We’ve been eating this smashed cucumber salad on repeat all week. This is one of those dishes that just hits different when you’re craving something cold, crunchy, and full of flavor. The cucumbers are smashed and salted so they soak up the dressing rather than dilute it, the tofu is fried until it’s golden and crispy, then everything gets tossed in a punchy garlic-sesame-chili dressing that’s sweet, salty, tangy, and just spicy enough.

The whole thing comes together in about 25 minutes and is incredibly satisfying. You get that contrast between the cold, refreshing cucumbers and the warm, crispy tofu, plus cilantro, scallions, and sesame seeds for extra freshness and crunch. It works as a side dish, a light lunch, or something to serve at a cookout. Just make sure to eat it within 30 minutes of tossing so the tofu stays crispy.

Why You’ll Love This Recipe

• Cold, crunchy, and refreshing. The smashed cucumbers are crisp and light, perfect for warm weather.
• Crispy golden tofu. Pan-fried until golden and crispy on the outside and tender on the inside.
• Punchy, bold dressing. Garlic, chili crisp, sesame oil, and rice vinegar create a dressing that’s tangy, spicy, and addictive.
• Ready in 25 minutes. Quick enough for a weeknight but impressive enough for company.
• Contrasting textures. Cold cucumbers, warm crispy tofu, fresh herbs, and crunchy sesame seeds all in one bowl.

Ingredients You’ll Need

For the Tofu:

• Extra-firm tofu – Pressed and cubed, then pan-fried until golden and crispy.
• Cornstarch – Coats the tofu to makle it light and crispy.
• Salt and black pepper – Seasons the tofu.
• Neutral oil – For pan-frying. Use vegetable, canola, or avocado oil.

For the Cucumbers:

• Persian or mini cucumbers – These are thinner and have fewer seeds than regular cucumbers. They stay crunchier after smashing.
• Kosher salt – Draws moisture from the cucumbers so the dressing clings rather than pools.

For the Dressing:

• Garlic cloves – Finely grated for a punchy garlic flavor.
• Rice vinegar – Adds tanginess and brightness.
• Soy sauce or tamari – Salty and umami-rich.
• Maple syrup – Balances the acidity and saltiness with a touch of sweetness.
• Toasted sesame oil – Adds a nutty, toasted flavor.
• Chili crisp – The star of the dressing. Adds heat, crunch, and savory depth. Use Lao Gan Ma or your favorite brand.

To Finish:

• Toasted sesame seeds – Adds crunch and nutty flavor.
• Fresh cilantro – Bright, fresh, and herbaceous.
• Scallions – Thinly sliced for a mild onion bite.

Equipment Needed

• Large nonstick skillet
• Cutting board
• Knife or rolling pin (for smashing cucumbers)
• Colander
• Large mixing bowl
• Whisk
• Paper towels
• Clean kitchen towel

Serving Suggestions

• As a side dish – Serve alongside rice, noodles, or grilled vegetables.
• As a light meal – Add a side of steamed rice or quinoa for a complete lunch or dinner.
• At a cookout – This is a great dish to bring to a potluck or barbecue. Just toss it right before serving.
• With other Asian-inspired dishes – Pairs well with dumplings, spring rolls, or our Peanut Noodle Stir Fry.

Storage Instructions

• Best eaten fresh: This salad is best enjoyed within 30 minutes of tossing while the tofu is still crispy and the cucumbers are still crunchy.
• Prep ahead: If making ahead, store the dressing, cucumbers, and tofu separately. Toss right before serving.
• Refrigerator: Leftovers can be stored in an airtight container for up to 1 day, but the tofu will lose its crispiness and the cucumbers will soften.

