CHEFFIFY

3 recipes · 21 Oct 2026

What to make with a block of tofu

Tofu is only bland if you treat it gently. Three vegan recipes that make the most of a block.

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Your first recipe is free. No account needed.

Firm tofu soaks up whatever you put on it and goes crisp in a hot pan. Crumbled, it makes a quick breakfast scramble; cubed, it carries a stir-fry or a bowl of noodles.

All three recipes are vegan, and Cheffify checked each one against that. Each started from a different fridge.

Crispy Tofu and Broccoli Stir-Fry
AI-generated photo. Your dish will look a little different.

Crispy Tofu and Broccoli Stir-Fry

  • 25 min
  • Serves 2
  • 450 kcal a serving
  • Easy
  • Chinese-inspired
  • Vegan

A classic, savory stir-fry that relies on crispy tofu and tender-crisp broccoli tossed in an aromatic ginger-garlic soy glaze.

Made with Cheffify’s AI from these ingredients

In the fridge firm tofu, broccoli, soy sauce, garlic, ginger, rice, spring onions

Used from the fridge
firm tofubroccolisoy saucegarlicgingerricespring onions
Worth buying (optional)
  • + sesame oil adds depth and nutty aroma
From the pantry
oilsugarcornstarchsalt

Ingredients

  • 400g firm tofu
  • 1 head broccoli
  • 1 cup rice
  • 3 tbsp soy sauce
  • 2 cloves garlic
  • 1 tbsp ginger
  • 2 stalks spring onions
  • 1 tbsp cornstarch
  • 1 tsp sugar

Allergens: contains gluten (wheat), soy. Check the labels on stock, sauces and spice mixes.

Calories
450 kcal
Protein
22 g
Carbs
55 g
Fat
15 g

Per serving, estimated by AI.

Method

  1. Cook the rice according to package instructions. While it cooks, drain the tofu, pat it dry with a towel, and cut it into 1-inch cubes.
  2. Toss the tofu cubes with a pinch of salt and the cornstarch until lightly coated. Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the tofu and fry, turning occasionally, until golden brown and crispy on all sides (about 8-10 minutes). Remove tofu from the pan.
  3. Cut the broccoli into small florets. In the same pan, add a splash more oil if needed and add the broccoli. Stir-fry for 3-4 minutes until bright green and tender-crisp. Add a splash of water and cover for 1 minute to steam.
  4. Add minced garlic, minced ginger, and the white parts of the spring onions to the pan. Cook for 30 seconds until fragrant.
  5. Whisk together the soy sauce, sugar, and 2 tablespoons of water. Return the tofu to the pan, pour the sauce over everything, and toss for 1 minute until the sauce thickens and coats the ingredients.
  6. Serve immediately over the cooked rice, topped with sliced green parts of the spring onions.

Tip For extra crispy tofu, make sure to press as much water out as possible using a heavy plate or paper towels before cubing and coating in cornstarch.

Crispy Tofu Peanut Noodles
AI-generated photo. Your dish will look a little different.

Crispy Tofu Peanut Noodles

  • 25 min
  • Serves 2
  • 550 kcal a serving
  • Easy
  • Thai-inspired
  • Vegan

A classic, comforting noodle dish where crispy tofu meets a creamy, spicy peanut sauce and fresh, crunchy vegetables.

Made with Cheffify’s AI from these ingredients

In the fridge firm tofu, peanut butter, rice noodles, carrots, cucumber, lime, sriracha

Used from the fridge
firm tofupeanut butterrice noodlescarrotscucumberlimesriracha
Worth buying (optional)
  • + fresh cilantro Adds essential fresh herbaceous flavor
  • + crushed peanuts Great for extra crunch
From the pantry
soy saucesugarcooking oilgarlic

Ingredients

  • 200g firm tofu
  • 150g rice noodles
  • 3 tbsp peanut butter
  • 1 tbsp sriracha
  • 1 lime
  • 1 medium carrots
  • ½ medium cucumber
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1 clove garlic
  • 2 tbsp cooking oil

Allergens: contains gluten (wheat), peanuts, soy. Check the labels on stock, sauces and spice mixes.

Calories
550 kcal
Protein
22 g
Carbs
65 g
Fat
24 g

Per serving, estimated by AI.

