Tofu Archives - Food with Feeling

My Most Viral Recipes of 2024

Brita Britnell — Mon, 30 Dec 2024 02:39:31 +0000

These are some of my most viral recipes of 2024 with a total of over 30 million views collectively! Enjoy!

Beer Cheese Soup

Easy and Delicious Beer Cheese Soup!

Roasted Veggie Tzatziki Bowls

These Roasted Veggie Tzatziki Bowls are not only perfect for meal-prep but they’re such a simple dinner that feels fancy but is ultimate so easy to throw together!

Pavlova

Steal the show with this gorgeous Pavlova dessert! It has a light and crispy texture on the outside with a wonderfully soft inside. Top with whipped cream and fresh berries for a sweet treat that’s perfect for any occasion or celebration!

Garlic Butter Tofu

This Garlic Butter Tofu is officially my new FAVORITE tofu recipe! It’s such a great meal to make for guests and it’s surprisingly easy to throw together!

Easy Vegan Sushi

This Vegan sushi is made with simple ingredients and great for those new to making sushi at home! So easy and so delicious!

Cheesy Stuffed Cauliflower

This Cheesy Stuffed Cauliflower is simple to make and will quickly become one of your FAVORITE ways to make cauliflower! It’s cheesy and delicious and makes for the perfect side dish!

Peanut Butter Miso Ramen

This Peanut Miso Ramen comes together in just 20 minutes and is so filling and DELICIOUS!

Honey Garlic Tofu

This Honey Garlic Tofu comes together quickly but is so incredibly packed with flavor and is likely to be one of your NEW favorite tofu recipes!

Marry Me Tofu

This Marry Me Tofu is my vegetarian take on the VIRAL Marry me chicken recipe that I have been seeing everywhere! It’s simple to make and packed with so much flavor!

Marry Me Butter Beans

These Marry Me Butter Beans are packed with SO MUCH flavor! It comes together ALL in one big skillet and is packed with protein!

Spicy Tofu Burritos

These Tofu Burritos are simple and easy to make PLUS they’re great for meal prep! Throw them in the freezer for lazy meals later!

The post My Most Viral Recipes of 2024 appeared first on Food with Feeling.

Stuffed Vegan “Turkey”

Brita Britnell — Sun, 22 Dec 2024 17:00:48 +0000

Elevate your holiday table with this Stuffed Vegan Turkey! A flavorful seitan loaf stuffed with your favorite vegan stuffing, wrapped in crispy rice paper, and roasted to perfection. This is my take on a Homemade Tofurky recipe!

If you love this recipe, you should try my seitan vegan turkey as well as my Vegan Wellington and my Jackfruit Pot Roast.

Thank you to Taylor for sponsoring this post! I’ve worked with them many times in the past and it means a lot to me that you support the brands that make my blog possible! Today, I’m showing you how to make this STUFFED Vegan Turkey Roast using Taylor’s digital kitchen thermometer to help you cook the roast to perfection.

Earlier this year, I posted my AMAZING Vegan Roast recipe and y’all went crazy for it! It was so fun seeing you all making it for Thanksgiving.

Quite a few people asked if the turkey could be stuffed similar to a “Tofurky” that you can buy at the store and the answer is YES. I figured I would give you a whole new recipe showing how I do it.

Why You’ll LOVE This Recipe

Showstopper Dish: Perfect for impressing guests at Thanksgiving or any holiday meal. I really love serving this for Christmas dinner as well.
Versatile: You can use any stuffing recipe—even boxed stuffing works great!
Packed with Flavor: From the herb rub to the crispy rice paper, every bite isSO DELICIOUS!
Make-Ahead Friendly: Prep the loaf ahead of time, then roast it when you’re ready to serve it!

Ingredients we’re working with

Vital Wheat Gluten – this is the main base of the recipe. It’s used to create the seitan.
Silken tofu – I also tested this with firm tofu and it does work but I like it with silken tofu a lot more.
Seasoning – we’re using a few different things to season this turkey including fennel seeds, nutritional yeast, poultry seasoning, onion and garlic powder, and salt.
Broth – the steam the turkey and add extra flavoring.
Stuffing – you can use my delicious vegan stuffing recipe or any other that you prefer! You can even use a meat-free boxed mix of stuffing.
Rice paper – this is what we’re using for the “skin” of the turkey. You *could* skip this but I LOVE how crispy it makes the outside.
Herb roast – a good mixture of dried herbs, olive oil, and salt + pepper.

How to make this Homemade Tofurky

Make the seitan and press it out into a rectangle. Place the stuffing in the middle.

Fold the seitan over top of the stuffing.

Seal up the edges so that the stuffing is fully enclosed.

Steam the roast in a steamer basket for about 25 minutes.

You’ll know the roast is done steaming when it reaches 160 degrees F.

Wrap the loaf in rice paper and brush with olive oil. Sprinkle on the rub seasonings and roast for 30 minutes.

Tips for success

Don’t Skip the Steaming: This step ensures your seitan is tender and fully cooked before roasting.
Rice Paper for the Win: The rice paper gives the loaf a crisp, golden finish that’s reminiscent of turkey skin.
Customize Your Stuffing: Use your favorite vegan stuffing recipe or a store-bought option for convenience.
Monitor the Broth: Keep an eye on the steaming broth to prevent it from evaporating entirely.

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap slices individually and freeze for up to 2 months. Reheat in the oven or microwave until warmed through.

If you try this Stuffed Vegan Turkey recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling!

Thanks again to Taylor for sponsoring this post and thank YOU for supporting the brands that make my blog possible!

Can I make this recipe gluten-free?

