Toby's Tofu Recipes


Vegan Meal Prep: 4 Ways

The idea of "gym shark" meal prep never looked so tasty. Switch up your typical routine and try making this week's meal prep plant-based! These delicious combos are totally satisfying and still look appealing come Friday. 


  1. Zucchini Noodles, Raspberries, Blueberries, Pumpkin Seeds, Balsamic Vinegar, Toby’s Tofu
  2. Baby Spinach, Dino Kale, Tofurky chick’n, Red Bell Peppers, Almond Slices, Olive Oil
  3. Arugula, Tomatoes, Smoked Tempeh, Cranberries, Toby’s Tofu, Olive Oil
  4. Zucchini Noodles, Mashed Avocado, Strawberries, Lemon, Salt and Pepper


    Strawberry Basil Toast

    A delightful and refreshing mashup that will definitely make your tastebuds tingle! Don't let the mix of sweet strawberry, creamy avocado, basil, and Toby's Tofu scare you--think of your favorite summer salad like strawberry basalmic and avocado to make for a tasty toast perfect for any season!


    • Dave's Killer Bread
    • Toby's Lite Tofu
    • Basil, chopped
    • Strawberries, sliced
    • Avocados, sliced
    • Lemon pepper

    How to:

    1. Toast bread and add Toby’s Tofu. Top with sliced avocado, sliced strawberries, chopped basil and a sprinkle of lemon pepper. Enjoy! 

    Avocado + Tofu Toast

    A new twist on your typical avocado toast! Add this recipe to spice up your breakfast routine--the perfect combo of pepper and creamy avocado gain depth with this tasty tofu addition. 


    • Two slices of whole grain bread
    • 1/2 ripe avocado
    • 3 tbsp of Toby's Lite Jalapeño Tofu
    • Cilantro
    • Red pepper flakes
    • Pinch of sea salt

    How to:

    1. Toast bread and add Toby's Tofu, sliced avocado, and cilantro. Top with red pepper flakes and sea salt. 


    Another amazing vegan recipe created by our lovely friend Silvia of The Tiny Avocado. This Fall Harvest Salad is packed full of our favorite seasonal veggies and topped with Toby's Lite Tofu Spread. It is sure to be the perfect addition to any autumn meal.


    • 1 cup brussel sprouts, halved
    • 1 cup butternut squash, cubed
    • 1 cup shredded kale, cabbage, and carrot mix
    • 1 cup cooked quinoa
    • 1/2 cup pecans
    • 1/2 cup dried cranberries
    • 1/2 cup Toby's Lite Tofu Spread
    • 1/2 cup Miyoko's vegan mozzarella
    • 2 tbsp pumpkin seeds
    • Olive oil
    • Juice from 1 lime
    • Salt + Pepper to taste


    • Cook quinoa according to package instructions and let cool.
    • Drizzle olive oil in a large pan under medium heat, saute brussel sprouts and butternut squash under medium heat until cooked (about 10 minutes). Let cool.
    • Add the rest of the ingredients (expect Toby's) to a large bowl and mix well.
    • Mix in quinoa, brussel sprouts and squash. Toss.
    • Add Toby's and salt and pepper when ready to serve.


    Hearty Rice & Bean Plate with Toby's Tofu

    This Hearty Rice and Bean Plate topped with Toby’s Tofu is the perfect way to kick of spring. And, what’s better than fresh asparagus in the spring? This plate is nice and hearty while not being too heavy! The thing we love most is that this salad will fuel you through some of your longest work days or biggest life adventures. As usual, we’ll have to thank our friend Silvia for this delicious, vegan Hearty Rice and Bean Plate with Toby’s Tofu.



    • Cook rice and bean mix according to package instructions. Heat a small amount of olive oil in a large pan under medium heat. Add asparagus and 1 tbsp of water and cook for 7 minutes. Squeeze with lemon juice, add a pinch of salt and pepper and turn the heat up. Cook for another 2 minutes or until browned.
    • Plate the rice and add asparagus. Serve with Toby’s Lite Tofu and fresh parsley.
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    Toby's Cucumber Rolls

    We have another fantastic vegan recipe for you courtesy of our friend Silvia! Toby’s Cucumber Rolls are easy to make and incredibly delicious.  You can make them as workday fuel, feature them as finger food for your next party or just enjoy them with your family!  The tasty difference in these Cucumber Rolls are the herb garnishes that will have you wanting as many as your diet will allow!



    • Use a potato or vegetable peeler to shave long, thin slices. Place slices on a paper towel to remove moisture.
    • Spread a layer of Toby’s Tofu, about 1 tbsp, on a slice along with some dill.
    • Roll up and secure with a toothpick. Do the same to the rest of the slices.
    • Place on a plate, sprinkle with pepper, serve and enjoy!
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    Avocado and Tofu Crostini

    We love crostinis as appetizers, they’re crunchy, bite-sized, and tasty.  They don’t take any room up in the oven and they’re easily transportable. Plus, you get the benefit of looking like you slaved away over these little beauties when really it’s just a fancy mini, open-faced sandwich. They don’t even need to be served warm!


    • ½ french baguette, sliced
    • ½ cup Toby’s Lite Tofu
    • ½ avocado
    • 2 tbsp pomegranate seeds
    • 1 tbsp chives, chopped
    • Drizzle of balsamic vinegar


    • Toast bread until slightly browned. Top with Toby’s Tofu, avocado, pomegranate seeds and chives. Drizzle with balsamic vinegar. Serve. Enjoy!


