How to make scrambled tofu with medium tofu. Or any other recipes with tofu?
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How to make scrambled tofu with medium tofu. Or any other recipes with tofu?
supree replied. Hi Kali,
I always wanted to cook tofu as it's really good for health...but the few times I tried to cook something (just tried something on my own) I myself didn't like the way how it turned out!
Just like that today while surfing I saw your post. The recipes collection is GREAT and thanks so much for sharing it....
Kali replied. Wow! You have asked the right person!
B-B-Q Tofu with Rice
Ingredients (use vegan versions):
1 package extra firm tofu, pressed, and cubed in 1/2 inch cubes
1 green pepper, diced
2 medium onions, diced
1 teaspoon crushed garlic
1 16 oz. jar vegan BBQ sauce, any flavor you like
8 oz. water
1 cup white rice
salt and pepper to taste
spike seasoning (or salt)
olive oil
non stick pan spray
Directions:
spray pan with \";pam\"; or other non stick stray. Saute, peppers and onions, till onions are slightly carmelized, add garlic. Remove from pan and set mixture aside. Add 2-3 teaspoons olive oil, heat oil and add cubed tofu. Saute tofu till most pieces are lightly browned.Season tofu with spike seasoning and salt and peper to taste. Return onion, pepper mixture to tofu. Add jar of BBQ sauce and 1/2 cup of water. Stir, reduce heat to simmer. Allow sauce to reduce by half. Serve over steamed white or brown rice. Serving suggestion: green salad, BBQ tofu with rice, fruit cup. Enjoy
Mash the Tofu with the Tahini. Add dill weed and tamari. Mix until well blended. Add vegan bread crumbs slowly until desired texture is achieved. The texture should be just stiff enough to form patties without being too moist. Form into patties and grill until brown on both sides.
Best \";eggs\"; in the World
Ingredients (use vegan versions):
1/3 to 1/2 lb firm tofu
1/2 to 1 tablespoon chopped garlic (to taste)
1 capful olive oil (or an adequate amount of oil/butter spray)
6 med. mushrooms
1 tomato
1 small grated carrot (provides texture and a bit of sweetness)
Onion if desired
Chili Powder
1-2 slices \";veggie cheese\"; made from soy with NO animal products!
Directions:
Begin by placing garlic and small amount oil in medium saucepan on low to medium heat. Next dice tofu to desired thickness (I chop 1/4 a block for myself, and 1/3 to 1/2 for two) and add to garlic. Let the tofu soak up the flavor while you chop up the mushrooms, tomato, and onion (optional) , and grate the carrot-I often use a couple baby carrots because of exceptional sweetness! Add veggies to tofu in pan and let cook for a few minutes. At this point you can add chili powder as desired, I usually put in enough to give it a fairly red color. A small amount of soy or rice milk can be added to change consistancy, but not too much or it will be too liquidy. The last step is to add in 1-2 slices of a soy cheese (optional) to give it a creamy, cheesey flavor without any of the animal products!
Enjoy! This has become a morning standard for me! (also try adding turmeric, or freezing it beforehand for a more egg-like consistency.)
Serves: 2
Preparation time: 15 min
Carrot and Tofu Stir-fry
Ingredients (use vegan versions):
1 tablespoon vegetable oil
16 oz. firm tofu, crumbled
1 lb. carrots, shredded (or any vegetable mixture that strikes your fancy, I suppose))
1/3 cup sesame seeds
1/3 cup soy sauce
a dash of sesame oil (optional)
Directions:
4 servings' worth of brown rice
Heat the oil in a skillet. Add the carrots and saute them for about 10 minutes. Add the crumbled tofu and cook it until it reaches a consistency you like--maybe another 10 minutes. After everything is cooked to your satisfaction, add the soy sauce and sesame seeds, along with the sesame oil. Cook for a minute or two. Serve with lots of rice because it's kind of salty.
Serves: 2-4, depending on how hungry you are
Preparation time: 30 minutes or so
Tofu, Rice & Veggies
Ingredients (use vegan versions):
1 cup white Basmati rice (do not use instant rice)
1½ cup water
2 tablespoon Bragg’s Liquid Aminos, Tamari or low-sodium soy sauce
½ Lb. low-fat firm tofu (not the silken type)
canola oil for frying
¼ cup Bragg’s Liquid Aminos, Tamari or low-sodium soy sauce
2 tablespoon vegan red wine vinegar
sm. can sliced water chestnuts
½ cup sliced mushrooms
½ cup chopped red pepper
½ cup broccoli florets
handful of snow pea pods (cut off tops & tails)
8 oz. can baby corn
Directions:
This is a recipe I have been working on perfecting for about a year. It is a very flexible recipe—try different veggies or change the flavor of your marinade by using different vinegars or seasonings.
