Categories
Easy Tofu Recipes Entrees Uncategorized

Tofu in Coconut Green Curry

Tofu in Coconut Green Curry


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Ingredients
  1. 2 bricks Tofu Firm or Extra Firm, try Nasoya Brand
  2. 1 Red Bell Pepper, sliced into ¾ inch slices
  3. 1 Sweet Onion, chopped
  4. 2-3 whole Kaffir Lime Leaves or 2 tbsp grated Lime Zest
  5. Juice of 1 Lime
  6. 2 cans Coconut Milk
  7. ¼ cup fresh Thai Basil or Sweet Basil, chopped
  8. 2 Tablespoons Green Curry Paste
  9. 1 Red Thai Chili, minced
  10. 2 cloves Garlic, minced
  11. 2 tbsp. Ginger, minced
  12. 2 tbsp. Cilantro, minced
  13. 1 Lemongrass Stalk, peeled, and then bruised while remaining whole to release flavor
  14. 2 tbsp. Fish Sauce
  15. ½ cup Water (for Vegetable Broth)
  16. 3 tbsp. Canola or Grapeseed Oil
  17. 4 tbsp ChefXpress Veggie Broth Seasoning (no substitute, omit if necessary)
  18. 1 tbsp. Sugar
  19. Steamed Jasmine Rice (optional for serving)
Equipment
  1. 1 TofuXPress Unit
  2. 1 Wok
  3. 1 Large Skillet
Instructions
  1. Press 2 bricks of Tofu in TofuXpress, 1 hour minimum each.
  2. Slice Tofu into small strips, approximately 1 inch by 3 inches. Coat Tofu strips in 3 tbsp ChefXpress Veggie Broth Seasoning. This will add flavor and help it brown.
  3. Heat Wok with 2 tbsp, Oil on medium high heat. Once Wok is hot, add Tofu slices and brown all sides. Remove from Heat. (This step can be done a day ahead and kept refrigerated).
  4. Heat Skillet and remaining 2 tbsp Oil till glistening. Add Onion and cook till soft. Add Garlic and Ginger, and cook 1 minute. Add Green Curry Paste. Add Red Pepper slices and cook till soft.
  5. Boil the Water and dissolve remaining 1 tbsp. Veggie Broth Seasoning to make Vegetable Broth.
  6. Add to Skillet the Vegetable Broth and Coconut Milk. Cook over moderate heat to a simmer; do not boil. Add Lime Leaves or Lime Zest, Chile, and Lemongrass and cook for 8-10 minutes to thicken.
  7. Remove Lemongrass and Lime Leaf (if used instead of Zest). Add Basil and Cilantro and simmer 2-4 minutes. Add Lime Juice, Fish Sauce and Sugar. Simmer 4 minutes.
  8. Serve either in individual serving bowls or with sides of Jasmine Rice.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes 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!


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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, Cheesy Sprinkles, Worcestershire Sauce, Lemon Juice, Soy Sauce, Salt and Pepper. Blend well till creamy. This can be made ahead and stored in refrigerator as a cheesy sauce, topping, or baked Potato filling.
  4. 20 baby Redskin Potatoes. Boil Potatoes till done. With skins on, slice Potatoes. (Cover and refrigerate if making a day ahead.)
  5. Layer Potatoes into a casserole dish and mix in sauce, reserving enough to cover the top layer of the Potato casserole.
  6. Bake a 325 for 30 min till warm. Garnish with Parsley. Serve hot.
Notes
  1. Uses the Light Tension Spring Attachment
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Side Dishes

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.


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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 Frying or Sauce Pan large enough to steam Pumpkin
  16. Large Fry Pan
  17. Casserole Dish
Instructions
  1. Press Tofu in TofuXpress for 1-2 hours. Remove Tofu brick from TofuXPress assembled Top. Slice Tofu brick into thin strips sidewise so that you have approximately 8-10 long strips. Set aside.
  2. Heat Oil and 1 tablespoon Butter on medium high till hot. Add Onions and fry till crispy and browned. Add Salt and Pepper to taste. Remove from pan into a mixing bowl for future use.
  3. In same fry pan with the residue from Onions still in pan, add 2 tablespoons Butter, and heat till hot. Add Sage leaves and Rosemary and brown herbs. Add Tofu slices and brown both sides. Remove pan from heat. Set aside.
  4. Add Water and Pumpkin to a large deep frying pan or sauce pan. Steam Pumpkin till soft. Remove from flame.
  5. While still warm, place Pumpkin into TofuXpress, with skin and seeds, and press for 1 minute to remove excess water. Place pressed Pumpkin into Food Processor with remaining 1 tablespoon Butter, Cinnamon, and Sugar. Puree till smooth.
  6. The ingredients will be layered into the casserole dish. Spoon half of the Pumpkin mixture into the base of the casserole dish. Layer in Tofu slices. Spoon remaining half of Pumpkin mixture atop tofu. Spoon Onions onto top. Bake at 325 for approximately 30 minutes or till hot. Serve hot.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Side Dishes

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.


