{"id":2826,"date":"2021-06-04T01:00:00","date_gmt":"2021-06-04T01:00:00","guid":{"rendered":"https:\/\/toh.test.rda.net\/how-to-prepare-tofu\/"},"modified":"2023-11-09T04:38:17","modified_gmt":"2023-11-09T10:38:17","slug":"how-to-prepare-tofu","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-prepare-tofu\/","title":{"rendered":"How to Cook Tofu 6 Different Ways"},"content":{"rendered":"If you've ever had a crispy piece of pan-fried tofu<\/a> or a smooth and creamy tofu puree, you know how amazing it can be. Unfortunately, too many of us have had tofu that turned into a forkful of soggy mush. That type of experience might turn you off from tofu for life, but it doesn't have to be that way! This plant-based protein has the ability to soak up other flavors, and (when cooked correctly) can result in caramelization that rivals any piece of meat<\/a>.\r\n\r\nAs a bonus, it's easy to learn how to cook tofu if you know a few basics. Once you get started, you'll realize that tofu can be cooked in so many different ways, and it always turns out delicious.\r\n

Types of Tofu<\/h2>\r\n\"Taste\r\n\r\nIf your tofu recipes<\/a> aren't turning out exactly as you'd imagined, it's possible you chose the wrong type of tofu\u2014just one of the\u00a0mistakes people make when cooking tofu<\/a>. Tofu is extremely versatile: It can be enjoyed raw, pan-fried, baked, stir-fried, grilled, deep-fried, broiled, simmered in soup and more. But each type of tofu has an ideal cooking method. The different types of tofu reflect how much water is pressed out, affecting the texture and the tofu's ability to soak up other flavors. So it's important to know which one you need before you add tofu to your plant-based grocery list<\/a>!\r\n

Silken or Soft Tofu<\/h3>\r\nIf you want tofu to maintain its blocky shape, stay away from silken tofu. But, if you're planning to use tofu in recipes that result in creamy consistency (like blended smoothies<\/a>, dips or tofu-based salad dressings), silken is the way to go. This type of tofu is unpressed, so it contains a ton of water. That also allows it to soak up other flavors exceptionally well, like a sponge, so it will take on the taste of the ingredients it's cooked with.\r\n

Firm or Extra Firm Tofu<\/h3>\r\nAs the name indicates, firm and extra firm tofu have a firm texture with a spongy consistency. Most of the water has been pressed out, making it possible to cut solid shapes out of the block. Firm tofu is a little softer in consistency, and it will fall apart a little bit as it cooks, making it perfect for scrambles or stir-fry dishes. Extra firm tofu contains even less water, so it's ideal for creating crispy edges when pan-frying, grilling and baking.\r\n

Tips for Cooking Tofu<\/h2>\r\n

Remove excess water<\/h3>\r\nThe best way to avoid soggy tofu<\/a> is to remove as much excess water as possible. This is also one of the keys to cooking tofu without it falling apart! Tofu has been pressed to remove water before it's packaged, but it's also packed in water to keep it fresh. It's important to drain this water and, at the very least, pat the block dry before proceeding. For best results, follow our all-important first step (more on that below) and press out additional water before proceeding.\r\n

Cut into small slices or cubes<\/h3>\r\nThe way you cut tofu will affect how it cooks. Larger chunks take longer to cook, so we recommend cutting tofu into 1\/4- to 1\/2-inch slices or cubes for most cooking methods. This allows the exterior to crisp up while the interior warms all the way through.\r\n

Add flavor with a marinade<\/h3>\r\nTofu takes really well to marinades because it soaks up other flavors like a sponge. That said, we spend a lot of time pressing water out of tofu before cooking it, so we don't want to replace that water with extra liquid. When we're aiming for the crispiest tofu (especially when pan-frying or baking), we often skip the liquid marinade and use a spice rub instead.\r\n\r\nIf crispy edges aren't important, go ahead and whip up a flavorful marinade<\/a>. Just be sure to skip the oil! Oil and water don't mix, and a coating of oil will lock moisture inside the tofu, which can give it an overly custard-like texture. When you've prepared your oil-free marinade, place the pressed, cut pieces of tofu in the liquid for about 15 minutes.\r\n\r\nAfter removing tofu from the marinade, pat it as dry as possible with a clean towel and let it sit at room temperature for 15 minutes to further dry out before cooking. You can also dust marinated tofu with cornstarch to help it crisp up on the outside.\r\n

Don't move the tofu around<\/h3>\r\nFinally, when you're cooking tofu, try not to move it around too much. Even extra-firm, pressed tofu is pretty delicate, so you definitely don't want to vigorously stir a pan containing tofu. Instead, gently shake the pan and use a spatula to flip the pieces over when it's time.\r\n

You can eat raw tofu, too<\/h3>\r\nOf course, you don't have<\/em> to cook tofu. It's safe to eat raw tofu! The most popular forms of raw tofu are soft and silken tofu, which are usually blended or whisked into salad dressings. It's still a good idea to press raw tofu before consuming it because the excess water can make it messy and dilute the other flavors.\r\n

How to Press Tofu<\/h3>\r\n\"Taste\r\n\r\nBefore you do anything else, it's important to drain and press the tofu. Pressing tofu removes as much excess moisture as possible, yielding a better final texture. It also allows the tofu to soak up more marinade, making it that much more flavorful.\r\n\r\nSome people swear by freezing tofu first. It's true that this does help remove some of the excess water, and it also gives the tofu a chewier texture.\r\n\r\nIf you're running short on time, you can skip the pressing step with firm and extra-firm tofu. Simply pat the tofu dry and coat it with enough cornstarch so it's coated but not dusty. This hack works in a pinch, but it won't create an extra crispy exterior, and the tofu's texture won't be as firm.\r\n

Method 1: Weighted pressing at room temperature<\/h4>\r\nCut the tofu into slices or cubes. Line a rimmed baking sheet<\/a> with a clean kitchen towel and arrange the tofu pieces in a single layer. Cover the tofu with another clean towel and place a second baking sheet on top. Weigh the top sheet down with a heavy skillet or a stack of books. Let stand for 30 minutes before marinating or cooking.\r\n

