Note: Remember, tofu has little flavor on it's own, so don't be afraid to shake that lemon pepper.
By Samantha from Fort Worth, TX
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I need an easy recipe for firm tofu. I used 1/2 a pkg in Phad Thai. But I would like to make something different with the other half. Thanks!
Toss it in some soup. Scramble it with eggs. Stir fry it with some veggies in a wok. Slice it in half lengthwise and broil it like you would steak.
TOFU is amazing stuff. It takes on the flavor of ANYTHING you put with it. Here's my favorites, though unusual things to make with Tofu:
TOFU "CREAM CHEESE" filling: Take tofu (any type) & put it into the blender with a bit of Honey & half a teaspoon of Vanilla & an optional squirt of lemon juice. Then blend this until it's creamy. I drop a teaspoon dollop of this into the centers of my bran, carrot or fruit muffins before baking, it adds extra moistness without adding extra fat.
TOFU ICING: Same recipe as above, (honey, vanilla & lemon juice) except I also add just a bit of the zest from an orange, a lemon or both. This gives a bit of "tang" to the icing... Thin this out a bit with either several tablespoon of milk, lemon, orange, cranberry or other juice. Pour the "icing" on to your muffins or cake right from the blender. It will set up a bit after it sits.
NO HONEY or SUGAR ADDED: If you like the above ideas but don't care to use honey, then instead blend the Tofu with several tablespoons of any type of frozen concentrate juice, like Orange-Mango-Banana, Orange-Pineapple, Apple or whatever juice suits your fancy. Don't forget the Vanilla as this makes a big difference in the flavor. The only difference between the Tofu "Icing & the "Filling" is the thickness.
* TOFU APPLE PIE: Years ago, I went to a potluck where I tasted a wonderful Apple/Tofu cinnamon pie. As I stated earlier, the tofu takes on the flavor of whatever is around it or what you add to it. The tofu was cut into chunks & just added to the pie with the apples.
* TOFU CHIP DIP: Another thing you can do with tofu is to make a chip dip (just think of Tofu as a sort of "cream cheese" or sour cream base" once it's blended) Just throw half a tub of tofu into a blender & add a pinch of salt & either fresh or dried onion, garlic &/or chives with a pinch of salt.
* TOFU SCRAMBLED "EGGS" - This recipe isn't for everyone, I have to admit, but here goes: Spray a skillet with Pam then heat to Med/High Heat (cast iron works best) & then scrunch up the tofu in your hand & between your fingers. Add the tofu to the hot skillet & sprinkle in a bit of salt, pepper & a small sprinkle of onion power, then sprinkle over the top of this about a teaspoon of Nutritional Yeast then mix everything together, heat & eat. If you hate the taste to nutritional yeast, substitute it with a bit of turmeric (for the yellow color). The trick to this recipe is to heat & cook the tofu QUICKLY, like you would a stir-fry.
---> I never told my kids they were eating tofu! They always thought it was cream cheese or sour cream in or on their muffins & food. Keep an open mind. Tofu can be added to smoothies, blended into cream soups, or breaded, seasoned & fried. Just use your imagination! I've been a vegetarian for 29 years now & love to try anything & everything new. Everything that's not meat, that is! But, tofu is Gods gift to us, an "all around" food that can be transformed into most anything!
Slice it thin, dry it, grill it in a frying pan and a bit of oil, then smother with your favorite bbq sauce, and put it on a bun with some sauteed onions (if you have them).
I use a little in egg salad, a little crumbled in regular salad, a little crumbled in spaghetti sauce. Add a few tablespoons of it to just about anything and you will increase the protein without changing the taste much at all.
Making Your Own Tofu
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A Substitute for Tofu
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STEAMED EGG TOFU
Recipes Using Firm Tofu
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I've made TVP (texturized vegetable protein) with tofu that was near the pull date. Put it in the freezer. After it has been frozen solid, put it back in the refrigerator until it defrosts. The texture will be just like a sponge. Using clean hands, squeeze the water out of it. Dry it on a paper towel. You can refrigerate, freeze, or dry it at this point, and rehydrate it (especially in a flavored broth) for use as TVP.
