Tofu recipes that aren't stir fried or Chinese/SE Asian style

[MissMarplesNiece]

I'm looking for things to make with tofu that are different to the usual Chinese/South East Asian flavours. Has anyone tried the Basil marinated tofu that I see in the shops? What do you make with it?

I should imagine that they’ll be some ideas for your basil tofu on the website of whoever makes it.
I quite often do scrambled tofu (roughly based on a recipe from Rainbow Plant Life). This recipe uses scrambled tofu https://realfood.tesco.com/recipes/tex-mex-tofu-bowls.html
There’s a great recipe for smoky tofu tacos on the BBC website and if you ever buy silken tofu, I recommend Jamie Oliver’s recipe ‘mega veggie burger’ recipe.

I often make this and have it with pesto pasta and salad . It’s pretty nice.

simplyceecee.co/italian-tofu-recipe/

I make smoked tofu tacos

Oh, this is really good too.

https://www.connoisseurusveg.com/savory-lemon-herb-baked-tofu/

Tacos are good as someone else said, tofu scramble mixed with potatoes and whatever veggies you fancy is nice too. I also cut the block into slices, season and bake them, and eat with salad. You can also cut into cubes and bake and then use them in loads of different ways.

@MissMarplesNiece , I always bake my tofu in the oven for a bit to firm it up before I marinate it. Yesterday I had BBQ tofu skewer and salad. I made this marinade with a bit of olive oil, smoke paprika, garlic, ground cumin and harissa. Sometimes I use garlic, chopped fresh coriander and curry paste.
I make a cassoulet in which I cut the tofu into smaller cubes then add to a homemade tomato sauce with chunks of red pepper and some Kalamata olives I flavour this with oragano and serve with vegetables. I add small cubes of tofu to my mixed bean chilli and it can be grated and fried with various seasonings to create a crumble that you can add to pasta sauce. I eat a lot of tofu and tempeh too which has a higher fibre content.

I have started grating my tofu and then baking it in the oven with various nice flavouring things (soy sauce, smoked paprika, tomato paste, marmite, whatever I gave lying around). It can be used as is in tacos for example, but I also sometimes put it in a ragu type sauce for a veggie bolognaise which goes down well with my family. I find it has much more flavour after the grating/baking, and no pressing needed which is an advantage.

It’s South Asian but I sometimes make a tofu bhurji. You can use an egg bhurji recipe as a guide.

The Felicity Cloake vegan ragù is delicious. I haven’t tried the basil tofu though. Only plain and smoked.

I imagine the deep fried tofu puffs would be delicious in a wide range of food too.