VEGETARIAN TOFU RECIPE RECIPES
HEARTY VEGETARIAN TOFU CHILI RECIPE - FOOD.COM
This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base. This original recipe came from Runner's World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. For those who like chili very spicy, more chili powder may be added.
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Saute first 4 in meduium heat.
- Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
- Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
- Boil, reduce heat and simmer 45 to 55 minutes.
Nutrition Facts : Calories 387.6, FatContent 7, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 864.2, CarbohydrateContent 61, FiberContent 20.6, SugarContent 14, ProteinContent 26.2
VEGETARIAN BANH MI WITH CRISPY TOFU RECIPE | COOKING LIGHT
This Vietnamese sandwich is typically a combination of meat (usually pork) and vegetables, but our take here is plant-based and calls for crispy marinated tofu and a combination of fresh and picked vegetables. A swipe of sriracha mayonnaise adds a layer of creamy richness. Don’t be intimidated by the ingredient list—all of the items are easy to find at well-stocked grocery stores and once you prep your ingredients, the sandwiches come together very easily.
Provided by Marianne Williams
Total Time 30 minutes
Yield Serves 4 (serving size: 1 sandwich)
Number Of Ingredients 19
Steps:
- Bring water, rice vinegar, and 1 tablespoon of the sugar to a boil in a small saucepan over medium-high. Combine carrots and radish in a medium bowl; pour vinegar mixture over vegetables, and let stand 15 minutes. Combine mayonnaise and Sriracha in a small bowl; chill until ready to use. Meanwhile, whisk together lime juice, soy sauce, fish sauce, garlic, ginger, 2 tablespoons of the sesame oil, and remaining 1 teaspoon sugar in a small bowl. Place tofu planks in a shallow dish, and pour soy mixture over planks; set aside to marinate at least 15 minutes or up to overnight. Heat remaining tablespoon sesame oil in a large nonstick skillet over medium-high. Cook tofu planks, in batches if necessary, until browned and crispy on both sides, about 5 minutes. Remove from skillet, and immediately sprinkle with salt. Drain and discard liquid from carrots and daikon; set aside. Spread both sides of halved baguettes with mayonnaise mixture. Layer 3 tofu slices per sandwich; top with carrots and daikon mixture, cucumber, cilantro, and jalapeño. Serve immediately.
Nutrition Facts : Calories 485, CarbohydrateContent 45 g, FatContent 27 g, FiberContent 5 g, ProteinContent 16 g, SaturatedFatContent 3 g, SodiumContent 914 mg, SugarContent 9 g, UnsaturatedFatContent 23 g
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Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine chinese
Calories 166 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine chinese
Calories 166 per serving
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