Chilled Tofu Terrine is one of those dishes that looks incredibly elegant, but is actually super simple to make. There’s no oven involved, barely any cooking, and it can be made ahead—perfect for warm weather days when the last thing you want is to stand over a hot stove. Living in Florida, I’m always on the lookout for light, refreshing dishes that won’t heat up the kitchen, especially during the hottest days of summer. This terrine layers silken tofu with a savory filling of sautéed mushrooms, spinach, and miso. “Terrine” usually refers to a French dish that’s layered and pressed into a mold, often served cold. This version skips the mold and meat, but keeps the layered, make-ahead vibe—with tofu standing in as the perfect cool, creamy base. Once chilled, it firms up beautifully and slices cleanly into elegant, savory stacks—cool, refreshing, and full of flavor.

Then just before serving, the Chilled Tofu Terrine gets zhushed up with a punchy sauce made from gochujang, miso, garlic, and sesame oil that gets drizzled over the top. It’s bold, garlicky, and packed with umami; the perfect contrast to the cool, creamy tofu. I love serving this as a make-ahead appetizer, a light lunch, or part of a small dinner spread. It’s plant-based, fridge-friendly, and perfect for keeping cool while still eating well. Perfect for entertaining or as a make-ahead meal when it’s too hot to cook, so let’s get into it.

I start making my Chilled Tofu Terrine by making the magical sauce. It’s the kind of sauce that makes you want to eat it with a spoon, so feel free to make a double batch. Drizzle it over fried eggs, chilled soba noodles, or even use it as a sandwich spread.

Making it is as simple as bringing all the ingredients to a simmer and then chilling it.

First I add the mirin:

Then the miso, you can use any color you  have on hand:

Then comes the gochujang:

A little freshly minced garlic:

And finally some freshly ground black pepper:

Then I just bring it to a simmer:

Once it starts to simmer I take it off the heat, let it cool down to room temperature, and then chill it in the fridge. Then it’s time to make the filling for the chilled tofu terrine.

Remove the woody stem from the shiitakes and slice them:

Then trim the enoki mushrooms and separate them into little bundles:

Once the mushrooms are prepped it’s time to start cooking! I begin by heating a pan and adding the sesame oil:

Then I add the mushrooms:

Stir-fry for 2-3 minutes until they start to brown and stir in the miso:

Add the spinach to the shiitakes, and stir until wilted, about a minute. The liquid the spinach releases will help the miso turn saucy.

Add the enoki:

And stir for another minute until the mushrooms are soft:

Then I set the filling aside to cool and get to work slicing and shaping the terrine. First cut the slab of tofu into 3 equal pieces lengthwise:

Then you are going to cut each of those horizontally into 3 pieces. You’re aiming for 9 thin slices total.

Now it’s time to add the filling and make your stacks.

Once I have my triple stack, I wrap it in plastic wrap to help keep its shape.

The tofu container makes for excellent storage here, it’s already the perfect size and shape:

I make the remaining two stacks and then I chill them for a few hours to help the flavors marry. They can hang out in the fridge for a couple days, and you can be all smug in the knowledge that you have a glorious dish ready to go at a moment’s notice.

When ready to serve I put some of the sauce on 3 small plates:

Then place your beautiful terrines on the plate and top with more sauce and toasted sesame seeds:

I hope you love these vegan chilled tofu terrines. They offer an exciting blend of colors and flavors and textures, and are just perfect for the long hot days heading our way. Let me know what you think and tag me in your pics @funkyasiankitchen, we wanna see how you rock this dish!  Looking for more vegan dishes? Check out our Vegan Archives and indulge in some favorites like Melting Broccoli or Yakimatsu.

Chilled Tofu Terrine

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• Author: Funky Asian Kitchen
• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: serves 3
• Category: starter, small plate
• Cuisine: japanese

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Ingredients

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Sauce:

• 4 Tablespoons Mirin
• 1 Tablespoon toasted sesame oil 
• 2 Tablespoons gochujang
• 1 Tablespoon miso
• 2 cloves garlic minced
• Ground black pepper to taste

Filling:

• 4 ounces shiitake mushrooms, stemmed and sliced thin
• 4 ounces baby spinach, roughly chopped
• ½ package of enoki mushrooms, about 2.5 ounces
• 3 Tablespoons sesame oil
• 1 Tablespoon miso
• 2 cloves garlic, minced

For tofu:

• 1 package silken tofu, about 14 ounces
• 1 teaspoon toasted sesame seeds for garnish

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Instructions

Prepare The Sauce: Put all of the sauce ingredients into a small sauce pan. Bring to a simmer over medium high heat while stirring. Turn off the heat as soon as it starts to simmer. Set aside to cool and then store in the fridge until ready to serve.

