What's a good recipe for tofu?!
Answers:
Press down a block of tofu to get the water out!. Then cut it up into 5 pieces and marinate it in Italian Salad Dressing for 24 hours!. Then grill it on the barbecue!. Serve it with colorful curly pasta that has italian salad dressing on it and cut up bell peppers!.Www@FoodAQ@Com
I actually made this recipe this morning!. I sliced red, orange and yellow bell peppers up!. Depending on the amount of vegetables you like you can change the proportion!. I also sliced up some onion!. I used firm packed tofu and sliced into thin slices!. you can always cut some garlic up also if not garlic powder works alos!. Then in a non-stick pan i sauteed the vegetables and in tablesppon of olive oil I sprinkled with salt and pepper!. I sauteed the vegetable and tofu mixture until the peppers softened and the tofu developed a nice light brown!. So about 15 minutes on medium!. Stif occasionally!.Www@FoodAQ@Com
depends what kind of recipe your looking for, Im assuming you want like a dinner or something
I like vegetable stir fry, you get pretty much all the vegetables that you like (such as onions, sweet potatoes, zuchini, etc!.) some cubed tofu (firm or harder works best) and some sort of stir fry sauce: first heat up some veggie oil and fry the vegtables for as long as you like then add the tofu and fry for another minute or two!. then pour the sauce on top and sim,er for a few minutes!. Then you can either eat it like that or with bread or rice of some sortWww@FoodAQ@Com
I like vegetable stir fry, you get pretty much all the vegetables that you like (such as onions, sweet potatoes, zuchini, etc!.) some cubed tofu (firm or harder works best) and some sort of stir fry sauce: first heat up some veggie oil and fry the vegtables for as long as you like then add the tofu and fry for another minute or two!. then pour the sauce on top and sim,er for a few minutes!. Then you can either eat it like that or with bread or rice of some sortWww@FoodAQ@Com
this is an awsome tofu recipe! http://www!.ivu!.org/recipes/holiday/oven-!.!.!.
it is very good with mashed potatos and gravy!Www@FoodAQ@Com
it is very good with mashed potatos and gravy!Www@FoodAQ@Com
fry onion in oil until soft!.
add garlic ginger cook gently
add diced tofu
add curry paste or another mixture of spices eg!.cumin termeric cardamon!.
add tomatoes and a little water
add fresh corriander
simmer 20mins!.
serve with basmati riceWww@FoodAQ@Com
add garlic ginger cook gently
add diced tofu
add curry paste or another mixture of spices eg!.cumin termeric cardamon!.
add tomatoes and a little water
add fresh corriander
simmer 20mins!.
serve with basmati riceWww@FoodAQ@Com
You can substitue eggs in cookies for tofu and eat the cookie dough without baking it! Taste the same!Www@FoodAQ@Com
Thai Chicken Coconut Soup
3-4 cans coconut milk (make sure it's the unsweetened kind)
3 tbsp chopped scallions
1 to 3 tsp lemon grass
cilantro (preferably fresh!. I sometimes leave this out!. Niels says
that's defeating the whole point, but I think it still comes out
great)
tofu, cubed into smallish pieces!.
chicken, also cubed to bite size!.
mushrooms
1 carrot, grated
juice from loads of limes (8!? i can never put in enough)
serrano chillies (or any other hot chili pepper, again preferably
fresh, but powdered will do)
1 tsp galanga powder
Heat the coconut milk in a pot!. Add everything else!. As the lemon grass is
inedible, put it in a tea ball and immerse the ball in the soup so you can
retrieve it later!. Cook until the chicken is done and the soup is hot (30
minutes!?)!. Taste to see if it needs more limes (it always does) or more hot
peppers (it's better to start mild and build up to the desired level of
spicyness)!.
posted by Strollingtroll at 10:37 PM 0 comments
Eggplant With Tofu Soup
3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
6 T oil
2 to 3 cloves garlic, crushed
1 to 5 red chili peppers, seeded and chopped
10 to 15 sweet basil leaves
1 to 3 T yellow bean sauce (yellow bean sauce from Thailand is
saltier than sauce from Hong Kong or China, so season to
taste)
Slice unpeeled eggplant crosswise into slices 1/8-inch thick!.
