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Recipes
Mungfu Rainbow Bowl with Creamy Tahini Dressing
A vibrant, nourishing bowl loaded with colorful veggies, hearty Mungfu red lentil tofu, and a creamy tahini dressing. Fresh, plant-powered, and perfect for any season!
Base Bowl:
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1 block Mungfu red lentil tofu, cubed
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½ cup shredded purple cabbage
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¼ cup grated carrot
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¼ cup sliced cucumber
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¼ cup sliced radish
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Handful of spinach or greens of choice
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Sprinkle of pumpkin seeds or sunflower seeds (optional)
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2Tbsp Olive oil
Creamy Tahini Dressing:
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2 tbsp tahini
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1 tbsp lemon juice
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1 tsp maple syrup or honey
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2–3 tbsp water (to thin to your liking)
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1tsp olive oil
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Fresh Mint Leaves(Optional)
Instructions:
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Prepare Mungfu:
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Cut Mungfu into cubes and pan-sear, grill, or air fry until golden on the edges in avocado.
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Chop Veggies:
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Wash, slice, and prep all your fresh ingredients.
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Make Dressing:
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In a small bowl, whisk together tahini, lemon juice, maple syrup/honey,, water - if required for consistency, olive oil and mint leaves until creamy.
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Assemble the Bowl:
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Layer veggies and greens around the bowl like a rainbow.
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Add Mungfu to the center or side.
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Drizzle generously with creamy tahini dressing.
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Top with seeds or herbs of choice for texture and flair.
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Mungfu Cashew Stir Fry
A colorful, crunchy, protein-rich stir fry featuring Mungfu green pea tofu, The dish blends the crunchy roasted cashews, with zing of garlic, freshness of bell peppers and green onions - all stir fried in a sweet-savory glaze made soy free with coconut aminos, maple syrup, rice vinegar.
Fast, fresh, and full of flavor! 🌱🥢
Ingredients
Main Stir Fry:
1 block Mungfu green pea lentil tofu, cubed
½ cup roasted unsalted cashews
1 cup broccoli florets
½ cup sliced bell peppers
½ cup cubed red onions
¼ cup sliced carrots
1tsp chopped garlic
2 tsp avocado oil (or neutral oil for cooking)
Optional: sliced green onions + sesame seeds for garnish
Glaze:
1 tbsp coconut aminos
1 tsp rice vinegar
1 tbsp maple syrup
2 tbsp water
Instructions:
Prep the Mungfu:
Cut Mungfu into cubes and pan-sear with avocado or air fry until golden and slightly crisp. Set aside.
Toast Cashews :
In a pan over medium heat, toast cashews for 3–4 minutes until lightly golden. Set aside.
Cook the Veggies:
In a large pan or wok, heat avocado oil. Add garlic, broccoli, peppers, carrots, and onions. Stir fry for 5-8 minutes until just tender-crisp.
Make the Glaze.
Whisk together all sauce ingredients in a small bowl.
Combine It All:
Add Mungfu and cashews to the veggie mix. Pour in the glaze.
Stir on medium heat until the sauce coats everything (2–3 mins).
Garnish & Serve:
Top with sliced green onions and sesame seeds. Serve with steamed jasmine rice or noodles.
Why You’ll Love It:
High-protein & soy-free
Naturally gluten-free
Quick weeknight recipe
Crunchy + saucy + satisfying
Crispy Mungfu Burger
Crispy on the outside, juicy on the inside — this Mungfu burger is plant-based perfection in every bite!
Fuel your body in a clean green way with Red Lentil Mungfu, Packs 14g of protein. Paired with fresh salad of purple cabbage, spring onions, lettuce, tomatoes, coconut aminos and chili flakes. Creamy delish sauce made with Vegan mayo and ketchup.
