TOFU

[thevegantwins]

This is something I call:

Easy Yeasty Tofu

* 12oz-16oz of firm or extra-firm tofu cut into squares or strips, the thinner the cut-the crispier it will turn out.
* Approximately 1/3 cup of nutritional yeast flakes
* 2-3 tablespoons of tamari, Bragg's Liquid Aminos or soy sauce
* Water
* Canola oil or other oil for sauteeing

Take the cut tofu and place into a bowl or other vessel suitable for marinading. Add the tamari, Bragg's or soy sauce. Fill the dish with water until the tofu is just covered with liquid. Marinate in the liquid for at least 15 minutes but several hours is desireable. Place the nutritional yeast in a shallow bowl or dish. Heat a bit of oil in a frying pan. Take each piece of tofu, remove from the liquid and shake a bit to get the liquid off then dip each piece, on both sides, into the nutritional yeast. Fry on both sides until golden brown. Drain on paper towels. Serve over rice, pasta, in sandwiches, salads or just snack!

[thevegantwins]

Tofu Veggie Bake

12-16oz firm or extra-firm tofu
2-3 tablespoons nutritional yeast
1/2-1 tablespoon tamari or Bragg's Liquid Aminos
2 tablespoons lemon juice
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon tumeric (could use less if you don't like the taste)
1/2-1 tablespoon paprika
1/2-1 teaspoon cumin
1/2-1 teaspoon coriander
1 pound of frozen veggies (we usually just use broccoli but anything works)
Optional: 1 package of vegan cheeze (Follow Your Heart, Vegan Gourmet mozarella is our vegan cheeze choice)

Preheat oven to 375F. Using a lasagna pan or other baking dish, break the tofu into small pieces with your hands. Mix the spices, lemon juice, and tamari/Bragg's into the tofu until very well blended. Add the frozen veggies and stir around. If using vegan cheeze, grate the cheeze and mix into the mixture. Cook in oven for approximately 1/2 hour or until the tofu is browned on top. Tastes great as a main dish with rice or toast and leftovers can be made into a cold tofu salad using some vegan mayo. :chef:

This is a very easy dish to make and very portable. My husband is on the road for hours during the weekend and he always carries a container of tofu bake with him.

[Tiggerwoos]

MMMMMMMMMMM am going to definitely try that Tofu Veggie bake. It sounds lovely.

[thevegantwins]

MMMMMMMMMMM am going to definitely try that Tofu Veggie bake. It sounds lovely.
Oops, I left out some ingredients yesterday so I amended it today. :updn: I didn't have the exact recipe with me at work when I posted. Also, use any spices you like, this recipe is extremely flexible.

[Bowwowmeow]

Tofu Stew

Serves 4

1tbsp olive oil
2 egggplants, diced, seeded, sprinkled with salt and left to drain
2 cloves of garlic, finely chopped
Bunch of spring onions, coarsely chopped
450g (1lb) smoked tofu, cut into cubes
400g (14oz) can tomatoes
bunch of cilantro, coarsely chopped

Heat the oil in a heavy saucepan. Rinse and dry the eggplant cubes and add them, with the garlic, to the hot oil. Turn well until coloured, then add the spring onions, tofu and tomatoes. Season well and add half the cilantro. Cover tightly and simmer for 10-15 minutes. Turn into a bowl and sprinkle with the remainder of the chopped cilantro. Serve hot or cold.

[Bowwowmeow]

Creamy Tofu Pasta

Serves 2

1 pack firm tofu, well drained and cubed
2 cloves garlic, chopped
1 tbsp olive oil
150ml soy/rice/nut milk
1 zucchini, sliced
1 carrot, sliced
1 vegan stock cube
1 tbsp vegan parmesan
1-2 tbsp nutritional yeast flakes
1-2 tsp mixed herbs
100g fresh or frozen peas
200g of pasta of your choice (works well with tagliatelle)

In a large pan or wok, fry the tofu in the oil until it starts to brown and crisp on the outside. Add the zucchini, garlic and carrot and fry for a few minutes more. Meanwhile boil the pasta in a separate pan.

