Sweet Chili Lime Tofu


Lauren Ulm’s website, Vegan Yum Yum, was one of the first vegan websites that I found when I started my vegan journey. I totally forgot about this tofu recipe and how much I love it until a few weeks ago. I’ve adapted it just a bit to make sure there’s enough sauce and to make sure the sauce thickens. It will not thicken without the cornstarch slurry.

A few more tips…Don’t be tempted to take short cuts, like not pressing the tofu, not slicing it thin enough and not dry frying it. These are essential to getting a chewy texture for the tofu. Play around with the sauce if you like, but follow the technique for the tofu.

Now, there is an exception. If you are someone who likes the soft, somewhat mushy texture of tofu, feel free to skip the dry frying, but do everything else.

Sweet Chili Lime Tofu

Author: Adapted from Lauren Ulm, Vegan Yum Yum

Recipe type: Main Dish

Makes: 4 Servings

2, 14 ounce blocks extra firm tofu, pressed and cut into thin small triangles or squares

Sweet Chili Lime Sauce

¼ cup organic granulated sugar
¼ cup soy sauce
2 tablespoons fresh lime juice
Zest of 2 limes
½ teaspoon crushed red pepper flakes
¼ teaspoon salt


1 tablespoon cornstarch
1 tablespoon cold water

  1. Whisk all of the ingredients together for the sauce until the sugar and salt is dissolved. Set aside
  2. Make the slurry by mixing the cornstarch and water and set aside.
  3. Dry fry the tofu in batches, in a non-stick pan without any oil over medium heat. It should take about 5 minutes on each side.
  4. Remove the tofu as it’s ready and set aside.
  5. When you’ve dry fried all of the tofu, add it back to the pan, turn the heat up to medium-high and heat it through for about 1 minute.
  6. Stir the sauce one more time and pour it into the pan.
  7. Toss the tofu in the sauce for about 1 minute or until it has thoroughly coated the tofu.
  8. Stir the slurry again and pour it into the pan.
  9. Stir the tofu until the sauce thickens. It will probably take less than a minute.

Barbecue Tofu


This is a simple recipe perfect for someone who wants to try tofu for the first time. Don't forget to press your tofu! It makes a big difference :)

Barbecue Tofu

Serves 4-6

2 blocks of extra firm tofu, pressed
1 bottle vegan barbecue sauce (you’ll use about half)

  1. Preheat the oven to 350 degrees.
  2. Slice each block of tofu into slices no thicker than ½ inch.
  3. Heat a non-stick pan over medium heat without oil and dry fry the slices of tofu, 5 minutes on each side.
  4. Line a baking sheet with foil or parchment paper.
  5. Pour a thin layer of barbecue sauce on the baking sheet.
  6. Lay the tofu on the baking sheet and pour or brush barbecue sauce over each piece.
  7. Bake for 30 minutes, turning once and basting with barbecue sauce halfway through - after 15 minutes.

How to Press Tofu without a Tofu Press

How to Press Tofu without a Tofu Press

Don't want to spend $40 on a tofu press? I'll show you how to press your tofu with books and a towel. And yes, you MUST press your tofu :)

Checkout Erin's Method and Experiment over at Olives for Dinner.

If you decide to buy a tofu press, I'm pretty sure you won't regret it. I have 2! I bought my tofu press several years ago from TofuXpess.

Get Some Practice Pressing Tofu

Here are a few of my favorite tofu recipes:

Braised Tofu

Braised Tofu
Braised Tofu
Crispy Sweet and Sour Tofu
Crispy Sweet and Sour Tofu

Vegan Breakfast Quiche

Vegan Breakfast Quiche

It all started when I stumbled upon a tofu omelet recipe on Pinterest. That led me to finding more tofu omelet recipes, being disappointed with the omelet recipes and finally trying Claire's for one last try. Unfortunately, it didn't remind me at all of an omelet, but it did taste quite a bit like quiche. I'm convinced it's the mirin that gives it the quiche flavor. It comes through a bit more without the TVP sausage, so try it with or without the sausage and I think you'll like it. The quiche flavor got my wheels spinning again and I decided to try my hand at a breakfast quiche.

Vegan Tofu Chocolate Pudding

Yes, you read that right…vegan chocolate pudding made with tofu. Once you add the agave nectar, you’ll forget you’re eating tofu. It’s a quick tasty treat perfect for anytime of the year.

If you have a half of a block leftover from another recipe, this is the perfect way to use the extra tofu.

Vegan Tofu Chocolate Pudding

1 block (12 oz) firm silken tofu
4 tablespoons cocoa powder
4 tablespoons agave nectar
2 teaspoons vanilla extract

  1. Add all of the ingredients to a blender or food processor.
  2. Blend until smooth. Scrape down the sides if necessary.
  3. Enjoy