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Best Vegetarian Recipes

Tampilkan postingan dengan label Tofu Recipes. Tampilkan semua postingan
Tampilkan postingan dengan label Tofu Recipes. Tampilkan semua postingan

Stove Top Tofu Chili - Vegetarian Recipes - Best Vegetarian Recipes
Stove Top Tofu Chili
Recipe By:GUELPH CLOG GIRL
"I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu."

Ingredients

  • 1/2 (12 ounce) package extra firm tofu
  • 1 teaspoon chili powder
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 1/2 cup onion, chopped
  • 2 stalks celery, chopped
  • 1/2 cup whole kernel corn, undrained
  • 1 (15.25 ounce) can kidney beans, undrained
  • 1 (14.5 ounce) can stewed tomatoes, undrained
  • 1 quart water

Directions

  1. In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
  2. Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
  3. Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

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15.22

Breaded, Fried, Softly Spiced Tofu - Vegetarian Recipes - Best Vegetarian Recipes
Breaded, Fried, Softly Spiced Tofu
Recipe By:Miss Sriri
"This tofu recipe is completely gorgeous. A former roommate introduced me to some basics with tofu, and over the past few years, I've settled on this ratio of spices and other breading ingredients. The crust on the tofu sticks is tasty and the texture is really wonderful. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal). I usually make this with a cumin-scented rice dish and a garlicky broccoli side."

Ingredients

  • 1 (16 ounce) package extra-firm tofu, drained and pressed
  • 2 cups vegetable broth
  • 3 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sage
  • 1/2 teaspoon cayenne pepper

Directions

  1. Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
  2. In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
  3. Warm oil in a large skillet over medium-high heat.
  4. Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

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15.59

Tofu and Veggies in Peanut Sauce - Vegetarian Recipes - Best Vegetarian Recipes
Tofu and Veggies in Peanut Sauce
Recipe By:Anne Buchanan
"Easy, quick, and tasty meal. A favorite in our household."

Ingredients

  • 1 tablespoon peanut oil
  • 1 small head broccoli, chopped
  • 1 small red bell pepper, chopped
  • 5 fresh mushrooms, sliced
  • 1 pound firm tofu, cubed
  • 1/2 cup peanut butter
  • 1/2 cup hot water
  • 2 tablespoons vinegar
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons molasses
  • ground cayenne pepper to taste

Directions

  1. Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
  2. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.

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20.38

Sarah's Tofu Noodle Soup - Vegetarian Recipes - Best Vegetarian Recipes
Sarah's Tofu Noodle Soup
Recipe By:sarah
"Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to."

Ingredients

  • 2 tablespoons butter
  • 2 cups sliced carrots
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 1 1/2 teaspoons minced garlic
  • 12 cups vegetarian chicken-flavored broth
  • 2 cups egg noodles
  • 1 (14 ounce) container extra-firm tofu, drained and cubed
  • 1/4 cup raisins
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon black pepper
  • 1/4 cup cornstarch
  • 3 tablespoons cold water

Directions

  1. Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
  2. Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

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12.18

Tofu Parmigiana - Vegetarian Recipes - Best Vegetarian Recipes
Tofu Parmigiana
Recipe By:Jill B. Mittelstadt
"Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread."

Ingredients

  • 1/2 cup seasoned bread crumbs
  • 5 tablespoons grated Parmesan cheese
  • 2 teaspoons dried oregano, divided
  • salt to taste
  • ground black pepper to taste
  • 1 (12 ounce) package firm tofu
  • 2 tablespoons olive oil
  • 1 (8 ounce) can tomato sauce
  • 1/2 teaspoon dried basil
  • 1 clove garlic, minced
  • 4 ounces shredded mozzarella cheese

Directions

  1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
  2. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
  3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
  4. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
  5. Bake at 400 degrees F (205 degrees C) for 20 minutes.

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21.52

Tofu Burgers - Vegetarian Recipes - Best Vegetarian Recipes
Tofu Burgers
Recipe By:SILVERWOLF
"This recipe uses tofu that has been frozen for 72 hours and then quickly defrosted. Onion, celery and cheese make these burgers delicious. This is a family favorite at the Silverwolfs' den. Serve in place of meat as a main entree or place on a bun along with your favorite toppings: lettuce, onion, tomato, mayo, etc. These burgers can also be baked in an oven preheated at 350 degrees for 30 minutes rather than frying."

