If you’re vegan, you know that tofu is a staple. It’s a fairly bland-tasting protein that can soak up most other flavors, and it’s a popular option for many recipes. Some people are eating less tofu because they want less soy in their diets, and others may just want a break from it. Everyone can get sick of their favorite food if they eat it too often, and there are other fun ingredients vegans can rely on.
Here are 20 recipes, totally tofu-free. You can choose from breakfast, lunch, snacks, dinner and desserts!
If you need a protein punch to start your day, then this is the way to go. Plus, you don’t have to depend on tofu for it — just substitute black beans. Vegan chorizo, Mexican style rice, red bell peppers kale and chipotle seasoned vegenaise create the basic burrito. Feel free to add whatever vegetables you like!
If you know how to replace egg for a vegan recipe, you can make French toast. If you don’t, it’s really easy. Combine two tablespoons of flax seed and three tablespoons of water. Then, simply let it sit for a bit to thicken up, and you have a vegan egg! This is what you’ll be dipping your bread sticks into instead of actual eggs.
In a separate bowl, mix together some nut milk, whichever one you prefer, cinnamon, maple syrup, vanilla extract, apple sauce and the vegan-style egg. Dip the breadsticks into the mixture, then cook them on a greased skillet until brown. Roll them in cinnamon sugar and dip in more maple syrup!
This is a great breakfast option that’s pretty much a free-for-all. You can add anything you like, but potatoes, onions and bell peppers are a good, solid base. Toss in whatever you have in the fridge, like tomatoes, mushrooms, beans, broccoli or spinach. Simply sauté everything in a skillet until it’s nice and tender, season with salt, pepper, garlic and lemon. Add some parsley to garnish.
Cheese-less pizza is a pretty simple option for vegans. The crust is usually already vegan, so if you skip the cheese and meats on top, you’re good to go. In this case, you’re subbing out the meat for buffalo-soaked cauliflower and roasted red onion with vegan ranch. Simply combine them all for a delicious meal.
Chickpeas are one of the most filling foods on the planet, thanks to the potent mix of carbs and protein. Make a basic curry sauce and simply use chickpeas instead of meat or tofu. A side serving of freshly cooked basmati rice tops it off to make for a delicious lunch. Plus, it keeps well, so you can make a big batch and have it all week.
This is basically a vegan Buddha bowl, with lettuce, refried beans corn, salsa, avocado and Mexican rice. The beans and vegetables make it filling, while the cilantro-lime avocado dressing makes it taste like something from your favorite restaurant.
For a lunch you can eat on the go, this wrap is a good choice. Grilled zucchini makes it meaty, the hummus makes it filling and flavorful, and the red onion, tomato and kale give it zip. Leave the cheese out or replace it with a vegan option. There are some companies that are making a pretty decent cheese alternative now — try them before adding to your wrap.
We’ve already mentioned how filling chickpeas are. That’s why they make such a great snack. Baking them takes a little bit of time, but it’s so easy to do. Bake the chickpeas first, then coat them in the spices. There are a huge variety of spice options you can do, including savory, sweet or even sour. Once you add the spices, bake them again, and you’ve got an easy snack.
The base for this vegan snack is pizza dough. Since it’s vegan, it’s really useful for a lot of things. You’ll need to add some things to it, like water and baking soda. Plus, the spicy maple mustard dip makes all the difference in the world. So, a bit of manipulation with the dough and an awesome dip makes this a simple, quick snack.
A vegan version of fettuccini alfredo is not going to taste exactly the same as a traditional one, but it’ll certainly hit the spot! For this sauce, a vegan butter (there are tons to choose from), soy milk, and vegetable broth make up the base. The fettuccini is fine to use store bought, as most pasta options are vegan. Toss in the seasoning, peas and tomatoes, and enjoy a creamy Italian dinner.
Taco Tuesday is great for vegans. These are simply tacos with cauliflower and chickpeas mixed in a spicy BBQ rub combined with a light, vegan slaw and a bit of jalapeños for spice. Simply cook up the cauliflower and chickpeas. If you like some extra crunch, then roast them up like you would for a snack, but with the BBQ rub. Otherwise, the creamy lime coleslaw will add quite a bit of crunch!