Method 2: Extended pressing in the refrigerator<\/h4>\r\nCut the tofu into two pieces. Line a plate with a clean kitchen towel and arrange the pieces in a single layer. Cover the pieces with another clean towel and place a second plate on top. Weigh the plate down with a few cans from the pantry, and place the plates in the refrigerator overnight.\r\n

Method 3: Use a tofu press<\/h4>\r\nYou can remove the extra water from a whole block of tofu with a tofu press<\/a>. Put the press in the fridge for at least 20 minutes, but as long as overnight. Then remove the pressed tofu and drain the excess liquid into the sink.\r\n

6 Ways to Prepare Tofu<\/h2>\r\n

How to cook tofu on the stove<\/h3>\r\n\"Taste\r\n\r\nPan-frying this plant-based meat<\/a> in a hot skillet is one of our favorite ways to enjoy this plant-based protein. We like cutting the tofu into 1\/4- or 1\/2-inch slices that resemble \"steaks.\" They'll become delightfully crisp on the outside and soft and custardy on the inside. Serve pan-fried tofu like you would a seared steak (over grains, salad or vegetables), or use it to make any number of filling sandwiches<\/a>.\r\n\r\nIt's important to start with an oil with a high smoke point<\/a>, like avocado oil or canola oil. You'll also want to be sure the tofu is as dry as possible; otherwise, it can splatter hot oil all over the cooktop. Heat the oil in a large skillet over medium-high heat. Add the tofu slices in a single layer, leaving plenty of space between the pieces. (If the pan is overcrowded, the tofu will steam and never become crispy.) If you need to fry in multiple batches, you can hold the cooked tofu in a 200\u00b0F oven while you fry the remaining pieces.\r\n\r\nAfter about 5 minutes, or when the tofu achieves a golden brown color, use a spatula to carefully flip the tofu and continue cooking it on the second side for another 5 minutes.\r\n\r\nYou can practice this method by making Curried Tofu with Rice<\/a>.\r\n

How to cook tofu in the oven<\/h3>\r\n\"Taste\r\n\r\nFor a more hands-off approach to creating crispy tofu, we recommend baking in the oven. Our preferred cut here is 1\/2- to 3\/4-inch cubes. The thinner the cube, the crisper the tofu, and the quicker they'll cook. They're fantastic as a snack, and they make a wonderful addition to salads and wraps<\/a>.\r\n\r\nPreheat the oven to 400\u00b0 and line a baking sheet with parchment paper. Pat the tofu as dry as possible and toss with your favorite spices. Feel free to add a little cornstarch to the mix to promote crispy edges. Spread the tofu onto the prepared baking sheet in an even layer and bake for 10 to 15 minutes. Gently flip the tofu pieces to promote even cooking and cook for an additional 10 to 15 minutes, until golden brown and crispy.\r\n

How to stir-fry tofu<\/h3>\r\nTofu makes an excellent addition to vegetarian stir-fry dishes<\/a>. It's a complete protein, containing all the essential amino acids our bodies need, and it melts into the other flavors of the stir-fry. We like using firm tofu here because of its crumbly texture, but extra-firm works well, too. If you want a scrambled texture, use soft or medium-firm tofu. It's best to cut the tofu into small cubes (about 1\/4-inch pieces) to help them cook more quickly.\r\n\r\nIn a large skillet, heat an oil with a high smoke point over medium-high heat. Add the tofu and cook for 7 to 9 minutes, shaking the pan to keep it from sticking, until the tofu is golden brown and crisp. Remove the tofu and add the remaining stir-fry ingredients. When the stir-fry is complete, add the tofu back to the pan to warm it through.\r\n\r\nTest this method with our Asparagus Tofu Stir-Fry<\/a> recipe.\r\n

How to air-fry tofu<\/h3>\r\n\"Taste\r\n\r\nYour air fryer<\/a> is a fantastic way to cook tofu quickly. It works the same way as the oven, but the convection air circulates more heat around the tofu to make it extra dry and crispy. Cutting the tofu into cubes is generally the best fit for most air fryers, but you can use large slices and cook in batches if you prefer.\r\n\r\nTo make air-fryer tofu<\/a>, preheat the air fryer to 400. Slice and season the tofu as desired. Place the tofu on the air fryer rack and cook for 6 to 8 minutes, shaking the basket occasionally to promote even cooking, until the tofu is lightly browned and crisp.\r\n

How to cook tofu in soup<\/h3>\r\nIn general, we like using firm or extra-firm tofu for soup. It holds its texture better without falling apart. That said, if you're making a pureed soup, don't be afraid to use soft or medium-firm tofu. To prevent the tofu from crumbling as it cooks, we recommend cutting it into 1\/2-inch cubes and adding them at the end of the cooking time. Be sure not to boil the soup containing tofu, as it will cause the pieces to fall apart.\r\n\r\nFollow your soup's recipe instructions through the point where you simmer the broth. When the flavors have come together to the point where you're happy with them, add the tofu and simmer for about 5 minutes, until the tofu is warmed through.\r\n\r\nGive it a try with this Asian Tofu Noodle<\/a> soup.\r\n\r\n[dam-video dam-id=\"46172\"]\r\n

