Tag: pressed tofu

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
Appetizers

Fiesta Tofu Appetizer

Fiesta Tofu Appetizer by TofuXpress
Fiesta Tofu Appetizer by TofuXpress

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
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
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/