Tofu Roni Recipes

TOFU-RONI

Tofu-Roni image

The tastiest, least preservative-filled vegan pizza topping flavoured like meat I've ever had - homemade OR bought! This is fairly spicy, so modify the pepper flakes to taste

Provided by YummySmellsca

Categories Soy/Tofu

Time P2DT50m

Yield 1 pizza's worth, 1 serving(s)

Number Of Ingredients 11

Ingredients

100 g extra firm tofu, drained and pressed
2 tablespoons water
1/4 teaspoon soy sauce
1/2 teaspoon liquid smoke
1/2 teaspoon ground black pepper
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seed, slightly crushed
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon smoked salt

Steps:

Slice tofu crosswise into thin squares or rectangles and place into a shallow dish.
Combine water, soy sauce, liquid smoke, pepper, mustard seed, fennel seed, red pepper flakes, garlic powder, paprika and salt.
Pour over the tofu, stir to coat well and refrigerate, covered, 24 hours (or up to 5 days), stirring partway through.
Preheat oven to 310F and place a lightly greased rack on a cookie sheet.
Remove tofu from marinade, place on the rack and mist with cooking spray.
Bake for 50 minutes, until crispy.

Nutrition Facts : Calories 91.3, Fat 4.9, SaturatedFat 0.9, Sodium 681.1, Carbohydrate 5.2, Fiber 2.3, Sugar 0.9, Protein 9.3

VEGETABLE TOFU CURRY

Vegetable Tofu Curry image

This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made up of fat and liquid from pressed coconut meat and this recipe delivers its full range of flavors. When you melt the solids from a can of coconut milk and keep cooking until the liquid evaporates, the oil eventually separates out and delivers toasty nuttiness. Here, onion - any kind - tenderizes in that tasty fat, and curry powder becomes more fragrant in it. Tofu soaks up the curry sauce while vegetables steam over the mixture, then everything gets stirred together. Experiment with whatever vegetables you have on hand, cooking them until tender.

Provided by Genevieve Ko

Categories dinner, curries, vegetables, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

2 broccoli heads, 8 ounces green beans or 2 cups frozen peas, or a combination
1 (14- to 16-ounce) container firm tofu
1 (13.5-ounce) can coconut milk
1 medium onion, chopped
Salt and pepper
1 tablespoon curry powder, plus more to taste
Cooked rice or other grains or noodles, for serving
Hot sauce, for serving (optional)

Steps:

If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.

TOFU-RONI & CHEESE WITH KALE

Tofu-Roni & Cheese With Kale image

I found this recipe in a book called The Low-Carb Gourmet. It looked interesting, but the calorie count was way too high for my liking. I made changes and added kale for something different. It turned out great! This is my first posting. My daughter, LUv2BaKE, has posted many recipes and got me interested in Recipezaar.

Provided by ILuvRecipes

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

350 g extra firm tofu
60 g light cream cheese
150 ml skim milk
1 tablespoon flour
60 g cheddar cheese, shredded
1/2 tablespoon Dijon mustard
1/8 teaspoon salt
1 egg yolk
250 g kale, cooked and chopped
1 tablespoon parmesan cheese

Steps:

Bring a medium pot of water to a boil.
Cut tofu into skinny macaroni shaped pieces. Add to the boiling water.
When the water returns to a full boil, remove from heat and drain. Set aside.
Combine cream cheese, milk, and flour in a saucepan. Cook over medium heat, whisking occasionally until the cheese melts and the mixture simmers and thickens slightly.
Remove from heat, and whisk in Cheddar cheese until melted.
Whisk in mustard, salt, and egg yolk.
Fold in the tofu and kale, and transfer to a casserole dish that has been sprayed with non-stick cooking spray.
Sprinkle with Parmesan cheese.
The casserole can be microwaved, uncovered for 3 minutes or till bubbly, (This is the way I made it.), or it may be baked at 325 degrees for 25 minutes.
Let stand a few minutes before serving.

Nutrition Facts : Calories 482.5, Fat 29.6, SaturatedFat 14.5, Cholesterol 156.6, Sodium 678.6, Carbohydrate 24.5, Fiber 4.3, Sugar 1.4, Protein 35.6

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