Medium hard tofu recipes?!
ASAP!Www@FoodAQ@Com
Answers:
This is one of my FAVORITES! It's vegan and wonderful!. I'm not good at typing out recipes, so I apologize if it sounds confusing!.!.!. it's really quite simple!. If you decide to try it, you'll see how easy and yummy it is! :)
what you need:
-olive oil, to grease the baking dish
-10-12 corn tortillas
-38 ounces (2 packs) of medium/firm tofu
-4 cloves of fresh garlic, finely chopped
-1 small can sliced black olives
-1/2 yellow onion, chopped
-1 medium sized tomato, chopped
(I slice up a handful of cherry tomatoes, I like how they hold their shape)
-1 can of green chile enchilada sauce, you chose level of hotness
-1 jar of salsa, you chose level of hotness
-block of soy cheese, shredded (I love Vegan Gormet's mozzarella!)
-Preheat oven to 350 degrees and grease a 13 inch glass baking dish
-In a large mixing bowl, add tofu, garlic, olives, onion, and tomatoes!. If you don't have fresh garlic, you can substitute for garlic powder-- add as much as you like! Don't stop until the you can really smell the garlic in your tofu mixture!. This is your enchilada filling, you can chose to add the cheese into the filling, or wait and sprinkle it on top!. You can also get creative here, and add whatever other ingredient you'd like to the filling!.
-Mix all ingredients very well, and don't be afraid to get your hands dirty!. Dig in and mix away!
-To form enchiladas, start by dipping a tortilla in the green chile sauce!. To do this, pour the sauce into a small plate or shallow bowl, and coat it on either side!. Then, lay the tortilla in the baking dish!. Hold one side of the tortilla while the other side lays flat, and add a handfull of filling into the center of the tortilla with your other hand!.
Close the tortilla by folding the sides over onto themselves, and then turn the enchilada so that the outter flaps are on the bottom of the dish, holding the little sucker closed!. This can get messy! Don't get frustrated, just have fun with it!.
-Line the enchiladas up side by side!. When the dish is full, cover them with the salsa, making sure that it is evenly distributed!. Next, sprinkle the shredded "cheese" over the top!.
-Bake the enchiladas for about 30 minutes!. If you sprinkled your cheese on the top, you may want to cover the dish with foil, but this step is not necessary!.
Enjoy!!Www@FoodAQ@Com
what you need:
-olive oil, to grease the baking dish
-10-12 corn tortillas
-38 ounces (2 packs) of medium/firm tofu
-4 cloves of fresh garlic, finely chopped
-1 small can sliced black olives
-1/2 yellow onion, chopped
-1 medium sized tomato, chopped
(I slice up a handful of cherry tomatoes, I like how they hold their shape)
-1 can of green chile enchilada sauce, you chose level of hotness
-1 jar of salsa, you chose level of hotness
-block of soy cheese, shredded (I love Vegan Gormet's mozzarella!)
-Preheat oven to 350 degrees and grease a 13 inch glass baking dish
-In a large mixing bowl, add tofu, garlic, olives, onion, and tomatoes!. If you don't have fresh garlic, you can substitute for garlic powder-- add as much as you like! Don't stop until the you can really smell the garlic in your tofu mixture!. This is your enchilada filling, you can chose to add the cheese into the filling, or wait and sprinkle it on top!. You can also get creative here, and add whatever other ingredient you'd like to the filling!.
-Mix all ingredients very well, and don't be afraid to get your hands dirty!. Dig in and mix away!
-To form enchiladas, start by dipping a tortilla in the green chile sauce!. To do this, pour the sauce into a small plate or shallow bowl, and coat it on either side!. Then, lay the tortilla in the baking dish!. Hold one side of the tortilla while the other side lays flat, and add a handfull of filling into the center of the tortilla with your other hand!.
Close the tortilla by folding the sides over onto themselves, and then turn the enchilada so that the outter flaps are on the bottom of the dish, holding the little sucker closed!. This can get messy! Don't get frustrated, just have fun with it!.
-Line the enchiladas up side by side!. When the dish is full, cover them with the salsa, making sure that it is evenly distributed!. Next, sprinkle the shredded "cheese" over the top!.
