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  • Writer's pictureSusan Tucker

My favourite tofu recipes

Hi friends. Is anyone sick of me talking about tofu yet? Yes? Hang in there, because today I want to tell you about my 3 favourite tofu recipes.

Why tofu though? Isn't it a tasteless blob?

You have come to the right place to be enlightened! That little white block is a beautiful alternative source of protein. The latest version of Canada's Food Guide emphasizes getting protein from plant sources and tofu is just the ticket. Tofu contains a great amount of protein and as a bonus provides a good amount of calcium and iron as well- what a great little nutritious package.

I like the fact that tofu takes on the flavour of the marinade or sauce that you use, that it's super economical (have you seen the price of everything in the grocery store lately?) and that it's quick to make.

So, let's get down to it- here are 3 of my favourite ways to use tofu.

1. Tofu and Brown Rice Lettuce Wraps with Peanut Sauce:

These are a weekday lifesaver. Using tofu, pre-prepared brown rice and a peanut sauce

that is easy to whip up (I use the linked recipe on this site), these come together in no

time. The peanut sauce provides a lot of flavour while the fat in the sauce and the

protein in the tofu makes this a meal that keeps you full and leaves you feeling satisfied. As the author of the recipe mentions, sometimes lettuce wraps that lack a grain aren't as satisfying so getting a grain with this recipe (and a whole grain one to boot) is a great bonus.

This recipe takes more time and a bit more preparation but in my opinion, is worthwhile. I often make a double batch to ensure I have leftovers. The marinated and baked tofu can be used in vermicelli bowls with cucumber, carrot, avocado and herbs with a dressing or placed over brown rice with avocado, edamame, carrot, cucumber and pickled radish with a sriracha mayo for a poke bowl type vibe. In my opinion some of the more exciting elements like quick pickling a radish or making a dressing to top these bowls is what makes them next level.

3. Sweet and Sour Tofu with Pineapple and Cashews: see below

This is such a satisfying recipe that combines a sweet sauce, juicy pineapple tidbits and the crunch of a cashew. It reminds me of the ham and pineapple of my childhood.


  • 1 package extra firm tofu, 350 g

  • 1 can of pineapple tidbits, 398 ml, drained

  • ½ cup cashews or as your heart desires

  • 1 onion, chopped

  • 4 teaspoons canola oil


  • ½ cup rice vinegar

  • ¼ cup soy sauce

  • ¼ cup water

  • ½ cup ketchup

  • 1 teaspoon ground ginger or 1 teaspoon fresh grated ginger

  • agave nectar or maple syrup, to taste

  • 4 teaspoons cornstarch

1. Cut tofu into about 13 strips and then cut down the middle to make about 26 squares.

2. In a jar, add rice vinegar, soy sauce, water, ketchup, and ginger together. Add agave nectar or maple syrup as desired for a sweeter sauce. Add cornstarch, shake it up and set aside.

3. Heat 2 teaspoons of oil in a large saucepan over medium heat.

4. Start cooking rice on the side. My preferred method? A rice cooker!

5. Sauté onions over medium heat until cooked, 7-10 minutes. Remove from heat and set aside.

6. Add remaining 2 teaspoons of oil and use the same saucepan to cook tofu, flipping as needed, until edges have browned, 7- 10 minutes.

7. Add sauce, cashews, already cooked onion, and pineapple. Continue cooking and flipping pieces until they’re evenly coated and the sauce thickens into a loose glaze.

8. Serve over cooked rice.

Do you have a favourite tofu recipe? I would love to try it, so place it in the comments below!

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