Any TOFU recipes?

Teriyaki Tofu

1 package (12 ounces) light firm tofu, draned and cut into 1"cubes
2 whole green onions , finely chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon extra virgin olive oil
1/4 teaspoon hot sesame oil
1 cup chopped broccoli
2 Tbsp teriyaki sauce
1/8 teaspoon red pepper flakes or more to taste

Place a nonstick wok or skillet over high heat until it is hot enough for a spritz of water to sizzle on it . Briefly remove the pan from the heat to lightly mist with olive oil spray. Heat for 3 seconds. Add the tofu, green onions, garlic, ginger, olive oil, and sesame oil. Cook , stirring often for 3 minutes. Add the broccoli. Cook stirring frequently for about 12 minutes or until the tofu is browned on all sides. Stir in the teriyaki sauce. Season with pepper flakes. Cook for 30 to 60 seconds, or until the sauce thickens slightly.

Makes 2 servings
Per Serving: 118 calories 13g protein 10g carbs 3g fat 2g fiber 597mg sodium

I like baked tofu. Cut it into strips, marinate in your choice (I like tikka masala sauce a lot) lay on baking sheet and bake at 350. It takes about 25-45 minutes depending on your oven and how dried you'd like them. Mine are usually in for about 30-40 minutes. Flip them over halfway through. The smaller the tofu pieces, the shorter the time.

You can snack on them, add them to salads, or use in other recipes to replace meats.

I don't have the recipe and it's not a total tofu recipe, but I love tofu in my Jap Chae... nom nom nom! Thanks for the recipes though, I ought to start using tofu more often.

Here are two of my favorites for firm tofu:


TOFUNA

Baked Tofu
Press a block of Lite Firm Tofu to remove as much water as possible. Cut into 4 "patties". Spray a baking sheet with EVOO. Mix together 2 Tablespoons of soy sauce and 1/2 tsp liquid smoke. Brush onto both sides of the patties, sprinkle with salt, pepper, and garlic powder. Bake at 375 for 20 minutes. Flip over and bake additional 15 minutes. When they are cooled, I roughly break them up and pulse them in my food processor. Put into a mixing bowl and add:

1 celery stalk, finely diced
1/2 cup vegan mayo
3 tablespoons dill pickle relish
2 tablespoons nutritional yeast
salt & pepper to taste

Mix thoroughly and thoroughly enjoy!


AVOCADO TOFU SANDWICH

Baked Tofu (same prep as above recipe)

Avocado "mayo": Mash 1 avocado and combine with 1 T red wine vinegar, salt, pepper and parsley. Use this in place of mayo.

Serve in a pita with a slice of tomato.

Just a heads up, if you are stir frying tofu, it helps to drain it well first. Put several paper towels on a plate, put the tofu on it and put another plate on top of it to gently squeeze it down. Let it sit like this for 10 minutes of so to soak out the extra moisture. It will help your tofu stay firmer when you cook it.

This is my husband's favorite- he begs for it! Although I don't always do the coconut rice, sometimes just regular and if i don't have pineapple, oh well. ALWAYS use organic extra-firm tofu though. Much better texture and without the gmo soy! Trader Joe's has a really great extra-firm organic tofu. Firmness makes a HUGE difference!

BBQ Tofu with Pineapple & Coconut Rice

https://goodveg.squidoo.com/recipes/pepperoni-is-not-a-vegetable/bbq-tofu-with-pineapple-coconut-rice


INGREDIENTS

1 1/2 cups coconut milk (almost all of a 13.5 ounce can)
1 cup basmati rice, rinsed
Red pepper flakes
1 can pineapple chunks
1/4 cup water
Your favorite barbecue sauce
1 package firm tofu, frozen and thawed
2T olive oil
INSTRUCTIONS

1. Make rice the way you usually do (on the stove or in a rice cooker) but with coconut milk instead of water or broth. I put 1 cup of basmati rice in my rice cooker with 1 1/2 cups of coconut milk, 1/4 cup water, and a few shakes of red pepper flakes. Cook rice until done (about 20 minutes), fluff, and set aside.
2. While the rice is cooking, preheat your oven to 350*. Press the tofu several times to remove excess water. A clean dishtowel or paper towels work well for this. Place the tofu on a cutting board and press down from above with the towel until it seems most of the water is gone. Be careful to apply the right amount of force – too much pressure could cause the tofu to break and crumble.
Cut the tofu into 1″ cubes and place in a large Ziploc bag or bowl. Add enough of your favorite barbecue sauce to coat the tofu, shake or stir to cover evenly. Let sit in your fridge for at least 20 minutes.
3. Heat olive oil in a large saucepan over medium-low heat. Add the BBQ-marinated tofu and saute for 5-10 minutes over medium-low heat, turning frequently.
4. Place the sauteed tofu in a shallow pan and bake for 10 minutes. Turn after 10 minutes and bake for another 10. The tofu should be relatively crispy on the outside and softer on the inside.
5. Open and drain the pineapple. Place a serving of coconut rice to a bowl or plate, and add equal parts BBQ tofu and pineapple.
Put on some of your favorite music, pour yourself a drink you love, and enjoy!

Also follow our group, happy herbivores, for more awesome recipes and tips! :flowerforyou:

This sounds amazingly delicious. I never thought to use coconut milk with rice. And I have BOTH in my cabinet. soooooo making this.

This is my most favorite recipe for cheesecake. Super easy and... TOFU!

http://happyherbivore.com/recipe/cheezecake/

Ingredients
14 ounces silken tofu
8 ounces Tofutti cream cheese
⅔ cup raw sugar
¾ tsp almond extract
2 tbsp cornstarch



Instructions



Preheat oven to 350F. Prepare pie crust if you have not already done so. Place tofu and Tofutti in a blender and blend for 30 seconds. Stop, scrape the sides, and blend for another 30 seconds. Add remaining ingredients and blend for 3 minutes, stopping periodically to scrape the sides. Once fully incorporated, pour into prepared pie crust and smooth top with a spatula. Bake 40-45 minutes. Remove from oven and place somewhere away from heat. Allow to cool to room temperature (about 2-3 hours). Chill overnight or for at least 10 hours before serving.

For the blueberry topping pictured in the blog post photos, combine 1 cup frozen wild blueberries with 1/2 cup of water, 1 tbsp agave nectar, 1 tsp lemon zest, 2 tsp lemon juice and 1 tbsp cornstarch mixed into 2 tbsp of water in a saucepan. Bring to a boil over high heat. Allow to thicken, stirring frequently. Turn off heat and allow the mixture to cool. Chill in the refrigerator until serving.


Nutritional Information

Serving Size: 1
Servings Per Batch: 8
Amount Per Serving
Calories 151
Fat 10.80g
Carbohydrate 10.50g
Dietary Fiber0.60g
Sugars3.60g
Protein3.90g

I love the baking idea. It makes the tofu firm enough to stand up to a stir fry or curry without breaking apart.

I like making the tofu masala scramble from "Vegan Indian Cooking."

Basically you saute some Indian spices (cumin seeds and turmeric, I believe), then add chopped onions, then add crumbled tofu. Mix up and it's like fake eggs! She also adds a little pink Himalayan sea salt to give it that eggy, sulfuric taste. I make this and put it in a breakfast burrito, on aloo paratha, or on tortilla chips, sometimes with black beans. Mmm.

OMG

http://www.theppk.com/2014/05/breakfast-nachos/

Bump, I love tofu.

I haven't used silken tofu before, I keep meaning to use it in soup or a smoothie.

We have a favourite tofu recipe, but it isn't low in fat. As a treat though, yum.

Black Pepper Tofu - from 'Plenty' Yotam Ottolenghi, recipe copied from the Epicurious website, saves me typing

'Serves 4
You will definitely surprise yourself with this one. It is an extremely delicious dish that's quick and straightforward to make, but looks as if it's been prepared at a top Chinese restaurant. It is fiery, both from the chiles and the black pepper; you can moderate this by reducing their quantity a little. However, the whole point is spiciness so don't go too far.
Ingredients

1 3/4 lbs firm tofu
Vegetable oil for frying
Cornstarch to dust the tofu
11 tbsp butter
12 small shallots (12 ounces in total), thinly sliced
8 fresh red chiles (fairly mild ones), thinly sliced
12 garlic cloves, crushed
3 tbsp chopped fresh ginger
3 tbsp sweet soy sauce (kecap manis)
3 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp sugar
5 tbsp coarsely crushed black peppercorns (use a mortar and pestle or a spice grinder)
16 small and thin green onions, cut into 1 1/4-inch segments

Preparation

Start with the tofu. Pour enough oil into a large frying pan or wok to come 1/4 inch up the sides and heat. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off the excess, then add to the hot oil. (You'll need to fry the tofu pieces in a few batches so they don't stew in the pan.) Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels. *ADDITION: I WRAP THE TOFU IN A TOWEL AND PLACE UNDER A HEAVY CHOPPING BOARD AND TIP TO DRAIN FOR 30 MINS BEFORE USING*

Remove the oil and any sediment from the pan, then put the butter inside and melt it. Add the shallots, chiles, garlic and ginger. Sauté on low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.

Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot, with steamed rice.'

It's really tasty

Gardein has some great Vegan products.... (Kosher too!)

I've posted this recipe before but it deserves repeating.

Buffalo style tofu

Sooo easy and soooo good.

1 Container of extra firm tofu

1-2 Tablespoons of Hot Sauce (Franks)

1-2 Tablespoons of Water

1 Tablespoon Butter (I use Land O Lake Spreadable Butter with Canola Oil)

Slice the tofu and remove as much extra moisture as possible. Put the tofu in a skillet sprayed with a little cooking spray. Flip over once the first side is browned. Brown other side. Meanwhile combine hot sauce, water and butter and microwave until the butter is melted. Mix the sauce until combined. Remove from pan and pour over the sauce.

stir fry: tofu, mushrooms, broccoli, celery sticks, bell pepper, soy sauce.
Still looking for some low calories noodles as a side .......