SPICY BAKED TOFU
This healthy, protein-packed tofu dish is filled with flavor. This is a spicy dish. I don't find it overly spicy but I like heat in my faux-meat! I served this with wilted garlic spinach and a fresh salad on the side. Remember that tofu is a concentrated protein, so you don't need as much tofu as you would meat. This dish is great reheated! If you want to be really creative, try grilling your tofu for an even more delicious result!
Provided by Kiara Sexton
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Lay the tofu on a plate lined with a couple sheets of paper towel. Layer more paper towel atop tofu and place another plate atop the stack to press water from the tofu. Let sit at least 5 minutes.
- Cut tofu into 1/2-inch strips and put into a large, sealable plastic bag; add soy sauce, chili sauce, ginger, and hoisin sauce. Squeeze bag to remove excess air and seal. Marinate tofu in the refrigerator for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
- Remove tofu from the marinade, shake to remove excess moisture, and arrange onto the prepared baking sheet. Discard the remaining marinade.
- Bake in preheated oven for 15 minutes, flip, and continue baking until firm, 15 to 20 minutes more.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 6.1 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 686.2 mg, Sugar 2.2 g
SPICY BAKED FETA (FETA PSITI)
This is such an easy appetizer that never fails to impress! People are familiar with feta, but this traditional Greek way of preparing is not as well known. The salty/sour taste of the feta offsets the heat of the chili flakes - so don't be afraid to load them on! Serve with crusty bread or toast.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Spicy
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the feta in an ovenproof baking dish. Drizzle with olive oil. Cover liberally with pepper flakes, and sprinkle with oregano.
- Bake, uncovered, in the preheated oven until feta is soft, about 10 minutes.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 5 g, Cholesterol 50.5 mg, Fat 15.3 g, Fiber 1.3 g, Protein 8.6 g, SaturatedFat 9 g, Sodium 634.8 mg, Sugar 2.8 g
SPICY TOFU AND GREEN BEAN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside and keep warm.
- Meanwhile, cut the tofu into 24 pieces and gently press between paper towels to remove the excess liquid; set aside 5 minutes to drain. Put the green beans in a large microwave-safe bowl with 1 tablespoon water. Cover and microwave until bright green and crisp-tender, about 5 minutes. Let cool slightly, then drain. Combine the Sriracha, soy sauce, sugar, fish sauce and 1 tablespoon water in a small bowl; stir to combine.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until browned and slightly crisp, 8 to 10 minutes. Remove to a plate. Heat the remaining 2 tablespoons vegetable oil in the skillet over high heat. Add the red onion and cook, stirring, until tender, 2 to 3 minutes. Add the green beans and cook, stirring once or twice, until lightly charred, 3 to 5 minutes. Stir in the garlic and cook until softened, about 30 seconds. Return the tofu to the skillet along with the Sriracha mixture and cook, stirring, until well coated, about 30 more seconds. Remove from the heat and stir in the torn basil.
- Divide the rice among plates and top with the stir-fry. Top with the peanuts, a few small basil leaves and more Sriracha.
BAKED FETA AND GREENS WITH LEMONY YOGURT
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Provided by Chris Morocco
Categories Onion Collard Greens Kale Curry Feta Garlic Chickpea Yogurt Lemon Juice Bread Dinner Quick and Healthy Quick & Easy Bake Vegetarian 30 Days of Groceries
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10-12 minutes.
- Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
- Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
- Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.
SWEET-AND-SPICY ROASTED TOFU AND SQUASH
This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
- While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
- In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
- Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams
BAKED TOFU AND GREEN BEANS WITH SPICY RHUBARB SAUCE
Oven-baked tangy tofu and green beans topped with a spicy, zesty rhubarb sauce. Serve over basmati rice or soba noodles as you desire. This recipe uses coconut aminos and leaves out salt to reduce the amount of sodium, but it doesn't scrimp on flavor.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h15m
Yield 2
Number Of Ingredients 17
Steps:
- Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ground ginger, and 1/4 teaspoon red pepper flakes together in a bowl.
- Slice the tofu into bite-sized pieces. Place in a shallow baking pan. Add the green beans. Pour the sauce over everything. Allow to sit to marinate.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Combine rhubarb and jalapeno in a heavy-bottomed saucepan. Add coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining 1/4 teaspoon red pepper flakes. Mix together. Allow to sit for 10 minutes. Turn the heat to medium. Bring to a boil then reduce to a simmer until the rhubarb and the jalapeno are soft, about 15 minutes.
