SOY CHORIZO OMELET
A simple yet filling, spicy omelet. I had a package of Trader Joe's® soy chorizo on hand and was looking for a simple way to cook it. Serve with a green salad for a light meal. The omelet is rather thin. Feel free to use more eggs and milk to make it thicker.
Provided by virgi
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 33m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in an ovenproof skillet over medium heat; cook onion and garlic until soft and translucent, about 5 minutes. Add soy chorizo and cook, stirring often, until hot, about 5 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Beat eggs, milk, and salt in a small bowl. Pour into skillet and stir gently to make sure egg mixture reaches the bottom of skillet. Cook until eggs are set on the bottom and almost set on the top, about 5 minutes.
- Transfer skillet to the preheated oven and broil until the top is set and starts to brown, 3 to 5 minutes. Let rest 5 minutes before serving.
Nutrition Facts : Calories 622.6 calories, Carbohydrate 28 g, Cholesterol 375.3 mg, Fat 41.5 g, Fiber 5.4 g, Protein 40.8 g, SaturatedFat 9.3 g, Sodium 1984.9 mg, Sugar 4.2 g
TOFU OMELET INDONESIA
From the Southeast Asia Cookbook. The program won't allow "fried shallot flakes" as an ingredient, so I had to phrase it "shallot flakes, fried." You can find fried shallot flakes in Asian markets, usually with either the vegebles or the spices and seasonings.
Provided by fluffernutter
Categories One Dish Meal
Time 13m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Drop the bean sprouts in boiling water and boil for 30 seconds. Drain and refresh with cold water.
- Mash the tofu or chop very small.
- Combine tofu, eggs and salt in a bowl.
- Heat the oil in a 10-inch nonstick skillet or cast iron skillet. Add half of the egg mixture, tilting the pan to make a thin layer. Cook over medium heat until set. Turn the omelet over. Remove from the pan. Make another omelet the same way.
- Top each with sprouts and chiles.
- Combine the soy sauce and vineger. Drizzle over the omelets.
- Garnish with peanuts, shallot flakes and parsley leaves.
Nutrition Facts : Calories 205.3, Fat 13.3, SaturatedFat 3, Cholesterol 282, Sodium 492.5, Carbohydrate 8.1, Fiber 1.4, Sugar 3.5, Protein 15
SILKEN TOFU WITH SPICY SOY DRESSING
This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Hetty McKinnon
Categories finger foods, vegetables
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
- Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don't worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.
CREAMY TOFU DRESSING
Trying to get more soy into your Diet??? Or want no eggs or dairy???? Try this.!!!! Try As A dip!!!For Vegies or grilled chicken!
Provided by Rita1652
Categories Salad Dressings
Time 5m
Yield 1 dressing for one large salad
Number Of Ingredients 9
Steps:
- Place the tofu, vinegar, garlic, shallot, mustard, herbs into food processor with metal blade and blend till pureed.
- Combine the water to prcessor while machine is still running, follow with the oil salt and pepper.
- Serve immediately on your favorite salad or grilled meat.
SESAME TOFU WITH COCONUT-LIME DRESSING AND SPINACH
Coated in panko and sesame seeds, tofu takes on a splendid crunchiness that contrasts with sautéed spinach in this 30-minute dish. It comes together under a fragrant coconut-lime dressing - which you can double, then toss with salad. Swap out the spinach to your taste: Try this with mustard greens or chopped collard greens, adjusting the cooking time accordingly. Be careful when handling the uncooked tofu once it is breaded, as the breading is delicate. Using a pair of kitchen tongs or two forks to grab the tofu from the sides will help prevent its crumbling or falling apart. Serve this satisfying main by itself, or alongside a bowl of rice.
Provided by Nik Sharma
Categories dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the dressing: In a medium bowl, whisk together coconut milk, lime zest and juice, sambal oelek and brown sugar until sugar dissolves completely. Slowly stream in the sesame oil and whisk until the mixture is emulsified and creamy. Taste and season with salt as needed; set aside. (You'll have 3/4 cup dressing. Save any extra in an airtight container in the refrigerator.)
- Prepare the tofu: Pat the tofu dry with a clean kitchen towel or paper towel. In a medium bowl, whisk together panko, sesame seeds and black pepper. Season the mixture generously with salt. In a second medium bowl, lightly whisk the egg whites. Using a pair of kitchen tongs, dip the tofu slices one at a time in the egg whites and coat well. Transfer to the bowl with the panko mixture, coating well on all sides, then move to a clean plate. Repeat with remaining tofu slices.
- Line a large plate with paper towels. Heat 2 tablespoons oil in a medium (10-inch) cast-iron or stainless-steel skillet over medium-low. Working in batches to avoid crowding, pan-fry the tofu until golden brown, about 2 minutes per side. (Don't overcook, or the sesame seeds will turn bitter.) Transfer the fried tofu slices to the prepared plate. Repeat with the remaining tofu, adding oil and wiping out the pan as needed.
- Prepare the spinach: Wipe out the skillet, and heat 2 tablespoons oil over medium. Add the shallot and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 45 seconds, taking care not to scorch the garlic. Add the spinach by the handful, increasing the heat after the first handful and allowing the greens to wilt before adding more. Sauté until wilted and most of the liquid evaporates, about 10 minutes. Add the soy sauce and black pepper, and fold to coat well. Taste and add salt as needed. Remove the skillet from the heat.
- Place spinach in a serving bowl. Add fried tofu on top, and drizzle with half of the coconut-lime dressing. Sprinkle the chives over the tofu, and serve immediately, with more dressing on the side.
BAKED TOFU SLICES
A baked tofu dish with a spicy soy-based sauce on top! Best served with rice.
Provided by aLLASMN
Categories World Cuisine Recipes Asian
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange tofu slices onto a baking sheet. Brush olive oil over the top of each slice. Sprinkle salt and pepper over the tofu.
- Bake tofu in preheated oven until lightly browned on top, 8 to 10 minutes.
- Stir soy sauce, Sriracha, sesame oil, chile-garlic sauce, sesame seeds, garlic, and green onion together in a bowl; spoon atop the tofu slices.
- Return baking sheet to oven and continue baking tofu until topping is warmed, 3 to 5 minutes more.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 3.1 g, Fat 7.7 g, Fiber 0.7 g, Protein 7.3 g, SaturatedFat 1.1 g, Sodium 582.4 mg, Sugar 0.5 g
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