Ingredients

  • 1 (12 ounce) package firm tofu
  • 2 teaspoons vegetable oil
  • 1 small onion, chopped
  • 1 celery, chopped
  • 1 egg, beaten
  • 1/4 cup shredded Cheddar cheese
  • salt and pepper to taste
  • 1/2 cup vegetable oil for frying

Directions

  1. Place tofu in freezer 72 hours ahead of time. To thaw, fill a large saucepan with water and bring to a simmer. Leave tofu in package and place in water for about 20 minutes.
  2. While tofu is thawing, heat 2 teaspoons vegetable oil in a small skillet. Saute onion and celery until soft and lightly browned. Place in a medium bowl and set aside.
  3. When tofu is thawed, squeeze out excess water. Chop tofu finely and place in bowl with onion and celery. Mix in egg, cheese, salt and pepper until thoroughly combined.
  4. Heat a large skillet over medium-high heat and pour in 1/2 cup vegetable oil (oil should be 1/4 inch deep). Drop tofu mixture into pan in 6 equal portions. Flatten with a spatula to form patties. Fry for 5 to 7 minutes on each side, until golden.

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17.35

Tofu Creamed Spinach - Vegetarian Recipes - Best Vegetarian Recipes
Tofu Creamed Spinach
Recipe By:Libby
"A good alternative to higher-fat versions of creamed spinach, silken tofu is pureed with milk, cheese, and seasonings, then added to spinach sauteed with onions and garlic. Serve it to anyone, and don't tell them there's tofu in it until they've already eaten some. If you like, pan fry some thinly sliced mushrooms with the onion and garlic, or add some canned mushrooms with the spinach. You could also add a little crushed red pepper for heat and sprinkle some extra cheese on top for serving."

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds fresh spinach, washed and chopped
  • 1 (12 ounce) package firm tofu
  • 1/2 cup milk or soy milk
  • 1 cup Parmesan or Asiago cheese
  • garlic powder to taste
  • salt and pepper to taste

Directions

  1. Heat butter and olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until soft and translucent, but not brown. Add spinach; cook, stirring frequently, until wilted.
  2. Place tofu, milk, cheese, garlic powder, salt, and pepper in a blender, and puree until smooth.
  3. Stir pureed tofu into spinach. Cook until warmed through. Adjust seasonings, if desired, and serve.

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16.10

Vegetarian Nori Rolls - Vegetarian Recipes - Best Vegetarian Recipes
Vegetarian Nori Rolls
Recipe By:Anne Buchanan
"Delicious nori rolls that look great too. Even people who haven't eaten Japanese before liked these. Impress your friends!"

Ingredients

  • 2 cups uncooked short-grain white rice
  • 2 1/4 cups water
  • 1/4 cup soy sauce
  • 2 teaspoons honey
  • 1 teaspoon minced garlic
  • 3 ounces firm tofu, cut into 1/2 inch strips
  • 2 tablespoons rice vinegar
  • 4 sheets nori seaweed sheets
  • 1/2 cucumber, julienned
  • 1/2 avocado, julienned
  • 1 small carrot, julienned

Directions

  1. In a large saucepan cover rice with water and let stand for 30 minutes.
  2. In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
  3. Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
  4. Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
  5. Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.

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12.55

Tofu Chocolate Pudding - Vegetarian Recipes - Best Vegetarian Recipes
Tofu Chocolate Pudding
Recipe By:Jenni
"A creamy chocolate pudding using tofu."

Ingredients

  • 1 cup semisweet chocolate chips
  • 2 tablespoons water
  • 1 (16 ounce) package firm tofu, drained
  • 1/4 cup soy milk
  • 1 tablespoon vanilla extract

Directions

  1. Melt the chocolate with water in a heavy saucepan or double boiler.
  2. In an electric blender or food processor, combine tofu with the melted chocolate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve!

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14.33

Tofu Stroganoff - Vegetarian Recipes - Best Vegetarian Recipes
Tofu Stroganoff
Recipe By:Jeri Roth Lande
"This is a creamy tofu and mushroom stroganoff that our whole family likes. It's quick to make for a weeknight dinner."

Ingredients

  • 1 (16 ounce) package uncooked egg noodles
  • 2 (12 ounce) packages extra-firm tofu, drained and diced
  • 1 tablespoon vegetable oil
  • 2 onions, sliced
  • 1 (12 ounce) container cottage cheese
  • 2 tablespoons sour cream
  • 1 sprig fresh dill weed, chopped
  • 8 ounces mushrooms, sliced
  • 1 teaspoon garlic, minced
  • 2 tablespoons soy sauce

Directions

  1. Bring a large pot of water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the oil in a skillet over medium heat, and saute the tofu 5 minutes on each side, until lightly browned. Set aside. Place the onions in the skillet, and cook until tender. Mix in mushrooms, garlic, and soy sauce, and cook until heated through.
  3. In a bowl, mix the cottage cheese, sour cream, and dill. Stir into the skillet. Return tofu to skillet, and continue cooking just until heated through. Serve over the cooked noodles.

