19 Delicious Smoked Tofu Recipes for Every Occasion

Ever find yourself staring at a block of smoked tofu, wondering how to turn it into something spectacular? You’re not alone! Whether you’re craving quick weeknight dinners, seasonal delights, or cozy comfort food, smoked tofu is your versatile hero. Dive into our roundup of 19 mouthwatering recipes that promise to inspire your next meal. Trust us, your taste buds will thank you!

Smoked Tofu Stir Fry with Vegetables

Bold flavors and crisp textures define this smoked tofu stir fry with vegetables. It’s a quick, nutritious meal that packs a punch. Perfect for weeknights when time is tight but taste is non-negotiable.

Ingredients

• 1 block smoked tofu, cubed (I love the extra firm kind for better texture)
• 2 cups mixed bell peppers, sliced (go for colorful varieties for visual appeal)
• 1 cup broccoli florets (fresh is best, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp soy sauce (low sodium preferred to control saltiness)
• 1 tsp garlic powder (fresh minced garlic works too, but powder is quicker)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add cubed tofu to the skillet. Cook until golden on all sides, about 5 minutes, stirring occasionally for even browning.
3. Toss in the bell peppers and broccoli. Stir-fry for 3 minutes until veggies are bright and slightly tender.
4. Sprinkle garlic powder and red pepper flakes over the mixture. Drizzle with soy sauce.
5. Continue to stir-fry for another 2 minutes, ensuring everything is well coated and heated through.

The smoked tofu offers a hearty bite, while the veggies stay crisp. Serve over quinoa for an extra protein boost or enjoy as is for a low-carb option.

Grilled Smoked Tofu Skewers with Peanut Sauce

Zesty and satisfying, these skewers are a game-changer for your next BBQ. They’re smoky, savory, and the peanut sauce? Absolutely killer.

Ingredients

• 1 block (14 oz) extra firm tofu – press it well, no one likes watery skewers.
• 2 tbsp soy sauce – low sodium works if you’re watching salt.
• 1 tbsp maple syrup – for that subtle sweetness.
• 1 tsp smoked paprika – the secret to that deep smoky flavor.
• 1/2 cup creamy peanut butter – skip the natural kind; it’s too runny.
• 1 tbsp lime juice – fresh squeezed, please.
• 1 garlic clove, minced – more if you’re a garlic fiend.
• 1/4 cup coconut milk – full fat for creaminess.
• Wooden skewers – soak them for 30 mins to prevent burning.

Instructions

1. Preheat grill to medium-high, about 375°F.
2. Cut tofu into 1-inch cubes. Toss with soy sauce, maple syrup, and smoked paprika. Let marinate for 10 mins.
3. Thread tofu onto skewers, leaving space between pieces for even cooking.
4. Grill skewers for 4 mins per side, until char marks appear. Tip: Don’t move them around too much.
5. While skewers cook, whisk peanut butter, lime juice, garlic, and coconut milk in a bowl. Tip: Add a splash of water if too thick.
6. Serve skewers hot with peanut sauce on the side. Tip: Garnish with chopped peanuts for crunch.

Hearty and flavorful, these skewers have a perfect chewy texture. The peanut sauce adds a rich, creamy contrast. Try serving them over a bed of rice noodles for a complete meal.

Smoked Tofu and Avocado Salad

Fancy a quick, nutritious meal that packs a punch? Smoked tofu and avocado salad is your go-to for a satisfying, no-fuss dish.

Ingredients

• 8 oz smoked tofu, cubed (I love the extra firm kind for better texture)
• 1 ripe avocado, diced (go for one that’s just soft to the touch)
• 2 cups mixed greens (baby spinach and arugula are my favorites here)
• 1/4 cup extra virgin olive oil (the good stuff makes a difference)
• 2 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
2. Add the mixed greens to the bowl and toss gently to coat them in the dressing.
3. Gently fold in the smoked tofu cubes and diced avocado, being careful not to mash the avocado.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Great texture contrasts await with creamy avocado, chewy tofu, and crisp greens. Serve it as a standalone lunch or alongside grilled fish for a heartier meal.

Smoked Tofu Tacos with Mango Salsa

Delight your taste buds with these Smoked Tofu Tacos with Mango Salsa, a perfect blend of smoky and sweet flavors.

