Indulge in this Easy Potato Cauliflower Curry, a comforting vegan curry made with potatoes, cauliflower, and a rich blend of spices. our hidden recipe contains ingredients like aromatic spices, turmeric, garam masala, and cumin create a satisfying dish that is sure to please. You can easily serve it over rice, quinoa or with naan to make it ideal for meal prep, this easy curry recipe is both nutritious and budget-friendly, perfect for those seeking a simple vegan dinner.
Serves: 1-2 INGREDIENTS: Curry paste: 2 x medium tomatoes, chopped 1 x small onion, chopped 3 x garlic cloves, peeled 1/4 cup water Spice mix: 1 teaspoon of curry powder, coriander, garam masala & sea salt 2 teaspoons vegetable oil 4 potatoes 1 cup cauliflower 1 small capsicum 1/2 cup cooked chickpeas 1/2 cup coconut milk Rice to serve: Rice Fresh coriander METHOD:
Heat the oil in a pot on medium heat.
Make the curry paste: into a blender, add in the tomatoes, onion, peeled garlic cloves, water and spice mix. Blend until a slushie consistency.
Heat up the oil on a medium pot on medium-high heat. Pour the curry paste into the pot and cook for 6-8 minutes until no raw onion smell remains
In the meantime, chop up the vegetables. Then add in the potatoes and coconut milk. Reduce the heat to medium & simmer for 10 minutes, stirring occasionally.
Then add in the cauliflower, capsicum & chickpeas. Simmer for another 10 minutes until the potatoes are tender
Serve with rice *Storage tips: in an airtight container in the fridge for up to 3 days or frozen for months
Presenting our Dreamy Rainbow Salad which is packed with an array of fresh veggies including carrots, cucumbers, bell peppers, and avocados which are tossed in a delicious plant-based dressing. We have made it in a way that this colorful salad is rich in antioxidants, fiber, and healthy fats making it a perfect healthy vegan meal. The balance of crunchy and creamy textures ensures this vegan salad is both satisfying and filling. Our special recipe is now Ideal for meal prep, summer lunches, or a refreshing side dish, this easy salad is a nutrient-packed addition to any table.
Ingredients:
Tahini Poppy Seed Dressing: 1/4 cup runny tahini 2-3 tbsp cold water Juice of 1 lemon 1 tbsp white wine or apple cider vinegar 1 tbsp maple syrup 1 tbsp Dijon mustard 1 tbsp poppy seeds Salt and black pepper to taste
Whisk together all ingredients until smooth, and season to taste with salt and black pepper. Keeps well in the fridge for several days.
Rainbow Salad: Finely chopped kale Avocado Strawberries Cucumber Cherry heirloom tomatoes Red radishes Mini sweet peppers Sourdough croutons
Mix some of the dressing with the chopped kale, then top it with sliced veggies and fruit. Serve with remaining dressing on the side. Enjoy!
There is tofu that comes out pale and soft and underwhelming. And then there is tofu like this Best Crispy Tofu — the kind that comes out of the pan or oven shatteringly golden on every single side, with a crust so satisfyingly crunchy and a tender, flavorful interior so deeply seasoned that it converts tofu skeptics with a single bite. This is that tofu. The foundation recipe that belongs in every plant-based kitchen. The one that once learned makes every bowl, stir fry, salad, and wrap it touches dramatically better.
This recipe uses a combination of pressing, marinating, cornstarch coating, and high-heat cooking to produce the crispiest tofu possible, every single time, with no special equipment and no complicated technique — just a clear understanding of why each step matters and the confidence to follow through on all of them.
What makes this tofu so outstanding is its versatility. Master this base recipe and the tofu can be seasoned in dozens of different directions — soy and sesame for Asian-inspired dishes, smoked paprika and garlic for Mediterranean applications, cumin and lime for Mexican-style bowls, or left simply salted for use wherever crispy protein is needed.
This recipe is 100% vegan, naturally gluten-free when made with tamari, ready in just 30 minutes, and absolutely the most useful and most used recipe on this entire website.
Press the tofu — this is non-negotiable. Wrap the block of tofu in several layers of kitchen towel or a clean tea towel. Place a heavy cutting board or pot on top and press for at least 20 minutes — longer if possible. Extra firm tofu still contains significant water and must be pressed to achieve genuine crispiness. Do not skip or shorten this step.
Cut the tofu. Cut the pressed tofu into cubes approximately 2cm, into slabs, or into triangles depending on intended use. Cubes work best for bowls and stir fries. Slabs work best for sandwiches and wraps. Triangles look particularly attractive in salads.
