T-Shirt Tuesday Giveaway: 'Tofu Nation' Tee

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Posted January 25, 2011 by peta2 staff

Sometimes when I’m daydreaming, I envision the day when there’s no more cruelty to animals; we finally have world peas; and there’s an abundance of shiny, happy, healthy people powered by tofu—sounds like a perfect Tofu Nation, no? 😉

Join the fun and show your love for tofu (and all of its protein-rich, versatile deliciousness) by rockin’ one of these super soft, organic “Tofu Nation” tees (featuring the tofu trifecta whom I’ve named Mr. Smiley, Winky and Shady):

For your chance to win one of five Tofu Nation tees, comment below and name your favorite tofu dish (recipes are welcome if you have ’em). Entries must be received by February 1, 2011. Five winners will be chosen at random and notified on February 3, 2011.

Just so you know, by commenting here, you’re acknowledging that you’ve read and agreed to our privacy policy.

No purchase necessary. Void where prohibited by law.

Also by commenting, you are agreeing to the following terms and conditions.

GOOD LUCK!

Just keepin’ it real,
Sunny
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  • 1270 days ago

    VA:F [1.9.22_1171]

    0

    Pad Thai from Pei Wei, It’s the best<3

  • 1552 days ago

    VA:F [1.9.22_1171]

    0

    I love Tofu Sandwiches.. Grilled!!! :)
    Here’s the recipe if you’d like to give it a try :) :
    2 slabs of marinated Tofu
    As many Slices as you’d like of Wheat OR White Bread. (I prefer wheat)
    Mayonnaise
    Horseradish (Optional, It’s to get a taste)
    Some Tomato Slices
    Salt and/or Pepper
    Lettuce
    Any colour or type of Onion you prefer
    Enjoy! <3

  • 1552 days ago

    VA:F [1.9.22_1171]

    0

    Seaweed and Tofu Soup
    Korean meals always include soups—like this mild one based on vitamin-rich wakame seaweed, the same kind often used in miso soup.
    RECIPE INGREDIENTS
    1/4 cup crumbled dried seaweed, such as wakame or kelp (see Tip)
    1/4 cup diced strip steak (optional)
    1/4 cup thinly sliced scallions
    2 teaspoons minced garlic
    2 teaspoons toasted sesame oil
    1/4 teaspoon freshly ground pepper
    4 cups water
    2 tablespoons white miso (see Note), or to taste
    1/2 cup diced firm tofu

    : Look for wakame in natural-foods stores or Asian markets. Note: Miso is fermented bean paste made from barley, rice or soybeans used to add flavor to dishes such as soups, sauces and salad dressings. It is available in different colors, depending on the type of grain or bean and how long it’s been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for at least a year.

    EatingWell Free Trial Issue!
    DIRECTIONS
    Place seaweed in a medium bowl, cover with water and let soak for 20 minutes.

    Combine steak (if using), scallions, garlic, sesame oil and pepper in another bowl.

    Warm a medium saucepan over high heat and add the scallion mixture. Cook, stirring, until fragrant, about 1 minute. Stir in 4 cups water and miso. Reduce the heat to medium-low so the liquid does not boil. Whisk to dissolve the miso.

    Drain the seaweed and stir it into the soup along with tofu. Cook over medium-low for about 10 minutes. Remove from the heat. Taste and season with more miso, if desired.

    Tofu and Broccoli Stir-Fry

    We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling.
    RECIPE INGREDIENTS
    1/2 cup vegetable broth or reduced-sodium chicken broth
    1/4 cup dry sherry (see Note) or rice wine
    3 tablespoons reduced-sodium soy sauce
    3 tablespoons cornstarch, divided
    2 tablespoons plus 1 teaspoon sugar
    1/4 teaspoon crushed red pepper, or more to taste
    1 14-ounce package extra-firm water-packed tofu, drained
    1/4 teaspoon salt
    2 tablespoons canola oil, divided
    1 tablespoon minced garlic
    1 tablespoon minced fresh ginger
    6 cups broccoli florets
    3 tablespoons water

    Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

    EatingWell Free Trial Issue!
    DIRECTIONS
    Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

    Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

    Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

    Southwestern Tofu Scramble

    Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.
    RECIPE INGREDIENTS
    3 teaspoons canola oil, divided
    1 14-ounce package firm water-packed tofu, rinsed and crumbled
    1 1/2 teaspoons chili powder
    1 teaspoon ground cumin
    1/2 teaspoon salt, divided
    1 small zucchini, diced
    3/4 cup frozen corn, thawed
    4 scallions, sliced
    1/2 cup shredded monterey jack cheese
    1/2 cup prepared salsa
    1/4 cup chopped fresh cilantro

    EatingWell Free Trial Issue!
    DIRECTIONS
    Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.

    Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro

    Tofu Cupcakes

    Ingredients

    1 Block soft/silken tofu
    2 cups sugar
    1 and 3/4 cup flour
    3/4 cup cocoa powder
    1 and 1/2 tsp baking powder
    1 and 1/2 tsp baking soda
    1 tsp salt
    2 tsp vanilla extract
    1/2 cup water

    Directions

    Mix all dry ingredients until well blended. Add tofu and vanilla extract. MIx until all the dry ingredients are moistened. Batter will be very thick.
    Add water and beat until smooth. Batter will thin out and have the consisitency of frosting.
    Pour into 2 greased cake pans or into 24 muffin cups.
    Bake at 350 degrees for 30 minutes or until done.

    IT IS SOOOOOOOOOO DELICOUS TO ME
    IT WOULD BE AWESOME IF I WIN
    Stir-fry is my fav though

  • 1552 days ago

    VA:F [1.9.22_1171]

    0

    I love tofu! :) I fry it with chipotle seasoning and eat with salad or rice. Yum!

  • 1552 days ago

    VA:F [1.9.22_1171]

    0

    I <3 tofu stir-fry with veggies! yum!!!

  • 1552 days ago

    VA:F [1.9.22_1171]

    0

    I have been a vegetarian for a month! and I’m going strong :) My favorite tofu dish is tofu curry with chickpeas and lima beans and of course curry powder and spices. One tip though: let it cook and then let it set for a day or two to cure and bring out the flavor in the tofu.

  • 1552 days ago

    VA:F [1.9.22_1171]

    0

    Seaweed and Tofu Soup
    Korean meals always include soups—like this mild one based on vitamin-rich wakame seaweed, the same kind often used in miso soup.
    RECIPE INGREDIENTS
    1/4 cup crumbled dried seaweed, such as wakame or kelp (see Tip)
    1/4 cup diced strip steak (optional)
    1/4 cup thinly sliced scallions
    2 teaspoons minced garlic
    2 teaspoons toasted sesame oil
    1/4 teaspoon freshly ground pepper
    4 cups water
    2 tablespoons white miso (see Note), or to taste
    1/2 cup diced firm tofu

    : Look for wakame in natural-foods stores or Asian markets. Note: Miso is fermented bean paste made from barley, rice or soybeans used to add flavor to dishes such as soups, sauces and salad dressings. It is available in different colors, depending on the type of grain or bean and how long it’s been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for at least a year.

    EatingWell Free Trial Issue!
    DIRECTIONS
    Place seaweed in a medium bowl, cover with water and let soak for 20 minutes.

    Combine steak (if using), scallions, garlic, sesame oil and pepper in another bowl.

    Warm a medium saucepan over high heat and add the scallion mixture. Cook, stirring, until fragrant, about 1 minute. Stir in 4 cups water and miso. Reduce the heat to medium-low so the liquid does not boil. Whisk to dissolve the miso.

    Drain the seaweed and stir it into the soup along with tofu. Cook over medium-low for about 10 minutes. Remove from the heat. Taste and season with more miso, if desired.

    Tofu and Broccoli Stir-Fry

    We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling.
    RECIPE INGREDIENTS
    1/2 cup vegetable broth or reduced-sodium chicken broth
    1/4 cup dry sherry (see Note) or rice wine
    3 tablespoons reduced-sodium soy sauce
    3 tablespoons cornstarch, divided
    2 tablespoons plus 1 teaspoon sugar
    1/4 teaspoon crushed red pepper, or more to taste
    1 14-ounce package extra-firm water-packed tofu, drained
    1/4 teaspoon salt
    2 tablespoons canola oil, divided
    1 tablespoon minced garlic
    1 tablespoon minced fresh ginger
    6 cups broccoli florets
    3 tablespoons water

    Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

    EatingWell Free Trial Issue!
    DIRECTIONS
    Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

    Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

    Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

    Southwestern Tofu Scramble

    Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.
    RECIPE INGREDIENTS
    3 teaspoons canola oil, divided
    1 14-ounce package firm water-packed tofu, rinsed and crumbled
    1 1/2 teaspoons chili powder
    1 teaspoon ground cumin
    1/2 teaspoon salt, divided
    1 small zucchini, diced
    3/4 cup frozen corn, thawed
    4 scallions, sliced
    1/2 cup shredded monterey jack cheese
    1/2 cup prepared salsa
    1/4 cup chopped fresh cilantro

    EatingWell Free Trial Issue!
    DIRECTIONS
    Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.

    Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro

    Tofu Cupcakes

    Ingredients

    1 Block soft/silken tofu
    2 cups sugar
    1 and 3/4 cup flour
    3/4 cup cocoa powder
    1 and 1/2 tsp baking powder
    1 and 1/2 tsp baking soda
    1 tsp salt
    2 tsp vanilla extract
    1/2 cup water

    Directions

    Mix all dry ingredients until well blended. Add tofu and vanilla extract. MIx until all the dry ingredients are moistened. Batter will be very thick.
    Add water and beat until smooth. Batter will thin out and have the consisitency of frosting.
    Pour into 2 greased cake pans or into 24 muffin cups.
    Bake at 350 degrees for 30 minutes or until done.

    IT IS SOOOOOOOOOO DELICOUS TO ME
    IT WOULD BE AWESOME IF I WIN

  • 1552 days ago

    VA:F [1.9.22_1171]

    0

    Not sure of the name, but my grandmother and I were experimenting one day, and came up with an amaaaazing blend of tofu, rice, beans, salsa, cheese, onions, carrots, and all kinds of other yummy stuff! It was seriously the best thing I’ve ever aten. Go mamaw, and go tofu! 😀
    Help me think of a name!?

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    ok a tofu tote would go perfect with a tofu shirt! yey! I can wear them both whenever I go shoping! Go tofu!!!! >.<

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    i love buffalo tofu it is so yummy go green guys and try it

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    I love t-shirts with pretty animals on them and even one that shows a bag that can’t be hurt is even better. I have never had tofu before but its worth trying since there are so many yummy recipes to try! I’m a tree hugger and the bag is so cute i’d probably walk up and down the meat isle and shake my head at people as if WHY?

