Any recipes for Tofu?

Any good vegetarian dish that can be made out of tofu?Any recipes for Tofu?
Tofu Pancakes with Mushroom Sauce


6 Servings鈥攙egan





For a casual supper, I always enjoy these tofu


pancakes topped with a rich mushroom sauce. For


optimum taste, prepare the pancake mixture and chill


it overnight鈥搕he flavors will blend, and the cakes


will turn more easily. Calcium per serving: 520 mg.





Mushroom Sauce





1 Tbs. olive oil


2 cups chopped white or cremini mushrooms


2 cloves garlic, minced


Salt and freshly ground black


pepper to taste





Pancakes





1 Tbs. whole wheat flour


1 cup calcium-enriched soy milk


1 lb. firm low-fat tofu


1/2 cup whole wheat flour


1/2 cup calcium-enriched soy milk


1 cup bean sprouts


1/2 cup sliced water chestnuts


1/4 cup finely chopped green onions


1/2 cup sliced shiitake mushrooms


1/4 cup drained and soaked hijiki


1 Tbs. tamari or soy sauce


2 Tbs. peeled, grated fresh gingerroot


2 Tbs. olive oil


Sauce: In medium saucepan, heat oil over medium heat.


Add mushrooms, garlic, salt and pepper, and cook,


stirring often, until mushrooms are soft, about 7


minutes. Reduce heat to low. Add flour and cook,


stirring constantly, 1 minute. Slowly stir in soy milk


and cook, stirring constantly, until thick and bubbly,


3 to 5 minutes. If desired, transfer mixture to food


processor or blender and process until smooth. Set


aside.





In food processor or blender, combine tofu, flour and


soy milk and process until smooth. Transfer mixture to


medium bowl. Stir in bean sprouts, water chestnuts,


green onions, shiitake mushrooms, hijiki, tamari or


soy sauce and ginger. Batter should be fairly


stiff鈥揳dd more flour if needed.





In large nonstick skillet, heat oil over medium heat.


Drop batter in skillet by spoonfuls to form 3-inch


pancakes about 1/4 inch thick. Cook until golden


brown, turning carefully, 2 to 3 minutes per side.


Remove to paper towels to drain. Repeat with remaining


batter, adding more oil to skillet if necessary.





To serve, arrange pancakes on a heated platter and top


with sauce.








Marinated Ginger Tofu and Soba Noodles








4 Servings鈥擠airy-free





It鈥檚 fine to substitute other vegetables for the ones


suggested here, but try to choose those with a similar


amount of crunch.





Juice from 1 orange ( 1/3 cup)


2 cups water


2/3 cup soy sauce


1 Tbs. fresh lemon or lime juice


2 Tbs. minced fresh ginger


1 lb. firm tofu, drained and cubed


2 Tbs. Asian sesame oil


1 medium onion, coarsely chopped (1 cup)


1/2 large red bell pepper, coarsely chopped ( 3/4 cup)





2 cloves garlic, minced


3 medium stalks bok choy, sliced


2 medium stalks celery, thinly sliced (1 cup)


1 medium zucchini, quartered lengthwise and sliced


4 oz. soba noodles


1/2 cup chopped fresh cilantro (optional)


Preheat oven to 350掳F. In large bowl, mix orange


juice, water, soy sauce, lemon juice and 1 tablespoon


of ginger. Add tofu and stir gently to blend. Set


aside to marinate while you cook vegetables.





In large Dutch oven, heat 1 tablespoon of sesame oil


over medium heat. Add onion, bell pepper, garlic and


remaining ginger and cook, stirring often, until onion


is golden, about 7 minutes. Stir in bok choy, celery


and zucchini and mix well. Stir in tofu with marinade.








Bake until tofu is lightly browned and sauce is


bubbly, 40 to 50 minutes.





Meanwhile, cook soba noodles in large pot of lightly


salted boiling water according to package directions.


Drain, return to saucepan and toss with remaining 1


tablespoon of sesame oil.





Serve noodles with tofu and vegetables spooned over


top. Sprinkle with cilantro if desired and serve hot.








