soft or silken tofu -throw it into the blenber add two tablespoons coco powder - the no sugar stuff - just cocoa add 1.5 cups frozen raspberries and about 1/3 cup orless ofpure maple syrop and about a teaspoon of vanilla.blend till smooth . OMG!! I eat the entire package!! it is like a mousse kinda delio
Edited by: MYNUMBER1 at: 6/25/2011 (20:11)
Fitness Minutes: (9,483)
6/23/11 9:48 P
At a japanese restaurant, we had ice-cold soft tofu cut in cubes drizzled with soy sauce and sesame seeds. It was very good!
Shell Maniccoti --------------- Cook large pasta shells,as package directs. Combine 1 cup cottage cheese, mozzerela cheese and 1/2 cups parmesan cheese to each cube of Tofu( for extra protein add a egg ,also). Blend well and stuff in pasta shells. Spray a baking pan. Cover bottom with your favorite pasta sauce. Put shells in pan and cover them with your favorite pasta sauce also. Bake 375 degrees for 1 hour or 2 - 3 hours on high in a crock pot. Enjoy! Serve with a salad. You can also cover with more cheese if you like.
You can make a stir fry with Tofu if it is firm enough. You may need to remove some of the moisture by cutting in slices, laying out on a towel, cover with another towel and a heavy pan. Probably for an hour. Separately from the stir fry pan, saute your tofu pieces in a mixture of sesame oil (a teaspoon) and soy sauce until it is browned on all sides. Add to the stir fry. You can use sauces like barbecue sauces, terriaki sauce, chinese oyster sauce or stir fry sauces in the same way by sauteing the tofu in them. Let them evaporate as it cooks and the tofu will brown up nicely.
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SPINACH LASAGNA (low-cal) makes a lot you can always freeze extras :)
2 lb. fresh spinach, washed well 2 lb. Jerusalem artichoke lasagna noodles 1-2 tbsp. pure olive oil 1 c. onion, chopped 2-3 garlic cloves, finely chopped 2 lb. soft tofu, mashed 2 tbsp. fresh parsley, chopped 1 1/2 tsp. sea salt 1/4 tsp. pepper 16 oz. lowfat Mozzarella, shredded (optional) 1/4 tsp. dried oregano leaves 32 to 48 oz. your favorite tomato sauce (more sauce if you like)
Preheat oven to 350 degrees. Oil a 9x13x2 inch baking or lasagna pan. Cook spinach in a large pot for 2 minutes, drain it, chop fine. Set aside.
Heat olive oil in small skillet and saute the chopped onions and chopped garlic for 3 minutes. DO NOT BROWN.
In a large mixing bowl, combine well the mashed tofu, sauteed onions and garlic, chopped parsley, sea salt and pepper. Add the chopped spinach to the tofu mixture. Mix together well. Put 3 or 4 spoonfuls of the tomato sauce in the bottom of the oiled pan and spread it out.
Put down 4 uncooked lasagna noodles in the pan. (There's no need to cook the lasagna noodles ahead of time because the hot steam will cook the noodles while the lasagna bakes.) As you put down the noodles, let them overlap by about 1/2 inch. Place the tofu-spinach mixture in a layer over the noodles.
Place small cut slices of Mozzarella on top of the layer of the tofu-spinach mixture. If you use shredded Mozzarella, sprinkle it over the layer of tofu-spinach. Top with a layer of tomato sauce. Repeat the layering process, ending with the tomato sauce.
Use 2 lasagna noodles split in half to make your own design on top of the tomato sauce. Sprinkle shredded Mozzarella on top or a few pieces of sliced Mozzarella cheese to your liking. Sprinkle oregano over the top.
Cover the dish and bake at 350 degrees for 1 to 1 1/2 hours. (Oven temperature may cause variations in cooking, check after first hour.) Let cool for 10 minutes before cutting. Serves 6-8.
I have a few packages of soft tofu that was given to me and I would love to use them. Most of the recipes I've seen involve blending it into a smoothie, but I don't have a blender and was thinking more along the lines of using it in an entree. All the times I've tried to cook with tofu have come out... well... not tasting very good! I've loved tofu every other time I've had it at friends' houses or restaurants so I'd like to try to learn a great recipe to use it myself. Thanks so much!!
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