Unfortunately, vital wheat gluten is the main ingredient in seitan, so this recipe isn’t suitable for a gluten-free diet. Try a tofu- or lentil-based roast instead.

What’s the purpose of rice paper?

Rice paper creates a crispy, golden exterior that mimics the look and texture of turkey skin.

Can I make this ahead of time?

Yes! You can prepare the loaf up to the roasting step. Store it in the fridge for up to two days, then roast it fresh when ready to serve.

Stuffed Vegan Turkey

This STUFFED Vegan Turkey is my take on a homemade Tofurky that's relatively simple to make and tastes absolutely delicious!

Course dinner, vegan, vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 30

Cook Time 50

Servings

Calories 182kcal

Author Brita Britnell

Ingredients

1 ½ cups vital wheat gluten
14 oz block silken tofu
1 tablespoon water
2 teaspoons of poultry seasoning or something like Adobo seasoning also works well!
⅓ cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 teaspoons crushed fennel seeds optional but highly recommended
1-2 cups of veggie broth for boiling
1 serving vegan stuffing
3 sheets rice paper
Optional: springs of fresh rosemary and thin slices of citrus for roasting

For the herb rub:

½ teaspoon dried thyme
½ teaspoon dried parsley
1 teaspoon paprika
Good pinch sea salt
Freshly ground black pepper
Olive oil for brushing

Instructions

In the bowl of a food processor, add in the tofu and water and process until completely smooth and no lumps remain. Add in the vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and fennel and blend until the mixture completely comes together and forms a ball inside of the food processor. Keep going until it all comes together into a tight ball as seen in the photos.
On a piece of parchment paper, form the mixture into a to rectangle roughly 8×10 inches. Place the prepared stuffing into the middle and form it tightly into a loaf in the center. Wrap the seitan around the stuffing, pinching the edges all around so that it's completely sealed. Grease a steamer basket and place the loaf on top.
Bring a pot or skillet of veggie broth to a simmer (using just enough so that it doesn’t simmer over and touch the loaf too much). Once simmering, add in the loaf and cover. Let steam for 25 minutes, checking to be sure there is always liquid in the pan to steam the seitan. Use a kitchen thermometer to check that the center is roughly 160 degrees F and that's when it's done. Remove from the heat.
Working one at a time, run the rice paper sheets under water for 10 seconds each. Place the first 2 sheets on a piece of parchment paper so that they overlap in the middle a few inches. Place the seitan loaf in the middle and wrap the rice paper up the sides so that it hugs the loaf. Place the remaining piece of rice paper on the top and wrap it around the loaf so the whole thing is covered.
Preheat the oven to 400 degrees F. Grease a roasting dish and, if using, arrange the rosemary and citrus in the pan and then put the seitan loaf on top. Brush all over with olive oil and then sprinkle generously with salt, freshly cracked black pepper, as well as the dried parsley, thyme, and paprika.
Roast in the oven for 25-30 minutes or until it’s nicely browned and crispy. Let rest, slice, and enjoy!

Notes

You can use any stuffing recipe that you want! I even tested this with boxed stuffing (no shame! I grew up eating it and still kind of love it) and it turned out great.

Nutrition

The post Stuffed Vegan “Turkey” appeared first on Food with Feeling.

Vegan Turkey

Brita Britnell — Tue, 19 Nov 2024 05:48:30 +0000

This Vegan Turkey is the PERFECT dish to serve at Thanksgiving, Christmas, or really for any special occasion! Despite how beautiful and fancy this recipe looks, it’s actually surprisingly simple to make and even a beginner can throw this together!

I’ve worked on this recipe for MONTHS and I absolutely love LOVE how it turned out! I tested it so many different ways and this final version is PURE perfection.

I often get a lot of pushback when I create traditional meat recipes turned vegan but quit frankly, I do not care ONE BIT! If vegan turkey is not your thing then you can move right along.

But for those of you that are interested in a VEGAN TURKEY that’s soft on the inside, crispy on the outside, and absolutely packed with SO MUCH flavor, you have landed in the right place. Let’s dive right on into this one.

Ingredients you’ll need:

Vital Wheat Gluten. This is the VITAL component of the recipe. It’s found at most grocery stores in the flour or health foods section.
Silken tofu. I tried this recipe with several different types of tofu and I decided that silken tofu gives the turkey the best texture without drying it out at all.
Spices.
Nutritional yeast.
Rice paper. this is absolutely optional but it gives the turkey “skin” that gets browned and beautifully crispy in the oven.

Vegan Turkey

Course dinner, vegan, vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 50

Servings

Calories 181kcal

Author Brita Britnell

Ingredients

1 ½ cups vital wheat gluten
14 oz block silken tofu
1 tablespoon water
2 teaspoons of poultry seasoning or something like Adobo seasoning also works well!
⅓ cup nutritional yeast
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 teaspoons crushed fennel seeds optional but highly recommended
1-2 cups of veggie broth for boiling
3 sheets rice paper
Optional: springs of fresh rosemary and thin slices of citrus for roasting

For the herb rub:

½ teaspoon dried thyme
½ teaspoon dried parsley
1 teaspoon paprika
Good pinch sea salt
Freshly ground black pepper
Olive oil for brushing

