Food Talk And Fabulous Finds - Any good ideas for Tofu???
03-03-2008, 04:37 PM
The only time I have ever tried tofu is in miso soup & I thought it was tasted fine.
I bought some tofu at the grocery store and I wondered how you all use it?
Do you use it in smoothies or stir-frys?
Any ideas would be appreciated!!
03-03-2008, 04:51 PM
this is one of my favorite recipe:
03-03-2008, 04:52 PM
Scrambled tofu is awesome (kind of like scrambled eggs)
I made this the other day and it was so good. I added bell peppers but you can add any veggies you want.
03-03-2008, 05:11 PM
Here's my recipe for tofu "meatballs"
1. Press the water out of the extra firm tofu.
2. Using a food processor, combine tofu, a drizzle of olive oil, garlic powder, onion powder, cumin, pepper, and italian seasonings to taste.
3. Use a tea-spoon and place them on a baking sheet (lightly sprayed with cooking oil.
4. Bake at 350 for about 20 minutes, or until they're golden brownish.
If you can have salt, then you should add some, because it's a little more tasty that way, but if you can't, these taste really good. I put them into spaghetti.
03-03-2008, 05:11 PM
My two favorites are
Spinach Pesto http://allrecipes.com/Recipe/Pasta-with-Spinach-Pesto-Sauce/Detail.aspx
And Tofu Parmigiana http://allrecipes.com/Recipe/Tofu-Parmigiana/Detail.aspx
For baked tofu - these are wonderful - http://allrecipes.com/Recipe/Baked-Tofu-Spinach-Wrap/Detail.aspx
03-03-2008, 05:30 PM
I like to use silken tofu in dips. I like to use very very firm cutlet-style tofu in stir fries. To me, tofu by itself is disgusting, it doesn't really taste like ANYTHING. Luckily, it marinates beautifully and really soaks up flavors. Spicy sauces are key for me and tofu!
03-03-2008, 06:38 PM
This isn't a recipe, but more of a technique -- if you freeze the tofu first for a day and then let it thaw the texture becomes very different...more like a sponge. In fact once thawed you could actually just squeeze the water out and have spongy tofu that is EXCELLENT in any kind of stir fry because it just sops up all the sauce and tastes even better than if you used non frozen IMHO.
03-03-2008, 06:58 PM
Oh mt gosh...they all sound amazing, especially the spinach pesto one! Yeah! I can't wait to try these. Do any of you use it smoothies????
03-03-2008, 07:07 PM
The soft or silken tofu can be used in smoothies, but I have my set smoothie recipe, so I don't usually use it in smoothies. If you are trying to increase protein and would prefer not to use a protein powder, you could try it in smoothies. I don't think it will affect the taste.
03-03-2008, 10:49 PM
I made a stir-fry tonight and used tofu in it. I got the tofu the other day for some recipe, and of course, most of it was left over. I am not crazy about it, but I don't hate it either. I guess it is good for me. My stir-fry was great, but not because I added tofu.:lol:
03-03-2008, 11:19 PM
that sounds very intriguing. do you freeze it in the package it comes in, with the liquid? Or do you drain it first?
Tofu doesn't taste like much of anything, as others have said, but then neither does bread, rice, pasta.... so if we are looking for a media to soak up the good stuff, the sauce or whatever, I think tofu is as good or better than anything else. That is kind of how I use it, but I am always looking for more ideas!
03-03-2008, 11:27 PM
I just freeze it directly in the package it comes in for a day, then take it out and let it thaw completely, squeeze out the water, cut and stir fry. I normally use firm tofu when doing this. Hope this helps!