Summer may be “officially” over but that doesn’t mean the BBQing has to stop! I’ve been on a skewer kick lately. For me, skewers are always a favorite at a party because they are simple to put together and are hand held so guests can simply grab one and go.
This was the first time I had grilled tofu on a skewer before and it turned out really well! The marinade is packed with so much flavor, you don’t need to do anything else with your vegetables except add a bit of salt and pepper. The tofu really is the star here. Because tofu is basically a blank slate protein, the longer you marinate the tofu the better. Keep that in mind as you prepare these.
Vegetables (we used peppers, onion, mushrooms and zucchini), cut into large chunks
Skewers (soaked, if you are using wooden skewers)
salt and pepper
Slice tofu into one to one and a half inch thick cubes.
Whisk together all the ingredients for the marinade and place in a medium sized ziplock bag. Place the tofu in the the bag and tightly close the bag. Allow the tofu to marinade for at least one hour (the longer the better), turning at least once.
Preheat your grill to medium heat and grease the grate. In the mean time, carefully slide the vegetables and the tofu onto your skewers. Lightly salt and pepper the skewers then grill them for 5-6 minutes on each side. Baste with extra marinade if desired.
Tofu is a new protein in our household. I’ve never been a huge fan of tofu growing up but I have been eating more and more of it to help ease into more of a plant-based diet. Call it a transitional food for me. Though there are mixed feelings around soy in the vegan community, tofu seems to be everywhere these days.
Tofu has a reputation for being plain or boring, and frankly, it is… by itself. But think of tofu as a blank canvas, and think of yourself as an artist who can manipulate that canvas to your heart’s content. Tofu can be a very flavorful addition to your dish if you treat it right.
Here I took an Indian spin on tofu. Traditionally, Aloo Matar is a curry dish with potatoes and peas. I didn’t have potatoes on hand but I did have tofu so I thought I would try it out. I like the way this dish turned out. It is vegan-diet friendly, the tofu absorbed all of the flavors of the curry and because I omitted the potatoes and served this on rice, I feel that this dish turned out a lot lighter. Not a bad way to enjoy tofu if I don’t say so myself!
Heat about a tablespoon of oil in a large pan to medium heat and add the onions and ginger. Cook until the onions begin to sweat, about 4 minutes. Add the garlic, tomato, chili powder, coriander powder, cumin powder, turmeric powder, curry powder, cayenne powder (if using) and salt. Add about a tablespoon of water and mix. Cook for 2 minutes.
Add the tofu, peas, 1 cup of water and bouillon cube and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Add the garam masala powder, mix and cook for another minute. Serve ith bread or rice.
This sandwich is oozing with basil tomato sauce and melty mozzarella. You may need some napkins for this one, if you can put it down.
I crisped up the tofu in the oven before I added it to this sandwich, like you would with a chicken parmesan sandwich. Overall, I am not sure if it made a huge difference since the tofu didn’t stay crispy very long after adding the tomato sauce and cheese. A personal choice I suppose.
At any rate, if you’re a fan of tomatoes and mozzarella, you will love this sandwich! Not a word was spoken while Mister and I ate ours. Heck, it took every bone in our body to not make seconds for ourselves. A new favorite tofu recipe in our household.
Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
Heat 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Set aside.
Place the bread cut-side up on a broiler pan. Spread the bottom halves with sauce, then top with crispy tofu, more sauce, slices of mozzarella and Parmesan cheese. Broil until the cheese melts and the bread is toasted, about 2-3 minutes.
I really love crispy tofu but I don’t like deep-frying it all of the time. It kind of takes the healthy out of tofu. I tried this crispy baked tofu recipe from Chow Vegan and absolutely loved it. For me, my tofu didn’t crisp up as much as it should have, so I raised the temperature of my oven to 400 degrees instead of her recommended 350. I also added a bit of oregano to my breadcrumb mixture to add an Italian flare. The results were fantastically crispy tofu with an extremely tasty breading.
Preheat the oven to 400 degrees. Cut the tofu into 1/4″ thick slices. In a shallow bowl, combine the breadcrumbs, nutritional yeast, onion powder, garlic powder, oregano and salt, mix well.