Cut tofu into 1/2-inch cubes!. Heat oil in skillet; add garlic and
stir-fry until light brown (don't burn!)!. Add eggplant and tofu
and cook for 5 to 7 minutes!. Add remaining ingredients; mix
gently!. Serve immediately, since eggplant and basil turn dark
if dish sits after cooking!. Makes 3 to 4 servings!.
posted by Strollingtroll at 10:35 PM 0 comments
Saturday, April 22, 2006
Three Cheese Spinach Lasagna With Tofu Recipe
For a healthier version use low-fat mozzarella and cottage cheese!. If you would like to freeze one of the pans for later use, put it in the freezer before cooking it and cook for an hour and 1/2 instead of 1 hour when you are ready to use it!. This was modified from a recipe in Real People Cookin' Low Fat!.
Ingredients:
3 (16 ounce) jars spaghetti sauce
1 1/2 cups water
2 bay leaves
1 tablespoon dried oregano leaves
crushed 1/2 tablespoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1 lb tofu, drained & crumbled
4 cups mozzarella cheese
shredded 32 ounces cottage cheese or ricotta cheese
1/4 cup dried parsley
2 lbs fresh spinach
chopped 1 lb lasagna noodles (uncooked)
1/4 cup parmesan cheese, grated
Directions:
Preheat oven to 350°F!.
Bring spaghetti sauce and water to a boil; add next 5 seasonings if desired, and reduce heat to a simmer (sauce should still be a little runny when lasagna is assembled; the uncooked noodles will soak up the extra moisture)!.
While sauce is simmering, combine tofu, mozzarella, cottage cheese and parsely in a large mixing bowl and stir!.
Assemble the lasagna as follows: (1) spray the bottom of two 13"x9"x2" casserole pans with PAM and spoon in just enough sauce to cover the bottom (2) Place a layer of noodles on top of the sauce (3) spread 1/4 of the cheese mixture evenly over the noodles in each pan (4) sprinkle 1/4 of the spinach over the cheese (5) pour 1/4 of the sauce evenly over the top!.
Repeat layers ending with sauce, and top with parmesan cheese!.
Cover tightly with aluminum foil, and bake at 350F for 1 hour!.
posted by Strollingtroll at 9:42 PM 0 comments
Sunday, February 05, 2006
Fried Tofu
Ingredients (use vegan versions):
* 1 lb!. extra firm tofu
* juice of 1 small lemon
* 2-3 tablespoon Bragg's Liquid Aminos (or soy sauce if you're
desperate)
* 2 tablespoon oil
* 1/2 cup water
* approximately 1/2 cup nutritional yeast
Directions:
Cut tofu into cubes or strips!. Add lemon juice, Liquid Aminos and water
to a large pan or wok!. Add tofu to pan!. Let simmer until all sauce has
been absorbed by tofu!. When tofu is nearly dry add oil to pan and coat
tofu with it!. Then sprinkle nutritional yeast over tofu to coat!. Fry on
med-high heat until nutritional yeast browns slightly (2-3 minutes)!.
This is really good added to stir fry or served as a 'meat' dish with
corn and baked squash etc!.!. (also good the next day on a sandwich)!.
Note: Watch out for the strength of the lemon you use!. I've
accidentally made some pretty sour tofu!.
Serves: 4
Preparation time: 25
posted by Strollingtroll at 7:31 PM 0 comments
Friday, February 03, 2006
Spinach Tofu Lasagna
Ingredients (use vegan versions):
* 1 box lasagna noodles (regular or whole wheat)
* 1 package of tofu (preferably silken type)
* 1 bottle spagetti or pasta sauce (plain or seasoned; I like ones
with garlic and mushrooms)
* 1 pkg!. frozen spinach or large bunch of fresh spinach
* seasoning (salt, pepper, garlic powder, cajun seasoning, herbs,
or anything that complements the sauce) - you have to judget the amount
yourself!
* 1 small can of tomato sauce
Directions:
Serves: 8-10!.
Preparation time: ~75 mins!.
