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ISO Tofu Recipes

post #1 of 4
9/14/02 at 5:54pm
Thread Starter 
Looking for good recipes for Tofu, the kind where you cant tell its tofu preferably. Soups, main dishes or entrees....... I want to eat more for protein, but have a hard time when it comes out tasteless.
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post #2 of 4
9/14/02 at 6:20pm

Tofu Stroganoff

prep time 35 min. serves 4
Rinse then drain on towel to remove excess water:
1 1/2 blocks FIRM tofu (18oz.)
In a large skillet, saute' until onions are soft & transparent:
2 tablespoons butter
1 medium onoin, chopped
10 mushrooms, thickly sliced
2 tablespoons dried chives
1/2- 1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper (optional)
Remove mixture from skillet & set aside. Add to skilet:
1 tb. butter plus 1 tb. oil
Brown tofu, sliced in strips, in 2 batches, using more butter & oil as needed. Add mushroom mix to tofu. just before serving, add
2 cups sour cream
2-4 tb. tamari
1-2 tb. cooking sherry
Cook over low heat. Do not boil. to thin sauce, add more sourcream. Adjust sherry to taste. Serve over rice or noodles sprinkled with poppy seeds. This is SOOOO GOOD! enjoy!
post #3 of 4
9/15/02 at 2:11am
I use soft tofu in place of eggs and milk when I make my pumpkin pie recipe. I blend it in a blender and then pour it into my pumpkin and sugar. Then add spices and put in the crust. And bake. I can't tell there's tofu in it at all. I used to hate tofu when I could recognize it, if you know what I mean. Now I'm okay with most things tofu.

Tofu scramble is good cuz it's nice and seasoned.

Use firm tofu in place of meat so it's not all squishy.
post #4 of 4
9/16/02 at 12:23pm

mmmmm...mmmmm....vegan cookie bars

here's a yummy one i just invented!

in a blender or food processor:
2/3 cup silken tofu
1/2 cup canola oil

puree until very smooth and liquidy. Transfer to bowl.

add:
1/2 cup sucanat
3/4 tsp. baking soda
1/2 tsp salt
1 teasp. vanilla extract
1 cup ww flour, or spelt flour
1 cup barley flour

mix quickly and thoroughly.

Add: 1 cup choc chips or vegan carob chips.


Spread into a rectangular loaf pan and bake at 350 - 375 (depending on your oven. i had to adjust as i watched it baking.)

Bake for 20 min or until dough is slightly darken (will not get golden b/c of no butter) and is slightly firm to touch. cool and slice. keep refrigerated.

I'm serious, the tofu works so well with the small amount of sucanat and it keeps the bars moist, slightly sweet and satisfying withou making you feel yucky. Try it. it's hard to explain how good they make you feel ....and happy tastebuds too!!!.