What do I do with tofu?

My doctor has advanced my diet beyond liquids to include eggs, tofu, fish and soft cheeses.  I have no idea what to do with tofu as I have never been interested in eating it before.  Any suggestions??

Wish I could help you, but my first experiment with adding tofu to a chicken casserole were horrible.  I threw it out it was so bad.  Even my 14 year old son wouldn't eat it (and he's like a garbage disposal).   I've always been told it's very good because it has so much protein and it takes on the flavor of whatever it is cooked with (supposedly).  I did not find that to be the case.  My tofu tasted like bland filler.  It did NOT take on the taste of chicken or anything in the casserole.   But I am NOT Betty Crocker.  I'd ask Michelle (Eggface).  She'll know. 

I used tofu in South Beach diet blender smoothies. For those you get the lighter tofu. It's sold in different weights or densities, so as to 'hold' it's shape in things like soups. You can disguise it in lots of things, just spice 'em up as much as you can handle.  (I'm WAITING APPROVAL so no idea if this is a no-no after) but my favorite soup is Hot & Sour from our local chinese restaraunt. Tofu is the main texture in this soup, but you would think it was a soft vegetable.  Good luck on your experimenting.

You can mix it with a package of SF instant chocolate pudding for a sort of chocolate mousse. (Or with 1 cup of melted chocolate chips and a bit of Splenda, but I think the SF chocolate pudding is probably more in line with your post-op guidelines. :) ) You can add a blob to any smoothie you make. You can add a blob to scrambled eggs. You can chunk it up and add it to soups. Really doesn't taste like much... it takes on the flavor of whatever it's with.

This make a bite-size high protein snack.  Get a block of extra firm tofu.  Squeeze the water out of it by wrapping it in paper towels and putting a heavy pan on top of it.  Taken the dry tofu and put in a zip lock bag with the marinade of your choice (I like teriyaki sauce OR Italian dressing) for at least 30 minutes.  Either put it on the grill until it is hot and has grill marks OR bake in oven at 350F for 20 minutes.  Cut into little pieces (about an inch per side).

I substitute chopped up silken tofu for meat in stir fries.  There is a famous Chinese dish called "ma po tofu" (google it for recipes) that is very tasty.  However, tofu doesn't go very well in American casseroles or dishes.

Use extra firm tofu..and ma**** up and add all the usual ingredients (fat free mayo) for egg salaid..taste just like it but gives you more protein then the egg

FOund this one, but have not been able to decrease it so you need to see if you can share it with others in family...but it is called tofu scramble
16 oz extra firm tofu, drained and pressed
1 tbsp olive oil
2 cloves garlic, minced
1 small chopped onion
1/2 chopped green pepper
1/2 chopped red pepper
2 tsp ground cumin
1 tsp dried thyme
1 tsp ground paprika
1/2 tsp ground turmeric
1 tsp salt
dash of black pepper


1. Heat oil in a large skillet over medium-high heat, and saute the garlic and onions until softened. Then add the peppers and cook for 3 minutes. After that, add the cumin, thyme, paprika, turmeric and salt. mix well. add 1/4 cup water to deglaze the pan, scraping the bottom to get all the spices.

2. Crumble the tofu and add to the mixture in the skillet. Mix well and cook for about 10 minutes, stirring occasionally. Serve immediately.

SERVES 4

16 oz extra firm tofu (cut into 1 inc. cubes)
1 cucumbers (cut into 1/2 inc. slides)
2 medium size tomatoes (cut into 1/2 inc. slides)
1 medium size avocado (cut into 1 inc. cubes)
2 tblsp chopped green onion
1/2 tsp salt
Dash of black pepper

Pan fry the tofu until they are brown, then mix all the other ingredients in a salad bowl and ready to serve with desired salad dressing.

( I use Waldin Farms salad dressing...blue cheese) I fix this for friends...it is an alternative "Chicken salad"

4 oz chilled tofu
· 1 large can of chilled fruit in light syrup (peaches are good)
· 1 package of isugar free instant vanilla pudding mix

Directions:

Blend the three ingredients together in a blender until smooth, and serve chilled

From Eating Well:
2 teaspoons canola oil
1 large onion, sliced
1 16-ounce package frozen black-eyed peas
1 16-ounce package frozen chopped mustard greens or spinach
1 8-ounce package baked, seasoned and smoked tofu, cut into 1/2-inch dice
4 cups water
2 teaspoons hot pepper sauce, plus more to taste
1 teaspoon salt
Freshly ground pepper to taste

1. Heat oil in a 3-quart saucepan over medium heat. Add onion and cook, stirring occasionally, until well browned, about 10 minutes.
2. Stir in peas, greens, tofu, water, hot sauce, salt and pepper; bring to a boil over high heat. Reduce heat to low, cover and coo****il greens and peas are tender, about 25 minutes. Adjust seasoning with salt, pepper and hot sauce, if desired. Serve immediately