i'm looking for a delicious and SIMPLE recipe with tofu. something that is quick yet scrumptious. thanks!Tofu recipes?
BBQ Tofu Salad
1/2 lb. firm tofu (preferably herbed tofu)
1/2 cup green peppers, diced
1/2 cup Spanish onion, diced
2 Tbsp. cilantro, roughly chopped
1/2 tsp. cumin
1/2 cup whole-kernel corn
1/2 cup vegan mayonnaise
1/4 cup barbecue sauce
Wrap the tofu in clean towels and gently squeeze the water out. Dice into ½-inch cubes. Dice the green peppers and onions. Chop the cilantro into small pieces. Combine these ingredients in a large bowl, being careful not to break the tofu cubes.
Combine the cumin, corn, vegan mayonnaise, and barbecue sauce in a small bowl. Mix well.
Gently combine the tofu mixture with the dressing.
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Tofu Parmesan
2 tablespoons olive oil
1 lb firm tofu, cut into 1/2 slices
1 small onion, chopped
2 cloves garlic, chopped
2 cups tomatoes, crushed or diced
1 teaspoon oregano
1 teaspoon rosemary
1/4 cup grated low-fat cheese or mozzarella cheese or cheddar cheese
1 tablespoon parmesan cheese
salt and pepper
In fry pan, add 1 tbls oil, fry tofu slices till golden brown, drain on paper towels.
Add the remaining oil and fry onion and garlic till tender.
Add tomatoes and spices, simmer for 15 mins.
Lay tofu in a baking dish, pour over tomatoe sauce, sprinkle with cheeses.
Bake at 350 for 20-25 mins, uncovered.
Enjoy!Tofu recipes?
I BUY TOFU AND THEN FREEZE IT, SLICE IT AND MAKE A SAUCE OF GINGER, WHITEPEPPER SOYSAUCE,1/2 TEASPOON OF HONEY,CHIPOLTLE SAUCE A COUPLE OF TABLESPOONS,THEN I USE A NON STICK PAN ADD A LITTLE OIL, FRY TILL LIGHTLY GOLDEN ,THEN IN PAN I ADD THE SAUCE HEAT IT UP, AND PUT BACK THE TOFU, AND SIMMER FOR 2 MINUTE,CHOP SOME CILANTRO, SERVE OVER NOODLES OR RICE, NAMASTE
I buy some prepared tofu, its fried (mm the best) and yaki soba noodles... Cook up the noodles ( Japanese style ramen in the refrigerator section of your grocery store) well first saute the tofu ( cut it into chunks) then add the noodles and seasoning from the noodles its super simple and cheap.. The pkg of noodles is $2.29 and the tofu is $1.49.. Also add some stir fry noodles if ya want..
I like making stir fry and putting steamed cubes of it in with it. I like steaming it or frying it and eating it with rice. I also put it in soup! YUMMY!!!!
Thursday, December 24, 2009
Tofu Recipes?
Does anyone have a good recipes with tofu? But it has to be veganTofu Recipes?
Sounds really basic but marinate it in Salt and pepper. I had it friday night and i've been raving about it!.Tofu Recipes?
Barbecue Tofu Sandwiches
1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1 onion, thinly sliced
1 1/2 cups barbecue sauce
1 (6 to 8 count) package hoagie, hamburger or hot dog buns
Drain the tofu between paper towels until most of the water has been squeezed out.
Slice tofu into 1/4 inch thick slices.
Heat vegetable oil in a large skillet. Fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes until onion is of desired doneness.
Pour in barbecue sauce (use more or less, according to your taste). Cook the mixture for 10 minutes on low and serve on buns.
1/2 block tofu (10 to 12 ounce), well drained
1 cup prepared spaghetti sauce
1 cup shredded Cheddar cheese
3/4 cup soft bread crumbs
1 tablespoon butter or margarine
Preheat oven to 350 degrees F.
Slice tofu into 6 pieces. Blot tofu slices with absorbent paper to remove excess water. Brush an oblong baking dish with butter or margarine. Arrange tofu slices in the dish. Pour spaghetti sauce over the tofu. Sprinkle cheese over the sauce. Top with soft bread crumbs. Bake for 20 minutes. Allow the casserole to set for 10 minutes before serving.
Baked Italian-Style Tofu
1/2 block extra-firm light tofu
Garlic
Oregano
Basil
Fennel seeds
Red wine or red wine vinegar diluted with water
Drain the tofu well. Slice into about 6 (1/2-inch) slices. Put the slices into a bowl with the remaining ingredients. Toss to coat. Bake at 400 degrees F until they are brown and firm.
Banana Bread
1/2 cup soft tofu
3/4 cup honey
1/4 cup sunflower or safflower oil
1 teaspoon vanilla extract
1 cup mashed ripe banana
1 egg or egg replacement for 1 egg
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1 tablespoon poppy seeds
Preheat oven to 350 degrees F.
In a food processor, cream tofu, sweetener, oil, vanilla extract, egg or egg replacement and banana.
In a bowl, combine flour, baking powder, and baking soda. Add to food processor along with salt and process until creamy. Pulse in poppy seeds. Pour into an oiled 9 x 5-inch loaf pan. Bake for 30 to 35 minutes, or until a wooden pick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan.
Hot and Spicy Tofu Soup
10 ounces extra firm tofu
2 tablespoons vegetable oil (more or less)
1/2 cup chopped red onion
8 cloves garlic, minced
2 jalape帽o peppers, seeded and chopped
6 cups vegetable stock (low sodium)
1/4 cup soy sauce
2 tablespoons lime juice
1 tablespoon hot mung bean paste or hot sauce
1/2 tablespoon Szechwan hot sauce or any other hot sauce
1 tablespoon lemon-pepper seasoning
1 teaspoon powdered ginger
5 white mushrooms, sliced
3 ripe plum tomatoes, peeled and chopped coarsely
Wakame (dried seaweed- optional)
Ramen noodles [optional]
Press the water out of the tofu.
Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight.
Remove the tofu from the refrigerator and let thaw in hot water.
Cut tofu into small 1/2-inch square cubes.
In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes).
Add remaining ingredients and simmer on low for 30 minutes.
Add cooked noodles prior to serving.
Tofu Manicotti
Ingredients
8 manicotti shells
Nonstick spray coating
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon paprika
10 ounces tofu (fresh bean curd), drained
1 slightly beaten egg white
2 tablespoons grated Parmesan cheese
1-1/4 cups fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded low-fat cheddar cheese (2 ounces)
Directions
1. Cook pasta shells according to package directions. Rinse in cold water; drain.
2. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
3. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7-1/2x2-inch baking dish.
4. For sauce, in a medium saucepan combine milk, flour, garlic powder, salt, and pepper. Cook and stir until thickened and bubbly. Pour sauce over pasta in baking dish.
5. Bake, covered, in a 350 degree F. oven for 20 to 25 minutes or until heated through. Sprinkle with cheddar cheese. Bake, uncovered, 2 minutes more or until cheese is melted. Makes 4 servings.
Foodtv.com
I watched several programs on tofu and vegan recipes
Sounds really basic but marinate it in Salt and pepper. I had it friday night and i've been raving about it!.Tofu Recipes?
Barbecue Tofu Sandwiches
1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1 onion, thinly sliced
1 1/2 cups barbecue sauce
1 (6 to 8 count) package hoagie, hamburger or hot dog buns
Drain the tofu between paper towels until most of the water has been squeezed out.
Slice tofu into 1/4 inch thick slices.
Heat vegetable oil in a large skillet. Fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes until onion is of desired doneness.
Pour in barbecue sauce (use more or less, according to your taste). Cook the mixture for 10 minutes on low and serve on buns.
1/2 block tofu (10 to 12 ounce), well drained
1 cup prepared spaghetti sauce
1 cup shredded Cheddar cheese
3/4 cup soft bread crumbs
1 tablespoon butter or margarine
Preheat oven to 350 degrees F.
Slice tofu into 6 pieces. Blot tofu slices with absorbent paper to remove excess water. Brush an oblong baking dish with butter or margarine. Arrange tofu slices in the dish. Pour spaghetti sauce over the tofu. Sprinkle cheese over the sauce. Top with soft bread crumbs. Bake for 20 minutes. Allow the casserole to set for 10 minutes before serving.
Baked Italian-Style Tofu
1/2 block extra-firm light tofu
Garlic
Oregano
Basil
Fennel seeds
Red wine or red wine vinegar diluted with water
Drain the tofu well. Slice into about 6 (1/2-inch) slices. Put the slices into a bowl with the remaining ingredients. Toss to coat. Bake at 400 degrees F until they are brown and firm.
Banana Bread
1/2 cup soft tofu
3/4 cup honey
1/4 cup sunflower or safflower oil
1 teaspoon vanilla extract
1 cup mashed ripe banana
1 egg or egg replacement for 1 egg
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1 tablespoon poppy seeds
Preheat oven to 350 degrees F.
In a food processor, cream tofu, sweetener, oil, vanilla extract, egg or egg replacement and banana.
In a bowl, combine flour, baking powder, and baking soda. Add to food processor along with salt and process until creamy. Pulse in poppy seeds. Pour into an oiled 9 x 5-inch loaf pan. Bake for 30 to 35 minutes, or until a wooden pick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan.
Hot and Spicy Tofu Soup
10 ounces extra firm tofu
2 tablespoons vegetable oil (more or less)
1/2 cup chopped red onion
8 cloves garlic, minced
2 jalape帽o peppers, seeded and chopped
6 cups vegetable stock (low sodium)
1/4 cup soy sauce
2 tablespoons lime juice
1 tablespoon hot mung bean paste or hot sauce
1/2 tablespoon Szechwan hot sauce or any other hot sauce
1 tablespoon lemon-pepper seasoning
1 teaspoon powdered ginger
5 white mushrooms, sliced
3 ripe plum tomatoes, peeled and chopped coarsely
Wakame (dried seaweed- optional)
Ramen noodles [optional]
Press the water out of the tofu.
Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight.
Remove the tofu from the refrigerator and let thaw in hot water.
Cut tofu into small 1/2-inch square cubes.
In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes).
Add remaining ingredients and simmer on low for 30 minutes.
Add cooked noodles prior to serving.
Tofu Manicotti
Ingredients
8 manicotti shells
Nonstick spray coating
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon paprika
10 ounces tofu (fresh bean curd), drained
1 slightly beaten egg white
2 tablespoons grated Parmesan cheese
1-1/4 cups fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded low-fat cheddar cheese (2 ounces)
Directions
1. Cook pasta shells according to package directions. Rinse in cold water; drain.
2. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
3. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7-1/2x2-inch baking dish.
4. For sauce, in a medium saucepan combine milk, flour, garlic powder, salt, and pepper. Cook and stir until thickened and bubbly. Pour sauce over pasta in baking dish.
5. Bake, covered, in a 350 degree F. oven for 20 to 25 minutes or until heated through. Sprinkle with cheddar cheese. Bake, uncovered, 2 minutes more or until cheese is melted. Makes 4 servings.
Foodtv.com
I watched several programs on tofu and vegan recipes
Tofu recipes?
my mom wants to cook tofu...any good simple and fast recipes???Tofu recipes?
Fast and Easy Tofu Lo-Mein
SUBMITTED BY: DASIBELLE PHOTO BY: Allrecipes
';This easy-to make recipe is very inexpensive. I made it for my boyfriend's family and his mother is Filipino! They loved it! You can really mix in a lot of different ingredients to spice it up or make it your own. Try different Ramen noodle flavors.';
PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min
SERVINGS %26amp; SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
* 1 (16 ounce) package extra firm tofu
* 2 tablespoons olive oil
* 2 (3 ounce) packages Oriental flavored ramen noodles
* 1 (16 ounce) package frozen stir-fry vegetables
* 1 1/2 cups water
* 1 tablespoon soy sauce, or to taste
number of stars
READ REVIEWS (66)
* Review/Rate This Recipe
* Save To Recipe Box
* Add to Shopping List
* Add a Personal Note
* Post a Recipe Photo
* Post a Favorite Food List
* Create a Menu
DIRECTIONS
1. Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
2. Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
3. Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
Braised Tofu
SUBMITTED BY: Melissa PHOTO BY: LittleMissCooker
';I love the braised tofu served at Chinese restaurants, but at home I like to make it healthier (without the deep frying). In my version, I use a lot of vegetables to make it more filling for a lot less calories. This dish is good both over rice or stand alone.';
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS %26amp; SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
* 1 (14 ounce) package firm tofu
* cooking spray
* 3 teaspoons sesame oil, divided
* 1 (8 ounce) can water chestnuts, drained
* 3 ounces fresh shiitake mushrooms, stems removed
* 1 1/2 cups snow peas, trimmed
* 1/2 teaspoon oyster flavored sauce
* 1 cup water
DIRECTIONS
1. Slice tofu block into 3 long slabs lengthwise. Wrap each slab in paper towels, and press to squeeze out excess water.
2. Coat a large skillet with cooking spray, and then add 2 teaspoons sesame oil. Once the oil is hot, add the tofu slabs to the skillet. Fry for about 5 minutes on each side, or until delicately browned.
3. Remove tofu from skillet, and slice into cubes. Add the remaining teaspoon sesame oil to the skillet, and stir fry the water chestnuts, mushrooms and snow peas. Mix together water and oyster sauce, and add to the skillet along with the tofu. Cover, and cook over low heat for about 10 minutes.
Note
Vegetarians may use mushroom based oyster flavored sauce to make this recipe!
Tofu Stroganoff
SUBMITTED BY: Jeri Roth Lande PHOTO BY: Gwynne Kloch
';This is a creamy tofu and mushroom stroganoff that our whole family likes. It's quick to make for a weeknight dinner.';
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
SERVINGS %26amp; SCALING
Original recipe yield: 8 servings
US METRIC
* 1 (16 ounce) package uncooked egg noodles
* 2 (12 ounce) packages extra-firm tofu, drained and diced
* 1 tablespoon vegetable oil
* 2 onions, sliced
* 1 (12 ounce) container cottage cheese
* 2 tablespoons sour cream
* 1 sprig fresh dill weed, chopped
* 8 ounces mushrooms, sliced
* 1 teaspoon garlic, minced
* 2 tablespoons soy sauce
DIRECTIONS
1. Bring a large pot of water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the oil in a skillet over medium heat, and saute the tofu 5 minutes on each side, until lightly browned. Set aside. Place the onions in the skillet, and cook until tender. Mix in mushrooms, garlic, and soy sauce, and cook until heated through.
3. In a bowl, mix the cottage cheese, sour cream, and dill. Stir into the skillet. Return tofu to skillet, and continue cooking just until heated through. Serve over the cooked noodles.
Tofu Peanut Stir-Fry
SUBMITTED BY: Ani PHOTO BY: EBONY3
';This is absolutely the best way to eat tofu, especially for first timers. The tofu has a slightly crunchy exterior while the inside is nice and soft. I used to make my stir-fry with chicken or beef, but my husband won't have it any other way than tofu now! And my 2 year old loves it! It is a delicious, easy, quick, and inexpensive meal. Serve with Asian noodles or with steamed rice. Enjoy!';
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
SERVINGS %26amp; SCALING
Original recipe yield: 8 servings
US METRIC
About scaling and conversions
INGREDIENTS
* 1 teaspoon vegetable oil
* 1 (16 ounce) package frozen stir-fry vegetables
* 1/2 teaspoon minced fresh ginger
* salt and pepper to taste
* 2 eggs, beaten
* 1 cup cornstarch
* salt and pepper to taste
* 1 (14 ounce) package firm tofu, drained and cubed
* 1/2 cup vegetable oil
* 3/4 cup peanut sauce
* 1/4 cup chopped peanuts
DIRECTIONS
1. Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper. Remove vegetables from skillet, and set aside.
2. Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.
3. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables.
MORE RECIPES AT ALLRECIPES.COM!Tofu recipes?
probably the easiest tofu recipe i can give you is tofu fried rice.
get a box of chicken fried rice noodles, that do not actually contain chicken, and mix in extra firm tofu cubes instead of chicken. it tasted great and takes only about 20 minutes to prepare :]online loan
Fast and Easy Tofu Lo-Mein
SUBMITTED BY: DASIBELLE PHOTO BY: Allrecipes
';This easy-to make recipe is very inexpensive. I made it for my boyfriend's family and his mother is Filipino! They loved it! You can really mix in a lot of different ingredients to spice it up or make it your own. Try different Ramen noodle flavors.';
PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min
SERVINGS %26amp; SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
* 1 (16 ounce) package extra firm tofu
* 2 tablespoons olive oil
* 2 (3 ounce) packages Oriental flavored ramen noodles
* 1 (16 ounce) package frozen stir-fry vegetables
* 1 1/2 cups water
* 1 tablespoon soy sauce, or to taste
number of stars
READ REVIEWS (66)
* Review/Rate This Recipe
* Save To Recipe Box
* Add to Shopping List
* Add a Personal Note
* Post a Recipe Photo
* Post a Favorite Food List
* Create a Menu
DIRECTIONS
1. Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
2. Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
3. Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
Braised Tofu
SUBMITTED BY: Melissa PHOTO BY: LittleMissCooker
';I love the braised tofu served at Chinese restaurants, but at home I like to make it healthier (without the deep frying). In my version, I use a lot of vegetables to make it more filling for a lot less calories. This dish is good both over rice or stand alone.';
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS %26amp; SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
* 1 (14 ounce) package firm tofu
* cooking spray
* 3 teaspoons sesame oil, divided
* 1 (8 ounce) can water chestnuts, drained
* 3 ounces fresh shiitake mushrooms, stems removed
* 1 1/2 cups snow peas, trimmed
* 1/2 teaspoon oyster flavored sauce
* 1 cup water
DIRECTIONS
1. Slice tofu block into 3 long slabs lengthwise. Wrap each slab in paper towels, and press to squeeze out excess water.
2. Coat a large skillet with cooking spray, and then add 2 teaspoons sesame oil. Once the oil is hot, add the tofu slabs to the skillet. Fry for about 5 minutes on each side, or until delicately browned.
