How to use 1.5 packages of tofu?

Question

need to get rid of it but im tired of using shake n bake :S

the problem with marinading/baking is that most marinades contain msg which gives me headaches!! (so no soy sauce or powdered meat mariandes)

Answer 1

You need to get yourself a veggie cookbook on cooking with TOFU.

Cube, press the water out, and freeze. This is my favorite thing to do with packages of tofu. You can add the frozen cubes to: soups, chili, veggie stir fries, etc. Freezing the stuff gives it more of an (excuse the word) meaty texture.

Answer 2

Stuffed Mushrooms

Serves 4

An easy starter which can be made in advance and cooked at the last minute.

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Ingredients:

4 large mushrooms

1 block/220g/8oz smoked tofu, mashed with a fork

little vegetable oil

1 small onion, finely chopped

1 clove garlic, crushed

½tsp turmeric

1 tbsp shoyu

little nutmeg

pepper to taste

chopped parsley

Method:

1 Wipe the mushrooms carefully. Remove the stalks, chop them finely and keep to one side.

2 Put the mushrooms into a pan large enough to hold them in one layer, add a little water and steam cook until they have softened a little.

3 Remove from the pan and leave to drain.

4 Heat the oil and fry the onion and garlic until golden.

5 Add the chopped mushrooms stalks together with the turmeric, shoyu, nutmeg and pepper and cook for a couple of minutes.

6 Remove from the heat, mix with the tofu and pile on the top of the mushrooms.

7 Put into on ovenproof dish and bake at 375°F/190°C/gas mark 5 for 20 minutes, garnish with the chopped parsley and serve immediately.



Zesty Pesto Tofu with Mediterranean Salad



Serves 4

Preparation time: 15 minutes

Cooking time: 40 minutes + time for marinating & cooling

Fat content: 10g per 100g, 11.7g per portion

Kcals: 144 per 100g, 171 per portion

Total cost: £2.85 (pesto tofu only) £6.70 (with salad)

Approx cost per portion: £0.72 (pesto tofu only) £1.68 (with salad)

Ingredients:

1 pack (250g) Cauldron Natural Organic Tofu

6 cloves garlic, crushed

1 tsp olive oil

1 tsp salt

80g fresh basil

1 lemon, finely grated zest and 3 tbsp juice

2 cloves garlic, crushed

25g pine nuts

2–3 tsp vegetable stock powder

pinch caster sugar

salt and pepper to taste

6–8 tbsp low fat natural yoghurt

Mixed Mediterranean salad such as frissee, strips of red and yellow pepper, halved cherry tomatoes, thinly sliced fennel

Method:

1. Preheat oven to 180C/350/F/Gas mark 4. Line baking tray with baking parchment/non-stick baking paper.

2. Drain tofu. Wrap securely, like a parcel, in several layers of kitchen paper and place on a board. Press gently to extract as much liquid as possible without crumbling the tofu. Repeat this process until there is only a little moisture coming through the paper. Carefully cut tofu in half horizontally and then in each direction 4 times to make small cubes. Place in large bowl.

3. Put 6 cloves of crushed garlic in small bowl with oil and salt and mix well. Dot the mixture over the tofu cubes and, taking care not to break the cubes, coat them with the garlic paste. Cover tightly and marinade in fridge for between 1 and 12 hours.

4. Place tofu on lined baking tray and cook for 30 minutes, stirring after 20 minutes.

5. Put basil leaves, lemon zest and juice, 2 cloves crushed garlic and pine nuts into a processor until a paste is formed. Add stock powder, sugar, salt and pepper and process again briefly.

6. When the tofu is cooked turn off oven. Put half the pesto into a large bowl. Add cooked tofu and gently turn it over to cover all cubes. Put tofu back onto baking tray and return to oven for 5 minutes. Remove from oven and leave to cool.

7. Mix yoghurt with 6–8 tsp of remaining pesto. Arrange the salad on individual plates, scatter with tofu cubes and dress with a little of the yoghurt. Serve the remaining dressing separately.

  

SMOKED TOFU PAELLA

Serves 4

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Ingredients

1 packet Cauldron Smoked Tofu, cut into 32 triangles

5tbsp/75ml olive oil

18oz/500g mixed vegetables, cut into 1in/2cm pieces

   (e.g. peppers, baby sweetcorn, broccoli, mushrooms)

5oz/150g onion, chopped

5oz/150g carrot, cut into 1in/2cm batons

2tsp/10ml garlic crushed

½ mild green chilli, finely chopped

1oz/275g brown rice

1 pint/600ml white wine

1 pint/600ml light vegetable stock, double strength

5oz/150g tomatoes, peeled and chopped

3oz/75g pitted black olives, sliced

2 bay leaves

2tbsp/30ml chopped fresh tarragon (or 1tsp/5ml dried)

1tbsp/15ml chopped fresh sage

2tbsp/30ml chopped parsley

salt and black pepper

1 lemon, cut into 8 wedges

Method

1. In a non-stick pan, fry tofu in oil over a medium heat until light brown.

Remove from pan.

2. Increase heat and add the mixed vegetables to the same pan.

Cook until browned slightly.

Remove from pan.

3. Place onions and carrots in same pan.

Cook gently until softened.

Add the garlic, chilli and rice.

Cook for 1 minute.

4. Add wine, stock, chopped tomatoes, olives and bay leaves.

Simmer, covered. until the rice is cooked (about 25 minutes).

Add more liquid if necessary during the cooking time.

5. Remove bay leaves.

Add the tofu, vegetables and fresh herbs.

Season with salt, black pepper and lemon juice.

Garnish with lemon wedges.

Tofu Guacamole...a delicious dip or salad dressing

Blend 1 ripe avocado with 680g (24oz) tofu, 3 tbsp mayonnaise, 2 tsp seasalt, 2 tbsp lemon juice and 1 chopped onion.

Tofu Maple Fruit Whip

Blend together 225g (8oz) tofu with 25g of fresh fruit (eg apricots or blackcurrants) and maple syrup.

Spoon into sundae dishes and chill.

Sprinkle with chopped nuts. (serves 2-3).

http://www.bbcgoodfood.com/recipes/6539/...

Just noticed difficult it can be finding recipes with no soy sauce or powdered marinade & that aren't asian!!

Hopefully these help