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Not a Tofu dish but Oh so good and better on the grill
Chickpea Burgers & Tahini Sauce
For Chickpea Burgers:
2 8oz. packs of Chunky Chickpeas
4 scallions, trimmed and sliced
2 tablespoons all-purpose flour
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
For Tahini sauce:
1/2 cup low-fat plain yogurt
2 tablespoons tahini
1 tablespoon lemon juice
1/3 cup chopped flat-leaf parsley
1/4 teaspoon salt
To prepare burgers:
1.Place chickpeas, scallions, egg, flour, oregano, and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist). Form into 4 patties.
2.Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
3.Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.
Makes 4 servings. Preparation Time: 25 minutes. Cooking Time: 25 minutes.
Unfortunately I am very hypothyroid and cannot eat soy of any kind. So many people ask, well, being a vegetarian, how do you get your protein? All you have to do is study veggies and you will find lots of them that have protein and calcium and all sorts of good stuff. LOL
Give to the world the best you have and the best will come back to you.
Also, I live by the serenity prayer. If you do not know it , just ask me! dancingjoni
1/2 Lb Soft Tofu
15 oz Can Garhanzo Beans
5 T. Fresh Lemon Juice
1 Tsp. Cumin
2 Tsps. Minced Garlic
1 Tsp. Paprika
3 T. Olive Oil
Blend tofu in food processer or blender for one minute. Add beans, lemon juice, spices and oil to tofu mixerure in the food processer, blending between each addition until the mixture is smooth.
Serve warm or chilled.
Total Protein 4
Soy Protein 2g
Easy Grilled Tofu
1/2 cup marinade
1 block extra firm tofu, drained and pressed
nonstick cooking spray or olive oil
Slice the block of tofu into four pieces.
Marinate the tofu in your choice of sauce or marinade for at least 30 minutes.
Preheat the grill to medium-high heat.
Drain excess marinade from the tofu. Spritz the tofu on both sides with nonstick spray or brush on olive oil.
Grill for 6-7 minutes per side.
Serving Size: 1 slice tofu (4 slices or 8 cubes per block)
No-Fail Grilled Tofu
Tofu, once open will only last 3-4 days in a sealed container in the refrigerator. that is why I make my meal plans a week in advance so I know what to use and how long it will take to go bad so that I don't waste anything.
Thank you for the recipe ideas! Quick question, how do you store soft tofu to keep it from going sour?
1 tablespoon olive oil
1 bunch green onions, chopped
1 (14.5 ounce) can peeled and diced
tomatoes with juice
1 (12 ounce) package firm silken tofu, drained and crumbled
ground turmeric to taste (Gives it the egg taste)
salt and pepper to taste
1/2 cup Veggie Shreds Cheddar cheese
Heat olive oil in a medium skillet over medium heat, and sauté green onions until tender. Stir in tomatoes with juice and crumbled tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Soy Shreds Cheddar cheese to serve.
Nutritional Information (per serving)
Total Fat: 11.5g
Total Carbs: 9.7
Dietary Fiber: 2.4g
Tofu Ice Cream
1 lb Soft Tofu
1 1/2 Cups Soymilk
1/4 Cup Spenda Brown Sugar
1 Tsp Vanilla
1/4 Cup Smooth Peanut Butter
Crmble tofu into the food processor or blender and blend until smooth. Add remaining ingredients into processor/blender and blend until well mixed. You may have to do this in small amounts. Place mixture into an ice cream maker, and follow the manufacture's instructions for ice cream freezing.
Cal - 184.73g
Protein - 10.58g
Soy Protein - 6.3g
Carb - 18.10g
Fat - 4.97g
Chol - 0.83 mg
Fiber - 1.85g
Sodium - 64.04g
Assorted Mushrooms and Tofu Shirataki with Wasabi Sauce
1 pkg (8oz) House Tofu Shirataki spaghetti shape
2 dried shiitake mushrooms
1 Tbsp water
1/2 bag (approx. 2oz) enoki mushrooms
1 cucumber julienned
House Rayu (chili oil)
Wasabi sauce (mix together in a bowl):
1 Tbsp House Wasabi
1 Tbsp soy sauce
1 Tbsp mirin (Japanese cooking wine - optional)
1) Cook Tofu Shirataki in boiling water for 2 minutes, drain and dry. Cut into manageable size.
