This Salt and Pepper tofu is deep-fried until crispy, then perfectly seasoned with a bold, signature kick of white pepper and jalapeños. Enjoy it on its own or serve it over rice or noodles for a crave-worthy, takeout-style dinner.

Crispy tofu recipes are some of our favorites when we’re craving a takeout-inspired dish, and this crispy salt and pepper tofu hits the spot! 

Salt and pepper dishes are a staple in Chinese cuisine, traditionally made with proteins like shrimp, squid, or pork. Overtime, vegetarian adaptations – like this salt and pepper tofu – have gained popularity and are now a common menu item in many restaurants. 

With just a handful of ingredients and a few simple steps that ensure extra crispy (not soggy!) tofu, you can easily recreate this takeout favorite right in your own kitchen.

Ingredients You’ll Need 

For the Fried Tofu:

• Tofu:  Use extra-firm tofu for the best texture. You can also freeze and thaw it first for an extra chewy tofu texture! 
• Cornstarch:  Creates a light, crispy coating once the tofu is fried. Pat the tofu dry before coating to ensure the cornstarch sticks evenly.
• Salt: Before frying, we’ll simmer the tofu in salted water. This makes it firmer, crispier, and less greasy. Don’t skip this step!
• White pepper: Mixed into the cornstarch to infuse pepper flavor into every bite. 
• Vegetable oil: Used for frying. Feel free to choose another high-heat oil like canola oil, if desired.

Other ingredients:

• Seasoning blend: The signature salt and pepper flavor profile is achieved with just 3 ingredients – salt, white pepper, and a pinch of sugar to balance the heat. 
• Aromatics: Freshly minced garlic and sliced scallions boost the savory, aromatic depth in the dish. 
• Jalapeño: Brings a touch of heat that enhances the white pepper, giving salt and pepper tofu its bold, signature kick.

How to Make Salt and Pepper Tofu

Fry the tofu

1. Simmer the tofu. Bring 4 cups of water and 2 teaspoons of salt to a boil in a small pot. Add the tofu cubes and simmer for 5 minutes. Drain the tofu, then transfer to a kitchen towel and allow to dry. 
2. Prep for frying. Heat a pot of oil to 350F. Meanwhile, combine the cornstarch and white pepper in a large bowl. 
3. Fry the tofu in batches. Once the oil is heated, add half the tofu to the cornstarch mixture and toss until coated. Gently drop the coated tofu pieces into the oil and fry until crispy, about 4 minutes, tossing occasionally. Transfer to a wire rack, then repeat with the remaining tofu. 

Season the tofu

1. Combine the seasoning blend. In a small bowl, whisk together the salt, white pepper, and a pinch of sugar. Set aside. 
2. Sauté the aromatics. Heat 2 tablespoons of vegetable oil in a wok over medium heat. Add the garlic and whites of the scallions. Sauté until fragrant and the scallions are slightly softened, about 1 minute. Reduce the heat to medium low. 
3. Add the tofu and jalapeño. Add the crispy tofu and jalapeño slices and mix together. Sprinkle the seasoning blend evenly over the tofu and toss together. 
4. Serve. Top with the remaining scallion greens and enjoy! 

Serving Suggestions

Salt and pepper tofu is best served immediately while hot and crispy. It can be enjoyed alone or as a more complete meal over rice or noodles. 

You can also serve with a side of your favorite pan-fried or oven-roasted vegetable if desired. 

Recipe FAQs

Is this tofu recipe gluten-free?

Yes! In addition to being completely vegan, this crispy tofu recipe is also gluten-free. Just be sure to use gluten-free soy sauce or tamari if adding a dipping sauce or extra seasoning. 

Can I use silken tofu?

No, silken tofu is unfortunately far too delicate for any crispy tofu recipe. Instead, use silken tofu to make creamy soups, cheesy vegan dips, or chocolate mousse!

Can I bake or air-fry the tofu instead of deep-frying?

We haven’t tested it with this particular recipe, but if you’d like to experiment with these alternative methods, we’d recommend using our Guide to Crispy Tofu for reference. 

Storage Instructions

Since this crispy tofu is fried, it’s best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for 1-2 days. 

To reheat, use a hot wok or air fryer to help restore crispiness as much as possible. Avoid microwaving – it will make the tofu soft and soggy. 

More Crispy Tofu Recipes YOu May Enjoy:

Dinner

Sticky Sesame Tofu

Dinner

Tofu Katsu

Dinner

Crispy Orange Tofu

Dinner

The Best General Tso’s Tofu

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Crispy Salt and Pepper Tofu Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Description

This Salt and Pepper tofu is deep-fried until crispy, then perfectly seasoned with a bold, signature kick of white pepper and jalapeños. Enjoy it on its own or serve it over rice or noodles for a crave-worthy, takeout-style dinner.

