Tofu recipes!?

Question

I've never had tofu before and I would love to know of some really good recipes. I've heard that it really has no flavour so can you please give me recipes that are very flavourful. I'm open to anything. Thanks in advance.

Answer 1

http://www.your-vegetarian-kitchen.com/h...  has awesome Tofu recipes in several places too. Here are a dozen of them:

Enjoy!

P.S.  bookmarking the page sort of makes sense too!

1 Maryland NOT Crab Cakes

*A Mid-Atlantic Classic with a (V) Twist

Boil 3 Lbs. peeled Potatoes in Filtered or Spring Water. Pour off water. Place potatoes in a large basin or bowl.

Add:

2 Lbs. Washed Yukon Gold Potatoes

1 Large Cauliflower cut into Flowerets Blanched

1 Package Firm Tofu

1 Cups Old Fashioned Dry and Uncooked Rolled Oats

2 – 3 packages Barbara’s Dehydrated Potato Flakes

1/4 Cup Frontier Vegetarian Chicken Stock Powder

⅛ Cup Granulated Onion

1/4 tsp. Cayenne Pepper

1 Cup total Minced Carrot, Red and Green Bell Peppers, Zucchini, Yellow Squash

Sea Salt and White Pepper to taste

Coating:

3/4 cup Barbara’s Potato Flakes

2 Tbs. Granulated Onion

1/4 cup dried Parsley Flakes

Organic Canola Oil sufficient to fry the cakes

Boil washed Yukon Gold Potatoes in Reverse Osmosis filtered or Spring Water. Drain. Place potatoes in a large basin or bowl. Wearing clean rubber gloves coarsely mash potatoes with your hands. Blanch* 1 head cauliflower flowerets.

Crumble cauliflower into the potatoes and dry uncooked oatmeal being careful not to lose the "crablike" texture of the cauliflower stem. Add 1 cup minced carrots, zucchini, yellow squash, red and green peppers. Add potato flakes until the mixture is firm but not stiff.

Pour onto a pie plate 3/4 cup potato flakes, 2 Tbs. granulated onion and 1/4 cup dried parsley flakes. Mix by hand.

Using a spring action #20 Ice Cream Scoop, make balls of the potato mixture; flattening them while maintaining their circular shape. Dredge in the potato, parsley and granulated onion mixture. Fry until golden in canola oil.

Serve with Tarter Sauce:

1 Cup Nasoya Nayonaise

1/4 Cup Cascadian Farm or Heinz Sweet Pickle Relish

Dash Cayenne or to taste

Squeeze of fresh Lemon Juice

The "Not Crab Cakes" freeze well and can be made in advance. A delicious "non-fish" course, they are quite nice plated on a platter, garnished and served on a buffet also.Also great served with a Well Dilled Béchamel – See SaucesAdd 1 Tbs. minced fresh dill and a dash of cayenne to the Béchamel white sauce. Also a squeeze of lemon. For a great variant use Dill Pickle juice as half of the liquid in the Béchamel.

2 Tofu Rancheros (V)

Great for Breakfast, Brunch or Sunday Night Supper

1 Package Firm Tofu

2 Tbs. Extra Virgin Olive Oil

1 tsp. Chopped Fresh Garlic

1 Cup sliced Button Mushrooms

1 small Onion sliced stem to stern

1/4 Cup each Red, Green and Yellow Peppers cut into chunks

1 handful Grape Tomatoes

1 Tbs. Turmeric

1 tsp. Chili Powder

Salt and Pepper to taste

Splash Shoyu

Five grains Black Salt* (optional)

*Black Salt is available at Indian Grocery Stores. It has a high Sulfa content so you will need to use only as much as fits on the tip of a sharp knife. It is the Sulfa content that pulls the tofu into the familiar smell and taste of ‘egg’.