Recipe FAQs

More Salad Recipes You May Enjoy:

Appetizers and Sides

Brussels​ Sprouts Caesar Salad

Salad

Vegan Pasta Salad

Appetizers and Sides

Easy Avocado Corn Salad

30 Minute Meals

Grilled Vegetable Salad

If you make this Smashed Cucumber Salad with Tofu, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Smashed Cucumber Salad with Tofu

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• Author: Sweet Simple Vegan
• Total Time: 25 minutes
• Yield: 4 Servings 1x
• Diet: Vegan

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This smashed cucumber salad with crispy tofu features cold, crunchy cucumbers and golden tofu in a punchy sesame-garlic chili dressing. Ready in 25 minutes, this salad is worth making all summer long!

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Ingredients

For the Tofu:

• 14 oz extra-firm tofu, pressed and cubed
• 3 tablespoons cornstarch
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 3 tablespoons neutral oil, for pan-frying

For the Cucumbers:

• 1½ lbs Persian or mini cucumbers
• 1 teaspoon kosher salt

For the Dressing:

• 4 garlic cloves, finely grated
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 tablespoon toasted sesame oil
• 2 tablespoons chili crisp

To Finish:

• 2 teaspoons toasted sesame seeds
• ½ cup fresh cilantro, roughly chopped
• 3 scallions, thinly sliced

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Instructions

1. Smash and salt the cucumbers. Place cucumbers on a cutting board and gently smash with the flat side of a knife or a rolling pin until they crack open. Tear into rough 1-inch pieces, toss with kosher salt in a colander, and let drain for 15 minutes. This draws out water so the dressing clings rather than pools.
2. Coat the tofu. While cucumbers drain, pat tofu very dry with paper towels and toss with cornstarch, salt, and black pepper until each cube has a thin, even coat.
3. Crisp the tofu. Heat oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and fry, turning every couple of minutes, until deeply golden and crackly on at least 3 sides, 8-10 minutes total. Transfer to a paper-towel-lined plate.
4. Whisk the dressing. In a large bowl, whisk together the grated garlic, rice vinegar, soy sauce, maple syrup, sesame oil, and chili crisp until combined.
5. Toss and serve. Give the cucumbers a quick pat with a clean towel to remove excess moisture, then add to the dressing along with the crispy tofu, sesame seeds, cilantro, and scallions. Toss gently and serve immediately while the tofu is still crisp.

Notes

• Best eaten fresh: Enjoy within 30 minutes of tossing while the tofu is crispy.
• Prep ahead: Keep dressing, cucumbers, and tofu separate until ready to serve.
• Chili crisp: Use Lao Gan Ma or your favorite brand. It’s essential for the flavor.
• Gluten-free: Use tamari instead of soy sauce.
• Persian cucumbers: Also called mini cucumbers. They’re crunchier and have fewer seeds than regular cucumbers.

• Prep Time: 15 Minutes
• Cook Time: 10 Minutes
• Category: Appetizer
• Method: Stove Top

The post Smashed Cucumber Salad with Tofu appeared first on Sweet Simple Vegan.

Ginataang gulay is one of those Filipino dishes we come back to again and again. It’s a creamy coconut milk vegetable stew loaded with tender eggplant, squash, and long beans, plus crispy golden tofu for protein. The coconut milk makes everything rich and silky, while garlic and ginger build a warm, aromatic base that makes the whole kitchen smell amazing.

Why You’ll Love This Recipe

• Creamy coconut milk base. The full-fat coconut milk makes this stew rich, silky, and deeply satisfying.
• Flexible with vegetables. Use whatever you have on hand. Eggplant, squash, long beans, and greens all work beautifully.
• Ready in 35 minutes. Quick enough for a weeknight dinner but feels special.
• Protein-packed. Crispy golden tofu adds heartiness and soaks up all the creamy sauce.
• Comforting and nourishing. This is the kind of cozy, home-style meal that hits the spot.

