Connoisseurus Veg

Mediterranean Tofu & Rice

Alissa Saenz — Mon, 06 Apr 2026 11:00:00 +0000

These Mediterranean tofu and rice bowls are loaded with vibrant flavor and wholesome ingredients. Crispy baked tofu, tender roasted veggies, briny Kalamata olives, and fluffy lemon basmati rice come together in one delicious bowl, all finished with a drizzle of creamy tahini dressing. The best part? This scrumptious dinner is great for meal prep and easy enough for a busy weeknight!

It's hard to believe there was a time when I thought tofu was boring. It was a long time ago, and the problem was that I simply didn't know how to cook it! Today, tofu is a staple in my diet, and I have a million and one ways to make it delicious. My braised tofu, fried tofu, lemon and herb baked tofu, and grilled tofu are just a few of my favorites, and you can find plenty more in my collection of tofu recipes. But today I have a whole new way of cooking up some delicious tofu, and I can't wait to share it with you.

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This tofu and rice recipe stars crispy, double-baked tofu. You'll start by coating the tofu in seasonings, olive oil, and cornstarch, then baking it until golden and crisp. This step is borrowed from my crispy air-fryer tofu. But then you'll coat it in a mixture of olive oil and tomato paste and bake it a second time, which makes the tofu even crispier and adds tons of flavor. I got the idea from this tofu recipe from New York Times Cooking (it was delicious, by the way), although my method varies quite a bit from theirs, using diced tofu instead of shredded. Still, it worked great!

But the goodness doesn't stop there. Your crispy Mediterranean baked tofu is served over lemon turmeric rice with roasted veggies, olives, and tahini dressing. The medley of flavors and textures is unreal! If you loved my Mediterranean chickpeas and rice, you absolutely need to try this Mediterranean tofu and rice.

Ingredients You'll Need

Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.

Tofu. I like this recipe best with super-firm tofu. Extra-firm tofu is a fine substitute, but you'll need to press it before using it.
Cornstarch.
Olive oil.
Soy sauce. Tamari or liquid aminos can be substituted, if needed.
Spices. We're using ground cumin, coriander, garlic powder, cayenne pepper, and turmeric. All can be found in the spice aisle of just about any grocery store.
Salt and pepper.
Tomato paste.
Basmati rice.
Lemon juice. We're using lemon juice to season both the rice and the dressing. It's a key flavor in this recipe, so definitely use freshly squeezed juice.
Lemon zest.
Veggies. You'll need a red bell pepper, an onion, and some cherry tomatoes.
Tahini.
Kalamata olives. If you prefer another variety of olive, feel free to use it.
Fresh cilantro. You can skip this if you're a cilantro-hater.
Scallions. Also known as green onions.

How They're Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Get ready. Preheat your oven to 400°F and line two baking sheets with parchment paper. You'll need one for the tofu and one for the veggies.

Prepare the tofu. Place the tofu into a bowl and toss it with cornstarch, olive oil, soy sauce, cumin, coriander, garlic powder, cayenne pepper (if desired), and salt. Get the tofu nice and evenly coated.

Bake the tofu. Arrange the tofu cubes on one of your baking sheets, then stick it into the oven. Bake the tofu for about 30 minutes, until lightly browned. You can work on the rest of the recipe in the meantime.

Cook the rice. Add it to a saucepan with water, olive oil, turmeric, and salt. Cook the rice for about 20 minutes, then leave the lid on and let it sit for 10 minutes. Fluff the rice with a fork and add your lemon juice and zest.

Roast the vegetables. Arrange them on a baking sheet, then rub them with olive oil. Pop them into the oven with the tofu and roast them until they're tender. Season them with salt and pepper when they're done.

Second tofu coating. Stir tomato paste and some more olive oil together in a small bowl. Take the tofu out of the oven and put it back in the bowl you used for the first coating. Add the tomato paste mixture and stir to coat.

Second tofu bake. Return the tofu cubes to the baking sheet and spread them into an even layer. Bake the tofu for another ten minutes. Keep a close eye on it, as it can burn quickly at this stage.

Make the dressing. Whisk the tahini, lemon juice, cumin, garlic powder, and salt together, then thin the mixture with water.

Serve. Divide up the rice, tofu, and roasted vegetables onto plates or bowls. Add some Kalamata olives, drizzle with the dressing, then sprinkle with chopped scallions and cilantro. Dig in!

Variations

Switch up the grains. Replace the rice with quinoa, millet, farro, or your favorite grain. Simply follow the package instructions to cook your grain, but add ¼ teaspoon of turmeric, and season it with lemon juice, zest, and salt when finished.
Switch up the veggies. Replace any of the roasted vegetables with your favorites, like broccoli, carrots, cauliflower, or Brussels sprouts.
Raw veggie bowls. Keep the veggies raw, and feel free to switch them up with your favorites. Try cucumbers, baby spinach, cabbage, radishes, or tomatoes.

Frequently Asked Questions

Can I make this recipe gluten-free?

Yes! Simply substitute gluten-free tamari for the soy sauce.

Can I make the components of this dish in advance?

Yep! This tofu and rice recipe is great for meal prep. The rice and roasted vegetables can be easily reheated in the microwave. To reheat the tofu, place the cubes on a baking sheet and stick them under a broiler for a few minutes on each side, until they start to sizzle and crisp back up.

How long will leftovers of this recipe keep?

Leftovers will keep in an airtight container in the fridge for 3 to 4 days. If you're able to store the components separately, do that and reheat them using the methods described just above. If you've already combined everything, no big deal! Just reheat it all in the microwave — the tofu will not get crispy again, but it will still be delicious.

Is this dish spicy?

The cayenne pepper gives it a slight kick. Simply omit it if you prefer no heat, and use extra for more heat.

More Tofu Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

📖 Recipe

Mediterranean Tofu & Rice

Course Entree, Main

Cuisine American, Mediterranean

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 631kcal

Author Alissa Saenz

Ingredients

For the Baked Tofu

1 (16 ounce/454 gram) package super-firm tofu, diced (about ½-inch)
2 tablespoons cornstarch
3 tablespoons olive oil, divided
1 tablespoon soy sauce
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
Pinch cayenne pepper
½ teaspoon salt
2 tablespoons tomato paste

For the Lemon Basmati Rice

1 ½ cups basmati rice
2 ¼ cups water
1 tablespoon olive oil
¼ teaspoon turmeric
½ teaspoon salt, plus more to taste
1 tablespoon lemon juice
1 teaspoon lemon zest

For the Roasted Vegetables

1 medium red bell pepper, roughly chopped
1 small onion, roughly chopped
1 cup cherry tomatoes
1 tablespoon olive oil
Salt and pepper, to taste

For the Tahini Dressing

¼ cup tahini
2 tablespoons lemon juice
½ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon salt, plus more to taste
Water, as needed to thin (3-6 tablespoons)

For Serving

⅓ cup pitted Kalamata olives
¼ cup chopped fresh cilantro
2 scallions, chopped

US Customary - Metric

Instructions

Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
Place the tofu, cornstarch, 1 tablespoon of the olive oil, soy sauce, cumin, coriander, garlic powder, cayenne pepper, and salt into a large bowl. Toss the ingredients well to coat the tofu in the seasonings.
Arrange the tofu cubes on a baking sheet and bake for 30 minutes. Keep the bowl handy, as you'll use it later.
Cook the rice while the tofu bakes. Combine the basmati rice, water, olive oil, turmeric, and salt in a medium saucepan and place it over high heat. Bring the liquid to a boil, then reduce the heat to a low simmer and let the rice cook, covered, for about 20 minutes, until all of the liquid has been absorbed. Let the pot sit with the lid on for 10 minutes when the rice has finished cooking.
While the rice cooks and the tofu bakes, arrange the vegetables in a single layer on a baking sheet. Drizzle them with olive oil, then rub it evenly into the veggies with your hands. Place the baking sheet into the oven with the tofu and roast the vegetables for about 20 minutes, until tender and browned in spots. Season them with salt and pepper to taste when they come out of the oven.
When the tofu has just a few minutes left to bake, stir the remaining 2 tablespoons of olive oil together with the tomato paste. After the tofu has baked for 30 minutes, remove the baking sheet from the oven and carefully transfer the tofu back to the bowl. Toss it with the tomato paste mixture, using a spoon to stir it up (it will be hot, so avoid using hands).
Arrange the tofu in an even layer on the baking sheet and return it to the oven for about 10 minutes, until crispy and very dark. Keep a close eye on it during this final baking stage, as it can burn fast.
After the rice has sat covered for 10 minutes, remove the lid and fluff it with a fork. Stir in the lemon juice and zest, and season it with additional salt, if desired.
Whisk the dressing ingredients together in a small bowl, thinning the mixture with as much water as is needed to achieve a creamy but pourable consistency. Season with additional salt to taste, if desired.
Divide the rice, vegetables, tofu, and olives onto plates or among bowls. Top each serving with a drizzle of the dressing and a sprinkle of fresh cilantro and scallions. Serve.

Nutrition

The post Mediterranean Tofu & Rice appeared first on Connoisseurus Veg.

Vegan Funfetti Cookies

Alissa Saenz — Fri, 03 Apr 2026 11:00:00 +0000

These vegan funfetti cookies are as delicious as they are pretty! Sweet vanilla cookies studded with rainbow sprinkles, they’re perfect for everything from celebrations to everyday sweet snacking, and they make a fun, easy baking project.

