I really shouldn’t have taken that nap earlier today because nothing I do will help me fall asleep. Not even laying with Brian and that usually does the trick. So I’m looking up recipes for tofu which Brian bought for me earlier this week. So, here are some of the ideas:
Vegetarian Barbecue Tofu Salad
Ingredients:
- 1 block firm or extra-firm tofu, well pressed
- 1/2 cup corn
- 1 green bell pepper, diced
- 1 red onion, diced
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp cumin
- 1/2 cup mayonnaise or vegan mayonnaise
- 1/4 cup barbecue sauce
Preparation:
Combine the tofu, corn, pepper and mayonnaise in a large bowl. In separate small bowl, whisk together the remaining ingredients. Pour this dressing over the tofu mixture and toss gently to combine. Serve chilled.
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Vegitarian Sloppy Joes with Tofu
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 2 tbsp olive oil
- 1 small onion, minced
- 1 pound firm or extra firm tofu, pressed
- 6 tbsp ketchup
- 2 tbsp water
- 1 tsp chili powder
- salt and pepper to taste
- bread or hamburger buns
Preparation:
In a small bowl, mash the tofu with a fork until it has a crumbly consistency.
Sautee the onion in the oil until done, about 3-5 minutes. Add tofu and sautee another 8-10 minutes, until tofu is cooked, stirring frequently. Reduce the heat to medium low.
Add ketchup, water, chili powder and salt and pepper and stir well. Allow sloppy joes to cook another 5-7 minutes, until ingredients are well mixed and hot.
Serve on bread or hamburger buns and enjoy!
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Blueberry Tofu Smoothie
Prep Time: 20 minutes
Ingredients:
- 6 ounces silken tofu
- 1 medium banana
- 2/3 cup soy milk
- 1 cup frozen or fresh blueberries
- 1 tablespoon honey
- 2 -3 ice cubes, optional
Preparation:
Drain the silken tofu to remove excess water (silken tofu has a high water content).
Peel and slice the banana. Place on a baking sheet and freeze for about 15 minutes (this helps make the smoothie thicker).
Blend the banana, tofu and soy milk for 30 seconds. Add 1/2 cup of the frozen blueberries and process until smooth. Add the remaining blueberries, honey and ice cubes if using and process again until smooth. Enjoy!
Nutritional Breakdown (based on 2 servings) Each serving contains: Calories 218, 35 g Carbohydrates, 10 g Protein, 6 g Fat (1 g saturated fat), 0 mg Cholesterol, 6 g Fibre, 18 mg Sodium, 499 mg Potassium. An excellent source of potassium and calcium.
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Vegetarian Tofu Lasagna with Spinach
**This recipe calls for no cheese but I love cheese and will put some in it. I’m a vegetarian not a vegan**
Ingredients:
- 1/2 pound lasagna noodles
- 2 10-ounce packages frozen chopped spinach, thawed
- 1 pound soft tofu
- 1 pound firm tofu
- 1 tbsp sugar
- 1/4 cup soymilk
- 1/2 tsp garlic powder
- 2 tbsp lemon juice
- 3 tbsp minced fresh basil
- 2 tsp salt
- 1 32-ounce jar of tomato sauce
Preparation:
Prepare the lasagna noodles according to package directions. Drain carefully and set aside on a towel.
Pre-heat oven to 350 degrees.
Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil and salt in a food processor or blender and blend until smooth.
Cover the bottom of a 9x13 inch baking pan with a thin layer of tomato sauce, then a layer of noodles. Follow that with a layer of half the tofu and half the spinach. Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach. End with the remaining noodles covered by the remaining tomato sauce.
Bake for 25 to 30 minutes, or until tomato sauce bubbles.
