Blackened Tofu with Succotash

This recipe is yummy and easy to throw together. It is from page 32 of the January/February 2015 issue of Eating Well Magazine. It makes 4 servings.           Blackened Tofu with Succotash 3 1/2 tablespoons extra-virgin olive oil, divided 1 small onion, chopped 1 large red bell pepper, diced 1 (10-ounce) … Continue reading

Kung Pao Tofu with Honey-Roasted Peanuts and Asparagus

This recipe is from page 662 of the Passionate Vegetarian cookbook. It is yummy. The recipe makes 4 servings. Serve with rice.             Kung Pao Tofu with Honey-Roasted Peanuts and Asparagus 1 recipe traditional Asian-style “Crisping” marinade for oven-baked tofu 2/3 cup vegetable stock 3 tablespoons soy sauce 2 tablespoon … Continue reading

Spicy Korean Tofu with Pear Slaw

This recipe is really good. Kegan and Jeff weren’t impressed with the pear slaw, but both loved the tofu. The recipe is from page 35 of the September 2011 issue of Vegetarian Times magazine. I served it with soba noodles.           Spicy Korean Tofu with Pear Slaw Tofu 1 tablespoon roasted … Continue reading

Firecracker Marinade

This marinade can be used for chicken, beef, or tofu. It is from page 205 of Cooking Light Cookbook 1995.       Firecracker Marinade 1/4 cup low-sodium Worcestershire sauce 1/4 cup dry sherry 1/4 cup lime juice 1 teaspoon dry mustard 1 to 2 teaspoons hot sauce 1/2 teaspoon marjoram 1/2 teaspoon dried thyme … Continue reading

Palak Tofu (Tofu with a Spinach Sauce)

This is an altered recipe from 660 Curries. The original recipe is Palak Paneer. After a hideous fail at making paneer, I opted to use tofu. It was awesome. It is served over warm basmati rice. The recipe makes 4 servings.             Palak Tofu (Tofu with a Spinach Sauce) 1 small red … Continue reading

Tofu with Peanut-Ginger Sauce

We love this stuff. It is from Eating Well February/March 2005 issue. We’ve used this peanut-ginger sauce on chicken and beef as well. Broccoli can be easily subbed for the spinach. The sauce is so good. This dish is typically served with soba noodles or brown rice at our house.      Tofu with Peanut-Ginger Sauce … Continue reading