Sometimes a little color is all it takes to make a delicious treat even better. Fans of my vegan red velvet cake, pink velvet cupcakes, and pistachio green tea muffins know what I'm talking about! So today, I decided to throw a full rainbow of color into a batch of cookies. These vegan funfetti cookies are about as colorful and festive as it gets, and they’re delicious to boot.

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Flavor-wise, they’re simple, classic vanilla cookies. If you love my vegan sugar cookies or vegan snickerdoodles, you'll enjoy these too. The difference is the vibrant sprinkles, which make them more fun. As for texture, it’s totally up to you: bake them briefly for soft and chewy cookies, or a few minutes longer for crispy cookies. Both versions are delicious and will be a hit with kids and grown-ups alike.

Ingredients You'll Need

Flour. We're using all-purpose wheat flour for these cookies, also known as white flour. If you'd like to experiment with other varieties, go ahead, but I haven't tried any of them, so I can't guarantee results.
Cornstarch.
Baking powder.
Baking soda.
Salt.
Vegan butter. You can find this in the refrigerated section of most grocery stores, usually near the regular butter.
Sugar. Use organic sugar, since conventional sugar is often processed using animal bone char.
Powdered sugar. This also needs to be organic, for the same reason.
Light corn syrup. This helps with the texture of your cookies, making them more tender and chewy, so don't skip it. You can substitute another liquid sweetener like maple syrup, but it may affect the color and flavor of your cookies.
Aquafaba. Crack open a can of chickpeas and measure out a couple of tablespoons of the liquid — this is your aquafaba, which makes a great vegan egg substitute for baking. If you don't have an immediate use for your chickpeas, freeze them.
Vanilla extract.
Rainbow sprinkles. Use rainbow jimmies. Avoid using other types of sprinkles like confetti or nonpareils, which might not hold up as well when mixed into a moist dough. Make sure they're vegan — many brands will include non-vegan colors and sweeteners. I've linked to a vegan brand that I like in the recipe card.

How They're Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Combine dry ingredients. Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl.

Step 2: Mix wet ingredients. Use an electric mixer at high speed to cream your vegan butter, sugar, and powdered sugar together in a large bowl until the mixture is fluffy and creamy. Now beat in the corn syrup and aquafaba.

Step 3: Mix the dough. Turn the mixer down to low speed, then slowly start adding the dry ingredients. Beat everything until the ingredients are combined and you've got a dough.

Step 4: Add sprinkles. Gently fold in your rainbow sprinkles. Be careful not to overmix the dough, or the colors may bleed.

Step 5: Chill. Cover the bowl and pop it into the fridge for an hour to chill.

Step 6: Get ready to bake. Preheat your oven to 350°F and line some baking sheets with parchment paper.

Step 7: Shape the cookies. Roll the dough into balls, using about 1 ½ tablespoons of dough each. Place them on your baking sheets, then press a few extra sprinkles into the top of each dough ball.

Step 8: Bake. Place your baking sheets into the oven and bake those cookies! Give them about 9 minutes if you like your cookies chewy, or up to 12 minutes if you like them crispy.

Step 9: Cool. Place your baking sheets onto cooling racks when they come out of the oven. Let the cookies cool for a few minutes on the sheets, then move them directly to the racks to finish cooling.

Variations

Sprinkle swaps. Use one or more specific sprinkle colors for holidays or occasions. Try red for Valentine’s Day, red and green for Christmas, or green for St. Patrick’s Day. You can also use chocolate sprinkles.
Flavor additions. Switch up the flavor by adding spices like cinnamon or cardamom, or try a small amount of extract such as almond or peppermint alongside the vanilla.
Chocolate chip funfetti cookies. Replace some of the sprinkles with mini vegan chocolate chips or white chocolate chips.
Add citrus flavor. Add a teaspoon of lemon or orange zest into the wet ingredients to add citrusy notes.

Frequently Asked Questions

Can these cookies be made gluten-free?

Possibly, but I haven't experimented with a gluten-free version, so I can't say for sure. You may be able to replace the wheat flour with an all-purpose gluten-free flour blend.

Can I skip chilling the dough?

I don't recommend it. The cookies may spread out too much if you do.

Can I chill the dough for longer than an hour?

You can chill it for up to 24 hours. You'll need to take it out of the fridge about 20 minutes before shaping the cookies to let it soften a bit. You want it to be cool and a bit firmer than when you first mixed it, but not rock hard.

How should I store my cookies and how long will they keep?

Your cookies will keep for about 5 days in an airtight container at room temperature, or up to 3 months in the freezer. Thaw frozen cookies at room temperature before serving.

📖 Recipe

Vegan Funfetti Cookies

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings cookies

Calories 83kcal

Author Alissa Saenz

Ingredients

2 cups all-purpose flour
1 tablespoon cornstarch
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup vegan butter, room temperature
¾ cup organic granulated sugar
¾ cup organic powdered sugar
2 tablespoons light corn syrup
2 tablespoons aquafaba (liquid from a can of chickpeas)
1 teaspoon vanilla extract
½ cup vegan rainbow sprinkles (jimmies, see Note 1), plus a few more for topping

US Customary - Metric

Instructions

Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large mixing bowl. Set this aside for now.
Add the butter, sugar, and powdered sugar to another large mixing bowl. Cream the mixture using an electric mixer at high speed for about 90 seconds, or until smooth and fluffy. Add the corn syrup, aquafaba, and vanilla extract. Beat just until fully incorporated, about 30 seconds.
Begin adding the flour mixture to the bowl, beating in about a cup at a time using the mixer at low speed. Continue until all of the dry ingredients have been added and a soft dough has formed.
Gently fold in the sprinkles.
Cover the bowl and chill the dough for an hour.
Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
Roll the dough into 1 ½ tablespoon balls, then arrange them on the baking sheets, spacing them at least 2 inches apart. Press a few extra sprinkles into the top of each dough ball.
Bake the cookies for 9 to 12 minutes, until they've spread out and puffed up a bit. They should still look a bit underbaked when they're done (Note 2).
Transfer the baking sheets to cooling racks when they come out of the oven. Let the cookies cool on the baking sheets for about 5 minutes, until they feel set, then remove them from the baking sheets and place them directly on the racks to finish cooling.

Notes

I recommend sticking with jimmies. Other types of sprinkles like nonpareils or confetti could dissolve or bleed their color into your cookie dough.
Baking them 9 minutes will give you softer cookies, while baking them closer to 12 minutes will give you crispier cookies.

Nutrition

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Shredded Tofu & Veggie Stir-Fry

Alissa Saenz — Mon, 30 Mar 2026 11:00:00 +0000

Shredded tofu is cooked with veggies in a spicy, savory sauce to make this scrumptious stir-fry. Shredding the tofu gives it an amazing texture, while garlic, ginger, and sesame oil pack in tons of flavor. Best of all, this shredded tofu stir-fry is easy to make and perfect for a busy weeknight!

I love a good tofu stir-fry. They're delicious, easy to make, and so customizable. Seriously, check out my collection of vegan stir-fries and you'll find all kinds of ways to feature tofu, from my lemongrass tofu stir-fry to my Thai basil tofu stir-fry to my peanut butter tofu stir-fry. I love playing around with different sauces and veggies, but one thing I rarely mess with is the tofu. I usually stick with simple techniques using diced tofu. Well today, that changes. Today I'm sharing my shredded tofu stir-fry, and you're going to love it!

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The idea is really simple: shred your tofu using a box grater. Those little slivers of tofu give the stir-fry a pleasantly meaty texture and tons of surface area for soaking up our super flavorful sauce. We're pairing the shredded tofu with cabbage and julienned carrots, which blend nicely with the texture of the tofu while adding some variety in flavor. It's really easy and really delicious! If you're not sure you like tofu, give this recipe a try — it just might turn you into a tofu lover.

Ingredients You'll Need

Tofu. Super-firm tofu is highly recommended. It'll be much easier to shred than softer varieties.
Low sodium soy sauce.
Dark soy sauce. Look for this in the international aisle of the grocery store, or in an Asian market. It's very concentrated and will add lots of flavor to your stir-fry.
Hoisin sauce. You can also look for this in the international aisle at the store.
Rice vinegar.
Sriracha sauce. This will add some heat. Feel free to skip it if you prefer.
Toasted sesame oil.
Black pepper.
Vegetable oil. You can use whatever high-heat neutral oil you like to cook with. Peanut oil, canola oil, and corn oil are all good options.
Shallot. A half cup of thinly sliced red onion can be substituted if needed.
Cabbage. The recipe calls for green, but you're welcome to use red.
Carrots.
Garlic.
Ginger.
Toasted sesame seeds.
Fresh cilantro. You can skip this if you don't like it.
Scallions. Also known as green onions.
Rice. Serve this with your favorite variety of rice. I love having it with my coconut rice.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Shred the tofu. Shred the whole block coarsely using a box grater. Some pieces will crumble and break off — totally fine!

Step 2: Mix the sauce. Stir your low-sodium soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sriracha, toasted sesame oil, and black pepper together.

Step 3: Cook the shallots. Heat your oil in a wok over medium-high heat, then add the shallots. Stir-fry them for about 2 minutes, just until they begin to soften and brown.

Step 4: Cook the tofu. Add it to the wok with the shallots. Rather than stirring constantly like you normally do when stir-frying, let it sit undisturbed for a minute or so at a time. This helps it crisp up.

Step 5: Add veggies. Add your shredded cabbage and carrots. Now you can stir the mixture constantly. Do this for about 2 minutes, until the vegetables are tender-crisp.

Step 6: Cook aromatics. Push everything to the side to make room for your minced garlic and grated ginger. Cook the aromatics briefly, stirring the entire time.

