I'm pretty much there with you. My little one really likes organic "tofood" diced small and sauteed in coconut oil. Toward the end I toss in a whole pile of baby spinach and cherry tomatoes. Let the spinach wilt a bit and the tomatoes heat. All told you're talking ten minutes including prep time. I like the tofu a bit browned so extra if you want that step. It kind of reminds me of an egg dish.

The tofu in this recipe is really good - http://www.vegetariantimes.com/recipe/quinoa-salad-with-baked-marinated-tofu/

I concur about freezing tofu - it really changes the texture and density. I like it MUCH better that way and it's a bit more 'meat-like,' or maybe I should say less 'tofu-like'!

Do you have Appetite for Reduction? The Red Thai Tofu in it is amazing and I bake instead of fry the tofu.

Quick sweet and sour tofu...
Buy ready-made
tempura mix....
sweet sour sauce
heat deep fryer

mix up batter--set aside
heat sweet and sour sauce--add fresh green & red peppers and pineapple chunks


Cut tofu in large cubes
Marinate in soy sauce-ginger, sesame oil, orange zest--dip in batter


Dip the tofu in tempura batter and fry--and drain in serving dish
Pour hot sweet sour sauce and veggies over the gold brown tofu

Serve over a bed of piping hot rice

I like the ginger baked tofu from the Kind diet:

GINGER BAKED TOFU (from The Kind Diet)

Serves 2-4

1 lb firm tofu
1/3 cup shoyu (soy sauce)
1 Tbspn toasted or untoasted sesame oil
2 Tbspns minced fresh ginger
1 Tbspn finely chopped garlic
1/4 cup brown rice vinegar
2 Tbspns umeboshi vinegar (rice wine vinegar works just fine)
1/2 tspn crushed red-pepper flakes (optional)
1 tspn brown rice syrup (optional)
Finely chopped scallions for garnish (optional)

Cut tofu in half width-wise, then slice in half again. You will be left with 4 tofu "steaks".



Pour 3/4 cup of water into a bowl. Whisk in the shoyu, oil, ginger, garlic, vinegars, red-pepper flakes (if desired), and rice syrup and pour over the tofu, covering it. An 8"x6" dish works perfectly. Marinate for at least 1 hour.

Preheat oven to 375 degrees. Either drain the baking dish of the majority of marinade, or place tofu on a baking sheet & baste with the marinade. Reserve the remaining marinade.

Bake tofu for 15-20 mins. Turn the tofu pieces with a spatula, baste again with the marinade, bake for 10-15 mins longer. Garnish with scallions & serve warm.

You could also try smoked tofu, if it's available in your area. Works wonders in salads and oven dishes.
It can be high in sodium, but boy is it worth it.

If you want to try other meat analogues - see if there's an asian store around, they usually store some alternatives. Mine sells vegetarian chicken, squid, prawns, duck, beef and pork. The chicken is so good I recently fooled a couple of meat eaters.

Dry-frying is the absolute best way I've found to make tofu: http://melissaraydavis.hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros

There's always seitan and tempeh as well...

I have had a lot of trouble browning tofu without oil. Thank you for this post!

Another method for tofu I've been experimenting with recently is to cut your firm or extra firm block into the size "strips" you want. i haven't ever cut into cubes, but more like 1/4" -3/8" thick pieces. (I sub cut the block a couple times, then cut the pieces). Then I put them on my clean microwave carousel glass - nothing coating it. This is the part I haven't perfected. It would depend on your microwave and the size and thickness of the slices. I do 3 min. at a time and turn them - less as they get closer to finished. They will dry out to a chewy consistency and turn yellowish. When they suit you, remove and place in favorite marinade for an hour to overnight. Last night I stir fried this in not too much oil (1Tbsp) until browned on both sides, then added a bunch of veggies, a little soy sauce, and quinoa for me (brown rice for hubby). Turned out really well --- we both could have eaten it "as is" and my hubby is definitely a meat eater. I think you'll be able to find some recipes yours will enjoy.

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