Instructions

In the bowl of a food processor, add in the tofu and water and process until completely smooth and no lumps remain. Add in the vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and fennel and blend until the mixture completely comes together and forms a ball inside of the food processor. Keep going until it all comes together into a tight ball as seen in the photos.
On a piece of parchment paper, form the mixture into a tight loaf about the size of a small loaf of bread. Aim for it to be roughly 9 inches long by 5 inches wide and about 3-4 inches tall. Grease a steamer basket and place the loaf on top.
Bring a pot or skillet of veggie broth to a simmer (using just enough so that it doesn’t simmer over and touch the loaf too much). Once simmering, add in the loaf and cover. Let steam for 25 minutes, checking to be sure there is always liquid in the pan to steam the seitan. Uncover and remove from the heat.
Working one at a time, run the rice paper sheets under water for 10 seconds each. Place the first 2 sheets on a piece of parchment paper so that they overlap in the middle a few inches. Place the seitan loaf in the middle and wrap the rice paper up the sides so that it hugs the loaf. Place the remaining piece of rice paper on the top and wrap it around the loaf so the whole thing is covered.
Preheat the oven to 400 degrees F. Grease a roasting dish and, if using, arrange the rosemary and citrus in the pan and then put the seitan loaf on top. Brush all over with olive oil and then sprinkle generously with salt, freshly cracked black pepper, as well as the dried parsley, thyme, and paprika.
Roast in the oven for 25-30 minutes or until it’s nicely browned and crispy. Let rest, slice, and enjoy!

Nutrition

The post Vegan Turkey appeared first on Food with Feeling.

15 of my most Viral Tofu Recipes

Brita Britnell — Thu, 10 Oct 2024 02:18:53 +0000

These are some of my ALL TIME favorite tofu recipes and all of them went viral on social media as well! I hope you find some new tofu recipes to love.

Be sure to check out my entire guide on tofu HERE.

As well as my full catalogue of Tofu Recipes!!

Marry Me Tofu

This Marry Me Tofu is my vegetarian take on the VIRAL Marry me chicken recipe that I have been seeing everywhere! It’s simple to make and packed with so much flavor!

Spicy Tofu Burritos

These Tofu Burritos are simple and easy to make PLUS they’re great for meal prep! Throw them in the freezer for lazy meals later!

Honey Garlic Tofu

This Honey Garlic Tofu comes together quickly but is so incredibly packed with flavor and is likely to be one of your NEW favorite tofu recipes!

Copycat Chipotle Sofritas Recipe

This EASY and delicious Copycat Chipotle Sofritas recipe comes together in no time and tastes JUST like the original! You’re going to love it!

Garlic Butter Tofu

This Garlic Butter Tofu is officially my new FAVORITE tofu recipe! It’s such a great meal to make for guests and it’s surprisingly easy to throw together!

Tofu Caprese Sandwich

These Tofu Caprese Sandwiches are simple to make and the perfect handheld meal for summer! The basil sauce gives SO MUCH flavor to the sandwich and the tofu is crispy and adds a nice bit of protein to the meal!

Peanut Sauce Tofu

This recipe for Thai Peanut Sauce Tofu is a quick and easy vegan stir fry with seared tofu and colorful vegetables, all covered in a homemade peanut sauce. Serve it with a side of rice for a complete meal that’s ready in less than 30 minutes!

Tofu Parmesan Sandwiches

Tofu Parmesan Sandwiches feature breaded and pan-fried tofu, plenty of marinara sauce, Parmesan cheese and melty mozzarella cheese with fresh basil for a wonderfully delicious, hearty, healthy vegetarian meal that will have everyone asking for seconds.

Orange Tofu

This orange tofu is a Panda Express copycat recipe with a vegan twist! Instead of crispy chicken, we’re using tofu that is tossed in a sweet and tangy orange sauce. My version tastes just as good as the restaurant version and is so convenient to make at home! You’re sure to love this quick and easy orange tofu recipe that’s perfect for make-ahead lunches or busy weeknight dinners.

Vegan Tofu Queso DIP

This TOFU Queso comes together with just FOUR simple ingredients and all in a blender! This dip is packed with protein making it an easy and healthy snack.

Chipotle Tofu Tacos

These Chipotle Tofu Tacos are seasoned with a delicious chipotle seasoning and topped with mango salsa for a simple and DELICIOUS vegetarian taco!

Easy Vegan Sushi

This Vegan sushi is made with simple ingredients and great for those new to making sushi at home! So easy and so delicious!

Chardonnay Tofu

This simple Chardonnay Tofu recipe comes together in less than 30 minutes and is such a wholesome and delicious dinner option! I love prepping the tofu to kind of mimic meat but you can also jut cut it into slices and serve it that way.

Nashville Hot Tofu

This vegetarian version of the famous Nashville Hot Chicken is something even the meat eats will love! Having grown up in Nashville, I had my fair share of hot chicken and after going vegetarian, I’ve spent the past 8 years PERFECTING my meat-free version of this classic southern dish!

Roasted Red Pepper Tofu Pasta

Simple and delicious Roasted Red Pepper TOFU Pasta sauce!

The post 15 of my most Viral Tofu Recipes appeared first on Food with Feeling.

Copycat Chipotle Sofritas Recipe

Brita Britnell — Wed, 02 Oct 2024 15:18:11 +0000

Looking to make Chipotle Sofritas right in the comfort of your own home? THIS recipe is going to blow your mind! It’s super easy to make with simple ingredients and comes together in no time. Pair it with some cilantro lime rice, black beans, and a good portion of guacamole and you’re SET.

IT’S HERE! As with many of my recipes, I teased this one on my Instagram stories last week and promised that I would get it posted in time for Cinco de Mayo! I even shared it early with a few people who asked for the recipe and some have made it already ?? Everyone gave it raving reviews so I’m super excited for you to try it as well.

Quite a few years ago, I posted a Chipotle Inspired Burrito Bowl which I’ve made often. However, I REALLY wanted to master the Chipotle Sofritas at home and I’m SO happy that I’ve finally done that and the flavor is incredible!

What is Sofritas

I kind of assume that if you’re here, you’ve tried the Sofritas as Chipotle at least once. However, if you have not, I’ll break it down for you.

Sofritas is chunks of firm tofu that have been cooked in a really delicious pepper sauce. I saw quite a few different ways to make the sauce online but I’m convinced that mine is LEGIT just what it tastes like from the restaurant.

If you haven’t tried making it at home, NOW IS THE TIME!

Ingredients needed

We’re going to need extra or super firm tofu plus the sauce. Here’s what is in it:

Tofu: I suggest using firm, extra-firm or even super firm tofu for this recipe or else the texture will just be too soft. Make sure to press it first; I have a full guide on prepping tofu HERE.
Chipotle peppers in adobo sauce: I’ve already had several people ask me where to find this. I’ve always been able to find cans of this at everyday grocery stores and it’s typically in the Latin American/ Hispanic section. It’s relatively inexpensive and keeps in the fridge for quite a while so you can make this recipe several times from one can.
Spices: we’re using paprika (smoked paprika preferably if you have it), cumin, and chili powder.
Maple syrup: for a little sweetness
Apple cider vinegar: if you don’t have this, you could replace it with white vinegar
Tomato Paste
Vegetable Broth: I love to use the Better than Bouillon vegetable base here but really any broth works well
Garlic: because doesn’t it belong in everything!?
Onion: this actually gets mixed in with the tofu
Other options: if you want to customize the recipe a little, here are some suggestions: add in bell peppers or poblano peppers.

How to make this recipe

This recipe is quite easy to make so let’s go over it!

To make the sofritas, you’re going to first want to press the tofu to get out as much moisture as possible. It then gets broken down into small chunks.

For the sauce, we’re simply going to blend everything together until it’s nice and smooth. You can do this in a blender or food processor.

Sauté the tofu crumbles in a large skillet over medium high heat with a little bit of onion until it gets nice and browned around the edges. You can use a spoon or spatula to break up the tofu into smaller chunks as desired.

Once the sauce is blended, pour it over the tofu in the pan and cook for an additional few minutes. THAT’S IT!

Serving suggestions

I almost always enjoy this sofritas tofu in a burrito bowl with rice, black or pinto beans, roma tomatoes, cilantro, corn, guacamole, and a bit of fresh lime juice. Simple but truly SO GOOD!

I’ve also used this in a burrito (you can see that full recipe HERE) and it’s ABSOLUTELY delicious!

Otherwise, you can use it in any way that you would traditionally use taco meat!

SUPER EASY, right??

As usual, if you end up making this recipe, it would mean a lot to me if you come back and leave it a review to let me know what you think! I always appreciate that. OR, snap a quick photo and tag me on Instagram @foodwithfeeling!

More delicious tofu recipes to try

Copycat Chipotle Sofritas

This EASY and delicious Copycat Chipotle Sofritas recipe comes together in no time and tastes JUST like the original! You’re going to love it!

Course dinner

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings large portions

Calories 260kcal

Author Brita Britnell

Ingredients

14 ounce block of extra firm tofu pressed*
1 teaspoon olive oil
½ cup finely diced onion
2 chipotle peppers in adobo sauce
2 tablespoons adobo sauce
½ cup broth
2 tablespoons tomato paste
1 tablespoon maple syrup
½ teaspoon fine sea salt
1 tsp cumin
½ tsp chili powder
½ tsp smoked paprika
1 tablespoon apple cider vinegar
3 cloves garlic
For servings: cilantro lime rice homemade guacamole, black beans, corn, salsa, cilantro or whatever burrito bowl toppings you desire

Instructions

Prep the tofu: Drain your block of tofu and press it for about 15 minutes (either using a tofu press or following the directions in the notes*). Once pressed, pat dry and break into chunks (I usually do this into a large bowl) about the size of a quarter. When in doubt, I aim for slightly larger than I want as it usually breaks up a bit in the cooking process.
14 ounce block of extra firm tofu
Make the sauce: in a stand mixer or blender, combine the adobo pepper, adobo sauce, broth, tomato paste, maple syrup, salt, cumin, chili powder, paprika, apple cider vinegar, and garlic cloves. Blend until creamy and few chunks remain.
2 chipotle peppers in adobo sauce, ½ cup broth, 2 tablespoons tomato paste, 1 tablespoon maple syrup, ½ teaspoon fine sea salt, 1 tsp cumin, ½ tsp chili powder, ½ tsp smoked paprika, 1 tablespoon apple cider vinegar, 3 cloves garlic, 2 tablespoons adobo sauce
Cook the sofritas: In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.
1 teaspoon olive oil, ½ cup finely diced onion
Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.
Serve: I like to eat this as a traditional burrito bowl by serving it with cilantro lime rice, black beans, salsa, and guacamole. Bonus points if you also make some sauteed veggies!
For servings: cilantro lime rice

Video

Notes

*To press your tofu without a tofu press, wrap it in a lint free kitchen towel (or paper towels) and place it on a rimmed baking sheet (to catch the excess liquid. Balance a heavy skillet on top of the tofu and weigh it down with something heavy such as a few cans. Let it sit like this for 15 minutes to remove as much moisture as possible.

Nutrition

The post Copycat Chipotle Sofritas Recipe appeared first on Food with Feeling.

Coconut Tofu Soup

Brita Britnell — Tue, 10 Sep 2024 12:05:00 +0000

Nourishing Coconut Tofu Soup is a mix of ginger, garlic, lemongrass, mushrooms and tofu, all simmered together in a savory broth. An easy, healthy meal that’s full of flavor and ready in less than 30 minutes!

