Savor and share: Tofu

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According to soyfoods.com, Chinese legend has it that the first batch of tofu was created by accident when a cook added a flavoring agent to simmering soybeans and produced the curd that we now know. What a happy accident. Today, tofu provides a healthful (it’s low in saturated fat and sodium and contains no cholesterol), animal-free way to obtain protein and many other nutrients. Send us your recipes using tofu for the Recipe Box of May 31.

Post your recipes using the comment link below. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings.

Remember Memorial Day picnic recipes for the Recipe Box of May 24. And it’s not too early to think about salad recipes for June 7.

Categories: Reader favorites
Joe Stalvey

2 Responses

  1. Eileen Fischer says:

    From Mary Ann Arlio of Trumbull:
    Spinach Tofu Dip
    2 scallions, coarsely chopped
    1 clove garlic, minced
    1 (10-ounce) package frozen spinach, thawed and squeezed dry
    1/2 teaspoon cayenne pepper
    1/4 pound silken tofu
    2 tablespoons lemon juice
    1 tablespoon soy sauce
    Splash sesame oil
    Combine all ingredients in blender and process until smooth. Transfer to a bowl and serve with raw vegetables.

    From Mary Ann Arlio of Trumbull:
    Chocolate Tofu Mousse Pie
    1 (12-ounce) package semisweet chocolate chips
    1 (12-ounce) package silken firm tofu
    1/2 teaspoon vanilla extract
    2 egg whites
    1 prepared chocolate cookie crust
    Cool Whip
    Melt chocolate over low heat, stirring often. Blend tofu in food processor. Add vanilla and melted chocolate and blend, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Beat egg whites to soft peaks. Place chocolate tofu mixture into a bowl and slowly fold in egg whites with a spatula. Scoop filling into pie crust. Refrigerate several hours. Serve with a dollop of Cool Whip.

  2. Mary says:

    Tofu Parmigiana
    1/4 cup Italian flavored breadcrumbs
    1/4 tsp garlic powder
    1/4 tsp salt
    1 pkg (14 oz.) firm or extra-firm water-packed tofu, rinsed
    2 tsp + 1 T extra virgin olive oil (divided)
    8 oz thinly sliced white mushrooms
    1 small onion chopped
    1/4 cup grated cheese
    3/4 cup prepared marinara sauce
    1/2 cup shredded mozzarella
    2 T sliced fresh basil

    Cut tofu lengthwise into 4 pieces and pat dry. Sprinkle both sides of tofu with garlic powder and salt. Dredge in breadcrumbs.

    Heat 2 tsp oil in a large nonstick skillet. Add onions 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 dish.

    Add the remaining 1 T oil to the pan. Add the tofu and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu and pour marinara sauce over the mushrooms. 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.