How to grill tofu<\/h3>\r\nGrilled tofu is an absolute treat! The char from the grill combined with the smoke from the charcoal turns tofu into a meaty main, and it's a fantastic addition to BLT-style sandwiches<\/a>. That said, it can be a little tricky to pull off, as tofu loves to stick to grill grates. Be sure to start with a hot grill and clean, oiled grill grates for best results. We also recommend using well-pressed, extra-firm tofu that's cut into larger slices\u20141\/2- or 1-inch slices work best.\r\n\r\nPrepare a gas or charcoal grill<\/a> for medium-high heat. Place the tofu pieces on the grill and close the cover. Cook for 5 to 8 minutes until the tofu has grill marks. Flip and cook, covered, for an additional 3 to 5 minutes until both sides are browned. Feel free to brush the tofu with your favorite barbecue sauce<\/a> or marinade while it cooks, too.\r\n\r\n\t\t\t
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Even More Delicious Tofu Recipes<\/div>\t\t\t\t
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\"Miso<\/a><\/div>Miso Soup<\/a>Curl up with a steamy bowl of miso soup, a comforting Meatless Monday meal when you need something delicious and lightning fast. You'll love the flavorful broth made with dashi powder, gingerroot and miso for its bold pop of savory goodness. \u2014Taste Recipes Test Kitchen
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\"Crispy<\/a><\/div>Crispy Baked Tofu<\/a>You'll never need another crispy baked tofu recipe! My version is nice and crisp on the outside while remaining super soft on the inside. \u2014Ralph Jones, San Diego, California
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\"Tofu<\/a><\/div>Tofu Scramble<\/a>Vegan tofu scramble uses sulfurous kala namak to mimic the flavor of eggs, a clever trick that takes this protein-packed breakfast to a new level.
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\"Tofu<\/a><\/div>Tofu and Veggie Buddha Bowl With Miso Dressing<\/a>This is a healthy, colorful, one-bowl meal for those looking to mix things up in the kitchen. It's loaded with cabbage, mushrooms, radishes and carrots. Serve either warm or at room temperature. \u2014Andrea Potischman, Menlo Park, California
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\"Juicy<\/a><\/div>Tofu Chicken Nuggets<\/a>These tofu chicken nuggets can be made ahead to use throughout the week. To mimic the taste (and texture!) of chicken, we also use a plant-based product called seitan. \u2014Rashanda Cobbins, Milwaukee, Wisconsin
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\"Tofu<\/a><\/div>Tofu Lasagna<\/a>No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.
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\"Exps<\/a><\/div>Thai Curry Soup<\/a>Packed with vegetables and protein, this Thai curry soup is an easy, flavorful dish that takes just 30 minutes to prep and cook.
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\"Better<\/a><\/div>Better than Egg Salad<\/a>Tofu takes the taste and texture of egg salad in this quick-fixing sandwich. \u2014Lisa Renshaw, Kansas City, Missouri
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\"Vegetarian<\/a><\/div>Vegetarian Pad Thai<\/a>With this vegetarian pad thai recipe, you can make a sweet-and-tangy\u00a0Thai takeout classic at home.
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\"Brussels<\/a><\/div>Tofu Stir-Fry with Brussels Sprouts<\/a>I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. And if you're wondering\u2014what is<\/em> tofu<\/a>? Find out with our handy guide.\r\n\u2014Joseph Sciascia, San Mateo, California
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\"Lactose<\/a><\/div>Vegan Stuffed Shells<\/a>Low-fat and dairy-free, these jumbo pasta shells are stuffed with vegetables like mushrooms, spinach and onions and packed with protein-rich tofu. It's a great-tasting dish that everyone will enjoy. \u2014Kimberly Hammond, Kingwood, Texas
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\"Buffalo<\/a><\/div>Buffalo Tofu Wrap<\/a>My family loves the tofu filling in this wrap! For parties, we often serve it as a dip with tortilla chips or pita bread. My husband requests this often, and it's super easy to double the recipe if needed. \u2014Deanna Wolfe, Muskegon, Michigan
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\"Kimchi<\/a><\/div>Kimchi Stew (Kimchi Jjigae)<\/a>Kimchi soup is a staple recipe in any Korean food lover's kitchen. Made with aged kimchi, the fermented cabbage provides a strong, deep flavor and is an excellent source of probiotics. \u2014Lauren Habermehl, Pewaukee, Wisconsin
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\"Tofu<\/a><\/div>Tofu Meatballs<\/a>These tofu meatballs are a game changer for the meatless appetizer world, especially when served with a side of ranch. Each bite has a burst of flavor from seasonings like oregano, basil, garlic and onion powder. \u2014Sue Draheim, Waterford, Wisconsin
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\"Crispy<\/a><\/div>Crispy Tofu with Black Pepper Sauce<\/a>Sometimes tofu can be boring and tasteless, but not in this recipe! Here, the crispy vegetarian bean curd is so loaded with flavor, you'll never shy away from tofu again. \u2014Nick Iverson, Denver, Colorado
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\"Tofu<\/a><\/div>Tofu Salad<\/a>To make the tofu<\/a> extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! \u2014Taste Recipes Test Kitchen
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\"Vegan<\/a><\/div>Vegan Cream of Mushroom Soup<\/a>I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. \u2014Maria Davis, Flower Mound, Texas
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\"Air-Fryer<\/a><\/div>Air-Fryer Tofu Steaks<\/a>This Asian-inspired air-fryer tofu recipe was the first meatless meal my fiance made for me. It's a wonderful light protein and is so easy to pair with broiled or grilled veggies such as eggplant, asparagus or even tomatoes. \u2014Emily Steers, Los Angeles, California
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\"Asparagus<\/a><\/div>Asparagus Tofu Stir-Fry<\/a>With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn\u2019t bother my husband\u2019s food allergies. Check out our guide if you\u2019re new to tofu<\/a>. \u2014Phyllis Smith, Chimacum, Washington
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\"Vegetable<\/a><\/div>Vegetable Potpie<\/a>We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. \u2014Mark Sirota, New York, New York
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\"Crispy<\/a><\/div>Crispy Tofu with Black Pepper Sauce<\/a>Sometimes tofu can be boring and tasteless, but not in this recipe! Here, the crispy vegetarian bean curd is so loaded with flavor, you'll never shy away from tofu again. \u2014Nick Iverson, Denver, Colorado
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\"Tofu<\/a><\/div>Tofu Chow Mein<\/a>This easy recipe is great for \"tofu beginners.\" For best results, cut the tofu block in half and wrap well in a terrycloth kitchen towel. Let it sit in the fridge for at least an hour so the towel absorbs excess water. Serve this with Chinese soup and egg rolls for a complete meal. \u2014 Autumn SinClaire, Gold Beach, Oregon
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\"Cauliflower<\/a><\/div>Cauliflower & Tofu Curry<\/a>Cauliflower, garbanzo beans and tofu are each subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. \u2014Patrick McGilvray, Cincinnati, Ohio
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\"Asian<\/a><\/div>Asian Tofu Noodle Soup<\/a>Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. \u2014Diana Rios, Lytle, Texas
Go to Recipe<\/a><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Moist<\/a><\/div>Vegan Banana Bread<\/a>I made up this recipe when I was vegetarian and didn\u2019t eat eggs. It\u2019s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute. It's one of the best ways to make banana bread<\/a>. \u2014Brittany Carrington, Tehachapi, California
Go to Recipe<\/a><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

