5 viral TikTok recipes that are actually worth making

If you’ve ever fallen down the TikTok food rabbit hole, you know how easy it is to end up with a dozen tabs open, a hungry stomach, and zero dinner plans.

I’ve been there—standing in my kitchen after a long trail run, wondering if that gorgeous, 15-second pasta is going to taste as good as it looks.

After testing a bunch of viral dishes (and a few I’ll never make again), these five are the ones I keep coming back to.

They’re weeknight-friendly, plant-based, and genuinely delicious.

I’ll share exactly how I make each one—ingredients, method, little tweaks—so you can skip the guesswork and go straight to the good part: eating.

1. Baked vegan feta pasta (yes, it lives up to the hype)

If you’re busy and craving something creamy, this is a lifesaver.

The original version made rounds for a reason, and the vegan spin is just as comforting. The trick? Choose a good plant-based feta that crumbles and melts nicely.

Serves: 4
Active time: 10 minutes
Total time: 35–40 minutes

Ingredients

• 2 pints (600 g) cherry or grape tomatoes

• 1 small red onion, thinly sliced (optional, but I love the sweetness)

• 4 cloves garlic, smashed

• 7 oz (200 g) vegan feta, left in one block

• 3 tbsp extra-virgin olive oil

• 1 tsp dried oregano

• ½ tsp red pepper flakes (optional)

• ½ tsp sea salt, plus more to taste

• Freshly ground black pepper

• 12 oz (340 g) short pasta (fusilli, rotini, or penne)

• ½ cup pasta cooking water

• ½ cup loosely packed fresh basil, torn

• 1–2 tsp lemon zest, plus 1 tbsp lemon juice

Method

1. Preheat oven to 400°F (200°C). In a medium baking dish, toss tomatoes, onion, and garlic with olive oil, oregano, red pepper flakes, salt, and pepper. Make a space in the center and nestle in the vegan feta block. Drizzle a touch more oil on top.

2. Roast 25–30 minutes, until tomatoes burst and the feta softens and turns golden at the edges.

3. Meanwhile, cook pasta in well-salted water until just shy of al dente; reserve ½ cup cooking water and drain.

4. Remove the baking dish from the oven and mash the tomatoes and feta together with a fork. Stir in lemon zest and juice. Add pasta and just enough cooking water to create a glossy sauce.

5. Fold in basil. Taste and adjust for salt, pepper, and lemon. Serve hot.

Why it works: The roasted tomatoes create a jammy base, and vegan feta adds tang without heaviness. Lemon brightens everything, so don’t skip it.

2. Green goddess chopped salad (the one you’ll actually crave)

This salad went viral for its vibrant green dressing and all-the-crunch textures. I love it as a side, but I often turn it into a full meal with crispy tofu and a handful of chickpeas. It keeps well, so it’s perfect for meal prep.

Serves: 4 as a main
Active time: 25 minutes
Total time: 30 minutes

Ingredients
For the dressing:

• 1 ripe avocado

• 1 cup fresh basil leaves

• 1 cup fresh parsley leaves

• 2 green onions, chopped

• 2 cloves garlic

• 2 tbsp lemon juice

• 2 tbsp rice vinegar (or apple cider vinegar)

• 3 tbsp olive oil

• ¼ cup water (plus more to thin)

• ½ tsp sea salt, pepper to taste

For the salad:

• 1 small head green cabbage, finely chopped

• 1 large cucumber, finely chopped

• 1 green bell pepper, finely chopped

• ½ cup chives or additional green onions, thinly sliced

• 1 cup canned chickpeas, rinsed and drained

• 14 oz (400 g) extra-firm tofu, pressed and cubed

• 1 tbsp olive oil, 1 tbsp tamari (or soy sauce), 1 tsp cornstarch (for tofu)

• Optional: crushed roasted seaweed (nori) for topping

Method

1. Crisp the tofu: Toss tofu with olive oil, tamari, and cornstarch. Air-fry at 400°F (200°C) for 12–15 minutes (or bake 20 minutes), shaking once, until crisp.

2. Blend the dressing: Combine avocado, basil, parsley, green onions, garlic, lemon juice, vinegar, olive oil, water, salt, and pepper. Blend until silky. Adjust thickness with water and acidity with lemon.

3. Assemble: In a large bowl, combine cabbage, cucumber, bell pepper, chives, and chickpeas. Fold in half the dressing, add tofu, then more dressing to taste.

4. Finish: Top with crushed nori for a savory pop.

Make it a meal: Add a scoop over grains, wrap it in a tortilla, or pile it onto crunchy toast. It’s bright, herbaceous, and wildly satisfying.

3. Emily-inspired tofu rice bowl (nori, mayo, chili crisp magic)

We all watched the salmon-and-rice bowl bend the internet.

My weeknight version swaps in quick-marinated tofu and packs all the same cozy, umami notes. It’s simple, fast, and unbelievably good after a long day.

Serves: 2 (easy to double)
Active time: 15 minutes
Total time: 25 minutes

Ingredients

• 1 block (14 oz/400 g) extra-firm tofu, pressed

• 2 tbsp tamari (or soy sauce)

• 1 tbsp rice vinegar

• 1 tsp toasted sesame oil

• 1 tsp maple syrup

• Cooked short-grain rice (about 2–3 cups warm)

• 2–3 sheets roasted nori, torn into bite-sized pieces

• 1 small avocado, sliced

• 1–2 tsp vegan mayo (Kewpie-style if you can find it)

• 1–2 tsp chili crisp (to taste)

• Optional: edamame, thinly sliced cucumber, scallions, toasted sesame seeds

Method

1. Marinate tofu: Cut tofu into small cubes. Toss with tamari, rice vinegar, sesame oil, and maple syrup. Let sit 10 minutes while you prep the bowls.

