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