Learn how to cook tofu so it crisps up and doesn’t fall apart! We’re sharing methods for pan-fried tofu, baked tofu, grilled tofu and more.<\/p>\n","protected":false},"author":7954,"featured_media":1794386,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[303887,306848,303883,307604],"categories-v2":[308478,309603,308476,310583],"coauthors":[50034],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin_file":false},"yoast_head":"\nHow to Cook Tofu in the Air Fryer, Oven and More Options<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/how-to-prepare-tofu\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"How to Cook Tofu in the Air Fryer, Oven and More Options","description":"Learn how to cook tofu so it crisps up and doesn't fall apart! We're sharing methods for stir-fried tofu, grilled tofu and more.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/how-to-prepare-tofu\/","og_locale":"en_US","og_type":"article","og_title":"We Cooked Tofu 6 Ways\u2014And All Are Great Methods","og_description":"Tofu doesn't have to be soggy or fall apart as it cooks! We'll show you how.","og_url":"https:\/\/www.tasteofhome.com\/article\/how-to-prepare-tofu\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2021-06-04T01:00:00+00:00","article_modified_time":"2023-11-09T10:38:17+00:00","og_image":[{"width":2560,"height":1708,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/TOHcom_PU6006_P2_MD_07_27_14b-scaled-e1660656124763.jpg","type":"image\/jpeg"}],"author":"Lindsay D. Mattison","twitter_card":"summary_large_image","twitter_title":"We Cooked Tofu 6 Ways\u2014And All Are Great Methods","twitter_description":"Tofu doesn't have to be soggy or fall apart as it cooks! We'll show you how.","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/06\/TOHcom_PU6006_P2_MD_07_27_14b-scaled-e1660656124763.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Lindsay D. Mattison","Est. reading time":"10 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/how-to-prepare-tofu\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-prepare-tofu\/"},"author":{"name":"Lindsay D. 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Mattison","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/image\/200e2c0192826b483bb37150c64fa0be","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/lindsaydmattison.png?resize=150,150","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/lindsaydmattison.png?resize=150,150","caption":"Lindsay D. Mattison"},"description":"Lindsay is a food writer for Taste Recipes. She uses her experience as a professional chef to inspire confidence in home cooks and food enthusiasts. When she\u2019s not writing, you\u2019ll find Lindsay camping, cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.","url":"https:\/\/www.tasteofhome.com\/author\/lindsay-mattison\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-05-27 20:47:47","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/how-to-prepare-tofu\/","author_details":{"375230":{"ID":"375230","display_name":"Lindsay D. Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. She\u2019s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. When Lindsay isn\u2019t writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","user_nicename":"lindsay-mattison","type":"guest-author","nickname":""}},"extracted_shortcodes":{"[collection id=\"488035\" title=\"Even More Delicious Tofu Recipes\"]":{"ID":488035,"post_author":"7051","post_date":"2021-02-23 00:02:25","post_date_gmt":"2021-02-23 06:02:25","post_content":"<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/miso-soup-recipe\/" data-name=\"Miso Soup\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Miso-Soup_EXPS_TOHVP24_278402_MR_10_31_1.jpg?fit=700,1024\" class=\"large alignleft wp-image-2083692\" alt=\"Miso Soup Exps Tohvp24 278402 Mr 10 31 1\" title=\"Miso Soup Exps Tohvp24 278402 Mr 10 31 1\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-278402-75\"><a href="https:\/\/www.tasteofhome.com\/recipes\/miso-soup-recipe\/" data-name=\"Miso Soup\" data-module=\"content recirculation\" data-position=\"card title\">Miso Soup<\/a><\/h2>Curl up with a steamy bowl of miso soup, a comforting Meatless Monday meal when you need something delicious and lightning fast. You'll love the flavorful broth made with dashi powder, gingerroot and miso for its bold pop of savory goodness. \u2014Taste Recipes Test Kitchen<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/miso-soup-recipe\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/miso-soup-recipe\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/crispy-baked-tofu\/" data-name=\"Crispy Baked Tofu\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"700\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/05\/Crispy-Baked-Tofu_EXPS_FT21_262560_F_0325_1.jpg?fit=700,700\" class=\"large alignleft wp-image-1646900\" alt=\"Crispy Baked Tofu Exps Ft21 262560 F 0325 1\" title=\"Crispy Baked Tofu Exps Ft21 262560 F 0325 1\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-262560-83\"><a href="https:\/\/www.tasteofhome.com\/recipes\/crispy-baked-tofu\/" data-name=\"Crispy Baked Tofu\" data-module=\"content recirculation\" data-position=\"card title\">Crispy Baked Tofu<\/a><\/h2>You'll never need another crispy baked tofu recipe! My version is nice and crisp on the outside while remaining super soft on the inside. \u2014Ralph Jones, San Diego, California<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/crispy-baked-tofu\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-baked-tofu\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-scramble\/" data-name=\"Tofu Scramble\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Tofu-Scramble_EXPS_TOHD24_279616_SarahTramonte_5.jpg?fit=700,1024\" class=\"large alignleft wp-image-2132638\" alt=\"Tofu Scramble Exps Tohd24 279616 Sarahtramonte 5\" title=\"Tofu Scramble Exps Tohd24 279616 Sarahtramonte 5\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-279616-63\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-scramble\/" data-name=\"Tofu Scramble\" data-module=\"content recirculation\" data-position=\"card title\">Tofu Scramble<\/a><\/h2>Vegan tofu scramble uses sulfurous kala namak to mimic the flavor of eggs, a clever trick that takes this protein-packed breakfast to a new level.