Tofu Recipes To Try This Week!
- Valentina Sapia
- Oct 7, 2021
- 5 min read
Crispy Tofu
Ingredients
1 block organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon cornstarch
Steps
Preheat the oven to 200 degrees and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel. Fold the towel over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably 30 minutes).
Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and soy sauce. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.
Silken Tofu Chocolate Mousse
Ingredients
100 grams (3.5 ounces) roughly chopped dark chocolate (I used 70% dairy-free dark chocolate)
1 package (340 grams-12 ounces) organic silken tofu at room temperature, drained
2 tablespoons maple syrup
Toppings (optional)
chocolate shavings
raspberries
blackberries
fresh mint
Steps
Melt the chocolate in the microwave in 30-second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.
Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.
Scoop the mixture into 3 glasses, and refrigerate for 30 minutes.
To serve, garnish with chocolate, raspberries, blackberries, and a sprig of fresh mint.
Leftovers will keep in the fridge for up to 3-4 days.
Breakfast Burritos
Ingredients
For Burritos
2 tablespoon olive oil
1 1/2 pound potatoes cut into small pieces
1 red onion chopped
2 cloves garlic minced
1 teaspoon oregano
8 spinach tortillas gluten-free
2-ounce vegan cheddar cheese shredded
For Eggless Egg Salad
12-ounce tofu extra firm
1/3 cup vegan mayonnaise
1 tablespoon yellow mustard
1/4 teaspoon cayenne pepper
1 teaspoon turmeric
2 tablespoon fresh parsley chopped
1 tablespoon dill chopped
2 tablespoon fresh cilantro chopped
2 green onions chopped
1 cup cherry tomatoes chopped
1 tablespoon lime juice
salt and pepper to taste
1/2 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
Steps
In a large skillet, heat the olive oil over medium-high heat. Add the potato cubes and cook for about 7 minutes. Do not stir often, so that the potatoes get a nice golden crust. Add the red onion, garlic and oregano and cook for another 7 minutes or until the potatoes are fork-tender. Season with salt and pepper as necessary. You can garnish a bit of parsley (optional).
In a large bowl crumble up the tofu using your hands. Add the remaining ingredients for the eggless egg salad and stir well. Also if you prefer a creamier salad add additional vegan mayo.
To assemble the burritos, top each tortilla with about ½ cup of the potato mash, followed by about ½ cup of the eggless egg salad and sprinkle with a bit of cheese. Roll up the burritos and wrap in foil.
Refrigerate leftover burritos wrapped in foil for about 2 to 3 days. You can also heat them up a bit in the microwave before serving.
Moo Shu
Ingredients
1 batch crispy tofu
1 batch sauce
2 tablespoons olive oil
2 large eggs, whisked
8 ounces mushrooms, thinly sliced
4 cloves garlic, minced or pressed
1 bag coleslaw
½ cup thinly-sliced green onions
for serving: flour tortillas, lettuce cups, rice or quinoa
toppings: hoisin sauce, extra green onions, toasted sesame seeds
Sauce
½ cup hoisin sauce
¼ cup rice vinegar
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
¼ teaspoon freshly-cracked black pepper
Steps
Prepare the crispy tofu and sauce.
Meanwhile, heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add the whisked eggs and let them cook undisturbed for 2-3 minutes until they are mostly set and form an omelet. Flip the omelet and cook for 1 more minute on the second side. Then transfer the omelet to a separate cutting board, and roughly chop it into small pieces. Set aside.
Return the pan to the stove, and increase heat to high heat. Add 1 more tablespoon of oil and heat until shimmering. Then add the mushrooms and sauté for 3-4 minutes, stir occasionally, until lightly browned. Add the coleslaw and half of the scallions. Saute for 2-3 minutes more, or until the cabbage has softened to your liking.
Add in the cooked tofu, ⅔ of the sauce, half of the green onions. Toss until combined.
Serve over flour tortillas, lettuce cups, rice, or quinoa. Drizzle with the remaining sauce, and sprinkle with your desired garnishes.
Tofu Panzanella Salad
Ingredients
Dressing
3 tablespoons olive oil
1 teaspoon anchovy paste or 1 anchovy filet
1 garlic clove peeled
Juice from ½ lemon + zest
1 cup fresh Italian parsley leaves packed
¼ teaspoon sea salt
Tofu and Salad
½ cup panko bread crumbs
Salt
1 large egg
Olive oil
3 ounces tofu cubed
3 to 4 heirloom tomatoes quartered
½ head of fennel shaved or thinly sliced
¼ cup packed arugula
Steps
To a food processor or blender, add all of the dressing ingredients and pulse until smooth. If the dressing is too thick, add an additional tablespoon of olive oil to loosen. Salt to taste and set aside.
In a small bowl, toss together the bread crumbs and ½ teaspoon of salt. In another small bowl, crack the egg and beat. To a medium sauté pan, set over medium high heat, add three tablespoons of oil. Drop the cubes of tofu, in batches, into the beaten egg first and then transfer them to the panko bread crumbs—make sure all sides of tofu are coated. Doing this in batches, place the tofu cubes in the hot oil and fry until golden brown on all four sides, about 5 minutes per batch. Transfer the tofu to a paper towel to dry. Repeat with the remaining tofu cubes.
To a large serving bowl or plate, arrange the tomatoes, fennel and arugula. Pour in the dressing and toss until everything is thoroughly coated. Arrange the cubes of crispy tofu on top and serve.
Bibliography
Adarme, A. (2015, August 26) Tofu Panzanella Salad. A Cozy Kitchen. https://www.acozykitchen.com/tofu-panzanella-salad/
Cismaru, J. (2019, September 17). Vegan Tofu Breakfast Burritos. Jo Cooks. https://www.jocooks.com/recipes/vegan-tofu-breakfast-burritos/
Haun, B. (n.d.) Mediterranean Tofu Scramble Breakfast Burrito. [Photograph]. Elephantastic Vegan. https://www.elephantasticvegan.com/mediterranean-tofu-scramble-breakfast-burrito/
Izzy. (2019, May 5) The BEST Crispy Tofu {Baked}. [Photograph]. She Likes Food. https://www.shelikesfood.com/best-crispy-tofu/
Kathryn. (n.d.). How to Make Crispy Baked Tofu. Cookie and Kate. https://cookieandkate.com/how-to-make-crispy-baked-tofu/
Kirbie. (2013, July 22) 2 Ingredient Chocolate Mousse. [Photograph]. Kirbie's Cravings. https://kirbiecravings.com/2-ingredient-chocolate-mousse/
Martin, A. (2019, January 14) Vegetarian Moo Shu. Gimme Some Oven. https://www.gimmesomeoven.com/vegetarian-moo-shu/
Panzanella-Style Tomato Salad with Tofu Croutons. [Photograph] (n.d.). Ricardo. https://www.ricardocuisine.com/en/recipes/8793-panzanella-style-tomato-salad-with-tofu-croutons
Tomasi, E. (2021, March 19). Silken Tofu Chocolate Mousse. As Easy As Apple Pie. https://aseasyasapplepie.com/silken-tofu-chocolate-mousse/
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