I do get tired of soaking in braggs and frying.

Can you share some other ideas for your tofu days.. Or what other proteins do you have with your family meals?

Actually anyone can answer this. I have been meaning to ask Meeshi this question for a couple weeks as I progress to a lesser meat eating lifestyle.

We buy a lot of the pre-marinated tofus, by Soy Boy I believe. Sometimes, I cut into chunks and roll in sesame seeds and cook until seeds are toasted. With the marinated stuff, we actually eat it sliced right from the container quite a bit. My girls also like it cubed and tossed in breadcrumbs and sauted.

Vegetarian Times magazine had an awesome recipe for Stuffed Shells a few months ago, with tofu instead of ricotta. I would either google it or see if you can find it at allrecipes.com. If you haven't been to that website, you can search recipes by certain ingredients. Let me know if you don't find it and I will dig out the mag and type it out for you. Yummmy.

Also, if you have a good blender, you can make really yummy pies using tofu as the base for the fillings. I also add it into smoothies.

For protein, we eat a lot of seeds, nuts, trail mixes. We add edamame to pastas and salads. We eat a variety of beany things. Hummus is eaten daily.

Kristerae, are you going more toward vegan or just less meat? I have a wonderful vegetarian indian cookbook with several really yummy paneer recipes (for instance, paneer cheese braised in tomato sauce - which we had last night). If you were up for milk, it would be easy, but I'd bet you could easily replace the paneer with some firm (or extra firm) tofu and cook it the same way. It was so delicious! Add some rice pilaf with peas and a raita (but, again, that is dairy) and you have a yummy meal.

I am still going to eat meat. I still really like the Weston Price studies and Nourishing traditions, but I cannot justify eating tons of meat.
Also since I am still losing weight, I don't want to alter my plan too much.
So milk is out right now until I am at goal but cheese is ok. I eat that all the time. I have been adding boca burgers, tofu and tempeh in to replace meat a few times a week but the tofu is getting boring! WAH!
And now that I know boca burgers are owned by one of the big companies, I am not as excited about them.

I am 6-9 pounds from being at a healthy weight...I plan to go 5 pounds beyond that before I add soem of the foods in that trigger me such as syrup, and some grains and milk too. I am seeking balance and soemthing I can live with life long so I am experimenting, reading tons, and will hopefully find the balance I need so I dont ever get unhealthy in my weight again.

Grilled tofu and cheese sandwiches with mustard. Can you eat bread?

We don't eat a ton of tofu as we try to get protein else where, but I made an awesome tofu pie for dessert tonight (our aniv.)
Blend one firm silken tofu and add 2 cups melted choc chips (I use semi sweet as they are dairy free (the ones I get) )
put in a crust of choice or a mold and refrigerate for about 2 hours. It's awesome

We also have a really yummy tofu pate pizza recipe
one block firm tofu
small can tomato paste
some brags and oregano and garlic
blend in food proc. and spread on 2 pizza crusts. bake as you would for the crust and enjoy!

I also have a sloppy joe one if your interested?

Not Meeshi but I am a seasoned tofu cook and have many recipes.

I made a scrambled tofu yesterday to rival any egg (well in my non-egg eating for the past 13 years opinion)


1 T oil (of choice, I use Safflower Oil)
1 lb. Extra firm tofu(pressed gently into a towel to remove excess water)
*I use Central Soyfoods Organic X-firm but alos love Spring Creek (can't get it here) and if all else fails White Wave Organic X-firm).
1/4 t ground turmeric
1/2 t curry powder
1 T nutritional yeast
2 T water
Sea salt and black pepper to taste


Heat oil in skillet over M-L heat Crumble tofu into skillet (I do this with my hands). Stir to cook for about 3 minutes. Break up the large chunks Add remaining ingredients. Cook and stir 5 minutes or til it is slightly yellow and completely heated.

I just ate this on my home-made WW toast but you could saute any veg (before adding the tofu) you like and put it in a pita or in a WW tortilla.


You can made a mock egg salad, chick salad, etc. by sauteeing the tofu (cubed) in some oil til golden brown. Then add ingredients as you would the salads. Chill before eating, if you prefer. Awesome.