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Ingredients

Fried tofu:

• 1 block (16 oz) extra-firm tofu, cubed
• 4 cups water
• 2 teaspoons salt
• 1/2 cup cornstarch
• 1/4 teaspoon white pepper
• Vegetable oil, for frying

Seasoning blend:

• 1/2 teaspoon salt, or taste
• 1/4 teaspoon white pepper
• Pinch of sugar

Remaining ingredients:

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 3 scallions, sliced with whites and greens separated
• 1 jalapeño, sliced

Equipment Needed

• Small and large pot
• Kitchen towel or paper towels
• Deep-fry thermometer
• Mixing bowls
• Wire rack
• Wok or large skillet
• Spatula

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Instructions

Fry the tofu

1. Simmer the tofu. Bring 4 cups of water and 2 teaspoons of salt to a boil in a small pot. Add the tofu cubes and simmer for 5 minutes. Drain the tofu, then transfer to a kitchen towel and allow to dry. 
2. Prep for frying. Heat a pot of oil to 350F. Meanwhile, combine the cornstarch and white pepper in a large bowl. 
3. Fry the tofu in batches. Once the oil is heated, add half the tofu to the cornstarch mixture and toss until coated. Gently drop the coated tofu pieces into the oil and fry until crispy, about 4 minutes, tossing occasionally. Transfer to a wire rack, then repeat with the remaining tofu. 

Season the tofu

1. Combine the seasoning blend. In a small bowl, whisk together the salt, white pepper, and a pinch of sugar. Set aside. 
2. Sauté the aromatics. Heat 2 tablespoons of vegetable oil in a wok over medium heat. Add the garlic and whites of the scallions. Sauté until fragrant and the scallions are slightly softened, about 1 minute. Reduce the heat to medium low. 
3. Add the tofu and jalapeño. Add the crispy tofu and jalapeño slices and mix together. Sprinkle the seasoning blend evenly over the tofu and toss together. Taste and add more salt as necessary. 
4. Serve. Top with the remaining scallion greens and enjoy! 

Notes

• Gluten-free: In addition to being completely vegan, this crispy tofu recipe is also gluten-free. If you add a dipping sauce or extra seasoning, just be sure to use gluten-free soy sauce or tamari.
• Storage: Since this crispy tofu is fried, it’s best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for 1-2 days.
• Reheating: Use a hot wok or air fryer to help restore crispiness as much as possible. Avoid microwaving – it will make the tofu soft and soggy.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stove Top

The post Crispy Salt and Pepper Tofu appeared first on Sweet Simple Vegan.

Growing up, orange chicken was always a favorite when ordering Chinese-American takeout. And this quick and easy tofu recipe is our take on vegan orange chicken and like many of our takeout inspired dishes, tofu is the star. 

It has all of the flavor and texture of the original dish while using ingredients that are completely free of animal products! 

Ingredients You’ll Need 

• Tofu: We find firm tofu to be the perfect texture for this recipe. For best results, we also recommend pressing your tofu to remove excess moisture to ensure maximum flavor. 
• Soy Sauce: Soy sauce is used to marinate the tofu before frying and added to the orange sauce for a rich, salty umami flavor. 
• Cornstarch: Creates a crispy coating for the tofu when pan-fried and also helps to thicken the orange sauce, giving it that glossy, sticky texture. 
• Aromatics: Garlic and ginger add depth of flavor and added warmth to the orange sauce. 
• Sugar: Brown sugar is ideal to use in your orange sauce, but regular granulated sugar or coconut sugar works in a pinch! If you want to ensure that the sugar being used is vegan-friendly, make sure it’s organic. We like to use the Wholesome brand. 
• Vinegar: We recommend using rice vinegar for this recipe. Bringing an acidic element to our sauce will help balance all of the flavors. If you don’t have rice vinegar, regular white vinegar will also work. 
• Spices: Red pepper flakes provide a subtle heat, while salt and white pepper enhance the tofu’s flavor during preparation and frying. 
• Oil: We like to use a high-heat neutral oil like avocado oil for pan-frying. To add some additional flavor to our dish, we also drizzle toasted sesame oil over the finished orange tofu.
• Oranges: You’ll need both orange juice and orange zest for the best orange flavor. 

