I've recently begun to cook tofu (I know, where have I been all this time...), which is funny because I never particularly cared for it except in miso soup (which I absolutely love) but otherwise, it never had any appeal to me. Recently I've re-energized my cooking with more healthy fare (not that we were unhealthy before, but there's always room for improvement) and tofu definitely fits the bill. We usually eat more dairy/parve foods during the week, and tofu seemed like the "new frontier" for me.
Which leads me to my request: can you please share with me your favorite tofu recipe in the comments box? I need some inspiration!!
To help us get into the mood, Nasoya tofu has a promotional campaign going on where if you sign up with this promotion, they'll send you a coupon a week for tofu products. Great, right? Click here to sign up for this promotion.
Thanks all! I look forward to getting some yummy recipes!!
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Mmmmm. Tofu. Mmmmm. Our favorite recipes:
ReplyDeleteWhole Wheat Pasta with Peanut Sauce:
2 carrots-- shaved with a vegetable peeler
1 lb firm tofu-- cut into 1" cubes
Snap peas
1 lb whole wheat pasta
peanuts
3 tbsp smooth pb
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp light brown sugar
salt
Easiest recipe ever: cook the pasta. When there is about 2 minutes left of the pasta, throw in the veggies and tofu. Drain everything. Add sauce and peanuts.
I sometimes add a little sprinkle of red pepper flakes to the sauce. Yum!
Other good ideas: I substitute fried tofu for chicken in all of my stir fry recipes. It is especially good in the Chicken w/ Cashews recipe from Spice & Spirit!
I'm not a big tofu person, but I've done a few things with soy crumbles.
ReplyDeleteIn one, just adapt your basic meat lasagna recipe that appears on pretty much any box of lasagna noodles. Instead of beef, use soy crumbles (Morningstar Farms has dairy ones, and Smart meat makes pareve ones). I made it for shabbos dinner once when a vegan friend came, so I left out the cheese (since others at the table were eating chicken I had also prepared).
You can also use soy crumbles in place of ground beef in your chili. Another benefit is that you can then top your chili with shredded cheddar and sour cream, and make *real* cornbread (with milk and butter) as a side.
On Yahoo Shine! today:
ReplyDeletehttp://shine.yahoo.com/channel/food/recipes/tofu-cutlets-marsala-1898400/;_ylt=AiuOu6Hmu3M9Td74eVe6y9nkgKU5
I love chicken marsala, and this could be a very interesting alternative!
Being that I also have taken part in the Nasoya Challenge, I have also been wondering what I'll be doing with all of this tofu. I'm trying my best not to go super crazy with all of the coupons. Considering that I have only a dairy kitchen, one would think that I've already utilized tofu in many different fashions.
ReplyDeleteMy only suggestion at the moment is try buying the silken kind of tofu in order to make smoothies. While not ideal this time of year, perhaps it could prove to be very helpful during the very hot summer months in H-town.
Tofu burgers:
ReplyDeletehttp://ilanadavita.wordpress.com/2011/02/01/tofu-burgers/