Origin The Best Vegan Mapo Tofu Recipe

Mapo Tofu is a signature dish from China’s Sichuan province, known for its fiery and flavorful cuisine. This vegan version keeps all the classic tastes but skips the meat, making it perfect for plant-based eaters and anyone craving bold flavors.

Why You’ll Love This Recipe

This vegan Mapo Tofu captures the essence of the original — spicy, savory, and deeply comforting — but with wholesome, plant-based ingredients. It’s quick to prepare, great for weeknights, and pairs perfectly with steamed rice for a satisfying meal.

Also Read : Banana Pancakes the Easy Way

The Best Vegan Mapo Tofu Recipe

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 1 block (14 oz) medium-firm tofu, cut into cubes

• 2 tbsp vegetable oil

• 3 cloves garlic, minced

• 1-inch piece ginger, minced

• 2 tbsp doubanjiang (spicy fermented bean paste) — use a vegan brand

• 1 tbsp soy sauce or tamari

• 1 tsp sugar

• ½ cup vegetable broth

• 1 tsp ground Sichuan peppercorns (or powder)

• 2 green onions, sliced

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

• Cooked steamed rice, for serving

Directions

• Prep tofu: Drain and cut tofu into 1-inch cubes. Set aside.
• Cook aromatics: Heat oil in a pan over medium heat. Add garlic and ginger; cook until fragrant, about 30 seconds.
• Add spicy paste: Stir in doubanjiang and cook for 1–2 minutes to bring out its flavors.
• Make sauce: Add soy sauce, sugar, and vegetable broth; stir to combine.
• Simmer tofu: Gently add tofu cubes, spoon sauce over them, and simmer for 5 minutes to absorb flavors.
• Thicken sauce: Stir in the cornstarch slurry and cook until sauce thickens slightly.
• Finish: Sprinkle with ground Sichuan peppercorns and green onions; stir gently.
• Serve: Serve hot over steamed rice and enjoy!

Notes

• For a heartier texture, add chopped mushrooms or vegan ground “meat” substitutes.
• Adjust spice level by varying the amount of doubanjiang.
• Freshly toasted Sichuan peppercorns add the best flavor and numbing sensation.
• Store leftovers in the fridge up to 3 days; reheat gently.

The post The Best Vegan Mapo Tofu Recipe appeared first on RecipeWikki.

Origin Loaded Roasted Cauliflower Recipe
Roasted cauliflower has become popular in various cuisines, especially in recent years with the rise of low-carb diets like keto and paleo. The concept of “loaded” vegetables, particularly loaded potatoes, inspired this version with cauliflower, offering a healthier alternative while still delivering indulgent flavors. This dish brings a fresh twist to roasted cauliflower, making it a hit for gatherings or family meals.

What I Love:
I love Loaded Roasted Cauliflower for its crispy texture on the outside and tender, flavorful interior. The toppings add layers of richness and creaminess, making it feel indulgent while still being a vegetable-based dish. It’s a perfect balance of flavors and textures, from the savory bacon (or its plant-based equivalent) to the melted cheese and tangy sour cream. It’s a versatile dish that works as a side or a main.

Also Read : Best Classic Margarita Recipe

Loaded Roasted Cauliflower Recipe

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

407

kcal

Ingredients

• 1 large cauliflower head (cut into florets)

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• Salt and black pepper to taste

• 1/2 cup shredded cheddar cheese (or dairy-free cheese)

• 1/4 cup cooked bacon or plant-based bacon bits

• 1/4 cup sour cream or plant-based sour cream

• 2 tbsp fresh chives (chopped)

• Optional: Crushed red pepper flakes for heat

Directions

• Preheat the oven to 200°C (400°F).
• In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
• Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.
• Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
• Remove the cauliflower from the oven and sprinkle the shredded cheese over the top. Return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and top with bacon bits, a dollop of sour cream, and chopped chives.
• Optionally, sprinkle with crushed red pepper flakes for an extra kick.
• Serve hot and enjoy!

Notes

• You can substitute bacon with crispy roasted chickpeas or a vegan sausage to make the dish plant-based
• For a dairy-free version, use plant-based cheese and sour cream.

The post Loaded Roasted Cauliflower Recipe appeared first on RecipeWikki.