Step 7: Add sauce. Pour the sauce over the tofu and vegetables, then mix it in and continue stir-frying for a couple of minutes, to reduce the liquid.

Step 8: Finish the stir-fry. Take the wok off of heat, then add your sesame seeds, chopped cilantro, and scallions.

Step 9: Serve. Your shredded tofu stir-fry is finished and ready to enjoy. Serve it with rice.

Variations

Switch up the veggies. Replace the cabbage and carrots with whatever you like. Try broccoli, cauliflower, bell peppers, mushrooms, or green beans. Use about 3 cups total, and chop them finely.
Add heat. Increase the sriracha sauce, add some dried chiles, or garnish your stir-fry with chili oil.
Additional toppings. Try roasted cashews, peanuts, fried shallots, or fresh basil.
Serve over noodles. Skip the rice and serve your stir-fry with rice noodles instead.

Frequently Asked Questions

Can this recipe be made gluten-free?

Sure! Replace the low sodium soy sauce and dark soy sauce with 5 tablespoons of gluten-free tamari and a teaspoon of organic brown sugar. Also make sure your hoisin sauce is gluten-free.

Is this dish spicy?

A bit. The sriracha and black pepper add some kick. Reduce or omit either ingredient for a milder version. You can also add either or both ingredients at the end to taste.

How should I store leftovers and how long do they keep?

Leftover shredded tofu stir-fry will keep in an airtight container in the fridge for about 3 days, or in the freezer for about 3 months.

Can I use extra-firm tofu instead of super-firm?

You can, although it will be a bit more difficult to shred than super-firm tofu. You'll also need to press it first.

More Tofu Stir-Fries

📖 Recipe

Shredded Tofu Stir-Fry

Course Entree

Cuisine American, Chinese-inspired

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 200kcal

Author Alissa Saenz

Equipment

1 Large wok (or skillet, see Note)

Ingredients

1 (16 ounce/454 gram) package super-firm tofu, drained and patted dry
¼ cup low sodium soy sauce
1 tablespoon dark soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sriracha sauce (or to taste, optional)
1 teaspoon toasted sesame oil
1 teaspoon black pepper
2 tablespoons vegetable oil
1 medium shallot, thinly sliced
2 cups shredded green cabbage
1 cup julienned carrots (2 to 3 carrots)
2 garlic cloves, minced
2 teaspoons freshly grated ginger
1 tablespoon toasted sesame seeds
2 tablespoons chopped fresh cilantro
2 scallions, chopped
Cooked rice, for serving

US Customary - Metric

Instructions

Shred the tofu using the coarse side of a box grater. Set it aside.
Stir together the low-sodium soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sriracha sauce, toasted sesame oil, and black pepper in a small bowl or container. Set it aside for now.
Heat the oil in a large wok over medium-high heat. Once the oil starts to shimmer, add the shallot. Stir-fry the shallot for about 2 minutes, until it softens and browns in spots.
Add the shredded tofu to the wok. Stir to combine, then cook the mixture, letting it sit undisturbed for 1 to 2 minutes at a time before stirring. Continue this for 6 to 8 minutes, until the tofu starts to brown and crisp in spots.
Add the cabbage and carrots to the wok, then continue to stir-fry the mixture for about 2 minutes, until the vegetables are tender-crisp and the carrots have brightened in color.
Push the tofu and vegetables to the side, then add the minced garlic and grated ginger to the space you just created. Sauté the garlic and ginger for about 30 seconds, stirring constantly.
Stir the garlic and ginger in with the other ingredients. Carefully pour the sauce over the tofu and vegetables, then stir everything well to coat the tofu and veggies in the sauce. Continue to stir-fry the mixture for about a minute, until the sauce reduces slightly.
Remove the wok from heat, then stir in the sesame seeds, cilantro, and scallions.
Serve over rice and enjoy.

Notes

A large skillet can be used if you don't have a wok. Make sure your skillet can withstand high heat levels, and increase the cooking heat to high.

Nutrition

The post Shredded Tofu & Veggie Stir-Fry appeared first on Connoisseurus Veg.

Carrot Cake Cookies

Alissa Saenz — Fri, 27 Mar 2026 11:00:00 +0000

These carrot cake cookies are super soft and fluffy, and packed with shredded carrots, spices, and raisins. Topped with dairy-free cream cheese frosting, each one tastes like carrot cake, in snackable two-bite form!

My vegan carrot cake is one of my favorite treats this time of year. Sometimes I wish I could enjoy a little slice every day, but baking layer cakes all the time is a LOT, even for me. Well, now that's not a problem! A reader gave me a great idea and requested a recipe for carrot cake cookies. Cookies are much easier to bake on repeat, and they keep better than cake. You know what that means? Carrot cake cookies, all spring long!

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These aren't your typical cookies. They're soft and fluffy, like little cake bites. (If you loved my vegan pumpkin cookies, you'll dig these, too!) They also feature everything you love about carrot cake: shredded carrots (obviously!), raisins, nuts, and lots of warming spices. And for the ultimate carrot cake experience, you'll want to top each one with some of my vegan cream cheese frosting.

Ingredients You'll Need

Non-dairy milk. Use a type of plant milk that you'd normally drink, and make sure it's unflavored and unsweetened. Soy milk, almond milk, cashew milk, and oat milk are all fine! My guide to dairy-free milk can be helpful if you're lost.
Ground flaxseed. We'll be mixing these with the milk to create a flax egg, which is an excellent vegan egg substitute for baking.
Vegan butter. Most grocery stores carry this in the refrigerator case, near the regular butter.
Sugar. Make sure your sugar is organic to ensure it's vegan. Non-organic sugar is sometimes processed with animal bone char.
Brown sugar. This should also be organic.
Vanilla extract.
Flour. Use all-purpose wheat flour for best results — I have not tested any other varieties.
Baking soda.
Spices. We're using ground cinnamon, ginger, nutmeg, and cloves.
Salt.
Carrots.
Raisins. You can leave these out if they're not your thing.
Walnuts. These can also be omitted or replaced with other nuts, like pecans.
Vegan cream cheese frosting. My favorite carrot cake topping! But it is optional. Feel free to skip it or try one of the other topping ideas in the variations section, below.

How They're Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Prepare. Preheat your oven to 350° and line some baking sheets with parchment paper.

Step 2: Make the flax egg. Stir non-dairy milk and some ground flaxseed together in a small bowl. Allow the mixture to sit while you start working on the dough — the flaxseed will expand and gel.

Step 3: Cream the butter and sugars. Use your electric mixer at high speed to beat them together until creamy and fluffy, which will take about 2 minutes.

Step 4: Add wet ingredients. Now beat the flax egg and some vanilla extract into your butter mixture. Just do this until everything is combined.

Step 5: Add dry ingredients. Start with the flour, beating in about a cup at a time on low speed. When you add that last cup, sprinkle the baking soda, spices, and salt on top before beating it in.

Step 6: Add stir-ins. Stir in your shredded carrots, walnuts, and raisins. Feel free to dig in with your hands if that's what needs to happen to get everything mixed.

Steps 7 & 8: Shape and bake. Roll the dough into balls and place them on your baking sheets. Pop them into the oven for about 10 to 12 minutes, until they spread just a bit.

Tip: The cookies will initially spread slightly around the edges while keeping a small dome in the center. When that dome settles, they’re ready to come out.

Steps 9 & 10: Cool and flatten. Place the baking sheets onto cooling racks when they come out of the oven. Flatten each cookie slightly with the back of a spoon, then let them cool on the sheets for about 5 minutes before moving them directly to the racks to finish.

Step 11: Frost and serve. Optionally, top each cookie with a dollop of frosting. Let them sit until the frosting sets, then enjoy!

Variations

Topping variations. Not into cream cheese frosting? Try my vegan vanilla buttercream frosting. You can also serve your cookies plain, with a sprinkle of powdered sugar, or dipped in glaze made from 3 cups of powdered sugar, 3 ½ tablespoons of non-dairy milk, and 1 teaspoon of vanilla extract.
Extra toppings. Make these cookies extra special by including some toppings in addition to the frosting! Try pressing some shredded coconut, finely chopped nuts, or sprinkles into the frosting before it sets.
Sandwich cookies. Instead of topping your cookies with frosting, pair them up and stuff each pair with frosting.

Frequently Asked Questions

Can these cookies be made gluten-free?

Possibly, but I haven't tested a gluten-free version myself. An all-purpose gluten-free flour blend would be your best option if you'd like to give it a try.

Do I need to chill the dough?

Nope! This dough is on the firm side and doesn't spread out very much. Chilling it could further inhibit spreading, so it's not recommended.

Why are my cookies dry?

These cookies will be dry if they're overbaked. Be sure to take them out of the oven once the domes on top have settled (that's as much as they'll spread). They can look deceptively underbaked at this point. Another common culprit is mismeasuring ingredients, and in particular, using too much flour or too little vegan butter.

How should I store my carrot cake cookies and how long will they keep?

The cookies themselves will keep in an airtight container at room temperature for about three days. However, if you frost them, you'll want to store them in the refrigerator. Be careful and avoid stacking them in the storage container, as the frosting can get smushed. You can also freeze them (frosted or unfrosted) for up to three months. I like to freeze them in a single layer on a baking sheet until solid, then transfer them to an airtight container for long-term freezing.

