All Recipes

Greetings TofuXpress Family,

We hope you are enjoying your tofu press! This section of our website is here for you. You can browse through new ways to use your TofuXpress or share recipes you have created using pressed tofu.

The TofuXpress was created to make tofu more enjoyable and to help others incorporate more “Green Protein” into their diet. Pressing tofu allows for better flavor through more effective marination and it also changes its texture! We hope you see this tofu press as an opportunity to introduce tofu to your friends and family in new ways.

There are more reasons to “Eat Green Protein”. For example, we ran across an interesting statistic: “Growing soybeans doesn’t require nearly the amount of water that’s needed to raise animals.
A household that replaces one pound of beef with one pound of soy per month would conserve twenty thousand gallons of water per year. If just 20 percent of households in the Unites States and Canada substituted four ounces of beef for four ounces of soy per week the annual water savings would be enough to provide ten gallons of drinking water to ever person in the world.” The Green Book p. 71.

We believe that if people make just small changes to their diet big things can happen. Not only can you help yourself be healthier, you can also help the environment. We hope that these tofu recipes, along with the TofuXpress, can influence you to make small modifications for yourself, your loved ones, and the planet.

Want to do more? Help us to help others by sharing your favorite pressed tofu recipes with us today. Submit your recipes and photos of your creations to recipes@tofuxpress.com. Feel free to include a sentence or two on the story behind the development of your recipe and please indicate if you would like to have your first name and city mentioned as well.

Enjoy!
Marie Kraft,
TofuXpress

All | Appetizers   |   Cheese   |   Desserts   |  Entrees   |  Side Dishes

The Tofu Cobb

The Tofu Cobb


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Ingredients
  1. 1 medium Shallot, minced
  2. 1 clove Garlic, minced
  3. 2 tbsp Worcestershire Sauce (substitute Vegan)
  4. ½ cup Balsamic Vinegar
  5. 4 tbsp Dijon Mustard
  6. 2 tsp dried Oregano
  7. ¼ cup Avocado Oil (may not need entire amount)
  8. ¾ cup Grapeseed Oil
  9. 1 brick Extra Firm Tofu, Nasoya brand
  10. 2 cups Grape or Cherry Tomatoes, sliced lengthwise
  11. ¼ cup Bacon Bits (substitute Vegan)
  12. 2 Avocados
  13. 2-3 heads Boston Lettuce, rinsed and torn into large pieces.
  14. Sea Salt
  15. Fresh and coarsely Ground Pepper
Directions

Dijon Dressing Phase 1
  1. Combine Mustard, Oregano, Shallot, Garlic, Worcestershire, and Balsamic. Blend well and let stand. (This can be prepared a day ahead and refrigerated).
  2. Press Tofu in TofuXpres...
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Drunken Tofu with Chicken

Drunken Tofu with Chicken


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Ingredients
  1. 1 12-14 oz. brick Tofu pressed (preferably use previously frozen and thawed Tofu)*
  2. 2-3 pieces Chicken
  3. 1 ½ cups chopped Celery
  4. 1 cup chopped Carrot
  5. 1 cup chopped Vidalia Onion
  6. ¼ cup ChefXpress Veggie Broth Seasoning (May substitute flour)
  7. 2 tablespoons Olive Oil
  8. ¼ cup loosely packed Thyme sprigs (remove any thick stems)
  9. ¼ cup loosely packed Rosemary leaves
  10. ¼ cup loosely packed Sage leaves
  11. 2 tablespoons minced Garlic
  12. 4 cups dry Red Wine
  13. ¾ cup Raisins
  14. 3 tablespoons Tomato Paste
  15. ½ cup sliced Almonds for finishing
  16. Italian Bread or Pita Bread Slices
Equipment
  1. TofuXpress Gourmet Food Press
  2. Large Mixing Bowls
  3. Large Deep Frying Pan
Preparation
  1. Press Tofu in TofuXpr...
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Lemony Dill Tofu Wrap

Lemony Dill Tofu Wrap


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Ingredients
  1. 1 14 oz. Brick Firm Tofu, Preferably House Foods Organic
  2. ½ cup chopped Vidalia Onion
  3. 2 Avocados, Sliced, then diced into inch cubes
  4. 2 cups shredded Iceberg Lettuce
  5. 1 cup chopped Tomatoes, seeds removed
  6. 2 Tablespoons ChefXpress Lemony Dill Zip
  7. 4 Tablespoons Water
  8. 1 Tablespoon Olive Oil
  9. 1 Tablespoon Champagne Vinegar
  10. ¼ cup Nasoya NayoWhipped Sandwich Spread or Mayonnaise
  11. 1 tablespoon Worcestershire Sauce (may be found Vegan), or Steak Sauce
  12. 4-6 large Soft Tortilla Wraps, Sundried Tomato
  13. pinch of Sea Salt
  14. Tooth Picks for holding Tortillas in place
Preparation
  1. Press Tofu in TofuXpress for 2 hours; Remove from TofuXpress and slice lengthwise into ½ inch thick slices.
  2. In ...
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Homemade Almond Milk or Cream

Homemade Almond Milk or Cream


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Ingredients
  1. 2 cups raw whole organic Almonds
  2. 1 to 2 cups Water*
  3. Optional Sweetener to taste: (1 tsp. Honey, Agave Syrup, Maple Syrup, Sugar, or Vanilla flavoring.)
  4. TofuXpress Unit with Light Tension Spring
  5. TofuXpress Xpress Deluxe Cheesecloth
  6. Food Processor or Blender
  7. Container to store Milk
  8. Container to store Almond Meal
Preparation
  1. 2 – 4 days prior: Place Almonds in a large bowl. Completely cover Almonds with Water. Use enough Water to leave at least 3 inches of Water covering the top of the Almonds. Soak Almonds in a container, covered, in refrigeration until ready to make the Almond Milk. Soaking will make the Almonds softer and sweeter...
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Simple Braised Cabbage

