Category: Entrees

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

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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

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 Entrees

Drunken Tofu with Chicken

Drunken Tofu by TofuXpress
Drunken Tofu by TofuXpress

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 by TofuXpress
Lemony Dill Tofu Wrap by TofuXpress

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/

Categories
Easy Tofu Recipes Entrees

“Red White &” Blueberry Tofu Cutlets

Blueberry Tofu Cutlets by TofuXpress
"Red White &" Blueberry Tofu Cutlets by TofuXpress

“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. If the Honey is not liquid in consistency slightly warm the honey in a pan before adding into food processor. Set aside.
  3. Preheat skillet on medium to high heat. Add Butter into skillet and brown, but not burn. Once Butter has turned brown, immediately add Tofu cutlets and brown each side.
  4. After Tofu is browned, scoop 2 tablespoons Blueberry puree atop each Tofu cutlet. Add remaining puree into pan. Add Red Wine into the pan and blend into puree. Pan should still be on medium high heat. Tofu will marinate in and absorb some of the Puree liquid and the rest will and cook down in the pan. When most liquid is absorbed, remove Tofu cutlets from pan and serve. Add remaining ½ cup blueberries atop Tofu cutlets.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Entrees

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 Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Entrees

Grilled Teriyaki Tofu

Grilled Teriyaki Tofu

Grilled Teriyaki Tofu, a simple tofu recipe that’s great for the grill!


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Ingredients
  1. 1 block extra firm tofu
  2. 1 C Granny’s teriyaki sauce
Instructions
  1. Press out the water from the block of tofu with your TofuXpress then cut into 6 cutlets.
  2. Pour enough teriyaki sauce to cover the bottom of your TofuXpress and place tofu cutlets on top of the sauce. Pour more sauce over the tofu pieces, cover with marinating lid and refrigerate for about 1/2 hour then turn the tofu over.
  3. Simmer the remaining sauce on low heat for about 15 minutes or until it thickens slightly and becomes syrupy. Watch closely so it does not burn. Set aside until ready to use.
  4. Grill the marinated tofu on both sides. Transfer to a plate and drizzle with syrupy teriyaki sauce and roasted sesame seeds.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Entrees

Lemongrass Tofu Banh Mi

Lemongrass Tofu Banh Mi

Lemongrass Tofu Banh Mi vegan friendly and delish!


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Ingredients
  1. 14 ounce package extra firm tofu, pressed and cut into 10 slices
  2. 3 tablespoons soy sauce
  3. 2 1/2 teaspoons sesame oil
  4. 1 tablespoon canola oil
  5. 2 tablespoons minced lemongrass (about 3 bulbs)
  6. 2 medium cloves garlic, minced
  7. 2 baguettes
  8. cilantro
  9. do chua pickles
  10. sliced cucumbers, Japanese or English hothouse or other types with fewer seeds
Spread
  1. 2 tablespoons vegan mayonnaise
  2. 1 teaspoon sriracha hot sauce
Instructions
  1. Combine soy sauce, sesame oil, canola oil, lemongrass and garlic in a small bowl.
  2. In a shallow dish place tofu slices in a single layer. Pour sauce over tofu, turning pieces to coat well. Let tofu absorb all of the marinade, turning and patting the lemongrass and garlic on each slice. Cook tofu in a skillet over medium heat until brown and crisp on each side (about 8 minutes on the first side and 5 minutes or longer on the second side).
  3. Prepare your banh mi. Mix 2 tablespoons mayonnaise with 1 teaspoon sriracha. Slather on both sides of the baguette. Layer with tofu, sliced cucumber, do chua pickles, cilantro. Drizzle sriracha sauce on the tofu if you want to add a little extra spiciness to the sandwich, or add thinly sliced jalapenos.
Notes
  1. For more of Kiyo Miller’s recipes visit: http://www.mylilikoikitchen.com
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Appetizers Easy Tofu Recipes Entrees Side Dishes

Golden Stuffed Tofu

Golden Stuffed Tofu by @TofuXpress
Golden Stuffed Tofu by @TofuXpress

Golden Stuffed Tofu

Golden Tofu Pockets filled with Spinach, Onions and Mushrooms.


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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. Cut out the center of the tofu pieces to create the pockets for stuffing.
  3. Lightly coat each piece of tofu in the panko flakes and fry until they are golden brown.
  4. Set aside the cooked tofu on a plate of paper towels.
For the Stuffing
  1. Add the onion to a heated frying pan (with a little water to prevent sticking),and saute for 3-5 mins.
  2. Add the spinach and mushrooms and continue to saute for another 5 mins, stirring constantly.
  3. Once the mixture begins to cook and dry, stir in the panko flakes.
To Stuff the Pockets
  1. Let the spinach mixture cool.
  2. Fill each of your tofu cubes with the stuffing and serve with soy sauce or your favorite dipping sauce.
Notes
  1. Try stuffing the tofu pockets with your favorite vegetables.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Entrees

Tangy Summer Stew

Tangy Summer Stew


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Ingredients
  1. 1 Brick Tofu, Nasoya brand, Extra Firm
  2. 2 cups chopped Celery, 1 inch pieces
  3. 5 medium Tomatoes, coarsely chopped
  4. 1 medium White Onion, chopped
  5. 1 cup Vegetable Broth
  6. u00bc cup coarsely chopped fresh Parsley
  7. u00bc teaspoon ground Oregano
  8. 10 Kalamato Olives, pitted, and halved
  9. 1/2 teaspoon ground Sumac
  10. u00bd teaspoon ground Cumin
  11. u00bc teaspoon Sea Salt
Instructions
  1. Press Tofu in TofuXpress for a minimum of 2 hours.
  2. Using TofuXpress Xpress Cutter, cut Tofu into 24 even squares.
  3. Set aside.
  4. In a deep, large saucepan, heat to a soft boil, Broth, Tomato, Onion, Celery, Parsley, Olives, and Oregano. Simmer til vegetable mixture is reduced to approximately half its volume, and celery is soft, and tomatoes are cooked down, approximately 15-20 minutes.
  5. Add Tofu squares.
  6. Simmer for another 8-10 minutes to allow Tofu to absorb broth.
  7. Serve hot.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/