Nothing more filling, comforting, and satisfying than this Coconut Tofu Soup. I absolutely love any recipe with tofu and I also happen to love mushrooms, so combine both and get this amazing soup recipe that’s super tasty! This simple and easy tofu soup is vegan, loaded with fiber and plant-based protein, and incredibly delicious. Serve it as a side dish or a light dinner for a nutritious, satisfying meal.

Why you should make this recipe

Nutritious: Loaded with fiber, protein, antioxidants, vitamins, and minerals; this tofu soup is so good for you.
Quick and easy: Making this vegetarian tofu soup is quite easy to make and can be on the table in less than 30 minutes.
So tasty: The blend of tofu and mushrooms in a broth made with coconut milk, red curry paste, soy sauce and lime juice really makes this soup something special.

Ingredients needed

This tofu soup is full of healthy, nourishing ingredients that bring incredible flavor to the broth. Here’s what you need:

Coconut oil. For cooking down the ginger and garlic. Sesame oil also works well!
Garlic + Ginger + Lemongrass. Nourishing mix that adds flavor and nutrition.
Broth. The base of the soup is made with a flavorful blend of red curry paste, vegetable broth, maple syrup, soy sauce and coconut milk.
Mushrooms. Shiitake mushrooms add an earthy, smoky flavor to the soup, as well as texture and inflammatory properties. Learn more about the health benefits of shiitake mushrooms.
Tofu. Protein-rich, low in calories, and budget-friendly; tofu is a great plant-based substitute for chicken in this recipe. A firm or extra firm tofu is best here! As desired, you can also make this a soft tofu soup by use a soft tofu.
Lime juice + cilantro + green onion. Added after the soup cooks to bring extra flavor, freshness, and color.
Salt + pepper. To taste.

How to make this recipe

Other than being incredibly delicious, we love that everything is cooked in one large pot for less cleanup. There are no fancy steps or special culinary techniques involved. Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

Sauté ginger + garlic. In a large pot over medium heat, melt the coconut oil. Add in the ginger and garlic and saute for 2 minutes. Stir in the curry paste and cook for 1 additional minute.
Simmer the broth. Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.
Add the mushrooms + tofu. Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.
Finish with lime juice. Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.
Serve. Divide into bowls, top with green onion and cilantro and enjoy!

Tips for recipe success

Lemongrass. The leaves of this plant are often used to make medicine and the oil is often used in aromatherapy. It can be found in the produce department of most grocery stores. The taste is a little lemony with a hint of ginger. If you’re new to this vegetable, learn more about lemongrass here. We love the nutrition and flavor it gives this soup, however, feel free to leave it out if it’s unavailable to you or if you don’t like it.
Protein. If you’re not concerned with keeping this soup vegan, feel free to add in cooked, diced chicken or even shrimp.
Serving suggestions. This soup is great on its own with crusty bread or crackers. We also love it served with steamed rice or noodles.

Frequently asked questions

Can you put raw tofu in soup?

Yes! In this recipe we are adding raw tofu in with the mushrooms and simmering it for a few minutes to warm it up and give it some flavor. Tofu is fine to eat raw, so it can definitely be added to any recipes in its raw state.

What kind of tofu do you use for soup?

For this particular soup recipe, we’re using firm or extra-firm tofu. It’s nice and solid and holds up well in the soup, plus it adds great texture. If you were making more of a pureed soup with a smooth texture, you may want to use a soft tofu.

Is tofu soup healthy?

This tofu soup recipe is incredibly healthy! It’s filled with wholesome ingredients that offer an array of vitamins, minerals and antioxidants. And the addition of tofu gives the dish plenty of plant-based protein.

Storage recommendations

In the fridge. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
To freeze. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave.

More delicious soups to try

As usual, PLEASE let me know if you make this soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

Coconut Tofu Soup

Nourishing Coconut Tofu Soup is a mix of ginger, garlic, lemongrass, mushrooms and tofu, all simmered together in a savory broth. An easy, healthy meal that’s full of flavor and ready in less than 30 minutes!

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings serves 4

Calories 393kcal

Author Brita Britnell

Ingredients

1 tablespoon coconut oil
1 inch fresh ginger peeled and grated
3 cloves garlic minced
1 tablespoon red curry paste
6 cups vegetable broth or other broth as desired
1 tablespoon maple syrup
1 stalk of lemongrass remove the brown outer leaves and cut into 3 long chunks as seen in the video*
¼ cup soy sauce
8 ounces shiitake mushrooms
2 15- ounce cans of coconut milk*
1 block of firm or extra firm tofu pressed and cut into bite sized pieces
3 tablespoons lime juice
Cilantro and green onion for serving

Instructions

In a large pot over medium heat, melt the coconut oil. Add in the ginger and garlic and cook for 2 minutes. Stir in the curry paste and cook for 1 additional minute.
1 tablespoon coconut oil, 1 inch fresh ginger, 3 cloves garlic, 1 tablespoon red curry paste
Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.
6 cups vegetable broth, 1 tablespoon maple syrup, 1 stalk of lemongrass, ¼ cup soy sauce
Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.
8 ounces shiitake mushrooms, 2 15- ounce cans of coconut milk*, 1 block of firm or extra firm tofu
Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.
3 tablespoons lime juice
Serve topped with green onion and cilantro and enjoy!
Cilantro and green onion for serving

Video

Notes

Lemongrass – You can also use 1 tablespoon of lemongrass pasta as needed.

Coconut milk – I like full fat coconut milk in this recipe, but you can also use lite coconut milk.

Storage:

In the fridge. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
To freeze. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave.

Nutrition

The post Coconut Tofu Soup appeared first on Food with Feeling.

