Tofu Greens And Sun Dried Tomato Strudel With Red Pepper Sauce Recipes

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SCRAMBLED TOFU WITH TOMATOES, SCALLIONS AND SOY SAUCE



Scrambled Tofu With Tomatoes, Scallions and Soy Sauce image

Eggs are nicely mimicked when you scramble firm tofu with vegetables or grains. The point is not to fool anyone into thinking he is eating eggs, but to create a scramble that is easy and satisfying.

Provided by Mark Bittman

Categories     quick

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons neutral oil
1 1/2 cups chopped tomatoes
Salt and ground black pepper
1 pound firm tofu, drained
1/3 cup sliced scallions
Soy sauce

Steps:

  • Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
  • Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

STIR-FRIED TOFU AND PEPPERS



Stir-Fried Tofu and Peppers image

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving

Steps:

  • Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
  • Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
  • In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
  • Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams

SUN-DRIED TOMATO CRUSTED TOFU



Sun-Dried Tomato Crusted Tofu image

I like using tofu on occasion but let's face it, it is blah tasting. You really have to do something to it to make it appetizing. With the Italian flavours enhancing this dish it works perfectly. I put mine on some pasta and it was delicious. Chicken or turkey would also work in this dish.

Provided by Chef Joey Z.

Categories     Soy/Tofu

Time 41m

Yield 4 serving(s)

Number Of Ingredients 16

2 (14 ounce) packages firm tofu
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 1/2 cups italian panko breadcrumbs (bread crumbs)
1/2 cup sun-dried tomato packed in oil, drained and sliced
6 large garlic cloves, peeled
1/2 cup white spelt flour
1 egg
2 tablespoons water
2 tablespoons olive oil
3/4 cup dry white wine (Wine Recommendation-Sauvignon Blanc or a Light Rhone)
2 tablespoons capers
2 tablespoons fresh lemon juice
1/4 cup butter, cold, thinly sliced
1/4 cup sun-dried tomato packed in oil, drained and chopped
1/4 cup fresh parsley, chopped

Steps:

  • Preheat oven to 375º. Slice each brick of Tofu in half lengthwise to make 2 even sized cutlets; season with pepper and salt.
  • Pulse the Panko breadcrumbs, tomatoes, and garlic in a food processor.
  • Transfer to a shallow dish. Place flour in a second shallow dish. Blend eggs and water with a fork in a third shallow dish.
  • Dredge both sides of the tofu lightly in flour, shake off excess flour, and then dip into egg mixture to coat. Transfer tofu to crumb mixture and pat onto both sides; place on a baking sheet or plate.
  • Heat the oil over medium-high heat. Cook tofu approximately 3 minutes per side until golden brown. In an ovenproof pan, place tofu to roast 8 to 10 minutes, or until thoroughly cooked through.
  • Make the sauce while tofu is in the oven. Simmer wine in a skillet until reduced by half on medium heat. Add capers and lemon juice, reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each piece of butter melts, add another. Stir in tomatoes and parsley.
  • Remove the tofu from oven, plate, and serve with sauce on top.
  • Sprinkle with a little grated cheese if desired.
  • Bon Appetit!

VEGAN - SUN-DRIED TOMATO, MUSHROOM, AND SPINACH TOFU QUICHE RECIPE - (4.4/5)



Vegan - Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche Recipe - (4.4/5) image

Provided by BlueSchmoo

Number Of Ingredients 24

For the crust:
1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats or buckwheat groats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
1-1.5 tbsp water, as needed
For the quiche:
1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
3 cups (8-oz) sliced cremini mushrooms
1/2 cup fresh chives, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste

Steps:

  • 1. Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish if desired. 2. Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust. 3. For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up. 4. In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt. 5. Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers. 6. Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape. 7. Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F. 8. For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along. 9. In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted. 10. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even. 11. Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry. 12. Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.

TOFU WITH TOMATOES AND BALSAMIC VINEGAR



Tofu with Tomatoes and Balsamic Vinegar image

This is a flavorful, low-calorie way to prepare tofu, and it makes a wonderful main dish. And it's vegan!