In a frying pan sauté 1 Cup sliced button mushrooms with freshly chopped garlic in Extra Virgin Olive Oil until golden. Remove from the pan and reserve. Next add to the pan 1 small onion sliced thinly from stem to stern, and half each of red, yellow and green peppers cut into small chunks. Sauté until the peppers are soft and the onion has becomes transparent. Add a handful of whole grape tomatoes. Stir.

Add 1 Tbs. Turmeric and 1 Tsp Chili Powder, and crumble in 1 package Firm Tofu. Mix through the spice and vegetables until the tofu is heated through and well colored, and the tomatoes begin to pop. Add the Mushrooms, a splash of Shoyu and salt and pepper to taste. Plate and serve with toast, or muffins.

3 Potatofu Patties

These are similar to Latkes.

2 packages tofu

2 pounds of Yukon Gold Potatoes.

1 Small Onion

1 1/2 boxes of Barbara’s Instant Mashed Potatoes or 2 Cups of Potato Flour, or Potato Latke Mix

Sea Salt & Cayenne Pepper to taste

1 Tbs. Granulated Onion

1/4 Cup finely sliced Green Onion

Coating

1/4 Cup Dried Parsley

1 Tbs. Granulated Onion

1/2 box of Barbara’s Instant Mashed Potatoes

Wash, Peel and Grate 2 pounds of Yukon Gold Potatoes and the onion.

(You can use a food processor for this)

Add Salt and Cayenne Pepper, Granulated Onion. Crumble 2 pounds of Tofu into the potato mixture. Add 2 boxes of Barbara’s Instant Mashed Potatoes or 2 Cups of Potato Flour. Add 1/4 Cup finely sliced Green Onion. Mix well.

In a shallow bowl mix Granulated Onion, dried Parsley and Barbara’s Instant Mashed Potatoes. Mix. Using an Ice Cream Scoop or serving spoon, drop portions of mixture into the coating mixture; dredging them liberally as you form them into thick patties. Fry in Canola Oil. Pat with Paper towel to remove excess oil. Plate. Serve with Sour Cream and Apple Sauce. YUM!!!

4 Luna Salad

2# Tofu

1 Cup TVP

1 Cup Vegetarian ‘Chicken’ Stock*

1/2 Cup Chopped Red Onion

1 Cup Nayonaise

1 tsp. Dijon Mustard

1/8 Cup Bread and Butter Pickle Juice

1/8 Cup Bread and Butter Pickles chopped fine

1 Tbs. Turmeric

1 tsp. Poultry Seasoning

1 Granny Smith Apple finely diced

Chopped fresh Parsley, Dill and Green Onions

1 Cup Raisins or Sultanas

1 Cup Chopped Celery

Sea Salt, Black Pepper, Celery Seed Powder, Cayenne Pepper to taste.

Soak TVP in Vegetarian ‘Chicken’ Stock* until tender moist and fluffy. Mix Nayonaisse, Dijon Mustard, Pickle Juice and Turmeric. Add Poultry Seasoning, Salt, Pepper and Cayenne. Add chopped Apple, Herbs, Onion and Chopped Pickle. Fluff with a fork. Chill. Plate. Garnish and Serve with pride. Lovely stuffed in tomatoes or in sandwiches.

Vegetarian ‘Chicken’ Stock* is available from Frontier Herb Company on line. It is also a wonderful soup, sauce and stew base.

5 No-Egg Salad (V)

1 Package Firm Tofu crumbled

1/2 Cup Nasoya Nayonaisse

1 Tbs. Dijon Mustard

1 Tbs. scant Turmeric

1/2 tsp. Bells Poultry Seasoning

1 Tbs. Chopped Fresh Parsley

1 Tbs. Chopped Fresh Dill

1 Tbs. Chopped Fresh Green Onion

1/2 tsp. Sea Salt

Five grains Black Salt* (optional)

Black Pepper

*Black Salt is available at Indian Grocery Stores. It has a high Sulfa content so you will need to use only as much as fits on the tip of a sharp knife. It is the Sulfa content that pulls the tofu into the familiar smell and taste of ‘egg’. *

Measure all of the ingredients into a bowl with the exception of the tofu. Mix well. Crumble in the tofu. Mix well.

