TOFU Recipes EVERYONE Should Know

[@RainbowPlantLife]

The recipe hotline is open. What recipes would you like to see this winter?

[@tvwontturnon]

Some hot soups!

[@srose97]

Quiche

[@flvffcinna]

soups, desserts, breakfast ideas

[@aidanbyrne8267]

I'd love to see some recipes using silken tofu!

[@isabellebigos8905]

Breakfast ideas for vegans who are not necessarily looking to substitute textures traditionally given by diary (such as milk or cheese - personally I avoid recipies aiming to recreate these textures). Also budget friendly recipies with minimum list of ingredients. Instant pot recipies welcome!

[@lkell10s]

I really appreciate how you don't just give recipes, but also technique and process tips! You have improved my cooking ten-fold and then some. I love taking the concepts from your recipes/videos and doing my own things with them. Best cooking youtuber out there!

[@RainbowPlantLife]

This is the best feedback ever ☺️ This is what I strive for in my content - to equip you with the tools and knowledge to become a better cook so you don’t have to be reliant on recipes all the time! Thank you for making my day!!

[@Msjuliepeach]

Hi Nisha and team. I want to express my gratitude to Nisha for starting this journey and deciding to share her joy and love for food. If it was not for your resourcefulness, dedication, perseverance, love and joy, my hubby and I would have never tried your wonderful recipes and tasted delicious and complex flavors and ate super nutritious meals. Thank you to everyone who joined Nisha on this venture and sees the goodness and purpose in what she is doing.

[@nervengewitter]

Yum! I frequently make very similar dishes so I can attest to the deliciousness of tofu in these various forms :) I have a tip for people who are too impatient to freeze and thaw tofu, like me: let roughly cut pieces sit in freshly boiled, heavily salted water until it cools (maybe 30 minutes, up to an hour) and then pat dry and press. The hot salt water does something to the tofu's structure and also seasons it from the inside. This "brined" tofu will crisp up and take on flavor more easily. It doesn't get quite as porous as frozen tofu, but the ratio of effort to flavor improvement is very good imo.

[@RainbowPlantLife]

Yes! I love this technique! Thanks for sharing it here :) i use it in my vegan palak paneer and it’s crazy how much it makes the texture more similar to paneer than just plain tofu.

[@sugarcandy243]

I found a workaround for the freezing tofu that works for my family. Instead of trying to freeze tofu just before I make a recipe, I freeze it the moment we get back from grocery shopping. The tofu blocks (yes, we usually have at least 2 blocks in the freezer!) hang out there until it's time to cook dinner. I usually have a snack around 5 when I get off work and it's easy to pull the tofu out of the freezer and let it thaw on the counter until dinner time. Thought I'd share in case anyone else finds it difficult to remember 'the tofu freeze' ahead of time.

[@shelleysmith4017]

@@sugarcandy243 we do that also, it just makes life easier. My family is one that changes their minds often from when the groceries are bought with the weeks meals in mind to what they decide they want during the week. This prevents the tofu going out of date. Althouh I love tofu and also have a pack in the fridge most of the time too because I will make salt and pepper crispy tofu just to snack on or to use as croutons. Sometimes I add other seasonings too (garlic powder, celery salt, onion powder, basil, thyme, rosemary, oregano, mint, parsley, etc, even dehydrated tomato powder, mushroom powder, or nori powder), depending on what I am using it with. Old bay seasoning, poultry or beef seasoning (which is all herbs, no meat or meat byproducts) work well too. On days I remember, usually on the weekend after the grocery shop, I will press the tofu, use a toothpick to make a few holes and then make a marinade to cover the tofu. I let it marinate for a little while in the fridge and then seal it up and pop it in the freezer…making sure to write what the marinade is. Then when it is thawed, the tofu is marinated and has a great flavour. I press the tofu a second time and save the marinade to make a sauce with.

[@ashleymyhre5837]

it's not often i actually laugh out loud at food videos but always get a good giggle at yours. going to try some of these recipes soon. They look delicious!

