Need some recipes!

[Cleo437]

Hi everyone! I am a newbie here although I have gotten the magazine for years. I would really like to try some recipes with tofu (since it is so nutritious) but my df is kind of adverse to it. Do you have any recipe recommendations that I could try to kind of ease him (and myself) into it? Thanks so much!

[Minky]

Cleo:

I have had good luck with miso soup and stir-fry dishes that call for the firm tofu. You need to get it nice and golden and crunchy on the outside, and it tastes great! Even my kids eat it (total shock to me!) Try the Stir-Fried Tofu w/shiitakes and chinese peas (June 2001) Also, I bet a recipe search on the CL page would yield a few recipes, too. Hope this helps!

[funnybone]

I just wanted to say WELCOME. I'm not a fan of tofu, so I can't help you with tried and true recipes, but I am sure there are many here that can.

[Leisa M]

[SIZE=4]Welcome!

[KristinK]

Welcome again!
I've posted this a couple times before (I can't rave about it enough!). Nobody could tell it was tofu until I told them...

Classic Spinach Lasagna
from How It All Vegan by Sarah Kramer & Tanya Barnard

INGREDIENTS:
1 lb firm tofu
1/4 cup soy milk
1 tsp dried oregano
3 tsp dried basil
1 tsp salt
4 cloves garlic, minced
1 small onion, chopped
2 cups spinach, chopped
2 carrots, diced
4-6 cups tomato sauce
cooked lasagna noodles
Notes: I use Barilla Lasagna & Casserole Sauce for the tomato sauce. And when I'm not making this for vegans, I've used skim milk and it has turned out just the same.

INSTRUCTIONS:

Preheat oven to 350 degrees.

In a blender or food processor, blend the tofu, milk, oregano, basil, salt, garlic, and onions together until it achieves the consistency of cottage cheese. If the mixture is too thick, add a little water. Stir in the chopped spinach and carrots and set aside.

Cover the bottom of lasagna pan with a thin layer of tomato sauce, then a layer of noodles. Sprinkle half of the tofu mixture. Cover this with noodles and a layer of sauce. Add the remaining filling and a layer of sauce. Add one more layer of noodles and cover with sauce. Top with soy (or grated Parmesan) cheese if desired.

Bake at 350 degrees for 30-45 minutes. Remove from oven and let sit 10 minutes before serving.

Makes 4-6 servings.

[Holly in KC]

Welcome!

Here's the first recipe I tried with tofu:

Stuffed Portabellos (http://community.cookinglight.com/showthread.php?s=&threadid=18556&highlight=tofu)

There are some really great old threads on tofu - discussions of silken vs firm, what to use when, etc. If you haven't already run a search - give it a try!

[jazzyjas]

I like this soup

jas

Tomato Jalapeno Soup

A soft textured silken tofu is best for making creamy soups. Because reduced fat varieties of tofu are generally firm textured, you'll need to use regular tofu for this recipe. It provides the body and testure of a cream soup with less thatn 5 grams of fat.

1 (28 ounce) can plum tomatoes undrained
1 (12.3 ounce) package soft silken tofu, drained and divided
1 teaspoon sugar
1 teaspoon olive oil
1/2 cup finely chopped red onion
1 garlic clove, minced
1/4 cup minced fresh (or 1 tsp dried) basil
1 tablespoon minced seeded jalapeno pepper
2 teaspoons fresh minced (1/2 tsp dried) oregano
1/2 -1 tsp pepper
1/8 tsp ground cumin
1 tablespoon grated fresh parmesan cheese
1 Tbs fresh lemon juice
1/8 tsp salt

1. Combine plum tomatoes, 6 oz drained tofu and sugar in a food processor, and process until mixture is smooth. Heat the oil in
a large sauce pan over medium high heat. Add the chopped onion and minced garlic. and saute for 4 minutes.
2. Reduce the heat to medium, and stir in the tomato mixture, minced basil, and next four ingredients (minced basil through
cumin). Cook the tomato mixture until thoroughly heated; cover soup and keep warm.
3. Combine the remaining tofu, Parmesan cheese, lemon juice and salt in a blender and process until the cheese mixture is
smooth.
4. Ladel the soup into each of 4 bowls, and top with the Parmesan cheese mixture.
Yeild 4 servings (1 1/4 cups soup and 1 Tbsp cheese mixture

When I made this I omited making the cheese mixture and just topped the soup with Parmesan cheese curls

[dcornelius]

But I do do welcomes!!!!!
Hi there and welcome to the boards! :D

[KristinK]

Originally posted by Holly in KC
Here's the first recipe I tried with tofu:
Stuffed Portabellos (http://community.cookinglight.com/showthread.php?s=&threadid=18556&highlight=tofu)

Holly - thanks for that link! I think that might be just the thing I'm looking for for my newly-vegetarian sister for Thanksgiving!

[Cleo437]

Thanks everyone for the recipes, this gives me a great start!