Ingredients

• 1 block smoked tofu, pressed and cubed (pressing removes excess water for better texture)
• 1 cup diced mango (ripe but firm works best)
• 1/2 cup diced red onion (soak in cold water for 10 minutes to mellow the bite)
• 1 jalapeño, seeded and minced (adjust to your heat preference)
• 2 tbsp lime juice (freshly squeezed for the brightest flavor)
• 1/4 cup chopped cilantro (stems included for extra flavor)
• 8 small corn tortillas (warmed slightly for flexibility)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• Salt to taste (I like a generous pinch to balance the sweetness)

Instructions

1. Heat olive oil in a skillet over medium-high heat until shimmering.
2. Add cubed tofu, cooking until golden on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. While tofu cooks, mix mango, red onion, jalapeño, lime juice, and cilantro in a bowl. Tip: Let the salsa sit for 5 minutes to allow flavors to meld.
4. Season tofu with salt, then remove from heat.
5. Warm tortillas in a dry skillet for 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm and pliable.
6. Assemble tacos by dividing tofu among tortillas, topping with mango salsa.

Vibrant and fresh, these tacos offer a delightful contrast between the smoky tofu and sweet, tangy salsa. Serve with extra lime wedges for a zesty kick.

Crispy Smoked Tofu Nuggets

Dive into these crispy smoked tofu nuggets for a quick, protein-packed snack. They’re perfect for dipping or topping salads.

Ingredients

• 1 block (14 oz) smoked tofu – firm texture works best here.
• 1/2 cup all-purpose flour – I like to use unbleached for a cleaner taste.
• 1/2 cup breadcrumbs – panko gives an extra crunch.
• 1 tsp garlic powder – for that essential kick.
• 1/2 tsp smoked paprika – enhances the tofu’s smokiness.
• 1/2 cup unsweetened almond milk – or any plant milk you prefer.
• 2 tbsp olive oil – extra virgin is my go-to for frying.
• Salt to taste – but be mindful, the tofu is already seasoned.

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the smoked tofu into 1-inch cubes. Pat them dry to ensure crispiness.
3. In a bowl, mix flour, garlic powder, smoked paprika, and a pinch of salt.
4. Pour almond milk into another bowl. Place breadcrumbs in a third bowl.
5. Dip each tofu cube into the flour mix, then almond milk, and finally breadcrumbs. Press gently to adhere.
6. Heat olive oil in a pan over medium heat. Fry nuggets until golden, about 2 minutes per side.
7. Transfer to the baking sheet. Bake for 10 minutes to crisp up further.
8. Let cool for a minute before serving. They’re hot!

Now these nuggets boast a crunchy exterior with a smoky, tender inside. Try them with a spicy mayo or tucked into a wrap for a twist.

Smoked Tofu and Spinach Lasagna

Gather around for a dish that’s as nutritious as it is comforting. Smoked tofu and spinach lasagna layers rich flavors with wholesome ingredients, perfect for any night of the week.

Ingredients

– 9 lasagna noodles (I like Barilla for their perfect al dente texture)
– 1 block smoked tofu, crumbled (extra firm works best for that meaty texture)
– 2 cups fresh spinach, roughly chopped (baby spinach is sweeter and more tender)
– 1 15-oz container ricotta cheese (whole milk ricotta gives a creamier finish)
– 1 egg (room temperature eggs blend smoother into the ricotta)
– 2 cups shredded mozzarella cheese (I opt for low-moisture for better melt)
– 1/2 cup grated Parmesan cheese (freshly grated has a sharper flavor)
– 2 cloves garlic, minced (more if you’re a garlic lover like me)
– 1 24-oz jar marinara sauce (Rao’s Homemade is my pantry staple)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tsp dried oregano (for that classic Italian aroma)
– Salt and pepper to taste (I use sea salt for a cleaner taste)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking from the start.
2. Boil lasagna noodles according to package instructions until al dente, about 8 minutes. Tip: Add a splash of olive oil to prevent sticking.
3. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 30 seconds.
4. Add crumbled smoked tofu and spinach to the skillet. Cook until spinach wilts, about 3 minutes. Season with salt, pepper, and oregano.
5. In a bowl, mix ricotta cheese, egg, and half the Parmesan. Tip: Mixing the egg in a separate bowl first prevents clumping.
6. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
7. Layer 3 lasagna noodles, half the ricotta mixture, half the tofu-spinach mix, and a third of the mozzarella. Repeat layers, ending with noodles.
8. Top with remaining marinara, mozzarella, and Parmesan. Tip: Cover with foil for the first 25 minutes to melt cheese without over-browning.
9. Bake for 35 minutes, then remove foil and bake for 10 more minutes until bubbly and golden.
10. Let stand for 10 minutes before slicing. This sets the layers for cleaner cuts.
This lasagna delivers a smoky depth from the tofu, balanced by the freshness of spinach. Serve with a crisp salad for a complete meal.

