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tofu recipes

pan fried tofu
  • fresh organic firm tofu - sliced 1/4 inch thick
  • organic olive oil
  • Bragg's Liquid Aminos or organic shoyo tamari to taste
  • few dashes each of black pepper and cayenne pepper (or to taste)
let tofu drain for a while or dry it out by wrapping it in a clean kitchen towel and gently squeezing it to remove excess water... Slice each piece about 1/4 inch thick... add about 2 tsps. to 1 tbsp. of olive oil to pan and bring it up to medium-high heat... when oil is hot, place each slice in the pan evenly and let it fry for a few minutes... add Braggs OR Tamari OR Trocomare OR Spike OR Pepperman OR the salty stuff of your choice... flip over when underside begins to get golden brown and let the other size toast a while... maybe flip one more time depending on how brown you like them - remove from heat, serve with any veggie-oriented meal

ideal for PITA BREAD SANDWICHES... lightly toast pita pocket, open at one end, spread some Veganaise, add a few slices of tofu, season if necessary, then add your choice of fresh raw veggies - grated carrot, sliced cuccumber, tomato, grated beet, sprouts, lettuce, etc.. SOOOOOOOOO good

frozen tofu

another trick to supreme pan-fried tofu is to FREEZE IT... stick the whole package in the freezer until it is frozen solid, then take it out and let it thaw completely... when its thawed, take the tofu and gently squeeze as much water out as possible... the freezing/thawing process makes the tofu drier, and changes the texture to a sponge-like cake... this allows for mega-absorption of whatever you cook it with and the effect is awesome... you can use it for sandwiches, in salads, soups, pasta, chili, or mixed with any grain... cook as you would regular tofu, or marinade first with the mix of your choice

baked tofu
  • 1 lb. firm organic tofu - drained well
  • 3 Tbsp. Bragg's Liquid Aminos
  • 2 Tbsp. organic olive oil
  • 1/4 tsp. organic black pepper
  • 1 scallion / green onion, chopped
  • 1 Tbsp. organic black (or light) sesame seeds
drain tofu thoroughly by wrapping it in a clean kitchen towel and squeezing it gently... slice tofu in 1/4 - 1/2 inch pieces and lay out flat in a baking pan or tray. Preheat oven to 350° ... combine Bragg's, olive oil, black pepper and scallion in a blender and blend thoroughly... evenly pour out the mix onto the tofu, spreading it around with a spoon to coat each piece well... sprinkle the sesame seeds on top, place in the oven, and bake for 30-40 minutes. the more time in the oven, the more chewy it becomes - so its personal preference whatever u like best

excellent on sandwiches, with rice, pasta, or quinoa and fresh veggies! VARIATIONS include: shoyu tamari - spread a few shakes on each slice of tofu - sprinkle with sesame seeds and/or seaweed flakes... Bragg's - a few shakes of Bragg's on each piece

  • 1 lb. cooked macaroni - pictured: tinkyada fusilli rice pasta
  • 1/2 lb. organic tofu - a softer tofu, not firm but not silken either
  • 1/2 cup plain or unsweetened soymilk
  • 1/4 cup olive oil
  • 3 Tbsp. Bragg Liquid Aminos
  • 1/2 tsp. sea salt
  • 1/4 tsp. oregano
  • few shakes of black pepper or Pepperman
  • grated vegan cheese (optional)
cook macaroni according to package directions, drain, and set aside... pre-heat oven to 350°... in a blender, add tofu, soymilk, oil, liquid aminos, salt, oregano, and pepper... blend until very creamy by 'pulsing' the blender at a slower speed... when its nice and smooth, place the macaroni into a baking dish that will fit everything, then pour the tofu mixture over the macaroni... stir well to get all the macs evenly covered... grate some vegan cheese over the top, and sprinkle a little PepperMan over that (optional... bake, uncovered, for 15-20 minutes, & serve with salad and greens! Especially good with cayenne pepper too...

this is a vegan 'macaroni and cheese' alternative, and the tofu mixture is also a good mayonaise alternative you can make at home - very tasty on sandwiches with some sprouts!! some good variations would probably be to add a little apple cider vinegar for a more mayo-zing effect, and maybe some dill too... experiment to get the consistency and flavor you like best

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