Tofu and vegetarian dishes

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puzzleannie said:
there are many different varieties, tastes and textures of tofu, depends on how it is prepared and there is a lot of variance, do some experimentation. it is not a generic product. one of my kids faves was fried tofu, firm, cut in slices, pressed between two plates over a drainboard using cans as weights to get all the liquid out, cut in cubes and fried in hot peanut oil, served with dipping sauces of any flavor you can think of.
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mmmm–yum! I can see light frying in a tempura batter…👍 Thanks for the delish idea!
 
sanctareparata said:
My favorite vegetarian meal is Special K "meat"loaf. I have made it at least five times and only got the recipe less than a month ago! It seems we have it every Friday (though I often feel guilty eating it cuz I think it’s sooo good!)

I’ve got my whole family, minus one aunt and uncle, hooked on it. So here goes:

1 box Special K (not the family size - just the regular one)
1 large tub cottage cheese (any curd size)
3 eggs
1/2 onion sauteed in butter or oil - we chop ours into big chunks, others finely chop their onions
1 cup pecan meal (we just put chopped pecans in a little food processor till it’s got the consistency of sand), but you can buy pecan meal. (Can also use walnut meal but I’ve never tried this).
Seasoning - anything you like that you would normally use on meatloaf. Sometimes I use a meatloaf seasoning packet, sometimes just a bit of garlic, sometimes nothing at all.

Mix all ingredients together, scoop into 9x13 greased pan, pour ketchup on top (or BBQ sauce or gravy - whatever you prefer on your meatloaf).

Bake at 350 for 45 mins to an hour. We always need the full hour. You want it to come out looking like meatloaf - dark brown and a bit firm. If it comes out looking light brown and wet then it’s not done yet. I always finish the bake with the oven on broil for awhile to crisp up the ketchup. YUMMY!

DH loves this meal. Loves it so much that he usually eats leftovers for breakfast, lunch and dinner the next day. 🙂
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This sounds delicious. Can you please tell me how many ounces there are in a “large tub” of cottage cheese? Thanks!

Betsy
 
Check out this website too–everyone.
I bought turkey sausage to make with peppers and onions tonight…with mozz cheese, and think I’m going to mix some of the tofu into the stir fry! I will also put a little tomato puree in…hope it’s good.:o
 
I have to comments and I will provide references for the first one as soon as possible.

1- A diet based on tofu can have side effects especially for people that did not grow up eating large quantities of soy. The wife of a colleague was vegetarian and she had to stop eating tofu because of some health side effects.

2- I would not consider a super yummy tofu dish as a valid substitute for meat to satisfy our food penance. Honestly it is more of a penance for me to eat a Mc… hamburger than eating a simply home cooked food. I love to cook and my wife is a good cook too. Anyway I will avoid meat not because it feels like a penance but because the Church says so.
 
Cristiano said:
2- I would not consider a super yummy tofu dish as a valid substitute for meat to satisfy our food penance. Honestly it is more of a penance for me to eat a Mc… hamburger than eating a simply home cooked food. I love to cook and my wife is a good cook too. Anyway I will avoid meat not because it feels like a penance but because the Church says so.
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I agree with you there. I tend to prefer either vegetarian dishes or very low meat meals anyway, so Fridays aren’t that tough for me.

Whatever girl, excellent website. I love getting new recipes!! Now if only DH didn’t freak at the idea of a meatless meal! 😃
 
I used to eat more tofu when I lived alone. My husband’s not a fan to say the least. The two things I remember liking a lot were pretty easy, both made with firm tofu. The first was BBQ’d tofu, which was brick tofu sliced about a half inch thick (maybe a bit less than half an inch), then slathered with BBQ sauce and baked till it’s pretty firm. Simple and nice.

The second one was a lunch staple, I don’t really have a name for it, it’s just firm tofu “scrambled” up with some salt and black pepper then spread on bread like egg salad with a little bit of yellow mustard. Real simple, and pretty tasty! A leaf of green or red leaf lettuce and slice of tomato is nice on it too.

When you say vegetarian, do you mean just no meat and fish, or do you also exclude eggs and dairy? I have a recipe for “Forites Lentil Pie” over on the recipes for Lent that I think is vegan.
 
baltobetsy said:
This sounds delicious. Can you please tell me how many ounces there are in a “large tub” of cottage cheese? Thanks!

Betsy
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It’s just the biggest tub you can find. Not sure of the ounces…24 maybe?
 
Cristiano said:
I have to comments and I will provide references for the first one as soon as possible.

1- A diet based on tofu can have side effects especially for people that did not grow up eating large quantities of soy. The wife of a colleague was vegetarian and she had to stop eating tofu because of some health side effects.

I have read mixed reviews on soy based foods too…but I don’t eat it daily, so now and again–for a yummy meat substitute…I think it’s fine.

