I'm looking for more tofu recipes.

Hey i've been veg for 2 years.

I make a lot of tofu stir fry but i've been trying to find new ways to cook with tofu.

Does anyone have some favorite recipes?

Thanks

 

vegetables and beans in a crock pot for a few hours on low. add the marinated(cooked?) tofu like 20 minutes before you serve.

a sandwich with mushrooms, peppers, tofu, onions, cheese melted, fresh tomato and a light spread of a pesto or red pepper dressing.

tofu is good for breakfast, lunch and dinner. but this gets boring. i eat nuts and drink protein shakes with soy milk sometimes.

 

My mom made a vegetarian chilli with tofu, it was amazing! I'll have to see where she got the recipe, I know she found it online, I'm sure you easily could find it

 

I fry cubes of tofu with olive oil, tomatoes, salt, and garnished with crushed peanuts.

 

freezing the tofu in the package helps change the texture into a tougher product, i do this almost all the time as it doesn't fall apart as easily. also after you freeze it, after thawing, i also squeeze out the extra liquids, then the tofu accepts your marinade or whatever.

we do a cubed baked tofu. coat the cubes up with nutritional yeast & bake. my kid loves 'em...

 

The only way I cook with tofu, other than as a binder, is in tofu scrambles with lots of veggies. you tube has lots of tofu scramble recipes.

 

I have so many recipes with tofu! I make tasty tofu-stuffed vegetables (tomatoes, peppers, small eggplants, etc.), spaghetti sauce, egg-like sandwich filling, burgers, veggie-pate, shakes, chocolate pie... I will give some of them here, for more you can send me a PM since I don't wanna flood the thread by posting too many recipes.

Tofu spaghetti sauce

1 pack of firm tofu (1 lb/454g), thinly ground
2 big cans of diced tomatoes
1 cup of tomato juice
1 medium onion, diced
5 cloves of garlic, diced as small as you can
1-2 carrots, diced
1 small can of tomato paste
1 medium zucchini, diced
1 green pepper, diced
2-3 soup spoons olive oil
Salt, pepper, italian spices and tabasco to taste

Heat the oil in a pot, add the onion and garlic and cook 1-2 minutes. Add the carrots, pepper and zucchini, cook 2-3 or until the vegetables start to become tender. Add the diced tomatoes, tofu, tomato juice and paste and seasonings, bring to a boil then let simmer partly covered for 1h-1h30 or until the vegetables are fully cooked and the sauce got thicker.

Tofu-stuffed tomatoes

10-12 tomatoes, depending of the size

Stuffing:

1 pack of tofu (454g, 1 pound)
1 egg
1 small onion, diced
1/2 to 1 cup of bread crumbs
2-3 garlic cloves, diced as small as you can
1-2 soup spoons of each to taste: mayonnaise, mustard, pesto
Salt, pepper, italian spices

Empty the tomatoes and keep the caps. Mix all the ingredients of the stuffing, except the bread crumbs, add them last to adjust the quantity according to consistence of the stuffing. Your ideal mix should have a texture and consistence close to meat but a bit more moist. Stuff the tomatoes with that mix, put the caps back on, put on an oiled baking sheet and cook in the over at 350 degrees F for 30-40 minutes or until the tomatoes are fully cooked. You can use the same stuffing with peppers, small eggplants or zucchinis or add some grated cheese on top to vary.

"No-egg" salad

1/2 pack of tofu, thinly ground
1-2 soup spoons mayonnaise
1 soup spoon mustard
1/4 teaspoon turmeric
1/4 teaspoon ground ginger
Salt, pepper

Mix all the ingredients in a bowl. Serve in sandwiches with lettuce, sliced tomato and alfalfa sprouts or any topping. Keep in the fridge, up to one week.

 

I'm gonna go make mmg's sandwich! Sounds delish...thanks.

 

Teriyaki grilled tofu! http://www.recipezaar.com/recipe/teriyaki-grilled-tofu-378659

Yum yum yum

 

tofu chilli sounds amazing!

 

Tofu scramble
Like eggs in a frying pan
cook until lightly brown
use garlic powder, and keg spice, salt, pepper and onion
then put it between two toasted pieces of whole wheat bread
or in a wrap

it's fucking...gnarly

 

My friend made a great stir fry type thing, with tofu and South American flavours. I think as long as you put in a lot of favour, it will work, otherwise there isn't much taste there.

 

I cook quite a lot of stuff with tofu, it's fantastic stuff One of my favourite recipes of all time is the one I have quoted below from the BBC food website. It is truly delicious...

Moroccan spiced tofu koftas
Cooking time: 10 to 30 mins

Serves 6

Ingredients500g/1lb 2oz tofu

125-200g/4½oz-7oz breadcrumbs

½ garlic clove

2 tsp chopped fresh parsley

1 tbsp harissa paste

splash rosewater

2 lemons, juice and zest

2 tsp chopped fresh mint

pinch ground cinnamon

2 free-range eggs

vegetable oil, for frying

For the tabbouleh
225g/8oz bulgur wheat, cooked according to packet instructions

1 cucumber, finely chopped

450g/1lb cherry tomatoes, quartered

6 spring onions, finely chopped

2 tbsp chopped fresh parsley

3 lemons, zest and juice

100ml/3½fl oz olive oil

1 chilli, finely chopped

1 garlic clove, finely chopped

For the sauce
1 tbsp olive oil

1 onion, chopped

1 garlic clove, chopped

12 fresh plum tomatoes, chopped

1 tbsp tomato purée

1 chilli, finely chopped

1 tsp smoked paprika

150ml/5¼fl oz olive oil

To serve
green salad, optional

6 tbsp Greek-style yoghurt
Preparation methodFor the tofu koftas, blend the tofu and breadcrumbs together in a food processor until combined.

Add the garlic, parsley, harissa paste, rosewater, lemon juice and zest, mint, cinnamon and eggs and blend until well combined.

Shape the mixture into balls approximately 4cm/1½in wide.

Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Fry the koftas in the oil for 4-5 minutes, or until crisp and golden-brown. Carefully remove from the oil and drain on a plate lined with kitchen paper.

For the tabbouleh, mix all of the tabbouleh ingredients in a large bowl until well combined.

For the sauce, heat the oil in a frying pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the tomato purée and cook for a further 5-6 minutes. Add the fresh tomatoes, chilli and smoked paprika, bring the mixture to the boil, reduce the heat and simmer for 15 minutes.

Serve the koftas with a little sauce spooned over and the tabbouleh and green salad alongside. Top with a spoonful of Greek-style yoghurt.

 

asian lettuce wraps with fried tofu A-M-A-Z-I-N-G!

pretty self explanatory just put whatever in it that you like i usually used brown rice, julienned carrots and cucumbers, cashews or peanuts (chopped) mung bean sprouts chopped water chestnuts, some kind of asian sauce (to your taste) and of course the tofu i cube mine into medium sized chunks and i use the extra firm tofu. when i fry it up in the pan i use grapeseed oil.