I want to try tofu. What are some good recipes I should try?

here is some





Lasagna Rolls








1 teaspoon salad oil


1 medium onion finely chopped


28 ounces Italian plum tomatoes


6 ounces tomato paste


2 teaspoons sugar


1/2 teaspoon Italian herb seasoning


to taste salt


8 ounces lasagna noodles


10 ounces spinach chopped


15 ounces ricotta cheese


2 tablespoons Parmesan cheese grated


1/8 teaspoon black pepper ground





Heat oil and cook onion till tender. Add tomatoes with liquid, tomato paste, sugar, Italian seasoning, 1/2 tsp. salt, and 3/4 C. water. Bring to boil, stirring to break up tomatoes. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.





Prepare lasagna as directed. Cook and drain spinach until very dry. Preheat oven to 375掳. Spoon sauce into shallow 2 1/2 qt. casserole or 13'; x 9'; glass baking dish. In bowl, mix spinach, ricotta cheese, Parmesan cheese, pepper, and 3/4 tsp. salt until blended. Spread rounded 1/4 C. filling on each lasagna noodle and roll jelly-roll fashion. With serrated knife, slice each rolled noodle crosswise in half.





Arrange rolls, cut-side down, in sauce in casserole in 1 layer. Cover dish loosely with foil; bake 35-40 minutes until hot and bubbly.








Per serving: 259 Calories; 9g Fat (30% calories from fat); 13g Protein; 34g Carbohydrate; 28mg Cholesterol; 181mg Sodium


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Soup au Pistou





Recipe By:


Serving Size: 4


Preparation Time: 2:00





1 1/4 ounces kidney beans


1 ounce great northern beans


2 quarts water


1/2 cup onion


6 ounces potatoes cubed


4 large plum tomatoes


3/4 cup sliced carrots


3/4 cup zucchini


1/2 cup green beans


2 tablespoons tomoato paste


2 bay leaves


pepper


3 ounces small macaroni


1 cup fresh basil leaves


2 tablespoons hot water


olive oil


2 large garlic cloves


1 ounce parmesan cheese





Boil beans, add onion and simmer 30 minutes. Add all but macaroni and simmer till beans are tender; about 1 hour. Add macaroni and cook about 5 minutes. Blend all but cheese for pistou. Then, in bowl, stir in cheese. Remove bay leaves from soup and pour soup over pistou.


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Per serving: 168 Calories; 3g Fat (15% calories from fat); 10g Protein; 28g Carbohydrate; 6mg Cholesterol; 245mg Sodium


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Onion Tart





Recipe By:


Serving Size: 6


Preparation Time: 2:00





Pate brisee made with 1 C. flour


1 1/2 pounds onions - preferably large


4 tablespoons butter


3 large eggs


1/2 cup heavy cream + 2 T.


salt and freshly ground pepper


nutmeg





Roll out the pastry and use to line a 9'; flan ring or pan. Peel the onions and slice very thinly. Melt butter, add onions and cook gently, uncovered, until soft and golden. This will take about 30 minutes - if it is not done gently the onions will burn. They should be stirred several times during cooking. Beat the eggs with the cream, plenty of seasoning and nutmeg; then add onions and mix well. Spoon carefully into prepared pastry case and bake at 350掳F for 30 minutes.


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Per serving: 99 Calories; 10g Fat (88% calories from fat); 3g Protein; 0g Carbohydrate; 111mg Cholesterol; 104mg Sodium


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Instant Cucumber Pickles





Recipe By: Mom


Serving Size: 6


Preparation Time: 0:15





1/4 cup oil


1/2 cup cider vinegar


garlic


onion


oregano


salt


fresh mint leaves





Mix oil and vingar. Add remaining ingredients. Cut cucumber (or other vegetable) into chunks and let soak several hours.


