Tofu ~ - Vegetarian - - Jamaican Jerk Tofu -

- Jamaican Jerk Tofu - Sesame and Garlic Tofu with Wilted Bok Choy - Pan-Fried Tofu - Tofu: Marinated, Baked, Smoked - Smoked Tofu - Vegetarian - Healthy Recipes -- Lee's Recipes -

Marinated Tofu

Slice firm tofu 1/2 inch thick, it will absorb marinades. Put it in a container and pour the marinade over, then refrigerate it from 8 hours to 3 days, turning it now and then. Here are a few of my favorites:

  • Asian: soy sauce, rice wine, minced fresh ginger, minced fresh garlic, and 1/4 teaspoon of sesame oil.
  • Italian: tomato sauce, oregano, garlic
  • French: Olive oil, white wine, fresh herbs
  • BBQ: bottled barbeque sauce.

Drain the marinade, pat it dry with paper towels, and stir fry with vegetables, or add to things like spaghetti sauce. You can bake it too, or broil it. Unlike marinades for meat which have to be cooked thoroughly, you can use these in your sauces

Baked Tofu

Slice tofu between 1/2"-1" thick.  You can either marinate it or dust it lightly with salt and pepper and then coat in a sauce later (I find that coating tofu in a sauce after cooking helps it absorb a lot more flavor, and it's more predictable than a marinade, which will usually shift, caramelize, or concentrate with long cooking times).  Lay the slices (I like to slice into squares, then divide into little right triangles) on a baking sheet and bake (at 400) for a LONG TIME, like at least an hour.  I don't like my tofu gooey or jellied-like.  I cook it until the corners are deep brown, the consistency is chewy throughout, and the flavor is deep and nutty.  This takes glazes particularly well, and it makes great sandwich tofu.

Smoked Tofu

Fire up a grill with a smoker box full of wet chips (I like hickory), slice a block of tofu into wide quarters or thirds (think broad tofu "steaks") make sure the grates are coated in non stick spray, and toss them on there for about 45 minutes.  Smoked tofu keeps really well and will withstand further cooking if you want to use it in other recipes (chili, tacos, whatever!)  Sometimes I like to use a chili rub on the tofu to create a flavorful crust on my smoked tofu.  It's made up of turbinado sugar, kosher salt, black pepper, chili powder, and cumin.  The quanities aren't terribly important, but don't go overboard with the salt or sugar.  Rub this compound onto both sides of the tofu before smoking.  Chili rubbed tofu makes incredible taco filling, and is even better when allowed to mature in the fridge for a few hours (distributes the smoky taste).

Also, try crumbling extra firm into a pan and chopping as it fries.  Cook for a long time, until tofu is really crispy and brown.  Add a little soy margarine and Frank's Red Hot (or any hot sauce) and voila!  Buffalo tofu.  Great on salads and sandwiches.

Firm Tofu Fried

1 Brick very firm tofu (the kind in the tub, not the box)
2 Tablespoons non-flavored cooking oil (like walnut or canola)
1 Teaspoon liquid smoke
2 Tablespoons tamari
1 Tablespoon maple syrup
2 Tablespoons nutritional yeast flakes

  1. Slice tofu into 1/4 inch thick slices, place in a single layer in a BIG oiled frying pan (you may need to make two batches)
  2. Fry tofu slices on medium low for 10 minutes on each side until crispy (I know, it sounds like a long time, but trust me)
  3. Mix together tamari, maple syrup, and liquid smoke, and pour over tofu in pan.
  4. Sprinkle nutritional yeast over tofu and flip slices until coated and liquid is mostly gone

Tofu Lasagne

Substitute half the ricotta with mashed tofu in any lasagne recipe.

Tofu Substitutions

You can substitute tofu to make healthful dips and mayonnaise

Some soy substitutions:

I cup milk = 1 cup calcium-fortified soy milk
1 cup fruit yogurt = 1 cup soft silken tofu + fruit, blended, sweetener to taste1 cup ricotta cheese = 1 cup firm tofu, drained and mashed
2 Tablespoons flour = 1 Tablespoon soy flour

Source accessed January 22, 2012

Tofu Mayonnaise

1/2 pound silken tofu
1/4 cup canola oil
1 tablespoon lemon juice
1 tablespoon sugar
1 1/2 teaspoons prepared mustard
1 teaspoon apple cider vinegar
1/2 teaspoon salt

Combine all ingredients in a blender and beat until smooth and creamy.

Source accessed January 22, 2012

Source: Different Ways