Add the peas, milk, herbs, stock cube, vegan parmesan and nutritional yeast flakes and cook over a low heat until it starts to thicken. It will look quite runny but it will thicken a lot when you take it off the heat. Once the sauce is heated through and the pasta is ready, serve the pasta and pour the sauce over the top.

[Bowwowmeow]

Banana Tofu Curry

1 package extra firm tofu, drained and cut into 3/4" cubes
1 can coconut milk
3 large or 4 medium bananas, split and cut into chunks
1/4 cup dried shredded coconut
1/2 cup raisins
2 tbs. curry powder
1 tsp. cumin
3/4 tsp. nutmeg
1 20 oz. can pineapple chunks in their own juice
3/4 cup frozen peas
1 14 oz. can garbanzo beans (chick peas)
(optional) 1 14 oz. can straw mushrooms, drained.
(optional) 1/4 cup cashews


Place everything but the tofu and bananas into a pot over a medium-high heat; bring to a low boil, stirring. Reduce heat to medium-low, add tofu and bananas, cook for about 5 minutes until it is all heated through. Serve over rice or couscous, with a side of nuts, raisins, and Major Grey mango chutney.

[Bowwowmeow]

Tofu Rollup

On a tortilla, spread:
spicy bean dip or refried beans
pico del gallo
small chunks of tofu

Roll up and eat hot or cold!

[Bowwowmeow]

Chocolate Mousse

1 container silken tofu
1/4 cup chocolate chips

Add ingredients to blender, and blend until smooth.

[Bowwowmeow]

Curried Coconut Tofu

1 can Coconut milk
1/4 cup Soy Sauce
1/2 tsp Brown Sugar
1-1/2 tsp Curry Powder
1 tsp freshly grated Ginger
2 tsp Chile Paste
14oz firm Tofu, cut into 1-inch cubes
1 red bell pepper sliced
1 can baby corn
4oz Mushrooms, chopped
1 tbsp freshly chopped Basil
2 green onions, chopped
Salt to taste

Instructions

1. Place the a coconut milk, 3 tablespoons of the soy sauce, brown sugar, curry powder, ginger, and chili paste in a large frying pan and bring to the boil over a medium heat, stirring to mix well.

2. Add the tofu, red pepper, baby corn, mushrooms, and finely chopped green onions, mix well and cook for 5 minutes, stirring occasionally.

3. Add the basil and remaining soy sauce and salt, and continue to cook for a further 5 minutes, or until the vegetables are tender-crisp. Serve immediately with brown rice.

[Bowwowmeow]

Sweet and Sour Tofu

2 containers of firm
tofu, drained
¼ cup soy sauce
¼ cup brown sugar
½ cup water
1 clove garlic, crushed
2 TBSP ketchup
¼ cup apple juice
1 green/spring onion, sliced
1 TBSP lemon juice
1 TBSP cornstarch
2 TBSP cold water

Combine all ingredients and simmer for 20 minutes. Remove tofu and onion to serving dish. Add a mixture of 1 TBSP cornstarch dissolved in 2 TBSP cold water to sauce, stirring constantly until thickened.
Pour over tofu and serve.

[Bowwowmeow]

Creamy Tofu Bake

1 packet of silken tofu
1.5 cups plain soymilk
1/3 cup tamari or soysauce or bragg's
1.5 cups nutritional yeast
1 T paprika
1 crushed garlic clove
1/2 cup of vegetable oil
a couple T of margarine
1 small dollop of mustard

Mix all those together in a blender or food processor and whip it up. It is a bit liquidy, though it will cook down when added to 8 ounces of macaroni and or some cooked cauliflower and baked in the oven at 350 for 20 minute(makes it nice and hot and a little crispy on top).

[Bowwowmeow]

You can prepare this the night before and then pop it in the oven in the morning if you like.