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    Buffalo Style Tofu ! Its the best Tofu I’ve have ever ate. Yum!

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    General Gau’s Tofu!

    I love chinese food, and General Gau’s Chicken used to be my favorite. But when I went Veg, I thought I couldn’t eat it anymore. But then my mom found a recepe for General Gau’s Tofu, and let me tell you, that’s the most delicious thing EVER !!!

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    Basil Tofu

    – 5 green onions, minced
    – 6 or 8 cloves garlic, minced
    – 1 package firm low-fat tofu, well-drained, sliced and marinated in soy sauce
    – 1 cup fresh basil, chopped
    – 1 teaspoon crushed chili pepper sauce (sambal oelek)
    – 1 teaspoon soy sauce
    cooked brown rice

    Cook onions and garlic in water or stock or vinegar until tender. Add marinated tofu and cook another 5-10 minutes. Stir in basil, chili pepper sauce and soy sauce and heat through. Serve over brown rice.

    – 1 lb of firm tofu
    – 1 1/2 ts of fresh, grated ginger
    – 1 t of roasted sesame oil
    – 1 minced garlic clove
    – 2 tb of tamari
    – 1 1/4 c of water
    – 1 1/2 tb of arrowroot

    Slice the tofu into small rectangles of 1/4–1/2-inch thickness and place them in a shallow dish or baking pan.

    Mix together the ginger, sesame oil, garlic, tamari and water.
    Pour this mixture over the tofu and let it marinate for at least 30 minutes.
    (If desired, the tofu may be placed in the refrigerator to marinate for several hours or overnight).

    Remove the marinated tofu from the liquid, reserving the liquid to make the sauce.
    Place the tofu on a well-oiled cookie sheet and bake at 375 deg for 35-40 minutes, or until the desired crispness is reached (the longer the tofu bakes the firmer and crisper it becomes).

    To make the sauce, mix the arrowroot with the marinade.
    Place the mixture in a small saucepan and bring to a boil.
    Cook, stirring constantly, until thickened.

    Ginger Tofu may be served with or without the sauce.
    With the sauce, serve it over a bed of rice, millet, buckwheat, or pasta.
    Add your favorite stir-fried veggies and you have a colorful or nutritious meal.
    Ginger Tofu may also be added to a vegetable stew.

    Herbed Tofu In White Wine Sauce / Pasta Recipe

    Serving Size: 1

    – 2 T of soy margarine
    – 1/2 T of flour
    – 1/2 c of soy milk
    – 1/2 c of white wine
    – 1 Wedge of onion left in one Piece (I can’t tolerate much Onion, so I Used about a 4cm x 2cm Wedge)
    – 1 d of ground cloves
    – 1 d of salt
    – Some water
    – 1/2 lb Or so herbed tofu, cubed (about 1.5 cm cubes)
    – Your favorite pasta, enough

    For two servings

    Melt margarine in pan and wisk in flour. Cool a bit and then wisk in wine and (soy)milk. Add onion, cloves, and salt to sauce and stir over low heat until sauce is slightly thickened. If it gets too thick, add some water. Add tofu and simmer while you cook the pasta. Serve tofu and sauce over pasta, giving the onion to the person who likes them more.

    these some of my fav 😀

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    so many delicious recipes! will definitely try some out – thanks for sharing :)

    by the way, ever tried some Spicy Thai Tofu Salad ? It is
    Ah- Mhhh- Ah- ZING!!

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    Or vegan burgers.

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    mmmmm. . .Don’t get me started on tofu burgers :*]

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    Breaded Tofu Nuggets are the BEST!!, and they only take 20-30 minutes to make&bake!! So much better than EVIL, CRUEL,& SUPER SAD chicken nuggets,
    These super delicious & nutritious snacks are easy to make all you need is. . . . .
    one block firm or extra firm tofu
    1/3 cup soymilk,
    2 tbsps mustard
    1 tsp onion powder
    1/2 tsp salt
    1/4 tsp black pepper
    3/4 cup bread crumbs
    1 tbsp nutritional yeast&1 tsp dried parsley are both optional
    If baking: bake for 25 min at 350 degrees farenheit
    You can also fry these yummy nuggets!! ENJOY!!

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    TOFU! YUM! i love tofu with some stir fry tofu wraps! sooo good!!!

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    Seaweed and Tofu Soup
    Korean meals always include soups—like this mild one based on vitamin-rich wakame seaweed, the same kind often used in miso soup.
    RECIPE INGREDIENTS
    1/4 cup crumbled dried seaweed, such as wakame or kelp (see Tip)
    1/4 cup diced strip steak (optional)
    1/4 cup thinly sliced scallions
    2 teaspoons minced garlic
    2 teaspoons toasted sesame oil
    1/4 teaspoon freshly ground pepper
    4 cups water
    2 tablespoons white miso (see Note), or to taste
    1/2 cup diced firm tofu

    : Look for wakame in natural-foods stores or Asian markets. Note: Miso is fermented bean paste made from barley, rice or soybeans used to add flavor to dishes such as soups, sauces and salad dressings. It is available in different colors, depending on the type of grain or bean and how long it’s been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for at least a year.

    EatingWell Free Trial Issue!
    DIRECTIONS
    Place seaweed in a medium bowl, cover with water and let soak for 20 minutes.

    Combine steak (if using), scallions, garlic, sesame oil and pepper in another bowl.

    Warm a medium saucepan over high heat and add the scallion mixture. Cook, stirring, until fragrant, about 1 minute. Stir in 4 cups water and miso. Reduce the heat to medium-low so the liquid does not boil. Whisk to dissolve the miso.

    Drain the seaweed and stir it into the soup along with tofu. Cook over medium-low for about 10 minutes. Remove from the heat. Taste and season with more miso, if desired.

    Tofu and Broccoli Stir-Fry

    We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling.
    RECIPE INGREDIENTS
    1/2 cup vegetable broth or reduced-sodium chicken broth
    1/4 cup dry sherry (see Note) or rice wine
    3 tablespoons reduced-sodium soy sauce
    3 tablespoons cornstarch, divided
    2 tablespoons plus 1 teaspoon sugar
    1/4 teaspoon crushed red pepper, or more to taste
    1 14-ounce package extra-firm water-packed tofu, drained
    1/4 teaspoon salt
    2 tablespoons canola oil, divided
    1 tablespoon minced garlic
    1 tablespoon minced fresh ginger
    6 cups broccoli florets
    3 tablespoons water

    Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

    EatingWell Free Trial Issue!
    DIRECTIONS
    Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

    Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

    Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

    Southwestern Tofu Scramble

    Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.
    RECIPE INGREDIENTS
    3 teaspoons canola oil, divided
    1 14-ounce package firm water-packed tofu, rinsed and crumbled
    1 1/2 teaspoons chili powder
    1 teaspoon ground cumin
    1/2 teaspoon salt, divided
    1 small zucchini, diced
    3/4 cup frozen corn, thawed
    4 scallions, sliced
    1/2 cup shredded monterey jack cheese
    1/2 cup prepared salsa
    1/4 cup chopped fresh cilantro

    EatingWell Free Trial Issue!
    DIRECTIONS
    Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.

    Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro

    Tofu Cupcakes

    Ingredients

    1 Block soft/silken tofu
    2 cups sugar
    1 and 3/4 cup flour
    3/4 cup cocoa powder
    1 and 1/2 tsp baking powder
    1 and 1/2 tsp baking soda
    1 tsp salt
    2 tsp vanilla extract
    1/2 cup water

    Directions

    Mix all dry ingredients until well blended. Add tofu and vanilla extract. MIx until all the dry ingredients are moistened. Batter will be very thick.
    Add water and beat until smooth. Batter will thin out and have the consisitency of frosting.
    Pour into 2 greased cake pans or into 24 muffin cups.
    Bake at 350 degrees for 30 minutes or until done.

    IT IS SOOOOOOOOOO DELICOUS TO ME

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    fried tofu, no joke. unhealthy, but moy delicioso!!

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    Five-Spice Tofu for the win. (:

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    Spring rolls!
    I use this recipe: http://thaifood.about.com/od/vegetarianthairecipes/r/springrolls.htm

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    Seaweed and Tofu Soup
    Korean meals always include soups—like this mild one based on vitamin-rich wakame seaweed, the same kind often used in miso soup.
    RECIPE INGREDIENTS
    1/4 cup crumbled dried seaweed, such as wakame or kelp (see Tip)
    1/4 cup diced strip steak (optional)
    1/4 cup thinly sliced scallions
    2 teaspoons minced garlic
    2 teaspoons toasted sesame oil
    1/4 teaspoon freshly ground pepper
    4 cups water
    2 tablespoons white miso (see Note), or to taste
    1/2 cup diced firm tofu

    : Look for wakame in natural-foods stores or Asian markets. Note: Miso is fermented bean paste made from barley, rice or soybeans used to add flavor to dishes such as soups, sauces and salad dressings. It is available in different colors, depending on the type of grain or bean and how long it’s been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for at least a year.

    EatingWell Free Trial Issue!
    DIRECTIONS
    Place seaweed in a medium bowl, cover with water and let soak for 20 minutes.

    Combine steak (if using), scallions, garlic, sesame oil and pepper in another bowl.

    Warm a medium saucepan over high heat and add the scallion mixture. Cook, stirring, until fragrant, about 1 minute. Stir in 4 cups water and miso. Reduce the heat to medium-low so the liquid does not boil. Whisk to dissolve the miso.

    Drain the seaweed and stir it into the soup along with tofu. Cook over medium-low for about 10 minutes. Remove from the heat. Taste and season with more miso, if desired.

    Tofu and Broccoli Stir-Fry

    We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling.
    RECIPE INGREDIENTS
    1/2 cup vegetable broth or reduced-sodium chicken broth
    1/4 cup dry sherry (see Note) or rice wine
    3 tablespoons reduced-sodium soy sauce
    3 tablespoons cornstarch, divided
    2 tablespoons plus 1 teaspoon sugar
    1/4 teaspoon crushed red pepper, or more to taste
    1 14-ounce package extra-firm water-packed tofu, drained
    1/4 teaspoon salt
    2 tablespoons canola oil, divided
    1 tablespoon minced garlic
    1 tablespoon minced fresh ginger
    6 cups broccoli florets
    3 tablespoons water

    Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

    EatingWell Free Trial Issue!
    DIRECTIONS
    Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

    Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

    Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

    Southwestern Tofu Scramble

    Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.
    RECIPE INGREDIENTS
    3 teaspoons canola oil, divided
    1 14-ounce package firm water-packed tofu, rinsed and crumbled
    1 1/2 teaspoons chili powder
    1 teaspoon ground cumin
    1/2 teaspoon salt, divided
    1 small zucchini, diced
    3/4 cup frozen corn, thawed
    4 scallions, sliced
    1/2 cup shredded monterey jack cheese
    1/2 cup prepared salsa
    1/4 cup chopped fresh cilantro

    EatingWell Free Trial Issue!
    DIRECTIONS
    Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.

    Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro

    IT IS SOOOOOOOOOO DELICOUS TO ME

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    tofu sandwhichs with soy chicken patties tofu spaghetti anything tofu tofu stir fry is great YUMMY!!!!! mmm this is making hungry lol for the tofu sandwhichs its easy to go buy some boco chicken patties heat it up get some bread and but whatever kinda condment you like put the pattie on first than the tofu and there you go nice yummy tofu sandwhich heehee <3333333

  • 1553 days ago

    VA:F [1.9.22_1171]

    0

    Steamed tofu with mushrooms, carrots and broccoli :)

  • 1554 days ago

    VA:F [1.9.22_1171]

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    Yummy Tofu Burgers With Lots Of Tomatos!:p
    Yumm.!<3333

  • 1554 days ago

    VA:F [1.9.22_1171]

    0

    miso soup

  • 1554 days ago

    VA:F [1.9.22_1171]

    0

    TOFU SCRAMBLE.

  • 1554 days ago

    VA:F [1.9.22_1171]

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    I agree with Emily, stir fry tofu wraps are the best.. including all the ingredients she listed but also add some lettece and best wraps ever.. =D

  • 1554 days ago

    VA:F [1.9.22_1171]

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    My favorite tofu dish is just tofu and some soy sauce. (: Homemade tofu fresh from the kitchen. (:

  • 1554 days ago

    VA:F [1.9.22_1171]

    0

    Grandma’s Tofu and Bok Choy stew-thing with a little bit of chilli sauce. Ahhh..gotta love Veggie Asian meals.

  • 1554 days ago

    VA:F [1.9.22_1171]

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    Ahh , dark chocolate pancakes & cocolate soy milk <3 <3
    Size; Med

  • 1554 days ago

    VA:F [1.9.22_1171]

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    I don’t know what it is called, but I know it has yummy stuff on it. And it is red.

  • 1554 days ago

    VA:F [1.9.22_1171]

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    that shirt is soo cute! i love tofu! i like tofurky alot and i eat alot of tofu!

  • 1554 days ago

    VA:F [1.9.22_1171]

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    Tofu, Yumm!(:

  • 1554 days ago

    VA:F [1.9.22_1171]

    0

    Seaweed and Tofu Soup
    Korean meals always include soups—like this mild one based on vitamin-rich wakame seaweed, the same kind often used in miso soup.
    RECIPE INGREDIENTS
    1/4 cup crumbled dried seaweed, such as wakame or kelp (see Tip)
    1/4 cup diced strip steak (optional)
    1/4 cup thinly sliced scallions
    2 teaspoons minced garlic
    2 teaspoons toasted sesame oil
    1/4 teaspoon freshly ground pepper
    4 cups water
    2 tablespoons white miso (see Note), or to taste
    1/2 cup diced firm tofu

    : Look for wakame in natural-foods stores or Asian markets. Note: Miso is fermented bean paste made from barley, rice or soybeans used to add flavor to dishes such as soups, sauces and salad dressings. It is available in different colors, depending on the type of grain or bean and how long it’s been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for at least a year.

    EatingWell Free Trial Issue!
    DIRECTIONS
    Place seaweed in a medium bowl, cover with water and let soak for 20 minutes.

    Combine steak (if using), scallions, garlic, sesame oil and pepper in another bowl.

    Warm a medium saucepan over high heat and add the scallion mixture. Cook, stirring, until fragrant, about 1 minute. Stir in 4 cups water and miso. Reduce the heat to medium-low so the liquid does not boil. Whisk to dissolve the miso.

    Drain the seaweed and stir it into the soup along with tofu. Cook over medium-low for about 10 minutes. Remove from the heat. Taste and season with more miso, if desired.

    Tofu and Broccoli Stir-Fry

    We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling.
    RECIPE INGREDIENTS
    1/2 cup vegetable broth or reduced-sodium chicken broth
    1/4 cup dry sherry (see Note) or rice wine
    3 tablespoons reduced-sodium soy sauce
    3 tablespoons cornstarch, divided
    2 tablespoons plus 1 teaspoon sugar
    1/4 teaspoon crushed red pepper, or more to taste
    1 14-ounce package extra-firm water-packed tofu, drained
    1/4 teaspoon salt
    2 tablespoons canola oil, divided
    1 tablespoon minced garlic
    1 tablespoon minced fresh ginger
    6 cups broccoli florets
    3 tablespoons water

    Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

    EatingWell Free Trial Issue!
    DIRECTIONS
    Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

    Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

    Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

    Southwestern Tofu Scramble

    Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.
    RECIPE INGREDIENTS
    3 teaspoons canola oil, divided
    1 14-ounce package firm water-packed tofu, rinsed and crumbled
    1 1/2 teaspoons chili powder
    1 teaspoon ground cumin
    1/2 teaspoon salt, divided
    1 small zucchini, diced
    3/4 cup frozen corn, thawed
    4 scallions, sliced
    1/2 cup shredded monterey jack cheese
    1/2 cup prepared salsa
    1/4 cup chopped fresh cilantro

    EatingWell Free Trial Issue!
    DIRECTIONS
    Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.

    Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro

  • 1554 days ago

    VA:F [1.9.22_1171]

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    I like fried tofu with some salsa and pepper. So classic and yet so good.

  • 1555 days ago

    VA:F [1.9.22_1171]

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    mmmmm, tofu in spicy curry peanut sauce! I don’t know the recipe but my mom makes it and it is amazing!

  • 1555 days ago

    VA:F [1.9.22_1171]

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    I ♥ The Buffalo Style Tofu! Yummm. :d

  • 1555 days ago

    VA:F [1.9.22_1171]

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    I LOVE TOFU!!! <3 with broccoli!

  • 1555 days ago

    VA:F [1.9.22_1171]

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    Tofu nuggets!
    (:

  • 1555 days ago

    VA:F [1.9.22_1171]

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    THAT T-SHIRT LOOKS AWESOME!!! the second tofu be chillin’

  • 1555 days ago

    VA:F [1.9.22_1171]

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    I love tofu enchiladas. I eat them literally every week. I also love tofu and vegetable potstickers when I am having a chinese craving. For the enchiladas I use vegan tortillas, tofu, organic rice, black beans, tomato sauce with cilantro and onions. they are sooo yummy. For the potstickers I wrap carrots, tofu, cabbage, snow peas and celery in pastry dough. (Mouth watering)

  • 1555 days ago

    VA:F [1.9.22_1171]

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    My uncle is vegan and he makes “tofu steak” which is just really crispy tofu fried with soy sauce and lots of spices, sooo good.

  • 1555 days ago

    VA:F [1.9.22_1171]

    0

    Tofu lasagna <3 <3 <3

    1 pkg lasagna noodles (9 – 12 noodles) (recipe calls for whole grain noodles)
    Approx. 3 cups pesto – see recipe below or use Basil Pine Nut Pesto
    5 – 6 cloves garlic, peeled & minced (omit or decrease if you're not a big garlic fan)
    5 cups grilled or sautéed veggies – choose from zucchini, eggplant, red or green bell peppers, portobello mushrooms, spinach, broccoli, or your favorites
    Tofu Filling:
    2 Tbsp olive oil
    Optional: 1/2 cup diced onion
    2 lb extra firm tofu (press firm tofu to make it extra firm) – crumbled
    6 Tbsp roasted Tahini
    2 Tbsp fresh minced basil leaves (or 2 tsp dried)
    2 Tbsp fresh minced Italian parsley
    1 Tbsp nutritional yeast
    1/2 tsp crushed red pepper flakes
    Pinch cayenne pepper
    Salt & pepper, to taste
    Garnish:
    3 – 4 medium tomatoes, 1/4" slice
    Optional: 2 Tbsp black sesame seeds
    Optional: Vegan shredded cheese
    Pesto Ingredients:

    2 1/2 cup basil, tightly packed
    3/4 cup olive oil
    1/2 cup macadamia or pine nuts (walnuts will also work)
    4 Tbsp lemon juice
    1 Tbsp minced garlic
    2 tsp shoyu, or to taste
    Salt and pepper to taste
    Loving Preparation:

    Boil water in a large pot. Add a tsp of olive oil and the noodles. Reduce heat to medium-low and cook until pasta is al dente (5 – 7 minutes). Rinse in cold water, set aside
    SV Note: If using whole grain noodles, either don't cook them, or plunge in boiling water just until they're softened, then rinse with cold water. That way, they'll stay in one piece!
    Grill veggies, slice thin, set aside. Or slice thin and sauté after onions and garlic
    Filling: Heat olive oil in a large sauté pan. Sauté onion and garlic 5 minutes
    If you're not grilling the veggies, add them and sauté 5 minutes
    Mix tofu with tahini, basil, Italian parsley, nutritional yeast, red pepper flakes, cayenne, salt & pepper to taste. Set aside
    Pesto: process all ingredients in a food processor or blender
    SV Note: If you don't have machines, chop and mix by hand
    Preheat oven to 350 degrees
    Lightly oil the pan. Layer noodles, 1/3 pesto, tofu mixture, veggies, optional shredded vegan cheese – twice
    Finish with a layer of pasta, then tofu, then pesto
    Garnish with sliced tomatoes and black sesame seeds or shredded vegan cheese
    Bake until lasagna is thoroughly heated, 30 – 40 minutes
    Optional: Broil for a few minutes to brown the top if you're using vegan cheese
    Turn off oven and leave lasagna in the oven 10 more minutes
    Remove from oven and cool 10 – 15 minutes before serving

    Size ; Med

  • 1555 days ago

    VA:F [1.9.22_1171]

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    Grilled tofu !
    tofu spaghetti ,
    tofu spinach salad.
    Much Much more <3

  • 1555 days ago

    VA:F [1.9.22_1171]

    0

    “Baked Tofu Pasta du jour”

    I like to crumble up tofu, mix it with pesto and add it to tomato sauce and then spoon it over penne. Next, I top it with an assortment of Italian cheeses and bake it at 350F for 20 minutes. Sometimes I jazz it up with various vegetables such as eggplant or zucchini, or whatever I fancy.

    a very satisfying winter meal, with a very satisfying tip of the hat to the power of tofu. :)

  • Van

    1556 days ago

    VA:F [1.9.22_1171]

    0

    I don’t have any recipies sadly, I kind of came here looking for some, haha :)

  • 1556 days ago

    VA:F [1.9.22_1171]

    0

    i love some cubes tofo stirfried with genral tso’s sause (:

  • 1556 days ago

    VA:F [1.9.22_1171]

    0

    I love tofu!! =)
    I’d eat anything that has tofu in it =d

  • 1556 days ago

    VA:F [1.9.22_1171]

    0

    my favorite tofu dish is miso soup

  • 1556 days ago

    VA:F [1.9.22_1171]

    0

    Okay, I don’t want to give too much away cos I’m writing a vegan cookbook… you’ll have to buy my book to get mah recipes, see? Don’t worry, I’ll see if I can let Peta know about it when it’s out…

    I have lots of tofu recipes going cos I love it. Like, love it enough to wear this t-shirt around uni with pride! When some family friends came round a few months back, I made tofu with chopped tomatoes, aubergines and the secret ingredient, peaches. Peaches and other fruit are amazing in savoury dishes and very unusual. But if you want any more you’re gonna have to wait for my book!

