Side Dishes

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

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

Potatoe au Gratin

Potatoe au Gratin

Potatoe au Gratin is a vegan dish that can stand-alone as a one-dish meal or use as a side for Thanksgiving. This has a mild cheesy flavor. Could be a breakfast casserole. May be made a day ahead!


Write a review

Print

Ingredients
  1. 1 brick Silken Tofu (Nasoya brand)
  2. 3 tablespoons Cheesy Sprinkles (ChefXpress)
  3. 2 teaspoons Worcestershire Sauce (can find Vegan)
  4. 1 teaspoon fresh Lemon Juice
  5. 1 teaspoon Soy Sauce
  6. 1 tablespoon Veggie Broth Seasoning (ChefXpress)
  7. Dash of Sea Salt and Fresh Ground Black Pepper
  8. Parsley Springs for garnish.
Instructions
  1. Preheat oven to 325 degrees.
  2. Press Tofu in TofuXPress using Light Tension Spring Attachment for approximately 2 hours.
  3. In a food processor, combine pressed Tofu, Ch...
Read More

Pumpkin Tofu Bake

Pumpkin Tofu Bake

This Pumpkin Tofu Bake can be made a day ahead and stored in refrigeration before baking. Great for Thanksgiving, Football gatherings, or as a special casserole side for the winter months. The Sage and rosemary give this dish a warm flavor.


Write a review

Print

Ingredients
  1. 1 Brick Tofu (Try Nasoya Firm)
  2. 1 small-medium Pumpkin, cut into 2-inch pieces, leaving skin and seeds intact
  3. 4 tablespoons Butter (may use Vegan)
  4. 2 teaspoons Sea Salt
  5. 1 large whole Vidalia Onion, sliced thin
  6. ½ cup Water
  7. 2 tablespoons Olive Oil
  8. 1 tablespoon Cinnamon
  9. 1 tablespoon Bourbon Vanilla Sugar (or Sugar-in-the-Raw)
  10. 2 Tablespoons chopped fresh Rosemary
  11. 12 Sage Leaves
  12. Salt and fresh ground Pepper
  13. TofuXPress Unit
  14. Mixing Bowl
  15. Deep Fr...
Read More

Smoky Cauliflower Bake

Smoky Cauliflower Bake

This Cauliflower Bake is so light and flavorful, with hints of Cumin and Paprika and our favorite ChefXpress seasonings make this sweet and smoky. This is a different side to serve than your usual Cauliflower. Consider making a double batch because it will go fast.


Write a review

Print

Ingredients
  1. 1 head Cauliflower
  2. 1 tsp. cumin seeds, crushed in mortar and pestle or with spoon
  3. 2 tsp. Veggie Broth Seasoning (ChefXpress)
  4. 1 tsp. Smoked Paprika
  5. 1 tsp. Roasted Bell Pepper and Garlic Seasoning (ChefXpress)
  6. 2 tsp. Raw Honey
  7. Mortar and Pestle
  8. Large Pot
  9. Round Baking or Casserole Dish large enough to fit Cauliflower head and hold dressing
Instructions
  1. Preheat oven to 375 degrees.
  2. Keeping the entire head of ...
Read More

Game Day Tomato Poppers

Game Day Tomato Poppers

Serve this tofu appetizer at your next game day get together


Write a review

Print

Ingredients
  1. 1 Brick Tofu (Try Nasoya Firm)
  2. 1 carton frozen chopped Spinach (10 oz)
  3. 24 Campari Tomatoes
  4. 1 medium White Onion, Chopped
  5. ½ cup Water
  6. 1 Tablespoon Olive Oil
  7. 2 Cups chopped fresh Button Mushrooms
  8. 3-4 Tablespoons raw Pine Nuts
  9. 2 Tablespoons Veggie Broth Seasoning by ChefXpress
  10. Leaves of 6-8 sprigs fresh Thyme
  11. 2 Tablespoons chopped fresh Parsley
  12. Salt and fresh ground Pepper
  13. TofuXPress Unit
  14. Deep Frying Pan
  15. Small Frying Pan
  16. Medium size Mixing Bowl
Instructions
  1. Press Tofu in TofuXpress for 1-2 hours. Remove TofuXPress assembled Top...
Read More

The Tofu Cobb

The Tofu Cobb


Write a review

Print

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...
Read More

Homemade Almond Milk or Cream

Homemade Almond Milk or Cream


Write a review

Print

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...
Read More

Simple Braised Cabbage

Simple Braised Cabbage


Write a review

Print

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/

Read More

Cucumber Dill Salad

Cucumber Dill Salad


Write a review

Print

Ingredients
  1. 2 Cucumbers, thinly sliced, with skin
  2. ½ Vidalia Onion, thinly sliced and halved
  3. Sweet Dill Dressing (see Below)
Sweet Dill Dressing
  1. ½ cup White Vinegar or Apple Cider Vinegar
  2. ¼ cup Water
  3. ¼ cup Grapeseed Oil
  4. 1 Tablespoon Lemony Dill Zip (by ChefXpress)
  5. 1 Tablespoon Pure Maple Syrup
Sweet Dill Dressing
  1. Add Vinegar, Water, and Lemony Dill Zip. Blend well. Add Oil. Blend again.
  2. (May be made in advance and stored in refrigerator). Use with Salads, Veggies, Fish, and Tofu.
For the Salad
  1. Add the sliced cucumbers and onions to a bowl, top with the Sweet Dill Dressing.
TofuXpress Gourmet Food and Tofu Press http://tofuxpress.com/

Read More

Golden Stuffed Tofu

Golden Stuffed Tofu

Golden Tofu Pockets filled with Spinach, Onions and Mushrooms.


Write a review

Print

Pockets
  1. 1 Large Brick of Tofu (Nasoya Brand Extra Firm)
  2. 1 C Panko Flakes
  3. Oil (for frying)
  4. Salt & Pepper (to taste)
Stuffing
  1. 1 C Chopped Sweet Onion
  2. 1 16 oz Package Frozen Spinach (defrosted)
  3. 1/4 C Chopped Mushrooms
  4. 3 T Parsley
  5. 1 t Cumin
  6. Remaining Panko Crumbs from Pockets
Instructions
  1. Press tofu in your TofuXpress for 4 hours, or overnight.
  2. Press thawed spinach in your TofuXpress (with the light tension spring) for 1/2 hour
For the Tofu Pockets
  1. Preheat a pan of oil (at least one inch thick) for frying
  2. Cut the tofu into squares or triangles, about one inch thick...
Read More

Honey Mustard Kale Salad with Spicy Tofu

Honey Mustard Kale Salad with Spicy Tofu


Write a review

Print

Ingredients
  1. 1 brick Extra Firm Tofu, Nasoya brand
  2. 4 cups thinly sliced Kale, washed and dried
  3. 2 Granny Apples, sliced into matchbook strips
  4. 1 Shallot, minced
  5. 3 tablespoons Braggs Apple Cider Vinegar
  6. 4 tablespoons Olive Oil (one tablespoon will be used to pan fry Tofu)
  7. 3 tablespoons Dijon Mustard (try Kozlik’s at Sur La Table)
  8. 2 tablespoons Honey (try Star Thistle Honey at Sur La Table)
  9. Zest of 1 Lemon
  10. 2 tablespoons 5 Spice Powder
  11. 1 teaspoon Kosher Salt
  12. 1 teaspoon ground Ginger
  13. 1 teaspoon ground Coriander
  14. u00bd teaspoon ground White Pepper
Instructions
  1. Press Tofu in TofuXpress for 2-3 hours, or overnight...
Read More