More Vegan Cookies

📖 Recipe

Carrot Cake Cookies

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings cookies

Calories 117kcal

Author Alissa Saenz

Ingredients

⅓ cup unsweetened and unflavored non-dairy milk
2 tablespoons ground flaxseed
1 cup vegan butter, room temperature
¾ cup organic granulated sugar
¾ cup organic brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 ½ cups finely shredded carrots (about 3 medium or 2 large carrots)
1 cup chopped walnuts
1 cup raisins
½ batch vegan cream cheese frosting (optional)

US Customary - Metric

Instructions

Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
Stir the non-dairy milk and ground flaxseed together in a small bowl. Set it aside and let the mixture rest for at least 5 minutes to gel. You can move on to the next step in the meantime.
In a large mixing bowl, beat the vegan butter, sugar, and brown sugar together using an electric mixer on high speed, until the mixture is fully blended and creamy, about 2 minutes.
Beat in the flax mixture and vanilla, just until combined.
Begin adding the flour, beating in about a cup at a time at low speed. Sprinkle the baking soda, cinnamon, ginger, nutmeg, cloves, and salt over the last flour addition, then beat it in. You'll have a soft dough when everything has been added.
Stir in the shredded carrots, walnuts, and raisins. The dough will be very thick at this point, so feel free to use your hands if needed.
Roll the dough into balls, using a heaping tablespoon of dough for each one. Place the dough balls on the prepared baking sheets, spacing them at least 1 ½ inches apart.
Bake the cookies for 10 to 12 minutes, until they've spread out a bit but still look slightly undercooked.
Place the baking sheets on cooling racks when they come out of the oven, then immediately gently flatten each cookie with the back of a spoon.
Let the cookies cool on the sheets for about 5 minutes, then transfer them directly to the racks to continue cooling. Continue baking the cookies in batches as needed, making sure to let the baking sheets cool before placing more dough on them.
Once the cookies are cool, optionally top each one with a dollop of vegan cream cheese frosting. Allow them to set, then serve.

Notes

Nutrition information does not include frosting.

Nutrition

The post Carrot Cake Cookies appeared first on Connoisseurus Veg.

Vegan Lemon Cream Tart

Alissa Saenz — Fri, 20 Mar 2026 11:00:00 +0000

This vegan lemon tart starts with a buttery press-in crust and is filled with a luscious dairy-free lemon cream. Serve it as-is or dress it up with fresh fruit. It’s a simple yet elegant dessert, and every bite tastes like a mouthful of sunshine!

If you ask me, this vegan lemon tart is the ultimate spring dessert. It’s a little different from most lemon tarts, which are typically made with lemon curd baked into a crust. And if that’s what you’re looking for, feel free to spoon some of my vegan lemon curd into this crust! But follow the recipe as written and you’ll end up with something richer and more decadent. It’s like my vegan lemon bars and my vegan cheesecake had the most magical love child.

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This tart looks pretty fancy when you garnish it with fresh fruit, but it’s actually one of the simplest vegan desserts you can make. Like my vegan fig tart, vegan fruit tart, and vegan bakewell tart, it features a simple press-in crust — no cutting in fats or chilling your equipment required. Just mix and press! The filling is a no-bake, cashew-based cream that comes together with nothing more than soaking and blending.

The flavor is pure heaven. Every bite is rich and creamy, with a zippy lemon tang that’s guaranteed to brighten your day.

Ingredients You'll Need

Flour. The crust is made with all-purpose wheat flour, also known as white flour. Other types of flour may or may not work — I haven't tested any.
Sugar. Use organic sugar, since conventional sugar is often processed using animal bone char.
Salt.
Vegan butter. Most grocery stores carry this in the refrigerator case, near the regular butter.
Vanilla extract.
Cashews. Raw cashews are blended to make the base for this tart. They have a neutral flavor and blend up rich and creamy, but only if they're raw — don't use roasted cashews.
Lemon juice. Make sure you're using fresh lemon juice. After all, lemon is the star flavor of this dessert — no bottled stuff.
Coconut oil. This is an essential ingredient that allows the filling to set, so no substitutions. Refined coconut oil is your best option, but unrefined will work if you don't mind a little coconut flavor.
Lemon zest. You need to zest a fresh lemon anyway, so no excuses on the juice thing.
Yellow food color. This is optional. If you don't use it, your filling will be more white. For a natural option, try a pinch of turmeric.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Prepare. Preheat your oven to 350°F and gather a 9 ½-inch tart pan.

Step 2: Combine dry ingredients. Whisk flour, sugar, and salt together in a large mixing bowl. These are your dry ingredients for the crust.

Step 3: Mix the dough. Stir melted vegan butter and vanilla extract into the dry ingredient mixture. You'll end up with a soft, sticky dough.

Step 4: Shape the crust. Press your dough into a tart pan. Make sure to cover the bottom and press it all the way up the sides — it will shrink a bit as it bakes.

Step 5: Bake the crust. Pop your tart pan into the oven and bake the crust until it feels set and is golden brown.

Step 6: Cool. Place your crust onto a cooling rack and let it cool while you prepare the filling.

Step 7: Make the filling. Load your blender or food processor with soaked raw cashews, sugar, lemon juice, melted coconut oil, lemon zest, and a pinch of salt. Blend everything until the mixture is completely smooth.

Step 8: Fill the crust. Pour your filling into the crust. Make sure to smooth it out with a spatula.

Tip: Blending your filling can take a few minutes. Be patient, and make sure you get it totally smooth.

Step 9: Chill. Stick the tart into the fridge and chill it until your filling feels nice and set. This will take at least 4 hours. I like to leave mine in overnight.

Step 10: Serve. Your vegan lemon tart is ready! You can garnish it with some fresh fruit if you like. Then slice it up and serve!

Variations

Swap the citrus. Even though this is a lemon tart, the recipe should work just fine using lime or orange juice and zest. Cut down on the sugar slightly if using orange.
Lemon coconut tart. Stir some shredded coconut into the filling.
Berry lemon tart. Press fresh berries into the filling before chilling.

Frequently Asked Questions

Can this tart be made gluten-free?

Possibly! You could try substituting gluten-free all-purpose flour for wheat flour, but I haven't tried this, so I can't guarantee results. Your other option is to use a crust that meets your dietary needs, such as this vegan gluten-free pie crust.

Can I use a different type of oil?

Unfortunately, no. Coconut oil solidifies when chilled, so it is what causes our filling to set.

Can I use a different sweetener?

Granulated sugar works best, but you could experiment with liquid sweeteners like maple syrup if you prefer. The color of the tart may be affected, and you might get a hint of maple flavor — but depending on your personal taste, that could be a good thing.

How should I store my vegan lemon tart?

Your tart will keep in the fridge in an airtight container, such as a pie keeper, for about 4 days, or in the freezer for about 2 months.

More Vegan Lemon Desserts

📖 Recipe

Vegan Lemon Cream Tart

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Soak + Chill Time 8

Total Time 8 40

Servings

Calories 427kcal

Author Alissa Saenz

Equipment

1 (9 ½ inch) tart pan

Ingredients

For the Crust

1 ½ cups all-purpose flour
¼ cup organic granulated sugar
½ teaspoon salt
10 tablespoons vegan butter, melted
1 teaspoon vanilla extract

For the Filling

1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
½ cup organic granulated sugar
⅓ cup lemon juice
⅓ cup melted refined coconut oil
2 teaspoons lemon zest
Pinch salt
Yellow food color (optional, use as needed — 3 to 4 drops should do it)

US Customary - Metric

Instructions

Preheat the oven to 350°F.
To make the crust, first whisk together the flour, sugar, and salt.
Add the melted butter and vanilla, then stir just until the ingredients are mixed and a sticky dough has formed.
Press the dough into the bottom and all the way up the sides of a 9 ½-inch tart pan with a removable bottom.
Bake the crust until it has browned lightly, about 20 minutes.
Place the tart pan on a cooling rack and let the crust cool.
While the crust cools, place all of the filling ingredients into a high-powered blender or food processor fitted with an S-blade. Blend until completely smooth and creamy, stopping to scrape down the sides of the bowl or pitcher as needed.
Pour the filling into the crust, smoothing out the top with a spatula.
Place the tart into the fridge and chill until fully set, at least 4 hours.
Optionally, garnish with fresh fruit. Slice and serve.

Nutrition

The post Vegan Lemon Cream Tart appeared first on Connoisseurus Veg.

Creamy Carrot Ginger Soup

Alissa Saenz — Wed, 18 Mar 2026 11:00:00 +0000

This carrot ginger soup is rich, creamy, and luxuriously silky-smooth, with a delicious balance of sweet and zesty flavors. It’s simple to make with just a handful of ingredients and is the perfect pick-me-up for a cold day!

Carrots are one of my favorite ingredients for adding a little brightness to a chilly day, especially after a long, cold winter. This time of year, I buy big bags of them at the store so I can whip up recipes like my vegan carrot cake and vegan carrot muffins. When I’m in the mood for something savory, it’s usually my carrot stew or Thai carrot soup.

But today, I’m sharing another soup starring carrots, and it’s perfect for those chilly days of early spring. This carrot ginger soup is like a bowl full of sunshine!

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I actually created this soup in an attempt to reverse engineer Whole Foods’ carrot ginger soup, which has long been one of my springtime favorites. But as often happens when I use this strategy to develop a recipe, I ended up with something I loved even more than the original!

This soup feels decadent — it’s thick, creamy, and luxuriously smooth. But it’s actually very simple, made with just a few ingredients. Sweet carrots are blended with coconut milk for richness, while a generous helping of fresh ginger adds a zippy kick. A touch of white pepper brings gentle heat and savory depth. This velvety soup is loaded with flavor and the perfect way to shake off any lingering winter blahs.

