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Tofu -- How to Cook it, What It's Forms Are, and How To Make It Behave!
by Sue Bozeman
by Sue Bozeman
Weird enough title for you? Yes, well tofu is made from soybeans. That is almost a given. However, it is also an amorphous mass that can be compared to a sponge. Now, how does one eat a sponge happily? One first squeezes the bejeebers out of it and then lets it absorb some delicious juices. Now freeze it overnight. Then, it becomes the sponge of your dreams. You can slice it and make it with eggs.
You can fry it with onions and peppers and wrap it up in a tortilla with cheese and sour cream with salsa ... yum. Or, if you must have a real recipe, try this one on for size, with thanks to www.vegetarian.about.com:
Tofu and Asparagus Enchiladas
2 12 ounce packages firm or extra-firm tofu, pressed
16 asparagus spears
2 tbsp olive oil
1 tsp chili powder
16 ounces enchilada sauce (see below)
2 cups cheddar or jalapeno jack cheese
8 - 10 flour tortillas
Enchilada Sauce:
2 tbsp vegetable oil
2 tbsp flour
2 tbsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
2 cups water
1 8 ounce can tomato paste
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
Preparation:
Soak pressed tofu in 1/2 t chili powder mixed with 1 T olive oil for 20 minutes.
Pre-heat oven to 350 degrees.
In a large pan, crumble the tofu and sauté in olive oil with remaining chili powder until lightly golden brown and coated with spices.
Transfer the sautéed tofu to a large bowl and add approximately 1/2 cup enchilada sauce and half of the cheese. Combine well.
In the bottom of a baking pan or casserole dish, spread a thin layer, about 1/4 cup, of enchilada sauce.
Place a few spoonfuls of the tofu mixture in each flour tortilla plus 2 asparagus spears. Roll up and place in baking dish, stacking each enchilada closely.
Pour the rest of the enchilada sauce over the tortillas in the pan, and sprinkle the remaining of the cheese on top.
Bake your tofu enchiladas for 20-25 minutes, or until done.
You can fry it with onions and peppers and wrap it up in a tortilla with cheese and sour cream with salsa ... yum. Or, if you must have a real recipe, try this one on for size, with thanks to www.vegetarian.about.com:
Tofu and Asparagus Enchiladas
2 12 ounce packages firm or extra-firm tofu, pressed
16 asparagus spears
2 tbsp olive oil
1 tsp chili powder
16 ounces enchilada sauce (see below)
2 cups cheddar or jalapeno jack cheese
8 - 10 flour tortillas
Enchilada Sauce:
2 tbsp vegetable oil
2 tbsp flour
2 tbsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
2 cups water
1 8 ounce can tomato paste
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
Preparation:
Soak pressed tofu in 1/2 t chili powder mixed with 1 T olive oil for 20 minutes.
Pre-heat oven to 350 degrees.
In a large pan, crumble the tofu and sauté in olive oil with remaining chili powder until lightly golden brown and coated with spices.
Transfer the sautéed tofu to a large bowl and add approximately 1/2 cup enchilada sauce and half of the cheese. Combine well.
In the bottom of a baking pan or casserole dish, spread a thin layer, about 1/4 cup, of enchilada sauce.
Place a few spoonfuls of the tofu mixture in each flour tortilla plus 2 asparagus spears. Roll up and place in baking dish, stacking each enchilada closely.
Pour the rest of the enchilada sauce over the tortillas in the pan, and sprinkle the remaining of the cheese on top.
Bake your tofu enchiladas for 20-25 minutes, or until done.
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1. Vegetarian recipes
2. Smoothie recipes
How? It's easy!
Privacy policy:
Your email address is safe;
we NEVER share our list.
