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3 Great Tofu Recipes to Try This Winter

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For many, winter means more time spent indoors. What better time than to try some new tofu recipes? You can experiment and perfect your tofu dishes, or serve when entertaining friends and family.

Tofu is a very versatile, high-protein food that many people think of as a substitute. With these three mouth-watering winter tofu recipes, you'll quickly want to make tofu a go-to.

The best-tasting tofu is made from organic, non-GMO soybeans - just like the ones grown and harvested here at Laura Soybeans. You can learn more in our tofu blog post.

How to make your own tofu for these recipes

We highly recommend making your own tofu for these recipes. You can do this at home!

The ingredient list for making tofu is incredibly simple. There are only two ingredients needed: tofu and a coagulant.

If you're asking what's a coagulant, it's what curdles the milk.

Expert chefs recommend making your own soy milk at home for the best tofu. Don't worry - our post on making tofu goes into more detail on how to make both.

Now, let's get cooking!

1. Winter veggie casserole with tofu crumble

This recipe comes from Food & Wine. It only takes one hour total to prepare, so it's great when you need to make a quick meal to feed the family. The color will also really spruce up any spread when you're entertaining guests.

Ingredients

Veggies

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion (sliced)
  • 2 garlic cloves (freshly chopped)
  • Kosher salt
  • Freshly ground black pepper
  • ½ pound carrots (cut into sticks)
  • 1 small bunch kale (stems discarded)
  • 1 pound red cabbage (cut into pieces)
  • 1 cup chicken stock or water
  • 1 tablespoon soy sauce

Crumble

  • 1 ½ cups fresh breadcrumbs
  • 7 ounces firm tofu
  • ⅓ cup extra-virgin olive oil
  • ¼ cup finely grated Parmesan cheese
  • 2 teaspoons dried oregano (crumbled)
  • 1 teaspoon smoked paprika
  • Kosher salt
  • Freshly ground black pepper

Preparation

Preheat the oven to 350 degrees (F).

Veggies

  1. Heat the oil over medium-high heat until hot in a large skillet.
  2. Stir in the onion, garlic, 1 teaspoon salt and ½ teaspoon pepper and cook.
  3. Stir occasionally until the onion is golden. This should take about 6 minutes.
  4. Stir in the carrots, kale, cabbage, stok and soy sauce.
  5. Cover and cook until the vegetables are tender. This should take about 10 minutes
  6. Uncover the skillet. Cook until the liquid evaporates entirely, probably about 6 minutes.
  7. Put the vegetables in a 3-quart baking dish.

Crumble

  1. In a food processor, pulse the breadcrumbs, tofu, oil, cheese, oregano, paprika, ¼ teaspoon of salt and ¼ teaspoon of pepper until combined.
  2. Crumble the topping over the casserole in an even layer.

Bake

  1. Bake the casserole for about 25 minutes, or until the crumble is golden and crisp.

2. Vegan Lasagna

Allrecipes features this vegan lasagna featuring tofu that's sure to be popular whether or not those enjoying it are vegan. It takes just 30 minutes to prepare, but two hours to cook.

Ingredients

Sauce

  • 2 tablespoons olive oil
  • 1 ½ cups onion (chopped)
  • 3 tablespoons garlic (minced)
  • 4 14.5-oz cans stewed tomatoes
  • ⅓ cup tomato paste
  • ½ cup fresh basil (chopped)
  • ½ cup parsley (chopped)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Noodles and tofu mix

  • 1 16-oz package lasagna noodles
  • 2 pounds firm tofu
  • 2 tablespoons garlic (minced)
  • ¼ cup fresh basil (chopped)
  • ¼ cup parsley (chopped)
  • ½ teaspoon salt
  • Ground black pepper
  • 3 10-oz packages frozen, chopped spinach (thawed and drained)

Preparation

Sauce

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Place the onions in the saucepan. Saute until soft, or about 5 minutes.
  3. Add the garlic and cook 5 more minutes.
  4. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well.
  5. Turn the heat to low and let the sauce simmer (covered) for 1 hour.
  6. Add the salt and pepper.

Noodles and tofu mix

  1. While the sauce is cooking, bring a large kettle of salted water to a boil. Put the lasagna noodles in the kettle and boil for 9 minutes. Rinse and drain well.
  2. Preheat the oven to 400 degrees (F).
  3. Place the tofu in a large bowl.
  4. Add the garlic, basil, parsley, salt and pepper to the bowl.
  5. Mash the ingredients together and mix well.

Lasagna assembly

  1. Spread 1 cup of tomato sauce in the bottom of a 9-by-13-inch casserole pan.
  2. Arrange one layer of lasagna noodles and sprinkle ⅓ of the tofu mix over the noodles.
  3. Place the spinach evenly over the tofu.
  4. Spread 1 ½ cups of tomato sauce over the tofu.
  5. Top with another layer of noodles.
  6. Repeat steps 3-5.
  7. Add the final ⅓ of tofu mix.
  8. Spread the remaining tomato sauce over the top.
  9. Cover the pan with foil and bake for 30 minutes.
  10. Serve hot.

3. Tofu and kimchi stew

The last winter tofu recipe we have for you is a stew from bon appétit. This one's for those who really love to try new foods.

Ingredients

  • 1 tablespoon vegetable oil
  • 6 green onions, white and pale-green parts chopped, dark-green parts set aside
  • 4 garlic cloves (sliced)
  • 1 1-inch piece ginger (peeled and finely chopped)
  • 4 cups low-sodium chicken broth
  • 3 tablespoons gochujang (That's a Korean hot pepper paste.)
  • 3 tablespoons soy sauce
  • 1 small daikon (peeled and sliced) (This is a specific type of radish. Any mild-flavored radish can be substituted.)
  • ½ cup kimchi
  • ¼ block firm, silken tofu

Preparation

  1. Heat the oil in a large saucepan over high heat.
  2. Cook the white and pale-green parts of the green onions, garlick and ginger. Stir often until they're softened, or about 3 minutes.
  3. Add broth and whisk in the gochujang and soy sauce.
  4. Add the daikon and simmer until the daikon is tender, or about 15-20 minutes.
  5. Add kimchi and tofu. Simmer until the tofu is heated through.
  6. Divide into bowls for serving (4 servings).
  7. Thinly slice the dark-green parts of the green onions and sprinkle on top.

Use Laura Soybeans to make your tofu truly delicious

Laura Soybeans make great-tasting soymilk and tofu.

Our soybeans are 100 percent natural protein. They're vegan-endorsed and aren't genetically modified (non-GMO).

Learn more about Laura Soybeans

Our Laura Soybeans are grown, harvested, processed and packaged on the Chambers Family Farm. The Chambers family has been farming for over 100 years. From our farm to your table, Laura Soybeans have a quality you can trust.

Contact us today to learn more about our soybeans and other products.