing how versatile and delicious tofu can be.

Balsamic Glazed Tofu with Brussels Sprouts and Cranberries

This balsamic glazed tofu with Brussels sprouts and cranberries is a festive and flavorful dish that captures the essence of Thanksgiving. The combination of tangy balsamic glaze, roasted Brussels sprouts, and sweet cranberries creates a beautiful contrast that elevates the humble tofu to new heights. This recipe is perfect for those looking to impress guests with a vibrant and delicious plant-based option during the holiday feast.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 2 cups Brussels sprouts, trimmed and halved
• 1 cup fresh or dried cranberries
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cube the pressed tofu and place it in a bowl. In a separate bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper. Pour half of the mixture over the tofu and toss to coat.
3. On a baking sheet, spread the Brussels sprouts and cranberries evenly. Drizzle with olive oil, salt, and pepper, and toss to combine.
4. Arrange the marinated tofu on the same baking sheet with the Brussels sprouts and cranberries.
5. Roast in the oven for 25-30 minutes, stirring halfway through, until the tofu is golden and the Brussels sprouts are tender.
6. Drizzle the remaining balsamic glaze over the roasted vegetables and tofu before serving, garnished with fresh thyme if desired.

This balsamic glazed tofu with Brussels sprouts and cranberries is a stunning and flavorful addition to your Thanksgiving table. The combination of sweet and tangy flavors creates a dish that is both appealing and delicious, perfectly embodying the spirit of the season. The vibrant colors of the Brussels sprouts and cranberries add visual interest, making this recipe an eye-catching centerpiece. This dish not only provides a delightful plant-based option but also highlights the versatility of tofu, ensuring that everyone at your gathering can enjoy a hearty and satisfying meal.

Note: More recipes are coming soon!