 

Make The Filling: Cut the bottom inch off of the enoki mushrooms, which is the growing medium. Cut the enoki in half lengthwise and gently shred the mushrooms into little bundles. 

Heat a medium pan over medium high heat. Add the sesame oil and the shiitake mushrooms. Stir-fry for 2-3 minutes until cooked and starting to brown. Add the garlic and stir into the shiitakes. Next add the miso. Stir the miso into the mushrooms as best you can (it’s clumpy and may not fully dissolve into the mushrooms, which is fine.)

Add the spinach and cook for 1 minute until wilted. The liquid from the mushrooms and spinach will help dissolve the miso and turn it into a sauce. Add the enoki mushrooms and stir for another minute until the mushrooms have wilted. Set aside to cool to room temperature. 

Make The Tofu Terrine: Open the block of tofu and cut it into thirds on the longer side. Then gently tip the blocks to the side and slice it into thirds horizontally. Now each little block is cut into 3 thin pieces.

Once the filling is cool, spoon a couple tablespoons of filling onto the bottom piece of tofu. Layer another piece of tofu on top and again spoon a couple tablespoons of filling onto the tofu. Top with the last piece of tofu. Place this completed block of tofu on a piece of plastic wrap and gently roll it a couple of times. Place it back in the tofu carton or in a plastic container.

Repeat with the two remaining blocks of tofu. You will yield three layered tofu blocks.

Place your tofu blocks in the fridge for a couple hours. This will allow the tofu to absorb the flavors of the filling. 

Plate your Terrine: Spoon a couple tablespoons of sauce onto three small serving dishes. Gently unwrap the tofu terrines and place them on the plate. Spoon a little more sauce onto the terrine and sprinkle with toasted sesame seeds. Serve immediately.

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Notes

*These terrines and the sauce can be made and stored in the fridge for a couple of days. They are served cold so it’s the perfect make ahead dish.

Keywords: chilled tofu, vegan, mushrooms, make ahead, summer, no cook

Broccoli is polarizing. I know fully-fledged adults who will only touch it if it’s buried under a blanket of melted cheese, or raw and dunked in a vat of ranch dressing. And I get it. Broccoli is often overcooked, mushy, and bland. And a lot of people have textural issues with broccoli, finding the stalks to be almost inedibly tough. My Broccoli Tofu Patties are here to redeem broccoli’s reputation. These irresistible little patties are packed with protein, super fast to make, and are a perfect part of a Meatless Monday meal.

Tofu patties of all sorts are very popular in Japan. Whether mixed with protein, flavored with seasonings, or sandwiched between slices of vegetables, tofu patties show up in school lunches, bento boxes for office workers, or as part of a tasting on menus. Tofu gives moisture, springiness, and helps to bind the mixture. Plus it’s protein packed, low in calories, and economical. Billions of Asians love it…so let’s get you on board and started.

Broccoli Tofu Patties Prep

We’re making use of the whole broccoli in this recipe, florets and stalks. I always peel the toughest outer layer of the stalks. This keeps them from being tough and stringy.  If you’ve never peeled your broccoli stalks before, this will be a revelation! Some varieties peel right off using a small peeling knife. Others might require a little more work with a peeler. Either way, please do not throw the stalks away. You’re wasting free food.

Often, the complaint about vegan food is that it’s not flavorful and tastes bland, particularly if you’re not a veggie lover. But many people are not naturally veggie lovers. So the secret to incorporating more veggies into your diet regularly, is to have variety and robust flavor. Even changing the shape of vegetables into something unexpected can work too. I used this technique with my kids when they were little and my husband even now. The kids were easier to convince than my husband! When you serve veggies that have loads of flavor and look different, you will notice fewer complaints and more enthusiasm at the table.