Ingredients You’ll Need

• Firm tofu – Pressed and cubed, then pan-fried until golden. Adds protein and a satisfying texture.
• Neutral oil – For cooking the tofu and sautéing the aromatics.
• Onion – Sliced and sautéed for a savory base.
• Garlic and ginger – The aromatic foundation that gives the stew its warm, fragrant flavor.
• Japanese eggplant – Cut into pieces. It gets soft and silky as it simmers. Regular eggplant works too.
• Kabocha squash – Peeled and cubed. Adds natural sweetness and a creamy texture. Butternut squash is a good substitute.
• Long beans (sitaw) – Cut into pieces. They stay slightly crisp. Green beans work as a substitute.
• Full-fat coconut milk – The star of the dish. Creates the rich, creamy sauce.
• Vegetable broth or water – Thins the sauce to the right consistency.
• Fish sauce substitute or soy sauce – Adds salty, umami depth.
• Sugar – Just a touch to balance the flavors.
• Fresh spinach or malunggay leaves – Stirred in at the end for color and nutrition.
• Salt and black pepper – For seasoning.
• Steamed rice – For serving.

Equipment Needed

• Large pot or deep skillet
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Tofu press (or a clean towel and something heavy)

Serving Suggestions

• Over steamed rice – The classic way. The creamy sauce is perfect spooned over fluffy white or jasmine rice.
• With extra protein – Serve alongside additional crispy tofu or your favorite plant-based protein.
• With a side of greens – Pair with a simple sautéed vegetable for a complete meal.
• Family-style – Serve in a large bowl in the center of the table for everyone to share.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. The flavors develop and deepen overnight.
• Reheating: Reheat gently on the stovetop over medium-low heat. Add a splash of broth or coconut milk if the sauce has thickened too much.
• Freezer: Not recommended. Coconut milk-based sauces can separate, and the vegetables may become mushy when thawed.

Recipe FAQs

More Filipino-Inspired Recipes You May Enjoy:

Filipino

Vegan Filipino Barbecue

Filipino

Easy Vegan Filipino Spring Rolls (Lumpiang Shanghai)

Dessert

Ube Halaya (Filipino Purple Yam Jam) 

Filipino

Filipino Coconut Milk Adobo

Ginataang Gulay with Tofu

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• Author: Sweet Simple Vegan
• Total Time: 35 minutes
• Yield: 4–6 Servings 1x
• Diet: Vegan

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This ginataang gulay with tofu is a creamy Filipino coconut-milk vegetable stew featuring eggplant, squash, and long beans. Comforting, flavorful, and ready in 35 minutes.

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Ingredients

• 14 oz firm tofu, pressed and cubed
• Neutral oil, for cooking
• 1 medium onion, halved and sliced into strips
• 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced or grated
• 1 Japanese eggplant, cut into 1-inch pieces (or ½ Italian eggplant)
• 1 cup kabocha squash, peeled and cubed (or butternut squash)
• 1 cup long beans (sitaw), cut into 2-inch pieces (or green beans)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth or water
• 2 tablespoons fish sauce substitute (or soy sauce)
• 1 teaspoon sugar
• 2 cups malunggay leaves (or spinach)
• Salt and black pepper, to taste
• Steamed rice, for serving

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Instructions

1. Cook the tofu. Heat oil in a large pot or skillet over medium heat. Add the cubed tofu and cook for about 15 minutes, stirring occasionally, until golden on all sides. Remove and set aside.
2. Sauté aromatics. Heat more oil in the same large pot or skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add the garlic and ginger, and cook for 1-2 minutes until fragrant.
3. Add vegetables. Add the eggplant, squash, and long beans, plus a pinch of salt and pepper. Stir to combine and cook for 2-3 minutes.
4. Add the tofu, coconut milk, and broth. Add the tofu back in, then pour in the coconut milk and vegetable broth. Add the fish sauce substitute (or soy sauce) and sugar. Stir well and bring to a gentle simmer.
5. Simmer. Cover, reduce to medium-low, and simmer for 12-15 minutes, stirring occasionally, until the vegetables are tender and the squash is cooked through. The sauce should be creamy and slightly thickened.
6. Add greens. Stir in the malunggay leaves. Cook for 2 minutes or until wilted.
7. Season and serve. Taste and adjust seasoning with salt, black pepper, or more fish sauce substitute. Serve hot over steamed rice.

