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Simple Tofu Macaroni

Ingredients (use vegan versions):

* 1/2 lb. tofu
* 1-16 oz can whole peeled tomatoes
* 2 cup dried macaroni
* celery salt, paprika, oregano and marjoram to taste
* 1 tablespoon cider vinegar
* 1 tablespoon soy sauce
* 1 tablespoon canola oil
* 1 tablespoon vegan red wine
* nutritional yeast, to taste

Directions:

1. Heat Oil in skillet. Add vinegar, vegan wine & soy sauce.
Cube tofu and add, stir frying for 10 minutes.

2. Boil water & cook macaroni as package directs.

3. Add spices to tofu mixture, and stir fry for 5 more
minutes.

4. When macaroni is ready, add canned tomatoes to tofu
mixture, and crush them.

5. Serve tofu mixture on top of macaroni and sprinkle with
nutritional yeast.

Serves: 2

Preparation time: about 1/2 hour

Mine All Mine Crispy Crumb ‘Eggs’

Ingredients (use vegan versions):

* 1/4 block Silken firm tofu, crumbled
* garlic powder
* salt and pepper
* whole wheat saltine cracker crumbs from 5 crackers
* 1/4 recipe tofu bacon (under Miscellaneous Tofu Recipes)
* olive oil

Directions:

All righty, first make the bacon and
when it is well-browned take it out and
put it on a plate covered with paper
towels.

Then add a dab more oil and put the
cracker crumbs in there, and fry till
golden but not burnt; set the cracker
crumbs on a plate with the towels.

Finally scramble the crumbled tofu
seasoned with the salt and pepper and
garlic salt till almost done. Add the
cracker crumbs and tear apart the bacon
and add it, also continue to scramble
until all ingredients combined.

Serves: 1

Preparation time: 15 - 25 min

Marinated Baked Tofu with Sesame Seeds

Ingredients (use vegan versions):

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

Directions:

First, press the tofu for 30 minutes. (If you are in a hurry,
you can skip this step. I’ve successfully made this recipe
using both pressed and unpressed 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 ziplock 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 marinading 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. You may wish to make up 2 batches at
a time, as this disappears quickly–at least in our house!

Serves: 2 - 3

Preparation time: 10 min plus marinade time

Yummy Quick Herbed Tofu

Ingredients (use vegan versions):

* 1 lb (or whatever you have) firm herbed tofu
* 1 or 2 white button mushrooms or whatever other kind of mushroom you like
* capers
* 1/2 to 1 chopped medium tomato
* a spoonful or so vegetable broth
* a dash of “Spike” or other seasoned salt
* a splash of Bragg’s Liquid Aminos or soy sauce or similar stuff
* a little oil to grease the pan
* any additional veggies you think would go well…

Directions:

It is highly recommended that you freeze the tofu for a
night and then allow it to thaw. This improves the texture
and taste considerably. Also pressing the tofu between two
cutting boards and adding a heavy book on top can improve
things as well.

Start by cutting the tofu into thinnish slices. Cut
mushrooms, tomatoes and any other veggies into somewhat
uniform sizes. If you use veggies such as brocolli,
cauliflower or zucchini, i suggest adding those first and
then adding tofu and finally mushrooms and tomatoes.
Grease the pan and put the heat on. Once the pan is hot,
add tofu and veggies. Let tofu brown, and add season salt,
vegetable broth and finally Braggs. Actually, the order
shouldn’t matter too much. When I did all this, it was near
the end. This should only take a few minutes depending on
what kind of vegetables you use.

I’m a college student, and I made this in a rush in my
apartment between classes. Throw in whatever you want.
I’m not a big onion fan, but I guess if you like those they
might add some flavor… or garlic or olives… it’s pretty
open ended..

Serves: 2 - 3 depending on how much tofu you use

Preparation time: 15 min

Peanuty Marinated Tofu with Sweet Onions and Pineapple

Ingredients (use vegan versions):

* 1/4 cup soy sauce
* finely chopped garlic, to taste
* finely grated ginger, to taste
* crushed red pepper flakes, to taste
* 20 oz. can chunk pineapple (save can juices)
* 2 tablespoon crunchy peanut butter
* 1 medium sweet onion, cut into thin rings.
* .5 lb. firm or extra firm style tofu
* olive oil

Directions:

Drain tofu thoroughly. Combine soy
sauce, garlic, ginger, red pepper
flakes, and pineapple juice in a
small container. Cut tofu into
medium sized chunks and marinate
in the prepared dressing for at least
an hour in the fridge.

In a large skillet, heat .5 T olive oil
until very hot. Let excess marinade
drip off tofu prior to adding to the pan.
Set aside half a cup of the left over
marinade. Cook tofu, allowing for any
liquid in the skillet to cook off. Break
tofu up with spatula. Cook until
brown.

With the reserved marinade, add
peanut butter and heat in microwave
until thoroughly combined. Add
peanut mixture to the tofu. Continue
to cook on high heat until there is no
liquid in the pan.

(I like to eat this cold so I transfer the
tofu into a storage container and
place in the fridge and use the same
pan for the onions.)

Heat a tiny amount of olive oil in a
skillet. Add onion rings and cook until
colored. Add half of the canned
pineapple. Cook until pineapple is
colored. Serve atop the tofu along
with saffron basmati rice.

