ven to 350.
Drain tofu well and cut into several
In a medium sized bowl, mix the vinegar, soy sauce, oil, garlic powder, and herbs to form a marinade.
Cut the tofu into 1/2 to 1 inch sized cubes.
Add tofu to marinade and toss.
Cover and refrigerate tofu for 30 minutes Toss the tofu in the marinate every few minutes.
Slightly brown tofu in a skillet over medium heat (you may need to add a little more olive oil).
Enjoy!
Drain the can of tomatoes and blend them in a food processor/blender until smooth.
Drain the tofu and blend with the tomatoes.
Add tomato paste and cheese, blend.
Add seasoning blend 1 tsp at a time to desired taste!
Cut tofu into 1 inch cubes and
Chop tofu into small cubes and wrap
Open and drain the tofu. Slice tofu into cubes and put into the Italian dressing to marinate for 1o minutes.
Heat olive oil in a large, heavy fry pan. Add the onion and garlic and saute over low-medium heat. Pour in the chicken bouillion and turn up the heat to medium-high. Add in the zucchini, squash, canned tomatoes, chilis, and cover. Allow to gently bubble for 15 minutes.
Remove lid and add the lentils and tofu. Continue to cook until sauce is reduced by about half.
Serve vegetables over cooked rice.
ightly to combine, and place tofu squares into marinade. Swish to
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.
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.
set aside.
Place the tofu, drained in a bowl and
rumble the block of drained tofu with your fingers, and mix
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).
00b0. Slice each brick of Tofu in half lengthwise to make
sp ground rosemary for an Italian flavor, 2TB olive oil + 1TB
Place tofu between two layers of paper
Set the rice to cook.
Chop up your greens.
Add a small amount of oil to pan and set to medium heat.
Crumble tofu into pan. Add tamari, salsa, seasoning, and greens.
Drain and add the water chestnuts.
Add the garlic powder and onion.
Cook about 10 minutes.
Serve with rice -- mouthwatering!
re heated.
Open the tofu packages and drain.
Break
Preheat oven to 325\u00b0F
Coat a 9-by-13-inch baking dish with cooking spray.
Spread 1/2 cup of spaghetti sauce evenly around bottom of dish.
On a plate, combine bread crumbs and parmesan cheese. Set aside.
Slice tofu in half lengthwise, then cut each half lengthwise into thirds.
Cut each piece lengthwise again into halves to create 12 sticks.
Coat each stick in crumb/cheese mixture, and place in baking dish.
Cover the sticks with remaining spaghetti sauce and top with mozzarella. Bake 20 to 25 minutes.
aucepan (or Dutch oven) cook tofu until browned. Add undrained tomatoes
Press water out of tofu: Wrap tofu in a clean kitchen towel and place between two cutting boards. Place a heavy object, such as a 28-ounce can of tomatoes or beans, on top. Let rest 20 minutes, allowing the weight to press out extra moisture in the tofu. Unwrap tofu and pat dry. In a large mixing bowl, crumble tofu with your hands. Then mix in remaining ingredients plus salt and pepper to taste.