Looking 2b dazzled by tofu.?

Question

In my mission to reduce the red meat my family intakes, and increase the tofu....I'm on the lookout for some wonderful reciepes. Do you have any???

Answer 1

Try the website below. It is a great website for cooks, and if there aren't any tofu recipes that you like there are other vegan dishes there. The best part about the website is that users rate the recipes, so you can see what is popular and what tastes good to most people. The link is to the tofu recipes that were brought up by a simple search on their site.

Answer 2

Tofu is best eaten like that but some may not like the taste on it's own so you can do the following simple method: Steam the tofu first then on the side, you mix oyster sauce with some water and just pour the gravy onto the steamed tofu. Otherwise, you can still use meat plus tofu....get those pork/chicken floss and sprinkle them onto steamed tofu...that taste great too! If you can get those tofu with egg in it, those are great and tasty too!

Answer 3

one unusual way to prepare tofu is to freeze it first. After it has been frozen solid, let it thaw. Once thawed, carefully squeeze out the water (without crumbling the tofu). When you cut what's left in small strips, it will have a texture that resembles scrambled eggs, or strips of omelet. In this state, tofu will absorb flavors a lot better. So basically any type of sauce or marinade you like can go with or over it to make a great dish. Nice to create a bit of variety from the "normal" cubes of tofu.

For tofu cubes, my favorite recipe is to bake it. Marinade it first for about 30 min. in a mixture of soy sauce, splash of vinegar, olive oil, garlic, and ginger. Then bake it in the oven at 450 F for about 20 min, turning it after about 10 min. In the mean time mix some peanut butter, more soy sauce, sesame seeds, and brown sugar, and mix it with the partially baked tofu. Put it back in the oven for another 10 min. or so, turning it once when halfway through. Take it out when the tofu is crispy. Pretty easy and very yummy.

Yet another, totally different recipe is a tofu "cheese" fondue. Put the following in a blender or Cuisinart: block of tofu, few cloves of garlic, cup of natural yeast flakes (wholefoods sells them in bulk), table spoon of vegan onion soup powder, some Worcestershire sauce. Blend until smooth. Thin with white wine, sherry, or soy milk. Heat it on stove or in microwave, and you have a delicious vegan fondue. Use it as a base for "cheese" sauces or as fondue to dip bread and/or veggies.

Enjoy!

Answer 4

Try baked tofu. I've purchased it from Whole Foods. It's like a different world of taste compared to regular tofu. They often marinate it in different flavours (i.e., savoury, teriyaki) before baking it. It tastes good enough to eat in a sandwich. Just slice it and pan fry it like you would a burger. Put some tomato, sprouts and condiments on bread and voila, instant tasty meal.

Answer 5

My personal favorite is stir-fry with tofu. Just dump some chopped vegitables in a frying pan and cover with teriyaki sauce. Cook them until almost done and add the tofu. Yum.

For more recipes: epicurious.com

Answer 6

Tofu stuffed with shredded cucumbers and bean sprouts fried and served with a peanut sauce...Excellent, I'm trying to find the recipie right now.

Answer 7

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Answer 8

Anasazi-Tofu Enchiladas
1 cup slightly puréed Anasazi beans
1/2 cup cooked rice
1/2 cup tofu, drained very well
1/4 cup chopped green or red bell pepper
1/4 cup chopped scallion
1 cup grated Cheddar cheese
1 cup grated Monterey jack cheese
10 ounces enchilada sauce
10 corn tortillas

Mix first five ingredients together. Add 2 tablespoons enchilada sauce. Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll. Place in greased 11 x 7-inch baking pan with the opening of the tortilla down. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300 degrees F for 35 to 40 minutes.

Happy Heart Garlic "Cheese" Pie (with Garlic-Tomato Sauce)
2 egg whites
1 teaspoon fresh lemon juice
1 (14 ounce) package firm tofu, mashed
1 cup chopped onion
1/2 cup chopped cooked mushrooms
1/3 cup minced fresh parsley
1/4 cup dry breadcrumbs
3 cloves minced fresh garlic
1/8 teaspoon dried oregano

Tomato Sauce
3 cloves minced fresh garlic
1/2 teaspoon dried oregano
1 (1 pound) can crushed tomatoes
1/2 teaspoon crushed dried basil
Salt and pepper to taste
Dash of cayenne pepper

Beat egg whites until foamy; add lemon juice and tofu. Stir well. Sauté onion in 2 tablespoons oil until golden brown. Add to tofu mixture with mushrooms, parsley, breadcrumbs, garlic, oregano and salt and pepper to taste. Stir to mix thoroughly.

Oil/spray 8 or 9-inch pie plate. Pour mixture in and spread evenly. Bake at 350 degrees for 30 to 40 minutes until golden or knife inserted in center comes out clean. Remove and let cool about 10 minutes.

Prepare sauce: Sauté garlic in 2 tablespoons oil until golden, then add tomatoes, oregano, basil, cayenne and salt and pepper. Stir well and bring to bubbling. Reduce heat and simmer about 15 minutes.

Cut pie into 4 wedges and top each with sauce.

Makes 4 servings.

Frozen Raspberry Tofu
1 (12 ounce) bag frozen raspberries (do not thaw)
1 cup drained soft tofu
1 teaspoon vanilla extract
3 tablespoons granulated sugar, divided

In food processor combine raspberries straight from the freezer, tofu, vanilla extract, and 1 tablespoon of the sugar. Process until pureed and well blended, scraping down the sides if needed. Taste and add additional sugar if needed.

Serve immediately in stemmed glasses or dessert dishes.

Banana Bread
1/2 cup soft tofu
3/4 cup honey
1/4 cup sunflower or safflower oil
1 teaspoon vanilla extract
1 cup mashed ripe banana
1 egg or egg replacement for 1 egg
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1 tablespoon poppy seeds

Preheat oven to 350 degrees F.

In a food processor, cream tofu, sweetener, oil, vanilla extract, egg or egg replacement and banana.

In a bowl, combine flour, baking powder, and baking soda. Add to food processor along with salt and process until creamy. Pulse in poppy seeds. Pour into an oiled 9 x 5-inch loaf pan. Bake for 30 to 35 minutes, or until a wooden pick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan.

Yields 1 loaf.