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Pan-Fried Tofu
Dinner American

Pan-Fried Tofu

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Slice tofu into 1/4-inch-thick slabs.
  2. 2 Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper.
  3. 3 Roll tofu slices in nutritional yeast mixture until evenly coated.
  4. 4 Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.

By KES115

Cilantro Lime Grilled Tofu
Dinner American

Cilantro Lime Grilled Tofu

4.1

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid. Slice the tofu lengthwise into 4 thick slabs or cut into cubes and thread on skewers. Place tofu pieces or skewers on a plate.
  2. 2 Whisk together the lime juice, olive oil, cilantro, garlic, chili powder, cayenne pepper, salt, and black pepper in a bowl. Brush the tofu with the marinade. Cover the plate with plastic wrap, and marinate tofu in the refrigerator for 2 hours or overnight.
  3. 3 Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill the tofu until almost blackened in spots, brushing occasionally with the marinade, about 10 to 15 minutes.

By Smitty

Tofu Burgers
Dinner American

Tofu Burgers

3.9

Prep
25 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Bring a large saucepan of water to a simmer. Leave frozen tofu in its package and place into the water. Remove from the heat and let tofu thaw for about 20 minutes in the hot water.
  2. 2 Remove tofu from the package and transfer to a plate. Place another plate on top of tofu. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
  3. 3 While tofu is draining, heat 2 teaspoons oil in a small skillet over medium heat. Add onion and celery; sauté until soft and lightly browned, about 5 minutes. Remove from the heat.
  4. 4 Finely chop tofu and place into a mixing bowl. Add onion and celery mixture, Cheddar, egg, salt, and pepper; mix until thoroughly combined.
  5. 5 Pour 1/4 inch oil into a large skillet and heat over medium-high heat. Drop tofu mixture into the skillet in six equal portions. Flatten with a spatula to form patties. Fry until golden brown, 5 to 7 minutes per side.

By SILVERWOLF

Grilled Tofu Skewers with Sriracha Sauce
Dinner American

Grilled Tofu Skewers with Sriracha Sauce

4.7

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Place tofu, mushrooms, zucchini, and bell pepper in a bowl. Combine soy sauce, onion, Sriracha, sesame oil, jalapeño, and black pepper in a small bowl; pour over tofu-vegetable mixture and toss lightly to coat. Cover the bowl; marinate tofu and vegetables in the refrigerator for at least 1 hour.
  2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. 3 Thread tofu and vegetables onto skewers; reserve marinade.
  4. 4 Cook on the preheated grill until desired doneness, about 10 minutes. Serve remaining marinade as a dipping sauce.

By MOTTSBELA

Perfect Grilled Tofu
Dinner American

Perfect Grilled Tofu

4.8

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
  3. 3 Meanwhile, mix vinegar, soy sauce, olive oil, garlic powder, salt, cayenne, marjoram, and black pepper together in a small bowl.
  4. 4 Cut each piece of tofu crosswise into 6 thick slices; place in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, for at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
  5. 5 Preheat an outdoor grill or charcoal grill for high heat. Reduce heat to medium and lightly oil the grate.
  6. 6 Remove tofu slices from marinade and shake off excess; reserve remaining marinade to make the sauce.
  7. 7 Cook tofu on preheated grill, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
  8. 8 Bring reserved marinade to a boil in a saucepan; simmer until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

By benandbirdy

Easy Sesame Tofu with Teriyaki Vegetables
Dinner American

Easy Sesame Tofu with Teriyaki Vegetables

3.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Spray a skillet with cooking spray and heat over medium heat. Add bell peppers and onion and cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes.
  2. 2 Meanwhile, slice tofu widthwise into 1/4-inch thick slices. Spray a second skillet with a little cooking spray to ensure all surfaces are coated. Lay tofu slices side by side in a flat layer in the skillet; you will have to work in batches. Sprinkle exposed side of each tofu piece with sesame seeds.
  3. 3 Cook over medium heat until tofu is firm, 3 to 5 minutes. Flip each piece of tofu over with a fork. Sprinkle the cooked side of the tofu with sesame seeds and cook until firm and browned, 3 to 5 minutes longer. Remove tofu from the skillet and set aside. Repeat to cook remaining tofu.
  4. 4 Stir teriyaki sauce and honey together in a bowl. Add remaining sesame seeds (there should be at least 1/2 cup left) to the sauce. Pour sauce over the vegetables in the pan and heat on low heat until the sauce thickens slightly, about 5 minutes.
  5. 5 Serve vegetables with sauce over brown rice and top with sesame tofu.