Notes

• Vegetables: Traditional vegetables include kabocha squash, sitaw (long beans), eggplant, and malunggay (moringa leaves), but use what’s available or preferred.
• Consistency: The sauce should be creamy but not too thick. Add more broth if needed.
• Storage: Refrigerate up to 4 days. 

• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Category: Entree
• Method: Stove Top
• Cuisine: Filipino

The post Ginataang Gulay with Tofu appeared first on Sweet Simple Vegan.

These Chunky Chocolate Chip Pecan Cookies are what dreams are made of. They’re thick, loaded with chocolate chips and crunchy pecans, and finished with a sprinkle of flaky sea salt that takes them to the next level.

The texture is what makes these cookies truly special. Crispy edges, soft centers, and plenty of chunky bits in every bite. They’re also incredibly easy to make. Melt the butter, whisk in the sugars and applesauce, fold in the flour, stir in the chocolate and pecans, and bake. No chilling required, no mixer needed, just a big bowl and a whisk or spatula. The trick to getting that bakery-style chunky look is to drop the dough in big blobs and resist the urge to flatten them. They spread just enough in the oven to get those crispy edges while staying nice and thick in the middle. If you’re a fan of our Classic Chocolate Chip Cookie recipe, you’re going to love these!

Why You’ll Love This Recipe

• Thick and chunky. These aren’t flat, thin cookies. They’re big, thick, and loaded with chocolate chips and pecans.
• No mixer needed. Everything comes together in one bowl with just a whisk and a spatula.
• No chilling required. Mix the dough and bake right away. No waiting around.
• Flaky sea salt finish. That sprinkle of salt on top balances the sweetness and adds a gourmet touch.
• Perfect texture. Crispy edges, soft centers, and plenty of chocolate and pecans in every bite.

Ingredients You’ll Need

• Unsalted vegan butter – Two sticks, melted. This is the base of the cookie dough and adds richness. We like to use the Country Crock Homestyle Unsalted Plant Butter.
• Brown sugar and cane sugar – The combination creates the perfect chewy texture and caramel-like flavor.
• Unsweetened applesauce – Replaces eggs and adds moisture. One individual lunchbox cup (about ½ cup) works perfectly.
• Baking soda – Helps the cookies rise and spread.
• Salt – Balances the sweetness in the dough.
• Vanilla extract – A heaping teaspoon adds warmth and depth.
• All-purpose flour – The structure of the cookie. Weigh it (480g) for the most accurate results.
• Chocolate chips – 9 ounces of your favorite vegan chocolate chips. Semi-sweet or dark chocolate both work well. Trader Joe’s has dairy-free chocolate chips!
• Pecan pieces – 1 cup of chopped pecans adds crunch and nutty flavor.
• Flaky sea salt – For topping. This is highly recommended to give your cookies the perfect finishing touch.  

Equipment Needed

• Large mixing bowl
• Whisk
• Spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Kitchen scale (optional, but recommended to measure the flour)

Serving Suggestions

• Warm with vegan ice cream – Serve a warm cookie with a scoop of vegan ice cream on top.
• With coffee or tea – Perfect for dunking in your morning coffee or afternoon tea.
• Cookie sandwiches – Press vegan ice cream between two cookies for an indulgent treat.
• Gift them – Pack them in a box or tin for a thoughtful homemade gift.

Storage Instructions

• Room temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Store in an airtight container for up to 1 week. Bring to room temperature or warm slightly before serving.
• Freezer: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature or warm in the oven.
• Freezing dough: You can also freeze scooped cookie dough on a baking sheet, then transfer it to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.