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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 Cauliflower intact cut a slice off of the root on the bottom of the head so that the head will sit flat on a plate. Trim back any leaves. Place head into a pot with enough water to steam the Cauliflower. Steam to al dente.
  3. Remove Cauliflower head from pot and water and place into a baking dish, intact. Pour Dressing over Cauliflower and bake for 20 minutes.
  4. Remove and serve hot or cold. Use a large spoon to carve out servings.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Appetizers Easy Tofu Recipes Side Dishes

Game Day Tomato Poppers

Game Day Tomato Poppers

Serve this tofu appetizer at your next game day get together


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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. Leave Tofu brick in TofuXPress; rake the tofu by using the backside of a fork to break into small pieces. Add Veggie Broth Seasoning and mix well to coat Tofu.
  2. Place Tofu into medium-sized mixing bowl.
  3. Add Water and frozen Spinach in a large deep frying pan. Heat to slow boil to steam Spinach till done. Place Spinach into TofuXpress and press for 1 minute to remove water. Add Spinach to the mixing bowl and blend with the Tofu.
  4. In the same frying pan, add Oil. Heat Oil on medium temp and add Onion. Back off temp and slowly cook Onion till pieces are clear. Add Thyme, Salt, and Pepper.
  5. Add Mushrooms and Parsley and cook down til Mushrooms are tender. Add Tofu and Spinach mixture to the pan and heat together, blending well in the fry pan for a few minutes under heat. Remove from heat and allow filling mixture to cool to touch.
  6. Heat small frying pan to medium heat; add Pine Nuts and toast for about 1-2 minutes till brown. Remove from pan and chop into smaller pieces to release flavor. Add Pine Nuts into Tofu, Mushroom and Spinach filling and blend well.
  7. Cut tops of Tomatoes off by just enough to be able to core out pulp and seeds but not waste tomato. (Reserve Tomato tops and pulp for future use with another recipe or for juicing.)
  8. Fill Tomatoes with mixture and serve.
Notes
  1. This recipe can be made a day ahead and stored in refrigeration.
  2. Great for Football Parties as satisfying finger food. The Campari Tomatoes make a great vessel for savory mushrooms and tofu.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Appetizers

Fiesta Tofu Appetizer

Fiesta Tofu Appetizer

Serve this vegan friendly Fiesta Tofu Appetizer at your next get together!


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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, Tomatoes, Onion, Garlic, Chili peppers, and chopped Cilantro. Add Lime mixture and toss gently to coat. Add Avocado slices and mix.
  5. Spoon mixture into small sorbet or parfait bowls. Slice remaining Limes and pair with Cilantro for garnish. (May also be served atop lettuce as a salad).
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Desserts Easy Tofu Recipes

Rice Krispy Power Bars

Rice Krispy Power Bars


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Ingredients
  1. 2 Cups Rice Krispies
  2. 1 Cup Crunch Peanut Butter or Cashew Butter
  3. ¼ Cup Protein Powder (we used Chocolate flavored Soy Protein)
  4. ¼ Cup Flax Seed
  5. ¼ Cup Raisins (coarsely chopped)
Equipment
  1. TofuXpress unit with Light Tension Spring
  2. Xpress Cheesecloth (cut to fit TofuXpress unit with enough room to also cover entirely food inside TofuXpress unit)
  3. Xpress Cutter
Instructions
  1. Melt Peanut Butter in a medium saucepan, enough to soften so that it will stir easily. Remove from heat. Add remaining ingredients directly into saucepan and stir to combine and coat Rice Krispies.
  2. Line TofuXpress unit with Xpress Cheesecloth. Fill TofuXpress with no more than 2 Cups Rice Krispie mixture. Cover completely with Xpress Cheesecloth and assemble Top of TofuXpress unit. Press in refrigeration for approximately 1-2 hours to settle and become firm. (You may choose to switch out the Light Tension Spring for the Regular Spring for the last ½ hour to get a tighter press.)
  3. Remove from refrigeration and uncover the Rice Krispy Mixture and cut into 12 squares, using the Xpress Cutter, or a knife while mixture is in the unit. Remove squares using the Xpress Cheesecloth or keep in TofuXpress for storage using the Marinating Lid to preserve for freshness.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Side Dishes

