My Favourite Tofu Recipe

Published on May 2017 | Categories: Documents | Downloads: 28 | Comments: 0 | Views: 249
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Warm Tofu with Spicy Garlic Soy Sesame Sauce Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Leftovers are good cold. Ingredients
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1 block soft tofu (~ 16 ounce box) 1 large clove garlic, mashed with a pinch of salt 1 scallion, chopped 2 teaspoons toasted sesame seeds 2 tablespoons low-sodium gluten-free soy sauce 2 teaspoons sesame oil 1 teaspoon Korean red pepper flakes (you can substitute 1/8 teaspoon regular red pepper flakes) 1/2 teaspoon organic sugar

Directions 1. Gently place tofu in a saucepan; cover with water and bring to a simmer over medium heat; reduce heat to low and simmer until warmed through, about 5 minutes. 2. Combine mashed garlic, scallion, sesame seeds, soy sauce, sesame oil, red pepper flakes and sugar together in a small bowl. 3. Before serving, carefully lift tofu from pan and pat dry with paper towels. Transfer to serving dish and spoon sauce on top.

Cajun Grilled Tofu: Vegan Recipe
INGREDIENTS 1 pound extra-firm tofu, drained 1/2 cup canola oil 2 tablespoons Cajun Seasoning Rub (see below) 1. Press the excess water out of the tofu. Cut into 3/4-inch-thick slices and place in a 13 X 9-inch glass baking dish.

2. In a small mixing bowl, stir together the canola oil and the seasoning. Brush mixture over both sides of the tofu, cover with plastic wrap, and refrigerate until ready to cook. 3. Rotisserie directions: Coat the rotisserie basket with nonstick cooking spray, lay tofu in basket, and close lid tightly. Load basket onto spit rod assembly and grill the tofu until browned on the outside, 10 to 12 minutes. Grill alternative: Lightly coat grill with oil and grill tofu over medium-high heat, turning once, until golden brown on both sides. Skillet alternative: Use grill pan or other heavy-bottom skillet. Coat with oil and heat over medium-high heat, add tofu and cook, turning once, until golden brown on both sides. Serves 6. Creole Seasoning Rub 3 tablespoons salt 1 1/2 teaspoons sweet paprika 1 tablespoon onion powder 1 tablespoon cayenne pepper 1/2 teaspoon white pepper 2 teaspoons dried thyme 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano Combine all ingredients in a small mixing bowl and stir to blend. Store in an airtight container for up to 6 months.

Cashew, Tofu, and Broccoli Stir-Fry
Ingredients
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1 container (14 ounces) firm light tofu 2 tablespoons reduced-sodium soy sauce 2 tablespoons honey 1 tablespoon rice vinegar 1 teaspoon cornstarch 3 cups broccoli florets 3 teaspoons toasted sesame oil 1 red bell pepper, chopped 1 tablespoon minced fresh ginger 3 garlic cloves, minced 1/2 cup unsalted cashews

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3 scallions, chopped 2 cups cooked brown rice

1. Place the tofu on a paper towel set on a dinner plate. Top with a second paper towel and another dinner plate. Place a can or other similar weight on the upper plate and leave for 20 minutes to press excess water from the tofu. 2. Meanwhile, bring a medium pot of water to a boil. Combine the soy sauce, honey, vinegar, and cornstarch in a small bowl. 3. Add the broccoli to the boiling water, return to a boil, and cook for 1 minute, or until bright green. Drain and set aside. 4. Transfer the tofu to a cutting board and cut into 1/2" to 3/4" cubes. Heat 2 teaspoons of the sesame oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring occasionally, for 4 to 5 minutes, or until lightly golden. Transfer the tofu to a plate and set aside. 5. Heat the remaining 1 teaspoon oil in the skillet. Add the pepper and cook, stirring occasionally, for 1 minute. Add the ginger and garlic and cook for 30 seconds, or until fragrant. Stir in the broccoli and tofu, and cook for 1 1/2 minutes, or until hot. Stir the soy sauce mixture to recombine and add to the skillet along with the cashews. Cook, stirring, for 1 minute. Remove from the heat and stir in the scallions. Serve over the rice.