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Per serving: 83 Calories; 9g Fat (95% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 0mg Sodium


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Spinach Quiche





Recipe By:


Serving Size: 8


Preparation Time: 2:00





2 pounds fresh spinach cooked/drained


1/8 teaspoon nutmeg


1 tablespoon tarragon (or 1 tsp. dried)


1 tablespoon lemon juice freshly squeezed


salt and pepper


2 tablespoons parsley chopped


1 nine inch pastry shell baked 5 minutes


1/2 cup feta cheese


4 large eggs


1/2 cup yogurt


3/4 cup cream





Cook spinach until tender. Drain liquid thoroughly by squeezing small handfuls between palms of your hands. Chop very fine. Combine spinach with nutmeg, tarragon, lemon juice, salt and pepper to taste and parsley. Spread on bottom of pastry. Sprinkle cheese on top. Beat eggs lightly with yogurt. Cream; blend well. Pour over spinach mixture.





Bake at 350掳F about 30 minutes, or until custard is set.


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Per serving: 135 Calories; 10g Fat (64% calories from fat); 7g Protein; 6g Carbohydrate; 118mg Cholesterol; 190mg Sodium


###I want to try tofu. What are some good recipes I should try?
The first time I tried tofu was in scrambled eggs, it made it easier to get used to and although there really is no taste it just looks bad but it has lots of protein.





Good Luck and if you are thinking about a vegan diet then this is one good choice for replacement protein.I want to try tofu. What are some good recipes I should try?
I normally cook my tofu with some fried minced meat (chicken or pork) although you can slice them too. Marinade the meat with some pepper, soya sauce, oyster sauce, a drop of dark soya sauce for color and a little cornflour. Fry the meat with a little oil and keep aside. Meantime, steam your tofu till cooked, spread the meat (including the oil) over it and garnish with spring onions, fried onions or crispy fried garlic. I like to slice a lot of garlic and fry them in oil till crispy and then bottle it (with the oil) for soups and vegetables.





If you don't want to steam the tofu, then I suggest you fry the meat, add some water for gravy and then add the tofu and break it up into pieces.





Tofu is bland so you need to spice up the flavour in order to enjoy.
try it in a stir fry, the weird thing about tofu is that it takes on the flavor of whatever it is cooked with, the texture is a little weird but maybe you will get used to it.
sorry that tofu has such bad name in this country (US). tofu is actually very versatile in form, taste and texture. unfortunately the tofu most American familiar with and recognized is the blend, soft and white square ones.


there are many ways you can cook tofu, stir fry, steam, fry, braise, soup. possibility is endless. my personal favorite is the Ma Po Tofu, it is hot and spicy, good with steam rice.


http://www.epicurious.com/recipes/food/v鈥?/a>


you are right, tofu is a great source of protein, give it a try.
Tofu is wonderful in a vegetable stir fry. Cook the tofu until it gets light brown on the outside. It's really quite tasty.


I'd recommend Thai curry with tofu. My favorites are green and panang curries. Just order them ';mild'; for the baby.
If you are going to try tofu, first make sure that it is organic tofu. The non-organic kind is made from genetically modified soy beans, very bad for your baby.





There are better sources of protein. Check out the links below.
This is a great website for Tofu dishes. You could also take a look at the ';tofu cookery'; cookbook which has amazing recipes.


Good luck


http://www.tastyandmeatless.com/recipes_鈥?/a>
in asian restaurants they often have a soup called ';miso soup';





it has tofu in it and it is tasty





that, and teryaki tofu is the only ways i have ever tried tofu and liked it
Tofu has no flavor itself. I use it in stirfry and lasagna in place of the meats. I like the texture though. You just chunk it up after draining it. Try recipes.com
Tofu should be used for Chinese cooking. Try Hot and Sour soup first because it is easy.
There are lots of great Asian dishes using tofu. Chinese, Japanese and Korean. I prefer the Korean preparation.


A simple thing I like to do is to slice it about a 1/4 inch thick, and fry it covered in egg. It's also good fry with some chicken or beef, as it really absorbs the flavour well.


But don't try to just eat it plain. It can be...weird if you've never tried it.
Eat humus. It tastes better
It's good in some Chinese foods but i think it tastes the best in curries but not incredibly spicy curries.
i use it instead of meat, but add chicken or beef bullion to the recipe to give it the flavor of that meat...


I mostly use it in stir frying and the oils that I use are all the fat I need. makes for a healthy meal and I save tons of money on groceries.
I personally do not like tofu, but you can try this recipie.





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!)
DONT EVEN TRY TOFU IS IS SO NASTY