Recipes with tofu?

daklex

Does anyone have any good recipes with tofu? I'm a vegetarian so I'd like to try cooking with tofu for the protein. Thanks!

sunnaip

OOh,I was just gonna post this question as well !

Klgraham

I use Quarn Chik'n Tenders as a chicken substitute. Just put it frozen into a pan with a little bit of water and cook on high til all the water is gone and add to any recipe that calls for cubed chicken.

ckehoe89

There are a ton of wonderful recipes with tofu.

I use it a lot also because I am a vegetarian. I bought myself a few vegetarian cookbooks and they have tons of ideas on them.

However, popular ones seemed to be different marinades, such as soy sauce, Italian dressing, lemon basil, which you let the tofu soak up and then you usually bake it.

There are also tofu "nugget" recipes on line that are really delicious too.

I like to use it in stir fry as well. Hope that helps a little, if you need more info let me know!

TheMaidOfAstolat

Best place for great recipes is
www.vegweb.com
I'm a lifelong vegetarian...feel free to PM me or friend me if you wish.

california_peach

These are my favorites. They are good, but I have yet to calculate the calories on either of them yet.

Sweet and Sour Tofu

Sauce:
1/3 cup honey
1 cup crushed canned pineapple in juice
1/2 cup soy sauce
1/2 cup cider vinegar
6 tablespoons ketchup
4 tablespoons rice wine vinegar
2 tablespoons freshly lemon juice
1/2 teaspoon fresh minced garlic
1/2 teaspoon onion powder
1 cup warm water
2 tablespoons cornstarch

Tofu and Veggies:
2 blocks firm or extra firm tofu
2-4 teaspoons toasted sesame oil
Soy sauce
2 carrots, peeled and julienned
1 small head of broccoli, cut into small florets

1.Combine all the sauce ingredients, except the water and cornstarch in a saucepan and bring to a boil over medium heat. Blend the water and cornstarch, then add it into the boiling sauce. Cook over medium heat at a gentle boil until the sauce thickens. Set aside.
2.While the sauce is cooking slice the tofu blocks into half leaving you with 4 slabs of tofu. Press the tofu slabs in between 2 flat pans or cutting boards. Place a heavy object on top and allow the access moisture to come out. Leave for 15 to 20 minutes until all liquid is removed. Drain and discard the liquid.
3.Slice the tofu into the desired size pieces. Warm a teaspoon of sesame oil in a large skillet over medium heat. Saute the tofu until browned using soy sauce as the tofu cooks. You may need to do the tofu in two batches depending on the size of your skillet. Once all the tofu is browned remove it from the heat and set it aside.
4.Wipe out the skillet and return it to the stove. Add a teaspoon of sesame oil to the pan and add the carrots and broccoli. Saute the vegetables over medium heat until they are tender.
5.Add the tofu back to the pan along with the sauce. Cook until completely incorporated and heated through.
6.Serve over rice or the Asian noodles of choice.

Tofu with Thai Curry Sauce

1 cup light coconut milk
1 1/2 teaspoon red curry paste
3/4 teaspoon brown sugar
1/2 teaspoon salt
14 oz extra-firm tofu, water packed
2 teaspoons oil
4 cups baby spinach

1.Whisk the coconut milk, curry paste, brown sugar, and salt in a small bowl. Set aside
2.Drain, rinse and pat dry the tofu. Slice the tofu crosswise into eight 1/2 inch thick slabs. Then croasely crumble each slab into smaller uneven bit size pieces.
3.Heat the oil in a large skillet over medium heat. Add the tofu and cook in a single layer until pieces are golden brown on the bottom. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown.
4.Add the spinach and sauce. Cook, stirring until the spinach is wilted and sauce has coated tofu.
5.Serve over rice.

Both are from myveggietable.com

DancingDreamer

tofu is a sponge. it will soak up any marinade and flavor you want as long as you drain it before you soak it. i agree with TheMaidOfAstolat that vegweb.com is pretty good, so is vegetariantimes.com.

i'd be careful with quorn though, a VERY small population of people are deathly allergic to it, but you never know if you are one of them or not (and personally i think it tastes funny). Morningstar Farms is my favorite brand of "fake meat" i've been eating it all my life (yet another lifelong veg!).

good luck with your tofu adventures!

Mishy

Since I am cooking challenged, I don't have a go-to recipe to share with you BUT I prefer vegetarian meals to any other so I have found some good noms at Whole Foods and in the meatless section of my local grocery store. I suggest Five Start Foodies Artichoke Burger, Dominex Eggplant "Meat" balls, and Morning Star farms.

superhippiechik

vegetarian chili

extra firm tofu-frozen, then thawed and pressed- This gives the best texture- crumble half of tofu into bowl with lid,season with dried sage,cumin,chili powder(optional)paprika, salt and pepper then add 1/8c. water and let marinate for 30 min. or overnight-the longer the better.
Sautee onion,garlic,and bell pepper in extra olive oil spray until transparent. Add tofu and spread evenly in the bottom of the pan.Cook on med. low stirring occasionally. If pan becomes dry spray on more spray.Keep doing this until the tofu starts to resemble ground beef,about 30 min.add in 1 can beans of your choice drained and rinsed,16oz. tomato sauce,1 sm. can tomato paste. 1 can rotel(optional) drained. Let simmer for at least 15min. on low.
Hope you like it!

Skulldilocks

I often prefer the wide range of "Fake meat"/Quorn alternatives, despite the same ingredients they do have different textures where as tofu is too spongey for my liking. Admittedly it wont soak but just means more juice :P