Tofu - yum yum give me some.

Onion Soup Mix Dip 1 pkg. tofu 1 T. lemon juice 1 t. sugar 1/2 t. salt 1/2 pkg dry onion soup mix Mix and chill to blend flavours. -------------------------------------------------------------------------------- Dill Dip submitted by Bette Lemke Juice of 1/2 lemon 1/4 t. sugar 1/4 t. sea salt 1 rounded t. dillweed 1 pkg tofu If firm tofu is used, blend lemon juice, salt, sugar and dillweed with about 2 T. water and then add tofu, pushing down sides of blender with spatula till well mixed. If soft tofu is used, no water needs to be added. Chill to blend flavours. Serve with corn or potato chips. -------------------------------------------------------------------------------- Spanish Tofu Rice Salad Marinate for 1/2 hour: 1 pkg. firm tofu, cubed salt to taste 1/4 c. lemon juice 1/4 t. garlic powder Mix together: 4 c. cooked rice 3 green onions, chopped 1 diced green pepper 1/4 c. lemon juice 2 tomatoes, diced salt to taste Mixed with marinated tofu and chill. Add 1/4 c. chopped parsley. Serve. -------------------------------------------------------------------------------- Teriyaki Tofu Marinate: 1 pkg. firm tofu cut into 1/2 by 1 inch pieces 1/4 c. tamari soy sauce juice from 1 inch fresh ginger or 1/2 t. ginger powder 1 clove garllic, minced or 1/2 t. garlic powder Drain and brown in heavy skillet oiled with sesame oil. set aside browned tofu. Stirfry a variety of veggies in skillet. Add: 2 T. tamari soy sauce 1 t. arrowroot powder or corstarch to remaining marinade and stir into veggies till thickened. Serve veggies topped with browned tofu and toasted slivered almonds. -------------------------------------------------------------------------------- Tofu Pudding Blend 1 pkg. tofu with 1/2 cup liquid honey, maple syrup or sugar, and 1/8 t. salt. Variations Chocolate: Add 1 t. vanilla and 1/3 c. cocoa Banana: Reduce sweetener to 1/3 c. and add 2 ripe bananas, mashed Carob: Add 2/3 c/ carob powder, 1 T. vanilla and 2 t. lemon juice Lemon: Add 6 T. lemon juice and 1/2 t. vanilla Strawberry: Add 1 T. lemon juice, 1 t. vanilla and 1 1/2c. strawberries http://www.sfn.saskatoon.sk.ca/business/steephill/tofu.html

well i think they had gave you a lot of tofu recipe but i think i still have some place for my recipe. o tried this because my husband does not eat tofu but when i tried this he didnt imagine that it was tofu. BAKED TOFU WITH HAM...TOPPED WITH CHEESE 2 tofu 8 slices of ham 1 tomato 1 glove garlic 1/3 lb cheese 3/4 c tomato puree 1 tbsp sugar butter drain water well from tofu, slice it in 1/2 inch thickness cut tomato and garlic in thin slices, cut ham in half slices. in a casserole greesed with butter pour tomato puree and sugar. place tofu, ham, tomato, garlic, in order diagonally. and top with cheese. bake in 250 degrees C for 15 minutes. hope you try it and hope you enjoy.

extra firm tofu would be great for tofu burgers, slice them into half and grill them, not for too long or else the water content will start coming out. for a more sinful version deep fry the tofu till it becomes golden and crispy! after which, place veggies or the like in between the tofu slices for a nice tofu burger.

Here's a recipe for Sweet and sour tofu serves 4 - 6 as a side dish 2 cups bell pepper cut into 3/4" squares (mix the colors) 1 carrot, thinly sliced 3/4 cup scallions, cut on the diagonal into 3/4" long pieces (about 1 bunch) 1 generous teaspoon fresh ginger root, finely minced or grated 2 - 3 teaspoons minced garlic 1 - 8 ounce can unsweetened pineapple chunks with juice 1/2 cup apricot fruit spread (use the fruit only, fruit sweetened kind) 1 cup vegetable stock 1 tablespoon tamari or soy sauce 1/4 cup balsamic vinegar or dry sherry 1/4 cup apple cider vinegar 1 tablespoon cornstarch dissolved in 1/4 cup dry sherry or water 1 pound firm tofu cut into 1/2 inch cubes. In a large nonstick skillet saute the bell pepper in the balsamic vinegar or dry sherry for about 5 minutes. Add ginger and garlic to skillet, stir for about 2 minutes. Add pineapple chunks with their juice. Add soy sauce, jam, cider vinegar, tofu adn scallions. Stir and simmer gently for 5 - 10 minutes. Remove from heat. Stir in the dissolved cornstarch to blend well, return to heat and stir constantly until the sauce thickens. Serve with steamed rice.