3. Remove tofu from skillet, and slice into cubes. Add the remaining teaspoon sesame oil to the skillet, and stir fry the water chestnuts, mushrooms and snow peas. Mix together water and oyster sauce, and add to the skillet along with the tofu. Cover, and cook over low heat for about 10 minutes.
Note
Vegetarians may use mushroom based oyster flavored sauce to make this recipe!
Tofu Stroganoff
SUBMITTED BY: Jeri Roth Lande PHOTO BY: Gwynne Kloch
';This is a creamy tofu and mushroom stroganoff that our whole family likes. It's quick to make for a weeknight dinner.';
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
SERVINGS %26amp; SCALING
Original recipe yield: 8 servings
US METRIC
* 1 (16 ounce) package uncooked egg noodles
* 2 (12 ounce) packages extra-firm tofu, drained and diced
* 1 tablespoon vegetable oil
* 2 onions, sliced
* 1 (12 ounce) container cottage cheese
* 2 tablespoons sour cream
* 1 sprig fresh dill weed, chopped
* 8 ounces mushrooms, sliced
* 1 teaspoon garlic, minced
* 2 tablespoons soy sauce
DIRECTIONS
1. Bring a large pot of water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the oil in a skillet over medium heat, and saute the tofu 5 minutes on each side, until lightly browned. Set aside. Place the onions in the skillet, and cook until tender. Mix in mushrooms, garlic, and soy sauce, and cook until heated through.
3. In a bowl, mix the cottage cheese, sour cream, and dill. Stir into the skillet. Return tofu to skillet, and continue cooking just until heated through. Serve over the cooked noodles.
Tofu Peanut Stir-Fry
SUBMITTED BY: Ani PHOTO BY: EBONY3
';This is absolutely the best way to eat tofu, especially for first timers. The tofu has a slightly crunchy exterior while the inside is nice and soft. I used to make my stir-fry with chicken or beef, but my husband won't have it any other way than tofu now! And my 2 year old loves it! It is a delicious, easy, quick, and inexpensive meal. Serve with Asian noodles or with steamed rice. Enjoy!';
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
SERVINGS %26amp; SCALING
Original recipe yield: 8 servings
US METRIC
About scaling and conversions
INGREDIENTS
* 1 teaspoon vegetable oil
* 1 (16 ounce) package frozen stir-fry vegetables
* 1/2 teaspoon minced fresh ginger
* salt and pepper to taste
* 2 eggs, beaten
* 1 cup cornstarch
* salt and pepper to taste
* 1 (14 ounce) package firm tofu, drained and cubed
* 1/2 cup vegetable oil
* 3/4 cup peanut sauce
* 1/4 cup chopped peanuts
DIRECTIONS
1. Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper. Remove vegetables from skillet, and set aside.
2. Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.
3. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables.
MORE RECIPES AT ALLRECIPES.COM!Tofu recipes?
probably the easiest tofu recipe i can give you is tofu fried rice.
get a box of chicken fried rice noodles, that do not actually contain chicken, and mix in extra firm tofu cubes instead of chicken. it tasted great and takes only about 20 minutes to prepare :]
Tofu Recipes?
Tomarrow for lunch, i am going to have tofu.
I've only had tofu once at home and i ate it raw and it was kind of gross.
I've had it at restaurants and its really good. :]
So my question is, what are some good recipes for tofu that i can make quick at work [i volunteer] during my lunch break?
Thanks. :]
Kayleigh.Tofu Recipes?
This is by far my fave tofu recipe.
Very very very delicious, tastes like chicken but even better!
Vegan Breaded, Fried, Softly Spiced Tofu
1 (16 ounce) package extra-firm tofu, drained and pressed
1 1/2 cups vegetable broth or stir fry mix
3 tablespoons vegetable oil
1/2 cup all-purpose flour
1 tbsp vegan marinade powder mix
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks.
Place tofu in a pan, and pour broth or stir fry mix that was dissolved in 1 陆 cup water over the top. Simmer for 10 minutes.
In a separate bowl, stir together flour, salt, pepper and marinade powder mix.
Warm oil in a large skillet over medium-high heat.
Let tofu get warm until you can tolerate the heat when you touch it, and squeeze most (but not all) of the liquid from them or just tissue the liquid from it.
Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.)
Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.Tofu Recipes?
I don't really like tofu too much, but have eaten it a number of times. I sort of treat it like a mushroom: slice it up, and then saute it in extra virgin olive oil with minced garlic, onion, hot pepper, salt and pepper and basil. Make sure you sautee it until it is browned on each side or else it is really soggy.
I also had it over pasta, after I sauteed it in olive oil with garlic and tossed it with calamata olives and romano cheese.
Teriyaki Tofu
http://vegweb.com/index.php?topic=14636.鈥?/a>
General Tao's Tofu
http://vegweb.com/index.php?topic=8769.0
Smothered Tofu Steak and Onions
http://vegweb.com/index.php?topic=8396.0
More:
http://vegweb.com/index.php?board=557.0
http://vegweb.com/index.php?board=437.0
http://www.recipezaar.com/recipes/vegan,鈥?/a>
you don't eat tofu raw lol you have to expose it to some amount of heat its actually really good why don't you just try one of those boca products or morning star farms products for lunch made out of tofu but looks like meat and taste in my opinion so much better than meat without the guilt
Why don't you make these at home and take them to work the next day. They are delicious cold. See http://www.cheap-and-easy-recipes.com/individual-recipes/bean-curd-burgers.htm
Egg less egg salad
1 package firm tofu
3 tbsp mayo or vegetarian mayo
1/4 tsp dry mustard
2 tbsp pickle juice
salt pepper garlic pwd paprika to taste
2tbsp onion
Crumble tofu add all ingredients and mix
This is really good.
http://theppk.com/recipes/dbrecipes/reci鈥?/a>
ETA: Allison, you're jealous of my supposed penis. Just admit it.
I've only had tofu once at home and i ate it raw and it was kind of gross.
I've had it at restaurants and its really good. :]
So my question is, what are some good recipes for tofu that i can make quick at work [i volunteer] during my lunch break?
Thanks. :]
Kayleigh.Tofu Recipes?
This is by far my fave tofu recipe.
Very very very delicious, tastes like chicken but even better!
Vegan Breaded, Fried, Softly Spiced Tofu
1 (16 ounce) package extra-firm tofu, drained and pressed
1 1/2 cups vegetable broth or stir fry mix
3 tablespoons vegetable oil
1/2 cup all-purpose flour
1 tbsp vegan marinade powder mix
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks.
Place tofu in a pan, and pour broth or stir fry mix that was dissolved in 1 陆 cup water over the top. Simmer for 10 minutes.
In a separate bowl, stir together flour, salt, pepper and marinade powder mix.
Warm oil in a large skillet over medium-high heat.
Let tofu get warm until you can tolerate the heat when you touch it, and squeeze most (but not all) of the liquid from them or just tissue the liquid from it.
Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.)
Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.Tofu Recipes?
I don't really like tofu too much, but have eaten it a number of times. I sort of treat it like a mushroom: slice it up, and then saute it in extra virgin olive oil with minced garlic, onion, hot pepper, salt and pepper and basil. Make sure you sautee it until it is browned on each side or else it is really soggy.
I also had it over pasta, after I sauteed it in olive oil with garlic and tossed it with calamata olives and romano cheese.
Teriyaki Tofu
http://vegweb.com/index.php?topic=14636.鈥?/a>
General Tao's Tofu
http://vegweb.com/index.php?topic=8769.0
Smothered Tofu Steak and Onions
http://vegweb.com/index.php?topic=8396.0
More:
http://vegweb.com/index.php?board=557.0
http://vegweb.com/index.php?board=437.0
http://www.recipezaar.com/recipes/vegan,鈥?/a>
you don't eat tofu raw lol you have to expose it to some amount of heat its actually really good why don't you just try one of those boca products or morning star farms products for lunch made out of tofu but looks like meat and taste in my opinion so much better than meat without the guilt
Why don't you make these at home and take them to work the next day. They are delicious cold. See http://www.cheap-and-easy-recipes.com/individual-recipes/bean-curd-burgers.htm
Egg less egg salad
1 package firm tofu
3 tbsp mayo or vegetarian mayo
1/4 tsp dry mustard
2 tbsp pickle juice
salt pepper garlic pwd paprika to taste
2tbsp onion
Crumble tofu add all ingredients and mix
This is really good.
http://theppk.com/recipes/dbrecipes/reci鈥?/a>
ETA: Allison, you're jealous of my supposed penis. Just admit it.
Tofu recipes!?
I've never had tofu before and I would love to know of some really good recipes. I've heard that it really has no flavour so can you please give me recipes that are very flavourful. I'm open to anything. Thanks in advance.Tofu recipes!?
Tofu Parmigiana-
INGREDIENTS
1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese
DIRECTIONS
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees F (205 degrees C) for 20 minutes.
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Fast and Easy Tofu Lo-Mein -
INGREDIENTS
1 (16 ounce) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste
DIRECTIONS
Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
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Breaded, Fried, Softly Spiced Tofu -
INGREDIENTS
1 (16 ounce) package extra-firm tofu, drained and pressed
2 cups vegetable broth
3 tablespoons vegetable oil
1/2 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sage
1/2 teaspoon cayenne pepper
DIRECTIONS
Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
Warm oil in a large skillet over medium-high heat.
Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
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Tofu Chocolate Pudding
INGREDIENTS
1 cup semisweet chocolate chips
2 tablespoons water
1 (16 ounce) package firm tofu, drained
1/4 cup soy or skim milk
1 tablespoon vanilla extract
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DIRECTIONS
Melt the chocolate with water in a heavy saucepan or double boiler.
In an electric blender or food processor, combine tofu with the melted chocolate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve!Tofu recipes!?
Hollywood is just jealous /grins
I have a couple books but typing in ';vegan recipes'; in any search engine pulls up a LOT for you to choose. More than you will see here @ Answers, I would bet.
Because Tofu has a bland taste you can put it in almost everything and it will take on that taste. Try some Mexican dishes- they are usually packed with flavor and a little spiciness. Seriously, just pump up the flavors with some spices, salt %26amp; pepper, lime juice, curry, whatever!
Whole Foods has a recipe section for tofu dishes also. http://www.wholefoodsmarket.com/recipes/鈥?/a>
Most vegetarian sites offer recipes, as well like goveg or PETA, etc.
I like crumbling it in salads, that's good in itself. Or you can scramble it like you would eggs, but add some tumeric, and a vegetarian sausage for a great breakfast.
tofu on toast:-
Lightly grind a bar of tofu onto a slice of well-buttered granary toast. Eat accompanied by pot of Earl Grey tea. Delicious!
Mmm...Tofu. With these recipes, you'll indulge in the taste!
Just eat it straight!
Pan-Fried Tofu with Spicy Peanut Sauce
Ingredients
200 g firm tofu
2 tablespoons cornstarch
salt and pepper, to taste
oil, for frying
Sauce
1 tablespoon peanut butter (i used crunchy)
3 tablespoons skim milk or soymilk or coconut milk (will do)
1 teaspoon garlic powder
1 teaspoon soy sauce or oyster sauce
1 tablespoon chili sauce or ketchup
1 dash chili flakes
salt and pepper, to taste
Directions
1Drain tofu (i pressed gently between paper towels).
2Cut into bite-sized cubes.
3Toss with cornstarch, coating the cubes.
4Sprinkle a little salt and pepper.
5Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
6Fry the tofu cubes in batches, making sure all sides are lightly browned.
7Drain on paper towels, then sprinkle with salt and pepper if desired.
8Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
9Add peanut butter, stirring well.
10Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great!
11Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.
Asian Style Savory Baked Tofu
Ingredients
12 ounces firm tofu
For Marinade
2 tablespoons dark sesame oil
2 tablespoons tamari soy sauce
1 tablespoon rice wine or sake or dry sherry
1 tablespoon rice vinegar or cider vinegar
1 garlic clove, minced
2 tablespoons finely minced onion
1 teaspoon grated fresh gingerroot
3 tablespoons water
1/2 teaspoon hot chili paste, to taste (optional)
Directions
1For best results, tofu should be ';pressed'; in order to remove excess liquid and absorb the flavors of the marinade.
2Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
3Halfway through, you may dump the plate of water and flip the tofu block.
4To make marinade, simply whisk together the ingredients in a bowl.
5After tofu is pressed, cut the block into small cubes or triangles.
6Place pieces of tofu into baking dish, and cover with the marinade.
7The tofu can sit overnight in the marinade, or can be prepared right away.
8Preheat oven to 375 degrees.
9Bake tofu about 35-45 minutes, or until all the liquid is absorbed.
10Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches.
Tofu Egg Salad
Ingredients
2 lbs firm tofu
1/2 cup soy mayonnaise (or regular, your choice)
3 tablespoons Dijon mustard
1 teaspoon cayenne pepper
1/2 teaspoon turmeric
2 tablespoons chopped parsley
1 tablespoon chopped fresh dill (I've used dried as well)
1/2 cup green onion, diced
salt and pepper
Directions
1I always drain my tofu first.
2I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
3Let sit in refrigerator for 10-20 minutes.
4Mash the tofu in a bowl with a wooden spoon.
5Mix tofu well with remaining ingredients.
6Chill and serve.
General Tso's Tofu
Ingredients
1 (16 ounce) box firm tofu
1 egg
3/4 cup cornstarch
vegetable oil (for frying)
3 chopped green onion
1 tablespoon minced ginger
1 tablespoon minced garlic
2/3 cup vegetable stock
2 tablespoons soy sauce
4 tablespoons sugar
red pepper flakes
1 tablespoon sherry wine (optional)
1 tablespoon white vinegar
steamed broccoli
Directions
1Drain, dry and cut tofu into one inch chunks-You can freeze the tofu the night before to get a more';chicken-like'; texture, if desired.
2Mix egg with 3 Tbs of water.
3Dip tofu in mixture.
4Sprinkle cornstarch over tofu to completely cover.
5Heat oil in pan and fry tofu pieces until golden brown and set aside.
6Drain oil.
7Heat 3 Tbs vegetable oil in pan on medium heat and add onions, ginger and garlic, cook for about two minutes (be careful not to burn garlic).
8Add vegetable stock, soy sauce, sugar, red pepper flakes and vinegar.
9Mix 2 Tbs of water and 1 Tbs cornstarch and pour into mixture, stirring well.
10Add fried tofu and coat evenly.
11Serve immediately with steamed broccoli over your choice of rice.
Tofu Dream Pudding and Pie Filling
Ingredients
24 5/8 ounces firm silken tofu
1/4 cup sugar
1 1/2 teaspoons vanilla
2 teaspoons almond extract, see notes
1/2 cup cocoa powder
Directions
1IMPORTANT NOTES ADDED:.
2The tofu called for here is asceptic tofu NOT waterpacked tofu. One brand is Mori-Nu. AGAIN: It will NOT work with Waterpacked [tofu packed in water] also called cotton. It will NOT work with firm waterpack tofu. The texture and the taste will change because the medium will change. An example of the correct tofu is: http://www.morinu.com/ Please feel free to visit the Vegetarian forum and ask if you aren't sure. We don't bite. Honest but we do have great ways to make stuff taste even better. I host there so you can ask anytime. As to the Almond, add a bit, taste and add more. Don't add all at once. You may need less than we use because brands vary. [Do the same with other flavorings too] Also I have added chocolate extract. It does well with that in place of the Almond.
3Simply blend your tofu, cocoa, sugar or Splenda, vanilla in a food processor or blender until smooth and well blended.
4You have pudding. Add to your favorite shell or eat as a pudding. Can be used in parfaits also. Layer pudding, fruit, pudding, fruit. garnish with fruit slices and a mint leaf or two or almond slices.
5NOTE 24.6 ounces is two standard packages for me. It does seem to ';grab'; the sweet of sugar to me so I use less. I also find it works very well with Splenda. Those with a sweet tooth may want to tweak that. Simply add the 1/4 and taste. Then add to your taste. Syrups such as honey, maple syrup and Kings Molasses have been used but I personally wasn't pleased with it. However tastes may vary. Also note it MUST BE FIRM SILKEN. IT CANNOT BE WATERPACKED [can be low fat, organic or regular]. Soft is for smoothies and Cotton or waterpacked is for other methods.
6I never thought to add this. Be careful what cocoa powder you use. The tofu is going to grab the taste. IF it is a chalky type you are going to have chalky tofu pudding. Nothing in the pudding mix will 'hide' that. Remember this has no milk to 'mute' the cocoa taste.
Fried tofu
Ingredients
1 (350 g) package extra firm tofu
3 tablespoons tamari or soya sauce
1/4 cup Red Star nutritional yeast
1 teaspoon seasoning (EG Tony Chachere's, Mrs Dash or mix your own combination)
1 tablespoon olive oil, to lightly grease a skillet (or other veggie oil)
Directions
1Lightly grease a non-stick pan with oil.
2Put tamari (soy sauce) in a bowl.
3In another bowl mix yeast and spices.
4Slice tofu into 1/4-inch slices.
5Dip tofu in the tamari and then in the yeast mixture.
6Fry until golden; flip and brown the other side.
7Add a bit of oil if necessary.
Tofu Cacciatore
Ingredients
2 lbs firm tofu
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
crushed red pepper flakes (optional)
3 (14 1/2 ounce) cans diced tomatoes
2 tablespoons tomato paste
1/4 cup flour, for dredging
grated parmesan cheese or romano cheese, for topping
Directions
1To press tofu: For best results, tofu should be';pressed'; in order to remove excess liquid and absorb the flavors of the marinade.
2Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
3Halfway through, you may dump the plate of water and flip the tofu block.
4For an even meatier texture, place the pressed tofu slices in the freezer until ready to use.
5For the cacciatore: Preheat oven to 350 degrees.
