Tofu is a great carrier of flavours, quick to prepare and a good source of plant-based protein. It's also very versatile; bake it, fry it, marinate it, simmer it into a sauce or grill it... take a look at these simple vegetarian tofu recipes, perfect for midweek dinners.
Tomato and Basil Silken Tofu from Buddha Bowls by Hannah Pemberton
Featuring tomato-baked tofu, piled up on spiralised courgetti and lemony bulgur, this is an easy, Italian-inspired dinner that makes tofu the hero.
Peanut Butter and Purple Sprouting Broccoli Pad Thai from EAST by Meera Sodha
This vegan tofu Pad Thai recipe is full of flavour thanks to a silky peanut butter sauce and the unusual addition of purple sprouting broccoli. Add garnishes if you like, such as fried shallots, pickled vegetables and crushed peanuts.
Tofu Kebabs with Sweet Chilli Sauce from The Hot Sauce Cookbook by Heather Thomas
In this vegetarian kebab recipe, the tofu is marinated in soy sauce, garlic, tomato and honey to impart bags of flavour, then served with a drizzle of sweet chilli sauce.
Get your copy of The Hot Sauce Cookbook here.
My Favourite Quick Noodle Bowl from Stirring Slowly by Georgina Hayden
Egg noodles, green veg, avocado, tofu and chilli oil (the magic touch) make up this 10-minute supper that is not just quick, but satisfying too.
Get the Stirring Slowly cookbook here.
Teriyaki Tofu Stir-fry from Veganeasy: Delicious Food in 5 Ingredients by Denise Smart
With tofu and vegetables coated in a delicious sticky sauce, this is an easy midweek meal you can whip up in no time.
Get your copy of Veganeasy here.
Easy Japanese Kettle Soup from Five Ingredients, Ten Minutes by Jules Clancy
Combining the flavours of soy and dashi with tofu, peas and toasted nori, this one-cup soup is a great office lunch that takes moments to prepare.
Get a copy of Five Ingredients, Ten Minutes here.
Tofu ‘Ragu’ with Tomato and Peppers from Five Ingredients, Ten Minutes by Jules Clancy
Use this as a vegetarian alternative anywhere you’d use a Bolognese sauce – toss through pasta, top with mashed potato for a veggie Cottage Pie or pile into a steaming jacket potato.
Get a copy of Five Ingredients, Ten Minutes here.
Lemongrass Tofu Banh Mi from The New Vegetarian by Alice Hart.
This lemongrass tofu banh mi is a delicious twist on a Vietnamese classic. Serve it in soft, crusty baguette for a quick, satisfying and flavourful lunch on the go.
Get your copy of The New Vegetarian here.
Want to find out more about how to get the best out of tofu? Check out our guide to cooking with this versatile ingredient here.