Tofu Jerky II SUBMITTED BY: Magdalen "This produces tangy, flavorful tofu jerky much like the kind you get at the health food store INGREDIENTS 1 (14 ounce) package firm tofu, drained 3 tablespoons soy sauce 2 teaspoons maple syrup 1/4 teaspoon liquid smoke flavoring 1 teaspoon garlic powder 1/2 teaspoon ground black pepper 3 tablespoons barbecue sauce 2 teaspoons brown sugar DIRECTIONS Place tofu block between paper towels on a plate. Set another plate on top, and put a weight on top of the plate such as a can to press the water from the block of tofu while you prepare the sauce. In a medium bowl, stir together the soy sauce, maple syrup, liquid smoke, garlic powder, black pepper, barbeque sauce and brown sugar until smooth. Slice tofu into 1/4 inch thick slices, and dip them in the sauce to coat. Place in a tightly sealed container. Place in the refrigerator, and let marinate for one to two hours. Preheat the oven to the lowest temperature, around 200 degrees F (95 degrees C). Line the oven rack with heavy duty aluminum foil, and place in the lowest position of the oven. Place the tofu slices on the foil. Bake for about 8 hours, checking and turning over tofu slices every few hours. Tofu jerky is done when it is hard and uniformly dark in color. Marinated tofu INGREDIENTS 1 pound tofu, plain or seasoned 1 (12 ounce) bottle barbecue sauce 1 tablespoon olive oil DIRECTIONS Drain tofu and cut into slices or cubes, depending upon your recipe. Place in a shallow dish, and coat with barbeque sauce. Cover, and refrigerate 3 hours or overnight, turning occasionally. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a non-stick skillet over medium-high heat. Cook with a small amount of sauce, turning occasionally, until browned on all sides. Return tofu to the baking dish. Bake in preheated oven for approximately 10 minutes. Tofu Stroganoff SUBMITTED BY: Jerirl "This is a creamy tofu and mushroom stroganoff that our whole family likes. It's quick to make for a weeknight dinner INGREDIENTS 1 (16 ounce) package uncooked egg noodles 2 (12 ounce) packages extra-firm tofu, drained and diced 1 tablespoon vegetable oil 2 onions, sliced 1 (12 ounce) container cottage cheese 2 tablespoons sour cream 1 sprig fresh dill weed, chopped 8 ounces mushrooms, sliced 1 teaspoon garlic, minced 2 tablespoons soy sauce DIRECTIONS Bring a large pot of water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium heat, and saute the tofu 5 minutes on each side, until lightly browned. Set aside. Place the onions in the skillet, and cook until tender. Mix in mushrooms, garlic, and soy sauce, and cook until heated through. In a bowl, mix the cottage cheese, sour cream, and dill. Stir into the skillet. Return tofu to skillet, and continue cooking just until heated through. Serve over the cooked noodles.

These are a few of the recipes I have tried with my children. I am only sharing the ones they liked. Tofu Tacos This is a great way to enjoy meatless tacos but still garner a good serving of protein! Tofu tacos combine taco seasoning mix with wholesome ingredients to take you 'south of the border'! 1 (12.3-ounce) package silken firm tofu 1 (1.25-ounce) package ORTEGA® Taco Seasoning Mix 1 (16-ounce) can ORTEGA® Refried Beans 1 (12-count) package ORTEGA® Taco Shells, warmed Toppings: shredded colby-jack cheese, sliced green onion, chopped fresh cilantro and ORTEGA Thick & Smooth Taco Sauce PLACE tofu and seasoning mix in food processor; process until smooth. Transfer to a medium, microwave-safe bowl. Fold in beans. Microwave on MEDIUM (50%) power, stirring halfway through, for 2 to 3 minutes. FILL taco shells with tofu mixture. Top with cheese, green onions, cilantro and taco sauce. Tofu Burgers 1 pound tofu 1/2 cup whole wheat flour 3 tablespoons nutritional yeast 2 tablespoons vegetable bouillon powder Freshly ground black pepper to taste 2 tablespoons soy sauce 1/4 cup (or more) sesame seeds 1 small potato 1/4 teaspoon garlic powder 1/4 teaspoon onion powder or one small onion Preheat oven to 350*F (175*C). Lightly oil a baking sheet and set aside. Grind the tofu, potato and onion (if using) in a food processor. Don't let it get too fine. Mix in remaining ingredients, shape into 6 burgers. Bake for 15 to 20 minutes, turning once. Tofu, low-fat cheese, and fat-free milk help make this Italian favorite low in fat and low in calories. To fill manicotti shells, use a small spoon to fill each shell with about 1/4 cup of the filling. The spoon should be smaller in diameter than the shell so you can fill the shell without tearing the pasta. Tofu Manicotti 8 manicotti shells Nonstick spray coating 1/2 cup chopped fresh mushrooms 1/2 cup finely chopped onion 1 tablespoon snipped fresh parsley 1 teaspoon dried Italian seasoning, crushed 1/8 teaspoon paprika 10 ounces tofu (fresh bean curd), drained 1 slightly beaten egg white 2 tablespoons grated Parmesan cheese 1 1/4 cups fat-free milk 2 tablespoons all-purpose flour 1/8 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup shredded low-fat cheddar cheese (2 ounces) Cook pasta shells according to package directions. Rinse in cold water; drain. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7-1/2x2-inch baking dish. For sauce, in a medium saucepan combine milk, flour, garlic powder, salt, and pepper. Cook and stir until thickened and bubbly. Pour sauce over pasta in baking dish. Bake, covered, in a 350 degree F. oven for 20 to 25 minutes or until heated through. Sprinkle with cheddar cheese. Bake, uncovered, 2 minutes more or until cheese is melted.