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Tofu Recipes

tofu recipes

Tofu Balls
Serving Size: 3

3 tablespoons Vegetable oil
2 large Eggs
4 Garlic cloves
1 C Bread crumbs -- crushed
1 large Onion -- finely-- chopped
1 large Carrot -- grated
2 tablespoons Dijon mustard
1 Green pepper -- finely
1 1/2 tablespoons Sesame oil -- chopped
1 1/2 teaspoons Dried basil
3 Tofu cakes -- firm
1 teaspoon Ground fennel
Black pepper
3/4 teaspoon Oregano -- dried

Preheat oven to 350 degrees F. Sauté the garlic, onion, carrot, pepper,
basil, fennel and oregano in the oil for 10 minutes or until tender.
In a large bowl, beat the eggs, and then add all other ingredients except
the tofu. Mash the tofu and add it to the other ingredients. Mix well.
Form the mixture into 1 1/2-inch balls. Spread on a greased baking
sheet. Bake for 20-30 minutes at 350 degrees F. or until golden brown.

tofu recipes

Tofu Fiesta
Serving Size: 2

1/4 cup Chopped onion
1 Garlic clove -- minced
1 tablespoon Vegetable oil
1 cup Broccoli pieces
2 Carrots -- sliced thin
1/2 Sweet green pepper -- sliced
1 1/2 cups Diced mushrooms
1 cup Chopped celery
8 ounces Tofu -- drained
1/2 teaspoon Ground turmeric
1/2 cup Ricotta cheese
1 Ripe tomato -- cubed
2 tablespoons Chopped fresh parsley
2 tablespoons Sesame seeds -- toasted

Sauté the onion and garlic in the oil until the onion is transparent. Add the broccoli, carrots, pepper, mushrooms and celery and cook until tender. Break the tofu into chunks. Add the tofu to the vegetables with the turmeric and cheese. Simmer to heat thoroughly. Just before serving, add the tomato and parsley and sprinkle on the sesame seeds.
One serving 1/2 recipe, 383 calories 25 gm. carb, 23 gm protein, 23 gm
fat, 149 mg sodium, 1090 mg potassium, 31 mg cholesterol. 1 bread exchange, 2 vegetable, 2 medium fat meat plus 2 fat exchanges.

tofu recipes

Tofu and Broccoli Stir-Fry
Serving Size: 4 Categories: Diabetic Tofu
Vegetarian Vegetables Main Dish

2/3 cup Water
3 cups Broccoli -- cut into bite-size
2 tablespoons Dry sherry
2 tablespoons Reduced-sodium soy sauce
1/2 cup Onion -- cut into wedges
4 teaspoons Cornstarch
1 cup Fresh bean sprouts
1 teaspoon Ground ginger
1 pound Tofu -- fresh (bean curd) cu
1/4 teaspoon Crushed red pepper
1/2 " pieces
Nonstick spray coating
1 1/3 cups Cooked brown rice -- hot
20 milliliters Garlic -- minced

For sauce, stir together water, sherry, soy sauce, cornstarch, ginger, and red pepper; set aside. Spray a cold wok or large skillet with non-stick coating. Preheat the work or skillet over medium heat. Add garlic; stir-fry for 15 seconds. Add broccoli; stir-fry for 3 minutes. Add onion; stir-fry for 3 minutes. Add bean sprouts, stir-fry for 1 minute. Push vegetables from the center of the wok or skillet. Stir sauce; add to the center of the wok or skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute. Stir vegetables into sauce; stir in tofu. Heat through. Serve with rice. Food Exchange per serving:

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