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Killer Tofu

Ingredients (use vegan versions):

* 14 oz regular tofu (firm)
* Brewers yeast (fine)
* soy sauce
* olive oil

Directions:

Cut the tofu into medium sized cubes.
Pour some oil into a frying pan (I use a non-stick wok and am
pretty generous with the oil too).

Add the tofu and then turn the heat up to high. Cook the
tofu until it starts to get brown and then add some brewers
yeast (again, I’m pretty heavy-handed with the stuff, so it’s
up to you how much you like).

After a few minutes add some soy sauce (I just splash some
on and like to get the tofu a medium bown in color).
Cook until the soy sauce has more or less evaporated.
Serve with rice, vegetables, black beans, baked potato and a
salad.

Serves: 2

Preparation time: 15 - 30 min

Super Good Tofu Scramble

Ingredients (use vegan versions):

* 1 green onion
* 2 small cloves garlic
* 2 strips Smart bacon or other breakfast meat substitute
* 1/2 large block of firm tofu
* couple dashes of turmeric
* splash of liquid aminos
* pinch of nutritional yeast flakes
* oil for the pan

Directions:

First, you’ve got to heat up the pan on medium-
high heat with the oil to cook the bacon-but don’t
cook it too long or it will be overcooked once
you’re done. While you’re cooking the bacon,
start chopping up the garlic and green onion.
press as much water from the tofu as possible,
then use a cheese grater to grate the tofu into
semi-small chunks. you could probably mash it a
bit with a fork instead, but I find grating to be
a lot quicker. After you have the tofu grated
into a bowl, add the onion, garlic, bacon (cooked
and cut into small pieces by this time), the
turmeric and liquid aminos. You’ll want to stir
this up gently until you are satisfied that
everything is well mixed. Put it in the pan (it
should sizzle a bit) and sprinkle the nutritional
yeast flakes over the top. Keep stirring
occasionally for about 10 minutes or until you’ve
got the desired look of scrambled “eggs.”

I like to eat this with some hash browns, of
course. This is very very tasty, if i do say so
myself. Oh, and be careful with the turmeric. it
stains everything yellow.

Serves: 2

Preparation time: about 20 min

Easy Tofu (Formerly Pork)

Ingredients (use vegan versions):

* 1/4 cup mango chutney
* 1/4 cup vegetable oil
* 1/4 cup ketjap manis
* 1/2 teaspoon curry powder
* extra firm tofu, (formerly pork), cut in 2.5cm (1″) cubes-for four people
* 1/2 cup peanut butter (smooth or crunchy)
* 3 tablespoon lemon juice
* 1/4-1/2 teaspoon sambal oelek
* 2 cloves garlic, minced
* 1/3 cup rice syrup

Directions:

Mix chutney, 2 Tbsp oil, 2 Tbsp ketjap and curry powder.
Marinate tofu in this mixture for at least one hour.

Thread tofu onto skewers; place on a rack in a shallow
baking pan. Bake at 160C (325F) for 15 minutes.

Combine peanut butter, lemon juice, 2 Tbsp ketjap, 2 Tbsp
oil, sambal oelek, garlic and rice syrup in a medium
saucepan. Heat to boiling and brush on all sides of tofu.
Bake for 10 minutes more and serve on rice. Use remaining
peanut sauce as a dip.

Serves: 4

Preparation time: 1 1/2 hours, including marinating time

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

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