What's a good recipe for tofu?

Question

What's a good recipe for tofu?

Answer 1

this is an awsome tofu recipe! http://www.ivu.org/recipes/holiday/oven-...

it is very good with mashed potatos and gravy!

Answer 2

You can substitue eggs in cookies for tofu and eat the cookie dough without baking it! Taste the same!

Answer 3

Thai Chicken Coconut Soup

3-4 cans coconut milk (make sure it's the unsweetened kind)

3 tbsp chopped scallions

1 to 3 tsp lemon grass

cilantro (preferably fresh. I sometimes leave this out. Niels says

that's defeating the whole point, but I think it still comes out

great)

tofu, cubed into smallish pieces.

chicken, also cubed to bite size.

mushrooms

1 carrot, grated

juice from loads of limes (8? i can never put in enough)

serrano chillies (or any other hot chili pepper, again preferably

fresh, but powdered will do)

1 tsp galanga powder

Heat the coconut milk in a pot. Add everything else. As the lemon grass is

inedible, put it in a tea ball and immerse the ball in the soup so you can

retrieve it later. Cook until the chicken is done and the soup is hot (30

minutes?). Taste to see if it needs more limes (it always does) or more hot

peppers (it's better to start mild and build up to the desired level of

spicyness).

posted by Strollingtroll at 10:37 PM 0 comments  

Eggplant With Tofu Soup

3/4 lb Japanese eggplant (about 3 cups sliced)

1/4 lb tofu

6 T oil

2 to 3 cloves garlic, crushed

1 to 5 red chili peppers, seeded and chopped

10 to 15 sweet basil leaves

1 to 3 T yellow bean sauce (yellow bean sauce from Thailand is

saltier than sauce from Hong Kong or China, so season to

taste)

Slice unpeeled eggplant crosswise into slices 1/8-inch thick.

Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and

stir-fry until light brown (don't burn!). Add eggplant and tofu

and cook for 5 to 7 minutes. Add remaining ingredients; mix

gently. Serve immediately, since eggplant and basil turn dark

if dish sits after cooking. Makes 3 to 4 servings.

posted by Strollingtroll at 10:35 PM 0 comments  

Saturday, April 22, 2006

Three Cheese Spinach Lasagna With Tofu Recipe

For a healthier version use low-fat mozzarella and cottage cheese. If you would like to freeze one of the pans for later use, put it in the freezer before cooking it and cook for an hour and 1/2 instead of 1 hour when you are ready to use it. This was modified from a recipe in Real People Cookin' Low Fat.

Ingredients:

3 (16 ounce) jars spaghetti sauce

1 1/2 cups water

2 bay leaves

1 tablespoon dried oregano leaves

crushed 1/2 tablespoon ground marjoram

1 teaspoon salt

1 teaspoon pepper

1 lb tofu, drained & crumbled

4 cups mozzarella cheese

shredded 32 ounces cottage cheese or ricotta cheese

1/4 cup dried parsley

2 lbs fresh spinach

chopped 1 lb lasagna noodles (uncooked)

1/4 cup parmesan cheese, grated

Directions:

Preheat oven to 350°F.

Bring spaghetti sauce and water to a boil; add next 5 seasonings if desired, and reduce heat to a simmer (sauce should still be a little runny when lasagna is assembled; the uncooked noodles will soak up the extra moisture).

While sauce is simmering, combine tofu, mozzarella, cottage cheese and parsely in a large mixing bowl and stir.

Assemble the lasagna as follows: (1) spray the bottom of two 13"x9"x2" casserole pans with PAM and spoon in just enough sauce to cover the bottom (2) Place a layer of noodles on top of the sauce (3) spread 1/4 of the cheese mixture evenly over the noodles in each pan (4) sprinkle 1/4 of the spinach over the cheese (5) pour 1/4 of the sauce evenly over the top.

Repeat layers ending with sauce, and top with parmesan cheese.

