Recipes for Tofu

TOFU

General Tao’s Tofu
Ingredients:
    1 box of firm tofu
    egg substitute for 1 egg
    3/4 cup cornstarch
    vegetable oil for frying
    3 chopped green onions
    1 Tablespoon minced ginger
    1 Tablespoon minced garlic
    2/3 cup vegetable stock
    2 Tablespoons soy sauce
    4 Tablespoons sugar
    red pepper to taste
    1 Tablespoon sherry (optional)
    1 Tablespoon white vinegar
    steamed broccoli
Directions:
Drain, dry and cut tofu into 1 inch chunks.  You can freeze tofu the night before to get a more chicken-like consistency, but it isn’t necessary.  Mix the egg replacer as specified on the box and add an additional 3 tablespoons water.  Dip tofu in egg replacer/water mixture and coat completely.  Sprinkle 3/4 cup cornstarch over tofu and coat completely.  Watch out that the cornstarch doesn’t clump up at the bottom of the bowl.
Heat oil in pan and fry tofu pieces until golden.  Drain oil.
Heat 3 Tablespoons vegetable oil in pan on medium heat.  Add green onions, ginger and garlic, cook for about 2 minutes.  Be careful not to burn garlic.  Add vegetable stock, soy sauce, sugar, red pepper and vinegar.  Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well.  Add fried tofu and coat evenly.
Serve immediately with steamed broccoli over your choice of rice.
Serves: 4
Preparation time: 30 Minutes


Vanilla-Scented Tofu Oatmeal
Ingredients:
    3 oz tofu
    1/4 cup rolled oats
    small dash of pure vanilla extract
    other flavorings, if desired (e.g., raisins, nuts, almond extract, fruit, etc.)
    1/2 cup water
    dash of salt
Directions:
The night before, drain the tofu using a tea towel to wring out all the water. In a small bowl, mash the tofu up with a spoon and add the vanilla extract and any other spices you might want. Stash the tofu in the fridge and go to bed.  sweet dreams!
The next morning, take the tofu out of the fridge. in a small pan, mix the oats, water and tofu together. Stir over low-medium heat until the porridge thickens.  Add the salt at the last minute herunterladen.
Serve this tasty porridge with fruit, raisins, cinnamon, almond/soy milk, whatever!  This is an easy and protein-rich breakfast that will fill you up right!
Serves: 1
Preparation time: 10 min + over night to marinate tofu


Apricot Tofu
Ingredients:
    1 14 oz package regular, extra-firm tofu (not silken)
    1 large onion, chopped
    1 medium sized zucchini, chopped
    2 tablespoons cider vinegar, can also use white wine vinegar
    15 dried apricots, chopped
    1 14 oz can vegetable broth
    1 cup apricot preserves or apricot spread
    salt and pepper to taste
    2 tablespoons oil
    1 tablespoon 807]cornstarch[/url]
    cooked rice
Directions:
Prepare the tofu your favorite way. I like to freeze and thaw, then press mine to give it a firm texture. Dice the tofu into 1 inch pieces. Heat the oil in a large skillet. Add the tofu and cook for about 3 minutes, until the tofu starts to brown.
Add the onion and zucchini and season with salt and pepper. Cook for 5 minutes to soften the onion and zucchini.
Add the vinegar and let it evaporate. Add the dried apricots, and the vegetable broth and let it come to a boil.  Then add the preserves and stir to combine.  Reduce heat and simmer for 10 minutes comics herunterladen kostenlos.
Mix the cornstarch with 2 tablespoons water, then stir it into the skillet. Stir until thickened.
Serve over rice.
Serves: 4
Preparation time: 30 minutes


Finger-lickin’ Tofu Cutlets
Ingredients :
    For breading mix:
    1/2 cup fine cornmeal
    1/2 cup flour, any kind
    1/4 cup nutritional yeast
    about 1 teaspoon salt, generous grind of pepper
    any other seasonings you like, I use thyme, cayenne, and sage
    Then:
    one block extra firm tofu, drained
    2 tablespoons oil for frying
    1/2 cup additional flour for dredging
    1/2 cup soymilk, ricemilk, almondmilk, etc…your choice for dredging
Directions:
Press tofu to drain, if you have time. Otherwise just use right out of the package. Cut into three portions the "long way" so you have flat cutlet shaped pieces.
Heat oil in large frying pan. I put my stove top dial right in the middle for these.
Mix cornmeal, flour, nutritional yeast, and seasonings together and pour out onto large plate or shallow bowl.
Place additional 1/2 cup flour on separate plate or shallow bowl.
Place soymilk in (another!) separate shallow bowl.
Dredge tofu slices in this order 1. Flour 2. Soymilk 3. Seasoned flour mixture.
Fry breaded tofu in oil about 5 minutes each side.
The extra steps of dredging the tofu in flour and soymilk makes the breading stick extra well so these fry up nice and flavorful and crunchy herunterladen. You can use these in sandwiches or in any meal that a flavorful protein addition is needed. I make them to use in a sandwich that I’m now addicted to: Two slices good chewy bread, avocado, vegenaise, lots of hot sauce, and greens such as sprouts, lettuce or spinach, and a tofu cutlet. It’s a dream.
Enjoy!
Makes: 3 servings, Preparation time: 20 min, Cooking time: 10 min


