tofu

1 tbsp. peanut oil (canola or vegetable oil works too) 14 oz. extra-firm tofu, pressed for 30 minutes (you can use a tofu press), cut into triangles 1-13.5 oz. can light unsweetened coconut milk 1/4 c. red curry paste 3/4 c. vegetable broth 2 tsp. soy sauce or tamari 1 tbsp. light brown sugar 1...

My little bit of fame! I recently entered a competition run by Tofoo (leading brand of tofu in the UK). The idea was to send in an original recipe using Tofoo to be included on one of their recipe cards which are enclosed in the packets. Well one of the recipes I submitted was successful and its...

Hey everyone! I got this recipe and I think that I should share it with you (because I know sharing is caring, right?) So I want to ask about your opinion about the recipe below! Are you interested to make it? Or, maybe you're still confused with the ingredients or the steps? Just let me know so...

OK - I know its a contradiction; vegan recipes can't contain seafood. Strictly speaking maybe not, but these seafood cakes use seaweed which is a sea food, is it not? I fry the cakes first and then finish in the oven as I find they are apt to brown too much if just fried. Ingredients (makes 4...

Marinating tofu for a long time pays off here - the orange and anise flavours really shine through. You could substitute another green vegetable instead of the sugar snap peas. Asparagus or green beans would work. Serve over noodles or rice for a light lunch. Ingredients (serves 2) 250g firm...

Tarragon has a delicious aniseed taste which works well with delicate tofu and earthy mushrooms. The splash of Pernod in the marinade will tweak up the aniseed flavour. You need to marinade the tofu for at least a few hours to let the flavour permeate. The tofu I use is Tofoo, which doesn’t need...

If tofu is not for you, I promise that this recipe will work if you substitute chicken breast. I know that because I half stole (adapted?) the recipe from @Yorky. See here Chicken Tikka. Ingredients (serves 2 to 3 as a starter ) 225g firm tofu 1/2 tsp each of ground chilli, cumin, coriander...

I was reading jn another forum that someone was asking how to make their own tofu. Googling it, I saw a great many recipes on how to do this but the simplest was to treat it exactly as milk and cheese once a suitable soya milk had been identified for use. I tried making it myself and found that...

Charred Tofu and Brussels Sprouts with Ginger and Tangerine Ingredients (serves 2) 250g tofu 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 inch ginger grated Grated zest and juice 1 tangerine Thinly pared tangerine peel 1 tsp toasted sesame oil 12 sprouts Vegetable oil for frying White...

My husband and I happen to love leeks, mushrooms and pies... and with the current recipe challenge being turkey/chicken/meat free substitute, I thought I would add a 'something, leek and mushroom pie to the mix. I have a really nice cauliflower tomato sauce that would work really well with...

Pomegranate molasses is a wonderful versatile ingredient. You can use it in salad dressings, in stews or as I have here, in marinades. It has delightful sweet sour taste. I had been buying it from the supermarket as a 'gourmet' ingredient - but then I discovered a local Turkish shop was selling...

I'm effectively vegan and easy tofu quite a bit now that I'm in Australia and it is so much cheaper and readily available. I'm always on the look out for marinades and ways of cooking tofu and the current challenge ingredient is oranges, so this recipe struck me as the perfect solution. It...

This is really Crab and Avocado Roulade with Watermelon revisited, following some discussions about vegetarian/vegan alternatives to meat or fish ingredients in the The CookingBites Recipe Challenge. Its my attempt at replacing crab for a vegetarian alternative. After much deliberation, I...

This one is a little easier than the Stuffed tofu and a heck of a lot more customizable. Again, I'm terrible at writing recipes, since when I cook I don't measure I just use my own judgement. What you need: Tofu, I always use firm, not sure about the rest carrots, shredded...

Okay first of all this recipe is extremely put together. My mom never taught me to use any measurements so it's a little hard for me to say how much of what to put. Forgive me in that regard. The seaonings should be customized according to what you like. In most chinese cooking, we use sugar as...

What to do with the other half of the packet of those gorgeous Beluga lentils? That was my quest today. Here is what I did. Its sweet and sour with a little bit of heat from the chilli. Lets make tofu seductive, I thought (realising that this might be a contradiction in terms). This recipe...

Original source here: http://www.daringgourmet.com/2013/02/16/mushroom-tofu-and-vermicelli-soup/ Thought it sounded like a yummy winter warmer - and so simple, too! Ingredients 4 cups chicken stock (vegetarian/vegan: use vegetable broth) 2 tablespoons soy sauce 1 tablespoon miso paste 1...

One of the main problems I have encountered with being vegan is getting enough protein into our diets despite living beans. My husband tolerates soya protein chunks (TVP) when he's in then mood, and tofu, another good source of protein, is in a similar category. He loves eggs but there really...

I've adapted the recipe from here and added some suggestions from this site where I got the recipe from. It is suggested that it is served over rice but I think it could work with pasta as well. I would also suggest that if you have time try to marinate the tofu for 12-24hrs in the fridge...

This is my own recipe for kedgeree which would normally be made with smoked haddock. In this case I've substituted smoked tofu for a vegetarian version. If you are not familiar with how a Kedgeree dish looks, there is a good example here...