Tofu Omelette Bake

2 tbsp olive oil
1/2 onion, sliced
1/2 cup carrots, grated
1/2 cup green onions, chopped
3 cloves of garlic
1 package firm tofu, chopped
2 tbsp nutrional yeast
1/2 cup gluten flour
pinch of salt
1-2 tsp pepper
3 tbsp water

Heat olive oil over medium heat. Add onion, cook until browned (about 5 min).
Put onion, carrot, green onions, and garlic into food processor and mince.
Add chopped tofu and process until mixed well.
Add nutrional yeast, gluten flour, salt and pepper, and water, then process until well combined.
Place mixture in greesed pan and bake for about 25 mins at 375*F.

*You can put sauteed musrooms, peppers, or whatever you like on top after it is baked or in it while baking--maybe even top with some vegan "cheese", though it doesn't really need any extras, but it can only get better!

*This recipe is actually meant to be fried, I just decided to bake it instead! If you wish to fry it, just divide mixture into several "omelette" size peices and dust with flour and fry with olive oil.

[Bowwowmeow]

Miso Baked Tofu

INGREDIENTS:
1 container pressed firm tofu
1/3 cup miso
3 tbsp rice vinegar
3 tbsp sugar
2 tbsp soy milk
1 tsp ginger
1 tsp granulated garlic
3 tbsp water
2 tbsp soy sauce
2 tbsp oil (olive, sesame or vegetable)
dash of cayenne pepper (optional)
sesame seeds (optional)

PREPARATION:
Preheat oven to broil or highest setting. Cover a cookie sheet with tin foil. Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl or pan.
Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture. Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp. Remove from oven. Turn the pieces over and "baste" another layer of miso mixture over the pieces with a spoon. Broil 8-10 more minutes until browned and crisp. Sprinkle with sesame seeds if desired and enjoy!

[Bowwowmeow]

Breaded Tofu Nuggets

INGREDIENTS:
1 block firm or extra-firm tofu, pressed
1/3 cup soymilk
2 tbsp mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley (optional)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp nutritional yeast (optional)
3/4 cup bread crumbs

PREPARATION:
Whisk together the soymilk, mustard, nutritional yeast and spices until smooth in a wide bowl. Place bread crumbs in a separate bowl.
Coat each piece of tofu with soymilk and mustard mixture first, then coat with bread crumbs.
Fry in oil until golden brown, serve with ketchup, barbeque sauce or other dipping sauce and enjoy!

For a lower fat alternative, lay tofu piece on a covered baking sheet and bake at 350 degrees for 25 minutes, turning once, until golden brown.

[Bowwowmeow]

Tofu Jerky

Ingredients
1/2 cup soy sauce
3 to 4 tbsp liquid smoke
1/8 cup water
1 tbsp onion powder
1 tsp garlic powder or 1 clove crushed fresh garlic
1 tbsp fresh ground black pepper
1 tsp brown rice syrup
1 pound firm or extra firm tofu

Instructions
Cut and drain the tofu. Take a 1-pound cube, cut it in half, and then slice it into strips on its short side. Strips should be about 4 to 5 millimeters in thickness. They may look big, but they'll shrink to about half their size.

Mix all the marinade ingredients together well. Put the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it. Let soak for several hours or overnight.

Drain excess liquid (may be reused) and dry tofu in food dehydrator or warm (200 degrees F) oven. This will take 4 to 8 hours, depending on weather. If you live in a sunny, hot, dry climate, you can sun-dry it. It will take all day.

Flip the tofu over hourly so it dries evenly. Tofu jerky is delicious and keeps indefinitely. Dry the jerky until it is very chewy, but not crispy.

Be creative: Use low-sodium soy if you want less salt (it is rather salty). Use tabasco or ground cayenne if you want it hot. Chili powder makes chili jerky. Oregano and basil make pizza jerky.