[@RainbowPlantLife]

☺️ that’s the loveliest feedback! Being able to bring giggles to others is one of life’s greatest pleasures!

[@coffeeshopfit]

More instant pot recipes please! I cook from your cookbook multiple times a week and it is my favorite!!! So flavorful!!!

[@RainbowPlantLife]

☺️ that’s so nice to hear!!

[@alexandragrace8164]

I do too! Being single I always cook more than I can eat, so recently started sending a serve of my Instantpot dishes over the Harbour Bridge to my Dad, using Uber delivery. My dad always asks me, “is this a Nisha recipe??” 8/10 times the answer is yep! 😂😊

[@cynthia7972]

Is it an e book?

[@soundboy89]

This all looks great! However, I don't have and will never have the patience to flip tofu cubes individually. I just toss them around and hope for the best. I think I might be getting 90% of the result with 10% of the effort.

[@critically.panned]

Funny enough, that’s the kind of tedious stuff I love about cooking. The more attention to detail something requires, the more fun and rewarding it is for me to make.

[@jeaniekurtis1995]

I love that you give us amazing recipes and also teach us the how and why of vegan cooking. THANK YOU!

[@RainbowPlantLife]

☺️ I love doing it!!

[@ChefJohnPolitteItsOnlyFood]

This has to be the best cooking channel on KZbin. Keep up the great work Nisha. Very impressive

[@susanneaggerholm2171]

Your channel is by far one of the best plant based channel on KZbin. Not only do you make the most delicious recipes but i have a good giggle too watching your videos 😊

[@c.a.parker5036]

Could you do a pad thai video or some thai curries? I also really like the Indian inspired videos. My husband has cancer so we are switching to a WFPB diet. You are so helpful in creating recipes that he truly looks forward to. Thank you. You truly help so many people with their health. Also I am a librarian so ❤ the shout out to little free libraries 😊

[@thestormlscoming]

pretty sure she did one or two thai curry videos already fyi

[@medusa4944]

Her website contains even more recipes than the youtube channel. It is an incredible archive of highly creaty delicious recipes, many indian inspired : ). Best wishes for your husband!

[@slounsbery596]

Thanks for the explanation regarding freezing the tofu! I did it but never knew why until now. 😊

[@Alina_Schmidt]

It‘s also a way to store tofu so you don‘t waste it. That would have been my reason if I didn‘t knew at least 😂😊

[@aidanbyrne8267]

Could you do a video on silken tofu? I think its such an underrated ingredient

[@RainbowPlantLife]

Agree! Great idea.

[@alexandragrace8164]

Agreed!

[@bdrienne]

The lettuce wraps look so good! They're going in my meal plan for this week! *update - I made them and they were fantastic flavor bombs! I didn't have time for freezing tofu, so I used high protein/extra firm, and it absorbed that marinade beautifully. 🌼 *to remedy the settlement in the almond butter, I dump the whole jar in my stand mixer and add a Tb. of almond flour and beat it with the paddle until it's homogeneous (same works great for peanut butter, except with peanut powder).

[@keerthigondy1399]

I really appreciate how you explain why you do certain things like defrosting the tofu or cutting the tofu into cubes or slices. Haven't seen this explained before. So awesome!!

[@Bey0ndMyBeauty]

1:50 the heaviest cookbook I own is yours 🤣 it was delivered today & so far it’s extremely knowledgeable, well written, funny & relatable. I’m so excited to try your recipes.

[@buddlebj]

You are the absolute best! I don't even know what else to say. I'm obsessed with your lessons, thank you, thank you, thank you!

[@jackiearteaga2439]

You make such inspirational content. I've never tried a recipe of yours that I didnt absolutely love. Will be making all of these recipes this week.

[@RainbowPlantLife]

☺️ consider me flattered!

[@amyschmelzer6445]

I love that you use little free libraries. I like tofu when I get it in a restaurant but am clueless about what to do with it in the kitchen. Your video made it look so yummy and approachable. I need to pick some up this week from the grocery store and give it a try.

