'Win It' Wednesday: To-Fu Kubricks

Written by PETA

Posted 07-22-2009

Thanks for all of your wonderful comments on this Win It Wednesday. The winner of the To-Fu Kubricks is g.murphy. Congratulations!

I've always proudly displayed my vast snow globe collection, never mind that my husband calls it "junk." But ever since I discovered To-Fu Kubricks by Devil Robots, my snow globe collection is starting to seem a bit ho-hum.

dpmhi / CC

Who can resist these adorable, movable To-Fu Kubricks figures? Certainly not this tofu lover.

We've got one set of five of the smiling collectibles from Series 7 to give to the person who submits the most appealing tofu recipe in the comments section below.

The contest ends on August 5, 2009, and we'll choose one comment as the winner on August 7, 2009. Be sure to read our privacy policy and terms and conditions, as you're agreeing to both by commenting. Good luck!

Written by Karin Bennett

Tags:

win it wednesday, Australia, tofu, L.A., recipe, fur hag, The Exorcist, PETA Europe, cashews, pistachios, To-Fu Kubricks, Devil Robots, snow globe

Recent Comments

Don Malone commented:

Aug 6, 2009 1:10 AM

want these guys!
Izzie commented:

Aug 5, 2009 10:50 PM

Tofu Tortilla Soup 1 can tomato juice 1 can Rotel tomatoes 1 red pepper 1 package Tofu cut into small pieces 1 can corn 1 cup cooked rice Combine all and cook until hot. Add tortilla strips
kathy pease commented:

Aug 5, 2009 12:14 PM

Tofu Cheesecake 4 graham cracker squares finely crushed 2 pounds firm tofu pressed and very well drained 12 cup honey 1 teaspoon almond extract 23 cup granulated sugar 2 tablespoons soy oil 14 cup lemon juice 1 tablespoon vanilla extract Heat the oven to 350 degrees F. Spray a 9inch pie pan with vegetable oil spray and coat it lightly with the graham cracker crumbs tilting pan to spread the crumbs. In a food processor or blender a food processor makes the job easier blend all the remaining ingredients. Process until very smooth stopping to scrape down sides as needed. Pour into the prepared pie pan. Bake at 350 degrees F for about 1 hour until small cracks start to form. Cool at room temperature about 20 minutes then refrigerate. Serve well chilled cut into 8 wedges and topped with fresh fruit if desired.
Gianna commented:

Aug 5, 2009 11:54 AM

This is a recipe I created as a teen.. it's very good in place of scrambled eggs in the mornings. Gianna's Scrambled Tofu and Toast 1 package of Kikkoman tofu it's the only brand I like texturetaste 1 clove of garlic minced 1 teaspoon of olive oil 1 tablespoon of soy sauce Toast to taste In a frying pan heat olive oil and add garlic. Saute for 30 seconds and add tofu. Using a wooden spoon break up tofu until it looks like scrambled eggs. Cook with garlic for a few minutes until hot and then add soy sauce. Serve with toast and enjoy!
Vicki Andrew commented:

Aug 5, 2009 1:37 AM

cut strips of tofu about 1 in wide dry of access moisture with a paper towelland co at in breading and some italian seasoning and deep fry and server with fresh tomato sauce
Dorothy Rozdilsky commented:

Aug 4, 2009 11:38 AM

Adorable!! Thanks for a chance to win a prize!
Erma commented:

Aug 4, 2009 6:27 AM

CoconutCrusted Tofu with PeachLemongrass Salsa 3 peaches peeled pitted and diced 1 jalapeno preferably red seeded and minced 1 2inch piece fresh lemongrass minced 1 tablespoon chopped fresh basil 1 tablespoon brown sugar 1 tablespoon ricewine vinegar 34 teaspoon salt divided 13 cup unsweetened flaked coconut 2 tablespoons flour 2 tablespoons cornstarch 1 14 ounce package extrafirm waterpacked tofu drained 2 tablespoons canola oil divided 1.Preheat oven to 400 degrees F. Set a wire rack on a large baking sheet. 2.Combine peaches jalapenos lemongrass basil brown sugar vinegar and 14 teaspoon salt in a medium bowl toss to combine. 3.Mix coconut flour and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 8 thin steaks. Pat the tofu slices dry with a paper towel sprinkle with the remaining 12 teaspoon salt then press both sides of each tofu steak into the coconut mixture. 4.Heat 1 tablespoon oil in a large nonstick skillet over mediumhigh heat. Add 4 tofu steaks and cook until golden brown about 2 minutes per side adjusting heat as necessary to prevent scorching. Transfer the tofu steaks to the racklined baking sheet and place in the oven to keep warm. Heat the remaining 1 tablespoon oil in the skillet over mediumhigh heat cook the remaining tofu steaks until golden brown about 2 minutes per side. Serve the tofu with the peach salsa. Yield 4 servings
Mishia commented:

Aug 4, 2009 5:04 AM

My favorite soup! 3 cups dashi soup stock 1 block tofu 34 tbsps miso paste 14 cup chopped green onion Preparation Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in.
jan koontz commented:

Jul 31, 2009 1:51 AM

you are just to cool
Diane Vescio commented:

Jul 25, 2009 10:16 PM

ItalianStyle Tofu 12 block of extrafirm light tofu garlic oregano basil fennel seeds spaghetti sause

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