What are your experiences cooking with Tofu?

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  1. thomasczech profile image65
    thomasczechposted 4 years ago

    What are your experiences cooking with Tofu?

    Also Your favourite recipes are appreciated


  2. CraftytotheCore profile image79
    CraftytotheCoreposted 4 years ago

    I used to make a recipe using tofu in place of ricotta cheese.  It was stuffed manicotti.  I don't have the recipe any longer, but it was a mixture of tofu and herbs.  I believe the recipe can be found online though.  My sister found it again once.

    1. thomasczech profile image65
      thomasczechposted 4 years agoin reply to this

      Thanks. Ive been looking online. Im new to this.

  3. DzyMsLizzy profile image96
    DzyMsLizzyposted 4 years ago

    You can also use the soft tofu in a 'tofu scramble.'  Mixed with herbs, some turmeric for color, and pepper, anyone would not know the difference from scrambled eggs.

    I've also used tofu mixed with the ricotta cheese in lasagna.  It ups the protein of the dish, since as a vegetarian,  I don't use meat sauce.

    1. thomasczech profile image65
      thomasczechposted 4 years agoin reply to this

      That sounds delicious, I must try those. Thanks.

  4. dappledesigns profile image88
    dappledesignsposted 4 years ago

    I love tofu! Mostly because it's really hard to mess up. The trick to it is adding a lot of flavor with herbs, seasonings and veggies. I primarily use the extra firm tofu and then because it holds it's shape and seems to be the easiest to work with for dinners. After you drain it you want to try to squeeze the liquid out as much as possible. They do make tofu presses, but I actually don't feel the need for it. It soaks up marinades like a sponge and works really well with dried herbs. Keep in mind, tofu is healthy when you start, but it's what you put in it that will make a difference.

    Last night I made a marinate of soy sauce, water, sesame oil, ginger and garlic and let it sit for about 30 minutes turning it over about 3 times total. I put it on a baking sheet, sprinkled with sesame seeds and bake at 425 for about 35-40 minutes. It turned out really good! By adding the soy sauce I added a ton of salt to it though, so keep that in mind. Dill and spinach are my two favorite things to incorporate with tofu. Here is my go to recipe that I use a lot for weekday meals.

    http://dappledesigns.hubpages.com/hub/S … Tofu-Tacos

    It is also really good for breakfast if you use silken tofu mixed with chickpea flour to make an "omelet" and then add your favorite veggies and cheese.

    1. thomasczech profile image65
      thomasczechposted 4 years agoin reply to this

      sounds awesome. thanks.

  5. lisavollrath profile image96
    lisavollrathposted 4 years ago

    I love well-cooked tofu. Unfortunately, I'm a failure at producing anything approaching edible tofu dishes in my own kitchen. So, I cheat. I go to the Asian market, and buy it pre-cooked. Problem solved.


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