TOFU POT RECIPES

SPICY TOFU HOTPOT RECIPE | EATINGWELL

Spicy Tofu Hotpot Recipe | EatingWell image

Warm up a chilly evening with this light but satisfying one-pot meal. The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland. Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers.

Provided by EatingWell Test Kitchen

Total Time 30 minutes

Number Of Ingredients 12

Ingredients

6 cloves garlic, minced
2 teaspoons canola oil
1 tablespoon brown sugar
14 ounces firm tofu, preferably water-packed
¼ cup reduced-sodium soy sauce
2 teaspoons chile-garlic sauce, or to taste
4 cups thinly sliced tender bok choy greens
8 ounces fresh Chinese-style (lo mein) noodles
½ cup chopped fresh cilantro
4 cups vegetable broth, or reduced-sodium chicken broth
4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups)
2 tablespoons grated fresh ginger

Steps:

Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.
Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro.

Nutrition Facts : Calories 214.2 calories, CarbohydrateContent 30.9 g, CholesterolContent 27.6 mg, FatContent 5.4 g, FiberContent 3.9 g, ProteinContent 12.3 g, SaturatedFatContent 0.8 g, SodiumContent 853.8 mg, SugarContent 4.6 g

TOFU VEGETABLE POT PIE RECIPE | ALLRECIPES

Tofu Vegetable Pot Pie Recipe | Allrecipes image

I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day.

Provided by Jessica

Categories Main Dishes Savory Pie Recipes Vegetarian Pie

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 1 9-inch pie

Number Of Ingredients 13

Ingredients

? cup butter
½ cup thinly sliced onion
1 stalk celery, thinly sliced
2 cloves garlic, minced
? (12 ounce) package extra-firm tofu, cubed
¼ cup cubed red potatoes
½ teaspoon oregano
salt and ground black pepper to taste
? cup all-purpose flour
? cup milk
1?½ cups vegetable broth
1 cup frozen mixed vegetables
1 pastry for double-crust pie

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Heat butter in a large skillet over medium heat; cook and stir onion, celery, garlic, and tofu until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture; toss to coat.
Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.
Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.
Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

Nutrition Facts : Calories 246.4 calories, CarbohydrateContent 20.2 g, CholesterolContent 22 mg, FatContent 16.6 g, FiberContent 2.1 g, ProteinContent 4.9 g, SaturatedFatContent 7.1 g, SodiumContent 277.6 mg, SugarContent 2.2 g

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