*Wonderful in Sandwiches, or stuffed in a hollowed out Tomato on a bed of Boston Lettuce

6 Tex-Mex Love Boats (V)

These are pretty as a picture and really delicious

Extra Firm Tofu (allow 1/2 block per person)

1 Jar prepared Red Beans or 1 Cup cooked, rinsed beans

1/2 Package of frozen Corn kernels or Roasted Corn kernels

1 Cup Fresh or prepared Salsa

1/4 Cup Hungarian Paprika

3 Tbs. Granulated Garlic

1 tsp Chili Powder

1/4 Cup Shoyu

1/4 Cup Olive Oil

Place 1 block of extra firm Tofu on a cutting board.Cut it in half on the diagonal. Set them upright so that the hypotenuse faces you. Using a metal spatula, with a thin blade, carefully cut a wedge shape from the center of each half. The walls should be about 5/8 of an inch thick.Reserve removed wedges and crumble finely into a mixing bowl.(Make one cut along each of the outside walls being very careful not to cut all the way through the block. Using the edge of the spatula cut straight down and then cut parallel to the bottom. Lift the wedge of tofu out and reserve.) Mix 1/4 Cup Hungarian Paprika, 1 tsp Chili Powder, with 3 Tbs. Granulated Garlic.Moisten with Tamari and olive oil until you have a thin paste.

(Paint the tofu boats inside and out with a pastry brush.)

To the crumbled reserved tofu add frozen corn kernels and salsa, along with a jar of prepared Red Beans.Season with Chili Powder, Garlic, Pepper and Salt. Mix. Pack lightly into the boats.Bake at 350° for 30 minutes basting with Tamale Sauce.Top with grated Jalapeña Soy Cheese and return to the oven for a few minutes until the cheese melts. Garnish with finely chopped Cilantro. Plate and serve.

7 Tofu Cutlets (V)

*A crisp, golden and flavorful entrée.

Extra Firm Tofu — allow a minimum of at least 1/4 pound or three slices per person.

You will need to do the following marinade twice so make sure that you have double the amount of the following on hand:

1/2 Cup Eden Tamari or Shoyu

1/4 Cup Eden Mirin

1 Tbs. Ground Coriander

1 Tbs. Ground Cumin

1 Tbs. Minced Garlic

1 Tbs. Minced Fresh Ginger

1/2 Cup Toasted Sesame Oil

Splash San-J Szechuan Hot Sauce

1 Tsp each Granulated Garlic and Ginger (used only in the mixture for painting the tofu)

Szeged Hot Hungarian Paprika

3 Large Spanish Onions sliced Nituke

Slice large Spanish Onions thinly. (Nituki - from end to end rather than in rounds or half moons.)

Place in a large bowl along with:

1 Tbs. each finely minced garlic and ginger

1 Tbs. each ground Cumin and ground Coriander seeds

1/2 Cup each Toasted Sesame Oil, Tamari or Shoyu

1/4 Cup Eden Mirin, along with a splash of San-J Szechwan Hot Sauce.

Let onions to wilt in the mixture for a minimum of 15 minutes while the tofu is sliced.

Line baking sheet(s) with parchment and a thick layer of wilted Onions and sauce.

Place each block of Extra Firm Tofu on a cutting board and cut it in half diagonally. Set the halves upright so that the hypotenuse of the triangular wedge faces you. Slice thin triangles from the blocks of tofu. You should get 6 thin slices from each half. Allow a minimum of 3 slices per person.Place each slice on the bed of wilted onions in a geometrical pattern.

In a separate small bowl create a duplicate of the marinade without the sesame oil.

Using a pastry brush, paint the triangles with the mixture of 1/2 Cup each Tamari or Shoyu, 1/4 Cu

Answer 2

I like crumbling it in salads, that's good in itself. Or you can scramble it like you would eggs, but add some tumeric, and a vegetarian sausage for a great breakfast.

