Baked Tofu Feta (frieddandelions.com)
Ingredients:
Instructions:
Ingredients:
- 1 block firm tofu
- ¼ cup water
- Juice of 1 lemon (about 3 Tbsp)
- 2 Tbsp apple cider vinegar
- 1 tsp dried oregano
- 2 tsp salt
- 1 Tbsp nutritional yeast
- 2 Tbsp olive oil
- 1 clove minced garlic
Instructions:
- Press the block of tofu (in a press, or wrapped in paper towels, in between plates and weighted down)
- Combine all of the marinade ingredients in a small container (large enough to eventually fit the tofu)
- Cut the tofu into small ½” cubes. Place the tofu cubes into the marinade and gently mix to cover all of the tofu.
- Marinate in fridge for at least 4 hours but preferable overnight, turning it a few times to make sure the marinade coats all of the tofu.
- After the tofu marinates, drain it, discarding the marinade.
- Spread the tofu out onto a baking pan lined with parchment.
- Bake in a 200 degree oven for 2 hours, turning tofu every 30 minutes.
- Remove from oven and use wherever you would normally use feta.
- Store in the fridge for up to a week.
Szechuan Tofu & Green Bean Stir-Fry (adapted from eatingwell.com)
Ingredients:
Directions:
Serves 4
Ingredients:
- ½ cup water, divided
- ¼ cup reduced-sodium soy sauce
- 1 Tbsp tomato paste (can substitute Ketchup)
- 2 tsp Chinkiang vinegar (or balsamic vinegar)
- 1/2-1 tsp crushed red pepper, or to taste
- 1 tsp plu 2 Tbsp cornstarch, divided
- 1 14 oz package extra firm tofu, drained
- 2 Tbsp canola oil, divided
- 4 cups green beans, trimmed and cut in half
- 4-5 cloves garlic, minced
- 2 tsp minced fresh ginger
- ( Fresh mushrooms and/or carrots could also be added)
Directions:
- Whisk ¼ cup water, soy sauce, tomato paste, vinegar, crushed red pepper to taste and 1 tsp cornstarch in a small bowl. Set aside. Cut tofu into ½-¾ inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 Tbsp cornstarch to coat.
- Heat 1 Tbsp oil in a wok or large skillet over medium high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy. Transfer to t plate.
- Reduce heat to medium. Add the remaining 1 Tbsp oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining ¼ cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring until heated through, about 1 minute more.
Serves 4
THAI TOFU CURRY
Directions:
Heat 2 Tbsp sesame oil or olive oil in wok or fry pan. Drain tofu and stir fry until golden brown. Drain on paper towel.
Pour the paste into pan and stir well. Return tofu to the pan and mix it into the paste. Heat until paste is slightly thick.
Garnish with red chili or pepper. Serve with jasmine rice.
- One 14 oz. package of firm or extra firm tofu, all liquid squeezed out. Cut into small cubes. Marinate for 15 minutes in :
- 2 Tbsp soy sauce
- 1 small onion chopped
- 2 fresh green chilies, seeded and chopped (can use jalapeno or your choice)
- 4 garlic cloves chopped
- 2 tsp fresh grated ginger
- 2 tsp lime rind grated (zested)
- 2 tsp coriander
- 2 tsp yellow curry
- 2 tsp cumin
- 1 Tblsp soy sauce
- juice of one lime or small lemon
- 1 tsp sugar
- 1 can (13.5oz) coconut milk
Directions:
Heat 2 Tbsp sesame oil or olive oil in wok or fry pan. Drain tofu and stir fry until golden brown. Drain on paper towel.
Pour the paste into pan and stir well. Return tofu to the pan and mix it into the paste. Heat until paste is slightly thick.
Garnish with red chili or pepper. Serve with jasmine rice.
TOFU TAMALE PIE
Have ready:
1 lb. frozen firm or extra firm tofu, thawed, squeezed out and torn into bite size pieces. Or: 1 lbs extra firm tofu, squeezed out and cut into small pieces.
Saute until transparent:
When almost tender add:
Stir and fry for a few minutes, then add:
2 - 8 oz. pkgs. corn muffin mix or 1 - 16 oz pkg corn muffin mix.
Bake 350 degrees, for about 25 minutes or until cornbread is browned. Serves: 6
Have ready:
1 lb. frozen firm or extra firm tofu, thawed, squeezed out and torn into bite size pieces. Or: 1 lbs extra firm tofu, squeezed out and cut into small pieces.