For these patties, we pack in scallion, garlic, miso, sesame oil, and just enough salt. Seasoning is key to tasty veggies. Just a little salt can take a dish from bland to exceptional.

Form the Broccoli Tofu Patties

Once the broccoli has been processed, I transfer it to a large mixing bowl. There I will add those powerful little flavor boosters, like miso and toasted sesame oil. I use medium firm tofu in these patties, they do a great job of give them structure while keeping them tender. I quickly squeeze out any excess water from the tofu before breaking it up into the bowl.

I realize that 8 softball sized patties is a large serving, particularly since we are now empty nesters. But sometimes I feel like it’s easier to give you a recipe that uses ingredients out completely. Rather than a half tub of this or a quarter package of that, you have delicious and easy leftovers for another day. For me, those small amounts of ingredients too frequently get left in the fridge until they go bad. But if you are a more disciplined person or you’re only cooking for 1 or 2, feel free to make half the recipe.

Cook the Broccoli Tofu Patties

One of the best thing about these patties is how nicely they crisp up. That is achieved by getting your pan really hot first. You should hear the patties sizzle when placed in the pan.  Also they should be cooked in a large enough pan so the patties do not touch and are not overcrowded.

You can place the cooked patties in the oven at 250 degrees to keep warm while you cook the rest. These patties are highly seasoned and don’t require any sauce. But if you’re one of those who lives for condiments, feel free to breakout a couple to serve at the table.

Broccoli Tofu Patties can be the main event or served with a variety of other small dishes to make a plant based feast. Try them with Cucumber Tomato Salad, Stir Fried Mushrooms, and Mango Sago for a fun and flavorful meat free meal. You could even serve them as sliders!

I hope you give these Broccoli Tofu Patties a try and convert all the broccoli haters (and tofu haters to boot) in your life. Let me know what you think and tag us in your pics @funkyasiankitchen; we love hearing from you!

Broccoli Tofu Patties

★★★★★ 5 from 1 review

• Author: Funky Asian Kitchen
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: serves 6
• Category: small plates, sides
• Cuisine: pan-Asian

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Ingredients

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• 1 bunch broccoli (the way it’s packed at the grocery with 2-3 heads in a bundle)
• 1 block medium firm tofu (about 14–16 ounces)
• 4 cloves garlic minced
• 1 bunch scallions (about 5 stems) trimmed and minced
• 2 Tablespoons sesame oil
• 2 Tablespoons white miso
• ½ teaspoon salt
• 3.5 ounces (100 grams or ¾ cup) all purpose flour
• 3 Tablespoons neutral oil

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Instructions

1. Cut the broccoli florets from the stalks. Using a knife or peeler, trim and peel the stalks. Roughly chop the broccoli so it can more easily fit the food processor bowl. Add the broccoli to the bowl of a food processor (do it in batches if needed) and pulse 8-10 times until the broccoli is chopped into small bits (like cauliflower rice).
2. Transfer the broccoli to a large bowl. 
3. Add the minced garlic, scallions, sesame oil, miso, salt, and all purpose flour to the bowl. 
4. Using a clean kitchen towel or some paper towels, squeeze the tofu, eliminating as much liquid as possible. Place the tofu into the bowl.
5. Use clean hands to mix the ingredients well, like you would meatloaf. Portion the mixture into 8 soft ball sized mounds.
6. Heat a large 12” non-stick or well seasoned pan over medium high heat for several minutes. Add the oil and swirl the oil to coat the pan. 
7. Place four of the broccoli portions onto the skillet (it should sizzle when it hits the pan) and lower heat to medium. Cook for 3 minutes, using a spatula to shape the balls into patties.
8. Gently flip over the patties and cook for 1 minute then cover with a lid and continue to cook for 2 minutes. Flip again and cook for an additional minute. Both sides should be nicely browned and crisp.
9. Place the patties onto a plate and continue cooking the remaining patties. (You can place the first batch of patties into a 250 degree oven to keep warm while you cook the next batch).
10. Transfer broccoli tofu patties onto a serving plate and serve immediately.

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Notes

*This batch makes a hefty amount of patties. You can cut the quantity in half easily. You can also store any leftover patties in the fridge and reheat for a couple minutes on the stove over medium heat, microwave, or air fryer.

Keywords: tofu, vegan, broccoli, meatless monday, plant based