Boil lasagna noodles - follow directions on package!. Defrost or cook
frozen spinach, or blanch fresh spinach!. Crumble tofu in bowl with
seasoning!.
In flat casserole dish, start building layers: noodles, seasoned tofu,
spagetti/pasta sauce, spinach, etc!. until all used up!. End with layer
of noodles!. Pour tomato sauce over top and bake in 350 over for about
45 minutes or until top looks done!. Eat!.
P!.S!. there is lots of room for change in this recipe, depending on the
taste you want to achieve!.
Nutrition Information: low fat, especially if you don't use cheese!.
posted by Strollingtroll at 9:28 PM 0 comments
Macaroni and Cheesy Tofu
Ingredients (use vegan versions):
* 1 box macaroni cooked up
* 1 med!. onion finely diced
* 1 cup (or more) of mashed tofu
* 1 1/3 cup vegan soymilk
* 2 tablespoon flour
* 1/2 cup nutritional yeast
* 1 dash vegan Worcestershire sauce
* 3 dashes Tamari sauce
* 1/2 teaspoon garlic powder
* pepper to taste
* soy parmesan to taste
Directions:
Preheat oven to 375!. While macaroni is boiling, chop onion!. Combine soy
milk, flour, yeast, Worcestershire sauce, Tamari sauce, pepper and
garlic powder!. Put drained macaroni in an oblong baking dish!. Add tofu
and soy milk mixture!. Shake soy parmesan on top and mix!. Bake at 375
for approx!. 30 min!. till done!.
Serves: 4
posted by Strollingtroll at 6:46 PM 0 comments
Thursday, February 02, 2006
Tofu Burgers
Ingredients (use vegan versions):
* 1 pound of tofu
* 1/4 cup wheat germ
* 1/4 cup whole wheat flour
* 2 tablespoon nutritional yeast [not active dry yeast]
* 1 tablespoon grated onion [more if you like it]
* 1/4 teaspoon garlic powder
* 1/2 teaspoon oregano
Directions:
Mash tofu and mix all ingredients together in bowl!. Form into 6
burgers!. In sprayed skillet, brown on both sides!. Serve on buns!.
Serves: 6
Preparation time: easy
posted by Strollingtroll at 7:17 PM 0 comments
Peanut Pasta With Tofu
Ingredients (use vegan versions):
* 1/4 cup seasoned rice vinegar (or 3tbsp oriental sesame oil
* (or white vin +2 teaspoon vegan sugar) I used 2 tablespoon spicy
and 1 tablespoon olive)
* 1Tbsp soy sauce
* 1 teaspoon vegan sugar
* 1 pkg!. firm or extra firm tofu cut into 1/2 inch cubes
* (gently squeeze out excess water before cubing)
* 12 oz penne pasta (dried)
* 2 cup Chinese pea pods (I used 1 bag frozen
* stir fry veggies with vegan sugar snap peas!.!.!.!.(this is Alaska,
nothing
* is fresh
* 2 cloves garlic minced (I used much more)
* 1/2 cup plum jam
* Extra full 1/2 cup crunchy peanut butter
* 1/8 teaspoon ground ginger
* 1/3 cilantro leaves (I omitted these)
* 1/4 cup sliced green onions
* cilantro sprigs
* crushed red pepper flakes
Directions:
1) In a medium bowl mix vinegar, 1Tbsp of the oil, soy & vegan sugar!.
2) Put some oil (I used spicy) into a skillet and fry the tofu!. This
doesn't take a lot of oil!. maybe a couple of tablespoons!. The tofu will
absorb the oil and turn a soft golden color!. Don't over cook!. Bear in
mind that you can't under cook it as it is edible right from the box!.!.!.
bland and tasteless but edible!. Remove from fire and mix in with
mixture from #1!. Gently mix it in and allow to marinate!. Stir
occationally!.
3)Start a pot to boil with water to cook penne!. While water heats get
together ingredients for sauce!.
4) When Water boils, add penne and cook over med high heat for about
7-9 minutes until pasta is ALMOST tender to bite!. Add pea pods or stir
fry veggies & cook for 1 more minute!. Drain!.
