Spicytofusandwich Recipes

TOFU SANDWICH SPREAD

Tofu Sandwich Spread image

This is a favorite vegetarian sandwich spread made with tofu. Makes a great sandwich filling or you can eat it with crackers.

Provided by Judy

Categories Main Dish Recipes Sandwich Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound firm tofu
1 stalk celery, chopped
1 green onion, chopped
½ cup mayonnaise
2 tablespoons soy sauce
1 tablespoon lemon juice

Steps:

Drain the block of tofu, and freeze overnight. Thaw, and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl.
Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 31.8 g, Fiber 2.9 g, Protein 18.8 g, SaturatedFat 4.7 g, Sodium 631.7 mg, Sugar 0.8 g

SPICY TOFU SANDWICH

Spicy Tofu Sandwich image

Make and share this Spicy Tofu Sandwich recipe from Food.com.

Provided by KristenErinM

Categories Lunch/Snacks

Time 30m

Yield 1 sandwich, 2 serving(s)

Number Of Ingredients 7

Ingredients

1 (12 1/2 ounce) package firm tofu
baby spinach leaves
red onion, slices
spicy brown mustard
4 slices light whole wheat bread, toasted
cajun seasoning
cooking spray

Steps:

drain and press tofu.
cut tofu lenthwise into two pieces.
coat pan with cooking spray and heat over medium heat.
add tofu to pan and sprinkle liberally with cajun seasoning.
cook until crispy and browned.
serve on toasted bread with mustard, baby spinach leaves and red onion slices.

Nutrition Facts : Calories 520, Fat 12, SaturatedFat 2.2, Sodium 1043.3, Carbohydrate 90.2, Fiber 25.6, Sugar 7.2, Protein 32.7

HOT AND SPICY TOFU

Hot and Spicy Tofu image

Firm tofu, bell pepper, and red onion, all quickly stir fried in a sweet and sour sauce. A word of caution - this is VERY spicy! If you like milder dishes, decrease the amount of pepper flakes or omit them altogether.

Provided by RITALINCINDY

Categories Side Dish Vegetables Onion

Time 22m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons peanut oil
1 pound firm tofu, cubed
1 red onion, sliced
1 red bell pepper, sliced
1 green chile pepper, chopped
3 cloves garlic, crushed
⅓ cup hot water
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon crushed red pepper flakes

Steps:

Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 16.3 g, Fat 20.3 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 697.6 mg, Sugar 6.5 g

SWEET-AND-SPICY ROASTED TOFU AND SQUASH

Sweet-And-Spicy Roasted Tofu and Squash image

A Melissa Clark recipe, as published in the NYTimes, 1/7/2014. Delicious! It's a keeper. I used Asian chile-garlic sauce instead of sriracha. Clark says, "This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need."

Provided by zeldaz51

Categories Asian

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) package extra firm tofu, drained
2 lbs winter squash (dumpling, delicata or acorn squash, halved and seeded, unpeeled)
1 1/2 tablespoons soy sauce, more to taste
1/2 teaspoon hot sauce (sriracha, use more if you like it spicier)
kosher salt, and black pepper
1/4 cup peanut oil
1 tablespoon honey
1 tablespoon toasted sesame seeds
2 tablespoons chopped celery leaves or 2 tablespoons cilantro

Steps:

Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.

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