Are you a tofu lover, hater or are you altogether indifferent to it? Check all of the above for me. I find that it really depends on how the tofu is made. If I were to eat tofu straight out of the package I’d think it was dull and insipid, and pre-marinated tofu can be overpowering and too salty. The best option is to make your own marinade and then eat it plain as in this spicy marinated tofu, oven roasted, or grilled.
A couple of months back I posted a recipe for tempeh bacon, which I make all the time to use in sandwiches. Yesterday I had to cook some tofu before it spoiled and I got to thinking, why not make tofu bacon? Tofu bacon is a very healthy alternative to real bacon and it tastes good. OK bacon lovers it’s not bacon—that’s true. But it tastes pretty darn good and it’s a very good source of protein when you want to eat lunch but you don’t want to eat luncheon meats. It only takes 5 to 10 minutes to get the marinade made, and once it’s fully saturated in the sauce, cooking time on the grill or in the frying pan is just 6 minutes.
Tofu is high in protein and calcium, vegan, dairy-free, gluten-free (if using gluten-free Tamari) and low in fat and cholesterol. And as far as the taste being bland, well…there is a remedy for that—it’s called marinade. Like the song goes “give marinade a chance”. Hmm, somehow that doesn’t sound quite right, but anyway that’s the idea. Let it soak up some good flavors. Try tofu bacon and see what you think.
Amazon Related Products:Wolfgang Puck Indoor Reversible Grill & Griddle, and OXO Silicone Flexible Spatula
- 14 ounce block firm organic tofu
- 1/4 cup Tarmai soy sauce, or low sodium soy sauce
- 2 teaspoons olive oil
- 1-1/2 teaspoon maple syrup
- 1 teaspoon liquid smoke
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil, for brushing on before grilling
- Slice the tofu crosswise so each slice will be 1/4-inch thick.
- Make the marinade by combining the following ingredients in a 7-1/2 by 9-1/2 inch glass baking pan: the Tamari soy, maple syrup, liquid smoke, and smoked paprika. Place the tofu slices in the marinade and refrigerate. After 30 minutes, turn the strips over and return the pan to the refrigerator for at least another 1/2 hour. (Marinade up to 24 hours turning once, if you prefer.)
- Heat the grill on high. When it is hot, lightly brush the tofu slice with oil and then place each slice on the grill. Lower the heat to medium and cook 2 to 3 minutes. Turn the slices over to finish cooking the other side, another 2-3 minutes.
This recipe is copyrighted by MyHealthyEatingHabits.com
Weight Watchers Points: 4 points per serving, and 3 slices equals one serving.
This recipe is posted at at Hearth and Soul, SimpleSupperTuesday, Tuesday’s Table, and Totally Talented Tuesdays
Tofu with Lime Coconut
We’re up to week #35 of profiling Gourmet Online’s “50 Women Game Changers.” This week Mary Berger at One Perfect Bite and other bloggers are profiling England’s culinary superstar Delia Smith.
If you were raised in England you would know this Game Changer. Her name is as well-known there as Martha Stewart’s is in the US. Her first big break came in 1969, when she landed a job the Daily Mirror as a recipe writer. In 1972 she started a food column for the Evening Standard where she worked for twelve years. She became famous when she hosted Family Ware, a television cooking show. Delia’s later television show, Delia’s How to Cook, was a big hit with the audience. She was so big herself that if she recommended a product people scrambled to the stores to buy it, creating instant shortages. Her influence was known as the “Delia effect.” Her last show in 2010 was Delia through the Decades, a five-week series. Over the span of her career she has sold over 21 million books. Now, that’s a fan base!
About the recipe:
The first time I made the dish following Delia’s recipe substituting tofu for the chicken, for a vegetarian meal. The end product was disappointing‑‑and no, it wasn’t due to the tofu. My feeling is that something was missing from the recipe because in her picture the sauce is slightly rosy, and when I prepared the dish according to the recipe it was white. The recipe also wasn’t specific as to the type of chile; I used a jalapeño pepper and it was not at all spicy in this dish. Perhaps the recipe would have turned out differently if it had been more specific. The second time making the dish, I used two Serrano chiles and 1 red Fresno chile, a mild chile, but it added some color. A touch more lime juice seemed like a good idea, and I garnished the dish with toasted cashews and chopped red bell pepper for more color and added flavor. Baking the tofu was a good idea too, because it holds up better than when you stir-fry it. The tofu with lime and coconut was interesting and flavorful the second time around, but by then it didn’t feel like Delia’s recipe anymore.
Prep Time: 10 Minutes
Cook Time: 8 Minutes
16 ounces firm tofu
Grated zest and juice of 1 large lime for the marinade
Juice of ½ lime for the sauce
7 ounces coconut milk
1-1/2 tablespoons coconut oil, or olive oil
1 green chile, seeded and finely chopped
1-1/2 teaspoons Thai fish sauce
4 heaped tablespoon fresh cilantro leaves
4 scallions, cut into 2 inch shreds, including the green part
1 small handful of cashews, lightly toasted (optional)
¼ cup red bell pepper, cut into 1-1/2 inch strips
1) Cube the tofu into ¾ inch squares and marinade it for 10 minutes with the juice and zest of one lime.
