What are your favourite tofu recipes?

[Guest guest]

Following on from my last post: I have 3 packs of organic firm tofu:

natural, oak smoked, ginger and garlic marinated.

 

What are your favourite tofu recipes? Are there any particular recipes

from the files that you have loved? Are there any that you have not yet

shared with us? Please help me out guys!

TIA

Christie

[Guest guest]

****Gainesville Tofu***(sautéed marinated tofu cubes)

 

16 oz firm or extra firm tofu cut into 1/2 inch cubes

 

marinate in:

 

1 cup apple juice

1/2 cup soy sauce

1/8 cup Vegan Worcestershire sauce (available in asian stores)

2 tbs balsamic vinegar

generous sprinkling of black pepper and white pepper

 

allow to marinate from 12 hours to 36 hours

 

1 yellow onion, minced

3-4 garlic cloves, minced

2 carrots, grated

1/2 cup basil leaves, fresh

a few sage leaves chopped or crumbled if dried

salt

freshly ground black pepper

a little olive oil for sauteing

 

Use a large cast iron skillet.

Saute onions and herbs in olive oil, add carrots and garlic until

onions are crystallized. Add tofu, pepper and salt and saute or a

few minutes (15 to 20 minutes).

[Guest guest]

Wish I could help, but I don't know much about tofu at all

>

>

 

 

 

[Guest guest]

This uses thawed frozen tofu. Maybe the package directions refer to

the fact that tofu will change texture when frozen, and some people

might be unaware of this? In any case, here is a great use for

those packages of tofu that you stuck in the freezer because you

were not getting around to using it soon enough....

 

Meatless tofu loaf

 

2 packs (18 oz each) frozen and defrosted tofu

1 can (15 oz) chickpeas

2 small cans tomato paste

1 ½ cups ground lightly roasted walnuts

2 large minced onions

10 cloves garlic, minced

A large handful fresh oregano and/or fresh marjoram

½ cup fresh basil

1 ½ lbs fresh mushrooms

Salt and pepper to taste

A little olive oil for sautéing

1-2 tbsp light miso

 

Preparation:

Thaw the tofu and squeeze out excess water. Grind finely (a coffee

grinder actually works really well for that, just do it in small

batches). Mash the chickpeas until they form a smooth paste. Mince

onions, garlic and mushroom stems and sauté in olive oil. When

almost done, add the fresh oregano and/or marjoram. Add to mix.

Add remaining ingredients. Slice mushrooms finely, sauté in olive

oil, add salt and fresh basil, cook a little longer until moisture

from mushrooms evaporates. Add to mix. Mix everything and taste to

adjust seasonings.

 

Bake at 350 in a greased loaf pan for about 40 – 50 minutes (check

it from time to time. Allow to cool some before removing from mold.

[Guest guest]

Thank you for this recipe and for your post. I have discovered the

email address of the company and have emailed them to find out the

reason for the label.

Christie

 

, " cabrita_trl "

<roseta_lleo wrote:

>

> This uses thawed frozen tofu. Maybe the package directions refer to

> the fact that tofu will change texture when frozen, and some people

> might be unaware of this? In any case, here is a great use for

> those packages of tofu that you stuck in the freezer because you

> were not getting around to using it soon enough....

>

> Meatless tofu loaf

[Guest guest]

Go to the substitutions folder and I have some of my

favorite tofu recipes posted in there.

When I'm in a rush, I open the package and eat it just

like it is. I love the non-flavor too, reminds me of

cottage cheese.

Donna

--- Beth Beckermeyer <bethbeck3 wrote:

 

> Wish I could help, but I don't know much about tofu

> at all

> >

> >

>

>

> [Non-text portions of this message have been

> removed]

>

>

 

 

Hey you ! out there on your own

sitting naked by the phone would you touch me

Hey you ! with your ear against the wall

Waiting for someone to call out would you touch me

Hey you ! would you help me to carry the stone

Open your heart, I'm coming home .

SOURCE: Hey You - Pink Floyd

 

 

 

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[Guest guest]

Marvi-whip Mayonaise - We love this stuff.

Recipe from the Guilt Free Goumet Cookbook

http://tinyurl.com/ysate2

 

 

Blend until very smooth and creamy

 

2 c. Mori-Nu - Soft Tofu

2 T. Nutritional Yeast Flakes

1 t. salt

1/4 c. Lemon Juice

1 t. Onion pwd.

1/2 t. Garlic pwd.

1/3 c. Olive oil or raw Cahews

1/4 c. water if using cashews in place of oil

 

 

To make a creamy Italian Dressing from the recipe above, add 1/2 t.

EACH of

dill weed, basil and Italian dressing/

For a tangy dip or salad dressing, add 1 tsp. dill weed.

 

Chill and serve.

 

This delightful, light Mayonaise is delicious on salads or as a dip on

raw

veggies. It is a great topping on top of baked potatoes, or on a

Mexican

Haystack Salad, . Use it a dollop on any hearty bean soup for a tart

accent.

 

Enjoy,

Judy

 

 

 

-

christie_0131

Tuesday, April 10, 2007 12:47 PM

Re: What are your favourite tofu recipes?

 

 

.

 

 

 

[Guest guest]

Hi Christie,

 

I *love* the tofu scramble and Pineapple Tofu Stir Fry that are in the

files. Mark's Purple Plum Sauce was amazing over baked tofu. Here are

a couple more recipes that I love a lot.