Smoked Tofu Curry with Coconut Milk

Ready to dive into a dish that’s as flavorful as it is comforting? This smoked tofu curry with coconut milk is a weeknight hero, blending smoky depth with creamy sweetness.

Ingredients

• 1 block smoked tofu, cubed (I love the extra firm variety for better texture)
• 1 can coconut milk (full fat for that luxurious creaminess)
• 2 tbsp curry powder (your favorite brand will do, but I swear by the one from my local spice shop)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 onion, diced (yellow onions work best for their sweetness)
• 2 garlic cloves, minced (freshly minced makes all the difference)
• 1 cup vegetable broth (low sodium lets you control the saltiness)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sautéing until translucent, roughly 5 minutes. Tip: Don’t rush this step; caramelization adds depth.
3. Stir in curry powder, toasting for 1 minute to unlock its flavors. Tip: Keep stirring to prevent burning.
4. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
5. Add cubed smoked tofu, simmering for 10 minutes to let the tofu absorb the curry flavors. Tip: Resist stirring too much to keep the tofu intact.

Enjoy this curry’s creamy texture and smoky undertones over a bed of fluffy rice or with a side of warm naan for dipping. Each bite offers a perfect balance of spice and sweetness, making it a dish you’ll return to time and again.

Smoked Tofu Breakfast Scramble

Unlock the secret to a hearty, protein-packed morning with this smoked tofu breakfast scramble. It’s a game-changer for busy weekdays or lazy weekends.

Ingredients

– 1 block smoked tofu, crumbled (I love the smoky flavor it adds)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1/2 cup diced bell peppers (any color works, but red adds sweetness)
– 1/4 cup diced onions (yellow for mildness)
– 2 cloves garlic, minced (fresh is best)
– 1/2 tsp turmeric (for color and a subtle earthiness)
– Salt and black pepper to taste (I start with 1/4 tsp salt)
– 2 tbsp nutritional yeast (for a cheesy vibe)
– Fresh cilantro for garnish (optional but recommended)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (about 350°F).
2. Add onions and bell peppers, sauté for 3 minutes until soft. Tip: Don’t rush this step; caramelization adds depth.
3. Stir in garlic and turmeric, cook for 1 minute until fragrant.
4. Add crumbled tofu, mixing well to coat with the spices. Cook for 5 minutes, stirring occasionally. Tip: Let it sit for a minute between stirs to get slight crispiness.
5. Season with salt, pepper, and nutritional yeast. Mix thoroughly and cook for another 2 minutes. Tip: Taste and adjust seasoning now.
6. Remove from heat, garnish with cilantro if using.
Done right, this scramble boasts a satisfying texture with a smoky, savory flavor profile. Serve it wrapped in a warm tortilla or atop avocado toast for an extra kick.

Smoked Tofu and Mushroom Risotto

Absolutely no one can resist the creamy, umami-packed delight of a well-made risotto, especially when it’s loaded with smoked tofu and earthy mushrooms.

Ingredients

• 1 cup Arborio rice – the short-grain king for creamy risotto.
• 4 cups vegetable broth – keep it warm on the stove for easy absorption.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 cup smoked tofu, cubed – adds a meaty texture without the meat.
• 1 cup mushrooms, sliced – cremini work great for their deep flavor.
• 1/2 onion, finely diced – the base of any good risotto.
• 2 cloves garlic, minced – because garlic makes everything better.
• 1/4 cup white wine – a dry one will do, it’s all about the acidity.
• 1/4 cup Parmesan cheese, grated – for that salty, nutty finish.
• Salt and pepper – to season, but measure with your heart.