Cover tightly with aluminum foil, and bake at 350F for 1 hour.

posted by Strollingtroll at 9:42 PM 0 comments  

Sunday, February 05, 2006

Fried Tofu

Ingredients (use vegan versions):

* 1 lb. extra firm tofu

* juice of 1 small lemon

* 2-3 tablespoon Bragg's Liquid Aminos (or soy sauce if you're

desperate)

* 2 tablespoon oil

* 1/2 cup water

* approximately 1/2 cup nutritional yeast

Directions:

Cut tofu into cubes or strips. Add lemon juice, Liquid Aminos and water

to a large pan or wok. Add tofu to pan. Let simmer until all sauce has

been absorbed by tofu. When tofu is nearly dry add oil to pan and coat

tofu with it. Then sprinkle nutritional yeast over tofu to coat. Fry on

med-high heat until nutritional yeast browns slightly (2-3 minutes).

This is really good added to stir fry or served as a 'meat' dish with

corn and baked squash etc.. (Also good the next day on a sandwich).

Note: Watch out for the strength of the lemon you use. I've

accidentally made some pretty sour tofu.

Serves: 4

Preparation time: 25

posted by Strollingtroll at 7:31 PM 0 comments  

Friday, February 03, 2006

Spinach Tofu Lasagna

Ingredients (use vegan versions):

* 1 box lasagna noodles (regular or whole wheat)

* 1 package of tofu (preferably silken type)

* 1 bottle spagetti or pasta sauce (plain or seasoned; I like ones

with garlic and mushrooms)

* 1 pkg. frozen spinach or large bunch of fresh spinach

* seasoning (salt, pepper, garlic powder, cajun seasoning, herbs,

or anything that complements the sauce) - you have to judget the amount

yourself!

* 1 small can of tomato sauce

Directions:

Serves: 8-10.

Preparation time: ~75 mins.

Boil lasagna noodles - follow directions on package. Defrost or cook

frozen spinach, or blanch fresh spinach. Crumble tofu in bowl with

seasoning.

In flat casserole dish, start building layers: noodles, seasoned tofu,

spagetti/pasta sauce, spinach, etc. until all used up. End with layer

of noodles. Pour tomato sauce over top and bake in 350 over for about

45 minutes or until top looks done. Eat.

P.S. there is lots of room for change in this recipe, depending on the

taste you want to achieve.

Nutrition Information: low fat, especially if you don't use cheese.

posted by Strollingtroll at 9:28 PM 0 comments  

Macaroni and Cheesy Tofu

Ingredients (use vegan versions):

* 1 box macaroni cooked up

* 1 med. onion finely diced

* 1 cup (or more) of mashed tofu

* 1 1/3 cup vegan soymilk

* 2 tablespoon flour

* 1/2 cup nutritional yeast

* 1 dash vegan Worcestershire sauce

* 3 dashes Tamari sauce

* 1/2 teaspoon garlic powder

* pepper to taste

* soy parmesan to taste

Directions:

Preheat oven to 375. While macaroni is boiling, chop onion. Combine soy

milk, flour, yeast, Worcestershire sauce, Tamari sauce, pepper and

garlic powder. Put drained macaroni in an oblong baking dish. Add tofu

and soy milk mixture. Shake soy parmesan on top and mix. Bake at 375

for approx. 30 min. till done.

Serves: 4

posted by Strollingtroll at 6:46 PM 0 comments  

Thursday, February 02, 2006

Tofu Burgers

Ingredients (use vegan versions):

* 1 pound of tofu

* 1/4 cup wheat germ

* 1/4 cup whole wheat flour

* 2 tablespoon nutritional yeast [not active dry yeast]

* 1 tablespoon grated onion [more if you like it]

* 1/4 teaspoon garlic powder

* 1/2 teaspoon oregano

Directions:

Mash tofu and mix all ingredients together in bowl. Form into 6

burgers. In sprayed skillet, brown on both sides. Serve on buns.