Recipe FAQs

More Cookie Recipes You May Enjoy:

Dessert

Fluffy Salted Peanut Butter Chocolate Chunk Cookies

Dessert

Oreo Stuffed Chocolate Chip Cookies

Dessert

Vegan Strawberry Sugar Cookies

Cookies

The Best Ube Sugar Cookies (Vegan)

If you make these Chunky Chocolate Chip Pecan Cookies, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos!

Chunky Chocolate Chip Pecan Cookies

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• Author: Sweet Simple Vegan
• Total Time: 28 minutes
• Yield: About 18 Cookies 1x
• Diet: Vegan

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These chunky chocolate chip pecan cookies are thick, loaded with chocolate and pecans, and topped with flaky sea salt. Easy to make and perfect for any occasion.

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Ingredients

• 2 sticks (1 cup) unsalted vegan butter
• ⅔ cup brown sugar
• ⅔ cup cane sugar
• ½ cup unsweetened applesauce (1 individual lunchbox cup)
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 heaping teaspoon vanilla extract
• 480g (about 4 cups) all-purpose flour
• 9 ounces vegan chocolate chips
• 1 cup pecan pieces
• Flaky sea salt, for topping

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Instructions

1. Melt the butter. In a large bowl, melt the vegan butter completely. Add the brown sugar and cane sugar, whisking until smooth and uniform.
2. Add wet ingredients. Add the applesauce, vanilla extract, baking soda, and salt. Whisk until well combined.
3. Add the flour. Add the flour about ½ cup at a time, stirring with a spatula after each addition, until a smooth dough forms.
4. Cool the dough. Let the dough cool for a few minutes to ensure it’s not too warm.
5. Add mix-ins. Stir in the chocolate chips and pecan pieces until evenly distributed throughout the dough.
6. Shape the cookies. Drop about ¼ cup-sized blobs of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Do not flatten or smooth them out. Leave them chunky and rough.
7. Bake. Bake at 350°F for 13 minutes, or until the edges are golden brown. Rotate the pans halfway through baking for even browning.
8. Salt and cool. Immediately sprinkle the warm cookies with flaky sea salt. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Butter: Use vegan butter sticks, not tub spreads, for best results.
• Flour: For the most accurate measurement, weigh the flour (480g). If measuring by volume, spoon the flour into the measuring cup and level it off.
• Don’t flatten: Leaving the dough in chunky blobs creates that thick, bakery-style cookie.
• Cooling the dough: This step prevents the chocolate chips from melting when you mix them in.
• Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

• Prep Time: 15 Minutes
• Cook Time: 13 Minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

The post Chunky Chocolate Chip Pecan Cookies appeared first on Sweet Simple Vegan.

This Vegan Mango Posset takes the classic British dessert and gives it a tropical twist. Instead of lemon, you get sweet, creamy mango brightened with lime. Instead of dairy cream, coconut cream and silken tofu create that signature custard-like texture that makes posset so special.

Why You’ll Love This Recipe

• No-bake and easy. Mix, blend, and chill. That’s it. No oven, no fuss, just a smooth dessert that sets while you sleep.
• Sweet tropical flavor. Ripe mango and lime create a bright, creamy flavor that feels like summer in a cup.
• Silky, custard-like texture. Coconut cream and silken tofu give you that classic posset consistency without any dairy.
• Great for make-ahead entertaining. Make it the night before, then add toppings before serving.

Ingredients You’ll Need

• Ripe Ataulfo mangos – Also called champagne mangos. Use very ripe ones for the sweetest, creamiest flavor. You’ll need 1 cup of mango puree.
• Coconut cream – Full-fat canned coconut cream (not the carton kind). This creates the rich, creamy base.
• Granulated sugar – Sweetens the posset and also helps it set.
• Lime zest and lime juice – Brightens the mango flavor and adds a citrusy edge. Fresh is best.
• Salt – Just a pinch to balance the sweetness.
• Firm silken tofu – Shelf-stable firm silken tofu works best. It adds creaminess and helps the posset set without eggs or gelatin.
• Vanilla extract – Optional, but adds warmth and depth.
• Optional toppings – Fresh mango chunks, mint leaves, lime zest, toasted coconut flakes.

