Baked Tofu
This recipe is so simple and is a great addition to any meal. Put it on pizza, in rice bowls, on a salad or just eat it as a snack. The tofu gets nice crispy on the outside while it bakes and has a great savory flavor.
Tag: tofu
Vegan Siracha Garlic Tofu
Vegan Siracha Garlic Tofu
In my house we use Siracha like ketchup. My husband especially loves anything spicy, the hotter the better for him. Last night the kids were with Grandma, so I made Siracha Garlic Tofu just for my hubby. Just a warning this is really spicy, but if you are a fan of heat this tofu recipe is definitely for you. I served it with a Asian cucumber salad to help put out the flames a little.
Vegan Cilantro Lime Tofu
Vegan Cilantro Lime Tofu
I have never been a big fan of tofu, but I have found a new way to cook it that I really like. I have started baking the tofu for at least 45 minutes at 325 after it has been marinated. This gives the tofu a firm texture and really helps it take on the flavor of the marinade.
I love the combination of the cilantro and lime in this dish. I served the tofu with black beans, but it would be great on its own as well.
Stuffed Zucchini
I stuffed this zucchini with tofu ricotta and Daiya Mozzarella, then baked it over tomato sauce. It was served over whole wheat spaghetti. The zucchini gets really tender while it’s baking and goes great with the flavor of the ricotta and tomato sauce. It also makes a very nice presentation, so it would be great for serving to company.
Stuffed Zucchini
1 recipe tofu ricotta (recipe below)
5 medium zucchini
1/2 cup fresh basil finely chopped
1/2 cup Daiya mozzarella
1 jar vegan pasta sauce
Whole wheat pasta cooked according to package directions (optional)
Preheat the oven to 375. Pour the pasta sauce into a large baking dish and cover the bottom with the sauce. Cut the stem off the zucchini and then cut in half lengthwise. Using a teaspoon scape all the seeds out of the zucchini to make a space for the ricotta. Just be careful not to get to close to the skin on the sides and bottom. Add the basil into the tofu ricotta and mix it well. Fill the zucchini with the ricotta and lay them on top of the sauce. When they are all filled sprinkle the zucchini with the Daiya. Bake for about 30 -40 minutes until the zucchini are tender but not mushy. Serve over whole wheat pasta.
Tofu Ricotta
1 block of firm or extra firm tofu drained and pressed
The juice of 1 lemon
5 TBSP of nutritional yeast
2 TBSP Italian seasoning
salt and pepper to taste
Combine all of the ingredients and mash them together. I like to use a potato masher for this. It should have the texture of ricotta cheese when it is mashed. Let is sit in the fridge for at least 30 minutes before you use it.
Broiled Asian Tofu
I just have to say that tofu is not something that I usually like, in fact I really dislike it. If something tastes like tofu, I don’t eat it. This does not taste like tofu. My kids share my feeling about tofu and they gobbled this up. It has a sweet and salty flavor to it and it gets a little crisp under the broiler. I served it with sautéed kale and brown rice, but it would be great on a salad as well. Just make sure you let your tofu drain really well. You want as much water out of it as you can get, so it can absorb more of the marinade. I put my tofu in a strainer and then put a small plate on top of it, then put a heavy jar on the plate to help press out the water.
Broiled Asian Tofu
1 block of tofu well drained and pressed (just make sure you don’t squash the tofu)
1/2 cup low sodium soy sauce or Bragg’s
1 TBSP rice vinegar
1 tsp ground ginger or 1 TBSP fresh finely minced
1 clove of garlic very finely minced
2 tsp sesame oil
2 TBSP agave nectar, honey or maple syrup
Combine the soy sauce, vinegar, ginger, garlic, syrup, and sesame oil in a bowl and mix it well. Once the tofu is drained slice it into 1/4 inch slices. Place the tofu slices in a large flat dish (like a pyrex dish), so the slices are in a single layer. Pour the marinade over the tofu. Let it marinate for at least 30 minutes, turning it once (the longer it sits in the marinade the better).
Turn the broiler on high. Place the tofu on a lightly oiled baking sheet and broil it for 10 minutes and then turn it over. Broil it for 5-8 minutes on the other side. Just watch so it doesn’t start to burn. It should be very well browned with slightly crispy edges when it is done.
Pout the remaining marinade into a small sauce pot and bring it to a boil. Turn off the heat. Serve it over the tofu. It is also great on brown rice and greens.
Polenta Pizza
Since my daughter had her surgery she can’t eat really crunchy or hard food, but she wanted to have some veggie pizza. I made this pizza for her with a polenta crust. The polenta holds all the toppings really well, but it softer than a regular crust. This is not a pizza that you can pick up to eat, but the polenta is so good with all the veggies. I topped this pizza with tofu ricotta and lots of veggies. The polenta crust is great with any pizza toppings that you like though.
Polenta Pizza
2 cups Polenta (not the kind in the tube the is already cooked)
1 tsp salt
pepper to taste
Pizza toppings of your choice: spinach, tomatoes, mushrooms, tofu ricotta, broccoli, artichokes, olives, peppers, vegan cheese, veggie sausage or pepperoni
Cook the polenta according to the package directions until it is very thick. I do not use the instant, so I boil the polenta in 6 cups of water for about 20 minutes. Stir it frequently. Stir in the salt and pepper. Pour the polenta onto a large lightly oiled sheet pan and smooth it out. Let it sit at room temperature for at least an hour so it can firm up. Preheat the oven to 400. Once the polenta is firm bake it for 20 minutes. Take it out of the oven and add you toppings. Bake it again for another 15-20 minutes until the polenta begins to brown around the edges and on the bottom.
Tofu Ricotta
1 block of firm or extra firm tofu drained and pressed
The juice of 1 lemon
5 TBSP of nutritional yeast
2 TBSP Italian seasoning
salt and pepper to taste
Combine all of the ingredients and mash them together. I like to use a potato masher for this. It should have the texture of ricotta cheese when it is mashed. Let is sit in the fridge for at least 30 minutes before you use it.
This is great as a pizza topping, for lasagna or stuffed shells.
Sausage and Cheddar Breakfast Frittata
This recipe was part of our brunch on Christmas day. This is a breakfast frittata version, but frittatas are good for a quick lunch or dinner as well. Just put in whatever veggies you have on hand to replace the sausage. I make it with peas or spinach a lot. This is a very versatile frittata recipe.
Sausage and Cheddar Breakfast Frittata
1 block of firm tofu drained
1/4 cup of soy milk
5 TBSP Nutritional yeast
1 tsp turmeric
1 tsp salt
pepper to taste
2 TBSP canola oil
1 small onion diced
1 large potato peeled and cut into a large dice
5 vegan breakfast sausage links cut into rounds or 1 cup sausage crumbles
1 cup shredded vegan cheddar cheese
Combine the tofu, soy milk, turmeric, nutritional yeast, salt and pepper in a food processor and mix it until it is smooth. Heat the oil in a oven proof medium nonstick skillet. Add in the sausage and cook for 5 minutes until it is browned. Add in the onion and potato and cook for another 5 minutes. Add in the cheese and the tofu mixture. Stir it until all the tofu is evenly distributed. Cook on the stove top over medium heat about 8- 10 minutes. Transfer the skillet to the top rack of the oven and turn the broiler on. Broil the breakfast frittata for about 10 minutes. Keep checking it to make sure it does not burn. Once the top is nicely browned and the middle is set take it out of the oven. Let it sit in the pan for at least 5 minutes. You can cut it serve it from the skillet or flip it over onto a plate and slice it for a nice presentation.