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How to Cook Tofu Like Meat & Fish (Vegan Recipes Using Tofu)

Watch the video above to get the recipes!

In this video, I’m using the help of Hutch Kitchen (use code “cheaplazyvegan” to get a 10% discount) to bring you guys these easy and delicious TOFU recipes. I was determined to make some meals that would help you realize how easy it is to replace meat and fish in your favourite dishes with tofu.

As you’ve seen by my previous videos, I’m a big fan of tofu and could eat it (I probably do eat it) every day. I strongly believe that most people don’t like tofu mainly because it’s not prepared in a way that they like. There are SO many ways of preparing tofu and I’m convinced that there is a way that you could have tofu and enjoy it.

Try out these recipes and see how versatile tofu can be.

 

Vegan Tofu “Fish” Steak With Fresh Salsa

Ingredients (1 serving):

  • 1/2 block extra firm tofu (frozen, thawed and water squeezed out as much as possible)
  • Marinade ingredients:
    • 1/2 tsp each of garlic powder, onion powder, kelp powder, oregano, dry basil
    • 1 tsp soy sauce
    • 1 tsp lemon juice
    • 1/4 cup white vinegar
  • Fresh salsa ingredients (just use as much as you want)
    • tomato
    • red onions
    • cilantro (optional)
    • minced garlic
    • fresh lemon juice
    • salt

Instructions:

  1. Cut or rip your tofu into flat and wide “fish-steak” pieces (watch video above to see what I mean) and place into a container or dish.
  2. In a small bowl, add all marinade ingredients and mix well.
  3. Pour the marinade mixture evenly onto the tofu pieces, close the lid (or cover up) and set aside to marinate for at least 30 minutes.
  4. Meanwhile, prepare your salsa by finely chopping all the veggies and mixing them well together in a bowl.
  5. When your tofu is done marinating, add a little oil or vegan butter on a frying pan on medium high heat and add in some minced garlic (optional). Cook the garlic for a couple of minutes then add the tofu pieces – cook on each side for about 4-5 minutes until nicely browned.
  6. You can cook other veggies at the same time to have as a side if you want! I made mine with green beans.
  7. Once cooked, plate the tofu fish steaks and side veggies. Spoon some salsa on top of the tofu steaks and there you have a beautiful meal. Enjoy!

 

Teriyaki Tofu Udon Stir Fry

Ingredients (1 serving): 

  • 1/2 block extra firm tofu (frozen, thawed and water squeezed out as much as possible)
  • 1-2 tbsp teriyaki marinade (use as much or as little as you need – I free-poured)
  • 1-2 cloves garlic, minced
  • 1/4 onion, chopped
  • 1.5 cups broccoli & cauliflower, chopped
  • handful of oyster mushrooms (optional), chopped
  • 1 serving udon noodles
  • pinch of crushed chili flakes and chopped green onions for garnish

Instructions: 

  1. Rip tofu into small bite sized pieces and place into a bowl.
  2. Pour teriyaki marinade in top of tofu and set aside (you could just add the teriyaki while you are stir frying if you prefer).
  3. Heat a little oil on a wok or frying pan on medium-high heat and cook the onion and garlic for a couple of minutes.
  4. Stir in the veggies and cook for a few minutes until the veggies have mostly cooked and have softened.
  5. Add in prepared udon noodles and more teriyaki sauce/marinade if preferred.
  6. Toss in some crushed chili flakes and chopped green onions (optional) and serve.

 

Spicy Korean Tofu Stew (Vegan “Dakdoritang”)

Ingredients (approx. 3-4 servings): 

  • 1 potato, chopped into bite-sized pieces
  • 1 cup broccoli, chopped
  • 2-3 carrots, chopped
  • 1/2 onion, chopped
  • 1 tsp oil
  • 2-4 cups of water (depending on how much noodles we add)
  • 1 block extra firm tofu (frozen, thawed and water squeezed out as much as possible)
  • 1 serving or small handful of Korean glass (sweet potato starch) noodles (OPTIONAL)
  • 3-4 stalks green onions, chopped into long pieces (optional)
  • Sauce ingredients (adjust according to preferences):
    • 3-4 tbsp gochujang (Korean red pepper paste)
    • 1-2 tbsp gochugaru (Korean red pepper flakes)
    • 2 tbsp toasted sesame oil
    • 3-4 cloves garlic, minced
    • 2 tbsp sugar
    • 2 tbsp soy sauce
    • 1-2 tbsp water

Instructions:

  1. Heat oil in a wok or pot on medium heat then add the onions. Sautee for a couple of minutes then add the rest of the vegetables.
  2. Add one cup of water, cover up and let it cook while prepping the sauce.
  3. Add all sauce ingredients in a bowl and mix well. Again, you can adjust the sauces depending on your own preference.
  4. Pour the sauce into the pot and add another cup of water. Mix everything well together.
  5. Rip tofu into small bite-sized pieces and add into the pot. Mix well together until the tofu is nicely coated and submerged into the sauce.
  6. Cover up with a lid and turn the heat down to a medium-low or low and cook for at least 30 minutes to an hour. Add more water and sauces if necessary.
  7. If you’d like to add glass noodles, add them when the stew is pretty much done cooking so you prevent soggy noodles. You can prep by soaking the glass noodles in some warm/hot water for a few minutes (follow instructions on packaging if preferred). Remember that these noodles expand a lot so don’t use too much.
  8. Once the noodles have softened a bit, add them into the pot and mix everything together again. Add in green onions if preferred.
  9. When the noodles are done cooking, top with toasted sesame seeds and serve with rice.

 

If you are a TOFU NOOB and you don’t know what you’re doing with tofu, watch this video: 

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