Tofu Bacon

Recipe adapted from:

http://www.v-lish.com/recipe/smoky-tofu-bacon/

1 package extra firm tofu, pressed and drained

4 tbsp maple syrup

4 tbsp nutritional yeast

4 tbsp Tamari gluten-free soy sauce

3-4 dashes liquid smoke (a little goes a long way!)

2 tsp garlic powder

1/2 tsp smoked paprika

4-6 tbsp water

Drain tofu and press for at least 30 minutes. Cut into thin rectangular strips.

Mix all other ingredients in a flat-bottomed container, and place the tofu strips in the marinade. Make sure all strips are coated and marinade for at least 1 hour.

Preheat oven to 400 degrees F. Place tofu on baking sheet lined with parchment paper. Use a basting brush to brush a thin layer of marinade over the top of the tofu.

Bake for 10 minutes, then flip, and use the basting brush to brush marinade over the top of the tofu again.

Continue to bake, flipping every 10 minutes or so (but don't add more marinade after the first two flips). They will likely need at least 30 minutes to become firm and chewy, but it will depend on how much moisture is in the tofu and how thinly it was cut. Thinner pieces of tofu may start to char on the edges.

Buffalo Oven-"Fried" Tofu

Recipe adapted* from: http://www.everythingbutthe.com/2011/06/13/buffalo-chicken-fried-tofu/

Ingredients:

1 package extra firm tofu
~1/2 cup nutritional yeast
~1/2 cup panko bread crumbs
2 to 3 tsp. salt
1 1/2 teaspoons chili powder

Freshly ground pepper

3-4 tablespoons buffalo sauce (you may need more, but it is easy to add more to your bowl)

*The original recipe only calls for 3Tbsp of the nutritional yeast and bread crumbs, but I found that I needed 3 times as much. So I adjusted the recipe. It may depend on the size and shape of your tofu pieces.


Directions:

Press the tofu for about an hour (at least 30 minutes). I use my Tofu Xpress to press it.

Preheat oven to 375 degrees F. Grease a baking sheet with a spray of oil.

Cut the tofu into rectangles - I cut mine into 12 pieces. Prepare the breading by combining nutritional yeast, panko bread crumbs, chili powder, salt and pepper in a shallow dish. In another dish, pour in the hot sauce.

Using one hand, dip the tofu in the hot sauce until it is covered. Then transfer it to the bowl with the breading mixture, and cover it using your other hand. (You should keep one wet hand and one dry).

Place the tofu on the baking sheet in one layer. Bake for 15 minutes; flip, and then bake another 15 minutes.

Italian Marinated Tofu

This recipe is adapted from Veganomicon (http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X)

Baked tofu, shown served with Potato and Turnip Gratin

Ingredients:

1 block extra firm tofu

1/2 cup vegetable broth*
2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp Bragg's liquid aminos (or tamari)
2 Tbsp lemon juice
2 cloves garlic, crushed or minced
big pinch of basil
big pinch of marjoram
big pinch of thyme
big pinch of oregano

*The original recipe calls for 1/2 cup white wine, but we did not like the taste so I substituted veggie broth. I used a 1/2 tsp Better than Buillion's no-chicken mixed with 1/2 cup water.

Directions:

Drain and press the tofu (I used the Tofu Xpress: https://tofuxpress.com/ ). I pressed my tofu overnight, and sliced and placed in marinade before going to work. I recommend pressing for at least 30 minutes, and marinating for at least 1 hour.

Preheat the oven to 400 degrees F. Bake tofu for 40 minutes, flipping after the first 20 and spooning marinade over the top if necessary.
You could also pan-fry the tofu instead of baking.

tofu before baking

Summer Thai Green Curry with Tofu

Ingredients:
1 block extra firm tofu + soy sauce and sesame oil to season it
1 onion
1 green bell pepper
1 medium zucchini
1 medium summer squash
3 cloves garlic, minced
3-4 Tbsp thai green curry paste (check ingredients - some are not vegetarian)
2 Tbsp soy sauce
1/2 Tbsp brown sugar
red pepper flakes, to taste
1 can light coconut milk
juice of 1/2 lime

Directions:

Press the tofu for 30 minutes to 1 hour, then cut into bite-sized chunks (I use a Tofu Xpress to do this).
Add to a frying pan and drizzle some toasted sesame oil and soy sauce over the tofu. Cook over medium-high heat, flipping occasionally, until it is browned on all sides.
While the tofu is cooking, in a separate, deep wok/pan, Add the oil, garlic and onion. Cook for a few minutes, then add the pepper, zucchini and squash. Cook veggies until tender, then add the green curry paste. Cook for a few more minutes, then add the coconut milk, soy sauce, brown sugar, and a few shakes of red pepper flakes if you want some spice. Simmer for 10 minutes, then stir in the tofu and lime juice. Serve with lime slices and jasmine rice.

Black Bean and Marinated Tofu Tacos

Ingredients:
1 package (8 count) 8-inch tortillas
1 batch of Copycat T-Sam's Marinated Tofu
1 can (15 oz) black beans (not drained)

optional ingredients:
lettuce
chopped tomato
salsa
avocado/guacamole
hot sauce
sour cream
shredded cheese

Instructions:

In a frying pan, cook the tofu over medium heat until it begins to brown. In a small saucepan, empty the can of black beans and heat over medium-low heat.
While the tofu and beans are cooking, prepare the optional ingredients. Heat the tortillas in the microwave, then assemble the tacos.