Method

  1. Press the tofu with a paper towel to remove excess moisture, then cut into small cubes.
  2. Cook the rice noodles according to package instructions, then drain and rinse with cold water to stop cooking.
  3. Heat half the oil in a pan over medium-high heat. Fry the tofu cubes until golden brown and crispy on all sides. Remove from the pan and set aside.
  4. In a small bowl, whisk together the peanut butter, sriracha, soy sauce, lime juice, sugar, and minced garlic. Add a splash of warm water until it reaches a pourable sauce consistency.
  5. Julienne or grate the carrots and cucumber into thin strips.
  6. Combine the noodles, crispy tofu, carrots, and cucumber in a large bowl. Pour the peanut sauce over the top and toss everything together until well coated. Serve immediately.

Tip For extra crispy tofu, toss the cubes in a little cornstarch or plain flour before frying.

Turmeric Tofu Scramble on Toast
AI-generated photo. Your dish will look a little different.

Turmeric Tofu Scramble on Toast

  • 15 min
  • Serves 2
  • 320 kcal a serving
  • Easy
  • American
  • Vegan

A quick, protein-packed vegan breakfast scramble that uses turmeric for a vibrant golden colour and savoury depth, served over crispy toasted bread.

Made with Cheffify’s AI from these ingredients

In the fridge firm tofu, spinach, mushrooms, ground turmeric, bread

Used from the fridge
firm tofuspinachmushroomsground turmericbread
Worth buying (optional)
  • + nutritional yeast Adds a lovely cheesy flavour
From the pantry
saltblack peppercooking oilgarlic powderonion powder

Ingredients

  • 1 block firm tofu
  • 200g mushrooms
  • 2 cups spinach
  • ½ teaspoon ground turmeric
  • 2 slices bread
  • 1 tablespoon cooking oil

Allergens: contains gluten (wheat), soy. Check the labels on stock, sauces and spice mixes.

Calories
320 kcal
Protein
18 g
Carbs
35 g
Fat
12 g

Per serving, estimated by AI.

Method

  1. Drain the firm tofu and pat it dry with a paper towel. Crumble the tofu into small, bite-sized pieces using your hands or a fork.
  2. Heat oil in a frying pan over medium-high heat. Add sliced mushrooms and sauté for 4-5 minutes until browned and tender.
  3. Add the crumbled tofu to the pan. Sprinkle with turmeric, salt, pepper, garlic powder, and onion powder. Toss well for 3-4 minutes until the tofu is heated through and evenly yellow.
  4. Add the spinach to the pan. Stir constantly for about 1 minute until the leaves are just wilted.
  5. Toast your bread and pile the warm tofu scramble generously on top. Serve immediately.

Tip If you have it, add a tablespoon of nutritional yeast to the scramble for a 'cheesy' flavour that mimics traditional scrambled eggs perfectly.

Swaps

Missing something, or cooking for a different diet? These work in the recipes above.

Silken tofu
Too soft for frying. Blend it into sauces and smoothies, or into a creamy pasta sauce.
Peanut allergy
Use sunflower seed butter or tahini in the noodles and check the sauce labels.
Gluten-free
Use tamari instead of soy sauce, and gluten-free bread for the scramble.

What to buy to finish it

Every recipe works with what it lists. These optional extras are what Cheffify suggested to lift each one.

Pantry basics these recipes assume

oilsugarcornstarchsaltsoy saucecooking oilgarlicblack peppergarlic powderonion powder

Good to know

  • Press firm tofu for 15 minutes under something heavy, wrapped in a towel. Drier tofu goes crispier.
  • Toss the cubes in a spoon of cornflour before frying for a crisp, sauce-grabbing crust.

Got something else?

Tell Cheffify what’s in your fridge. It picks what goes together, writes the recipe and tells you what it left out. Your first recipe is free, with no account needed.

Open your fridge

How these recipes were made

Each recipe started as the fridge list shown with it. Cheffify’s AI (the same Chef’s Pick you get in the app) chose what goes together and wrote the recipe on 21 Oct 2026, and an image model made the photo. We read every recipe before publishing, but they haven’t been tested in a test kitchen. Times and nutrition are estimates, and the allergen notes only cover the listed ingredients.

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