Ingredients You'll Need

Vegetable oil. You're welcome to use any neutral high-heat oil you like. Peanut oil, corn oil, and coconut oil are all options!
Onion.
Garlic.
Ginger. We're using fresh ginger, and since it's the star ingredient, I highly recommend seeking out a good fresh hunk of ginger root. Look for roots that are firm and plump — avoid wrinkling, which indicates that your ginger has started to age and dry out. Your ginger should release a good amount of juice when you grate it.
Vegetable broth.
Carrots.
Coconut milk. We're using full-fat coconut milk to create a super rich and creamy soup. Light coconut milk can be substituted if you'd like to reduce the fat and calorie content.
White pepper. This will add savory notes to your soup and complement the zingy heat of the fresh ginger. Grocery stores carry it in the spice aisle. Black pepper will work in a pinch.
Salt.
Toppings. Totally optional, but as you can see, I love serving my soup with a drizzle of coconut milk and a sprinkle of sesame seeds and fresh cilantro.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Cook the onion. Heat up your oil in a large pot, then add diced onion. Cook the onion for a few minutes, stirring occasionally, just until it begins to soften.

Step 2: Cook the garlic and ginger. Add minced garlic and freshly grated ginger. Stir them in with the onion, then briefly cook the mixture, stirring constantly.

Step 3: Simmer. Stir in sliced carrots and broth. Turn up the heat, get the broth to a boil, then lower it and let the soup simmer until the carrots are nicely softened.

Step 4: Blend. Blend up the soup until it's completely smooth and creamy. I'm using an immersion blender, but a regular blender also works.

Step 5: Finish the soup. Stir in your coconut milk and white pepper, then season the soup with salt to taste. You can heat it back up a bit at this point if it's cooled down too much.

Step 6: Serve. Your carrot ginger soup is ready to enjoy! Ladle it into bowls, and, if you like, pile on some toppings. I'm serving mine with a drizzle of coconut milk, fresh cilantro, and sesame seeds.

Variations

Add citrusy notes. Stir in a little orange, lemon, or lime juice, along with some zest. Keep the juice to a tablespoon or two, especially if you're using lemon or lime, which can quickly turn the soup sour.
Warming spices. Stir in some ground cinnamon, nutmeg, and/or cloves.
Sesame carrot soup. Stir in a teaspoon or two of toasted sesame oil to give your soup a nutty, Asian-inspired flavor.

Frequently Asked Questions

Is this soup gluten-free?

Yep! The recipe as written includes no gluten-containing ingredients.

How should I store my leftovers and how long will they keep?

Leftover carrot ginger soup will keep in an airtight container in the fridge for about four days, or in the freezer for about three months.

What should I serve with this soup?

This soup goes great with a green salad. If you want to keep the carrot ginger vibes going, try it with my Japanese salad with carrot ginger dressing. I also love it with some crusty bread or a square of my vegetable focaccia. To add some protein to your meal, try my sesame ginger marinated tofu.

More Creamy Vegan Soups

📖 Recipe

Creamy Carrot Ginger Soup

Course Soup

Cuisine American, Asian-Inspired

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 168kcal

Author Alissa Saenz

Ingredients

1 tablespoon vegetable oil
1 small onion, diced
4 garlic cloves, minced
2 tablespoons freshly grated ginger
5 cups vegetable broth
2 pounds carrots, sliced
½ cup full-fat coconut milk
½ teaspoon white pepper (or to taste)
Salt, to taste

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it begins to soften.
Stir in the garlic and ginger. Cook the mixture for about a minute, stirring constantly, until it becomes very fragrant.
Add the broth and carrots. Raise the heat to high and bring the broth to a boil, then reduce the heat and let the soup simmer for about 20 minutes, stirring occasionally, until the carrots are very soft.
Take the pot off the heat. Blend the soup until completely smooth. You can use an immersion blender or transfer the soup to a conventional blender, blend, then return it to the pot. Always use caution when blending hot liquids.
Stir in the coconut milk and white pepper. Season the soup with salt to taste. If it has cooled down too much at this point, briefly warm it back up on the stove.
Ladle into bowls and serve.

Nutrition

The post Creamy Carrot Ginger Soup appeared first on Connoisseurus Veg.

Tofu Rendang

Alissa Saenz — Mon, 16 Mar 2026 11:00:00 +0000

Rich, thick, and deeply spiced, this tofu rendang combines tofu, butternut squash, and sugar snap peas in a slow-simmered spiced coconut sauce. It’s a vegan take on the classic Malaysian curry that’s vibrant, flavorful, and incredibly satisfying!

Curries are one of my favorite types of dishes to cook because they’re always loaded with flavor. I also love that many of them are surprisingly simple to prepare... but that’s not always the case. Full disclosure: this vegan rendang is a bit more involved than most of the curries on this site. I promise you, though, it’s absolutely worth it.

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Unlike my Thai curries, such as vegan red curry and vegan green curry, where you can grab a can of curry paste at the store and dinner comes together quickly, this rendang starts with a homemade paste. And unlike some of my Indian-inspired curries, like tofu tikka masala, which rely mainly on ground spices, this recipe uses several whole spices for deeper flavor. If you have an Asian market nearby, this is the perfect excuse to explore and pick up a few new ingredients.

Traditional rendang is made with beef, but for this vegan version I focused on capturing the rich sauce and slow-simmered technique rather than mimicking the meat. My version combines tofu, butternut squash, bamboo shoots, and snap peas, all simmered in a thick, warmly spiced, tangy coconut sauce. The result is an ultra-comforting meal that feels a little extra special — perfect for a weekend dinner.

Ingredients You'll Need

Dried chile peppers. Look for these in the international aisle of your grocery store, or at an Asian market. You may find that several varieties are available — go with Chinese dried chiles if you can.
Lemongrass. Most grocery stores will have this in the produce aisle. If yours doesn't, try an Asian market.
Shallots.
Garlic.
Galangal. This is also known as Thai ginger. It's a bit milder and more citrusy than the ginger you're familiar with. You'll probably need to get this one at an Asian market.
Ginger.
Vegetable oil. Pretty much any neutral, high-heat oil can be used, such as peanut oil, coconut oil, or canola oil.
Whole spices. You'll need a cinnamon stick, a couple of star anise, and whole cloves.
Butternut squash. Feel free to replace this with another type of winter squash, like kabocha or delicata.
Bamboo shoots. Most stores sell these in cans in the international aisle.
Makrut lime leaves. I like to buy these dried at the Asian market. They keep for a long time and can be used to add flavor to lots of dishes. Give my Thai coconut soup a try if you're looking for another use for them!
Tamarind concentrate. Another ingredient to grab from the Asian market, this will add a rich, tangy flavor to your curry.
Brown sugar. We're using organic brown sugar to keep the recipe vegan — conventional brown sugar is often processed using animal bone char.
Tofu. I like using super-firm tofu for this recipe, since it's easy to work with and holds up well under the long simmer time.
Sugar snap peas.
Unsweetened shredded coconut.
Salt.
Rice. I like basmati or jasmine rice with this recipe, but any variety is fine.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Soak the chiles. Cover them with hot water and let them soak for at least 10 minutes. You can start prepping the rest of the paste ingredients in the meantime.

Step 2: Prepare the lemongrass. Cut a lengthwise slice along each stalk, then peel off the tough outer layers. Cut the inner portion into a few pieces. This is what you'll be using in the paste.

Tip: A lot of the heat in your dried chiles is in the seeds, so removing them will help mitigate the heat level of your curry.

Step 3: Prepare the paste. Add all of your paste ingredients to a blender or food processor — soaked chiles, lemongrass, shallots, garlic, galangal, ginger, and oil.

Step 4: Blend. Run the machine and blend up your ingredients. If the mixture feels a bit stubborn, add a few tablespoons of the coconut milk you'll be using for the curry.

Tip: Use a smaller blending device, like a mini food processor, if you have one. It'll make blending easier!

Step 5: Sauté the paste. Heat some oil in a pot, then add your paste. Cook it for about 5 minutes, stirring constantly to prevent burning. You want it to reduce a bit and start to darken.

Step 6: Toast whole spices. Add your cinnamon stick, star anise, and cloves to the pot. Cook them for about a minute while stirring constantly.

Step 7: Simmer. Stir in your coconut milk, starting with just a small amount to loosen the paste, then adding the rest. Add your diced butternut squash, bamboo shoots, makrut lime leaves, tamarind concentrate, and brown sugar. Let the mixture simmer with the pot covered until the squash begins to soften.

Step 8: Cook the tofu. While the curry simmers, heat some oil in a large skillet, then add diced tofu. Cook the pieces for a few minutes on each side. You want them to get nice and crispy so they can stand up to the long simmer time in the curry.

Step 9: Reduce. Take the lid off of the pot and add the tofu. Let it continue simmering for about a half hour. You want the sauce to become super thick. It'll start to look a bit glossy when it's done — this is the oil separating back out from the coconut milk.

Step 10: Cook the snap peas. Add them in last, since they only need a few minutes to cook. Let the curry continue to simmer just until your peas become bright green and tender-crisp. Be careful not to let them overcook.

Step 11: Finish the curry. Stir in your coconut and take the pot off of heat. If you're able, remove the whole spices and lime leaves (or just take them out as you eat the dish). Season it with salt to taste.

Step 12: Serve. Your vegan rendang is ready to enjoy! Pile it onto plates over rice. You can garnish it with some hot pepper slices and fresh cilantro if you'd like, but it's totally not required.

Frequently Asked Questions

Is this recipe gluten-free?

Yup! The recipe, as written, includes no gluten-containing ingredients.

