Tofu Dishes

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Tofu Chili

2 T cloves of garlic, crushed
1 cup onions medium dice
1 cup bell pepper medium
1/2 T jalapeno pepper minced
1 cup diced tomato in puree
1 cup beans canned not drained (1/2 kidney 1/2 black or vegan baked beans)
1 cup water
2 cups flaked frozen tofu

Seasonings:

Salt to taste
1 T chili powder
1 T cumin
1/4 t black pepper
3 T Worcestershire sauce
1 t Tabasco

Preheat large sauce pot on stove. Add garlic and onions then saute until tender. Add water and peppers. Cook until peppers have softened. Add tomatoes. Add beans and tofu. Add seasonings and simmer for 1 hour.

Note: Adjust seasonings as needed. Add more water during cooking to keep chili from over reducing.

Frozen tofu prep:

Take extra firm tofu and freeze solid. Thaw and squeeze all water out like a sponge. Pinch of morsel size pieces and place in a bowl until needed.

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Oriental Wok

10-20 oz. mixed vegetables or 1-2 (10 oz.) bags frozen, Oriental vegetables (defrosted)
1 tablespoon sweet mirin seasoning
1/4 cup cooking wine or vegetable broth
1 teaspoon Mrs. Dash or Oriental Seasoning
2 cloves garlic, chopped
1 onion or 3 shallots, chopped
1 can water chestnuts (reserve the juice to steam-cook the vegetables)
1 box tofu, diced

Place the seasonings, garlic, and cooking wine (or broth) in a covered pot or a wok and cook. If using frozen vegetables, drain off the water and don't use the extra juice from the water chestnuts because you will not need as much liquid. Fresh vegetables need to cook longer and will require more liquid.
 

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1 small onion (or several green onions), chopped
1/2 cup green pepper, chopped fine
2 cups firm tofu, drained and cubed
2 cloves garlic, chopped
black pepper to taste

In a large skillet, saute onion, green pepper, and garlic in 1/3 cup water for 5 minutes. Add the tofu and spices and cook another 5 minutes. Add a little Vege Base or Mrs. Dash as a flavoring.

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Spinach Casserole

- Submitted by Erin Connolly

1 lb. fresh or 1 package frozen chopped spinach
1 half package tofu
8 oz. shredded soy cheese, divided
1 cup of your favorite meatless spaghetti sauce
1 small onion, chopped

Thaw and drain frozen spinach. Drain and crumble tofu and mix with spinach. Add 1 cup spaghetti sauce and chopped onion. Stir well. Pour mixture into small casserole dish and cover with half of the shredded soy cheese. Bake at 350 degrees for 20 minutes. Add remainder of soy cheese, and bake another 10 minutes.

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- Submitted by Natalie Taylor

tofu (your favorite firm variety)
box of shake 'n' bake (you have to find some that is vegan)
vegan mayonnaise
salt
pepper
Lawry's season salt

Cut the tofu into 1 to 1.5 inch cubes. Put some Nayonaise in a bowl and stir it up so it's relatively soupy. Open up your shake 'n' bake box and put the mix in a plastic bag. Dip a cube of tofu in the Nayonaise on each side. Drop the cube in the bag and...shake it up. Do this for each cube of tofu. Put them on a baking sheet and sprinkle with salt, pepper, and season salt. Bake at 350 degrees for about 15 minutes. 

Serves: 4

Preparation time: 10 min.

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- Submitted by Natalie Taylor

1 package firm regular tofu
3 Tbsp whole Jamaican allspice
3 cloves garlic
1-3 habanera peppers (scotch bonnet peppers)
4 scallions (green onion)
1/2 cup lemon juice
1/2 vinegar
1/2 cup soy sauce
1/2 small white onion
4 sprigs fresh thyme

Jerk Seasoning:
Crush whole allspice. In a blender mix all ingredients. Cut tofu as desired. With spoon spread jerk seasoning over tofu. Do not touch seasoning, the peppers will burn you skin. Best if marinated over night. Cook as desired. On BBQ grill, in the oven or stove top. Add salt to taste. **Please note, this is extremely SPICY.

Serves: 4-6

Preparation time: 1 day

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Tofu Cheesecake

- Submitted by Natalie Taylor

4 1/2 cups slightly packed firm tofu (mashed)
1/4 cup Dole pineapple juice concentrate
1/2 cup Canola oil
1/2 tsp lemon extract
1 Tbsp coriander
2 Tbsp pure vanilla
1/2 tsp sea salt
1/8 cup water
2/3 cup pure maple syrup

Rinse, drain, mash, and measure tofu. Put tofu and remaining ingredients into a bowl and mix together thoroughly. Blend 1/3 of the tofu mixture on high until very smooth and pour into a clean bowl. Continue this procedure until all of the tofu mixture is blended.

Then stir all together well and pour evenly over an unbaked granola crust. Bake at 350 degrees for approximately 25-30 minutes. Remove from oven and cool. Top with fruit glaze or topping of your choice and a few slivered almonds. Chill and serve. Keep refrigerated.

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- Submitted by Natalie Taylor

1 12-oz block extra firm tofu
powdered hickory seasoning salt
1/2 tsp powdered sage
1 1/2 cups maple syrup

Drain and slice tofu into 1/4 inch slices, and lay out in a foil covered baking sheet. Sprinkle with hickory seasoning and sage on both sides. Pour Maple syrup over slices and bake 30 minutes until desired firmness. *Great with pancakes!

Serves: 8

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- Submitted by Natalie Taylor

1 lb Nasoya firm tofu
1/4 cup unsweetened apple juice
2 Tbsp tamari
1 medium-sized garlic clove, minced or pressed
1/2 tsp grated fresh ginger
approximately 1/4 cup sesame seeds

Press tofu. Drain. Carefully slice the tofu thinly (about 1/4 inch thick), and cut slices into approximately 2" squares. Set aside while you prepare the marinade.

Into a sandwich-size Ziploc plastic bag, combine the apple juice, tamari, garlic and ginger. Stir to mix the ingredients. Carefully arrange the tofu squares in the marinade bag, and zip the bag closed. Leave in refrigerator for anywhere from 2 hours to overnight. Turn the bag over at least once during the marinating process.

Preheat oven to 375 degrees F. Carefully transfer tofu squares from the bag to a glass baking dish. If you wish, you may pour any unabsorbed marinade over the tofu. Sprinkle sesame seeds on top of the tofu, and bake uncovered for about 30 minutes, or until the tofu is the consistency you like. I usually take it out of the oven when the tofu begins to turn a deep golden color.

Let cool for a few minutes, and enjoy the tofu squares cold or at room temperature.

Serves: 2-3

Preparation time: 10 minutes plus marinade time

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