    Nessa x

  • 1556 days ago

    VA:F [1.9.22_1171]

    0

    I love tofu stir fry breakfast wraps. I use tofu, sweet peppers, onions, potatoes, mushrooms, spinach, broccoli, and tomatoes. I top it off with some veggie “cheese” and salsa. Yummy!

  • 1556 days ago

    VA:F [1.9.22_1171]

    0

    Buffalo-style tofu is super amazing …its spicy and delicious :)

  • 1556 days ago

    VA:F [1.9.22_1171]

    0

    Tofu and broccoli stir-fry is the best :) its suppper yummmmmmmmmy

  • 1556 days ago

    VA:F [1.9.22_1171]

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    This t-shirt is absolutely adorable!!!!

  • 1556 days ago

    VA:F [1.9.22_1171]

    0

    I LOVE tofu!!!!! Yum =9

  • 1556 days ago

    VA:F [1.9.22_1171]

    0

    Buffalo-style tofu: it’s marinated in Frank’s Red Hot sauce (nothing else will do!), coated in panko & cayenne pepper, & baked. Nomnomnom!

  • 1556 days ago

    VA:F [1.9.22_1171]

    0

    tofu stirfry! just fry some tofu, sautee some noodles, throw in a bunch of veggies (I prefer brocolli, spinach, bell peppers, onions, carrots, and celery),season and enjoy!

  • 1556 days ago

    VA:F [1.9.22_1171]

    0

    Seaweed and Tofu Soup
    Korean meals always include soups—like this mild one based on vitamin-rich wakame seaweed, the same kind often used in miso soup.
    RECIPE INGREDIENTS
    1/4 cup crumbled dried seaweed, such as wakame or kelp (see Tip)
    1/4 cup diced strip steak (optional)
    1/4 cup thinly sliced scallions
    2 teaspoons minced garlic
    2 teaspoons toasted sesame oil
    1/4 teaspoon freshly ground pepper
    4 cups water
    2 tablespoons white miso (see Note), or to taste
    1/2 cup diced firm tofu

    : Look for wakame in natural-foods stores or Asian markets. Note: Miso is fermented bean paste made from barley, rice or soybeans used to add flavor to dishes such as soups, sauces and salad dressings. It is available in different colors, depending on the type of grain or bean and how long it’s been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for at least a year.

    EatingWell Free Trial Issue!
    DIRECTIONS
    Place seaweed in a medium bowl, cover with water and let soak for 20 minutes.

    Combine steak (if using), scallions, garlic, sesame oil and pepper in another bowl.

    Warm a medium saucepan over high heat and add the scallion mixture. Cook, stirring, until fragrant, about 1 minute. Stir in 4 cups water and miso. Reduce the heat to medium-low so the liquid does not boil. Whisk to dissolve the miso.

    Drain the seaweed and stir it into the soup along with tofu. Cook over medium-low for about 10 minutes. Remove from the heat. Taste and season with more miso, if desired.

    Tofu and Broccoli Stir-Fry

    We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling.
    RECIPE INGREDIENTS
    1/2 cup vegetable broth or reduced-sodium chicken broth
    1/4 cup dry sherry (see Note) or rice wine
    3 tablespoons reduced-sodium soy sauce
    3 tablespoons cornstarch, divided
    2 tablespoons plus 1 teaspoon sugar
    1/4 teaspoon crushed red pepper, or more to taste
    1 14-ounce package extra-firm water-packed tofu, drained
    1/4 teaspoon salt
    2 tablespoons canola oil, divided
    1 tablespoon minced garlic
    1 tablespoon minced fresh ginger
    6 cups broccoli florets
    3 tablespoons water

    Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

    EatingWell Free Trial Issue!
    DIRECTIONS
    Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

    Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

    Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

    Southwestern Tofu Scramble

    Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.
    RECIPE INGREDIENTS
    3 teaspoons canola oil, divided
    1 14-ounce package firm water-packed tofu, rinsed and crumbled
    1 1/2 teaspoons chili powder
    1 teaspoon ground cumin
    1/2 teaspoon salt, divided
    1 small zucchini, diced
    3/4 cup frozen corn, thawed
    4 scallions, sliced
    1/2 cup shredded monterey jack cheese
    1/2 cup prepared salsa
    1/4 cup chopped fresh cilantro

    EatingWell Free Trial Issue!
    DIRECTIONS
    Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.

    Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro

  • 1556 days ago

    VA:F [1.9.22_1171]

    0

    I cannot tell you how much I absolutely love tofu! To me, its basically delicious in every meal! My favorite, however, is making smoothies with silken tofu…it makes it so smooth and delicious!

  • 1557 days ago

    VA:F [1.9.22_1171]

    0

    I enjoy taking tofu and frying it with rice, soy sauce, various vegetables, to make a delicious fried rice. I think it was one of my first meals when I became vegetarian. YUM
    PS: This shirt is soo hip!!

  • 1557 days ago

    VA:F [1.9.22_1171]

    0

    I add it to my salad and use italian dressing :) It’s SOOOOOOOOOOOOOOOOOOOOOOOO good I would recommend it to veryone even if they’re not vegan :)

  • 1557 days ago

    VA:F [1.9.22_1171]

    0

    grilled tofu-bobs

    firm tofu and your fav vegs on a stick with sesame- sauce

    soo yummmy and very fun for EVERYONE

  • 1557 days ago

    VA:F [1.9.22_1171]

    0

    My favourite tofu dish would DEFINITELY have to be Cody’s Orange Tofu dish. I was so amazed the first time I tried it, I must have said “WHAT?!” at least a thousand times over the deliciousness :)

  • 1557 days ago

    VA:F [1.9.22_1171]

    0

    tofu hot wings (:

  • 1557 days ago

    VA:F [1.9.22_1171]

    0

    i love love love vegetable stir fry noodles with tofu it tastes sooo good :)

  • 1557 days ago

    VA:F [1.9.22_1171]

    0

    tofu mosse is the absolute best!!!!!!:P

  • 1557 days ago

    VA:F [1.9.22_1171]

    0

    Tofu Spaghetti

    1 can spaghetti sauce
    1block of firm tofu (crumbled)
    3 button mushrooms
    1 package of whole wheat pasta
    1 tablespoon olive oil
    garlic powder
    onion powder
    garlic salt

    Put olive oil heating up in pan, add crumbled tofu and seasonings.
    Brown the tofu a bit.
    Slice mushrooms and add to tofu.
    Once mushrooms start to brown add the can of spagetti sauce and stir until almost boiling. Reduce heat cover and simmer for as long as desired.
    Cook pasta according to package direction. Mix spaghetti sauce and pasta.

  • 1557 days ago

    VA:F [1.9.22_1171]

    0

    I really love sweet potatoes so I loved this( : Its called Tofu scramble with sweet potato and tempeh bacon( : I found this on google and loved it<3
    1 tablespoon olive oil
    3 cloves garlic, minced
    1 fresh green chili, minced
    1 teaspoon cumin seed
    1/2 teaspoon coriander seed
    1 sweet onion, chopped
    1/2 red bell pepper, chopped
    7 mushrooms, sliced
    1 teaspoon each of sage, oregano, and thyme
    1 block tofu, firm
    1/2 cup cream cheese or non-dairy cream cheese
    1 teaspoon tumeric
    1/2 cup sweet peas
    1 ripe tomato, sliced
    2-3 tablespoons fresh basil, chopped
    salt and pepper to taste

    Heat the olive oil over medium high heat, add the garlic and the chili, followed by the cumin seed and coriander seed. Toast the seeds, then add the sweet onion and saute another minute. Add the red bell pepper and the mushrooms and the rest of the dried herbs, and let everything cook together. Meanwhile, open the package of tofu, drain the water, rinse the tofu, and pat dry. With your hands, crumble the tofu directly into the frying pan. Do not crumble the tofu too small, leave some bite-sized chunks for texture. Mix the tofu well into the vegetable mixture, then add the cream cheese and mix again until everything is blended. The cream cheese is optional, it will give this dish a creamier texture that is more consistent with scrambled eggs. Add the tumeric to change the dish’s color from white to yellow. Let the mixture simmer for 4-5 minutes so the flavors will blend into the tofu and more of the water will be cooked out and the mixture firms up. For the last touch, add the peas, the tomato, and the fresh basil. Let the scramble cook another 2 minutes, then season with salt and pepper to taste.

    You can make a simpler version of this scramble without all the vegetables and just use the ones that you like or have on hand in the refrigerator. You can simplify the seasoning as well. Salt, pepper, and garlic would be sufficient for a tasty scramble (the tumeric is very nice for the yellow egg color as well). Use the cream cheese or non-dairy cream cheese if you want a traditional tasting breakfast of scrambled eggs.

    Roasted Sweet Potatoes

    2 sweet potatoes, Asian variety
    1/4 cup olive oil
    1 teaspoon sage
    1 teaspoon thyme
    1-2 teaspoon curry powder
    1/2 teaspoon salt
    1 teaspoon fresh rosemary
    1/4 cup Brewer’s Yeast

    Cut the sweet potatoes into cubes and place in a mixing bowl. Pour the olive oil over them and stir until every piece is coated with oil. Sprinkle all the herbs and spices over the potatoes and mix well. The curry may seem unusual for a breakfast meal but it will add a nice spice to the sweet of the potatoes. The Brewer’s Yeast will add a nice crusty coating to the roasted potatoes. Place the spiced potato pieces on a baking sheet making sure that no potato pieces overlap each other. Bake at 375 degrees for 35 minutes until the potatoes are crispy on the outside and can be easily pierced with a fork.

