Publised on 04/05/2026. Last Updated on 04/05/2026 by Richard
18 delicious and easy tofu recipes to add to your rotation. From crispy and spicy to silky and creamy, your new favourite tofu dish is right here!
Looking for easy tofu recipes that actually deliver on flavour? You've come to the right place. This collection has 18 of the best tofu recipes on this site — from Tofu Bolognese and Korean BBQ Tofu to a silky smooth Vegan Carbonara and easy Tofu Fajitas!
Whether you're brand new to cooking tofu or just in need of some fresh weeknight inspiration, there's something here for you. I've also included a full Tofu 101 guide below — covering which type of tofu to use, when to press it and how to get it properly crispy — so you're set up for success before you even start cooking.
Table of contents
Tofu 101: Everything You Need to Know
Before we get to the recipes, a super quick run-through of the things that'll actually make a difference to how your tofu turns out.
What Is Tofu?
Tofu is made from soybeans — soaked, blended, cooked and pressed into blocks, similar to how cheese is made from milk. It's minimally processed, high in plant-based protein, and has a mild flavour that absorbs whatever you cook it in.
Is Tofu Healthy?
Very much so. Tofu is a complete protein containing all essential amino acids. A 100g serving of firm tofu provides around 8g of protein alongside good amounts of calcium, iron and magnesium. It's also low in saturated fat. The old concerns about soy and hormones? Not supported by current research — soy phytoestrogens appear to be protective rather than harmful.
Which Type of Tofu Should I Use?
- Silken tofu — soft and custard-like. Brilliant blended into sauces, scrambles and pasta dishes. Don't try to fry it.
- Firm tofu — holds its shape well. Great in curries, salads and noodle dishes.
- Extra firm tofu — dense, low water content, best for anything crispy. Pan-frying, air frying, baking — this is your go-to for the majority of these easy tofu recipes.
Do I Need to Press Tofu?
Unless you're using extra firm tofu, you should always give your tofu a squeeze. Tofu contains a lot of water and water is the enemy of a good sear. Slice your tofu first (pressing whole blocks often causes them to crumble), lay between layers of kitchen roll and press for at least 10 minutes. For silken tofu going into a blended sauce, no pressing needed.
What About Freezing Tofu?
Freezing extra firm tofu overnight and then defrosting it completely changes the texture — it becomes spongy and fibrous, almost like pulled meat. Worth trying for the BBQ Shredded Tofu recipe below!
Beginner Tofu Recipes
New to tofu? Start here. These are the foundational recipes — the ones that teach you how tofu actually behaves and set you up for everything else on this list.
Crispy Tofu Recipes
This is where tofu gets really exciting. Properly crispy tofu — golden crust, tender inside — is one of the most satisfying things you can cook. The secret: press well, cornstarch, high heat, patience.
Easy Tofu Dinner Recipes
Fuss-free, weeknight-friendly meals that prove tofu can stand in for meat in any comfort food classic, from a 30-minute bolognese to a umami-marinated steak seared in a grill pan, all built on simple, familiar ingredients.
Tofu Pasta Recipes
Clever vegan pasta dishes that put tofu to work in two ingenious ways: as a hearty, meaty protein (bolognese, lasagne) and as the secret to a silky, dairy-free cream sauce — proving that a humble block of tofu is the most versatile ingredient in any pasta lover's kitchen.
Easy Tofu Recipes: Frequently Asked Questions
Extra firm tofu is the most versatile and works in the majority of easy tofu recipes. It holds its shape, crisps up well, and can be cubed, sliced or crumbled. Use silken tofu specifically for blended sauces, scrambles and pasta dishes.
Press your extra firm tofu well, then toss the pieces in cornstarch before cooking. Use high heat with a little oil, don't overcrowd the pan, and don't keep moving the tofu — let it sit undisturbed until it releases naturally from the pan before flipping.
For crispy or seared tofu, yes — pressing is essential. Slice your tofu first, then press between layers of kitchen roll for at least 10 minutes. For silken tofu going into a blended sauce or scramble, no pressing needed.
Yes, and it's actively encouraged. The longer tofu marinates, the more flavour it absorbs. Overnight in the fridge gives the best results. See the easy tofu marinades recipe for four foolproof options.
There you have it — 18 easy tofu recipes from someone who once declared tofu pointless and has since done a very public U-turn. However you cook it, there's something on this list for you.
If you make any of these, tag me on Instagram @schoolnightvegan — seeing your creations genuinely makes my whole week. 🌱
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