CRISPY TOFU BOWL
Steps:
- Cook the rice according to the package directions. Prepare the rest of the bowl while the rice cooks.
CRISPY TOFU BOWL
Fried tofu adds a delicious crunch to this cucumber and cashew-filled vegan quinoa bowl.
Categories tofu bowl crispy tofu quinoa bowl cashews parsley tofu healthy tofu bowl dinner recipe healthy dinner recipe vegetarian dinner recipe vegan dinner recipe
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water.
- Whisk red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber.
- Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.
- Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.
CRISPY TOFU WITH ROASTED VEGETABLES
Preheating an empty baking sheet while the oven reaches the right temperature means the vegetables for this dish instantly start sizzling and cooking the second they hit the tray. It will cut down on the time it takes to roast them, while also ensuring they brown evenly.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
- Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
- Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
- Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
- olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
- Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.
Nutrition Facts : Calories 430, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 611 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 16 grams, Sugar 8 grams
CRISPY TOFU
Fry tofu in a coating of smoked paprika, garlic and seasoning to make these crispy tofu bites. Eat as a snack or as a starter or side dish in a veggie feast
Provided by Anna Glover
Categories Side dish, Snack, Starter
Time 15m
Yield Serves 2-4
Number Of Ingredients 7
Steps:
- Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
- Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
- Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
- Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.
Nutrition Facts : Calories 165 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 8 grams protein, Sodium 0.6 milligram of sodium
BáNH Mì BOWL WITH CRISPY TOFU RECIPE BY TASTY
Here's what you need: extra firm tofu, salt, pepper, low sodium soy sauce, rice wine vinegar, sesame oil, garlic, ginger, large cucumber, small carrots, brown rice, fresh cilantro, green onion, red cabbage, radish, fresh mint, jalapeño
Provided by Kahnita Wilkerson
Categories Lunch
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375˚F (190˚C).
- Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.
- Unwrap tofu and cut into small cubes. Transfer to a baking sheet and season with a pinch of salt and pepper.
- Bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.
- In a medium bowl, add soy sauce, vinegar, sesame oil, garlic, and ginger. Stir to combine.
- Spiralize the cucumber and carrots into a large bowl.
- Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.
- Enjoy!
Nutrition Facts : Calories 337 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 29 grams, Sugar 19 grams
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CRISPY TOFU BOWLS WITH YOGURT SAUCE | GIRL HEART FOOD®
From girlheartfood.com
Ratings 12Category Lunch, Main CourseServings 4Total Time 1 hr 45 mins
- In a bowl, whisk Greek yogurt, lemon zest and juice, maple syrup, salt and black pepper until well combined. Note: Start with 1 clove of garlic and taste if it's enough for you. Add another if you like things really garlicky.
- Cut block of tofu in half. Wrap each half in paper towel a few times. Transfer tofu to a plate or board that has been covered in paper towel. Place something heavy on top of wrapped tofu, like a cast-iron pan or heavy can. Alternatively, if you have, you can use a tofu press to remove any excess moisture from your tofu. Allow to dry out for 30 minutes.Note: If you have a tofu press, feel free to use that instead!
- After 30 minutes, unwrap tofu and discard paper towel. In a shallow dish, whisk soy sauce, vegetable broth, maple syrup, garlic powder, onion powder, cayenne pepper and lime juice until combined.
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5/5 (63)Total Time 50 minsCategory Main
- First, preheat the oven to 425F. Drain the liquid from the Tofu and “press” the extra liquid out by wrapping it in a clean dish towel, or by using a Tofu press. Try to get it as dry as possible!
- Cut the Tofu into even cubes. I like to cut the block in half lengthwise, then cut each rectangle into 16 even cubes. (Note: I like to lightly press the cubes with the dish towel if I have extra time/patience)
- Add the cubed Tofu to a large bowl, then use a spatula to gently toss it with the Tamari, until evenly coated. Add the Nutritional Yeast, then gently mix until coated. Add more Nutritional Yeast or extra seasonings to taste, if desired.
- Transfer the cubes to a baking sheet lined with a silicone mat, leaving space between the cubes. Bake on the top rack of the oven for 20 minutes, then carefully flip the cubes. Bake for another 20-30 minutes, depending on how crispy you like your tofu. The Tofu will also get slightly crispier as it cools.
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