what is a good way to prepare tofu? I`m sick of eating animal protein.?

Answer 1

Tofu Scrambler

1/4 cup tahini
1/4 cup shoyu
1 teaspoon black pepper, or to taste
1 teaspoon salt
2 teaspoons garlic powder, or to taste
2 pounds firm tofu, drained, dried and coarsely crumbled
2 teaspoons olive oil
2/3 cup sliced fresh mushrooms
2/3 cup diced tomato
2/3 cup chopped green onions
Toasted sesame seeds for garnish

Combine tahini, shoyu, pepper, salt and garlic powder. Add to crumbled tofu, being careful not to crumble tofu too fine. Heat 12-inch nonstick or well-greased, skillet over medium heat. Add oil and sauté mushrooms until cooked, about 5 minutes. Add tomatoes and green onions and cook for 1 minute. Add tofu mixture and cook, scrambling occasionally, until some of it begins to brown a little. Garnish with toasted sesame seeds.

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Hot Szechwan Tofu

2 tablespoons vegetable oil
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
1 tablespoon green onion, chopped
1 teaspoon chili paste
1 tablespoon Shao Hsing cooking wine
1 teaspoon soy sauce
2 tablespoons chicken broth
16 ounces boxed soft tofu, cut into triangles
1/8 cup minced black mushrooms,
1/8 cup minced bamboo shoots
Cornstarch slurry
1 tablespoon cornstarch, mixed with 2 tablespoon water

Heat oil in wok until hot. Add garlic, ginger, green onion and chili paste. Stir-fry until fragrant. Add chicken broth, soy sauce, wine, bean curd, black mushrooms and bamboo shoots. Reduce to medium heat and simmer for a few minutes until bean curd is cooked. Stir occasionally. Slowly stir in cornstarch mixture to thicken. Flavor with sesame oil if desired. Remove and serve on platter.

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Tofu Burgers

1 pound tofu
1/2 cup whole wheat flour
3 tablespoons nutritional yeast
2 tablespoons vegetable bouillon powder
Freshly ground black pepper to taste
2 tablespoons soy sauce
1/4 cup (or more) sesame seeds
1 small potato
1/4 teaspoon garlic powder
1/4 teaspoon onion powder or one small onion

Preheat oven to 350*F (175*C). Lightly oil a baking sheet and set aside. Grind the tofu, potato and onion (if using) in a food processor. Don't let it get too fine. Mix in remaining ingredients, shape into 6 burgers. Bake for 15 to 20 minutes, turning once.
Note: You can also fry them.

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Tofu Ravioli

1/2 pound firm tofu
2 tablespoons teriyaki sauce
2 tablespoons seasoned rice vinegar
1/4 cup sliced scallions
20 wonton wrappers
1-1/2 teaspoons oil
1 cup finely chopped onion
2 garlic cloves minced
1 teaspoon minced ginger
1-1/2 cups vegetable broth
1/4 cup sherry
1 teaspoon cornstarch
1 teaspoon sesame oil

Mash tofu with fork. Add teriyaki, vinegar and scallions. Let stand 15 minutes. Drain and reserve marinade. Brush a wonton skin with water and top with equal amounts of tofu mixture. Place remaining skins over tofu mixture.

Use tines of fork, press edges together to seal. Set aside. Heat oil in wok and add onions, garlic and ginger. Cook until onions are transparent (about 1 minute). Combine broth, reserved marinade, sherry, and sesame oil, stirring to dissolve cornstarch. Stir into onion mixture and cook until comes to a boil. Add wontons 1 at a time, cover and simmer 5 minutes. Mix cornstarch with a little water and add to broth to thicken.

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Chinese Style Sautéed Firm Tofu

24 ounce firm tofu
2 tablespoon vegetable oil
1/2 teaspoon salt
1 small onion, thinly sliced
6 medium mushrooms, sliced
1 small carrot, julienned
2 medium green bell peppers, thinly sliced
1 tablespoon sake or white wine
1-1/2 tablespoon soy sauce
1 teaspoon grated ginger root
1 tablespoon sugar
1 tablespoon water
1 teaspoon cornstarch, dissolved in 3 tablespoon water

Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil and sprinkle on the salt. Add onion, then the mushrooms, stir-frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper and tofu in that order, sautéing each for about 1 minute. Reduce heat to low and add sake, soy sauce, ginger, sugar and water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch and simmer 30 seconds more.

Answer 2

Tofu Lasagne Recipe
1 (8 ounce) package lasagna noodles
1/4 cup butter
1/2 lb fresh mushrooms, thinly sliced
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups spaghetti sauce
1/2 cup wheat germ
1 cup tofu, mashed
1/4 cup parmesan cheese, grated
1/2 lb mozzarella cheese, grated
1/4 cup fresh parsley, chopped
8 servings

1. Cook and drain lasagne noodles.
2. Set aside. Melt butter in large skillet. Add mushrooms, garlic salt and pepper.
3. Cook until mushrooms are tender.
4. Stir in sauce and wheat germ.
5. Heat through.
6. Combine tofu and Parmesan cheese in a bowl.
7. Combine mozzarella and parsley in another bowl.
8. In a 9" x 12" pan, layer half of each of the ingredients: noodles, tofu mixture, sauce and mozzarella mixture. Repeat. Bake at 350 degrees F for 45 minutes or until hot and bubbly.
9. Let stand for 15 minutes before cutting.

Answer 3

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 4

drain the water out and marinate in soya sauce
fry with veg
and noodles or rice
tofu has an infinite variety of ways to cook but this is kids favourite

Answer 5

slice your tofu half inch thick, season it with SPIKE..cook it with a few sprays of PAM or other cooking spray..two slices of whole grain bread, lightly toasted, mustard, tomato, maybe some sprouts...yummy!

Answer 6

Barbecue Tofu Sandwiches

Prep Time:5 MinutesCook Time:10 MinutesReady In:15 MinutesServings:6

INGREDIENTS:
1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1 onion, thinly sliced
1 1/2 cups barbecue sauce
6 hamburger buns


DIRECTIONS:
Drain the tofu between paper towels until most of the water has been squeezed out.
Slice tofu into 1/4 inch thick slices.
Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.

Tofu Parmigiana

Prep Time:25 MinutesCook Time:20 MinutesReady In:45 MinutesServings:4


INGREDIENTS:
1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese



DIRECTIONS:
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees F (205 degrees C) for 20 minutes


Coconut Curry Tofu
Prep Time:25 MinutesCook Time:15 MinutesReady In:40 MinutesServings:6

INGREDIENTS:
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste

DIRECTIONS:
Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.



Creamy Corn Chowder

Prep Time:15 MinutesCook Time:50 MinutesReady In:1 Hour 5 MinutesServings:6

INGREDIENTS:
6 red potatoes, peeled and cubed
2 (11 ounce) cans whole kernel corn, undrained
1/2 cup chopped green bell pepper
1/2 cup chopped sweet onion
1 tablespoon red pepper flakes
2 cups vegetable broth
1 (12 ounce) package low-fat, firm silken tofu
salt to taste

DIRECTIONS:
Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.
To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.
In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

Answer 7

http://www.cooks.com/rec/search?q=tofu

hope it helps.