Cheesy Tofu Food

CHEESY TOFU STRIPS - ITALIAN STYLE

Steps:

• Preheat oven to 325°F
• Coat a 9-by-13-inch baking dish with cooking spray.
• Spread 1/2 cup of spaghetti sauce evenly around bottom of dish.
• On a plate, combine bread crumbs and parmesan cheese. Set aside.
• Slice tofu in half lengthwise, then cut each half lengthwise into thirds.
• Cut each piece lengthwise again into halves to create 12 sticks.
• Coat each stick in crumb/cheese mixture, and place in baking dish.
• Cover the sticks with remaining spaghetti sauce and top with mozzarella. Bake 20 to 25 minutes.

TOFU TACOS - THE BEST VEGAN TACO!

Steps:

• In a large bowl, combine oil, soy sauce, and spices. Form a fairly runny paste. If required, add a little bit more oil.
• Using your hands, crumble up the super firm tofu into small pieces. Make sure no major sized bits are left remaining. It's okay if the crumbles differ in size - they will crisp up differently and provide a great variety of texture.
• Add the crumbled tofu into the bowl with the seasoning paste. Combine well, making sure that all the tofu pieces are coated evenly.
• Lay all the tofu pieces on a covered baking sheet.
• Stirring occasionally, bake at around 355°F for 25-35 min, or until all of the tofu is nice and crispy. Some pieces will be darker than others, and that's perfectly fine - just make sure not to burn them.
• Finish the tofu with a sprinkle of nutritional yeast, if desired, for an extra cheesy note and B-vitamins!
• Heat up the salsa in a saucepan until it's hot all the way through and reaches a nice, thick consistency. If desired, this is where you add your black beans for the final minute or two of cooking.
• Mix your tofu with your salsa mixture. Salt and pepper to taste.
• Fill your tortillas with the tofu mixture. Add veggies, if desired. Serve and enjoy!

CHEESY VEGETARIAN TOFU ENCHILADAS RECIPE

Steps:

• Preheat the oven to 350F (180C). Slice the pressed/drained tofu into (about) 1" (2.5cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes until lightly golden. This will dry the tofu out. Set aside.Turn the oven heat up to 400F (204C).
• You'll need two baking pans or casseroles for this recipe, one large 13"x9" (33x22cm) and a smaller one (6"x4"/ 15x10cm) or two 8x8 (20x20cm) pans. Lightly grease the baking pans with pan spray and lightly coat the bottom of each pan with a bit of enchilada sauce - about 2-4 Tbs each. Tip the baking pans until the the bottom is covered in a thin layer of sauce. Set aside.
• In a medium saute pan add the oil and heat until it shimmers. Add the onion and bell pepper. Still on medium high heat, saute the pepper mixture for about 7-8 minutes giving the veggies time to char and soften a bit. Remove from heat.
• In the work bowl of a food processor, with the S blade attachment in place, add the tofu, tomato paste, cumin, chili powder, chipotle peppers, salt, water and lime juice. Pulse the mixture 3-4 times and scrape down the side of the bowl. Pulse 1-2 more times. The mixture should be in small to medium chunky bits.
• Transfer the filling to the pan with the peppers and add 1/4 C (59g) of enchilada sauce. Stir to mix. No need to reheat. Set aside.
• If using corn tortillas, wrap in foil and pop them in the oven for about 4-5 minutes, just to steam/soften. Or, heat the corn tortillas directly on the stove top on an open flame, about 10-15 seconds per side. Set in foil and cover after each tortilla is added. If using flour or a mixture of flour/corn or flour tortillas, there's no need to warm the tortillas. Place one tortilla on a work surface and spoon in about 3-4 Tbs of filling then top with about the same amount of cheese. Gently roll the tortilla and place seam side down in the pan. Repeat this process until all the enchiladas are made. If you have any leftover filling, spoon it along the edges of the assembled tortillas. Pour the enchilada sauce evenly over the tortillas, and use a spoon to make sure all the exposed tortillas are covered in the sauce (even if it's a thin layer - that's okay). Be sure to get the areas in between the enchiladas too! Sprinkle the remaining cheese over the top.
• Cover the pans with foil and bake at 400F for about 20-25 minutes or until bubbly and warmed through. Remove from oven and let set for five minutes before sharing. Serve (optional) with salsa, cilantro, pepita crema, sour cream, jalapeños, avocado slices and/or black olives.
• For leftovers, transfer the enchiladas to a covered container to store up to three days in the refrigerator.To reheat refrigerated enchiladas, preheat oven to 400F cover with foil and bake for about 20-25 minutes or until heated through.

CHEESY TOFU

Steps:

• Press water out of tofu: Wrap tofu in a clean kitchen towel and place between two cutting boards. Place a heavy object, such as a 28-ounce can of tomatoes or beans, on top. Let rest 20 minutes, allowing the weight to press out extra moisture in the tofu. Unwrap tofu and pat dry. In a large mixing bowl, crumble tofu with your hands. Then mix in remaining ingredients plus salt and pepper to taste.

CHEESY CARROT AND TOFU STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• Heat the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and carrot and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
• Add the tofu, pepper jack cheese, Parmesan and parsley to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.