Boil water. Rinse rice and add to boiling water. Stir only once. Leave to boil uncovered for 3 minutes, then cover and turn down to simmer for 25 minutes. When 25 minutes is up, leave covered and remove from heat. Let sit for 20 minutes. Do not stir the rice during this time or it may become sticky.
Drain tofu. I like to wrap it in a dish towel and place a cutting board and 2 or 3 heavy cookbooks on top. Drain for 15 minutes. (While the tofu is draining, begin to cut your vegetables.) Preheat the canola oil—pour oil ¼” to ½” deep in frying pan. Cut the tofu into 1” cubes and dip each into a mixture of vegan red wine vinegar and Bragg’s. Save the leftover marinade to stir fry the veggies. Carefully place the tofu cubes into the preheated oil. Fry uncovered for about 10 minutes, turning occasionally. (Cut the remaining veggies while you wait.) The tofu should be crisp and golden brown when fully cooked. Drain the tofu cubes on a dish towel.
Pour the oil out of the pan, leaving a light coating. Add the rice and 2 Tbs. Bragg’s to the pan. Fry for 3-5 minutes, stirring continuously.
Pour remaining marinade into wok, bring to medium high heat, and add water chestnuts. After 2 minutes add all other veggies. Stir fry until peppers and broccoli are tender.
Serve veggies, tofu, and remaining marinade over fried rice. Yum!
Serves: 2+
Preparation time: 1 - 1 1/2 hours
Spicy Tofu Stir Fry
Ingredients (use vegan versions):
1/2 pkg extra firm tofu (preferable herb)
soya sauce
4 (or more) cloves garlic, crushed
fresh ginger (about the size of your thumb or larger),grated
cayenne pepper
4-5 cups chopped fresh vegtables (snow peas, broccoli,red onion, peppers etc...)
1/2 pkg fresh lo mein, soba or other asian noodles
1-2 tablespoon oil, optional (hot pepper oil is excellent)
A handful of cashews, optional
Directions:
Cut tofu into squares.
Make marinade with crushed garlic cloves, ginger, enough soya sauce to just about cover tofu, and as much cayenne as you want - if you are timid, just a shake or two is good, if you like it hot, try 1/8 - 1/4 tsp. Marinate tofu while you prepare the vegtables. (If possible, marinate tofu for a few hours - it takes on more of the flavour of the marinade.
Cook noodles according to the package directions.
Heat oil, if using in a wok. When hot, add tofu and marinade. Stir fry until tofu is heated through. Add vegtables and stir fry as normal. Before serving, add noodles and stir to coat. Add cashews if using.
Serves: 2-3
Preparation time: 30 min
Ingredients (use vegan versions):
1 block extra firm tofu cut into blocks and frozen
1 cup cut carrots
2 cups cut broccoli crowns
2 cups snow peas
1 red bell pepper
1/2 medium onion
Teriyaki sauce ( I prefer Ye veri teriyaki)
1/2 teaspoon crush red pepper ( you can adjust the spices to how spicy you want it to be)
1/4 teaspoon chili pepper
1 tablespoon garlic
2 cups dry whole wheat pasta ( any shape will do)
olive oil
Directions:
1) First bring water to boil for pasta and then add pasta to water and cook till al dente drain and set aside.
2) While you wait for the pasta to cook chop veggies and put into a bowl and pour teriyaki sauce into bowl about a half a cup.
3) Add the chili pepper and red pepper to bowl.
4) Put thawed tofu in a small bowl with some teriyaki sauce to marinate it.
5) Put enough olive oil into frying pan to cover the bottom about a teaspoon. Add garlic and allow the pan to heat up.
6) Once the pan is warm add tofu and brown. Then add the veggies and spices from the bowl. Cook the veggies to how you like them done.
7) Add the pasta and make sure you coat it with teriyaki sauce, you may need to add more.
8) Cook until the pasta is warm and serve.
Serves: 4
Preparation time: 30-45 min
Chinese Tofu and Vegetable Fried Rice
Ingredients (use vegan versions):
2 carrots
2 garlic peices
1 inch of fresh ginger
1 green pepper
1 red pepper
1 onion
1/2 cup of frozen peas
1 package of tofu (regular)
2 cups of rice (cooked and cooled)
a couple of pinches of Chinese five spice
a dripple of olive oil/soy sauce/salt/ vegan sugar
Directions:
Cube tofu and add to a hot wok with a little olive oil and Chinese five spice, add ginger and garlic and fry until browned.
Finely chop onion and add to pan.
Cut peppers and onion into strips and add to pan.
Stir fry until veg are cooked but still firm.
Add a drizzle more olive oil, then add the rice, soy sauce and a pinch of salt and suger.
Cook through until the rice is warm.
Voila, serve and eat.