<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-scramble\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/tofu-scramble\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-and-veggie-buddha-bowl-with-miso-dressing\/" data-name=\"Tofu and Veggie Buddha Bowl With Miso Dressing\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Tofu-Veggie-Buddha-Bowl-With-Miso-Dressing_EXPS_TOHSummer25_277698_DR_01_28_04b.jpg?fit=700,1024\" class=\"large alignleft wp-image-2117402\" alt=\"Tofu Veggie Buddha Bowl With Miso Dressing Exps Tohsummer25 277698 Dr 01 28 04b\" title=\"Tofu Veggie Buddha Bowl With Miso Dressing Exps Tohsummer25 277698 Dr 01 28 04b\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-277698-51\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-and-veggie-buddha-bowl-with-miso-dressing\/" data-name=\"Tofu and Veggie Buddha Bowl With Miso Dressing\" data-module=\"content recirculation\" data-position=\"card title\">Tofu and Veggie Buddha Bowl With Miso Dressing<\/a><\/h2>This is a healthy, colorful, one-bowl meal for those looking to mix things up in the kitchen. It's loaded with cabbage, mushrooms, radishes and carrots. Serve either warm or at room temperature. \u2014Andrea Potischman, Menlo Park, California<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-and-veggie-buddha-bowl-with-miso-dressing\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/tofu-and-veggie-buddha-bowl-with-miso-dressing\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-chicken-nuggets\/" data-name=\"Tofu Chicken Nuggets\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"700\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/07\/Juicy-Seitan-Chicken_EXPS_FT21_262679_F_0324_1-1.jpg?fit=700,700\" class=\"large alignleft wp-image-1694183\" alt=\"Juicy Seitan Chicken Exps Ft21 262679 F 0324 1 1\" title=\"Juicy Seitan Chicken Exps Ft21 262679 F 0324 1 1\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-262679-84\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-chicken-nuggets\/" data-name=\"Tofu Chicken Nuggets\" data-module=\"content recirculation\" data-position=\"card title\">Tofu Chicken Nuggets<\/a><\/h2>These tofu chicken nuggets can be made ahead to use throughout the week. To mimic the taste (and texture!) of chicken, we also use a plant-based product called seitan. \u2014Rashanda Cobbins, Milwaukee, Wisconsin<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-chicken-nuggets\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/tofu-chicken-nuggets\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-spinach-lasagna\/" data-name=\"Tofu Lasagna\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Tofu-Spinach-Lasagna_EXPS_FT25_28158_JR_0401_2.jpg?fit=700,1024\" class=\"large alignleft wp-image-2130349\" alt=\"Tofu Spinach Lasagna Exps Ft25 28158 Jr 0401 2\" title=\"Tofu Spinach Lasagna Exps Ft25 28158 Jr 0401 2\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-28158-20\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-spinach-lasagna\/" data-name=\"Tofu Lasagna\" data-module=\"content recirculation\" data-position=\"card title\">Tofu Lasagna<\/a><\/h2>No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-spinach-lasagna\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/tofu-spinach-lasagna\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/veggie-thai-curry-soup\/" data-name=\"Thai Curry Soup\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_173375_EricKleinberg_8.jpg?fit=700,1024\" class=\"large alignleft wp-image-2068427\" alt=\"Exps Tohd24 173375 Erickleinberg 8\" title=\"Exps Tohd24 173375 Erickleinberg 8\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-173375-99\"><a href="https:\/\/www.tasteofhome.com\/recipes\/veggie-thai-curry-soup\/" data-name=\"Thai Curry Soup\" data-module=\"content recirculation\" data-position=\"card title\">Thai Curry Soup<\/a><\/h2>Packed with vegetables and protein, this Thai curry soup is an easy, flavorful dish that takes just 30 minutes to prep and cook.<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/veggie-thai-curry-soup\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/veggie-thai-curry-soup\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/better-than-egg-salad\/" data-name=\"Better than Egg Salad\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"1024\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/10\/Better-Than-Egg-Salad_EXPS_HCKA19_30922_C10_13_1b-3.jpg?fit=1024,1024\" class=\"large alignleft wp-image-648094\" alt=\"Better than Egg Salad\" title=\"Better than Egg Salad\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-30922-30\"><a href="https:\/\/www.tasteofhome.com\/recipes\/better-than-egg-salad\/" data-name=\"Better than Egg Salad\" data-module=\"content recirculation\" data-position=\"card title\">Better than Egg Salad<\/a><\/h2>Tofu takes the taste and texture of egg salad in this quick-fixing sandwich. \u2014Lisa Renshaw, Kansas City, Missouri<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/better-than-egg-salad\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/better-than-egg-salad\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/vegetarian-pad-thai\/" data-name=\"Vegetarian Pad Thai\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Vegetarian-Pad-Thai_EXPS_TOHcom24_197935_DR_11_20_01b.jpg?fit=700,1024\" class=\"large alignleft wp-image-2084204\" alt=\"Vegetarian Pad Thai Exps Tohcom24 197935 Dr 11 20 01b\" title=\"Vegetarian Pad Thai Exps Tohcom24 197935 Dr 11 20 01b\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-197935-13\"><a href="https:\/\/www.tasteofhome.com\/recipes\/vegetarian-pad-thai\/" data-name=\"Vegetarian Pad Thai\" data-module=\"content recirculation\" data-position=\"card title\">Vegetarian Pad Thai<\/a><\/h2>With this vegetarian pad thai recipe, you can make a sweet-and-tangy\u00a0Thai takeout classic at home.