This dish is called "hiyayakko" in Japanese and is the most popular way to enjoy fresh tofu. Our tofu is a little firmer than what you wouldencounter in most areas of Japan, but is nevertheless delicious. It is important to use tofu made that day or 3 days old at the most. The sweet, nutty flavor of the soybeans is enhanced by the salty, rich tamari and the slight spice of the scallions.
1 Tbsp minced scallions
1 Tbsp tamari

Place tofu on small serving plate. Put scallions on top, then tamari. Enjoy! This is for one serving, so double or quadruple as needed. You may also enjoy it with grated ginger or bonito flakes.

One of our family favorites. Use chilled tofu in the summer and warm tofu in the winter.
1 lb fresh tofu
2 Tbsp miso
2 Tbsp cider or rice vinegar
1 Tbsp maple syrup

Mix in small bowl and add enough water to make into desired consistency. Spoon onto cubed tofu, or dip as you eat! 

Warm Tofu with Sesame Garlic Sauce

 This recipe is an adaptation from a Korean friend and is really delicious.

1 lb fresh tofu, cut into 3/4"-1" cubes
1 tsp minced garlic
1/4 c chopped scallions
2 tsp toasted sesame seeds
3 Tbsp tamari or soy sauce
1 Tbsp toasted sesame oil
1 tsp chili flakes (optional)
1 tsp maple syrup

Warm the tofu in a pot of boiling water (the texture of the tofu will change if you bring to a boil, so try not to let it boil. If it does, though, it'll still be good). Combine all ingredients in a small dish. Spoon mixture over warm tofu. 

This is also a perfect sauce for sauteed onions, tofu, and kale, served with short grain brown rice.

Summer Tofu Salad
1 lb fresh tofu, cut into 1/2" cubes
1 Tbsp toasted sesame oil
2 Tbsp tamari or soy sauce
1 Tbsp rice vinegar
1 Tbsp maple syrup
1 Tbsp toasted sesame seeds
1/4 c chopped scallions

Mix all of the above (except for tofu) and marinate tofu in mixture for 10 minutes. Serve immediately. 

Miso Soup with Winter Squash, Onions, and Tofu
Miso soup is a simple and nutritious addition to any soup-less meal.  Here's one variation that can be adapted to any seasonal vegetables.

4 cups water
4 small shiitake caps (optional)
1 inch piece kombu or kelp (optional)
1 Tbsp bonito flakes (optional)
1 large onion, sliced
1 medium delicata squash or other squash, cubed
1/2 lb tofu
2 scallions
2-3 Tbsp miso of your choice

Put water in pot with shiitake, kombu, and bonito flakes. Let it come to boil and simmer for 5 minutes. Add onion and squash and simmer 5 minutes until soft. Add tofu and bring it to simmer. Turn off heat. Put a small amount of broth and dissolve miso in it.  Add it back to soup and stir gently. Sprinkle scallions on top. Serves 4.

Tip: If reheating, keep the enzymes in the miso alive by not bringing the soup to a boil.

Basic Sauteed Tofu
Delicious on toast, cut up into green salads or noodle salads, or to snack on by itself!

1 Tbsp olive oil
1 lb fresh tofu
1-2 Tbsp tamari or soy sauce (optional)
1 Tbsp water
1 tsp apple cider vinegar

Heat the oil in an iron skillet. Slice tofu into half-inch slabs and place gently in skillet. Cook both sides until browned, then add water. Add the tamari or vinegar at this point if desired. Turn off heat when all the liquid is gone. Serve hot. 

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(Serves 4)

A delicious way to eat your homemade or favorite sauerkraut first thing in the morning. It's a sustaining breakfast that Maho "invented" when she was pregnant with her first daughter. Good bread, plenty of good butter, good local tofu, and good sauerkraut. What could be better?

1# tofu, sliced into 1/2 inch slabs
2 Tbsp olive oil
2 Tbsp tamari
4 Tbsp water
1 tsp apple cider vinegar (optional)
4-6 slices of bread, toasted

To prepare tofu, mix together tamari, water and vinegar. Heat cast iron skillet on medium heat, add olive oil, and place tofu gently on skillet. Book both sides until slightly browned and add tamari mixture. Flip tofu once and turn off heat when liquid is gone.  
Toast bread, butter, it, put tofu slabs on, and top if with a generous mound of sauerkraut. Enjoy!

We all love maple-glazed tofu and you will too! It's delicious eaten on its own, mixed with sauteed onions and kale, tossed in a quinoa salad, used in sandwiches, or on a big salad.

