This Vegan Chai Spiced Cheesecake is the ultimate blend of cozy chai flavors and creamy, tangy indulgence, perfect for impressing your guests or treating yourself this holiday season. All you need is 9 simple ingredients and a simple homemade chai spice blend!

Vegan cheesecake and chai spiced desserts are some of our favorites of all time, so we decided it was time to combine them into a rich and luxurious vegan chai spiced cheesecake 😍.

It’s the perfect vegan dessert for holidays and special occasions when you crave a cheesecake that tastes like the real deal. Best yet, it’s easy to make nut-free and gluten-free too! 

Ingredients You’ll Need 

For the crust

• Chai spice mixture: If you have a pre-made chai spice blend you love, feel free to use it (you’ll need it for the crust and cheesecake filling). Or, make our homemade blend with cinnamon, ginger, cardamom, nutmeg, cloves, allspice, and black pepper.
• Biscoff cookies: The crust is made entirely from crushed Biscoff cookies, and we highly recommend using Lotus Biscoff Cookies for the best results (they’re accidentally vegan!).
• Vegan butter: A few tablespoons of melted butter binds the cookie crumbs together, creating a wet, sand-like mixture that’s perfect for shaping into a cheesecake crust.

For the filling

• Vegan cream cheese: To make a nut-free cheesecake, we chose Tofutti’s vegan cream cheese for its tangy, rich flavor. Kite Hill Cream Cheese is another popular vegan cream cheese, though it does contain nuts. We have not tested this recipe with our homemade cream cheese and aren’t sure if it would work well in a baked cheesecake.
• Sugar: Granulated sugar sweetens the filling without altering the color of the cheesecake. We don’t recommend replacing this with a liquid sweetener – it will make the filling too runny.
• Cornstarch: Helps to thicken the cheesecake filling and ensures it sets properly. 
• Non-dairy milk: Any unsweetened or lightly sweetened plant-based milk will work well. We typically use oat milk or soy milk. 
• Lemon juice: Adds tanginess to the cheesecake and balances the sweetness. For best results, you want to use freshly squeezed lemon juice.
• Vanilla: Enhances the flavor of the sweet cheesecake filling and adds depth.

For the Vegan Whipped Cream (Optional)

• Vegan heavy cream: The base of the homemade vegan whipped cream. We like to use Trader Joe’s Vegan Heavy Whipping Cream (find it in the refrigerated section) or Country Crock Plant Cream!
• Sugar: Granulated sugar sweetens the whipped cream, just like the store-bought whipped cream! 

Alternative Option: If you’re out of vegan heavy cream, try making our Homemade Coconut Whipped Cream using a can of full-fat coconut milk instead!

How to Make the Cheesecake Crust

1. Make the Biscoff crust. Add the biscoff cookies, 1 teaspoon of chai spice, and salt to a large cup food processor and process until the cookies are broken down into uniform crumbs. Add the melted vegan butter and pulse until combined. The final mixture should resemble wet sand. 
2. Press the crust into a 9” springform pan. Use your hands or a flat-bottomed measuring cup to press the mixture to the bottom and up the sides of the pan. 
3. Blind bake. Bake for 8-10 minutes in an oven preheated to 350F. Set aside to cool before filling. 

How to Make Vegan Chai Cheesecake

1. Make a cornstarch slurry. In a small bowl, combine the cornstarch and ¼ cup of non-dairy milk. Whisk until the cornstarch is completely dissolved and there are no lumps. 
2. Whip the cream cheese. In a large bowl, add the vegan cream cheese and sugar. Beat with a hand mixer until well combined and fluffy.
3. Add remaining ingredients. Add the cornstarch mixture to the cream cheese mixture, along with the remaining non-dairy milk, lemon juice, vanilla extract, salt, and the remaining chai spice mixture. Mix together until well combined. 
4. Pour into the prepared crust. Pour the cheesecake filling into the cooled crust and smooth out the top using an offset spatula. 
5. Prepare a water bath. Fill a 9×13” (or similar-sized) baking dish with boiling water and place the baking dish on the bottom rack of the oven. 
6. Bake. Place the cheesecake on the center rack of the oven and bake for 45 minutes. Be sure not to open the oven door during this time! After 45 minutes, turn off the heat but leave the cheesecake in the oven for another 45 minutes. Again, do not open the oven door. 
7. Refrigerate and chill for at least 8 hours. Once the cheesecake is done, allow it to chill in the fridge for at least 8 hours or overnight. 
8. Prepare the whipped cream. When ready to serve, prepare the whipped cream right before serving. Add the vegan heavy cream and sugar to a large bowl. Using an electric hand mixer, whip to stiff peaks for about 5 minutes. 
9. Serve. Top the chai cheesecake with the vegan whipped cream (or use a piping bag with a star tip to pipe around the border) and dust with cinnamon. Slice and enjoy! 