Equipment Needed

• Blender (high-speed works best)
• Medium saucepan
• Whisk
• Ramekins, small jars, or serving glasses
• Measuring cups and spoons

Serving Suggestions

• Classic presentation – Serve in ramekins or small jars.
• Tropical vibes – Top with toasted coconut flakes, passion fruit pulp, or sliced starfruit.
• Elegant finish – Garnish with lime zest and a single mint leaf for a clean, refined look.

Storage Instructions

• Refrigerator: Store in a covered container for up to 3 days. The posset is best enjoyed within 2-3 days for optimal texture.
• Freezer: Not recommended. The texture changes when frozen and thawed.
• Make-ahead: This dessert is perfect to make a day or two in advance. Just add toppings right before serving.

Recipe FAQs

More Summer Desserts You May Enjoy:

Dessert

Easy Mango Sago (Tapioca Pudding)

Dessert

Thai Mango Sticky Rice

Filipino

Vegan Filipino Mango Float

Dessert

Vegan Lemon Posset

If you make this Vegan Mango Posset, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Vegan Mango Posset (Easy No-Bake Dessert)

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• Author: Sweet Simple Vegan
• Total Time: 8 hours 20 minutes
• Yield: 5–6 Servings 1x
• Diet: Vegan

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This vegan mango posset is a creamy, no-bake dessert with sweet mango flavor and a silky texture. Made with coconut cream and tofu, it’s ready in 8 hours with minimal effort.

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Ingredients

Ingredients

• 3–4 ripe Ataulfo mangos (enough for 1 cup blended mango puree)
• 1 can (13.5 oz) coconut cream
• ¾ cup (150g) granulated sugar
• 1 teaspoon lime zest (about ½ of a lime)
• 2 tablespoons fresh lime juice (about 1 lime)
• Pinch of salt
• 12 oz firm silken tofu (shelf-stable preferred)
• Optional: ½ teaspoon vanilla extract

Optional Toppings:

• Fresh mango chunks
• Coconut whipped cream
• Fresh mint leaves
• Lime zest
• Toasted coconut flakes

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Instructions

1. Prepare the mango. Peel and dice the mangos. Add to a blender and blend until completely smooth. Measure out 1 cup of puree and set aside. Blend one more mango if needed to reach 1 cup.
2. Dissolve the sugar. Add the coconut cream and sugar to a medium saucepan over medium-low heat. Simmer for 2-3 minutes, or until the sugar dissolves and everything is well combined.
3. Add mango, lime, and salt. To the same saucepan, add the mango puree, lime zest, lime juice, and a pinch of salt. Stir together and simmer for 1-2 minutes more.
4. Cool for 15 minutes. Remove the mango posset mixture from the heat. Let it cool for 15 minutes.
5. Blend with silken tofu. Pour the mango mixture into a high-speed blender along with the silken tofu and vanilla (if using). Blend until completely smooth.
6. Chill and set overnight. Pour the mango posset into individual ramekins, small jars, or serving glasses. Cover and chill in the refrigerator for at least 8 hours or overnight.
7. Serve. Top with fresh mango, coconut whipped cream, mint, lime zest, and toasted coconut if desired. Enjoy!

Notes

• Mango ripeness matters: Use very ripe, sweet mangos for the best flavor. If your mangos aren’t quite sweet enough, add an extra tablespoon or two of sugar.
• Firm silken tofu: Shelf-stable firm silken tofu yields the best, thickest texture. Refrigerated silken tofu works, but it will be slightly thinner.
• Sweetener: Granulated sugar is required. Liquid sweeteners like maple syrup or agave will add too much moisture, preventing the posset from setting properly.
• Texture tip: For an ultra-smooth posset, strain the mixture before pouring it into ramekins to remove any fibrous mango bits.
• Storage: Keep refrigerated in an airtight container for up to 3 days.
• Make it tropical: Add a tablespoon of passion fruit puree or a splash of coconut rum for an extra tropical twist.
• Freezer: Not recommended. The texture changes when frozen and thawed.
• Make-ahead: This dessert is perfect to make a day or two in advance. Just add toppings right before serving.