How to Make Orange Tofu

1. Prep the tofu. We recommend pressing the tofu for 30 minutes to 1 hour using a tofu press, heavy book, or our favorite way to press tofu without a tofu press. Once the tofu has been pressed, cut it into 1-inch cubes and transfer to a large bowl.
2. Season the tofu. Add the soy sauce, salt, and white pepper to the bowl with the tofu. Sprinkle over half of the cornstarch, mix, add the second half, and mix. Set aside. 
3. Pan-fry the tofu. In a large skillet over medium-low heat, heat the oil. Add the tofu and fry until golden brown. Remove tofu from the pan and set aside. 
4. Make the orange sauce. In a small bowl, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, and orange zest. 
5. Sauté the aromatics.  In the same skillet that you fried the tofu, add the garlic, ginger, red pepper flakes, and a pinch of salt. Add additional oil as needed. Sauté, stirring constantly, for 2 to 3 minutes or until fragrant. 
6. Add the sauce. Once fragrant, add the orange sauce and bring to a boil. Meanwhile, mix together the warm water and cornstarch in a small bowl until smooth. Add it to the sauce once simmering adn whisk through. Allow the sauce to simmer, mixing often until thickened, about 6-8 minutes. 
7. Add the tofu. Add in the cooked tofu and sesame oil and mix until well combined. Taste and season with additional salt as needed. 
8. Serve. Serve orange tofu while warm over rice with green onions and toasted sesame seeds. Enjoy!

Serving Suggestions

When served with rice and your favorite roasted veggies, this Orange Tofu is the perfect weeknight meal. Or, if you’re looking to round out the meal even more, start with a delicious bowl of Miso Soup! 

More Easy Vegan Tofu Recipes YOu May Enjoy:

Dinner

Tofu Katsu

Appetizers and Sides

Vegan Tofu Karaage

Dinner

The Best General Tso’s Tofu

Dinner

Mapo Tofu (Vegan)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Crispy Orange Tofu Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Chris @ Sweet Simple Vegan
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegan

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This Orange Tofu recipe is our take on classic orange chicken. Ready in just about an hour, it features ultra-crispy tofu coated in a zesty orange sauce and finished with a drizzle of sesame oil for the perfect touch.

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Ingredients

Base Tofu

• 1 block firm tofu, pressed
• 1 tablespoon soy sauce (or tamari)
• Pinch of salt
• Pinch of white pepper
• 2 tablespoons cornstarch
• 3 tablespoon avocado oil, for frying

Sauce

• 2/3 cup orange juice
• 3 tablespoon + 1 teaspoon soy sauce (or tamari)
• 3 tablespoon brown sugar
• 2½ tablespoon rice vinegar
• 1 teaspoon orange zest (or zest of 1 small orange)

Remaining Ingredients

• 4 garlic cloves, finely minced
• 1 teaspoon grated ginger, packed
• ½ teaspoon red chili flakes
• ¼ cup warm water
• 1 tablespoon cornstarch
• 2 teaspoon toasted sesame oil
• 1/4 cup sliced green onions, for garnish (optional)
• Toasted sesame seeds, for garnish (optional)

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Instructions

1. Press the tofu for 30 minutes to 1 hour. Once pressed, cut into 1-inch cubes and transfer to a large bowl.
2. Add the soy sauce, salt, and white pepper, and gently mix. Sprinkle over half of the cornstarch, mix, add the second half, and mix. Set aside.
3. In a large skillet over medium-low, add the oil. Once heated, add the tofu and fry until golden brown. Remove tofu from the pan and set aside.
4. To a small bowl, stir together all of the ingredients for the sauce. Set aside.
5. In the same skillet that you fried the tofu, add in the garlic, ginger, red pepper flakes, and a pinch of salt. Add additional oil as needed. Sauté until fragrant, about 2-3 minutes.
6. Add the sauce and bring to a boil.
7. In a small bowl, mix together the warm water and cornstarch until smooth. Add it to the simmering sauce and whisk through. Allow the sauce to simmer, mixing often, until thick, about 6-8 minutes.
8. Add in the cooked tofu and sesame oil. Mix until well combined. Season with additional salt as needed.
9. Serve over rice with green onions and toasted sesame seeds. Enjoy!

Notes

• Extra-firm tofu should also work for this recipe.
• Our favorite way to serve this easy orange tofu recipe is with Jasmine rice and steamed or roasted broccoli.
• White sugar or coconut sugar can also be used as the sweetener in this recipe.

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Entree
• Method: Stove Top
• Cuisine: North American Chinese

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The post Crispy Orange Tofu appeared first on Sweet Simple Vegan.

This vegan tofu marsala recipe is our take on the classic Italian-American recipe, Chicken Marsala. It’s just as rich, creamy, and will please even the biggest tofu skeptics! Quick enough for casual weeknights, but impressive enough for entertaining dinner guests or enjoying a date night at home.

Tofu is one of our favorite ingredients to use to mimic the texture of chicken. It has a great firmness, absorbs flavors well, and is a good source of protein. In addition to tofu marsala, we’ve used it in many of our popular recreations of our favorite Italian-inspired recipes. Give it a try in our Tuscan Vegan Chicken, Vegan Carbonara, and Air Fryer Herbed Tofu.