1 lb fresh tofu, cut into  3/8" to 1/2" slabs or cubes
1-2 Tbsp olive or canola oil
2 Tbsp tamari or soy sauce
2 Tbsp maple syrup 
4 Tbsp water

Mix tamari, maple syrup, and water. Heat oil in 8-9 inch cast iron skillet.  Place slabs in pan and pan-fry until crispy and golden over medium heat, about 10 minutes each side. Be patient! Simmer tofu in tamari mixture over medium heat, flipping occasionally. As sauce begins to reduce, turn heat to low. Make sure both sides are coated with sauce and nicely glazed. Serve hot or cold.

Alternative method for larger quantities or for making cubed tofu : Gently toss tofu cubes in oil and arrange on a baking sheet at least 1/4" apart. Bake at 450F until golden and puffy, about 25-45 minutes. Move into pan and simmer baked cubes in tamari mixture over medium heat, stirring to make sure the cubes get coated on all sides. As sauce begins to reduce, turn heat to low and shake pan to tumble cubes. Make sure all sides are coated and nicely glazed. Serve hot or cold.

Baked Marinated Tofu
This recipes is really easy to make and the oven warms the house. Children love it as a snack and it's delicious in a sandwich. It lasts in the fridge for up to 2 weeks!

2 lb fresh tofu
1/2 c tamari or soy sauce
1/4 c water
1/4 c maple syrup
2 Tbsp cider vinegar
2 Tbsp olive oil
1 tsp minced garlic 

Combine all ingredients. Cut tofu into slabs and marinate in liquid at least 8 hours or overnight in fridge. Bake at 400 degrees for 45 minutes to an hour, uncovered, until liquid is gone. If desired, flip them over and bake for 5 more minutes to brown other side. 

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Farm Style Tofu
Tofu changes completely when frozen and thawed. Here’s a pretty simple dish that children will love. The original recipe comes from The Farm Community in Tennessee.

1 lb fresh tofu, frozen then thawed
1/3 c flour
2 Tbsp tamari or soy sauce
1-2 Tbsp black sesame seeds (optional)
1/2 c water
Herbs or black pepper (optional)
2/3 c nutritional yeast
1-3 Tbsp canola or olive oil

Thoroughly squeeze water out of tofu and cut into desired shapes. Dip tofu in tamari-water mixture and squeeze out excess. Coat in yeast-flour mixture. Heat oil and cook both sides on medium-low heat until golden and crisp. 
Creamy Tofu Spread
Delicious served on rye crackers, on a sandwich, eaten as vegetable dip, or as a sauce for noodles, steamed vegetables, or salmon! It's a healthy alternative to sour cream based dips!

1 lb fresh tofu, crumbled
4 Tbsp olive oil
1 medium onion, chopped
2 tsp sea salt
1/3 c chives, scallions, or parsley, minced

Saute onions in 2 Tbsp olive oil until soft. Add 1 tsp sea salt. Meanwhile, puree tofu, 2 Tbsp olive oil, and 1 tsp sea salt in food processor until smooth. Transfer onion mixture into food processor with tofu and process until just mixed. Scrape into bowl and mix in chives, scallions, or parsley.

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Tofu Mushroom Strudel
This is a recipe that I got from friends, Anne and Yao, in Central Pennsylvania. It's simpler than it seems with lots of space for adding personal touches. We often add other veggies in the filling, like kale, corn, carrots, etc. Serve sliced with plenty of gravy and maybe a salad of some sort and you've got a festive and filling meal!

This recipe has three parts.

2 Tbsp olive oil
3/4 c onions, chopped
8 oz mushrooms of your choice, chopped
1 1/2 lbs of tofu
1/3 c parsley, chopped
1 tsp sea salt
1 tsp thyme
1/4 tsp black pepper

Saute onions and mushrooms in olive oil. When soft, add the other ingredients and cook for about 5 minutes. Let cool.

1 1/2 c whole wheat flour
1 1/2 c white flour
4 1/2 tsp baking powder
1 tsp sea salt
1/2 c oil
About 1 c cold water

Mix dry ingredients then mix in oil and enough water to make a ball. Roll out to 1/3-1/2 inch thickness. On a well-floured board, shape into rectangle, spread on cool filling. Roll it up lengthwise (so it's long), seal the edge with water. Place on oiled cookie sheet, cut slits on top. Brush lightly with oil and bake at 400 degrees for 25-30 minutes.

