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Garden Tofu Scramble |
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Ingredients:
1 lb extra firm tofu (I use White Wave Reduced Fat Tofu drained and pressed
2 tsp toasted sesame oil
4 green onions, chopped
3 tsp low-sodium soy sauce or tamari
1 tsp turmeric
1 tsp garlic powder
1 tsp cumin
1/2 tsp ground pepper
3/4 cup shredded carrots
1 red bell pepper, chopped
1 small head broccoli, cut into small florets
2 cups packed spinach leaves
Directions:
Using your hands, crumble tofu into a bowl and set aside. Heat oil in a large non-stick skillet over medium heat. Sauté green onions 3 minutes until slightly softened, then mix in tofu and sauté for 2 minutes more. Add soy sauce, stir well, and cook for 2 minutes more. Add spices, and mix together well.
Mix in the shredded carrots and red bell pepper. Sauté for 3 minutes. Then add the broccoli florets and about a cup of spinach. Stir well, then add remaining spinach. Stir, and cover skillet. Continue cooking until spinach is completely wilted, about 5 minutes more. Makes 4 large servings.
Submitted by Vegiegail |
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Fried Tofu With Rice & Veggies |
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Ingredients:
1 package of extra firm tofu – drained REALLY well, preferably with a TofuXpress
flour
salt & pepper to taste
1 cup long grain white rice
1 14 oz can vegetable broth
¼ cup white wine (or water)
3 carrots
1 potato
1 medium onion
2 cloves garlic
1 cup peas
1 cup broccoli
soy sauce to taste, I used about ½ cup
worcestershire sauce to taste
1/2 cup white wine or veggie broth
2 Tbsp olive oil
salt & pepper to taste
Directions:
Cook rice per package directions using the veggie broth & wine as the liquid.
While the rice is cooking, begin preparing the pre-drained tofu. Mix the flour, salt & pepper. Dice the tofu and coat well in the flour mixture.
Fry in about 1” of hot oil (I used canola) until golden brown. Remove from the oil with a slotted spoon and set aside on a paper towel.
Dice the carrots, potato, onion and garlic.
Saute in olive oil until they begin to get tender. Add about 2 Tbsp of soy sauce, 2 Tbsp Worcestershire and half of the wine. I used frozen peas and broccoli so I cooked them about half way in the microwave before adding to the pan once the first veggies were semi-tender. Continue cooking until everything is tender. Add the cooked rice, the other half of the wine and more soy sauce and Worcestershire. Heat through. Add the fried tofu and mix together. Add the final dashes of soy sauce and Worcestershire plus salt & pepper to taste.
Submitted by http://www.gethealthycheap.com/2010/09/tofu-xpress-product-review-and-fried.html
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Tofu Ricotta Cheese |
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Ingredients:
1 block extra-firm tofu, pressed for 30 minutes
3 cloves garlic, peeled
2 Tbsp extra-virgin olive oil
1 Tbsp nutritional yeast
1 tsp dried oregano
½ tsp sea salt (or to taste)
Directions:
Crumble the tofu into a food processor or blender. Add all remaining ingredients.
Cover and process until mostly smooth (add a splash of water if necessary). Use immediately, or transfer to a small container and refrigerate for up to a week.
Yield: 6 servings.
Per serving (about 1/3 cup): 114 calories, 8.1g fat (1g sat), 2.3g carbs, 1g fiber, 7.3g protein.
Submitted by http://almostveganblog.com |
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Wild Rice Salad |
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Ingredients:
3 C. cooked Brown & Wild Rice Fusion (about 1/2 a 10oz. bag)
1 (14oz) block firm tofu, pressed for at least two hours and cut into 3/4″ cubes
olive oil spray (I use a Misto sprayer)
1/2 C. Sesame Soy Vinaigrette
1 small English cucumber, cut into 3/4″ pieces
1 C. grape tomatoes, halved lengthwise
1 C. cilantro leaves, loosely packed
2 green onions, sliced thinly on the bias
Directions:
1. Put the cooked rice in a medium-sized mixing bowl.
2. Heat a medium (10″) skillet over medium heat. Spray lightly with olive oil, then add the tofu, tossing occasionally until nicely browned.
3. Add the tofu to the bowl with the rice. Pour the vinaigrette in, and stir to combine. Gently fold in the cucumber, tomatoes, cilantro and green onions.
Submitted by Opera Girl at http://operagirlcooks.com |
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Pressed Corn Salad (use Light Tension Spring #2 attachment) |
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This recipe uses the Light Tension Spring #2 attachment (sold separately)
Ingredients:
3 Cobs uncooked Corn
3 Scallion stalks
1 tablespoon Liquid Aminos
Juice from 1/2 Lime, add any pulp
Slice Corn off of cob with a knife.
Slice Scallions thin.
Directions:
Add all ingredients into the TofuXpress and toss to coat.
Press Corn mixture for 1 hour in refrigeration. Do not drain off juice! These are the nutrients that also make the marinade.
When done, pour juice into bowl for serving. Add pressed corn and stir to coat.
By TofuXpress |
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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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