cooking with tofu//3 recipes!

For the longest time after going vegan I COULD NOT figure out how to cook or eat tofu at home. Whenever I went out to eat I tried to figure out what magic they must be doing in the kitchen to make the tofu so delicious and satisfying.

photography (1)First things first, figure out which brand of tofu works for you. It sounds silly, but I don’t think my tofu recipes tasting bad was alllllll my fault. I have figured out the best one I can find is the House Foods Organic Extra Firm Tofu, and lucky for me, they sell it at Costco so I can always stock up.

Pressing tofu- many tofu recipes call for it to be “pressed,” this means pressing the tofu to release some of the water. Some will tell you the tofu should be pressed under cookbooks or for a certain period of time, etc, and I usually find that to be a bunch of mumbo jumbo. I never put that much time into this step so in my recipes “pressed” means draining it from the packaging liquid and gently squeezing it between a few paper towels.

 


Breakfast

Breakfast is my favorite meal, and I must admit, I used to miss the standard scrambled eggs, hash browns, bacon, and toast. This tofu scramble is super simple and goes great with potatoes and even stacked high on a slice of toast and avocado.

2017-03-13 20.15.48

Breakfast Tofu Scramble
//2 servings//

Ingredients

  • 1 block extra firm tofu, pressed
  • 1 tsp olive oil
  • 4-5 mushrooms, chopped
  • 1 bunch curly kale, stemmed
  • 5-6 cherry tomatoes, halved
  • 1 tsp minced garlic or about 2 cloves
  • 2 tsp turmeric
  • salt, pepper, onion powder to taste

Get Cookin’!

  1. Heat olive oil and garlic in a saute pan, when it begins to sizzle add in the mushrooms
  2. As the mushrooms begin to cook and shrink start crumbling the tofu into the pan
  3. Give it a quick stir to ensure the garlic doesn’t burn and add the turmeric, onion powder, salt, and pepper.
  4. Add tomatoes and bite-sized kale pieces and allow it to cook together for three to five minutes
  5. Enjoy!

Pro tip: Consider making a breakfast burrito with a flour tortilla, tofu scramble, hash browns, avocado, and hot sauce. Yum!

 


Lunch//Snack

2017-03-13 20.37.06-1Here in Hawaii, poke seems to be around every corner. I’ve recently discovered tofu makes an awesome substitute! In the case that you have been living under a rock, poke is a raw fish salad.

2017-03-13 20.39.05No fish here!

Tofu Poke Bowl

//1 serving//

Ingredients

  • half block of extra firm tofu, pressed
  • 1 tsp sesame oil
  • 1.5 tbsp soy sauce
  • 1 tsp grated ginger
  • squeeze of lemon juice
  • furikake for topping
  • avocado, optional

Get Cookin’!

  1. Cut tofu into small cubes
  2. Mix sesame oil, soy sauce, ginger, and lemon juice together in small dish and pour over cubed tofu
  3. Serve on either a bed of greens or rice and top with furikake rice seasoning and avocado

Furikake is a rice seasoning consisting of sesame seeds, seaweed and salt. It can usually be found in your local grocery store in the asian foods aisle.

 

 


Dinner

2017-03-13 20.23.36

Ahh, stir-fry. You have saved me so many times in meal decisions. Out of all meals, stir-fry must be one of the most versatile. No matter what veggies you have on hand, there’s got to be a way to fry ’em up and serve them with rice.

2017-03-13 20.24.20

Tofu adds so much to just a standard stir-fry. Adding protein makes it much more filling and of course, delicious.

Teriyaki Tofu Stir-Fry

//2-3 servings//

  • 5 mushrooms
  • 1 C broccoli
  • .5 C sugar snap peas
  • .5 C zucchini
  • handful of spinach
  • half block of extra firm tofu, pressed
  • 1 Tbsp minced garlic
  • half of one lemon, juiced
  • 1 tbsp coconut oil
  • 2 Tbsp teriyaki sauce
  • 1 Tbsp soy sauce
  • .5 tsp sesame oil

Get Cookin’!

  1. Start by heating the coconut oil in a large saute pan, then add the garlic and tofu
  2. Add the teriyaki and soy sauce and allow the tofu to simmer in it for about a minute
  3. Next, add in mushrooms, broccoli, peas, and zucchini. As they start to soften squeeze in half of a lemon and add sesame oil. Stirring when necessary.
  4. Lastly, add the spinach and cover the pan for a minute or so, until it starts to wilt. Mix in the spinach and continue to cook for three to five more minutes.
  5. Serve with rice and enjoy!

Feel free to use whatever veggies you have on hand! As you continue to make this recipe you will find your own veggie and flavor combinations.

Good luck!
Hanna

 

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I'm Hanna! A wine drinkin', animal lovin', tree huggin', vegan culinary student who is obsessed with finding out where food comes from and how to thrive on a plant-based diet. Join me!

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