Slimy, bland and mushy - this is probably what comes to most people's minds when they think about tofu. The tofu in this picture does not look so appetizing, does it? But hey, don't judge anything only by its look. Tofu could turn out to be quite delightful if you know how to cook it right. There are a number of ways to cook tofu. We Asians like to put it in soup and stir fry dishes. In this article, however, you will learn how to bake it French style.

You may have heard about some baked tofu recipes and thought they were quite complicated. You need not worry about that here. These are a simplified version of baked tofu recipes, which require no special tofu cooking tricks and are not so time-consuming.

Two of these baked tofu recipes are vegetarian and one is vegan. As you may know, for vegetarians and vegans, tofu is one of the main sources of protein . For those of you omnivores who are trying to lose weight, I suggest that you try to substitute tofu for eggs, meat and cheese sometimes. It can help you cut down the intake of cholesterol and saturated fat quite a bit.

Who said tofu wouldn't go with a French dish? It certainly does. Besides, this vegetarian tofu souffle is one of the easiest souffle recipes you will ever come across. Just blend and bake. That's it! If you want your souffle very light and fluffy, just add a bit more milk. If you prefer a firmer, custard-like texture, reduce the amount of milk to about ½ cup.

Ingredients (for about 4 servings)

1 cup milk

1 ½ cups mashed tofu

1 cup canned asparagus, drained and coarsely chopped

2 tbsps. Chopped green onion

¼ tsp. Dry mustard

2 tbsps. Melted butter

4 egg yolks

4 egg whites, well beaten

3 slices whole wheat bread, torn into small pieces

Salt and pepper to taste

Preparation

Puree all the ingredients, except the egg whites, in a blender until smooth. Pour the mixture into a bowl. Fold in the egg whites. Put the mixture into an oiled 1 ½-quart souffle dish and bake in a preheated 325° oven for 40 - 50 minutes or until golden.

Some people think an au gratin recipe always has potatoes as a main ingredient, but in fact, an au gratin simply means any baked dish that is topped with a creamy white sauce and bread crumbs. It is defined by the technique rather than ingredients, so to speak. This tofu au gratin with nourishing spinach and artichoke hearts can be made quite easily within half an hour.

Ingredients (for about 4 servings)

1 ½ cups cubed firm tofu

2 jars artichoke hearts, drained

1 cup spinach, coarsely chopped

3 tbsps. butter

3 tbsps. Sifted all-purpose flour

2/3 cup vegetable stock

2/3 cup soy milk

4 oz. grated Parmesan cheese

¼ cup bread crumbs

1 tbsp. Melted butter

Salt and pepper to taste

Both vegans and vegetarians don't eat meat, though the vegans take it to a whole other level by excluding milk and all other dairy products from their diet. This tofu casserole is a vegan recipe that vegetarians and omnivores can also enjoy. The three layers of potatoes, tofu and zucchinis create an interesting texture, and the thyme and oregano also make this casserole quite aromatic. It is indeed a very hearty vegan dish you've got to try.

Ingredients (for about 4 servings)

3 medium-size potatoes, thinly sliced

2 cups cubed tofu

1 cup coarsely sliced zucchini

1 large onion, thinly sliced

1 tbsp. Vegetable oil

3 tbsps. Sifted all-purpose flour

2 cups vegetable stock

½ tsp. Dried thyme

½ tsp. Dried oregano

Salt and pepper to taste