Tofu recipes

Discussion in 'Recipe Central' started by tashidelek2002, Jan 15, 2010.

  1. tashidelek2002

    tashidelek2002 IL Hall of Fame

    Messages:
    4,489
    Likes Received:
    2,033
    Trophy Points:
    308
    Gender:
    Female
    I was into my old recipe box the other day and brought out a bunch of tofu recipes that I collected many years ago. Lots of ideas for vegetarians....adjust spices as you wish but these are good starting points.

    Stuffed Bell Peppers (Capsicum)

    1. Have prepared:
    1 c. cooked rice
    4 bell peppers with tops cut and seeds removed

    2. Saute until clear:
    3 Tbsp oil
    3 Tbsp chopped onion

    Add:
    8 oz (250 g) chopped tofu
    2 Tbsp minced parsley
    1/2 tsp thyme
    2 Tbsp cashew pieces
    1 Tbsp soy sauce

    3. Mix rice and sauteed tofu/vegetables together. Fill hollowed out peppers. Sprinkle tops of filled peppers with grated cheese. Bake in covered baking dish with 1/2" water at 350F for 45-50 mins. Serves 4.



    Tofu Enchiladas

    1. Sauce:
    1 large can tomato sauce (editor's note: 16 oz?)
    1 1/2 tsp garlic powder
    1 med onion chopped and sauteed
    4 tsp chili powder (editor's note: this would be the Mexican masala mix not cayenne)
    2 oz diced green chilies (editor's note: you can use the canned)
    1/2 tsp salt
    1 tsp cumin
    1/4 tsp oregano

    Mix all together in sauce pan and simmer 15 mins.

    2. Filling:
    1 lb. (500 g) tofu, drained and crumbled
    1/2 c grated cheddar cheese
    1/2 c grated Monterey Jack cheese
    Mix tofu and cheese well in a bowl.

    3. Take 8 to 10 tortillas and heat individually in frying pan with 1/8" hot oil or sauce until hot. Place filling in tortilla, roll tightly and place in baking dish seam down. When dish is full, cover with sauce, sprinkle cheese and sliced olive (black olives). Bake 15-20 min at 350F in covered dish. Serves 4.
     
    Loading...

  2. tashidelek2002

    tashidelek2002 IL Hall of Fame

    Messages:
    4,489
    Likes Received:
    2,033
    Trophy Points:
    308
    Gender:
    Female
    Tofu Chili 'N Beans

    1. Have prepared:
    1 1/2 c cooked pinto beans (ed. note: use canned..drain it)
    1 lb. (500 g) tofu, frozen, thawed, squeezed dry, chopped into 1/4" cubes

    2. 2 Tbsp soy sauce
    3/4 can tomato paste
    1/4 Tbsp onion powder
    1/8 tsp garlic powder
    1/4 c water
    1 Tbsp oil
    1 tsp cumin
    1/2 tsp oregano
    1 1/2 Tbsp chili powder (ed note: Mexican masala not cayenne)

    3. Saute:
    2 Tbsp oil
    1 large onion chopped
    1 clove garlic minced

    4. Add beans, tofu, sauce mix and vegetables to cooking pot and barely cover with water. Add 1/2 Tbsp salt, 1 1/2 Tbsp chili powder, 3/4 Tbsp cumin. Simmer for 30 mins. Add more chili or cayenne pepper for more zip.
     
  3. Nitha J

    Nitha J IL Hall of Fame

    Messages:
    2,733
    Likes Received:
    1,041
    Trophy Points:
    315
    Gender:
    Female
    Tina;
    Nice one. More tofu recipes; pls. I usually buy medium firm and scramble it like scrambled eggs.
    One doubt;
    In the first recipe; do we have to put bell pepper in water or in another vessel inside(double boiling method)
    -Nitha
     
  4. tashidelek2002

    tashidelek2002 IL Hall of Fame

    Messages:
    4,489
    Likes Received:
    2,033
    Trophy Points:
    308
    Gender:
    Female
    Tofu Fruit Dessert

    1. 1 lb (500 g) tofu
    1 c frozen strawberries thawed and drained
    2 Tbsp honey
    1 package strawberry gelatin (ed note: you will have to adjust with china grass to make it pure veg)

    2. blend tofu, honey and strawberry juice until smooth. Blend a little at a time so as not to overwork the blender. Dissolve gelatin in 1/4 c boiling water. Slowly add gelatin to blender mixture.

