Tasty Tofu - Try it!
- Start by mixing SOFT tofu into your favourite breakfast smoothies.
- Recipes calling for ground beef or chicken are ideal for EX FIRM tofu substitutions.
Try crumbling ITALIAN HERB tofuin lasagna, spaghetti sauce, chili and tacos. - You can also use SOFT tofu as a substitute in recipes calling for eggs, milk, cheese,
and other dairy products
- Handling Tofu
Be sure to drain excess water from your tofu before using. For Medium Firm Tofu, let it sit in a colander for 10 minutes or pat dry with paper towel before using.
- Always cook tofu over low heat
- Do not over-cook, Over-cooking causes it to become dry and tough
- Marinate tofu in a glass or enamel dish; a metal dish may leave an un-pleasant taste.
- Storing Tofu
After tofu is opened, store the unused portion in the fridge, where it will stay fresh for three to four days. Tofu is perishable and must be kept refrigerated. Discard tofu if it develops a sour odor or if the package becomes bloated.
- Medium, Firm and Extra Firm tofu can be wrapped in plastic wrap or transfer to plastic container.
- Soft and dessert tofu can be covered with plastic wrap and stored in the original container.
- Freezing tofu Medium Firm and firmer Varieties of tofu can be frozen, soft and dessert tofu should not be frozen because they have a high water content. Frozen tofu should be consumed within 3 months.
- Thawing Tofu
Thaw your frozen tofu, prior to use, either at room temperature or immerse in boiling water. Frozen tofu may also be thawed in the refrigerator or microwave. Remember to squeeze out the excess liquid before using. When thawed, tofu turns a creamy beige color and takes on a firmer, chewier meat-like texture.
- Preparing Tofu
Creaming tofu
Blended with water or lemon juice in a food processor, softer varieties of tofu acquire a milk-like consistency. Sunrise Soft tofu is perfect for creamy soups and desserts. Sunrise Dessert tofu and Pete's Dessert tofu are ideal for making smoothies or baking.Crumbling tofu
Superfirm or Italian herb superfirm tofu may be crumbled to create a consistency similar to ground meat. Use your hands or crumble with a fork or potato masher. Crumbled tofu can be sprinkled over salad or pizza like feta cheese or added to chili. Note the tofu will not melt.Cubing, Marinating or Baking Tofu
Firmer varieties of tofu can be cubed, marinated or baked
Marinate overnight in your favorite sauce
Dress up a salad by tossing marinated cubes on top
Coat tofu with Shake and Bake or breadcrumbs and bake
- Substitutions
1 cup buttermilk = 125 ml (1/2 cup) Soft Tofu blended with 85 ml (1/3 cup) water
1 cup cottage or ricotta cheese = 250 ml (1 cup) Medium Firm Tofu, well-drained & mashed
1 cup cream cheese = 175 ml (3/4 cup) Medium Firm Tofu, well-drained & mashed,
blended with 60 ml (1/4 cup) margarine and 15 ml (1 tbsp.) lemon juice1 cup yogurt = 250 ml (1 cup) Soft Tofu
1 cup sour cream = 175 ml (3/4 cup) Medium Firm Tofu, well-drained & mashed,
blended with 60 ml (1/4 cup) vegetable oil and 15 ml (1 tbsp.) lemon juiceFor some great recipes and more info on TOFU check out this website
- In frying pan over medium-high heat, place 2 tbsp olive oil, zucchini, peppers, onion and garlic. Sauté until onions are transparent.
- In large bowl combine tomato sauce, oregano, basil, and mushrooms.
- In another bowl, mix soft tofu with spinach.
- Slice extra firm tofu into 1/8 inch to ¼-inch slices to act as noodles.
- Grease a 9 x 13 inch lasagna pan with remaining 1 tbsp of oil.
- Pour a think layer of tomato sauce on bottom. Add a layer of tofu as you would noodles. Top with some of the spinach mixture and then some grilled vegetables. Sprinkle some mozzarella on top.
- Repeat until all ingredients are used (you will have 2 or 3 layers).
- Top with remaining mozzarella and sprinkle with some parmesan cheese.
- Bake at 350ºF for 45 minutes to one hour.
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