Tofu Hummus Recipes
OUR FAVORITE HUMMUS RECIPE
This hummus recipe, from Michael Solomonov's Zahav cookbook, yields a smooth, flavorful, restaurant-style dip great with pita or laffa bread.
Provided by Kaitlin
Categories Appetizer
Time 20m
Number Of Ingredients 9
Steps:
- In a food processor, combine lemon juice, garlic and 1/4 teaspoon salt. Let sit for 10 minutes. This step mellows the garlic.
- Add the tahini and cumin, and blend until a thick paste forms. While that's happening, add ½ cup of water and a handful of ice into a measuring cup with a spout. Add the ice water in a thin stream until the sauce takes on a whipped, light and creamy texture. It will almost double in volume. It should take anywhere from ⅓ to ⅔ cup of ice water. For a thicker hummus, err on the side of less.
- Add the drained chickpeas, and blend until totally smooth and not at all grainy. This could take anywhere from 2-5 minutes, with some occasional scraping down of the bowl. Sometimes I let it run for extra time, and busy myself with another kitchen task to ensure the smoothest possible hummus. If you need to, you can add in an extra few streams of ice water along the way.
- Season to taste with more salt (I add an additional ¾ teaspoon, for 1 teaspoon total), lemon juice or cumin.
- To serve, dollop the hummus in a shallow small bowl or a deep plate. Go ahead and run your spoon in a swirl to make that jazzy restaurant pattern. You earned it. Sprinkle a pinch of paprika over the top, chopped parsley, and drizzle with extra virgin olive oil.
Nutrition Facts : Calories 183 kcal, Carbohydrate 8 g, Protein 5 g, Fat 16 g, SaturatedFat 2 g, Sodium 93 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
TOFU-HUMMUS RICOTTA STUFFED SHELLS
Here's a classic pasta dish veganized with tofu-hummus ricotta and vegan parmesan cheese. I used RAO brand marinara sauce as it is the best I've tried, so no point in making my own anymore. I served these shells with Vegan Caesar Salad.
Provided by Nicole Kearsley
Categories Dinner Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Cook pasta shells to al dente according to package directions. Preheat oven to 350°F.
- Sauté spinach in skillet over medium high heat with 1 tsp oil until wilted (or steam it if preferred). Transfer to a colander and squeeze liquid from spinach with back of spoon or use towel.
- Add tofu, hummus, nutritional yeast, vegan parmesan cheese, extra virgin olive oil and salt to food processor. Blend tofu ricotta until smooth. In a large bowl stir together tofu ricotta and spinach to combine.
- Pour marinara sauce into 13"x 9" lasagna pan and spread to cover bottom.
- With a spoon or piping bag, fill each pasta shell with ricotta mixture then place into marinara sauce in baking dish. Repeat with remaining shells.
TOFU HUMMUS
This version of hummus contains tofu for added protein and extra creaminess, and it uses peanut butter instead of tahini. Very easy and delicious!
Provided by SPOONIES
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Place tofu, lemon juice, peanut butter, olive oil, garlic, and garbanzo beans in a blender or food processor. Blend until mixture is smooth. Chill until ready to serve.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 40.5 g, Fat 9.5 g, Fiber 10.9 g, Protein 14.6 g, SaturatedFat 1.3 g, Sodium 363.9 mg, Sugar 7.5 g
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From upbeetkitchen.com
Reviews 1Category Main CourseCuisine MexicanTotal Time 1 hr 30 mins
- Start by marinating the tofu. (Ideally, you’ll let it marinate for up to eight hours, but if you are pressed for time, you can marinate it for 30 minutes.) Chop the tofu into 1/2-inch cubes. Place in a 9×13-inch baking dish. In a bowl, whisk together the lime juice and zest, oil, balsamic, tamari, arrowroot, chili powder, and garlic or garlic powder. Pour over the tofu and toss to coat. Set aside for at least 30 minutes, or cover and refrigerate for up to eight hours.
- Preheat the oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper. Transfer the tofu from the baking dish to one of the prepared baking sheets, reserving the marinade to add to the tofu in the final five minutes of baking. (Waiting to add the marinade until the end prevents it from burning.)
- Place the broccoli, bell pepper, and red onion on the second prepared baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss very well to coat. It helps to “massage” the oil into the broccoli to ensure that it is well coated.
- Place both the tofu and the vegetables in the oven. Bake the tofu for 25 minutes, then remove from the oven and toss with the remaining chili lime marinade. Return to the oven for another 5-7 minutes.
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- Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente.
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- Place drained and pressed tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it's semi-smooth and resembles ricotta.
- Place about 1 1/2 cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping 1 1/2 cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1 1/2 cups or more of sauce; I went heavy on the sauce because I love sauce! Top with a sprinkle of nutritional yeast.
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