• Prep Time: 8 Hours 20 Minutes
• Category: Dessert
• Method: Blender / Stovetop, No Bake
• Cuisine: British

The post Vegan Mango Posset (Easy No-Bake Dessert) appeared first on Sweet Simple Vegan.

This Tofu and Dumplings is the kind of dish that hits the spot when you need something warm and comforting. Tender vegetables, cubed tofu, and a trio of fresh herbs simmer in a creamy broth, then get topped with fluffy drop dumplings that steam right on top of the stew. It’s hearty, satisfying, and comes together in about an hour in just one pot.

The stew base starts with a simple roux that creates a thick, creamy sauce, while fresh thyme, sage, and rosemary fill your kitchen with an incredible aroma. The dumplings are the easy part. Mix the batter in just a few minutes, drop spoonfuls onto the simmering stew, cover, and let them steam into light, pillowy clouds. This works for weeknight dinners, Sunday suppers, or any time you need something cozy without a ton of fuss.

Why You’ll Love This Recipe

• Classic comfort food made vegan. All the cozy flavors of traditional chicken and dumplings without any animal products.
• One-pot meal. Everything cooks in a single Dutch oven for easy cleanup.
• Fluffy drop dumplings. Simple drop biscuit-style dumplings that steam on top of the stew, no rolling required.
• Ready in 1 hour. Quick enough for weeknight dinners but tastes like it simmered all day.
• Protein-packed. Extra-firm tofu adds plant-based protein to this hearty vegan stew.

Ingredients You’ll Need

For the Stew:

• Vegan butter – Used to sauté the vegetables and add richness to the base of the stew.
• Onion, carrots, and celery – Classic mirepoix vegetables that build deep flavor in the stew.
• Garlic – Fresh minced garlic adds aromatic depth.
• Fresh thyme, sage, and rosemary – These herbs give the stew its classic chicken and dumplings flavor. Fresh herbs work best.
• All-purpose flour – Creates a roux that thickens the broth into a creamy stew.
• Vegan chicken broth or vegetable broth – Vegan chicken-style broth gives the most authentic flavor.
• Non-dairy milk – Makes the stew creamy. Use unsweetened oat milk, soy milk, or almond milk.
• Extra-firm tofu – Pressed and cubed to add protein and a hearty texture.
• Frozen peas – Bring color, sweetness, and extra nutrition.
• Bay leaves – Add aromatic flavor while the stew simmers.
• Salt and black pepper – Season the stew to taste.

For the Drop Dumplings:

• All-purpose flour – The base of the fluffy dumplings.
• Baking powder – Helps the dumplings puff up and turn out light.
• Salt – Seasons the dumpling dough.
• Non-dairy milk – Binds the dumpling batter.
• Melted vegan butter – Makes the dumplings tender and flavorful.
• Fresh parsley – Brings fresh flavor and color to the dumplings.

Equipment Needed

• Large Dutch oven or pot with a lid
• Cutting board and knife
• Measuring cups and spoons
• Medium mixing bowl
• Whisk
• Wooden spoon
• Toothpick (for testing dumplings)

Serving Suggestions

• With crusty bread – Serve this vegan tofu and dumplings with warm bread for soaking up the creamy broth.
• Simple green salad – Balance the richness with a crisp salad dressed in vinaigrette.
• Extra herbs – Garnish with fresh parsley or thyme for added flavor and color.
• Comfort food dinner – Pair with roasted vegetables or serve as a complete one-pot meal.