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19.38

Patty's Tofu Burgers - Vegetarian Recipes - Best Vegetarian Recipes
Patty's Tofu Burgers
Recipe By:pattyward555
"This is a special recipe for me. My first veggie burger from scratch! It is low cal, great tasting and easy. I make a bowl of this mix and leave it in the fridge so my husband can pat out a burger and quickly cook it on his lunch break. Enjoy:)"

Ingredients

  • 2 eggs
  • 2 (16 ounce) packages firm tofu
  • 2 stalks celery, minced
  • 1 small onion, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon red curry paste
  • 1 tablespoon minced garlic
  • 2 cups rolled oats
  • 1 tablespoon vegetable oil

Directions

  1. Beat the eggs in a mixing bowl until smooth. Mix in the tofu, celery, onion, chili powder, cumin, curry paste, garlic, and oats with your hands until the tofu has broken into fine pieces, and the mixture is evenly blended. Form into 8 patties.
  2. Heat the vegetable oil in a large, nonstick skillet over medium heat. Cook the patties until crispy and golden brown on each side, about 5 minutes per side.

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20.15

Anna's Scrambled Tofu - Vegetarian Recipes - Best Vegetarian Recipes
Anna's Scrambled Tofu
Recipe By:ddunfey
"My daughter and I share a love for this delicious, nutritious, and high-protein meal. Try different ingredients to suit your taste. We enjoy this meal at breakfast, but it would be suitable for any time of day. Add spinach, mushrooms, peanuts, or cashews as a topping. Serve over noodles or rice. Use additional nutritional yeast to thicken the sauce or add water to thin it."

Ingredients

  • 1 tablespoon olive oil, or as needed
  • 1 onion, chopped
  • 1 (12 ounce) package extra-firm tofu, drained and cubed
  • 1/2 (15 ounce) can black olives, drained and halved
  • 3 cloves garlic, minced
  • 3 tablespoons nutritional yeast
  • 1 tablespoon tamari (dark soy sauce)

Directions

  1. Heat olive oil in a cast iron skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add tofu, olives, and garlic. Cover skillet and cook, stirring occasionally, until tofu is lightly browned, about 8 minutes. Add nutritional yeast and tamari; stir until coated and nutritional yeast is dissolved, 1 to 2 minutes.

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18.13

Maple Glazed Tofu - Vegetarian Recipes - Best Vegetarian Recipes
Maple Glazed Tofu
Recipe By:doll
"A vegetarian alternative for ham; great for Easter, Christmas, etc."

Ingredients

  • 1/2 cup maple syrup
  • 1/2 cup pineapple juice
  • 1 teaspoon soy sauce (optional)
  • 2 tablespoons brown mustard
  • 1 tablespoon olive oil
  • 1 (8 ounce) container firm tofu, drained and cubed
  • 1 teaspoon sesame seeds (optional)

Directions

  1. Whisk together maple syrup, pineapple juice, soy sauce, and mustard in a small bowl. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat and stir in the tofu. Cook and stir until the tofu is evenly browned. Stir in syrup mixture and continue to cook until the glaze has reduced. Top with sesame seeds.

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14.58

Chocolate-Almond Tofu Pie - Vegetarian Recipes - Best Vegetarian Recipes
Chocolate-Almond Tofu Pie
Recipe By:aquariuscook
"There are many variations that can be done to this versatile recipe, its limited only by your imagination. Love this one and so will your kids!"

Ingredients

  • 1/2 cup butter, melted
  • 1 1/2 (4.8 ounce) packages graham crackers, broken into small pieces
  • 1/2 cup almonds
  • 3 cups semisweet chocolate chips
  • 2 (12 ounce) packages silken tofu, drained
  • 2 tablespoons vanilla extract

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the butter, graham crackers, and almonds into a food processor. Cover, and pulse until the mixture resembles a coarse crumb. Transfer the crumbs to a 9-inch pie plate, and press into the bottom of the plate to form a crust. Wash and dry the bowl of the food processor; set aside.
  3. Bake in the preheated oven until lightly golden, about 15 minutes. Remove from oven, and cool for 15 minutes.
  4. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Place the chocolate, tofu, and vanilla extract into the cleaned food processor. Blend until smooth, scraping down the sides several times. Pour chocolate mixture into the prepared crust. Chill for 4 hours before serving.

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15.10

Faken (Veggie Bacon) - Vegetarian Recipes - Best Vegetarian Recipes
Faken (Veggie Bacon)
Recipe By:HOLLY BOXRUD
"This marinated smoked tofu fries up into crisp veggie bacon! Freezing the tofu and thawing helps to improve the texture, and makes it easier to slice."

Ingredients

  • 1 (7.5 ounce) package smoked firm tofu, frozen and thawed
  • 1 tablespoon nutritional yeast
  • 1 tablespoon water
  • 2 tablespoons maple syrup
  • 1 dash liquid smoke flavoring (optional)
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons butter or margarine

Directions

  1. Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
  2. Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.

