My Favourite Tofu Recipes

If I’m out at a restaurant or a cafe and I see a dish with tofu in it, I automatically discount it from my options. I used to think I hated tofu, but I liked chicken. Then I realised it’s kind of like boiled chicken… and I hate boiled chicken. The secret’s all in the flavour. Once I figured out how to marinate and season it properly, everything changed.

If you like the natural “beany” or earthy flavour of tofu, then a simple soy-ginger-garlic marinade is going to work for you. But, if you’re like me and you don’t like the taste of tofu at all, then you need a strong marinade to mask the flavour. 

In my experience, the best way to get tofu tasting incredible is by using these key tricks:

• Marinate it overnight – Give those bold flavours time to soak all the way through. Trust me, it makes all the difference.
• Use coconut yogurt as the base – It tenderises, adds creaminess, and makes marinades stick like a dream.
• Add bold herbs and spices – Think cumin, smoked paprika, garlic, turmeric, plus loads of lemon juice and zest to brighten it all up.
• Use a flavour-packed sauce – A rich spiced tomato curry, nutty satay, or zingy tahini drizzle takes it to the next level.
• Combine it with other ingredients – Mash it up with lentils, grated veggies, or spinach to make flavourful patties, dumplings, or meatballs.
• Boil it with salt before marinating or cooking – This underrated step removes excess moisture, softens that raw beany taste, firms up the texture, and helps it soak up flavour like a sponge. Use 4 cups of water to ¼ cup of salt.
• Press it well – Removes excess water so it soaks up marinades better and gets crispier when cooked.

And don’t skip the cooking method – it can make or break your tofu:

• Add cornstarch before cooking for ultra-crispy tofu when pan-frying, baking, or air frying.
• Pan-fry in a bit of oil for a golden, crisp outside and soft centre (my go-to).
• Bake for a firmer, chewier texture – great for salads or meal prep.
• Air fry for maximum crisp without much oil.
• Grill for char and smoky depth.
• Use a flavourful fat for added richness – sesame oil, olive oil, or vegan butter are all great options.

These are my top 3 tofu dishes that will turn you into a tofu convert (I promise) and even make you want to quit chicken.

Tofu Shawarma

This tofu shawarma is smoky, spiced, and satisfying; perfect for wrapping, scooping, or bowl-building. I love this recipe because it’s one of those rare plant-based dishes that feels just as hearty and satisfying as meat (but it doesn’t try to replicate that “meat” taste, it holds it’s own!) The tofu is boiled first which allows it to soak up the spices, then soaked in a spiced coconut yogurt marinade that’s packed with flavour; think cumin, coriander, cardamom and smoked paprika.

Marry Me Tofu

This Marry Me Tofu is a flavour-packed vegan dish featuring marinated tofu fillets grilled until golden, then simmered in a rich, creamy sun-dried tomato sauce. It’s the perfect plant-based comfort meal to impress anyone; yes, even non-vegans. There’s two steps to this Marry Me Tofu, and why I believe my version is better than other versions (I said it) – is because the tofu is pre-marinated. And once you try this, that’s the only way you’ll want to eat your tofu. The marinade helps the tofu soak up loads of flavour, and the sauce has the perfect balance of creamy, tangy, and umami.

Tofu Gnudi Bolognese

Soft, pillowy spinach gnudi made with tofu “ricotta,” served with a rich, hearty vegan bolognese. This dish is comforting, nourishing, and perfect for when you want something cozy but still packed with greens. Not only does this gnudi bolognese taste amazing, but it’s high in protein and fibre, made with simple whole food ingredients, and way easier to make than it looks.

I hope you’ve enjoyed my favourite tofu dishes. Let me know if you give any of them a try. Not sure which once to try first? I recommend the Tofu Shawarma as a good first go as it’s probably the easiest and quickest to put together (although you’ll have to use your patience waiting for it to marinate overnight!). Good luck and happy eating.