Line a baking sheet with aluminum foil and brush with olive oil. *See note. Take one tofu slice and brush the sides and edges with olive oil, place in the breadcrumbs and coat well. Then place onto the baking sheet. Repeat until all the slices are coated.
Bake tofu slices for about 20 – 30 minutes until light golden brown and crispy, turning them over halfway through. Serve with your dipping sauce of choice – ketchup, bbq sauce, or ranch dressing.
You can also place your breaded tofu pieces on a cooling rack and skip flipping your tofu all together.
You’ve seen tofu at restaurants. You may have already eaten tofu yourself. Tofu is just about everywhere these days. Tofu is a soy product that is one of the easiest and healthiest food to cook. It’s packed with protein and has such a mild flavor that you can influence it’s flavor profile however you want. If you want to make restaurant-quality (a.k.a. really tasty) crispy tofu at home, there are a few steps you need to take.
Slice open the package and cut the tofu into thick rectangles or cubes. Lay each piece on a dish towel or layers of paper towels, then place another dish towel or paper towels on top of the tofu. Set a cookie sheet on top to squeeze some of the moisture out. You shouldn’t have to go to extremes here, because you purchased extra-firm tofu.
2. Make the surface of your tofu as dry as possible
Like anything you cook in hot oil, you want to make sure you’re not adding any unwanted moisture to the pan. Dry, dry, dry your tofu. Wipe it dry, or better yet toss your tofu in corn starch. I’ve cooked tofu both ways and to me the only difference between the two are that adding corn starch to your tofu prevents dangerous and unpleasant sputtering.
3. Use a cast-iron skillet to pan fry your tofu
If you want crispy tofu, you really need a pan that has an evenly heated surface area. For me, that is my seasoned cast-iron skillet. Add a layer of oil, heat it up, and gently drop your tofu in. Fry all sides of the tofu until golden brown and crispy.
Boom! Extra crispy tofu. Just remember, if you plan to use your tofu in a stir-fry or with something saucy, set the tofu aside first. Then cook all of the remaining ingredients and add the tofu back in at the last minute so it remains crispy as long as possible.
Cut the tofu into 1/2-inch thick rectangles and pat dry with a kitchen towel or paper towel. Toss the tofu in cornstarch until coated. Heat oil in a skillet over medium to medium-high heat, until the oil is just shimmering. Carefully place the tofu pieces into the oil. Lightly fry the tofu until golden brown on one side, then flip with a slotted spatula. Once golden brown on both sides, drain the tofu on a paper towel and set aside. Lower the heat of the pan to low and wait a few minutes.
In the same oil, add the onions. Fry lightly until the onions turn soft and transparent. Take care not to burn them by maintaining the heat at low to medium-low. Add the garlic and cook for another minute, stirring to prevent burning.
Add the turmeric, coriander, chilli, salt, and tamarind paste and fry for about a minute. Then add the chopped tomatoes, tomato paste, sri racha (if using), beans and edamame and cook until the tomatoes break down and the oil separates from the sauce, about 5 minutes. Taste the beans, the beans should be more than half cooked at this stage. Taste the sauce and adjust seasoning as needed.
Finally add the fried tofu and mix well. Simmer for a minute to reheat the tofu, remove from the heat, garnish wtih green onions and serve warm with rice or rice noodles.
Are you looking for something new to make for brunch this weekend? Try this scramble on for size. With the right method and seasonings, this dish will mock scrambled eggs.
This is one of those recipes that is super versatile too. It’s great for those days when you want to use up some leftover produce odds and ends from the previous week. Add or omit cheese to make this a vegan dish. Wrap in a flour tortilla for an easy breakfast burrito. Serve with breakfast potatoes for a heartier meal. Experiment with different vegetable combinations.
1 cup diced vegetables (I used broccoli, spinach, mushrooms and tomatoes)
1 block tofu, drained and pressed
2 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon soy sauce
Freshly ground black pepper, to taste
Crushed red pepper flakes, to taste
Shredded mozzarella, Parmesan or feta (or nutritional yeast)
Dash of turmeric, optional (this will make your tofu look more like real eggs)
Using either your hands or a fork, crumble the pressed tofu.
Sautee onion, vegetables and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.
Serve as is, wrapped in a flour tortilla, or on top of a pile of breakfast potatoes.
Nutritional information based on a recipe that does not include dairy or potatoes.