Tofu recipes please!

Tofu is such a good food, has good protein, and there is the soy.... But I have no idea how to cook it! Does anyone have any recipes they can share (I'm posting this on the recipe board too.) I want something that is not exotic, no Thai recipes, please, but even a tofu chili, something like that. Thanks!

Hello - I am looking for tofu recipes also. Did you ever get a reply to your post? If so, would you send me the recipes also? Would love to try tofu and tempeh also. Thanks.

No, I never got any responses!

Hey Cyndi, Sorry I don't have any tofu/soy recipes of any sort to share BUT I just might have an excellent suggestion for you about soy (anything) consumption... For your sake, and anyone else's, do a Google search on "Soy Warnings", hopefully you too will stay as far away from anything soy for health sake!

I'm not being lazy, honest, and I will go look, but can you summarize why? Soy is touted as such an excellent food for women, so you certainly have my curiosity peaked!

Tofu is great. I have the most experience with preparing firm/extra-firm tofu. This is what you want to get for sauteeing and grilling. You can also bake it. To bake or broil, first baste the tofu with any marinade you like (I like soy sauce, ginger, a splash of lemon juice, and fresh garlic) and then bake it at 350 for about ten minutes. For sauteeing, just slice the tofu into strips and coo****il the texture is firm and the tofu is brown. It's going to be hard to tell if you're cooking with soy sauce, so you might want to do a trial run with JUST tofu and spray butter (or Pam) to get an idea for how long (every stove and pan is different) and what the end texture should be like. Tofu has almost no taste of its own when cooked thoroughly, so you can season it however you like.

Thanks Laurel!

I LOVE TOFU! My favorite way to cook it is to pour a small amount of olive oil (1 Tbsp) into a medium-hot pan. Drain and slice the tofu into cubes and sprinkle Cavender's (Greek) seasoning all over the tofu. As the tofu sautees, I sometimes sprinkle some rice wine vinegar on it if it needs more liquid instead of using more oil. Let it form a little bit of a "crust" on the outside of each piece (takes about 20 minutes). YUM! If you don't have Cavender's you should get some. If you don't want to use Cavender's, then I'm sure you could use your favorite seasonings (Seasoned Salt, Italian Seasoning, Garlic, etc)

Wow, thanks for the recipe/coking method - sounds great!

I'm vegetarian, but I only like tofu one way... as taco fillig: 1 block of extra-firm tofu (not the silken tofu) 1 packet of taco seasoning 1tbs olive oil 1c warm water Mix the warm water and the taco seasoning in a cup and set aside. Crumble the tofu into small pieces. I squi**** thru my fingers or use a bean masher to crumble it up so it looks like scrambled eggs. Drain off any excess moisture (sometimes I will wrap it in a pastry cloth and twist to squeeze out the excess water). Cook the tofu in a sautee pan with a bit of olive oil. You want it to become firmer, and turn a light golden color. Then add the cup of taco seasoning, cover and let simmer for about five minutes. Spoon into taco shells, or small wheat tortillas and top with lettuce, lf cheese, black beans, diced tomatoes, ff sour cream, green onions, - or whatever you like on your tacos. The kids in our family love these. - Kailolu