Serves: 2
Preparation time: 15 minutes
Ingredients (use vegan versions):
1 tablespoon vegetable oil
1 cup finely chopped red onions
1 tablespoon raw cane vegan sugar
2 tablespoon water
1 tablespoon vegan red wine vinegar
10 oz pkg firm tofu
3 tablespoon almond vegan mayonnaise or equivalent
1 teaspoon bottled hot sauce
1/4 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
Directions:
Heat oil in a small non-stick skillet over medium heat. Add onions. Cook, stirring, until onions are tender, about 3 minutes. Stir the raw cane vegan sugar, water and vinegar into the pan. Cover and cook 1 minute. Remove from heat and let cool 10 minutes. Place tofu and mayonnaise in blender container, blend until smooth. Spoon into a bowl. Stir in onions and remaining ingredients. Mix well. Chill thoroughly. Serve with veggies, chips or vegan crackers.
Serves: 10
Preparation time: 20 min
Spaghetti with Sauteed Tofu
Ingredients (use vegan versions):
1 package extra-firm regular tofu
1 medium onion
1 teaspoon minced garlic
canola oil
1 lb. spaghetti
olive oil
salt
Spaghetti sauce
Directions:
Chop the onion. Cut the tofu into 1/2 inch cubes. Heat about 2 tbsp. canola oil in a skillet. Add tofu, onion, garlic, and salt to taste. Saute until onions and tofu are golden.
Meanwhile, cook the spaghetti to desired firmness. After draining, add about 1 tbsp. olive oil, salt, and/or garlic. Serve spaghetti topped with sauce and tofu mixture.
(Tofu almost tastes like ricotta cheese when made this way)
Serves: 4
Preparation time: 30 minutes
Yummy Manicotti \";Tofu style\";
Ingredients (use vegan versions):
1 box manicotti shells or stuffing shells, cooked according to directions
2 lbs firm regular tofu
1/4 cup lemon juice
4 teaspoon fructose
2 teaspoon ea, salt, bazil, parsley flakes
1 teaspoon ea, onion powder, garlic powder
1/2 cup dry mashed potato flakes (check box for ingredients)
1/2 cup Almond vegan mayonnaise, if desired (acts like sour cream)
10 oz box frozen chopped spinach, thawed, drained, squeezed of all liquid
Directions:
Cook pasta, drain and set aside to cool.
Drain tofu for two hours in colander, squeeze as much liquid out as possible. Mash with fork or potato masher. Mix in Almond Mayonnaise and the remaining ingredients. Use cake decorating bag for manicotti shells or ice cream scoop to fill large pasta stuffing shells. Top with one large jar of your choice of pasta sauce, or homemade if you have time. Sprinkle top with \";Parmesan\"; Sprinkle, if desired.
This may also be used as a filling for lasagne using 9 noodles and a large jar of pasta sauce layered in a 9x13 casserole pan.
Pour curry powder onto a plate, to measure. Take 2 slices of tofu, 1/4 inch each, cut along the block's long side, and then dip the tofu on all sides into the curry plate, until the tofu is completely covered in curry. Turn the skillet on medium fire. Pour in the oil (a bit more than a saute); wait until oil has warmed.
Then place both pieces of curried tofu into skillet and let cook for a few minutes; watch careful to make sure it doesn't burn; meanwhile cut and shred the carrots; chop the tomateos; chop cucumbers.
After a few minutes of the tofu cooking, flip them both; then immediately pour a few table spoons of soy sauce onto the the tofu.
You should see smoke; always watch the tofu; cook it slowly and move it around.
Toast the vegan bread.
Place dijon mustard on one side of toasted vegan bread.
Place sprouts, tomatos, cucumbers, and any other veggies onto one side of the vegan bread.
Then when tofu is ready (should be a toughish consistency), place tofu onto other vegan bread; bring both sides together and cut in half perpendicular to the 2 pieces of tofu.
Enjoy.
Serves: 1
Preparation time: 20 minutes
Open-Faced Miso Tofu Sandwich
Ingredients (use vegan versions):
1 medium-thick slice wholegrain vegan bread
miso
nut or seed butter
1/2\"; thick slices firm or extra firm tofu
Directions:
Toast the vegan bread. Spread on a very thin layer of miso and then a thicker layer of nut or seed butter. Top with tofu slices. Now if you want, you can broil this for five minutes, but it is not necessary. If you have a toaster oven it is possible to \";toast\"; the tofu along with the vegan bread, if you do not like it cold from the fridge. This warms the tofu.
Nutrition Information: Better than a hamburger!
Serves: 1
Preparation time: 5 minutes
Tofu \";Mock Chicken\"; Salad
Ingredients (use vegan versions):
block of frozen tofu, thawed and squeezed out
chopped celery
chopped onion
chopped pickles
vegan mayonnaise (I use egg-free)
salt and pepper to taste
poultry seasoning (found in grocery store; its a combination of sage, thyme, marjorom, etc.)