[Bowwowmeow]

Baked Golden Tofu Dumplings with Saucy Dip

8 oz extra-firm tofu
4 t natural peanut butter
1 1/2 T tamari sauce
3 scallions, chopped
1 small green or red pepper, chopped
2 medium stalks celery, chopped
8 medium mushrooms, diced
3 water chestnuts, diced
1 medium sprig parsley, minced

3/4 c apple juice
2 t maple syrup or brown sugar
1 to 2 t tamari sauce
1 to 2 t apple cider vinegar
1/2 t ginger, grated
2 cloves garlic, pressed
1 to 2 t arrowroot powder dissolved in 1 to 2 t water
4 medium leaves kale, washed and de-stemmed

Preheat oven to 375 degrees F.
Mash tofu with fork until broken up. Add peanut butter, tamari sauce, scallions, pepper, celery, mushrooms, water chestnuts, and parsley. Mix well.
Form the tofu mixture into golf ball sized dumplings, and place on lightly oiled cookie sheet. Rinse hands in cold water periodically to keep the dumplings from clinging.
Bake in oven for 30 minutes, or until golden brown.
Meanwhile, combine apple juice, maple syrup, tamari sauce, vinegar, ginger, and garlic in small saucepan. Bring to a simmer and cook for 1 to 2 minutes. Add arrowroot water and stir 1 minute more. Remove from heat.
Steam kale for 5 to 7 minutes.
Serve dumplings on a bed of steamed kale with a small dish of sauce on the side.

[Bowwowmeow]

Ginger Scallion Tofu Stir-fry

2 c mushrooms, sliced
1 T lite soy sauce
1/8 c vegetable stock
1 T fresh ginger, minced
1 1/2 cloves garlic, minced
1 1/2 c tomatoes, chopped
8 oz extra-firm tofu, thinly sliced
1 1/3 t canola oil
3 c snow peas
1 1/2 c scallions, cut into 1 inch pieces

Combine mushrooms, soy sauce, vegetable stock, ginger, garlic, tomatoes, and tofu in a bowl and marinate 30 minutes.
Heat oil in a heavy skillet or walk over medium-high heat.
Add tofu mixture and stir fry 3-4 minutes.
Add snow peas and scallions and stir fry 3-4 minutes or until snow peas are bright green.

[Bowwowmeow]

Barley Mushroom Soup with Smoked Tofu

1 T barley
4 c vegetable stock
1 1/3 t olive oil
1 medium onion, chopped
2 medium stalks celery, chopped
8 medium mushrooms, sliced
1/4 c tomato puree
8 oz smoked extra-firm tofu, cubed
1 medium sprig parsley, minced
1 medium ripe tomato, chopped
salt and pepper to taste
vegetarian worcestershire sauce

Combine barley and vegetable broth in medium stockpot, bring to a boil, and simmer for 20 minutes.
In a separate pan saute olive oil, onion, and celeru over medium-high heat for 4-5 minutes. Add mushrooms, increase heat to high, and brown for 3-4 minutes until mushrooms release their juice.
Add saute and tomato puree to barley broth. simmer for 20 minutes. Add cubed tofu and simmer 5 minutes longer.
Serve in hefty bowls, topped with parsley, fresh tomato, salt, pepper, and worcestershire.

[Bowwowmeow]

Stir Fry Tofu with Peppers and Peanuts

6 peanuts
1 t peanut oil
8 oz extra-firm tofu, cubed
1 clove garlic, pressed
1/2 t fresh grated ginger
3 turnip tops, washed and chopped coarsely
1 1/3 T pure maple syrup
1 T tamari or shoyu sauce
2 t arrowroot dissolved in 2 t water
1/2 t chili or tabasco sauce
1 small onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
12 mushrooms, sliced
1 clove garlic, pressed
1/2 t fresh ginger
2 scallions, sliced

Roast peanuts in toaster oven or under broiler for 3 to 5 minutes, turning twice. Set aside.
Combine peanut oil and tofu in skillet and saute over high heat. After 5 minutes, add garlic and ginger. Saute another 3 minutes and remove from skillet.
rRnse and steam turnip tops in steamer basket over boiling water, or in a small amount of water with no basket, until tender, about 10 minutes. Set aside with lid half off.
Mix rice wine vinegar, maple syrup, tamari, arrowroot, and tabasco in a small bowl.
Combine onion, peppers, mushrooms, garlic, and ginger in a skillet and saute 5 minutes on medium-high heat. Add water if necessary and stir regularly.
stir up sauce in bowl and add to skillet. Stir until thickened. Add tofu and heat through, about 3 minutes.
Serve over bed of warm turnip tops. top with peanuts and scallions.

