Tofu recipe ideas?

Question

I have some firm tofu sitting in the fridge and I don't know what to make with it! I don't want to saute it in soy sauce I want to try something new, any ideas?

*Vegetarian recipes only..thanks =]

Answer 1

Ok  I like tofu, so you may find this a little strange, first oven bake the tofu, preheat the oven to 375, cut to small 2x2 inch blocks, use a little olive oil or spray with non-stick on cookie sheet. Press out excess water, bake for 15 minutes, remove and allow to cool on the pan.  I use this as a meat substitute.  Add different flavors, it is a flavor sponge, use some gw broth, flavor either for beef or chicken, I use it on top of a salad, like I would salmon or chicken breast, also great on sandwiches for lunch, and can be used almost anyway meat can be used.  good luck and have fun in the kitchen.

Answer 2

this isn't a recipe, but it tastes sorta good..

take soy sauce and add a little spice or chives to it and dip the tofu in it and eat away.. i think its yummy

Answer 3

marinate it in italian dressing and throw it on the grill or foreman grill for 4 minutes on each side

serve over mixed greens and grilled veggies add more dressing - even great the next day on a pita bread

Answer 4

Hmm...mix it with a bag of veggies. make some white rice to go with it. yum!!

Answer 5

Smoothies.  Frozen fruit, tofu, maybe some peanut butter and a liquid - I use soy milk.

Answer 6

*Broccoli and Tofu in Garlic Sauce

Cook Time: 15 minutes

1 onion, diced

4 cloves garlic, minced

3 tbsp olive oil

approx 2 cups broccoli, chopped

1 pound firm or extra firm tofu, pressed

1 1/2 tsp ginger powder

1/4 tsp cayenne pepper

3 tbsp corn starch

1/4 cup soy sauce

1 cup water

Cut tofu into 1 inch cubes.

in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.

Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.

In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat.

Serve over rice or whole grains and enjoy!

*Cheese Tofu Casserole

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

Heat 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.

*Tofu Dinner Loaf

http://www.wholefoodsmarket.com/recipes/...

*Tofu Quiche

http://www.grouprecipes.com/9090/tofu-qu...

*Spinach Tofu Lasagna

1 chopped onion

6 to 8 sliced mushrooms

1 bunch spinach or 1 (10 ounce) package frozen spinach, thawed

1 (16 ounce) container firm tofu, drained and crumbled

1 (32 ounce) jar pasta sauce

2 cups shredded Cheddar cheese

1 package lasagna noodles, cooked and drained

2 tablespoons vegetable seasoning

Heat oven to 350 degrees F.

In nonstick skillet, saute onions and mushrooms in oil. Add tofu and vegetable seasoning. Simmer for 5 minutes.

Chop spinach. Stir in spinach. Set aside.Layer noodles, tofu mixture, pasta sauce and cheese in a 13 x 9-inch casserole dish. Bake for 30 minutes.Serve with a tossed salad and garlic bread.

*Stuffed Fried Tofu

1 cup cooked highly seasoned rice,

    such as Cajun Jambalaya Mix

4 cakes fresh tofu

Cornstarch or flour (for dusting)

3 to 4 tablespoons peanut oil

Hot oil or mustard, for a dipping sauce

Cook the rice. If using the Jambalaya Mix, in a microwave-safe bowl add contents of package with 1 tablespoon olive oil and 3 cups water. Cover. Microwave on high for 5 minutes, then on half power for 12 to15 minutes, or until rice is tender. Cool.

Meanwhile, drain the tofu well in a colander and then on paper towels while the rice cooks. Cut each cake diagonally and then cut out a pocket on the cut side. Dust with the cornstarch or flour. Fill the cavity with some of the rice mixture. Pack smoothly with a knife or with your fingers. Heat oil in a heavy bottomed skillet or wok. When hot enough to give off a haze, place side of the tofu cake down into the oil and pan-fry over medium heat about 6 minutes. Turn the cakes and fry the other side for 2 minutes.Serve hot with a nice sauce drizzled over the top.

*Pineapple Glazed Tofu

1 (12 ounce) can pineapple or 1 fresh pineapple

2 pounds firm tofu

2 tablespoons vegetable oil

1 cup barbecue sauce

1/2 cup sweetener (Agave nectar)

1/2 teaspoon nutmeg

2 tablespoons jerk seasoning

1 orange minced

1 lemon minced

1 tablespoon soy sauce

Drain tofu, and slice it 1/4 inch thick. Add vegetable oil to a cast iron skillet. Brown both sides of tofu. Let rest for 1 hour.

Add sweetener, tofu, nutmeg, jerk seasoning, orange juice, lemon juice, soy sauce, barbecue sauce, Cook until caramelized. Garnish and serve.

*Tofu and Brown Rice Casserole

4 1/2 teaspoons vegetable oil

1 1/4 tablespoons butter

1 1/2 onions, thinly sliced

1 cup cooked brown rice

12 to 16 ounces tofu, with liquid pressed out

Dash of pepper

1 cup milk

1/2 cup wheat germ

3 ounces cheese of your choice, grated

Heat oven to 350 degrees F.

Heat a large skillet and coat with 2 teaspoons of the oil and all the butter. Add onion and saute until lightly browned.

Add brown rice; saute for 2 minutes. Add tofu (press liquid out), and saute another 2 minutes. Season with pepper.

Place tofu-onion mixture into a 1 1/2- to 2-quart casserole coated with remaining 2 1/2 teaspoons oil. Pour in milk. Sprinkle wheat germ and cheese over the top. Bake for 20 minutes or until cheese is browned.

*Tofu Stir Fry with Charred Onion

Cut up the onion, dice the tofu and trim snow peas before getting started.

2 cups long-grain white rice

1 teaspoon salt

1 tablespoon sesame seeds

3 tablespoons vegetable oil

1 medium onion, diced in 1/2- to 1-inch pieces

1 pound firm tofu, cut into 1/2-inch cubes

3 tablespoons soy sauce

1 tablespoon vinegar of your choice

1 teaspoon granulated sugar

Hot sauce, to taste

2 teaspoons cornstarch

12 to 16 ounces fresh or frozen trimmed snow peas

Bring 4 cups of water to boil in a medium saucepan over high heat. Add rice and salt. Reduce heat to low, cover and simmer 15 to 20 minutes, or until water is absorbed and rice is tender.

Meanwhile, heat an iron skillet or wok over high heat for 1 minute. Add sesame seeds and stir constantly for 2 minutes or until they are golden brown. Remove to a small dish. Add vegetable oil to the pan and heat several seconds, still over high heat. Add onion and cook, stirring occasionally, until the onion is beginning to get a little charred, about 7 minutes. Add tofu and stir occasionally for 2 minutes to heat it through.

While onion is cooking, combine soy sauce, vinegar, sugar and hot sauce, stirring to dissolve sugar. Add cornstarch, stirring until the mixture is completely blended and no lumps remain.

Add soy sauce mixture to the tofu-onion mixture. Add peas and stir over high heat until peas are barely tender and sauce has thickened, about 3 minutes. Serve over rice sprinkled with sesame seeds. Pass extra hot sauce and soy sauce.

ENJOY :-)