Can you give me some good tofu recipes?

I hate tofu. We even made tofu in my culinary class and it sucked.





I dunno why, but it always seems very bland and kinda crumbly-rubbery to me.





So help me find a really good recipe for tofu, that I will like.





Please.Can you give me some good tofu recipes?
Blackened Cajun Tofu:





1 lb. extra-firm tofu, drained, pressed, and sliced into four thin slices, then each piece sliced from left top corner to bottom right corner forming 8 long triangles


2 TBSP nutritional yeast


1/4 tsp salt


1/4 tsp pepper


1/2 tsp chili powder


1/2 tsp cayenne pepper


2 TBSP olive oil





Mix yeast, salt, pepper, chili powder, and cayenne pepper on a plate, set aside.


Preheat a pan over medium-high heat, add 1 TBSP oil and let heat for about 30 seconds to 1 minute. Take a slice of cut tofu and dredge in yeast-pepper mixture. Place 4 dredged tofu triangles in pan and brown on both sides, approximately 3-5 minutes on each side. Take blackened tofu off of pan and lay on paper towels to absorb excess oil. Add last 1 TBSP oil to pan and heat for 30 seconds-1 minute. Dredge the other 4 tofu triangles in yeast-pepper mixture and add to pan. Brown both sides and place on paper towels when done.











Soy Sesame Tofu:





1 block of water-packed extra-firm tofu, drained, cut into 1 inch cubes, and marinated





For marinade I used:





Low-sodium Soy Sauce


Toasted Sesame Oil


Ground Ginger


Garlic Powder





The amounts of each ingredient are up to you and your taste





Spray or lightly coat a pan with olive oil over medium-high heat and brown tofu, flipping or stirring occasionally.








Peanut Sauce for Soy-Sesame Tofu (recipe taken from Vegetarian Times magazine):





1 cup smooth peanut butter


10-15 sprigs cilantro, chopped


3 Tbsp. sugar or sweetener


2 Tbsp. low-sodium soy sauce or tamari


2 tsp. apple cider vinegar


3 cloves garlic, finely minced


Cayenne pepper to taste





Whisk peanut butter with 1 cup of hot water in a large bowl. Stir in remaining ingredients until combined.





This sauce is not just great with tofu but is perfect for a vegetable dip or atop noodles.








BBQ Tofu:





Ingredients





1 block tofu, drained of liquid, or if using frozen tofu, thawed and drained, cut into cubes


1/2 cup BBQ sauce


1 Tbsp. oil





-Mix tofu cubes with barbecue sauce in a bowl until well-coated


-Heat oil in a medium skillet and add tofu


-Brown over medium heat until crispy


-If needed, add extra bbq sauce after the tofu is done








Fried ';Egg'; Sandwiches:





2 slices tofu (large enough to fit on bread)


2 slices whole grain bread, lightly toasted


1-2 Tbs. nutritional yeast


1/8 tsp. salt


1/8 tsp. pepper


1/2 Tbs. oil


miscellaneous sandwich fixings (I just used soy mayo and spinach)





Directions:





-squeeze liquid out of tofu with multiple towels (cloth or paper)


-on a plate, mix nutr. yeast, salt and pepper


-dredge tofu slices in yeast mix


-heat oil on medium high


-slap tofu slices on the pan and brown


-make toast and sandwich fixings


-lay tofu on top and serve open faced or put them together to make a ';big mouth'; sandwich








Tofu ';Egg'; Salad:





1 14oz. or 16 oz. firm or extra firm tofu


1/2 cup soy mayonnaise (I use Vegenaise. It's truly amazing.)


4 tbsp. chopped fresh parsley


or


2 tbsp. dried parsley leaf


1 pickle, minced


1-1/2 tbsp. prepared mustard i.e. the squeeze bottle kind


1-2 stalks green onion (spring onion), chopped


1 large stalk celery, diced


1-2 cloves garlic, minced


1 tsp. salt


1/4 tsp. turmeric








Crumble or mash tofu into a medium mixing bowl and add remaining ingredients. Mix together well and chill before serving.Can you give me some good tofu recipes?
Maybe check Allrecipes.com It's a pretty good recipe site. I personally haven't tried tofu.
Mild Coconut Tofu Curry





INGREDIENTS


4 slices fresh ginger root


4 cloves garlic, minced


1/4 cup cashews


2 stalks lemon grass, chopped


2 onions, sliced


3 tablespoons olive oil


1 dash crushed red pepper flakes


2 tablespoons curry powder


2 1/2 cups cubed firm tofu


1 (14 ounce) can coconut milk


14 fluid ounces water


2 medium potatoes, peeled and cubed


2 teaspoons salt


1 tablespoon white sugar








DIRECTIONS


In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.


Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.


Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar
Here's an easy one that I really like.





Tofu Scramble





1 package of Mori-Nu silken firm tofu, patted dry and mashed


1/8 tsp. turmeric


1 tsp. onion powder


1/2 tsp. salt


1 cup of your favourite vegetables such as broccoli, fresh mushrooms, onions, or tomatoes. (I use tomatoes).





Place the tofu in a lightly oiled saut茅 pan and cook over medium heat for 3 minutes. Add the remaining ingredients, stir well, and cook for 5 to 8 minutes, until the vegetables are cooked and the tofu is heated through.