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 TofuXpress for 2 hours. Remove from TofuXPress and slice lengthwise. Slice again into rectangular strips approximately 1 inch wide and 2 inches long. Place in a medium bowl. Using a tablespoon at a time, gently coat with Avocado Oil. Use only enough to coat. Generously sprinkle with Salt and Pepper.
  3. Heat a skillet (preferably ribbed) to medium high heat. Add 1-2 tablespoons of Avocado oil if needed due to size of pan. You will want the skillet to be very hot before adding Tofu. Place Tofu pieces onto skillet, turning sides when browned. Tofu should be browned and slightly crispy before removing. Remove Tofu and place into a medium bowl. Toss in 4-5 tablespoons of Dijon dressing (Phase 1). (This can be made a day ahead and refrigerated).
Dijon Dressing Phase 2
  1. Add Grapeseed Oil to dressing, in small amounts, whisking well to emulsify, thicken together.
  2. Cut Avocados into medium sized squares, to hold up when tossing.
  3. In a large salad bowl, Combine Lettuce, Avocado, Tomato, Bacon Bits, and Tofu. Toss with desired amount of Dijon Dressing. Serve.
Optional
  1. Add Shrimp for those new to Tofu. Use raw and shelled Shrimp. Follow same directions for pan-frying Tofu.
  2. Add crumbled cheese such as Queso Blanco or ChefXpress Cheesy Sprinkles.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Entrees

Drunken Tofu with Chicken

Drunken Tofu with Chicken

Make this Drunken Tofu with Chicken with or without the chicken! Great dish to make when you want to get your family to try tofu.


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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 TofuXpress for 2 hours. (If using previously frozen and thawed tofu, only 15 minutes pressing time is needed to remove moisture added from freezing. See * below for using frozen tofu.)
  2. Cut pressed Tofu into 1 inch strips, then half each strip lengthwise. Cut Chicken to similar sized pieces.
  3. Generously coat Tofu and Chicken with Veggie Broth Seasoning. (This adds flavor and helps browning as it is made with Potato Flour.) Heat Oil in Fry Pan using high heat. Add Tofu and Chicken. Turn and brown all sides. Remove from pan and set aside in bowl till sauce is ready. Total fry time will be approximately 10-15 minutes.
  4. Using same Fry Pan with drippings from Tofu and Chicken, heat to medium temperature. Add Onion, Celery, Carrots, Garlic, Rosemary, Thyme, and Sage.
  5. Once mixture is softened, add Red Wine and Tomato Paste. Take sauce to a soft boil for 15 minutes. Add Tofu and Chicken, and back off temperature to a simmer. Simmer for an additional 15 minutes. Top with sliced almonds and serve with bread or pita.
  6. Make a day ahead and reheat for super flavors.
  7. *A day or two in advance, press 1 12-14 oz brick of firm Tofu for 2 hours. Remove from TofuXpress and place in a ziplock bag. Freeze pressed Tofu overnight. In the morning, remove from freezer to completely thaw. Resume directions above.
Notes
  1. This recipe may be made and stored in refrigeration 1 day ahead for super rich flavors. Chicken may be substituted with a second brick of Tofu. Optional advance preparation can use frozen and thawed Tofu. See *.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Entrees

Lemony Dill Tofu Wrap

Lemony Dill Tofu Wrap

Lemony Dill Tofu Wrap will be loved by everyone! This vegetarian wrap is full of surprises and flavor.


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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 Nayo Whipped 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 a small bowl, blend together Lemony Dill Zip, Water and Vinegar. Let sit 5 minutes. Add Oil and blend till a slightly thick consistency forms. Place Tofu slices in a large bowl or plate with a rim. Spread Dressing over each slice covering all sides.
  3. In a small bowl, blend together Sandwich Spread and Worcestershire Sauce. Set aside.
  4. Place the Avocado cubes in a medium sized mixing bowl. Sprinkle with Sea Salt. Stir gently to keep its cubed form.
Filling Tortillas
  1. Lay a Tortilla on a large plate or cutting board. Spread a thin layer of Mayonnaise onto the Tortilla, leaving about 1 inch around the edges bare. Plan ahead for how you will roll the Tortilla, by leaving about 2 inches at the end of the Tortilla “end” to be folded up once all ingredients are added. Place two or three slices of Tofu onto the Tortilla, close to the side you will begin to roll and centered. Layer 2-3 tablespoons Tomato, 1-2 tablespoons Onion, 2-3 tablespoons Avocado, and 3-4 tablespoons Lettuce.
  2. Roll Tortilla, re-positioning filling as needed and tucking the bottom up to form a pocket halfway through rolling. Use toothpicks to hold wrap in place.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/