and then add the spinach, tofu, and corn; cook until all
Wrap tofu in cheesecloth and freeze overnight (or up to 2 weeks). The tofu will turn yellow and leathery.
Run hot tap water over the frozen block until the cheesecloth can be removed. Put tofu in a large pot of boiling water for 15 minutes, until it softens.
Bring stock, soy sauce, sake and mirin to a boil in a medium pot. Cut tofu into 1\" cubes and add to simmering liquids. Simmer 25 minutes over medium-low heat, until the tofu has absorbed all but 1 tbsp of liquid. Sprinkle with sliced green onions before serving.
Thaw tofu.
Press out water and cut into 1 x 3-inch strips. Whip remaining ingredients until smooth.
Pour over tofu and squeeze in as evenly as possible.
Marinate 30 minutes.
While marinating, prepare sauce.
Heat oil and saute onion until tender.
Add garlic, tofu and seasoning.
Stir in tomato paste and vinegar.
Cook over low heat for a few minutes.
Add beans and water.
Serve with Parmesan cheese.
Vegetables such as peppers, zucchini, corn or cabbage may be added.
Serves 4 to 5.
Cut tofu into 1 inch cubes and
Arrange tofu on a large plate lined
Chop tofu into small cubes and wrap
br>In food processor, crumble tofu. Add garlic, parsley, salt and
Drain tofu well and cut into small, 1/2 inch cubes.
Stir fry to drive off much of liquid and until browned in ~ 2 T oil.
Add Soy sauce toward end of frying.
Bring chicken broth and spices to a boil over medium-high heat in a medium sauce pan.
Add frozen peas & carrots and stir.
Once broth returns to a boil, add raisons, cranberries and couscous, stir and cover, remove from heat.
Wait 10 minutes and then stir well to combine.
Serve with tofu and chopped pecans, either on the side or mixed together.
Drain tofu, and squeeze water out with
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.
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).
owder in medium bowl. Add tofu, and toss to coat. Season
owl. Take each cube of tofu and dip it first in
o prepared pan.
Add tofu puffs to pan. Whisk eggs
ixture.
Add the mushrooms, tofu and salt and cook until
nd set aside.
Drain tofu slightly (don't squeeze out
Cut the tofu into bite-size cubes and
n same frying pan, saute tofu until golden on all sides
In blender, puree 12 ounces tofu with vanilla, honey and salt for 1 minute.
Transfer to covered container and put in freezer overnight.
The next day, puree the rest of the tofu (6 ounces), then add berries or frozen juice and blend together with the frozen tofu.