Directions:
Tear tofu into small shredded pieces. Add crunchy things (ie, celery, onions, pickles) as desired. Moisten with Mayonnaise to hold mitxture together. Season to taste with salt, pepper, poultry seasoning. Tamari can also be added.
Serve as dip or as a sandwich filling.
This is a very forgiving receipe. Use your imagination and have fun.
Preparation time: 10 minutes.
Tofu Salad a la Tomato
Ingredients (use vegan versions):
three ripe tomatoes
five small servings of tofu
salt and pepper
romaine lettuce (1 head)
grated carrot (2)
Chinese cabbage
any other vegetables you have as scraps
chervil and a dash of rosemary
Directions:
Prepare Tofu ahead of time, add some steamed tomato for flavor. Throw everything in a bowl, mix, and enjoy. For the creative only - not for weak or unoriginal tastebuds !
Serves: 4 to 6.
Preparation time: 15 min.
Cheesy Lasagna
Ingredients (use vegan versions):
2-3 jars of favorite spaghetti sauce
1-16 oz bag of spinach leaves
2-3 jars of tomato sauce
1/2 lb. carrots
1/4 cup chopped fresh parsley
2 cloves minced garlic
1/4 cup canned low-sodium veggie broth
1 lb. herbed tofu
8 oz. vegan \";cream cheese\";
2 Tblspns. lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked
(optional 1/4C. nutritional yeast)
Directions:
Slice carrots and steam, set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute.. Add carrots and veggie broth; simmer uncovered for 5 min. Add herbed tofu, vegan \";cream cheese\";, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt.Stir in nutmeg (possibly you could add some about 1/4 C. nutritional yeast at this step, just to make it a little bit more cheesy!). Remove from heat; keep warm.
Place 3 lasagna noodles in bottom of 11x7\"; baking dish. spread carrot mixture over top, place 3 noodles on top of that and spread tomato sauce and spinach on top of those, repeat process until all noodles are used up... top with spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated... use your own judgment. Usually a lasagna takes about 45 minutes to cook thoroughly. this is the best lasagna i have ever made or had, or non-vegan... it is superb... your non-vegan friends will be wowed!!!!!!!
Serves a lot.
Tofu Chocolate Creme Pie
Ingredients (use vegan versions):
1 10 once package of chocolate chips (try **Tropical Source!)
2 12.3 once packages of extra-firm Mori-Nu Silken Tofu
3 Tablespoons of vegan maple syrup
1 9\"; baked pie shell (see below *)
Directions:
You need to try this!
Melt the chocolate chips using a double-boiler, or do what I do and just pop them into the microwave on medium heat for a couple minutes. ^_^ It's easier. Take them out every minute or so to stir them, so that they don't burn.
After the chocolate is melted, pour it into a food processor, along with all of the other ingredients, and blend until smooth. Pour the mixture into a baked pie crust, and let the pie cool in the frig. It gets really thick and creamy. ^_^ The great thing about this pie is that you don't need to bake it.
*How to Make a Yummy Pie Crust
2 cups of almonds, walnuts, or vegan cereal ^_^
4 Tablespoons of unrefined vegan sugar (Or dehyderated cane juice)
3 Tablespoons of soy non-hydrogenated vegan margarine - melted
Preheat the your oven to 375. Crush the nuts or cereal using a food processor, or a rolling pin like my grandmother does. ^_^ Add the vegan sugar and margarine to the crust base, and mix well. Evenly spread the mixture over a 9 inch pie tin. (I think that is the right size... ^_^) Bake the crust for 10 or 15 minutes.
Keep this pie refrigerated.
Everyone loves this pie. ^_^ ENJOY!
**Try using Tropical Source Peanut Butter Chocolate Chips. It makes the pie taste like a peanut butter cup. Tropical Source manufacturing equipment is animal product free, and 10% of their profits go to help conserve the rainforest. ^_^ But the best thing about the company is that the chips are vegan and delicious.
Preparation time: 40 minutes
2005-09-08
#1
Name: supree Subject: This is Great!!
Hi Kali,
I always wanted to cook tofu as it's really good for health...but the few times I tried to cook something (just tried something on my own) I myself didn't like the way how it turned out!
Just like that today while surfing I saw your post. The recipes collection is GREAT and thanks so much for sharing it....
2005-08-07
#2
Name: Kali Subject: Tofu Recipes
Wow! You have asked the right person!
