17 Vegan Tofu Recipes (That Actually Taste Good)

I've been on a real journey with tofu over the years. I'm here to share what I've learned and why I love it.

This post contains a bit of preamble, so if you want to just skip all the info, tips, and tricks on how to get the most out of tofu, you can jump straight to the list of vegan tofu recipes. 🌱

Collection of flavourful vegan tofu recipes

Tofu gets a bad reputation. Bland, boring, watery, wobbly – if you’ve ever had it cooked badly, it’s easy to see why.

I'll admit to being a card-carrying vegan who can eat tofu straight out of the pack (like I used to do with a big ol' block of cheddar), but I honestly get why people might be turned off by it.

The truth is, tofu is one of the most versatile ingredients you can cook with. It just needs the right approach. Get the texture right, season it properly, and cook it in a way that actually suits the dish, and it becomes something completely different.

This guide breaks down how to make tofu taste good, along with a collection of delicious vegan tofu recipes that prove it.

If you just want a recipe, you can jump straight to the vegan tofu recipes below. 🌱

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What is tofu? 🧊
Flavoured tofu 🌶️
Why is it bland? 🤔
Making it good ✨
Marinating 🥣
Types of tofu 📦
Best texture 🧱
Cooking tips 🧑‍🍳
Vegan tofu recipes 🌱
- Comfort food 🍝
- Bold flavours 🔥
- Quick + easy 🌮
- Crispy + smoky 🥓
- Everyday subs 🍳
To serve 🍽️
FAQ ❓

What is tofu?

Tofu is made from soybeans that are soaked, blended, and cooked to produce soy milk. This is then combined with a coagulant, which causes the liquid to set into a solid block (often called bean curd).

Different coagulants and processing methods affect the final texture. For example, calcium sulphate tends to produce a firmer, slightly crumbly tofu, while magnesium chloride (often listed as nigari) results in a smoother, more delicate texture.

The amount of water pressed out also plays a big role, which is why you’ll find everything from very soft silken tofu to dense extra-firm blocks.

If you’re interested in where tofu fits more broadly, it’s part of the wider family of foods made from pulses (like beans, lentils, and chickpeas), and is a good source of plant-based protein.

Smoked and pre-flavoured tofu

Smoked and pre-flavoured tofu can be a really easy way to get more flavour without much effort.

Smoked tofu in particular (a personal favourite of mine) has a firmer texture and a deeper, savoury taste straight out of the pack. It works well in dishes where you’d normally rely on something like bacon or sausage for flavour.

Pre-marinated tofu can also be useful, especially for quick meals. Just bear in mind that not all of them are equal – some are great, others can be a bit one-dimensional.

If you’re just getting started, these can be a helpful shortcut. But over time, it’s worth learning how to season and cook tofu yourself so you have more control over the result.

Block of extra-firm smoked tofu in small dish

Why tofu tastes bland (and how to fix it)

Tofu isn’t the problem. It usually comes down to the way it is (or isn't) cooked.

Most tofu comes packed in water and has a very mild flavour to begin with. If you don’t deal with that, you end up with something soft, slightly soggy, and pretty forgettable.

If tofu hasn’t worked out for you in the past, it’s almost always down to one of these things:

Too much moisture: Stops it from crisping up
Not enough seasoning: Tofu won’t magically taste of anything on its own
Wrong cooking method: Boiling or undercooking won’t do it any favours

Depending on the type of tofu used, the fix is often pretty simple:

Remove or manage moisture depending on the dish
Season early and properly
Choose a cooking method that adds texture and flavour

Once you've got a grip of the basics, tofu becomes much easier to work with.

How to make tofu taste good (quick tips)

If you just want the essentials, these are the things that can make the biggest difference:

Use the right type – extra-firm tofu is best for crispy results
Don’t skip seasoning – salty flavours go a long way
Cook it properly – high heat = better texture
Give it space – overcrowding a pan or baking sheet leads to steaming, not browning
Match the method to the dish – crispy for stir-fries, soft for sauces

You don’t need complicated marinades or long prep times. Small tweaks really do make all the difference.

Irresistible marinated grilled tofu skewers

Do you need to marinate tofu?

Marinating tofu is often suggested, but it’s not always necessary.

If tofu is still full of water, a marinade won’t do much – it’ll mostly sit on the surface. In many cases, you’ll get better results by focusing on texture first, then adding flavour during cooking.

That said, marinades can work well when:

Tofu has been pressed or frozen
You’re baking or grilling
You want a stronger flavour throughout

It’s a useful technique, but not the only way to make tofu taste good.

Recipe Process Shot – Adding Tofu Cubes to Marinade

Which type of tofu should you use?

Tofu isn’t one-size-fits-all. The type you use should ideally match what you’re trying to make.

Here's a quick run-down of the different types of tofu out there:

Silken tofu

Very soft and smooth. Best for:

Sauces
Dressings
Desserts
Blending into creamy dishes

In the UK, you’ll often find brands like Yutaka (pictured below) or Clearspring, while in the US, brands like Mori-Nu and House Foods are common. Asian markets and supermarkets will also offer varieties of silken tofu.