[@shartmann2008]

this would be good in the air fryer I would think. i don't do sheetpan stuff... not heating up the oven ever. i know, i know... just noticed your book The Supple Leopard! i have that book!

[@lomalinke5042]

This has been a joy to watch. She’s lovely and always gets me food shopping and cooking. I love her.

[@aparnae4956]

I love your recipes and have tried many of them! They all taste yummy!! Thank you! I had vegan shawarma in Israel and it was delicious! Can you please share your version of vegan shawarma?

[@marym361]

Click on the tofu curry recipe, people!! I made it and could not believe I had cooked something so delicious. And it makes a LOT 🤤

[@nataliem6071]

Good tip for the tofu cubes in eggy salad.

[@lindalovessparkles16]

your recipes are always so elevated and full of technique! going to meal prep all of these

[@terrifenwick8861]

I love tofu and am always looking for new recipes. The only suggestion I have is to marinade the tofu in a large glass jar. I just put it in the fridge for a while and turn the jar frequently. Saves plastic ☺️

[@janeshipley6993]

you’re killing me. such talent!

[@RainbowPlantLife]

🥹🥹🥹

[@codyraschella5133]

It all looks so good! I can’t wait to try. I need a hardcover cook book of the best Rainbow Plant Life recipes in my life 🤤 I swear, what I eat on a daily basis are your recipes. They’re SO good! 🤩

[@francisconsole3892]

Firm fried 4:21 tofu in a spiced up peanut sauce over basmati rice is a favorite of mine

[@lelfah]

My tofu cooking always gets boring so this is brilliant inspiration for me, they all look delicious!

[@pinktink77vp]

Nisha, hiiiiiii❣Love your channel and recipes. You have ignited my love for Indian food I didn't know I had. Thank you❣ I know it's a bit of a pain, but what I do with my natural nut butters is dump them into a large bowl and stir until the oil is incorporated throughout, then dump it back into the jar and keep the jar in the fridge. They won't separate, and the consistency is smooth from top to bottom of the jar. It really comes together in just a few minutes.(thought I'd share since you mentioned using the liquid-y part of the almond butter instead of the crusty bit from the bottom. The entire jar will ooze off the spoon like some smooth, sexy jazz music when brought to room temp 😁)

[@medusa4944]

Yes, I did the same but in the jar and was suprised that it stays smooth!

[@tamerainthebackyard]

All three of my kids had the task of stirring nut butters in their jars with a fork. Great skill for learning patience and relaxation. They are amazing young adults now. How much is attributed to the action of blending? We’ll never know! 😊

[@joyfulinhope1210]

The lettuce cups were delicious! We used the leftover ingredients to make Vietnamese spring rolls the next day for lunch. 😋

[@Zamazizi]

I’ve tried all the recipes except the egg salad one. The braised tofu is my absolute favorite.

[@RainbowPlantLife]

🥳 I’m delighted you’ve loved them!! The braised tofu is also my favorite 😍

[@afghanica]

i had had, (had had?) enough of trying to prepare tofu over the years (mostly frying) and now i just blend it. this shake has 50g protein and tastes like cheesecake: 1/2 block extra firm tofu 20-25g brown rice powder slice of fresh lemon with rind few slices of apple or any other fruit based sugar source cover with water and blend with a stick blender in a tall container until desired consistency (between milk and cream consistency, maybe closer to milk) was using no additive dry roasted bulk barn peanuts before in place of some of the tofu but after trying without the peanuts it is a bit nicer and easier on the digestion

[@martinsgaide]

The "egg" salad is the best! My first time using Kala Namak and I love it. That eggy smell.... Thank you!

[@terrifenwick8861]

Love your recipes, I use a large glass jar to marinade my tofu in. No plastic to dispose of 😎

[@YumnahSampson-br8fw]

Ive been binge watching rainbow plant life,not sure when im gonna make a start,ill have to completely restock my kitchen first.

