ubes or triangle. Press tofu pieces between cloth kitchen towel
ood processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper
rep: Slice tofu into bite sized pieces, cut eggplant into bite sized
Combine cornmeal, salt and cold water and add to boiling water. Cook until mushy.
In a large pan, heat up the oil and add the onion, eggplant, tofu, garlic and all spices.
Simmer for 10 minutes.
Add the tomatoes, corn and bell peppers and simmer for 2 minutes more.
Remove from heat.
Rub a large casserole dish with a little oil and some garlic.
Spread out the vegetable mix. Sprinkle with olives, if desired, and cover with the cornmeal mix. Sprinkle with cheese.
Bake at 325\u00b0 for 40 minutes.
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.
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Lay eggplant rounds on a work surface.
roundnut oil. Cut the tofu and eggplant into 1/2 inch cubes
arm place.
Prepare the eggplant by making a horizontal cut
edium high heat.
Cook tofu in oil for 3-4
br>Working in batches, add tofu to marinade and turn to
Preheat oven to 350 degrees.
Saute onion and garlic in oil in a large oven proof skillet over medium heat.
Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
While eggplant is simmering mix tofu and eggs.
When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
Sprinkle with grated parmesan cheese.
Bake 35 minutes.
br>In another bowl, toss eggplant in a few shakes of
Coat eggplant cubes in flour.
Fry in oil 4 minutes.
Add tofu; fry for 4 minutes until golden.
Add black bean sauce to coat.
Done.
Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes.
Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes.
Return tofu to pan and gently stir to coat.
Remove from heat and stir in basil leaves.
Serve over rice.
Heat half the oil in a wok or large frying pan on high. Stir-fry tofu 2 mins, until crisp. Drain on paper towel. Heat remaining oil in same wok on high. Stir-fry onion, garlic and ginger 1-2 mins. Add mushrooms and eggplant. Stir-fry 2-3 mins, until just tender. Add Chinese broccoli, along with sauces, lime juice and sugar. Stir-fry 1-2 mins. Return tofu to wok and stir-fry 1-2 mins. Stir in noodles. Sprinkle with cashews to serve.
eperate noodles; drain.
Drain tofu, cut into 12 pieces. Heat
Press the tofu as per the instruction in the recipe description. Preheat the
eeds and membrane.
Saute eggplant in a frying pan on
Place eggplant slices onto baking sheets and