​Frequently Asked Questions

Can I make this vegan cheesecake gluten-free?

Yes! If you are gluten-free, you won’t be able to make it with the Biscoff cookie crust, but instead, you can make a graham cracker crust with vegan & gluten-free graham crackers. Our favorites are by the brand Kinnikinnick.

Do I have to bake this cheesecake?

This vegan cheesecake recipe does require baking, but we do have several no-bake cheesecakes that might work better for you. Check out our Vegan Biscoff Cheesecake, Ube Cheesecake, and this Vegan Pumpkin Chai Cheesecake. 

Why did my cheesecake crack?

This can happen if you skip the water bath or open the oven door before the cheesecake is ready. For best results, bake for the full 45 minutes, then cool for 45 minutes in the oven without opening the door. 

Storage Instructions

Leftover cheesecake will keep tightly covered in the refrigerator for up to 5 days. We have not tested freezing this cheesecake, but if you give it a try and experience good results, leave a comment down below to share your experience!

More Vegan Cheesecake REcipes You May Enjoy:

Dessert

New York Style Vegan Cheesecake (No Cashews) 

Dessert

Vegan Biscoff Cheesecake

Gluten Free

Vegan Cheesecake Brownies (Gluten-free)

Dessert

Pumpkin Cheesecake Cookies (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!

Vegan Chai Spiced Cheesecake Recipe

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• Author: Sweet Simple Vegan

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This Vegan Chai Spiced Cheesecake is the ultimate blend of cozy chai flavors and creamy, tangy indulgence, perfect for impressing your guests or treating yourself this holiday season. All you need is 9 simple ingredients and a simple homemade chai spice blend!

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Ingredients

Chai Spice Mixture:

• 1 tablespoon cinnamon
• 2 teaspoons ginger
• ¾ teaspoon cardamom
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon allspice
• Pinch of black pepper

Crust:

• 28 biscoff cookies
• 1 teaspoon chai spice mixture
• Pinch of salt
• 5 tablespoons vegan butter, melted

Cheesecake Filling:

• 24 ounces vegan cream cheese, room temperature
• ¾ cup (150g) white sugar
• 3 tablespoons cornstarch
• ½ cup non-dairy milk, divided
• ½ lemon, juiced
• 1½ teaspoons vanilla extract
• ½ teaspoon salt
• Remaining chai spice mixture

Whipped Cream (Optional):

• ¾ cup vegan heavy cream
• 2 teaspoons granulated sugar

Equipment

• Large cup food processor
• 9” or 10” Springform pan
• Large mixing bowls (2)
• Electric handheld mixer
• Plastic wrap or foil
• Offset spatula
• Whisk
• 9×13 baking dish (or similar in size)

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Instructions

Make the Cheesecake Crust

1. Make the chai spice mixture. In a small bowl, combine the ingredients for the chai spice mixture, then set aside.
2. Preheat the oven to 350 F.
3. Make the Biscoff crust. Add the biscoff cookies, 1 teaspoon of chai spice, and salt to a large cup food processor and process until the cookies are broken down into uniform crumbs. Add the melted vegan butter and pulse until combined. The final mixture should resemble wet sand.
4. Press the mixture into a 9” springform pan. Use your hands or a flat-bottomed measuring cup to press the mixture to the bottom and up the sides of the pan. Bake for 8-10 minutes. Set aside to cool before filling.