Answer 3

Tofu Parmigiana-

INGREDIENTS

1/2 cup seasoned bread crumbs

5 tablespoons grated Parmesan cheese

2 teaspoons dried oregano, divided

salt to taste

ground black pepper to taste

1 (12 ounce) package firm tofu

2 tablespoons olive oil

1 (8 ounce) can tomato sauce

1/2 teaspoon dried basil

1 clove garlic, minced

4 ounces shredded mozzarella cheese

DIRECTIONS

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.

Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.

Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.

Bake at 400 degrees F (205 degrees C) for 20 minutes.

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Fast and Easy Tofu Lo-Mein -

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.

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Breaded, Fried, Softly Spiced Tofu -

INGREDIENTS

1 (16 ounce) package extra-firm tofu, drained and pressed

2 cups vegetable broth

3 tablespoons vegetable oil

1/2 cup all-purpose flour

3 tablespoons nutritional yeast

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon sage

1/2 teaspoon cayenne pepper

DIRECTIONS

Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.

In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.

Warm oil in a large skillet over medium-high heat.

Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

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Tofu Chocolate Pudding

INGREDIENTS

1 cup semisweet chocolate chips

2 tablespoons water

1 (16 ounce) package firm tofu, drained

1/4 cup soy or skim milk

1 tablespoon vanilla extract

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DIRECTIONS

Melt the chocolate with water in a heavy saucepan or double boiler.

In an electric blender or food processor, combine tofu with the melted chocolate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve!

Answer 4

tofu on toast:-

Lightly grind a bar of tofu onto a slice of well-buttered granary toast. Eat accompanied by pot of Earl Grey tea. Delicious!

Answer 5

Raw Ground Beef, Eggs, and Sea Bass

Answer 6

Mmm...Tofu.  With these recipes, you'll indulge in the taste!

Answer 7

Pan-Fried Tofu with Spicy Peanut Sauce

Ingredients

200 g firm tofu

2 tablespoons cornstarch

salt and pepper, to taste

oil, for frying

Sauce

1 tablespoon peanut butter (i used crunchy)

3 tablespoons skim milk or soymilk or coconut milk (will do)

1 teaspoon garlic powder

1 teaspoon soy sauce or oyster sauce

1 tablespoon chili sauce or ketchup

1 dash chili flakes

salt and pepper, to taste

Directions

1Drain tofu (i pressed gently between paper towels).

2Cut into bite-sized cubes.

3Toss with cornstarch, coating the cubes.

4Sprinkle a little salt and pepper.

5Heat some oil (about 3-4 tablespoon, just ensure pan is coated).

6Fry the tofu cubes in batches, making sure all sides are lightly browned.

7Drain on paper towels, then sprinkle with salt and pepper if desired.

8Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).

9Add peanut butter, stirring well.

10Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great!

11Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.

Asian Style Savory Baked Tofu

Ingredients

12 ounces firm tofu

For Marinade

2 tablespoons dark sesame oil

2 tablespoons tamari soy sauce

1 tablespoon rice wine or sake or dry sherry

1 tablespoon rice vinegar or cider vinegar

1 garlic clove, minced

2 tablespoons finely minced onion

1 teaspoon grated fresh gingerroot

3 tablespoons water

1/2 teaspoon hot chili paste, to taste (optional)

Directions

1For best results, tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade.

2Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.

3Halfway through, you may dump the plate of water and flip the tofu block.

4To make marinade, simply whisk together the ingredients in a bowl.

5After tofu is pressed, cut the block into small cubes or triangles.

6Place pieces of tofu into baking dish, and cover with the marinade.

7The tofu can sit overnight in the marinade, or can be prepared right away.

8Preheat oven to 375 degrees.

9Bake tofu about 35-45 minutes, or until all the liquid is absorbed.

10Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches.