6Coat a large, non-stick skillet with cooking spray, and heat over medium low.
7Add onion and bell peppers and cook until softened, about 5-8 minutes.
8Add garlic, oregano, basil and crushed red pepper, if using, and stir to coat the vegetables evenly.
9Next, add the diced tomatoes, and tomato paste.
10Mix well and bring sauce mixture to a boil.
11Reduce heat to low, and simmer the sauce covered for about 15 minutes.
12While sauce simmers, cut the block of pressed tofu into 陆 inch thick slices.
13Mix flour with a good pinch of salt and pepper.
14Spray a nonstick skillet with cooking spray, and place over medium low heat.
15Dredge the tofu slices in the seasoned flour; be sure to tap off the excess.
16Place slices into skillet, and cook until lightly browned on both sides, about 3 minutes per side.
17Watch that the pan doesn鈥檛 get too hot, and lower the heat if necessary.
18This step needs to be done in two batches.
19Be sure to re-coat the pan with spray for the second batch.
20As the tofu slices are finished browning, place them in a baking dish in a single layer.
21Pour tomato pepper sauce over tofu, sprinkle generously with Parmesan or Romano cheese if desired, and cover dish with foil.
22Bake until heated through (about 45 minutes to 1 陆 hours) The longer the tofu bakes, the more flavor it will absorb.
23Serve hot.
Honey Nut Tofu Spread
Ingredients
12 ounces firm tofu, drained
8 tablespoons peanut butter (substitute any other nut butter or tahini, if you prefer)
4 tablespoons honey
2 teaspoons lemon juice
Directions
1Put all ingredients into a food processor and blend until smooth.
2Scrape the mixture into a covered container for storage in the refrigerator.
3Use spread within 2 weeks.
Strawberry-Banana Tofu Pudding
Ingredients
1 1/2 cups firm tofu (cubed)
1 1/2 cups strawberry (sliced)
1 banana (sliced)
1 teaspoon vanilla
1 tablespoon lemon
http://www.your-vegetarian-kitchen.com/h鈥?/a> has awesome Tofu recipes in several places too. Here are a dozen of them:
Enjoy!
P.S. bookmarking the page sort of makes sense too!
1 Maryland NOT Crab Cakes
*A Mid-Atlantic Classic with a (V) Twist
Boil 3 Lbs. peeled Potatoes in Filtered or Spring Water. Pour off water. Place potatoes in a large basin or bowl.
Add:
2 Lbs. Washed Yukon Gold Potatoes
1 Large Cauliflower cut into Flowerets Blanched
1 Package Firm Tofu
1 Cups Old Fashioned Dry and Uncooked Rolled Oats
2 鈥?3 packages Barbara鈥檚 Dehydrated Potato Flakes
1/4 Cup Frontier Vegetarian Chicken Stock Powder
鈪?Cup Granulated Onion
1/4 tsp. Cayenne Pepper
1 Cup total Minced Carrot, Red and Green Bell Peppers, Zucchini, Yellow Squash
Sea Salt and White Pepper to taste
Coating:
3/4 cup Barbara鈥檚 Potato Flakes
2 Tbs. Granulated Onion
1/4 cup dried Parsley Flakes
Organic Canola Oil sufficient to fry the cakes
Boil washed Yukon Gold Potatoes in Reverse Osmosis filtered or Spring Water. Drain. Place potatoes in a large basin or bowl. Wearing clean rubber gloves coarsely mash potatoes with your hands. Blanch* 1 head cauliflower flowerets.
Crumble cauliflower into the potatoes and dry uncooked oatmeal being careful not to lose the ';crablike'; texture of the cauliflower stem. Add 1 cup minced carrots, zucchini, yellow squash, red and green peppers. Add potato flakes until the mixture is firm but not stiff.
Pour onto a pie plate 3/4 cup potato flakes, 2 Tbs. granulated onion and 1/4 cup dried parsley flakes. Mix by hand.
Using a spring action #20 Ice Cream Scoop, make balls of the potato mixture; flattening them while maintaining their circular shape. Dredge in the potato, parsley and granulated onion mixture. Fry until golden in canola oil.
Serve with Tarter Sauce:
1 Cup Nasoya Nayonaise
1/4 Cup Cascadian Farm or Heinz Sweet Pickle Relish
Dash Cayenne or to taste
Squeeze of fresh Lemon Juice
The ';Not Crab Cakes'; freeze well and can be made in advance. A delicious ';non-fish'; course, they are quite nice plated on a platter, garnished and served on a buffet also.Also great served with a Well Dilled B茅chamel 鈥?See SaucesAdd 1 Tbs. minced fresh dill and a dash of cayenne to the B茅chamel white sauce. Also a squeeze of lemon. For a great variant use Dill Pickle juice as half of the liquid in the B茅chamel.
2 Tofu Rancheros (V)
Great for Breakfast, Brunch or Sunday Night Supper
1 Package Firm Tofu
2 Tbs. Extra Virgin Olive Oil
1 tsp. Chopped Fresh Garlic
1 Cup sliced Button Mushrooms
1 small Onion sliced stem to stern
1/4 Cup each Red, Green and Yellow Peppers cut into chunks
1 handful Grape Tomatoes
1 Tbs. Turmeric
1 tsp. Chili Powder
Salt and Pepper to taste
Splash Shoyu
Five grains Black Salt* (optional)
*Black Salt is available at Indian Grocery Stores. It has a high Sulfa content so you will need to use only as much as fits on the tip of a sharp knife. It is the Sulfa content that pulls the tofu into the familiar smell and taste of 鈥榚gg鈥?
In a frying pan saut茅 1 Cup sliced button mushrooms with freshly chopped garlic in Extra Virgin Olive Oil until golden. Remove from the pan and reserve. Next add to the pan 1 small onion sliced thinly from stem to stern, and half each of red, yellow and green peppers cut into small chunks. Saut茅 until the peppers are soft and the onion has becomes transparent. Add a handful of whole grape tomatoes. Stir.
Add 1 Tbs. Turmeric and 1 Tsp Chili Powder, and crumble in 1 package Firm Tofu. Mix through the spice and vegetables until the tofu is heated through and well colored, and the tomatoes begin to pop. Add the Mushrooms, a splash of Shoyu and salt and pepper to taste. Plate and serve with toast, or muffins.
3 Potatofu Patties
These are similar to Latkes.
2 packages tofu
2 pounds of Yukon Gold Potatoes.
1 Small Onion
1 1/2 boxes of Barbara鈥檚 Instant Mashed Potatoes or 2 Cups of Potato Flour, or Potato Latke Mix
Sea Salt %26amp; Cayenne Pepper to taste
1 Tbs. Granulated Onion
1/4 Cup finely sliced Green Onion
Coating
1/4 Cup Dried Parsley
1 Tbs. Granulated Onion
1/2 box of Barbara鈥檚 Instant Mashed Potatoes
Wash, Peel and Grate 2 pounds of Yukon Gold Potatoes and the onion.
(You can use a food processor for this)
Add Salt and Cayenne Pepper, Granulated Onion. Crumble 2 pounds of Tofu into the potato mixture. Add 2 boxes of Barbara鈥檚 Instant Mashed Potatoes or 2 Cups of Potato Flour. Add 1/4 Cup finely sliced Green Onion. Mix well.
In a shallow bowl mix Granulated Onion, dried Parsley and Barbara鈥檚 Instant Mashed Potatoes. Mix. Using an Ice Cream Scoop or serving spoon, drop portions of mixture into the coating mixture; dredging them liberally as you form them into thick patties. Fry in Canola Oil. Pat with Paper towel to remove excess oil. Plate. Serve with Sour Cream and Apple Sauce. YUM!!!
4 Luna Salad
2# Tofu
1 Cup TVP
1 Cup Vegetarian 鈥楥hicken鈥?Stock*
1/2 Cup Chopped Red Onion
1 Cup Nayonaise
1 tsp. Dijon Mustard
1/8 Cup Bread and Butter Pickle Juice
1/8 Cup Bread and Butter Pickles chopped fine
1 Tbs. Turmeric
1 tsp. Poultry Seasoning
1 Granny Smith Apple finely diced
Chopped fresh Parsley, Dill and Green Onions
1 Cup Raisins or Sultanas
1 Cup Chopped Celery
Sea Salt, Black Pepper, Celery Seed Powder, Cayenne Pepper to taste.
Soak TVP in Vegetarian 鈥楥hicken鈥?Stock* until tender moist and fluffy. Mix Nayonaisse, Dijon Mustard, Pickle Juice and Turmeric. Add Poultry Seasoning, Salt, Pepper and Cayenne. Add chopped Apple, Herbs, Onion and Chopped Pickle. Fluff with a fork. Chill. Plate. Garnish and Serve with pride. Lovely stuffed in tomatoes or in sandwiches.
Vegetarian 鈥楥hicken鈥?Stock* is available from Frontier Herb Company on line. It is also a wonderful soup, sauce and stew base.
5 No-Egg Salad (V)
1 Package Firm Tofu crumbled
1/2 Cup Nasoya Nayonaisse
1 Tbs. Dijon Mustard
1 Tbs. scant Turmeric
1/2 tsp. Bells Poultry Seasoning
1 Tbs. Chopped Fresh Parsley
1 Tbs. Chopped Fresh Dill
1 Tbs. Chopped Fresh Green Onion
1/2 tsp. Sea Salt
Five grains Black Salt* (optional)
Black Pepper
*Black Salt is available at Indian Grocery Stores. It has a high Sulfa content so you will need to use only as much as fits on the tip of a sharp knife. It is the Sulfa content that pulls the tofu into the familiar smell and taste of 鈥榚gg鈥? *
Measure all of the ingredients into a bowl with the exception of the tofu. Mix well. Crumble in the tofu. Mix well.
*Wonderful in Sandwiches, or stuffed in a hollowed out Tomato on a bed of Boston Lettuce
6 Tex-Mex Love Boats (V)
These are pretty as a picture and really delicious
Extra Firm Tofu (allow 1/2 block per person)
1 Jar prepared Red Beans or 1 Cup cooked, rinsed beans
1/2 Package of frozen Corn kernels or Roasted Corn kernels
1 Cup Fresh or prepared Salsa
1/4 Cup Hungarian Paprika
3 Tbs. Granulated Garlic
1 tsp Chili Powder
1/4 Cup Shoyu
1/4 Cup Olive Oil
Place 1 block of extra firm Tofu on a cutting board.Cut it in half on the diagonal. Set them upright so that the hypotenuse faces you. Using a metal spatula, with a thin blade, carefully cut a wedge shape from the center of each half. The walls should be about 5/8 of an inch thick.Reserve removed wedges and crumble finely into a mixing bowl.(Make one cut along each of the outside walls being very careful not to cut all the way through the block. Using the edge of the spatula cut straight down and then cut parallel to the bottom. Lift the wedge of tofu out and reserve.) Mix 1/4 Cup Hungarian Paprika, 1 tsp Chili Powder, with 3 Tbs. Granulated Garlic.Moisten with Tamari and olive oil until you have a thin paste.
(Paint the tofu boats inside and out with a pastry brush.)
To the crumbled reserved tofu add frozen corn kernels and salsa, along with a jar of prepared Red Beans.Season with Chili Powder, Garlic, Pepper and Salt. Mix. Pack lightly into the boats.Bake at 350掳 for 30 minutes basting with Tamale Sauce.Top with grated Jalape帽a Soy Cheese and return to the oven for a few minutes until the cheese melts. Garnish with finely chopped Cilantro. Plate and serve.
7 Tofu Cutlets (V)
*A crisp, golden and flavorful entr茅e.
Extra Firm Tofu 鈥?allow a minimum of at least 1/4 pound or three slices per person.
You will need to do the following marinade twice so make sure that you have double the amount of the following on hand:
1/2 Cup Eden Tamari or Shoyu
1/4 Cup Eden Mirin
1 Tbs. Ground Coriander
1 Tbs. Ground Cumin
1 Tbs. Minced Garlic
1 Tbs. Minced Fresh Ginger
1/2 Cup Toasted Sesame Oil
Splash San-J Szechuan Hot Sauce
1 Tsp each Granulated Garlic and Ginger (used only in the mixture for painting the tofu)
Szeged Hot Hungarian Paprika
3 Large Spanish Onions sliced Nituke
Slice large Spanish Onions thinly. (Nituki - from end to end rather than in rounds or half moons.)
Place in a large bowl along with:
1 Tbs. each finely minced garlic and ginger
1 Tbs. each ground Cumin and ground Coriander seeds
1/2 Cup each Toasted Sesame Oil, Tamari or Shoyu
1/4 Cup Eden Mirin, along with a splash of San-J Szechwan Hot Sauce.
Let onions to wilt in the mixture for a minimum of 15 minutes while the tofu is sliced.
Line baking sheet(s) with parchment and a thick layer of wilted Onions and sauce.
Place each block of Extra Firm Tofu on a cutting board and cut it in half diagonally. Set the halves upright so that the hypotenuse of the triangular wedge faces you. Slice thin triangles from the blocks of tofu. You should get 6 thin slices from each half. Allow a minimum of 3 slices per person.Place each slice on the bed of wilted onions in a geometrical pattern.
In a separate small bowl create a duplicate of the marinade without the sesame oil.
Using a pastry brush, paint the triangles with the mixture of 1/2 Cup each Tamari or Shoyu, 1/4 Cu
Raw Ground Beef, Eggs, and Sea Bass
Tofu Parmigiana-
INGREDIENTS
1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese
DIRECTIONS
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees F (205 degrees C) for 20 minutes.
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Fast and Easy Tofu Lo-Mein -
INGREDIENTS
1 (16 ounce) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste
DIRECTIONS
Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
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Breaded, Fried, Softly Spiced Tofu -
INGREDIENTS
1 (16 ounce) package extra-firm tofu, drained and pressed
2 cups vegetable broth
3 tablespoons vegetable oil
1/2 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sage
1/2 teaspoon cayenne pepper
DIRECTIONS
Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
Warm oil in a large skillet over medium-high heat.
Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
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Tofu Chocolate Pudding
INGREDIENTS
1 cup semisweet chocolate chips
2 tablespoons water
1 (16 ounce) package firm tofu, drained
1/4 cup soy or skim milk
1 tablespoon vanilla extract
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DIRECTIONS
Melt the chocolate with water in a heavy saucepan or double boiler.
In an electric blender or food processor, combine tofu with the melted chocolate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve!Tofu recipes!?
Hollywood is just jealous /grins
I have a couple books but typing in ';vegan recipes'; in any search engine pulls up a LOT for you to choose. More than you will see here @ Answers, I would bet.
Because Tofu has a bland taste you can put it in almost everything and it will take on that taste. Try some Mexican dishes- they are usually packed with flavor and a little spiciness. Seriously, just pump up the flavors with some spices, salt %26amp; pepper, lime juice, curry, whatever!
Whole Foods has a recipe section for tofu dishes also. http://www.wholefoodsmarket.com/recipes/鈥?/a>
Most vegetarian sites offer recipes, as well like goveg or PETA, etc.
I like crumbling it in salads, that's good in itself. Or you can scramble it like you would eggs, but add some tumeric, and a vegetarian sausage for a great breakfast.
tofu on toast:-
Lightly grind a bar of tofu onto a slice of well-buttered granary toast. Eat accompanied by pot of Earl Grey tea. Delicious!
Mmm...Tofu. With these recipes, you'll indulge in the taste!
Just eat it straight!
Pan-Fried Tofu with Spicy Peanut Sauce
Ingredients
200 g firm tofu
2 tablespoons cornstarch
salt and pepper, to taste
oil, for frying
Sauce
1 tablespoon peanut butter (i used crunchy)
3 tablespoons skim milk or soymilk or coconut milk (will do)
1 teaspoon garlic powder
1 teaspoon soy sauce or oyster sauce
1 tablespoon chili sauce or ketchup
1 dash chili flakes
salt and pepper, to taste
Directions
1Drain tofu (i pressed gently between paper towels).
2Cut into bite-sized cubes.
3Toss with cornstarch, coating the cubes.
4Sprinkle a little salt and pepper.
5Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
6Fry the tofu cubes in batches, making sure all sides are lightly browned.
7Drain on paper towels, then sprinkle with salt and pepper if desired.
8Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
9Add peanut butter, stirring well.
10Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great!
11Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.
Asian Style Savory Baked Tofu
Ingredients
12 ounces firm tofu
For Marinade
2 tablespoons dark sesame oil
2 tablespoons tamari soy sauce
1 tablespoon rice wine or sake or dry sherry
1 tablespoon rice vinegar or cider vinegar
1 garlic clove, minced
2 tablespoons finely minced onion
1 teaspoon grated fresh gingerroot
3 tablespoons water
1/2 teaspoon hot chili paste, to taste (optional)
Directions
1For best results, tofu should be ';pressed'; in order to remove excess liquid and absorb the flavors of the marinade.
2Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
3Halfway through, you may dump the plate of water and flip the tofu block.
4To make marinade, simply whisk together the ingredients in a bowl.
5After tofu is pressed, cut the block into small cubes or triangles.
6Place pieces of tofu into baking dish, and cover with the marinade.
7The tofu can sit overnight in the marinade, or can be prepared right away.
8Preheat oven to 375 degrees.
9Bake tofu about 35-45 minutes, or until all the liquid is absorbed.
10Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches.
Tofu Egg Salad
Ingredients
2 lbs firm tofu
1/2 cup soy mayonnaise (or regular, your choice)
3 tablespoons Dijon mustard
1 teaspoon cayenne pepper
1/2 teaspoon turmeric
2 tablespoons chopped parsley
1 tablespoon chopped fresh dill (I've used dried as well)
1/2 cup green onion, diced
salt and pepper
Directions
1I always drain my tofu first.
2I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
3Let sit in refrigerator for 10-20 minutes.
4Mash the tofu in a bowl with a wooden spoon.
5Mix tofu well with remaining ingredients.