[Bowwowmeow]

Italian Style Stuffed Shells

2 t sea salt
12 oz large pasta shells
16 oz prepared pasta sauce
minced parsley for garnish

"ricotta" filling:
1 lb. firm tofu
4 c fresh spinach, steamed for 1 minute and chopped
2 T tahini
1 T sweet or mellow miso
1 T minced garlic
1 T italian seasoning
2 t umeboshi paste
salt and pepper to taste

Preheat the oven ot 350 degrees.
In a 4 quart pot bring 3 quarts of water to a rolling boil. Add the salt and cook the shells halfway. Drain, rinse under cold water, and drain again.
While the shells are cooking, prepare the filling. Wrap the tofu in cheescloth, muslin, or a clean kitchen towel, and gently squeeze out the excess water. Crumble the tofu into a medium-sized mixing bowl along with the spinach and the remaining filling ingredients. Mix well.
Spoon some sauce in the bottom of a medium-sized roasting pan or large baking dish. Fill the shells with the tofu mixture and arrange them in the pan in a single layer. Top with the remaining sauce, cover, and bake for 25 minutes, or until the sauce is bubbling and shells are heated through.
Garnish with parsley before serving.

[paul]

http://i111.photobucket.com/albums/n137/paulpic_2006/Wow.gif bowwowmeow, they all look so wonderfull.http://i111.photobucket.com/albums/n137/paulpic_2006/12Dribble-1.gif

http://i111.photobucket.com/albums/n137/paulpic_2006/5Master.gif

please marry me.http://i111.photobucket.com/albums/n137/paulpic_2006/5Master.gif

[dreamer]

http://i111.photobucket.com/albums/n137/paulpic_2006/Wow.gif bowwowmeow, they all look so wonderfull.http://i111.photobucket.com/albums/n137/paulpic_2006/12Dribble-1.gif

http://i111.photobucket.com/albums/n137/paulpic_2006/5Master.gif

please marry me.http://i111.photobucket.com/albums/n137/paulpic_2006/5Master.gif
I think she's already taken;)

[paul]

the story of my life.

i shall have to cook them myself then.

[thevegantwins]

:chef: Tofu Fu Young::chef:
1lb firm tofu
1/2 cup of mung bean sprouts
4 button/white mushrooms finely diced
1-2 green onions finely diced
1 tablespoon of tamari


Sauce:
1 teaspoon miso
1/2 cup cool water
1 tablespoon arrowroot
a few dried mushrooms that have been rehydrated, discard water from mushrooms or add this liquid to equal 1/2 cup of cool water.

Instructions:
Press the tofu for approximately 5 minutes. After its been pressed, mash the tofu along with the mushrooms, green onion and tamari. Place in fridge for about 15 minutes.

Preheat oven to 350F. Form tofu mixture into patties and place on lightly oiled cookie sheet. Bake in oven for 40 minutes, turning over after 30 minutes. Once cooked, remove from oven and start sauce. Whisk all sauce ingredients together and cook over medium-high heat until the sauce thickens and turns clear. Pour over tofu and serve.:yum:


Note:
I printed out this recipe last year from some unknown site and have made it several times. It's a delicious dish, very satisfying.

[thevegantwins]

Tofu Balls (from the PPK (http://theppk.com/recipes/dbrecipes/index.php?RecipeID=61))

Ingredients
1 lb. extra firm tofu
1 small finely chopped onion (I used 2 teaspoons of onion powder)
3 tablespoons soy sauce
3 tablespoons peanut butter (I used 3 tablespoons of tahini instead)
1/2 c. bread crumbs
fresh basil or oregano

flour for rolling balls in

Oil to pan-fry in


Directions
Combine all ingredients in a mixing bowl. {I placed the mixture in the fridge for an hour to firm up, really helped} Roll into 1 1/2 inch balls. Roll in flour and fry in preheated skillet, cooking until slightly to medium brown on all sides.

Serve with pasta and home-made sauce

*Mr. Vegantwins loved this recipe!

[Gliondrach]

It sounds nice. I might give it a go. Thanks.