Instructions

1. Heat olive oil in a large pan over medium heat. Tip: A wide pan ensures even cooking.
2. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Stir in mushrooms and smoked tofu, cook until mushrooms are soft, about 5 minutes.
4. Add Arborio rice, toast for 2 minutes until slightly golden. Tip: Toasting the rice enhances its nutty flavor.
5. Pour in white wine, stir until fully absorbed.
6. Begin adding warm broth, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. Tip: Constant stirring is key to a creamy texture.
7. After about 18 minutes, when rice is al dente and broth is absorbed, remove from heat.
8. Stir in Parmesan cheese, season with salt and pepper to taste.

Rich and creamy with a smoky depth, this risotto stands tall on its own or paired with a crisp green salad. Try topping with extra Parmesan and a drizzle of truffle oil for an indulgent twist.

BBQ Smoked Tofu Sandwiches

Now, let’s dive into making BBQ Smoked Tofu Sandwiches that are sure to impress. These sandwiches pack a smoky, savory punch with a satisfying texture.

Ingredients

• 1 block (14 oz) extra firm tofu – press it for at least 30 minutes to remove excess water, trust me, it makes a difference.
• 1/2 cup your favorite BBQ sauce – I swear by the smoky flavors of a Kansas City style sauce here.
• 2 tbsp olive oil – extra virgin is my go-to for its fruity notes.
• 1 tsp smoked paprika – for that deep, smoky essence without the grill.
• 1/2 tsp garlic powder – because everything’s better with garlic.
• 4 burger buns – lightly toasted, they’re the perfect vessel.
• 1 cup coleslaw – homemade or store-bought, crunch is key.

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. Slice the pressed tofu into 1/2-inch thick slabs. Pat them dry to ensure they crisp up nicely.
3. In a bowl, whisk together olive oil, smoked paprika, and garlic powder. Brush this mixture evenly over both sides of each tofu slab.
4. Arrange the tofu on the prepared baking sheet. Bake for 25 minutes, flipping halfway through, until edges are golden and crispy.
5. Remove from oven and generously coat each tofu piece with BBQ sauce. Return to oven for 5 more minutes to let the sauce caramelize slightly.
6. Toast the burger buns lightly for about 2 minutes in the oven or a toaster. Watch them closely to avoid burning.
7. Assemble the sandwiches: place a tofu slab on the bottom half of each bun, top with a hearty scoop of coleslaw, and crown with the top bun.

Absolutely delightful, these sandwiches offer a perfect balance of smoky, sweet, and crunchy. Try serving them with a side of pickles for an extra tangy kick.

Smoked Tofu Pad Thai

Tofu pad Thai gets a smoky twist in this quick, flavorful dish. Perfect for weeknights or impressing guests with minimal effort.

Ingredients

– 8 oz smoked tofu, cubed (the smokier, the better for depth)
– 8 oz rice noodles (soak these in warm water for 10 mins before cooking)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 2 eggs, room temp (whisked, they blend better)
– 1 cup bean sprouts (for that essential crunch)
– 3 green onions, sliced (I like extra for garnish)
– 1/4 cup crushed peanuts (toasted, they add a nutty richness)
– 2 tbsp soy sauce (low sodium lets you control saltiness)
– 1 tbsp lime juice (freshly squeezed, it brightens the dish)
– 1 tsp sugar (balances the tang and salt)
– 1/2 tsp red pepper flakes (adjust for heat preference)

Instructions

1. Soak rice noodles in warm water for 10 minutes until pliable but firm. Drain and set aside.
2. Heat olive oil in a large pan over medium-high heat. Add smoked tofu cubes, cooking until golden, about 3 minutes per side.
3. Push tofu to one side. Pour whisked eggs into the pan, scrambling until just set, about 1 minute.
4. Add drained noodles, soy sauce, lime juice, sugar, and red pepper flakes. Toss everything together for 2 minutes.
5. Stir in bean sprouts and green onions, cooking for another minute until sprouts are slightly wilted.
6. Remove from heat. Garnish with crushed peanuts and extra green onions.
Tip: Keep the heat high to avoid soggy noodles.
Tip: Room temp eggs blend more smoothly into the dish.
Tip: Toast peanuts in a dry pan for extra flavor before crushing.
You’ll love the smoky, tangy, and slightly sweet flavors melding together. Serve with extra lime wedges for a zesty kick.

