1 package of sliced Portabella mushrooms (approximately 1 ½ cups)
1 sweet Vidalia Onion
1 Red Bell Pepper
1/4 cup Teriyaki Sauce

If you have two TofuXpress units, this can go faster, but this recipe is written as if you only have one unit.

Place Portabella mushroom slices into TofuXpress.  Coat with half of the Teriyaki Sauce.  Assemble the TofuXpress and press for 2 hours or overnight.  Do not dispose of the juice that forms on top of the TofuXpress as this will become part of the salad dressing.  When done pressing, pour juice into mixing bowl and remove mushrooms from the Tofuxpress and place in the same bowl.  Coarsely chop mushrooms and stir to coat mushrooms in juice.

Finely slice the onion and the pepper.  Slice into quarters.  Layer onions and peppers into the TofuXpress.  Pour remaining half of the Teriyaki Sauce over the onions and peppers.  Assemble unit and press in the refrigerator for 2 hours or overnight.  
Do not dispose of the juice that forms on top of Tthe ofuXpress as  tis will become part of the salad dressing.  When done pressing, pour the juice into a bowl with the mushrooms and add onion and peppers.  Mix, and serve!

Ingredients:
1 Avocado, sliced
1 cup chopped Dandelion greens (or any green of your liking)
Gluten-Free Rye Crackers (or any cracker you prefer, just needs to be sturdy)
Tomato Pesto

Directions:
Determine how many crackers will be needed to line the bottom of the TofuXpress.  Double that amount for the top layer of the sandwich and that is how many crackers you will need.
Coat crackers with a thick layer of Tomato Pesto.
Line bottom of the TofuXpress with crackers, placing the uncoated side of cracker down.  
Line the crackers with half of the sliced Avocado.
Place chopped Dandelion greens on top of Avocado slices.
Layer remaining slices of Avocado on top of greens.
Layer remaining crackers on top of Avocado slices, with the Tomato Pesto side facing down on to the Avocado slices.
Assemble TofuXpress onto Salad Sandwich and press for 1 hour or overnight in refrigerator.

1 package of extra firm tofu – drained REALLY well, preferably with a TofuXpress
flour
salt & pepper to taste

1 cup long grain white rice
1 14 oz can vegetable broth
¼ cup white wine (or water)

3 carrots
1 potato
1 medium onion
2 cloves garlic
1 cup peas
1 cup broccoli
soy sauce to taste, I used about ½ cup
worcestershire sauce to taste
1/2 cup white wine or veggie broth
2 Tbsp olive oil
salt & pepper to taste

Cook rice per package directions using the veggie broth & wine as the liquid.

While the rice is cooking, begin preparing the pre-drained tofu. Mix the flour, salt & pepper. Dice the tofu and coat well in the flour mixture.

Fry in about 1” of hot oil (I used canola) until golden brown. Remove from the oil with a slotted spoon and set aside on a paper towel.

Dice the carrots, potato, onion and garlic.

Saute in olive oil until they begin to get tender. Add about 2 Tbsp of soy sauce, 2 Tbsp Worcestershire and half of the wine. I used frozen peas and broccoli so I cooked them about half way in the microwave before adding to the pan once the first veggies were semi-tender. Continue cooking until everything is tender. Add the cooked rice, the other half of the wine and more soy sauce and Worcestershire. Heat through. Add the fried tofu and mix together. Add the final dashes of soy sauce and Worcestershire plus salt & pepper to taste.

Submitted by http://www.gethealthycheap.com/2010/09/tofu-xpress-product-review-and-fried.html

1 block extra-firm tofu, pressed for 30 minutes
3 cloves garlic, peeled
2 Tbsp extra-virgin olive oil
1 Tbsp nutritional yeast
1 tsp dried oregano
½ tsp sea salt (or to taste)

Crumble the tofu into a food processor or blender. Add all remaining ingredients.

Cover and process until mostly smooth (add a splash of water if necessary). Use immediately, or transfer to a small container and refrigerate for up to a week.

Yield: 6 servings.
Per serving (about 1/3 cup): 114 calories, 8.1g fat (1g sat), 2.3g carbs, 1g fiber, 7.3g protein.

Submitted by http://almostveganblog.com

3 C. cooked Brown & Wild Rice Fusion (about 1/2 a 10oz. bag)
1 (14oz) block firm tofu, pressed for at least two hours and cut into 3/4″ cubes
olive oil spray (I use a Misto sprayer)
1/2 C. Sesame Soy Vinaigrette
1 small English cucumber, cut into 3/4″ pieces
1 C. grape tomatoes, halved lengthwise
1 C. cilantro leaves, loosely packed
2 green onions, sliced thinly on the bias

1. Put the cooked rice in a medium-sized mixing bowl.

2. Heat a medium (10″) skillet over medium heat. Spray lightly with olive oil, then add the tofu, tossing occasionally until nicely browned.