B-B-Q Tofu with Rice
Ingredients (use vegan versions):
1 package extra firm tofu, pressed, and cubed in 1/2 inch cubes
1 green pepper, diced
2 medium onions, diced
1 teaspoon crushed garlic
1 16 oz. jar vegan BBQ sauce, any flavor you like
8 oz. water
1 cup white rice
salt and pepper to taste
spike seasoning (or salt)
olive oil
non stick pan spray
Directions:
spray pan with \";pam\"; or other non stick stray. Saute, peppers and onions, till onions are slightly carmelized, add garlic. Remove from pan and set mixture aside. Add 2-3 teaspoons olive oil, heat oil and add cubed tofu. Saute tofu till most pieces are lightly browned.Season tofu with spike seasoning and salt and peper to taste. Return onion, pepper mixture to tofu. Add jar of BBQ sauce and 1/2 cup of water. Stir, reduce heat to simmer. Allow sauce to reduce by half. Serve over steamed white or brown rice. Serving suggestion: green salad, BBQ tofu with rice, fruit cup. Enjoy
Mash the Tofu with the Tahini. Add dill weed and tamari. Mix until well blended. Add vegan bread crumbs slowly until desired texture is achieved. The texture should be just stiff enough to form patties without being too moist. Form into patties and grill until brown on both sides.
Best \";eggs\"; in the World
Ingredients (use vegan versions):
1/3 to 1/2 lb firm tofu
1/2 to 1 tablespoon chopped garlic (to taste)
1 capful olive oil (or an adequate amount of oil/butter spray)
6 med. mushrooms
1 tomato
1 small grated carrot (provides texture and a bit of sweetness)
Onion if desired
Chili Powder
1-2 slices \";veggie cheese\"; made from soy with NO animal products!
Directions:
Begin by placing garlic and small amount oil in medium saucepan on low to medium heat. Next dice tofu to desired thickness (I chop 1/4 a block for myself, and 1/3 to 1/2 for two) and add to garlic. Let the tofu soak up the flavor while you chop up the mushrooms, tomato, and onion (optional) , and grate the carrot-I often use a couple baby carrots because of exceptional sweetness! Add veggies to tofu in pan and let cook for a few minutes. At this point you can add chili powder as desired, I usually put in enough to give it a fairly red color. A small amount of soy or rice milk can be added to change consistancy, but not too much or it will be too liquidy. The last step is to add in 1-2 slices of a soy cheese (optional) to give it a creamy, cheesey flavor without any of the animal products!
Enjoy! This has become a morning standard for me! (also try adding turmeric, or freezing it beforehand for a more egg-like consistency.)
Serves: 2
Preparation time: 15 min
Carrot and Tofu Stir-fry
Ingredients (use vegan versions):
1 tablespoon vegetable oil
16 oz. firm tofu, crumbled
1 lb. carrots, shredded (or any vegetable mixture that strikes your fancy, I suppose))
1/3 cup sesame seeds
1/3 cup soy sauce
a dash of sesame oil (optional)
Directions:
4 servings' worth of brown rice
Heat the oil in a skillet. Add the carrots and saute them for about 10 minutes. Add the crumbled tofu and cook it until it reaches a consistency you like--maybe another 10 minutes. After everything is cooked to your satisfaction, add the soy sauce and sesame seeds, along with the sesame oil. Cook for a minute or two. Serve with lots of rice because it's kind of salty.
Serves: 2-4, depending on how hungry you are
Preparation time: 30 minutes or so
Tofu, Rice & Veggies
Ingredients (use vegan versions):
1 cup white Basmati rice (do not use instant rice)
1½ cup water
2 tablespoon Bragg’s Liquid Aminos, Tamari or low-sodium soy sauce
½ Lb. low-fat firm tofu (not the silken type)
canola oil for frying
¼ cup Bragg’s Liquid Aminos, Tamari or low-sodium soy sauce
2 tablespoon vegan red wine vinegar
sm. can sliced water chestnuts
½ cup sliced mushrooms
½ cup chopped red pepper
½ cup broccoli florets
handful of snow pea pods (cut off tops & tails)
8 oz. can baby corn
Directions:
This is a recipe I have been working on perfecting for about a year. It is a very flexible recipe—try different veggies or change the flavor of your marinade by using different vinegars or seasonings.
Boil water. Rinse rice and add to boiling water. Stir only once. Leave to boil uncovered for 3 minutes, then cover and turn down to simmer for 25 minutes. When 25 minutes is up, leave covered and remove from heat. Let sit for 20 minutes. Do not stir the rice during this time or it may become sticky.
Drain tofu. I like to wrap it in a dish towel and place a cutting board and 2 or 3 heavy cookbooks on top. Drain for 15 minutes. (While the tofu is draining, begin to cut your vegetables.) Preheat the canola oil—pour oil ¼” to ½” deep in frying pan. Cut the tofu into 1” cubes and dip each into a mixture of vegan red wine vinegar and Bragg’s. Save the leftover marinade to stir fry the veggies. Carefully place the tofu cubes into the preheated oil. Fry uncovered for about 10 minutes, turning occasionally. (Cut the remaining veggies while you wait.) The tofu should be crisp and golden brown when fully cooked. Drain the tofu cubes on a dish towel.
Pour the oil out of the pan, leaving a light coating. Add the rice and 2 Tbs. Bragg’s to the pan. Fry for 3-5 minutes, stirring continuously.