Pesto Hummus Stuffed Tofu Steak Bake
Ingredients:
    1 pkg. extra-firm tofu, cut in half
    1/4 cup pesto hummus or basil hummus
    3 tablespoons tamari (soy sauce)
    3 tablespoons olive oil
    Sauce:
    1/4 cup nutritional yeast
    3 tablespoon flour
    1 cup vegetable stock
    1 teaspoon turmeric
    1 teaspoon dry mustard powder
    1 teaspoon oregano
    1/2 teaspoon salt
Directions:
Preheat oven to 375 degrees F.
Coat bottom of baking dish with tamari and olive oil. Lay tofu steaks down inside and flip to coat. Put in oven and bake for 30 minutes, flipping over after 15 minutes to bake other side.
Meanwhile, combine all sauce ingredients except for nutritional yeast and flour in medium sauce pan over medium heat.  add nutritional yeast and flour, whisking continuously until mixture starts to thicken (about 3 minutes) gps maps download for free.
After the steaks bake for 30 minutes, pull out of oven and cut a slit in the side of each steak. Using a knife, gingerly stuff pesto into each slit. Lay steaks back in baking dish, and spoon sauce mixture on top. Slide back into oven and bake for another 30 minutes or until desired texture is reached.
Serves: 2
Preparation time: 1 hour


Thai Tofu Sauté
Ingredients:
    Sauce:
    2 cups water
    3 tablespoon agave nectar
    6 tablespoon soy sauce
    6 teaspoon sesame oil
    6 teaspoon curry powder
    2 teaspoon cornstarch
    3/4 teaspoon crushed red pepper (or fresh chili pepper, diced)
    Sauté:
    1 1/2 cup red bell pepper, cut into thin strips
    1/2 cup sweet/yellow onion, cut into thin strips
    1 clove garlic, minced
    1 packet of firm tofu (16 oz)
    1 packet frozen broccoli ( ~1 1/2 cup)
    whole unsalted cashews
    2/3 cup whole grain couscous (makes four servings) (read directions on box for cooking)
Directions:
Mix the sauce ingredients (first 7 ingredients) and set aside. Can make ahead if desired or double to marinate tofu in ahead of time.
Sauté red bell pepper and onion in a large saucepan and cook until slightly tender. Add garlic, tofu, broccoli, and the sauce and cook until broccoli is tender. Add cashews within the last 5 or so minutes.
While veggies are sautéing, start cooking couscous (takes only ~5 minutes) musik download auf pc kostenlos.
Serve tofu stir fry over couscous for sauce to penetrate. Add more spice if desired, and enjoy!
Makes: about 4 servings.


Eriks Teriyaki Tofu Stirfry
Ingredients:
    tofu-firm
    broccoli
    bamboo Shoots
    carrots (baby carrots taste best)
    green cabbage
    mushrooms
    vegetable/sesame oil
    rice (white, brown, kashi, etc.)
    vegan teriyaki sauce/merinade, or both..
    sesame seeds/red pepper (optional)
    sugar (unrefined preferred, but brown and white work)
Directions:
Buy ingredients to personal preference, but I usually use about half of the head of cabbage, 1-2 cups worth of carrots cut into shoots, 14 oz package of tofu, cut into small squares.  Personal preference on what kind and how much mushroom. Personal preference on amount of broccoli. I recommend usually alot of everything.
First get a big pot, wok, or pan and put in aproximately 2 to 4 Tablesppons of veg. or sesame oil. Add chopped tofu and cook on high to medium high for aproximately 15-20 minutes, stirring occasionally until browned on all sides.
While tofu is frying, start cooking rice and chopping veggies. After mushrooms are cut, place in bowl and add 1-2 tablespoons of vegan sugar, sesame seeds and red pepper (all personal preferences on amount) and some sauce/merinade.  Let sit while cutting other veggies netflix film on computer.
Once tofu is deep golden brown on all sides, add sauce, cover tofu and lower the temp. to  low or medium.  Cover and let sit for aproximately five minutes (or longer) so tofu absorbs sauce.  Then add veggies.  Turn to medium high and cook for 5 to 10 minutes until veggies are cooked.  Serve over rice.
Everyone loves this recipe.  I recommend Kikkoman or Safeway brand Teriyaki sauce. The sauce is key for the flavor of the whole meal.  If I have a merinade, I sometimes add some while frying the tofu. Enjoy!
Serves: 2-4
Preparation time: 20-40


