In a large saucepan on medium-high heat, saute the onions in oil until translucent.
In a medium bowl, stir together the crumbled tofu, garlic,nutritional yeast, tamari, mustard, turmeric, sage, basil, salt and pepper until well-mixed.
Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated.
Toss with tomatoes and serve immediately.
ver medium-high heat. Add tofu and cook, stirring frequently (stir
Combine marinade ingredients in a large bowl.
Cut the tofu into 1/2 inch cubes and add it along with the salad veggies into the marinade. Stir gently.
Cover and let marinade at room temperature for at least two hours. You can prepare this a few days in advance, in which case just keep it in the fridge.
Serve cold or at room temperature, sprinkled with all or some of the toppings.
Stand the tofu up on end and cut
For best results, press tofu and freeze overnight. Cut into 1/2 inch thick slices.
Mix cornmeal, flour, bread crumbs, and your seasoning thoroughly in a bowl for breading.
Coat tofu slices in breading, and fry in 1/4 inch of oil in a pan for about 5 minutes on each side.
Remove from pan and drain on paper towel.
Make tartar sauce by mixing mayo, pickle, and onion well in a small bowl. Add lemon juice, salt, and pepper to taste.
Serve on a bun.
inely chop
Blend chopped tofu, lemon juice, sea salt, nutritional
To press tofu: For best results, tofu should be\"pressed\" in order
Cut tofu into 1 inch cubes and
Chop tofu into small cubes and wrap
For best results, tofu should be \"pressed\" in order
It is best to have everything prepped before
Rinse and drain tofu noodles very well.
Microwave on high for 1 minute and rinse and drain again.
You may want to pat dry with a paper towel.
Meanwhile, heat skillet over medium-high heat.
Add tofu noodles and saute 2 or 3 minutes until noodles appear dried.
Add butter and pesto sauce and heat 2 or 3 more minutes until butter and pesto cover the noodles.
Enjoy!
un knife through tofu, still in container, to make
Place tofu on a plate between paper
First, drain the tofu, place in a flat bottom
ILLING.
Combine slaw mix, tofu and nuts.
Add sweet
Blend tofu until smooth in blender or food processor.
Mix all ingredients together in a very large bowl, adding cereal last. Spread in 9 x 13-inch pan, lightly sprayed with Pam.
Bake at 350\u00b0 for 1 hour or until brown and crispy (may take longer than regular Special K Meat Loaf).
There is very little difference in using tofu, surprisingly!
The main difference is the texture may be softer compared to the regular recipes crispness.
1. Slice partially thawed tofu into very thin slices. In
Freeze, thaw, squeeze dry and tear or chop into bite size pieces 1 1/2 pounds tofu.
Have ready 12 corn or flour tortillas. Prepare either chili gravy or tomato sauce (see following recipes).
xcess liquid out of the tofu using a paper towel. Cut