Smoked Tofu and Quinoa Stuffed Peppers

Make these Smoked Tofu and Quinoa Stuffed Peppers for a hearty, plant-based meal that’s packed with flavor and texture. Perfect for meal prep or a cozy dinner.

Ingredients

• 4 large bell peppers, any color (I love using red for their sweetness)
• 1 cup quinoa, rinsed (white or tri-color both work great)
• 2 cups vegetable broth (homemade or low-sodium store-bought)
• 1 block smoked tofu, diced (about 14 oz, my favorite brand adds a nice smokiness)
• 1 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1 small onion, finely chopped
• 2 cloves garlic, minced (fresh is best here)
• 1 tsp smoked paprika (for that extra depth)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 cup chopped fresh parsley (adds a fresh pop)

Instructions

1. Preheat your oven to 375°F. Lightly grease a baking dish large enough to hold the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Letting the steam build is key.
4. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
5. Stir in the diced smoked tofu and smoked paprika, cooking for another 3 minutes to blend the flavors.
6. Fluff the cooked quinoa with a fork and mix it into the skillet with the tofu. Add salt and parsley, combining well. Tip: Taste and adjust seasoning now, as the peppers won’t add much.
7. Stuff the bell peppers with the quinoa and tofu mixture, packing it in tightly. Place them in the prepared baking dish.
8. Bake for 25-30 minutes, until the peppers are tender and the tops are slightly crispy. Tip: For extra color, broil for the last 2 minutes.

Delight in the contrast of the tender peppers with the smoky, hearty filling. Serve with a drizzle of tahini or a side of avocado for extra creaminess.

Smoked Tofu Sushi Rolls

Here’s a twist on traditional sushi that’s both satisfying and simple to make at home. Smoked tofu adds a deep, savory flavor that pairs perfectly with the freshness of cucumber and avocado.

Ingredients

• 1 cup sushi rice – rinse it until the water runs clear for the best texture.
• 1 1/4 cups water – I find this ratio makes the rice perfectly sticky.
• 2 tbsp rice vinegar – essential for that authentic sushi taste.
• 1 tbsp sugar – dissolves into the vinegar for a subtle sweetness.
• 1/2 tsp salt – just enough to enhance all the flavors.
• 4 sheets nori – look for the toasted kind for extra crunch.
• 1/2 cucumber, julienned – I leave the skin on for color and crunch.
• 1 avocado, sliced – ripe but firm works best here.
• 200g smoked tofu, cut into strips – the smokier, the better in my book.
• 1 tbsp sesame seeds – toasted, for a nutty finish.

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, about 3-4 times.
2. Combine the rice and water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes on low heat.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Heat the mixture slightly to help the sugar dissolve faster.
4. Spread the cooked rice on a flat tray and gently fold in the vinegar mixture. Let it cool to room temperature.
5. Place a nori sheet on a bamboo mat. With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange strips of cucumber, avocado, and smoked tofu in a line along the bottom edge of the rice. Tip: Don’t overfill, or rolling becomes tricky.
7. Roll the sushi tightly from the bottom, using the mat to shape it. Press gently but firmly to seal.
8. Slice the roll into 8 pieces with a sharp, wet knife. Tip: Clean the knife between cuts for neat slices.
9. Sprinkle with sesame seeds before serving.

Lightly smoky with a creamy avocado center, these rolls are a hit at any gathering. Try serving them with a side of pickled ginger for an extra zing.

Smoked Tofu and Sweet Potato Hash

A hearty and flavorful dish that’s perfect for any meal, this smoked tofu and sweet potato hash combines simplicity with depth of flavor. Ideal for those mornings when you need something satisfying yet straightforward to prepare.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large sweet potato, diced into 1/2-inch cubes (leave the skin on for extra texture)
• 1/2 cup diced red onion (for a slight crunch and sweetness)
• 1 cup smoked tofu, cubed (I find the smokier, the better)
• 1/2 tsp smoked paprika (adds a nice depth)
• 1/4 tsp salt (adjust based on your tofu’s saltiness)
• Freshly ground black pepper, to taste (I like it peppery)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F).
2. Add sweet potato cubes. Cook for 10 minutes, stirring occasionally, until they start to soften.
3. Tip: Cover the skillet for the first 5 minutes to speed up cooking.
4. Add diced red onion. Cook for another 5 minutes until onions are translucent.
5. Tip: A splash of water can prevent sticking if the skillet gets too dry.
6. Stir in smoked tofu, smoked paprika, salt, and pepper. Cook for 5 more minutes, until everything is heated through and slightly crispy.
7. Tip: Press the tofu between paper towels before cubing to remove excess moisture for better texture.