    Tempeh Bacon

    1 package Tempeh Bacon
    1 teaspoon olive oil (optional)

    Tempeh is fermented tofu and is easy to digest. It has lots of protein, is low in fat, and no choesterol! Heat a skillet over a high heat. If you are using a nonstick pan there is no need to use any oil. Lay the bacon strips in the pan and fry on each side for a few minutes. You won’t hear the popping sound of fat bubbling, but that is good news for your heart and your arteries!

  • 1557 days ago

    VA:F [1.9.22_1171]

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    I’m a toful for fried tofu. [_]

  • 1557 days ago

    VA:F [1.9.22_1171]

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    nothing rhymes with tofu but kofu
    but lets delete the meat because they mistreat

  • 1557 days ago

    VA:F [1.9.22_1171]

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    tofu stirfry :)

  • 1557 days ago

    VA:F [1.9.22_1171]

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    Tofu covered with jerk in a wrap… Mmmmm

  • 1557 days ago

    VA:F [1.9.22_1171]

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    Tofu with teriyaki noodles!!!

  • 1557 days ago

    VA:F [1.9.22_1171]

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    I LOVE tofu! I love cooking with it because it is so versatile. I have recently become addicted to tofu tacos. They’re so yummy and super easy to make. You just mash up some tofu and than season it with some taco seasoning mix. I put it in a skillet over medium heat for a few minutes than put it in a tortilla with any other toppings. I usually add in lettuce, shredded soy cheese, guacamole, pico de gallo, black beans, and salsa. It is so good! Some other ones are tofu lasagna, tofu sesame chicken, tofu cheesecake, or one time I made this vegan chocolate tofu cake and it was awesome!

  • 1557 days ago

    VA:F [1.9.22_1171]

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    Tofu in stir fry! Or tofu in lasagna!

  • 1557 days ago

    VA:F [1.9.22_1171]

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    sweet and sour tofu! Its just amazing

  • 1557 days ago

    VA:F [1.9.22_1171]

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    ORANGE TOFUU!!!!! nothing beats that :)

  • 1557 days ago

    VA:F [1.9.22_1171]

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    I love tofu egg scrambles with pepper and extra onions!

  • 1557 days ago

    VA:F [1.9.22_1171]

    0

    My family and I are pretty big on Eastern dishes.
    We love Asian, Thai, Chinese, etc. Foreign foods are
    our specialty.
    I came across a recipe a while back called; ‘Asian Slaw’ (With Tofu and Shiitake Mushrooms)
    It tasted absolutely amazing, we usually only make it on special occasions though.

    But Tofu is probably one of the best things to add to any dish, aside from the fact that it’s a good substitute for meat, it’s health benefits are excellent, too.

  • 1558 days ago

    VA:F [1.9.22_1171]

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    I actually like tofo all by itself (:

  • 1558 days ago

    VA:F [1.9.22_1171]

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    Also my mom makes this excellent tofu fried with french toast it might not sound goo but it is.

  • 1558 days ago

    VA:F [1.9.22_1171]

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    i would have to say my fav tofu dish is spicy stir fry with mango, lots of different veggies and of course TOFU!! with some white rice. the sweetness of the mango, the spicy spices, the light, health taste give the tofu such amazin taste!!

  • Kim

    1558 days ago

    VA:F [1.9.22_1171]

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    My favorite tofu dish is BBQ tofu, especially served with vegan mac ‘n cheese and yams!

  • 1558 days ago

    VA:F [1.9.22_1171]

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    Tofu with spinach and mustard wrapped in a tortilla. Mmm… :)a great light lunch.

  • 1558 days ago

    VA:F [1.9.22_1171]

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    I mainly love miso soup. Tofu makes me so so happy :)

  • 1558 days ago

    VA:F [1.9.22_1171]

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    Tofu Top Ramen!(:
    with: peas, yellow and red peppers, sunflower seeds, ramen, tofu.

  • 1558 days ago

    VA:F [1.9.22_1171]

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    My favorite is tofu mousse Yum Thanks for showing to me peta2. If anybody wants the recipe simply google tofu mousse on google and hit the first link.

  • 1558 days ago

    VA:F [1.9.22_1171]

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    I like to stirfry my tofu , season it with lots of spices till its brown . Wash off spinach & grade vegan cheese ,
    Put in a boul & Wallla ! ! 😀
    SO yummy <3
    Size ; MEd .

  • 1558 days ago

    VA:F [1.9.22_1171]

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    tofu breakfast scramble :)

  • 1558 days ago

    VA:F [1.9.22_1171]

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    I just like fried tofu. Yummmm. :)

  • 1558 days ago

    VA:F [1.9.22_1171]

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    i love tofu nuggets

  • 1558 days ago

    VA:F [1.9.22_1171]

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    Vegan chocolate-peanut butter tofu mousse is the most tastiest, tastyness EVAAAARRR!!! Get the feeling that I quite like it? lol

  • 1558 days ago

    VA:F [1.9.22_1171]

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    I love the classic tofu with soy sauce. It takes two seconds to prepare and is absolutely DELICIOUS!

  • 1558 days ago

    VA:F [1.9.22_1171]

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    A tofu stir fry, with peppers, onions, and fajita sauce!

  • 1558 days ago

    VA:F [1.9.22_1171]

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    I adore eggless egg-salad made with tofu!!! It’s amazing! =D

  • 1558 days ago

    VA:F [1.9.22_1171]

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    Barbecue tofu! So great in sandwiches.

  • 1558 days ago

    VA:F [1.9.22_1171]

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    tofu with mushrooms and string beans!

  • 1558 days ago

    VA:F [1.9.22_1171]

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    ok so my favourite is really simple but salty and soo good. you pan fry the tofu, bake it for a bit, roast some sesame seeds and then pan fry then together. its a bit messy but its so good! i like to throw in a little soya sauce , tastes like soy potato chips!
    tofu sushi is also a favourite

  • 1558 days ago

    VA:F [1.9.22_1171]

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    BEST EVER- for those nights that you may be umm, *tipsy* or for the morning after. I don’t have exact measurements because I cook from the hip lol!

    “Spicy Tofuroni”

    1 block extra firm tofu
    1 pack whole grain/or quinoa/or rice macaroni noodles
    non hydrogenated vegan butter
    Frank’s Red Hot hot sauce (or your favorite but Frank’s is the best!)
    nutritional yeast
    garlic
    Parma vegan parmesan cheese by “Eat in the Raw”

    Remove tofu from wrap and smash with fork in to bits in bowl or plate. Cook in frying pan until texture becomes solid and/or crunchy depending on your patience. Let cook while prepping everything else.

    Boil the noodles and drain. Place back in pot and put enough vegan butter on the noodles to coat them but not drown them. (Note: using nut or soy milks in this recipe makes it gross so I advise not to do it!) Then dump in more hot sauce than you think you need- at least 1/4 cup. The Parma vegan cheese contains nutritional yeast flakes, but I like the plain, big flakes in addition to the Parma because it really changes the texture of the Spicy Tofuroni. Put in the flakes little by little and stir until you can see a yeast ratio that you’re cool with. I use fresh garlic, but garlic powder can be used too. Be careful with the powder because it can become overpowering. In you’re using real garlic, mince and put in a tablespoon. If you’re using powder, sprinkle and taste.

    By now the tofu should be good to add in to the mix. Add the tofu to the noodles and stir it all up. Give it a taste and see if it’s what you like. Add salt or pepper as needed!

    Serve piping hot to your tipsy friends. Sprinkle Parma parmesan as your taste allows. Hope you enjoy this amazing vegan meal that has protein, fiber, B vitamins, and good ol’ fashioned American hot sauce!

    :)

  • 1558 days ago

    VA:F [1.9.22_1171]

    0

    I love to make sandwiches with tofu. I think they taste the best out of all recipes I have tried. I enjoy using tofu bacon for my sandwiches. It is absolutely delicious. You just:
    1. Fry the tofu bacon on the stove until it’s crisp or to your liking. I usually like mine crunchy.
    2. Let the tofu bacon cool and then apply it to a bagel or other piece of bread. I enjoy it with bagels the most.
    3. Add some vegan shredded orange cheese on the top of the tofu bacon.
    4. Then on the top piece of the bagel, sprinkle a little bit of vinegar.
    I know it sounds crazy but it’s delicious! And I’ve never heard of anyone make a tofu bagel like this. But I recommend everyone try this! And good luck to everyone whose entering the contest. (:

  • 1558 days ago

    VA:F [1.9.22_1171]

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    I love fake chicken nuggets made with tofu. Also, for dessert ice cream made with tofu (tofutti) is incredable!

  • 1558 days ago

    VA:F [1.9.22_1171]

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    Tofu allllll by itself! :)

  • 1558 days ago

    VA:F [1.9.22_1171]

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    My all time favey tofu dish is Tofu Orange Chicken..its the best..!!

  • 1558 days ago

    VA:F [1.9.22_1171]

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    I still love chocolate tofu mousse–one of the easiest and best ways to get omnis to eat tofu. It’s so sweet and rich, they’d never guess it’s tofu. Love it.

  • 1558 days ago

    VA:F [1.9.22_1171]

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    Thai green curry with tofu! Favorite food everr

  • 1558 days ago

    VA:F [1.9.22_1171]

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    I absolutely love Southern Fried Tofu!!! Good anytime of day, Yum

  • 1558 days ago

    VA:F [1.9.22_1171]

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    Tofu nuggets! They all nugget shaped and what not!

  • 1558 days ago

    VA:F [1.9.22_1171]

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    I love many tofu dishes but one of my favorites (and simplest) is the Miso soup! It’s so good :9 Yum!

  • Kim

    1558 days ago

    VA:F [1.9.22_1171]

    0

    Miso soup with tofu is sooooo yummy!!!

  • 1558 days ago

    VA:F [1.9.22_1171]

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    My favorite tofu dish is definitely tofu scramble. It is my favorite breakfast :)

  • 1558 days ago

    VA:F [1.9.22_1171]

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    I love Indonesian Tofu Satés!

  • 1558 days ago

    VA:F [1.9.22_1171]

    0

    I made my first vegan chocolate cheesecake a few weeks ago, it’s become my favourite tofu recipe!

  • 1558 days ago

    VA:F [1.9.22_1171]

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    my favorite vegan resturaunt called strong hearts cafe serves a tofurkey sandwich that i order almost everytime i go there. i wasnt a huge fan of tofu when i first became vegetarian about 4 years ago, but its seemed to grow on me=)

  • 1558 days ago

    VA:F [1.9.22_1171]

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    My favorite is “pepperoni” pizza!

