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Fast & Easy Dinner: Tofu Parmigiana

partysugar — Thu, 17 Sep 2009 08:00:31 -0700

Sick of eggplant parmesan? Well get excited, this recipe is for you. It replaces the purple vegetable with tofu steaks. Instead of deep-frying them, the tofu is coated with bread crumbs and cooked in just one tablespoon of oil.

Store-bought marinara is enhanced with sauteed mushrooms and onions. Using part-skim mozzarella reduces the fat content of this Italian classic. To make it for your family tonight, get the recipe and read more.

Tofu Parmigiana
From Eating Well

Ingredients

1/4 cup plain dry breadcrumbs
1 teaspoon Italian seasoning
1 14-ounce package firm or extra-firm water-packed tofu, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 small onion, chopped
8 ounces white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce, preferably low-sodium
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil

Directions

Combine breadcrumbs and Italian seasoning in a shallow dish.
Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes.
Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

Serves 4.

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Fast & Easy Dinner: Peach and Snow Pea Stir-Fry

partysugar — Thu, 06 Aug 2009 08:00:37 -0700

During the Summer I'm always looking for innovative new ways to serve stone fruit. While I've had my fair share of nectarine salads and muddled cherry cocktails, I've never enjoyed a peach stir-fry.

This creative and scrumptious dish combines succulent peaches with snow peas, tofu, and water chestnuts. The mixture is tossed with a quick homemade teriyaki sauce and served atop a bed of slippery noodles.

This meal comes together in less than 30 minutes, but if you are really pressed for time, simply use your favorite store brand teriyaki. Get the vegetarian recipe now.

Fast & Easy Dinner: Grilled Tofu With Chopped Salad

partysugar — Thu, 09 Jul 2009 07:50:41 -0700

Steaks aren't the only thing that can be cooked on the grill - extra-firm tofu is exceptional when imparted with a smoky flavor. This recipe flash-marinates the tofu in a mixture of garlic, lemon juice, olive oil, and oregano. The tofu is topped with a produce-filled, Mediterranean-inspired salad consisting of fresh tomatoes, cucumbers, scallions, olives, and parsley. However, feel free to substitute your favorite in-season vegetables. For the effortless, flavorful recipe, read more.

Grilled Tofu With Chopped Salad
From Eating Well

Ingredients

1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
14 ounces extra-firm tofu, preferably water-packed
2 medium tomatoes, seeded and diced
1 cup diced seedless cucumber (1/4 medium)
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh parsley
1/4 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Directions

Preheat grill.
Whisk lemon juice, oil, garlic, oregano, salt and pepper in a small bowl. Reserve 2 tablespoons of this mixture for basting.
Drain and rinse tofu; pat dry. Cut the block crosswise into eight 1/2-inch-thick slices and place in a shallow glass dish. Add remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or for up to 8 hours.
Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix.
Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Drain the tofu, discarding marinade. Grill the tofu over medium-high heat, basting occasionally with reserved lemon juice mixture, until lightly browned, 3 to 4 minutes per side (see Tip). Serve immediately, topped with the salad.

Serves 4.

NUTRITION INFORMATION: Per serving: 209 calories; 16 g fat (2 g sat, 11 g mono); 0 mg cholesterol; 10 g carbohydrate; 9 g protein; 2 g fiber; 682 mg sodium.

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Fast & Easy Dinner: Tofu Sandwich With Peanut-Ginger Sauce

partysugar — Thu, 07 May 2009 07:50:55 -0700

Tonight, be inspired by Tom Colicchio's philosophy to "craft a sandwich into a meal and a meal into a sandwich" and make this complex vegetarian dish. It combines char-broiled vegetables with crisp, golden brown tofu.

A peanut butter sesame oil sauce ensures that the sandwich is moist and delicious. Even if you don't put it together for dinner, it's an awesome portable lunch, so get the recipe and read more.

Tofu Sandwich With Peanut-Ginger Sauce
From Whole Living

Ingredients

1 medium onion, cut into 1/2-inch-thick rounds
1 red bell pepper, cut into 4 long panels
2 teaspoons olive oil
6 ounces Thai-flavored baked tofu, cut into 1/2-inch slices
2 tablespoons natural unsweetened peanut butter
1/2 teaspoon honey
1/2 teaspoon toasted sesame oil
3/4 teaspoon grated fresh ginger
1 (4 ounces) 8-inch whole-wheat baguette, or wholegrain baguette , halved horizontally
Radish sprouts for garnish (optional)

Directions

Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes. When cool enough to handle, peel skin off pepper. Cut pepper into thick strips.
In a large skillet, heat olive oil over medium-high heat. Saute tofu until golden brown and crisp, about 2 minutes on each side.
In a small bowl, combine peanut butter, honey, 1/4 teaspoon sesame oil, and ginger. Toss reserved vegetables with remaining 1/4 teaspoon sesame oil.
Spread peanut-butter mixture on bottom side of bread. Top with tofu and vegetables. Place other piece of bread on top. Cut in half to make two sandwiches. Wrap tightly in foil and refrigerate for up to two days. Serve with radish sprouts on the side, if desired.