Pour remaining marinade into wok, bring to medium high heat, and add water chestnuts. After 2 minutes add all other veggies. Stir fry until peppers and broccoli are tender.
Serve veggies, tofu, and remaining marinade over fried rice. Yum!
Serves: 2+
Preparation time: 1 - 1 1/2 hours
Spicy Tofu Stir Fry
Ingredients (use vegan versions):
1/2 pkg extra firm tofu (preferable herb)
soya sauce
4 (or more) cloves garlic, crushed
fresh ginger (about the size of your thumb or larger),grated
cayenne pepper
4-5 cups chopped fresh vegtables (snow peas, broccoli,red onion, peppers etc...)
1/2 pkg fresh lo mein, soba or other asian noodles
1-2 tablespoon oil, optional (hot pepper oil is excellent)
A handful of cashews, optional
Directions:
Cut tofu into squares.
Make marinade with crushed garlic cloves, ginger, enough soya sauce to just about cover tofu, and as much cayenne as you want - if you are timid, just a shake or two is good, if you like it hot, try 1/8 - 1/4 tsp. Marinate tofu while you prepare the vegtables. (If possible, marinate tofu for a few hours - it takes on more of the flavour of the marinade.
Cook noodles according to the package directions.
Heat oil, if using in a wok. When hot, add tofu and marinade. Stir fry until tofu is heated through. Add vegtables and stir fry as normal. Before serving, add noodles and stir to coat. Add cashews if using.
Serves: 2-3
Preparation time: 30 min
Ingredients (use vegan versions):
1 block extra firm tofu cut into blocks and frozen
1 cup cut carrots
2 cups cut broccoli crowns
2 cups snow peas
1 red bell pepper
1/2 medium onion
Teriyaki sauce ( I prefer Ye veri teriyaki)
1/2 teaspoon crush red pepper ( you can adjust the spices to how spicy you want it to be)
1/4 teaspoon chili pepper
1 tablespoon garlic
2 cups dry whole wheat pasta ( any shape will do)
olive oil
Directions:
1) First bring water to boil for pasta and then add pasta to water and cook till al dente drain and set aside.
2) While you wait for the pasta to cook chop veggies and put into a bowl and pour teriyaki sauce into bowl about a half a cup.
3) Add the chili pepper and red pepper to bowl.
4) Put thawed tofu in a small bowl with some teriyaki sauce to marinate it.
5) Put enough olive oil into frying pan to cover the bottom about a teaspoon. Add garlic and allow the pan to heat up.
6) Once the pan is warm add tofu and brown. Then add the veggies and spices from the bowl. Cook the veggies to how you like them done.
7) Add the pasta and make sure you coat it with teriyaki sauce, you may need to add more.
8) Cook until the pasta is warm and serve.
Serves: 4
Preparation time: 30-45 min
Chinese Tofu and Vegetable Fried Rice
Ingredients (use vegan versions):
2 carrots
2 garlic peices
1 inch of fresh ginger
1 green pepper
1 red pepper
1 onion
1/2 cup of frozen peas
1 package of tofu (regular)
2 cups of rice (cooked and cooled)
a couple of pinches of Chinese five spice
a dripple of olive oil/soy sauce/salt/ vegan sugar
Directions:
Cube tofu and add to a hot wok with a little olive oil and Chinese five spice, add ginger and garlic and fry until browned.
Finely chop onion and add to pan.
Cut peppers and onion into strips and add to pan.
Stir fry until veg are cooked but still firm.
Add a drizzle more olive oil, then add the rice, soy sauce and a pinch of salt and suger.
Cook through until the rice is warm.
Voila, serve and eat.
Serves: 2
Preparation time: 15 minutes
Ingredients (use vegan versions):
1 tablespoon vegetable oil
1 cup finely chopped red onions
1 tablespoon raw cane vegan sugar
2 tablespoon water
1 tablespoon vegan red wine vinegar
10 oz pkg firm tofu
3 tablespoon almond vegan mayonnaise or equivalent
1 teaspoon bottled hot sauce
1/4 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
Directions:
Heat oil in a small non-stick skillet over medium heat. Add onions. Cook, stirring, until onions are tender, about 3 minutes. Stir the raw cane vegan sugar, water and vinegar into the pan. Cover and cook 1 minute. Remove from heat and let cool 10 minutes. Place tofu and mayonnaise in blender container, blend until smooth. Spoon into a bowl. Stir in onions and remaining ingredients. Mix well. Chill thoroughly. Serve with veggies, chips or vegan crackers.
Serves: 10
Preparation time: 20 min
Spaghetti with Sauteed Tofu
Ingredients (use vegan versions):
1 package extra-firm regular tofu
1 medium onion
1 teaspoon minced garlic
canola oil
1 lb. spaghetti
olive oil
salt
Spaghetti sauce
Directions:
Chop the onion. Cut the tofu into 1/2 inch cubes. Heat about 2 tbsp. canola oil in a skillet. Add tofu, onion, garlic, and salt to taste. Saute until onions and tofu are golden.
