Tofu tomato soup!! So good, it is better than any tomato soup ever!
Ingerdients:
-Soft/silken tofu (1 pkg.)
-canned tomatoes (1)
-fresh basil
-white onion (1)
-3 garlic (minced)

1) Sautee garlic and onion in olive oil.
2)Add chopped basil at the end
3)Add to blender/food processor onion mix, tofu and tomatoes.
Blend and return to pot to heat up.
Add Salt and pep to taste.

This is the greatest soup and no one can tell it has tofu in it.

Posted by: kattie p | July 22, 2009 12:51 PM

No-Kill Chili:

Take a basic chili recipe and substitute firm tofu for the meat.

Make sure your meat loving spouse doesn't see you or find the tofu in the fridge.

When he/she tells you the chili is the best they've ever eaten, just hug them and say, "Thank you, sweetheart."

Laugh to yourself when you overhear him/her tell their friends they will not eat anything containing tofu and can immediately tell if it is an ingredient in something.

Posted by: Rev. Meg Schramm | July 22, 2009 06:27 PM

Hello,

I loved egg salad sandwiches (well no egg now because I’m vegan!) Here is an awesome recipe for a non-egg salad sandwich. I call it Tofuy salad sandwich :)
•1 block firm tofu, drained
•1/3 Veganaise
•1/3 cup sweet relish
•1/2 tsp lemon juice
•1/2 stalk celery, diced
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1 tbsp mustard
•dash paprika for garnish, pepper and salt!

There is nothing like a Tofuy salad sandwich on a hot summer day with a glass of strawberry lemonade, potato chips and carrots with hummus. Yum! Happy eating everyone :D!

Posted by: Melissa | July 23, 2009 03:49 AM

Tofu Stir Fry!!!!! :)

8 oz. firm tofu
3 T teriyaki sauce
1 small head bok choy
2 T sesame seeds
5 oz. mushrooms
2 T olive oil
1 clove garlic
2 carrots, cut into slices
1 small onion
1 3-oz. pkg mixed bean sprouts

Great to eat on a date!! :) Its better then the chinaese restaurant down the block!

Posted by: ashlley | July 24, 2009 11:35 AM

too cute!

Posted by: Don Malone | July 24, 2009 05:00 PM

This is a recipe I modified from the book “Students Go Vegan.”

• 1 lb firm tofu, pressed (frozen, then thawed, then pressed is best)
• 1 tsp minced lemon zest
• ½ cup of lemon juice
• 3 tbsp soy sauce
• 4 tbsp corn oil
• 1 tsp rosemary
• ¼ tsp black pepper

Preheat oven 375.
Cut tofu into ½“ slices.
In 9 x 13 glass baking dish, mix all the other ingredients to create a marinade. Add tofu. There’s no need for the tofu to sit, but do coat both sides. Bake for 20 minutes, then turn over each slice, and bake another 20 minutes.
Serve with rice.

Posted by: Bill | July 24, 2009 06:30 PM

hi

Posted by: Alicia | July 24, 2009 07:13 PM

take any cheesecake recipe and sub cream cheese and tofu

or take strips of tofu papertowel dry and coat in breading and deep fry and they are yummy like cheesesticks

Posted by: sandy | July 24, 2009 08:27 PM

simple, light and healthy soup recipe I madeup last year.
2 cans vegetable broth
1 pack nasoya tofu (cut into cubes)
1 pack nasoya wonton wrappers (cut into small squares)
fresh baby spinach
bean sprouts
portabella mushrooms (diced)
clove of garlic (minced)
onion and garlic powder (tsp of each)

boil broth then reduce to simmer, dump everything in at once. add salt and pepper.

Tasty and simple.

Posted by: g.murphy | July 24, 2009 09:38 PM

TOFU BURGERS

Ingredients:
1 lb extra firm tofu
1/4 c each whole wheat flour, corn flour, & rolled oats
1/2 c parsley tops or fresh basil leaves, washed & dried
1 tsp each paprika, coriander, cumin
1/2 tsp dried basil or thyme
1/4 tsp ginger
pinch cayenne
1/2 tsp salt and/or 1 Tbsp liquid aminos or soy sauce
Instructions:
Heat a non-stick frying pan on medium with olive oil, or your favorite cooking oil. I add a pinch of asefetida (hing) to the oil for extra flavor. Garlic works too if you like it.
Cut tofu into 1 inch chunks, and add to food processor. If you don't have one, mash by hand or with a potato masher, and finely chop the parsley or basil first.
Add everything else and mix well by hand, or on low in the food processor just until it all clumps up.
Form into thin patties, and fry in small amount of oil, on medium heat, 5-7 minutes on each side, or until golden brown.