Serves: 6

Preparation time: easy

posted by Strollingtroll at 7:17 PM 0 comments  

Peanut Pasta With Tofu

Ingredients (use vegan versions):

* 1/4 cup seasoned rice vinegar (or 3tbsp oriental sesame oil

* (or white vin +2 teaspoon vegan sugar) I used 2 tablespoon spicy

and 1 tablespoon olive)

* 1Tbsp soy sauce

* 1 teaspoon vegan sugar

* 1 pkg. firm or extra firm tofu cut into 1/2 inch cubes

* (gently squeeze out excess water before cubing)

* 12 oz penne pasta (dried)

* 2 cup Chinese pea pods (I used 1 bag frozen

* stir fry veggies with vegan sugar snap peas....(this is Alaska,

nothing

* is fresh

* 2 cloves garlic minced (I used much more)

* 1/2 cup plum jam

* Extra full 1/2 cup crunchy peanut butter

* 1/8 teaspoon ground ginger

* 1/3 cilantro leaves (I omitted these)

* 1/4 cup sliced green onions

* cilantro sprigs

* crushed red pepper flakes

Directions:

1) In a medium bowl mix vinegar, 1Tbsp of the oil, soy & vegan sugar.

2) Put some oil (I used spicy) into a skillet and fry the tofu. This

doesn't take a lot of oil. maybe a couple of tablespoons. The tofu will

absorb the oil and turn a soft golden color. Don't over cook. Bear in

mind that you can't under cook it as it is edible right from the box...

bland and tasteless but edible. Remove from fire and mix in with

mixture from #1. Gently mix it in and allow to marinate. Stir

occationally.

3)Start a pot to boil with water to cook penne. While water heats get

together ingredients for sauce.

4) When Water boils, add penne and cook over med high heat for about

7-9 minutes until pasta is ALMOST tender to bite. Add pea pods or stir

fry veggies & cook for 1 more minute. Drain.

5) Remove tofu from marinade and reserve the extra for use in the sauce.

6) In the tofu skillet, Heat remaining 2 Tbsp. of oil over medium heat.

Toss in garlic and stir cooking JUST until fragrant, about 30 seconds.

Add jam, peanut butter, excess marinade from tofu and ginger. Cook just

until sauce is smooth and well blended.

7)Remove from heat and add pasta mixture, cilantro leaves and green

onions. Mix gently but thoroughly. Mix in tofu. Garnish with cilantro

sprigs. Season to taste with red pepper.

This was surprisingly easy and quick....ENJOY!! Gresha and David

Serves: 4 easy

Preparation time: 20 min

posted by Strollingtroll at 7:15 PM 0 comments  

Broccoli-Tofu Stirfry with Almonds

Ingredients (use vegan versions):

* 500 g broccoli

* 150 g firm seasoned tofu

* 50 g chopped almonds

* 4-5 spring onions

* 1-2 cloves garlic

* 3 tablespoon soy sauce

* 2 tablespoon sake or dry sherry

* pepper or cayenne pepper to taste

* 1 teaspoon vegan sugar

* vegetable oil

* sesame oil

Directions:

Cut broccoli into small florets, peel the stalks and cut into cubes.

Cut tofu into small cubes and spring onions into 2-cm (1-inch) pieces.

Cut garlic into  

Answer 4

I actually made this recipe this morning. I sliced red, orange and yellow bell peppers up. Depending on the amount of vegetables you like you can change the proportion. I also sliced up some onion. I used firm packed tofu and sliced into thin slices. you can always cut some garlic up also if not garlic powder works alos. Then in a non-stick pan i sauteed the vegetables and in tablesppon of olive oil I sprinkled with salt and pepper. I sauteed the vegetable and tofu mixture until the peppers softened and the tofu developed a nice light brown. So about 15 minutes on medium. Stif occasionally.

Answer 5

fry onion in oil until soft.

add garlic ginger cook gently

add diced tofu

add curry paste or another mixture of spices eg.cumin termeric cardamon.

add tomatoes and a little water

add fresh corriander

simmer 20mins.

serve with basmati rice

Answer 6

Press down a block of tofu to get the water out. Then cut it up into 5 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.

Answer 7

depends what kind of recipe your looking for, Im assuming you want like a dinner or something

I like vegetable stir fry, you get pretty much all the vegetables that you like (such as onions, sweet potatoes, zuchini, etc.) some cubed tofu (firm or harder works best) and some sort of stir fry sauce: first heat up some veggie oil and fry the vegtables for as long as you like then add the tofu and fry for another minute or two. then pour the sauce on top and sim,er for a few minutes. Then you can either eat it like that or with bread or rice of some sort