TEX-MEX TOFU AND QUINOA BOWL
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the quinoa as the label directs. Meanwhile, puree the cilantro, lime juice, 2 teaspoons honey, 3/4 teaspoon salt and a few grinds of pepper in a blender. With the blender running, slowly drizzle in 1/3 cup vegetable oil. Toss the cooked quinoa with 3 tablespoons of the cilantro dressing and season with salt and pepper; set aside.
- Stir the remaining 1 tablespoon honey and the hot sauce in a small bowl. Lay out the tofu slices on a double layer of paper towels and gently press with another double layer of paper towels to dry. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season the tofu on both sides with the cumin and salt and pepper to taste. Add the tofu to the skillet in a single layer and cook until browned and crisp, 4 to 5 minutes per side. Remove from the heat and spread the tops of the tofu slices with the honey-hot sauce mixture.
- Divide the quinoa among bowls; top with the tofu, carrots, radishes and avocado, and season with salt and pepper. Top with the remaining dressing and cilantro.
QUINOA TOFU NUT-LOAF
I used a lot of the ingredients I would use for regular meatloaf. You can add more or less of anything and it will still turn out great.
Provided by One Little Deer
Categories Meatloaf
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F Lightly grease an 8-inch loaf pan with oil; set aside.
- Set water or vegetable broth to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
- Combine oats, garbanzo beans and water in a food processor. Process until smooth.
- Break tofu up into small chunks. In large bowl combine all ingredients, including cooked quinoa.
- Mold into lightly oiled loaf pan.
- Cover and Bake at 350 for 45 minutes. Uncover and bake for 10 minutes more. Watch for it to brown but not dry out.
Nutrition Facts : Calories 655.3, Fat 33.7, SaturatedFat 4.9, Cholesterol 35.2, Sodium 506.5, Carbohydrate 70.2, Fiber 11.4, Sugar 6.2, Protein 25.4
TOFU MEATLOAF
Make and share this Tofu Meatloaf recipe from Food.com.
Provided by catpanclub2
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain tofu and mash.
- Combine all ingredients and mix well.
- Place in a loaf pan coated with oil.
- Bake at 350F for one hour.
- Cool in pan for 15 minutes.
- Garnish with ketchup, BBQ sauce, and/or chopped parsley.
- When cold, can be sliced for sandwiches.
Nutrition Facts : Calories 139.8, Fat 3.6, SaturatedFat 0.6, Sodium 807.8, Carbohydrate 20.2, Fiber 1.7, Sugar 5.6, Protein 8.1
VEGAN TOFU VEGETABLE LOAF
Once again, a fantastic recipe from the Chicago Diner cook book. Is there anything they can't do? I did alter this a bit from the original and found it to have a lot more flavor. This is a great comfort food kind of meal, excellect on cold days with mashed potatoes and a dinner roll... or three. PS, the more spices and veggies you add, the better! Here's a great recipe for vegan gravy.. http://www.recipezaar.com/244337
Provided by tendollarwine
Categories Soy/Tofu
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Heat the 1 tbsp of canola oil in a large pan over medium heat. Add the onions and garlic and cook until fragrant. Add the rest of the vegetables and stir well for 5-10 minutes until the begin to soften. Take off the heat.
- In a food processor, combine the tofu, 1/3 c oil and seasonings until well blended. It will resemble and thick paste.
- Grease the inside of a loaf pan with a bit of oil.
- In a bowl, fold the vegetables into the tofu mixture. When well combined, scoop into the loaf pan and smooth out the top.
- Place loaf in the oven and cook for 20-30 minutes, until tofu has puffed up and starts turning golden brown. Let it cool for 10 minutes and cut into 6 slices.
- Serve with vegan gravy and tasty sides.
Nutrition Facts : Calories 222.4, Fat 17.9, SaturatedFat 1.8, Sodium 821, Carbohydrate 10.6, Fiber 3.6, Sugar 4.3, Protein 8.1
STIR-FRIED QUINOA WITH VEGETABLES AND TOFU
I've substituted cooked quinoa here for rice. You can use either regular or royal red quinoa for this dish. As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course
Time 15m
Yield Serves four
Number Of Ingredients 13
Steps:
- Place the tofu slices on paper towels. Place another paper towel on top, and prepare the remaining ingredients. Cut the tofu slices into 1/2-inch dice. Meanwhile, bring a medium pot of water to a boil, and add the broccoli. Boil one minute, and transfer at once to a bowl of ice water. Drain and dry on paper towels.
- In a small bowl or measuring cup, combine the soy sauce, fish sauce and sesame oil. Combine the garlic and ginger in another small bowl. Have all the ingredients within easy reach of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in a tablespoon of the oil by adding it to the sides of the pan and tilting the pan. Add the tofu. Reduce the heat to medium, and stir-fry one to two minutes until it begins to brown. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the pepper and bok choy, and stir-fry for one minute. Add the broccoli, and stir-fry for one minute.
- Swirl in the remaining oil, and add the scallions, quinoa and the soy sauce mixture. Stir-fry, scooping the ingredients up from the bottom of the wok, for about one minute until heated through and fragrant. Serve at once.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 15 grams, Carbohydrate 65 grams, Fat 19 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1227 milligrams, Sugar 7 grams
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