ITALIAN TOFU
I came up with this while trying to figure out what kind of flavors would go best with an alfredo sauce. I originally made this to feed about 30 people, so I apologize if the measurements or times are off. I think it's the kind of recipe that really works if you add things to taste (I love basil, so my version include lots of it!) It would also probably be great with fresh herbs.
Provided by Raven D
Categories Lunch/Snacks
Time 20m
Yield 1 1/2 cups, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized bowl, mix the vinegar, soy sauce, oil, garlic powder, and herbs to form a marinade.
- Cut the tofu into 1/2 to 1 inch sized cubes.
- Add tofu to marinade and toss.
- Cover and refrigerate tofu for 30 minutes Toss the tofu in the marinate every few minutes.
- Slightly brown tofu in a skillet over medium heat (you may need to add a little more olive oil).
- Enjoy!
Nutrition Facts : Calories 385.4, Fat 34.5, SaturatedFat 5.3, Sodium 1028.4, Carbohydrate 7.5, Fiber 3.5, Sugar 1.7, Protein 16.5
ITALIAN MARINATED TOFU
A simple marinated tofu recipe, great for a make-before simple lunch or even breakfast if you marinate the tofu before (I've only made this once, but I imagine if you marinate overnight it'll be a much stronger flavor). This comes from Isa Moskowitz' Vegan With A Vengeance book, slightly modified. Prep time is for the marinade, cook time for the actual cooking.
Provided by River B
Categories Lunch/Snacks
Time 1h15m
Yield 4 lettuce wraps, 1-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the Wine, Oil, Vinegar, Bragg's or Tamari, Garlic, Basil, Dill, And Oregano in a shallow bowl. Whisk lightly to combine, and place tofu squares into marinade. Swish to cover, then cover the bowl and leave alone for 30 minutes.
- Flip. Leave alone for another 30 minutes.
- Heat a medium skillet over high heat, pour a small amount of olive oil in and swirl til the skillet is covered.
- Pour the marinade into the skillet, let it begin to heat. Place tofu squares (which now should be lightly gold-brown instead of the milky white it began as) into the skillet, and use a spatula to squish and cut the tofu into smaller peices.
- Cook, stirring occasionally, for about 15 minutes or until the marinade is basically gone.
- If desired, cook until tofu is drier and darker. Or closer to burned, whichever. I stopped mine when it was golden and there was still a bit of liquids left.
- Spoon out onto a plate and eat as is, or place a little in a lettuce leaf and wrap and eat, or eat on bread.
- If desired, top with pepper, soy cheese shreds, broccoli sprouts, more dried spices, pasta sauce, mix with rice or vegetables, or basically anything.
- Since this is an 'Italian' style marinade, consider matching it up with like foods.
- However you take it, enjoy!
- You can try doubling the recipe, if you do, please post how it went!
Nutrition Facts : Calories 682.1, Fat 46.4, SaturatedFat 7.7, Sodium 66.2, Carbohydrate 16.1, Fiber 6.7, Sugar 4.1, Protein 39.2
TOFU PARMIGIANA
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.
Provided by Jill B. Mittelstadt
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
- 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.
- 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.
- 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.
- Bake at 400 degrees F (205 degrees C) for 20 minutes.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 18.8 g, Cholesterol 23.8 mg, Fat 21.5 g, Fiber 3.9 g, Protein 25.7 g, SaturatedFat 6.2 g, Sodium 840.7 mg, Sugar 3.5 g
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TOFU PARMIGIANA - EATINGWELL
From eatingwell.com
4.7/5 (33)Total Time 30 minsAuthor Eatingwell Test KitchenCalories 261 per serving
- Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
- Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.
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