- Cover the tofu and green beans with aluminum foil. Bake in the preheated oven until the green beans are tender to a fork, about 30 minutes.
- Uncover and remove the green beans. Set them aside to keep warm. Put the tofu back into the oven, uncovered, until the sauce is bubbly and has reduced, another 10 minutes.
- Meanwhile, roast the cashews by putting them onto a small oven-proof dish and roast while the tofu is baking. Roast until browned, about 10 minutes. When cool to touch, chop the cashews. Serve the tofu and beans topped with the rhubarb sauce, chopped cashews, and a lime wedge.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 35.5 g, Fat 12.9 g, Fiber 6.4 g, Protein 12.3 g, SaturatedFat 1.9 g, Sodium 161.4 mg, Sugar 20.9 g
BAKED FETA WITH BURST TOMATOES & CHILLI HONEY
Enjoy baked feta with roasted cherry tomatoes and honey. It's an ideal starter for a dinner party - serve with a green salad and crusty bread
Provided by Good Food team
Categories Starter
Time 50m
Yield Serves 4 as a starter
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
- In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.
Nutrition Facts : Calories 264 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
SAAG TOFU (TOFU WITH SPINACH, GINGER, CORIANDER AND TURMERIC)
Raghavan Iyer, author of "660 Curries," describes the Indian cheese paneer as "fresh, firm and chewy" and "not unlike a block of extra-firm tofu," which you could substitute for paneer in a pinch. Tofu takes the place of paneer in this lighter version of saag paneer, a classic Indian dish made with fresh spinach sautéed in plenty of ginger, cumin, fennel seeds, chiles, coriander and turmeric. Here, seared tofu and yogurt are stirred in at the end, making it a creamy, satisfying, almost-vegan meal that's wonderful served with naan or over rice.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
- Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
- Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
- Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
- Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 751 milligrams, Sugar 3 grams, TransFat 0 grams
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
More about "baked tofu with feta and spicy greens food"
32 BEST TOFU RECIPES & IDEAS | WHAT TO …
From foodnetwork.com
Author By
SPICY BAKED FETA RECIPE FROM GREECE - LEGAL …
From legalnomads.com
VEGAN TOFU FETA CHEESE • GREEN EVI
From greenevi.com
BAKED FETA WITH CHICKPEAS AND SPINACH
From thelastfoodblog.com
GREEK ROASTED CHICKPEAS TOFU FETA SPICY …
From gratefulgrazer.com
RECIPE: EASY BAKED TOFU | WHOLE FOODS MARKET
From wholefoodsmarket.com
EASY TOFU FETA RECIPE - NAMELY MARLY
From namelymarly.com
5/5 (2)Total Time 2 hrs 10 minsCategory SnackCalories 56 per serving
SANTA FE SALAD WITH CILANTRO LIME DRESSING AND CRISPY BAKED TOFU
From runningonrealfood.com
65 AMAZING VEGETARIAN RECIPES EVERYONE WILL ENJOY - MSN
From msn.com
BAKED TOFU WITH FETA AND SPICY GREENS RECIPES
From tfrecipes.com
44 TOFU RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
AJI VERDE (CREAMY PERUVIAN GREEN SAUCE) - CHILI PEPPER MADNESS
From chilipeppermadness.com
65 AMAZING VEGETARIAN RECIPES EVERYONE WILL ENJOY - MSN
From msn.com
CREAMY BAKED TOFU "FETA" PASTA (VEGAN) – PLANT BASED RD
From plantbasedrdblog.com
BEST BAKED TOFU RECIPE - HOW TO MAKE BAKED TOFU - DELISH
From delish.com
EASY BREAKFAST RECIPES READY IN 30 MINUTES OR LESS - REAL SIMPLE
From realsimple.com
37 GARLIC RECIPES FOR THOSE WHO THINK ONE CLOVE IS NEVER ENOUGH
From ca.news.yahoo.com
SPICY TOFU STIR-FRY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE BEST SPICY & CRISPY TOFU BITES - VEGANOSITY
From veganosity.com
FOODS WE LOVE: TOFU - LEVELS
From levelshealth.com
30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH
From delish.com
LIANGBAN GANDOUFUSI (SHREDDED TOFU SALAD) RECIPE - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love