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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A thick, spoonable stew of tofu and minced beef with zucchini, simmered in a doenjang seasoning loosened with water rather than a separate broth. It is made to be ladled straight over rice.
Tofu simmered in anchovy-kelp broth under a matured gochujang seasoning with green onion, onion, and two kinds of chili. The sauce reduces around the tofu until it is thick and deeply savory.
A rice-free gimbap built on a pan-fried sheet of tofu and egg, rolled in seaweed with carrot, imitation crab, pickled radish, and spinach. A brush of sesame oil and a sprinkle of sesame seeds finish the roll.
Salted and squeezed eggplant stir-fried with golden pan-fried tofu in a dark soy, oyster, and doubanjiang seasoning warmed with chili oil. Green onion and red chili finish the pan at the end.
Tofu noodles tossed with salted zucchini and carrot, blanched oyster mushrooms, bell pepper, and ribbons of egg in a soy and sesame seasoning. Everything is stir-fried separately so each element keeps its own texture.
Crisp baked meatballs made from extra-firm tofu, panko and Parmesan, served in a cherry tomato sauce with shallot, garlic and tomato paste that cooks while they bake.
Main course40 min4 servings38 kcalVegetarianGluten-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Cornflour-dusted tofu fries crisp before joining stir-fried broccoli, pepper, carrot and pak choi over ready-cooked noodles. Ketjap manis and chilli paste glaze the whole pan.
Thai and South-East AsianMain course1 hrServes 3185 kcalVegetarianDairy-freeDiabeticLow-SodiumRenal
Tofu noodles in a light cream-style sauce of soy milk and Parmesan, with bacon, onion, mushrooms, and blanched broccoli. Parsley flakes and black pepper finish the plate.
Keto-style gimbap that swaps rice for tofu noodles, layered with perilla leaves, carrot, and thin egg sheets. The rolls are sealed with a dab of water and brushed with sesame oil.
Pad Thai reworked with tofu noodles, grilled chicken breast, scrambled egg, and bean sprouts in a fish sauce seasoning sharpened with vinegar. Crushed peanuts and extra peperoncino go over the top.
A flourless okonomiyaki of mashed tofu, cabbage, bacon, shrimp, and egg, griddled in rounds until golden on both sides. Tonkatsu sauce, mayonnaise, and bonito flakes finish each pancake.
Tofu marinated in a peanut, tamari and maple sauce, stir-fried with peppers, Tenderstem broccoli, carrot ribbons and noodles. Sesame seeds and chopped peanuts finish the glossy tangle.
Wide slices of pan-grilled tofu stand in for pizza crust, spread with tomato sauce and topped with onion, cherry tomatoes, chicken breast, and mozzarella. A covered pan melts the cheese in about 5 minutes.
This speedy tofu Reuben toastie is packed with crisp, smoky tofu, sauerkraut, gherkins, plant-based cheese and mustard mayo. It’s ready in around 20 minutes and you can prepare the tofu ahead to make it even quicker. For this recipe you’ll need an air fryer and a large lidded frying pan. Each serving provides 814 kcal, 22.7g protein, 58.6g carbohydrate (of which 9.7g sugars), 52.9g fat (of which 19.3g saturates), 3.9g fibre and 7.31g salt.
Main course1 hrServes 2752 kcalVegetarianEgg-freeHigh Fiber
Hand-shaped tofu steaks mixed with minced onion, carrot, and scallion, pan-fried and served under a buttery steak sauce. The tofu is squeezed very dry so the steaks hold together and brown well.
A whole block of tofu scored in a grid, seasoned, and grilled on all sides until golden, then sauced with a quick boil of soy, vinegar, ketchup, and allulose. Sesame salt finishes the scored top.
Sushi bowls are a fast and inexpensive alternative to your favourite sushi bar. They’re easy to put together, and you can customise the ingredients to your liking. Each serving provides 495 kcal, 23g protein, 62g carbohydrates (of which 19.5g sugars), 16g fat (of which 3g saturates), 6.5g fibre and 1.1g salt.
Crisp spoon-fried nuggets of mashed tofu batter under a glossy sweet and tangy sauce full of onion, carrot, bell pepper, and cucumber. The sauce is thickened at the last moment so it clings instead of pooling.
A lighter Thai green curry of tofu, aubergine, green pepper, mangetout and baby corn simmered in coconut milk and stock with makrut lime leaves. Lime juice and coriander sharpen the sauce, served over basmati rice.
Tofu cubes marinated in non-dairy yoghurt, garam masala and tomato purée, grilled on skewers with peppers and red onion until charred. A mint yoghurt dip, salad leaves and lemon wedges go alongside.
Main course40 minServes 276 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A one-tin roast of tofu triangles crisped over cherry tomatoes and onions with garlic and ginger, served with a lime and peanut butter sauce and a scattering of coriander and chopped peanuts. Noodles or rice are all it needs beside it.
Main course1 hrServes 2–4817 kcalVegetarianEgg-freeDiabeticHigh Fiber
Golden fried tofu slices and soaked shiitake mushrooms simmered in a vegetarian oyster-style sauce with peas. The glossy sauce, finished with sesame oil and spring onions, is made for steamed fragrant rice.
Golden tofu cubes simmered in a blended spinach, onion, ginger and garlic curry with toasted turmeric, cumin and garam masala, peas, tomatoes and coconut milk.
A massive bone-in tomahawk steak seasoned with kosher salt, black pepper and garlic powder, seared over high grill heat for a caramelized crust. It finishes slowly on the cooler side of the grill with butter, rosemary and smashed garlic on top, then rests before slicing against the grain.
Fluffy fried rice studded with juicy tomato, soft scrambled egg, green onion and garlic, glossed with soy and oyster sauce and finished with sesame oil.
An arborio risotto cooked with hot tomato liquid in ladles, with Italian sausage, onion and white wine, finished with wilted spinach, Parmesan and butter.
Pasta tossed in a simmered sauce of crushed cherry tomatoes, onion, shallot, garlic and spinach, topped with a pistachio and nutritional yeast parmesan.
A tomato and green lentil stew with onion, celery, carrot, kale and dill, topped with potatoes crisped separately so they stay crunchy over the soft lentils.
A slow-simmered tomato sauce from canned tomatoes, onion and garlic, balanced with balsamic vinegar and a little sugar and finished with torn basil. Serve it chunky, or blend it smooth first.
A summer tomato risotto with butternut squash, baby courgettes, fennel and peas, loosened with passata and finished with mascarpone and roasted cherry tomatoes.
Main course1 hr 30 minServes 2399 kcalVegetarianGluten-freeEgg-freeDiabeticHigh Fiber
Golden seared tofu cubes folded through softened tomatoes in a dark soy, oyster and ketchup sauce that a little starch water brings to a glossy thickness.