Serves 2.

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PETA Wants to Make Tofu Flavored Like George Clooney

YumSugar — Fri, 13 Mar 2009 03:30:22 -0700

PETA is running out of viable ideas. In yet another absurd turn of events, the animal rights organization wants to harvest - get this - actor George Clooney's sweat to create a new flavor of tofu.

The group obtained one of the actor's sweat-laced gym towels to raise money at a fundraising auction, but then decided it might be better off using the actor's perspiration in a food product. PETA President Ingrid Newkirk penned a proposal to Clooney himself, in which she discussed the invention, to be called CloFu:

The technology actually exists to take your perspiration and make it into George Clooney-flavored tofu (CloFu) . . . we would attract many people who don't try tofu because they worry that it would be bland . . . we hope this idea meets your approval.

The star's response? "As a mammal, I'm offended," he said. I second that. I mean, I love George Clooney as much as the next gal, but the entire concept is disgusting. By George, does PETA really think that consumers are so dumbstruck by stars that they would eat something like CloFu? Are you as horrified by the letter as I am?

Source

Fast & Easy Dinner: Spicy Tofu With Red Bell Peppers

partysugar — Thu, 05 Feb 2009 07:45:09 -0800

Calling all vegetarians who love spicy food: this recipe is for you. It combines Asian flavors like fresh ginger and soy sauce with crunchy vegetables and sautéed tofu. Red pepper flakes provide heat while lime juice adds tartness.

For a heartier meal, serve over white rice. If you are allergic to peanuts, simply omit them from the dish. Check out the recipe when you read more.

Spicy Tofu With Red Bell Peppers
From Bon Appétit

Ingredients

1/3 cup olive oil
2 large red bell peppers, seeded, thinly sliced
3 tablespoons minced peeled fresh ginger
3 large garlic cloves, finely chopped
1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced on diagonal
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon dried crushed red pepper
1 6-ounce bag baby spinach leaves
1/3 cup chopped fresh basil
1/3 cup lightly salted roasted peanuts

Directions

Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes.
Add tofu and green onions; toss 2 minutes.
Add next 3 ingredients. Toss to blend, about 1 minute.
Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

Serves 4.

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Fast & Easy Dinner: Sesame Tofu Stir-Fry

partysugar — Thu, 11 Dec 2008 08:00:13 -0800

If you've never experimented with tofu before, consider doing so tonight. Think of tofu like chicken, it takes on the flavor of the other ingredients.

In this case, the supporting cast consists of soy sauce, sesame oil, ginger, and sesame seeds. Snow peas add a punch of green color and the textural element of crunch. Serve over white rice for a delicious vegetarian meal.

Get the recipe when you read more.

Sesame Tofu Stir-Fry
From The Nest

Ingredients

1 block firm tofu (14 to 15 ounces)
1/4 cup soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
2 teaspoon sugar
2 teaspoons sesame seeds
1 1-inch piece fresh ginger
2 scallions
1 clove garlic
8 ounces snow peas
3 tablespoons vegetable oil
2 tablespoons water
2 to 4 cups cooked white or brown rice, for serving

Directions

Drain the tofu and cut into 1-inch cubes (about 24 pieces). Whisk soy sauce, sesame oil, vinegar, and sugar in a glass pie plate or baking dish. Add tofu, turn the coat, and set aside for 30 minutes.
Meanwhile, toast the sesame seeds in a small dry skillet over medium heat, stirring and tossing, until fragrant and a shade or two darker, about 4 minutes. Pour into a bowl to cool.
Peel and grate the ginger. Trim and chop the scallions, keeping the white and green parts separate. Smash, peel, and finely chop the garlic. Pull off the stems and any tough strings from the snow peas, if necessary.
When you’re ready to cook the tofu, reserve 1 tablespoon of the marinade in a small bowl and drain off the rest: Pat the tofu dry and drain off the rest. Pat the tofu dry with paper towels.
Heat 2 tablespoons oil in a large nonstick skillet or wok over medium-high to high heat. Working in batches if necessary, fry the tofu in the skillet, turning occasionally, until golden, about 7 minutes. Transfer the tofu with a slotted spoon or spatula; toss with the sesame seeds. Set aside.
Add the remaining oil to the skillet. Stir-fry the ginger, garlic, and scallion whites until fragrant, about 30 seconds. Add the snow peas and water and stir-fry until the snow peas are bright green and lightly glazed, about 2 minutes.
Return the fried tofu and scallion greens to the pan, pour in reserved marinade, and stir gently to combine. Cook until the snow peas are crisp-tender, about 2 minutes more. Serve with rice.