<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/vegetarian-pad-thai\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/vegetarian-pad-thai\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-stir-fry-with-brussels-sprouts\/" data-name=\"Tofu Stir-Fry with Brussels Sprouts\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Brussels-Sprout-and-Tofu-Stir-Fry_EXPS_RC_256409_F09_29_1b.jpg?fit=700,1024\" class=\"large alignleft wp-image-2107580\" alt=\"Brussels Sprout And Tofu Stir Fry Exps Rc 256409 F09 29 1b\" title=\"Brussels Sprout And Tofu Stir Fry Exps Rc 256409 F09 29 1b\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-256409-40\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-stir-fry-with-brussels-sprouts\/" data-name=\"Tofu Stir-Fry with Brussels Sprouts\" data-module=\"content recirculation\" data-position=\"card title\">Tofu Stir-Fry with Brussels Sprouts<\/a><\/h2>I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. And if you're wondering\u2014<a href=\"https:\/\/www.tasteofhome.com\/article\/is-tofu-healthy\/\">what <em>is<\/em> tofu<\/a>? Find out with our handy guide.\r\n\u2014Joseph Sciascia, San Mateo, California<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-stir-fry-with-brussels-sprouts\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/tofu-stir-fry-with-brussels-sprouts\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/lactose-free-veggie-stuffed-shells\/" data-name=\"Vegan Stuffed Shells\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"700\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lactose-Free-Veggie-Stuffed-Shells_EXPS_TOHbcom23_44889_DR_02_23_-15b.jpg?fit=700,700\" class=\"large alignleft wp-image-1862090\" alt=\"Lactose Free Veggie Stuffed Shells Exps Tohbcom23 44889 Dr 02 23 15b\" title=\"Lactose Free Veggie Stuffed Shells Exps Tohbcom23 44889 Dr 02 23 15b\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-44889-32\"><a href="https:\/\/www.tasteofhome.com\/recipes\/lactose-free-veggie-stuffed-shells\/" data-name=\"Vegan Stuffed Shells\" data-module=\"content recirculation\" data-position=\"card title\">Vegan Stuffed Shells<\/a><\/h2>Low-fat and dairy-free, these jumbo pasta shells are stuffed with vegetables like mushrooms, spinach and onions and packed with protein-rich tofu. It's a great-tasting dish that everyone will enjoy. \u2014Kimberly Hammond, Kingwood, Texas<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/lactose-free-veggie-stuffed-shells\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/lactose-free-veggie-stuffed-shells\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/buffalo-tofu-wrap\/" data-name=\"Buffalo Tofu Wrap\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"696\" height=\"696\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/12\/Buffalo-Tofu-Wrap_EXPS_RC20_256564_E09_15_13b-1.jpg?fit=696,696\" class=\"large alignleft wp-image-1598226\" alt=\"Buffalo Tofu Wrap Exps Rc20 256564 E09 15 13b 1\" title=\"Buffalo Tofu Wrap Exps Rc20 256564 E09 15 13b 1\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-256564-45\"><a href="https:\/\/www.tasteofhome.com\/recipes\/buffalo-tofu-wrap\/" data-name=\"Buffalo Tofu Wrap\" data-module=\"content recirculation\" data-position=\"card title\">Buffalo Tofu Wrap<\/a><\/h2>My family loves the tofu filling in this wrap! For parties, we often serve it as a dip with tortilla chips or pita bread. My husband requests this often, and it's super easy to double the recipe if needed. \u2014Deanna Wolfe, Muskegon, Michigan<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/buffalo-tofu-wrap\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/buffalo-tofu-wrap\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/kimchi-stew-kimchi-jjigae\/" data-name=\"Kimchi Stew (Kimchi Jjigae)\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Kimchi-Soup_EXPS_FT24_277481_EC_0906_9.jpg?fit=700,1024\" class=\"large alignleft wp-image-2043251\" alt=\"Kimchi Soup Exps Ft24 277481 Ec 0906 9\" title=\"Kimchi Soup Exps Ft24 277481 Ec 0906 9\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-277481-53\"><a href="https:\/\/www.tasteofhome.com\/recipes\/kimchi-stew-kimchi-jjigae\/" data-name=\"Kimchi Stew (Kimchi Jjigae)\" data-module=\"content recirculation\" data-position=\"card title\">Kimchi Stew (Kimchi Jjigae)<\/a><\/h2>Kimchi soup is a staple recipe in any Korean food lover's kitchen. Made with aged kimchi, the fermented cabbage provides a strong, deep flavor and is an excellent source of probiotics. \u2014Lauren Habermehl, Pewaukee, Wisconsin<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/kimchi-stew-kimchi-jjigae\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/kimchi-stew-kimchi-jjigae\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-meatballs\/" data-name=\"Tofu Meatballs\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Tofu-Meatballs_EXPS_FT25_278187_JR_0227_2.jpg?fit=700,1024\" class=\"large alignleft wp-image-2120698\" alt=\"Tofu Meatballs Exps Ft25 278187 Jr 0227 2\" title=\"Tofu Meatballs Exps Ft25 278187 Jr 0227 2\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-278187-38\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-meatballs\/" data-name=\"Tofu Meatballs\" data-module=\"content recirculation\" data-position=\"card title\">Tofu Meatballs<\/a><\/h2>These tofu meatballs are a game changer for the meatless appetizer world, especially when served with a side of ranch. Each bite has a burst of flavor from seasonings like oregano, basil, garlic and onion powder. \u2014Sue Draheim, Waterford, Wisconsin<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-meatballs\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/tofu-meatballs\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/crispy-tofu-with-black-pepper-sauce\/" data-name=\"Crispy Tofu with Black Pepper Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Crispy-Tofu-with-Black-Pepper-Sauce_EXPS_HCK17_195066_D08_26_2b.jpg?fit=700,1024\" class=\"large alignleft wp-image-358010\" alt=\"Crispy Tofu with Black Pepper Sauce\" title=\"Crispy Tofu with Black Pepper Sauce\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-195066-82\"><a href="https:\/\/www.tasteofhome.com\/recipes\/crispy-tofu-with-black-pepper-sauce\/" data-name=\"Crispy Tofu with Black Pepper Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Crispy Tofu with Black Pepper Sauce<\/a><\/h2>Sometimes tofu can be boring and tasteless, but not in this recipe! Here, the crispy vegetarian bean curd is so loaded with flavor, you'll never shy away from tofu again. \u2014Nick