2- I would not consider a super yummy tofu dish as a valid substitute for meat to satisfy our food penance. Honestly it is more of a penance for me to eat a Mc… hamburger than eating a simply home cooked food. I love to cook and my wife is a good cook too. Anyway I will avoid meat not because it feels like a penance but because the Church says so.
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I agree–I have always adhered to the Church’s teachings on abstinence of meat on all Fridays of Lent…plus Ash Wed…I look at it as it pales in comparison, if I can compare it at all–to all Christ did for us.:o I actually like tofu dishes, so my desire to eat tofu has nothing to do with Lent, actually.
 
aurora77 said:
I agree with you there. I tend to prefer either vegetarian dishes or very low meat meals anyway, so Fridays aren’t that tough for me.

Whatever girl, excellent website. I love getting new recipes!! Now if only DH didn’t freak at the idea of a meatless meal! 😃
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my husband wouldn’t partake of my tofu stir fry tonight–aw, bummer! ha I made the turkey/pork sausages to go with it all…but he only opted for the sausage. Oh well…to each’s own…he didn’t know what he was missing, it was quite good.👍

Have you ever had tofutti? It’s an icecream? I don’t eat many sweets, but it’s a good ice cream substitute for those who are lactose intolerant.
 
BeeSweet said:
I used to eat more tofu when I lived alone. My husband’s not a fan to say the least. The two things I remember liking a lot were pretty easy, both made with firm tofu. The first was BBQ’d tofu, which was brick tofu sliced about a half inch thick (maybe a bit less than half an inch), then slathered with BBQ sauce and baked till it’s pretty firm. Simple and nice.

The second one was a lunch staple, I don’t really have a name for it, it’s just firm tofu “scrambled” up with some salt and black pepper then spread on bread like egg salad with a little bit of yellow mustard. Real simple, and pretty tasty! A leaf of green or red leaf lettuce and slice of tomato is nice on it too.

When you say vegetarian, do you mean just no meat and fish, or do you also exclude eggs and dairy? I have a recipe for “Forites Lentil Pie” over on the recipes for Lent that I think is vegan.
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Oh that sounds really yummy-the bbq tofu dish. (the other sounds good too ha) How long should I bake the tofu? I noticed that when it burns, it’s not so good.:o

When I say ‘vegetarian’ I mean…no meat really. My husband loves lentil soup–he would probably like your forites lentil pie…can you post?🙂
 
whatevergirl said:
Oh that sounds really yummy-the bbq tofu dish. (the other sounds good too ha) How long should I bake the tofu? I noticed that when it burns, it’s not so good.:o

When I say ‘vegetarian’ I mean…no meat really. My husband loves lentil soup–he would probably like your forites lentil pie…can you post?🙂
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It’s been ages since I made the BBQ tofu, but I’d guess 30 - 40 miuntes @ 350* ought to do it. I doubt any more time than that is necessary. You want the BBQ sauce to be a bit dried out, more sticky than saucy I guess is how I’d describe it.

Here’s the Lentil pie recipe, it’s definitely a man pleaser, my hubby loves it:

Forties Lentil Pie

3/4 c. red lentils (I’ve used plain brown ones too, no big whoop)
1 onion chopped
1 & 1/2 c. mashed potato
2 tbls chopped fresh parsley
~ 12 oz. can of sweetcorn, drained
2 tbls chutney
salt and pepper
onion rings to garnish

Rinse and place the lentils with the onion in a pan. Cover with cold water, bring to the boil, reduce the heat and simmer until tender, about 25 minutes (make sure the onions are cooked thru, no bite left to them).
Drain thoroughly and mix with the potatoes, parsley, sweetcorn, chutney and salt and pepper to taste. Spoon into casserole dish and cook under a broiler till golden & crisp (I usually just bake it @ 350* till it’s a bit crusty on top). Garnish and serve.
 
This thread reminds my of an episode of “Everybody loves Raymond” where Ray’s mom baked a tofu turkey for thanksgiving.
 
Cristiano said:
This thread reminds my of an episode of “Everybody loves Raymond” where Ray’s mom baked a tofu turkey for thanksgiving.
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😛 LOL–! That sounds like a disaster waiting to happen. Not everyone likes tofu that’s for sure!
 
BeeSweet said:
It’s been ages since I made the BBQ tofu, but I’d guess 30 - 40 miuntes @ 350* ought to do it. I doubt any more time than that is necessary. You want the BBQ sauce to be a bit dried out, more sticky than saucy I guess is how I’d describe it.

Here’s the Lentil pie recipe, it’s definitely a man pleaser, my hubby loves it:

Forties Lentil Pie

3/4 c. red lentils (I’ve used plain brown ones too, no big whoop)
1 onion chopped
1 & 1/2 c. mashed potato
2 tbls chopped fresh parsley
~ 12 oz. can of sweetcorn, drained
2 tbls chutney
salt and pepper
onion rings to garnish

Rinse and place the lentils with the onion in a pan. Cover with cold water, bring to the boil, reduce the heat and simmer until tender, about 25 minutes (make sure the onions are cooked thru, no bite left to them).
Drain thoroughly and mix with the potatoes, parsley, sweetcorn, chutney and salt and pepper to taste. Spoon into casserole dish and cook under a broiler till golden & crisp (I usually just bake it @ 350* till it’s a bit crusty on top). Garnish and serve.
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I read it to my husband…and we might have to try that! Thank you!
 
Hi Sharon,
One of the favorite things we like with tofu is incredibly simple. Just take firm tofu, mash it and mix salsa with it. Use tortilla chips and you have chips and dip! We use tofu a lot and also like stir fry tofu.

Kathy
 
Chickpeas are the favorite around here. Hummous, falafel sandwiches, “meat” balls, burgers, crumbles for pizza topping, in cold salads, in soups, in salsa, mixed into rice with other veggies, curry…

Here are a few recipes I want to try.
Crispy Vegetable Pakoras
“These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you’ll love this recipe. It’s similar, yet it is unique in it’s taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.”
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Code: 
*  1 cup chickpea flour
* 1/2 teaspoon ground coriander
* 1 teaspoon salt
* 1/2 teaspoon ground turmeric
* 1/2 teaspoon chili powder
* 1/2 teaspoon garam masala
* 2 cloves garlic, crushed
* 3/4 cup water
* 1 quart oil for deep frying
* 1/2 head cauliflower florets
* 2 onions, sliced into rings
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  1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
  2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
  3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
  4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
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Delicious Chickpea Curry
“This recipe is very tasty and healthy. It’s even better the next day.”
Code: 
*  4 cups water
* 2 cubes vegetable bouillon
* 3/4 cup raisins
* 1/4 cup olive oil
* 2 onions, chopped
* 1 tablespoon minced garlic
* 2 tablespoons minced ginger
* 2 cinnamon sticks
* 6 whole cloves
* 1 teaspoon cayenne pepper
* 1 teaspoon ground turmeric
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 2 (19 ounce) cans garbanzo beans (chickpeas)
* 1 medium yam, peeled and diced
* 1 pear, peeled and cubed
* salt to taste
* 1 cup chopped fresh cilantro
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  1. Place water, bouillon cubes, and raisins in a saucepan over high heat. Bring to a boil, and simmer until bouillon cubes dissolve.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cinnamon sticks, cloves, cayenne, turmeric, coriander, and cumin; cook for about 3 minutes until fragrant, stirring constantly.
  3. Stir garbanzo beans, yams, and pear into onions; pour in hot vegetable stock and raisins. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables have softened and the sauce has thickened, about 1 hour.
  4. Season to taste with salt and stir in chopped cilantro before serving.
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High-Protein Torte
“Easy cake has no flour, but lots of legumes.” [Think pumpkin pie.]
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Code: 
*  1 (19 ounce) can chickpeas (garbanzo beans), rinsed
* 4 eggs
* 1 (15 ounce) can pumpkin
* 1 cup sugar
* 2 tablespoons maple sugar
* 1/2 teaspoon baking powder
* 2 teaspoons pumpkin pie spice
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Topping
* 6 ounces whipped cream cheese
* 2 cups powdered sugar
* 1 (11 ounce) can mandarin oranges, drained
* 1/4 cup walnut halves
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  1. Preheat oven to 350 degrees. In a blender or food processor, combine chickpeas and eggs until smooth. Add pumpkin, sugar, syrup, baking powder and spice; process again until smooth.
  2. Spray a round cake pan with oil. Fill with batter. Bake until a knife inserted in the middle comes out clean, about 60 minutes. Cool. (Be sure the cake is completely cool before removing it from the pan, because it is very soft.)
  3. Combine cream cheese and powdered sugar. Spread over top and sides of cake. Decorate with mandarin oranges and walnuts.
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Maritsa said:
Chickpeas are the favorite around here. Hummous, falafel sandwiches, “meat” balls, burgers, crumbles for pizza topping, in cold salads, in soups, in salsa, mixed into rice with other veggies, curry…

Here are a few recipes I want to try.
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thank you maritsa! These look like delicious recipes!!!👍
 
whatevergirl said:
I am really getting into incorporating tofu into some of our meals…I made an eggplant lasagna, no pasta used–and added tofu into the layers…I also have been eating tofu sushi, and some tofu smoothies. I really love how it takes on whatever flavor you add it to.

I’m a little dry on tofu ideas and recipes though…and just curious if you have any? I don’t eat a diet high in carbs, so pasta is not really an option–if you have any strictly vegetarian dishes to share…I’d be very grateful.🙂
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Hello whatevergirl,

I just became vegan and I heard that you can replace eggs with tofu, a couple of bananas, or a can of applesauce.

As far as tofu goes, find some tofu (firm or silken) to make a tofu scramble, and vegan desserts.

Here’s a recipe for tofu scramble.

Hope this helps.

Eileen
 
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