Ingredients
For the Crispy Mungfu Patty (makes 2 burgers):
1 block Mungfu red lentil tofu sliced horizontally
1 tsp smoked paprika
Avocado Oil for pan-frying
Burger Build:
2 burger buns (toasted)
Shredded Lettuce leaves
Chopped baby tomatoes
Shredded purple cabbage
Chopped green onions
Plant-based mayo
Tomato Ketchup
Instructions:
Accordion style Mungfu:
Cut red lentil Mungfu into half a slice horizontally. Slice cuts on top and bottom of Mungfu without cutting through - accordion style.
Cook the Mungfu:
Heat oil in a skillet over medium heat. Pan-fry accordion style Mungfu for 4-6 minutes per side until golden brown and crispy.
Toast the Buns:
Lightly toast burger buns in the same pan or oven for extra flavor.
Creamy Sauce:
Mix Plant based mayo and tomato ketchup in a small bowl.
Make a fresh salad.
Mix lettuce, purple cabbage, tomatoes, green onions in a small bowl.
Add chilli flakes and 1tsp of coconut aminos.
Assemble burger:
Layer toasted bun with Creamy sauce made with Vegan mayo and ketchup.
Add savory and spicy salad made with crisp veggies.
Add Pan fried Mungfu.
Top with additional sauce and salad.
Best enjoyed hot and crispy with a side of baked sweet potato fries.
Why It Works:
Crispy outside, soft and savory inside
High in protein, soy-free, gluten-free adaptable
Fully customizable with your favorite toppings
Mungfu Tacos with Tangy Slaw & Creamy Lime Sauce
Spiced, pan-seared Mungfu yellow lentil tofu tucked in hard shell tacos, topped with delicious salsa and a zesty lime crema.
A fresh, vibrant taco that’s 100% plant-powered and totally satisfying. 🌱🔥
Ingredients
For the Spiced Mungfu Filling:
½ block Mungfu yellow lentil tofu crumbled or cubed
1 tbsp olive oil
½ tsp smoked paprika
½ tsp cumin powder
½ tsp coriander powder
¼ tsp chili powder (optional, for heat)
Salt to taste
Splash of coconut aminos
For the Salsa:
½ cup chopped tomatoes
½ cup chopped onions
1 tbsp chopped cilantro
½ tsp lime juice
Pinch of salt
For the Creamy Lime Sauce:
2 tbsp plant-based yogurt or cashew cream (Blended cashews)
1 tbsp lime juice
1 tsp olive oil
Salt & pepper to taste
Splash of water to thin if needed
To Serve:
4–6 small tortillas (corn or flour) hard shell
Fresh cilantro
Lime wedges
Sliced avocado or Guacamole
Shredded purple cabbage or lettuce
Instructions:
Prep the Salsa:
In a bowl, mix chopped onions, tomatoes, cilantro.
Toss well and add salt, lime juice.
Cook the Mungfu:
In a skillet, heat oil over medium heat.
Add crumbled or cubed Mungfu tofu, spices, and salt.
Sauté for 5–7 minutes, until edges are golden and fragrant.
Finish with a splash of coconut aminos.
Make the Lime Sauce:
In a small bowl, whisk together yogurt or cashew cream, lime juice, olive oil, salt, and a splash of water until creamy.
Warm the Taco Shells:
Lightly toast or heat taco shells on a dry skillet or oven for 30–60 seconds per side.
Assemble the Tacos:
Layer spiced Mungfu filling, salsa, shredded purple cabbage or lettuce, and a drizzle of creamy lime sauce on each taco.
Garnish with cilantro, avocado/Guacamole.
Why You’ll Love These:
Bold and balanced flavor
Naturally soy-free and high in plant protein
Perfect for weeknight dinners or taco parties
Easily customizable with your favorite toppings
Mungfu Summer Couscous Bowl
Sunshine in a bowl ☀️! Our Mungfu Summer Cous Cous Bowl is loaded with wholesome goodness and makes all summer lunch dreams come true. 💚
Made with Mungfu red lentil tofu, Fluffy couscous paired with roasted sweet potatoes, roasted red onions, roasted baby carrots, vibrant greens, fresh cucumbers, sweet tomatoes topped with delicious baked Mungfu red lentil tofu. Drizzled with a dreamy pesto sauce. 🌱
Ingredients
For the Bowl:
1 block Mungfu red lentil tofu, sliced.