Tofu Turkey
Ingredients:
    5 blocks organic tofu (firm)
    11/2 tablespoon vegetarian chicken stock powder (optional)
    11/2 teaspoon each; sage, thyme, summer savoury, black pepper
    1/4 cup toasted sesame seed oil
    1/2 cup tamari (soy sauce)
    3-4 cups of your favourite stuffing
Directions:
Serves 10.
1. Mix together sesame oil and tamari, set aside.
2. In a large bowl break up the tofu well by hand or with a potato masher. Add herbs and pepper and vegtarian chicken stock powder (optional), mix well.
3. Line a medium, round bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top.  Place the colander in the sink or over a large bowl and place a heavy weight on top nur warzone herunterladen ps4. Press for aprox. 2-3 hours (longer if soft tofu is used). Make your stuffing.
4. After pressing and with the tofu still in the colander, scoop out the centre, leaving about an inch of tofu around the edges.  Place your stuffing in the cavity. Put the tofu mixture you scooped out over the dressing and press down firmly.
5. Flip the formed turkey on to an oiled cookie sheet and brush the top with the oil and tamari mixture, cover with tin foil and place in a 350° oven for about 1 hour brushing with oil mixture every 15 min.
6. After 1 hour remove foil and bake uncovered for about 45 minuites, watching carefully so as not to burn. At this stage you are forming the skin or crust. Brush 4-5 times more during this hour.
7. When the bird turns a dark golden brown, remove from oven.  Serve hot with mushroom gravy and all the trimmings.


Backwards Sandwich Tofu
Ingredients:
    1 block extra firm tofu
    *your favorite marinade (see below for suggestions)
Directions:
This is a different way to easily prepare firm, chewy tofu slices for sandwiches kostenlose grafikenen. it is called "Backwards" because you bake the tofu w/o marinating it. Once you have baked the tofu, you can keep it handy in your fridge and marinade it for sandwiches w/o turning on the oven. Great in the summer!
First, freeze, thaw, drain, and press the tofu. Get as much water out of it as you possibly can. This will be critical later.
Then, spray a baking sheet LIGHTLY with oil – just light enough so the tofu doesn’t stick.
Slice the tofu into long, thin slices. I usually make 12-14 per block of tofu, and I usually make two blocks at a time. But that’s just me. In general, the crispier you like your sandwich ingredients, the thinner you should slice the tofu.
Place slices on baking sheet. Bake for about 10 -15 minutes in preheated oven at 350, or until top of tofu slices look golden. Flip and bake another 10-15 minutes wo kann ich musik legal gratisen. When it is "done," tofu will be very hard and crispy, almost like it is dehydrated. This is a good thing.
Cool completely. At this point, you can store all or part of the tofu in a Ziplock back in the fridge.
About an hour before you are ready to eat, make your marinade. (You will need probably twice as much as for when you make baked tofu – Maybe 1/2 cup to a cup for 12-14 tofu slices) Some I like are:
-Italian dressing
-soy sauce/agave/red pepper flakes/lime juice/ garlic
-barbeque sauce
-soy sauce/sesame oil/ginger/sugar/vinegar
-orange juice/chipotle peppers/lime juice
-chipotle hot sauce/cumin/cayenne (spiiiiiicy!)
-hot sauce/melted Earth Balance
Pour your marinade in a large, flat dish (like a pie plate or a square baking pan). Lay your dehydrated tofu slices in the marinade. Press them down. Go do something for half an hour, like mow your lawn. After half an hour, the tofu should have sucked up a considerable amount of the marinade. Flip tofu over, add more marinade if necessary, and go for a bike ride.
After about an hour, tofu will have softened and soaked up marinade, thus becoming flavored all the way through. At this point, it is ready to layer on sandwiches. You can store leftovers once marinaded in a tupperware with leftover marinade poured over the top of them You tube download online.
What I like about this method is that you can bake/dehydrate a bunch of tofu at once, then make whatever kind of sandwich you want easily without turning on the oven by "rehydrating" it with the marinade. Be warned, though…the texture is somewhat chewy – not like typical premarinated and baked tofu. If you want a softer texture, slice the tofu a little thicker (8 slices per block).
Serves: 4-6
Preparation time: 1 hour start to finish – shorter once you’ve baked the tofu.