Ingredients You’ll Need 

• All-purpose flour: Used to dredge the tofu before pan frying. This will help give the tofu a light and crispy coating and thicken the sauce. 
• Spices: To season the flour mixture, you’ll need salt, ground black pepper, garlic powder, onion powder, and poultry seasoning. Despite its name, poultry seasoning is naturally vegan! 
• Tofu: For the best texture, we highly recommend using super firm tofu. If you don’t have access to super firm tofu, opt for extra-firm tofu, but don’t go any softer. If you use tofu that is too soft, it will be too wet and fall apart during the pan-frying step. 
• Dairy-free butter: Used to pan-fry the tofu and infuse the dish with a creamy, buttery richness. We typically use Country Crock, but any vegan buttery sticks will work well. 
• Aromatics: Sautéed minced shallot, garlic, and fresh thyme infuse the dish with their aroma and deep flavor. 
• Mushrooms: Adds the classic earthy, umami flavor to the dish. We used cremini mushrooms (baby bella mushrooms), but shiitake mushrooms would work well as an alternative. If you’re looking for a milder mushroom flavor, opt for white button mushrooms.
• Marsala wine: An essential ingredient in any “chicken” marsala! It provides the signature sweet flavor to the sauce and helps to deglaze the pan and work all those crispy, browned bits into the final dish. 
• Cooking sherry: Complements the marsala wine by adding additional sweet and nutty depth of flavor. If you don’t have access to cooking sherry, opt for additional marsala wine.

Equipment Needed

• Wide, shallow bowl
• Sharp knife
• Large plate or cutting board
• Large skillet 
• Spatula 

How to Make Vegan Tofu Marsala

1. Make the dredge. Add the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning to a wide, shallow bowl. Whisk together until uniform. 
2. Slice the tofu into cutlets. Slice the tofu crosswise into slices ¼” thick. One at at time, add the tofu slices to the bowl with the dredging ingredients and coat both sides in the flour mixture. Tap off the excess, then set aside on a large plate or cutting board as you work.
3. Pan-fry the tofu until golden brown. Heat a large skillet over medium-high heat. Once warm, add the dairy-free butter and allow it to melt. Add each slice of tofu, leaving a bit of space between each. Cook on each side until golden brown and crispy, about 3-5 minutes on each side. Reduce the heat as needed if the tofu is cooking too quickly.
4. Add remaining ingredients. ​Once the tofu is sufficiently browned and crispy, add the garlic, shallots, mushrooms, marsala, cooking sherry and thyme. Cover and simmer for 7-10 minutes. 
5. Enjoy! Garnish with fresh parsley and salt and black pepper to taste, serve immediately over mashed potatoes or fresh pasta.

Serving Suggestions 

We love this Tofu Marsala served over our Vegan Mashed Potatoes, but it’s also delicious served over your favorite fresh pasta. It would be the perfect recipe to enjoy with our Authentic Homemade Vegan Pasta or our Fresh Spinach Pasta.

If you’re looking for a few simple vegan side dishes to accompany the dish, you can’t go wrong with a hearty slice of Vegan Garlic Bread or Freshly Baked Focaccia. Or go a bit lighter and serve with Pan Fried Asparagus or a tray of Simple Roasted Vegetables.

Recipe FAQs

Can I make this tofu marsala gluten-free?

We have not tested it, but you may be able to use a 1:1 gluten-free flour blend in the dredge. If you give it a try, leave a comment down below with your results. 

Do I need to press the tofu?

If you are using super firm tofu that is vacuum sealed, it is pre-pressed and does not require any additional prep work. If you are using an extra firm tofu, particularly water packed extra firm tofu, we highly recommend pressing it for 30 minutes to 1 hour before slicing and dredging. 

Is marsala wine and cooking sherry vegan?

This depends on the brand, but to confirm whether or not your wine and cooking sherry is vegan, search for it on Barnivore. They double and triple check their results and can ensure you’re meal is 100% vegan!

Storage Instructions

Transfer any leftovers to an airtight container and refrigerate for 3-4 days. Freezing is not recommended. For best results, store the tofu marsala separately from mashed potatoes or pasta for serving. 

Reheat leftovers in the microwave or in a skillet until warmed through. 

More Vegan Dinner Recipes You May Enjoy:

Dinner

Creamy Vegan Risotto with Asparagus

Dinner

Easy Vegan Chicken Parmesan

Dinner

Vegan Tuscan Chicken Pasta

Dinner

Vegan Eggplant Parmesan

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Tofu Marsala Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Sweet Simple Vegan
• Total Time: 20 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Description

If you’re looking for a hearty vegan dinner, this Tofu Marsala is exactly what you need! Crispy pan-fried tofu cutlets simmered in a thick and creamy mushroom and marsala wine sauce. Serve over mashed potatoes or fresh pasta for a delicious weeknight main or date night in!

