ven to 350F and bake tofu 20 minutes.
When the
Press the tofu between two cutting boards with
cups).
Gingered Tofu: Drain the tofu and save the containers
To make tofu:
Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
Toss tofu with sesame seeds and oil in a large bowl until well coated.
Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
To make salad:
Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
Serve immediately or store up to two days in refrigerator.
Either use canned chickpeas or otherwise soak chickpeas overnight and then replace water and cook at a simmer for about 6 hours until tender.
Measure couscous into bowl and add the same amount of boiling water.
Combine tofu, mushrooms, sweet chili sauce, soy sauce and lemon juice in bowl.
Stir Fry onion and capsicum using sufficient water to stop it sticking to the pan.
Add chickpeas and tofu mixture until heated through.
Mix together with couscous and serve. Sprinkle coriander over top.
s balanced by the tofu.
For the salad:
Heat the
Add carrot, bell pepper, onion, and parsley to food processor.
Pulse or process until veggies are minced well.
Drain tofu and press between towels to remove as much water as possible.
Crumble tofu in large bowl.
Add processed veggie mix, mayonnaise, nutritional yeast, and dijon mustard to tofu and mix well.
Add sea salt and pepper to taste.
Will keep refrigerated for three to four days.
ust tender. Set aside. Place tofu in a shallow bowl, add
Drain tofu on paper towels in refrigerator
Place tofu between two layers of paper
Chop tofu into desired sized pieces and marinate in soy ginger marinade overnight (or as long as possible).
Drain tofu (keeping left-over marinade) and bake on a cookie sheet lined with parchment paper for 10 to 15 minutes or until golden brown.
Allow tofu to cool and prepare other salad ingredients.
Combine all ingredients and top with cashews, cilantro and sesame seeds.
Heat a grill pan on medium-high heat or preheat the grill to medium. Grill the red pepper and tofu until charred.
Combine red pepper, tofu, corn and greens in a large bowl. Drizzle with dressing and sprinkle with sesame seeds.
Heat 3 tbsp honey in a saucepan, add the tofu and cook until golden brown and caramelised. Add 2-3 tbsp soy sauce and saute for 1 min. Transfer to a plate and allow to cool.
In a bowl, mix the garlic, chili, lime juice, orange zest, 7 tbsp orange juice, 1 tbsp honey and 2 tbsp soy sauce. Gradually whisk in the sesame and sunflower oils. Stir in the radishes, zucchini, mango and shrimp. Place on a large platter and arrange the tofu on top. Garnish with basil leaves.
Cut tofu into 1/2-inch cubes and place in serving dish.
Layer tuna, tomatoes and green onions on top of tofu cubes.
Combine shoyu, lemon juice, salad oil and sesame oil.
Pour over salad. Serve immediately.
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.
Toss together tofu, onion and parsley.
Mix last 4 ingredients (shoyu, oils and sugar) to make a dressing and pour over tofu mixture.
Arrange greens on a large plate, place tofu mixture in the center.
Sprinkle tuna over tofu.
Serve with sliced tomatoes and whole wheat bread, rolls or crackers for lunch or a light dinner.
Fry tofu, then cut into 1-inch cubes.
Tear lettuce leaves into pieces, then wash and dry.
Place lettuce leaves, tofu, carrots and leeks in a small bowl; chill.
Combine soy sauce, sesame oil, pepper, vinegar, salt and sugar.
Pour over salad. Toss then top with fried bacon.
Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.
Cut tofu into 1cm cubes.
Cut onion in half then into fine slices.
Cut carrot and pepper into fine strips.
Combine tofu, onion, carrot, pepper and dressing in bowl, mix well.
Cover and refrigerate for at least 3 hours.
Serve salad sprinkled with peanuts.
DRESSING: Combine chillies, juice, sugar and lemon grass in jar and shake well.
To press liquid out of tofu: place in a flat-bottomed