Ideas for tofu?

[red_mct]

I bought tofu today, the organic extra firm variety. I am wondering how best to use it. What is your fave recipe that includes tofu? I know it should take on the flavor of whatever it's marinated in, but I'm not sure how to start or where it might seem "natural" (i.e., as in possibly tricking the children into eating it!).

Thanks for your suggestions,
Marie

 

[Bobbi]

I like to sautee it with lots of garlic in a little olive oil and hit it with a touch of soy sauce and serve it on a bed of spinach. It's really good that way.
Bobbi



Tell me, what it is you plan to do with your one wild and precious life? -Mary Oliver

 

[smoogy]

I just made some tofu stir fry.

Squeeze the tofu firmly to get rid of excess liquid. Cut it up into squares.
Heat nonstick pan with veg spray or olive oil.
Sautee the tofu squares until brown. I don't stir alot, mostly flip to brown them.
I season with vegetable flavored granules or chicken bouillon granules, ginger, red pepper & garlic to taste. Add a little soy sauce.

Then I push to sides on pan and add stir fry vegetables (frozen for convenience)to center of pan & heat thoroughly. I may add more of above seasonings for taste. when veggies are heated, combine.

Serve with brown rice if you want.

 

[tracymac]

Here is recipe I just tried and it was delicious!

Tomato-Tofu over Rice (or Pasta)
10 ripe roma tomatoes
1 large onion
several cloves of garlic
red bell pepper (optional)
1/2 block tofu

Saute the onions and garlic in water or white wine, deglazing them a couple of times. Meanwhile cut up the tomatoes and rinse and cut up the tofu. Add the tomatoes and tofu and cook until the tomatoes are nearly ready and add the red pepper. The pepper should be barely cooked.

I served this over brown rice but pasta would also be good. I also stirred in some pasta sauce along with the tomatoes.

 

[kathryn]

>I bought tofu today, the organic extra firm variety.

Is the kind you bought asceptically packaged (which is good for blending like making dips and puddings) or water packed (good for stir fries, scrambled tofu, pressed and baked after marinating, or crumbled to make eggless "egg" salad--(use the ingredients you would for egg salad, plus some tumeric and nutritional yeast for flavor and color).

 

[red_mct]

Kathryn, it's water-packed.

 

[rjroubi]

Using a spice blend of 2 teaspoons cumin, 1 teaspoon fresh thyme, 1 teaspoon parika, 1 /2 teaspoon tumeric and 1 teaspoon sea salt I make scrambled Tofu in the mornings. I saute onions and garlic (as I would normally do for eggs or some other dish) then add the spice blend and finally the Tofu. I let it cook for about 15 minutes and add water if it sticks. You could adjust the spices according to what you like (I happen to like a lot of onions and garlic so I try not to make it on a work day... my employees and people may stay away from me....hmmm...on second thought, maybe I should make it on work day}( )

Robin:9

PS. The spice blend is enough for 1lb of Tofu and sometimes I add a splash of lime and nutrional yeast.

 

[rjroubi]

>Using a spice blend of 2 teaspoons cumin, 1 teaspoon fresh
>thyme, 1 teaspoon parika, 1 /2 teaspoon tumeric and 1 teaspoon
>sea salt I make scrambled Tofu in the mornings. I saute onions
>and garlic (as I would normally do for eggs or some other
>dish) then add the spice blend and finally the Tofu. I let it
>cook for about 15 minutes and add water if it sticks. You
>could adjust the spices according to what you like (I happen
>to like a lot of onions and garlic so I try not to make it on
>a work day... my employees and people may stay away from
>me....hmmm...on second thought, maybe I should make it on work
>day}( )
>

Oh, this might be way too spicy for the children. For them, if you eat dairy I would add it to a baked ziti or lasagna recipe.....that's how I incorporated into my daughter's diet when she was a child. It would be easier with the less firm variety, but you could still do it with the extra firm (I've done it before). My daughter had no clue and she loved it }(


http://masterstech-home.com/The_Kitchen/Recipes/Main_Course_Recipes/Lasagne_Recipes/TofuLasagne.html

Robin

 

[L Sass]

Here's something really simple. I saute slices of tofu (I get the water packed low fat, semi-firm) and water chestnuts in olive oil just to brown slightly. Then I add salsa and toasted almond slivers. Let the tofu suck in all the salsa flavor. I pour the concoction over a giant bed of greens and it's one of the best salads I've ever had.

Lorrie

 

[rjroubi]

>Here's something really simple. I saute slices of tofu (I
>get the water packed low fat, semi-firm) and water chestnuts
>in olive oil just to brown slightly. Then I add salsa and
>toasted almond slivers. Let the tofu suck in all the salsa
>flavor. I pour the concoction over a giant bed of greens and
>it's one of the best salads I've ever had.

OOOOOh...Lorrie...I love water chestnuts. I'm going to try this one...it sounds delicious. Do you recommend a certain brand of Salsa? Do you toast the almonds in the oven or can you saute them to make it a one pan meal?

Robin:9