There are a million and one ways to prepare tofu – here are a few…..
Broccoli and Tofu in Spicy Almond Sauce
- 1/2 cup hot water
- 1/2 cup almond butter
- 1/4 cup cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons blackstrap molasses
- 1/2 teaspoon cayenne pepper or chili flakes (more or less, to taste)
- 1 pound broccoli
- 2 teaspoons ginger
- 4 cloves, garlic
- 1 pound tofu, cubed
- 2 cups onion, thinly sliced
- 1 cup cashews, chopped
- 3 tablespoons soy sauce
- 2 scallions, chopped
Sauce: In small saucepan, whisk together almond butter and hot water until smooth. Whisk in remaining sauce ingredients and set aside.
Sauté: Stir-fry the ginger and garlic in 2 tbsp oil (sesame is great.) Add onions and sauté for about 5 min. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Add chopped broccoli, cashews and soy sauce; stir-fry until broccoli is bright green. Toss sauté with sauce, mixing in the minced scallions as you toss. Serve over rice.
Stir-fried Spinach with Tofu
- 1 lb Fresh spinach
- 2 tb oil
- 1 Clove garlic, minced
- Salt and pepper to taste
- 1/2 lb Firm tofu, cut into 1/2″ cubes
- 1 tbsp Seasoned Rice wine vinegar
Saute the garlic briefly in oil. Add the spinach and salt. Stir-fry just until the spinach is wilted. about 1 minute. Gently stir in the tofu and sprinkle with rice wine vinegar. Cook until the tofu is heated through, about 1 minute. Serve over rice..
Vegetable and Tofu Triangles
- 1/2 cup carrot, grated
- 1/2 cup zucchini, grated
- 1/2 cup frozen spinach, thawed
- 1/2 cup firm tofu
- 1/2 cup shredded cheese of choice
- herbs and spices to taste
- 8 sheets frozen phyllo pastry
- 1 egg white, beaten
- 1 teaspoon sesame seeds for topping
Grate vegetables in food processor. (Try different veggies. If you don’t have all of the 3 listed you can use just 1 or 2.) Process tofu in food processor until crumbly. Mix vegetables, tofu, and cheese together in bowl. Mix in herbs and spices such as dried basil, coriander, onion powder, garlic powder, freshly ground pepper, etc.
Line a baking tray with parchment paper or spray lightly with oil. Cut phyllo sheets into 4 strips. Put about 1 heaping tablespoon of the vegetable mixture onto end square. Fold flag-style into triangle shape, sealing with beaten egg white or water. Put triangle onto baking tray. Brush the top of each triangle with egg white and sprinkle with sesame seeds.
Bake at 350 degrees for about 20 minutes.