Prepare the Cheesecake

1. Reduce the heat to 325 F.
2. Make a cornstarch slurry. Combine the cornstarch and ¼ cup of non-dairy milk in a small bowl. Whisk until the cornstarch is completely dissolved and there are no lumps.
3. Whip the cream cheese. In a large bowl, add the vegan cream cheese and sugar. Beat with a hand mixer until well combined and fluffy.
4. Add remaining ingredients. Add the cornstarch mixture to the cream cheese mixture, along with the remaining non-dairy milk, lemon juice, vanilla extract, salt, and the remaining chai spice mixture. Mix until well combined.
5. Pour into the prepared crust. Pour the cheesecake filling into the cooled crust and smooth out the top using an offset spatula.
6. Prepare a water bath. Fill a 9×13” (or similar-sized) baking dish with boiling water and place the baking dish on the bottom rack of the oven.
7. Bake. Place the cheesecake on the center rack of the oven and bake for 45 minutes. Be sure not to open the oven door during this time! After 45 minutes, turn off the heat, but leave the cheesecake in the oven for another 45 minutes. Again, do not open the oven door.
8. Refrigerate and chill for at least 8 hours. Once the cheesecake is done, cover it and allow it to chill in the fridge for at least 8 hours, or overnight.
9. Prepare the whipped cream when ready to serve. Add the vegan heavy cream and sugar to a large bowl. Using an electric hand mixer, whip to stiff peaks, about 5 minutes.
10. Serve. Top the chai cheesecake with the vegan whipped cream (or use a piping bag with a star tip to pipe around the border) and dust with cinnamon. Slice and enjoy!

Notes

• Storage: Keep leftover cheesecake tightly covered in the refrigerator for up to 5 days. We have not tested freezing this cheesecake, but if you give it a try and experience good results, leave a comment down below to share your experience!
• Gluten-free: Yes! If you are gluten-free, you won’t be able to make it with the Biscoff cookie crust, but instead, you can make a graham cracker crust with vegan & gluten-free graham crackers. Our favorites are by the brand Kinnikinnick. We recommend about 15 sheets of vegan graham crackers (237g or about 1¾ cup).
• Cracking: If you skip the water bath or open the oven door before the cheesecake is ready, this can happen. Even if you don’t, sometimes making a crack-free cheesecake is tough; we still haven’t fully mastered it ourselves! Don’t worry; the cracks won’t be visible once you add the whipped cream! 

The post Vegan Chai Spiced Cheesecake appeared first on Sweet Simple Vegan.

This Tofu-Based Vegan Salmon is flaky, tender, and infused with fishy, umami flavor. Simply slice, marinate, and pan-fry for a perfectly golden crust.

When it comes to creating plant-based versions of beloved staples, vegan seafood alternatives are certainly the most tricky. Fish has a unique delicate, flaky texture that’s more difficult to mimic than say meatloaf.

But today we’re bringing you our favorite homemade vegan salmon that’s almost as impressive as our Vegan Smoked Salmon Lox and Vegan Calamari. 

This tofu-based salmon is everything salmon should be – it’s flaky, rich, and infused with the perfect balance of umami flavors to mimic the taste and texture of the real thing. Whether you’re planning to serve over rice, adding it to sushi, or pairing with rich, creamy pasta, this vegan salmon is as versatile as it is delicious. 

Ingredients You’ll Need 

For the Marinade

• Broth: Vegetable broth forms the base of the marinade, infusing the tofu with savory depth. 
• Nori sheet: The secret to giving this vegan salmon that fishy, ocean-like flavor. 
• Soy sauce: Adds rich saltiness and umami, deepening the overall flavor of the salmon. If you are gluten-free, substitute tamari. 
• Rice vinegar: A splash of bright acidity keeps the overall flavors balanced. 
• Brown sugar: Adds just the right sweetness to round out the marinade and help with caramelization when pan-frying. If desired or necessary, opt for coconut sugar. 
• Miso paste: Enhances the salty, umami flavor with its fermented richness.
• Aromatics: We’re keeping it simple with fresh garlic and ginger for a bright zing. 
• Spices: Paprika, turmeric, and beet powder are mainly used for color and help mimic the natural pink hues of salmon.
• Liquid smoke (optional): Depending on how you plan to serve this tofu salmon, a splash of liquid smoke can add the perfect natural smoky flavor. 

For Assembly

• Tofu: The best tofu to use is extra-firm tofu. It’s firm enough to hold its shape, but once pressed, easily absorbs the marinade. 
• Nori sheets (optional): Adding a strip of nori to the bottom of the tofu filet mimics the skin on a real salmon filet.
• Cornstarch: Creates a crispy outer layer when pan-frying. 
• Vegetable oil: Our oil of choice when pan-frying this tofu. Feel free to swap in your favorite neutral oil like avocado oil. 