Vegetarian Tofu Kebabs


4 oz Firm tofu


1 tb Garlic, minced


1 tb Onion, minced


1/4 ts Oregano


1 ts Tamari sauce


1 tb Rice vinegar


1 c Cubed vegetables of choice





Directions:





To drain tofu, line a plate with paper towels, placew tofu on top of plate%26amp; cover with more towels. Press with a good weight fpr 10 minutes. Thencut into 2'; cubes.place cubes in a bowl with garlic, onion, oregano %26amp; tamari sauce %26amp; vinegar.Let marinate, stirring frequently for 30 minutes or more.Pre-heat broiler or grill. Skewer vegetables, adding tofu cubesalternately. Broil or grill till lightly browned %26amp; heated through.








VegetarianTofu Fajitas


1 lb Firm tofu, cut into-matchstick sized pieces


1 1/2 c Onion, thinly sliced


1 1/2 c Greenpepper, thinly sliced


1 4 oz can chopped green-chilies, undrained


1/2 c Orange juice


1 tb Olive oil


2 tb Vinegar


3 Cloves garlic, finely-chopped


1 ts Ground cumin


1 ts Ground coriander


1 ts Dried oregano


6 Inch flour tortillas





Directions:





Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a smallbowl, combine remaining ingredients, except tortillas, mixing well. Pourover tofu mixture. Cover pan, and refrigerate 4-5 hours,gently stirringtofu mixture occasionally.TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F ovenfor 10 minutes. heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet. Cook, stirringgently, until vegetables are slightly tender. Add marinade, a little at atime, to keep mixture from sticking. If you prefer a juicy fajita filling,add all of the marinade. To serve, spoon tofu filling into the center ofheated tortillas, roll, and enjoy.Any recipes for Tofu?
Go to:


http://www.savvyvegetarian.com/recipes/t鈥?/a>


http://www.recipegoldmine.com/tofu/tofu.鈥?/a>


http://www.fatfree.com/recipes/tofu/


http://www.theblackmoon.com/Jfood/ftofu.鈥?/a>


http://www.tofu-recipe.com/
I am a vegetarian so I eat tofu in almost all of my dinners.. it has such a plain flavor it can be used in soo many ways with so many different seasonings and flavors..Basically what I am saying is that you can add tofu to any of your favorite recipes and it will taste great or you can fry it up, put some soy sauce on it and have it all by itself! Also, I reccomend tofu hot dogs!!





here are 3 of my favorite tofu recipes





Soba spinach and tofu soup


7 cups water


1 tablespoon instant dashi stock


1/2 cup soy sauce


1 tablespoon sugar


1/2 lb dried soba noodles (buckwheat noodles)


2 carrots, sliced thin


1/2 lb spinach, coarse stems discarded and the leaves washed well,dryed,and cut crosswise into 1 1/2 inch-wide strip


8-10 ounces firm tofu, cut into 1/2 inch cubes (preferably silken)


3-4 tablespoons miso, to taste,if desired (fermented bean paste)


2 scallions, minced


Make the broth: In a saucepan bring the water to a boil.


Stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes.


Stir in the soy sauce and the sugar and simmer the broth for 5 minutes.


Strain the broth through a fine sieve into a heatproof bowl and pour it back into the pan.


In a kettle of salted boiling water cook the noodles for 3 to 5 minutes, or until they are al dente, being careful not to overcook them, drain them in a colander, and rinse them under cold water.


Add the carrots to the broth and simmer them, covered, for 5 minutes.


Stir in the spinach and the tofu and simmer the soup for 1 minute.


In a small bowl stir together well 1/2 cup of the soup broth and the miso and pour the mixture back into the pan.


Divide the noodles among 6 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.


I sometimes sprinkle toasted nori over the soup.





Tofu parmigiana!


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.











Thai Tofu and Squash Curry





1 lb firm tofu or extra firm tofu, drained


1 small butternut squash (about 2 lb/1 kg)


1 tablespoon vegetable oil


1 onion, sliced


2 garlic cloves, minced


2 teaspoons Thai red curry paste


14 ounces light coconut milk


1/2 cup vegetable stock


2 tablespoons soy sauce


1 tablespoon packed brown sugar


1 tablespoon fish sauce or soy sauce


1/2 teaspoon salt


1 sweet red pepper, thinly sliced


1/4 cup chopped fresh cilantro


2 tablespoons lime juice


2 tablespoons salted peanuts, chopped





Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside.


Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside.


In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes.


Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil.


Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.


Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.


(Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat to continue.)


Stir in cilantro and lime juice; sprinkle with peanuts
Easy Tofu Lasagna:





1录 hours 30 min prep


12 servings





1 (16 ounce) box lasagna noodles, cooked %26amp;,drained


1 (12 ounce) package firm tofu, drained %26amp;,rinsed


16 ounces shredded mozzarella cheese


16 ounces ricotta cheese


2 (16 ounce) jars spaghetti sauce


parsley (optional)


salt


pepper





1. Preheat oven to 350 degrees.


2. In a large bowl crumble in the drained and rinsed Hard Tofu.


3. Add 12 oz of the Shredded Mozzarella, Ricotta Cheese, and spices (also, try portabello mushrooms, cooked diced chicken, spinach, broccoli, etc for added flavor).


4. Fold together everything in the bowl with a large spoon- Set aside.


5. In a 9'; x 13'; pan, spoon a layer of spaghetti sauce (using a flavored sauce- like mushroom- would save you from adding mushrooms separately).


6. Then add a layer of lasagne noodles (Because the noodles are usually not long enough for this pan, I usually rip one noodle in half to use vertically and then 3 horizontally, like an elongated';E';).


7. Spoon on a layer of filling, then a layer of sauce, then a layer of noodles (this time a backwards';E';).


8. Continue layering like this until you run out of ingredients (even throwing some extra filling or sauce on top is fine).


9. Top with remaining 4 oz mozzarella and some parsley.


10. Cook for 45 min to 1 hr, or until hot and bubbly.


11. Cut in squares.
ULTIMATE TOFU SMOOTHIE





1 cup Tropicana Orange-Pineapple Juice


2 cups frozen strawberries


1 tablespoon honey


1 teaspoon vanilla extract


1 pack Nasoya Silken Tofu


1 cup Silk Very Vanilla Soymilk


1 large banana


12 packets Splenda


Spike w/coconut rum (optional but recommended!)





Place all ingredients into a powerful blender and blend until smooth and creamy!





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.





ITALIAN TOFU BURGER





1 lb. tofu, mashed


1 c. Italian bread crumbs


1/2 c. Parmesan cheese


1/2 c. green pepper, chopped


1/2 c. onion, chopped


1 clove garlic, minced


2 tbsp. oil


Cornmeal





Blend tofu, bread crumbs and Parmesan cheese until creamy. Set aside. Saute green pepper, onion and garlic in oil until onion is golden. Add green pepper and onion mix to tofu and stir well. Shape tofu into patties and coat with cornmeal. Saute patties in 2 tablespoons oil until brown. Top with spaghetti sauce.





LINGUINE WITH TOFU





2 tbsp. butter


2 tbsp. olive oil


3 tbsp. tamari soy sauce


3-4 cloves garlic, pressed or minced


1 lb. firm tofu, drained %26amp; mashed (use potato ricer)


1 1/2 c. fresh or frozen peas


3/4 c. minced fresh parsley


1 lb. hot cooked, whole wheat linguine


1/2 c. freshly grated Parmesan cheese





Heat butter and olive oil in large non stick skillet. Add tamari and garlic and cook for a few minutes. Add mashed tofu and continue to cook over low heat for 10 to 15 minutes. Stir in peas and cook until thoroughly heated. Stir in parsley and heat an additional 3 to 5 minutes. Mix tofu sauce in bowl with hot linguine and Parmesan. Serve with additional Parmesan.
Try this





http://www.vegsoc.org/cordonvert/recipes鈥?/a>





mmmmmmmmm!
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.


Experiment with amount of garlic/ginger, size of cubes, browness, etc. You can reuse the marinade one or two times, but keep it refrigerated. (This marinade is good with chicken, too!)
well i also eat tofu and my friend fried it and used soysause for it and it was really good