  • 1558 days ago

    VA:F [1.9.22_1171]

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    tofurky, boca burgers, and miso soup 😀
    are the best!<3

  • 1558 days ago

    VA:F [1.9.22_1171]

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    spicy peanut tofu. for sure.

  • 1558 days ago

    VA:F [1.9.22_1171]

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    I Love Tofu … Miso soup, Tofu burger and just simply with soy sauce and with minced garlic… so much nutrition in Tofu. and the best is Tofu never screams.

  • 1558 days ago

    VA:F [1.9.22_1171]

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    tofu tacos:)

  • 1559 days ago

    VA:F [1.9.22_1171]

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    I love tofu in any veggie stir fry with coconut sweet chilli sauce!

  • JW

    1559 days ago

    VA:F [1.9.22_1171]

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    I like anything Thai.
    mens size small

  • 1559 days ago

    VA:F [1.9.22_1171]

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    I LOVE tofu tacos.
    Or tofu in stir fry.
    Or, you know, just tofu in general.

  • 1559 days ago

    VA:F [1.9.22_1171]

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    Tofu Sloppy Joes…… Yummmyyy yeee

  • 1559 days ago

    VA:F [1.9.22_1171]

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    – Cut tofu into slices & put in an oven safe pan
    – Marinate tofu slices with lemon or lime juice
    – Sprinkle garlic powder & pepper on top (or whatever spices you like!)
    – Broil on high for 15 minutes (or until tofu is cooked enough so that it has a lovely broiled look to it, keep checking on it so it doesn’t burn!)
    When done put in a pita-pocket, add lettuce, tomato, and drench it in hot sauce :)

  • 1559 days ago

    VA:F [1.9.22_1171]

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    Tofu fried rice!!!!!!

  • 1559 days ago

    VA:F [1.9.22_1171]

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    Just had spicy tofu and also basil tofu stirfry! And made tofu rice wraps – one of my favorites, for my friend.

  • 1559 days ago

    VA:F [1.9.22_1171]

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    Miso Soup, Tofu Scramble, and Tofu Stir fry

  • 1559 days ago

    VA:F [1.9.22_1171]

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    tofu stir fry is still the best in my book :)

  • 1559 days ago

    VA:F [1.9.22_1171]

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    Steamed Tofu in a hot bean sauce.

  • 1559 days ago

    VA:F [1.9.22_1171]

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    My favorite tofu dish is simply fried tofu. =]

  • 1559 days ago

    VA:F [1.9.22_1171]

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    tofu is a stable food for me so i have lots of favorite ways to eat it. for example i ate fried tofu with salt and pepper today and it’s delicious :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    This is a tasty spread on sandwiches or crackers:

    * 1 pound firm tofu
    * 1 stalk celery, chopped
    * 1 green onion, chopped
    * 1/2 cup mayonnaise
    * 2 tablespoons soy sauce
    * 1 tablespoon lemon juice

    Directions

    1. Drain the block of tofu, and freeze overnight. Thaw, and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl.

    2. Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.

    Yum!

  • 1559 days ago

    VA:F [1.9.22_1171]

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    I love pad tai with tofu. So delicious

  • Rae

    1559 days ago

    VA:F [1.9.22_1171]

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    steamed tofu wiff peanut sauce. yuuuuummmm:)

  • 1559 days ago

    VA:F [1.9.22_1171]

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    Baked tofu with BBQ sauce. Put it in a wrap with fresh kale and yum it up!

  • 1559 days ago

    VA:F [1.9.22_1171]

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    i didnt like tofu before but then i ate it thinking it was cheese and ever since then, i cant get enough of it! :3 i love it in miso soup and just on anything!

  • 1559 days ago

    VA:F [1.9.22_1171]

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    I really like stir fry tofu with carrots and peas in a vegan brown sauce. oh and some noodles :)

  • 1559 days ago

    VA:F [1.9.22_1171]

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    tofu chili & tofu tacos <- SO GOOD. taste even better then meat, and no animals were harmed! <3

  • 1559 days ago

    VA:F [1.9.22_1171]

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    I love Peta’s “Amazing Baked Tofu Madness” recipe!

  • 1559 days ago

    VA:F [1.9.22_1171]

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    My fav tofu dish is a teriyaki stirfry. Cut up firm tofu and cook with any and all veggies in a teriyaki and peanut sauce- best meal ever!

  • 1559 days ago

    VA:F [1.9.22_1171]

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    Tofu smoothies :3
    I got peach flavored tofu then you blen it with other fruits(:

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    My scrambled tofu recipe I made up (oh, you say recipes are welcome… Warm up a tablespoon or two of vegetable broth in a frying pan. Mash up 1/5 of a block of tofu and add to the pan once the broth is hot. Mix in enough nutritional yeast to make the tofu turn yellow ((about two or so tablespoons)), a dash of salt, and plenty of pepper. Serve on toast or English muffin, or by itself.) ! And orange chicken tofu! Really, I love any type of tofu:)

  • 1559 days ago

    VA:F [1.9.22_1171]

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    honestly? i’d eat anything and everything tofu. right now it’s basically the only thing keeping me alive (besides music, of course)! <3<3<3 TOFUUU!!!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Congratulations to whoever wins!
    I love tofu; it’s so versatile and can be used in pretty much any recipe. My favourite Tofu Recipe is Tofu-Vegetable Stir-Fry! And my favourite Tofu-based dessert is Chocolate Pudding, yum! =)
    Though Coconut-Curry Tofu is amazing too, oh goodness.

    Tofu-Veg Stir-Fry Recipe: http://impatientvegan.blogspot.com/2010/08/vegetable-tofu-stir-fry.html

  • 1559 days ago

    VA:F [1.9.22_1171]

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    Just raw with soy sauce, vinegar and sesame seeds

  • 1559 days ago

    VA:F [1.9.22_1171]

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    Tofu friend rice!

  • 1559 days ago

    VA:F [1.9.22_1171]

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    I make an awesome tofu chili. The recipe origionally calls for ground turkey, but instead, I crumble up some tofu. It’s a chipotle chilli & soooooooo good. It’s by Rachael Ray.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu stirfry …. yummy!!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    My mom cooks tofu in this spicy sauce. Really great with rice!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu and vegetable dumplings!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu Parmigiana
    this is one of my fav tofu recipies i found it online and i love it

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    tofu and veggie stir fry with brown rice. <3 deeelish.

  • 1559 days ago

    VA:F [1.9.22_1171]

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    Damn
    i really love Tofu…
    yummy….

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Omigosh tofu with soba noodle sauceand styrfried with veggies is soo good:)

  • 1559 days ago

    VA:F [1.9.22_1171]

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    tofu with squash, corn, and chesse its the bomb!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I love Tofu Sang from a local restraunt Banana Leaf. It is fried cubes of tofu with an awesome sauce!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    hmmmmm I love Scrambled tofu with onion, tomatos and olive oil! <3

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu burgers definetly!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    General Tao’s tofu! It’s super yummy, except watch the ginger because it’s too strong if you don’t mix it good enough.

    1 (12 ounce) box firm tofu, in 1″ cubes (frozen and thawed, if desired)
    1 egg equivalent (e.g., EnerG Egg Replacer), prepared
    3 tablespoons + 2 tablespoons water, divided
    3/4 cup + 1 tablespoon cornstarch, divided
    vegetable oil for frying + 3 tablespoons vegetable oil, divided
    3 green onions, chopped
    1 tablespoon minced ginger
    1 tablespoon minced garlic
    2/3 cup vegetable stock
    1/4 cup granulated sugar
    2 tablespoons soy sauce
    1 tablespoon white vinegar
    1 tablespoon sherry, optional
    red pepper, to taste
    steamed broccoli, to serve

    1. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn’t clump up at the bottom of the bowl.

    2. Heat oil in pan and fry tofu pieces until golden. Drain oil. Heat 3 tablespoons vegetable oil in pan on medium heat. Add green onions, ginger, and garlic; cook for about 2 minutes. Be careful not to burn garlic.

    3. Add vegetable stock, sugar, soy sauce, vinegar, sherry, and red pepper.

    4. Mix 2 tablespoons water with 1 tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.

    Serve immediately with steamed broccoli over your choice of rice.

    Serves: 4, Preparation time: 30 Minutes

    TRY IT YOURSELF! 😀

  • 1559 days ago

    VA:F [1.9.22_1171]

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    cinnamon tofu mash with banana, mmhhmmm

  • 1559 days ago

    VA:F [1.9.22_1171]

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    ~~~~~~attention~~~~~~~~~~~

    Instead of baby spinach you can use watercress
    which is excellent !!!!! That is my favorite !
    Just chop up the watercress !

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    ~~~~~~~~~~~~~Tofu Rules ~~~~~~~~~~~~
    I love tofu !
    Here is a great salad
    Baby spinach leaves
    Bean sprouts
    Tofu cut into squares bite size
    chopped tomatoes
    dressing consists of: sesame oil, soy sauce, chopped
    garlic.( make the dressing taste to what you desire)
    Pour over mixed salad and there it is ! So Yummy !

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu tacos are so yummy!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I love tofu. I like it in almost any recipe, but especially I love it in Hot & Sour Soup.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I’ll eat almost any tofu dish. My favourite is stir fried tofu and vegetables over brown rice. And theres this great Thai place nearby that makes Tofu Ginger Deluxe- its fabulous.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Oh wow! Hard to choose! But one of my of my faves, tofu with egg plant! Yum:)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu fried rice!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu Burrito!!!!!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu burgers.
    *mouth waters at the mere thought*

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    tofu lasagna, or just kicking it simple with some rice and tofu veggie stir fry 😛
    and tofu scrambles pree good 😛
    OMG quiche…god, now u got me all excited and hungry 😛

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    lol i love me some miso soup!(:

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I found a tofu chocolate pudding on PETA not so long ago… This thing was the most delicious pudding eveeeer <3
    I will never ever eat a jell-o again… I wouldn't eat one anyway because I heard there is in someway pork in there…
    But this pudding ROCKS !
    And it really helped my friends to appreciate tofu, as it's served in such a delicious form :)
    Now I CAN cook them meal with tofu and they eat it… It was like the first step to becoming vegetarian to them 😀

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Curry Tofu! Cut water packed tofu slabs into big squares (after wrapping in clean paper towels to drain water). Season liberally with Vegesal or Herbamare, curry, garlic and onion powders. Fry until nice and crispy. It takes a while. Delish! Save the flavored oil.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Hmm.. Well I love tofu to begin with, and Morning Star nuggets are the bomb. jussayin. 😀 but I think my favorite meal with Tofu is Thai springrolls, and I get it at this resturaunt my uncle owns. They are amazing and I’m eating them right now actually. They have tofu, and a lot of other oriental vegetables but I unfortunately don’t know what they’re called.. XD

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I learned this from my carnivorous boy: pour H20 out of tofu container while leaving tofu in, slice it, and pour low sodium shoyu on top. Great for a super fast snack & surprisingly very tasty!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    tofu LASAGNA 😀 its delicious, and top it with freshly chopped veggies like broccoli, carrots and pepper. YUMM

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu Stir Fry =]

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    To be honest, I absolutely love tofu in anything!!!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I love tofu burgers!! They’re soo yummy :) one of the reasons I dnt miss meat at all!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu allllll by itself! 😉

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Stuffed Shells with Tofu Ricotta!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Steamed Tofu :)

  • jen

    1559 days ago

    VA:F [1.9.22_1171]

    0

    My fav tofu dish is changing every week. There are so many out there. I am really digging tofu keema without curry

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Stir fried tofu with veggies and rice. Simple, but sooo yummy!!!