5) Remove tofu from marinade and reserve the extra for use in the sauce!.
6) In the tofu skillet, Heat remaining 2 Tbsp!. of oil over medium heat!.
Toss in garlic and stir cooking JUST until fragrant, about 30 seconds!.
Add jam, peanut butter, excess marinade from tofu and ginger!. Cook just
until sauce is smooth and well blended!.
7)Remove from heat and add pasta mixture, cilantro leaves and green
onions!. Mix gently but thoroughly!. Mix in tofu!. Garnish with cilantro
sprigs!. Season to taste with red pepper!.
This was surprisingly easy and quick!.!.!.!.ENJOY!! Gresha and David
Serves: 4 easy
Preparation time: 20 min
posted by Strollingtroll at 7:15 PM 0 comments
Broccoli-Tofu Stirfry with Almonds
Ingredients (use vegan versions):
* 500 g broccoli
* 150 g firm seasoned tofu
* 50 g chopped almonds
* 4-5 spring onions
* 1-2 cloves garlic
* 3 tablespoon soy sauce
* 2 tablespoon sake or dry sherry
* pepper or cayenne pepper to taste
* 1 teaspoon vegan sugar
* vegetable oil
* sesame oil
Directions:
Cut broccoli into small florets, peel the stalks and cut into cubes!.
Cut tofu into small cubes and spring onions into 2-cm (1-inch) pieces!.
Cut garlic into Www@FoodAQ@Com
3-4 cans coconut milk (make sure it's the unsweetened kind)
3 tbsp chopped scallions
1 to 3 tsp lemon grass
cilantro (preferably fresh!. I sometimes leave this out!. Niels says
that's defeating the whole point, but I think it still comes out
great)
tofu, cubed into smallish pieces!.
chicken, also cubed to bite size!.
mushrooms
1 carrot, grated
juice from loads of limes (8!? i can never put in enough)
serrano chillies (or any other hot chili pepper, again preferably
fresh, but powdered will do)
1 tsp galanga powder
Heat the coconut milk in a pot!. Add everything else!. As the lemon grass is
inedible, put it in a tea ball and immerse the ball in the soup so you can
retrieve it later!. Cook until the chicken is done and the soup is hot (30
minutes!?)!. Taste to see if it needs more limes (it always does) or more hot
peppers (it's better to start mild and build up to the desired level of
spicyness)!.
posted by Strollingtroll at 10:37 PM 0 comments
Eggplant With Tofu Soup
3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
6 T oil
2 to 3 cloves garlic, crushed
1 to 5 red chili peppers, seeded and chopped
10 to 15 sweet basil leaves
1 to 3 T yellow bean sauce (yellow bean sauce from Thailand is
saltier than sauce from Hong Kong or China, so season to
taste)
Slice unpeeled eggplant crosswise into slices 1/8-inch thick!.
Cut tofu into 1/2-inch cubes!. Heat oil in skillet; add garlic and
stir-fry until light brown (don't burn!)!. Add eggplant and tofu
and cook for 5 to 7 minutes!. Add remaining ingredients; mix
gently!. Serve immediately, since eggplant and basil turn dark
if dish sits after cooking!. Makes 3 to 4 servings!.
posted by Strollingtroll at 10:35 PM 0 comments
Saturday, April 22, 2006
Three Cheese Spinach Lasagna With Tofu Recipe
For a healthier version use low-fat mozzarella and cottage cheese!. If you would like to freeze one of the pans for later use, put it in the freezer before cooking it and cook for an hour and 1/2 instead of 1 hour when you are ready to use it!. This was modified from a recipe in Real People Cookin' Low Fat!.
Ingredients:
3 (16 ounce) jars spaghetti sauce
1 1/2 cups water
2 bay leaves
1 tablespoon dried oregano leaves
crushed 1/2 tablespoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1 lb tofu, drained & crumbled
4 cups mozzarella cheese
shredded 32 ounces cottage cheese or ricotta cheese
1/4 cup dried parsley
2 lbs fresh spinach
chopped 1 lb lasagna noodles (uncooked)
1/4 cup parmesan cheese, grated
Directions:
Preheat oven to 350°F!.
