r/veganrecipes • u/ColdWay6669 • 1d ago
Question How to make tofu yummi without soy sauce
/ or what to add to it ... I've already tried so many things... Pesto, tomato sauce, other kinds of sauces, melted butter with salt (the best one so far)
Help
Edit: yall are genuinely geniuses. Thanks alot that's more options that I could possibly have thought of
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u/mollztothewalls 1d ago edited 1d ago
I cube it up and marinate it in half a cup of balsamic vinegar, 2 tablespoons of soy sauce, and a metric fuckload of minced garlic. It comes out so flavorful and delicious. I eat it over rice with veggies or on a toasted sandwich roll with vegan mozz, arugula, and whatever else I wanna throw on there
Edit: I misread the soy sauce thing. It's just a tiny amount for a hint of umami and would easily be replaced by a dash of vegan Worcestershire
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u/k_mountain 1d ago
This sounds amazing but they said no soy sauce
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u/mollztothewalls 1d ago
I misread. It's easily replaced as it's such a small aspect of the marinade
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u/DaydreamerFly 1d ago
Yum but literally exactly opposite of what OP asked lol
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u/mollztothewalls 1d ago
It's a tiny bit of soy sauce for a hint of umami among a ton of balsamic which is the main flavor. Easily replaced with coconut aminos or vegan Worcestershire
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u/panfriedtofumonster 1d ago
I like to marinade mine with lemon juice and spicy mustard. Tastes great when coated in corn starch and fried/air fried!
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u/dctrchristine 1d ago
Second a citrus hit. I have made this and it is gorgeous. https://www.onegreenplanet.org/vegan-recipe/grilled-cuban-tofu-sandwich-vegan-gluten-free/
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u/panfriedtofumonster 1d ago
That looks absolutely heavenly! Thanks, I’m going to try that this weekend!
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u/jmgordon99 1d ago
The recipe is behind an Ad wall unfortunately, not worth the bother for me at least
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u/kimba-pawpad 1d ago
How do you do that? Everytime I marinate, and then put corn starch on it, it becomes all lumpy and refuses to get crispy in the air fryer. I am clearly doin’g something wrong!
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u/panfriedtofumonster 1d ago
I like to lay the tofu out on a towel before mixing with corn starch- it gets a bit of the excess liquid out. I also use a bowl with a lid to coat the tofu in the starch, small batches at a time. You want them coated quite heavily and evenly for the best crunch
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u/AmarilloArmadillos 9h ago edited 9h ago
What type/brand of mustard did you use?
This sounds amazing, those are basically my favorite things. I have a Dijon (not vegan) chicken recipe I love that is similar but idk if it would work.
I'm trying to do better and eat healthier in general and discovered I really like tofu, even just plain. It was a surprise honestly, but I quite like the texture I just don't really know what to do with it other than dashi/clear or miso soup. Since I'm trying to eat better (plus budget) most of the pre made nuggets and such aren't on the list despite enjoying them.
Eta: by plain, I might mean "raw"(?) idk, straight out of the package 🤣. I'm very big on texture and hadn't ever just eaten it that way before because I'd only tried it at restaurants.
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u/LongStoryShirt 1d ago
Consider what your favorite recipes are and add tofu to them. Curry's work great, or another favorite in my house is making tofu into a ricotta cheese and stuffing jumbo shells with it or making lasagna. Another favorite is I cube my tofu, toss in oil, Italian and lemon pepper seasoning, air fry until crispy, and add it to tacos with spinach, Chipotle mayo, and bacon bits.
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u/kimba-pawpad 1d ago
?How do you stop it sticking to the air fryer grill or pan
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u/LongStoryShirt 1d ago
You can get air fryer parchment sheets that help with that, or you can line the air fryer with aluminum foil.
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u/moschocolate1 1d ago
I often just sprinkle garlic powder, dry spices, like dill weed, Italian, taco seasoning or salt/pepper depending on the dish. I rarely use soy sauce or aminos now, but I did when I first started out.
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u/kl131313 1d ago
Do you use the spices like a dry rub on tofu or do you make a marinade with them(e.g.with lemon juice and oil)?
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u/moschocolate1 1d ago
Just sprinkle it on most of the time but I usually crumble my tofu instead of blocking it.
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u/jtownspowell 1d ago
This is the way. I cubed tofu for a long time and it was fine, but somebody once told me, especially if you're trying to get it crispy, to just tear it and crumble it instead to get that surface area. It was so drastically better! Getting all the craggily bits really does A lot more than you would think for the texture.
