Tofu Recipes

Tofu Migas

Tofu Migas

Ingredients:

1 tsp canola oil

2 tbsp  finely chopped onion

2 scallions chopped

1 jalapeno pepper seeded and minced

1/8 tsp tumeric

1/4 tsp soy sauce

1 package of firm or extra firm tofu

2 plum tomatoes seeded and chopped

1/2 of soy or regular cheddar cheese

3 cups broken tortilla chips

2 tbsp chopped cilantro

Directions:

1. Heat the oil in a skillet over medium heat. Add the onion and saute for 1 minute. Add the scallions, jalapeno, turmeric,  and soy sauce.  Stir in the crumbled tofu, and cook evenly.
2. Mix in the tomatoes, cheese, and tortilla chips. Finally add the cilantro and stir until cheese is melted.

Serves 2-4 people

Photo by bamalibrarylady

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Grilled Tofu Kabobs

Ingredients
Orange Marinade:   1/4  cup apple cider vinegar   2 tblps   lower-sodium soy sauce   1 tsp minced fresh ginger   1/4 cup undiluted orange juice concentrate    2 tbls lemon juice   1 pound firm frozen tofu thawed out. Squeeze tofu to get out excess water.   8 medium mushrooms   1 green pepper — in 1″ squares   1 onion Diced   1 medium zucchini Diced   8 cherry tomatoes Diced
Try this marinade or feel free to try your own.
Whisk together all marinade ingredients.  Set aside.  Cut tofu or tempehinto 1″ cubes.  Place them into a covered dish or zippered plastic bag.Add all the vegetables except the cherry tomatoes to the bag and pour themarinade over them.  Marinate in the refrigerator at least 4 hours.Carefully stir or turn the zippered bag over a few times while marinating.
Divide the marinated ingredients evenly, along with the cherry tomatoes,and thread on four skewers.  Place under a broiler or on the grill.  Cook,turning and brushing with marinade a few times, about 8 minutes or untilvegetables are tender crisp.

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Baked Tofu with Pesto and Brown Rice

Baked Tofu with Pesto and Brown Rice

Ingredients

• 4 cups cooked brown rice
• 1 pound Mori-Nu low fat tofu – divided 1/2 for pesto, 1/2 sliced
• 2 tomatoes, sliced lengthwise
• 2 teaspoons fresh garlic
• 1/2 cup fresh basil
• 2 tablespoons pinenuts (or walnuts)
• 2 cups fresh spinach leaves, washed and dried
• 1 tablespoon honey
• 1 splash of tabasco sauce
• 1 teaspoon salt (or to taste)
• 1/2 cup bread crumbs
• 2 tablespoons chopped parsley

Method

Step 1. Make pesto sauce. In a blender, combine 1/2 the tofu, garlic,
basil, pinenuts, honey. tabasco and salt. Puree and add 1-2 tablespoons
water to thin.

Step 2. Assemble and bake. Lightly spray an 8-inch baking dish with
vegetable spray. Arrange following ingredients in layers: 1/3 of the rice,
1/3 sliced tomatoes,
1/3 sliced tofu, 1/3 spinach leaves, and 1/3 pesto sauce. Repeat 2 more
times. Sprinkle with bread crumbs and parsley. Bake covered for 20 minutes
in a preheated
375 degree oven. Uncover and bake 5 more minutes or until bread crumbs are
lightly toasted.

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Stir Fry Spinach Tofu

Stir Fry Spinach Tofu

• 3 tbsp stock
• 1 inch fresh grated ginger
• 1 clove garlic, crushed
• 1 tbsp soy sauce
• 1 big bunch baby spinach
• 1 container Mori-Nu Lowfat Tofu (Silken)

1. Mix the first 4 ingredients in a big bowl and add cubed tofu.
2. Allow tomarinate for 30 minutes.
3. Heat a well seasoned wok. Pour in marinade, add
4. spinach. Alow to wilt, tossing gently.
5. Add tofu.

Tofu and Vegetable Stir Fry

Photo by NapaneeGal

Tofu and Vegetable Stir Fry

• 1/2 cup water
• 1/4 cup dry sherry
• 2 T. soy sauce
• 1 T. cornstarch
• 1 tsp. sugar
• 1 tsp. veggie “chicken type” seasoning (I used a bulk brand)
• 3/4 tsp. ground ginger (I would recommend 1/2 tsp.)
• 1 Cup thinly sliced carrots
• 1 clove garlic, minced
• 3 Cups broccoli flowerets
• 6 oz. tofu, cubed (I used MoriNu Lite extra firm)
• Hot cooked brown rice

1. Stir together water, dry sherry, soy sauce, cornstarch, sugar, seasoning
2. and ginger. Set aside.
3. Spray a wok or skillet with non-stick spray
4. Preheat skillet over medium heat.
5. Add carrots and garlic and stir-fry for 2 minutes. Add broccoli
6. and stir-fry 3-4 min. more or until veggies ar crisp tender. Push veggies
7. from center of skillet.
8. Stir sauce and add to center of skillet and stir until thick and bubbly. Add tofu. Stir all ingredients together to coat with sauce. Cook and stir one minute. Serve over hot cooked brown rice.

Baked Tofu with Eggplant

Baked Tofu with Eggplant

Put all of this into big bowl and sprinkle lemon pepper on tofu slices

Photo by smiteme

Bake for 40 minutes or until marinade has begun to dry out to your taste

1 pound whole wheat spaghetti or 2 cups of rice

Add any other veggies you may like

dressed with about 1 1/2 cup canned crushed tomatoes and 1/3 cup
tarragon wine vinegar.

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Smoked Barbecue Tofu

Photo by pinprick

Ingredients

• 1 lb. of firm or extra firm tofu, drained and cut into slices
• 3 tbsp.  butter or oil
• 5 teaspoons Worcestershire sauce
• 2 teaspoons dry mustard
• 1/2 teaspoon of pepper of choice
• 1 tbsp sugar

Smoke Sauce:
3 Tbsp paprika
barbecue tofu
1Tbsp ground black pepper
1/2 cup barbecue sauce

1. Press the tofu so slices are dry. This helps the flavor dramatically.
2. Melt butter and stir in the Worcestershire sauce. Give it stir and brush over tofu.
3. Combine ingredients for sauce and sprinkle over tofu
4. Place tofu in stovetop smoker and cook for 10-15 minutes