Tofu Egg Salad

Ingredients

2 lbs firm tofu

1/2 cup soy mayonnaise (or regular, your choice)

3 tablespoons Dijon mustard

1 teaspoon cayenne pepper

1/2 teaspoon turmeric

2 tablespoons chopped parsley

1 tablespoon chopped fresh dill (I've used dried as well)

1/2 cup green onion, diced

salt and pepper

Directions

1I always drain my tofu first.

2I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.

3Let sit in refrigerator for 10-20 minutes.

4Mash the tofu in a bowl with a wooden spoon.

5Mix tofu well with remaining ingredients.

6Chill and serve.

General Tso's Tofu

Ingredients

1 (16 ounce) box firm tofu

1 egg

3/4 cup cornstarch

vegetable oil (for frying)

3 chopped green onion

1 tablespoon minced ginger

1 tablespoon minced garlic

2/3 cup vegetable stock

2 tablespoons soy sauce

4 tablespoons sugar

red pepper flakes

1 tablespoon sherry wine (optional)

1 tablespoon white vinegar

steamed broccoli

Directions

1Drain, dry and cut tofu into one inch chunks-You can freeze the tofu the night before to get a more"chicken-like" texture, if desired.

2Mix egg with 3 Tbs of water.

3Dip tofu in mixture.

4Sprinkle cornstarch over tofu to completely cover.

5Heat oil in pan and fry tofu pieces until golden brown and set aside.

6Drain oil.

7Heat 3 Tbs vegetable oil in pan on medium heat and add onions, ginger and garlic, cook for about two minutes (be careful not to burn garlic).

8Add vegetable stock, soy sauce, sugar, red pepper flakes and vinegar.

9Mix 2 Tbs of water and 1 Tbs cornstarch and pour into mixture, stirring well.

10Add fried tofu and coat evenly.

11Serve immediately with steamed broccoli over your choice of rice.

Tofu Dream Pudding and Pie Filling

Ingredients

24 5/8 ounces firm silken tofu

1/4 cup sugar

1 1/2 teaspoons vanilla

2 teaspoons almond extract, see notes

1/2 cup cocoa powder

Directions

1IMPORTANT NOTES ADDED:.

2The tofu called for here is asceptic tofu NOT waterpacked tofu. One brand is Mori-Nu. AGAIN: It will NOT work with Waterpacked [tofu packed in water] also called cotton. It will NOT work with firm waterpack tofu. The texture and the taste will change because the medium will change. An example of the correct tofu is: http://www.morinu.com/ Please feel free to visit the Vegetarian forum and ask if you aren't sure. We don't bite. Honest but we do have great ways to make stuff taste even better. I host there so you can ask anytime. As to the Almond, add a bit, taste and add more. Don't add all at once. You may need less than we use because brands vary. [Do the same with other flavorings too] Also I have added chocolate extract. It does well with that in place of the Almond.

3Simply blend your tofu, cocoa, sugar or Splenda, vanilla in a food processor or blender until smooth and well blended.

4You have pudding. Add to your favorite shell or eat as a pudding. Can be used in parfaits also. Layer pudding, fruit, pudding, fruit. garnish with fruit slices and a mint leaf or two or almond slices.

5NOTE 24.6 ounces is two standard packages for me. It does seem to "grab" the sweet of sugar to me so I use less. I also find it works very well with Splenda. Those with a sweet tooth may want to tweak that. Simply add the 1/4 and taste. Then add to your taste. Syrups such as honey, maple syrup and Kings Molasses have been used but I personally wasn't pleased with it. However tastes may vary. Also note it MUST BE FIRM SILKEN. IT CANNOT BE WATERPACKED [can be low fat, organic or regular]. Soft is for smoothies and Cotton or waterpacked is for other methods.

6I never thought to add this. Be careful what cocoa powder you use. The tofu is going to grab the taste. IF it is a chalky type you are going to have chalky tofu pudding. Nothing in the pudding mix will 'hide' that. Remember this has no milk to 'mute' the cocoa taste.

