Type what you have

Ingredients

• ✓ soft tofu
• mayonnaise
• garlic powder
• white pepper
• mustard
• seasoning salt
• nutritional yeast
• paprika
• orange bell pepper
• red chile pepper
• celery
• parsley
• cilantro
• dill weed
• garlic

Instructions

1. 1 Wrap soft tofu in cheese cloth. Place over a medium bowl, and press to drain as much liquid as possible.
2. 2 Place tofu in a medium bowl. Mix in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chile pepper, celery, parsley, cilantro, dill weed and garlic. Blend until smooth. Cover and chill in the refrigerator until serving.

By ZEWALT

Ingredients

• ✓ soft tofu
• garlic
• mushroom
• vegetable oil
• tomato puree
• spinach
• garlic salt
• italian seasoning
• instant lasagna noodle

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.
3. 3 In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.
4. 4 In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.
5. 5 Bake 45 minutes in the preheated oven.

By Shaun

Ingredients

• ✓ soft tofu
• vegetable oil
• chile powder
• ground beef
• soy bean paste
• water
• salt
• pepper
• egg
• sesame seed
• green onion

Instructions

1. 1 Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

By susi EM

Ingredients

• ✓ soft tofu
• vegetable oil
• green onion
• garlic
• ginger root
• ground pork
• soy sauce
• pea
• water
• oyster sauce
• cornstarch
• salt
• white pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook and stir green onion, garlic, and ginger in hot oil until fragrant, about 1 minute. Crumble ground pork into skillet, breaking it into small pieces with the back of a wooden spoon as you stir. Pour soy sauce over the pork mixture; cook and stir until the pork is completely browned, 5 to 7 minutes. Stir peas into the pork mixture; cook and stir until the peas are softened, 3 to 5 minutes. Fold tofu into the pork mixture; cook until the tofu is hot, about 3 minutes.
2. 2 Whisk water, oyster sauce, cornstarch, salt, and white pepper together in a bowl; stir gently into the pork and tofu mixture. Cook until the sauce thickens, about 5 minutes.

By sbm7

Ingredients

• ✓ soft tofu
• cucumber
• orange zest

Instructions

1. 1 Puree tofu, cucumber, and orange zest in a food processor until smooth.

By stronglive1

Ingredients

• ✓ soft tofu
• dashi stock
• shiitake mushroom
• miso paste
• soy sauce
• green onion

Instructions

1. 1 Bring dashi stock to a boil in a medium saucepan; reduce heat to simmer, add mushrooms, and cook for 3 minutes.
2. 2 Mix miso paste and soy sauce together in a small bowl; stir into stock along with tofu. Simmer for 5 minutes.
3. 3 Serve topped with green onion.

By JOSIE

Ingredients

• ✓ soft tofu
• bean sprout
• tuna
• watercress
• tomato
• pickled radish
• onion
• garlic
• sesame oil
• soy sauce

Instructions

1. 1 Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside. Place the onion in a bowl.
2. 2 Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.

By Emi Goya

Ingredients

• ✓ soft tofu
• ground pork
• cornstarch
• egg
• chicken bouillon granules
• salt
• water
• vegetable oil
• pea vine shoot
• shrimp

Instructions

1. 1 Mash tofu in a large bowl into a paste with a spoon; stir in pork, cornstarch, egg, 1 teaspoon bouillon granules, and 1 teaspoon salt until well combined.
2. 2 Bring water and oil to a boil in a large saucepan. Reduce heat to a lively simmer but not a full boil. Pinch off about 1 tablespoon tofu mixture, using gloved hands; roll it into a ball and carefully lower into water. Repeat forming and adding tofu balls to water with remaining tofu mixture. Simmer tofu balls until they rise to the top without stirring, about 30 minutes.
3. 3 Off heat, stir in pea vine shoots, dried shrimp, remaining 1 teaspoon bouillon granules, and remaining ¼ teaspoon salt.

By Tao,RN

Ingredients

• ✓ soft tofu
• water
• doenjang
• garlic
• dashi granules
• gochujang
• potato
• zucchini
• onion
• mushroom

Instructions

1. 1 Combine water, bean curd paste, garlic paste, dashi granules, and hot pepper paste in a large saucepan over medium heat; bring to a boil. Boil for 2 minutes, then stir in potato, zucchini, onion, and mushrooms. Boil for 6 minutes, then stir in tofu. Cook until tofu has expanded and vegetables are tender, about 5 more minutes.

By Esther

Ingredients

• ✓ soft tofu
• green lentil
• spinach
• sugar
• salt
• black pepper
• all-purpose flour
• vegetable oil
• sunflower oil
• soy milk
• apple cider vinegar
• sea salt

Instructions

1. 1 Place lentils into a large container and cover with several inches of cool water; soak for 2 hours.
2. 2 Place lentils, tofu, spinach, sugar, 1/2 teaspoon salt, and pepper in a bowl; mix by hand. Incorporate flour until just combined.
3. 3 Heat vegetable oil in a saucepan over medium heat. Drop rounded teaspoonfuls of the tofu mixture gently into the hot oil. Fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
4. 4 Combine sunflower seed oil, soy milk, apple cider vinegar, and sea salt in a bowl; blend with an immersion blender until mayonnaise is smooth. Serve with tofu bites.

By VeggieCravings

Ingredients

• ✓ soft tofu
• olive oil
• onion
• garlic
• red potato
• carrot
• green split pea
• vegetable broth
• spinach
• basil
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
2. 2 In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
3. 3 In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.

By LAURENMU