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Tofu Recipes

Need some ideas on what to do with the tofu maker that comes with your SoyQuick? We've got some ideas here, ranging from the quick and simple to the satisfying sophisticated. Enjoy!

Tex-Mex Tofu Burritos

  • 1 (10.5 ounce) package extra-firm light tofu, drained and cut into 1/2-inch cubes
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons cider vinegar
  • 2 teaspoons vegetable oil
  • 1 cup sliced onion, separated into rings
  • 1 cup julienne-cut red bell pepper
  • 1 cup julienne-cut zucchini
  • 1/2 cup corn, black bean and roasted red pepper salsa
  • 1/4 teaspoon salt
  • 4 (8-inch) fat-free tortillas
  • 1/4 cup sliced green onions
  • 1/4 cup low-fat sour cream
  • 1/4 cup shredded reduced-fat Monterey Jack cheese

Place tofu in a shallow dish. Sprinkle with cumin, chili powder, cinnamon and vinegar. Toss gently to coat; set aside. Heat oil in large nonstick skillet over medium heat. Add onion; sauté for 2 minutes. Add bell pepper and zucchini; sauté for 4 minutes. Stir in tofu mix, salsa and salt; cook for 2 minutes, stirring occasionally. Remove from heat.

Warm tortillas according to package directions. Spoon about 3/4 cup tofu mix down center of each tortilla. Top with 1 tablespoon each of green onions, sour cream and cheese; roll up. Yields 4 servings.

Source: Cooking Light

 

Tofu And Cheese-Stuffed Shells

  • 12 jumbo pasta shells
  • 1/4 cup shredded carrot
  • 1 green onion, sliced (2 tablespoons)
  • 8 ounces tofu (fresh bean curd), drained
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded cheddar cheese (2 ounces)
  • 1/2 cup shredded mozzarella cheese (2 ounces)
  • 1 egg white
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/4-1/2 ounce can tomatoes, cut up
  • 1/2 of a 6-ounce can (1/3 cup) tomato paste
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fennel seed, crushed (optional)
  • Grated Parmesan cheese (optional)

Cook pasta according to package directions; drain. Rinse with cold water. Drain and set aside. Meanwhile, in a small saucepan cook carrot and green onion in a small amount of water until tender; drain. For filling, in a medium mixing bowl mash tofu with a fork. Stir in carrot mixture, ricotta cheese, cheddar cheese, 1/4 cup of the mozzarella cheese, the egg white, salt, and pepper. Set aside. For sauce, in a medium saucepan combine undrained tomatoes, tomato paste, basil, oregano, sugar, garlic powder, and, if desired, fennel seed. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.

Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an ungreased 2-quart square baking dish. Pour sauce over shells. Cover and bake in a 350 degree F oven about 25 minutes or until heated through. Sprinkle with remaining mozzarella cheese. If desired, serve with Parmesan cheese. Makes 4 servings.

Source: Better Homes and Gardens

Make-Ahead Tip: Prepare stuffed shells but do not bake. Cover and chill up to 24 hours. To heat, bake, covered, in a 350 degree F oven for 45 to 50 minutes or until heated through. Serve as above.

 

Spicy Tofu Stir Fry with Spaghetti

  • 1/2 lb. spaghetti
  • 2 tsp. oriental sesame oil
  • 1/2 tsp. cumin
  • 1/8 tsp. red pepper paste
  • 1 medium onion, sliced
  • 2 cups sliced mushrooms
  • 1/2 cup firm tofu, diced
  • 2 stalks celery sliced
  • 2 cups red & green peppers, julienned
  • 2 cups sliced cabbage
  • 1/2 lb. bean sprouts
  • 2 tbsp. soy sauce
  • 1/4 cup roasted, unsalted peanuts or cashews

Cook the pasta according to directions. Preheat the wok or skillet over high heat.
Add the oil, onion and spices, cooking until onions soften (2 to 3 minutes).
Add mushrooms, tofu and celery cooking for another 2 to 3 minutes.
Add the cabbage and pepper julienne and cook covered for 3 to 4 minutes, stirring twice.
Add noodles, sprouts and soy sauce. toss then add peanuts before serving.

Thanks to Kenneth Kerber for this recipe.

 

Tofu Sour Cream

  • 12 oz of soft or silken tofu
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt (twice)

Boil 2 cups of water with 1/4 teaspoon salt. Drop in uncut tofu and return to boil. Remove from heat and allow to stand for 2-3 minutes. Place piece of tofu, lemon juice, and 1/4 teaspoon salt in blender and blend until smooth.

This is a good sour cream substitute, higher in protein, lower in calories and cost.

 

Tofu - Cheese Souffle

  • 6 oz tofu, cut into 1/2 inch slices
  • 2 tablespoons butter
  • 3 slices whole wheat bread
  • 6 oz. sharp cheddar cheese, grated
  • 1 tablespoon chopped onion
  • 1 and 1/4 cup milk (soy or dairy)
  • 2 eggs, lightly beaten
  • Dash of Pepper

Butter the bread and tear each slice into 4 or 5 pieces. Coat a casserole dish lightly with butter, then layer bread, tofu, cheese, and onion, repeating the layers unitl all ingredients are used. Combine milk, eggs, salt, or miso, and allow to stand for 1 to 2 hours. Bake casserole in a pan of water for 45 minutes in a preheated 350 degree F oven.

 

Raw Tofu with Spicy Pickled Vegtables

  • 1 Tub of Firm Tofu
  • 1 Green Onion
  • A piece of Spiced Pickled Turnip or other vegtable about the size of your thumb
  • Couple of squirts of Soy Sauce
  • Couple of drops of Sesame Oil

Drain the water from the tub of tofu. Rinse the cake of tofu and return to tub. Dice the green onion and the spicy pickled vegetable. Mix the diced onion and pickled vegetable with the tofu, smashing it all together with a fork. Add a couple drops of seasame oil and Soy Sauce to taste.

Notes: Thanks to John Ward for this recipe.
The spicy pickled vegetables can only be found in Chinese or other oriental markets. It may come in a can or small jar. Sesame oil is also called 'Perfume Oil' by the Chinese. It is used for its smoky, woody flavor, not because of its an oil. Other oils can not be substituted. Sesame oil comes in varying degrees of quality. Look for an oil that is light golden in color.

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