Tofu and Mushroom Miso Soup
Ingredients: 6 ounces tofu, cubed 4 ounces fresh mushrooms, sliced handful of leafy vegetable, chopped 1 egg, whisked 2 tablespoons chopped green onion *** If using Miso & Easy:
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4 cup s water 4 tablespoons Miso & Easy

If using Miso Paste:
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4 cups dashi or vegetable broth 4 tablespoons miso paste

Directions:

1. In a sauce pot, bring the broth to a boil. Add in the tofu, mushrooms and the vegetables. While stirring the broth, slowly pour in the whisked egg. Cook for 2 minutes. Remove the pot from the heat. 2. If using Miso & Easy: Stir in the Miso & Easy. Top with green onions and serve immediately. 3. If using Miso Paste: Ladle about ½ cup of the hot broth into a bowl with the miso paste. Use a fork or whisk to stir and liquify and soften the miso paste. Pour all of the miso paste into the pot and stir gently. Top with green onions and serve immediately.

Mini Tofu Frittatas
Ingredients
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½ cup yellow onion, chopped (about 1/3 of a medium onion) 1 cup red pepper (about 1 medium pepper), chopped 1 teaspoon minced garlic Salt and pepper, to taste 1 8-ounce can sliced olives, drained 1 cup organic spinach, chopped ¼ cup fresh basil, chopped 1 16-ounce package firm or extra firm tofu, drained and crumbled ¼ cup grated vegan or organic mozzarella cheese 1 tablespoon nutritional yeast 3 tablespoons soy sauce

Directions 1. Preheat oven to 375°. Spray 8 cups of a muffin tin with cooking spray. 2. Coat a large skillet with cooking spray and add chopped onion and red pepper. Sauté for 5 to 7 minutes until vegetables have softened. Add garlic and sauté for one additional minute. Season veggies with salt and pepper and add olives, spinach and basil. Set aside. 3. In a blender or food processor, add tofu, cheese, nutritional yeast and soy sauce. Blend or process until mixture is thick and creamy. Add tofu mixture to skillet with veggies and toss until fully integrated. 4. Scoop out 1/8 of mixture at a time and add to each cup of your prepared muffin tin. 5. Bake for 25 to 30 minutes or until top is slightly browned and firm to the touch. Tips/Techniques Pea Points: For a pizza-inspired take on these frittatas, add chopped veggie pepperoni slices and serve with a marinara dipping sauce.

Mini Crustless Tofu Quiches
Ingredients
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olive oil spray 1 teaspoon minced garlic 1/2 cup bell pepper 1 cup chopped mushrooms 1 tablespoon minced fresh chives (or one green onion) 1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed) black pepper to taste 1 12.3-ounce package lite firm silken tofu, drained of water (see note below) 1/4 cup plain soymilk 2 tablespoons nutritional yeast 1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch) 1 teaspoon tahini (preferred) or cashew butter 1/4 teaspoon onion powder 1/4 teaspoon turmeric 1/2-3/4 teaspoon salt generous pinch black salt (kala namak), optional (adds an eggy taste)

Instructions 1. Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray. (I used silicone cups like these.) 2. Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat. 3. Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway. 4. Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean–about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you’re using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. Enjoy! They’re light, so plan on making more of these—or serve hearty side dishes—if you’re serving more than 3 people. Note

I use Lite, Silken Firm Mori-Nu Tofu, and judging from the comments of people who have made the quiches with other brands, other types of tofu don’t give the same firm results. If you can’t find Mori-Nu, I suggest adding extra cornstarch, though I can’t promise you that the results will be the same as mine. Preparation time: 10 minute(s)

Cooking time: 30 minute(s) Number of servings (yield): 3

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