Posted by: Theresa Dell | July 25, 2009 11:05 AM

Italian-Style Tofu
1/2 block of extra-firm light
tofu
garlic
oregano
basil
fennel seeds
spaghetti sause

Posted by: Diane Vescio | July 25, 2009 10:16 PM

you are just to cool

Posted by: jan koontz | July 31, 2009 01:51 AM

My favorite soup!

* 3 cups dashi soup stock
* 1 block tofu
* 3-4 tbsps miso paste
* 1/4 cup chopped green onion

Preparation:
Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in.

Posted by: Mishia | August 4, 2009 05:04 AM

Coconut-Crusted Tofu with Peach-Lemongrass Salsa

3 peaches, peeled, pitted and diced
1 jalapeno, preferably red, seeded and minced
1 2-inch piece fresh lemongrass, minced
1 tablespoon chopped fresh basil
1 tablespoon brown sugar
1 tablespoon rice-wine vinegar
3/4 teaspoon salt, divided
1/3 cup unsweetened flaked coconut
2 tablespoons flour
2 tablespoons cornstarch
1 (14 ounce) package extra-firm water-packed tofu, drained
2 tablespoons canola oil, divided

1.Preheat oven to 400 degrees F. Set a wire rack on a large baking sheet.
2.Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl; toss to combine.
3.Mix coconut, flour and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 8 thin steaks. Pat the tofu slices dry with a paper towel, sprinkle with the remaining 1/2 teaspoon salt, then press both sides of each tofu steak into the coconut mixture.
4.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 tofu steaks and cook until golden brown, about 2 minutes per side, adjusting heat as necessary to prevent scorching. Transfer the tofu steaks to the rack-lined baking sheet and place in the oven to keep warm. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; cook the remaining tofu steaks until golden brown, about 2 minutes per side. Serve the tofu with the peach salsa.
Yield: 4 servings

Posted by: Erma | August 4, 2009 06:27 AM

Adorable!!
Thanks for a chance to win a prize!

Posted by: Dorothy Rozdilsky | August 4, 2009 11:38 AM

cut strips of tofu about 1 in wide ,dry of access moisture with a paper towelland co at in breading and some italian seasoning and deep fry and server with fresh tomato sauce

Posted by: Vicki Andrew | August 5, 2009 01:37 AM

This is a recipe I created as a teen.. it's very good in place of scrambled eggs in the mornings.

Gianna's Scrambled Tofu and Toast

1 package of Kikkoman tofu (it's the only brand I like texture/taste)
1 clove of garlic, minced
1 teaspoon of olive oil
1 tablespoon of soy sauce
Toast to taste

In a frying pan heat olive oil and add garlic. Saute for 30 seconds and add tofu. Using a wooden spoon break up tofu until it looks like scrambled eggs. Cook with garlic for a few minutes until hot and then add soy sauce. Serve with toast and enjoy!

Posted by: Gianna | August 5, 2009 11:54 AM

Tofu Cheesecake

4 graham cracker squares, finely crushed
2 pounds firm tofu, pressed and very well drained
1/2 cup honey
1 teaspoon almond extract
2/3 cup granulated sugar
2 tablespoons soy oil
1/4 cup lemon juice
1 tablespoon vanilla extract

Heat the oven to 350 degrees F.

Spray a 9-inch pie pan with vegetable oil spray and coat it lightly with the graham cracker crumbs, tilting pan to spread the crumbs.

In a food processor or blender (a food processor makes the job easier), blend all the remaining ingredients. Process until very smooth, stopping to scrape down sides as needed. Pour into the prepared pie pan.

Bake at 350 degrees F for about 1 hour, until small cracks start to form. Cool at room temperature about 20 minutes, then refrigerate.

Serve well chilled, cut into 8 wedges and topped with fresh fruit if desired.

Posted by: kathy pease | August 5, 2009 12:14 PM

Tofu Tortilla Soup

1 can tomato juice
1 can Rotel tomatoes
1 red pepper
1 package Tofu, cut into small pieces
1 can corn
1 cup cooked rice
Combine all and cook until hot.
Add tortilla strips

Posted by: Izzie | August 5, 2009 10:50 PM

want these guys!

Posted by: Don Malone | August 6, 2009 01:10 AM