If you love working with tofu, or are curious about it, here are six tofu recipes to help you out. Check out the Smoked Tofu Farfalle Casserole, the Chocolate Tofu Chili, and the rest of today's recipes. Enjoy!
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
This is from Yewande Komolafe in The New York Times cooking enewsletter. For this recipe, Yewander wrote, "A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid."
Total Time: 30 minutes; Yield: 6 servings
This was featured in "Three Restorative Recipes to Warm From Within", and can be viewed online at https://cooking.nytimes.com/recipes/1022862-brothy-thai-curry-with-silken-tofu-and-herbs.
Ingredients
2 (14-ounce) packages silken tofu, drained
2 tablespoons neutral oil, such as grapeseed
2 shallots, peeled and minced
3 garlic cloves, peeled and sliced
1 (1-inch) piece ginger, scrubbed and grated
3 tablespoons red curry paste
1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes
1 quart vegetable stock
1 (13-1/2-ounce) can full-fat coconut milk
Salt and black pepper
1/4 cup soy sauce
1-1/2 cups mixed fresh herbs, such as cilantro, basil and dill
2 scallions, thinly sliced
1 lime, cut into wedges, for squeezing
Preparation
Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about 1/4 cup of the fresh herb mix.
Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
CHOCOLATE TOFU CHILI
This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."
Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving
To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.
Ingredients
4 sprays cooking spray
2 tsp cumin seeds
1 pound extra firm tofu, cut into 2-inch cubes
28 oz canned diced tomatoes
15 oz canned kidney beans, drained
1 large uncooked onion, chopped
2 medium uncooked carrots, chopped
2 ribs medium uncooked celery, chopped
2 medium uncooked red bell peppers, chopped
1 cup fat free reduced sodium vegetable broth
2 oz 70-85% dark chocolate, chopped
2 Tbsp unsweetened cocoa powder
4 cloves garlic clove, finely chopped
1 Tbsp Chili powder
1 Tbsp Kosher salt
1 tsp crushed red pepper flakes
1/2 tsp black pepper
Directions
Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.
Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.
SWEET AND SOUR TOFU WITH BARBERRIES
This is from Yotam Ottolenghi in The New York Times cooking enewsletter. For this yumminess, Yotam wrote, "Silky and comforting, this dish draws inspiration from a Persian barberry khoresh (stew). In this adaptation, traditional chicken gives way to tofu, creating a vegan dish while preserving the inherent sweet-sour balance emblematic of Persian cuisine. Caramelized onions, carrots and oranges add sweetness, while the distinctive tartness is achieved through the addition of barberries, small red berries prized equally for their high acidity and their jewel-like appearance. They deepen to a rich red when cooked. Barberries can be hard to find — you could check your favorite specialty shop, or order them online — or simply substitute cranberries plus the addition of an extra teaspoon of vinegar. Sweet, sour and saucy, this tofu dish is best enjoyed with a side of rice."
Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 1 hour; Yield: 4 servings
This was featured in "A Sweet-and-Sour Tofu That Balances It All", and can be viewd online at https://cooking.nytimes.com/recipes/1024981-sweet-and-sour-tofu-with-barberries.
Take a few minutes to read the accompaning article ("A Sweet-and-Sour Tofu That Balances It All"). I found it to be an interesting read. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. There are so many wonderful recipes, great guides that even expert cooks can learn from, and more.
Ingredients
2 (15-ounce) packages firm tofu, drained, halved horizontally then each piece cut into 6 cubes (24 cubes total)
Fine sea salt and black pepper
Heaping 1/3 cup dried barberries (or dried cranberries; see Tip)
1/4 teaspoon saffron strands
2 small yellow onions, peeled, halved and thinly sliced
2 medium carrots, peeled and cut into thin matchsticks
1 orange; 4 strips zest removed with a peeler then thinly sliced, plus 1/4 cup juice
1 cup extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground allspice
2 tablespoons pine nuts, toasted
2/3 cup cornstarch
2 teaspoons granulated sugar or brown sugar
1 teaspoon apple cider vinegar
2 tablespoons roughly chopped fresh cilantro
Preparation
Pat the tofu dry with a clean kitchen towel, then transfer the tofu to a medium bowl and season with 2 teaspoons salt, gently mixing as you go to ensure an even coating of salt. Set aside to absorb for at least 15 minutes.
While the tofu sits, place the barberries in a small bowl and the saffron in another small bowl. Pour 1/2 cup of boiling water over each and set aside.
Add the onions, carrots, orange zest, 2/3 cup oil and 1 teaspoon salt to a large, high-sided skillet, and cook over high for about 15 minutes, stirring often, until the onions have softened and started to crisp up at the edges.
Drain the barberries through a small sieve, discarding the liquid, and add them to the onion mixture along with the garlic, cumin and allspice. Stir for 30 seconds, then remove the pan from the heat.
Transfer roughly 2 tablespoons of the onion mixture into a small bowl and add the pine nuts to make the topping.
Add the remaining 1/3 cup of oil to a large skillet set over high heat. Add the cornstarch to the tofu and toss until evenly coated (small clumps are fine). Once the oil is hot, transfer half of the tofu to the pan and cook for a minute on each side, just to seal, using tongs to gently turn the tofu, then repeat with the remaining tofu.
Remove from the heat and add the tofu to the high-sided skillet with the onions, along with the orange juice, saffron and saffron water, sugar, vinegar and 1-1/2 cups of water. Cook over medium-high, stirring gently for 1 minute, so that the sauce evenly coats the tofu, then leave to cook untouched until the oil starts to split out of the sauce, 3 to 5 minutes more.
Remove the pan from the heat and scatter over the pine nut topping. Sprinkle over the cilantro and serve straight from the pan.