[@perpetualconsideration]

I've been looking for a way to make/eat indian style tofu at home so I really appreciated this video! I love indian flavors but I feel like I'm so used to eating indian food without protein that it feels weird to add it in for many dishes and I only see tofu made with more east asian flavoring eaten with rice. But I think eating it with basmati and a raita sauce will be a legit game changer 😁

[@Alina_Schmidt]

Also I can recommend her tofu curry recepie

[@elisahall-ponsele1837]

We tried the braised tofu this past weekend and I can honestly say it was the first time ever that I enjoyed home-cooked tofu! Thank you very much 😁

[@RainbowPlantLife]

Love that recipe! And I just filmed a reel for the braised tofu in my new cookbook!

[@tracyehrenberg6074]

ALL of these recipes look delicious! reminds me that I need to make your tofu tiki masala now that the weather is cooling down, because it was quite possibly my favorite thing I cooked last winter. most days I just chop off a slice of tofu and slab some vegan pesto on top, because that's real life 😄

[@RainbowPlantLife]

Haha yes that is real life! I hope you get the time to make the tofu tikka masala again! I love that one too!

[@honybonitoni]

Your recipes are amazing, the creamy stew I have to cook for my man regular ^^ spicy books is always a good idea ;)

[@SM-xs3yh]

Brilliant cooking videos which make total sense by explaining the cooking techniques . I cooked the cauliflower and tofu recipe and there was none leftover for the next day, it was so delicious. Keep it up 😊

[@alexandragrace8164]

It’s coming into Summer in the southern hemisphere! I have been cooking using your cookbook and website for years. 😊 Would love hot weather recipes too 🙏😇

[@greentea7506]

I made the second recipe yesterday and it was incredible and super easy and quick to make! 10/10

[@grenoblegirl]

Can't wait to try that crispy tofu!! I love marinading in a Stasher bag, the ones that sit up on their own are so easy to fill and then they just go in the dishwasher to clean!

[@Greenplanet949]

I’m trying the lettuce wraps today. Looks amazing.

[@mtm00]

I love Nisha's happy dance. And her book recommendations! 😁

[@steamyvegan]

Such a great variety of tofu recipes, looking forward to trying out that indian spiced one. Probably the number 1 comment I get from people is how gross they think tofu is but it's really not and is such a great flavour sponge. My fav vegan go-to protein packed block of greatness! Thanks for the in-depth vid!

[@jenniferking8956]

Yumms!! The hard part is deciding which one to make for dinner. I think you sold me on the braised tofu :)

[@liv-4423]

I love your sense of humour Nisha, it makes your videos entertaining to watch! The bits panning to the neighbourhood romance novels was so amusing 😂😂 As someone with a Taiwanese background, I always found the whole 'tofu is bland' mindset so interesting, because a lot of tofu preparations is quite minimal e.g. cold tofu dishes in Japanese and Taiwanese cooking. Whereas with Western veganism it's all about inserting as much flavour as possible (which I'm all for too!)

[@emmelienbreeman7924]

I wanted to try the braised tofu as soon as I saw it and wasn't disappointed! We've had it like four times already since then (and I rarely repeat recipes). I don't really like most stir fry recipes but this one is restaurant quality, it's SO good ❤❤❤

[@mrb8467]

Ohhh exciting. We’ve been using the Chili Crunch on everything for a couple weeks. Doing this tonight. We make everything you make. Best flavours in the game, hands down!

[@RainbowPlantLife]

☺that means a lot to me! i'm so delighted you make all my recipes! And the chili crunch is fab, glad you're enjoying it!

[@soniakhan9472]

Oh dang that freezing tip is genius. New skills unlocked

[@EnlightenedCate]

I made the braised tofu tonight, just as you advised, and it is the bomb. Thanks for the recipe.

[@lisathornqvist1802]

I love your channel and always look forward to your videos! I’m a vegetarian but never quite got around to liking tofu, it’s like a wet sponge even when frying trying to make it tasty & crispy and adding spices.