Giant Tofu Summer Rolls

Brita Britnell — Thu, 29 Aug 2024 18:06:32 +0000

If you’re looking for a simple Summer Roll recipe that’s loaded with veggies, protein, AND easy to make, then look no further! I love making these extra big for ease and like how many veggies I can stuff into 1 roll!

I didn’t grow up eating summer rolls as a kid but I fell madly in love with them in college! The texture of the rice paper was something I had to get used to at first but now we eat them on a very regular basis!

Since we crave them so often, I’ve been making them at home more and love it. Once you get done chopping ALL the stuff, these come together quickly!

Ingredients we’re working with:

Rice paper wrappers
Vermicelli noodles- these are technically optional but I love that they make the rolls more filling!
Tofu- I love to marinate mine ahead of time but that is totally optional
Red Bell pepper
Cabbage
Radish
Carrot
Cucumber
Avocado
Peanut sauce for dipping!
Optional add-ins: mint leaves, cilantro, bean sprouts, other veggies you love!

Making them is easy too!

Prep all of your ingredients and when ready to make, run the rice paper wraps under warm water for about 10 seconds each. Lay them down on a piece of parchment paper OR a damp towel. I use 3 for these giant rolls and lay them in a triangle so that they’re all overlapping in the center.

Neatly add on all of the veggies starting with the lettuce. Once everything is in there, tuck in the sides and roll it up TIGHTLY being careful not to tear the rice paper. Serve and enjoy!

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).

More yummy recipes to try:

Giant Tofu Spring Rolls

Course dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 25

Total Time 25

Servings rolls

Calories

Author Brita Britnell

Ingredients

21 sheets of rice paper 3 per roll
½ block of firm or extra firm tofu pressed
optional teriyaki sauce for marinating
2 large carrot peeled and julienned
1 ½ cup of cabbage shredded
1 cucumber julienned
1 bell pepper julienned
lettuce leaves you can use any greens here, I used simple iceberg lettuce
1 avocado thinly sliced
4 oz of rice noodles vermicelli noodles, cooked according to package directions
5 large radishes thinly sliced
peanut sauce for serving

Instructions

To marinate the tofu *if desired*: I used a simple teriyaki marinade from Trader Joe’s but my homemade sauce is also delicious! Press the tofu and put it in a shallow dish. Cover with the marinade and let sit for 30+ minutes. Discard the marinade and set the tofu aside.
Prep all of your ingredients and have them ready before starting to stuff the rolls.
Prepare your rice paper wraps as you’re ready to roll them but running each wrap under WARM water for 10 seconds each. I like to use 3 wraps per roll and run them under the water at the same time. I lay the wraps down in a triangle so that they’re all slightly overlapping in the center
Lay the green leaves down in the center of the rice paper. Stack up the remaining ingredients (minus the peanut sauce) so that you’re using about 1/7 per roll. I usually just eyeball it to try and make them all even.
Tuck the sides of the rice paper in and start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll. Watch my video to see how I do it.
Enjoy immediately (ideally) or the next day with a big bowl of peanut sauce!

The post Giant Tofu Summer Rolls appeared first on Food with Feeling.

Honey Garlic Tofu

Brita Britnell — Tue, 20 Aug 2024 12:34:00 +0000

This Honey Garlic Tofu comes together quickly but is so incredibly packed with flavor and is likely to be one of your NEW favorite tofu recipes! All you need is one large skillet for the tastiest tofu you’ve had in a while.

We’re huge tofu fans in our house and I wrote an entire blog post ALL about Tofu 101. Some of our favorite recipes include these Tofu Tacos, this Marry Me Tofu, Garlic butter Tofu, and here’s my WHOLE guide on how to marinate tofu!

The self-proclaimed tofu queen is back with another simple and delicious tofu recipe in the form of this HONEY GARLIC TOFU!

I have some inventive tofu recipes on my blog and you know I’m always experimenting with new ways to prepare it. However, I wanted to keep things super simple for this one. I used to really love honey garlic chicken back when I ate meat and I did my best to model this recipe after that, just using tofu instead.

Ingredients we’re using:

Tofu: I really like using extra-firm or even super firm tofu (especially because it doesn’t need to be pressed). I’ve never tried this with firm tofu but I think it would do well! I like to cut my tofu into small chunks for this recipe but you could cut it anyway that you’d like.
Flour: For this particular recipe, I’m coating the tofu in a little flour (plus salt and pepper) to give it a really nice crunch once it’s been cooked. As desired, you could actually skip this step and simple saute the tofu in a little oil but I think you’ll love the crispy tofu!
Soy sauce: this is the base of the sauce that adds lots of flavor! I like to use a low sodium soy sauce and you can also use coconut aminos or tamari if you need it to be gluten-free.
Honey: this is really where most of the flavor comes from and we’re adding in a hefty 1/3 of a cup to the sauce! To make this vegan, you could try swapping the honey for maple syrup which would change the flavor profile a bit but ultimate result in a very similar dish!
Corn starch: this helps get the sauce thick and delicious! You could also use arrowroot powder.
Garlic: we’re using FIVE whole cloves of minced garlic for maximum garlic flavor. YUM,
Ginger: I really love freshly grated ginger but sometimes I’m feeling lazy and use either ground ginger spice OR some pre-grated ginger from a bottle.
Sriracha: to add a nice little bit of spice! My recipe only calls for a little

How to make this recipe:

This recipe comes together quickly but let’s briefly go over it!

First you’ll start by prepping your tofu. I have a whole guide on how to press tofu here using a tofu press OR weighing it down and using paper towels to soak up the excess liquid.

Next you’ll cut the tofu into small bite sized pieces. For this recipe, I like to make mine pretty small but larger pieces work well and you can even tear the tofu into small/ large chunks as well. From there, the tofu gets tossed with flour, salt and pepper.