2. Pan-sear: Heat a nonstick skillet over medium-high. Add marinated tofu (no extra oil needed) and sear 5–7 minutes until edges are browned and slightly sticky.

3. Build bowls: Add warm rice to bowls. Layer on tofu, avocado, edamame, and cucumber. Scatter torn nori.

4. Sauce it up: Drizzle with vegan mayo and spoon on chili crisp. Finish with scallions and sesame seeds.

Why it’s worth it: Minimal chopping, max comfort. The warm rice meets cool avocado and crunchy nori—plus that spicy, creamy drizzle. Weeknight perfection.

4. Baked oats that actually taste like cake (but keep you steady)

Baked oats had a moment because they look like dessert and behave like breakfast. I tweak mine with ground flax and almond butter for staying power. It’s a great make-ahead option for busy mornings or post-workout snacks.

Serves: 2 generously (or 4 snack portions)
Active time: 10 minutes
Total time: 30 minutes

Ingredients

• 1 cup rolled oats

• 1 small ripe banana

• ¾ cup unsweetened plant milk

• 2 tbsp almond butter (or peanut butter)

• 2 tbsp maple syrup

• 1 tbsp ground flaxseed

• 1 tsp baking powder

• 1 tsp vanilla extract

• Pinch of salt

• Optional mix-ins: ¼ cup dairy-free chocolate chips, blueberries, or chopped walnuts

Method

1. Preheat oven to 350°F (175°C). Lightly grease a small baking dish (about 6×8 inches) or two ramekins.

2. Blend oats to a flour in a blender. Add banana, plant milk, almond butter, maple, flax, baking powder, vanilla, and salt. Blend until smooth.

3. Stir in any mix-ins and pour into the dish.

4. Bake 18–22 minutes, until the top is set and springs back lightly. Rest 5 minutes before serving.

Serve with: A drizzle of extra maple and a spoonful of coconut yogurt. It’s cozy, cakey, and not cloyingly sweet.

5. Folded tortilla wrap hack (the crispy, no-spill lunch)

The quadrant fold took over my feed for a reason: everything stays tucked in, every bite gets all the flavors, and it crisps up beautifully. Consider this your template—swap fillings with whatever you’ve got.

Serves: 2
Active time: 15 minutes
Total time: 15 minutes

Ingredients

• 2 large flour tortillas (10-inch) or gluten-free wraps

• ½ cup hummus

• ½ cup shredded vegan cheese

• ½ cup sautéed mushrooms and onions (or roasted veggies)

• ½ avocado, sliced

• Handful of baby spinach

• 2–3 tbsp pesto or chili crisp (your call)

• Olive oil or vegan butter for the pan

• Pinch of salt and pepper

Method

1. Warm a nonstick skillet over medium heat.

2. Assemble the quadrants: Lay a tortilla flat. Make a single cut from the center straight to the edge (like cutting a radius). Visualize the tortilla as four quadrants. Spread hummus in quadrant 1, add mushrooms/onions to quadrant 2, cheese and spinach to quadrant 3, avocado and pesto to quadrant 4. Season lightly.

3. Fold: Start at the cut edge and fold quadrant 1 over 2, then 3, then 4, creating a layered triangle.

4. Crisp: Add a little oil or vegan butter to the skillet. Cook 2–3 minutes per side, gently pressing, until the wrap is golden and cheese melts. Repeat with the second tortilla.

Tip: If you want extra protein, slip in sliced baked tofu or tempeh bacon. For brunch, I’ve also added a spoonful of scrambled chickpeas.

Pantry notes and easy swaps

One reason these recipes keep trending is that they’re flexible. Here’s how I pivot when the fridge is sparse:

• No vegan feta? Blend ½ cup firm tofu with 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp white miso, ½ tsp onion powder, ½ tsp garlic powder, and salt to taste for a tangy, creamy stand-in.

• No fresh herbs for the green goddess? Use a mix of spinach and a little dried basil; increase lemon and salt to compensate.

• Gluten-free? Swap in brown rice pasta for the bake and choose GF tortillas or lettuce cups for the wrap.

• Nut-free baked oats: Use sunflower seed butter and oat milk.

I also like to do a quick “cost-benefit” scan before jumping into any viral trend (the former analyst in me never quite left).

Will this require a one-off ingredient I’ll never use again? Can I repurpose leftovers?

The five recipes above pass that test. Everything appears again in salads, bowls, and wraps throughout the week.

How I fit these into a busy week

When life gets crowded—work, volunteering at the farmers’ market, and a long run or two—I aim for one roasting session and one prep session:

• Sunday roast: Tomatoes and onions for the feta pasta; extra trays of mushrooms and peppers for the wraps.

• Midweek prep: Blend a double batch of green goddess dressing, cook a pot of rice, press tofu. That gives me two dinners and at least two packable lunches without thinking.

Cooking, like any habit, sticks when it’s frictionless. I’ve learned to keep those “starter kits” on hand: a block of tofu, a bag of rice, a couple of cans of chickpeas, herbs or frozen spinach, and some kind of wrap.

With that, I can assemble any of these recipes in under 30 minutes—no viral-video sorcery required.

Final thoughts

Trends come and go, but simple, repeatable recipes are forever.

These five deliver on flavor and speed, and they don’t hinge on specialty ingredients you’ll use once and forget.

If you try one, start with the tofu rice bowl or the baked feta pasta—they’re weeknight gold and endlessly riffable.

And if you’re feeling skeptical (fair), consider this: the best return on your time in the kitchen is choosing recipes that make you want to cook again tomorrow. These do exactly that.