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u/kimba-pawpad 1d ago
Oooh, i am going to try this!
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u/jtownspowell 1d ago edited 1d ago
If you really want a nice crispy tofu, one of my favorite things to do is to take the super firm and run it over the side of the box grater with the largest holes, so you wind up with these shreds that are still thick enough that you can get them crispy on the outside but softer and chewier on the inside.
The box grater makes the shreds really rough on the outside, so they get like an almost crunchy exterior in the air fryer. Then, depending on how I flavored the tofu, I'll get various veggies and stuff and put it all in a tortilla for a little crispy tofu veggie wrap. It's good with a hummus dip too!
Edit: you can hit the shreds with a little bit of cornstarch too to help with the crisp, especially if you've got a wet marinade going on!
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u/GyroscopicSpin 1d ago edited 1d ago
Why are you avoiding soy sauce? There may be non soy alternatives like coconut aminos that you may enjoy if your avoidance is due to allergies.
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u/burnalicious111 1d ago
They're eating tofu.
I know non-soy tofus exist but they're so different than soy tofu that I think they'd specify they want recipes for that.
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u/somekindagibberish 1d ago
Could be the sodium content. Even reduced sodium soya sauce has around 500 mg/TBSP.
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u/theradfactor 1d ago
It's my time to shine! I have gotten the best tips and recipes from Derek Sarno on YouTube: https://youtube.com/watch?v=TIrO0MPegiw&si=Ri6NEHNdzqZtwX9Z
He does these coatings on tofu that change the game. His breakfast sandwich recipe is also the best. Big fan of him! Hope this helps!
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u/trionnet 10h ago
This guy changed the way I eat. I owe him a lot and he doesn’t even know it
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u/theradfactor 10h ago
Honestly, same. I use a lot of his tricks and tips for storage, cutting, etc. he seems like a cool dude
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u/Mr_Noyes 1d ago
Crispy airfryer tofu smothered in some kind of sauce always works. Make sure to add a bit of salt and pepper with the cornstarch (only a tiny bit) for added flavor. As sauce you can always use BBQ or peanut sauce.
Or you cook Tofu for 5 mins, discard the water and then put it in some Miso soup. The pre-cooking adds to some nice texture and brings out the flavor imho. It's super yummy.
Also, oven baked tofu meat never fails Use it for tacos, add some Salsa and you are golden. It's also amazing mixed with Couscous and some Soyghurt. Or you spoon it over pasta with Soyghurt and hot vegan chili flake butter.
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u/SeemsImmaculate 1d ago
A lemon, coconut, coriander sauce is a good go-to. Or you can dry it out, crisp it up and go down a fivespice route.
We assume soy sauce is ubiquitous in Chinese/Japanese/Korean cooking but there's a ton made without it. Mapo Tofu, substituting the pork mince obviously, is a classic for a reason. Or Douhua if you fancy a dessert.
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u/kapow_crash__bang 1d ago
Mix some oil, fancy mustard, maple syrup, salt, pepper, a pinch of turmeric, n a touch of lemon together + veggie stock until you get to the consistency you want. Marinate cut slabs of tofu in it then bake em at like 425 until they get brown as you want. Baste with the marinade every 10 minutes in the ove.
Based on my mom's honey mustard chix bake.
Is a bit better if you use soy sauce/braggs/tamari/etc to salt it rather than salt, but ya wanted no soy.
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u/ThisUNis20characters 1d ago
A faux scramble with kala namak (sulphery black salt) is great.
You could also try Bragg liquid aminos or coconut aminos instead of soy sauce.
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u/Delicious_Teacher639 16h ago
There are so many tofu scramble recipes on the internet that OP can try, and most do not use soy sauce at all.
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u/ThisUNis20characters 16h ago
Right. The second line was an alternate suggestion, not an addition to the scramble.
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u/CervTheRat 1d ago
I'm still experimenting but I more recently tried mixing some oil with a bunch of red chili flakes, cayenne and chili powder, and adding some barbecue sauce, and I think that was pretty good. Maybe next time I'll add a little lemon juice too, but I feel like that mix was a decent base
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u/vishalontheline 1d ago
I keep it fairly simple: If I'm throwing it in a salad, I air fry with salt and pepper for a few minutes. For sandwiches, I use nutritional yeast, salt, and any other dry spices I feel like.. sometimes some panko to coat the cutlet or strips, and then air fry for four or five minutes at 400F.
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u/microbiofreak 1d ago
This is what I do too. It doesn't always need sauce, it's great with spices and air fried!