  • 1559 days ago

    VA:F [1.9.22_1171]

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    Meso soup is pretty good too….

  • 1559 days ago

    VA:F [1.9.22_1171]

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    I absolutely LOVE Chinese and Japanese food! The sesame tofu at our fav Chinese restaurant is awesome, and I love the chunks of tofu in miso soup! :) TOFU NATION!!!!

  • 1559 days ago

    VA:F [1.9.22_1171]

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    Grilled Tofu and Chicken Pad Thai! That is the BEST ONE EVER!!!!!!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    schezuan tofu with mixed vegetables and rice or tofu mixed with a vegetable and paneer mix. Yum :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu chocolate pudding with silken tofu, sugar and cocoa powder! Tastes just like the Jell-O pudding cups I had as a kid! :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I love pan seared tofu with some soy sauce over rice. Add a few grilled veggies and i have dinner for my dad and I.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    my fav. is bbq tofu burgers with tomato, lettuce and bbq potatos

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    tofu scramble!!!!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    two favourites, grilled tofu burgers marinated in spicy sauce on a toasted bun with vegan mayo, alfalfa sprouts, raw beetroot, lettuce, carrot, delicious

    or any quiche where you can use tofu blended up instead of eggs, add lots of veg, herbs and bake away

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    i like tofu burgers they taste even better than actual meat!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    tofu soup!!!!!!!!! yummy yum yum!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I absolutely LOVE veggie lasagna with tofu in it! It makes the meal heartier and has lots of good stuff for you. :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Sometimes, I fry up some tofu in a skillet with some oil, and make sure it gets really flavorful with an outward crispiness. Then, mix it up with some brown rice, all sorts of steamed veggies, and some soy sauce. Sooooo good! I fry up a whole package of tofu at a time, and store the rest that I didn’t add with the rice and veggies in the fridge. They make great snacks during the busy week!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu Stirfry! beans, cabbage, onions and most importantly, tofu!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I LOVE sesame tofu!! The local chineese restraunt makes it TO DIE FOR, I eat it at least once a week!!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    vegan tofu scramble!mmmmmmmmmmmm!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    TOFU SOUP!!!!!!!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Smoked tofu, tofu dessert stuff for smoothies, tofu dogs, tofurkey jerky, and TOFU STIRFRY, MMMMMMM!!!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Well, honestly I’ll eat just about anything tofu.
    Being a vegetarian for over 20 years and recently vegan, I have really had to incorporate some new meals. It has been an adventure.

    As simple as it sounds, I LOVE fried tofu with some peanut sauce.

    But if your looking for something a little more fanciful…….I say-Pad Kee Mao. This dish still has fried tofu but it tossed into a spicy/hot rice dish with a variety of vegetables; such as broccoli, snow peas, carrots, onion and sometimes tomatoes. MMMMM….MMmm.mmmmmmm

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I’d have to go with a sunrise stir-fry tofu &+ sauce with some brocoli, peppers, onions, peas, carrots and whatever else I have in my fridge :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Scrambled tofu, potato bites, and toast! :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    My friend’s dad once made a delicious fried tofu in roasted peanut sauce dish…or something around those lines. I wish I knew how to make it, then I’d share it with everyone. =P

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    i really love tofu, i eat it in every meal that i can have it like: vegan pizza, vegan tacos, soups, salads and everything i can eat… 😉 good luck to all!!!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    miso soup!!!!!!!!! it contains lots nd lots of tofu!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Baked oriental tofu with rice is awesome. I can’t remember how to make it, but I use sesame oil, soy sauce, crushed chilli pepper seeds, and some other random things like onion and garlic and bake it

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I love Tofu and Vegetable Pad Thai minus the eggs and fish sauce THE BEST!!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Lemme start off by saying that Tofu is AWESOME! :)
    My favorite tofu dish is thoroughly cooked tofu on the stove and yummy salsa is added to it. After that, I take it out of the pot and add a few more types of seasonings and olives.

  • 1559 days ago

    VA:F [1.9.22_1171]

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    I like tofu alone,nothing else(:

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu stir fry with noodles, yum.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    It has to be Egg Plant Tofu. Its the best <3.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu Cheesecake for sure! I don’t exactly know the recipe considering my mom always makes it for me for holidays, but geez is it delicious. :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Definitely my own Tofu and Vegetable Stir Fry served over steamed white rice. Everyone at home requests it frequently, and my friends always ask to be allowed over for dinner when they find out that I’m making it (which is always the perfect opportunity to preach to them about the wonders of cruelty-free eating!). I’m the only non-meat eater out of all of them, but hopefully my awesome cooking skills might convince them them to join us vegans!(:

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Mmmm yummy smokey tofu :))
    1 block of firm tofu cut into ½ inch cubes

    2 tbsp olive oil

    2 tbsp soy sauce

    50 ml palm honey (dark syrup can be used instead)

    2 cloves of garlic thinly sliced

    1 inch piece of ginger, finely chopped

    1 hot chilli, finely chopped

    Juice of half a lemon

    Half a green pepper sliced into ¼ thin batons

    75g peanuts

    For two people

    Preparation Time: 15 minutes

    Cooking Time: 20 minutes

    Preparation

    This recipe works best when served on a bed of basmati rice flavoured with turmeric. The cooking process takes about the same length of time for both rice and tofu so begin by setting the rice simmering.

    Whilst the rice is cooking, dry fry the peanuts over a medium heat for 3 to 4 minutes until they are golden brown and just beginning to turn brown. Remove the peanuts from the heat and set aside.

    Heat the olive oil in the frying pan and add the cubed tofu, turning every couple of minutes for about 8 minutes until the tofu is deep golden in colour and crispy. It’s vitally important that the tofu is golden and crispy as this is the secret to ensuring that the completed dish is a success.

    Reduce the heat and add the ginger, garlic, chilli and green pepper. Cook for 4 minutes.

    Add the peanuts to the mix and then the soy sauce, palm honey and lemon juice.

    Stir for 1 minute, ensuring that the sauce coats the tofu cubes.

    The dish is then ready to serve on a bed of rice.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I love to cook tofu at home, but at school it’s hard eating the same salad and veggie stir fry every day. Some days, the stir fry station in the cafeteria serves tofu. I try to figure out different ways to use it. My favorite is taking the tofu to the burrito line for tofu burritos.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu, potatoes, and veggies all in a stir fry with teriyaki sauce! Yummm. :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Definitely my own Tofu and Vegetable Stir Fry served over steamed white rice. Everyone at home requests it frequently and my friends always ask to be allowed over on the nights that I make it- which gives me a chance to preach to them about the wonders of cruelty-free eating! I’m the only non-meat eater out of all of them, but hopefully my cooking will convince them to join us vegans!(:

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    i like to do all kinds of things. my favourite lately is a wrap. seasoned tofu with a salad in a tortilla <3 (edit to email address; typo)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Lately I like to “dry-fry” my tofu, add in some Bragg Liquid Aminos, lemon pepper and garlic. Add some fresh or frozen organic vegggies of choice, serve with brown basmati rice cooked in veg broth, and yum. :) But you can’t beat a good curry tofu!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    i like to do all kinds of things. my favourite lately is a wrap. seasoned tofu with a salad in a tortilla <3

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I love teriyaki sesame tofu over delicious jasmine rice and steamed veggies! You cut the tofu into cubes and marinate it in a sesame teriyaki sauce then fry it in a pan. The tofu gets a little crispy and goes perfectly with the steamed rice and veggies. ^_^

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I use tofu a lot, but my go to dish would have to be Mock Egg Salad :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    My favorite tofu dish is Macaroni Italian Grill recipe in a box. Instead of making it with meat I replace that ingredient with tofu or tempeh. Its delicious. :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Well, in Indonesia, we’re usually eating tofu for our foods in daily. And I used to eat this snacks named “Kembang Tahu”. In Indonesia, Tofu means Tahu. Kembang Tahu is delicious and health. Because the seller made tofu, which is soft and smooth, mix it with ginger liquid (that already poured by sugar). I want to eat it again, but now the sellers are seldom. No one knows I’m craving for Kembang Tahu, one of my favorite snacks from Indonesia. Sometimes I eat tofu which already fried in vegetable oils and eat it with sweet soy sauce. Thanks :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    SATAY TOFU!!!!

    THE most heavenly dish you can possibly imagine. What could be better than organic tofu – crisp and firm around the edges yet soft and creamy inside – slathered with peanut sauce made from organic vegan peanut butter too?!

    I can think of only one competitor. This T-shirt…

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    i love to bake tofu with pasta sauce yummm!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Blend silken tofu with powdered sugar and cocoa for chocolate mousse!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Everyone thinks I’m nuts but I REALLY love tofu all by itself with nothing on it…. soo good!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    My favorie tofu dish is tofu pot pies with peas, carrots and dairy free gravy. Mmmmm!! <3

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Can’t go wrong with plain, deep-fried tofu

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    veggie club sandwhich with grilled tofu

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu black bean burgers! They’re delish and have a lot of nutrish! 😀

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Eggless tofu salad! Nom nom nom

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu Vegetable Stir Fry!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    tofu stir fry over white rice
    and curried vegetables w/tofu:)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Oh man, I think its a pretty standard recipe but tofu scrambles are my FAVORITE!
    Just mash up your firm tofu until its all crumbly and then put salt/pepper/seasoning salt/onion salt and pan fry it. I like to add sriracha sauce too!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    i LOVE spiced, baked tofu! add whatever spices you like to a big brick of firm tofu, then bake it. goes great with a side of rice and some salad or veggies!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I like baked tofu in a pot pie. mmmmm perfect for cold winter days.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu Stir-Fry is one of my favorites, as a few people have already mentioned.
    But I also LOVE Tofu Stuffed Bell Peppers. SO good.
    And I love to cook my tofu with Braggs Organic Liquid Amino Acids (as a substitute for soy sauce) and it makes the flavor so delicious!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I LOVE TOFU TACOS.

    recipe?
    what you’ll need (i’ll number ’em to make things easier):
    1. small onion, diced.
    2. small red pepper, diced.
    3. tablespoon – olive oil/water for sautéing.
    4. teaspoon – paprika.
    5. tablespoon – cumin
    6. teaspoon – chili powder.
    7. 4 to 6 table spoons – water.
    8. 1 pound – TOFU.
    9. 2 tablespoons – ketchup.
    10. 2 tablespoons – hickory bbq sauce/another spicy sauce.
    11. 6 to 8 – corn tortillas/taco shells.