Storage Instructions

• Refrigerator: Store tofu and dumplings leftovers in an airtight container for up to 2-3 days. The dumplings will absorb liquid and soften, but they will remain delicious.
• Reheating: Reheat gently on the stovetop over low heat or microwave individual portions. Add a splash of vegetable broth or non-dairy milk if needed.
• Freezer: Not recommended for this recipe. Dumplings become mushy when frozen and thawed.

Recipe FAQs

More Comfort Food Recipes You May Enjoy:

Dinner

Easy Vegan Chicken Noodle Soup

Pasta

Vegan Broccoli Cheddar Orzo

30 Minute Meals

One Pot Vegan Hamburger Helper (Cheeseburger Pasta)

Dinner

One Pot Vegan Mushroom Stroganoff​ (30-Minutes)

If you make this Tofu and Dumplings recipe, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Tofu and Dumplings

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• Author: Sweet Simple Vegan
• Total Time: 1 hour
• Yield: 6 Servings 1x
• Diet: Vegan

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Description

This Tofu and Dumplings is the kind of dish that hits the spot when you need something warm and comforting. It’s hearty, satisfying, and comes together in about an hour in just one pot.

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Ingredients

For the Stew:

• 3 tablespoons vegan butter
• 1 medium onion, diced
• 3 carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh sage, finely chopped
• ½ tablespoon fresh rosemary, finely chopped
• ¼ cup all-purpose flour
• 4 cups vegan chicken broth (or vegetable broth)
• 1 cup unsweetened non-dairy milk
• 2 bay leaves
• 14 oz extra-firm tofu, pressed and cut into bite-sized cubes
• 1 cup frozen peas
• Salt and black pepper, to taste

For the Drop Dumplings:

• 2 cups (240g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¾ cup unsweetened non-dairy milk 
• 3 tablespoons melted vegan butter
• 2 tablespoons fresh parsley, chopped

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Instructions

Make the Stew:

1. Sauté vegetables. Melt the vegan butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add aromatics and herbs. Add the garlic, thyme, sage, and rosemary. Cook for 1-2 minutes until fragrant.
3. Make the roux. Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
4. Add liquids. Slowly pour in the vegan chicken broth while stirring to prevent lumps. Add the non-dairy milk and bay leaves. Bring to a simmer.
5. Add tofu. Add the cubed tofu to the pot. Season generously with salt and black pepper. Let the stew simmer for 10 minutes, stirring occasionally.

Make the Dumplings:

1. Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Add wet ingredients. Add the non-dairy milk, melted vegan butter, and fresh parsley. Stir just until combined. The batter should be thick and slightly lumpy. Don’t overmix.

Cook the Dumplings:

1. Add peas. Stir the frozen peas into the simmering stew.
2. Drop dumplings. Using a large spoon, drop heaping tablespoons of dumpling batter onto the simmering stew, spacing them slightly apart. You should get about 10-12 dumplings.
3. Cook covered. Cover the pot with a lid and simmer on low heat for 15-18 minutes without lifting the lid. The dumplings will puff up and cook through via steam.
4. Check doneness. After 15 minutes, check a dumpling by inserting a toothpick into the center. It should come out clean. If not, cover and cook for a few more minutes.
5. Serve. Remove bay leaves. Ladle the stew and dumplings into bowls. Garnish with extra fresh parsley if desired. Serve hot.

Notes

• Don’t lift the lid: The dumplings need consistent steam to cook through.
• Dumpling texture: Should be fluffy and light. Don’t overmix the batter.
• Make it richer: Add ¼ cup vegan cream cheese to the stew for extra creaminess.
• Storing: Best fresh, but leftovers keep in the refrigerator for 2-3 days. Dumplings will soften as they absorb liquid.
• Reheating: Reheat gently on the stovetop over low heat or microwave individual portions. Add a splash of vegetable broth or non-dairy milk if needed.
• Freezing: Not recommended for this recipe. Dumplings become mushy when frozen and thawed.

• Prep Time: 20 Minutes
• Cook Time: 40 Minutes
• Category: Dinner, Entree
• Method: Stove Top
• Cuisine: American

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