Tofu Tikki Masala

Stop whatever you’re doing and run to the kitchen. You need this tofu tikka masala in your life. Right. This. Second!!! The recipe is full of different spices and flavors and everything that tikka masala should be. Make sure you plan ahead because the tofu needs to marinate for an hour in addition to being pressed, so for maximum time efficiency do some of the foot-work in the morning or the night before. Don’t shy away from making this recipe because you’re unsure of how your little one will handle the spices in this dish either, my little girl totally devoured this one!! Add a side of white rice and naan bread and you’re good to go. All in all, there is a little bit more preparation time required for this recipe compared to some others I’ve posted, but it’s so worth it, I know you guys will agree!!

Prep time: 1 hr 20 min      Cook time: 30 min       Serves: 4-6




  • 14 oz extra firm tofu
  • 1 tsp lemon juice
  • 1 cup plain yogurt
  • 6 cloves minced garlic
  • 1 tbsp minced ginger
  • 1 tsp salt
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp paprika


  • 3 tbsp olive oil
  • 1 large onion
  • 2 tbsp minced garlic
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 2 tsp cilantro
  • 2 tsp paprika
  • 1 tbsp minced ginger
  • 1 tbsp tomato paste
  • 12 oz crushed tomatoes
  • 1 cup water
  • 1 cup organic half and half (or use dairy-free milk of choice to make meal vegan)
  • *optional* rice and naan bread to serve


  • Remove tofu from package and press between 2 heavy objects for at least 20 min. While tofu is being pressed, being to prepare the marinade
  • Combine yogurt and all ingredients for the marinade. Cut tofu into small bite sized squares then add tofu into marinade. Toss tofu in marinade until all pieces are evenly coated. Place covered in refrigerator and let marinate at least 1 hour
  • Preheat oven to 425 degrees. Place marinated tofu onto bamboo skewers then place over a parchment paper lined baking tray. Make sure there is adequate space underneath to help distribute heat evenly
  • Bake 15 minutes or until tofu edges are slightly browned. While tofu is in the oven, prepare the sauce
  • Heat oil in large pot over medium heat. Add in garlic, onion, and ginger and cook until tender but not browned. Add the spices stirring constantly then add tomato paste
  • Add crushed tomatoes, water and half and half then bring to a boil Cook for 5 minutes then reduce heat slightly and add tofu in. Cook about 2 minutes then serve



VEGAN Coconut Crusted Tofu with Sweet Chili Sauce

These cute little coconut crusted tofu triangles are the perfect treat for dipping in the sweet chili sauce. They make a great finger food for your little ones too! The tropical yet not too sweet flavors of coconut and pineapple in the sweet chili sauce make this recipe perfect for any season. Tofu is a great source of protein, iron, calcium, and also contains all 8 essential amino acids. It’s one of the best meat substitutes in my opinion because of how versatile it is. I also learned a valuable lesson the hard way while making these for dinner, coconut is extremely flammable! I had a miniature bonfire in my kitchen for a couple seconds but it was all worth it in the end! So worth it.

Prep time: 45 min       Cook time: 20 min     Serves: 4-6



  • 14 oz extra firm tofu
  • 1/4 cup soy sauce
  • 1/4 cup coconut sugar
  • 2 tbsp whole wheat flour
  • 2 tbsp cornstarch
  • 1/4 tsp baking powder
  • 3 tbsp cold water
  • 1/2 cup panko
  • 3/4 cup shredded coconut (unsweetened)
  • 1/4 cup coconut oil (for frying)

Sweet Chili Sauce

  • 1/2 cup coconut cream (from 15 oz can full-fat coconut milk)
  • 2 tbsp pineapple juice
  • 1 tsp chili garlic sauce


  • Press the tofu for at least 30 minutes
  • To prepare the marinade, combine the soy sauce and coconut sugar in small mixing bowl. Microwave in 15 second intervals mixing in-between
  • Transfer the tofu to a shallow baking dish and pour in the marinade. Move tofu pieces around so each piece is completely coated. Let tofu marinate while you prepare the batter
  • Combine flour, cornstarch, baking powder and water in medium mixing bowl and whisk to combine
  • Pour panic and shredded coconut onto large plate and mix well with your hands
  • Heat the coconut oil in a large non-stick skillet over medium-high heat. Take the first piece of tofu and dip into batter. Shake gently to remove any excess then dredge through shredded coconut and panic mix so all sides are coated. Carefully place in skillet
  • Cook tofu about 2-3 minutes on each side until golden and crispy working in batches. Transfer cooked tofu onto paper towel-lined plate to absorb any excess oil. You may want to switch out the oil halfway through the batches if there is a lot of debris floating around in skillet!
  • While the tofu cools, prepare the sauce. Flip the can of coconut milk upside down and open from the bottom. Pour off the liquid and scoop 1/2 cup of the solid coconut cream into the blender. Add pineapple juice and chili garlic sauce. Blend until smooth
  • Serve tofu warm with a drizzle of sweet chili sauce


Sesame Tofu with Broccoli

I’ve always been a tofu lover but never quite found the right way to cook it so that it came out really perfect..until now! Tofu is the ultimate meat substitute since it’s high in protein and low in fat and sodium. For this recipe you will need to do just a little planning ahead so you have enough time to press the tofu. If you’re not familiar with pressing, it’s basically a 30 minute pressing of the tofu between 2 weighted down plates so that any excess liquid is drained so when you pan fry the tofu it comes out light and crispy. This pan fried sesame tofu is extra crispy and drenched in a tangy sesame sauce, the broccoli and rice help make it the perfectly balanced meal for you and the little one!

Prep time: 45 min     Cook time: 15 min     Serves: 2-4




  • 1/4 cup soy sauce
  • 2 tbsp water
  • 1 tbsp toasted sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger
  • 2 cloves minced garlic
  • 2 tbsp sesame seeds
  • 1 tbsp cornstarch

Stir fry

  • 14 oz block tofu extra firm
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1/2 frozen broccoli florets
  • 4 cups cooked rice
  • 3 sliced green onions
  • 1/4 tsp salt


  • Place a few paper towels or a clean, lint free dish cloth on a large plate. Remove tofu from package and place on the paper towels. Place several more paper towels on top then place a second plate on top weighed down with a few canned goods or tea kettle filled with water. Press tofu for at least 30 minutes to remove excess water
  • While the tofu is pressing, prepare the sauce. In a small bowl combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, sesame seeds, and cornstarch. Stir well until cornstarch and brown sugar are dissolved completely and set sauce aside
  • Cut the tofu into 1-inch cubes and season with 1/4 tsp salt. Sprinkle 1 tbsp of cornstarch over the cubes and then toss the cubes in the cornstarch to fully coat them. Repeat with the second tbsp of cornstarch until all cubes have even coating of cornstarch
  • Heat large saucepan over medium heat. Once heated, add 2 tbsp vegetable oil and tilt pan until bottom is evenly coated in oil. Add the tofu cubes and let cook on one side until golden brown. Then, use a spatula to flip to an uncooked side and continue to do this until all sides are golden brown before removing crispy tofu to a clean plate
  • Add frozen broccoli to skillet and stir until edges are slightly browned. Lower the heat to medium-low, even if the broccoli is not fully thawed yet, it will warm through after adding the sauce
  • Give the bowl of sauce a final stir and pour into the skillet with the broccoli. Stir and cook until the sauce begins to bubble and thicken. Once this happens, turn off heat and add in tofu cubes
  • Serve over bed of cooked rice and top with sliced green onions