11 Tofu Recipes for Easy, Protein-Rich Meals on a Budget

This versatile, plant-based marvel is your ticket to budget-friendly dishes that are anything but boring.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
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Updated April 11, 2025
a blue plate full of kung pao tofu against a blue background
Serious Eats / Melissa Hom


Tofu is now a top-five item on my grocery list and my favorite source of high-quality protein, easily surpassing eggs (not surprising these days) for its affordability and versatility. I like to keep at least two types in my fridge at all times for flexible cooking options, so I can make mapo tofu with soft silken curds, crispy stir-fried firm tofu with vegetables, or a simple sheet pan dinner. No matter the style or texture—whether it’s paired with another protein like meat or eggs or on its own—tofu is wonderfully adaptable and the ideal vehicle for a wide range of flavors.

I’ve assembled some of our favorite easy tofu recipes, many of which come together in less than 20 minutes, so they’re perfect for a weeknight dinner or quick lunch. Whether you follow a vegetarian or vegan diet or are looking to eat less meat or stretch it out with a plant-based protein, these recipes just might have you browsing the tofu aisle more often.

  • Real-Deal Mapo Tofu

    A bowl of mapo tofu with chopsticks perched on top, beside a bowl of steamed rice
    Serious Eats / Melissa Hom. Melissa Hom

    What's not to love about this captivating Sichuan classic that's equal parts fiery and numbing? This tofu and ground beef dish is incredibly savory and bursting with spice and málà flavor from roasted chile oil, fermented chile bean paste, and Sichuan peppercorns, and you need nothing more than a bowl of steamed rice to make it a completely satisfying meal. As as bonus, it comes together in less time than it takes to cook the rice.

  • The Best Vegan Mapo Tofu

    A white oval plate of Vegan Mapo Tofu with bowls of steamed rice on the side

    Serious Eats / Melissa Hom

    We use a combination of dried and fresh mushrooms to add complexity and texture to this vegan take on the fiery Sichuan dish, making it every bit as good as the original. As with the meat version, the key to great mapo tofu lies in the layering of flavors—infusing the oil with Sichuan peppercorns and chiles, then cooking with the oil, before finally adding fresh chile oil to the dish towards the end of cooking.

  • Crispy Kung Pao Tofu

    Kung pao tofu on blue plate set against a blue background
    Serious Eats / Melissa Hom

    This meatless version of the Chinese takeout favorite has all the mouth-tingling sensations of the umami-packed original. A thin, light coating of batter made with a little vodka and baking powder ensures the tofu cubes fry up with a wonderfully crispy texture that can hold its own alongside the crunchy celery and peanuts in the spicy sauce.

  • Cantonese Slippery Eggs with Tofu and Peas

    Overhead view of slippery eggs with tofu and peas in a blue patterned bowl

    Serious Eats / Andrew Valantine

    The method for making this super quick, easy, and comforting dish is inspired in part by classic egg drop soup. After stir-frying the aromatics, we add chicken broth, frozen peas, cubed tofu, and a large amount of cornstarch slurry to thicken the broth before drizzling in beaten eggs, which allows the eggs to form tender, ribbon-like curds for a supple custard-like texture.

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  • Cantonese-Style Tofu, Pine Nut, and Jicama Lettuce Cups (San Choi Bao)

    Stir-fried tofu, pinenut, and jicama filling beside a plate of lettuce leaves

    Serious Eats / J. Kenji López-Alt

    Our vegan spin on lettuce cups is all about the texture, with each savory bite a mix of crunchy, crispy, and tender bits. Crunchy fresh jicama and extra-firm tofu are ideal stand-ins for the traditional water chestnuts and chicken. Cooking in batches allows you to stir-fry successfully, even on a home range.

  • Sheet-Pan Spiced Cauliflower and Tofu With Ginger Yogurt

    bowl of sheet pan cauliflower and tofu with yogurt sauce

    Serious Eats / Vicky Wasik

    Tofu is the star protein in this vegetarian sheet-pan dinner that's light yet satisfying and full of flavor. We scald the tofu in boiling water first to help drain off some of its excess water and roast the cauliflower and tofu under high heat so they brown and crisp without overcooking. Prep the yogurt and red onion while the cauliflower and tofu are in the oven, and your meal will come together even more quickly.

  • Tofu and Kale Salad With Avocado, Grapefruit, and Miso-Tahini

    Overhead view of a single serving of a salad next to a serving bowl of salad

    Serious Eats / Victor Protasio

    Crisp pan-fried tofu seasoned with za'atar, creamy avocado, and bright, juicy grapefruit are the trifecta that gives this salad great textural and flavor contrast. Briefly submerging the tofu in boiling water, then patting it dry between layers of paper towels and cooking it over medium-low heat ensures a crispier texture.

  • Vegan Tofu and Herb Salad

    Vegan Tofu and Herb Salad in a blue bowl set on a magenta cloth

    Serious Eats / Vicky Wasik

    Packaged aburaage (chewy and spongy pouches made by double-frying slabs of firm tofu) can be found in most Asian markets and are typically seasoned with soy sauce and sugar and stuffed with rice for inarizushi. But their meatiness and ability to soak up marinades makes them ideal to add to myriad other dishes—curries, ragouts, sandwiches, and even salads like this one. After a good rinse in both hot and cold water to remove any residual oil from frying, marinate the aburaage in a warm dressing and let it soak up all the bold, citrusy, garlicky, spicy flavors.

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  • Silken Tofu with Soy Sauce and Chili Oil

    An irregularly round glazed ceramic bowl holding silken tofu with soy sauce and chili oil. There are two additional bowls, one on the right periphery of the image, one on the left periphery.

    Serious Eats / Qi Ai

    The smooth, almost flan-like texture of silken tofu makes it the perfect background for a host of condiments and garnishes, requiring only the simplest of treatments to transform it into a delicious dish. Here, it's heated and dressed with good quality soy sauce, chile oil, and sesame oil, and garnished with scallion and pickled Sichuan mustard root. The easiest way to heat the tofu is to simmer the entire block in boiling water for a few minutes, then drain and scoop into serving bowls.

  • Grilled Tofu With Chipotle-Miso Sauce

    Grilled tofu coated with chipotle miso sauce on a blue and white plate

    Serious Eats / Shao Z.

    Miso and chipotle pepper may be from entirely different cooking traditions, but they work remarkably well together, especially in this salty, funky, spicy, and smoky marinated grilled tofu. Cook it over indirect heat so the tofu browns evenly and crisps nicely on the grill. An extra coating of reserved marinade finishes off the grilled tofu and further enhances the flavor.

  • Turkish-Style Vegan Tofu Scramble (Vegan Menemen)

    Vegan menemen with soft tofu in traditional silver servingware

    Serious Eats / J. Kenji López-Alt

    What's great about this eggless version of menemen is that not only does silken tofu easily capture all the strong flavors and textures of the Turkish breakfast favorite, but you also don't ever have to worry about undercooking or overcooking the eggs. Cook that tofu for as long as you'd like and still end up with perfectly custardy, moist, tender curds.

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