One treat myself and the children love is to just use the cubed, marinated (in Soy Sauce-I use Bragg's Liquid Aminos, A dash of Sesame Oil and a dash of Apple Cider Vinegar-also Bragg's) tofu in this manner. Sautee til golden brown when finished sauteeing, I do throw in another dash of the Bragg's. After it sizzles for a second, I lift them out onto a towel to soak up excess oils. We just put this in a bowl and eat it. Sometimes for myself I will add some fresh chopped green onions. This comes from my infamous LOL Asian Salad, which people have mistaken for chicken!!!

I have more but I gotta go help my dd make a tofu "cheesecake" for daddy!!!

Best of luck on your tofu journey. It took me a while to really perfect and love how my creations turn out.

Thanks everyone and WOW that tofu pizza crust???!!! That is very creative!

I actually made a tofu base like that by dipping tofu in sesame seeds that had been ground and then fried them and put fire roasted homemade spaghetti sauce on top and the family loved it.
So pizza makes sense...love the idea!

Thanks everyone and WOW that tofu pizza crust???!!! That is very creative!

I actually made a tofu base like that by dipping tofu in sesame seeds that had been ground and then fried them and put fire roasted homemade spaghetti sauce on top and the family loved it.
So pizza makes sense...love the idea!

no not crust!!! You spread the pate type tofu over the dough and then bake as you would any pizza. Also top with veggies of your choice. We often do onions, peppers, chokes and shrooms tossed in oil and basil

o..gosh...I get it. Sorry bout that

I use tofu as a replacement for ricotta cheese in my lasagne, comes out yummy. I just tossed tofu w/some nutritional yeast and some veggies in a food processor.

I made this the other day and came out good, tasted like stuffing actually, got it from all recipes.

Thanksgiving "Meat" Loaf
- substitute for 2 eggs
- 1 tbsp soy sauce
- 1 box med firm silken tofu (i wasn't aware it can be firm/silk at the same time?)
- 3/4 cup chopped walnuts
- 1 packet dried onion soup mix
- 1 tsp oil
- 1 1/2 cups chopped onion
- 3/4 cup chopped celery
- 2 cups chopped mushrooms
- oregano, basil, favorite seasonings
- 1 1/2 cups bread crumbs

Mix egg substitute, soy sauce, tofu and onion soup mix in blender. Add walnuts and blend until smooth

Saute vegetables until onions are transparent. Add herbs/spices while sauteeing.

Mix blender ingredients, veggies and bread crumbs together in a large bowl. Press into greased loaf pan.

Bake at 350 for 45 mins. Let cool. Turn loaf out and slice.

This is the veggie burger recipe from Whole Foods from the Whole World. I've doctored it a bit, added that info at the bottom. Our kids chow these and they are really yummy with cheese, but then again what isn't yummier with cheese:smirk: .

1 large onion, finely chopped
1 large carrot, grated
1 green bell pepper, finely chopped
2 t. dried basil
3 T. oil
juice of one lemon
¼ c. tahini
1 ¼ c. bread crumbs
1/3. c. chopped walnuts
¼ c. chopped parsley
1 T. Dijon mustard
3 T soy sauce ( I use Bragg's)
1 lb. firm tofu mashed

Saute onion, carrot, green pepper and basil in oil in skillet until tender. Combine lemon juice and tahini in large bowl. Add bread crumbs, walnuts, parsley, mustard and soy sauce; mix well. Add tofu and sautéed vegetables; mix well. Shape into patties; place on oiled baking sheet. Bake 375 for 45 minutes.

That’s the official recipe, but I played with it a bit. I add some raw crushed garlic before I make it into patties. I also add some steak sauce…maybe 3-4 T. I turn them about 25 min thru, it makes them a bit crispier on each side. This mix freezes really well, so we usually use half and then freeze the other half.

here are my 2 fav tofu recipes

Baked Thai Style Tofu

marinate extra firm tofu & a sliced red pepper with soy sauce, sesame oil, olive or canola oil, minced ginger & garlic & red pepper flakes (optional)
bake at 450 for about 15 minutes
mix peanut butter, lime or lemon juice, scallion or onion, basil & mint together
spoon over tofu after cooking & before eating.


Roasted Tofu with Cilantro Pesto

mix cilantro, olive oil, almonds & garlic in a blender or food processor to pesto consistency
marinate pressed tofu in pesto
bake at 450 for about 15 minutes
add more pesto for extra taste

I also add a block of tofu to the ricotta in lasagne, eggplant parmigane & stuffed shells.