Is this curry spicy?

Yes, the dish will have some heat no matter what, due to the inclusion of dried chilies, which I don't recommend omitting. You can minimize the heat by using just a few chiles and removing the seeds before you soak them.

Can I make the paste in advance?

You sure can! It'll keep in an airtight container in the fridge for about four days, or in the freezer for about 3 months. I like to make a double batch when I'm preparing this dish, and freeze some for later.

How long will leftover rendang keep?

Leftovers will keep in an airtight container in the fridge for three or four days, or in the freezer for up to three months. I find that this dish reheats best in the microwave.

More Vegan Curries

📖 Recipe

Tofu Rendang

Course Entree, Main Course

Cuisine American, Malaysian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 567kcal

Author Alissa Saenz

Ingredients

For the Paste

8 dried chile peppers (or more if desired, up to 12)
3 lemongrass stalks
2 medium shallots, halved
5 garlic cloves
2 tablespoons fresh galangal, grated
1 tablespoon fresh ginger, grated
2 tablespoons vegetable oil

For the Curry

3 tablespoons vegetable oil, divided
1 cinnamon stick
2 star anise
5 whole cloves
1 (14 ounce/400 ml) can full-fat coconut milk
3 cups diced butternut squash
1 (5 ounce/142 gram) can sliced bamboo shoots, drained
5 makrut lime leaves
2 teaspoons tamarind concentrate
2 teaspoons organic brown sugar
1 (16 ounce/454 gram) package super firm tofu, cut into ½-inch cubes
2 cups sugar snap peas
¼ cup unsweetened shredded coconut
1 teaspoon salt, plus more to taste
Cooked rice, for serving

US Customary - Metric

Instructions

To make the paste, first place the dried chiles into a small bowl or cup and cover them with hot water (Note 1). Let them soak for 10 to 15 minutes while you gather the rest of the paste ingredients.
Slice open the lemongrass stalks, lengthwise, then peel off the tough outer layers. Cut each stalk into 1-inch or smaller pieces, then add them to a blender or food processor fitted with an S-blade (Note 2).
Add the shallots, garlic, galangal, ginger, and vegetable oil to the blender or food processor. Remove the chiles from the water and add them as well.
Blend everything until relatively smooth, stopping to scrape down the sides of the bowl or pitcher as needed. If you need a little liquid to get things moving, add two or three tablespoons of the coconut milk that you'll be using for the curry. Get the mixture to a paste — it doesn't need to be perfectly smooth as long as it's free of large chunks.
To make the curry, heat 2 tablespoons of oil in a large pot over medium heat. Once the oil begins to shimmer, add the paste. Sauté the paste for 4 to 5 minutes, stirring constantly, until it thickens a bit and begins to darken.
Add the cinnamon stick, star anise, and cloves to the pot and sauté them with the paste for a minute, stirring constantly.
Pour in a few tablespoons of the coconut milk and stir to loosen the paste. Once it begins to bubble, gradually stir in the remaining coconut milk. Next, stir in the butternut squash, bamboo shoots, makrut lime leaves, tamarind concentrate, and brown sugar. Raise the heat to high and bring the liquid to a boil, then reduce it to a low simmer and cover the pot. Let the curry simmer for about 15 minutes, until the squash is easily pierced with a fork.
Cook the tofu while the curry simmers. Coat the bottom of a large nonstick skillet with the remaining tablespoon of oil and place it over medium-high heat. Give the oil a minute to heat up, then add the tofu cubes, arranging them in a single layer. Cook the tofu for 8 to 10 minutes, flipping the pieces once or twice, until crispy and nicely browned. Remove the tofu from the skillet and move it to a plate.
Uncover the pot containing the curry and stir in the tofu. Allow the curry to continue simmering for about 30 minutes, stirring occasionally, until the sauce is very thick and clings to the tofu and squash.
Stir in the sugar snap peas and let the curry continue simmering for 3 to 4 minutes, until the peas are bright green and tender-crisp.
Stir in the coconut, then remove the pot from heat. Season the curry with 1 teaspoon of salt, plus more to taste (Note 3).
Serve over rice.

Notes

Optionally, cut the chiles open and shake out the seeds first. This will reduce the heat level of the curry.
A mini food processor works best, since you'll be blending a small amount, but don't worry if you don't have one — as you can see, I'm using a large blender and was able to make it work.
You can remove the whole spices and lime leaves before serving if you'd like. Since it can be hard to dig everything out, I sometimes just warn my guests to look out for them as they're eating.
Nutrition information does not include rice.

Nutrition

The post Tofu Rendang appeared first on Connoisseurus Veg.

Vegan Grasshopper Pie

Alissa Saenz — Fri, 13 Mar 2026 11:00:00 +0000

This vegan grasshopper pie features a chocolate cookie crust and a fluffy mint marshmallow whipped cream filling, all topped with chocolate shavings. It's easy to make, as pretty as it is delicious, and perfect for anyone who loves the classic chocolate-mint combo.

Have you ever had grasshopper pie? It's a retro mint chocolate dessert that I never had a chance to try growing up, but it always looked so good! You've got to love that mint chocolate combination, and this pie is a gorgeous shade of green. And as with other green treats like my matcha pistachio muffins, it's a great dessert for Saint Patrick's Day, which is right around the corner.

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Traditional grasshopper pie is made with a chocolate cookie crust and a minty marshmallow whipped cream filling. For my vegan grasshopper pie, I swapped the marshmallows for vegan marshmallows (easy!) and whipped coconut cream instead of dairy cream. It was all pretty easy to do, and the result was delicious! If you were ever a fan of mint chocolate chip ice cream or Andes mints, you're going to flip over this pie.

Ingredients You'll Need

Chocolate sandwich cookies. We're talking about Oreo-style cookies. There's some debate out there as to whether Oreos are vegan, which is why I used Newman's O's — no animal products and only organic sugars. Use what you're comfortable with.
Vegan butter. Most grocery stores carry plant-based butters in the refrigerated case, near the regular butter.
Coconut milk. For best results, stick with full-fat coconut milk from a can.
Creme de menthe. This is mint liqueur, and it's available at pretty much any liquor store. If you use a green creme de menthe (some are clear), it'll give your filling a pretty green color.
Creme de cacao. Grab a bottle of this chocolate liqueur when you pick up your creme de menthe. Preferably use white creme de cacao, as dark can discolor your pie filling.
Vegan marshmallows. Conventional marshmallows contain gelatin, so be careful. I used Dandies marshmallows. Trader Joe's also makes vegan marshmallows.
Coconut cream. This is sold in cans, right near the coconut milk.
Peppermint extract.
Green food color. This is optional. You might want to use it if your creme de menthe is clear, or if you'd just like to give the color of your filling a boost.
Toppings. I like to top my pie with some vegan whipped cream and chocolate shavings, which you can easily make by running a vegetable peeler along the edge of a chocolate bar.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Prepare. Preheat your oven to 425°F. We're going to start by making the crust.

Step 2: Blend crust ingredients. Place your cookies (filling and all) into a food processor bowl. Run the machine while you drizzle in melted vegan butter. You'll need to stop the machine a few times to scrape down the sides and redistribute the cookies. Keep going until it's all crumbs.

Step 3: Shape the crust. Press your cookie mixture into the bottom and up the sides of a 9 ½-inch, deep pie plate. Make sure to press firmly, but don't pack it in there. I like to gently press the crumbs into the bottom of the dish using a dry measuring cup.

Tip: Balance is key when shaping your crust. Pack the mixture too loosely, and it will crumble. Too tight, and it will be impossible to remove from the dish.

Step 4: Bake. Place the dish into the oven and bake your crust for about 8 minutes. It'll look a bit glossy when it's done, and you may see a bit of bubbling under the crust — this will settle when it cools. Place it on a wire rack and let it cool.

Step 5: Simmer filling ingredients. Simmer your coconut milk, creme de menthe, and creme de cacao in a small saucepan for a few minutes. This reduces the liquid and gives the alcohol a chance to cook off.

Step 6: Add marshmallows. Stir in your marshmallows with the heat on low. Keep stirring until they completely melt and are incorporated into the filling.

Step 7: Cool. Let your filling cool, but not completely. You want it to be just slightly warm. It'll get very thick and clumpy, which is fine — but you'll want to give it an occasional stir to keep it pliable.

Step 8: Whip the filling. Transfer your chilled coconut cream to a mixing bowl (just the solids), and whip it with an electric mixer until it gets creamy and a bit fluffy. Beat in the marshmallow mixture, some peppermint extract, and some green food color if you'd like.

Steps 9 & 10: Fill and freeze. Place the filling inside your crust, smooth out the top, then pop the pie into the freezer. You'll want to freeze it for at least 4 hours, but I like to let it go overnight. It'll still be slightly soft when it's set.

Steps 11 & 12: Garnish and serve. Top your pie with some vegan whipped topping, chocolate shavings, or both. Slice it up and enjoy! This pie is a great treat for wrapping up a vegan Saint Patrick's Day dinner, like my vegan Irish stew, my vegan shepherd's pie or my vegan Reuben sandwiches. And if you want to double up on dessert, try also making a batch of my vegan Guinness brownies.

Frequently Asked Questions

Do I need to let this pie sit out before slicing?

Nope! The filling has enough aeration that it won't freeze solid, so it's ready for slicing straight from the freezer.

Can I use a different size pie plate?

You can, although if you use a smaller plate you'll probably have some extra crust crumbs and filling. If you use a larger plate, your pie will have a lower profile.

Can this pie be made gluten-free?