2) Turn on the broiler to 500°
3) Line a baking sheet with tin foil. Spread 1 tablespoon of olive oil around on the baking sheet. Pat dry the tofu squares with a paper towel and then place them on the baking sheet. Broil the tofu until they turn light golden brown. Gently flip the tofu over and broil until the other side is golden brown.
Bake the tofu on a tin foil lined baking sheet
4) Mix together 2 teaspoons of lime juice (1/2 lime), the fish sauce, the coconut milk, and set the sauce aside.
5) Heat the oil in a 10-inch skillet over medium heat. Add the chiles and stir-fry for 1 minute, and add then add tofu and cook 1 more minute. Add the sauce and cook just until it is hot, and then add half of the green onions and half of the cilantro.
6) Plate up the tofu with the sauce, and garnish with the remaining green onions and cilantro.
Garnish with the toasted cashews and red bell pepper over the top of the dish.
Recommendation: Serve with brown rice pilaf.
Check out and see what these other great bloggers have cooked up.
This recipe is also posted at Frugal Food Thursday and Full Plate Thursday
I just heard about the Meatless Monday movement and thought I’d place a recipe here to contribute to that effort. Unless you are vegan or vegetarian, tofu may not sound very enticing. It’s true that tofu on its own is bland, but it lends itself well to be dressed up and flavor enhanced. This spicy tofu will make a good introduction for the person who has never tried tofu.
Spicy Marinated Tofu
1 pound block of firm tofu
1 red bell pepper, roasted and peeled
3 cloves garlic, peeled
1 inch knob of fresh ginger, peeled (approximately 1 ½ tablespoons minced)
1 teaspoon red pepper flakes
1 tablespoon sesame oil
2 ½ tablespoons soy sauce
3 ½ tablespoons cooking sherry
1 ½ teaspoons hot pepper oil
Cut the ginger into quarters and add to the food processor along with the garlic. Process them until minced.
Add the roasted red bell pepper, red pepper flakes, sesame oil, soy sauce, sherry and hot pepper oil. Process the marinade for 30 seconds.
Place the tofu on its side on top of a cutting board, and then slice the tofu in half along the length.
Pour half of the marinade into an 8 inch glass pan, or a 7 ½ by 9 ½ pan and spread it out evenly. Place the tofu, side by side, on top of the marinade and then cover with the remaining sauce.
Cover and place the dish the refrigerator overnight. In the morning flip the tofu over, making sure there is marinade underneath and on top. Allow it to sit another 8 hours. (Green onion is for the photo.)
Serving Suggestion: Serve this as an appetizer, or tapa, with fresh bread and roasted bell peppers.
So you’ve given up eating eggs because you’ve gone vegan, or the doctor has told you your cholesterol is too high and you must stop eating eggs. “But,” you cry, “what am I going to eat?” Doctors will tell you can still eat egg, but not the yolk. Scrambled tofu another tasty alternative that is delicious and just as easy to prepare as eggs. Tofu is a protein like egg, and it has no cholesterol. It doesn’t have much flavor on its own, but you can spice tofu up quite nicely and it will look like scrambled eggs. This morning I prepared scrambled tofu for my brother and he said, “It tasted very good. It was flavorful and I liked it wrapped in the tortilla.” Try it! (Serves 4)
1 block firm tofu (14 to 16 ounces)
1 bell pepper, chopped (use what you have on hand: yellow, red, green, or orange)
¾ medium onion, chopped
4 mushrooms, sliced thinly
2 medium-large garlic, sliced thinly
4 green onion stalks, sliced 1/3 inch thick
2 teaspoons Braggs Liquid Animos, lite soy sauce, or, Tamari soy
¼ teaspoon turmeric
1/3 to 1/2 teaspoon garlic salt
1/3 teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon black pepper
1-2 tablespoons olive oil
Whole wheat, or corn tortillas, a small bag of 10-12
- Add 1 to 2 tablespoons of olive oil to a large sauté pan and begin to sauté the bell. After 2 to 3 minutes, when the pepper has softened, add the onion and sauté another couple of minutes.
- When the onion starts to look transparent, add the garlic and the mushrooms. Sauté until the garlic and mushrooms are soft.
- Squeeze the water out of the tofu and then add the tofu to the pan. Use a spatula and break up the tofu so it resembles scrambled eggs. And then, add the chopped green onion.
- Add the spices: turmeric, garlic salt, chili powder, cumin, black pepper. If after stirring for 2 minutes the tofu has not taken on a yellow color like scrambled eggs, add a touch more turmeric.
Serve with warmed tortillas.
Try scrambled tofu. It’s eggscellent!