Yutaka silken tofu block drained on black plate

Firm tofu

Holds its shape but still fairly soft. Good for:

Gentle frying
Scrambles
Dishes where you don’t need it to be crispy

In the UK, you’ll often find brands like Cauldron (pictured below) or supermarket-own versions, while in the US, brands like Nasoya and House Foods are common. Asian markets and supermarkets will also offer varieties of firm tofu.

Extra-firm tofu

Dense and low in moisture. Best for:

Pan-frying
Baking
Grilling
Anything where you want texture

If you’re not sure which type of tofu to use, go with extra-firm. It’s the most versatile and the easiest to get good results with.

In the UK, you’ll often find brands like Tofoo Co. (pictured below), while in the US, brands like Nasoya and Trader Joe's are common. Asian markets and supermarkets may also offer varieties of extra-firm tofu.

How to get the best texture from tofu

Texture is what makes tofu satisfying. These are the main ways to improve it:

Pressing tofu

Pressing tofu removes excess water, helping it crisp up and absorb flavour better. You can:

Use a tofu press
Wrap it in a cloth or towel and weigh it down with heavy items like plates or books (or both)

Not always essential – especially with firmer varieties – but can be useful for frying or baking.

Pressing tofu with plate and weight on top

Pressed tofu block on cloth with water removed

Boiling tofu (quick firming trick)

It sounds slightly counter-intuitive – and not many people know this trick – but boiling tofu briefly in salted water can help firm up the texture before cooking:

Cut into pieces
Simmer in salted water for a couple of minutes
Drain well before frying, baking, or stir-frying (scroll down for more on each of these)

This helps the tofu hold its shape better and can improve the final texture, especially in stir-fries.

Crumbling tofu

Break it up by hand instead of cutting it. This creates:

Uneven edges
More surface area
Better texture in sauces and fillings

Great for things like pasta sauces or tacos.

Shredding tofu (grating)

Grating tofu creates a fine, slightly stringy texture that crisps up well and absorbs flavour quickly. It’s a great alternative to crumbling when you want something a bit lighter. This gives you:

Lots of surface area
Even, quick cooking
A texture that works well for fillings

Great for things like tacos, stir-fries, or anywhere you want smaller pieces that pick up plenty of flavour.

Tearing instead of slicing

Instead of cutting tofu into perfect cubes, try tearing it into rough chunks. The uneven edges crisp up better and give you more texture.

It’s a simple tweak, but one that makes tofu feel a lot less uniform and a bit more interesting.

Freezing tofu (optional)

Freezing tofu changes the texture, making it firmer, more porous, and slightly chewier once defrosted. This helps it absorb marinades and sauces more effectively.

You can freeze tofu straight from the pack or after draining it. Once frozen, let it thaw fully (in the fridge or at room temperature), then squeeze out any excess liquid before using.

It’s not essential for most recipes, but it’s a useful technique if you want a different texture or something a bit more 'meaty'.

Draining water from tofu pack before freezing

The best ways to cook tofu

Different methods of cooking tofu give very different results. Here are the most useful ones I've tried over the years:

Pan-frying

Quick, simple, and one of the best ways to get crispy tofu:

Use a non-stick pan or enough oil
Cook on medium-high heat
Leave it alone long enough to brown

Braised tofu in red wine is a nice place to start. 🍷

Baking

Great for hands-off cooking:

Toss tofu in oil and seasoning (or leave in a marinade)
Spread it out on a tray
Bake until golden and slightly crisp

If you're new to it all, I'd suggest trying out this miso baked tofu with lemon and garlic. 🍋

Crispy miso baked tofu slices on baking sheet

Stir-frying

Often works best when the tofu is already browned first:

Cook tofu separately
Add it back in at the end with sauce

Try your hand at a crispy tofu stir-fry. 🌶️

Grilling (barbecuing)

Definitely best with extra-firm tofu:

Use thicker pieces
Oil well to prevent sticking
Good for smoky flavour

Grilled tofu skewers or teriyaki tofu 'steaks' are a great entry point.

Tofu and vegetable skewers grilling on BBQ

Air-frying

One of the quickest ways to get crispy tofu:

Toss tofu in a little oil and seasoning
Spread it in a single layer in the air fryer
Cook until golden and crisp on the edges

Deep-frying (takeaway-style)

This is the kind of tofu you’ll often find in Chinese takeaways – very crispy on the outside, soft in the middle, and great at soaking up sauces.

Coat tofu lightly (often in cornflour)
Fry in plenty of hot oil until golden and crisp
Drain thoroughly
Toss in sauce or serve alongside

It’s not something everyone will want to do at home regularly, but if you’ve ever had it from a good takeaway, that's the sort of stuff that can really win over tofu deniers (like my partner).

It's important to say that there's no single 'best' method when it comes to how to cook tofu.

It all depends on the dish you’re making. 👇