    3. When fully blended, pour into serving cups and chill until set.


    Tofuna Salad

    1. 8 oz (250 g) tofu drained and crumbled
    8 oz tofu drained and chopped into 1/4" pieces
    1 scallion (spring onion) chopped
    1/2 c mayonnaise
    1 Tbsp soy sauce
    5 Tbsp nutritional yeast
    1/4 tsp garlic powder
    1/4 tsp ginger powder
    juice of 1/4 lemon (ed note: in India use 1-2)
    1-2 stalks celery chopped

    Mix all ingredients except chopped tofu together in a bowl. Add chopped tofu and mix in gently to preserve texture. Chill and serve as salad or sandwich spread. Serves 4.
     
  5. tashidelek2002

    tashidelek2002 IL Hall of Fame

    Messages:
    4,489
    Likes Received:
    2,033
    Trophy Points:
    308
    Gender:
    Female
    Nitha:
    You are going to use a pan preferable pyrex, put the stuffed peppers in it and then fill the bottom of the pan with the water. Put on a cover but if you don't have a cover use aluminum foil. The water in the bottom will make steam as it bakes but be careful of the steam when you are taking it out.
     
  6. tashidelek2002

    tashidelek2002 IL Hall of Fame

    Messages:
    4,489
    Likes Received:
    2,033
    Trophy Points:
    308
    Gender:
    Female
    Tofu Burgers

    1. Mix together well:
    1 lb tofu (500 g) tofu frozen, thawed, squeezed dry, chopped fine
    1 c. dry bread crumbs
    1 Tbsp veg bouillon
    1/2 tsp garlic powder
    1/2 tsp salt
    2 tsp onion powder
    1 tsp basil
    1 egg

    2. Lightly oil your hands and form mixture into 3" patties.

    3. Fry in oil until golden brown on both sides. Serve hot as a burger with all the trimmings. Serves 5.


    Breaded Tofu Cutlets

    1. 1 lb (500 g) tofu drained and cut into 1/4" thick slices.

    2. Breading mix:
    1 c bread or saltine cracker crumbs
    1/2 tsp thyme
    1/2 tsp tarragon
    1/2 tsp parsley

    3. Whip together:
    1 egg
    1 Tbsp milk (ed note: my guess is you can use besan and water mix to make the crumbs stick and delete the egg)

    4. Dip tofu slices in egg/milk mix and then into breading mix. Fry lightly in oil until golden brown. Delicious with tartar sauce or lemon parley butter sauce.

    Option: for Italian style cutlet, in step 2 substitute 1/8 tsp black pepper, 1/2 tsp basil, 1/2 tsp oregano and 2 Tbsp parmesan cheese to bread mixture. Delicious with warm tomato sauce. (spaghetti sauce)
     
  7. tashidelek2002

    tashidelek2002 IL Hall of Fame

    Messages:
    4,489
    Likes Received:
    2,033
    Trophy Points:
    308
    Gender:
    Female
    Scrambled Tofu

    (I used to like this for breakfast.)

    1. 1 lb (500 g) crumbled tofu
    3/4 c sliced mushrooms
    1/4 tsp thyme
    3 scallions chopped
    2 3/4 Tbsp soy sauce
    1/2 tsp turmeric
    2 Tbsp oil
    2 Tbsp sesame seeds

    2. Saute mushrooms and scallions in oil until soft. Add tofu, thyme, soy sauce and turmeric, stirring well. Cook to desired firmness, 10-15 mins.

    3. Sprinkle with sesame seeds and serve. Serves 3.
     
  8. mayachaudhuri

    mayachaudhuri Senior IL'ite

    Messages:
    133
    Likes Received:
    1
    Trophy Points:
    18
    Gender:
    Female
    Your recipes are tempting..Can I try them using paneer?
    tofu is really expensive here ...100gms for 3 $ !!
     
  9. tashidelek2002

    tashidelek2002 IL Hall of Fame

    Messages:
    4,489
    Likes Received:
    2,033
    Trophy Points:
    308
    Gender:
    Female
  10. BeeAmma

    BeeAmma Silver IL'ite

    Messages:
    1,263
    Likes Received:
    33
    Trophy Points:
    83
    Gender:
    Female
    Very cool. Nice thread

    Actually I was also thinking of storing the dried soybeans and making tofu at home:). Its on my list of things to try out.
     

Share This Page