1 Tbsp olive oil
1/4 c onions, chopped
8 oz mushrooms (optional)
ANOTHER 2 Tbsp olive oil
1/2 c white flour
4 c stock, water or vegetable boullion
1 Tbsp tamari or shoyu
1/4 tsp black pepper

Saute the first three ingredients (1 Tbsp olive oil, mushrooms, and onions) until the veggies are soft. Bubble together olive oil and flour for 1 minute. Stir in rest of ingredients and cook until thickened, stirring constantly. Mix in onion-mushroom mixture. 

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Tofu (or Okara) and Vegetable Gyoza
Here is a family favorite! It is traditionally made with pork, but using tofu, vegetables, and egg makes a lighter gyoza that is quite delicious.

1 lb fresh tofu or 1-1/2 cup packed okara
2 eggs beaten
1-1/2 cup cabbage, chopped finely
4 scallions, minced
1 medium carrot, chopped finely
1 inch piece ginger, grated finely
3 cloves garlic, minced
1 Tbsp toasted sesame oil
1 Tbsp tamari or shoyu
1/2 tsp sea salt
1 package gyoza wrappers
Olive oil

In a medium bowl, mash tofu. Add other ingredients and mix well. Wrap in gyoza wrappers according to package instructions. For each batch, heat 1 Tbsp oil in pan and cook gyoza on medium heat until lightly browned. Add 1/3 cup water and cover immediately to steam. Let steam for 5 minutes until water is gone. Turn heat to low and cook for another 3-5 minutes until crispy. Serve immediately with one of the sauces below.

Gyoza Dipping Sauce 1

1/4 cup tamari or shoyu
1/4 cup rice or cider vinegar

Mix together and serve.

Gyoza Dipping Sauce 2

1/2 cup tamari or shoyu
1/2 rice or cider vinegar
1 garlic clove, minced
1/2 tsp ginger, grated
1/3 cup scallions, minced
1 tsp toasted sesame oil
1/2 tsp red pepper flakes (optional)

Mix all ingredients in a small bowl. Let sit 15 minutes before serving.

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Japanese-Style Mabo Dofu
This is a popular family dinner in Japan that I've given a Maine twist. It is a very warming dish that is delicious served with hot rice. If you choose, you can omit the pork. Using ground sausage can also work, but reduce the amount of miso and salt significantly.

1 Tbsp olive oil
1 clove garlic, minced
1 Tbsp ginger, grated
1 medium carrot, diced finely
1/2 pound ground pork (optional)
1 cup water
2 Tbsp miso
1 Tbsp maple syrup
1/2 tsp sea salt
1 lb fresh tofu, cut into 1/2" cubes
1 Tbsp cornstarch or potato starch
1 tsp toasted sesame oil
3 scallions, minced

Mix water, miso, maple syrup, and sea salt in a small bowl and set aside. Heat oil in a large pan and saute garlic and ginger on low heat for 5 minutes. Add ground pork and saute on medium heat for 5 minutes until browned. Pour miso mixture and tofu cubes into pan and let simmer for 10 minutes. Mix cornstarch with 3 Tbsp water and pour into pan. Stir carefully and let it come to a simmer, then remove from heat. Stir in sesame oil and scallions. Serve with hot rice. 

1/2 lb tofu, crumbled
1/2 c berries of your choice
1-2 Tbsp maple syrup
1/2 banana (optional)

Crumble tofu into blender and puree until smooth, adding 1/2 c water. Add berries and maple syrup and puree until desired consistency. 

Tofu-Chocolate Truffles
A very decadent chocolate treat that is egg and dairy free. Leftovers freeze very well and are delicious eaten frozen or thawed.

1 lb fresh tofu, crumbled
1/4 c maple syrup
1 lb bittersweet chocolate

Puree tofu and maple syrup in blender, adding water (1/2 to 1 c) as needed and scraping sides until reaching a smooth, yogurt-like consistency. Scrape into a bowl that leaves plenty of room for mixing.

Melt chocolate. Stir chocolate into tofu mixture rapidly until it is evenly mixed. Refrigerate approximately one hour until firm enough to handle. Form into small balls and roll in cocoa powder. Refrigerate or freeze to store. 

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Tofu Cream

Delicious used in place of whipped cream, layered with fruit and granola in a parfait, or just eaten as it is.

10oz fresh tofu
1/4 cup maple syrup
1 tsp vanilla

Puree tofu in blender adding just enough water to blend thoroughly. 

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Decadent Chocolate Mousse

1 c unsweetened chocolate
1/2 cu coconut milk
1 lb fresh tofu
1/4 c maple syrup
1 Tbsp vanilla extract

Melt chocolate. Puree tofu until smooth in blender, adding water as needed. Add melted chocolate, coconut milk, maple syrup, and vanilla and blend until smooth. Chill until firm and serve!