Serves 2-4.

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Yummy Links: Cheater Pints to Sunchokes

partysugar — Tue, 28 Oct 2008 07:45:44 -0700

Beer drinkers beware of cheater pints. - Chow
Chef Eric Ripert invites you to host a seasonal dinner party. - Serious Eats
Learn how to make homemade tofu. - U Handbag
Why you need a cake cover. - Baking Bites
Halloween recipes so good, it's scary! - Epicurious
Jerusalem artichokes, also known as sunchokes, are in season. - The Kitchn

Source

Fast & Easy Dinner: Tofu and Broccoli Stir-Fry

YumSugar — Thu, 16 Oct 2008 07:45:40 -0700

If you're not already a big stir-fry fan, you should consider adding it to your meal circuit: in addition to being healthy and nutritious, stir-fries are also incredibly quick.

This tofu and broccoli version, with its firm tofu, is ideal for vegetarians and meat-eaters alike, as the protein has a meaty flavor and substantial texture.

To get dinner on the table in no time, read more.

Tofu and Broccoli Stir-Fry
From Everyday Food

Ingredients

1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
Coarse salt
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 teaspoon red-pepper flakes
4 garlic cloves, minced
1 tablespoon cornstarch
1/2 cup cashews, toasted

Directions

Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

Serves 4.

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'Wich of the Week: Tofu and Chinese Broccoli

YumSugar — Wed, 06 Aug 2008 14:00:20 -0700

With all this talk about Chinese barbecue and dim-sum Olympics parties, I've had Chinese food on the brain. So on my last trip to the farmers market, I picked up some Chinese broccoli, a yummy in-season green that tastes like a cross between asparagus, broccoli, and bok choy. After making a tofu stir-fry, I refocused the remaining ingredients into an elegant vegetarian sandwich. I used wheat bread, because that's what I had on hand, but any sliced bread will do. I also had some garlicky homemade almond butter leftover from another recipe, but if you don't want to make your own, I recommend mixing crushed garlic into regular peanut butter or almond butter for an Asian-inspired spread. To get both recipes and see how I made this tofu treat, read more.

Tofu and Chinese Broccoli Sandwich
Original recipe

Ingredients

4 stalks Chinese broccoli, washed and ends trimmed (if you can't find Chinese broccoli, asparagus or bok choy are good substitutes)
1 teaspoon vegetable oil
1 tablespoon soy sauce
1/8 cup sake or rice-wine vinegar
2 slices wheat bread
1 tablespoon almond butter (or more to taste)
2 oz. baked tofu (such as Soy Deli Five Spice), cut into 1/4-inch slices

Directions

Preheat oven to 300°F.
In a skillet over low heat, combine vegetable oil, soy sauce, and Chinese broccoli; toss to coat.

Cook broccoli for about 5 minutes, turning frequently, until leaves start to wilt and stalks begin to brown.
To the skillet, add sake or rice-wine vinegar and cook for an additional 5 minutes, using the liquid to deglaze the pan. When the broccoli is tender, remove from heat.
Lay both slices of bread on an baking sheet or other oven safe platter. On one slice of bread, spread half the almond butter and top with the tofu slices. Using a spatula, lay the broccoli atop of the tofu, and drizzle any remaining liquid from the pan on top.

Place both slices of bread and the toppings in the oven for about 5 minutes, until bread is toasted.
Spread remaining almond butter on other slice of bread, and press it, spread-side down, onto the broccoli. Cut in half and serve.

Makes one sandwich.

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Almond Butter
Modified From Epicurious

Ingredients

1/2 cup toasted Marcona almonds
1/2 garlic clove, chopped
Pinch of cayenne
1/2 to 1 tablespoon extra-virgin olive oil

Directions
Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Season with salt.

Makes about 1 cup.

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