Tofu, anyone?! (Need tofu recipes)

For things like stir-fries and baked tofu dishes, buy extra firm tofu, wrap it in a dish towel and weight it with some books or other heavy things to get the water out. Then I usually give it a thin coating of corn starch and stir-fry in coconut oil with lots of veggies and serve over rice. You can also make delicious tofu scramble with the pressed tofu - crumble into chunks and cook in a pan with veggies and potatoes - sprinkle a little turmeric and nutritional yeast in there if you want a scrambled eggs sort of feel. Delicious, and good for you!

Remember that tofu is like a little sponge - you can marinate it in anything and bake or grill, like you would with poultry or beef.

If you want to blend it, buy silken tofu and don't press it. You can blend it with cocoa powder and sweetener for pudding, blend into smoothies to add protein and bulk, or add to miso soup.

This sounds delish!

Hot and Sweet Marmalade Glazed Tofu
http://www.veggiebelly.com/2012/06/hot-and-sweet-marmalade-glazed-tofu.html

My #1 favorite tofu recipe, has convinced many a tofu hater. I get my lemongrass in a jar in the freezer section of the Asian supermarket - the stalks are never fresh. :happy:

http://www.epicurious.com/recipes/food/views/Spicy-Lemongrass-Tofu-233844

2 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about 1/4 cup)
1 1/2 tablespoons soy sauce
2 teaspoons chopped Thai bird chilies or another fresh chili
1/2 teaspoon dried chili flakes
1 teaspoon ground turmeric
2 teaspoons sugar
1/2 teaspoon salt
12 ounces tofu, drained, patted dry and cut into 3/4-inch cubes
4 tablespoons vegetable oil
1/2 yellow onion, cut into 1/8-inch slices
2 shallots, thinly sliced
1 teaspoon minced garlic
4 tablespoons chopped roasted peanuts
10 la lot, or pepper leaves, shredded, or 2/3 cup loosely packed Asian basil leaves
print a shopping list for this recipeview wine pairings

preparation

1. Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
2. Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
3. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
4. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.


Read More http://www.epicurious.com/recipes/food/views/Spicy-Lemongrass-Tofu-233844#ixzz2S3qmVkEj

I eat tofu 3-4 times a week. I like super spicy stuff so be warned! My favorite, easy tofu dish is Indian curry made with Patak curry paste. I used to make it per the directions on the jar but I have since modified it and substitute lots more stir fry veggies and skip serving it on rice. It really cuts back on calories to skip the rice that most people serve stir fry's over but to each they're own.

Patak curry can be bought in Indian stores and in some major grocery stores. It comes in various flavors - hot curry, vindaloo, madras etc... If you can find the Kashmiri flavor - it is my all time favorite and approaches nuclear level heat (again be warned). It cooks the same regardless of the flavor of curry that you use.

You can drain and press the water out of the tofu if you like - I do this sometimes but not always. It makes for a browner crispier tofu in the end if you do.

Chop up a block of tofu into small cubes.
Chop a medium to large onion
add tofu and onion to frying pan or wok - you need some oil but not a lot - I usually use a spray or two of pam.
Cook on high heat until onions are mostly cooked and tofu is brown - you need to stir and make sure the tofu gets cooked on all or at least most sides.
Add about 1/4 - 1/3 a jar of curry paste - sitr it around so it starts to cook and coats most of the tofu/onion mixture.
Add a medium or large chopped tomato or a can of chopped tomato, reserving the water. Stir this in until it is well mixed.
Add some of the tomato can water or tap water (not too much - about 1/4 - 1/3 cup is usually fine. Stir until you blend the curry paste with the liquid and it seems consistent and well blended.
Add 2 cups or so of stir fry veggies (I use the frozen costco stir fry veggies). Mix well.
Reduce heat to simmer for 10 minutes or so until the liquid has evaporated a bit leaving a thicker curry sauce coating everything.

This dish from start to finish takes maybe 20-30 minutes and is very nutritious and delicious.
You can serve it over rice, over spaghetti squash (surprisingly good - the sweet nuttiness of the squash is a great match).
If it is not spicy enough for you, add some crushed red chili along with the curry paste. You can also add fresh diced jalapeno as well.

Pumpkin Mousse
So good and secretly healthy

1 15-oz. can pumpkin puree
1/2 block soft/silken tofu (8 oz.), drained
1 Tbsp. grade A Dark Amber (or your favorite) maple syrip
1 1/2 Tbsp. sucanat or light brown sugar
1/2 tsp. vanilla extract
1 1/2 Tbsp. apple pie spice (or 1 1/2 tsp. ground cinnamon + 3/4 tsp. ground allspice + 3/4 tsp. ground nutmeg)
1/2 tsp. ground cloves
1 tsp. ground ginger
pinch of salt

1. Combine tofu and pumpkin puree in a food processor; process until smooth.
2. Add maple syrup and brown sugar, and spices. Process until well incorporated.
3. Taste, and add more sweetener or spice in small increments according to your preference for sweetness (and spiciness!).*
4. Allow to set in the fridge for at least 30 minutes before serving, but ideally overnight.

tofu takes on the flavor of whatever you are making, you can marinate in soy, terriaki (sp sauce), broth, et. I pan fry (with very litlle olive oil,) and add veggies to the tofu after slightly browned. Garlic, onions, and whatever green veggies of choice is a good base. I eat the left over tofu for mid day snack the next day.

Baked tofu with soy and sesame:
http://www.kalynskitchen.com/2008/06/baked-tofu-recipe-with-soy-and-sesame.html (I like to serve this with http://www.kalynskitchen.com/2008/03/roasted-asparagus-recipe-with-creamy.html)

Maple tofu:
http://www.ilovevegan.com/portfolio/smoky-maple-tofu-sandwich-2/ (the tofu from this is also good in salads)

Salsa baked tofu:
http://www.ilovevegan.com/portfolio/salsa-baked-tofu/

Breaded baked tofu:
http://vegancooking.livejournal.com/2546337.html

All of those recipes use extra firm. The baked tofu comes out better if you freeze the tofu first (freeze it, then thaw it before baking -- freezing it changes the texture a bit)

Soft/silken tofu is good if you add a bit of fruit or honey to make it sweet. It's like a yogurt/pudding kind of thing.

man that taco recipe sounds great!

http://theveeword.blogspot.com/2012/10/veganmofo-paula-deen-and-tofu-georgia.html OMG NOM

http://melissaraydavis.hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros