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‘Win It’ Wednesday: To-Fu Kubricks

Written by PETA | July 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

Commenting is closed.
  • Don Malone says:

    want these guys!

  • Izzie says:

    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 says:

    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 says:

    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 says:

    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 says:

    Adorable!! Thanks for a chance to win a prize!

  • Erma says:

    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 says:

    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 says:

    you are just to cool

  • Diane Vescio says:

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

  • Theresa Dell says:

    TOFU BURGERS Ingredients 1 lb extra firm tofu 14 c each whole wheat flour corn flour rolled oats 12 c parsley tops or fresh basil leaves washed dried 1 tsp each paprika coriander cumin 12 tsp dried basil or thyme 14 tsp ginger pinch cayenne 12 tsp salt andor 1 Tbsp liquid aminos or soy sauce Instructions Heat a nonstick frying pan on medium with olive oil or your favorite cooking oil. I add a pinch of asefetida hing to the oil for extra flavor. Garlic works too if you like it. Cut tofu into 1 inch chunks and add to food processor. If you don’t have one mash by hand or with a potato masher and finely chop the parsley or basil first. Add everything else and mix well by hand or on low in the food processor just until it all clumps up. Form into thin patties and fry in small amount of oil on medium heat 57 minutes on each side or until golden brown.

  • g.murphy says:

    simple light and healthy soup recipe I madeup last year. 2 cans vegetable broth 1 pack nasoya tofu cut into cubes 1 pack nasoya wonton wrappers cut into small squares fresh baby spinach bean sprouts portabella mushrooms diced clove of garlic minced onion and garlic powder tsp of each boil broth then reduce to simmer dump everything in at once. add salt and pepper. Tasty and simple.

  • sandy says:

    take any cheesecake recipe and sub cream cheese and tofu or take strips of tofu papertowel dry and coat in breading and deep fry and they are yummy like cheesesticks

  • Bill says:

    This is a recipe I modified from the book Students Go Vegan. 1 lb firm tofu pressed frozen then thawed then pressed is best 1 tsp minced lemon zest cup of lemon juice 3 tbsp soy sauce 4 tbsp corn oil 1 tsp rosemary tsp black pepper Preheat oven 375. Cut tofu into slices. In 9 x 13 glass baking dish mix all the other ingredients to create a marinade. Add tofu. Theres no need for the tofu to sit but do coat both sides. Bake for 20 minutes then turn over each slice and bake another 20 minutes. Serve with rice.

  • Don Malone says:

    too cute!

  • ashlley says:

    Tofu Stir Fry!!!!! 8 oz. firm tofu 3 T teriyaki sauce 1 small head bok choy 2 T sesame seeds 5 oz. mushrooms 2 T olive oil 1 clove garlic 2 carrots cut into slices 1 small onion 1 3oz. pkg mixed bean sprouts Great to eat on a date!! Its better then the chinaese restaurant down the block!

  • Melissa says:

    Hello I loved egg salad sandwiches well no egg now because Im vegan! Here is an awesome recipe for a nonegg salad sandwich. I call it Tofuy salad sandwich 1 block firm tofu drained 13 Veganaise 13 cup sweet relish 12 tsp lemon juice 12 stalk celery diced 12 tsp garlic powder 12 tsp onion powder 1 tbsp mustard dash paprika for garnish pepper and salt! There is nothing like a Tofuy salad sandwich on a hot summer day with a glass of strawberry lemonade potato chips and carrots with hummus. Yum! Happy eating everyone D!

  • Rev. Meg Schramm says:

    NoKill Chili Take a basic chili recipe and substitute firm tofu for the meat. Make sure your meat loving spouse doesn’t see you or find the tofu in the fridge. When heshe tells you the chili is the best they’ve ever eaten just hug them and say “Thank you sweetheart.” Laugh to yourself when you overhear himher tell their friends they will not eat anything containing tofu and can immediately tell if it is an ingredient in something.

  • kattie p says:

    Tofu tomato soup!! So good it is better than any tomato soup ever! Ingerdients Softsilken tofu 1 pkg. canned tomatoes 1 fresh basil white onion 1 3 garlic minced 1 Sautee garlic and onion in olive oil. 2Add chopped basil at the end 3Add to blenderfood processor onion mix tofu and tomatoes. Blend and return to pot to heat up. Add Salt and pep to taste. This is the greatest soup and no one can tell it has tofu in it.