How to Make Vegan Salmon with Tofu

Prep and Marinate

1. Press your tofu. Drain and press your block of tofu for at least 20 minutes. If you don’t own a tofu press, learn our favorite trick for how to press tofu without a tofu press!
2. Prep the marinade. While the tofu is pressing, prepare the marinade. Add all the marinade ingredients to a high-speed blender and blend until completely smooth. 
3. Slice the tofu. Once the tofu is well-pressed, cut the block in half lengthwise. Then, turn each piece on its side and cut it in half again. To replicate the shape of a salmon filet, cut the pieces at an angle or with a slight curve. You should have four final strips of tofu. 
4. “Hasselback” the tofu filets. One at a time, take each piece of tofu and lay it flat on a cutting board. Put two chopsticks or butter knives on each side of the piece of tofu. Cut diagonal cuts into the tofu – the chopsticks should stop your knife from cutting all the way through. This will mimic the flaky texture of fish. Repeat with all four filets. 
5. Marinate for at least 1 hour, or overnight. Carefully place the tofu salmon filets in a baking dish and pour the marinade over top. Cover and refrigerate for at least an hour or ideally overnight. 

Cook the Filets

1. Add nori (optional). If desired, cut strips of nori about the size of each strip of tofu. This resembles the salmon skin. Carefully remove the tofu pieces from the marinade and place on a wire rack or plate. Dip each piece of nori in the leftover marinade and stick on the flat side of each filet.
2. Coat in cornstarch. Carefully coat each tofu filet in cornstarch on the four largest sides. 
3. Pan-fry. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the tofu, nori-side down, to the pan. Depending on the size of your pan, you might have to cook the tofu in two batches. Cook for about 2 minutes on each of the four sides, until crispy. The tofu is delicate and easiest to flip using two spatulas rather than tongs. 
4. Serve. Once crispy on all sides, enjoy immediately while warm! 

Serving Suggestions

The beauty of a classic protein is its versatility – you can serve it in so many ways! 

• Keep it simple – Serve with a classic bed of steamed rice, roasted vegetables, and a drizzle of vegan tartar sauce or an easy teriyaki glaze.
• Sushi-style bowl – Make a sushi buddha bowl with sushi rice and your favorite toppings like edamame, avocado slices, cucumber, pickled ginger, and sesame seeds. 
• Sushi-inspired dinners – Add it to a no-bake sushi casserole or add it to your favorite sushi rolls.
• Creamy pasta pairings – Serve on top of your favorite creamy pastas like Vegan Lemon Pasta, or a Simple Garlic and Herb Pasta.

More Vegan Seafood Recipes YOu May Enjoy:

Appetizers and Sides

Vegan Calamari with Oyster Mushrooms

Dinner

Vegan Clam Chowder with Oyster Mushrooms

Gluten Free

Fettuccine Alfredo with Vegan Scallops and Asparagus (Gluten-free)

Appetizers and Sides

Easy Vegan Crab Cakes with Tartar Sauce

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 Salmon Recipe (Made from Tofu!)

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• Author: Sweet Simple Vegan
• Total Time: 1 hour 30 minutes
• Yield: 4 filets
• Diet: Vegan

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Description

This Tofu-Based Vegan Salmon is flaky, tender, and infused with fishy, umami flavor. Simply slice, marinate, and pan-fry for a perfectly golden crust.

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Ingredients

Marinade:

• 1 cup vegetable broth
• 1 sheet nori
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon miso paste
• 2 cloves garlic
• 1 inch fresh ginger, peeled
• 1 teaspoon beet powder
• ½ teaspoon paprika
• ¼ teaspoon turmeric
• ¼ teaspoon liquid smoke (optional)

Assembly:

• 1 block (14 oz) extra-firm tofu
• 1 sheet nori (optional)
• ⅓ cup cornstarch
• Salt and pepper
• 3 tablespoons vegetable oil
• Optional: furikake, for serving
• Optional: Sliced green onions, for serving

Equipment Needed

• Tofu press (optional) 
• High-speed blender
• Two chopsticks or butter knives
• Sharp kitchen knife
• Kitchen shears
• Wire rack or large plate
• Large skillet
• Spatulas (2) 

