15-MINUTE TOFU AND VEGETABLE STIR-FRY
Tofu sometimes gets a reputation for being bland, but that's not the case in this quick stir-fry. We toss meaty baked tofu in a spicy Asian marinade with tons of bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can easily be found in the produce section of most grocery stores, and make it possible for this healthy meal to come together in 15 minutes or less.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
- Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
- Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
- Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.
VEGAN "TOFURKEY" WITH MUSHROOM STUFFING AND GRAVY
Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.
Provided by Katherine Sacks
Categories No Meat, No Problem Thanksgiving Dinner Vegan Vegetarian Vegetable Tofu Pecan Mushroom White Wine
Yield 8 servings
Number Of Ingredients 37
Steps:
- For the tofurkey:
- Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.
- Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
- Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
- Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
- Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.
- Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
- Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
- Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
- Heat broiler and broil until a light brown crust forms, 6-7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
- For the gravy:
- Heat 1 Tbsp. oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
- Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until browned and thickened, 5-7 minutes.
- Add wine, stir to combine, and cook 30 seconds. Whisk in mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
- Do Ahead
- Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 Tbsp. at a time if needed, until smooth, about 5 minutes.
TOFU VEGETABLE LOAF RECIPE - (4.2/5)
Provided by DeBruynC1
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly oil a (9-inch) loaf pan with cooking spray; set aside. Heat oil in a large skillet over medium heat. Add onion, carrot, garlic and parsley and cook until softened and golden brown, about 10 minutes. Meanwhile, wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. Crumble tofu into a food processor and then add bread crumbs, egg, ketchup, tamari and Worcestershire and purée until smooth. Transfer to a bowl and stir in onion mixture. Spoon tofu mixture into prepared loaf pan and smooth the top. Bake, uncovered, until deep golden brown and firm to the touch, about 1 hour. For easier slicing, set aside to let cool until warm. Nutritional Info: Per Serving: 190 calories (80 from fat), 9g total fat, 1.5g saturated fat, 25mg cholesterol, 410mg sodium, 15g carbohydrates, (3 g dietary fiber, 5g sugar), 14g protein.
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
COMFORT TOFU LOAF
Make and share this Comfort Tofu Loaf recipe from Food.com.
Provided by Mad Maryno
Categories Soy/Tofu
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First, preheat oven to 350°F.
- Put all the ingredients in a food processor, except for the carrot and celery. Blend until smooth.
- Add the carrot and celery, and blend in the tofu mixture.
- Put in a loaf pan and bake for one hour.
- You can also put ketchup on top of the loaf.
CRISPY TOFU WITH ROASTED VEGETABLES
Preheating an empty baking sheet while the oven reaches the right temperature means the vegetables for this dish instantly start sizzling and cooking the second they hit the tray. It will cut down on the time it takes to roast them, while also ensuring they brown evenly.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
- Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
- Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
- Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
- olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
- Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.
Nutrition Facts : Calories 430, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 611 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 16 grams, Sugar 8 grams
VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
Steps:
- Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
- Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
- Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
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
TOFU LOAF
This dish is from an older cookbook, Tofu Cookery. I used the bread crumbs but will probably use more than the recommended amount next time in hopes of holding the loaf together better.
Provided by Luinda Smigel
Categories Soy/Tofu
Time 1h
Yield 1 loaf pan, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together.
- Put 1/4 cup oil in a loaf pan, then press the mixture into the pan.
- Bake for about 1 hour.
- Let cool 10-15 minutes before trying to remove from pan.
- Garnish with ketchup and parsley. Also good sliced and fried for sandwiches the next day.
Nutrition Facts : Calories 199.9, Fat 6.2, SaturatedFat 1, Sodium 1309.2, Carbohydrate 26.4, Fiber 3.6, Sugar 7.2, Protein 13.7
ASIAN TOFU LOAF
Make and share this Asian Tofu Loaf recipe from Food.com.
Provided by swirlycinnacakes
Categories Soy/Tofu
Time 1h
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350º. Spray a 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
- Grind the sesame seeds into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl.
- Mix and mash together with garlic, tofu, corn flakes, oatmeal, pepper, and soy sauce, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
- Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
- Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice.
- Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Nutrition Facts : Calories 55.8, Fat 3.1, SaturatedFat 0.5, Sodium 153.5, Carbohydrate 4.9, Fiber 1, Sugar 0.4, Protein 2.9
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