Orange Chicken Style Tofu
Ingredients:
3 tablespoons olive oil, divided
1 block extra firm tofu, drained and pressed
2 garlic cloves, minced
2 green onions, chopped
1/4 cup and 2 tablespoons water
1 tablespoon orange juice
1 tablespoon lemon juice
1 1/2 tablespoons vinegar
2 tablespoons soy sauce
1/4 cup packed brown sugar
1/2 teaspoon red pepper flakes, or adjusted to your taste
2 teaspoons cornstarch
1-tablespoon water
Hot cooked rice
Directions:
Cut tofu into bite-sized pieces and sauté in 2 tablespoons oil until browned.
Meanwhile, in a small saucepan, sauté garlic and green onions in remaining 1-tablespoon oil until garlic is golden.
Add water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes. Bring to a boil. Reduce heat to medium.
In a small cup or dish, mix together cornstarch and water until thoroughly blended. Pour cornstarch mixture into sauce, stirring constantly. Cook, stirring, over medium heat until sauce thickens to your liking. Remove from heat and combine with tofu until completely coated. Serve over rice.
Note: use more or less cornstarch mixture depending on how thick you like your sauce. You can also add ginger if you like that flavor, or orange peel or orange juice concentrates for more orange flavor. Enjoy! Mix in some vegetables to the rice and put the dish on top of that. Delicious!
Makes: 1-2 servings depending how hungry you are, Preparation time: 5 minutes, Cooking time: 20 minutes
Pan-fried Tofu
Ingredients:
8 oz. Tofu
Vegetable oil (olive, soy, etc.)
Natural soy sauce
Garlic powder or garlic salt (optional)
Directions:
Slice an 8 oz. cake of tofu into 4 or 5 slabs. Place on a hot, well-oiled skillet. Sprinkle garlic powder and soy sauce on the tofu as it fries. Fry 5 - 7 minutes on each side or until the tofu has a crisp, outer skin. Place on top of a hot bed of rice.
Suggestions:
For lunch, try the tofu maker’s favorite sandwich—pan-fried tofu with ketchup and mustard on whole wheat bread.
Tofu Marinade
Ingredients:
1/2 Cup vegetable oil
1/4 Cup rice vinegar
1 Shallot, minced
3 Cloves garlic, minced
2 Tbsp. soy sauce
1 Teaspoon sugar
1/2 Teaspoon black pepper
Dash cayenne pepper
Directions:
Stir all ingredients together, and soak sliced, cubed, or blocked tofu for 1-2 hours in marinade before cooking. Then after marinating the tofu bake, fry, or deep fry it.
Tofu Chicken Nuggets
Ingredients:
1 block firm or extra-firm tofu, pressed
1/3 cup soymilk (or milk)
2 tbsp mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley (optional)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp nutritional yeast (optional)
3/4 cup bread crumbs
Directions:
Whisk together the soymilk (or milk), mustard, nutritional yeast and spices until smooth in a wide bowl. Place bread crumbs in a separate bowl. Coat each piece of tofu with soymilk and mustard mixture first, then coat with breadcrumbs. Fry in oil until golden brown, serve with ketchup, barbeque sauce or other dipping sauce and enjoy!
For a lower fat alternative, lay tofu piece on a covered baking sheet and bake at 350 degrees for 25 minutes, turning once, until golden brown.
Makes 2 servings of vegetarian tofu nuggets.
Spinach Lasagna
Ingredients:
2 packages of chopped frozen spinach, 10 oz size -- thawed and drained
32 ounces of spaghetti sauce
3 cans of 8 oz tomato sauce
1 pound of box of lasagna noodles
20 ounces of shredded mozzarella
10 ounces of shredded cheddar cheese
32 ounces of small curd cottage cheese
3 eggs
Directions:
Preheat oven to 350 degrees. Thoroughly drain spinach. Mix together spinach, cottage cheese and eggs in medium bowl. Set aside. Set aside one can of the sauce. Set aside 8 ounces of mozzarella cheese. In large roasting pan (about 11Wx16Dx3H), layer the ingredients (about 3-4 layers) in the following order: spaghetti and tomato sauce, lasagna noodles, spinach mixture, mozzarella cheese, cheddar cheese. Finish off the top with reserved tomato sauce. Sprinkle on reserved mozzarella cheese. Bake for 45 minutes or until a knife or fork can easily be inserted in noodles. Allow it to firm for 15 minutes before serving.
NOTE: Recipe is great for company. Leftovers can be frozen for convenient meals later.
Granola
Ingredients:
4 cups rolled oats
1-cup wheat germ
1/2-cup nonfat dry milk
1-cup nuts -- chopped
3 tablespoons nutritional yeast
1-cup hot water
1/3-cup honey
1/4-cup molasses
2 teaspoons vanilla extract
1 cup dried fruit – chopped
Directions:
Preheat oven to 350 degrees. In a large bowl, mix together oats, wheat germ, dry milk, nuts and nutritional yeast. In a small bowl, stir together hot water, honey, molasses, and vanilla. Add to dry mixture, stir thoroughly. Spread mixture evenly on lightly greased baking sheet. Bake, stirring frequently, until lightly browned, about 30 minutes. Sprinkle with fruit and allow it to cool. When completely cooled, store granola in covered containers.
Serving Ideas: Serve with milk or yogurt and fresh fruit.
Scrambled Tofu
Ingredients:
1 lb. extra firm tofu, drained and pressed
1-tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups mushrooms
2-3 cloves garlic, minced
1/4-cup nutritional yeast
Juice of 1/2 a lime
1 carrot (grated)
Spice blend:
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1-teaspoon paprika
1/2-teaspoon turmeric
1-teaspoon salt
Directions:
Heat oil in skillet over medium-high. Sauté the onions 3 minutes, until softened. Add mushrooms, sauté for 5 minutes more. Add garlic, sauté for 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4-cup water and deglaze the pan, scraping the bottom to get all the garlic and spices.
Crumble in tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add limejuice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it. Grate the carrot into it and fold.
Vegetarian Sloppy Joes
Ingredients:
1/2 lb tofu
3 tablespoons canned tomato paste
2 tablespoons ketchup
1 tablespoon rice vinegar
1 tablespoon olive oil
1 tablespoon molasses
1 small onion chopped
1 medium tomato chopped
1 small jar sliced mushroom
2 tablespoon vegan Dijon mustard
Salt, pepper, chili pepper and oregano to taste
Directions:
Heat olive oil in a saucepan and add molasses. Crumble in tofu and brown, stirring to prevent burning. Add tomato paste and mix well, adding water to bring to
desired consistency. Stir in mustard, onions and tomatoes. Add oregano and chili
powder and continue mixing and heating. Stir in mushrooms,
ketchup add vinegar. Season it with salt and pepper to taste. When thoroughly heated, serve on toasted sandwich buns or in
tortillas or pitas.
Chocolate Mousse
Ingredients:
1 lb. silken tofu
3⁄4 cup semisweet chocolate chips, melted
Directions:
In a blender, purée the tofu until it is smooth. Add the melted chocolate and blend thoroughly.