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Instructions

Prep and Marinate

1. Press your tofu. Drain and press your block of tofu for at least 20 minutes. If you don’t own a tofu press, learn our favorite trick for how to press tofu without a tofu press!
2. Prep the marinade. While the tofu is pressing, prepare the marinade. Add all the marinade ingredients to a high-speed blender and blend until completely smooth. 
3. Slice the tofu. Once the tofu is well-pressed, cut the block in half lengthwise. Then, turn each piece on its side and cut it in half again. To replicate the shape of a salmon filet, cut the pieces at an angle or with a slight curve. You should have four final strips of tofu. 
4. “Hasselback” the tofu filets. One at a time, take each piece of tofu and lay it flat on a cutting board. Put two chopsticks or butter knives on each side of the piece of tofu. Cut diagonal cuts into the tofu – the chopsticks should stop your knife from cutting all the way through. This will mimic the flaky texture of fish. Repeat with all four filets. 
5. Marinate for at least 1 hour, or overnight. Carefully place the tofu salmon filets in a baking dish and pour the marinade over top. Cover and refrigerate for at least an hour or, ideally, overnight. 

Cook the Filets

1. Add nori (optional). If desired, cut strips of nori about the size of each strip of tofu. This resembles the salmon skin. Carefully remove the tofu pieces from the marinade and place on a wire rack or plate. Dip each piece of nori in the leftover marinade and stick on the flat side of each filet.
2. Coat in cornstarch. Carefully coat each tofu filet in cornstarch on the four largest sides. 
3. Pan-fry. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the tofu, nori-side down, to the pan. Depending on the size of your pan, you might have to cook the tofu in two batches.
   Cook for about 2 minutes on each of the four sides until crispy. The tofu is delicate and easiest to flip using two spatulas rather than tongs. 
4. Serve. Once crispy on all sides, enjoy immediately while warm! 

Notes

• Gluten-free: To make this gluten-free, the only swap you’ll need to make is using tamari instead of traditional soy sauce. Otherwise, the rest of the ingredients are naturally vegan and gluten-free.
• Storage: The tofu salmon will keep for up to 3 days in an airtight container in the refrigerator.
• Freezing: You can freeze this tofu salmon, but keep in mind that the texture will change slightly after thawing. We always recommend making it fresh for the best flavor and consistency when possible.

• Prep Time: 1 hour 20 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Stove Top
• Cuisine: Vegan Seafood

The post Vegan Salmon (Made from Tofu!) appeared first on Sweet Simple Vegan.

Juicy, savory, and smothered in rich mushroom gravy, this Vegan Filipino Burger steak is the ultimate comfort food. All you need is 11 simple ingredients and about 30 minutes to make!

If you love Filipino Spaghetti or our Filipino-Inspired Adobo Burgers, then you’re going to love this Vegan Filipino Burger Steak! 

The dish is heavily influenced by American Salisbury steak and was made popular by Jollibee, an American-style fast-food restaurant that originated in the Phillippines. Unlike the Western version, which is almost always served over mashed potatoes, the Filipino version is served over fluffy white rice, making it an equally hearty, satisfying meal. 

Now of course the traditional version isn’t vegan – but with a few simple swaps, we’ve created a plant-based take that’s just as rich, savory and comforting! 

Ingredients You’ll Need 

• Vegan butter: Used to sauté the aromatics for both the burgers and the mushroom gravy. 
• Aromatics: A simple mix of onion and garlic adds savory depth to create a flavorful base for both the gravy and burgers.
• Mushrooms: Baby Bella mushrooms (also known as cremini mushrooms) add a hearty texture and additional umami flavor. 
• Soy sauce: Adds a rich umami and saltiness that enhances the overall flavor. 
• Flour: Thickens the gravy into a smooth, pourable consistency. 
• Broth: Vegan beef broth keeps the gravy rich and flavorful. If you’re sensitive to sodium, opt for a low-sodium vegan beef broth or your favorite vegetable broth. 
• Vegan Worcestershire sauce: Adds a tangy, savory boost and deepens the overall flavor. 
• Flaxseed meal: Acts as a vegan egg replacer and helps bind the burger mixture together. 
• Vegan ground beef: We’ve used both Impossible and Beyond Meat, and both work very well.
• Panko breadcrumbs: Helps absorb moisture while keeping the patties tender and juicy! 