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Ingredients

• ¼ cup all-purpose flour for coating
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon poultry seasoning 
• 1 block super firm tofu
• ½ stick dairy-free butter
• ½ shallot, minced 
• 3 cloves garlic, minced 
• 2 teaspoons fresh thyme 
• 8 oz cremini mushrooms, sliced
• ¾ cup Marsala wine
• ⅓ cup cooking sherry
• Parsley for garnish
• Salt and pepper, to taste
• Mashed Potatoes, for serving

Equipment

• Wide, shallow bowl
• Sharp knife
• Large plate or cutting board
• Large skillet
• Spatula

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Instructions

1. Make the dredge. Add the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning to a wide, shallow bowl. Whisk together until uniform. 
2. Slice the tofu into cutlets. Slice the tofu crosswise into slices ¼” thick. One at a time, add the tofu slices to the bowl with the dredging ingredients and coat both sides in the flour mixture. Tap off the excess, then set aside on a large plate or cutting board as you work.
3. Pan-fry the tofu until golden brown. Heat a large skillet over medium-high heat. Once warm, add the dairy-free butter and allow it to melt. Add each slice of tofu, leaving a bit of space between each. Cook on each side until golden brown and crispy, about 3-5 minutes on each side. Reduce the heat as needed if the tofu is cooking too quickly.
4. Add remaining ingredients. Once the tofu is sufficiently browned and crispy, add the garlic, shallots, mushrooms, marsala, cooking sherry and thyme. Cover and simmer for 7-10 minutes. 
5. Enjoy! Season with salt and black pepper to taste. Garnish with fresh parsley and serve immediately over mashed potatoes or fresh pasta.

Notes

• Storage: Transfer any leftovers to an airtight container and refrigerate for 3-4 days. For best results, store the tofu marsala separately from mashed potatoes or pasta for serving. 
• Freezing: Not recommended.
• Reheating: Microwave or heat in a skillet until warmed through.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stove Top
• Cuisine: Italian

The post Vegan Tofu Marsala appeared first on Sweet Simple Vegan.

This Creamy Vegan Pumpkin Mac and Cheese is easy to make on weeknights yet indulgent enough for your Thanksgiving tables! It’s loaded with plant-based bacon, leafy kale, real pumpkin, and a simple vegan cheese sauce. No raw cashews or high-powered blender is required! 

Vegan mac and cheese is one of our favorite vegan pasta recipes of all time, so it was only time we brought you a pumpkin-infused version for pumpkin season. 

As much as we love the cashew cream sauces in our Spinach-Artichoke Mac and Cheese and Baked Vegan Mac and Cheese recipes, we wanted to make this pumpkin cheese sauce without cashews so it could be enjoyed by all! 

Plus, we’ve loaded this pumpkin mac with fresh pumpkin puree, meatless bacon, and garlicky sage breadcrumbs to make the ultimate fall-themed vegan mac and cheese. You’ll be hooked after the first luxurious bite!

Ingredients You’ll Need 

• Shortcut pasta: Any shortcut pasta of choice will work well in this pasta recipe. If you are gluten-free, opt for your favorite shortcut gluten-free pasta such as brown rice pasta.
• Dairy-free butter: Infuses the aromatics with additional richness and savory flavor. Use your favorite dairy-free, vegan butter! We personally love Country Crock.
• Aromatics: Half a white onion and fresh garlic cloves create a flavorful foundation to build on. 
• Lacinato kale: Adds a pop of freshness and earthiness that pairs well with the rich cheese sage and garlicky sage breadcrumbs.
• Meatless bacon: Adds a smoky element that compliments the cheesiness. Feel free to use your favorite store-bought vegan bacon, or make one of our many homemade vegan recipes: Tofu Bacon, Eggplant Bacon, Tempeh Bacon, or Shiitake Mushroom Bacon.
• Pumpkin puree: An essential in any pumpkin mac and cheese! Make sure to purchase plain pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin. 
• Smoked paprika: Enhances the smokiness in the vegan bacon and ties all the flavors together. 

for the Vegan Cheese Sauce

• Dairy-free heavy cream: Gives this vegan cheese sauce an indulgent richness and luxurious texture. A few vegan heavy cream brands are available in mainstream grocery stores today. Use your favorite or what you have access to! 
• Dairy-free cheese: We recommend using dairy-free cheddar or American slices or shreds. This will give this vegan mac and cheese sauce the most traditional cheese flavor. If you’re looking for a vegan pumpkin pasta made without store-bought cheese, check out our Creamy Pumpkin Pasta with Fried Sage.
• Turmeric: Optional, but it gives this cheese sauce a deeper yellow color. You won’t taste it!
• Nutritional yeast: Adds cheesiness and deep umami flavor.

Optional: For the Garlicky Sage Breadcrumbs

• Dairy-free butter: Adds savory flavor and crisps up the breadcrumbs and sage until golden.
• Garlic: Freshly minced garlic infuses the butter and adds flavor to the breadcrumb topping.
• Panko breadcrumbs: We prefer panko breadcrumbs over regular breadcrumbs as they are lighter and yield a crispier mac and cheese topping. However, feel free to use regular breadcrumbs if needed or desired!
• Fresh sage adds an aromatic, earthy flavor that is the perfect complement to a fall-themed mac and cheese pasta dish!