Serves: 2 - 4

Liberty

Ingredients (use vegan versions):

* 1 package of extra firm tofu, drained and crumbled
* 1 small clove of garlic, minced
* 1 half small onion, diced
* 1-2 tablespoons of raw sesame tahini(as a thickener)
* 1/4 cup of teriaki sauce
* 1-2 tablespoons Old Bay seasoning
* 8-10 tablespoons of olive oil (use more or less depending on you prefrences)
* Misc. herbs (I use celantro, bazil, and parsley)

Directions:

Crumble tofu in a large mixing bowl. Add enough olive oil
to cover all the tofu (about 4-5 tablespoons). Add the Old
Bay seasoning and the herbs. Work this with your hands for
about a minute. Pour 4-5 tablespoons of olive oil in a
frying pan. Add the teriaki sauce and the tahini. Bring
this to a slight boil and put in the tofu. Cook for 5-10
minutes or until cooked, stirring regularly.

Serves: 2 - 3

Preparation time: 10 - 15 min

Lemon Tofu with Capers

Ingredients (use vegan versions):

* 1 lb. tofu, cut into 1/4 slices
* 1/4 cup nutritional yeast
* 2 tblspn whole wheat flour
* 1/4 cup lemon juice
* 1 tblspn vinegar
* 1/2 green pepper
* capers
* oil
* 1/2 cup chopped scallions
* 2 tblsp soy sauce

Directions:

Fry tofu on both sides with some oil for about 4 minutes
each side, add scallions and cook for 1 more minute. Add
nutritional yeast and flour, making sure to coat
everything. If its not sticking to the tofu, add a little
bit of water. Cook for another 2 minutes, then add lemon
juice, soy sauce, and vinegar. Cook till all liquid is
soaked up. Add capers and peppers, and cook for about 1
minute more, so that the peppers are hot, but still
crunchy. Serve with rice.

Note: this is pretty sour, so if youre not into that, cut
down on the lemon juice and capers.

Serves: 2

Preparation time: 30 min

Yeasty ‘Cream Cheese’ Spread

Ingredients (use vegan versions):

* 1/3 lb medium tofu
* 1/2 cup nutritional yeast
* 3 tablespoon Spike
* 1 tablespoon non-hydrogenated vegan margarine

Directions:

Blend all in a blender or food
processor. This should look like hummus
and have a cream vegan cheese consistency.

Spread on a piece of toast or use with
pita slices or in celery sticks! Can be
used as both a dip or a spread, is
absolutely addictive.

Serves: 10

Preparation time: 5 min

Amazing Tofu

Ingredients (use vegan versions):

* 2 lbs Firm Tofu Blocks
* 1 Small Red Onion
* 4 Stalks of Celery (the more tender inner-stalks)
* 4 Carrots (organic are generally sweeter)
* 1/2 to 3/4 Cups Unsalted Sunflower seeds
* 1 Cups Nayonnaise (tofu vegan mayonnaise recipies are on vegweb)
* 1/4 cup (4 Tbs) Seasoned Salt - Jane’s Crazy Mixed Up…, Poultry Seasoning, etc
* Freshly ground black pepper
* 2 tablespoon White Vinegar

Directions:

The seasoned salt is available in most food store’s spice
section- look for a mix of salt, pepper, garlic, sage,
rosemary and other similar spices. If your seasoned salt
doesn’t make an impressionable dish, add herbs as listed
above to taste.

Slice the tofu into flat squares like patties (1/4 inch
thick), placing each, so they are not touching, onto some
folded cloths (tea towels or something lint-free). When
all the slices are out, cover with a single layer of
more folded towels. Apply pressure by covering with a
large cutting board, then putting a heavy knife block or
pan with about 2 quarts of water in it on the board. In
the meantime, dice (finely) the celery, carrots and onion.
Mix the seasoning salt, vinegar and nayonnaise in a large
bowl. Fold in the diced vegetables and sunflower seeds.
Once the tofu has been pressed for about 20 minutes, dice
it (I stack about 5 of the tofu slices at a time, then cut
along the long side to make thin (less than 1/4 inch)
strips, then cut along the short side to small cubes)
Fold the tofu into the mix. Add the black pepper to taste.
Fold in more naoyonnaise and add more seasonings as you
please. This is a simple recipe that takes well to
adjusting the flavor as needed - it’s a bit different
everytime I make it. You’ll find it fabulous everytime
with sprouts on fresh toast made from homemade vegan bread.

Serves: 1

Preparation time: 1 hour

Pan Fried Noodles with Tofu and Red Curry Broth

Ingredients (use vegan versions):

* 1 pound precooked Hong Kong noodles
* 3 tablespoons Red Curry Paste
* 15 leaves fresh Chinese bazil, chopped
* 8 stalks Scallions, chopped
* 2 cans Straw Mushrooms
* 6 cloves Garlic, sliced
* 8 oz package Spicy Dry Tofu, sliced
* 8 fresh Thai chilis
* 4 tablespoons & 1 tablespoon Hot Sesame Oil
* Soy Sauce
* 6 cups Vegetable broth

Directions:

Place whole Chilis onto aluminum foil and coat with 1
tablespoon Sesame Oil. Close foil loosely and broil until
soft, about 10 minutes.

In a pot, bring broth to a boil. Add tops of chopped
scallion and 1 chopped garlic clove to broth. Keep at a
simmer.

Heat Sesame Oil in wok or large cast iron saut� pan to
medium-high heat.

Remove stems of Chilis and place into pan with garlic, curry
and then scallions, tofu, basil and mushrooms. Saut� for
8-10 minutes. Add noodles and saut� for 5 more minutes,
until noodles are crisp, adding Soy Sauce to taste.
Place contents of wok into four bowls. Ladle 2 scoops of
Broth into each bowl. Garnish with fresh basil leaves and
serve.

Serves: 4

Preparation time: 40 min

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