Fried tofu

Ingredients

1 (350 g) package extra firm tofu

3 tablespoons tamari or soya sauce

1/4 cup Red Star nutritional yeast

1 teaspoon seasoning (EG Tony Chachere's, Mrs Dash or mix your own combination)

1 tablespoon olive oil, to lightly grease a skillet (or other veggie oil)

Directions

1Lightly grease a non-stick pan with oil.

2Put tamari (soy sauce) in a bowl.

3In another bowl mix yeast and spices.

4Slice tofu into 1/4-inch slices.

5Dip tofu in the tamari and then in the yeast mixture.

6Fry until golden; flip and brown the other side.

7Add a bit of oil if necessary.

Tofu Cacciatore

Ingredients

2 lbs firm tofu

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

3 cloves garlic, minced

2 teaspoons dried basil

2 teaspoons dried oregano

crushed red pepper flakes (optional)

3 (14 1/2 ounce) cans diced tomatoes

2 tablespoons tomato paste

1/4 cup flour, for dredging

grated parmesan cheese or romano cheese, for topping

Directions

1To press tofu: For best results, tofu should be"pressed" in order to remove excess liquid and absorb the flavors of the marinade.

2Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.

3Halfway through, you may dump the plate of water and flip the tofu block.

4For an even meatier texture, place the pressed tofu slices in the freezer until ready to use.

5For the cacciatore: Preheat oven to 350 degrees.

6Coat a large, non-stick skillet with cooking spray, and heat over medium low.

7Add onion and bell peppers and cook until softened, about 5-8 minutes.

8Add garlic, oregano, basil and crushed red pepper, if using, and stir to coat the vegetables evenly.

9Next, add the diced tomatoes, and tomato paste.

10Mix well and bring sauce mixture to a boil.

11Reduce heat to low, and simmer the sauce covered for about 15 minutes.

12While sauce simmers, cut the block of pressed tofu into ½ inch thick slices.

13Mix flour with a good pinch of salt and pepper.

14Spray a nonstick skillet with cooking spray, and place over medium low heat.

15Dredge the tofu slices in the seasoned flour; be sure to tap off the excess.

16Place slices into skillet, and cook until lightly browned on both sides, about 3 minutes per side.

17Watch that the pan doesn’t get too hot, and lower the heat if necessary.

18This step needs to be done in two batches.

19Be sure to re-coat the pan with spray for the second batch.

20As the tofu slices are finished browning, place them in a baking dish in a single layer.

21Pour tomato pepper sauce over tofu, sprinkle generously with Parmesan or Romano cheese if desired, and cover dish with foil.

22Bake until heated through (about 45 minutes to 1 ½ hours) The longer the tofu bakes, the more flavor it will absorb.

23Serve hot.

Honey Nut Tofu Spread

Ingredients

12 ounces firm tofu, drained

8 tablespoons peanut butter (substitute any other nut butter or tahini, if you prefer)

4 tablespoons honey

2 teaspoons lemon juice

Directions

1Put all ingredients into a food processor and blend until smooth.

2Scrape the mixture into a covered container for storage in the refrigerator.

3Use spread within 2 weeks.

Strawberry-Banana Tofu Pudding

Ingredients

1 1/2 cups firm tofu (cubed)

1 1/2 cups strawberry (sliced)

1 banana (sliced)

1 teaspoon vanilla

1 tablespoon lemon

Answer 8

Just eat it straight!

Answer 9

Hollywood is just jealous /grins

I have a couple books but typing in "vegan recipes" in any search engine pulls up a LOT for you to choose. More than you will see here @ Answers, I would bet.

Because Tofu has a bland taste you can put it in almost everything and it will take on that taste. Try some Mexican dishes- they are usually packed with flavor and a little spiciness. Seriously, just pump up the flavors with some spices, salt & pepper, lime juice, curry, whatever!

Whole Foods has a recipe section for tofu dishes also. http://www.wholefoodsmarket.com/recipes/...

Most vegetarian sites offer recipes, as well like goveg or PETA, etc.