Do you have a simple inexpensive tofu recipe that serves 4 and would be kid friendly?

Question

Something with breadcrumbs would be nice:)

Answer 1

We made tofu marsala instead of chicken marsala and all three kids gobbled it up.  We used portobello mushrooms and bean curd tofu--both are as solid as chicken breast and once cooked you can't really tell texture apart.  The three kids and my tofu hating husband loved it!

Answer 2

This Tofu Basil Ricotta is extremely good and versatile:

http://www.theppk.com/recipes/dbrecipes/...

It can be used in place of cheese in spanakopita, stuffed in shells, topped on pizza, or just thrown on top of lightly cooked penne and baked. It is also a good sandwich filler and even good eaten plain.

Answer 3

I just made this the other day. It was delicious. You can add in bread crumbs if you want:

Tofu with peanut-ginger sauce

5 tablespoons water

4 tablespoons smooth natural peanut butter

1 tablespoon rice vinegar (see Ingredient note) or white vinegar

2 teaspoons reduced-sodium soy sauce

2 teaspoons honey

2 teaspoons minced ginger

2 cloves garlic, minced

14 ounces extra-firm tofu, preferably water-packed

2 teaspoons extra-virgin olive oil

4 cups baby spinach

1 1/2 cups sliced mushrooms

4 scallions, sliced

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1. To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.

2. To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.

3. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.

4. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Yield: 4 servings

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Calories: 242 kcal

Carbohydrates: 12 g

Dietary Fiber: 3 g

Fat: 16 g

Protein: 16 g

Sugars: 5 g

Answer 4

Press down a block of tofu to get the water out. Then cut it up into 4 pieces and marinate it in Italian Salad Dressing for 24 hours. Then grill it on the barbecue. Serve it with colorful curly pasta that has italian salad dressing on it and cut up bell peppers. Kids love the colorful pasta!

Answer 5

Try this..It's mouthwatering, and we served it recently at a children's party .Adults and kids loved it..

4 pcs Tofu

Jar BBQ sauce

1 chopped red pepper

2 tsps dried Oregano

Breadcrumbs

2 tblsps.Olive oil.

Mix all ingredients in a bowl, and then add the tofu.  Place in baking dish, spread evenly with breadcrumbs, and bake for 10 mins in oven 200c.

A variation on a theme is to add some tomato soup,,(before adding the breadcrumbs.

Bon appetite!

Answer 6

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.