Chole

This is a simple one I learned from Martha Stewart :)

"Tofu Fries"
Press and drain a block of extra firm tofu. Cut into long thin rectangles - like french fries. Place on a silpat on a cookie sheet and place under the broiler for 2-3 minutes then turn and cook 2-3 more minutes until lightly browned.

She suggested serving these with ketchup just like you would eat french fries. I like them dipped in peanut sauce or a vietnamese fish sauce (the one I get at the restaurants - my homemade sauce attempts are never as good!). The possibilities are endless!!

Oh - and my silpat browned a little when I've made these just to warn you - I'm not sure why!

My kids fav is tofu cooked in butter. Ob not vegan... but they love it. I put it in random things like chili, spaghetti, etc. I also leave big peices of it in stir fry.

I am loving the ideas here... instead of ricotta... I'll take that idea!

Val

Can someone remind me how to "press" tofu? I think I did it once, but can't remember.

Great thread! Our main tofu use is in fruit smoothies. But...I'd love to use more.

I'd love to read more fav. recipes!

Can someone remind me how to "press" tofu? I think I did it once, but can't remember.




To get the excess moisture out? If so then place either block or slices in between toweling and gently press. I usually press several times to get the moisture out. Meaning, I press the block, then I press the cubes or slices before cooking. It really helps them to cook nicely. If there is too much moisture they will cook but it takes longer.

I make tofu from soymilk I make. I use the tofu and the by product of soymilk making, okara to make lasagna. I still use mozz cheese, I just don't use ricotta.

I also have a sloppy joe one if your interested?
I'm interested:)

Do you add epsom salt of vinegar to your soymilk to make your tofu??? or soemthing liek that?
Can you share your experience with it. Easy...hard...tasty...get used to it...LOL.
I's like to hear Fariycrunchy.

And I second that recipe about sloppy joes:)

sloppy joes

sautee an onion and some celery. Mash 1 pack firm tofu into that and let cook/warm. Add 2 tbsp. braggs (or soy) mix all up and add 2 cups tom. sauce. add 1 1/2 tbsp. chili powder and 1 tsp cumin. Let it simmer together a few minutes and serve on yummy buns (i make mine) with some vegenaise and y. mustard!

so good!

ETA: after adding the mashed tofu and cooking drain excess liquid!

OMG Yum! All these recipes sound wonderful and I will try them fo sho!

Fast food tofu:

A packet of taste of thai peanut sauce whisked into a can of broth. Add tofu, and veggies. ( Right now, that means frozen asian mix, defrosted) Heat through. Serve over rice. This is really mild. It takes 15 minutes, for the rice. The boys eat food from the chopping mat, so fast really, truly means fast.

If you want to make it from scratch: saute chopped ginger and garlic, add peanut butter, and broth. Amend it with sesame oil. Add tofu,( freezing, and defrosting, then squeezing it out like a sponge makes it chewy) and then, later, chopped broccoli, snow peas, bell peppers, and the like. Serve over rice, or some other grain: millet works. This is all under an hour, and probably more like thirty minutes. Chopped nuts, and cilantro dress it up, too.

marinated with a mix of soy sauce, regular oil and some brown sugar. Then sauteed, and served over a bed of greens, with additional dressing. Add stuff, as needed.

I think it is gypsum I use.

I posted this on the other tofu thread...but I'll post it here too:

My favorite new sandwich is Faux Tuna Salad...or as some have called it, "Tofuna". It's delicious and it keeps for several days...tasting better as all the spices soak in. Just be sure to add a little extra mayo to moisten it up each day. I like to top mine with sprouts, tomato, cucumbers, or lettuce. Or all of those. I love BIG sandwiches. This is so easy and so yummy. Even my meat loving sister liked it.

1 lb. firm tofu. frozen and then thawed (the water packed kind in the cooler)
1 stalk celery, diced
1/4 medium carrot, finely chopped or shredded
1/2 cup soy mayo (I loooove Veganaise)
2 T soy sauce or tamari
1/2 T lemon juice or vinegar
1/2- 3/4 t kelp powder (can be found at health food stores...don't omit this ingredient!)

Freezing tofu will give it a chewy texture. Once thawed, squeeze the excess moisture out and crumble it into small pieces. In a medium bowl, combine the tofu, celery, onion, and carrot. Stir in the mayo, soy, lemon juice, kelp and mix well. Makes 2-4 servings.

