Non-stirfry tofu recipes?!
I'm trying not to buy so many meat analogs, but my omni daughter doesn't like beans, pulses, or tempeh!. Besides stirfrys, what are some good tofu recipes!?Www@FoodAQ@Com
Answers:
A few recipes from my food blog:
palak tofu "paneer"
4 tablespoons nutritional yeast
1 teaspoon onion powder
1 scant teaspoon salt
4 tablespoons water
1 teaspoon spicy brown mustard
1/2 block of extra-firm tofu (8 ounces), drained and cubed
1 tablespoon curry powder
1/4 teaspoon chili pepper powder (or cayenne pepper)
5 cups fresh spinach, torn or not, it doesn't matter really
1 tablespoon olive oil
-heat oil on medium heat in pan!.
-mix together nutritional yeast, onion powder, salt, water, and mustard until smooth!. pour into prepped pan!.
-add tofu to sauce, stir to coat well and cook tofu cubes about 10 minutes, flipping halfway through cooking time!. push to one side of pan!.
-in that space, add curry and chili powders and some additional oil if needed!. add spinach and mix well with curry!. cook until spinach is tender and combine with tofu until evenly mixed!.
pub "cheddar" spread
1 cup firm tofu (water-packed, not silken)
1/4 cup cashews
1 red pepper, seeded, roasted, and cut into bits
1 Tablespoon lemon juice
1 1/2 teaspoons sugar
3 Tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Spike Vegit Magic (optional)
Blend the tofu and cashews well in a food processor, stopping to scrape the sides a few times!. Add everything else and blend well!. Tastes best the next day and keeps well for up to 4 days refrigerated in an airtight container!.
tomato dip
1 10oz!. package soft silken tofu (we like MoriNu)
3 medium tomatoes, seeded and chunked
2 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoons olive oil
2 teaspoons rice vinegar
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
salt and pepper to taste
Blend tomatoes and scallions in food processor!. Add remaining ingredients and puree!. It keeps well in an airtight container in the refrigerator for up to 5 days!. I noticed the flavor was better after the day it was made!.
vegan schmear
1 cup firm silken tofu
1/4 cup cashews, if they're raw soak them overnight
1 Tablespoon lemon juice
1 1/2 teaspoons sugar
2 Tablespoons nutritional yeast
1/2 teaspoon Spike Vegit Magic
1 teaspoon salt
1/2 teaspoon pepper
-drain the tofu and try to squeeze out the water!. it's silken so this is kind of tricky!. try wrapping it in a kitchen towel!.
-blend all ingredients in a food processor or blender until very smooth, about 3 minutes!. feel free to taste and adjust seasonings or add more liquid for a thinner consistency!.
-put in an airtight container and store in the fridge!. for best flavor, refrigerate overnight!. it will keep for about 5 days!.
-want some flavored schmear!? easy! add some garlic and chives, sun-dried tomatoes, or berries!.
There's a great recipe for tofu ceviche here: http://shiftvegan!.blogspot!.com/2009/02/t!.!.!.
Check your public library for cookbooks too!. Vegan With A Vengeance has wonderful tofu recipes!. Have fun!.Www@FoodAQ@Com
palak tofu "paneer"
4 tablespoons nutritional yeast
1 teaspoon onion powder
1 scant teaspoon salt
4 tablespoons water
1 teaspoon spicy brown mustard
1/2 block of extra-firm tofu (8 ounces), drained and cubed
1 tablespoon curry powder
1/4 teaspoon chili pepper powder (or cayenne pepper)
5 cups fresh spinach, torn or not, it doesn't matter really
1 tablespoon olive oil
-heat oil on medium heat in pan!.
-mix together nutritional yeast, onion powder, salt, water, and mustard until smooth!. pour into prepped pan!.
-add tofu to sauce, stir to coat well and cook tofu cubes about 10 minutes, flipping halfway through cooking time!. push to one side of pan!.
-in that space, add curry and chili powders and some additional oil if needed!. add spinach and mix well with curry!. cook until spinach is tender and combine with tofu until evenly mixed!.
pub "cheddar" spread
1 cup firm tofu (water-packed, not silken)
1/4 cup cashews
1 red pepper, seeded, roasted, and cut into bits
1 Tablespoon lemon juice
1 1/2 teaspoons sugar
3 Tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Spike Vegit Magic (optional)
Blend the tofu and cashews well in a food processor, stopping to scrape the sides a few times!. Add everything else and blend well!. Tastes best the next day and keeps well for up to 4 days refrigerated in an airtight container!.
tomato dip
1 10oz!. package soft silken tofu (we like MoriNu)
3 medium tomatoes, seeded and chunked
2 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoons olive oil
2 teaspoons rice vinegar
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
salt and pepper to taste
Blend tomatoes and scallions in food processor!. Add remaining ingredients and puree!. It keeps well in an airtight container in the refrigerator for up to 5 days!. I noticed the flavor was better after the day it was made!.
vegan schmear
1 cup firm silken tofu
1/4 cup cashews, if they're raw soak them overnight
1 Tablespoon lemon juice
1 1/2 teaspoons sugar
2 Tablespoons nutritional yeast
1/2 teaspoon Spike Vegit Magic
1 teaspoon salt
1/2 teaspoon pepper
-drain the tofu and try to squeeze out the water!. it's silken so this is kind of tricky!. try wrapping it in a kitchen towel!.
-blend all ingredients in a food processor or blender until very smooth, about 3 minutes!. feel free to taste and adjust seasonings or add more liquid for a thinner consistency!.
-put in an airtight container and store in the fridge!. for best flavor, refrigerate overnight!. it will keep for about 5 days!.
-want some flavored schmear!? easy! add some garlic and chives, sun-dried tomatoes, or berries!.
There's a great recipe for tofu ceviche here: http://shiftvegan!.blogspot!.com/2009/02/t!.!.!.
Check your public library for cookbooks too!. Vegan With A Vengeance has wonderful tofu recipes!. Have fun!.Www@FoodAQ@Com
Here's my blog: http://seesawfodder!.blogspot!.com/
There are tofu recipes here: http://www!.theppk!.com/recipes/dbrecipes/!.!.!.
and here: http://vegweb!.com/Www@FoodAQ@Com
There are tofu recipes here: http://www!.theppk!.com/recipes/dbrecipes/!.!.!.
and here: http://vegweb!.com/Www@FoodAQ@Com
tofu with peanut sauce
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slice tofu into 1 inch slices!. put spices on tofu!. i use corriander, turmeric, but even salt and pepper is good!. fry the tofu spice side down until golden brown!. repeat for other side!. drain oil!. add peanut sauce and cook for a few minutes!.
serve with this brown rice: saute 5 cloves of garlic in oil for a minute!. add to brown rice with sesame seeds and teriyaki sauceWww@FoodAQ@Com
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slice tofu into 1 inch slices!. put spices on tofu!. i use corriander, turmeric, but even salt and pepper is good!. fry the tofu spice side down until golden brown!. repeat for other side!. drain oil!. add peanut sauce and cook for a few minutes!.
serve with this brown rice: saute 5 cloves of garlic in oil for a minute!. add to brown rice with sesame seeds and teriyaki sauceWww@FoodAQ@Com
Tofu rolled up in eggplant!. There are actually a lot of recipes!. Go on a recipe website and type in tofu in the subject bar!.Www@FoodAQ@Com