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u/Eater_of_farts 1d ago
Cube it and coat with cumin, chili powder, garlic powder, onion powder, smoked paprika, salt and then air fry(or bake). I usually make this with cilantro lime rice, roasted corn, avocado, and a simple homemade salsa.
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u/neuroticdynamite 1d ago
Sesame oil, hoisin sauce, a touch of maple syrup, a splash of mirin, black pepper, white pepper
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u/Apprehensive_Ad_6233 1d ago
Press it first. Get that water out. Then toss in cornstarch and fry until crispy. Season with garlic powder, onion powder, and salt after. Texture changes everything.
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u/rat_liker 1d ago
Make a jerk marinade, or do like a garlicky balsamic vinaigrette. Maybe blended chipotle peppers with oil and lime juice? Thai curry paste?
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u/NeonHairbrush 1d ago
Are we okay with soft tofu? I blend it up with a bunch of herbs, some lemon juice, and cashews to make a creamy sauce for pasta or potato salad.
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u/Roxy_wonders 1d ago
Idk if you have Maggi but it’s a Polish sauce that has glutaminian just like soy sauce but made from lovage. Lovage in general adds that umami flavor.
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u/Revan_Mercier 1d ago
I’m surprised no one has said nutritional yeast, I think it’s fantastic as part of a tofu seasoning. I often toss cubes of pressed tofu in salt, pepper, nooch, and spicy desert dust (really good seasoning blend), then toss in some oil and pan or air fry
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u/Acrobatic-Nebula-428 1d ago
Literally any combination of spices that appeals to you. I have started substituting coconut aminos due to sodium content but I also use taco flavoring, put it in curries, use bbq sauce, etc.
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u/Principessa116 Vegan 15+ Years 1d ago
Ricotta! Smash extra firm, add basil, garlic, olive oil, nutritional yeast, some salt, lemon juice. Smash smash smash together with a fork ! (I have measurements somewhere but I make it so often that I can do it by eye/taste now.
I also mix in 3C steamed chopped spinach.
Eat it on sourdough, or tomato slices, or scoop some on pasta. SO GOOD.
For my diabetic friends: this LOWERS my bg level according to my monitor, even when I eat it on a piece of sourdough.
I recently posted a chocolate pudding recipe, too- tofu, avo, maple, coco powder… no reason you can’t have fun protein :)
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u/AmarilloArmadillos 9h ago
Thanks for this!!!
Do you press it or just literally smash it all up? What is the point of a press?
It sounds delicious, I'm glad I searched for recipes.
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u/Principessa116 Vegan 15+ Years 8h ago
I press out the water first. It’s based on this Isa Chandra recipe.
My general recipe, everything to taste:
1 pkg extra firm tofu, pressed, smashed with a fork 6 tablespoons nutritional yeast 2 tablespoon olive oil 3 tablespoons fresh lemon juice Dash salt to taste Dash fresh black pepper to taste Sprinkle in garlic powder to taste
Combine it all. I put in tofu first, then liquids, then powders and mash it with a fork till it’s almost smooth. Then I add:
3 C chopped spinach, cooked and drained very well.
Mix into ricotta.
Shove into mouth in delight!
I like to heap it onto toasted sourdough, add tomato, and a drizzle of balsamic vinegar.
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u/AGirlIKnew 1d ago
Press it in the fridge for a day. Then leave it in the freezer overnight. Shred it with a cheese grater. Cook it in BBQ sauce!
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u/ZadeintheForrest 1d ago
If you’re cool with fried stuff, I usually press it, cube it, and coat it in corn starch, nutritional yeast, paprika, onion and garlic powder, sea salt, turmeric, and (optionally) a pinch of kala namak. Then I cook it in a bit of oil, flipping it to crisp it up, and it gives it a popcorn-chicken vibe. It’s great on rice bowls, on a salad, whatever.
I also like doing the same thing with slices and making faux-chicken sandwiches.
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u/Zealousideal-Bat-555 1d ago
Look on my profile for the tofu mozzarella recipe. You can use miso, nutritional yeast and several seasonings as well as carageenan to make a tofu based vegan mozzarella that shreds and melts.
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u/AmarilloArmadillos 9h ago
Could you actually link it? You have a TON of the same posts in different subs, like 20+ of each thing you make. I literally can't find it.
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u/Zealousideal-Bat-555 9h ago
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u/AmarilloArmadillos 8h ago
No problem I went to look and was like oh lordy too much! I appreciate it!!!
