Place slice tofu, soy sauce and peanut butter in a small sauce pan.
Add enough water to cover the tofu nearly fully.
Let simmer over low heat until the sauce thickens.
Serve hot with steamed rice.
Cut tofu into 1 inch cubes and
Chop tofu into small cubes and wrap
1. Cut tofu into half inch squares and place in a serving bowl.
2. Spread the green onions generously over the top of the tofu.
3. Pour the soy sauce evenly over all of the ingredients.
4. Mix all of the ingredients so that the soy sauce coats the
tofu.
5. Enjoy!
Cube tofu.
Mix all ingredients into a large bowl.
Let marinade in the fridge for about one hour.
Preheat oven to 350.
Place tofu on a cooling rack with a baking pan underneath to catch excess liquid.
Bake for 10 minutes, turn tofu and bake for another 15 minutes, or until the edges start to brown.
Drain the tofu and then press gently between
ixture.
Add the mushrooms, tofu and salt and cook until
Drain tofu and place it on an
Heat Foreman Grill and slice tofu into about 6-8 slices, then half to make 12-16 pieces.
Sprinkle one side of tofu liberally with the McCormick's Montreal Steak Grill Seasoning and place the seasoned side down on the hot grill.
Season the other side of tofu and drizzle lightly with olive oil before closing grill top and cooking for 2-4 minutes.
Flip tofu and grill for an additional 1-2 minutes or until desired crispiness.
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.
Heat the oil in a large pan or wok.
Sweat the onion and brown the chicken add the tofu and brown a little (for that crispness that tofu usually lacks).
In a bowl mix curry into coconut milk and add chicken stock.
Pour liquids over meat mixture.
Simmer for 20 minutes, or until ready to serve.
Take care not to boil because this will cause the tofu to disintegrate.
Slice firm tofu into slabs, heat a non stick or cast iron skillet to medium heat, add some toasted sesame oil (I also added mustard oil, but I doubt most of you have that around). place the tofu in the skillet and sprinkle with salt and a lot of freshly ground black pepper, garlic powder, 5 spice powder and optional hot chili powder. Cook until golden brown and flip, adding a couple glugs of soy sauce. Cook for several minutes on the second side, then add around 1/4 cup water and let it cook down.
Stupidly Simple: Throw everything together (except half and half) in a pot and simmer for 5-10 minutes.
Puree in a food blender, stir in half and half and serve, sprinkling individual servings with Parmesan cheese.
More Involved: In a soup pot, saute the leek, tofu and tomatoes in a little bit of oil or butter until the leek is soft. Add remaining ingredients and continue as above.
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).
minutes).
Meanwhile, place tofu in 4 small bowls (preferably
Run the package of tofu through the blender first to get a nice smooth consistency.
Add the pudding mix and milk, and blend on low speed (high speed if you see powdery pieces) until fully blended.
Pour into ramekins or bowls and cover with plastic wrap to prevent skin from forming, and refridgerate for at least 2 hours.
Heat sesame oil in a skillet over medium heat. Saute tofu until golden, about 10-15 minutes. Divide quinoa between two bowls, top with tofu, avocado, and dressing. Enjoy!
ater to a boil; add tofu and cook for 1 minute
Puree tofu, cucumber, and orange zest in a food processor until smooth.
Pour the water into a 2-quart pot. Stir in the miso until it's no longer in chunks.
Bring to a simmer.
Tear the nori into pieces about 1.5\" by 1.5\", but don't be concerned if they're bigger or smaller than that. Add to the pot.
Dice the tofu until you like the size of the pieces. Add to the pot.
Best enjoyed immediately but keeps well in the fridge.