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Simple Sautéed Tofu

tofu sauteed


  • 1 lb Twin Oaks Extra Firm Tofu, plain or herbed, cut into 1-inch cubes
  • 1 bottle of tamari or soy sauce
  • 2 Tb of olive oil

Places tofu cubes into a bowl and cover completely with tamari or soy sauce.  Marinate for 2-5 minutes.  Lightly coat the bottom of a pan with olive oil and heat on medium-high.  Drain the marinade out of the bowl and place the tofu cubes in the heated pan. Sauté until the tofu cubes are lightly browned. The cubes can then be added to a stir-fry or enjoyed on top of a salad or in a wrap.

Tofu Pâté

tofu pate wrapRecipe by Carly Rodgers


  • 1 lb Twin Oaks Extra Firm Italian Herb Tofu
  • 2 cloves garlic
  • 2 Tb apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1/4 Tb turmeric
  • 4 scallions, sliced
  • 1/2 cup grated carrot
  • Salt and pepper to taste

Crumble the tofu into a food processor. Add the garlic, apple cider vinegar, extra virgin olive oil and turmeric. Process until smooth. Fold in the scallions and carrots, then season with salt and pepper. Serve as a dip with crackers and veggies, or make it the base of a sandwich or wrap. Serves 8.

Orange Hazelnut Salad


  • 1 lb Twin Oaks Fine Herb Tofu, cut into 1/2-inch cubes
  • Juice of 3 oranges (about 1 cup) and zest of 1 orange
  • 2 tb champagne vinegar
  • 1/2 of a small shallot, sliced (about 1.5 tb)
  • 1.5 tsp stone ground mustard
  • 1 clove garlic, minced
  • 2 tb Italian parsley
  • 1/2 cup extra virgin olive oil
  • 1.5 tsp salt
  • 1.5 tsp pepper
  • 5 oz. arugula
  • 5 oz. baby spinach
  • 1 cup hazelnuts, toasted

Mix spinach, arugula, shallot and toasted hazelnuts in a large bowl. Just before serving, toss the tofu and dressing into the salad mix. Serves 6.

Turkish White Bean & Tofu Salad

Salad Ingredients

  • 1/2 lb Twin Oaks Extra Firm Plain Tofu, diced
  • 2 cups Cannellini beans, cooked
  • 1 medium tomato, diced
  • 1/2 cup parsley, coarsely chopped
  • 3 scallions, sliced
  • 1/2 tsp crushed red pepper
  • Salt and pepper to taste

Dressing ingredients

  • 1/2 cup tahini
  • 1/2 cup lemon juice
  • 1 tsp water
  • 1 clove garlic, minced

Blend dressing ingredients in a blender until smooth. In a bowl, mix the beans, tofu, tomato, scallions, and salt and pepper. Drizzle with dressing, sprinkle with crushed red pepper and garnish with parsley.  Serves 4. 

Wild Rice Pilaf

wild rice pilaf

Preheat oven to 350 F.  Serves 6.


  • 1 lb Twin Oaks Italian Herb Tofu, cut into 1-in. cubes
  • 2 cups wild rice
  • 1 oz package of crimini mushrooms, sliced
  • 1.5 large white onions, sliced lengthwise
  • 3/4 cups pumpkin seeds, lightly toasted
  • 1 large zucchini


Bowl 2 qts. water in a large pot. Add rice and 1 tsp. salt. Boil, then reduce heat and simmer 45 minutes until rice softens. Drain and cool. 


  • 1/4 cup balsamic vinegar
  • 3/4 cup olive oil
  • 1 tsp chopped thyme
  • 1 tsp chopped oregano

Blend vinegar, herbs and 1/4 cup of mushrooms in a blender, drizzling in olive oil until pureed. Place in a large bowl then add salt and pepper to taste. 


Toss tofu in olive oil and bake on a baking sheet for 15 minutes. Flip and bake for another 15 minutes. When crispy on all sides, toss with vinaigrette. 

Heat oil on medium-high in a large saucepan. When hot, add onions. Reduce to medium-low and cook another 20-30 minutes until caramelized, stirring occasionally. 

Heat 1 tb oil in a large sauté pan.  When hot, add one thin layer of mushrooms. Brown each side for 1-2 minutes. Add salt and pepper to taste then set aside.

Add oil to pan if needed and add zucchini to sauté under tender. Add to vinaigrette.

Add pumpkin seeds, onions, mushrooms and wild rice. Mix until combined and season with salt and pepper to taste. 

Honey Walnut Tofu

Preheat oven to 350 F. Serves 4.

Coat tofu with oil and spread evenly on a baking sheet. Bake at 350 F for 15-20 min. until golden and crispy. Toast the walnuts in a dry skillet on medium-high. Stir for 5-10 min. until the walnuts are browned; set aside. 


  • 1 lb Twin Oaks Extra Firm Plain Tofu, cut into 1/2-inch thick cubes
  • 1 tb canola oil (+ 2 tb to bake)
  • 2 tsp prepared mustard 
  • 1/2 can coconut milk, shaken
  • 1 tsp fresh ginger, grated
  • 1/2 cup honey
  • Salt to taste
  • 2 tsp lemon juice
  • 2 Tb cornstarch
  • 3/4 cup water
  • 1/2 cup walnuts


Whisk cornstarch with 4 tb water until smooth; set aside. In a sauce pot, combine coconut milk, honey, lemon, water, oil, mustard, ginger and salt. Simmer on medium-high heat. Whisk the cornstarch liquid into the sauce until it thickens slightly, then remove from heat. Stir together the baked tofu, walnuts and sauce. Let stand for a few minutes before serving over basmati rice cooked with a little shredded coconut. 

Greek Salad

greek salad with tofu


  • 1 lb Twin Oaks Extra Firm Tofu
  • 1 cup cooked garbanzo beans
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup fresh basil, chopped
  • 1/2 medium red onion, peeled and sliced
  • 2 large tomatoes, diced 
  • 1 small cucumber, sliced


  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar (or balsamic)
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Blend all marinade ingredients.

In a large bowl, crumble tofu by hand. Cover with marinade and mix well. Let marinade for at least one hour.

Then, mix all other ingredients into tofu and marinade mixture. Let marinade for another hour before serving. The longer it marinades, the better it will taste!

Best served over a bed of lettuce. 

Bulgogi-Style Tofu

Courtesy of


  • 1 lb Twin Oaks Extra Firm Plain Tofu
  • 6 Tb organic sugar
  • 4 green onions, chopped
  • 1 tsp black pepper
  • 3 cloves garlic, minced
  • 1 tsp crushed red pepper flakes
  • 1/2 white onion, sliced
  • 4 Tb mirin
  • 1 heaping tsp fresh grated ginger
  • 2 Tb rice vinegar
  • 2/3 cup tamari or soy sauce
  • 1/4 cup shredded pear, skin and all
  • 4 Tb toasted sesame seeds

Cut tofu into thin slices. Place them in a bowl and cover with onions, ginger and garlic. In another bowl, combine everything else but the oil. Pour over tofu and veggies. Cover and refrigerate for at least 8 hours.

Pull out the tofu strips. Heat a skillet and add some sesame oil, then place the strips in the pan in an even layer. When you place the tofu into the pan, it should sizzle! Cover the tofu with marinade, including veggies. Brown both sides and cook until sauce is reduced. Serve over rice. Serves 4.