Entrees

Here are some of our favorite tofu recipes using the TofuXpress.

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Baked Mock Chicken Tofu

Baked Mock Chicken Tofu

Serves 2


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Ingredients
  1. 1 package (14 oz) extra firm tofu such as Wildwood
  2. olive or canola oil
  3. 1 1/2 teaspoons soy sauce, lite or regular
  4. 1 teaspoon Spike seasoning
  5. 1/4 cup u2013 1/3 cup nutritional yeast flakes
Instructions
  1. Preheat oven to 350 degrees. If using a toaster oven thereu2019s no need to preheat.
  2. If you have a TofuXpress press the tofu for 30 -45 minutes. Drain water, cut tofu into four slabs and break each slab into 4 random sized pieces (total 16).
  3. No press? Slice the tofu into four slabs and place in a single layer on paper towels. Layer additional paper towels on top of the tofu slabs...
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Tofu Triangles with Creamy Nut Butter Sauce with Scallions

Tofu Triangles with Creamy Nut Butter Sauce with Scallions


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Tofu Triangles
  1. 1 carton firm tofu, pressed
  2. 2 tablespoons peanut or sesame oil, for frying
  3. 2 scallions including the greens, thinly sliced on the diagonal
  4. 1 tablespoon toasted white or black sesame seeds
Creamy Nut Butter Sauce
  1. 1/4 cup regular soy sauce
  2. 1 tablespoon tamari
  3. 1/4 cup sesame paste, peanut butter, or cashew butter
  4. 2 tablespoons rice wine vinegar
  5. 2 tablespoons white or light brown sugar
  6. 1/2 teaspoon red pepper flakes or chili oil
  7. 2 scallions, finely chopped
  8. 1/3 cup water or stock
  9. Pinch salt
Instructions
  1. Press tofu then slice crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles.
  2. Heat a large cast-iron or nonstick...
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Grilled Tofu with Chimichurri Sauce

Grilled Tofu with Chimichurri Sauce

Serves 4


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Ingredients
  1. 2 cups lightly packed chopped parsley
  2. 4 garlic cloves, halved
  3. 1 tsp salt
  4. 1/2 tsp freshly ground pepper
  5. 1/2 tsp chili pepper flakes
  6. 2 tbsp shallot or onion, minced
  7. 1/4 cup of vegetable or olive oil
  8. 3 tbsp sherry wine vinegar or red wine vinegar
  9. 3 tbsp lemon juice
  10. 1 tsp granulated garlic
  11. 1/2 tsp smoked paprika or Hungarian paprika
  12. 1/2 tsp ground cumin
  13. 1 pound extra-firm tofu, pressed
  14. Olive oil
Instructions
  1. To prepare the chimichurri sauce, place the parsley, garlic cloves, salt, pepper, chili, shallot or onion, 1/4 cup olive oil, sherry vinegar and lemon juice ingredients in a blender or food processor and pulse until well chopped, but not pureed...
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Kung Pao Tofu

Kung Pao Tofu


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Ingredients
  1. 1 14-ounce package extra-firm water-packed tofu, pressed
  2. 1/2 teaspoon five-spice powder
  3. 1 tablespoon canola oil
  4. 1/2 cup water
  5. 3 tablespoons oyster-flavored or oyster sauce
  6. 1/2 teaspoon cornstarch
  7. 12 ounces broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
  8. 1 yellow bell pepper, cut into 1/2-inch dice
  9. 1 red bell pepper, cut into 1/2-inch dice
  10. 1 tablespoon minced fresh ginger
  11. 1 tablespoon minced garlic
  12. 2 tablespoons unsalted roasted peanuts
  13. 2 teaspoons hot sesame oil, (optional)
Instructions
  1. Press tofu and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
  2. Heat canola oil in a large nonstick skillet over medium-high heat...
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Tofu Parmigiana

Tofu Parmigiana


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Ingredients
  1. 1/4 cup plain dry breadcrumbs
  2. 1 teaspoon Italian seasoning
  3. 1 14-ounce package firm or extra-firm water-packed tofu, pressed
  4. 1/4 teaspoon garlic powder
  5. 1/4 teaspoon salt
  6. 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  7. 1 small onion, chopped
  8. 8 ounces white mushrooms, thinly sliced
  9. 1/4 cup grated Parmesan cheese
  10. 3/4 cup prepared marinara sauce, preferably low-sodium
  11. 1/2 cup shredded part-skim mozzarella cheese
  12. 2 tablespoons chopped fresh basil
Instructions
  1. Combine breadcrumbs and Italian seasoning in a shallow dish. Press tofu for 30 minutes and cut tofu lengthwise into 4 steaks...
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Southwestern Tofu Scramble