Anyone have recipes with tofu? I have no idea what to do with it.
By Marie G W.
You can cut firm tofu into slices and dredge in yellow corn meal, then in skillet on med hi heat add 2 Tbsp. cooking oil and fry tofu until golden. Serve hot with maple syrup.
This chocolate pie is delicious. Take 2 firm cakes of tofu (you can use lower fat if you want), drain and blend in a blender with one melted package of semi-sweet chocolate (or carob chips)(either melt in a double boiler or melt on low in a microwave). Blend thoroughly. Pour into a graham cracker crust and refrigerate several hours before eating. Serve with dollops of Cool Whip, whip cream, etc. It is very rich, tasty and hard to believe that it's tofu.
Another way to use tofu: Add it in small chunks to scrabbled eggs.
There are two kinds of tofu, firm and soft. If you look on the internet under recipes for tofu you can find lots of uses.
There are many sites that have tofu recipes. Here are a few:
www.savvyvegetarian.com/
vegetarian.about.com/
www.eatingwell.com/
www.vegetariansrecipes.org/
Does anyone have a simple, great tasting recipe for a dish using tofu for a person (me) who desires to eat healthier? The benefits of soy are many, not to mention high protein and low fat, but I've never eaten tofu in my life. Thanks so much.
By Renee Strange from Shreveport, LA
My family has been eating tofu for many years. One of my favorite recipes is to cut a firm tofu block into small cubes. Marinate the tofu in tamari soy sauce for at least 10 minutes. Drain. Mix equal parts of nutritional yeast and corn meal together. Bread the drained tofu with this mixture. Fry in a small amount of oil until lightly browned.
Remember that tofu does not have much of a flavor on it's own. It always absorbs the flavors of the foods it is cooked with.
If you like Italian food here is one recipe I use for filling manicotti or shells or lasagna; I get the firm tofu and let it drain for about 1/2 hr by crumbling it into a strainer, after it drains I put it in a zip bag and add Italian spices and a little olive oil, close the bag and then squish it around a bit and let it rest while you get the rest of the dish ready.
Use the tofu in place of ricotta cheese and no one will know the difference! I have served this to peep who said they'd never eat tofu and can tell if it's in a dish....so far no one has been able to tell.
You can do the same thing using different spices in the tofu bag to make burgers, I usually add a little flour, ground walnuts, an egg, some wheat germ, whatever strikes your fancy to make the burgers hold together well and I have even grilled them.
Experiment and have fun, it's good for you!
Thank you both for helping me out with those recipes. I love anything Italian, and the other recipe sounds great except I don't usually fry anything. It was a big help to me to learn that tofu absorbs the flavors of the foods its cooked with. For a tofu newbie, that is crucial information!
When I was friends with a Japanese person, he used to just drain it, cut it in squares and sprinkle it with soy sauce and wasabi and eat it that way. It is very refreshing on a hot day.
How do you use tofu? Does anyone have some recipes to share or suggestions?
By Marie G W.
Tofu is great used in vegetable stir fry. Add a little teriyaki sauce to it. It's delicious. Also, I barbecue tofu in barbeque sauce on the stove as well.
I am not a huge fan of tofu but I do love it in Miso Soup. You can make your own dashi stock from dashi powder found in the Asian aisle of your market or health food store.
Miso Soup
3 cups dashi soup stock
1 oz tofu, cut into small cubes, or more to taste
1 1/2 tbsp miso paste, or more to taste
1 tbsp soy sauce
1/2 large green onion, white and green parts, finely sliced
Mix miso and soy sauce in a small bowl. Bring dashi soup stock to a gentle boil in a small sauce pan; add tofu and turn down to simmer.
Add miso mixture and heat until not quite boiling, stirring slowly.
Remove from heat; add green onion, stir and serve.
