Check out Thai vegetarian recipes. Mostly soy protein and the most flavorful food in the world. You can substitute a lot of Asian ingredients if they are not available in your region very easily too.

Been vegetarian for over 20 years now and focusing on maximalist kitchens (thai, indian etc) is the way to go with vegetarian constraint!

For something different, apply this technique to any of the suggested recipes here. ETA: firm and extra firm tofu works best.

Freeze it. Thaw it. Press it. Shred (or cube) it.

It takes on a different texture, and can remove even more liquid through pressing than fresh.

Agedashi tofu is one of my favourite Japanese dishes https://www.justonecookbook.com/agedashi-tofu-2/

A few from my recipesage library. Mapo Tofu,
Garlic Eggplant Crispy Tofu, Tofu Broccoli Quinoa, Tofu Taco Filling. Hmm. I feel like I should have more good tofu recipes…

Magic Tofu:

Per pound or 454g of extra-firm tofu:

• Break the tofu block apart by hands in a bowl, make pieces of 2cm/1’’ large
• Add 1 table spoon of preferred oil (nut, vegetable oils)
• Add 1 table spoon of cider vinegar
• Add 1 table spoon of soy sauce
• Add 1 table spoon of sugar (best source are honey, agave or maple syrup)
• (Optional) Add 1-2 table spoons of preferred spicy sauce (I use sambal oelek or thai red curry paste)
• Mix
• Add 30 g of nutritional yeast
• Mix
• (Optional) Add more nutritional yeast for flavor (another 15 g should do), mix again
• Put on a baking tray, preferably with a parchment baking sheet to cover it, and spread the tofu apart
• Bake for 25 mins at 375°F or 190°C in the oven

Enjoy on everything! I add it on top of pizzas, in wraps, in a plate with vegetables and rice…—

I don’t have a recipe as my wife is the tofu cook, but she uses silken tofu and cashews to make a shockingly good vegan mac and cheese. One of my kids became a vegetarian last year and now most of our meals are vegetarian or vegan just because it is too expensive and time consuming to make different meals.

Crispy salt and pepper tofu

I love this one a lot, i marinate the tofu in soy sauce, oil and a little 5 spice after freezing and pressing it

Crispy Tofu and Veg Stacks with Pea Puree and Lemon Herb Sauce

I hate almost everything in this recipe but somehow it’s insanely deliciious.

• 1-2 packs of plain tofu, drained, cubed (about 200-400g)
• add to a pan and fry it a little until it shrinks in size and gets a little golden from all sides
• add soy sauce until it’s all coated and let it simmer and absorb the soy sauce a little
• add a sweetener of your choice (agave syrup is the one I use), a good squeeze from the bottle is good
• paprika powder
• maybe MSG if you like the taste
• salt a little if you don’t like MSG
• serve :)

Infredients: block of tofu
Prep: none
Cooking: none

Enjoy one bite at a time

https://www.youtube.com/watch?v=nUI8Xu6Xpec (also contains chickpeas and dates)

I tried this recently, and while it doesn’t quite match the texture and sweetness of “real” cakes, it’s … not bad. If you pair it with something very sweet like whipped cream, it’s actually very good.

Scrambled tofu!

Gotta translate this from french https://l-herboriste.com/tofu-brouille/

My personal favourite right now is:

• A pack of firm tofu (~200g drained) cut into comfortable bite sizes
• 2 tablespoons of soy
• 0,5 - 1 inch of grated ginger
• half a green onion chopped

Add together in a bowl, mix and serve.

It’s a super quick side that goes well with nearly any of my regular dishes, and I eat it several times a week.

There’s a couple communities on Lemmy with a decent number of tofu recipes (plus plenty of other plant-based recipes which are not tofu)

!veganrecipes@sh.itjust.works

!veganhomecooks@lemmy.world