6Chill and serve.
General Tso's Tofu
Ingredients
1 (16 ounce) box firm tofu
1 egg
3/4 cup cornstarch
vegetable oil (for frying)
3 chopped green onion
1 tablespoon minced ginger
1 tablespoon minced garlic
2/3 cup vegetable stock
2 tablespoons soy sauce
4 tablespoons sugar
red pepper flakes
1 tablespoon sherry wine (optional)
1 tablespoon white vinegar
steamed broccoli
Directions
1Drain, dry and cut tofu into one inch chunks-You can freeze the tofu the night before to get a more';chicken-like'; texture, if desired.
2Mix egg with 3 Tbs of water.
3Dip tofu in mixture.
4Sprinkle cornstarch over tofu to completely cover.
5Heat oil in pan and fry tofu pieces until golden brown and set aside.
6Drain oil.
7Heat 3 Tbs vegetable oil in pan on medium heat and add onions, ginger and garlic, cook for about two minutes (be careful not to burn garlic).
8Add vegetable stock, soy sauce, sugar, red pepper flakes and vinegar.
9Mix 2 Tbs of water and 1 Tbs cornstarch and pour into mixture, stirring well.
10Add fried tofu and coat evenly.
11Serve immediately with steamed broccoli over your choice of rice.
Tofu Dream Pudding and Pie Filling
Ingredients
24 5/8 ounces firm silken tofu
1/4 cup sugar
1 1/2 teaspoons vanilla
2 teaspoons almond extract, see notes
1/2 cup cocoa powder
Directions
1IMPORTANT NOTES ADDED:.
2The tofu called for here is asceptic tofu NOT waterpacked tofu. One brand is Mori-Nu. AGAIN: It will NOT work with Waterpacked [tofu packed in water] also called cotton. It will NOT work with firm waterpack tofu. The texture and the taste will change because the medium will change. An example of the correct tofu is: http://www.morinu.com/ Please feel free to visit the Vegetarian forum and ask if you aren't sure. We don't bite. Honest but we do have great ways to make stuff taste even better. I host there so you can ask anytime. As to the Almond, add a bit, taste and add more. Don't add all at once. You may need less than we use because brands vary. [Do the same with other flavorings too] Also I have added chocolate extract. It does well with that in place of the Almond.
3Simply blend your tofu, cocoa, sugar or Splenda, vanilla in a food processor or blender until smooth and well blended.
4You have pudding. Add to your favorite shell or eat as a pudding. Can be used in parfaits also. Layer pudding, fruit, pudding, fruit. garnish with fruit slices and a mint leaf or two or almond slices.
5NOTE 24.6 ounces is two standard packages for me. It does seem to ';grab'; the sweet of sugar to me so I use less. I also find it works very well with Splenda. Those with a sweet tooth may want to tweak that. Simply add the 1/4 and taste. Then add to your taste. Syrups such as honey, maple syrup and Kings Molasses have been used but I personally wasn't pleased with it. However tastes may vary. Also note it MUST BE FIRM SILKEN. IT CANNOT BE WATERPACKED [can be low fat, organic or regular]. Soft is for smoothies and Cotton or waterpacked is for other methods.
6I never thought to add this. Be careful what cocoa powder you use. The tofu is going to grab the taste. IF it is a chalky type you are going to have chalky tofu pudding. Nothing in the pudding mix will 'hide' that. Remember this has no milk to 'mute' the cocoa taste.
Fried tofu
Ingredients
1 (350 g) package extra firm tofu
3 tablespoons tamari or soya sauce
1/4 cup Red Star nutritional yeast
1 teaspoon seasoning (EG Tony Chachere's, Mrs Dash or mix your own combination)
1 tablespoon olive oil, to lightly grease a skillet (or other veggie oil)
Directions
1Lightly grease a non-stick pan with oil.
2Put tamari (soy sauce) in a bowl.
3In another bowl mix yeast and spices.
4Slice tofu into 1/4-inch slices.
5Dip tofu in the tamari and then in the yeast mixture.
6Fry until golden; flip and brown the other side.
7Add a bit of oil if necessary.
Tofu Cacciatore
Ingredients
2 lbs firm tofu
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
crushed red pepper flakes (optional)
3 (14 1/2 ounce) cans diced tomatoes
2 tablespoons tomato paste
1/4 cup flour, for dredging
grated parmesan cheese or romano cheese, for topping
Directions
1To press tofu: For best results, tofu should be';pressed'; in order to remove excess liquid and absorb the flavors of the marinade.
2Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
3Halfway through, you may dump the plate of water and flip the tofu block.
4For an even meatier texture, place the pressed tofu slices in the freezer until ready to use.
5For the cacciatore: Preheat oven to 350 degrees.
6Coat a large, non-stick skillet with cooking spray, and heat over medium low.
7Add onion and bell peppers and cook until softened, about 5-8 minutes.
8Add garlic, oregano, basil and crushed red pepper, if using, and stir to coat the vegetables evenly.
9Next, add the diced tomatoes, and tomato paste.
10Mix well and bring sauce mixture to a boil.
11Reduce heat to low, and simmer the sauce covered for about 15 minutes.
12While sauce simmers, cut the block of pressed tofu into 陆 inch thick slices.
13Mix flour with a good pinch of salt and pepper.
14Spray a nonstick skillet with cooking spray, and place over medium low heat.
15Dredge the tofu slices in the seasoned flour; be sure to tap off the excess.
16Place slices into skillet, and cook until lightly browned on both sides, about 3 minutes per side.
17Watch that the pan doesn鈥檛 get too hot, and lower the heat if necessary.
18This step needs to be done in two batches.
19Be sure to re-coat the pan with spray for the second batch.
20As the tofu slices are finished browning, place them in a baking dish in a single layer.
21Pour tomato pepper sauce over tofu, sprinkle generously with Parmesan or Romano cheese if desired, and cover dish with foil.
22Bake until heated through (about 45 minutes to 1 陆 hours) The longer the tofu bakes, the more flavor it will absorb.
23Serve hot.
Honey Nut Tofu Spread
Ingredients
12 ounces firm tofu, drained
8 tablespoons peanut butter (substitute any other nut butter or tahini, if you prefer)
4 tablespoons honey
2 teaspoons lemon juice
Directions
1Put all ingredients into a food processor and blend until smooth.
2Scrape the mixture into a covered container for storage in the refrigerator.
3Use spread within 2 weeks.
Strawberry-Banana Tofu Pudding
Ingredients
1 1/2 cups firm tofu (cubed)
1 1/2 cups strawberry (sliced)
1 banana (sliced)
1 teaspoon vanilla
1 tablespoon lemon
http://www.your-vegetarian-kitchen.com/h鈥?/a> has awesome Tofu recipes in several places too. Here are a dozen of them:
Enjoy!
P.S. bookmarking the page sort of makes sense too!
1 Maryland NOT Crab Cakes
*A Mid-Atlantic Classic with a (V) Twist
Boil 3 Lbs. peeled Potatoes in Filtered or Spring Water. Pour off water. Place potatoes in a large basin or bowl.
Add:
2 Lbs. Washed Yukon Gold Potatoes
1 Large Cauliflower cut into Flowerets Blanched
1 Package Firm Tofu
1 Cups Old Fashioned Dry and Uncooked Rolled Oats
2 鈥?3 packages Barbara鈥檚 Dehydrated Potato Flakes
1/4 Cup Frontier Vegetarian Chicken Stock Powder
鈪?Cup Granulated Onion
1/4 tsp. Cayenne Pepper
1 Cup total Minced Carrot, Red and Green Bell Peppers, Zucchini, Yellow Squash
Sea Salt and White Pepper to taste
Coating:
3/4 cup Barbara鈥檚 Potato Flakes
2 Tbs. Granulated Onion
1/4 cup dried Parsley Flakes
Organic Canola Oil sufficient to fry the cakes
Boil washed Yukon Gold Potatoes in Reverse Osmosis filtered or Spring Water. Drain. Place potatoes in a large basin or bowl. Wearing clean rubber gloves coarsely mash potatoes with your hands. Blanch* 1 head cauliflower flowerets.
Crumble cauliflower into the potatoes and dry uncooked oatmeal being careful not to lose the ';crablike'; texture of the cauliflower stem. Add 1 cup minced carrots, zucchini, yellow squash, red and green peppers. Add potato flakes until the mixture is firm but not stiff.
Pour onto a pie plate 3/4 cup potato flakes, 2 Tbs. granulated onion and 1/4 cup dried parsley flakes. Mix by hand.
Using a spring action #20 Ice Cream Scoop, make balls of the potato mixture; flattening them while maintaining their circular shape. Dredge in the potato, parsley and granulated onion mixture. Fry until golden in canola oil.
Serve with Tarter Sauce:
1 Cup Nasoya Nayonaise
1/4 Cup Cascadian Farm or Heinz Sweet Pickle Relish
Dash Cayenne or to taste
Squeeze of fresh Lemon Juice
The ';Not Crab Cakes'; freeze well and can be made in advance. A delicious ';non-fish'; course, they are quite nice plated on a platter, garnished and served on a buffet also.Also great served with a Well Dilled B茅chamel 鈥?See SaucesAdd 1 Tbs. minced fresh dill and a dash of cayenne to the B茅chamel white sauce. Also a squeeze of lemon. For a great variant use Dill Pickle juice as half of the liquid in the B茅chamel.
2 Tofu Rancheros (V)
Great for Breakfast, Brunch or Sunday Night Supper
1 Package Firm Tofu
2 Tbs. Extra Virgin Olive Oil
1 tsp. Chopped Fresh Garlic
1 Cup sliced Button Mushrooms
1 small Onion sliced stem to stern
1/4 Cup each Red, Green and Yellow Peppers cut into chunks
1 handful Grape Tomatoes
1 Tbs. Turmeric
1 tsp. Chili Powder
Salt and Pepper to taste
Splash Shoyu
Five grains Black Salt* (optional)
*Black Salt is available at Indian Grocery Stores. It has a high Sulfa content so you will need to use only as much as fits on the tip of a sharp knife. It is the Sulfa content that pulls the tofu into the familiar smell and taste of 鈥榚gg鈥?
In a frying pan saut茅 1 Cup sliced button mushrooms with freshly chopped garlic in Extra Virgin Olive Oil until golden. Remove from the pan and reserve. Next add to the pan 1 small onion sliced thinly from stem to stern, and half each of red, yellow and green peppers cut into small chunks. Saut茅 until the peppers are soft and the onion has becomes transparent. Add a handful of whole grape tomatoes. Stir.
Add 1 Tbs. Turmeric and 1 Tsp Chili Powder, and crumble in 1 package Firm Tofu. Mix through the spice and vegetables until the tofu is heated through and well colored, and the tomatoes begin to pop. Add the Mushrooms, a splash of Shoyu and salt and pepper to taste. Plate and serve with toast, or muffins.
3 Potatofu Patties
These are similar to Latkes.
2 packages tofu
2 pounds of Yukon Gold Potatoes.
1 Small Onion
1 1/2 boxes of Barbara鈥檚 Instant Mashed Potatoes or 2 Cups of Potato Flour, or Potato Latke Mix
Sea Salt %26amp; Cayenne Pepper to taste
1 Tbs. Granulated Onion
1/4 Cup finely sliced Green Onion
Coating
1/4 Cup Dried Parsley
1 Tbs. Granulated Onion
1/2 box of Barbara鈥檚 Instant Mashed Potatoes
Wash, Peel and Grate 2 pounds of Yukon Gold Potatoes and the onion.
(You can use a food processor for this)
Add Salt and Cayenne Pepper, Granulated Onion. Crumble 2 pounds of Tofu into the potato mixture. Add 2 boxes of Barbara鈥檚 Instant Mashed Potatoes or 2 Cups of Potato Flour. Add 1/4 Cup finely sliced Green Onion. Mix well.
In a shallow bowl mix Granulated Onion, dried Parsley and Barbara鈥檚 Instant Mashed Potatoes. Mix. Using an Ice Cream Scoop or serving spoon, drop portions of mixture into the coating mixture; dredging them liberally as you form them into thick patties. Fry in Canola Oil. Pat with Paper towel to remove excess oil. Plate. Serve with Sour Cream and Apple Sauce. YUM!!!
4 Luna Salad
2# Tofu
1 Cup TVP
1 Cup Vegetarian 鈥楥hicken鈥?Stock*
1/2 Cup Chopped Red Onion
1 Cup Nayonaise
1 tsp. Dijon Mustard
1/8 Cup Bread and Butter Pickle Juice
1/8 Cup Bread and Butter Pickles chopped fine
1 Tbs. Turmeric
1 tsp. Poultry Seasoning
1 Granny Smith Apple finely diced
Chopped fresh Parsley, Dill and Green Onions
1 Cup Raisins or Sultanas
1 Cup Chopped Celery
Sea Salt, Black Pepper, Celery Seed Powder, Cayenne Pepper to taste.
Soak TVP in Vegetarian 鈥楥hicken鈥?Stock* until tender moist and fluffy. Mix Nayonaisse, Dijon Mustard, Pickle Juice and Turmeric. Add Poultry Seasoning, Salt, Pepper and Cayenne. Add chopped Apple, Herbs, Onion and Chopped Pickle. Fluff with a fork. Chill. Plate. Garnish and Serve with pride. Lovely stuffed in tomatoes or in sandwiches.
Vegetarian 鈥楥hicken鈥?Stock* is available from Frontier Herb Company on line. It is also a wonderful soup, sauce and stew base.
5 No-Egg Salad (V)
1 Package Firm Tofu crumbled
1/2 Cup Nasoya Nayonaisse
1 Tbs. Dijon Mustard
1 Tbs. scant Turmeric
1/2 tsp. Bells Poultry Seasoning
1 Tbs. Chopped Fresh Parsley
1 Tbs. Chopped Fresh Dill
1 Tbs. Chopped Fresh Green Onion
1/2 tsp. Sea Salt
Five grains Black Salt* (optional)
Black Pepper
*Black Salt is available at Indian Grocery Stores. It has a high Sulfa content so you will need to use only as much as fits on the tip of a sharp knife. It is the Sulfa content that pulls the tofu into the familiar smell and taste of 鈥榚gg鈥? *
Measure all of the ingredients into a bowl with the exception of the tofu. Mix well. Crumble in the tofu. Mix well.
*Wonderful in Sandwiches, or stuffed in a hollowed out Tomato on a bed of Boston Lettuce
6 Tex-Mex Love Boats (V)
These are pretty as a picture and really delicious
Extra Firm Tofu (allow 1/2 block per person)
1 Jar prepared Red Beans or 1 Cup cooked, rinsed beans
1/2 Package of frozen Corn kernels or Roasted Corn kernels
1 Cup Fresh or prepared Salsa
1/4 Cup Hungarian Paprika
3 Tbs. Granulated Garlic
1 tsp Chili Powder
1/4 Cup Shoyu
1/4 Cup Olive Oil
Place 1 block of extra firm Tofu on a cutting board.Cut it in half on the diagonal. Set them upright so that the hypotenuse faces you. Using a metal spatula, with a thin blade, carefully cut a wedge shape from the center of each half. The walls should be about 5/8 of an inch thick.Reserve removed wedges and crumble finely into a mixing bowl.(Make one cut along each of the outside walls being very careful not to cut all the way through the block. Using the edge of the spatula cut straight down and then cut parallel to the bottom. Lift the wedge of tofu out and reserve.) Mix 1/4 Cup Hungarian Paprika, 1 tsp Chili Powder, with 3 Tbs. Granulated Garlic.Moisten with Tamari and olive oil until you have a thin paste.
(Paint the tofu boats inside and out with a pastry brush.)
To the crumbled reserved tofu add frozen corn kernels and salsa, along with a jar of prepared Red Beans.Season with Chili Powder, Garlic, Pepper and Salt. Mix. Pack lightly into the boats.Bake at 350掳 for 30 minutes basting with Tamale Sauce.Top with grated Jalape帽a Soy Cheese and return to the oven for a few minutes until the cheese melts. Garnish with finely chopped Cilantro. Plate and serve.
7 Tofu Cutlets (V)
*A crisp, golden and flavorful entr茅e.
Extra Firm Tofu 鈥?allow a minimum of at least 1/4 pound or three slices per person.
You will need to do the following marinade twice so make sure that you have double the amount of the following on hand:
1/2 Cup Eden Tamari or Shoyu
1/4 Cup Eden Mirin
1 Tbs. Ground Coriander
1 Tbs. Ground Cumin
1 Tbs. Minced Garlic
1 Tbs. Minced Fresh Ginger
1/2 Cup Toasted Sesame Oil
Splash San-J Szechuan Hot Sauce
1 Tsp each Granulated Garlic and Ginger (used only in the mixture for painting the tofu)
Szeged Hot Hungarian Paprika
3 Large Spanish Onions sliced Nituke
Slice large Spanish Onions thinly. (Nituki - from end to end rather than in rounds or half moons.)
Place in a large bowl along with:
1 Tbs. each finely minced garlic and ginger
1 Tbs. each ground Cumin and ground Coriander seeds
1/2 Cup each Toasted Sesame Oil, Tamari or Shoyu
1/4 Cup Eden Mirin, along with a splash of San-J Szechwan Hot Sauce.
Let onions to wilt in the mixture for a minimum of 15 minutes while the tofu is sliced.
Line baking sheet(s) with parchment and a thick layer of wilted Onions and sauce.
Place each block of Extra Firm Tofu on a cutting board and cut it in half diagonally. Set the halves upright so that the hypotenuse of the triangular wedge faces you. Slice thin triangles from the blocks of tofu. You should get 6 thin slices from each half. Allow a minimum of 3 slices per person.Place each slice on the bed of wilted onions in a geometrical pattern.
In a separate small bowl create a duplicate of the marinade without the sesame oil.
Using a pastry brush, paint the triangles with the mixture of 1/2 Cup each Tamari or Shoyu, 1/4 Cu
Raw Ground Beef, Eggs, and Sea Bass
Tofu Recipes?