Simple Braised Cabbage


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Ingredients
  1. 3 to 4 cups shredded Cabbage (use a mixture of red and green Cabbages)
  2. 2 tablespoons Veggie Broth Seasoning (by ChefXpress)
  3. 1 to 2 tablespoons Grapeseed Oil (may use 2 to 3 tablespoons Water as substitute)
Instructions
  1. In a large deep fry pan, preheat oil on medium to high heat. Add Cabbage. Season with Veggie Broth Seasoning. Stir only occasionally to slightly brown Cabbage. Remove from heat when softened and slightly browned.
TofuXpress Gourmet Food and Tofu Press http://tofuxpress.com/

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“Red White &” Blueberry Tofu Cutlets

“Red White &” Blueberry Tofu Cutlets


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Ingredients
  1. 1 12 or 14 oz. brick Firm or Extra Firm Tofu (prefer House Foods brand)
  2. 2 ½ cups Blueberries (reserve ½ cup Blueberries for finishing)
  3. ¼ cup Honey
  4. ¼ cup Red Wine
  5. 3-4 tablespoons Veggie Broth Seasoning (ChefXpress brand)
  6. 2-3 tablespoons Butter or vegan Butter
  7. Food Processor
  8. TofuXpress unit
  9. Deep skillet
Instructions
  1. Press 1 brick Tofu in TofuXpress Unit for 1 hour. Remove Tofu from TofuXpress and slice lengthwise and then half each slice to form 4 cutlets. Sprinkle Veggie Broth Seasoning onto all sides of the Tofu cutlets and let rest. The seasoning will help form a “flavor skin”.
  2. In a food processor, combine 2 cups Blueberries and Honey...
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Thai Tofu

Thai Tofu

Pressed tofu infused with the flavors of Thailand


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Ingredients
  1. 2 Packages of FirmTofu
  2. 1 13 oz Can of Coconut Milk
  3. 1 8 oz Can of Tomato Sauce
  4. 1/2 C Chopped Tomato
  5. 1/2 C Chopped Sweet Red Pepper
  6. 1/4 C Chopped Parsley
  7. 1/4 C Chopped Cilantro
  8. 1 t Grated Ginger
  9. 1 T Chopped Lemon Grass
  10. 2 T Hot Peppers
  11. 1 T Chopped Kafir Lime Leaves (bruised)
Instructions
  1. Drain and press tofu in your TofuXpress for 4 hours.
  2. Over medium heat combine coconut milk, tomato sauce, tomatoes and red pepper.
  3. Let simmer for 10 minutes, stirring occasionally.
  4. Once it begins to thicken add the remaining ingredients to the pan and simmer for an additional 5 minutes, then serve over rice of noodles.
TofuXpress Gourmet...
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Simple Grilled Tofu

Simple Grilled Tofu

An easy grilled tofu recipe. Can be made with thawed frozen tofu, or fresh tofu.


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Ingredients
  1. 1 Block Firm Tofu, Drained
Instructions
  1. Place fresh Tofu in a freezer bag.
  2. Freeze tofu brick in the bag overnight. (Remember, it will turn yellowish from the freezing process)
  3. Thaw completely. Place freezer bag in a bowl of hot water to speed up the process
  4. Press in TofuXPress unit for approximately 30 minutes.
  5. Slice into desired shapes.
  6. Baste with Barbecue Sauce or favorite marinade.
  7. Grill for 15- 20 min, flipping once browned and crispy on the outside.
Notes
  1. You can keep bricks of tofu in the freezer and thaw and press as desired...
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Curried Tofu Pasta Salad

Curried Tofu Pasta Salad

This vegan friendly pasta salad is a nice way to introduce non tofu eaters to tofu, due to its low tofu content and great flavor.


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Ingredients
  1. 3 C Cooked & cooled whole wheat pasta
  2. 1/2 Package tofu (pressed overnight and cut into 1/2 inch cubes) or Baked Tofu
  3. 1/2 C Frozen spinach (thawed, pressed, and chopped)
  4. 1/2 C+ Mayo
  5. 2 Stalks celery (chopped)
  6. 1/2 C Scallions (chopped)
  7. 1/3 C Canned peas
  8. 1 T Curry paste
  9. Salt & Pepper to taste
Instructions
  1. In a large bowl combine the mayo and the curry paste, mix well.
  2. Stir in tofu, spinach, celery, scallions, peas, and pasta. Serve cold.
TofuXpress Gourmet Food and Tofu Press http://tofuxpress.com/

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Easy Baked Tofu

Easy Baked Tofu

Use this easy baked tofu in your stir-fry, salad, or any savory dish where firm tofu is called for.


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Ingredients
  1. 1 Package Tofu
  2. 1/2 C Soy Sauce
Instructions
  1. Use your TofuXpress to press tofu for 1 hour.
  2. Cut the pressed tofu into 1/2 inch cubes.
  3. Return cubed tofu to the TofuXpress and cover with soy sauce. Let the tofu sit in the marinade while your oven preheats to 375 degrees.
  4. Spread the tofu on a baking sheet (use a silicon mat to avoid using oil)
  5. Bake for 25 minutes at 375 degrees, turning halfway through.
TofuXpress Gourmet Food and Tofu Press http://tofuxpress.com/

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