Bring spaghetti sauce and water to a boil; add next 5 seasonings if desired, and reduce heat to a simmer (sauce should still be a little runny when lasagna is assembled; the uncooked noodles will soak up the extra moisture)!.
While sauce is simmering, combine tofu, mozzarella, cottage cheese and parsely in a large mixing bowl and stir!.
Assemble the lasagna as follows: (1) spray the bottom of two 13"x9"x2" casserole pans with PAM and spoon in just enough sauce to cover the bottom (2) Place a layer of noodles on top of the sauce (3) spread 1/4 of the cheese mixture evenly over the noodles in each pan (4) sprinkle 1/4 of the spinach over the cheese (5) pour 1/4 of the sauce evenly over the top!.
Repeat layers ending with sauce, and top with parmesan cheese!.
Cover tightly with aluminum foil, and bake at 350F for 1 hour!.
posted by Strollingtroll at 9:42 PM 0 comments
Sunday, February 05, 2006
Fried Tofu
Ingredients (use vegan versions):
* 1 lb!. extra firm tofu
* juice of 1 small lemon
* 2-3 tablespoon Bragg's Liquid Aminos (or soy sauce if you're
desperate)
* 2 tablespoon oil
* 1/2 cup water
* approximately 1/2 cup nutritional yeast
Directions:
Cut tofu into cubes or strips!. Add lemon juice, Liquid Aminos and water
to a large pan or wok!. Add tofu to pan!. Let simmer until all sauce has
been absorbed by tofu!. When tofu is nearly dry add oil to pan and coat
tofu with it!. Then sprinkle nutritional yeast over tofu to coat!. Fry on
med-high heat until nutritional yeast browns slightly (2-3 minutes)!.
This is really good added to stir fry or served as a 'meat' dish with
corn and baked squash etc!.!. (also good the next day on a sandwich)!.
Note: Watch out for the strength of the lemon you use!. I've
accidentally made some pretty sour tofu!.
Serves: 4
Preparation time: 25
posted by Strollingtroll at 7:31 PM 0 comments
Friday, February 03, 2006
Spinach Tofu Lasagna
Ingredients (use vegan versions):
* 1 box lasagna noodles (regular or whole wheat)
* 1 package of tofu (preferably silken type)
* 1 bottle spagetti or pasta sauce (plain or seasoned; I like ones
with garlic and mushrooms)
* 1 pkg!. frozen spinach or large bunch of fresh spinach
* seasoning (salt, pepper, garlic powder, cajun seasoning, herbs,
or anything that complements the sauce) - you have to judget the amount
yourself!
* 1 small can of tomato sauce
Directions:
Serves: 8-10!.
Preparation time: ~75 mins!.
Boil lasagna noodles - follow directions on package!. Defrost or cook
frozen spinach, or blanch fresh spinach!. Crumble tofu in bowl with
seasoning!.
In flat casserole dish, start building layers: noodles, seasoned tofu,
spagetti/pasta sauce, spinach, etc!. until all used up!. End with layer
of noodles!. Pour tomato sauce over top and bake in 350 over for about
45 minutes or until top looks done!. Eat!.
P!.S!. there is lots of room for change in this recipe, depending on the
taste you want to achieve!.
Nutrition Information: low fat, especially if you don't use cheese!.
posted by Strollingtroll at 9:28 PM 0 comments
Macaroni and Cheesy Tofu
Ingredients (use vegan versions):
* 1 box macaroni cooked up
* 1 med!. onion finely diced
* 1 cup (or more) of mashed tofu
* 1 1/3 cup vegan soymilk
* 2 tablespoon flour
* 1/2 cup nutritional yeast
* 1 dash vegan Worcestershire sauce
* 3 dashes Tamari sauce
* 1/2 teaspoon garlic powder
* pepper to taste
* soy parmesan to taste
Directions:
Preheat oven to 375!. While macaroni is boiling, chop onion!. Combine soy
milk, flour, yeast, Worcestershire sauce, Tamari sauce, pepper and
garlic powder!. Put drained macaroni in an oblong baking dish!. Add tofu
and soy milk mixture!. Shake soy parmesan on top and mix!. Bake at 375
for approx!. 30 min!. till done!.
