Help me love tofu

I really want to try it but had a bad experience with it when I was alot younger and my Mom tried to make it..it was really bad.  I really thinkI would like it now, but I want a GREAT recipe to use to make it for the first time.  Does anyone have any recipes for tofu that are too die for?

I really enjoyed this (easy!) recipe: http://vegansweetie.blogspot.com/2008/02/roas ted-sweet-potatoes-and-veggies-with.html

My favourite way to eat tofu is in a stirfry. I take 1/3 brick of tofu, cut it into 16 or 32 pieces, fry it in a little olive oil (enough to cover all side of the tofu cube), then toss in veggies like peppers, red onion, mushrooms, garlic, celery, etc.

The highlight is my homemade peanut sauce. I got the recipe from Vegetarian Times magazine: Combine 4 tbsp natural peanut butter, 2 tbsp soy sauce, 2 tbsp brown sugar, 1 clove minced garlic and 3 tbsp minced ginger. Whisk together. Add 1/3 cup of hot water. Stir, then let it sit to thicken. That's it! 

Pour the half the sauce over the stirfry and serve over 1/4 quinoa. I calculated 575 cals and 38 g protein! (200 for tofu + veg, 160 for quinoa, 215 for the sauce) . I usually try to stay at around 400 cals for dinner but I love this stuff!

I would start off buying the more prepared tofu, like already smoked or baked with flavoring. The wildwood brand flavored tofus area really tasty, and have a nice dense texture from having already been pressed, marinated and baked or smoked. Then use those in a recipe.

Pete's Tofu makes good, ready-to-eat tofu.

BBQ Tofu: Preheat oven to 375. Slice tofu 1/4-1/2" thick slices. Put in a casserole dish sprayed with nonstick. Cover with your favourite bbq sauce, bake 30 minutes & EAT! Yum!

Chicken Fried Tofu: Preheat oven to 400. Dip or marinade (depending on your time) tofu in egg, buttermilk or soymilk+lemon juice. Bread in seasoned allbran, breadcrumbs or cornmeal. Spray a cookie sheet with nonstick, put breaded tofu cutlets on it, spray them with some nonstick & bake 15 minutes until golden, flip & bake another 15 more. At this point you can broil it if you like it super crispy & well done (i do!) Serve with mashed potatos, broccoli & gravy! You can also fry them up in a pan... mmmmmmmmm.........

Tofu Curry: cut tofu in cubes. Spray frying pan with nonstick & sear tofu on each side until golden (time consuming but worth it). Remove tofu from pan & lightly saute some veggies. Add curry paste, some broth, some coconut milk & tofu & simmer until veggies are done. Serve over rice or on it's own!

Tofu scramble: Heat 1Tbsp olive oil in a pan. Toast mustard seeds, coriander & cumin. Cut up some veggies. Crumble tofu into the pan & add vegetables. Cook & season like scrambled eggs. Add tumeric for colour, serve with toast & hot sauce.

Tofu is delicious & versitile! Next try soft silken tofu blended with a little water, splenda & cocoa powder! Mmmmm!!!!

Good tofu scramble recipe: http://www.vegetariantimes.com/recipes/10221

I liked this better the next day in a whole wheat wrap!

I have a great recipe for tofu.  Take the large pasta shells and only half cook them. Instead of eight minuets boil for 4 mins.  in a seperate bowl mix together ricotta cheese (low fat) and tofu.  1 tbsp of tofu for every 2 tbsp's of ricotta.  Stuff the shells with the mixture cover with a low fat spaghetti sause and bake for 30 mins or until the shells are a good texture.  I made this for my wife and kids and did not tell them about the tofu until dinner was over.  They never tsted the tofu.

^oh yeah!! if you're vegan you can elliminate the ricotta all together & mix the crumbled tofu with some lemon juice & nutritional yeast.

don't worry about learning to like tofu--you might be healthier without it. You can read a great history of soy beans and soy by-products at http://www.quantumbalancing.com/news/soy%20da ngers.htm

You would be smart to add soy to your diet sparingly!

I bought dome cajun flavored tofu and want to uses it in a tofu scramble.  My question now is:

Since I'm the only one who will be eating it can I cut off as much as I plan to use and press that and then cook it or do I have to press and cook the whole thing at once?  And if I can use just part of it how long do I have to use the rest before it goes bad?

I don't know any recipes but my dad makes it for me with stirfry vegetables pretty much every night.  I love it.  A lot =P

I'm not sure how to do this myself but I know he sometimes uses low sodium teriaki *spelling?* and also cooks chopped onion pieces with the tofu part?  Not sure how to explain but its mad good. =]

The most important thing when cooking tofu is to cook it for a good long time!  It gets mushier BEFORE it gets chewier, so let it cook off all its water.  If you bake it, it's going to need at least an hour before it stops having the texture of hot, wet jelly.  Be patient, as it's time consuming.  Here is my all time favorite home tofu recipe: TOFUBACON. 