I just bought some firm tofu today... any ideas how to cook it, or any recipes for tofu???Tofu Recipes?
This is my favourite tofu recipe, and a great one if you are just a beginner tofu eater. Tofu can be scary at first, and I wouldn't advise trying to eat a large block of it, because you might not like it and not want to try it again. Ease yourself in with a simple recipe like this:
CARROT TOFU SCRAMBLE
1 pkg firm tofu (see below for prep instructions)
equal amount of carrots (to tofu), grated
1/3 cup soy sauce
2 tbsp vegetable oil
1 tsp sesame oil
sesame seeds, toasted
optional:
green onion
jalape帽o
Remove tofu from package and wrap in paper towel. Place on flat surface and put something heavy on top and leave it to drain for 10 minutes. You may need to change the paper towel to get as much liquid out as possible. Once drained, grate tofu, either in food processor or by hand, or even mush it with a fork.
Heat vegetable oil and add grated carrots, tofu, green onions and jalape帽o (is using) to pan. Fry for about 10 minutes until the carrots are soft and it smells delicious. Once it's almost ready to eat, add soy sauce. Be careful if you are using dark soy sauce...use less and add more if you need to. Add sesame oil right before serving and sprinkle with sesame seeds.
Serve over rice or orzo or couscous or quinoa or anything really, even plain it's awesome, and enjoy.
This recipe is great for freezing in little individual containers and bringing to work for lunch. It reheats very well.Tofu Recipes?
simple recipe: boil the tofu until soft and ready enough to eat. Cut the tofu into fourths and drizzle soysauce!
I personally love to make little ';nuggets'; from my tofu. I buy extra firm tofu from the refrigerated aisle. I cut the block into bite size cubes. Then roll the cubes in bread crumbs (Italian or plain). Then place them in the toaster oven or oven (for larger volumes) at 400 F for 8-12 minutes. I love them with ketchup for dipping.
In another favorite recipe I cut the tofu into long slices about 1 inch thick. Then, place in a pan sprayed with PAM to brown about 2 minutes on each side, flip with tongs. Then remove tofu from pan and place in covered bowl. Caramelize onions and brown the mushrooms in the pan. Add the tofu back to the pan and turn off the heat. Add 1 tbsp of your favorite teriyaki glaze and mix in with the veggies and tofu. DELISH!!!
I don't like the taste or consistency of tofu as it is, so I think it's definitely worth the effort to prep it - it takes a little time, but it's SO much better.
First I cut the tofu into slices about 1/4'; thick, put the slices on paper towels, and gently press paper towels on top to get out as much water as possible. then I freeze the slices. When you defrost them, they are firmer and a more like a chicken cutlet - a little less ';tofu';y (especially if you are cooking for a meat-eater who's not thrilled about eating tofu!)
Then - and this is key - I make sure to marinate the tofu or use a good sauce on them, no matter what the recipe. It will pick up whatever flavor you put on it which is nice.
You can use these tofu cutlets basically like you would use chicken breast - dice them with veggies for stir-fry, deep fry and serve with dipping sauce, coat them with breading, etc.
Have fun, good luck!
This is my favourite tofu recipe, and a great one if you are just a beginner tofu eater. Tofu can be scary at first, and I wouldn't advise trying to eat a large block of it, because you might not like it and not want to try it again. Ease yourself in with a simple recipe like this:
CARROT TOFU SCRAMBLE
1 pkg firm tofu (see below for prep instructions)
equal amount of carrots (to tofu), grated
1/3 cup soy sauce
2 tbsp vegetable oil
1 tsp sesame oil
sesame seeds, toasted
optional:
green onion
jalape帽o
Remove tofu from package and wrap in paper towel. Place on flat surface and put something heavy on top and leave it to drain for 10 minutes. You may need to change the paper towel to get as much liquid out as possible. Once drained, grate tofu, either in food processor or by hand, or even mush it with a fork.
Heat vegetable oil and add grated carrots, tofu, green onions and jalape帽o (is using) to pan. Fry for about 10 minutes until the carrots are soft and it smells delicious. Once it's almost ready to eat, add soy sauce. Be careful if you are using dark soy sauce...use less and add more if you need to. Add sesame oil right before serving and sprinkle with sesame seeds.
Serve over rice or orzo or couscous or quinoa or anything really, even plain it's awesome, and enjoy.
This recipe is great for freezing in little individual containers and bringing to work for lunch. It reheats very well.Tofu Recipes?
simple recipe: boil the tofu until soft and ready enough to eat. Cut the tofu into fourths and drizzle soysauce!
I personally love to make little ';nuggets'; from my tofu. I buy extra firm tofu from the refrigerated aisle. I cut the block into bite size cubes. Then roll the cubes in bread crumbs (Italian or plain). Then place them in the toaster oven or oven (for larger volumes) at 400 F for 8-12 minutes. I love them with ketchup for dipping.
In another favorite recipe I cut the tofu into long slices about 1 inch thick. Then, place in a pan sprayed with PAM to brown about 2 minutes on each side, flip with tongs. Then remove tofu from pan and place in covered bowl. Caramelize onions and brown the mushrooms in the pan. Add the tofu back to the pan and turn off the heat. Add 1 tbsp of your favorite teriyaki glaze and mix in with the veggies and tofu. DELISH!!!
I don't like the taste or consistency of tofu as it is, so I think it's definitely worth the effort to prep it - it takes a little time, but it's SO much better.
First I cut the tofu into slices about 1/4'; thick, put the slices on paper towels, and gently press paper towels on top to get out as much water as possible. then I freeze the slices. When you defrost them, they are firmer and a more like a chicken cutlet - a little less ';tofu';y (especially if you are cooking for a meat-eater who's not thrilled about eating tofu!)
Then - and this is key - I make sure to marinate the tofu or use a good sauce on them, no matter what the recipe. It will pick up whatever flavor you put on it which is nice.
You can use these tofu cutlets basically like you would use chicken breast - dice them with veggies for stir-fry, deep fry and serve with dipping sauce, coat them with breading, etc.
Have fun, good luck!
Tofu Recipes?
Does anyone have a good recipes with tofu? But it has to be veganTofu Recipes?
Sounds really basic but marinate it in Salt and pepper. I had it friday night and i've been raving about it!.Tofu Recipes?
Barbecue Tofu Sandwiches
1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1 onion, thinly sliced
1 1/2 cups barbecue sauce
1 (6 to 8 count) package hoagie, hamburger or hot dog buns
Drain the tofu between paper towels until most of the water has been squeezed out.
Slice tofu into 1/4 inch thick slices.
Heat vegetable oil in a large skillet. Fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes until onion is of desired doneness.
Pour in barbecue sauce (use more or less, according to your taste). Cook the mixture for 10 minutes on low and serve on buns.
1/2 block tofu (10 to 12 ounce), well drained
1 cup prepared spaghetti sauce
1 cup shredded Cheddar cheese
3/4 cup soft bread crumbs
1 tablespoon butter or margarine
Preheat oven to 350 degrees F.
Slice tofu into 6 pieces. Blot tofu slices with absorbent paper to remove excess water. Brush an oblong baking dish with butter or margarine. Arrange tofu slices in the dish. Pour spaghetti sauce over the tofu. Sprinkle cheese over the sauce. Top with soft bread crumbs. Bake for 20 minutes. Allow the casserole to set for 10 minutes before serving.
Baked Italian-Style Tofu
1/2 block extra-firm light tofu
Garlic
Oregano
Basil
Fennel seeds
Red wine or red wine vinegar diluted with water
Drain the tofu well. Slice into about 6 (1/2-inch) slices. Put the slices into a bowl with the remaining ingredients. Toss to coat. Bake at 400 degrees F until they are brown and firm.
Banana Bread
1/2 cup soft tofu
3/4 cup honey
1/4 cup sunflower or safflower oil
1 teaspoon vanilla extract
1 cup mashed ripe banana
1 egg or egg replacement for 1 egg
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1 tablespoon poppy seeds
Preheat oven to 350 degrees F.
In a food processor, cream tofu, sweetener, oil, vanilla extract, egg or egg replacement and banana.
In a bowl, combine flour, baking powder, and baking soda. Add to food processor along with salt and process until creamy. Pulse in poppy seeds. Pour into an oiled 9 x 5-inch loaf pan. Bake for 30 to 35 minutes, or until a wooden pick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan.
Hot and Spicy Tofu Soup
10 ounces extra firm tofu
2 tablespoons vegetable oil (more or less)
1/2 cup chopped red onion
8 cloves garlic, minced
2 jalape帽o peppers, seeded and chopped
6 cups vegetable stock (low sodium)
1/4 cup soy sauce
2 tablespoons lime juice
1 tablespoon hot mung bean paste or hot sauce
1/2 tablespoon Szechwan hot sauce or any other hot sauce
1 tablespoon lemon-pepper seasoning
1 teaspoon powdered ginger
5 white mushrooms, sliced
3 ripe plum tomatoes, peeled and chopped coarsely
Wakame (dried seaweed- optional)
Ramen noodles [optional]
Press the water out of the tofu.
Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight.
Remove the tofu from the refrigerator and let thaw in hot water.
Cut tofu into small 1/2-inch square cubes.
In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes).
Add remaining ingredients and simmer on low for 30 minutes.
Add cooked noodles prior to serving.
Tofu Manicotti
Ingredients
8 manicotti shells
Nonstick spray coating
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon paprika
10 ounces tofu (fresh bean curd), drained
1 slightly beaten egg white
2 tablespoons grated Parmesan cheese
1-1/4 cups fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded low-fat cheddar cheese (2 ounces)
Directions
1. Cook pasta shells according to package directions. Rinse in cold water; drain.
2. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
3. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7-1/2x2-inch baking dish.
4. For sauce, in a medium saucepan combine milk, flour, garlic powder, salt, and pepper. Cook and stir until thickened and bubbly. Pour sauce over pasta in baking dish.
5. Bake, covered, in a 350 degree F. oven for 20 to 25 minutes or until heated through. Sprinkle with cheddar cheese. Bake, uncovered, 2 minutes more or until cheese is melted. Makes 4 servings.
Foodtv.com
I watched several programs on tofu and vegan recipes
Sounds really basic but marinate it in Salt and pepper. I had it friday night and i've been raving about it!.Tofu Recipes?
Barbecue Tofu Sandwiches
1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1 onion, thinly sliced
1 1/2 cups barbecue sauce
1 (6 to 8 count) package hoagie, hamburger or hot dog buns
Drain the tofu between paper towels until most of the water has been squeezed out.
Slice tofu into 1/4 inch thick slices.
Heat vegetable oil in a large skillet. Fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes until onion is of desired doneness.
Pour in barbecue sauce (use more or less, according to your taste). Cook the mixture for 10 minutes on low and serve on buns.
1/2 block tofu (10 to 12 ounce), well drained
1 cup prepared spaghetti sauce
1 cup shredded Cheddar cheese
3/4 cup soft bread crumbs
1 tablespoon butter or margarine
Preheat oven to 350 degrees F.
Slice tofu into 6 pieces. Blot tofu slices with absorbent paper to remove excess water. Brush an oblong baking dish with butter or margarine. Arrange tofu slices in the dish. Pour spaghetti sauce over the tofu. Sprinkle cheese over the sauce. Top with soft bread crumbs. Bake for 20 minutes. Allow the casserole to set for 10 minutes before serving.
Baked Italian-Style Tofu
1/2 block extra-firm light tofu
Garlic
Oregano
Basil
Fennel seeds
Red wine or red wine vinegar diluted with water
Drain the tofu well. Slice into about 6 (1/2-inch) slices. Put the slices into a bowl with the remaining ingredients. Toss to coat. Bake at 400 degrees F until they are brown and firm.
Banana Bread
1/2 cup soft tofu
3/4 cup honey
1/4 cup sunflower or safflower oil
1 teaspoon vanilla extract
1 cup mashed ripe banana
1 egg or egg replacement for 1 egg
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1 tablespoon poppy seeds
Preheat oven to 350 degrees F.
In a food processor, cream tofu, sweetener, oil, vanilla extract, egg or egg replacement and banana.
In a bowl, combine flour, baking powder, and baking soda. Add to food processor along with salt and process until creamy. Pulse in poppy seeds. Pour into an oiled 9 x 5-inch loaf pan. Bake for 30 to 35 minutes, or until a wooden pick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan.
Hot and Spicy Tofu Soup
10 ounces extra firm tofu
2 tablespoons vegetable oil (more or less)
1/2 cup chopped red onion
8 cloves garlic, minced
2 jalape帽o peppers, seeded and chopped
6 cups vegetable stock (low sodium)
1/4 cup soy sauce
2 tablespoons lime juice
1 tablespoon hot mung bean paste or hot sauce
1/2 tablespoon Szechwan hot sauce or any other hot sauce
1 tablespoon lemon-pepper seasoning
1 teaspoon powdered ginger
5 white mushrooms, sliced
3 ripe plum tomatoes, peeled and chopped coarsely
Wakame (dried seaweed- optional)
Ramen noodles [optional]
Press the water out of the tofu.
Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight.
Remove the tofu from the refrigerator and let thaw in hot water.
Cut tofu into small 1/2-inch square cubes.
In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes).
Add remaining ingredients and simmer on low for 30 minutes.
Add cooked noodles prior to serving.
Tofu Manicotti
Ingredients
8 manicotti shells
Nonstick spray coating
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon paprika
10 ounces tofu (fresh bean curd), drained
1 slightly beaten egg white
2 tablespoons grated Parmesan cheese
1-1/4 cups fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded low-fat cheddar cheese (2 ounces)
Directions
1. Cook pasta shells according to package directions. Rinse in cold water; drain.
2. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
3. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7-1/2x2-inch baking dish.
4. For sauce, in a medium saucepan combine milk, flour, garlic powder, salt, and pepper. Cook and stir until thickened and bubbly. Pour sauce over pasta in baking dish.
5. Bake, covered, in a 350 degree F. oven for 20 to 25 minutes or until heated through. Sprinkle with cheddar cheese. Bake, uncovered, 2 minutes more or until cheese is melted. Makes 4 servings.
Foodtv.com
I watched several programs on tofu and vegan recipes
Tofu recipes?
I have been eating a vegetarian diet for about 6 months but I have never tried tofu. Can anyone give me some good tofu recipes or links? I am not much of a cook so the less complicated, the better. Thanks!Tofu recipes?
FRIED TOFU
2 blocks tofu
3/4 c. tapioca starch
Oil for deep-frying
Salt to taste
Hoisin sauce
Coriander or chopped green onions for garnish
Cut tofu into blocks 1 x 1 x 2 inches. Dredge each piece into tapioca starch until all surfaces are covered thoroughly. Let stand for 10 to 15 minutes. Deep-fry 3 to 4 minutes at high heat until each piece is about 3/4 done. Remove and drain on a rack or paper towelling. Just before serving, repeat dredging and deep-frying steps, only frying the pieces until golden brown and crispy. Salt lightly. Slit each piece lengthwise and put Hoisin sauce into each slit to taste. Garnish with coriander or green onions and serve.
There are hundreds of others hereTofu recipes?
I TAKE TOFU, SQUEEZE IT, THEN IN A PAN I SAUTE A LITTLE OIL,SALT RED PEPPER FLAKES ,TOFU AND CHOPPED SCALLIONS, ITS GREAT IN A WRAP OR TORTILLA, WITH SOME TOMATO, AND AVOCADO IF YOU LIKE, NAMASTE
put it in stirfry
http://chinesefood.about.com/library/blt鈥?/a>
http://www.vegsoc.org/cordonvert/recipes鈥?/a>
Buy baked and flavored tofu
It already is cooked and has a lot of flavor
out of the box! with black beans taste sooo good
Easiest. Tofu mixed with (good) peanut butter on bread. Yum.
FRIED TOFU
2 blocks tofu
3/4 c. tapioca starch
Oil for deep-frying
Salt to taste
Hoisin sauce
Coriander or chopped green onions for garnish
Cut tofu into blocks 1 x 1 x 2 inches. Dredge each piece into tapioca starch until all surfaces are covered thoroughly. Let stand for 10 to 15 minutes. Deep-fry 3 to 4 minutes at high heat until each piece is about 3/4 done. Remove and drain on a rack or paper towelling. Just before serving, repeat dredging and deep-frying steps, only frying the pieces until golden brown and crispy. Salt lightly. Slit each piece lengthwise and put Hoisin sauce into each slit to taste. Garnish with coriander or green onions and serve.
There are hundreds of others hereTofu recipes?
I TAKE TOFU, SQUEEZE IT, THEN IN A PAN I SAUTE A LITTLE OIL,SALT RED PEPPER FLAKES ,TOFU AND CHOPPED SCALLIONS, ITS GREAT IN A WRAP OR TORTILLA, WITH SOME TOMATO, AND AVOCADO IF YOU LIKE, NAMASTE
put it in stirfry
http://chinesefood.about.com/library/blt鈥?/a>
http://www.vegsoc.org/cordonvert/recipes鈥?/a>
Buy baked and flavored tofu
It already is cooked and has a lot of flavor
out of the box! with black beans taste sooo good
Easiest. Tofu mixed with (good) peanut butter on bread. Yum.
Tofu recipes?
What are some great tofu recipes I can use for my dinners. I'm on a diet and would appreciate something really tasty that doesn't taste like I'm dieting (lol) something that's very simple and requires very few ingredients....Tofu recipes?
Stirfrys are always great.
Get a bottle of sauce (tariyaki, soy, ginger)
take onions, peppers, broccoli, and any veggie you can think of basically.
Take the tofu and squeeze the liquid out of it. That put it in your freezer (do this over night) then thaw it, squeeze the rest of the liquid out, and put it in a plastic bag of marinade. It will soak up the flavors (because tofu only tastes like what it's cooked in) just heat up till the veggies are how you like them and serve with rice!Tofu recipes?