By Brooke Elizabeth

Tomato Tofu Basil Pasta
Dinner American

Tomato Tofu Basil Pasta

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.
  2. 2 Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
  3. 3 Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
  4. 4 Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
  5. 5 Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.

By KatieDB

Grilled Teriyaki Tofu Bowls
Dinner American

Grilled Teriyaki Tofu Bowls

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
  2. 2 Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil grate.
  4. 4 Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
  5. 5 Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
  6. 6 Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.

By France Cevallos

Spicy Baked Marinated Tofu
Dinner American

Spicy Baked Marinated Tofu

4.0

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
  2. 2 Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
  3. 3 Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
  4. 4 Preheat oven to 400 degrees F (200 degrees C).
  5. 5 Spread tofu onto a baking sheet in a single layer.
  6. 6 Bake in preheated oven until slightly browned, 10 to 15 minutes.

By Shelley W

Easy Tofu and Watercress Salad
Dinner American

Easy Tofu and Watercress Salad

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut watercress into 1 1/2-inch lengths. Combine watercress, tofu, bean sprouts, tomatoes, tuna, and green onion in a large bowl.
  2. 2 Whisk shoyu, oil, sugar, sesame seeds, garlic, and ginger together in a bowl; drizzle over salad (a little goes a long way) and toss well before serving.

By getinmybelly

Spaghetti Squash with Pesto and Tofu
Dinner American

Spaghetti Squash with Pesto and Tofu

4.3

Prep
15 min
Cook
70 min
Total
345 min

Instructions

  1. 1 Drain tofu by placing slices between sheets of paper towels on a dinner plate. Cover with a second dinner plate and chill in the refrigerator, 4 hours to overnight, changing paper towels as they become soaked.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Poke holes in the squash flesh with a fork. Add olive oil, garlic, salt, and black pepper to the cavity; place on a baking sheet.
  3. 3 Bake squash in the preheated oven until until easily pierced with a knife, about 40 minutes. Cool until easily handled, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands.
  4. 4 Spray a large skillet with cooking spray. Cut the tofu slices into cubes and cook over medium heat until crisp on the outside and firm to the touch, about 20 minutes. Stir in mushrooms and artichokes; cook and stir until heated through, about 5 minutes. Add squash strands to the skillet and cook until warmed through, about 5 minutes.
  5. 5 Combine pesto and cream in a small bowl. Pour over tofu and squash mixture in the skillet; mix well. Sprinkle mozzarella cheese on top and serve.

By Emily

Easy Vegan "Meatloaf"
Dinner American

Easy Vegan "Meatloaf"

2.0

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
  2. 2 Combine garbanzo beans and kidney in a food processor; pulse until smooth. Crumble tofu into the food processor; pulse until well combined and mixture resembles ground meat.
  3. 3 Transfer mixture to a large bowl. Add tomato sauce, oats, bell pepper, onion, egg replacer, onion powder, garlic powder, oregano, and salt; mix by hand until combined.
  4. 4 Form mixture into a loaf shape and place in the prepared baking dish.
  5. 5 Bake in the preheated oven until cooked through, about 1 hour 30 minutes.

By papebj

Tofu Nuggets
Dinner American

Tofu Nuggets

4.3

Prep
10 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Cut each tofu slice into thirds, widthwise. Press each slice between paper towels to drain as much liquid as possible. Place on a plate and freeze, about 1 hour.
  2. 2 Place bread in a food processor. Add Parmesan cheese, garlic powder, oregano, thyme, rosemary, basil, and marjoram. Blend to make fine bread crumbs. Pour into a small bowl.
  3. 3 Beat egg in a bowl. Dip tofu slices into egg and coat in bread crumbs. Place breaded tofu on a plate. Season with salt and pepper.
  4. 4 Heat oil in a large skillet over medium heat. Place 1/3 of the tofu into the pan. Cook, turning over halfway, until browned, about 4 minutes per side. Drain on paper towels. Repeat with the remaining tofu.