1 cup cooked couscous
½ cup sweet potatoes, cubed garden carrots,
1 tbsp olive oil (for roasting)
Salt & pepper to taste
Handful of baby spinach or arugula
Fresh Basil Pesto (Dairy-Free):
1 cup fresh basil leaves
2 tbsp olive oil
2 tbsp cashews or pine nuts.
Few carrot tops or parsley (Optional)
1 tbsp lemon juice
2–3 tbsp water (to thin)
Salt to taste
Instructions:
Roast the Veggies:
Preheat oven to 400°F (200°C).
Arrange Mungfu and Veggies on oven safe tray lined with parchment paper, season with oil, salt, pepper.
Bake Mungfu and carrots for 20 mins. Flip and turn over, bake additional 15 mins until golden.
Bake sweet potatoes and red onions for 15-20 mins.
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Cook the Couscous:
Prepare 1 cup couscous per package instructions.
Fluff with a fork and season lightly with salt and olive oil.
Make the Pesto:
In a food processor or blender, combine basil, olive oil, cashews/Pine nuts, carrot tops, lemon juice, water, and salt.
Blend until creamy and bright green. Adjust water to reach a drizzleable texture.
Assemble the Bowl:
Layer couscous as the base.
Top with roasted veggies, baked Mungfu,greens and a generous drizzle of pesto.
Optional: garnish with extra basil or toasted pumpkin seeds.
Why You’ll Love It:
Packed with flavor and texture
High in plant protein and fiber
Naturally gluten-free optional (use quinoa or millet)
Great for meal prep or a quick, elegant dinner
Mungfu Tikka Masala
Tender chunks of Mungfu lentil tofu simmered in a creamy, spiced tomato-cashew masala sauce.
A hearty, dairy-free, soy-free dish that brings the richness of tikka masala with a wholesome plant twist.
Ingredients
For Mungfu Chunks:
1 block Mungfu red lentil tofu, cubed
2 tbsp Corn Starch
1 tbsp coconut aminos
For the Masala Sauce:
1 tbsp avocado oil
1/4th cinnamon stick or ¼ tsp cinnamon powder
2-3 cardamom pods
½ tsp cumin seeds
½ cup onions cubed
2 cloves garlic, minced
1 tsp ginger, grated
½ tsp garam masala
½ tsp turmeric
½ tsp coriander powder
1 tsp paprika
¾ cup chopped Tomatoes
¼ cup cashews, soaked & blended with ½ cup oat milk or plant based milk of choice
Salt to taste
Fresh cilantro for garnish
Instructions
Coat the Mungfu:
In a bowl, Mix corn starch and coconut aminos.
Add Mungfu cubes, gently coat with the mixture.
Cook the Mungfu:
Heat a pan with avocado oil.
Sear coated Mungfu cubes on medium heat for 3-4 mins per side until lightly golden. Set aside.
Make the Masala Sauce:
In a pan, heat oil. Add cinnamon stick, cumin seeds, cardamom pods.
Add chopped ginger, garlic and sauté for 1 min.
Stir in onions, cook until translucent.
Add cashews and sauté till golden.
Add dry spices and toast for 30 seconds.
Stir in chopped tomatoes, add salt and simmer for 5–7 mins until thickened.
Blend & Cream:
Blend the masala sauce until creamy with oat milk or any plant based milk.
Pass the sauce through a sieve to remove any solids and simmer the sauce over low heat.
Finish the Dish:
Add the seared Mungfu tofu to the smooth simmering sauce.
Simmer together for 5-8 minutes on low heat to absorb flavor.
Garnish & Serve:
Top with chopped cilantro. Serve with basmati rice, naan, or flatbread.