Delightfully crispy on the outside with a soft, smoky interior, this hash pairs wonderfully with a fried egg on top or as a filling for breakfast tacos. The sweet potatoes add a natural sweetness that balances the smokiness of the tofu perfectly.

Smoked Tofu Chili

Dive into a hearty bowl of smoked tofu chili that’s packed with flavor and perfect for any season. This dish combines smoky tofu with rich spices for a satisfying meal.

Ingredients

• 1 block smoked tofu, cubed (I love the extra firm kind for better texture)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 large onion, diced (yellow onions work best here)
• 3 cloves garlic, minced (fresh is always better)
• 1 red bell pepper, chopped (adds a sweet crunch)
• 1 can (15 oz) kidney beans, drained and rinsed (for that classic chili feel)
• 1 can (15 oz) diced tomatoes (no salt added is my preference)
• 2 cups vegetable broth (homemade or store-bought)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (for that earthy depth)
• 1 tsp smoked paprika (enhances the smokiness of the tofu)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and chopped red bell pepper, cooking for another 3 minutes until fragrant.
4. Add cubed smoked tofu, stirring occasionally, until lightly browned, about 5 minutes.
5. Mix in chili powder, cumin, and smoked paprika, coating the tofu and vegetables evenly.
6. Pour in diced tomatoes and vegetable broth, bringing the mixture to a simmer.
7. Add kidney beans and let the chili simmer uncovered for 20 minutes, stirring occasionally.
8. Season with salt, starting with 1/2 tsp, then adjust to your liking.
9. Tip: For a thicker chili, let it simmer for an additional 10 minutes.
10. Tip: Taste as you go and add more spices if needed.
11. Tip: Let the chili sit for 5 minutes off the heat before serving to allow flavors to meld.

Ladle this smoky, hearty chili into bowls and top with avocado slices or a dollop of vegan sour cream for extra creaminess. The tofu absorbs all the spices beautifully, making every bite flavorful.

Smoked Tofu and Broccoli Alfredo

Smoked tofu and broccoli Alfredo is a hearty, flavorful dish that combines the smokiness of tofu with the freshness of broccoli in a creamy Alfredo sauce. Served over pasta, it’s a satisfying meal that’s both nutritious and indulgent.

Ingredients

– 8 oz smoked tofu, cubed (I love the extra firm variety for this recipe)
– 2 cups broccoli florets (fresh is best, but frozen works in a pinch)
– 2 tbsp extra virgin olive oil (my go-to for its flavor)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 cup heavy cream (for that rich, creamy texture)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– 8 oz fettuccine pasta (or your favorite type)
– Salt and black pepper to taste (I always start with 1/2 tsp salt and adjust)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the cubed smoked tofu and cook until lightly browned on all sides, about 5 minutes. Tip: Don’t stir too often to get a good sear.
5. Add the minced garlic and broccoli florets to the skillet. Cook for another 3-4 minutes until the broccoli is bright green and slightly tender.
6. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes to thicken slightly.
7. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Tip: If the sauce is too thick, add a splash of the reserved pasta water.
8. Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce.
9. Season with salt and black pepper to taste.

Great texture comes from the al dente pasta paired with the creamy sauce and crisp-tender broccoli. For a creative twist, serve with a sprinkle of red pepper flakes or a squeeze of lemon juice.

Smoked Tofu Banh Mi

Whip up a Smoked Tofu Banh Mi for a quick, flavorful sandwich that’s packed with texture and taste. This vegan twist on the classic Vietnamese sandwich is both satisfying and easy to make.

