January Theme: cooking with Tofu (sarah d.)

Cream of Tomato (tofu)

serves 6

Ingredients

• 4 cups tomatoes, diced
• 1/2 onion, chopped
• 1 tablespoon olive oil
• 1 (14 ounce) package soft tofu
• 2 (10.75 ounce) cans condensed tomato soup
• salt to taste
• ground black pepper to taste

Directions

1. Saute tomatoes and onion in olive oil until onions are clear.
2. Blend the canned soup and tofu in a blender, then add this blended mixture to the sauteed onions and tomatoes. Warm through and add water as needed. Add salt and pepper to taste, and top with chopped fresh basil.

January Theme: cooking with Tofu (sarah m.)

Hot and Spicy Tofu

3 TBS peanut oil
1 lb firm tofu - drained and diced
1 sliced red onion
1 red bell pepper
1 green chili pepper
3 cloves garlic (decrease if less spice is desired)
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3 TBS white vinegar
3 TBS soy sauce
1 TBS brown sugar
1 tsp corn starch
1 tsp red pepper flakes (optional)

Heat oil in skillet, add tofu and brown. Add garlic, peppers, and onion, and cook until tender. In small bowl combine last 5 ingredients. Pour into skillet and simmer for 3 - 5 min. Serve over rice.

January Theme: cooking with Tofu (heidi)

Tofu Nuggets (recipe from Lindsay Garret, see her BLOG)

Tofu Nuggets:
16 oz tofu (any firmness is fine)
2 tbl soy sauce (gluten-free)
2tbl water
1/4 cup nutrional yeast
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cumin
1/8 tsp cayenne pepper

Cut the tofu into 4 or 5 strips and place in a plastic bag or container. Add the soy sauce and water, you can add a little more of both if needed. Let sit in the fridge to marinate for 1.5 hours or more (I actually left them sit overnight). Rotate the tofu slabs once or twice.

Heat oven to 375. Mix the nutritional yeast with the spices in a small plate. Cut the tofu slabs into 5 or 6 pieces, to make cubes. Roll the cubes in the nutritional yeast mixture and place on a cookie sheet. Bake for 40-45 minutes, rotating the cubes one to three times.

Thanks Lindsay for sharing this with me and allowing me to share it with others!