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Pressed Rice with Apricots and Raisins |
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Ingredients:
White rice
Can of apricots (or fruit of your choice)
Forbidden rice
Raisins
Pinch of Cardamon
Pinch of Mirin
Instructions:
Cook the rice. If your fruit is frozen fold in while the rice is hot.
Put the rice with the fruit and raisins into the press and start the block.
Cook the Forbidden Rice and allow to come to room temperature.
Take the started block out of the fridge and put a layer of the Forbidden Rice on top.
Reassemble the unit and put back in the fridge for a few hours.
This is an extremely nutritious and stunningly beautiful recipe.
You can do similar with rice and beans.
submitted by D. Hutchins |
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Curried Tofu and Onions |
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Ingredients:
1 package extra firm tofu
Canola spray oil
1 can coconut milk 12 oz
1 sweet onion, chopped
1 tomato, chopped
1/4 cup chopped walnuts or cashews
1-2 tbsp curry, to taste
Fresh cilantro (4 tbsp chopped)
Cayenne pepper
Salt
Directions:
Press tofu in TofuXpress for at least 3 hours.
Remove tofu and cut brick into 1 inch cubes.
Spray a large fry pan with canola oil and heat to medium.
Place onions into pan and brown, careful to not burn.
Add curry and coat onions. Heat for 1 minute.
Add can of coconut milk and heat for 1 minute.
Add tofu, tomatoes, nuts, and cilantro.
Bring to a soft boil, reduce heat and allow to simmer
for 10 minutes or more.
Add cayenne pepper and salt to taste. Serve.
By TofuXpress
CLICK HERE TO SEE A DEMO OF THIS RECIPE AND OTHERS
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* NOTE: This recipe uses the light tension spring attachment, not the original spring that you use with pressing tofu.
Ingredients:
2 cups yogurt
Cheese cloth
Directions:
Line TofuXpress with cheese cloth, leaving room on either side for later folding over the yogurt.
Spoon in 2 cups of yogurt either homemade, or store-bought.
Cover completely with cheese cloth and assemble TofuXpress top.
Leave in fridge overnight for best results.
If you really want your yogurt cheese to be super-dense, change out the Light Tension Spring Attachment and replace it with the original spring after about 4 hours of pressing.
Serve with Cucumber, celery, radishes, crackers, bread. You can add jam or jelly, too.
By TofuXpress
CLICK HERE TO SEE A DEMO OF THIS RECIPE AND OTHERS
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Italian Tofu Bake |
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Ingredients:
1 brick firm or extra firm Tofu
16 ounces Tomato Sauce, with tomato chucks (optional – Add tomato paste to thicken)
2 cups Vegan Mozzarella Cheese
1 medium sweet Onion, sautéed (optional)
2 cloves Garlic, sautéed (optional)
Directions:
Press tofu for 1 hour, using the TofuXpress.
Cube Tofu into 1-inch cubes.
Toss cubed Tofu into a non-stick casserole dish or baking pan (preferably deep enough to later add sauce and cheese).
Sprinkle tofu with salt and pepper.
Bake in the oven at 350 degrees for 45 minutes, or until golden brown on edges. Flip cubes after 20 minutes to evenly brown.
Heat Sauce in sauce pan. (Add Onion and Garlic into Sauce).
Pour Sauce over baked, and, now golden brown, Tofu.
Sprinkle top with cheese, and place back into the oven for 20 minutes to thoroughly heat.
Serve!
By TofuXpress
CLICK HERE TO SEE A DEMO OF THIS RECIPE AND OTHERS
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Thai Coconut-Crusted Tofu Hearts |
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Serves 4
Will need a 3" and a 1" heart cookie cutter
1 lb extra firm tofu, pressed
Marinade
3 tsp Thai red curry paste
1 tsp creamy peanut butter (organic preferred)
1 tsp lime juice
1/2 cup lite coconut milk (or 1/4 cup regular + 1/4 cup water)
1 tsp ginger, minced
1 tsp garlic, minced
Sauce
reserved marinade
1 tbsp creamy peanut butter (organic preferred)
1/2 cup lite coconut milk (or 1/4 cup regular + 1/4 cup water)
1 tbsp lime juice
Coconut breading
heaping 1/3 cup unsweetened shredded coconut
1-1/2 tbsp cornstarch
1-1/2 tbsp flour
1/4 tsp cayenne (optional, omit to keep this dish mild)
Accompaniments
steamed veggies and rice
Press tofu for 1 hour. Cut the block of tofu in half, depth-wise. Cut one 3" heart out of each of the two halves, and as many 1" hearts as you can fit (2-3 per block). Then cut each of your hearts in half depth-wise again, so that each heart is about 1/2" thick. You should have 4 large hearts and 8-12 small hearts. (Be sure to save your tofu scraps for tofu scrambles!)
Lay tofu hearts in a single layer on a rimmed baking dish. Whisk together marinade ingredients in a small bowl until smooth and then pour over the tofu. Flip the tofu to coat, then cover and refrigerate overnight (or for 1 hour if you are in a pinch).
Preheat oven to 400 degrees and grease a baking sheet. Mix the coconut breading in a small shallow bowl, and set up your tofu and baking sheet nearby. Pick up the tofu one piece at a time and use a spoon to scrape off excess marinade leaving it behind in baking dish (reserve this, you will be using the leftover marinade in the sauce). Dredge the tofu hearts through the coconut breading on both sides, being sure to coat the edges as well, and place onto the prepared baking sheet. Repeat until all of the tofu is breaded. Spray the tops of the tofu hearts with a bit of cooking spray before putting into the oven. Bake for 20 minutes, and then flip, spray, and bake for 15 minutes more.
While the tofu is baking make the sauce. Whisk in the additional coconut milk, peanut butter, and lime juice into the leftover marinade. Transfer to a small pot and cook over low heat for 10 minutes, stirring occasionally. Cover and remove from heat until you are ready to serve.
Prepare the rice and steamed veggies also while the tofu is baking. I chopped up a broccoli crown and 1 large carrot. In the last 2 minutes of steaming I added a can of straw mushrooms and a can of baby corn just to heat them up.
Serve rice and veggies on the bottom layer, drizzle with sauce, and top with one large tofu heart and 2-3 small hearts.
Submitted by The Ordinary Vegetarian |
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Comments
"The TofuXpress makes tofu so easy to handle and much more flavorful than it would be if we pressed it ourselves! We use it in our cooking classes whenever we prepare tofu and at home when we are cooking for ourselves!"
Spork Foods- Heather and Jenny Goldberg |
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The TofuXpress isn't
just for tofu...
You can also press water out of chopped spinach, sliced eggplant, cheese, pressed salads and more! |
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