Slice the tofu thinly, about 1/8" thick (variation is okay).  Heat a very thin layer of peanut oil in a large skillet or griddle over med-hi heat, then add tofu strips.  Fry for 10-20 minutes, or until tofu is golden brown and well-blistered on the bottom.   Turn, fry to the same doneness on the other side.  When the tofu is thoroughly crispy and browned, sprinkle with nutritional yeast (optional) and then, with the heat still on med-hi, pour a mix of 1 tsp liquid smoke, 1 tbsp maple syrup, and 2 tbsp tamari.  Mix the tofu quickly, coating on all sides, until the glaze cooks down to a thick syrupy coating on the tofu. 

This makes TO DIE FOR blt's (especially with a little goat cheese, omg).

I am honestly not a big fan of tofu.. the texture just puts me off.  If you don't like mushy things, make sure you drain it well before cooking (someone on here once mentioned they freeze it and that helps?)

When I eat it I usually cut it in small pieces and grill it in a grill basket with vegetables.  I'll put them all in a marinade (herbs, oil, balsamic vinegar, salt, pepper).  This way it's not so mushy :)  Also, buy the extra firm or firm kinds.

I don't cook much but I can help with restaurants!

If you have a PF Chang's anywhere near your or a Pei Wei (related chain but less common) - they know how to do tofu right with a really good consistency. Also Noodles and Company get it right.

The important thing to remember is that tofu will only taste like what it has been cooked with so you want to give it a long time to soak up flavor. (from when I have tried cooking)

I've just recently started experimenting with tofu.

I bought some low-sodium teryaki sauce and cut the tofu up and marinaded it overnight. I accidently froze it some of it, but that actually gave it a better texture when I cooked it (more "meaty" or chicken-like.... less squishy). I don't have access to an oven or stove (college student here!) so I put it in the microwave for 5 minutes and it came out really good! I think the key to tofu is the sauce. It seriously soaks up anything like a sponge.

For many people the texture is a major turn off.  I recommend buying extra firm tofu and draining it thoroughly (place between clean kitchen towels and weigh it down with a pan or something for 15 minutes before using to squeeze extra water out).

Additionally I would try baking it. 

Drain and press a block of extra firm tofu.

Slice it in to 2 or three sheets. 

Marinate it for as long as you have in whatever marinade you enjoy (I usually mix soy sauce, lemon juice, garlic, ginger, cayanne pepper, salt, and pepper but any marinade works).

Place it on a baking sheet in a 350-400 F oven for as long as you have time, flipping it periodically.  (350 for 45 mins gives you a really dense flavorful block).

The last time I made this, I left it on the counter to cool and my non-vegetarian roommates ate all of it.  Yum.

For a super firm texture like can be found in some thai and chinese cooking, try yellow tofu or taukwa (according to the internet). It is _much_ firmer than even extra firm tofu (holds it's texture even when cut into tiny strips or cubes).  I buy it at the local asian grocery.

If you live near a whole foods, try their Teriyaki Grilled Tofu from the cold foods counter. Its delicious.

Other than that, try using TVP. Its delicious and can be added for protein into pasta sauces and stroganoughs.

 

http://www.fatfree.com/recipes/sauces/tvp-pas ta-sauce

My favorite tofu recipe is my breakfast drink.  It's about 300 calories.

1 cup non fat milk

1/2 cup blueberries, blackberries, peaches (best if they are frozen)

1 medium apple

1/4 lb. tofu (soft)

touch of cinnamon

1 package artificial sweetener

Blend it

I like to buy extra firm tofu, crumble it and springklr it all over a salad.  It looks like feta cheese and absorbs the salad dressing.

http://www.chooseveg.com/display_recipe.asp?r ecipe=216

Peanut Butter Pie

• 16 oz. soft tofu
• 1 cup creamy peanut butter
• 3/4 cup sugar
• 2 Tbsp. soy milk
• 2 tsp. vanilla extract
• 1 unbleached, 9-inch chocolate crust, chilled

Combine all the filling ingredients in a food processor or blender and blend until smooth. Spoon into the pie shell. Refrigerate at least 2 hours and serve. Preparation time: 20 minutes Chilling time: 2 hours

I like to melt vegan chocolate over it.

Also, if you freeze then thaw tofu, it takes on a chicken consistency. Try mashing it and pan-fry it. Add taco seasoning. It's yummy vegan tacos!