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.
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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.
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Rebecca, wife and mother
Happy Holidays
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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.
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?
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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.
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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
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.
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Megan Elizabeth
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 .
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.
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
__________________ 18th century Mama to a exciting 8yr old, SO to a graphic novel guy
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!
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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
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