How to Make Vegan Pumpkin Mac and Cheese 

1. Cook the pasta. Bring a large pot of water to a boil and cook the pasta according to package instructions. Drain and set aside. 
2. Make the cheese sauce. Heat a small or medium pot over medium heat. Add the dairy-free heavy cream and bring it to a simmer. Once simmering, add the dairy-free cheese and mix until melted. Add in the nutritional yeast and turmeric and mix well. Set a back stove burner to low heat and transfer the pot to the burner. Allow the cheese sauce to simmer as you prepare the rest of the recipe. 
3. Sauté the aromatics. ​In a large wok or skillet over medium heat, melt the dairy-free butter. Add in the onions and garlic and cook for 2-3 minutes, stirring frequently to prevent burning. 
4. Add the meatless bacon. ​To the same wok or skillet with the aromatics, add the diced vegan bacon of choice. Continue to cook until crispy and golden brown. 
5. Add the kale, spices, and cooked pasta. Add in the kale, smoked paprika, salt, and black pepper. Cook for another 1-2 minutes or until the kale is gently wilted and bright green. Add the cooked pasta and toss to combine. 
6. Pour in cheese sauce and pumpkin puree. Add the pumpkin puree and mix well to combine. Finally, add in the cheese sauce and mix well until a creamy pumpkin sauce forms.
7. Serve. Scoop the creamy vegan mac and cheese into individual serving bowls, garnish with the garlicky sage breadcrumbs, and enjoy!

How to Make garlicky sage breadcrumbs

In a small skillet over medium heat, melt the dairy-free butter. Once melted, add in the garlic and cook for 1 minute, stirring constantly to prevent burning. Add in the sage and stir for an additional 30 seconds. Add the panko breadcrumbs and stir until golden brown. Remove from the heat and transfer to a separate container to stop the breadcrumbs from continuing to cook. 

Storage Instructions

Leftover mac and cheese will keep for up to 5 days in an airtight container in the refrigerator. The breadcrumbs will keep best when stored at room temperature.

Overtime, the creamy pasta sauce will thicken considerably, but will loosen up again when reheating with a splash of plain plant milk.

More Fall Pasta Recipes You May Enjoy:

Gluten Free

Creamy Pumpkin Pasta with Fried Sage (Gluten-free Option)

Dinner

Homemade Pumpkin Pasta with Sage Butter Sauce (Vegan)

Dinner

4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce

Dinner

Easy Butternut Squash Ravioli

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Creamy Vegan Pumpkin Mac and Cheese Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Description

This Creamy Vegan Pumpkin Mac and Cheese is easy to make on weeknights, yet indulgent enough for your Thanksgiving tables! It’s loaded with plant-based bacon, leafy kale, real pumpkin, and a simple vegan cheese sauce. No raw cashews or high-powered blender required!

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Ingredients

Garlicky Sage Breadcrumbs

• 2 tablespoons dairy-free butter
• 2 cloves garlic, finely minced
• 1 tablespoon finely chopped sage
• 1/2 cup Panko breadcrumbs
• Salt and pepper, to taste

Cheese Sauce

• 1 cup dairy-free heavy cream
• 3 oz dairy-free smoked gouda, grated
• 3 oz dairy-free cheddar, grated
• 2 tablespoons nutritional yeast

Additional Ingredients

• 1 pound shortcut pasta
• 3 tablespoons dairy-free butter
• ½ white onion, diced
• 3 cloves garlic, minced
• 2 large handfuls of lacinato kale
• 5 oz Meatless bacon, diced
• 1 cup canned pumpkin purée
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Equipment

