This comforting and easy vegan dinner brings together soft gnocchi and crispy tofu in a creamy tomato-based sauce. Simple ingredients, quick preparation, and rich flavor — perfect for cozy weeknights or a meatless meal everyone will love!

I had a craving for doria. But I was also on a diet…So, I made this quick dish using a simple tofu sauce.Add any filling of your choice, like corn or sautéed mushrooms.Take care not to heat the tofu too much when draining, since it should contain at least a small amount of water.This dish also tastes amazing with firm tofu. I recommend mashing the firm tofu roughly to keep its nice texture. Recipe by mocomanma

Sharing with everyone who, like me, loves tofu but doesn't like milk.

Tofu, tomato and shiso leaves are ordinary ingredients, but I transformed them into a salad that matches well with wine.Chop the anchovies into a smooth paste with a knife, mix with the soy sauce and then add the olive oil very slowly while mixing to make this delicious dressing! For 2 servings. Recipe by JessieMom

I was just watching my husband making this dish.You might think there is too much salt in this recipe but it really works. The combination of flavors of sesame oil, salt and scallions is the best. Add some black pepper if you like. We use firm tofu for this recipe. Recipe by Yuzuyuzu

I once saw a video on YouTube on how to make Chinese fried rice,but I used my own recipes in order to see if it will come out nicely which at the end it did.You can eat this type of rice with mixed sauce or any sauce or peppered chicken or anything you feel will go down with it.

Shredded beef sauce with white rice

The best way to get a meateater who's never tried tofu to hate it is to serve it as a meat substitute.Because there is no way a brick of soybean curd is ever going to take the place of a juicy steak, or a meaty pork chop, or even a piece of chicken breast. Well, maybe a chicken breast... specially if it's the boneless, skinless kind...But anyways, you don't hate tofu. What you hate is tofu that's served as meat. What you hate is tofu fashioned into *burger* patties. What you hate is when people tell you to just sprinkle some Bacos on tofu and it'll taste just like bacon.You like tofu. You know why? Because firstly, tofu tastes like tofu - mildly nutty and yes, wildly adaptable, but not as a substitute for meat. And when you prepare tofu to complement its flavor rather than mask it, you don't have the undesired effect of finding out that it really doesn't taste just like whatever you sprinkled on it. Secondly, because it is such a simple and elegant food, it takes well to simple, easy, and elegant preparations. :)

I loved my mum's deep-fried tofu in dashi but deep-frying or making dashi was too much work. I have left out several steps from my mum's original recipe and I arrived at my own recipe. This recipe is now my husband's favorite.I use slightly firm silken tofu. If you don't have any shiso leaves you can use scallions instead. In that case, sprinkling on shichimi chilli mix will enhance the flavor. Recipe by rokuro

I just made something on the fly with the tofu and maikake mushrooms I had in the refrigerator, and my husband said, "This is delicious!" so I decided to upload it.I wonder why the sauce that comes out of maitake mushrooms is so delicious?Silken tofu may fall apart.Fry the tofu as soon as you've coated it with katakuriko. Cook the tofu well until it's browned.The crispy chewy texture goes well with the sauce.If you cool the sauce for too long, it becomes too concentrated, so be careful. Recipe by Senchiko