In a large pan over medium high heat, we’re going to be frying the tofu cubes for about 8 minutes to get it NICE and crispy! The flour really helps with this step! You could also cook the tofu in an air fryer following this recipe. BUT, you’ll still need to dirty a skillet in order to thicken the sauce. Similarly, you could bake the tofu in the oven as well.

While the tofu is cooking, we’ll make the honey garlic sauce (that is simple but SO SO DELICIOUS!).

All that’s left is to add the sauce to the skillet with the tofu and let cook for a few more minutes until the sauce is nice and thick and fully coats the tofu!

I like to serve mine with veggies, such as steamed broccoli, as well as brown rice and a nice sprinkle of green onion and sesame seeds but there’s really no wrong way to enjoy this!

Storage recommendations:

This recipe reheats well and makes for great leftovers! The tofu won’t be quite as crispy the day after but it still tastes great!

To store it, I suggest putting it in an airtight container and storing it in the fridge for up to 4 days.

I’ve never tried freezing this tofu so I honestly can’t say how well that would work.

More tasty tofu recipes to try:

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).

Honey Garlic Tofu

This Honey Garlic Tofu comes together quickly but is so incredibly packed with flavor and is likely to be one of your NEW favorite tofu recipes!

Course dinner

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories

Author Brita Britnell

Ingredients

1 block of firm or extra firm tofu
3 tablespoons of all-purpose flour
½ teaspoon of salt
½ teaspoon of pepper
1 tablespoon of olive oil
1 teaspoon of cornstarch
¼ cup of soy sauce
⅓ cup of honey
1 teaspoon of toasted sesame oil
1 ½ tablespoons of rice vinegar
5 cloves garlic finely minced
1 tablespoon of fresh grated ginger OR 1 teaspoon of dried ginger
1 teaspoon of sriracha
½ teaspoon of garlic powder
½ teaspoon of onion powder
For serving: sesame seeds spicy mayo, rice & steamed broccoli

Instructions

Prep tofu by pressing it (my guide for pressing tofu is HERE) and then cut/ tear it into small bite size pieces.
Add the tofu pieces to a large bowl and toss with flour, salt, and pepper until evenly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the tofu. Cook until crispy and lightly browned all around, tossing often. This should take about 8 minutes.
Meanwhile, whisk together the cornstarch, soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, sriracha, garlic powder, and onion powder.
Once tofu is cooked and crispy, lower heat to medium-low and pour in sauce. Stir until the tofu is coated and let simmer for about 5 minutes or until the sauce has thickened. Serve and ENJOY!

Notes

Nutritional info is only for the tofu recipe and does not include rice or any other serving suggestions

The post Honey Garlic Tofu appeared first on Food with Feeling.

Nashville Hot Tofu

Brita Britnell — Tue, 16 Jul 2024 11:14:00 +0000

This vegetarian version of the famous Nashville Hot Chicken is something even the meat eats will love! Having grown up in Nashville, I had my fair share of hot chicken and after going vegetarian, I’ve spent the past 8 years PERFECTING my meat-free version of this classic southern dish!

Despite my DEEP LOVE for tofu, this actually isn’t my first time making a meat-free version of Hot Chicken! Back in 2016 (right around the time I stopped eating meat), I made a Cauliflower Hot Chicken recipes that is still one of my favorites to this day.

BUT that was back before I was so comfortable cooking with tofu. Fast forward all these years and I KNEW that it was time to perfect my tofu version of the recipe.

And let me you, I LOVE LOVE LOVE how it turned out!

I did my best to keep the recipe true to the original (as I always do when making vegetarian versions of traditional meat dishes) simply swapping out the chicken for tofu. Again, I love it so much!

But be WARNED: this is truly VERY spicy!

Proceed with caution :)

Quick overview of how to make it:

Prep the tofu and then marinate in a combo of pickle juice + buttermilk (swap for vegan buttermilk as needed!).
Mix together the dry ingredients in one bowl and the wet in another.
Dip the tofu pieces in the wet mixture, then the dry and then back in the wet and the dry again.
Fry in vegetable oil until a nice deep golden brown color.
Make the spicy paste by mixing together all of the ingredients. Once the tofu is fried, dip it into the sauce (or brush it on) so that it’s FULLY covered.
Serve over white bread with pickles! EASY!

Sometimes people turn their noses up to the plain, cheap white bread that Hot chicken is served with but it’s actually super traditional to the dish. The bread (and the pickles) help curb the intense heat of the dish.

Either way, DO NOT skip the bread and pickles. You’ll thank me later!

One Last Bite

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂

More tofu recipes you’ll love:

Nashville Hot Tofu

This vegetarian version of the famous Nashville Hot Chicken is something even the meat eats will love! Having grown up in Nashville, I had my fair share of hot chicken and after going vegetarian, I’ve spent the past 8 years PERFECTING my meat-free version of this classic southern dish!

