Easy Tofu Puffs Recipe With Vegan Cheese Sauce
Creamy vegan cheesy puffed tofu coated in savory miso cheese sauce and served with buttery miso soy rice. A quick plant-based dinner inspired by Chinese cuisine.
Ingredients
Cheesy Puffed Tofu Sauce
- 2 cups puffed tofu torn into bite-sized pieces
- ½ cup water
- ½ cup plant milk such as soy milk
- ¾ cup shredded vegan cheddar cheese
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- 1 teaspoon lemon juice or lime juice optional for brightness
- ¼ teaspoon black pepper
Miso Soy Rice
- 1 cup uncooked rice
- 2 cups hot water for cooking rice
- 1 tablespoon vegan butter
- 1 tablespoon soy sauce
- 1 teaspoon miso paste
Garnish
- ¼ cup chopped cilantro
- 3 tablespoons sliced green onions scallions
- Extra black pepper to taste
- Optional Add-Ons
- 1 teaspoon hot sauce or chili oil for a spicy sauce
- ½ cup bean sprouts
- ½ cup sliced shiitake mushrooms
- ½ cup diced bell pepper
- These quantities make 2–3 servings and keep the sauce creamy enough to soak into the spongy texture of the puffed tofu.
Instructions
Make the cheese sauce
- Place a saucepan over medium heat. Add the water and plant milk and warm for about a minute. Stir in the vegan cheddar cheese and whisk until melted and smooth. Add the miso, sesame oil, lemon juice, and black pepper. Mix until creamy.
Add the puffed tofu
- Tear the puffed tofu into bite-sized pieces and add it to the sauce. Stir gently so the tofu absorbs the sauce. Let it simmer for 2–3 minutes so the sauce soaks into the tofu’s spongy texture.
Cook the rice
- Cook the rice with hot water according to package directions. Once cooked, stir in vegan butter, soy sauce, and miso until fully combined.
Assemble the bowl
- Spoon the rice into bowls and top with the cheesy puffed tofu. Finish with chopped cilantro, sliced green onions, and extra black pepper.