Meanwhile, cook the spaghetti to desired firmness. After draining, add about 1 tbsp. olive oil, salt, and/or garlic. Serve spaghetti topped with sauce and tofu mixture.
(Tofu almost tastes like ricotta cheese when made this way)
Serves: 4
Preparation time: 30 minutes
Yummy Manicotti \";Tofu style\";
Ingredients (use vegan versions):
1 box manicotti shells or stuffing shells, cooked according to directions
2 lbs firm regular tofu
1/4 cup lemon juice
4 teaspoon fructose
2 teaspoon ea, salt, bazil, parsley flakes
1 teaspoon ea, onion powder, garlic powder
1/2 cup dry mashed potato flakes (check box for ingredients)
1/2 cup Almond vegan mayonnaise, if desired (acts like sour cream)
10 oz box frozen chopped spinach, thawed, drained, squeezed of all liquid
Directions:
Cook pasta, drain and set aside to cool.
Drain tofu for two hours in colander, squeeze as much liquid out as possible. Mash with fork or potato masher. Mix in Almond Mayonnaise and the remaining ingredients. Use cake decorating bag for manicotti shells or ice cream scoop to fill large pasta stuffing shells. Top with one large jar of your choice of pasta sauce, or homemade if you have time. Sprinkle top with \";Parmesan\"; Sprinkle, if desired.
This may also be used as a filling for lasagne using 9 noodles and a large jar of pasta sauce layered in a 9x13 casserole pan.
Pour curry powder onto a plate, to measure. Take 2 slices of tofu, 1/4 inch each, cut along the block's long side, and then dip the tofu on all sides into the curry plate, until the tofu is completely covered in curry. Turn the skillet on medium fire. Pour in the oil (a bit more than a saute); wait until oil has warmed.
Then place both pieces of curried tofu into skillet and let cook for a few minutes; watch careful to make sure it doesn't burn; meanwhile cut and shred the carrots; chop the tomateos; chop cucumbers.
After a few minutes of the tofu cooking, flip them both; then immediately pour a few table spoons of soy sauce onto the the tofu.
You should see smoke; always watch the tofu; cook it slowly and move it around.
Toast the vegan bread.
Place dijon mustard on one side of toasted vegan bread.
Place sprouts, tomatos, cucumbers, and any other veggies onto one side of the vegan bread.
Then when tofu is ready (should be a toughish consistency), place tofu onto other vegan bread; bring both sides together and cut in half perpendicular to the 2 pieces of tofu.
Enjoy.
Serves: 1
Preparation time: 20 minutes
Open-Faced Miso Tofu Sandwich
Ingredients (use vegan versions):
1 medium-thick slice wholegrain vegan bread
miso
nut or seed butter
1/2\"; thick slices firm or extra firm tofu
Directions:
Toast the vegan bread. Spread on a very thin layer of miso and then a thicker layer of nut or seed butter. Top with tofu slices. Now if you want, you can broil this for five minutes, but it is not necessary. If you have a toaster oven it is possible to \";toast\"; the tofu along with the vegan bread, if you do not like it cold from the fridge. This warms the tofu.
Nutrition Information: Better than a hamburger!
Serves: 1
Preparation time: 5 minutes
Tofu \";Mock Chicken\"; Salad
Ingredients (use vegan versions):
block of frozen tofu, thawed and squeezed out
chopped celery
chopped onion
chopped pickles
vegan mayonnaise (I use egg-free)
salt and pepper to taste
poultry seasoning (found in grocery store; its a combination of sage, thyme, marjorom, etc.)
Directions:
Tear tofu into small shredded pieces. Add crunchy things (ie, celery, onions, pickles) as desired. Moisten with Mayonnaise to hold mitxture together. Season to taste with salt, pepper, poultry seasoning. Tamari can also be added.
Serve as dip or as a sandwich filling.
This is a very forgiving receipe. Use your imagination and have fun.
Preparation time: 10 minutes.
Tofu Salad a la Tomato
Ingredients (use vegan versions):
three ripe tomatoes
five small servings of tofu
salt and pepper
romaine lettuce (1 head)
grated carrot (2)
Chinese cabbage
any other vegetables you have as scraps
chervil and a dash of rosemary
Directions:
Prepare Tofu ahead of time, add some steamed tomato for flavor. Throw everything in a bowl, mix, and enjoy. For the creative only - not for weak or unoriginal tastebuds !
Serves: 4 to 6.
Preparation time: 15 min.