Here are some links to recipes..
Tofu Recipes Link list
http://tofufortwo.net/ (tofu for 2 recipes)
http://www.whatyoudowithtofu.com/techniq鈥?/a> (tofu techniques)
http://www.soymilkmaker.com/tofurecipe.h鈥?/a> (tofu recipe links)
http://www.eatingwell.com/recipes/currie鈥?/a> (curried tofu salad)
http://www.eatingwell.com/recipes/spice_鈥?/a> (spice crusted tofu)
http://www.eatingwell.com/recipes/coconu鈥?/a> (coconut-crusted tofu with peach lemongrass salsa)
http://vegweb.com/index.php?board=557.0 (links to several recipes)
http://www.fatfreevegan.com/soy/baked.sh鈥?/a> (baked tofu)
http://intsoy.nsrl.uiuc.edu/soyfood.html鈥?/a> (dehulling soybeans, preparing soymilk, soynuts, tofu, etc)
http://www.ellenskitchen.com/faqs/tofumi鈥?/a> (making tofu and soymilk)
http://web.foodnetwork.com/food/web/sear鈥?/a> (food network)
http://www.vegancooking.com/recipes/tofu鈥?/a> (tofu fingers)
http://allrecipes.com/Search/Ingredients鈥?/a> (allrecipes.com)
http://blog.fatfreevegan.com/2006/11/tof鈥?/a> (stuffed tofu)
http://www.fabulousfoods.com/recipes/mai鈥?/a> (tofu tamales)
http://www.soyfoodsillinois.uiuc.edu/rec鈥?/a> (tips and notes on tofu)
http://www.vegtv.com/Shows/110.htm (vegan deviled eggs)
http://www.vegfamily.com/vegan-children/鈥?/a> (tofu fudgesicles, orange creamsicles,strawberry-orange and peach mandarin Popsicles)
http://vegweb.com/index.php?topic=10733.鈥?/a> (blueberry frozen tofu custard or pudding)
http://www.vegan-food.net/recipe/1455/Be鈥?/a> (tofu fudgy-sicles)
http://www.vegan-food.net/recipe/1035/To鈥?/a> (tofu chocolate ice cream vegan)
http://www.vegan-food.net/recipe/1198/Th鈥?/a> (fish and chips vegan)
http://www.fatfreevegan.com/soy/faux.sht鈥?/a> (faux fish cakes)
http://www.vegan-food.net/recipe/1155/Fi鈥?/a> (fish fry vegan)
http://www.fatfreevegan.com/Meat_subs/88鈥?/a> (chick or italian tofu burgers)
http://recipeswithtofu.blogspot.com/ (mock chicken patties)
http://www.vegan-food.net/recipe/1372/Ch鈥?/a> (chicken fried tofu)
http://www.vegan-food.net/recipe/669/Bre鈥?/a> (chicken breast of tofu)
http://www.boutell.com/vegetarian/krab-k鈥?/a> (crab cakes)
http://vegweb.com/index.php?topic=10803.鈥?/a> (tofu ham)
http://www.fatfree.com/recipes/tofu/tofu鈥?/a> (veal parmesan..tofu cutlets)
http://spiceislandvegan.blogspot.com/200鈥?/a> (mock tofu duck)
http://www.theveggietable.com/recipes/tv鈥?/a> (TVP and tofu meatloaf)
http://www.vegan-food.net/recipe/505/Pum鈥?/a> (tofu pumpkin pie)
http://www.savvyvegetarian.com/recipes/t鈥?/a> (vegan tofu recipes)
http://www.savvyvegetarian.com/recipes/t鈥?/a> (vegan tofu burgers)
http://www.veganrepresent.com/forums/arc鈥?/a> (whipped tofu toppings..several recipes)
http://rubies.articledirectoree.com/reci鈥?/a> (tofu tamale pie)
http://rubies.articledirectoree.com/reci鈥?/a> (sweet potato burgers with tofu)
http://rubies.articledirectoree.com/arti鈥?/a> (baked tofu)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu whipped topping)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu quiche)
http://rubies.articledirectoree.com/arti鈥?/a> (curried tofu spread)
http://rubies.articledirectoree.com/arti鈥?/a> (rice and tofu)
http://rubies.articledirectoree.com/arti鈥?/a> (scrambled tofu)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu nut balls)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu dill dressing)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu mayonnaise)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu cheese rarebit)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu cheese sauce)
http://rubies.articledirectoree.com/arti鈥?/a> (savory tofu sauce)
http://rubies.articledirectoree.com/arti鈥?/a> (walnut tofu cheese spread)
http://recipeswithtofu.blogspot.com/ (tofu walnut patties)
http://www.foodtv.ca/recipes/recipedetai鈥?/a> (vegan tofu burger)
http://www.vegan-food.net/recipe/130/Lem鈥?/a> (vegan lemon meringue pie)
http://grazingrecipes.blogspot.com/ (best macaroni and cheese)
http://vegweb.com/index.php?topic=8769.0 (general Tao鈥檚 tofu)
http://www.recipeatlas.com/specialdietre鈥?/a> (tofu fruit pudding)
http://www.hort.purdue.edu/newcrop/cropf鈥?/a> (teff tofu pudding)
http://www.cybermacro.com/Macrobiotic_Re鈥?/a> (tofu vegetable quiche with teff crust)
http://www.vegtv.com/Shows/110.htm (scroll down for angel eggs recipe)
http://www.theppk.com/recipes/dbrecipes/鈥?/a> (deviled egg tofu salad)
http://www.theveggietable.com/recipes/mo鈥?/a> (mock tuna salad)
http://www.theveggietable.com/recipes/mo鈥?/a> (mock tofu egg salad)
http://www.bbqu.net/season2/209_4.html#t鈥?/a> (tofu on stilts..grilled tofu)
http://www.bbqu.net/season4/403_4.html#t鈥?/a> (ginger grilled tofu steaks with miso mayonnaise)
http://www.floras-hideout.com/recipes/re鈥?/a> (barbecued tofu)
Tofu for Breakfast
http://www.mamashealth.com/recipe/sctofu鈥?/a> (scrambled tofu)
http://recipeswithtofu.blogspot.com/ (2 recipes for vegan bacon)
http://allrecipes.com/Recipe/Faken-Veggi鈥?/a> (fake bacon)
http://www.webvalue.net/recipes/sausage.鈥?/a> (veggie sausages, not with tofu)
http://www.theveggietable.com/recipes/sa鈥?/a> (tofu tempeh saus
MARINATED TOFU
3/4 c. Tamari
3/4 c. water
2 to 3 tbsp. chopped fresh ginger
2 to 3 rounded tsp. chopped garlic (or to taste)
1 to 1 1/2 lbs. Tofu (firm)
Combine first four ingredients in a container that you can seal. Cube Tofu and add to marinade. Marinate a day or two (in the refrigerator), turning occasionally. Remove Tofu to a cookie sheet (I spray cookie sheet with Pam). Bake at 350 degrees for 10 minutes, turn Tofu and bake to desired browness
OR
BAKED TOFU AND HAM, TOPPED WITH CHEESE
2 tofu
8 slices of ham
1 tomato
1 clove garlic
1/3 lb. cheese or white sauce
3/4 c. tomato puree
1 tbsp. sugar
Butter
Drain water well from tofu. Slice it in 1/2 inch thickness. Cut tomato and garlic in thin slices. Cut ham slices in half. In a casserole, greased with butter pour mixed tomato puree and sugar. Place tofu, ham, tomato, garlic in order diagonally, then top with cheese sauce. Bake at 200 degrees C. for 15 minutes or until golden brown.
OR
BLACK BEAN AND TOFU SOFT TACOS
2 c. cooked black beans
1 c. crumbled firm tofu
1/4 tsp. whole cumin
2 cloves garlic, minced
1 jalapeno, minced
1 Spanish onion, diced
1 tbsp. olive oil
Saute onion, jalapeno, garlic and cumin in olive oil. Add black beans and tofu, simmer for 5-10 minutes. To assemble, heat corn tortillas over open flame, then fill with bean mixture. Top with diced tomatoes, cilantro, grated Jack cheese, diced avocado, chopped lettuce and other trimmings you prefer
JMonline loan
Stirfrys are always great.
Get a bottle of sauce (tariyaki, soy, ginger)
take onions, peppers, broccoli, and any veggie you can think of basically.
Take the tofu and squeeze the liquid out of it. That put it in your freezer (do this over night) then thaw it, squeeze the rest of the liquid out, and put it in a plastic bag of marinade. It will soak up the flavors (because tofu only tastes like what it's cooked in) just heat up till the veggies are how you like them and serve with rice!Tofu recipes?
Here are some links to recipes..
Tofu Recipes Link list
http://tofufortwo.net/ (tofu for 2 recipes)
http://www.whatyoudowithtofu.com/techniq鈥?/a> (tofu techniques)
http://www.soymilkmaker.com/tofurecipe.h鈥?/a> (tofu recipe links)
http://www.eatingwell.com/recipes/currie鈥?/a> (curried tofu salad)
http://www.eatingwell.com/recipes/spice_鈥?/a> (spice crusted tofu)
http://www.eatingwell.com/recipes/coconu鈥?/a> (coconut-crusted tofu with peach lemongrass salsa)
http://vegweb.com/index.php?board=557.0 (links to several recipes)
http://www.fatfreevegan.com/soy/baked.sh鈥?/a> (baked tofu)
http://intsoy.nsrl.uiuc.edu/soyfood.html鈥?/a> (dehulling soybeans, preparing soymilk, soynuts, tofu, etc)
http://www.ellenskitchen.com/faqs/tofumi鈥?/a> (making tofu and soymilk)
http://web.foodnetwork.com/food/web/sear鈥?/a> (food network)
http://www.vegancooking.com/recipes/tofu鈥?/a> (tofu fingers)
http://allrecipes.com/Search/Ingredients鈥?/a> (allrecipes.com)
http://blog.fatfreevegan.com/2006/11/tof鈥?/a> (stuffed tofu)
http://www.fabulousfoods.com/recipes/mai鈥?/a> (tofu tamales)
http://www.soyfoodsillinois.uiuc.edu/rec鈥?/a> (tips and notes on tofu)
http://www.vegtv.com/Shows/110.htm (vegan deviled eggs)
http://www.vegfamily.com/vegan-children/鈥?/a> (tofu fudgesicles, orange creamsicles,strawberry-orange and peach mandarin Popsicles)
http://vegweb.com/index.php?topic=10733.鈥?/a> (blueberry frozen tofu custard or pudding)
http://www.vegan-food.net/recipe/1455/Be鈥?/a> (tofu fudgy-sicles)
http://www.vegan-food.net/recipe/1035/To鈥?/a> (tofu chocolate ice cream vegan)
http://www.vegan-food.net/recipe/1198/Th鈥?/a> (fish and chips vegan)
http://www.fatfreevegan.com/soy/faux.sht鈥?/a> (faux fish cakes)
http://www.vegan-food.net/recipe/1155/Fi鈥?/a> (fish fry vegan)
http://www.fatfreevegan.com/Meat_subs/88鈥?/a> (chick or italian tofu burgers)
http://recipeswithtofu.blogspot.com/ (mock chicken patties)
http://www.vegan-food.net/recipe/1372/Ch鈥?/a> (chicken fried tofu)
http://www.vegan-food.net/recipe/669/Bre鈥?/a> (chicken breast of tofu)
http://www.boutell.com/vegetarian/krab-k鈥?/a> (crab cakes)
http://vegweb.com/index.php?topic=10803.鈥?/a> (tofu ham)
http://www.fatfree.com/recipes/tofu/tofu鈥?/a> (veal parmesan..tofu cutlets)
http://spiceislandvegan.blogspot.com/200鈥?/a> (mock tofu duck)
http://www.theveggietable.com/recipes/tv鈥?/a> (TVP and tofu meatloaf)
http://www.vegan-food.net/recipe/505/Pum鈥?/a> (tofu pumpkin pie)
http://www.savvyvegetarian.com/recipes/t鈥?/a> (vegan tofu recipes)
http://www.savvyvegetarian.com/recipes/t鈥?/a> (vegan tofu burgers)
http://www.veganrepresent.com/forums/arc鈥?/a> (whipped tofu toppings..several recipes)
http://rubies.articledirectoree.com/reci鈥?/a> (tofu tamale pie)
http://rubies.articledirectoree.com/reci鈥?/a> (sweet potato burgers with tofu)
http://rubies.articledirectoree.com/arti鈥?/a> (baked tofu)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu whipped topping)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu quiche)
http://rubies.articledirectoree.com/arti鈥?/a> (curried tofu spread)
http://rubies.articledirectoree.com/arti鈥?/a> (rice and tofu)
http://rubies.articledirectoree.com/arti鈥?/a> (scrambled tofu)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu nut balls)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu dill dressing)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu mayonnaise)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu cheese rarebit)
http://rubies.articledirectoree.com/arti鈥?/a> (tofu cheese sauce)
http://rubies.articledirectoree.com/arti鈥?/a> (savory tofu sauce)
http://rubies.articledirectoree.com/arti鈥?/a> (walnut tofu cheese spread)
http://recipeswithtofu.blogspot.com/ (tofu walnut patties)
http://www.foodtv.ca/recipes/recipedetai鈥?/a> (vegan tofu burger)
http://www.vegan-food.net/recipe/130/Lem鈥?/a> (vegan lemon meringue pie)
http://grazingrecipes.blogspot.com/ (best macaroni and cheese)
http://vegweb.com/index.php?topic=8769.0 (general Tao鈥檚 tofu)
http://www.recipeatlas.com/specialdietre鈥?/a> (tofu fruit pudding)
http://www.hort.purdue.edu/newcrop/cropf鈥?/a> (teff tofu pudding)
http://www.cybermacro.com/Macrobiotic_Re鈥?/a> (tofu vegetable quiche with teff crust)
http://www.vegtv.com/Shows/110.htm (scroll down for angel eggs recipe)
http://www.theppk.com/recipes/dbrecipes/鈥?/a> (deviled egg tofu salad)
http://www.theveggietable.com/recipes/mo鈥?/a> (mock tuna salad)
http://www.theveggietable.com/recipes/mo鈥?/a> (mock tofu egg salad)
http://www.bbqu.net/season2/209_4.html#t鈥?/a> (tofu on stilts..grilled tofu)
http://www.bbqu.net/season4/403_4.html#t鈥?/a> (ginger grilled tofu steaks with miso mayonnaise)
http://www.floras-hideout.com/recipes/re鈥?/a> (barbecued tofu)
Tofu for Breakfast
http://www.mamashealth.com/recipe/sctofu鈥?/a> (scrambled tofu)
http://recipeswithtofu.blogspot.com/ (2 recipes for vegan bacon)
http://allrecipes.com/Recipe/Faken-Veggi鈥?/a> (fake bacon)
http://www.webvalue.net/recipes/sausage.鈥?/a> (veggie sausages, not with tofu)
http://www.theveggietable.com/recipes/sa鈥?/a> (tofu tempeh saus
MARINATED TOFU
3/4 c. Tamari
3/4 c. water
2 to 3 tbsp. chopped fresh ginger
2 to 3 rounded tsp. chopped garlic (or to taste)
1 to 1 1/2 lbs. Tofu (firm)
Combine first four ingredients in a container that you can seal. Cube Tofu and add to marinade. Marinate a day or two (in the refrigerator), turning occasionally. Remove Tofu to a cookie sheet (I spray cookie sheet with Pam). Bake at 350 degrees for 10 minutes, turn Tofu and bake to desired browness
OR
BAKED TOFU AND HAM, TOPPED WITH CHEESE
2 tofu
8 slices of ham
1 tomato
1 clove garlic
1/3 lb. cheese or white sauce
3/4 c. tomato puree
1 tbsp. sugar
Butter
Drain water well from tofu. Slice it in 1/2 inch thickness. Cut tomato and garlic in thin slices. Cut ham slices in half. In a casserole, greased with butter pour mixed tomato puree and sugar. Place tofu, ham, tomato, garlic in order diagonally, then top with cheese sauce. Bake at 200 degrees C. for 15 minutes or until golden brown.
OR
BLACK BEAN AND TOFU SOFT TACOS
2 c. cooked black beans
1 c. crumbled firm tofu
1/4 tsp. whole cumin
2 cloves garlic, minced
1 jalapeno, minced
1 Spanish onion, diced
1 tbsp. olive oil
Saute onion, jalapeno, garlic and cumin in olive oil. Add black beans and tofu, simmer for 5-10 minutes. To assemble, heat corn tortillas over open flame, then fill with bean mixture. Top with diced tomatoes, cilantro, grated Jack cheese, diced avocado, chopped lettuce and other trimmings you prefer
JM
Tofu recipes?
What are some yummy ways to cook tofu to put on a salad? I have made it with curry and I love it that way but I'm looking for something unique and tasty. I don't want it to taste too tofuey if you get my drift.Tofu recipes?
I basically cube them and put a lot of spices on them(like BBq rub etc) and throw it in the pan and toss it with Onions,bell peppers garlic,cumin and some indian spices.Tofu recipes?
Amazing Crunchy Tofu Salad
This is a wonderful dish for vegetarians or vegans. A beautiful mixed green salad with a crunchy flavorful tofu and a soy citrus vinaigrette to die for!
PREP TIME 40 Min
COOK TIME 10 Min
READY IN 50 Min
INGREDIENTS
1 (16 ounce) package firm tofu, drained and cubed
2 tablespoons lemon juice
6 tablespoons soy sauce, divided
1 cup cornstarch
2 tablespoons dry bread crumbs
2 medium shallots, finely minced, divided
1/2 bunch green onions, sliced, divided
vegetable oil for pan-frying
1/4 cup champagne vinegar
2 tablespoons white sugar
1 teaspoon chili oil
1 (10 ounce) package mixed salad greens
1/2 large cucumber, chopped
1 medium tomato, chopped
DIRECTIONS
Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine
My best suggestion is to make sure that it is BAKED tofu. That slimy stuff they sell at the supermarket is not very good in any situation. That being said, pretty much anything you do with it will be good. It is VERY good in soup, and very good tossed in a spinach salad!
