BARBEQUED TOFU
Steps:
- Preheat grill to medium. Heat up a pan over the grill and add olive oil. In pan, combine the garlic, onions, bell pepper and celery. Add salt and a pinch of curry. Add tofu to the saucepan and cook for 12 minutes. Add barbecue sauce to tofu, cover the grill and let the tofu simmer for 15 minutes. Serve immediately.
Nutrition Facts : Calories 231, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 738 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 10 grams, Sugar 19 grams
BARBECUED TOFU WITH PEPPERS AND ONIONS
This was inspired by a recipe from Jeanne Lemlin's "Vegetarian Pleasures." I made some changes to it so it is simpler to make and is more in keeping with a Nutritarian eating style. This recipe takes a little more prep time than some of my other recipes but the end result is worth it. Pressing tofu: Cut it into 1/2 inch slices. Lay the slices out on a clean kitchen towel that has been folded in half or a couple of layers of paper towel. Fold the kitchen towel over the tofu slices or place additional paper towels on top. Cover with a small cutting board and place 6 to 8 cans on top to weight it down. Let tofu sit at least 30 minutes before cutting it into 1/2 inch cubes.
Provided by Anne Sainz
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Press tofu. See Anne Sainz's notes above for more detailed instructions.
- Sauce: Mince garlic and place in medium bowl. Add peanut butter, ketchup, soy sauce, chili powder, mustard, molasses, vinegar and cayenne pepper. Wisk together until blended. Set aside.
- Cut up green pepper, onions and mushrooms. Add peas and set aside.
- Cut pressed tofu into 1/2 inch cubes and add to sauce. Toss gently with rubber spatula and set aside.
- Coat large covered frying pan with oil. Add peppers, onions, mushrooms and peas. Sauté until onions start to soften, adding small amounts of water if needed to prevent sticking.
- Add tofu, walnuts and sauce mixture to frying pan and cook a few more minutes, stirring frequently. Add small amount of water if it gets too dry.
Nutrition Facts : Calories 307, Fat 17.6, SaturatedFat 2.5, Sodium 498.8, Carbohydrate 25.1, Fiber 7.2, Sugar 10.7, Protein 18.2
BAKED TOFU WITH BRAISED PEPPERS AND ONIONS
This is so tasty and healthy, and perfect for a Fall day. I have seen this recipe numerous places, including Vegetarian Times and a cook book I own. Not sure where it originated. I usually serve it with bread, but it would also be good with pasta, rice, or polenta.
Provided by Ameliahead
Categories Soy/Tofu
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F
- Drain tofu very well and cut into triangles or slabs about 11/2 inches wide. Place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. Pour off any liquid. Set tofu aside; maintain oven temperature at 375°F
- In large skillet, heat oil over high heat. Add onions and cook, stirring often, 2 to 3 minutes.
- Add bell peppers, mushrooms, 1 clove garlic, parsley, marjoram and thyme and cook, stirring often, 2 to 3 minutes.
- Reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes.
- Stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes.
- Coat 8 x 8-inch square or 2-quart casserole with cooking spray. Add vegetable mixture, then gently arrange tofu pieces in mixture.
- Make sauce: In small bowl, whisk together vinegar, oil, tomato paste, mustard, garlic, pepper and soy sauce or tamari.
- Pour sauce over vegetables and tofu.
- Cover and bake until heated through, about 25 minutes. Serve hot.
Nutrition Facts : Calories 219.6, Fat 11.9, SaturatedFat 2, Sodium 692.3, Carbohydrate 15.3, Fiber 4, Sugar 6.4, Protein 11.9
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