    Sauté 1 and 2 with 3 in a large skillet, adding 4, 5 and 6 as the veggies soften. Add 7, and stir well to allow vegetables to cook through.
    Crumble 8 into skillet. If you’re using frozen and defrosted tofu, squeeze out all the access water first. Add 9 and 10, and stir well. Sauté for 5 minutes.
    THEN DIG IN :)
    *serves 3-4*

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I like tofu rolled in wheat flour with oregano, baked and then put on top of spaghetti!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Just plain and simple grilled tofu with homemade BBQ sauce! Yum!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    OH! My specialty:) I know it sounds verrrry boring, but my favorite is Top Ramen noodles (without the seasoning) and small pieces of tofu, with some Smart Balance and broccoli and carrots. Add seasons and ENJOYYY! 😀

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    They are really really good. My birthday is February 26th and I will be 15 😀 I hope to win! 😀 Good Luck to everyone(: * 1 block firm or extra firm tofu, cubed
    * 3 tbsp soy sauce
    * 3 tbsp maple syrup
    * 3 tbsp barbecue sauce
    * 2 tbsp ketchup
    * 2 tsp apple cider vinegar
    * 2 tsp hot sauce

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    My mum is a huge supporter with my vegan choices she makes a killer Tofu Fajita with veggie saulted it is scrumptious<3

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Cubed tofu with noodle and soy sauce…medium pls

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu stirfry- grilled, marinated, with loads of veggies on top of rice noodles :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I havent eatenTofu yet, But I’d love to try! :))

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Fried tofu with grilled eggplants 😀

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofi Scramble :) Yum Yum. It it really is good in everything I can ever think of!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I like grilled tofu and vegetable pot stickers

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I love Tofu Stir-fry…mostly when my mom makes it she adds seasoned salt, black and read pepper bland. It gives it a kick and I love spicy food. :) GO tofu

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu Vegetable Stir Fry over Brown Rice

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    i love to make marinated fried tofu.
    first you cut the tofu into squares.
    then marinate it with yoshida’s original gourmet sweet & savory sauce for a few hours.
    then cover the tofu squares with panko japanese bread crumbs, and fry it in a pan.
    it’s so delicious!(:

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    love it

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu n spicy faux fish sushi!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    orechiette w/ brocollo rabe and sautted tomatoes

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu chocolate custard!! might sound gross but its very delicious! Take a block of silken tofu, drain the liquid, add it to the mixer with a 1/2 cup cocoa powder and 1cup rice syrup or honey, to make a custard, then i pour it into a graham cracker crust and top with fresh berries, let chill in fridge for at least 2 hours.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I LOVE tofu fried rice with a passion. You can do scrambled tofu, with tofu (or seitan) chunks, stirred into some whole grain rice and fry it all up with peas, green onion and some soy sauce. Soy overload, but its sooooo good. :) m/

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I remove the moisture from the tofu (drain it, press it, freeze it) to remove all of the moisture. I then cut the tofu in thirds length-wise, and then cut it into 1 inch long, 1/4 inch thick triangles. Then I dry-fry it until golden brown. Then I make my own marinade out of fresh garlic, soy sauce, and agave and marinade it overnight. You can either heat them or eat them cold for a quick meal anytime. 😀

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Eggplant tofu at Panda Express! 😀

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu mint chocolate pudding. It’s surprisingly amazing.

    I also always love a good tofu scrambler and tofu pad thai.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    general tsos tofu <3

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    grilled tofu…simple ways are always the best!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I like tofu ))))

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    my favorite dish with tofu is as follows. :
    -cube tofu and allow soak in barabcuse sauce over night.
    -when ready heat a frying pan and “grill” the tofu
    :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Vegetarian spring rolls with tofu ! Yumm :3

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu in any oriental stirr fry with fresh veggies such as green peppers, warer chestnuts, babycorn, green beans, and onions make my mouth water 😀

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Vietnamese Mango Tofu Salad! It’s amazing! :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    My grandmother makes a stellar King Ranch Chicken Casserole with tofu. It’s out of this world!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Pumpkin tofu mousse its delicious!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I LOVE extra Tofu in my Hot and Sour soup!!!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Diced tofu with garlic and spinach. All steamed.
    Yummmm. 😛

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I always cook marinated tofu with some Ainsley’s Spice Sensation cous cous and Heinz beans 😀 It is my absolutey favourite food put together haha <3

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    fried tofu

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    tofu fajitas! tofu, fajita sauce mix [in a packet], red and green peppers, a little bit of onion, black beans, vegan mexican style cheese, soft fajita wraps, and guacamole.
    put a little bit of oil in a sautee pan, put on high heat, add the tofu, when it starts to brown, add the fajita sauce [after mixing it with the right amount of water according to directions on the back of the packet], add the peppers, onions, and beans. when cooked to your desire, spoon into fajita wrap and add guacamole. enjoy! =]

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    fried tofu in a hoison/spicy sauce with rice and broccoli! :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    “sloppy joes!”

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    i love kung pao tofu or general tso’s tofu!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu in Greek salad! :]

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Vegan Buffalo tofu wraps yummm
        1 pound of extra firm tofu.
        1 tablespoon garlic powder
        1/4 cup of non-hydrogenated, vegan margarine
        1/2 cup of hot sauce

    Directions:

    Cut the tofu into strips about 1/4 of an inch thick and sprinkle with garlic powder. Spray a thin film of cooking spray on a frying pan.  Fry the tofu on high heat, flipping occasionally.  Its done when the outside is slightly brown, or there are dark spots on it.  Melt the margarine in the microwave, add the hot sauce and stir.  When the tofu is done place it in the sauce.  Make sure the tofu is covered.  If you like it hotter or milder just change the ration of hot sauce to margarine, or experiment with barbeque sauce etc.
    We like to put them in vegan flour tortillas with lettuce and (my fav) vegan cream cheese
    Yummy :))

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I love grilled firm tofu! So delicious and one of my favorite meals! :)!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Mabo tofu! Chinese favorite!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    tofu breakfast scramble or tofu cheesecake!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu chicken nuggets!!!!! Mmmm tasty :{D

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I love all tofu so I can’t really discriminate BUT I expecially liked a recipie my boyfriend and I used to make dinner one night.

    1 block of tofu
    1/4 cup of soy sauce
    1/4 cup of orange juice
    little bit of oil
    some prepared vegan noodles/ rice (flavour it with spices if you want some more zest[: )

    1) Take one block of tofu, cut it into slices as timy as you want (so long as it remains in a block formation) and put it on a cutting board with a double layer of napkins underneath.
    2) Place a clean towel over it and put another cutting board on top.
    3) Put a weight equal to around 3 pounds (e.g. a phone book) on top and leave it to drain for 20 minutes.
    4) Put tofu in a dish and marinate it with soy sauce and orange juice. Make sure it is completely covered. Leave it to soak for 20 minutes.
    5) Oil a skillet and put it on medium heat
    6) Slowly put marinated tofu chunks in the skillet, keep them there (occationally flipping) until the disired level of brown-ness.
    7) Serve over rice or noodles (or salad if your watchin yo figure[;)
    P.S. If you’re vegan- you don’t really need to watch your figure ;D

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Pumpkin curry w/ tofu from Thai Bombay.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Also another thing my mom makes with tofu is a spinach salad with cucumbers, tomatoes, black olives, and avacode. With tofu on the side and top

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu puddings! :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu tacos! ♥

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    I love vegan lemon cheesecake!
    Mmmmm, I could eat some right now <3

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    For sure… it would be the Golden Bowl at the Grit in Athens, GA. Tofu and nutritional yeast = a happy, chubby vegan!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu stir fry!:)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Grilled tofu, fake chicken salad!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Chili&Lime tofu wrap recipe that i got from here
    – the chili and sub for salsa :p :d yum! Recipe is beeeelowww! —>

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu with noodles is my fave! Yum! :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu cheesecake <33
    & i usually dont eat cheese cake but tofu ones just taste better<3

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Ah tofu French toast sticks for me my husband and our little girl!

    1/2 lb. of soft tofu
    1/4 cup of soy milk or rice milk
    teaspoon of vanilla
    teaspoon of cinnamon
    1/4 cup of water
    soy margarine
    4 slices cut into triangles of Whole wheat bread or specialty bread
    fresh berries
    1 banana
    maple syrup
    granola

    Directions: Mix tofu, vanilla, rice or soy milk, cinnammon, and water in a blender on the highest level until you get the consistancy of beaten eggs. Dip the pieces of vegan bread into the mixture and put into the skillet (with margerine) until golden brown. When its all done put some fresh berries, banana, granola and maple on top! ENJOY!

    Soooo good and so easy and quick

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    BARBECUED TOFU!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu fajita.

    Tofu chopped up in little strips. Fried to a nice golden brown with just a touch of seasoning salt and spice. Add chopped onions, red and green peppers. Cook that on low for a bit until the veggies soften up. Melt some vegan cheese on top.
    Add that to a pita with some salsa. Mmm :)

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    oh I forgot to mention I veganized it…sorry!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Currently my favorite is Lemony Blueberry Cheesecake Bars from Vegetarian Times…so addictive and yet so healthy!

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    i loovvee the tofu and eggplant parmm that my stepdad makess!@!%$*^&#
    itssogood<3

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Tofu cheesecake my mom’s recipe it’s the best slight cinnamon and nutmeg but really fresh and light so yummy.She won’t give up her recipe though she says it’s a family secret.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    Hi, It seems I’m the only one so far.My mom makes this tofu and broccoli casserole which is so good. My birthday is in February so what perfect birthday gift. Sorry idk the recipe.

  • 1559 days ago

    VA:F [1.9.22_1171]

    0

    grilled tofu in salads is great! or a tofu vegan manicotti(:

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