Serves: 4
posted by Strollingtroll at 6:46 PM 0 comments
Thursday, February 02, 2006
Tofu Burgers
Ingredients (use vegan versions):
* 1 pound of tofu
* 1/4 cup wheat germ
* 1/4 cup whole wheat flour
* 2 tablespoon nutritional yeast [not active dry yeast]
* 1 tablespoon grated onion [more if you like it]
* 1/4 teaspoon garlic powder
* 1/2 teaspoon oregano
Directions:
Mash tofu and mix all ingredients together in bowl!. Form into 6
burgers!. In sprayed skillet, brown on both sides!. Serve on buns!.
Serves: 6
Preparation time: easy
posted by Strollingtroll at 7:17 PM 0 comments
Peanut Pasta With Tofu
Ingredients (use vegan versions):
* 1/4 cup seasoned rice vinegar (or 3tbsp oriental sesame oil
* (or white vin +2 teaspoon vegan sugar) I used 2 tablespoon spicy
and 1 tablespoon olive)
* 1Tbsp soy sauce
* 1 teaspoon vegan sugar
* 1 pkg!. firm or extra firm tofu cut into 1/2 inch cubes
* (gently squeeze out excess water before cubing)
* 12 oz penne pasta (dried)
* 2 cup Chinese pea pods (I used 1 bag frozen
* stir fry veggies with vegan sugar snap peas!.!.!.!.(this is Alaska,
nothing
* is fresh
* 2 cloves garlic minced (I used much more)
* 1/2 cup plum jam
* Extra full 1/2 cup crunchy peanut butter
* 1/8 teaspoon ground ginger
* 1/3 cilantro leaves (I omitted these)
* 1/4 cup sliced green onions
* cilantro sprigs
* crushed red pepper flakes
Directions:
1) In a medium bowl mix vinegar, 1Tbsp of the oil, soy & vegan sugar!.
2) Put some oil (I used spicy) into a skillet and fry the tofu!. This
doesn't take a lot of oil!. maybe a couple of tablespoons!. The tofu will
absorb the oil and turn a soft golden color!. Don't over cook!. Bear in
mind that you can't under cook it as it is edible right from the box!.!.!.
bland and tasteless but edible!. Remove from fire and mix in with
mixture from #1!. Gently mix it in and allow to marinate!. Stir
occationally!.
3)Start a pot to boil with water to cook penne!. While water heats get
together ingredients for sauce!.
4) When Water boils, add penne and cook over med high heat for about
7-9 minutes until pasta is ALMOST tender to bite!. Add pea pods or stir
fry veggies & cook for 1 more minute!. Drain!.
5) Remove tofu from marinade and reserve the extra for use in the sauce!.
6) In the tofu skillet, Heat remaining 2 Tbsp!. of oil over medium heat!.
Toss in garlic and stir cooking JUST until fragrant, about 30 seconds!.
Add jam, peanut butter, excess marinade from tofu and ginger!. Cook just
until sauce is smooth and well blended!.
7)Remove from heat and add pasta mixture, cilantro leaves and green
onions!. Mix gently but thoroughly!. Mix in tofu!. Garnish with cilantro
sprigs!. Season to taste with red pepper!.
This was surprisingly easy and quick!.!.!.!.ENJOY!! Gresha and David
Serves: 4 easy
Preparation time: 20 min
posted by Strollingtroll at 7:15 PM 0 comments
Broccoli-Tofu Stirfry with Almonds
Ingredients (use vegan versions):
* 500 g broccoli
* 150 g firm seasoned tofu
* 50 g chopped almonds
* 4-5 spring onions
* 1-2 cloves garlic
* 3 tablespoon soy sauce
* 2 tablespoon sake or dry sherry
* pepper or cayenne pepper to taste
* 1 teaspoon vegan sugar
* vegetable oil
* sesame oil
Directions:
Cut broccoli into small florets, peel the stalks and cut into cubes!.
Cut tofu into small cubes and spring onions into 2-cm (1-inch) pieces!.
Cut garlic into Www@FoodAQ@Com