Copycat T-Sam's Marinated Tofu

Ingredients:
1/3 cup tamari (soy sauce)
2 to 3 Tbsp cup sesame oil (or toasted sesame oil)
1 tsp cilantro ( I used dried, but fresh would probably be better)
1 tsp rice vinegar
1.5 tsp minced or crushed garlic
1/4 tsp powdered ginger
2 to 4 Tbsp water

Directions:

Drain and press tofu (I use Tofu Xpress) for at least 30 min to an hour. Cut into bite sized pieces.

Mix together all ingredients and combine with tofu in a sealed container, making sure all tofu is coated. Let marinate in the fridge overnight.

Beer Battered Tofu

recipe from: http://somethingsavory.wordpress.com/2011/02/19/beer-battered-tofu-bites/

Shown here served with smashed potatoes, buffalo sauce and garlic aioli.

Ingredients:

1 block of extra firm tofu

1/2 cup self-raising flour (or 1/2 cup plain flour + 1/2 tsp baking powder)

1/4 cup cornmeal

3/4 cup beer ( I used Sierra Nevada Pale Ale)

Seasoning: cumin, cayenne, paprika, basil, oregano, etc

Salt & pepper, to taste

dipping sauces

Directions:

Drain and press the water out of your tofu - I use my Tofu Xpress tofu press. 

Press for about 30 minutes, hen cut it into bite-size pieces.

In a separate bowl, mix together the flour, cornmeal, spices, a bit of salt and pepper, and enough of the beer to make a batter the rough consistency of thick pancake mix.

Cover the bottom of your frying pan with oil. Roll each of the bites of tofu in the batter, then plop into the oil and fry on each side for about 2-3 minutes, until golden and crispy. Careful not to crowd the bites, as you’ll want to use tongs to easily flip them over.

Serve with your favorite dipping sauce.

Smoky Peach Tofu with Coconut Curry Polenta

Recipes are from the "I <3 Trader Joe's Vegetarian Cookbook" which can be purchased here: http://www.amazon.com/Love-Trader-Joes-Vegetarian-Cookbook/dp/1612431097/ref=sr_1_1?ie=UTF8&qid=1363574372&sr=8-1&keywords=trader+joes+vegetarian

Shown here served with steamed sesame spinach:

For the Smoky Peach Tofu:
Ingredients:
2 Tbsp olive oil
1 block of extra firm tofu, drained and pressed and cut into 1-inch cubes
1 red bell pepper
1 (12 ounce) jar Trader Joe's Spicy Smoky Peach Salsa
1/4 cup water

drain the tofu and press (I use a tofu x-press). Cut into 1-inch cubes. Marinated overnight in the refrigerator if desired (optional - a good marinade is some garlic, soy sauce, water, oil, some kind of vinegar, maybe some sesame oil and herbs).
Heat the oil in a pan and add the tofu cubes. Cook the tofu until lightly browned. Add the pepper, salsa, and water and simmer until pepper is tender - 15 to 20 minutes.

For the Coconut Curry Polenta:
Ingredients:
2 Tbsp olive oil
1 Tbsp grated ginger (I used jarred)
2 tsp curry powder
1 cup light coconut milk (canned)
1 (18 ounce) log of polenta, crumbled

In a saucepan, heat the oil and add ginger and sautee for 2 to 3 minutes. Add the curry powder and stir to form a paste. Whisk in the coconut milk. Add the polenta and whisk until smooth. Cook until creamy, about 5 to 10 minutes.

Chickpea and Tofu Vindaloo

2 small/medium onions
olive oil

4-5 Tbsp vindaloo paste (I used tiger tiger)
1 ~30 oz can chickpeas
1/2 cup coconut milk
1 can petite diced tomatoes
1 tsp garam masala
1 tsp minced garlic
salt & pepper
1 package extra firm tofu

press tofu and cut into small pieces. mix 1 Tbsp vindaloo paste with 1 Tbsp water and marinate the tofu in it.
cook onions in olive oil with garlic, 2 Tbsp. vindaloo paste, and spices for a few minutes. Add tofu and cook til the onions are soft. Add chickpeas, tomatoes, coconut milk, and more vindaloo paste (to taste) and simmer for 20 minutes.

Tofu ("Egg") Salad

adapted from http://theveganstoner.blogspot.com/2011/04/corn-salad-sandwich.html#comment-form
and from recipe in "You Won't Believe it's Vegan"

1 package firm tofu, drained and pressed
1 can corn (drained)
1/2 cup vegenaise
1/2 tsp dried parsley
2 Tbsp stone ground mustard (I used dijon mustard)
1 tsp onion powder (I left this out because I didn't have it)
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp turmeric
1/4 cup nutritional yeast
1 Tbsp tamari

In a small bowl, add the parsley, onion powder, salt, pepper, garlic powder, paprika, turmeric and nutritional yeast. Set aside.

Drain and press excess water out of tofu ( I used my tofu express). Add to a large bowl and mash until crumbled. Add the drained corn, vegenaise and mustard and mix. Add tamari and mix. Now, add the dry spices and mix until well combined.

verdict: WAY more delicious than I thought it would be! I don't think this would fool anyone as far as being an egg salad substitute, but for someone who does eat eggs, I still love this version.

serving suggestion: I ate it for lunch on a wheat bun with some baby spinach. Also good by the spoonful straight out of the bowl...