Marinate briefly. Place the tofu pieces in a shallow dish and drizzle with the soy sauce and oil. Toss gently and let marinate for 5–10 minutes, turning once. This brief marination seasons the interior of the tofu before the crust forms and prevents the surface from being the only seasoned part.
Add the cornstarch. Sprinkle the cornstarch, garlic powder, salt, and pepper over the marinated tofu. Toss until every piece is evenly coated in a thin, slightly sticky layer with no dry white patches visible.
Cook the tofu. Choose your method:
Pan frying (crispiest result): Heat 2–3 tablespoons of neutral oil in a large non-stick or cast iron skillet over medium-high heat. Add the tofu in a single layer with space between pieces. Cook undisturbed for 4–5 minutes until the bottom is deeply golden before flipping. Cook the remaining sides for 2–3 minutes each until golden all over.
Baking: Preheat oven to 425°F (220°C). Arrange on a lined baking sheet with space between pieces. Bake for 25–30 minutes, flipping once halfway, until golden and crispy.
Air frying: Arrange in a single layer and air fry at 390°F (200°C) for 15–18 minutes, shaking halfway, until deeply golden.
Serve immediately or use as needed. Crispy tofu is at its best immediately after cooking. If using in a sauce-based dish, add the sauce at the very last moment to preserve as much crispiness as possible.
The Four Rules of Crispy Tofu
Rule 1: Press thoroughly. Water is the enemy of crispiness. The more water removed before cooking, the crispier the result. Twenty minutes minimum. Thirty is better.
Rule 2: Cornstarch is essential. Cornstarch absorbs residual surface moisture and sets to a light, crispy film in high heat. It is the difference between good tofu and extraordinary tofu. Do not substitute flour, which produces a thicker, doughier coating.
Rule 3: High heat and space. Every piece needs room around it and sufficient heat beneath it. Crowding the pan causes steaming rather than searing. Work in batches if needed and never compromise on space.
Rule 4: Do not move it. The first 3–4 minutes of cooking produce the crust. Moving the tofu before the crust has formed tears it off. Let it sit undisturbed until it releases from the pan cleanly — this is the signal that the crust has formed properly.
Why These Four Rules Matter
Tofu is approximately 85% water by weight — far more than meat or most other proteins. This extraordinary water content is what makes crispy tofu simultaneously more achievable and more challenging than crisping animal protein. More achievable because once the water is removed the tofu behaves very predictably in heat. More challenging because without removing that water first the tofu simply steams in its own moisture regardless of how hot the pan is or how long it cooks.
Understanding this single fact — that tofu crispiness is fundamentally a moisture removal problem — makes every other step in the recipe make immediate sense. Pressing removes water before cooking. Cornstarch absorbs residual surface moisture. High heat evaporates remaining moisture rapidly. Space around each piece allows the steam to escape rather than build up and soften the surfaces.
Flavor Variations
Teriyaki Crispy Tofu: Toss the cooked tofu in homemade teriyaki sauce immediately before serving.
Buffalo Crispy Tofu: Toss in buffalo sauce for a spicy, sticky version perfect for wraps and bowls.
Lemon Herb Crispy Tofu: Finish with lemon zest, fresh herbs, and a squeeze of lemon juice for a bright Mediterranean version.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~180 kcal
14g
8g
1g
11g
Storage
Best fresh: Crispy tofu is at its best immediately after cooking. The crispy texture softens during storage.
Refrigerator: Store in an airtight container for up to 4 days. Reheat in an air fryer at 375°F (190°C) for 4–5 minutes for the best texture restoration.
Freezer: Freeze cooked tofu for up to 1 month. Reheat from frozen in an air fryer or oven until crispy and heated through.
Meal prep: Make a large batch at the start of the week for adding to meals throughout — it reheats better than most cooked proteins.
Frequently Asked Questions
What type of tofu is best for crispy tofu?
Extra firm tofu contains the least water and produces the crispiest result. Firm tofu also works well with thorough pressing. Silken or soft tofu cannot be made crispy using this method.
Can I make crispy tofu without oil?
Yes — use an air fryer without added oil, though the result will be slightly less golden than oil-cooked tofu. In a pan without oil, the tofu will stick significantly — a well-seasoned cast iron pan with minimal oil spray is the best compromise.
Why is my tofu sticking to the pan?