[Oracl]

Those do sound yummy. :agree: :yum:

[thevegantwins]

I saw this recipe on www.everydaydish.tv which has some great recipes (all vegan). I've made it a few times and it is one of our favorites. I only made 2 changes. I add 2-3 grated cloves of garlic, juice of 1 lemon and about 1 inch grated ginger root to the marinade. I followed the suggestions for breading and frying the tofu. :yum:

http://www.everydaydish.tv/Recipe%20Pages/Breast_of_Tofu_Recipe.html

BRYANNA'S "BREAST OF TOFU"

This recipe has appeared in all of her books.
Makes 32 slicesI always have some extra-firm tofu slices marinating in the following mixture. They will keep refrigerated in the marinade for up to two weeks, ready for a quick and delicious meal. They can be pan-fried plain on a nonstick skillet, or coated with Seasoned Flour and shallow-fried to make a crispy "skin" that is delectable hot or cold. Serve them plain, in salads and sandwiches, or with any sauce that you would have used on chicken. Instead of slices, you can marinate chunks, for using in kebabs,etc. 1 and 1/2 to 2 lbs. extra-firm or pressed tofu (NOT silken tofu!)


NOTE: You can also do this with firm tofu, if you like it a bit softer

MARINADE:
1 and 1/2 cups water
1/4 cup soy sauce
3 tablespoons nutritional yeast flakes
2 teaspoons dried sage leaves, crumbled (or 2 T. fresh, chopped)
1/2 teaspoon dried rosemary (or 1/2 T. fresh)
1/2 teaspoon dried thyme (or 1/2 T. fresh, chopped)
1/2 teaspoon onion powder

Prepare the marinade by mixing all of the ingredients together in a 5 cup rigid plastic container with a tight lid. Slice the tofu about 1/4" thick and place in the marinade so that it is fairly tightly-packed and covered with liquid. Cover and refrigerate for up to two weeks, shaking daily.

To Pan-Fry: Simply cook the slices over medium heat in a good-quality nonstick skillet until golden brown on both sides.
To Oven-Fry:Coat the slices in Seasoned Flour (below). Lay the slices in single layers on oiled DARK cookie sheets (they brown better), not touching. Bake at 400°F for about 15 minutes, or until the bottoms are golden. Turn the slices over and bake about 15 minutes more, or until the other side is golden. Cool on racks if not eating immediately. To Make Crispy Slices: (Bryanna’s favorite way) Coat the slices with Seasoned Flour (below). Heat about 1 T. of olive oil or neutral cooking oil in a heavy bottomed 10" skillet over Medium heat (no hotter). When the oil is hot, add the slices and cook, watching carefully, until golden brown and crispy on the bottom. Turn the slices over and cook the other side until golden and crispy. The medium heat works really well when frying things crispy in less oil than usual (I used to do these in 1/4 c. oil at high heat).


BRYANNA’S SEASONED FLOUR
Keep some of this in a tightly covered container in the refrigerator-- you'll find many uses for it. Mix together 2 cups unbleached flour or whole wheat, or other wholegrain flour, 1/4 cup nutritional yeast flakes, 1 teaspoon salt, and, optional, 1 teaspoon onion powder and freshly-ground black pepper to taste.

[pixierose]

Could someone tell me how to convert the measurement from cups, as I don't know how to measure things in cups, sorry.
Cause all of these sound yummy and I would love to try some out

[Gliondrach]

I think you'd actually need to use a teacup to measure with. I think a cup is about half a pint. My teacup is.

[Bowwowmeow]

Could someone tell me how to convert the measurement from cups, as I don't know how to measure things in cups, sorry.
Cause all of these sound yummy and I would love to try some out
A cup is eight ounces. Or half a pint, yes. That's in volume, not in weight. American recipes use cup measurements for dry or liquid ingredients interchangeably, rather than weighing ingredients on scales. So if you have a container that you know holds half a pint of liquid, it will work for measuring a half pint of a dry ingredient as well.

[pixierose]

Thanks :) it always confuses me when I see things to be measured in cups and I have strayed from evry appetising recipies cause of it