 

I started writing this out last night, but then things came up and I

wasn't able to get back to it until now. I'm not sure if you'll want

another satay sauce since the one you just made and posted sounds so

awesome, but since that part's all written up, here it is anyway

 

This is very rich and extravagant & reminded me of a very yummy Thai

satay. The original notes explain that there's enough sauce to either

double the quantity of tofu or spoon the remaining sauce over steamed

veggies and rice.

 

> From " Vegan with a Vengeance "

BBQ Pomegranate Tofu (serves 4)

 

For the tofu

1 lb. tofu, drained and pressed, sliced into eighths

2 tablespoons peanut oil

1 tablespoon tamari

 

For the BBQ sauce:

1 tablespoon peanut oil

1 cup shallots, minced

2 cloves garlic, minced

1/2 teaspoon Chinese five-spice powder

2 cups veggie broth

a couple dashes fresh black pepper

6 ounces tomato paste

2 tablespoons creamy all-natural peanut butter

2 tablespoons pomegranate molasses (available in Middle Eastern groceries)

2 tablespoons tamari or soy sauce

1/4 cup pure maple syrup

1 teaspoon hot sauce (or more to taste)

1 teaspoon liquid smoke

 

For garnish:

1/2 cup pomegranate seeds

 

Preheat oven to 350 F. In a 9x13 " (preferably glass or ceramic) baking

pan, turn the tofu in the peanut oil and tamari to coat on both sides.

Bake for 15 minutes, then flip the slices and bake for 15 minutes more.

Meanwhile, prepare the sauce.

 

In a saucepan over medium heat, saute the shallots in the peanut oil for

about 5 minutes, add the garlic and five spice powder, and saute 1

minute more. Add the broth and bring to a simmer. Add the rest of the

ingredients (except the pomegranate seeds) and bring to a boil. Lower

heat and simmer for 15 to 20 minutes, stirring frequently.

 

At this point, your tofu should be done baking. Smother the tofu with

the BBQ sauce, return to oven and bake 15 minutes more. Remove from

oven. Garnish with pomegranate seeds.

 

A couple of notes: If you can get pomegranates, but not pomegranate

molasses, you can make the molasses by juicing a pomegranate and gently

boiling down the juice, stirring constantly, until you have a thick,

very sticky syrup. One pomegranate yields about 2 tablespoons molasses,

but it's time-consuming and messy process--or at least it was when I did

it. On the other hand, I think my 10 oz. bottle of pomegranate molasses

cost $4.

 

I use this method of baking tofu (for other dishes) pretty often, and

have reduced the peanut oil/tamari mixture by half, replacing the rest

with water, and thought it was delicious.

 

> From " Still Life with Menu "

Marinated Niagari Tofu

4 servings

 

The notes say that it's okay to substitute any firm tofu for niagari

tofu, and sweet wine or sherry for mirin. I've done both and it still

turned out well. I used to make this weekly and never had it turn out

anything but yummy, no matter what I did to it I especially like the

marinated tofu in a simple salad, with any remaining marinade poured

over the veggies, but it's very nice all by itself, too.

 

2 medium-sized cloves of garlic

2 tablespoons Chinese sesame oil

2 tablespoons soy sauce

1 tablespoon mirin

1 to 2 teaspoons brown sugar (to taste)

1 tablespoon fresh lemon juice

1/4 teaspoon salt

crushed red pepper, to taste (optional)

1 lb. niagari tofu

 

1) Combine all ingredients except tofu in a shallow pan or bowl. Whisk

until well combined.

 

2) Cut the tofu into 1/2 x 1-1/2 inch pieces. Lay them out in the

marinade in such a way as to allow maximum contact with the sauce.

Marinade at room temperature for several hours (provided the room is not

too hot, in which case, cover them and let them marinate in the

refrigerator). Turn them and move them around every 20 to 30 minutes

or so, and tilt the pan periodically so the flavors of the marinade can

make the rounds and the tofu gets deeply & evenly penetrated.

 

3) After the tofu has been marinating for several hours you may either

serve it at room temperature, or cover it tightly, and refrigerate until

serving time. (It will keep for several days if it is fresh to begin

with.)

 

 

christie_0131 wrote:

> <snip>

>

> What are your favourite tofu recipes? Are there any particular recipes

> from the files that you have loved? Are there any that you have not yet

> shared with us?

>

[Guest guest]

Thanks for taking trhe time to type up and share this recipe,

Maureen - sounds lovely.

Christie

 

, Maureen <ailanthus

wrote:

>

> Hi Christie,

>

> I *love* the tofu scramble and Pineapple Tofu Stir Fry that are in

the

> files. Mark's Purple Plum Sauce was amazing over baked tofu. Here

are

> a couple more recipes that I love a lot.

>

> I started writing this out last night, but then things came up and

I

> wasn't able to get back to it until now. I'm not sure if you'll

want

> another satay sauce since the one you just made and posted sounds

so

> awesome, but since that part's all written up, here it is anyway

>

> This is very rich and extravagant & reminded me of a very yummy

Thai

> satay. The original notes explain that there's enough sauce to

either

> double the quantity of tofu or spoon the remaining sauce over

steamed

> veggies and rice.

>

> > From " Vegan with a Vengeance "

> BBQ Pomegranate Tofu (serves 4)

>

[Guest guest]

You're very welcome, Sharon!

 

christie_0131 wrote:

> Thanks for taking trhe time to type up and share this recipe,

> Maureen - sounds lovely.

>

>