Cookbook: How it All Vegan by Sarah Kramer

I also love it scrambled...here is the excerpt from one of my favorite websites:

Tofu was meant to be scrambled. I think I'll make a t-shirt that says that because it's so darn true. I make many variations on this but this is the one I made this morning. The most important thing is that you get the texture right, you want it to be crumbled but chunky, because as you cook it it will crumble more, so just give it a squeeze and crumble through your fingers right into the pan when you're ready to cook it.

Equipment:
Skillet, I prefer cast iron but use what you've got
Firm wooden spatula

Ingredients
1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)

spice blend:
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt

Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.

Crumble in tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.

Hmm... great ideas mama's!
Fast food tofu, Ari:D Love the humor and it does sound delicious!

Hi KR :hbeat: These are taken from a very wonderful special co-op I used to work at in San Diego.

Hope some of these recipes sound good :)

These are soooooooo yummy!

Tempeh Sausage Patties

4 pieces (slabs) of tempeh
4 Tbls water
2 Tbls olive oil
4 Tbls tamari
1 tsp groud sage
1/2 tsp fennel
1 tsp rosemary
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp cayenne
1/4 tsp black pepper
1/2 tsp paprika
4 Tbls ww pastry flour

Steam tempeh for 20 minutes, let cool. Stir or (better) use hands to mix together tempeh and other ingredients. Form into 2 1/2 inch patties. Fry on both sides in about 2 Tbls olive oil til brown. Serve alone, as a side dish or on a toasted english muffin.

If you don't have all the spices or don't like all of them, don't let that discourage you. Sub as neccessary. I *LOVE* these on a ww enlish muffin with veganaise or mayo. Great as a breakfast sandwich.

People's Onion Dill Dip
makes 2 cups

8 oz of fresh firm tofu
1 medium onion, quartered (1/2 cup)
8 stalks fresh dill, stems removed
2 Tbls safflower oil or canola oil
3 Tbls brown rice vinegar
1 1/2 Tbls dill weed
Dash of pepper
pinch of salt
pinch of garlic powder

Blend ingredients in a blender. For more intense flavor, add a lil more vinegar and dill. Great with veggies, chips- creamy and delicious.

New Tofu Cottage Cheez Salad
makes 1 pint

1 lb firm tofu
1 tsp tahini, rounded
1 1/2 tsp spike
1 tsp dill weed
1 tsp nutri yeast
2 1/2 tsp Jensen's seasoning
1/4 tsp garlic powder
2 Tbls soy milk
2 Tbls chopped red bell pepper
sea salt and ground pepper to taste

Mash the tofu with tahini. Ad dthe remaining ingredients. Mash and mix thouroughly.

This mild, cottage- cheese like salad is great as a filling for tomatoes or to nibble with toast or crackers.

Tofu Mayo
makes 1 pint

1/2 lb firm tofu
1 Tbls vinegar (red wine or apple cider)
1 Tbls mustard (whole grain is good)
1 Tbls fresh lemon juice
1 tsp pure maple syrup
1 1/2 tsp powdered egg replacer
1 tsp sea salt
1/2 c cold pressed oil
water as needed

Blend all ingredients except oil together in a blender. Add the oil in a steady stream, scraping down the sides of blender. Add water, a Tbls at a time, until mixture has a smooth consistency. Optional ingredients include garlic, curry, fresh herbs and peppers.

Eggless Tofu Salad Sandwich
makes 4-6 servings

1/2 c finely choopped onion
1 Tbls olive oil
1 lb firm tofu, finely chopped or mashed
1/2 c sweet pickle relish
1 c finely chopped celery
1/4 to 1/2 c dairy-free mayo
1 Tbls brown mustard

Heat oil and onion in a non-stick skillet and saute until soft over medium heat. Add tofu and saute, stirring constantly , for 3 minutes. Combine cooked tofu mixture with the relish, celery, mayo and mustard. Serve at room temp or chilll until ready to use. Serve on hamburger buns with sprouts.

Chocolate Pudding
makes 4-6 servings

1 c non-dairy choc chips
2 Tbls pure maply syrup
2 Tbls soy milk
1 tsp vanilla
1 1/2 boxes silken firm tofu (soft will make a lighter, mousee-like pudding)

Melt the chocolate, maple syrup, soymilk and vanilla in a heavy-bottomed pot. Stir until smooth. Pour into a blender or food processor and add the tofu. Blend until creamy (about 2 minutes). Scoop into pudding dishes and refrigerate.

Variations: carob, vanilla, butterschoth or peanut butter chips.