Tofu recipes

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.

 

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.

 

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.

 

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.

 

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)

 

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.

 

I just looked at this video.....why don't you make some tofu? It doesn't look difficult at all.

YouTube - How to make Tofu