Tofu Salad with Celery and Sesame Seeds

Hum…. this great recipe looks amazing for some diner among friends.

Ingredients:

  • 1 (14 ounce) package firm tofu
  • 2 tablespoons vegetable oil
  • 3/4 teaspoon sesame oil
  • 2 teaspoons rice vinegar (not seasoned)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon black pepper
  • 4 large celery ribs
  • 2 teaspoons sesame seeds, toasted

How to do it: 

  1. Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices.
  2. Arrange slices in 1 layer on a triple thickness of paper towels, then cover with another triple thickness of paper towels.
  3. Put a small baking sheet on top of tofu and weight with 3 (1-lb) cans (this removes excess moisture), 10 minutes.
  4. Meanwhile, whisk together oils, vinegar, soy sauce, and pepper in a large bowl.
  5. Trim celery, then peel with a vegetable peeler and slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide sticks and transfer to a bowl.
  6. Toss gently with dressing, celery, sesame seeds, and salt to taste.

Baked Tofu

So here’s another nice and simple recipe made out of tofu. Great for quick snacks, cook able within 5 minutes.

Ingredients:

  • 1 lb block of tofu
  • soy sauce

How to do it:

Cut the tofu into 1/4″-1/2″ slices, and press between layers of paper towel or clean kitchen towels for about 1-2 hrs. Marinate in soy sauce for anywhere from 2 hrs to overnight, depending on how strong you want the flavor. bake at 350 until the tofu is lightly browned and has a chewy texture. to make sandwiches, place 2 or 3 slices of tofu on a piece of vegan bread and top with ketchup, lettuce, and another slice of bread.

Tofu with Pasta on Tomato Sauce

Serves: 4-5

Ingredients:

3 cloves garlic
1 large onion, sliced
2 tbsp. olive oil
1 green pepper, sliced
500gm Tofu
1 (425g) tomato puree
2 tsp. sugar
half tsp. salt
1 tsp. dried basil
1 tsp. marjoram
hot chili sauce
black pepper
2 tbsp. chopped parsley
500g spaghetti

Instructions:

1. Saute crushed garlic and onions in olive oil in saucepan. When soft, add green pepper and cook for a few minutes longer.
2. Crumble the tofu and add to mixture. Cook 5 minutes, stirring occasionally.
3. Allow any liquid that appears to boil away, or drain off. Add puree and seasonings – except parsley
4. Meanwhile, combine tomato paste, water, chili powder, hot pepper sauce, cumin and pepper in a small bowl; add the mixture to the skillet.
5. Cook pasta. Top with sauce. Sprinkle with parsley.

Tofu Tacos

Serves: 12 tacos, 2 tacos per serving

Ingredients:

2 Tbsp. olive oil
2 small zucchini, halved lengthwise and cut into 1/4″ slices (about 2 cups)
1 cups sliced mushrooms
2 carrots, coarsely shredded
1 small onion, cut into 1/4″ strips
1 tsp. minced garlic
6-oz. can of tomato paste
3/4 cup water
2 tsp. chili powder (or to taste)
1/2 tsp. hot pepper sauce (or to taste)
1/4 tsp. ground cumin
1/4 tsp. freshly ground black pepper (or to taste)
1 pkg. Silken Tofu Extra Firm, cut into 1/2″ cubes (about 2 cups)
3 plum tomatoes, cut into 1/2″ cubes (about 1 cup)
12 taco shells

Optional: orange slices for garnish.

Instructions:

1. Preheat oven to 350°.
2. Heat olive oil in large, nonstick skillet over medium-high heat.
3. Add the zucchini, mushrooms, carrots, onion and garlic. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
4. Meanwhile, combine tomato paste, water, chili powder, hot pepper sauce, cumin and pepper in a small bowl; add the mixture to the skillet.
5. Gently stir in the tofu cubes and plum tomatoes. Reduce heat to low; cover and heat through, about 5 minutes.
6. To serve, spoon about 1/2 cup of mixture into each of the taco shells.

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