Cheesy Lasagna
Ingredients (use vegan versions):
2-3 jars of favorite spaghetti sauce
1-16 oz bag of spinach leaves
2-3 jars of tomato sauce
1/2 lb. carrots
1/4 cup chopped fresh parsley
2 cloves minced garlic
1/4 cup canned low-sodium veggie broth
1 lb. herbed tofu
8 oz. vegan \";cream cheese\";
2 Tblspns. lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked
(optional 1/4C. nutritional yeast)
Directions:
Slice carrots and steam, set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute.. Add carrots and veggie broth; simmer uncovered for 5 min. Add herbed tofu, vegan \";cream cheese\";, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt.Stir in nutmeg (possibly you could add some about 1/4 C. nutritional yeast at this step, just to make it a little bit more cheesy!). Remove from heat; keep warm.
Place 3 lasagna noodles in bottom of 11x7\"; baking dish. spread carrot mixture over top, place 3 noodles on top of that and spread tomato sauce and spinach on top of those, repeat process until all noodles are used up... top with spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated... use your own judgment. Usually a lasagna takes about 45 minutes to cook thoroughly. this is the best lasagna i have ever made or had, or non-vegan... it is superb... your non-vegan friends will be wowed!!!!!!!
Serves a lot.
Tofu Chocolate Creme Pie
Ingredients (use vegan versions):
1 10 once package of chocolate chips (try **Tropical Source!)
2 12.3 once packages of extra-firm Mori-Nu Silken Tofu
3 Tablespoons of vegan maple syrup
1 9\"; baked pie shell (see below *)
Directions:
You need to try this!
Melt the chocolate chips using a double-boiler, or do what I do and just pop them into the microwave on medium heat for a couple minutes. ^_^ It's easier. Take them out every minute or so to stir them, so that they don't burn.
After the chocolate is melted, pour it into a food processor, along with all of the other ingredients, and blend until smooth. Pour the mixture into a baked pie crust, and let the pie cool in the frig. It gets really thick and creamy. ^_^ The great thing about this pie is that you don't need to bake it.
*How to Make a Yummy Pie Crust
2 cups of almonds, walnuts, or vegan cereal ^_^
4 Tablespoons of unrefined vegan sugar (Or dehyderated cane juice)
3 Tablespoons of soy non-hydrogenated vegan margarine - melted
Preheat the your oven to 375. Crush the nuts or cereal using a food processor, or a rolling pin like my grandmother does. ^_^ Add the vegan sugar and margarine to the crust base, and mix well. Evenly spread the mixture over a 9 inch pie tin. (I think that is the right size... ^_^) Bake the crust for 10 or 15 minutes.
Keep this pie refrigerated.
Everyone loves this pie. ^_^ ENJOY!
**Try using Tropical Source Peanut Butter Chocolate Chips. It makes the pie taste like a peanut butter cup. Tropical Source manufacturing equipment is animal product free, and 10% of their profits go to help conserve the rainforest. ^_^ But the best thing about the company is that the chips are vegan and delicious.
Preparation time: 40 minutes
2005-08-25
#3
Name: Mayuri Subject: :-) thanks
Kali you have got great collection.Thanks a lot Kali and Simti. I will try everything!! thanks again.
2005-08-08
#4
Name: Simti Subject: one more thing u can add
hi Kali and Mayuri
Kali Your list is awesome. I love tofu (it's a good source of protein for vegetraina people) and I make lots of thing with it. Here's ne more thing u can add to it.
tofu paratha
Add meshed tofu and green peas(frozen one)in flour while kneading it along with some salt , red chille and azwain seeds. and make chapattie or parantha whatever you like. I hope u will like it let me know if that works for you Mayuri.
simit
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In my opinion you should use a very small amount of Chilli in Curry and use it according to the taste of salt so that Curry doesn't weaste... - sharmasanvi [View Message]
Intro
Hey vegans,
I'm new to this forum. Happy to be here!... - vegan_soul [View Message]
RE:Hello anyone from kakinada
Hi i am hearing this place for the very first time. However, if you are fine you can surely share the information with us we will help you out if at all we can in some or the other ways.... - Brahmi [View Message]
RE:first time egg eater
Hi with time you will be able to eat it. During the start you will face trouble. Or else tell doctor to provide you some other option rather than egg. something in veg itself which will stay helpful for you.... - Manju [View Message]
RE:What are you makin today for dinner
Hi Riya, not yet decided here in dubai we have weekend today so might be going out with family for dinner. Most of the people here go for dinner ith their family on thursdays to enjoy the weekend.... - Beejal [View Message]
RE:Hello anyone from kakinada
I have heard the name kakinada for the very first time in my life and i am sorry if i offended anyone but why can you now share it with other people too? What is it about and is it very important?... - Kanak [View Message]
RE:first time egg eater
If you want to gain weight then you should not worry about it and eat 2 whole eggs everyday in any form like boiled or omelet. Too much of anything even if healthy, is not right and you should eat everything in limits. ... - Hardika [View Message]
This is Great!!
Tofu Recipes
Name: Mayuri
one more thing u can add
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