TOFU CUTLETS
This recipe is so quick and easy to make, yet it adds a wonderfully tasty protein to many of my vegetarian meals. Add some steamed brown rice and sauteed broccoli with garlic for a filling and delicious meal in minutes!
Provided by sparkleistheone
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice the low-fat tofu into 1/4 inch thick slices. Set aside.
- Using a non-stick frying pan, spray the pan with olive oil cooking spray and pre-heat pan over a medium heat. (Be careful not to turn the heat up to a high setting because the cooking spray will begin to smoke in the pan - and that's not good).
- Combine the Nutritional Yeast, Curry Powder and Thyme into a plastic sandwich bag with a zip closure and zip and shake to mix the dry ingredients.
- Open the bag and add a tofu slice, seal the bag and shake well to coat completely.
- Remove the coated slice of tofu from the bag using a fork and place it carefully into the heated frying pan.
- Repeat steps 4 and 5 until all of your tofu slices are in the pan.
- While the slices are sauteeing on one side, spritz the slices with the liquid aminos.
- Use a spatula to flip the slices after about 2 to 3 minutes.
- Continue cooking for another 2 to 3 minutes or until uniformly brown.
- Remove from heat and enjoy!
VEGAN TOFU CUTLETS
My husband and I have been trying to figure out a great way to cook tofu and we have never gotten it JUST right... until now! Here was the problem: we had always been cutting the tofu vertically (slicing it from the top), never horizontally (slicing it from the side) too, so it always was too thick, leaving it very squishy. Anyway, here is a sandwich base that tastes like it's awful for you.. and yet it isn't! Very little fat, fairly low calorie, very filling, and completely vegan. (by the way, in the prep work time, I did not include the tofu pressing, since it isn't active work)
Provided by The Dancing Soy Bean
Categories Lunch/Snacks
Time 20m
Yield 4 (2 cutlets per person), 2 serving(s)
Number Of Ingredients 4
Steps:
- Cut the tofu block into fourths horizontally (to create 4 thinner slabs).
- Press each slab, wrapped in a paper towel, between two plates, with a large book or full tea kettle on top. Change the paper towels whenever they get become soaking wet (or else they're just sitting in their own water). Remove the slabs when they are to your desired dryness (there is no exact amount of time to leave them under there).
- Prepare the EnerG according to the directions on the box (1 1/2 tsp beaten into 2 TB warm water).
- Crush up the breadcrumbs if they are not finely ground. Put them into a flat dish or tray. Mix your dried spices evenly into the breadcrumbs.
- Put the "egg" mixture into a flat dish or tray of its own.
- Dip each tofu slab into the egg mixture, evenly covering the front and back. Then dip its front and back in the breadcrumbs.
- Move to a baking sheet coated with Pam.
- Bake your cutlets at 350 degrees for 15-20 minutes (until they are golden brown). You may need to flip them if you use a traditional oven -- we've only baked them in our convection oven and we didn't need to.
- Tips for serving: as is, or in a sandwich with soy cheese. In fact, REALLY good with soy cheese or some other vegan cheese equivalent. Or you could turn it into a tofu parm! Enjoy!
Nutrition Facts : Calories 83.9, Fat 1.8, SaturatedFat 0.3, Sodium 192.8, Carbohydrate 2.5, Sugar 1, Protein 14.3
CURRIED TOFU WITH RICE
Tofu takes the place of meat in this bold dish with lots of curry and cilantro flavor. (And if you're wondering: what is tofu? We've got the answers.) -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle tofu with seasoned salt. In a large nonstick skillet coated with cooking spray, saute tofu in oil until lightly browned. Remove and keep warm., In the same skillet, saute onion and garlic for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu; heat through. Serve with rice.
Nutrition Facts :
CURRIED TOFU
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Halve tofu horizontally; then crosswise. (You should have 4 equal squares). Cut each square diagonally into 2 triangles. Arrange tofu in one layer on a baking sheet lined with 3 layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, about 20 minutes.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, and cook, turning once, until golden-brown, about 10 minutes. Remove from pan to a plate. Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring frequently, until onion is soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
- Reduce heat to medium-low. Add coconut milk and 1/2 cup water; bring to a gentle simmer. Return tofu to skillet. Add green beans and tomatoes, cover, and cook until tender, about 4 minutes. Serve over rice if desired.
Nutrition Facts : Fat 15 g, Fiber 3 g, Protein 13 g
THAI CURRY TOFU
Curried tofu made with coconut milk.
Provided by Shelita
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
- Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g
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