Provided by AMAL

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 1h

Yield 4

Number Of Ingredients 8

1 (14 ounce) package extra firm tofu, sliced
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
¼ cup balsamic vinegar
1 tablespoon vegetable oil
2 green bell pepper, chopped
½ onion, chopped
¼ teaspoon garlic powder
salt to taste

Steps:

  • Place tofu slices between two clean towels; allow tofu to drain, about 10 minutes. Cut tofu into bite-size pieces and transfer to a bowl. Stir in tomatoes and balsamic vinegar; marinate for 20 minutes.
  • Heat vegetable oil in a large skillet over medium heat; cook and stir bell peppers and onion until just tender, about 5 minutes. Add tofu mixture, garlic powder, and salt. Cover and reduce heat to medium-low; simmer until heated through, about 5 minutes more.

Nutrition Facts : Calories 165 calories, Carbohydrate 14.9 g, Fat 9.1 g, Fiber 2.4 g, Protein 10.3 g, SaturatedFat 1.3 g, Sodium 511.7 mg, Sugar 9.6 g

TOFU, GREENS AND SUN-DRIED TOMATO STRUDEL WITH RED PEPPER SAUCE



Tofu, Greens and Sun-Dried Tomato Strudel with Red Pepper Sauce image

Categories     Food Processor     Cheese     Dairy     Leafy Green     Pepper     Soy     Tomato     Vegetable     Appetizer     Side     Bake     Vegetarian     Dinner     Tofu     Kale     Fall     Healthy     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 13

1 bunch kale, stems and ribs cut away and discarded, leaves finely chopped (about 4 cups)
1 tablespoon olive oil
1 1/2 cups chopped onion
3 garlic cloves, minced
7 ounces firm tofu (half of one 14-ounce package), drained, cut into 1/2-inch pieces
4 ounces grated reduced-fat provolone cheese
1/2 cup grated Asiago cheese
2 tablespoons chopped fresh dill
1 1/2 teaspoons all purpose flour
6 oil-packed sun-dried tomato halves, patted dry, chopped
Nonstick olive oil spray
6 frozen phyllo pastry sheets, thawed
Red Pepper Sauce

Steps:

  • Cook kale in large pot of boiling salted water until tender, about 5 minutes. Drain. Cool; squeeze dry. Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 7 minutes. Cool.
  • Finely chop tofu, cheeses, dill and flour in processor. Transfer to bowl. Stir in onion mixture, kale and sun-dried tomatoes. Season with salt and pepper.
  • Preheat oven to 350°F. Spray large baking sheet with oil spray. Stack 2 phyllo sheets, one atop the other, on work surface; spray phyllo with oil spray. Top with 2 more phyllo sheets. Spray with oil spray. Repeat with remaining 2 phyllo sheets. Spread tofu mixture lengthwise down center of phyllo in 3-inch-wide strip, leaving about 1 1/2-inch border on each short side. Fold short sides of phyllo in over filling, then roll up into log, enclosing filling completely. Spray phyllo log with oil spray. Transfer strudel to prepared baking sheet.
  • Bake strudel until golden brown, about 40 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.) Cool 10 minutes. Cut strudel crosswise into 6 pieces. Place on plates. Spoon Red Pepper Sauce alongside.

SAUTEED TOFU WITH BITTER GREENS



Sauteed Tofu with Bitter Greens image

Tofu takes on the flavors of its marinade: soy sauce, sesame oil, chili paste, lime juice, ginger, and garlic. It is cooked and served with sauteed, calcium-dense greens.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Number Of Ingredients 10

One 1-pound block extra-firm tofu
3 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
1/2 teaspoon chili paste or Tabasco (optional)
3 tablespoons freshly squeezed lime juice
1 tablespoon grated ginger
2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces
1 teaspoon sesame seeds, lightly toasted
1/4 teaspoon crushed red-pepper flakes
6 cloves garlic, thinly sliced

Steps:

  • Cut tofu in half lengthwise, then cut each piece across into 6 slices. Place tofu on a paper-towel-lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.
  • In a medium bowl, combine soy sauce; sesame oil; chili paste or Tabasco, if using; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.
  • Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve.

Nutrition Facts : Calories 223 g, Fat 11 g, Fiber 1 g, Protein 15 g, Sodium 412 g

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