How to Make Vegan Filipino Burger Steak

Make the Gravy

1. Sauté the onions. Heat 2 tablespoons of vegan butter in a large skillet over medium heat. Add the diced onion and cook until soft, about 4 minutes. 
2. Sauté the garlic and mushrooms. Add the garlic and mushrooms and cook until the mushrooms are soft about 6 minutes. 
3. Stir in the remaining butter and seasonings. Add the remaining butter, plus the soy sauce and black pepper. Once the butter has melted, sprinkle the flour over top and cook, stirring constantly, for about 1 minute or until the flour is hydrated. 
4. Add the broth. Stir in the broth and simmer the gravy until thickened, mixing often to prevent clumping. 
5. Season to taste. Season with salt and additional black pepper to taste. 

Make the Burger Patties

1. Sauté the onions. Heat one tablespoon of vegan butter in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. 
2. Sauté the garlic and mushrooms. Add the mushrooms, garlic, and a pinch of salt. Cook until the mushrooms are softened and the moisture has cooked of,f about 3-5 minutes. Remove from heat and let cool slightly. Transfer to a large bowl. 
3. Add remaining burger ingredients. Add the soy sauce, vegan Worcestershire sauce, flaxseed meal, black pepper, vegan ground beef, and breadcrumbs to the bowl with the mushrooms and onion mixture. Mix until well incorporated. 
4. Make the patties. Scoop about ¼ cup of the meat mixture into slightly damp hands and shape into round patties about ½-inch thick. Place them on a parchment-lined plate and repeat until all the burger mixture is used.
5. Pan-sear until browned and cooked through. Heat a tablespoon of oil in a large skillet, then cook the patties for a few minutes on each side or until browned and cooked through. Cook in batches, as needed. 
6. Serve. Arrange the cooked burger steaks over steamed rice and generously pour the gravy over. Top with chopped parsley and enjoy! 

Storage Instructions

Store the burger patties and mushroom gravy in separate airtight containers in the refrigerator for up to 3 days.

More Vegan Filipino Recipes YOu May Enjoy:

Filipino

Filipino Spaghetti (Vegan)

Dinner

Filipino-Inspired Adobo Burgers (vegan)

Filipino

Vegan Filipino Barbecue

Filipino

Filipino Coconut Milk Adobo

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 Filipino Burger Steak with Mushroom Gravy Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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

Print Recipe

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Description

Juicy, savory, and smothered in rich mushroom gravy, this Vegan Filipino Burger steak is the ultimate comfort food. All you need is 11 simple ingredients and about 30 minutes to make!

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Ingredients

Mushroom Gravy

• 1/4 cup vegan butter, divided
• 1/2 onion, diced
• 4 garlic cloves, minced
• 8 ounces cremini mushrooms, thinly sliced
• 2 teaspoons soy sauce
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 cups vegan beef broth or vegetable broth
• Salt, to taste
• Parsley, for garnish

Burgers

• 1 tablespoon vegan butter
• 1/2 onion, diced
• 3 cloves garlic, finely minced
• 8 ounces cremini mushrooms, finely chopped
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons vegan Worcestershire sauce
• 1 tablespoon flaxseed meal
• 1/4–1/2 teaspoon black pepper
• 16 ounces of vegan ground beef (works well with both impossible or beyond meat)
• 1/2 cup panko breadcrumbs

Equipment Needed

• Large skillet
• Spatula
• Large bowl
• ¼ cup cookie scoop (optional, but useful!)

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Instructions

Make the Gravy

1. Sauté the onions. Heat 2 tablespoons of vegan butter in a large skillet over medium heat. Add the diced onion and cook until soft, about 4 minutes. 
2. Sauté the garlic and mushrooms. Add the garlic and mushrooms and cook until the mushrooms are soft, about 6 minutes. 
3. Stir in the remaining butter and seasonings. Add the remaining butter, plus the soy sauce and black pepper. Once the butter has melted, sprinkle the flour over top and cook, stirring constantly, for about 1 minute or until the flour is hydrated. 
4. Add the broth. Stir in the broth and simmer the gravy until thickened, mixing often to prevent clumping. 
5. Season to taste. Season with salt and additional black pepper to taste. 