Course dinner

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories

Author Brita Britnell

Ingredients

For the Fried tofu

2 15- oz containers of extra-firm or super firm tofu
1 cup of pickle juice
2 cups buttermilk see notes for vegan version, divided
⅓ cup hot sauce
2 cups all-purpose flour
3 tablespoons cornstarch
3 tablespoons seasoned salt
1 tablespoon paprika
1 teaspoon cayenne pepper
1 ½ teaspoons black pepper
½ teaspoon garlic powder
2 teaspoons onion powder
Vegetable oil for frying
For serving: plain white bread and sliced pickles

For the spicy paste:

½ cup used frying oil
¼ cup butter melted
2-3 tablespoons cayenne pepper depending on your preference
1 ½ tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 ½ teaspoons kosher salt
1 teaspoon black pepper

Instructions

For the Fried tofu

Start by prepping the tofu. Super firm tofu does not need to be pressed but if using extra-firm, press it according to these directions. Once pressed, hot each block of tofu into 2-3 pieces. I cut mine into 2 pieces (to get 4 total) but that makes for a pretty thick piece of tofu so you can also cut the blocks into 3 pieces (to get 6 total). Optional: slightly tear the edges of the tofu to give it a more “fried chicken” look and feel to it.
Place the tofu into a wide shallow dish and cover with the pickle juice and ½ cup of the buttermilk. Let sit for 30 minutes.
Prepare the breading by whisking together the flour, cornstarch, salt, paprika, cayenne, black pepper, garlic powder, and onion powder in a wide, shallow bowl.
When ready to cook the tofu, mix together the remaining buttermilk and hot sauce in another wide and shallow bowl.
Add enough oil to a large skillet so that it will go halfway up the pieces of tofu. Heat the oil to 375 degrees F.
Meanwhile, bread the tofu by dipping each pieces in the wet mixture so that it’s full covered and then cover it in the flour mixture. Repeat this process so that each tofu piece gets dipped in the wet mixture twice and then the flour mixture twice.
Once the oil is hot, Carefully add in the breaded tofu and fry for 4-5 minutes on each side or until they turn a beautiful dark golden brown color. Remove from the oil and place on a paper towel lined plate to catch the excess oil.

For the spicy paste:

Mix together all of the ingredients for the spicy paste.
Place a piece of the fried tofu on top of the 2 slices of bread and brush on the paste (you can also dip the tofu into the sauce) and then top with pickles slices. ENJOY!

Notes

To make this vegan, combine 1 3/4 cups vegan milk with 2 tablespoons of apple cider vinegar. Let sit for 5 minutes to let t curdle and thicken a bit before using.

Nutritional info does not include the bread or pickles.

The post Nashville Hot Tofu appeared first on Food with Feeling.

Chardonnay Tofu

Brita Britnell — Tue, 09 Jul 2024 12:19:00 +0000

This simple Chardonnay Tofu recipe comes together in less than 30 minutes and is such a wholesome and delicious dinner option! I love prepping the tofu to kind of mimic meat but you can also jut cut it into slices and serve it that way.

I recently posted a recipe for my Marry Me Tofu that went viral on Instagram with well over a million views! I loved that recipe so much that I wanted to create another version of it with a slightly different flavor profile.

Enter this simple but DELICIOUS Chardonnay Tofu!

I’ve been seeing a version of this recipe (but made with chicken) all over social media lately so I was super excited to make my own vegetarian version of it. I LOVE how it turned out and the tofu has SO much flavor because of that yummy sauce.

Typically, my tofu recipes have you marinate the tofu before cooking because it really does make a big difference in most recipes. HOWEVER, we’re skipping the marinade in this one.

The sauce is so flavorful that I felt like a marinade was simple not necessary. PLUS, it really cuts down on the prep time of this recipe and make it come together in half the time.

Of course, I have a WHOLE blog post about how to marinate tofu (with 6 different flavor options) if you’d like to go that route. THIS garlic butter tofu recipe has a simple marinade that would also work nicely with this dish and flavor profile.

Either way, I KNOW that you’re going to love the simple chardonnay sauce SO MUCH. I could eat it with a spoon. I made sure that the recipe makes plenty of the sauce so that there’s extra for drizzling on your veggies and whatever sides you serve this with (or, as mentioned before, shoveling in your mouth with a spoon).

One Last Bite

More simple tofu recipes you’ll love:

Chardonnay Tofu

Course dinner

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories

Author Brita Britnell

Ingredients

1 15 oz block of extra/ super-firm tofu pressed as needed
1 ½ cups of Chardonnay wine or other dry white wine
1 ½ cups of vegetable broth
1 medium shallot finely minced
2 cloves of garlic finely minced
2 tablespoons of extra virgin olive oil
2 tablespoons of butter I used unsalted, divided
1 tablespoon of lemon juice
1 teaspoon of dijon mustard
⅓ cup of heavy cream*
½ tablespoon of cornstarch optional but recommended
Fresh herbs for garnish

Instructions

Start by prepping the tofu by cutting it into 3-4 even pieces longways (see video for reference). If you’d like to cut it into chicken like pieces then lay each piece flat and cut off the top right and bottom left corners so that they’re rounded and roughly resemble a piece of chicken breast. Again, you can watch my video for reference. I like to trim off tiny bits of the rough edges to round the edges.
In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Once hot, add in the tofu and saute for 4-5 minutes on each side or until a nice golden brown color. Remove from the skillet.
Return the skillet to the heat over medium and add in the shallot and garlic and cook for 4 minutes. Add in the chardonnay to deglaze the pan and bring to a simmer. Continue to cook, stirring every couple of minutes, until it reduces by half, about 5 minutes.
Stir in the veggie broth and bring back to a rapid simmer. Let reduce for an additional 5 minutes. Remove ¼ cup of the sauce to a measuring cup and whisk in the cornstarch (this step is optional but helps get the sauce extra thick and creamy). Pour the cornstarch mixture back into the pan along with the remaining butter, lemon juice, dijon, and cream. Stir to combine and let simmer for another minute or until the sauce is nice and thick.
Remove from the heat and stir in the cream until fully combined. Add the tofu back in to heat it up slightly. Serve with your favorite sides and ENJOY!

Notes

*To make vegan: you can use vegan butter and a vegan cream/ full fat coconut cream.

The post Chardonnay Tofu appeared first on Food with Feeling.