May 17 2007


I used to believe that vegetarian food could never be a filling, satisfying meal until I recently started to appreciate and embrace vegetarian cooking. I encourage you to give it a try with a super simple, quick fix dinner dish: tasty texas tofu recipe. It's a robust dish with layered spicy tofu, thick warm beans, and crisp sourdough bread. Turn it into a last minute week night dinner party with store bought chips and guacamole, icy cold beers, and a flan for dessert. Get the recipe now, read more



Texas Tofu
From Vegetarian Times magazine

4 1-inch-thick slices sourdough bread
3 cups vegetarian-style baked beans
4 Tbs. vegetable oil for frying
1 onion, diced
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. onion powder
2 Tbs. cornstarch
1 lb. firm or extra-firm tofu, cut into large cubes
4 Tbs. soy “bacon” bits
8 oz. shredded soy cheese, preferably mixture of cheddar and Monterey Jack
1/2 cup cilantro leaves, chopped for garnish

  1. Preheat oven to 450F.
  2. Arrange thick slices of bread in a large baking dish, and set them aside.
  3. Place beans in a large saucepan, and heat them over medium heat, warming them through completely. When they are hot, remove them from heat, and set them aside.
  4. Heat 1 tablespoon of oil in a large skillet over medium heat, and sauté onion until golden, for about 5 minutes. Remove onion from heat, and set aside.
  5. Meanwhile, combine cumin, chili powder, onion powder and cornstarch in a large bowl, mixing to combine well. Place cubed tofu in a bowl, and dust each side with mixture.
  6. Add remaining oil to skillet, and heat over medium heat. Sauté tofu cubes on all sides until crispy, for 3 to 5 minutes.
  7. Remove them from heat, and place them in a bowl with onion.
  8. Spoon beans over bread slices in equal portions, and sprinkle “bacon” bits onto beans. Top with tofu and onions, and sprinkle each portion with grated cheese.
  9. Bake for about 5 minutes, or until cheese melts.
  10. Remove them from oven, and garnish them with cilantro before serving.

Serves 4.

PER Serving: 710 CAL; 39 G PROT; 27 G TOTAL FAT ( 2 SAT. FAT) ; 86 G CARB.; 1910 MG SOD.; 14 G FIBER; 15 G SUGARS