4 Tasty and Easy Tofu Recipes

Hey Foodies! Sharing with you my tasty tofu recipes that you can make this coming weekend. Enjoy!

00:00 Vegan Salted Egg Tofu
02:14 Tofu Manchurian
04:32 Vegan Korean "Fried Chicken"
07:04 Vegan Coconut Curry "Chicken"

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Vegan Salted Egg Tofu

Ingredients:
400g firm tofu (thawed and pressed after freezing)
salt and pepper
air fry at 190°C for 15 minutes, flip halfway through

"Salted Egg" Sauce
2 tbsp olive oil
3 cloves garlic
annatto seeds
1/4 cup slivered almonds
1/4 cup nutritional yeast
1/8 tsp black salt
1/4 tsp mushroom powder
1/2 cup almond milk ( adjust to your preference if you want to have a thicker or thinner sauce)
chili flakes
spring onion

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Tofu Manchurian

Ingredients:
400g tofu (thawed and pressed after freezing)
3 tbsp nutritional yeast
1 tsp mushroom powder
1 tsp smoked paprika
1 tsp garlic powder
1/4 cup cornstarch
1 tbsp soy sauce
1 tbsp oil
3 tbsp almond milk
airfry at 180° C for 15-18 minutes (flip halfway)

3 tbsp oil
5 cloves garlic
1 red onion
1 medium bell pepper
1 medium carrot

Sauce:
1 tbsp soy sauce
1 tbsp vegetarian oyster sauce
1/2 tsp vinegar
100 ml water
1 tbsp brown sugar
black pepper
1/2 tbsp cornstarch
spring onion
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Vegan Korean Fried Chicken

Ingredients:
400g korean silken tofu (thawed and pressed after freezing)
3 tbsp nutritional yeast
1 tsp garlic powder
1/4 cup cornstarch
1 tbsp olive oil
2 tbsp soy sauce
1/3 cup soy milk
sweet potato powder for coating
Air fry at 200°C for 15-18 minutes, flip halfway through

Sauce:
2 tbsp oil
3 cloves garlic
1/3 cup water
3 tbsp ketchup
1/2 tbsp erythritol (substitute for sugar)
1/4 cup gochuchang (korean red chili paste)
2 tsp vinegar

garnich with sesame seeds and spring onion
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Vegan Coconut Curry Chicken

Ingredients:
-Vegan "Chicken"
400g tofu
1 tbsp soy sauce
3 tbsp nutritional yeast
1 tsp garlic powder
4 tbsp olive oil
2 tbsp oat milk
4 tbsp cornstarch
Air fry at 190°C for 15-20 minutes (flip halfway)

Curry
2 medium potatoes
1 medium carrot
1 red onion
5 cloves garlic
1 medium green bell pepper
3 tbsp olive oil
270ml coconut cream
1 1/2 cup water
2-3 tbsp curry powder
1 tbsp vegan fish sauce
salt and pepper to taste

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