What to do with tofu ???!
What to do with tofu ???
Hi there,
I've recently (just 3 weeks ago) made the decision to not consume meat & dairy products anymore.
Anyway, I stocked up on various vegetarian, meat substitute, and soy products...... I also bought a container of firm Tofu and I have no idea what to do with it . Any ideas for me ??
Thanks in advance everyone!!
Answers: BARBECUE TOFU
1 lb. super firm tofu
1 (8 oz.) can tomato sauce
2 tsp. mustard
2 tsp. vinegar
2 tsp. soy sauce
1 tbsp. oil
1 tbsp. molasses
2 tbsp. grated onion
1/4 tsp. garlic powder
Slice tofu into 1-inch thick. Press slices between 2 pans for 1 hour to squeeze the water out and compress the tofu. Prop up one end so the water can drain out.
While tofu is draining, combine remaining ingredients. Spoon about 1/4 of the mixture into the bottom of a 6x6 inch shallow baking pan that has been lightly oiled. Preheat oven to 350 degrees. Place tofu on top with remaining sauce. Bake, uncovered, 1 hour. Serves 4.
BLACK BEAN AND TOFU SOFT TACOS
2 c. cooked black beans
1 c. crumbled firm tofu
1/4 tsp. whole cumin
2 cloves garlic, minced
1 jalapeno, minced
1 Spanish onion, diced
1 tbsp. olive oil
Saute onion, jalapeno, garlic and cumin in olive oil. Add black beans and tofu, simmer for 5-10 minutes. To assemble, heat corn tortillas over open flame, then fill with bean mixture. Top with diced tomatoes, cilantro, grated Jack cheese, diced avocado, chopped lettuce and other trimmings you prefer. I use it in the compost pile deep frying it is the only way to have satisfying tofu. Throw it away! its pretty good in a stir-fry. You hav 2 put sauce or something on it to give it flavor. In my opinion its really good on pasta. Which sauce to put on it is just up to ur taste. If ur serious about being a vegan I would suggest getting a vegitarian or vegan cookbook. It helped me out alot when I 1st went veg. Slice it into slabs. Fry in a non-stick frying pan in a splash of oil. Cook on medium-high until golden brown on both sides (flip it over, right?). Turn down the heat and put in 2 tablespoons of good quality soy sauce (not La Choy!). This adds enough salt to make the tofu edible. At this point you can eat the tofu as is or coat it with any one of the following: thai peanut sauce, BBQ sauce or apricot jelly (cook the jelly onto the tofu until it makes a glaze -1/2 jelly will coat a pound of tofu) The great thing with tofu is that it will pick up the taste of whatever sauce you make it in. Whenever a recipe calls for ground meat substitute for tofu. drain it, cube it.. let it sit in a bit of soysauce and ginger powder for a few minutes.. then lightly "fry" It in a nonstick skillet without oil, or with a bit of sesame oil (make sure all the excess soy sauce went in the skillet as well)
When its mostly cooked, then add it to your stir-fry vegetables...
Enjoy!! Sweet Garlic Tofu
Cube your tofu and slightly brown it in a bit of olive oil. Then add minced garlic. I use about a tablespoon full. Stir and cook a couple of minutes. Then add about 1/4 cup brown sugar. This will caramelize in the tofu and garlic. Enjoy! There are so many uses for tofu, I am still learning how to use it myself. I am disenchanted with the frozen products and have found I prefer using tofu in homemade products like burgers. I made a "meatloaf" using tofu today and it was really good. I'll give you some links where you can get lots of recipes.
goveg.com
recipezaar.com
allrecipes.com Congratulations on your decision.
I freeze my tofu, and I have tips in my profile on freezing and pressing tofu. It takes practice, but you should eventually get good at cooking tofu.
www.vegweb.com has some pretty good recipes for tofu.
My favorite is a Lemon Tofu with Capers, which I modified a bit:
1 lb. tofu, sliced
1/4 cup nutritional yeast
2 tbsp flour
1/4 cup lemon juice
2 tbsp soy sauce
1 tbsp vinegar
couple handfuls of Whole Foods "Stoplight" pepper strips or 1/2 bell pepper, sliced
chopped scallions
capers
Fry tofu on both sides with some oil until it starts to brown. Add nutritional yeast and flour, making sure to coat everything. Add lemon juice, soy sauce, and vinegar. Cook till all liquid is soaked up. Add scallions, capers and peppers, and cook for about 1 minute more, so that the peppers are hot, but still crunchy.