Make the Burger Patties

1. Sauté the onions. Heat 1 tablespoon of vegan butter in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. 
2. Sauté the garlic and mushrooms. Add the mushrooms, garlic, and a pinch of salt. Cook until the mushrooms are softened and the moisture has cooked off, about 3-5 minutes. Remove from heat and let it cool slightly. Transfer to a large bowl.
3. Add remaining burger ingredients. To the bowl with the mushrooms and onion mixture, add the soy sauce, vegan Worcestershire sauce, flaxseed meal, black pepper, vegan ground beef, and breadcrumbs. Mix until well incorporated.
4. Make the patties. Scoop about ¼ cup of the meat mixture into slightly damp hands and shape into round patties about ½-inch thick. Place them on a parchment-lined plate and repeat until all the burger mixture is used.
5. Pan-sear until browned and cooked through. Heat a tablespoon of oil in a large skillet over medium-low, then cook the patties for a few minutes on each side or until browned and cooked through. Cook in batches if needed.
6. Serve. Arrange the cooked burger steaks over steamed rice with a generous pour of gravy. Top with chopped parsley and enjoy! 

Notes

• Gluten-free: To make this recipe gluten-free, replace the traditional soy sauce with tamari, replace the all-purpose flour with a gluten-free flour blend, and use gluten-free panko breadcrumbs instead of regular ones.  Note that we haven’t tested this ourselves, but based on our recipe testing experience, the results should be similar.
• How to keep the burger steak moist: Over-cooking at high heat is the most common cause of dry burger steaks. To keep your burger steaks as juicy as possible, cook over medium heat until just cooked through, then let rest for a few minutes before serving.
• Storage: Store the burger patties and mushroom gravy in separate airtight containers in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stove Top
• Cuisine: Filipino

The post Vegan Filipino Burger Steak with Mushroom Gravy appeared first on Sweet Simple Vegan.

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.

This Sinigang Tofu is a tangy, savory twist on a Filipino classic! Crispy bites of tofu tossed in a tangy, sour sinigang sauce make for a flavorful plant-based dinner everyone will love. 

If you love our Sinigang, aka Filipino Tamarind Soup, you’ll love this Sinigang Tofu! It has the same signature flavor of sinigang packed into a quick and easy tofu dinner that’s perfect for weeknights. 

All you need is 11 simple ingredients and fluffy rice for serving! 

Ingredients You’ll Need 

For the Tofu

• Tofu: We prefer firm or extra-firm tofu. Note that extra-firm tofu won’t absorb the flavors in the sauce as well, but it will be a bit more crispy. Use the firmness you prefer or have access to.
• Cornstarch:  Lightly coats the tofu and helps to make it crispy after pan-frying.
• Sinigang powder: This Filipino seasoning mix that embodies the tamarind-based sour soup and gives this tofu dish its signature tangy, sourness.
• Oil: You’ll need a neutral, high smoke cooking oil for pan-frying the tofu. We recommend avocado oil or vegetable oil.

For the Sinigang Sauce

• Aromatics: Scallions, garlic, and ginger create a flavorful foundation to build the sauce. 
• Spices: Red chili flakes, black pepper, and additional sinigang powder enhance the flavor of the sinigang sauce. 
• Vegan beef broth: Acts as the base of the sauce and adds umami and depth to the sauce. If you don’t have access to vegan beef broth, a good vegetable broth works well, too. 
• Cornstarch: Helps to thicken the sauce and stick to the crispy tofu. 
• Sugar: As needed to balance the sourness.

How to Make Sinigang Tofu

1. Prepare the tofu. Press the tofu for at least 30 minutes. Once pressed, cut into 1-inch cubes and set aside.
2. Prepare the cornstarch mixture. To a large bowl, add the cornstarch, sinigang powder, salt, garlic woodier and black pepper to a large bowl. Mix until uniform and then add the cubed tofu. Gently toss or mix to coat. 
3. Brown the tofu. Heat the oil in a large wok or skillet. Place the tofu in the wok in a single layer and brown it on all sides, adjusting the heat as necessary. When done, transfer the tofu to a paper towel-lined plate. 
4. Prepare the sauce. To a small bowl, whisk together the vegan beef broth, cornstarch, singing powder, sugar, and a pinch of black pepper. Set aside. 
5. Sauté the aromatics. Add oil over medium-low heat in the same skillet that you fried the tofu. Once heated, add the white parts of the scallions, garlic, ginger, and red pepper flakes. Sauté until fragrant, about 2-3 minutes.
6. Add remaining ingredients. Add the sauce mixture and stir to combine. Allow the mixture to heat until thickened, 2-3 minutes, mixing often.
7. Add cooked tofu. Mix until well combined. 
8. Season. Taste and season with additional salt and black pepper as needed. 
9. Enjoy. Serve immediately while warm with rice and a garnish of remaining scallions.  