By kate

Protein-Packed Vegetarian Fried Rice
Dinner American

Protein-Packed Vegetarian Fried Rice

3.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper.
  2. 2 Stir rice, egg, and spinach into tofu mixture until egg is no longer runny, about 5 minutes. Stir in Sriracha sauce; season with salt and pepper.

By OwlsTheDragon

Vegetarian Stuffed Peppers
Dinner American

Vegetarian Stuffed Peppers

4.2

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
  2. 2 Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
  3. 3 In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
  4. 4 Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

By DWYATT

Vegan Tofu and Sweet Potato Curry
Dinner American

Vegan Tofu and Sweet Potato Curry

3.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
  2. 2 Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

By Éric Jouan

Tofu Stir-Fry with Peanut Sauce (Vegan)
Dinner American

Tofu Stir-Fry with Peanut Sauce (Vegan)

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, Sriracha sauce, and ground chili pepper together in a bowl until a smooth sauce forms.
  2. 2 Heat oil in a large skillet over medium-high heat. Add carrots and bell pepper; sauté until just tender, 1 to 2 minutes. Add tofu and sauté until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
  3. 3 Pour sauce into the skillet and stir to coat tofu and vegetables. Cook until flavors combine, about 5 minutes. Reduce the heat to low, then stir in spinach, 1 cup at a time, until wilted. Serve over brown rice.

By Julia Rose

Tofu Vegetable Pot Pie
Dinner American

Tofu Vegetable Pot Pie

4.4

Prep
20 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place 1 crust into a 9-inch pie plate; chill until ready to use.
  2. 2 Heat butter in a large skillet over medium heat. Add onion, celery, tofu, and garlic; cook until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper; stir in flour until vegetable mixture coated.
  3. 3 Slowly stir milk into vegetable mixture; cook until begins to thicken, about 5 minutes. Add vegetable broth; cook until mixture thickens, about 5 minutes more. Stir in frozen vegetables.
  4. 4 Pour filling into crust; top with remaining pie crust, crimping edges together to seal. Poke ventilation holes in top crust.
  5. 5 Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool before serving for 10 to 15 minutes.

By Jessica

Tofu, Red Onions, Walnuts, and Blue Cheese
Dinner American

Tofu, Red Onions, Walnuts, and Blue Cheese

3.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat.
  3. 3 Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often.
  4. 4 Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.

By KAZOOT

Baked Tofu and Green Beans with Spicy Rhubarb Sauce
Dinner American

Baked Tofu and Green Beans with Spicy Rhubarb Sauce

5.0

Prep
20 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ¼ teaspoon red pepper flakes, and ground ginger together in a bowl.
  2. 2 Cut tofu into bite-sized pieces; place in a shallow baking pan. Add green beans; pour green onion sauce over top.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Bake tofu and green beans in the preheated oven, covered, until green beans are tender and easily pierced with a fork, about 30 minutes.
  5. 5 Meanwhile, combine rhubarb and jalapeño in a heavy-bottomed saucepan; stir in coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining ¼ teaspoon red pepper flakes. Set aside for 10 minutes. Bring to a boil over medium heat; reduce heat to a simmer and simmer until rhubarb and jalapeño are soft, about 15 minutes.
  6. 6 Transfer green beans to a bowl; set aside. Continue baking tofu in the oven, uncovered, until sauce is bubbly and reduced, about 10 minutes more.
  7. 7 Meanwhile, toast cashews in the oven in a small oven-proof dish until browned, about 10 minutes. Cool. Chop cashews.
  8. 8 Serve tofu and green beans topped with rhubarb sauce, chopped cashews, and a lime wedge.

