Tofu Recipes: Easy and Versatile
Transforming tofu into crisp teriyaki-flavored triangles is a simple thing to do, and the fun shape gives it immediate appeal to kids. These go quickly, so for more servings, simply double the recipe for both the tofu and marinade. Read More→Print This Post
With crunchy almonds and sweet grapes, this elegant tofu salad sandwich will have you oooh-lala-ing. Using both fresh and dried herbs brings a complexity of flavor. It’s a perfect picnic sandwich and pairs wonderfully with a dry white vegan wine. Recipe contributed by Tamasin Noyes and Celine Steen from their book Vegan Sandwiches Save the Day! (Fair Winds Press, 2012).
Savory tofu bits combine with pomegranate to make a palate-pleasing pita sandwich. The pomegranate seeds add texture and a tart sweetness, while the ume plum vinegar brings it all together. Recipe contributed by Tamasin Noyes and Celine Steen from their book Vegan Sandwiches Save the Day! (Fair Winds Press, 2012). Read More→Print This Post
Napa cabbage is a superb companion to dark leafy greens, adding a lighter texture and flavor as well as visual interest. This dish comes very close to being downright addictive. It’s an amped-up variation of Stir-Fried Chard with Napa Cabbage from Wild About Greens, with tofu added, and the flexibility of using whichever kinds of greens are most abundant in your garden or at the farm market. Serve with (or over) a simple noodle or grain dish and a bright, colorful salad. Read More→Print This Post
This is one of those simple, comforting dishes that are just as good for dinner as they are for brunch. Have potatoes cooked ahead of time and this easy and tasty dish will have your family eating in short order. Leftovers are wonderful for breakfast. Or, if you make this expressly to serve in the morning, you can either microwave or cook the potatoes the night before for a head start. Great accompaniments include Israeli Salad, orange slices, and fresh whole grain bread. Adapted from The Vegetarian Family Cookbook. Read More→Print This Post
Serve this easy dish of tofu and broccoli over rice or bean-thread noodles, a simple coleslaw dressed in sesame-ginger dressing, and strips of red bell pepper and cherry tomatoes. Read More→Print This Post
Silken tofu is a great base for pudding—it has just the right consistency, and it spares you from bothering with a flour-thickened milk sauce, which tends to scorch and lump. Read More→Print This Post