Tip
Barberries are easy to find online, but they are not widely available in stores. If desired, you can try substituting with cranberries plus the addition of an extra teaspoon of vinegar. If using cranberries, there’s no need to soak them before adding to the tofu.
VEGAN CHINESE KUNG PAO TOFU
This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Never had kung pao tofu before? Looking for something new to try for a vegetarian dinner tonight? Try this vegetarian Chinese dish!
“Although this traditional Chinese food dish is usually made with chicken, you can use tofu to create a very similar vegetarian and vegan version of traditional kung pao chicken using all the same Chinese ingredients and seasonings, including sesame oil, red pepper flakes, onion, lime and hot sauce. This vegetarian kung pao tofu recipe also calls for lots of healthy Chinese veggies including snow peas, bok choy, cabbage, and mushrooms.
“Serve this Szechuan-style Chinese kung pao tofu recipe over rice.
“Need this recipe to be gluten-free as well as vegan? Double-check that your is gluten-free, and use tamari in place of the soy sauce.”
Prep Time: 45 minutes; Cook Time: 15 minutes; Total Time: 60 minutes; Yield: about 3 servings.
View this online here.
Ingredients
3 tbsp vegetable broth
1 tbsp lime juice
2 tbsp soy sauce (or tamari to keep it gluten-free)
1 pound firm or extra firm tofu, cut into bite-sized cubes
1 tbsp sesame oil + 2 tbsp
1 onion, diced
1 red bell pepper, diced
1/4 tsp red pepper flakes
1/2 cup sliced mushrooms
1 tbsp fresh ginger, minced
1 small bok choy, chopped
1/4 cup vegetable broth
1/2 cup snow peas
1/2 small purple cabbage, sliced thin
1 tbsp fresh chopped parsley
1 tsp hot sauce
Salt and pepper to taste
Directions
Prepare your tofu. Like most vegetarian tofu recipes, this tofu recipe will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it.
Once your tofu is ready, combine the 3 tbsp vegetable broth, lime juice, soy sauce, 1 tbsp sesame oil and the tofu in a small bowl. Allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
Pre-heat oven to 375 F. Grease a baking sheet or cover with foil and bake tofu for 15 minutes, turning once.
In a large skillet or wok over medium-high heat, saute the onion, bell pepper, red pepper flakes, mushrooms and ginger in 2 tbsp sesame oil for 3 to 5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for 3 to 5 more minutes. Add cabbage and snow peas.
Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Serve over rice.
TOFU MILANESE
This is from David Tanis in The New York Times cooking enewsletter. For this recipe, David wrote, "The breaded cutlets known as Milanese are often made of veal, pork or chicken, but, here, tofu stands in with excellent results. To accompany, broccoli rabe is a delicious choice, though mustard greens of any variety make a fine substitution."
Time: 35 minutes; Yield: 4 servings
This was featured in "For the Crispiest Tofu, Give It the Milanese Treatment", and can be viewed online at https://cooking.nytimes.com/recipes/1024089-tofu-milanese.
Ingredients
Salt and black pepper
1 (14-ounce) package firm tofu
1/2 cup all-purpose flour
1 egg
1/2 cup whole milk
2 cups dried bread crumbs, panko or homemade
1/4 cup chopped parsley
1 tablespoon roughly chopped drained capers
1 lemon
1 bunch broccoli rabe (about 1 pound)
1-1/4 cups olive oil
1 garlic clove, minced
Pinch of red-pepper flakes
Preparation
Bring a large pot of well-salted water to a boil. Drain the liquid from the tofu and cut crosswise into 8 rectangular cutlets. Pat dry and season to taste with salt and pepper.
Put flour on a plate. Beat together egg and milk in a shallow medium bowl. Sprinkle bread crumbs on a rimmed baking sheet.
Working one at a time, dip a slice of tofu in the flour, lightly coating all sides. Place in the bowl with egg mixture. Lift slice from egg mixture and set on crumbs in a single layer. Shower the top layer with crumbs and flip to coat well. Repeat with remaining slices. If not using right away, refrigerate, uncovered for up to 4 hours, until ready to cook.
To a small bowl, add parsley and capers, and zest the lemon over. Mix together, and set aside mixture, reserving the rest of the lemon.
Add broccoli rabe to the boiling water and cook for 1 minute. Drain and cool.
Heat 2 tablespoons olive oil in a wide 10-inch skillet over medium-high heat. Add garlic and red pepper; let sizzle without browning, about 15 to 30 seconds. Add broccoli rabe and stir to coat. Cook, tossing often, for 3 to 4 minutes, until softened. Pile on a platter.
To cook cutlets, wipe out the skillet and, in the same pan, heat 1/2 inch olive oil (about 1 cup) over medium-high. When oil is wavy, cook the breaded tofu cutlets in 2 batches without crowding until golden and crisp, about 3 minutes per side. Transfer to a paper towel-lined baking sheet and keep warm.
To serve, surround the broccoli rabe with tofu cutlets. Stir 2 tablespoons olive oil to parsley-caper mixture. Spoon some onto each cutlet. Slice the lemon into wedges, and serve alongside the cutlet.
SMOKED TOFU FARFALLE CASSEROLE
This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6
To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.
Ingredients
4 tsp. olive oil
1 small yellow bell pepper, chopped (about 1 cup)
1 1/2 cups frozen baby peas
3 cloves garlic, minced (about 1 Tbs.)
2 1/2 tsp. minced fresh thyme
8 oz. farfalle pasta (bows)
1 3/4 cups low-fat milk
3 Tbs. all-purpose flour
3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
6 oz. smoked tofu, diced
3 Tbs. Italian-seasoned breadcrumbs
Preparation
Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.
Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.
Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.
Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.
