Best Tofu Recipe

So you want to make incredible tofu right at home?
Don’t you worry, because this best tofu recipe is going to change your life too.

To clarify, this isn’t an exact single “recipe” per say, but a method to make your tofu incredible in each “meat” swap that you are trying to do.
With recipes here too.

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Before I found this method to make tofu I struggled and kept trying to make it at home, but never could get it to really come close in comparison to anything I got out at restaurants.

If you are a tofu eater out like I am, you know what I mean.
Tofu dishes at restaurants are a dream.

I failed and didn’t really like my own creations.

But, then I started using this method, that absolutely changed the game for me.

I prepped the tofu this way and every meal started coming out amazing.

It is the tofu freeze method!

Tofu Freeze Method – Best Tofu Recipe

Basically, all you need to do is throw that tofu package in the freezer when you bring it home. Yup, the whole thing.

Let it freeze up and thaw out completely at least once.
(You can do more times if you want, but I usually just do once for firm/ex firm and twice for silken)

Then you just have to drain the water, press it out, and prep according to the specific meal you’re making.

And YES, you can do this with multiple kinds of tofu. For a thicker, firmer texture, use firm tofu. For thinner, more layer-ey texture, use silken tofu.

Lately, silken tofu has actually been my favorite! (I recently found out you could freeze method it too!)

But yeah, that’s all there is to it. & now we can get into some recipes.

Japanese BBQ Fried Tofu

I usually do this with firm tofu, freeze method first.
Once thawed, quickly press, cut into rectangles, and prepare Just Egg the vegan egg substitute in one shallow bowl, and panko or your breadcrumbs of choice on another plate.

Also recommend adding seasoning of your choice like garlic, paprika, etc for flavor!
Sometimes I also sprinkle some vegan parmesean in the breadcrumbs as well. It is really good!

Dip each tofu piece in the Just Egg, and then into the breadcrumbs.
Pan fry in mild flavored oil of choice (I usually use Avocado oil)
For the broccoli I lightly boil until soft.

After both sides of the tofu are done, drain on paper towel, and then transfer to your dish. Then top with Bachan’s Japanese BBQ Sauce – the best I’ve ever had!

Just, get the sauce. In your store, or you can grab it on Amazon!

Japanese BBQ Tofu Stir Fry Style

This can be made with any sauce, but is absolutely delicious also with the Bachan’s Japanese BBQ Sauce!

But basically this is like a “stir fry chicken” dish style.

Freeze and thaw method SILKEN tofu 1-2 times (I do 2 for even better texture!)

Put into a container, with seasonings of choice (I use garlic and rotisserie chicken flavor, just ensure it’s vegan), toss, lightly coat with cornstarch, toss again, and then pan fry in a little oil of your choice. I use Avocado oil usually.

Top with sauce of choice, dip, or both. It is absolutely incredible.

Basic BBQ “chicken nuggets”

I prepped the silken tofu twice frozen, thawed, seasoned with garlic and rotisserie powder, lastly dusted with cornstarch.
Lightly fried in pan. Tossed in Sweet Baby Ray’s original BBQ sauce.

Gluten free pasta, vegan cheese sauce with Daiya (or ALDI brand) cheddar, oat milk, light seasonings (I usually add vegan cream cheese too but didn’t have any this day)

Vegan ranch and broccoli as greens.

Garlic Parmesan tofu bites with green beans
For this I used firm tofu, frozen and thawed once, tossed in seasoning and cornstarch. Pan fried in avocado oil.
Heated the green beans as well, then in a pan melted vegan butter, vegan parmesan cheese, chopped garlic, and parsley. Drizzled over the tofu and beans! Delish.

Tofu “chickn” Parm

The most perfect chicken parm alternative I have ever done is this right here. A favorite dish before going vegan, I HAD to do a great vegan version.

Get firm or ex firm tofu, frozen/thawed once.
Cut into 1/2 inch or so slices, dip in Just Egg vg egg sub or vg egg of your choice, dip in vg/gf italian breadcumbs and vegan parm if you choose.
Pan fry in oil of your choice (I use avocado) lightly until done.

Top with vegan mozzerella, vegan parm, and marinara. Perfection.

Vegan Marry Me Tofu

This is a new dish I just made for the first time in the last few months sometime. Absolutely delish and lives up to the name.

I prep the tofu the same way as above for tofu parm minus the breadcrumbs – lightly coated in cornstarch instead, you can also use silken if you wish. (might even be better honestly!)

Pan fry the tofu first, then move to making the sauce.
Sauté some garlic lightly in vegan butter, then add some vegan chickn or veggie stock. Add vegan milk of your choice and vegan parmesean cheese and mix.
Allow to simmer for a few minutes before adding oregano, sundried tomatoes, and spinach.
Simmer a few more minutes then it should be done!
Serve with rice, pasta, or potates!