I think so! Use vegan gluten-free sandwich cookies to make the crust. Or, if you have a vegan gluten-free chocolate pie crust recipe you like, feel free to use it.

How should I store this pie and how long will it keep?

Keep your pie in an airtight container or large freezer bag and it will stay fresh in the freezer for at least 2 weeks.

Can I make this pie without alcohol?

You can try skipping the liqueurs and instead using chocolate extract and extra peppermint extract. I haven't tried this though, so I can't advise you on how much to use. Taste-test the filling and add a few drops at at time, keeping in mind that the flavor will be less intense when the pie is frozen.

More Vegan Pie Recipes

📖 Recipe

Vegan Grasshopper Pie

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Freeze and Cooling Time 4 30

Total Time 5 5

Servings

Calories 602kcal

Author Alissa Saenz

Equipment

1 9 ½-inch deep dish pie plate

Ingredients

For the Crust

24 vegan chocolate sandwich cookies (cookies and filling)
4 tablespoons melted vegan butter

For the Filling

1 cup full-fat coconut milk
¼ cup creme de menthe (preferably a green variety)
2 tablespoons creme de cacao (preferably white creme de cacao)
1 (10 ounce/283 gram) package vegan marshmallows (about 24 large marshmallows)
1 (14 ounce/397 ml) can coconut cream, chilled overnight
⅛ teaspoon peppermint extract
Green food coloring (optional — a few drops to enhance the color if desired)

For Topping (optional)

Chocolate shavings
Vegan whipped cream

US Customary - Metric

Instructions

Preheat the oven to 425°F.
Place the cookies into the bowl of a food processor fitted with an S-blade, then drizzle in the melted vegan butter while the machine is running. Process the mixture to crumbs, stopping to scrape down the sides of the bowl as needed (Note 1).
Press the mixture into the bottom and up the sides of your pie plate. Press firmly, just until the crust feels stable. Don't pack the mixture or it will be difficult to remove from the plate when serving.
Bake the crust for about 8 minutes, until it looks slightly glossy. Transfer it to a cooling rack when done — it will firm up as it cools.
To make the filling, start by placing the coconut milk, creme de menthe, and creme de cacao into a small saucepan over medium heat. Bring the mixture to a low boil, then reduce the heat and let it simmer for 8 minutes.
Stir in the marshmallows, adding a few at a time if they won't all fit. Keep stirring the mixture over low heat until the marshmallows melt and the mixture is smooth. This can take a few minutes.
Remove the pot from heat. Let the mixture cool until it's just a bit warm, about 30 minutes. The mixture will thicken and congeal a bit as it cools, and this is fine. Give it a stir every few minutes to mitigate this, and avoid letting it cool completely or it can become too firm to work with.
Open the can of coconut cream, then transfer the solids only to a large mixing bowl. Discard any liquid in the can or save it for another use. You should end up with about 1 cup of coconut cream. Using an electric mixer on high speed, beat the coconut cream until fluffy, about 1 minute, then add the marshmallow mixture to the bowl and continue beating until fluffy and evenly mixed. Beat in the peppermint extract, along with the food coloring, if using.
Transfer the filling to the crust and smooth out the top with a spatula.
Freeze the pie until set, at least 4 hours. The filling will still be slightly soft when the pie is fully set.
Optionally, sprinkle the top of the pie with chocolate shavings and decorate with vegan whipped cream.
Slice and serve.

Notes

If you don't have a food processor, place the cookies into a sturdy zipper bag and smash them with a rolling pin. Transfer the crumbs to a bowl and stir in the melted butter.

Nutrition

The post Vegan Grasshopper Pie appeared first on Connoisseurus Veg.

Vegan Dumpling Bake

Alissa Saenz — Wed, 11 Mar 2026 11:00:00 +0000

This vegan riff on the viral dumpling bake might just be the easiest weeknight dinner ever! Made with frozen dumplings, tofu, and veggies in a creamy coconut curry sauce, it all comes together in one dish — just assemble and bake. In 35 minutes, you’ve got a comforting, flavor-packed dinner you’ll want to make again and again.

Let's get something out of the way: I did not come up with the original concept for baking frozen dumplings in curry sauce. It's a loose recipe idea that originated on social media, and frankly, I'm a little late to the party on this one. People have been creating variations on the viral dumpling bake for about a year now. I finally decided it was time to make a vegan version.

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The concept is beautifully simple — arrange some frozen dumplings and vegetables in a casserole dish with coconut curry sauce. Pop it into the oven, and a little while later you've got a delicious meal that practically made itself. Once I saw it, I knew I had to try it! If you're familiar with recipes on this site like my dumpling soup or Thai-inspired dishes like my vegan green curry and vegan red curry, you'll see why this one appealed to me. The dumpling bake combines some of my favorite elements of those recipes and puts them together in the easiest possible way, with delicious results.

My vegan dumpling bake takes a couple of detours from the original. I switched up the veggies, using broccoli and carrots instead of bok choy (they roast better, in my opinion), stuck with vegan vegetable dumplings, and added tofu for extra protein. Assembly takes just minutes — then all you need to do is pop it in the oven and start getting excited about your soon-to-be delicious vegan dinner.

Ingredients You'll Need

Coconut milk. I like to use full-fat coconut milk for a nice, rich sauce. Light coconut milk should work if you want to cut calories and fat, but make sure it's canned — coconut milk beverages sold in carton are too watery for this recipe.
Curry paste. Make sure your curry paste is vegan. I like Maesri brand, but it is quite spicy. Thai Kitchen is another vegan brand that's much milder.
Soy sauce. Tamari and liquid aminos also work if you need a substitute.
Lime juice. Stick with fresh juice (not bottled) for maximum flavor!
Brown sugar. Use organic brown sugar to keep the dish vegan — conventional brown sugar is often processed using animal bone char.
Tofu. Use super-firm tofu for this recipe, if you can get it. It requires no pressing and the firm texture stands up well to the long bake time in sauce.
Frozen dumplings. Many brands of frozen vegetable dumplings are vegan, but always check the ingredients. I've made this recipe with Wegmans vegetable dumplings and Bibigo vegetable potstickers.
Vegetables. I used broccoli and carrots, but if you have another favorite roasting veggie, feel free to use it!
Toppings. The recipe calls for cilantro, peanuts, and scallions, but use what you like and get creative.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Get ready. Preheat your oven to 400°F.

Step 2: Make the sauce. Mix your coconut milk, curry paste, soy sauce, lime juice, and brown sugar in a small container. Get the mixture smooth — you can warm it up to dissolve any stubborn coconut cream or curry paste chunks if needed.

Step 3: Prepare the tofu. Cut your tofu into 16 pieces, roughly the same size as your dumplings. I like to cut mine into triangles, but squares or rectangles are fine.

Step 4: Assemble the casserole. Start by pouring the sauce into a 9 x 13 inch baking dish, then arrange alternating pieces of tofu and dumplings in the sauce. Tuck the carrot slices and broccoli florets in any spots you can squeeze them.

Step 5: Bake. Cover the dish and bake the casserole for 20 minutes, then remove the cover and continue baking it for 10 to 15 minutes. It's done when the sauce is bubbling all over.

Step 6: Rest, then top. Let the casserole sit for about 5 minutes after you take it out of the oven. Sprinkle on the toppings and dig in!

Step 7: Serve. Your dumpling bake is ready to enjoy! Dish it up by itself, or with rice.

Variations

Curry paste swap. Not into red curry? Pretty much any flavor of Thai curry paste will work. Try green, yellow, panang, or massaman.
All dumplings. If you'd like to skip the tofu, bump up the number of dumplings to 24 to 30.
Veggie alternatives. Cauliflower, mushrooms, asparagus, and bell peppers would all make great alternatives to broccoli and/or carrots.

Frequently Asked Questions

Can this recipe be made gluten-free?

I haven't tested a gluten-free version, but if you're able to find frozen vegan gluten-free dumplings, I think it would work. You'll also need to use gluten-free tamari in place of soy sauce.

Is this dish spicy?

Red curry paste can be rather spicy, so the dish will have a kick. To keep it on the mild side, stick with a mild brand of curry paste, like Thai Kitchen, or substitute a milder flavor, like yellow curry paste.

Can I double this recipe?

If you have an 11 × 15 inch lasagna pan, that works well. You'll have a little extra room, which you can leave as is or fill with extra veggies. If you don't have one, either get creative with combining baking dishes of different sizes, or just make two casseroles.

How should I store leftovers and how long do they keep?

Leftover dumpling bake will keep in the original baking dish, covered tightly in plastic wrap, or in an airtight container in the fridge for 3 to 4 days. You can also freeze it for up to 3 months.

More Vegan Casseroles

📖 Recipe

Vegan Dumpling Bake

Course Entree, Main

Cuisine American, Thai-Inspired

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 701kcal

Author Alissa Saenz

Equipment

1 9 x 13 inch baking dish

Ingredients

1 (14 ounce/414 ml) can full-fat coconut milk
3 tablespoons vegan red curry paste (or to taste — I like to use 4 tablespoons)
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon organic brown sugar
8 ounces super-firm tofu
16 frozen vegan vegetable dumplings
1 cup broccoli florets
1 cup carrot slices (about 2 medium carrots)
¼ cup chopped fresh cilantro
2 scallions, chopped
¼ cup roasted and salted peanuts, chopped

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Combine the coconut milk, curry paste, soy sauce, lime juice, and brown sugar together in a small bowl or container. Stir until the coconut milk is smooth and the curry paste is fully dissolved. You can warm the mixture up if it gets stubborn.
Slice the tofu into about 16 triangles, roughly the same size as your dumplings (Note 1).
Pour the coconut curry mixture into a 9 × 13 inch baking dish. Arrange the dumplings and tofu in rows, alternating between the two. No need to thaw the dumplings — add them straight from the freezer. Tuck the carrot slices and broccoli florets into the gaps.
Cover the dish and bake the casserole for 20 minutes, then uncover it and continue baking for 10 to 15 minutes more, until the sauce is bubbling throughout.
Let the casserole sit for 5 minutes when it comes out of the oven, then sprinkle with fresh cilantro, scallions, and peanuts.
Serve.