Why You'll Love It:
Creamy and comforting without dairy or soy
Packed with Indian spice and flavor
High in plant-based protein
Perfect for family dinners or special occasions
Mungfu Grill & Glaze Tofu
Golden grilled Mungfu lentil tofu slabs brushed with a sticky-sweet glaze.
Smoky, saucy, and packed with plant protein — this is a must-try for tofu skeptics and lovers alike. 🌱🔥
Ingredients
For the Mungfu Tofu:
½ block Mungfu green pea tofu
3-4Tbsp Avocado oil
For the Sweet & Smoky Glaze:
1 tbsp maple syrup or agave
1 tbsp coconut aminos
1 tsp rice vinegar
½ tsp hot peppers chopped
Instructions
Prep the Tofu:
Pat dry the Mungfu green pea tofu and cut accordion style. Add cuts(groves) through top and bottom of the Mungfu without the knife going all the way through.
Brush lightly with avocado oil.
Make the Glaze:
In a small bowl, whisk together all glaze ingredients until smooth.
Adjust thickness with a splash of water if needed.
Grill or Pan-Sear the Tofu:
Heat a skillet over medium-high heat.
Grill Mungfu for 6-8 minutes per side, until dark crispy edges.
Glaze the Tofu:
In the last 1–2 minutes of cooking, brush the glaze generously over each side of the tofu.
Let it caramelize slightly in the pan or grill for a sticky finish.
Serve Hot:
Plate immediately and spoon over any remaining glaze.
Garnish with sesame, hot peppers. Serve with rice, noodles, roasted veggies, or inside wraps and sandwiches.
Why You’ll Love This:
Rich, smoky, and slightly sweet
High-protein, soy-free, and grill-friendly
Versatile for bowls, wraps, salads, or as a main
Just 20 minutes from fridge to plate!
Mungfu Peanut Noodles
Slurpable noodles tossed in a creamy, spicy peanut sauce and topped with seared Mungfu lentil tofu, crunchy veggies, and fresh herbs.
It’s bold, balanced, and 100% plant-powered. 🥜🌿
Ingredients
For the Bowl:
1 block Mungfu red lentil tofu, cubed
6 oz noodles (rice noodles or spaghetti)
½ cup shredded carrots
½ cup broccoli florets
½ cup sliced mushrooms
½ tsp finely chopped ginger and garlic
1 tbsp avocado oil (for cooking)
For Garnish:
Sesame seeds
Green onions
Cilantro
Splash of Lime juice
Creamy Peanut Sauce:
3 tbsp peanut butter (natural, unsweetened)
1 tbsp coconut aminos
1 tbsp rice vinegar
1 tsp maple syrup or honey
½ tsp dark brown sugar
1–2 tbsp warm water (to thin)
Optional: ½ tsp sriracha or chili flakes for heat
Instructions
Cook the Noodles:
Cook noodles according to package instructions.
Drain, rinse with cold water, and toss with a little avocado oil to prevent sticking.
Prepare the Mungfu:
Cut tofu into cubes.
Sear in a hot pan with 1 tbsp oil over medium heat for 3–4 minutes per side, until golden and crisp. Set aside.
Make the Peanut Sauce:
In a small bowl, whisk together peanut butter, coconut aminos, lime juice, maple syrup, and water.
Adjust consistency to make it pourable. Add chili if using.
Saute the Veggies:
Add avocado oil in a pan on medium heat, add ginger and garlic. Saute for 1 min.
Add broccoli florets, shredded carrots, and mushrooms. Saute for 6-8 mins until tender.
Top with cooked noodles and crisp Mungfu.
Toss in creamy peanut sauce.
Assemble the Bowl:
Top noodles with crispy Mungfu, sesame seeds, fresh cilantro or green onions, and a squeeze of lime.
Why You’ll Love This:
Creamy, savory, and satisfying
High in plant protein & naturally gluten-free (with rice noodles + tamari)
Customizable with any veggies
Great hot or cold — perfect for lunch boxes!
