Know any recipes with tofu?!

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Hi, here are some ideas:


Pasta, Tofu, and Steamed Veggies

Ingredients:

* 1 lb extra firm tofu
* Braggs liquid aminos
* Optional: fresh or powdered garlic and onion
* 1 lb pasta, penne or rotini
* 4 medium carrots
* 2 stalks broccoli
* 1 cup fresh green beans, pepper, or celery
* 2 - 4 Tbsp olive oil
* Optional: tomato sauce or pesto
* Optional: Fresh or dried basil and oregano
* Optional: Fresh ground pepper, dried ginger, cumin, cayenne or black pepper (add to the marinade)

Directions:

1. Put a large pot of salted water on to boil
2. Slice the tofu in 1/2 X 1" pieces
3. Place in a bowl, sprinkle with braggs, and shake or stir
4. Let tofu sit for a few minutes
5. Heat the oil on medium/high in a heavy non stick or well cured cast iron pan
6. Optional: add 1 Tbsp minced garlic or half an onion, chopped, to the oil
7. Add the tofu, fry 5 minutes each side, turning with a spatula (that's the fun part)
8. Prep the veggies and place in a steamer basket over boiling water
9. Cover & steam for 5 - 10 minutes, until just tender
10. Add the pasta to the boiling water, bring back to boil, stirring, reduce heat, cover and simmer 7 minutes, or until al dente
11. Drain the pasta, add a little olive oil, sauce or pesto if you want, and/or fresh or dried herbs like basil, oregano, marjoram, thyme
12. Add the veggies & tofu, and mix gently
13. Serve hot sprinkled with parmesan or mozarella cheese, or fresh basil


OR


Japanese Tofu Soba Noodle Soup

Soup Ingredients:

* One 8 ounce package soba (buckwheat) noodles
* One 32 ounce carton low-sodium vegetable broth
* 6 to 8 medium-sized shitake mushroom caps, sliced
* 2 Tbsp reduced-sodiuim soy sauce
* 2 tsp rice vinegar
* 2 tsp natural granulated sugar
* 2 to 3 tsp minced fresh ginger, to taste
* 3 scallions, thinly sliced
* 8 ounces soft or firm tofu
* 8 to 10 ounces fresh spinach, well washed, stemmed, and chopped
* Optional: 1 cup chopped baby bok choy, tatsoi, or mizuna
* Fresh ground black pepper, to taste

Directions:

1. Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water
2. Meanwhile,combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes
3. Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes
4. Stir in the noodles. Add about two cups additional water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once


You can find a lot more tofu recipes at http://www.savvyvegetarian.com/vegetaria… if none of these apeal. I hope this helped!

http://www.savvyvegetarian.com/vegetaria…
http://www.savvyvegetarian.com/vegetaria…

Pan Fried Tofu with Snowpeas is my favorite tofu recipe. You can use blue menu or any other brand.

Firm or extra firm Tofu (1 package)
Snow Peas, chopped into bite sized pieces
Olive oil
1 Lemon
Red chili, minced
2-3 cloves garlic, crushed
Finger of fresh ginger, minced or zested
Lemon grass, 1 stalk peeled and minced (optional)
Salt
Pepper

Go to GreatGrub for more: http://greatgrub.com/recipes/pan_fried_t…

Enjoy.

http://greatgrub.com/recipes

I can't stand mushy tofu, so I always drain a block of extra firm tofu and freeze it. Once it's solidly frozen, I thaw it out and squeeze it thoroughly. This gives the tofu a really firm, porous texture, so it holds the flavors of what you season it with really well. I usually slice it and season each slice with a little bit of sesame oil and soy sauce, then bake them until they're crunchy. Yummy!

You can make vegan crab cakes with the tofu as a substitute for the meat. Also if you just marinate the tofu it's really tasty.