We have eaten tofu for dinner three times this week (yes, really). These three recipes take almost no time to prep, are easy, flavorful & healthful, and are each so completely different it makes you forget you are actually eating tofu. (If you just can’t wrap your brain around the idea of eating fermented bean curd, you could very easily substitute chicken, mild-flavored fish, or whatever suits you.)

The recipes are technically, supposed to feed four, but we make it a one-dish meal and split it between two adults.

All adapted from Eating Well

Each of these three recipes follows the exact same process, you simply use a different sauce and veggie combo.

For the tofu:

1. Buy extra firm tofu (the standard 14 oz block)
2. Put tofu in shallow dish and place a couple of plates on top of it. Let it sit this way for at least 15 or 20 minutes (you could go for as long as you want, depending on how much liquid you want to expell). Drain excess liquid.
3. Slice crosswise into 1/2 inch slabs, then lengthwise into thirds.
4. Pat dry to remove excess liquid (this helps reduce the splatter and helps it cook faster)
5. Coat a large NON-STICK skillet with olive oil (approx 2 teaspoons) and heat on high.
6. Add tofu and cook until golden brown on both sides.

Once the tofu is cooked, add the vegetables and sauce and cook until desired doneness (usually just a couple of minutes longer).

Here are your three options:

Tofu with Thai Curry Sauce

Sauce:
1 cup “lite” coconut milk
2 Tablespoons chopped fresh cilantro
1 teaspoon red curry paste
1/2 teaspoon brown sugar
1/2 teaspoon salt

Veggies:
4 cups baby spinach (6 oz)
1 medium bell pepper, sliced

Good over brown rice.

Tofu with Peanut-Ginger Sauce

Sauce:
5 Tablespoons water
4 Tablespoons smooth natural peanut butter
1 Tablespoon rice vinegar
2 teaspoons reduced-sodium soy sauce
2 teaspoons honey
2 teaspoons fresh minced (or grated) ginger
2 cloves garlic, minced

Veggies:
4 cups baby spinach (6 oz)
1 1/2 cups sliced mushrooms (4 oz)
4 scallions, sliced (1 cup)

Good over brown rice or whole wheat pasta.

Tofu with Tomatos and Pesto

Sauce:
2 Tablespoons prepared pesto

Veggies:
2 medium tomatoes, coarsely chopped
1 1/2 cups sliced mushrooms (4 oz)
2 Tablespoons crumbled feta cheese

Good over polenta (either soft or fried).