I have some left over firm silken tofu, i need a recipe to use it in?!
I have some left over firm silken tofu, i need a recipe to use it in?
Answers:
I blend it up in some pasta sauce... just add a little extra garlic, italian seasonings....
Pretty tasty.
Nice and creamy, without the cream.
Tofu Parmesan
1 lb. tofu, squeeze out liquid and crumble
Chopped onions
Parsley
1/2 C. Parmesan cheese
Salt and pepper
2 eggs
Oregano
Basil
Sesame seeds
Oil to fry
Tomato sauce
Mozzarella
Linguini, cooked according to package
Mix together tofu, onions, parsley, Parmesan, salt, pepper, eggs, oregano, and basil. Form into patties or balls. Coat the patties with sesame seeds, and fry in hot oil till browned.
Return to clean pan and top with tomato sauce, and strips of mozzarella cheese. Cover and simmer a bit to blend flavors. Serve over linguini.
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Italian Tofu Balls
2 16oz blocks of firm or extra firm tofu (or one of each), rinsed and pressed
Roughly 1 1/2 cups of preseasoned bread crumbs (salt, basil, oregano, garlic powder, pepper)
1 heaping tablespoon powdered egg replacer or cornstarch
About 1 1/2 tablespoons (six to ten shakes) low sodium tamari
Vegetable or sea salt to taste (or potassium salt substitute)
Pepper to taste
2 Tbsp. dry flaked onion
Soymage Parmesan Substitute to taste
1 tsp. basil
1/4 tsp. oregano
Granulated garlic, minced garlic or garlic powder to taste
1 Tbsp. nutritional yeast
1 tablespoon chopped flax seed (adds a nutty taste)
1 1/2 quarts pasta sauce
Lightly oil a full-size baking sheet Preheat oven to 350.
Rinse, drain, and squeeze dry the tofu, crumble it into a large mixing bowl, then mash it into an even - but not extremely fine - consistency, using a sturdy fork. Sprinkle on the tamari, and mix it in with the fork. Add the other seasonings and the yeast, while continuing to mix the tofu without mashing it further. Taste and adjust seasonings.
Stir in the flaked or minced onion, and the egg replacer. Then add about 2/3 of the bread crumbs, first mixing them in with the fork, then with your (slightly moistened) hands. First squeeze it through your fingers repeatedly, then press the mixture firmly into the bottom of the bowl with your knuckles. While doing this, add enough bread crumbs to make the mixture form readily into firm balls, without being wet or doughlike. If you add too much bread and it gets dry and crumbly, sprinkle in a little water. If it's still a little wet and you are out of bread, add a little more egg replacer or some cornstarch or potato starch.
Form the mixture into balls. They can be small (about 1") or medium size (about 1 1/2"). Larger ones are possible, but are likelier to end up underdone in the middle. Place them on the baking sheet. They can be close together, but not touching.
Bake at 350 degrees for about 45 minutes (small) to 1 hour (medium). The tofu balls should be well browned, especially if you are omitting the last two steps, but not burned looking. You can turn them after 1/2 hour, but it isn't absolutely necessary.
Let the balls cool for about 20 minutes, them place them in a large *covered* frying pan that has been coated with canola oil, olive oil, or a mix of the two, and preheated. Gently sauté them for about 15 minutes, turning them frequently.
Add enough tomato sauce to completely cover the balls, then cover and simmer them for one hour, gently stirring them occasionally. They are ready to eat at this point, but for the best flavor, let them sit in the sauce, in a glass bowl or steel pan, in the refrigerator overnight. They freeze fairly well.
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BBQ Tofu
Adapted from "Tofu Cookery" by Louise Hagler (of The Farm in Summertown, Tennessee)
2 lbs. Firm tofu
Marinade
3 Tbsp. peanut butter
2 Tbsp. vegetable oil
1 Tbsp. paprika
1/4 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. salt
water
BBQ Sauce
1-2 Tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 1/2 C. tomato sauce
1/4 C. water
1 C. brown sugar
1 Tbsp. molasses
1/2 C. prepared mustard
1 1/2 tsp. salt
1 tsp. allspice
1 Tbsp. crushed red pepper or 3/4 tsp. cayenne pepper
1 1/2 tsp. dried parsley or 1 Tbsp. fresh parsley
1/2 C. lemon juice
2 Tbsp. soy sauce
Put tofu in the freezer. Let it freeze solid. Then thaw it out and squeeze out some of the excess water. The tofu will look kind of like a sponge at this point. Cut it into strips that are about 1 inch wide, three inches long, and 1/4 inch thick.
Mix together marinade ingredients and add enough water to produce a marinade of maple syrup-like consistency (1/2 - 1 cup approximately).You'll need two baking sheets with sides. Spray them lightly with cooking spray. Pour some of the marinade on the sheets and swirl it around to coat the bottom. Place the tofu strips on the baking sheets. Brush the remaining marinade on the tofu strips. Let the tofu marinate for about an hour.
While the tofu is marinating, prepare the BBQ sauce. Sauté the onions and garlic in the oil until onions are transparent. Stir in tomato sauce, water, brown sugar, molasses, prepared mustard, salt, allspice, crushed red pepper or cayenne pepper, and parsley. Bring to a boil, reduce heat and simmer for about one hour. Add lemon juice and soy sauce and simmer 10-15 minutes more.
Bake the marinated tofu strips (on the same baking sheets) in a 350 F degree oven for 20-25 minutes. Turn the tofu strips over and bake for another 20-25 minutes. Put the tofu strips in the pot with the BBQ sauce and heat through.
If you have leftovers, try making a hot tofu sub with Muenster cheese on a sourdough roll!
I'm sure you've eaten it by now, but I like to stir-fry it in a little olive oil with onion, green pepper and Chinese pea pods. Then if you want you can put it over brown rice. You can cook the rice with a can of chopped tomatoes and you can melt some mozzarella or soy cheese on top for good measure!
You neglected to tell us how much you have leftover
You can whip a little lemon juice and olive oil into it to make a vegan replacement for mayonnaise. Add chopped capers, sweet pickle relish and minced onion for tartar sauce. Skip the capers and add some paprika for a sandwich spread (ala Kraft).
Add some aged mellow wine or rice vinegar for a sour cream replacement.
Mix in crushed (to dust) cashews and Flavacol (or other imitation butter salt). Freeze, thaw and drain (repeat several times) for a Parmesan cheese replacement.