-Bake the enchiladas for about 30 minutes!. If you sprinkled your cheese on the top, you may want to cover the dish with foil, but this step is not necessary!.
Enjoy!!Www@FoodAQ@Com
Coconut Curry Squash
Ingredients:
2 tsp!. Fresh Calamondin Orange (Citrofortunella microcarpa) juice - *sweet lemon juice can be substituted*
1 medium squash – cut in large cubes
1 can coconut milk
1 pack medium hard tofu – cut in large cubes and fried
5 cloves freshly minced garlic
Fresh ginger root – peeled and smashed
Fresh Basil – julienne
? cup sweet red bell pepper
Spices:
4 Tbsp Olive Oil
Salt
Black Pepper
1 tsp!. Maggie/Knorr chicken seasoning
1 tsp!. yellow curry powder
Procedure:
1!. In a large wok/skillet heat oil!.
2!. Sautee garlic and ginger!.
3!. Add squash and continue to stir fry until it is medium cooked!.
4!. Add calamondin/sweet lemon juice!.
5!. Stir in coconut juice!.
6!. Add chicken seasoning, curry, and a dash of salt and pepper!.
7!. Simmer and lower temperature to medium heat!. Cover wok/skillet!.
8!. Add fried tofu and fresh basil!.
9!. Keep stirring making sure that liquid does not get too dry!. If liquid gets a bit dry add a little water!.
10!. Add bell pepper!. Keep stirring and cover wok/skillet until squash is fork tender!.
11!. Season with salt and pepper to your taste!.
12!. Garnish to your liking!.
12!. Serve and enjoy!
Preparation Ideas:
Serve with steamed rice topped with butter, fried garlic, or spring onions!.
Serve with any grilled or roasted dish!.Www@FoodAQ@Com
Ingredients:
2 tsp!. Fresh Calamondin Orange (Citrofortunella microcarpa) juice - *sweet lemon juice can be substituted*
1 medium squash – cut in large cubes
1 can coconut milk
1 pack medium hard tofu – cut in large cubes and fried
5 cloves freshly minced garlic
Fresh ginger root – peeled and smashed
Fresh Basil – julienne
? cup sweet red bell pepper
Spices:
4 Tbsp Olive Oil
Salt
Black Pepper
1 tsp!. Maggie/Knorr chicken seasoning
1 tsp!. yellow curry powder
Procedure:
1!. In a large wok/skillet heat oil!.
2!. Sautee garlic and ginger!.
3!. Add squash and continue to stir fry until it is medium cooked!.
4!. Add calamondin/sweet lemon juice!.
5!. Stir in coconut juice!.
6!. Add chicken seasoning, curry, and a dash of salt and pepper!.
7!. Simmer and lower temperature to medium heat!. Cover wok/skillet!.
8!. Add fried tofu and fresh basil!.
9!. Keep stirring making sure that liquid does not get too dry!. If liquid gets a bit dry add a little water!.
10!. Add bell pepper!. Keep stirring and cover wok/skillet until squash is fork tender!.
11!. Season with salt and pepper to your taste!.
12!. Garnish to your liking!.
12!. Serve and enjoy!
Preparation Ideas:
Serve with steamed rice topped with butter, fried garlic, or spring onions!.
Serve with any grilled or roasted dish!.Www@FoodAQ@Com
Always buy the hardest tofu you can, it just tastes better!. The easiest recipe is to just cut the tofu into squares (a little bigger than a bite size) and fry in 350 degree oil!. When it is golden brown, it'll be done!. You can always take a piece out and cut it to make sure it's cooked through!. Then eat it with rice!.
A little harder recipe is to add tomato and beef!. Just cook strips of whatever beef you have, then add tomato to that and cook for a bit longer!. Then add the tofu (that is already fried according to what I said above) to that and mix!. Then eat that with rice!.Www@FoodAQ@Com
A little harder recipe is to add tomato and beef!. Just cook strips of whatever beef you have, then add tomato to that and cook for a bit longer!. Then add the tofu (that is already fried according to what I said above) to that and mix!. Then eat that with rice!.Www@FoodAQ@Com