[@olasarts]

I've started prepping my tofu. I cube the block I buy at Aldi and throw it in the air fryer for 10 minutes, shake it up, do another 6. Makes great crispy cubes that I can add to any recipe!

[@Mommaslew]

OMG I made Tofu for the first time ever! It was so delicious! I didn’t have Arrowroot powder so I used Cornstarch….just ordered some. It was insane! Ty!😊

[@JulieB_68]

Amazing! I am going through a tofu all the time phase and these recipes are stellar. Can't wait to try them out!

[@malaplava4865]

For my vegan egg salad i add tablespoon or two 😝, of pickled jalapeño brine water that gives the salad a kick and great flavor ❤. Love your recipes ❤

[@jackiecuba3414]

Wow FOUR incredible recipes in just 1 video? You are on fire Nisha! 🔥🔥🔥 As always, I will be making all of these tofu recipes. I have yet to be disappointed with a recipe from your channel. 🙌 Thanks for all you do!

[@RainbowPlantLife]

You’re so sweet, Jackie! Sending hugs 🤗

[@anchencoetzee4969]

I so appreciate your humour - I swear it's even better than the food 😂

[@thestormlscoming]

absolute perfection in this video. Several delicious recipes i'm absolutely gonna make. Helpful tips (e.g., freezing / defrosting tofu to help marinade soak and the types of shapes to cut the tofu for different purposes). But also the ROMANCE NOVELS 😂😂😂 I've been eagerly awaiting your next cookbook. I didn't get the instantpot once because liquidy recipes aren't my typical go to - I want to cronch into some food. But I'm def getting your next one.

[@helenswan705]

I love your cunning plan, freezing tofu before marinating! i don't know if you invented it but it's the first time I've come across it. I am looking forward to trying.

[@hasitha.p8859]

That instant indian tofu fry is heaven❤❤❤❤ This is a nice way to cut down the marination time..my dinner is sorted..thanks❤

[@WeCelebrateEatingPlants]

Thank you! 🥦❤ Sunflower seeds make a great vegan mayo if a person wanted to make their own rather than purchase and surprisingly they blend up white

[@chadyfrs93]

Literally had a close-to-expiration-date tofu block put in the freezer, wondering what to do with it.... Got my answer, thank you!

[@catejordan7244]

Would love to see a Tex mex version and also some air fryer techniques

[@karenconnolly7152]

Thankyou so much your recipes inspire me to enjoy tofu in many flavourful ways you are a beautiful and clever girl ❤

[@keeganitreal]

Digging the new close ups. So much yum in one video 😋

[@ohleander02]

I love tofu. When I remember to freeze it first it is very good but I like it fried up in seasonings and corn starch when i don't freeze it. I don't find liquid-ness of marinades to matter much because when cooked enough water evaporates. 🙂

[@ABParkz]

Such a coincidence, but I just made your Tofu Tikka Masala today from an earlier video, and it was amazing. Going to try these for sure!

[@AnkurWat]

8:28 Genius use of Kala namak

[@sandrodellisanti1139]

Ciao and thank you for your very nice Video.. i really like tofu, especially in a vegetarian bolognese Sauce.. many greetings from a veggie from Brunswick in Germany and please stay safe 🙃

[@dubbledoescrypto]

That's my favorite dish at PF Changs. I'll be trying your recipe next week. Thank you!

[@AndyRiot]

I laughed so many times watching this VERY INSPIRING video - I love your content!

[@joyb2285]

I will try the first recipe this weekend. Thank you!

[@linzertube]

You’re very funny, Nisha! Your facial expressions are hilarious, too.❤. Thanks for the awesome recipes.

[@camillewinnie27]

I’m fairly new to your channel, but I’m loving all your videos and have bought a couple of your cookbooks. Just starting to dig in. Love the tofu idea. I’m not vegan, but I really enjoy plant-based recipes and eat them often. Looking forward to learning more of your recipes and techniques so I’m not sure what I need next because I haven’t made it through a quarter of your content yet. Keep the great videos coming. I do really enjoy meal prep videos because I try to do as much of my cooking on the weekend as possible.