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20.52

Butternut Squash and Sweet Potato Soup - Vegetarian Recipes - Best Vegetarian Recipes
Butternut Squash and Sweet Potato Soup
Recipe By:Miriam
"A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side."

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup diced red onion
  • 6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 6 cups reduced-sodium vegetable broth, or as needed
  • 3 tablespoons chopped fresh thyme
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
  • 1 green chile pepper, halved lengthwise (optional)
  • 1 cup silken tofu, divided
  • salt to taste

Directions

  1. Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.
  2. Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.

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11.55

Cauliflower and Tofu Masala - Vegetarian Recipes - Best Vegetarian Recipes
Cauliflower and Tofu Masala
Recipe By:VYAPTI
"Cauliflower and tofu in a medium-hot masala sauce. Serve over basmati rice or with naan."

Ingredients

  • 1 (16 ounce) package tofu
  • 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1 tablespoon minced fresh ginger root
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 3 serrano peppers, seeded and minced
  • 4 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 1/2 teaspoon salt
  • 1 (16 ounce) can tomato sauce
  • 1 small head cauliflower, cut into florets
  • 2 cups half-and-half cream
  • 1 cup frozen peas
  • 1/4 cup chopped fresh cilantro

Directions

  1. Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
  2. Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  3. Whisk the yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl. Cut the tofu into 1/2-inch cubes, and gently stir into the yogurt mixture. Arrange the tofu cubes onto the prepared baking sheet so they do not touch each other.
  4. Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. Gently turn the tofu every 15 minutes during baking.
  5. Meanwhile, melt the butter in a large skillet over medium heat. Cook the garlic and serrano peppers in the hot butter until softened, about 3 minutes. Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt. Cook another minute to release the fragrance of the spices. Add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.
  6. Once the cauliflower is tender, stir in the half-and-half, peas, cilantro, and baked tofu cubes. Bring to a simmer, and cook 5 minutes, or until your desired thickness is attained.

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17.24

Baked Shells in Sauce - Vegetarian Recipes - Best Vegetarian Recipes
Baked Shells in Sauce
Recipe By:Krista B
"A filling main dish that is easily adaptable to suit your personal tastes. Recipe doubles/triples well. Use your favorite store bought or homemade tomato sauce."

Ingredients

  • 1/2 cup seashell pasta
  • 1 cup tomato sauce
  • 1/2 cup mushrooms, diced
  • 1/4 cup crumbled firm silken tofu
  • 1/4 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. In a medium bowl combine tomato sauce, mushrooms and tofu. Stir in cooked pasta. In a separate, small bowl combine mozzarella and Parmesan cheeses.
  4. In a small casserole dish layer pasta mixture and cheeses.
  5. Bake in preheated oven for 30 minutes, or until lightly browned.

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21.03

Garlic Ginger Tofu - Vegetarian Recipes - Best Vegetarian Recipes
Garlic Ginger Tofu
Recipe By:Syd
"This easy, braised tofu dish is great served with steamed rice and vegetables."

Ingredients

  • 3 tablespoons canola oil
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh ginger root
  • 1 lime
  • 1 tablespoon tamari, or to taste
  • 2 pounds firm tofu

Directions

  1. Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
  2. Squeeze lime juice over tofu before serving.

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Vietnamese Style Vegetarian Curry Soup - Vegetarian Recipes - Best Vegetarian Recipes
Vietnamese Style Vegetarian Curry Soup
Recipe By:shaggy
"Vietnamese style curry powder can be found in Asian markets - especially in cities that have a large Vietnamese population. If you can't find it, use Madras curry powder. This spicy soup can be made into a thick stew by reducing the vegetable stock and water by half. Serve with rice and French bread."

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, coarsely chopped
  • 2 shallots, thinly sliced
  • 2 cloves garlic, chopped
  • 2 inch piece fresh ginger root, thinly sliced
  • 1 stalk lemon grass, cut into 2 inch pieces
  • 4 tablespoons curry powder
  • 1 green bell pepper, coarsely chopped
  • 2 carrots, peeled and diagonally sliced
  • 8 mushrooms, sliced
  • 1 pound fried tofu, cut into bite-size pieces
  • 4 cups vegetable broth
  • 4 cups water
  • 2 tablespoons vegetarian fish sauce (optional)
  • 2 teaspoons red pepper flakes
  • 1 bay leaf
  • 2 kaffir lime leaves
  • 8 small potatoes, quartered
  • 1 (14 ounce) can coconut milk
  • 2 cups fresh bean sprouts, for garnish
  • 8 sprigs fresh chopped cilantro, for garnish

Directions

  1. Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

Vietnamese Style Vegetarian Curry Soup - Vegetarian Recipes - Best Vegetarian Recipes
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