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    Fresh Vegan Bruschetta

    Fresh Vegan Bruschetta is a year round favorite of ours. It’s the perfect appetizer that will impress a date, your mother-in-law and pretty much anyone who tries it!  This recipe is vegan approved and will even be appreciated by your non vegan friends!  A special thanks to Silvia for this fun and tasty creation!


    • 1 french baguette, sliced,
    • 4 large tomatoes, chopped,
    • ½ cup fresh basil, chopped,
    • 4 cloves garlic, minced,
    • ¾  cup Toby’s Lite Tofu (Original works too, if you want a non vegan version)
    • 2 tbsp olive oil
    • ½ tsp black pepper Pinch of salt


    • In a large bowl, combine all ingredients but bread and Toby’s Tofu.
    • Toss gently.Slice bread and toast until slightly browned.
    • Top with Toby’s Tofu and tomato mix serve and enjoy!
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    Cucumber Canapes

    Cucumber Canapés, made with Toby’s Tofu, pomegranate seeds, and fresh herbs are easy to make and absolutely delicious! They make a wonderful snack or perfect appetizer to serve at your next cocktail party. Thanks to Silvia for the delicious recipe!



    • Slice cucumber into bite size pieces, about ½”.
    • Scoop out middle part of the cucumber with a small spoon.
    • Add a spoonful of Toby’s tofu to each cucumber and top with pomegranate seeds and dill. Enjoy!
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    Cranberry Almond Kale Salad

    This cranberry almond and kale salad exudes wintertime deliciousness. Crisp kale, tart cranberries, crunchy almonds all go into making this salad irresistible. Add Toby’s Tofu Spread for a bit of protein to hold you over. Plus, pomegranate seeds, lemon juice, olive oil and garlic as light dressing. Silvia has done it again – blowing us away with her yummy creations. It’s perfect for literally anything – serving at holiday parties, bringing to potlucks, or just to chow down on for lunch or dinner.


    • 1 bunch kale, chopped
    • 2 tbsp green onion, chopped
    • 1 tbsp lemon juice
    • 2 tbsp olive oil
    • 1 garlic clove, minced
    • ½ cup cranberries
    • ¼ cup sliced almonds
    • ¼ cup pomegranate seeds
    • ⅓ cup Toby’s Lite Tofu
    • Pinch of salt and black pepper


    • Mix all ingredients but Toby’s Tofu in a large bowl. Toss until combined.
    • Add tofu on top and sprinkle with black pepper. Enjoy!


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    Vegan Garlic Herb Roasted Potatoes

    We all need a little carbo in our lives from time to time.  Silvia’s Vegan Garlic Herb Roasted Potatoes provide the perfect savory carby treat to get you through cold days.  It will warm you up, make your taste buds happy and give you a good dose of protein alongside your healthy carbs! Even though they are carbs, potatoes are still a great source nutrition, they provide protein, healthy carbs and are a good source of fiber.  Plus they taste wonderful and leave you feeling full and satisfied at the end of a meal. Try it as the base to your next veggie bowl!

    Tofu mixed with guacamole is probably one of our favorite combinations.  You get a deliciously creamy combination that livens up the taste of a potato and gives you a good dose of healthy fats and protein.  We reference that word quite a bit but, for vegans and vegetarians, protein is hard to come by so when we have a good way to get a lot of it, we want to tell you!!

    This recipe is quick and easy to make.  It reheats beautifully, which makes taking it for a midday snack at work a real treat!  Give it a try for dinner tonight and let us know how you like it! Enjoy Vegan Garlic Herb Roasted Potatoes for a savory addition to your meal that is sure to warm you up on cold nights!


    • 4 large potatoes, peeled and sliced
    • 2 tbsp olive oil
    • 3 garlic cloves, minced
    • 2 tbsp parsley, chopped
    • Salt & Pepper
    • Red pepper flakes


    • Preheat oven to 400 degrees F.
    • Slice potatoes in half and then quarters.
    • Place in a large bowl and add olive oil, salt, pepper, garlic, parsley. Toss until coated.
    • Spread potatoes out on a baking sheet and roast for 45 minutes or until crisp. Flip once or twice while it’s cooking.
    • Remove from oven, add fresh parsley and red pepper flakes.
    • Serve with Toby’s Lite Tofu and guacamole.
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    Vegan Quinoa Spring Salad

    This is the perfect vegan quinoa spring salad brought to you by our BFF Silvia, is delicious and nutritious.  This salad is packed with greens and protein dense Toby’s Tofu that should fuel you through your longest days. The best part is that it’s completely vegan. Enjoy crafting this easy and delicious Vegan Quinoa Spring Salad with these savory and sweet simple ingredients!


    • 2 cups quinoa, cooked
    • 1 cup fresh spinach  
    • 1 cup cucumber, chopped
    • ½ cup Toby’s Lite Tofu  
    • ½ cup garbanzo beans
    • 1 clementine  
    • ½ tomato, chopped  
    • ½ cup mushroom, sliced  
    • 2 tbsp olive oil  
    • 2 tbsp hemp seeds  
    • Pinch of salt  
    • Pinch of lemon pepper


    Cook quinoa according to package instructions. Let cool. Add quinoa and the rest of the ingredients to a bowl, toss until all ingredients are mixed.


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