Entrees

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

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

Spinach & Mushroom Tofu Scramble

Spinach & Mushroom Tofu Scramble

A high-protein alternative to scrambled eggs.


Write a review

Print

Ingredients
  1. 1 14 ounce water-packed container of organic tofu. I like Wildwood sprouted.
  2. 1 teaspoon of tumeric
  3. 1 tablespoon of tamari (or soy sauce)
  4. 1 teaspoon of worcestershire sauce (or more to taste)
  5. 1 shallot, finely chopped
  6. 2 cloves of garlic, finely chopped
  7. 2 cups fresh baby spinach leaves, chopped
  8. Non-stick spray
  9. 2 stocks of spring onion, chopped and bottom of stem discarded
  10. 1 cup chopped mushrooms
  11. 2 tablespoons of chopped basil (optional)
  12. 2 ounces of avocado (optional)
  13. Salt and pepper to taste
Instructions
  1. Press tofu with a tofu presser or by placing a heavy plate on top of it for about 15 minutes or until excess wate...
Read More

Stir-Fry using The Czar’s Pinot Szechuan Sauce

Stir-Fry using The Czar’s Pinot Szechuan Sauce


Write a review

Print

Ingredients
  1. 2 T canola oil
  2. 1 red bell pepper
  3. 1/4 lb green beans
  4. 1 spring onion (whole onion – white and green)
  5. 1 bunch baby bok choy
  6. 1 package extra firm tofu
  7. 1/2 bottle The Czar’s Fine Foods Pinot Szechuan Sauce
Instructions
  1. This was my first opportunity to use my new TofuXpress tofu press. This press allows you to press all of the water out of tofu using a spring-loaded mechanism leaving it much firmer. I pressed my tofu for one hour. If you don’t have a tofu press, just put the tofu on a plate covered in paper towels and stack other plates and some sort of weight on top and leave it for an hour.
  2. In the meantime, slice the vegetables...
Read More

Moroccan Tofu Stew ala Sur La Table

Moroccan Tofu Stew ala Sur La Table


Write a review

Print

Ingredients
  1. Moroccan Tagine Stew Mix (by Urban Accents, sold at Sur La Table; or substitute another Moroccan spice blend that contains coriander, cinnamon, cardamom, and pepper; no salt).
  2. 1 cup Apricots, halved, lengthwise
  3. 2 tbs Olive Oil u2013 (Marca Verde il Classico at Sur La Table)
  4. 12-14 oz. Vegetable broth
  5. 2 bricks Tofu
  6. u00bd cup Walnuts, halved
  7. 1 medium Sweet Onion, chopped
  8. 2 tablespoons chopped fresh Basil
  9. 2 tablespoons chopped fresh Mint
Instructions
  1. Press Tofu in TofuXpress for 1 hour. Cut Tofu into cubes yielding 24 cubes per brick. (We used the TofuXpress Tofu Cutter).
  2. Place walnuts in a pyrex bowl with room for more liquid...
Read More

BBQ Baked Tofu

BBQ Baked Tofu

This is actually a really flavorful tofu recipe that even those staunch meat eaters in your household will probably like, but of course you could use the same recipe for barbecue chicken or pork by simply adjusting the cook time accordingly. I suggest doing half (tofu) and half, so they can at least try a bite. It might sway them to stick with the low in fat, high in protein and calcium tofu next time.


Write a review

Print

For the barbecue sauce
  1. 1 tablespoon canola oil
  2. 2 onions, chopped
  3. 1 Green Bell Pepper, seeded and chopped
  4. 3 cloves Garlic, minced
  5. 1 tablespoon chili powder
  6. 1 teaspoon ground cumin
  7. 1 cup ketchup
  8. 2 tablespoons brown sugar, packed
  9. 2 tablespoons Worcestershire sauce
  10. Salt and pepper to taste
For t...
Read More

Vegetable and Noodle Bake

Vegetable and Noodle Bake


Write a review

Print

Ingredients
  1. 1 brick (1 lb) Firm or Extra Firm Tofu Nasoya brand
  2. 12 Lasagna noodles (preferably Gluten-free, though harder to work with)
  3. 1 medium Sweet Onion, chopped
  4. 1 medium Red Spanish Onion, chopped
  5. 2 cups Mushrooms, sliced
  6. 1 10 oz box frozen chopped Spinach, thawed
  7. 1 u00bd – 2 cups Tofu Ricotta Cheese filling (see below for ingredients and directions)
  8. u00bd cup Red Wine
  9. 2 jars Marinara Sauce (approx. 24 oz total). May substitute one Marinara jar for one with vegetables. (We used 1 jar Williams-Sonoma Rustic Vegetable Sauce u2013 outstanding!).
  10. 2-4 tablespoons Olive Oil
  11. u00bd cup Gruyere Cheese shredded or Vegan Mozzarella Cheese
  12. 1 teaspoon dried crushed red pepper
  13. Salt and P...
Read More

Caramelized Tofu with Swiss Chard

Caramelized Tofu with Swiss Chard


Write a review

Print

Ingredients
  1. 2 Bricks Tofu, 365 Brand, Extra Firm.
  2. 6 leaves Red Swiss Chard, thlnly sliced horizontally
  3. 2 tablespoons Olive Oil
  4. 1 large Yellow Onion, coarsely chopped
  5. 3 tablespoons Dark Brown Sugar
  6. 1 teaspoon Smoked Paprika (McCormick brand is nice)
  7. Sea Salt
  8. Black Pepper
  9. Heart-shaped cookie cutters
  10. Cookie Sheet or Wax Paper
Instructions
  1. Press Tofu for 2 hours or overnight. Slice Tofu lengthwise. If a Valentines Day theme is desired, cut some of the Tofu with cookie cutters. Dice remaining Tofu into smaller sizes. This can be done one day ahead.
  2. In a very large skillet, heat Oil on medium heat. Add Onions. Stir Onions to coat with Oil...
Read More

Spice Encrusted Tofu with Vegan Beurre Blanc

Spice Encrusted Tofu with Vegan Beurre Blanc


Write a review

Print

Ingredients
  1. 2 Bricks Extra Firm Tofu, 365 Brand
  2. 2 teaspoons ground Cumin
  3. 2 teaspoons ground Coriander
  4. 1 teaspoon ground Cinnamon
  5. 2 teaspoons Kosher Salt
  6. 2 tablespoons Olive Oil
  7. u00bd cup dry White Wine
  8. 2 medium Shallots
  9. 2 teaspoons whole White Peppercorns, lightly crushed
  10. 3 whole Blood Oranges, juiced
  11. 8 tablespoons Earth Balance
  12. 3 tablespoons fresh Parsley, finely chopped
  13. 4-6 cups Arugula
  14. TofuXpress Unit
  15. TofuXpress Cutter
  16. Fine Strainer
  17. 1 Large Fry Pan
  18. 1 Medium Skillet
Instructions
  1. Press Tofu in TofuXpress, for 3 hours, or overnight. If you do not have two TofuXpress units, you will need to plan ahead and press 1 brick overnight...
Read More