• Large pot
• Small/medium pot
• Small skillet
• Large wok or skillet
• Spatula

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Instructions

1. Prepare the garlicky sage breadcrumbs. In a small skillet over medium heat, melt the dairy-free butter. Once melted, add in the garlic and cook for 1 minute, stirring constantly to prevent burning. Add in the sage and stir for an additional 30 seconds. Add the panko breadcrumbs and stir until golden brown. Remove from the heat and transfer to a separate container to stop the breadcrumbs from continuing to cook.
2. Cook the pasta. Bring a large pot of water to a boil and cook the pasta according to package instructions. Drain and set aside.
3. Make the cheese sauce. Heat a small or medium pot over medium heat. Add the dairy-free heavy cream and bring it to a simmer. Once simmering, add the dairy-free cheese, nutritional yeast, and turmeric and mix well until melted. Set a back stove burner to low heat and transfer the pot to the burner. Allow the cheese sauce to simmer as you prepare the rest of the recipe.
4. Sauté the aromatics. ​In a large wok or skillet over medium heat, melt the dairy-free butter. Add in the onions and garlic and cook for 2-3 minutes, stirring frequently to prevent burning.
5. Add the meatless bacon. ​To the same wok or skillet with the aromatics, add the diced vegan bacon of choice. Continue to cook until crispy and golden brown.
6. Add the kale, spices, and cooked pasta. Add in the kale, smoked paprika, salt, and black pepper. Cook for another 1-2 minutes or until the kale is gently wilted and bright green. Add the cooked pasta and toss to combine.
7. Pour in cheese sauce and pumpkin puree. Add the pumpkin puree and mix well to combine. Finally, mix in the cheese sauce until a creamy pumpkin sauce forms. Taste and adjust seasonings as desired. 
8. Serve. Scoop the creamy vegan mac and cheese into individual serving bowls, garnish with the garlicky sage breadcrumbs, and enjoy!

Notes

• Storage: Leftover mac and cheese will keep for up to 5 days in an airtight container in the refrigerator. The breadcrumbs will keep best when stored at room temperature.
• Reheating: The creamy pasta sauce will thicken considerably, but will loosen up again when reheating with a splash of plain plant milk.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Entree
• Method: Stove Top
• Cuisine: Fall

The post Creamy Vegan Pumpkin Mac and Cheese appeared first on Sweet Simple Vegan.

This Mapo Tofu recipe is a vegan twist on the classic Sichuan dish. It’s made with tender tofu, and meaty shiitake mushrooms simmered in a spicy, umami-packed sauce. All you need is 11 ingredients, plus fluffy white rice for serving! 

Being vegan doesn’t mean you have to love tofu recipes, but since adopting a plant-based diet over 10 years ago, we’ve found tofu to be one of our favorite ingredients! It’s so versatile and comes in several types of firmness that allows you to recreate several different kinds of flavor profiles and cuisines. 

From our favorite Filipino favorites, including our Tofu Sigsig Recipe, Japanese recipes like Tofu Katsu and Tofu Musubi, Mexican like Tofu Taco Meat, and several Chinese recipes, including General Tso’s Tofu, Orange Tofu, and this spicy Mapo Tofu – Tofu really can do it all.

Ingredients You’ll Need 

• Sichuan peppercorns: Used to create that signature, tongue-numbing sensation (known as “mala”) you’d experience with a mapo dish.  
• Vegetable oil: Used to sauté the aromatics and infuse their flavor and aroma into the dish. We prefer vegetable oil in this recipe because it is completely neutral and perfect for sautéing at higher heats. 
• Aromatics: You’ll need scallions or green onions (both white and green parts), fresh garlic, and fresh ginger to add a savory, spicy flavor base. 
• Red chilis: The source of spice in the recipe. We recommend using 3-6 red chilies, chopped with seeds included. Decrease this if you are sensitive to heat. 
• Shiitake mushrooms: Adds umami flavor and meaty texture to the vegan dish. We haven’t tested it, but a 1/2 pound of vegan beef such as Impossible would likely work really well here! 
• Chili bean paste: Also known as doubanjiang, is essential for a deep, spicy, salty flavor profile. You can typically find doubanjiang at Asian markets or grocery stores; if not, purchase it online!
• Broth: We used vegan chicken broth to make the dish extra savory, but a vegetable broth of choice would also work well. If you haven’t already, check out our Homemade Vegetable Broth Recipe. 
• Sugar: A bit of sweet sugar balances the spicy flavors and deepens the overall flavor profile. 
• Tofu: We find firm tofu to be the perfect firmness for this mapo tofu recipe. It’s soft enough to absorb the flavors in the sauce, but firm enough to hold it’s texture and not break down during the cooking process. You may be able to use medium tofu, but be extra careful to keep it intact when stirring.
• Cornstarch: A cornstarch slurry helps to thicken the sauce, making it cling to the tofu. We have not tested substituting this with an arrowroot powder slurry, but it may work.  

Full ingredient measurements are found at the bottom of this post in the complete recipe card. 

