Fry onions in oil until soft.
Add tofu and cook until golden brown.
Add garlic and spices (to taste) and saute over low heat for 1 minute.
Fill taco shell first with heated refried beans, tofu mixture, veggies and top with tofu guacamole.
Tofu Guacamole Directions: Mash all the ingredients, except parsley, with a fork.
After mashing, beat well with fork (vigorously!) or whisk, until smooth and uniform.
Arrange nicely in a serving bowl.
Top with parsley.
Cover tightly and chill.
For the tofu pesto, blend or process the tofu, basil, lemon juice and 1 tbsp water until smooth.
Combine the remaining ingredients in a medium bowl. Serve salad topped with tofu pesto.
owl. Take each cube of tofu and dip it first in
Preheat oven to 400\u00b0F. Heat oil in a pan and saute onion and garlic for 5 mins. Add tomatoes and season. Add paprika, vinegar and sugar then add chopped parsley. Set aside.
Meanwhile, blanch broccoli and carrots for 5 mins in boiling salted water. Drain then mix with tofu and tomato sauce. Transfer to a greased baking dish. Sprinkle with sliced almonds and bake for about 1 hour.
killet coated with cooking spray over medium heat. Add tofu and saute
inely chop
Blend chopped tofu, lemon juice, sea salt,
rust. If you use my Easy Vegan Spelt Pie Crust you will
Stand the tofu up on end and cut
Place tofu onto a plate and place
ow-medium heat.
Blend tofu, soy milk, and nutritional yeast
o caramelize. Season to taste with salt and pepper and keep
cake tin by greasing with oil or Earth Balance type
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.
Crumble tofu into a bowl. Mush with your hands until the texture is like cottage cheese curds.
Mix with other ingredients until if resembles cottage cheese, adding more vegenaise or some water if necessary.
Sprinkle with extra dill, if desired, or garnish with fresh herbs.
Serve chilled. Enjoy!
>3. Sprinkle your eggplant with salt and layer and let
ombine cracker crumbs and sugar with melted margarine in a small
lemon filling:
Place water, tofu, sugar, cornstarch, oil and salt
Combine drained tofu with spices, and blend together (I used my food processor, but a hand blender would work well too). Thin out mixure with 1-2 T of marinade from the artichokes, until the consistancy of sour cream.
Add artichokes, roughly chopped into bite-sized pieces.
Add spinach and mix well.
Refrigerate for several hours before serving cold with pumpernickel bread, crackers, or raw vegetables.
auce. Set aside.
Put tofu, nutritional yeast, mustard, onion powder
Blend the mix and tofu in a blender or food processor.
Add enough soy milk to make it the right consistency.
Depending on whether it will be a dip or a dressing will make a difference in how much milk you want to add.
Chill and enjoy!