You may have heard about the health benefits of tofu, but aren't sure how to prepare it. Or maybe you have been eating tofu for years and are looking for new dishes. Regardless of your reasons, here are some interesting and delicious tofu recipes.
1. Tofu Tuna Spread
This creamy spread serves 4.
* 1 6-ounce c an of tuna, drained
* 1 tablespoon chopped pimento
* 1 tablespoon minced parsley
* 1 tablespoon finely chopped celery
* A few drops hot pepper sauce (like Tabasco)
* 1/2 teaspoon dried mustard
* 1/2 pound of soft tofu
Mix all ingredients in a bowl. Chill in the refrigerator for 2-4 hours. Serve on toast or crackers with dill pickles as garnish.
2. Tofu Parmigiana
This main dish serves 4 to 6.
* 2 pounds firm or extra firm tofu, cut into slices half an inch thick
* 2 tablespoons olive oil
* 3 to 4 cups marinara spaghetti sauce
* 1 pound (16 ounces) grated mozzarella cheese
* Grated Parmesan cheese to taste (if desired)
Brown the tofu slices in the oil until lightly browned. Lay half the browned tofu in a single layer in a baking dish. Top with spaghetti sauce and mozzarella cheese. Top with another layer of browned tofu, sauce, and cheese. Top with a sprinkle of Parmesan cheese if you like. Then bake at 350 degrees F for half an hour.
3. Baked Tofu
In this dish, the tofu is marinated first. This recipe will make about 15 slices.
* 1/4 cup soy sauce
* 1/4 cup water
* 1 teaspoon grated fresh ginger
* 1 small onion, minced
* 1 tablespoon lemon juice
* 1 pound of firm tofu, cut into slices about 1/4 of an inch thick
Mix together all the ingredients except the tofu slices. Pour the marinade over the tofu slices, cover, and refrigerate overnight. When ready to bake, place the slices in a baking pan and pour remaining marinade over the slices. Bake at 350 degrees F for about half an hour. The slices are supposed to dry out and become chewy. Bake them longer if you like.
Serve the baked slices in sandwiches as a lunch meat substitute, or lay them over a bed of rice or noodles.
4. Tofu Lemon Pie
* 1 1/2 pounds silken tofu
* 1/2 cup sweetener of your choice (such as evaporated cane juice)
* 2 tablespoons vegetable oil
* 2 teaspoons vanilla
* 2 teaspoons lemon zest
* 1 16-ounce can of unsweetened, crushed pineapple, drained (save the juice)
* 1/4 cup shredded coconut
* 1 9-inch pie shell, pre-baked
Put all the ingredients except the pie shell into a blender. Blend until smooth, adding reserved pineapple juice as needed. You can also do this in two batches. Pour blended mixture into a bowl and fold in the coconut. Pour into the pie shell and refrigerate for 2 hours before serving.