There are as many banana recipes as there are kinds of cook, but this one is perfect for vegans. This particular recipe uses coconut oil to bind everything together, but you can play around with other types of vegan binders, like applesauce or the vegan egg recipe from earlier.
Chocolate is totally vegan, so as long as you haven’t sworn off sugar, you can still indulge. This recipe does call for the flax eggs, so you can get used to using them. It also calls for vegan chocolate chips. If you don’t have those, they aren’t a necessity to add in, but they do make these brownies extra-delicious.
Everyone craves burgers, whether you’re a vegan, vegetarian or omnivore. Of course, for plant-based dieters, it can be harder to come up with an alternative that’s just as satisfying as the towering grilled stack available to meat eaters.
This recipe for butternut squash quinoa patties fits the bill, though. Quinoa adds a bit of bulk to the butternut squash, while spices like curry, paprika and garlic bring all the flavor you need. You don’t need a grill to whip these burgers up, either. You just need an oven to roast them at 400 degrees, flipping once for even cooking.
When tofu fails, lentils speak. These little legumes are seriously filling and full of protein, thus making them the perfect centerpiece for just about any vegan meal.
This particular lentil-based curry brings a kick with the help of an entire jalapeño pepper. But don’t let the spice scare you away — a bit of coconut milk cools it down just enough to make this curry tasty and enjoyable.
The title of this recipe is a mouthful, but we promise you’ll want a mouthful of this sweet vegan breakfast regardless of its name.
You don’t need an egg to whip up fluffy pancakes, despite popular belief. All you need to do is mix a tablespoon of ground flax seeds with three tablespoons of water and leave that to sit while you combine the recipe’s dry ingredients: buckwheat flour, coconut sugar, vanilla powder and sea salt, to name a few. By the time you get back to your flax mixture, it will have become gooey enough to replicate an egg, thus making your pancakes as bouncy and stackable as any others.
Don’t forget about the coco-nutty topping that’ll crown your flapjacks, either. Coconut oil and sugar give your apples a bit of that tropical flavor you crave. Of course, you could just pour maple syrup over your stack, too, if you’re in the mood for a more traditional breakfast.
When it comes to pesto making, your food processor will become your new best friend. Chucking garlic, kale, hemp seeds, lemon juice, salt and pepper into the bowl and whizzing it to minced perfection is all it takes to make this healthy, hearty pesto.
Add a drizzle of oil on top once your pesto has reached the perfect consistency and pair it with freshly cooked pasta for an Italian-inspired dinner, sans the dairy.
The name alone should make you want to try this dish — the enchiladas are next level. And that’s because the recipe has so many layers. Not only will you whip up homemade enchilada sauce and the enchiladas themselves, but also a cashew cream topping to add even more flavor and depth.
Of course, with so many steps, you can imagine that this recipe takes a little bit longer to make than some of the others on the list. You’ll need an hour to prep everything, including the homemade sauces. After that, 45 minutes of cooking time will finish off your Mexican entrée, and you will be more than ready to try these next-level enchiladas.
If a craving for mac ‘n’ cheese strikes, you’ll have to be patient to satisfy it with this recipe. That’s because it requires you to soak cashews overnight so they’re soft enough to blend into the base of your gooey sauce — but you won’t be disappointed.
Along with the cashews and nutritional yeast, you’ll be able to create the flavor of cheese without any of the dairy products. Meanwhile, onions, garlic, cumin and chili powder give it just the right finishing kick.
There’s nothing more American than apple pie, and there’s no version tastier or more vegan than this recipe. Once again, you’ll need to whip out your handy food processor to pulse flour, sugar, white vinegar, salt, coconut oil and ice water together to make your dough.
For the perfect filling, you’ll have to choose an apple that’s just the right amount of sweet and tart — the recipe suggests Granny Smith, Golden Delicious or McIntosh. Your cooked fruit plus dough will come together to make the perfect vegan pie — which you should definitely top with your favorite scoop of vegan ice cream or a dollop of a vegan cool whip.
If you decide tofu is welcome back into your diet, most of these dishes can incorporate it. But, for those times when you really can’t stand the idea of more tofu or if you are trying to avoid soy, these recipes should offer you some options. They can also be great jumping off points for your cooking creativity!