Southwestern Tofu Scramble


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Ingredients
  1. 3 teaspoons canola oil, divided
  2. 1 14-ounce package firm water-packed tofu, pressed and crumbled
  3. 1 1/2 teaspoons chili powder
  4. 1 teaspoon ground cumin
  5. 1/2 teaspoon salt, divided
  6. 1 small zucchini, diced
  7. 3/4 cup frozen corn, thawed (can also used canned or corn of cob depending on season)
  8. 4 scallions, sliced
  9. 1/2 cup shredded Monterey Jack cheese
  10. 1/2 cup prepared salsa
  11. 1/4 cup chopped fresh cilantro
Instructions
  1. 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.
  2. Add the remaining 1 1/2 teaspoons oil to the pan...
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Sweet and Sour Tofu

Sweet and Sour Tofu


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Ingredients
  1. 1 20-ounce can pineapple chunks or tidbits, packed in juice
  2. 3 tablespoons rice-wine vinegar
  3. 2 tablespoons ketchup
  4. 2 tablespoons reduced-sodium soy sauce
  5. 1 tablespoon brown sugar
  6. 1 14-ounce package extra-firm water-packed tofu, pressed and cut into 1/2-inch cubes
  7. 2 teaspoons cornstarch
  8. 2 tablespoons canola oil, divided
  9. 2 tablespoons minced garlic
  10. 1 tablespoon minced ginger
  11. 1 large red bell pepper, cut into 1/2-by-2-inch strips
  12. 1 large green bell pepper, cut into 1/2-by-2-inch strips
Instructions
  1. Drain and set aside pineapple, reserving 1/4 cup of the juice. Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth...
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Grilled Veggie and Tofu Stack with Balsamic and Mint

Grilled Veggie and Tofu Stack with Balsamic and Mint


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Ingredients
  1. 1/3 cup balsamic vinegar
  2. 2 garlic cloves, minced
  3. 2/3 cup olive oil
  4. 1/3 cup thinly sliced fresh mint leaves plus sprigs for garnish
  5. 1 12-ounce container extra-firm tofu, cut crosswise into 8 slices, pressed with Tofu Xpress
  6. 1 zucchini, trimmed, cut lengthwise into four 4-inch-long slices
  7. 1 red bell pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces
  8. 1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch-long slices
  9. 4 3-inch-diameter portobello or shiitake mushrooms, stems removed
  10. 1 small head of radicchio, quartered through root end
Instructions
  1. Prepare barbecue (medium-high heat)...
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Grilled Lemon Rosemary Tofu

Grilled Lemon Rosemary Tofu

Serves 2


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Ingredients
  1. 1 package (14 oz.) water-packed super firm tofu, pressed and sliced into 3 wide slices (or 6 short slices)
Marinade
  1. Juice of 1 large lemon (about u00bc cup)
  2. 1 Tbsp. tamari soy sauce
  3. 1 Tbsp. extra virgin olive oil or canola oil
  4. 2 tsp fresh rosemary, minced (or 1 tsp dried)
  5. 3 cloves garlic, minced or grated with a Microplane
  6. A few shakes (or grinds) black pepper, to taste
Instructions
  1. Combine the ingredients for the marinade in a shallow pie dish or small baking dish. Soak the tofu slices in marinade for 1 hour, flipping once halfway through...
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Tofu Spinach Lasagna

Tofu Spinach Lasagna

Serves 8


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Ingredients
  1. 1/2 to 1 pound lasagna noodles
  2. 2 packages (10 ounces) frozen, chopped spinach, thawed and drained
  3. 1 package (16 ounces) firm tofu (not silken), pressed using TofuXpress
  4. 1 tablespoon granulated sugar (optional)
  5. 1/4 cup nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
  6. 1/2 teaspoon garlic powder or 2 peeled garlic cloves
  7. Juice from 1/2 lemon (about 2 tablespoons)
  8. 2 tablespoons minced fresh basil (about 20 leaves)
  9. 1 teaspoon salt (or to taste)
  10. 4 to 6 cups tomato or pasta sauce of your choice
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook lasagna noodles according to package directions or use “no-boil” lasagna noodles. Drain and set aside.
  3. Dr...
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