Saute until transparent:
- 2 Tbsp. olive oil
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 small jalapeno, chopped
- 3 cloves garlic, minced
When almost tender add:
- the tofu pieces
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- ½ tsp. salt
Stir and fry for a few minutes, then add:
- 1 - 16 oz. can petite diced tomatoes
- 1 - 15 oz. can tomato sauce
- 1 - 10 oz. pkg. frozen cut corn
- 1 - 6 oz. an chopped green chilies
- 1 - 6 oz. pitted olives, chopped
2 - 8 oz. pkgs. corn muffin mix or 1 - 16 oz pkg corn muffin mix.
Bake 350 degrees, for about 25 minutes or until cornbread is browned. Serves: 6
Tofu and Spinach Stuffed Shells
FILLING 1: Tofu & Spinach Filling
Mix with the above spinach mixture and mix well
Spoon 2 Tbsp filling into each pasta shell, place single layer in large baking dish, with small amount of sauce at the bottom. Cover with remaining 24 oz. of favorite pasta sauce. Sprinkle with ½ cup chopped green olives or Kalamata olives and mozzarella cheese if desired. Bake 375 degrees - 35 minutes or until sauce is bubbling.
FILLING 1: Tofu & Spinach Filling
- 4 - 5 cloves of garlic
- ¼ cup olive oil
- ½ cup chopped fresh basil (or 1 Tbs. dried basil)
- 5 oz. baby spinach leaves (about six cups) chopped
- 1 16 oz. block firm tofu, drained, rinsed, and patted dry
- 2 Tbsp. unpasteurized apple cider vinegar
- 2 tsp. lemon juice
- 2 tsp. white miso paste (or tahini)
- ½ tsp salt
Mix with the above spinach mixture and mix well
Spoon 2 Tbsp filling into each pasta shell, place single layer in large baking dish, with small amount of sauce at the bottom. Cover with remaining 24 oz. of favorite pasta sauce. Sprinkle with ½ cup chopped green olives or Kalamata olives and mozzarella cheese if desired. Bake 375 degrees - 35 minutes or until sauce is bubbling.
FILLING 2: Tofu/Parsley Filling
Mix together:
- 1 lb. tofu, drained and mashed
- ½ lb. grated mozzarella
- ½ cup fresh parsley, chopped
- 2 Tbsp. onion powder
- 1 tsp. salt
- 2 tsp garlic powder (or 4 cloves of fresh garlic, squeezed)
- ½ cup chopped fresh basil (or 1 Tbsp. dried basil)
Spoon 2 Tbsp. filling into each pasta shell, place single layer in large baking dish, with small amount of sauce at the bottom. Cover with the remaining 24 oz. favorite pasta sauce. Top with optional Parmesan cheese. Bake 350 degrees, about 35 minutes.
VEGETARIAN DIRTY THAI FRIED QUINOA (adapted from eatgood4life)
1 1/2 cups uncooked quinoa (remember to rinse the quinoa) Cook according to directions on package.
16 oz extra firm tofu, water squeezed out) cut in small cubes. Saute in large skillet with 1 Tbsp olive oil until brown
Add these chopped vegetables:
When the tofu/veggie mixture is almost tender, add the quinoa and the sauce mixture (see below) to the skillet. Mix through and cook further for another minute, stirring occasionally.
Sauce:
Turn off heat and serve immediately. You may sprinkle on some pepper flakes and sesame seeds if desired before serving.
1 1/2 cups uncooked quinoa (remember to rinse the quinoa) Cook according to directions on package.
16 oz extra firm tofu, water squeezed out) cut in small cubes. Saute in large skillet with 1 Tbsp olive oil until brown
Add these chopped vegetables:
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 jalapeno pepper
- 1 onion
- 2 Tbsp fresh ginger
- 2 cloves garlic
- 12 oz fresh green beans - cut
When the tofu/veggie mixture is almost tender, add the quinoa and the sauce mixture (see below) to the skillet. Mix through and cook further for another minute, stirring occasionally.
Sauce:
- ½ cup soy sauce
- 2-3 Tbsp red curry paste
Turn off heat and serve immediately. You may sprinkle on some pepper flakes and sesame seeds if desired before serving.