Guest guest Posted January 6, 2010 Report Share Posted January 6, 2010 Annie, hi. If you want to try something of a " tofu italiano " then you could drain the (I'm assuming " block " of) tofu, crumble gently and give it a quick saute in a non-stick skillet and then use it as if it were a " meat " with sauce over some pasta, seasoning additionally to taste. If you want the texture to be even more " meat-like " you might drain it well, then crumble it before freezing overnight, defrost, and again do the saute, etc. The freezing and thawing gives it a more meat-like quality. Good luck and hopefully enjoy the end results ! Dede Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2010 Report Share Posted January 6, 2010 If it has been marinating you could just bake it and baste it in the marinade. , " Annie Littlewolf/Robin " <mkdebord wrote: > > Hi! I haven't worked much with tofu, because my DH hates the stuff. But I recently bought a package of tofu that is marinating in Italian spices and what looks like olive oil. Sounded good to me. But now that I have it home, what do I do with it? What is the best way to cook it? I'm on Weight Watchers, and trying not to fry anything, if possible, or to use as little oil as possible. Can anyone jump in here and give me some pointers? If this came with Mexican spices, I'd take it out and crumble it and fry it lightly and use it to stuff in a tortilla or taco shell, but it being Italian seasoning, I'm not sure what to do with it. > Do I make little raviolis with it? Seems like an awful lot of work, but it can be done. I've made my own pasta before, and do a good job with it. But I was hoping for something a little easier to do with it. > Thanks for any help you can give me. > Annie, vegetarian beginning to turn vegan > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2010 Report Share Posted January 6, 2010 After it marinates crumble it and steam it with veggies (zucchini, red bell pepper and broccoli make a good combo). Toss the result with tube or spiral pasta and the reserved marinade. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2010 Report Share Posted January 6, 2010 This sounds delicious! I'll try it! Thank you to everyone who submitted their recipes for me - I will try them all - this is a big block of tofu. Thanks a bunch!!! Annie - Dede Greenberg Wednesday, January 06, 2010 12:06 PM Re: [veg_grp] need some tofu help Annie, hi. If you want to try something of a " tofu italiano " then you could drain the (I'm assuming " block " of) tofu, crumble gently and give it a quick saute in a non-stick skillet and then use it as if it were a " meat " with sauce over some pasta, seasoning additionally to taste. If you want the texture to be even more " meat-like " you might drain it well, then crumble it before freezing overnight, defrost, and again do the saute, etc. The freezing and thawing gives it a more meat-like quality. Good luck and hopefully enjoy the end results ! Dede Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2010 Report Share Posted January 6, 2010 Cube and throw in a salad Mix with whole wheat pasta, tomatoes and spinach ________________________________ Annie Littlewolf/Robin <mkdebord Wed, January 6, 2010 8:37:48 AM [veg_grp] need some tofu help  Hi! I haven't worked much with tofu, because my DH hates the stuff. But I recently bought a package of tofu that is marinating in Italian spices and what looks like olive oil. Sounded good to me. But now that I have it home, what do I do with it? What is the best way to cook it? I'm on Weight Watchers, and trying not to fry anything, if possible, or to use as little oil as possible. Can anyone jump in here and give me some pointers? If this came with Mexican spices, I'd take it out and crumble it and fry it lightly and use it to stuff in a tortilla or taco shell, but it being Italian seasoning, I'm not sure what to do with it. Do I make little raviolis with it? Seems like an awful lot of work, but it can be done. I've made my own pasta before, and do a good job with it. But I was hoping for something a little easier to do with it. Thanks for any help you can give me. Annie, vegetarian beginning to turn vegan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2010 Report Share Posted January 6, 2010 Dice it and toss it with the Italian marinate. Lay it single layer on a parchment lined baking sheet and bake it. Bake in a 350 degree oven about 15 minutes on each side or until crisp on both sides . I think it would taste great on top of a tossed salad, with the Italian seasoning. Judy ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2010 Report Share Posted January 8, 2010 MMMMMMMmmmmmmmmm...................that sounds deLICIOUS!!!!!!!!!! What I think I am going to do is to open the package up and take a piece off of it and eat it and see what it tastes like, and let that lead me. So many have contacted me with ideas that if I tried them all I'd run out of it in a hurry! So I'm going to start tomorrow (well, today - it is 3AM right now and the snowplow just went by - we got an overnight blessing of more snow), going through the suggestions and trying a bit of all of them - they all sounded delicious to me.I'd like to disguise it well enough that my DH will eat it and not know it is tofu. He has a decided hatred for the stuff, based on nothing. He just doesn't like it - the texture, the color, the whole thought of it. If I could convert him to it, that would be wonderful, and would open up a lot of recipes for me to try. Thanks, Judy! Annie L. - wwjd Wednesday, January 06, 2010 8:13 PM [veg_grp] Re: need some tofu help Dice it and toss it with the Italian marinate. Lay it single layer on a parchment lined baking sheet and bake it. Bake in a 350 degree oven about 15 minutes on each side or until crisp on both sides . I think it would taste great on top of a tossed salad, with the Italian seasoning. Judy ----- Quote Link to comment Share on other sites More sharing options...
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