3. Add the tofu to the bowl with the rice. Pour the vinaigrette in, and stir to combine. Gently fold in the cucumber, tomatoes, cilantro and green onions

Submitted by Opera Girl at http://operagirlcooks.com

Ingredients:

Directions:

Press Tofu with original spring for at least one hour. Take a metal
colander with small holes and place inside a large mixing bowl.
Place tofu into colander. With a large mixing spoon, smash the
tofu through the colander. Mix the remaining ingredients in a
small bowl until well blended. Add to the tofu and mix well.
Line TofuXpress with Cheese Cloth, leaving plenty of room around
the side to fold on top of TofuXpress once spread is placed inside.
Spoon mixture into TofuXpress and fold sides of Cheese Cloth over
to completely cover the spread. Using the Cheese/Yogurt spring,
press the mixture for at least 5 hours or overnight. Drizzle Agave
or Honey over top of the spread and serve with zucchini slices.

Ingredients:

1/2 lb lean ground beef, pork or chicken
1 pkg (brick) firm tofu
2 tsp minced ginger
1 tsp minced garlic
2 cups shredded coleslaw, chopped
3 green onions, chopped
1 pkg egg roll wrappers
canola oil
2 tbs teriyaki sauce
plum sauce

Directions:

Press Tofu in TofuXpress for 1 hour. Use a fork to smash the Tofu and create the texture of ground meat. Stir-fry meat and Tofu together in a skillet over high heat until meat is browned. Add Ginger, Onion, Coleslaw, and Garlic. Cook mixture for another 2 minutes. Allow to cool. Fill wrappers with mixture. Fill skillet with Canola Oil and heat to 350 degrees or medium high heat. Place the rolls in skillet, with enough space between each roll to not touch each other. Turn once when lightly browned. Serve with Plum Sauce.

Ingredients:

Directions:

Place entire brick of tofu in TofuXpress and allow to press for 1/2 hour. Remove tofu from TofuXpress. Follow instructions provided on packaging to make Miso Soup. Bring Miso soup to a simmer or low boil. Dice tofu into ½ inch cubes and place in miso soup. Add Green Onion. Allow to heat thoroughly for approximately 15 minutes.

Serve hot.

Ingredients:

1 cup Red Cabbage
1 cup Napa or other Green Cabbage
1/2 cup shredded Carrots
1/4 cup Raisins
1/4 cup Cashew pieces
1 tbsp Safflower Oil
1 tbsp Sesame Oil
2 tbsp Brown Rice Vinegar
1 tbsp Mirin (Rice cooking
wine, sweet)

Directions:

This recipe uses the Spring Attachment (sold separately). Combine all liquid ingredients in a large bowl and mix well. Add remaining ingredients and coat well. Place mixture into TofuXpress and allow to press for 1 hour. Add additional mixture.

Ingredients:

1 Brick Tofu
1/4 cup Tomato Pesto
2 tbs Olive Oil
Fresh Parsley

Directions:

Place brick of Tofu into TofuXpress and allow to press for at least 3 hours or overnight.  Dice Tofu into small squares and add Tomato Pesto and 1-2 tbs olive oil.  (Add more Tomato Pesto if you prefer to achieve a consistency where the mixture starts to stick together and also consistently coats tofu.  Place mixture into TofuXpress and allow to marinate for at least 2 hours or overnight. Use a crabcake cutter to form round pattie. Place onto plate, drizzle a teaspoon of olive oil onto side of plate, and add parsley garnish.  Serve.

Ingredients:

1 package (brick) firm tofu
1/4 cup pesto (approx. 4 oz)
3 tbs olive oil
1/2 tsp salt

Directions:

Place entire brick of Tofu in TofuXpress and press Tofu for a minimum of one hour, preferably two hours. Remove Tofu from TofuXpress and cut Tofu into 1 or 1 ½ inch cubes. Place Tofu in bowl and add Pesto.   Gently mix together and return to refrigerator for a 1/2 hour.  Before serving, add olive oil and salt.  Gently mix and serve.  This may be made a day ahead.

Serve room temperature or warmed.

Ingredients:

1 8-10 oz. package pre-shredded package of brocolli slaw.
1/2 cup Hemp Oil
1 tsp chopped garlic
1 tbs sesame seeds
2 tbs balsamic vinegar
Place as much of the slaw as you can into the TofuXpress.

Directions:

This recipe uses the Spring Attachment (sold separately). Mix together the oil garlic, sesame seeds, and vinegar. Drizzle a few tablespoons right on to the slaw and stir to coat. Press for 1 hour.
When ready to serve, drain off the liquid, which is mostly water. The
marinate will stick to the slaw. It tastes great!