Serving Suggestions

We love this tofu dish served over white rice and the remaining greens of the scallions. It’s quite hearty and filling, but if you’d like to serve it with a few additional appetizers or sides, try Lumpiang Shanghai, Siopao Asado, or Vegan Pandesal.  

Storage Instructions

This Filipino tofu is best served fresh, but leftovers will keep for 3 days in an airtight container. 

More Filipino Recipes YOu May Enjoy:

Filipino

Vegan Giniling (Filipino Picadillo)

Gluten Free

Vegan Sinigang (Filipino Tamarind Soup)

Dinner

Crispy Tofu Sisig

Gluten Free

Vegan Filipino Chicken Adobo (Gluten-free)

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

Sinigang Tofu Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 0 hours
• Yield: 4-6 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Sinigang Tofu is a tangy, savory twist on a Filipino classic! Crispy bites of tofu tossed in a tangy, sour sinigang sauce make for a flavorful plant-based dinner. 

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Ingredients

Tofu

• 16 oz extra-firm or firm tofu, pressed and diced
• 4 tablespoons (32g) cornstarch
• 1/2 teaspoon sinigang powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3 tablespoons oil, for frying

Sauce

• 3/4 cup vegan beef broth or vegetable broth
• 1/2 tablespoon (4g) cornstarch
• Heaping 1/2 tablespoon sinigang powder
• 2 tablespoons granulated sugar, or to taste
• Black pepper, to taste
• 1 tablespoon oil
• 2 scallions, sliced with whites and greens separated 
• 3 cloves garlic, minced
• 1/2 teaspoon grated ginger, packed
• 1/8–1/4 teaspoon red pepper flakes

Equipment Needed

• Tofu press
• Small and large mixing bowls
• Large wok or skillet
• Spatula
• Whisk

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Instructions

1. Prepare the tofu. Press the tofu for at least 30 minutes. Once pressed, cut into 1-inch cubes and set aside.
2. Prepare the cornstarch mixture. To a large bowl, add the cornstarch, sinigang powder, salt, garlic woodier and black pepper to a large bowl. Mix until uniform and then add the cubed tofu. Gently toss or mix to coat. 
3. Brown the tofu. Heat the oil in a large wok or skillet. Place the tofu in the wok in a single layer and brown it on all sides, adjusting the heat as necessary. When done, transfer the tofu to a paper towel-lined plate. 
4. Prepare the sauce. To a small bowl, whisk together the vegan beef broth, cornstarch, sinigang powder, sugar, and a pinch of black pepper. Set aside. 
5. Sauté the aromatics. Add oil over medium-low heat in the same skillet that you fried the tofu. Once heated, add the white parts of the scallions, garlic, ginger, and red pepper flakes. Sauté until fragrant, about 2-3 minutes.
6. Add remaining ingredients. Add the sauce mixture, and stir to combine. Allow the mixture to heat until thickened, 2-3 minutes, mixing often.
7. Add cooked tofu. Mix until well combined. 
8. Season. Taste and season with additional salt and black pepper as needed. 
9. Enjoy. Serve immediately while warm with rice and a garnish of the remaining greens of the scallions.  

Notes

• Storage: This tofu is best served fresh, but leftovers will keep for 3 days in an airtight container. 
• Tofu: We prefer firm or extra-firm tofu. Note that extra-firm tofu won’t absorb the flavors in the sauce as well, but it will be a bit more crispy. Use the firmness you prefer or have access to.

• Prep Time: 5 minutes
• Cook Time: 25 minutea
• Category: Dinner
• Method: Stove Top
• Cuisine: Filipino

The post Sinigang Tofu appeared first on Sweet Simple Vegan.