Equipment Needed

• Medium pan
• Mortar or spice grinder
• Large wok 
• Spatula or wooden spoon

How to Make Vegan Mapo Tofu

1. Toast the peppercorns. Add the Sichuan peppercorns to a dry pan over medium heat. Toast for about 1-2 minutes, stirring frequently, until fragrant. Remove from the heat and allow to cool. 
2. Grind the peppers. Transfer the cooled peppers to a mortar or spice grinder. Grind the peppercorns as fine as possible and set aside. 
3. Sauté the aromatics. Heat the vegetable oil in a large wok over medium heat. Add the scallion whites, garlic, ginger, and red chilis. Sauté, stirring frequently, until very fragrant and lightly toasted, about 2 minutes. 
4. Add the mushrooms and chiles. Add the mushrooms and stir together. Cook, stirring occasionally, until the mushrooms are cooked down and softened about 6-8 minutes. Add the chili bean paste and ground Sichuan peppercorns and mix together.
5. Bring to a simmer, then add tofu. ​Pour in the broth and sugar and mix to combine. Bring the mixture to a simmer, then lower the heat to medium-low and gently add the tofu cubes. Shake the wok to nestle the tofu into the sauce, being careful not to break the tofu. Simmer for 5 minutes. 
6. Add the cornstarch slurry. ​Drizzle the cornstarch slurry around the sauce and tofu. Gently stir and shake the wok to distribute the cornstarch without breaking the tofu. Remove from the heat. 
7. Garnish and serve! ​Top the vegan mapo tofu with scallion greens and serve over white rice. Finish with chili oil for extra spice, if desired, and enjoy! 

Storage Instructions

Leftover mapo tofu will keep best in an airtight container in the refrigerator for up to 5 days. For best results, store the mapo tofu separately from white rice and combine right before serving. 

Freezing is not recommended as it will change the texture of the tofu.

More Vegan Chinese-Inspired Recipes You May Enjoy:

Gluten Free

Vegan Egg Fried Rice

Dinner

The Best General Tso’s Tofu

Pasta

Spicy Chili Crisp Garlic Noodles

Dinner

Crispy Orange Tofu

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Mapo Tofu Recipe

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• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Description

This Mapo Tofu recipe is a vegan twist on the classic Sichuan dish. It’s made with tender tofu and meaty shiitake mushrooms simmered in a spicy, umami-packed sauce. All you need is 11 ingredients, plus fluffy white rice for serving!

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Ingredients

• 1 teaspoon Sichuan peppercorns
• ¼ cup vegetable oil
• 4 scallions, whites, and greens divided
• 4 cloves garlic, minced
• 2 tablespoons ginger, minced
• 3–6 dried red chilis, chopped, seeds included
• 8 oz shiitake mushrooms, finely chopped* (see notes for substitute)
• 2 tablespoons chili bean paste (doubanjiang)
• 1½ cups vegan chicken broth (or vegetable broth) 
• 1 teaspoon sugar
• 16 oz firm tofu, cut into 1” cubes 
• Cornstarch slurry (2 tsp cornstarch + ¼ cup water)
• White rice, for serving

Equipment

• Medium pan
• Mortar or spice grinder
• Large wok 
• Spatula or wooden spoon

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Instructions

1. Toast the peppercorns. Add the Sichuan peppercorns to a dry pan over medium heat. Toast for about 1-2 minutes, stirring frequently, until fragrant. Remove from the heat and allow to cool. 
2. Grind the peppercorns. Transfer the cooled peppercorns to a mortar or spice grinder. Grind the peppercorns as fine as possible and set aside. 
3. Sauté the aromatics. Heat the vegetable oil in a large wok over medium heat. Add the scallion whites, garlic, ginger, and red chilis. Sauté, stirring frequently, until very fragrant and lightly toasted, about 2 minutes. 
4. Add the mushrooms and chiles. Add the mushrooms and stir together. Cook, stirring occasionally, until the mushrooms are cooked down and softened about 6-8 minutes. Add the chili bean paste and ground Sichuan peppercorns and mix together.
5. Bring to a simmer, then add tofu. ​Pour in the broth and sugar and mix to combine. Bring the mixture to a simmer, then lower the heat to medium-low and gently add the tofu cubes. Shake the wok to nestle the tofu into the sauce, being careful not to break the tofu. Simmer for 5 minutes. 
6. Make a cornstarch slurry. Mix 2 tsp cornstarch and ¼ cup water in a small bowl until uniform.
7. Add the cornstarch slurry. ​Drizzle the cornstarch slurry around the sauce and tofu. Gently stir and shake the wok to distribute the cornstarch without breaking the tofu. Remove from the heat. 
8. Garnish and serve! ​Top the vegan mapo tofu with scallion greens and serve over white rice. Finish with chili oil for extra spice, if desired, and enjoy!

Notes

• Spices: Sichuan peppercorns aren’t very spicy but have a tongue-numbing sensation. The red chilis have a more traditional “spice”. Adjust both to your preference!
• Grinding peppercorns: If you don’t have a mortar and pestle or spice grinder, you can add the toasted peppercorns to a ziplock bag and smash with a rolling pin.
• Mushrooms: You can substitute these with 8 ounces of vegan ground “beef”.
• Storage: Leftovers will keep best in an airtight container in the refrigerator for up to 5 days. For best results, store the mapo tofu separately from white rice and combine right before serving. 
• Freezing: Not recommended as it will change the texture of the tofu.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Entree
• Method: Stove Top
• Cuisine: Chinese

The post Mapo Tofu (Vegan) appeared first on Sweet Simple Vegan.