Category: Side Dishes

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

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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 Side Dishes

Pumpkin Tofu Bake

Pumpkin Tofu Bake
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
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
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
Easy Tofu Recipes Side Dishes

The Tofu Cobb

The Tofu Cobb by TofuXpress
The Tofu Cobb by TofuXpress

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
Cheese Easy Tofu Recipes Side Dishes

Homemade Almond Milk or Cream

Homemade Almond Milk by TofuXpress
Homemade Almond Milk by TofuXpress

Homemade Almond Milk or Cream


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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. When ready to make Almond Milk, drain Almonds and dispose of soaking Water.
  2. *This recipe will make either Almond Milk or Cream by modifying the amount of Water. More Water will make Almond Milk and less Water will make Almond Cream. Use 2 cups Water for Almond Milk and less for Almond Cream.
Instructions
  1. In a Food Processor, blend Almonds and Water till completely ground to a milky consistency and previously visible Almond pieces are gone.
  2. Line TofuXpress with Xpress Cheesecloth large enough to fold over the top of the Milk mixture. Using 1 to 1 ½ cups Almond Milk mixture at a time; pour into TofuXPress Unit. Completely cover with Cheesecloth. Press Almond Milk mixture using the Light Tension Spring to separate the Almond Milk from Almond Meal. Press time will be less than 5 minutes. The Almond Milk will rise up from the Almond Meal that will remain in the Cheesecloth wrap.
  3. While TofuXpress unit is still assembled, pour the Almond Milk directly from the TofuXpress unit into a storage container.
  4. Disassemble TofuXPress unit top, switch the Light Tension Spring out and replace with Regular Spring for final pressing of Almond Meal. Reassemble the TofuXPress unit and press Almond Meal for an additional 10 minutes, pouring off any additional Milk.
  5. Disassemble TofuXPress unit top and unfold Cheesecloth. Spoon out Almond Meal into storage container for future use and refrigerate. See below for additional Almond Meal recipe ideas.
  6. Repeat the above steps with the remaining milky mixture to press the Almond Milk from the Almond Meal.
  7. Use your Almond Milk in recipes calling for Cow’s Milk or Cream.
Almond Meal Recipe Ideas

Almond Meal Spread
  1. 1 cup Almond Meal (see Almond Milk Recipe)
  2. 1 teaspoon minced Garlic
  3. 1 tablespoon fresh Lemon Juice
  4. Optional 1 tablespoon Olive Oil
  5. 1 to 2 tablespoons Water (to desired consistency)
  6. Mix well. Use as a spread for crackers or celery pieces.
Almond Flour
  1. Make Almond Flour by drying Almond Meal in a Dehydrator.
Dried Almond Squares
  1. 1 cup Almond Meal (see Almond Milk Recipe)
  2. 1 teaspoon minced Garlic
  3. 1 tablespoon fresh Lemon Juice
  4. Spread thinly onto Dehydrator Drying Sheets. Using a Dehydrator, dry Spread and cut into squares for a nutritious snack.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Side Dishes

Simple Braised Cabbage

Simple Braised Cabbage


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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 https://tofuxpress.com/

Categories
Side Dishes

Cucumber Dill Salad

Cucumber Dill Salad
Cucumber Dill Salad

Cucumber Dill Salad


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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 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 Side Dishes

Honey Mustard Kale Salad with Spicy Tofu

Honey Mustard Kale Salad and Spicy Tofu

Honey Mustard Kale Salad with Spicy Tofu


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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. Slice Tofu lengthwise, then place back into TofuXpress and using the TofuXpress cutter, cut brick into 24 even squares.
  2. In a medium size bowl, blend Five Spice Powder, Salt, Ginger, Coriander and Pepper. Add Tofu Squares and stir to coat evenly with spice rub.
  3. For the Salad- Toss Kale and Apples together in a large mixing bowl. Set aside.
  4. For the Honey Mustard Dressing- In a small mixing bowl, combine Shallot, Apple Cider Vinegar, 3 tablespoons Olive Oil, Dijon Mustard, Honey, and Lemon. Add to Salad and coat to evenly distribute. Set aside.
  5. Heat a skillet (preferably a ribbed fry pan to create skillet lines) on medium high heat. Brush pan with the remaining 1 tablespoon oil. Place Tofu squares into pan and sear. Flip when browned. When both sides are browned, remove from heat. Place atop Salad. Serve.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/