Help, good recipes tofu?!
Thanksss
Answers: any good recipes for tofu?
Thanksss
Here's one I have tried and like
Tofu and white miso make this colourful, nourishing dish ideal for all seasons.
Serves 2-3
Ingredients:
1 pack tofu (fresh or smoked), cut into 2cm cubes
2 onions, peeled and diced small
2 turnips and 2 carrots, medium diced
1 cup of cauliflower, cut into florets
1/2 cup green peas
2 bay leaves
Seasonings:
2 tbsp Clearspring Organic Extra Virgin Olive Oil
1 tbsp Clearspring Organic Sweet White Miso
A pinch of sea salt
Freshly ground black pepper (optional)
Garnish:
Your choice of freshly chopped basil or parsley
Method:
1. Sauté the onions with the olive oil and a pinch of sea salt in an open pot for about 10 minutes until soft and translucent.
2. Add the tofu and the other vegetables (except green peas), add water to cover 1/3 of the volume of the vegetables and then the bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes.
3. Boil the green peas with a small amount of water and a pinch of sea salt, for 5-7 minutes. Rinse under cold water to retain their bright colour then drain well.
4. Dilute the white miso with some of the cooking liquid and add to the stew together with the green peas and black pepper (optional) to taste. Simmer for 2 minutes and serve garnished with your favourite bread.
Tofu stuffed cabbage:
Ingredients
I cabbage
500g of tofu
1 onion
3 cloves of garlic
A handful of roasted peanuts, ground or chopped
5 or 6 dessert spoons of soy sauce
2 vegetable stock cubes
A third of a teaspoon of crushed dried chilli
A few sprigs of green coriander
A bunch of celery herb (with stems) or green onions
1 dessertspoon of sugar
2 dessertspoons of flour
Salt
Oil
Separate the cabbage leaves carefully then put them in a large pot with 5cm of water on the bottom. Remove the leaves from the celery stems or separate the green onions into individual leaves. Don't chop them as they are going to be used to tie up the cabbage leaf parcels. Lay the stems or onion leaves on top of the cabbage. Steam the cabbage leaves for a few minutes until they soften then rinse in cold water and drain.
To make the stuffing, chop the onion and garlic finely and fry it in a little oil until it becomes transparent, then add the tofu, roughly chopped, along with the chilli. Fry until the tofu starts to become golden then add the peanuts, chopped coriander and a little salt. Remove from the heat and mash until the ingredients start to bind together.
Remove the mid-rib from a cabbage leaf and make a parcel by wrapping some stuffing in the leaf and tying it with a celery stem or onion leaf. Repeat with the rest of the leaves and when you've finished lay the parcels side-by-side in a wide pan. Cover with water and bring to the boil. Add the stock cubes, soy sauce and sugar and simmer for twenty minutes. Add the flour mixed with a little cold water and simmer for a further few minutes until the sauce thickens. If it appears to be too thick, add some hot water from the kettle to thin it.
Hope you like it..
I am vegan and sometimes use recipes off of vegancooking.com. Tofu is extremely versatile.
www.allrecipes.com
they have everything!
Ohhh!! i love tofu. My family just tried a new chicken tofu stir fry!!! Here is the recipee:
Put in Pan:
a little canola oil
a little pure sesame oil
fresh ginger and garlic
Heat up
Toss in chicken for a couple minutes
add chopped vegies {bok choy, onion, broccoli, etc.}
add tofu
Keep tossing until nice and crunchy and cooked
add 2-3 t of orange juice concentrate ( coat it all)
remove from heat
sprinkle with toasted or plaine sesame seeds
serve and enjoy!! :]
ITS DELICIOUS!
Good luck.
Ignore these people that are using tofu as a substitute for meat. Learn to eat tofu the way it's meant to be eaten. If you're trying to go veg, don't substitute things for meat, that's not going to help much. You'll still have the palate of a meat-eater and it will be so much easier to "cheat."
Take a 2 inch cube of cold tofu.
Ground some fresh ginger root, about 2 teaspoons
Chop some green onions, about 1 tablespoon
Put the ginger on top of the tofu, add about 1 to 2 tablespoons of soy sauce and sprinkle on the chopped green onions
Try making miso soup
Easy Tofu Lasagna
12 servings 1? hours 30 min prep
1 (16 ounce) box lasagna noodles, cooked &,drained
1 (12 ounce) package firm tofu, drained &,rinsed
16 ounces shredded mozzarella cheese
16 ounces ricotta cheese
2 (16 ounce) jars spaghetti sauce
parsley (optional)
salt
pepper
Preheat oven to 350 degrees.
In a large bowl crumble in the drained and rinsed Hard Tofu.
Add 12 oz of the Shredded Mozzarella, Ricotta Cheese, and spices (also, try portabello mushrooms, cooked diced chicken, spinach, broccoli, etc for added flavor).
Fold together everything in the bowl with a large spoon- Set aside.
In a 9" x 13" pan, spoon a layer of spaghetti sauce (using a flavored sauce- like mushroom- would save you from adding mushrooms separately).
Then add a layer of lasagne noodles (Because the noodles are usually not long enough for this pan, I usually rip one noodle in half to use vertically and then 3 horizontally, like an elongated"E").
Spoon on a layer of filling, then a layer of sauce, then a layer of noodles (this time a backwards"E").
Continue layering like this until you run out of ingredients (even throwing some extra filling or sauce on top is fine).
Top with remaining 4 oz mozzarella and some parsley.
Cook for 45 min to 1 hr, or until hot and bubbly.
Cut in squares.
Grilled Vegetables with Tofu. Enjoy.
6 Slices Eggplant
6 Mushrooms Sliced
1 Bell Pepper, Red, Yellow, or Green, Thinly Sliced
4 Plum Tomatoes, Halved
2 Garlic Cloves, Halved
1/2 Onion, Sliced
1 Fourteen Ounce Package, Tofu Firm
Olive Oil Spray
1/4 Cup Fresh Parsley, Chopped, For Garnish
1/4 Teaspoon Salt
Freshly Ground Black Pepper
Heat an electric grill or grill pan. Cut tofu into 1/4 inch thick slices. Mist vegetables and tofu with olive oil, sprinkle with salt and black pepper, then put on the grill. Cook for 2-3 minutes on each side over medium-high heat or until vegetables are a little tender and the tofu has char marks from the grill. Remove from grill and shower with fresh parsley. Serves two.
Recipe by Jonathan Galland