Cut tofu into 1 inch cubes and
Chop tofu into small cubes and wrap
box of extra-firm silken tofu into a large bowl and
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).
Heat oil in a saucepan over medium heat. Cook tofu, in batches, for 2 mins, or until golden brown. Drain on paper towels. Add laksa paste and cook for 1 min, or until fragrant. Add stock, coconut milk, sugar and fish sauce. Bring to a boil then add chicken, green beans and tofu. Reduce heat and simmer for 2 mins, or until beans are tender.
Distribute noodles between serving bowls. Ladle hot soup over top. Garnish with bean sprouts, cilantro and chili. Serve immediately with lime wedges.
teel blade.
Add the tofu and process until smooth.
he mushrooms, chestnuts, garlic, and tofu in a food processor until
Squeeze tofu through two thicknesses of cheesecloth until most of the water has been removed.
Put tofu in food processor or blender and blend until smooth.
Put tofu and Parmesan cheese in a bowl and mix well.
Set aside.
Saute sliced mushrooms in oil on high heat until dry.
Set aside.
side. Mash the block of tofu thoroughly, then mix with ground
In large saucepan, combine broth, broccoli, mushrooms, carrots, water, soy sauce, sesame oil, ginger, and crushed red pepper. Cover and bring to a boil over high heat.
Add tofu and rice to boiling soup; cover and cook 2 minutes, or until tofu and rice are heated through and vegetables are crisp-tender.
Serve soup with lime wedges and cilantro leaves.
br>Place half of the tofu in a food processor. Coarsely
Drain and mash tofu.
Combine ingredients and mix well. Form into burgers and bake at 350\u00b0 on sprayed cookie sheet for 30 to 45 minutes, turning when golden brown.
Serves 4.
Cook Rice.
In skillet, heat 2 Tbsp.
Oil.
Stir in Onion, Garlic, Celery, and Carrot; saute until vegetables are tender (5 minutes).
Remove pan from heat and stir in the Pecans, Tofu, Tomato Sauce, Brown Rice, Cheddar Cheese, Soy Sauce, Basil, Oregano, and Pepper.
When mixture is slightly cooled, stir in the Eggs.
until thickened & bubbly.
Add tofu & stir everything together to coat
ix until combined.
Drain tofu and crumble with hands into
Blend the tofu, garlic, parsley, herbs, paprika, and salt. (Add any herbs you want).
Then thin with soy milk to achieve consistency. I like mine rather thick so it coats the pasta.
When mixed, heat thoroughly in a pan before putting on pasta. (It tends too cool too quick if just poured over pasta and quickly heated.) DON'T LET IT BOIL THOUGH! It will separate and turn pasty if you do, which just isn't pleasant.
Blenderize tofu, lemon juice and sugar.
Add lemon peel.
Fold in thawed whipped topping.
Brush graham cracker crust with slightly beaten egg white. Bake at 375 degrees F for 5 minutes.
Allow crust to cool.
Pour lemon filling into cooled pie crust. Chill.
When ready to serve, garnish with fresh berries or other fruits. Can also be frozen.
Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
Add the chives and a little water until you've achieved desired consistency.
Serve (thickens more if chilled).
Bring chicken stock to boil.
Add ginger and garlic, tofu, bok choy, noodles.
Heat through.
Add a dash of the soy sauce to taste.
You can serve with chopped chilli or premade deep fried shallots purchased from the Asian superamarket.