Happy eating!
Sprinkle it with cumin and a LITTLE bit of cardemom to give it a middle eastern flavor - throw in a handful of pinenuts and toast with. Real winner.
I believe that Mapo Tofu (or Mabodoufu) is the best way to take it- here's Chen Kenichi's (AKA Iron Chef Chinese) recipe:
http://www.g-chef.com/english/recip/cn00鈥?/a>
I dont have any from my own colleciton but I found a bunch here on yahoo and the link holds the info your looking for. Happy cooking
I basically cube them and put a lot of spices on them(like BBq rub etc) and throw it in the pan and toss it with Onions,bell peppers garlic,cumin and some indian spices.Tofu recipes?
Amazing Crunchy Tofu Salad
This is a wonderful dish for vegetarians or vegans. A beautiful mixed green salad with a crunchy flavorful tofu and a soy citrus vinaigrette to die for!
PREP TIME 40 Min
COOK TIME 10 Min
READY IN 50 Min
INGREDIENTS
1 (16 ounce) package firm tofu, drained and cubed
2 tablespoons lemon juice
6 tablespoons soy sauce, divided
1 cup cornstarch
2 tablespoons dry bread crumbs
2 medium shallots, finely minced, divided
1/2 bunch green onions, sliced, divided
vegetable oil for pan-frying
1/4 cup champagne vinegar
2 tablespoons white sugar
1 teaspoon chili oil
1 (10 ounce) package mixed salad greens
1/2 large cucumber, chopped
1 medium tomato, chopped
DIRECTIONS
Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine
My best suggestion is to make sure that it is BAKED tofu. That slimy stuff they sell at the supermarket is not very good in any situation. That being said, pretty much anything you do with it will be good. It is VERY good in soup, and very good tossed in a spinach salad!
Happy eating!
Sprinkle it with cumin and a LITTLE bit of cardemom to give it a middle eastern flavor - throw in a handful of pinenuts and toast with. Real winner.
I believe that Mapo Tofu (or Mabodoufu) is the best way to take it- here's Chen Kenichi's (AKA Iron Chef Chinese) recipe:
http://www.g-chef.com/english/recip/cn00鈥?/a>
I dont have any from my own colleciton but I found a bunch here on yahoo and the link holds the info your looking for. Happy cooking
Tofu recipes?
I am a raw foodie.I have a tub of extra firm Tofu that I would like to use to make a recipe.The recipe has to be raw as in not cooked.Anyone have a good recipe?Tofu recipes?
here's they way we eat it in japan - the dish is called hiya yakko
tofu needs to be cold
cut the tofu into 1/2 inch by 3/4 inch cubes
top with:
a sprinkling of dried shaved fish (you may not want this due to your dietary preferences)
chopped scallion
freshly grated ginger
then pour a small but of your favourite soy sauce on top.
you could also make a nice salad with fresh julienned carrots, zuchinni and tomatoes - just sprinkle over your favourite seasonings. enjoy!Tofu recipes?
Raspberry Tofu Dessert
225g/10oz raspberries,
fresh or frozen
1 packet firm silken tofu
陆tsp vanilla essence
2 tbsp honey
1 If using frozen raspberries allow to thaw completely, retaining a few for garnishing.
2 Combine all the ingredients and press through a sieve to remove the raspberry seeds.
(This is made easier if first processed in a liquidiser or food processor).
3 Divide the mixture between four dessert dishes and chill for up to 2 hours.
4 Garnish with reserved raspberries and serve.
Get soy sauce, grated ginger green onion and Japanese bonito (fish flakes) and top off the tofu with all of the above and dig in. You could lightly sear it with teriyaki sauce to make tofu steak.
cut it in little squares, and let in sit in ginger or soy *any asian sauce you perfer*. and let it marinate. when you think it's good enough for you put it on a stick w/ your favorite veggies, and make shishkabobs%26lt;or however you spell! grill them however long you want!
it's really good, you just do it the way you want! you're fav sauce, your fav veggies, and the way you wanted to cooked!
hope i could help!
(:
Here are a few ways to prepare tofu. Some of the ideas use uncooked tofu.
http://www.associatedcontent.com/article/318166/ten_things_to_do_with_tofu.html
here's they way we eat it in japan - the dish is called hiya yakko
tofu needs to be cold
cut the tofu into 1/2 inch by 3/4 inch cubes
top with:
a sprinkling of dried shaved fish (you may not want this due to your dietary preferences)
chopped scallion
freshly grated ginger
then pour a small but of your favourite soy sauce on top.
you could also make a nice salad with fresh julienned carrots, zuchinni and tomatoes - just sprinkle over your favourite seasonings. enjoy!Tofu recipes?
Raspberry Tofu Dessert
225g/10oz raspberries,
fresh or frozen
1 packet firm silken tofu
陆tsp vanilla essence
2 tbsp honey
1 If using frozen raspberries allow to thaw completely, retaining a few for garnishing.
2 Combine all the ingredients and press through a sieve to remove the raspberry seeds.
(This is made easier if first processed in a liquidiser or food processor).
3 Divide the mixture between four dessert dishes and chill for up to 2 hours.
4 Garnish with reserved raspberries and serve.
Get soy sauce, grated ginger green onion and Japanese bonito (fish flakes) and top off the tofu with all of the above and dig in. You could lightly sear it with teriyaki sauce to make tofu steak.
cut it in little squares, and let in sit in ginger or soy *any asian sauce you perfer*. and let it marinate. when you think it's good enough for you put it on a stick w/ your favorite veggies, and make shishkabobs%26lt;or however you spell! grill them however long you want!
it's really good, you just do it the way you want! you're fav sauce, your fav veggies, and the way you wanted to cooked!
hope i could help!
(:
Here are a few ways to prepare tofu. Some of the ideas use uncooked tofu.
http://www.associatedcontent.com/article/318166/ten_things_to_do_with_tofu.html
Tofu Recipes?
Anyone know any simple recipes for Tofu?. I'm strapped for time and have limited cooking skills, but would like to add it as part of my diet. Preferably as part of an evening meal.Tofu Recipes?
Tofu stuffed cabbage recipe
Ingredients
I cabbage
500g of tofu
1 onion
3 cloves of garlic
A handful of roasted peanuts, ground or chopped
5 or 6 dessert spoons of soy sauce
2 vegetable stock cubes
A third of a teaspoon of crushed dried chilli
A few sprigs of green coriander
A bunch of celery herb (with stems) or green onions
1 dessertspoon of sugar
2 dessertspoons of flour
Salt
Oil
Separate the cabbage leaves carefully then put them in a large pot with 5cm of water on the bottom. Remove the leaves from the celery stems or separate the green onions into individual leaves. Don't chop them as they are going to be used to tie up the cabbage leaf parcels. Lay the stems or onion leaves on top of the cabbage. Steam the cabbage leaves for a few minutes until they soften then rinse in cold water and drain.
To make the stuffing, chop the onion and garlic finely and fry it in a little oil until it becomes transparent, then add the tofu, roughly chopped, along with the chilli. Fry until the tofu starts to become golden then add the peanuts, chopped coriander and a little salt. Remove from the heat and mash until the ingredients start to bind together.
Remove the mid-rib from a cabbage leaf and make a parcel by wrapping some stuffing in the leaf and tying it with a celery stem or onion leaf. Repeat with the rest of the leaves and when you've finished lay the parcels side-by-side in a wide pan. Cover with water and bring to the boil. Add the stock cubes, soy sauce and sugar and simmer for twenty minutes. Add the flour mixed with a little cold water and simmer for a further few minutes until the sauce thickens. If it appears to be too thick, add some hot water from the kettle to thin it.Tofu Recipes?
whichever way you prepare it, put it onto the plate then immediately scrape it into the bin before it passes your lips.
I have tried it in Malaysia, tasteless mush
How about having a 3 courses Tofu dininer?
Here is the Menu
Sweet Corn Tofu Soup or
Tofu Salad
Sauteed Mushroom with Oyster Sauce on Tofu serves with steamed rice
Tofu Cheese Cake or Strawberries Tofu Smoothy
%26lt;%26lt;%26lt;%26lt; Strawberries Tofu Smoothy %26gt;%26gt;%26gt;%26gt;%26gt; Serves 2
200 cc skimmed milk
1 tablespoon honey
10 frozen strawberries
1/2 pack of silken soft tofu
Blend all the ingredients and enjoy. You may replace strawberries with banana or mango or papaya.
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Sweet Corn Tofu Soup %26gt;%26gt;%26gt;%26gt;%26gt; (Serves 4)
1 can Cream of Sweet Corn Soup (Del Monte)
1 pack of soft tofu (cut into cubes)
2 eggs (beat)
200 cc of water
salt to taste
2 teaspoon corn starch (disolve with a bit of water)
1) Heat the Sweet Corn Soup with water in a pot over medium heat, bring to boil, add tofu into the soup, stir occasionally, boil for 2 minutes
2) add the corn starch to thicken the soup
3) beat the eggs and add into the soup, stir quickly to make egg drops, then turn off the heat. Add salt to taste
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Tofu Salad %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 2
1 Tofu (firm one, cut into big cubes)
200g Lettuce (3 different kinds)
6 Cherry tomatoes (cut into half)
2 cucumbers (sliced)
50 g toasted almond (chopped)
Dressing
1 tablespoon extra virgin olive oil
1 tablespoon sushi vinegar
1/2 fresh lemon juice (squeezed)
1 tablespoon soy sauce
1.5 teaspoon sugar
1 teaspoon sesame oil
1) Put tofu on top of the green + tomato in to a salad bowl
2) Pour the dressing on the salad, sprinkle the almond on top
%26lt;%26lt; Sauteed mushrooms with Oyster sauce on Tofu %26gt;%26gt;(Serves 2)
100 g of button mushrooms (sliced into thin slices)
50 g of dried shitake mushroom (soaked with water till soft, sliced)
1 pack of firmTofu (sliced into 1/2 inches thick)
1 clove of garlic (crushed)
1 slice of fresh ginger (crushed)
4 -5 tablespoon of cooking oil
green onions (finely chopped)
3 teaspoon of corn starch
Oyster Sauce:
1 tablespoon of oyster sauce
1 teaspoon of soy sauce
garlic power
1 teaspoon of sugar
1 teaspoon of corn starch
1 tablespoon of cooking wine
1) Mix the oyster sauce ingredients into a bowl, set aside
2) Drain the tofu, dry with paper towel, sprinkle corn starch on tofu surface.
3) Heat a frying pan with strong heat, add cooking oil and salt and ginger, when you smell the fragrance, add tofu in the pan and fry till the tofu turned golden brown on both sides. Remove and drain. Set aside.
3) Clean the frying pan, heat the pan with strong heat, add cooking oil and garlic, stir fry the mushroom quickly for 1 or 2 minute, add cooking wine and stir quickly, then add oyster sauce mixture into the pan, stir fry till the mushrooms are cooked. Turn off the heat and add a few drops of sesame oil to make the mushroom sauce shiney.
4) Pour the mushroom sauce on the tofu. Sprinkle the green onion on top. Serve with steamed rice
Note: I also like to put some pork in this recipe to add the flavour -
200 g pork, cut in stirps, marinate with soy sauce, cooking wine, sugar, cornstarch for 15 to 20 minutes, stir fry with 1 glove of crush garlic, (step 3) then add the mushroom into the wok and continue from step 4.
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Tofu Cheese Cake %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
200g of Digestive Biscuits (wholewheat) biscuts crumbs
5 tblsps melted butter
3 eggs
60g sugar
225 g cream cheese (cut into cubes)
600 g firm tofu (drain well)
30g plain flour
1 teaspoon vanilla
1/2 fresh lemon juice
1) Preheat oven 170 degree C / 325 degree F.
2) Mix the melted butter with the crumbs, then evenly spread the crumbs on bottom of a 9-inch spring form pan, side aside
3) Blend cheese cube, tofu, sugar with a mixer till smooth, add flour in the mixture, add lemon juice and vanilla to combine well, pour into the pan to cover the crust. Bake in oven for 1 hour or until firm.
5) Chill for 1-2 hours prior to serving
are you in the UK? If so, try Cauldron marinated tofu peices with stir fry and some soy or thai sauce. Delicious. Tofu is really bland unless you marinate it (or buy these pre-marinated chunks). It's really good for you and very tasty when marinated.
Citrus-Braised Tofu with Vegetables
Ingredients
1 pound firm or extra-firm tofu
2 tablespoons toasted sesame oil, divided
12 baby carrots, peeled and halved lengthwise
1 medium red onion, dived
1 medium red bell pepper, seeded and diced
1-1/2 teaspoons minced peeled fresh gingerroot
1 garlic clove, minced
1 can (6 oz.) orange juice concentrate, thawed and diluted with 2 cans of water
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons finely grated fresh orange zest
1/2 teaspoon dried basil
Pinch of dried red pepper flakes (optional)
1 cup trimmed fresh or frozen cut green beans
6 ears canned baby corn, drained and cut into 1-inch pieces
1-1/2 tablespoon cornstarch
1 package (7 oz.) thin rice noodles, soaked in hot water until pliable, then drained
Directions
1. Cut the tofu block horizontally into 2 slabs. Place the two pieces side by side on a cutting board covered with plastic wrap. Place another cutting board on top and put 2 to 4 heavy cans on the top board to weight the tofu evenly. Let tofu stand for 45 minutes. Remove the cans and top board and blot the tofu well with paper towels to absorb excess moisture. Cut the tofu into 3/4-inch cubes. If not using immediately, arrange them on a baking sheet covered with paper towels, then cover with plastic wrap. Refrigerate for up to 24 hours. Blot the tofu with paper towels before cooking.
2. In a large nonstick skillet, heat 2 teaspoons sesame oil over medium-high heat. Add half of tofu. Cook for about 10 minutes, turning gently every 2 minutes, until golden. Transfer tofu to a plate. Heat 2 more teaspoons sesame oil in the skillet and repeat the procedure with remaining tofu.
3. Add the remaining 2 teaspoons sesame oil to the skillet. Add the carrots, onion, bell pepper, ginger, and garlic and stir-fry for 2 minutes. Set aside 2 tablespoons of the orange juice mixture in a small bowl and add the remaining orange juice mixture, lime juice, and soy sauce to the skillet. Stir in the tofu, orange zest, basil, and red pepper flakes (if desired). Bring mixture to a boil. Reduce the heat and simmer for about 2 minutes. Add green beans and corn. Cook for about 4 minutes or until beans are crisp but tender. Mix remaining 2 tablespoons of the orange juice mixture with the cornstarch until completely blended and stir into stir-fry. Cook on medium-high heat for 1 to 2 minutes, stirring, until slightly thickened. Season to taste with salt and pepper. To serve, divide the prepared rice noodles among five wide, shallow bowls. Ladle the stir-fry over the noodles. Makes 5 servings.
Go to Culinary Chef at http://www.culinarychef.com for recipes.
I recently found this recipe (see link)
at the recipezaar website and have been anxious to try it. It got very high ratings from the users and sounds pretty easy %26amp; yummy.
http://www.recipezaar.com/10986
FRIED TOFU
2 blocks tofu
3/4 c. tapioca starch
Oil for deep-frying
Salt to taste
Hoisin sauce
Coriander or chopped green onions for garnish
Cut tofu into blocks 1 x 1 x 2 inches. Dredge each piece into tapioca starch until all surfaces are covered thoroughly. Let stand for 10 to 15 minutes. Deep-fry 3 to 4 minutes at high heat until each piece is about 3/4 done. Remove and drain on a rack or paper toweling. Just before serving, repeat dredging and deep-frying steps, only frying the pieces until golden brown and crispy. Salt lightly. Slit each piece lengthwise and put Hoisin sauce into each slit to taste. Garnish with coriander or green onions and serve.
Marinated Fried Tofu and Vegetable Salad with Mesclun
1 tablespoon tamari soy sauce
1 tablespoon Asian sesame oil
1 pound extrafirm tofu, sliced 1/4 inche thick, patted very dry, then each slice cut into 4 triangles
1 tablespoon canola oil
The dressing:
3 tablespoons lemon juice
2 garlic cloves, put through a press or minced
1 teaspoon tamari soy sauce
1/2 teaspoon salt
Generous seasoning freshly ground black pepper
1/4 cup olive oil
4 to 5 cups tiny broccoli florets
2 large scallions, very thinly sliced
1 red bell pepper, cut into 3/4-inch slice
4 cups mesclun (baby salad greens), washed and spun dry
Combine the soy sauce and sesame oil in a mediumsize bowl. Add the tofu and, with a rubber spatula, gently toss it with the marinade. Let sit 30 minutes.
In a large nonstick skillet, heat the tablespoon of oil over high heat until it is very hot but not smoking. Add the marinated tofu and spread it out so that it is in one layer. Fry it, shaking the pan often to prevent sticking, until it is a rich golden color all over. With a spatula, flip it over occasionally so it gets evenly browned. Place the tofu in a large bowl. Set the skillet aside.
Combine all the ingredients for the dressing in a jar with a tightfitting lid and shake vigorously. Pour half the dressing on the hot tofu and toss well. Chill the tofu until it is very cold, about 2 hours.
Meanwhile place the broccoli in the skillet, add a little water, and cover the pan. Cook until it is crisp yet tender, about 4 minutes. Immerse it in a bowl of cold water to stop any further cooking. Drain the broccoli thoroughly, then place it on a cotton or linen kitchen towel and pat it very dry. In a large bowl mix the broccoli, scallions, red pepper with half of the remaining dressing and toss well. Let sit at least 30 minutes to marinate. Just before serving mix in the tofu. Toss the mesclun with the remaining dressing, then place a portion of the greens on each large serving plate. Spoon a moundful of the vegetables and tofu in the center. Serve immediately.
