Tofu Salad with Celery and Sesame Seeds

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


  • 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.

Tofu with Pasta on Tomato Sauce

Serves: 4-5


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


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


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.


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.