Reading Time: 2 minutes These tacos are one of the recipes created by Coscarelli
Reading Time: 2 minutes

Celebrity vegan chef Chloe Coscarelli has joined forces with tofu brand Nasoya to create four free recipes – perfect for vegans or those trying to cut their meat intake.

The ambitious chef says she is on a mission to make plant-based cuisine mainstream – as well as to prove that tofu is not only a better-for-you, versatile protein option, but incredibly delicious.

She added: “Cooking with tofu can be intimidating, especially for those who have never done it before. The recipes I created for Nasoya were designed to make it easier than ever to cook with tofu and also give people full confidence that the end result will be delicious.”


Coscarelli hit the spotlight when she became the first (and so far only) vegan to win Food Network’s Cupcake Wars.

She has been widely recognized for bringing vegan cuisine to the mainstream as an award-winning chef and best-selling cookbook author. Debunking the myth that vegan cooking is bland, Chloe shares her bright, colorful, and tasty recipes using fresh, healthy ingredients. 

She has published three best-selling cookbooks, Chloe’s KitchenChloe’s Vegan Desserts and Chloe’s Vegan Italian Kitchen. Her fourth book, Chloe Flavor, will launch in March 2018. 

The New York TimesForbes, Inc. and Zagat have each recognized Chloe in their 30 Under 30 series.


The recipes Coscarelli curated with Nasoya are versatile – whether preparing to host a crowd-pleasing dinner party or looking for something new to add to your recipe repertoire, these dishes offer tasty options.

Links for the recipes are below.

  • Spicy Chipotle-Mango Tofu Tacos: This recipe combines sweet and salty for a tasty, but light end of summer meal
  • Greek Sliders + Sriracha-Lime Hummus: Bite-sized and packed with flavor, these Greek-style sliders are made using crumbled extra firm tofu and topped with a zesty homemade hummus
  • Coconut Curry Noodle Bowl: Just like your favorite takeout but made better at home, this noodle bowl can be whipped together in no time and topped with garnishes of your choice. Kick up the spice with extra curry paste, ginger or garlic
  • Chocolate Strawberry Tiramisu: This decadent recipe uses Nasoya Silken tofu for its creamy consistency and is topped with fresh berries.


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Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.