Notes

The easiest way to do this is by cutting your tofu block in half, to create two rectangles. Cut each rectangle into four slices, then cut each slice in half on a diagonal. If you have an oddly shaped block of tofu, just cut it into 16 evenly sized pieces. They don't need to be triangles — as long as everything fits in your casserole dish, you're good!
This recipe makes 3 generous servings. You could get 4 more modest servings out of it, or stretch it even further by serving it with rice.

Nutrition

The post Vegan Dumpling Bake appeared first on Connoisseurus Veg.

Crispy Salt & Pepper Tofu

Alissa Saenz — Mon, 09 Mar 2026 11:00:00 +0000

My salt and pepper tofu is easy to make and dangerously addictive! It’s made with crispy tofu chunks coated in a bold, peppery breading, pan-fried to golden perfection, and tossed with sizzling aromatics, so every bite is bursting with flavor. Better than takeout and ready in about 30 minutes!

I talk a lot about how to turn tofu — an otherwise pretty plain ingredient — into something seriously delicious. There are so many ways to do it! You can soak it in seasonings for killer marinated tofu, toss it into a savory tofu stir-fry, or make golden, chewy baked tofu. But this salt and pepper tofu uses a super simple technique with just a handful of basic ingredients. I borrowed the method from my fried tofu recipe, then added plenty of salt and pepper (as you might have guessed from the name), a little Chinese five-spice, and a mix of spicy aromatics.

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You’ve probably seen salt and pepper tofu on the menu at Chinese restaurants. It’s technically served as an appetizer… but I’ve definitely been known to make a meal of it. (No shame!) With its crispy, salty, peppery coating, it’s crazy addictive, and surprisingly easy to whip up in your own kitchen.

Ingredients You'll Need

Vegetable oil. You can use plain old vegetable oil, or another high-heat neutral oil, such as peanut, corn, or canola oil.
Cornstarch.
Black pepper. This is the pepper you probably have in your pepper shaker.
White pepper. White pepper is a tad milder and more earthy than black pepper. It's a popular seasoning in Chinese cuisine, and you can find it in the spice aisle of most grocery stores.
Salt.
Chinese five-spice. This is a blend of warming spices including cinnamon, cloves, star anise, fennel, and Szechuan peppercorns. Look for it in the spice aisle of the grocery store. And once you realize how much you love it, give my five-spice tofu a try.
Tofu. I like using super-firm tofu, which has a great texture and is easy to work with. You can substitute extra-firm tofu, but will need to press it first.
Onion.
Fresh chile peppers. We're using a jalapeño and a Fresno pepper, but feel free to substitute another type of fresh hot pepper for either variety. Just keep in mind that this could make the heat level vary wildly!
Garlic.
Scallions.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Step 1: Heat your oil. Pour it into your skillet, getting a nice, generous coating. You'll want enough to submerge the bottom halves of your tofu cubes when you add them. Place it over medium heat to warm up while you make the breading.

Step 2: Bread the tofu. Combine your cornstarch, black pepper, white pepper, Chinese five-spice, and salt in a small bowl. Add a few tofu cubes at a time, stirring and rolling them around to get them evenly coated.

Step 3: Fry the tofu. Your oil should be nice and hot by now. Add the tofu cubes, making sure to place them in an even layer and not touching (they'll stick!). Fry them for a few minutes on each side, until golden brown, then remove them from the pan.

Step 4: Stir-fry peppers and onions. You'll want a thin coating of oil for this step — so if there's too much, carefully remove some. If there's not enough, add some. Turn up the heat and add sliced chile peppers and chopped onions. Stir-fry them until they're a bit softened and charred.

Step 5: Cook garlic and scallions. Push your peppers and onions to the side, then add sliced garlic and chopped scallions (just the white and pale green parts). Sauté the garlic and scallions for a minute or two.

Step 6: Add tofu. Add your fried tofu back to the skillet, then stir-fry everything together briefly to heat the tofu back up.

Step 7: Add scallions. Take the skillet off of heat and add the green parts of your scallions. Stir them in.

Step 8: Serve. Your salt and pepper tofu is ready to enjoy. Dig in while it's hot and crispy!

Frequently Asked Questions

Is this recipe gluten-free?

Yep! The recipe includes no gluten-containing ingredients.

Is this recipe spicy?

It is! The chile peppers, as well as the black and white pepper both add heat. For a milder version, try replacing the chiles with a bell pepper, and reducing the amount of black and white pepper to about ½ teaspoon each. This will give you a gentle heat and flavor that's more smoky than spicy.

How is salt and pepper tofu served?

It's typically served as an appetizer, but it also makes a great main dish with the right accompaniments. Try pairing it up with my vegan fried rice or vegetable chow mein to make a meal of it!

How should I store and reheat leftovers?

Leftover salt and pepper tofu will keep in an airtight container in the fridge for about 4 days. My favorite way to reheat it is to warm it up slightly in the microwave, then transfer it to a baking sheet and pop it under a broiler until it starts to sizzle and crisp back up.

More Chinese Tofu Recipes

📖 Recipe

Crispy Salt and Pepper Tofu

Course Appetizer, Main Course

Cuisine American, Chinese

Prep Time 10

Cook Time 20

Total Time 30

Servings to 8

Calories 301kcal

Author Alissa Saenz

Ingredients

⅓ cup vegetable oil, or as needed
½ cup cornstarch
1 teaspoon black pepper (or up to 1 ½ teaspoons if you like lots of heat)
1 teaspoon white pepper (or up to 1 ½ teaspoons if you like lots of heat)
1 ½ teaspoons salt
⅛ teaspoon Chinese five-spice
1 (16 ounce/454 gram) package super-firm tofu, cut into cubes (½ to 1-inch)
1 small onion, roughly chopped
1 jalapeño pepper, sliced
1 Fresno pepper, sliced
2 garlic cloves, sliced
3 scallions, white and green parts separated and chopped

US Customary - Metric

Instructions

Generously coat the bottom of a medium nonstick skillet with vegetable oil and place it over medium heat. Get the oil to at least ⅛-inch deep. You want the tofu pieces to be about halfway submerged when you add them.
While the oil heats up, stir the cornstarch, black pepper, white pepper, salt, and five-spice together in a small bowl. Add a few pieces of tofu to the bowl and dredge them in the mixture.
Once the oil begins to shimmer, remove the tofu cubes from the bowl, shake off any excess breading, then add them to the skillet. Repeat this process, placing the tofu cubes in a single layer so they are not touching (Note 1). Fry the tofu pieces for 4 to 5 minutes on each side, until golden and crispy. Transfer them to a plate when done.
If you still have a lot of oil in the skillet, very carefully pour some out (Note 2), so you have just a thin coating. If the skillet is dry, you can add about a tablespoon. Raise the heat to medium-high, then add the onion, jalapeño, and Fresno peppers. Stir-fry the onion and peppers for about 4 minutes, stirring constantly, until they begin to soften and char (Note 3).
Push the onions and peppers to the side, then add the sliced garlic and white parts of your scallions to the skillet. Cook the garlic and scallions for 1 to 2 minutes, until they begin to brown and the garlic becomes very fragrant.
Return the tofu to the skillet. Stir everything up and cook the mixture for another 1 to 2 minutes, just to warm the tofu back up a bit.
Remove the skillet from heat, then stir in the green parts of your scallions. Serve.

Notes

Avoid crowding the skillet. You can cook the tofu in batches if needed.
Don't pour it down the drain, as it can cause a clog. A safe way to dispose of used oil is to pour it into a used can from the recycling bin, let it cool, then compost it or seal it up and throw it in the trash.
Make sure you're running your ventilation fan during this step. Hot peppers cooked over high-heat can be quite irritating.
Recipe serves about 4 as a main dish (with rice or another side) or about 8 as an appetizer. Nutrition information is based on 4 servings.

Nutrition

The post Crispy Salt & Pepper Tofu appeared first on Connoisseurus Veg.

Connoisseurus Veg

Mediterranean Tofu & Rice

Ingredients You'll Need

How They're Made

Variations

Frequently Asked Questions

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📖 Recipe

Mediterranean Tofu & Rice

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For the Baked Tofu

For the Lemon Basmati Rice

For the Roasted Vegetables

For the Tahini Dressing

For Serving

Instructions

Nutrition

Vegan Funfetti Cookies

Ingredients You'll Need

How They're Made

Variations

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📖 Recipe

Vegan Funfetti Cookies

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Shredded Tofu & Veggie Stir-Fry

Ingredients You'll Need

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📖 Recipe

Shredded Tofu Stir-Fry

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Carrot Cake Cookies

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📖 Recipe

Carrot Cake Cookies

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Vegan Lemon Cream Tart

Ingredients You'll Need

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📖 Recipe

Vegan Lemon Cream Tart

Equipment

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Creamy Carrot Ginger Soup

Ingredients You'll Need

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📖 Recipe

Creamy Carrot Ginger Soup

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Tofu Rendang