Iverson, Denver, Colorado<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/crispy-tofu-with-black-pepper-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-tofu-with-black-pepper-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-salad\/" data-name=\"Tofu Salad\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"1024\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/08\/Tofu-Salad_EXPS_FT20_251834_F_0721_1.jpg?fit=1024,1024\" class=\"large alignleft wp-image-1530878\" alt=\"Tofu Salad\" title=\"Tofu Salad\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-251834-71\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-salad\/" data-name=\"Tofu Salad\" data-module=\"content recirculation\" data-position=\"card title\">Tofu Salad<\/a><\/h2>To <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-prepare-tofu\/\">make the tofu<\/a> extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! \u2014Taste Recipes Test Kitchen<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-salad\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/tofu-salad\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/vegan-cream-of-mushroom-soup\/" data-name=\"Vegan Cream of Mushroom Soup\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"1024\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/0001\/01\/Vegan-Cream-of-Mushroom-Soup_EXPS_FT19_140777_F_0821_1.jpg?fit=1024,1024\" class=\"large alignleft wp-image-1206675\" alt=\"Vegan Cream of Mushroom Soup\" title=\"Vegan Cream of Mushroom Soup\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-140777-87\"><a href="https:\/\/www.tasteofhome.com\/recipes\/vegan-cream-of-mushroom-soup\/" data-name=\"Vegan Cream of Mushroom Soup\" data-module=\"content recirculation\" data-position=\"card title\">Vegan Cream of Mushroom Soup<\/a><\/h2>I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. \u2014Maria Davis, Flower Mound, Texas<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/vegan-cream-of-mushroom-soup\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/vegan-cream-of-mushroom-soup\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/air-fryer-tofu\/" data-name=\"Air-Fryer Tofu Steaks\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"1024\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/Garlic-Soy-Marinated-Tofu_EXPS_FT19_134990_F_0617_1_basedon.jpg?fit=1024,1024\" class=\"large alignleft wp-image-1447338\" alt=\"Air-Fryer Tofu Steaks\" title=\"Air-Fryer Tofu Steaks\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-246477-65\"><a href="https:\/\/www.tasteofhome.com\/recipes\/air-fryer-tofu\/" data-name=\"Air-Fryer Tofu Steaks\" data-module=\"content recirculation\" data-position=\"card title\">Air-Fryer Tofu Steaks<\/a><\/h2>This Asian-inspired air-fryer tofu recipe was the first meatless meal my fiance made for me. It's a wonderful light protein and is so easy to pair with broiled or grilled veggies such as eggplant, asparagus or even tomatoes. \u2014Emily Steers, Los Angeles, California<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/air-fryer-tofu\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/air-fryer-tofu\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/asparagus-tofu-stir-fry\/" data-name=\"Asparagus Tofu Stir-Fry\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Asparagus-Tofu-Stir-Fry_EXPS_HRBZ17_34063_C08_30_2b.jpg?fit=700,1024\" class=\"large alignleft wp-image-275165\" alt=\"Asparagus Tofu Stir-Fry\" title=\"Asparagus Tofu Stir-Fry\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-34063-79\"><a href="https:\/\/www.tasteofhome.com\/recipes\/asparagus-tofu-stir-fry\/" data-name=\"Asparagus Tofu Stir-Fry\" data-module=\"content recirculation\" data-position=\"card title\">Asparagus Tofu Stir-Fry<\/a><\/h2>With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn\u2019t bother my husband\u2019s food allergies. Check out our guide if you\u2019re <a href=\"https:\/\/www.tasteofhome.com\/article\/is-tofu-healthy\/\">new to tofu<\/a>. \u2014Phyllis Smith, Chimacum, Washington<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/asparagus-tofu-stir-fry\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/asparagus-tofu-stir-fry\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/vegetable-potpie\/" data-name=\"Vegetable Potpie\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/10\/Vegetable-Tofu-Potpie_EXPS_FT20_257473_F_0910_1.jpg?fit=700,1024\" class=\"large alignleft wp-image-2015111\" alt=\"Vegetable Tofu Potpie Exps Ft20 257473 F 0910 1\" title=\"Vegetable Tofu Potpie Exps Ft20 257473 F 0910 1\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-257473-12\"><a href="https:\/\/www.tasteofhome.com\/recipes\/vegetable-potpie\/" data-name=\"Vegetable Potpie\" data-module=\"content recirculation\" data-position=\"card title\">Vegetable Potpie<\/a><\/h2>We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. \u2014Mark Sirota, New York, New York<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/vegetable-potpie\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/vegetable-potpie\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/crispy-tofu-with-black-pepper-sauce\/" data-name=\"Crispy Tofu with Black Pepper Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Crispy-Tofu-with-Black-Pepper-Sauce_EXPS_HCK17_195066_D08_26_2b.jpg?fit=700,1024\" class=\"large alignleft wp-image-358010\" alt=\"Crispy Tofu with Black Pepper Sauce\" title=\"Crispy Tofu with Black Pepper Sauce\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-195066-46\"><a href="https:\/\/www.tasteofhome.com\/recipes\/crispy-tofu-with-black-pepper-sauce\/" data-name=\"Crispy Tofu with Black Pepper Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Crispy Tofu with Black Pepper Sauce<\/a><\/h2>Sometimes tofu can be boring and tasteless, but not in this recipe! Here, the crispy vegetarian bean curd is so loaded with flavor, you'll never shy away from tofu again. \u2014Nick Iverson, Denver, Colorado<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/crispy-tofu-with-black-pepper-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-tofu-with-black-pepper-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-chow-mein\/" data-name=\"Tofu Chow Mein\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/EXPS_HCK17_184222_B10_4b.jpg?fit=700,1024\" class=\"large alignleft wp-image-355557\" alt=\"Tofu Chow Mein\" title=\"Tofu Chow Mein\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-184222-27\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-chow-mein\/" data-name=\"Tofu Chow Mein\" data-module=\"content recirculation\" data-position=\"card title\">Tofu Chow Mein<\/a><\/h2>This easy recipe is great for \"tofu beginners.