Tofu sticks when it has not yet formed a proper crust — the crust is what releases the tofu cleanly from the pan. If it is sticking, wait another minute and try again. Forcing it before the crust has formed tears the coating and produces uneven crispiness.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more essential vegan protein and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
Indulge in this flavorful Crispy Tofu and Satay Salad, featuring crispy tofu paired with a rich, savory satay dressing made from peanut butter, soy sauce, and lime. Our vegan salad is packed with plant-based protein and fiber making it a perfect choice for a healthy lunch or dinner. The crispy tofu adds a crunch and the satay dressing brings a deliciously creamy and spicy kick to the dish. Ideal for meal prep and perfect for those looking for a low-carb yet protein-rich meal.
Ingredients:
300g tofu, sliced into cubes 1 tbsp soy sauce 1 head of cos lettuce, chopped 1/2 cup cucumber, sliced 1/3 cup cabbage, finely sliced 1 spring onion, finely chopped 1/2 avocado, sliced
️Pre heat your oven to 200 degrees and line a tray with baking paper. Coat the tofu in soy sauce and place in the oven for 30 minutes (be sure to spread them out evenly so no pieces are touching – this is makes the tofu go crispy)
️Add the cos lettuce, cucumber, cabbage and spring onion to a large bowl. To make the dressing add all of the ingredients to a bowl and mix well. Once the tofu is done place on top of the lettuce along with the avocado and satay dressing.
Try out this Crispy tofu to serve with your sauce of choice, with rice, veggies, and more!
INGREDIENTS
1 block tofu – pressed and cubed 1 tbsp avocado oil or other neutral oil 1 tbsp soy sauce 1 tbsp nutritional yeast 1/2 tsp paprika 1/2 tsp garlic powder 3 tbsp arrowroot starch/powder or cornstarch salt/pepper to taste
INSTRUCTIONS
Preheat oven to 400 degrees. Add tofu to a bowl and toss with remaining ingredients until fully coated. I shook the bowl a few times to really get it combined. Add tofu to a lined sheet pan. Bake tofu for 40 minutes or until desired level of crispness is reached. Eat tofu alone, or add to whatever you want!
Have you tried smashing your potatoes yet? These are oven-roasted, rustic, and crispy on the outside with a soft interior with an herby and bright chimichurri!
Ingredients:
1 tsp sea salt 1.5 lb baby potatoes (colour of choice) 2 tbsp olive oil , more if desired pinch coarse sea salt , for sprinkling 1 batch chimichurri sauce (optional for drizzling – recipe a few posts back!)
Method:
Preheat oven to 400F/200C, and line a baking sheet with parchment paper.
Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, 20 mins. Drain and transfer to the baking sheet.
Smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.
Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Or serve with dipping sauce of choice.
Try out these Crispy Roasted Potatoes. These are oil-free potatoes are that are DELICIOUS & CRISPY!
What you need:
2 medium high starch potatoes (I used russet) peeled/cut into 1 inch cubes, kosher salt, 1/4 cup warm veggie broth or warm water (sub oil) 1 tbl runny tahini, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, salt/ pepper
What you do: ️Place potato cubes in a large pasta pot, cover with cold water by about 1-2 in. Bring to a boil & add a generous amount of kosher salt. Give a stir. Lower to a simmer & cook until fork tender, not mushy (approx 8-10 min)
While potatoes are cooking, in a small mixing bowl whisk together the rest of the ingredients until combined. Set aside.
️Drain potatoes, no need to dry them. Transfer to a large mixing bowl. Shake & flip the potatoes vigorously in the bowl. The edges will soon become rough & a bit crumbly (approx 1-2 min)
️Add reserved sauce to the potatoes & shake again till coated. Use a wooden spoon or spatula if needed to help coat.
️Spread potatoes on a large unlined baking sheet in one layer leaving space between each piece. If needed, bake on two sheets using top & bottom racks
Roast potatoes at 425 F until bottoms release easily & are crispy (approx 20-25 min) Flip potatoes & roast till bottoms become crispy again (approx 15-20min)
️Let cool 2-3 min, till not as hot. Serve with your favorite dipping sauce. I served mine with a mix of equal parts ketchup & mayo, a pinch of smoked paprika, a quick drizzle of vegan Worcestershire sauce & pickle juice. enjoy!!
Check out this tasty tofu recipe coated in a delicious sauce!
