|
|
Hi, It's Marie, the creator of the TofuXpress! I would like to make this page available to those of you who would like to share recipes you created as a result of using the TofuXpress.
Each customer receives a blank recipe card with their new TofuXpress so they can share their creations with friends and family. That is how I began to open "new doors" in making meal choices to those around me.
There are lots of reasons to "eat green protein". For example, I ran across an interesting statistic that if each family substituted one pound of ground meat for one pound of tofu, that family would conserve 10,000 gallons of water each year.
So, here we go... my personal experience is that in making subtle changes to our diet, we not only help ourselves be healthier, but also our environment, and those around us are influenced in ever so small ways. So, why not make it fun and easy by using the TofuXpress?
Please submit your recipes and photos to
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
and we will post them on this page. Feel free to include a sentence or two on the story behind the development of your recipe. Please indicate if you would like to have your first name and city mentioned as well.
If you'd like more TofuXpress recipe cards you can print as many as you like for free from the link to the right of this welcome message.
Thanks! Marie
|
|
|
Mock Tuna Tartare |
| Print | |
|
Ingredients:
1 Brick Tofu
1/4 cup Tomato Pesto
2 tbs Olive Oil
Fresh Parsley
Directions:
Place brick of Tofu into TofuXpress and allow to press for at least 3 hours or overnight. Dice Tofu into small squares and add Tomato Pesto and 1-2 tbs olive oil. (Add more Tomato Pesto if you prefer to achieve a consistency where the mixture starts to stick together and also consistently coats tofu. Place mixture into TofuXpress and allow to marinate for at least 2 hours or overnight. Use a crabcake cutter to form round pattie. Place onto plate, drizzle a teaspoon of olive oil onto side of plate, and add parsley garnish. Serve.
By TofuXpress |
|
Ingredients:
1/2 lb lean ground beef, pork or chicken
1 pkg (brick) firm tofu
2 tsp minced ginger
1 tsp minced garlic
2 cups shredded coleslaw, chopped
3 green onions, chopped
1 pkg egg roll wrappers
canola oil
2 tbs teriyaki sauce
plum sauce
Directions:
Press Tofu in TofuXpress for 1 hour. Use a fork to smash the Tofu and create the texture of ground meat. Stir-fry meat and Tofu together in a skillet over high heat until meat is browned. Add Ginger, Onion, Coleslaw, and Garlic. Cook mixture for another 2 minutes. Allow to cool. Fill wrappers with mixture. Fill skillet with Canola Oil and heat to 350 degrees or medium high heat. Place the rolls in skillet, with enough space between each roll to not touch each other. Turn once when lightly browned. Serve with Plum Sauce.
By TofuXpress |
|
|
Healthy Broccoli Slaw (use Light Tension Spring #2 attachment) |
| Print | |
|
Ingredients:
1 8-10 oz. package pre-shredded package of brocolli slaw.
1/2 cup Hemp Oil
1 tsp chopped garlic
1 tbs sesame seeds
2 tbs balsamic vinegar
Place as much of the slaw as you can into the TofuXpress.
Directions:
This recipe uses the Spring Attachment (sold separately). Mix together the oil garlic, sesame seeds, and vinegar. Drizzle a few tablespoons right on to the slaw and stir to coat. Press for 1 hour.
When ready to serve, drain off the liquid, which is mostly water. The
marinate will stick to the slaw. It tastes great!
By TofuXpress |
|
Ingredients:
1 package (brick) firm tofu
1/4 cup pesto (approx. 4 oz)
3 tbs olive oil
1/2 tsp salt
Directions:
Place entire brick of Tofu in TofuXpress and press Tofu for a minimum of one hour, preferably two hours. Remove Tofu from TofuXpress and cut Tofu into 1 or 1 ½ inch cubes. Place Tofu in bowl and add Pesto. Gently mix together and return to refrigerator for a 1/2 hour. Before serving, add olive oil and salt. Gently mix and serve. This may be made a day ahead.
Serve room temperature or warmed.
By TofuXpress
|
|
|
|
|
<< Start < Prev 1 2 3 4 5 Next > End >>
|
|
Page 5 of 5 |