Put a match to it and run!
Ewwwww.
Use tofu as a substitute for meat in any recipe! don't need 'special' recipes, just a word of caution tho', dice the tofu reasonably small and use marinades.
omfg what happen to the meat?
tofu..
... isn't that what u get for murder instead of HMP or comm service :-) (well it should be) '; ... i sentance this man to 12 yrs hard tofu eatting for his crimes .. may this be a leasson to him.....';
why would you want to do this to yourself? its mingging man
open packet.... put in bin
infact theres no need to open the packet
';This easy-to make recipe is very inexpensive. I made it for my boyfriend's family. They loved it! You can really mix in a lot of different ingredients to spice it up or make it your own. Try different Ramen noodle flavors.';
Fast and Easy Tofu Lo-Mein
INGREDIENTS:
1 (16 ounce) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste
DIRECTIONS:
Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
TINY PASTA STEW
Use alphabets or little stars, orzo, or tiny circles. Or use a combination of them all. The child in your life will love this, and so will the child in you.
4 cups vegetable bouillon
1/2 carrots in tiny cubes (the size of small peas)
1/2 cup diced zucchini
1/2 cup diced yellow summer squash (optional)
1/2 cup baby corn, in 1/4 inch slices
1/2 cup small peas
1/2 cup diced firm tofu
Bring the bouillon to a boil in a medium-small saucepan. Add the carrots, and lower the heat to a simmer. Cook for 5 minutes, or until the carrots are just tender, then add the zucchini, optional summer squash, and corn. Simmer for another 5 minutes, or until all the vegetables are perfectly tender.
Stir in the peas, tofu, and cooked pasta, and simmer for just a couple of minutes longer. Serve hot or very warm in small bowls with small spoons.
Makes 5 cups.
';Mothers' Little Helpers';
Adapted from Vegetable Heaven
Hyperion
April 2000
Mollie Katzen
Epicurious.com © CondéNet, Inc. All rights reserved.
Tofu
steak
chips
mushrooms
peas
take the steak mushrooms and chips and put them in the oven
take the peas and put them on the stove
take the tofu and put it in the bin!
Grilled Tofu Quesadillas
1 package tofu
1 package flour tortillas
2 medium onions, sliced thin
Monterey jack cheese, shredded
2 tomatoes, thinly sliced
Guacamole (for garnish)
Salsa (for garnish)
Grill tofu on a barbecue grill or in a skillet until brown and crisp. Slice into thin pieces. Sauté onions in a little olive oil until caramelized. Warm tortillas on both sides in a large skillet. Layer pieces of tofu, onions, cheese and sliced tomatoes on half of the tortilla. Fold over the other half. Heat on both sides until brown and crisp.
Cut into three wedges.
Serve with your favorite salsa and fresh made guacamole.
In the fridge department by the organic veggie type stuff couldren do marinated pieces of tofu which are so much nicer than regular tofu, so nice in fact that you can just sprinkle them on top of a salad. Myself and my fiance eat them straight out the packet they're so nice- and he's a meat eater! You could them add the pieces also to stir fries, or pretty much anything. So easy!
Tofu stuffed cabbage recipe
Ingredients
I cabbage
500g of tofu
1 onion
3 cloves of garlic
A handful of roasted peanuts, ground or chopped
5 or 6 dessert spoons of soy sauce
2 vegetable stock cubes
A third of a teaspoon of crushed dried chilli
A few sprigs of green coriander
A bunch of celery herb (with stems) or green onions
1 dessertspoon of sugar
2 dessertspoons of flour
Salt
Oil
Separate the cabbage leaves carefully then put them in a large pot with 5cm of water on the bottom. Remove the leaves from the celery stems or separate the green onions into individual leaves. Don't chop them as they are going to be used to tie up the cabbage leaf parcels. Lay the stems or onion leaves on top of the cabbage. Steam the cabbage leaves for a few minutes until they soften then rinse in cold water and drain.
To make the stuffing, chop the onion and garlic finely and fry it in a little oil until it becomes transparent, then add the tofu, roughly chopped, along with the chilli. Fry until the tofu starts to become golden then add the peanuts, chopped coriander and a little salt. Remove from the heat and mash until the ingredients start to bind together.
Remove the mid-rib from a cabbage leaf and make a parcel by wrapping some stuffing in the leaf and tying it with a celery stem or onion leaf. Repeat with the rest of the leaves and when you've finished lay the parcels side-by-side in a wide pan. Cover with water and bring to the boil. Add the stock cubes, soy sauce and sugar and simmer for twenty minutes. Add the flour mixed with a little cold water and simmer for a further few minutes until the sauce thickens. If it appears to be too thick, add some hot water from the kettle to thin it.Tofu Recipes?
whichever way you prepare it, put it onto the plate then immediately scrape it into the bin before it passes your lips.
I have tried it in Malaysia, tasteless mush
How about having a 3 courses Tofu dininer?
Here is the Menu
Sweet Corn Tofu Soup or
Tofu Salad
Sauteed Mushroom with Oyster Sauce on Tofu serves with steamed rice
Tofu Cheese Cake or Strawberries Tofu Smoothy
%26lt;%26lt;%26lt;%26lt; Strawberries Tofu Smoothy %26gt;%26gt;%26gt;%26gt;%26gt; Serves 2
200 cc skimmed milk
1 tablespoon honey
10 frozen strawberries
1/2 pack of silken soft tofu
Blend all the ingredients and enjoy. You may replace strawberries with banana or mango or papaya.
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Sweet Corn Tofu Soup %26gt;%26gt;%26gt;%26gt;%26gt; (Serves 4)
1 can Cream of Sweet Corn Soup (Del Monte)
1 pack of soft tofu (cut into cubes)
2 eggs (beat)
200 cc of water
salt to taste
2 teaspoon corn starch (disolve with a bit of water)
1) Heat the Sweet Corn Soup with water in a pot over medium heat, bring to boil, add tofu into the soup, stir occasionally, boil for 2 minutes
2) add the corn starch to thicken the soup
3) beat the eggs and add into the soup, stir quickly to make egg drops, then turn off the heat. Add salt to taste
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Tofu Salad %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 2
1 Tofu (firm one, cut into big cubes)
200g Lettuce (3 different kinds)
6 Cherry tomatoes (cut into half)
2 cucumbers (sliced)
50 g toasted almond (chopped)
Dressing
1 tablespoon extra virgin olive oil
1 tablespoon sushi vinegar
1/2 fresh lemon juice (squeezed)
1 tablespoon soy sauce
1.5 teaspoon sugar
1 teaspoon sesame oil
1) Put tofu on top of the green + tomato in to a salad bowl
2) Pour the dressing on the salad, sprinkle the almond on top
%26lt;%26lt; Sauteed mushrooms with Oyster sauce on Tofu %26gt;%26gt;(Serves 2)
100 g of button mushrooms (sliced into thin slices)
50 g of dried shitake mushroom (soaked with water till soft, sliced)
1 pack of firmTofu (sliced into 1/2 inches thick)
1 clove of garlic (crushed)
1 slice of fresh ginger (crushed)
4 -5 tablespoon of cooking oil
green onions (finely chopped)
3 teaspoon of corn starch
Oyster Sauce:
1 tablespoon of oyster sauce
1 teaspoon of soy sauce
garlic power
1 teaspoon of sugar
1 teaspoon of corn starch
1 tablespoon of cooking wine
1) Mix the oyster sauce ingredients into a bowl, set aside
2) Drain the tofu, dry with paper towel, sprinkle corn starch on tofu surface.
3) Heat a frying pan with strong heat, add cooking oil and salt and ginger, when you smell the fragrance, add tofu in the pan and fry till the tofu turned golden brown on both sides. Remove and drain. Set aside.
3) Clean the frying pan, heat the pan with strong heat, add cooking oil and garlic, stir fry the mushroom quickly for 1 or 2 minute, add cooking wine and stir quickly, then add oyster sauce mixture into the pan, stir fry till the mushrooms are cooked. Turn off the heat and add a few drops of sesame oil to make the mushroom sauce shiney.
4) Pour the mushroom sauce on the tofu. Sprinkle the green onion on top. Serve with steamed rice
Note: I also like to put some pork in this recipe to add the flavour -
200 g pork, cut in stirps, marinate with soy sauce, cooking wine, sugar, cornstarch for 15 to 20 minutes, stir fry with 1 glove of crush garlic, (step 3) then add the mushroom into the wok and continue from step 4.
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Tofu Cheese Cake %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
200g of Digestive Biscuits (wholewheat) biscuts crumbs
5 tblsps melted butter
3 eggs
60g sugar
225 g cream cheese (cut into cubes)
600 g firm tofu (drain well)
30g plain flour
1 teaspoon vanilla
1/2 fresh lemon juice
1) Preheat oven 170 degree C / 325 degree F.
2) Mix the melted butter with the crumbs, then evenly spread the crumbs on bottom of a 9-inch spring form pan, side aside
3) Blend cheese cube, tofu, sugar with a mixer till smooth, add flour in the mixture, add lemon juice and vanilla to combine well, pour into the pan to cover the crust. Bake in oven for 1 hour or until firm.
5) Chill for 1-2 hours prior to serving
are you in the UK? If so, try Cauldron marinated tofu peices with stir fry and some soy or thai sauce. Delicious. Tofu is really bland unless you marinate it (or buy these pre-marinated chunks). It's really good for you and very tasty when marinated.
Citrus-Braised Tofu with Vegetables
Ingredients
1 pound firm or extra-firm tofu
2 tablespoons toasted sesame oil, divided
12 baby carrots, peeled and halved lengthwise
1 medium red onion, dived
1 medium red bell pepper, seeded and diced
1-1/2 teaspoons minced peeled fresh gingerroot
1 garlic clove, minced
1 can (6 oz.) orange juice concentrate, thawed and diluted with 2 cans of water
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons finely grated fresh orange zest
1/2 teaspoon dried basil
Pinch of dried red pepper flakes (optional)
1 cup trimmed fresh or frozen cut green beans
6 ears canned baby corn, drained and cut into 1-inch pieces
1-1/2 tablespoon cornstarch
1 package (7 oz.) thin rice noodles, soaked in hot water until pliable, then drained
Directions
1. Cut the tofu block horizontally into 2 slabs. Place the two pieces side by side on a cutting board covered with plastic wrap. Place another cutting board on top and put 2 to 4 heavy cans on the top board to weight the tofu evenly. Let tofu stand for 45 minutes. Remove the cans and top board and blot the tofu well with paper towels to absorb excess moisture. Cut the tofu into 3/4-inch cubes. If not using immediately, arrange them on a baking sheet covered with paper towels, then cover with plastic wrap. Refrigerate for up to 24 hours. Blot the tofu with paper towels before cooking.
2. In a large nonstick skillet, heat 2 teaspoons sesame oil over medium-high heat. Add half of tofu. Cook for about 10 minutes, turning gently every 2 minutes, until golden. Transfer tofu to a plate. Heat 2 more teaspoons sesame oil in the skillet and repeat the procedure with remaining tofu.
3. Add the remaining 2 teaspoons sesame oil to the skillet. Add the carrots, onion, bell pepper, ginger, and garlic and stir-fry for 2 minutes. Set aside 2 tablespoons of the orange juice mixture in a small bowl and add the remaining orange juice mixture, lime juice, and soy sauce to the skillet. Stir in the tofu, orange zest, basil, and red pepper flakes (if desired). Bring mixture to a boil. Reduce the heat and simmer for about 2 minutes. Add green beans and corn. Cook for about 4 minutes or until beans are crisp but tender. Mix remaining 2 tablespoons of the orange juice mixture with the cornstarch until completely blended and stir into stir-fry. Cook on medium-high heat for 1 to 2 minutes, stirring, until slightly thickened. Season to taste with salt and pepper. To serve, divide the prepared rice noodles among five wide, shallow bowls. Ladle the stir-fry over the noodles. Makes 5 servings.
Go to Culinary Chef at http://www.culinarychef.com for recipes.
I recently found this recipe (see link)
at the recipezaar website and have been anxious to try it. It got very high ratings from the users and sounds pretty easy %26amp; yummy.
http://www.recipezaar.com/10986
FRIED TOFU
2 blocks tofu
3/4 c. tapioca starch
Oil for deep-frying
Salt to taste
Hoisin sauce
Coriander or chopped green onions for garnish
Cut tofu into blocks 1 x 1 x 2 inches. Dredge each piece into tapioca starch until all surfaces are covered thoroughly. Let stand for 10 to 15 minutes. Deep-fry 3 to 4 minutes at high heat until each piece is about 3/4 done. Remove and drain on a rack or paper toweling. Just before serving, repeat dredging and deep-frying steps, only frying the pieces until golden brown and crispy. Salt lightly. Slit each piece lengthwise and put Hoisin sauce into each slit to taste. Garnish with coriander or green onions and serve.
Marinated Fried Tofu and Vegetable Salad with Mesclun
1 tablespoon tamari soy sauce
1 tablespoon Asian sesame oil
1 pound extrafirm tofu, sliced 1/4 inche thick, patted very dry, then each slice cut into 4 triangles
1 tablespoon canola oil
The dressing:
3 tablespoons lemon juice
2 garlic cloves, put through a press or minced
1 teaspoon tamari soy sauce
1/2 teaspoon salt
Generous seasoning freshly ground black pepper
1/4 cup olive oil
4 to 5 cups tiny broccoli florets
2 large scallions, very thinly sliced
1 red bell pepper, cut into 3/4-inch slice
4 cups mesclun (baby salad greens), washed and spun dry
Combine the soy sauce and sesame oil in a mediumsize bowl. Add the tofu and, with a rubber spatula, gently toss it with the marinade. Let sit 30 minutes.
In a large nonstick skillet, heat the tablespoon of oil over high heat until it is very hot but not smoking. Add the marinated tofu and spread it out so that it is in one layer. Fry it, shaking the pan often to prevent sticking, until it is a rich golden color all over. With a spatula, flip it over occasionally so it gets evenly browned. Place the tofu in a large bowl. Set the skillet aside.
Combine all the ingredients for the dressing in a jar with a tightfitting lid and shake vigorously. Pour half the dressing on the hot tofu and toss well. Chill the tofu until it is very cold, about 2 hours.
Meanwhile place the broccoli in the skillet, add a little water, and cover the pan. Cook until it is crisp yet tender, about 4 minutes. Immerse it in a bowl of cold water to stop any further cooking. Drain the broccoli thoroughly, then place it on a cotton or linen kitchen towel and pat it very dry. In a large bowl mix the broccoli, scallions, red pepper with half of the remaining dressing and toss well. Let sit at least 30 minutes to marinate. Just before serving mix in the tofu. Toss the mesclun with the remaining dressing, then place a portion of the greens on each large serving plate. Spoon a moundful of the vegetables and tofu in the center. Serve immediately.
Put a match to it and run!
Ewwwww.
Use tofu as a substitute for meat in any recipe! don't need 'special' recipes, just a word of caution tho', dice the tofu reasonably small and use marinades.
omfg what happen to the meat?
tofu..
... isn't that what u get for murder instead of HMP or comm service :-) (well it should be) '; ... i sentance this man to 12 yrs hard tofu eatting for his crimes .. may this be a leasson to him.....';
why would you want to do this to yourself? its mingging man
open packet.... put in bin
infact theres no need to open the packet
';This easy-to make recipe is very inexpensive. I made it for my boyfriend's family. They loved it! You can really mix in a lot of different ingredients to spice it up or make it your own. Try different Ramen noodle flavors.';
Fast and Easy Tofu Lo-Mein
INGREDIENTS:
1 (16 ounce) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste
DIRECTIONS:
Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
TINY PASTA STEW
Use alphabets or little stars, orzo, or tiny circles. Or use a combination of them all. The child in your life will love this, and so will the child in you.
4 cups vegetable bouillon
1/2 carrots in tiny cubes (the size of small peas)
1/2 cup diced zucchini
1/2 cup diced yellow summer squash (optional)
1/2 cup baby corn, in 1/4 inch slices
1/2 cup small peas
1/2 cup diced firm tofu
Bring the bouillon to a boil in a medium-small saucepan. Add the carrots, and lower the heat to a simmer. Cook for 5 minutes, or until the carrots are just tender, then add the zucchini, optional summer squash, and corn. Simmer for another 5 minutes, or until all the vegetables are perfectly tender.
Stir in the peas, tofu, and cooked pasta, and simmer for just a couple of minutes longer. Serve hot or very warm in small bowls with small spoons.
Makes 5 cups.
';Mothers' Little Helpers';
Adapted from Vegetable Heaven
Hyperion
April 2000
Mollie Katzen
Epicurious.com © CondéNet, Inc. All rights reserved.
Tofu
steak
chips
mushrooms
peas
take the steak mushrooms and chips and put them in the oven
take the peas and put them on the stove
take the tofu and put it in the bin!
Grilled Tofu Quesadillas
1 package tofu
1 package flour tortillas
2 medium onions, sliced thin
Monterey jack cheese, shredded
2 tomatoes, thinly sliced
Guacamole (for garnish)
Salsa (for garnish)
Grill tofu on a barbecue grill or in a skillet until brown and crisp. Slice into thin pieces. Sauté onions in a little olive oil until caramelized. Warm tortillas on both sides in a large skillet. Layer pieces of tofu, onions, cheese and sliced tomatoes on half of the tortilla. Fold over the other half. Heat on both sides until brown and crisp.
Cut into three wedges.
Serve with your favorite salsa and fresh made guacamole.
In the fridge department by the organic veggie type stuff couldren do marinated pieces of tofu which are so much nicer than regular tofu, so nice in fact that you can just sprinkle them on top of a salad. Myself and my fiance eat them straight out the packet they're so nice- and he's a meat eater! You could them add the pieces also to stir fries, or pretty much anything. So easy!
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