[@B_ready4671]

I just took my tofu out of the freezer I planed to make spicy dan dan noodles..but the tofu with chili crunch oil 😲...it excites me🤗

[@piaogilvie8463]

I really don't like tofu, but with your great tips and recipes, there's hope yet😊 Thank you

[@chrislonsberry1974]

I'm saving this video so I can try all of these. I never really know what to do with tofu and things don't always go well. Thanks!!

[@constanzebonelli8530]

OMG, this is seriously exactly what I was looking for in cooking tofu, in one video combined!! How did you know? 😍 Thanks so much!

[@nancywhite2014]

Omg these look so delicious 😋. You are so delightful! I have your vegan cookbook! Are you going to have another cookbook soon? I made some chili 🌶️ oil a couple times from Yeung Man Cooking. Amazing!

[@RainbowPlantLife]

Yay! My second cookbook will be out next year 🎉 thank you!

[@nancywhite2014]

@@RainbowPlantLife awesome! Looking forward to it!

[@StorytimewithSai]

Looks delicious 😋 Thank you for sharing this recipe 🥰

[@DD-my6gb]

Seaweed recipes. Also recipes that use sesame or hemp seeds/oil would be great.

[@GST6647]

The library picks inserted in the middle of recipes, you're hilarious 😂❤

[@bethbouche]

Can't wait to try these recipes!

[@JANKIBHAVSAR]

Can’t wait to try the tofu egg salad. Do you have a video where you show how you make the pickled onions? Or are they store bought?

[@medusa4944]

Your hair looks amazing, Nisha! As do all the delicious dishes 😊

[@copacopa1013]

I love using my tofu press to get out loads of water. Then I put the tofu and marinade into a baggie and ziplock almost all the way. Then, squish the air out until the fluid in the bag is almost coming out the top. Zip the rest of the way. It should look like it was vacuum sealed. Then, gently squish your tofu and you’ll see it suck the marinade up like a sponge!

[@hn85704]

Thanks for that tip!

[@katirose2755]

If you’re up for it, I would LOVE if you considered making a vegan baked beans recipe! They’re such a nostalgic comfort food for me but I’d love to make a vegan version!

[@agent9752]

We're going to try all of those recipes! More importantly, I've figured out the technique to season and bake tofu.

[@makinio]

I love every recipe of yours that I've tried! Can you please show us how to make aloo gobi and aloo patta gobi?

[@Kelly-fo1rj]

Wow can't wait to try 😍 PS - I love your commentary & facial expressions 😅

[@clopezlives]

Every recipe looked delicious 😋

[@nancymora9157]

Love your recipes! Can you use corn starch instead of arrowroot? Thank you

[@MrBKings]

I love how detailed you are by letting us know what the best utensils are, whether it's an actual tool or just fingers. I notice you froze tofu with the water instead of draining it. Does it make any difference? Also, what about the vacuum sealed tofu vs. packaged in water.. any difference, preference, pros or cons?

[@RainbowPlantLife]

☺️ that delights me to hear! I love geeking out on that stuff. I tested this a while ago, freezing tofu with no water and freezing tofu with the water. You get slightly better results with the water, but for most folks and for most recipes, the difference is pretty marginal. As for vacuum sealed, I’m not quite sure if it makes a difference. the only vacuum sealed tofus I’ve seen at my stores are super firm tofu, which has very little water, or the aseptic packaging of silken tofu, which are shelf stable.

[@YT-NS]

​@@RainbowPlantLifeim wondering if there are differences between freezed tofu and extra firm

[@jemima4567]

Brilliant recipes, will definitely try them. Thank you

[@DaphneYuille]

Thank you for the Chinese 5-spice recipes! I need to use up the jar in our pantry. Some vegan recipes with Berbere would also be nice. 😂

[@dibamoca9885]

I love my spoonula! I use it for everything 👍