The very best tofu recipes

Baked Tofu 

Drain firm tofu and slice in rectangles.  Bake at 400 degrees for 20 to 25 minutes.


I found a Baked Tofu Frittata recipe online at www.vegikitchen

http://www.vegkitchen.com/recipes/baked-tofu-frittata/

It had olive oil, red onion, zucchini, mushrooms, tofu, nutritional yeast, non-dairy milk (I used eggs to bind the "quiche" together instead of the non-dairy milk and cornstarch, basil, turmeric, cumin, red pepper flakes, tomato, scallions, kalamata olives.



Tofu Scramble with Spinach and Tomato (from the Garden Grazer)  The author loves Yellowstone like Joe too!   A similar recipe is in Melissa's cookbook called Vegan for Everybody

Ingredients
1 small onion
3 cloves garlic
2-3 roma tomatoes
1 lb. extra-firm tofu
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. turmeric
1/4 cup nutritional yeast
Large handful baby spinach (or more)
Salt to taste

Directions
Dice onion and mince garlic.
In a large pan over medium heat, saute onion with a little salt for 7-8 minutes.
Meanwhile, crumble tofu and dice tomatoes.
Add garlic to the pan, and cook for 30 seconds. Add crumbled tofu and tomato. Cook about 10 minutes, stirring occasionally. (Some may stick on the bottom but that's normal.)
While the tofu is cooking, put the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water, and stir to combine.
Add seasonings and nutritional yeast to the pan. Stir well to combine.
Add spinach and cook another 3 minutes.

Maria's roasted tofu 


I had a student who was a vegetarian and she gave me this recipe after I asked her for her favorite tofu recipe 

Tofu Frittata

1 pound extra firm tofu

2-3 eggs

1 Tbsp. soy sauce

1  tsp. Dijon mustard (or yellow mustard)

2 tsp. olive oil

some crushed garlic

some crushed thyme

some turmeric (or another spice you like)

salt and pepper

1 – 2 onions

1 to 2 cloves of garlic

3 to 4 stakes of celery (or another vegetable you like)

sun dried tomatoes (or your choice of a vegetable mixture  )

1. Crumble tofu to look like cottage cheese.
2. Mix in the soy sauce and the mustard and set aside.
3. Sauté onions, celery and garlic in olive oil.  Add thyme and other spices you like.
4. Beat 2 to 3 eggs in a bowl and then add to the tofu mixture.
5. Add the sautéd vegetables to the tofu mixture. 
6. Bake the frittata in a 400 F oven for 20 to 30 minutes until it is firm like a quiche.

Frying pan tofu triangles with vegis

1lb. medium firm tofu
3 Tbsp. grape seed oil

1/3 cup teriyaki sauce
1/4 tsp. dried red pepper flakes

1 cup mushrooms or other vegetable
1 cup red pepper, sliced into strips
chopped onions
4 cloves of garlic, minced
1 Tbsp. ginger, minced
3 green onions, sliced

1.  Cut the block of tofu in half length-wise, then cut each half diagonally into 2 large triangle-shaped pieces.

2.  Heat 2 Tbsp. oil in skillet.  Add tofu and lightly brown until crispy, about 5 minutes per side.  Remove tofu from skillet.

3.  Heat remaining 1 Tbsp. oil in skillet.  Add sliced peppers and mushrooms to skillet.  Cook for about 2 minutes.  Add ginger and garlic, cook another 2 minutes.

4.  Add half of teriyaki sauce to vegetable mixture.

5.  Serve tofu on top of vegetable mixture and drizzle remaining teriyaki sauce to taste.