un knife through tofu, still in container, to make
Place tofu on a plate between paper
Mix ingredients 2 through 6. Pour over sliced tofu. Cover and soak at least 1 hour or overnight in refrigerator.
Preheat oven to 350 degrees.
Put tofu pieces on baking sheet. Season with paprika and pepper, to taste.
Bake for 20-25 minutes. Serve or use in recipe.
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.
Heat oil in large skillet.
Brown crumbled tofu in the oil for 5 minutes.
Add 2 cups water and the package of taco seasoning mix.
Simmer uncovered for 15 minutes on low, stirring occasionally.
Spoon into taco shells.
Garnish with cheese, tomatoes, lettuce, onions, or olives as desired.
Optional, For a meatier texture, I like to first freeze the tofu then defrost it.
Put tofu and liquid in a blender and blend on highest speed until completely smooth.
Measure out two cups of the tofu blend and add pudding mix; beat with an electric mixer two minutes.
Can be served immediately, but is better if chilled for an hour or so.
1. Heat a saucepan on high and add all oils.
2. Add tofu and stir-fry for two minutes.
3. Reduce heat to medium-high, add vegetables and sauce, and continue to stir-fry for an additional three minutes or until broccoli is bright green.
Tip: You may have to cut the veggies up into smaller pieces to get your toddler to eat them.
he drained and rinsed Hard Tofu.
Add 12 oz of
spoon tofu into blender, along with whipping cream, vanilla, and sugar.
puree til well blended.
pour into container and freeze for 3 hours.
scoop and enjoy!
Press the tofu as per the instruction in the recipe description. Preheat the
or ginger), red chili, and tofu. (If you are using chicken
arge freezer bag, place the tofu. Squeeze out as much air
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
Cut tofu into 1/2 inch thick
hen starting to cook this recipe.
Keep a bowl handy
ightly to combine, and place tofu squares into marinade. Swish to
oisture from the block of tofu by wrapping it in a
ntil blended.
Cut each tofu cake crosswise into 4 slices
wl to cool.
Remove tofu from package and drain.
epper, vinegar, bamboo shoots and Tofu. Simmer 5 minutes.
Combine