1500+ Tofu Recipes

Try something different for your next meal. Check out these tasty tofu recipes that include quick-fix takes and creative riffs on all your healthy meatless favorites.

Tofu is made from soybeans, water and a coagulant, or curdling agent. Tofu is very healthy with high protein and calcium and well known for its ability to absorb new flavors through spices and marinades. Because of tofu's abilities to absorb many different flavors and nutritional value, tofu, a staple of Asian cuisines for hundreds of years, has recently become popular in Western vegetarian cooking.

Tofu, sometimes also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making cheese from milk. Wheat gluten, or seitan, in its steamed and fried forms, is often mistakenly called “tofu” in Asian or vegetarian dishes.

What is tofu? Tofu is a staple in Asia for 2,000 years, tofu is known for its extraordinary nutritional benefits, as well as its versatility. Tofu, also known as soya curd or bean curd, is a soft cheese-like food made by curdling soya milk with a coagulant. Tofu is a rather bland tasting product that easily absorbs the flavours of other ingredients. Tofu is sold in water-filled packs or in aseptic cartons. Fresh tofu is usually packaged in water and should be refrigerated and kept in water until used. If the water is drained and changed daily, the tofu should last for one week. Tofu can be frozen for up to three months. Freezing will change its texture however, it will make the tofu slightly chewier.

We hope you'll enjoy the tofu recipes.

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