2) Soak shiitake mushrooms in warm water until soft. Remove stems and julienne.
3) Cook enoki mushrooms in boiling water for 3 minutes, drain.
4) Add soy sauce, mirin and shiitake mushrooms to a pan, bring to a boil. Remove from heat and let cool, then mix with wasabi.
5) Mix all ingredients with wasabi sauce. Serve cold.
* Add House Rayu to enhance the flavor if you like it spicier.
First, preheat the oven to 425 degrees.
Flaky Pie Crust:
1/2 cup whole wheat pastry flour
3/4 cup unbleached white flour
scant 1/4 tsp salt
1/4 cup non-hydrogenated shortening
1/4 cup Earth Balance
2-4 T ice water
Mix dry ingredients. Cut in shortening and butter. If you want a flaky crust, be careful not to overmix. Add enough water to make dough stick together when you squeeze it, then let the dough chill in the 'fridge for 30 minutes. Roll into one disk on a lightly floured surface.
1 can unsweetened pumpkin
2 boxes firm Mori Nu tofu (DON'T use refrigerated tofu!)
3/4 cup sugar
1/8 tsp salt
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1 T egg replacer or soy flour, plus 4 T water
Mix everything in a food processor until smooth.
Roll out dough and place into greased pie pan. Flute edges as desired. Pour in the batter, leaving 1/4 inch of headspace between filling and crust edge. Bake at 425 for 15 minutes, then lower heat to 350 and bake for 35 minutes. Refrigerate pie for several hours before slicing.
Baked Apple-Dijon Tofu
◦1/2 cup unsweetened apple juice
◦3 T agave nectar
◦2 tsp apple cider vinegar
◦2 T soy sauce
◦1/2 T hot sauce [or to taste]
◦1/2 T olive oil
◦2 tsp Dijon mustard
◦1 garlic clove, crushed
◦1-inch piece of ginger, peeled and minced
◦1/2 cup sesame seeds, divided
◦1 pound of extra-firm tofu, pressed, and sliced into 4 steaks
In a large glass baking dish, whisk together juice, agave nectar, vinegar, soy sauce, hot sauce, olive oil, mustard, garlic, ginger and 1/2 of the sesame seeds. Place the tofu in the marinade. Flip, cover and refrigerate for at least 2 hours or overnight, turning occasionally.
Preheat oven to 400 degrees. Bake uncovered for 15 minutes, Remove from oven and gently flip tofu. Scatter remaining sesame seeds on top of tofu steaks, pressing down slightly with the back of a spoon. Bake 10-15 more minutes. Scrape up any remaining sauce to serve alongside the tofu.
- 5 green onions, minced
- 6 or 8 cloves garlic, minced
- 1 package firm low-fat tofu, well-drained, sliced and marinated in soy sauce
- 1 cup fresh basil, chopped
- 1 teaspoon crushed chili pepper sauce (sambal oelek)
- 1 teaspoon soy sauce
cooked brown rice
Cook onions and garlic in water or stock or vinegar until tender. Add marinated tofu and cook another 5-10 minutes. Stir in basil, chili pepper sauce and soy sauce and heat through. Serve over brown rice.
- 1 pound tofu, firm, cubed
- assorted veggies, broccoli, carrot, mushroom...
- flowerets, zucchini
- Rice Vinegar
- garlic powder 3/4 teas.
- garlic salt 1 teas.
- Marinate tofu in sauce mixture for one hour or more (preferably longer).
Braise tofu by adding some sauce mixture in frying pan and lay pieces flat in pan and then cook.
turn over half way through.
Cook tofu until liquid is pretty much gone.
Put it all together and eat.
This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead
Prep Time: 15 MinReady In:3 Days 15 Min
1 (12 ounce) package firm tofu
1.Leave tofu in original package and place in freezer for 72 hours.
2.Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.
Amount Per Serving Calories: 124 | Total Fat: 7.4g | Cholesterol: 0mg
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|Making Homemade Veggie "meat" seitan||5/9/2015 11:10:39 AM|