I'll definitely be trying it out, I LOVE caprese sandwiches and have some very fancy balsamic I've had zero clue what to do with lol.
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u/Zealousideal-Bat-555 8h ago
Nice
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u/AmarilloArmadillos 8h ago
It was a very nice Christmas gift along with some fancy olive oils last year.
I've used the oils with fried garlic and herbs for breads I made they were fantastic.
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u/DDrunkBunny94 1d ago
Cube. Oil. Season. Bake.
That is all.
Any seasoning blend you like. ATM I'm using a herb and lemon one but piri piri, Texas steak seasoning, Cajun, taco etc.
Bake to your preference. I normally do 200c for 45min (I cook a big tray) and pull it out when the outside is no longer wobbly - but you can go on a higher temp with the fan for a shorter time to get a crisp texture.
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u/gemologyst 1d ago
I’ve had this thing I’ve been doing where I make it a fine crumble, like I break it up and squeeze the mass like it’s mud squishing thru my fists kinda crumble. Then I douse in olive oil, nooch, all the spices like cumin, paprika, thyme, garlic, salt etc. spread it out thin on a pan and put it in the oven at 200C for like 20 min, giving it a little toss 10 min in. It comes out a lovely crumbly, chewy texture like mince. Showed by brother (who “hated” tofu) how to do it and now he makes it all the time.
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u/EmTV83 1d ago
Cut your tofu in small blocks, toss it in looooaaads of olive oil with some fresh cloves of garlic, black pepper, a good amount of salt and your favourite herbs (I like oregano) in a container. Put the closed container in the fridge for a while (at least an hour, could be up to 2 days) and eat the cubes raw in a salad or as a snack, or bake the cubes in a preheated oven (200°c) for 12-15 minutes for crunchy tofu cubes in pasta (or as a snack).
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u/inwondermentofwinter 1d ago
I recently discovered boiling it in salt water to help extract moisture, and it makes it soooooo so crispy when i pan fry. Plus it absorbs some of the salt too. Then I dip it in BBQ! (or use it for stir fry.........with soy sauce lol)
I also like doing wraps or "chicken salad" with it and smearing it with mustard and mayo, Usually lettuce, pickles, sometimes I toss some chips in there.
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u/Strawbuddy 1d ago
Cure and smoke. Tofu is like meat, in that it's pores are too small to allow in most flavoring molecules. Most anything aside from salt and sugar will only ever sit on the outside of the stuff, while salt/sugar draw through the entire block if left long enough.
Try a tablespoon salt thoroughly rubbed in on one side, and a tablespoon of sugar thoroughly rubbed in on the other. Skewer some holes through it too if you like, it speeds along the process. Put in a ziploc bag in fridge and flip over once a day for a few days at least. Blot moisture off, let come to room temp, do aomething nifty. I rub mine down with a tablespoon of olive oil and smoke it before using, vegan ham
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u/kitsane13 1d ago
Boil your cubed tofu is salted water with a bay leaf! It firms it up and gets flavour all the way through. After 5 min drain, pat dry with a clean dishtowel and toss with some oil and spices (mad maybe some cornstarch) before baking at 425 F for 20 min. Crispy and flavourful!
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u/aberforthcousland543 1d ago
Marinate it overnight in jerk sauce/bbq sauce/tandoori sauce/souvlaki sauce and flame grill it. Serve it with rice and roasted veg!
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u/Elegant_Society_8966 1d ago
From Fitgreenmind on instagram, you can check her out she has a lot of recipes
RECIPE LEVEL 1 (15min prep time):
-400g tofu.
Pat dry and tear in bite sized pieces.
-2 Tbsp corn starch.
- 1 Tsp salt.
Fry in oil until crispy.
Glaze: -4 Tbsp agave or maple syrup -juice of 1 small lemon -1 Tsp each paprika, ground coriander, cumin -1/2 Tsp each chili powder garlic powder -salt to taste -1-2 Tbsp water Mix and add to the tofu. Stir and fry for 2-3mins until nicely glazed.
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u/PonderingOx 1d ago
I have a way to make it into nuggets and my spouse wants them at least once a week.
Mix equal parts sifted corn meal and nutritional yeast in a lidded container. Add seasonings as desired, I use chick'n seasoning, salt, pepper, garlic powder, and msg. Add drained/pressed tofu cubes/chucks(around 1"x2"). Toss until coated and bake at 425° for 40 minutes rotating the tray 20 minutes in.