By Buckwheat Queen

Meatiest Vegetarian Chili from Your Slow Cooker
Dinner American

Meatiest Vegetarian Chili from Your Slow Cooker

4.6

Prep
25 min
Cook
375 min
Total
400 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until starting to soften. Add bell peppers, tofu, and garlic; cook and stir until vegetables are lightly browned and tender, about 10 minutes.
  2. 2 Place black beans into a slow cooker. Add tofu-vegetable mixture and tomatoes, then gently stir in chili powder, oregano, vinegar, hot pepper sauce, cumin, salt, and pepper. Cover and cook on Low for 6 to 8 hours.

By Simone

Tofu Turkey I
Dinner American

Tofu Turkey I

4.3

Prep
Cook
Total

Instructions

  1. 1 Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
  2. 2 Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  4. 4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
  5. 5 Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
  6. 6 Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

By Tali

Michelle's Vegan Lasagna
Dinner American

Michelle's Vegan Lasagna

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
  2. 2 Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
  3. 3 Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
  4. 4 Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
  5. 5 Bake in preheated oven until pasta is fully cooked, about 40 minutes.

By chocoholic1

Vegan Chunky Chili
Dinner American

Vegan Chunky Chili

4.3

Prep
20 min
Cook
240 min
Total
980 min

Instructions

  1. 1 Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
  2. 2 Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
  3. 3 Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

By Krista B

Jul's Vegetable Tofu Soup
Dinner American

Jul's Vegetable Tofu Soup

3.0

Prep
20 min
Cook
95 min
Total
115 min

Instructions

  1. 1 Heat olive oil in a large stockpot over medium-high heat. Add carrots; saute until well coated in oil, 3 to 5 minutes. Add celery, onion, 1/2 the basil, red pepper flakes, salt, and black pepper. Saute until just soft, about 5 minutes. Add garlic; saute until fragrant, about 2 minutes. Pour in chicken broth, diced tomatoes, crushed tomatoes, bay leaf, and remaining basil. Bring soup to a boil.
  2. 2 Stir corn, zucchini, tofu, and mushrooms into the pot with the soup. Season with salt and black pepper. Bring back to a boil and reduce heat to low. Cover and simmer until flavors blend and vegetable are fork-tender, about 1 hour. Add kale, cover, and simmer until wilted, about 15 minutes more.

By jul

Mock Chicken
Dinner

Mock Chicken

4.3

Ingredients

Prep
15 min
Cook
Total
4335 min

Instructions

  1. 1 Leave tofu in original package and place in freezer for 72 hours.
  2. 2 Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid.
  3. 3 Shred, dice, or slice tofu and include it in your favorite recipe.

By SILVERWOLF

Marinated Tofu Steak for One
Dinner

Marinated Tofu Steak for One

Prep
5 min
Cook
10 min
Total
300 min

Instructions

  1. 1 Press tofu block gently to release as much water as possible. Rub grill seasoning all over the block of tofu. Put into a resealable plastic bag and freeze for at least 4 hours, or overnight.
  2. 2 Remove from the freezer and thaw on the counter until soft enough to cut. Slice in half lengthwise. Return to the bag, drizzle with olive oil, and seal. Rub the outside of the bag to help coat the tofu steaks with oil and seasoning. Let rest for 15 minutes.
  3. 3 Heat a griddle or an outdoor grill over medium heat. Add tofu steaks and cook until crispy, 3 to 5 minutes. Turn over and cook until the other side is crispy, 3 to 5 minutes. Serve hot.

By Buckwheat Queen

Baked BBQ Breaded Tofu
Dinner

Baked BBQ Breaded Tofu

Prep
5 min
Cook
20 min
Total
1965 min

Instructions

  1. 1 Place tofu block in an airtight container and put in the freezer until frozen, about 8 hours.
  2. 2 Transfer frozen tofu to the refrigerator to thaw, about 24 hours.
  3. 3 Place thawed tofu block onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes.
  4. 4 Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  5. 5 Drain and discard any accumulated liquid from the tofu. Break tofu into 1-inch chunks and place in a large bowl. Add barbecue sauce and bread crumbs and toss to coat. Arrange in a single layer on the prepared baking sheet.
  6. 6 Bake in the preheated oven for 20 to 25 minutes, flipping halfway through.

By btnymeg