Ingredients

– 1 block smoked tofu, pressed and sliced into 1/2-inch thick pieces (pressing removes excess water for better texture)
– 1 French baguette, lightly toasted (I like mine with a crisp crust but soft inside)
– 1/2 cup pickled carrots and daikon (homemade or store-bought, adds a tangy crunch)
– 1/4 cup mayonnaise (vegan mayo works great here for a creamy spread)
– 1 tbsp soy sauce (for marinating the tofu, adds depth)
– 1 tsp sriracha (adjust to spice preference, gives a nice kick)
– 1/4 cup fresh cilantro leaves (for a fresh, herby finish)
– 1 jalapeño, thinly sliced (optional, for those who like extra heat)

Instructions

1. Preheat a non-stick skillet over medium heat (about 350°F).
2. Marinate the tofu slices in soy sauce for 5 minutes, flipping once (this infuses flavor quickly).
3. Cook tofu in the skillet for 3-4 minutes per side, until golden brown (a crispy exterior is key).
4. Slice the baguette horizontally and lightly toast it until just crisp (about 2 minutes in a toaster oven).
5. Spread mayonnaise on both sides of the baguette (generously for extra creaminess).
6. Layer the cooked tofu, pickled carrots and daikon, cilantro, and jalapeño slices on the baguette.
7. Drizzle sriracha over the filling for spice (adjust amount based on heat preference).
8. Press the sandwich lightly and slice into two portions for serving.

Oven-fresh or at room temperature, this sandwich delivers a perfect crunch with every bite. The smoky tofu pairs beautifully with the tangy pickles and spicy mayo, making it a standout meal any time of day.

Smoked Tofu and Kale Pesto Pasta

Unbelievably simple yet packed with flavor, this dish combines smoky tofu with vibrant kale pesto for a quick, satisfying meal.

Ingredients

• 8 oz smoked tofu, cubed (the smokier, the better for depth)
• 2 cups kale, stems removed and chopped (I like it packed tight for extra green)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/3 cup grated Parmesan (freshly grated melts smoother)
• 2 garlic cloves (because more garlic is always better)
• 1/2 tsp salt (adjust if your Parmesan is salty)
• 1/4 tsp black pepper (freshly ground for that kick)
• 12 oz pasta of choice (I opt for fusilli—its twists hold sauce well)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt like the sea for flavor.
2. Add pasta, cook until al dente, 9-11 minutes. Stir occasionally to prevent sticking.
3. While pasta cooks, blend kale, olive oil, Parmesan, garlic, salt, and pepper until smooth. Tip: Scrape down sides for even blending.
4. In a skillet over medium heat, sauté tofu cubes until golden, about 5 minutes. Tip: Don’t overcrowd for even browning.
5. Drain pasta, reserving 1/2 cup pasta water.
6. Toss pasta with kale pesto and tofu, adding reserved water as needed for creaminess.

Combining textures and tastes, this dish offers a creamy pesto clinging to each pasta twist, with smoky tofu bits for contrast. Serve with a sprinkle of extra Parmesan or red pepper flakes for heat.

Smoked Tofu Chocolate Mousse

Bold flavors meet in this smoked tofu chocolate mousse, a dessert that surprises with its depth and simplicity. Perfect for those seeking a healthier twist without sacrificing indulgence.

Ingredients

– 1 block (14 oz) smoked tofu, drained (I find the smoked variety adds a unique depth)
– 1/2 cup dark chocolate chips (70% cacao or higher for a rich flavor)
– 1/4 cup maple syrup (the real deal, not imitation)
– 1 tsp vanilla extract (pure, for the best aroma)
– 1/2 cup coconut milk, full fat (shaken well before measuring)
– Pinch of salt (to balance the sweetness)

Instructions

1. Break the smoked tofu into chunks and place in a blender.
2. Melt the dark chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
3. Add the melted chocolate, maple syrup, vanilla extract, coconut milk, and salt to the blender with the tofu.
4. Blend on high for 2 minutes, scraping down the sides as needed, until completely smooth. Tip: A high-speed blender yields the creamiest texture.
5. Taste and adjust sweetness with more maple syrup if desired, blending again to incorporate.
6. Divide the mousse into serving glasses and refrigerate for at least 2 hours, until set. Tip: Overnight chilling deepens the flavors.
7. Serve chilled, garnished with shaved chocolate or fresh berries if desired. Tip: A sprinkle of sea salt on top enhances the chocolate’s richness.

Yield a mousse that’s luxuriously smooth with a hint of smokiness, making it a standout dessert. Pair with a bold coffee to complement the deep chocolate notes.

Conclusion

Great news for tofu lovers and culinary adventurers alike! This roundup of 19 smoked tofu recipes offers something for every taste and occasion, proving just how versatile and delicious tofu can be. We hope you’re inspired to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!