pressed tofu tagged posts

Fiesta Tofu Appetizer

Fiesta Tofu Appetizer


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Ingredients
  1. 1 Brick Tofu (Firm or Extra Firm)
  2. 1 Large Tomato, diced
  3. ½ cup chopped Vidalia Onion
  4. ¾ Cup Salsa
  5. 1 clove fresh Garlic, minced
  6. 2 Avocadoes, diced
  7. 1 Tbsp Green Serrano chili Pepper, minced
  8. 1 Tbsp Red Fresno Chili Pepper, minced
  9. 2 Limes
  10. 15-20 sprigs Cilantro
  11. 1 Tablespoon Cumin
  12. 1 Tablespoon Coriander
  13. 1 Tsp Sea Salt Flakes (Maldon)
Instructions
  1. Press 1 brick Tofu in TofuXpress unit for 2 hours. Remove Tofu and slice into small strips approximately ½ inch by 1 inch.
  2. Chop 12-15 sprigs Cilantro, reserving remaining for garnish.
  3. In a small bowl, juice 1 Lime. Add Cumin, Coriander, and Sea Salt. Stir well and set aside.
  4. In a large mixing bowl, add in this order: Tofu, Salsa...
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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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“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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Introduce your Friends and Family to Tofu

fried_tofuAs many of you know,  tofu’s “mushy” or “flavorless” reputation often hinders a person’s desire to try a dish that contains tofu. But, that’s not a reason to stop serving this healthy and lean protein. Once you’ve mastered the best ways to prepare tofu for tofu haters try some of - 

Our Favorite Ways to Introduce Newcomers to Tofu:

  • Help others make a slow transition to eating tofu by using baked tofu in recipes that call for firm tofu. The firmer and “meat-er” texture of baked tofu can help win over some of the biggest skeptics.  Try adding some Easy Baked Tofu to your veggie stir fry.
  • Make a dish where tofu is not the main ingredient, the less tofu the better.  This Curried Tofu Pasta Salad side dish is less than 25% tofu.  Or, try having your guests start their meal with some Honey Must...
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How to Press Tofu

Do I Really Need to Press my Tofu?

First, let’s start with what it mean to press tofu. When you press tofu you are compressing the soy curds that make up this lean protein, causing excess water to be released.  

There are several reasons why you may want to press your tofu:

  • Pressed tofu has a texture that many people prefer. Because pressed tofu is made by compression, the resulting tofu is more dense, less spongy, and has a “meat-ier” texture.
  • Pressed tofu absorbs more flavor. Press the water our to let the flavor in.  Tofu acts like a sponge, and like a wet sponge, if it is too full of water it won’t absorb anything- including flavor. Pressing tofu removes extra water and allows tofu to soak up flavors and marinades substantially better.Try these marinated tofu recipes:
    Grilled...
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Benefits of Freezing Tofu

Whether you are looking for more ways to prepare your tofu or you’re looking for a new texture, freezing tofu may be for you.

Freezing tofu is more than just a way to store tofu that’s about to expire; it’s a way to take your tofu to a whole new level! Frozen tofu, once thawed, becomes spongy, and resembles the consistency textured vegetable protein (TVP). It has a chewy texture, and can be easily crumbled. Once thawed use the tofu atop salads, as a ground beef substitute, in stir-frys, or in a sandwich.

What happens when you freeze tofu?
While freezing, water in the tofu expands and causes small pockets to form in the block. It is these tiny caverns that give the tofu its spongy feel. The caverns also allow the tofu to soak up marinades better than traditional tofu...

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Tomato Lover’s Tofu

Tomato Lover’s Tofu


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Ingredients
  1. 1 Brick Tofu (Nasoya’s Extra Firm is best!)
  2. 1 4 oz tube Tomato Paste (double-concentrated if you can find…)
  3. Sundried Tomatoes packed in oil, thinly sliced
  4. 1 bunch fresh Basil Leaves
  5. Dried Italian seasoning
  6. Sea salt
  7. Kalamata Olives
Instructions
  1. Press Tofu in TofuXpress overnight.
  2. Slice brick into thinly sliced pieces to serve. You will need to use a thin long knife to slice it both lengthwise and widthwise. It is easy to eat if you end up with slices that are about two inches in length. The thinner the thickness of the slices the more they will resemble Tomato Pie pieces or crackers.
  3. Spread a thin layer of Tomato Paste onto each piece of tofu...
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