'Win It' Wednesday: Say 'Tofu' Tee

Tofu Crab Cakes Ingredients c. celery c. minced yellow onion 13 c. minced carrot of a small green pepper minced c. chopped parsley t. neutral oil canola or grapeseed 16 oz. firm tofu pressed and dry 1 sheet Nori seaweed chopped c. vegan mayonnaise 5 slices whole wheat bread toasted and processed into fine crumbs can be done ahead 1 T. Old Bay seasoning 2 t. dry mustard 1 t. salt 1 c. Panko bread crumbs for coating and frying Cooking spray To prepare Preheat the oven to 350 if baking. In a lightly oiled skillet saut celery onion carrot pepper and parsley until the vegetables are softened but firm. Set them aside. Process tofu in food processor until it has a cottage cheese consistency but do not pure. In a bowl combine the processed tofu vegetables half of the whole wheat bread crumbs mayo seaweed and seasonings and mix everything well. If the mixture seems too wet and isnt holding together add the remaining toasted crumbs a little at a time until you have a mixture that is moist and easy to shape into patties. Usually I use the entire amount of toasted crumbs however depending on how dry the tofu is you may need less. Form about 10 halfinch thick patties using about 13 cup of mixture for each. Coat each pattie with Panko bread crumbs. Spray or heat a little oil in a seasoned or nonstick skillet until the pan is hot but the oil isnt smoking. Gently lay each pattie in the pan and fry. Dont fuss with these until they move freely when you gently shake the pan. When the pattie is golden brown on one side gently turn it over and fry the other side. Alternatively you can place the patties on an oiled seasoned or nonstick baking sheet. Spray each pattie lightly with cooking spray and bake about 15 minutes. Then gently turn the patties and continue baking until toasty brown.

This is THE recipe to use for proving those people who think tofu is bland wrong. Ginger sweet tofu with pak choi. Doesn't it just sound exotic already?! Okay ingredients... 250g fresh firm tofu 2 tbsp groundnut oil 1cm piece ginger sliced 200g pak choi leaves separated 1 tbsp Shaohsing rice wine 1 tbsp rice vinegar tsp dried chilli flakes cooked jasmine rice to serve for the marinade.. 1 tbsp grated ginger 1 tsp dark soy sauce 2 tbsp light soy sauce 1 tbsp brown sugar 1 Gently prick a few holes in the tofu with a toothpick this will help the marinade to soak into it giving better flavour then cut into bitesize cubes. 2 Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 1015 mins. 3 Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke add the ginger slices and stirfry for a few secs. Add the pak choy leaves and stirfry for 12 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy season with salt and transfer to a serving dish. 4 Rinse the wok under cold water then reheat it and add the remaining oil. When it starts to smoke add the tofu pieces retaining the marinade liquid and stirfry for 510 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice if you like. Hope you all enjoy!! 3 Peace.

My easy asian tofu crisps! 1. First you cut the tofu into the size of matchstick boxes and squeeze all the water out wrap it in paper towels and put some books on top for like 20min. 2. In a mixing bowl mix asian 5 spice bread crumbs and peanut oil until you get a thick paste. 3. Roll and press the paste onto the hard tofu and cover them well with a thick layer of it. 4. Fry it and then serve with some teriyaki sauce

First I have to freeze it much better texture. Then I cut into to 'steaks' marinate it in vegan worstishire sauce liquid smoke soy sauce and some jalapeno peppers overnight. Then I put it on the grill get it nice and crispy. Add some bbq sauce. Grill up some zuchinni slices green peppers and onions put all that on a romane lettuce leaf. yum yum yum!!!

Giving up meat was easy. The toughest part? Comfort food. I always loved stuffed peppers and stuffed cabbage. I use tofu now instead... For the filling I really like to use Zataran's Jambalaya because it has a lot of spice. With a box of that I will add most of a small can of tomato paste some of which I set aside a can of diced tomatoes or chop a couple fresh a little extra cumin for flavor and a block of firm or extra firm tofu that I mash with my hands. I boil that with the amount of water called for on the box until the rice is cooked stuff my peppers or cabbage top them with a sauce I make from the leftover tomato paste and soymilk and crumble some saltines on top. Bake and enjoy!