\" For best results, cut the tofu block in half and wrap well in a terrycloth kitchen towel. Let it sit in the fridge for at least an hour so the towel absorbs excess water. Serve this with Chinese soup and egg rolls for a complete meal. \u2014 Autumn SinClaire, Gold Beach, Oregon<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/tofu-chow-mein\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/tofu-chow-mein\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/cauliflower-tofu-curry\/" data-name=\"Cauliflower & Tofu Curry\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/exps194725_SD163614D12_02_4b.jpg?fit=700,1024\" class=\"large alignleft wp-image-85726\" alt=\"Cauliflower & Tofu Curry\" title=\"Cauliflower & Tofu Curry\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-194725-15\"><a href="https:\/\/www.tasteofhome.com\/recipes\/cauliflower-tofu-curry\/" data-name=\"Cauliflower & Tofu Curry\" data-module=\"content recirculation\" data-position=\"card title\">Cauliflower & Tofu Curry<\/a><\/h2>Cauliflower, garbanzo beans and tofu are each subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. \u2014Patrick McGilvray, Cincinnati, Ohio<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/cauliflower-tofu-curry\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/cauliflower-tofu-curry\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/asian-tofu-noodle-soup\/" data-name=\"Asian Tofu Noodle Soup\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/exps76325_HC153382A09_04_8b.jpg?fit=700,1024\" class=\"large alignleft wp-image-332551\" alt=\"Asian Tofu Noodle Soup\" title=\"Asian Tofu Noodle Soup\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-76325-89\"><a href="https:\/\/www.tasteofhome.com\/recipes\/asian-tofu-noodle-soup\/" data-name=\"Asian Tofu Noodle Soup\" data-module=\"content recirculation\" data-position=\"card title\">Asian Tofu Noodle Soup<\/a><\/h2>Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. \u2014Diana Rios, Lytle, Texas<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/asian-tofu-noodle-soup\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/asian-tofu-noodle-soup\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/moist-banana-nut-bread\/" data-name=\"Vegan Banana Bread\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Moist-Banana-Nut-Bread_EXPS_FT24_100263_ST_0109_8.jpg?fit=700,1024\" class=\"large alignleft wp-image-1952906\" alt=\"Moist Banana Nut Bread Exps Ft24 100263 St 0109 8\" title=\"Moist Banana Nut Bread Exps Ft24 100263 St 0109 8\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-100263-38\"><a href="https:\/\/www.tasteofhome.com\/recipes\/moist-banana-nut-bread\/" data-name=\"Vegan Banana Bread\" data-module=\"content recirculation\" data-position=\"card title\">Vegan Banana Bread<\/a><\/h2>I made up this recipe when I was vegetarian and didn\u2019t eat eggs. It\u2019s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute. It's one of the best <a href=\"https:\/\/www.tasteofhome.com\/recipes\/moist-banana-nut-bread\/\" style=\"\">ways to make banana bread<\/a>. \u2014Brittany Carrington, Tehachapi, California<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/moist-banana-nut-bread\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/moist-banana-nut-bread\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>","post_title":"25 Best Tofu Recipes","post_excerpt":"Skeptics, prepare to be won over. Our best tofu recipes are packed full of delicious flavors and plant-based protein.","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"tofu-recipes","to_ping":"","pinged":"","post_modified":"2025-05-06 15:47:21","post_modified_gmt":"2025-05-06 20:47:21","post_content_filtered":"","post_parent":0,"guid":"http:\/\/origin-www.tasteofhome.com\/?post_type=collection&p=488035","menu_order":0,"post_type":"listicle","post_mime_type":"","comment_count":"0","filter":"raw","dek":"Skeptics, prepare to be won over. 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After taking culinary classes in Philadelphia, Hazel sadly decided her feet weren\u2019t cut out for restaurant work. An enthusiastic baker, she\u2019s known among her friends, family and coworkers for her cookies, cakes and other baked goods. And she still wishes she could cook like her mother.<\/p>","twitter":"","instagram":"","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/hazelwheaton","tiktok":"","youtube":"","location":"Milwaukee, WI","school_and_year":"Haverford College","education":"<p>Haverford College, bachelor's in English<\/p>\r\n<p>University of Edinburgh,\u00a0Literature and History<\/p>","highlights":"<ul>\r\n<li>Nine years as an editor for <em>Taste Recipes<\/em> books, shepherding best-selling cookbooks to publication, including <em>The Ultimate Baking Cookbook<\/em>, <em>Christmas Cookies<\/em> and <em>Girls\u2019 Night In<\/em>, plus the reader-favorite <em>Christmas<\/em> and <em>Easy Everyday Cooking<\/em> annuals<\/li>\r\n<li>Writer for consumer print and digital magazines, communications, marketing and social media, newsletters and websites<\/li>\r\n<\/ul>","expertise":"Baking; Entertaining; Travel","short_bio":"<p>Hazel has covered travel, food and jewelry arts for 30 years. She has had the rare privilege of learning about food by talking to local experts and tasting everything she was offered\u2014including almond pastries in Morocco, whisky and haggis in Orkney, escargot in Lyon, spiced lamb in Abu Dhabi and dried shrimp at the night market in Taipei.<\/p>","user_nicename":"hazel-wheaton","type":"guest-author","nickname":""},"7247":{"ID":7247,"user_url":"","user_email":"katie.bandurski@trustedmediabrands.com","user_nicename":"kbandurski","user_login":"kbandurski","display_name":"Katie Bandurski","first_name":"Katie","last_name":"Bandurski","description":"As Senior Shopping Editor, Katie connects Taste Recipes readers with the best gifts, deals and home products on the market. 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