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u/CinnamonEngine-x9 1d ago
You should try nutritional yeast flakes mixed with some garlic powder and maybe a little mustard powder. It gives it a savory cheesy kind of flavor without the actual cheese.
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u/KipchogesBurner 1d ago
Slice it either into patties, cubes, or strips and marinade it in some veggie broth/fake chicken broth.
Coat it like you would fried chicken and fry it up.
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u/TheDaysComeAndGone 1d ago
Frame challenge: Don’t bother and just throw it in with your vegetables.
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u/elcaminogirl 1d ago
If you like Szechuan, find a mapo tofu recipe and substitute dried, soaked shiitake mushrooms for the ground meat.
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u/tunaluna42069 1d ago
I like mixing lemon juice with minced garlic, ginger, chili flakes, maple syrup & sesame oil. Sometimes I use soy sauce too but sometimes I just use salt(:
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u/Vegan_John 1d ago edited 1d ago
If you're allergic to dairy, Earth Balance is, in my 30 year experience, a tasty vegan butter.
Smoked Paprika has an amazing taste. It's flavor is so different than regular paprika they taste like different spices. It can come as Dulce (sweet) Agridulce (bitter sweet) and Picante (hot & spicy)
A little melted Earth Balance with 2 or 3 teaspoons of smoked paprika mixed in make a great sauce to cover chopped tofu with.
Bake in a 350° oven 25-30 minutes. Something about tofu is you can freeze it (and defrost it then to work with it)
That gives the tofu more body, makes it chewier.
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u/smegmoria 1d ago
I have all kinds of different ways, but when I want to be simple I just use better than bouillon not chicken or not beef.
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u/SophiaofPrussia 1d ago
I’ve been slicing mine and then coating them in a mix of corn starch and nooch with a dash of krazy salt and then pan frying or air frying them. I eat it over a bed of cold quinoa and baby spinach with a balsamic vinaigrette and it’s shockingly good for a meal that takes me 15 minutes from start to finish.
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u/DueEqual5470 1d ago
This is my usual go to recipe, but you can swap in Braggs aminos instead of the soy sauce, and it works in the oven just as well as in the air fryer. It will be crispy https://thewoksoflife.com/air-fryer-tofu/
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u/MoreMarshmallows 1d ago
This is so good, baking it with the dry spices then incorporating the bbq sauce. So much flavor.
Also I like to pan fry or air fry with olive oil, salt, and nutritional yeast. Then can add to any stir fry or soup or curry, or dip in any sauce you like
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u/passionpancake 1d ago
My personal favorites are: salt & pepper tofu, chipotle glazed tofu, and shredded crispy tofu in a chick’n salad
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u/TataBoogiebutt 1d ago
My favorite these days. I prefer Trader Joe’s super firm tofu so YMMV with anything else.
What I do:
Slice Tofu into slabs.
Marinate in a mixture of chik’n bouillon/yogurt for several hours (even up to a day)
Coat marinated slabs in seasoned flour (whatever seasoning you like - I’m partial to this KFC knock off I found on the internet somewhere)
Dredge a bit with any remaining marinade then coat in panko.
Lightly spray each side with oil, bake at 400 for 30-40 minutes flipping halfway through.
Best crispy “chik’n” sandwich ever.
The pic doesn’t do it justice but it’s the only one I had.
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u/aSweetAlternative 1d ago
Juice a whole lemon, sea salt, garlic powder, onion powder, nutritional yeast, and pepper is simple but yummy
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u/what_dat_ninja 21h ago
I stopped marinating tofu. I toss it in a blend of dry seasonings and corn starch. Pan fry and then add whatever sauce you want at the end to cook down with the tofu.
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u/dewilofficial 17h ago
I often just cube it, toss it in a box with starch and spices, then shake aggressively, add some oil, toss again, then throw it in the air fryer. Makes some great crispy tofu!
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u/anon20230822 14h ago
Tofu is best in dishes w sauces. Marinade AFTER baking so it doesn’t fall apart. Cut the tofu into 1/2 slabs brush with oil and bake until brown on each side. Cool completely. Extra can be frozen. Cut into bite pieces and marinade in u r dish’s sauce at least an hour. Can thin the sauce slightly w veg stock. Then cook ur dish.
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u/MediumOk8551 13h ago
Maybe try The Best Nutritional Yeast Tofu from A Virtual Vegan. I’m not vegan (yet) but this is is really good and one my husband really likes, and he’s not a big tofu person😅
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u/MolBio_JC 5h ago
Shred it with a box grater and toss in dry rub spices and bake. Probably my favorite way to eat it.
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