Tofu: (1) 16 oz block Tofu 1/2 tsp of Garlic Powder 1/2 tsp Onion Powder Salt & Pepper to taste 5 Tbsp Cornstarch Salt & Pepper to taste 1 – 1 1/4 cups Organic Canola Oil or other neutral high heat Oil for frying
Vegetables: 1 1/2 cups Red Bell Pepper chopped 1 cup Red Onion chopped 3 Green Onions sliced into 1 1/2” pieces (reserve some of the green parts for garnish) 1 cup Pineapple chunks (I used organic canned in 100 percent juice and reserved the juice for the sauce) 2 cloves of Garlic minced 1 small knob of Ginger grated 1 1/2 Tbsp of Sesame Oil for cooking
Sauce: 3/4 cup Pineapple Juice 1/2 cup Water 2 Tbsp Soy Sauce 2 Tbsp Rice Vinegar 2 Tbsp Ketchup 1 Tbsp Sugar Salt & Pepper to taste Cornstarch Slurry (1 Tbsp cornstarch mixed with 1 Tbsp Water)
Directions:
Make the Pineapple cooking sauce by mixing together the Pineapple Juice, Water, Ketchup, Rice Vinegar, Soy Sauce and Sugar. Set aside.
Prepare the Tofu for frying by either pressing it first and then cutting it into cubes or you can use pressed Tofu like I did.
Add the cubes of Tofu to a large bowl and toss with the Garlic Powder, Onion Powder, Salt, Pepper and 2 Tbsp of Cornstarch. Set aside while your Oil comes to temp
Heat 1 – 1 1/4 cups of Oil in a smallish pot with high walls. Bring the temp to about 350 degrees. You can use a thermometer or test the oil by placing the tip of a wooden chop stick in the oil and if it bubbles it’s ready.
Spread out the remaining 3 Tbsp of Cornstarch onto a plate. Lightly coat all sides of the Tofu in the Cornstarch before placing into the hot oil. Let the Tofu cook for a couple of minutes turning if necessary until all sides take on a nice golden color. Cook in small batches to prevent the Oil temp from dropping too quickly
In a large skillet on med heat saute the Garlic and Ginger in Sesame Oil until both become fragrant. Add in the Red Pepper, Red Onion and Green Onions and cook until they become slightly tender. Remove from pan.
These are so perfect for sharing! Get the cauliflower recipe: Crispy Cauliflower: Ingredients 2 small heads (600g total) of raw cauliflower, makes around 3 cups of florets Oil for frying
Batter: 1/2 cup all-purpose flour 1 tbsp corn starch 1 tsp baking powder 1 tsp salt 3/4 cup water
Breading: 2 cups Japanese breadcrumbs or breadcrumbs of choice
Method:
In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.
Evenly coat the florets in the batter. You can do this in batches. In another bowl or plate, add in the bread crumbs.
One by one, place each cauliflower from the batter into the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower). Press down the bread crumbs on the cauliflower. Set aside once coated.
Heat a frying pan with some oil. Once hot, place the cauliflower florets and cook until golden brown, moving it around on each side every 2 minutes or so.
Once golden brown, set aside on a strainer to drain excess oil or you can put this on a plate with paper towels. Let cool for a few minutes then enjoy with your favourite dipping sauce!
You can make this dish spicy by adding extra chili, or skip the spice completel! Use any flat noodle of choice (rice or wheat), and your favorite vegetables…or whatever you still have in the fridge! So easy and tasty!
You need: 3 minced garlic cloves (~1 tbsp) 1 tbsp grated ginger 1 tbsp sambal oelek (more or less to preference) 1/2 tbsp cooking oil 1/3 cup peanut butter* 1 cup coconut milk (can) 1/3 cup of water 1 tbsp coconut sugar Salt, coconut aminos or soy sauce to taste Juice of 1-2 limes
Plus: 10 oz noodles of choice Mixed vegetables (I used broccoli, carrots, bell pepper, corn and mushrooms)
Optional: Scallion greens Crushed peanuts Chili flakes Cilantro
Method:
Prepare noodles according to package directions. Drain, rinse if using rice noodles, and set aside. Heat up oil, and sauté garlic, ginger and sambal oelek for a minute, then add your chopped vegetables, and keep sautéing everything for another minute.
Add coconut milk, coconut sugar, peanut butter, and water, and bring to a boil. Simmer for a few minutes (or longer) depending on the veggies you’re using and your preference.
Season to taste with salt (or coconut aminos/soy sauce), add cooked noodles, and squeeze over some fresh lime juice.
Serve with optional toppings, and enjoy!
(Makes 2 large servings)
*always use real peanut butter – crunchy or smooth – made with only peanuts (and maybe salt)
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