Are you looking for inspiration for your next meat-free meal? These delightful plant-based beginner recipes are easyto make, protein-packed, and fulfilling.
We’ve listed 30 of our best recipes that help you prep smarter and eat basic but delicious at the same time! Browse through this list, and take your pick: from breakfasts, lunches, and dinnerideas – all are plant-based, vegan-friendly, and with easy-to-find ingredients.
Do you want easy and fulfilling breakfasts that don't require too much cooking? These breakfast ideas are packed with nutritious plant-based proteins that help you kickstart your day and give long-lasting energy.
If you are looking for a great, quick, and fulfilling plant-based lunch or snack idea, you need to try this vegan egg salad. Made with tofu, vegan mayo, and herbs, it’s great on roasted veggies or on in a sandwich.
This tofu salad recipe is a crunchy and healthy bowl perfect for lunch or dinner. Low in calories, high in protein, and fulfilling. Make this plant-based salad today and you'll be pleasantly surprised.
Our tofu curry is simple, healthy, tasty, family-friendly, nutritious, fulfilling, and everyone at the table will (probably) take seconds. Pair with cauliflower rice or basmati rice for a wholesome healthy meal.
Here’s a simple cooking method that makes friedtofu taste great and feel just as good in your mouth. This recipe is ready in 15 minutes, and you can use it on your favorite salad or on whiterice with steamed broccoli.
Drain the tofu then cut it into small dice, about ½ inch or 1 cm thick. Set aside.Tip: don't pat dry and don't press the tofu.
To a medium-sized dish, add the cornstarch, garlicpowder, chilipowder, paprika, salt and pepper. Mix with a fork till the ingredients are well combined.
Toss the tofu cubes into the dish with the seasoning. Shake the dish left and right till the tofu is fully coated in the seasoning. Tip: you might need to use your hands to fully coat the tofu in the seasoning.
Warm up the oliveoil on medium heat in a nonstickpan. Add the tofu onto the pan and fry for about 12 minutes on medium heat.Flip the tofu around with a fork every 2 to 3 minutes.
Your fried tofu is ready when it's cripsy and golden-brown on the outside.
Fried Tofu - Crispy, soft and great for salads!
– Extra virgin olive oil: sub with avocado oil, coconut butter, canola oil, sunflower oil, or regular olive oil.
– Spices: you can use most spices such as curry, turmeric, dried herbs, cumin, coriander, onion powder, and more.
– Cornstarch: we haven’t tried replacing the cornstarch but some readers had success with arrowroot powder.
– Curry fried tofu: sub 1 teaspoon of curry powder, 1 teaspoon turmeric powder, and ½ ground cumin for paprika and chili powder.
– Italian fried tofu: sub 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary for paprika and chili powder.
– Turmeric-black pepper fried tofu: sub 2 tsps of turmeric and ½ teaspoon black pepper for paprika, garlic, and chili powder.
MAKE AHEAD & STORAGE
– Make ahead: this is not the best recipe to make ahead because the tofu loses its outer crispiness. However, if you’d like to make it in advance, you can certainly do so, and we often do this, especially when we do meal prep for a few days. The tofu is still tasty, just not as crisp. A trick that helps is to reheat it on a non-stick pan with a bit of oil for a couple of minutes.
– Refrigerator: store pan-fried tofu leftovers in a bowl, covered with a plate, or in an airtight container, for up to 3 days. Remember that the coating absorbs moisture as it sits in the fridge and will lose its crispness.
– Freezer: we don’t recommend freezing fried tofu because the coating won’t thaw and reheat well.
– Reheat: you can warm leftovers in the microwave for 2 minutes or on a non-stick skillet or cast iron pan with a tablespoon of olive oil on medium-high heat for 4 to 5 minutes.