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 Post subject: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Sun Dec 19, 2010 11:59 am 
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Saggy Butt
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My friend bought 2 blocks/lbs of firm tofu for her veggie friend who's coming for Christmas and has no clue what to do with it. So I told her I'd ask you guys! I already suggested making seitan cutlets since it was such a hit for Thanksgiving here. So ANY suggestion is good! I know desserts are usually make with silken, but if you know any that work with firm that's also good!

Thanks!

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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Sun Dec 19, 2010 12:02 pm 
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You could make a small tofurkey with it or some sort of marinated tofu. I believe pies work with firm tofu. Is it just firm or silken firm?

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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Sun Dec 19, 2010 12:45 pm 
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Saggy Butt
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Firm. Not silken.

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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Sun Dec 19, 2010 12:49 pm 
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Tofu cashew roast - Basically in a food processor mix tofu, cashews or other nuts, bread crumbs and chosen seasonings (I like tahini, nooch, garlic, chik'n bouillon powder, thyme, sage, salt and pepper). Bake in a loaf pan in the oven until golden.

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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Sun Dec 19, 2010 12:50 pm 
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Make tofu ricotta. Lasagna will ensue.

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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Sun Dec 19, 2010 1:36 pm 
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I agree on the ricotta (Vcon's cashew ricotta is my fave, but it still takes a block of tofu). You can also use it for baked ziti (normal or the pumpkin one in Vcon), stuffed shells or tube pasta (mix in some nuked and squeeze-dried frozen spinach, and maybe some fake cheese to add color, calcium, and ability to fight to the finish), pizza...

Press and make satay skewers... Tofu scramble is always tasty (well not always--restaurants have a unique talent for scramble massacre--but if you use one of Isa's bajillion recipes it will be)... marinate and make baked tofu for throwing into stuffs... dredge in a mix of cornmeal and cajun seasoning/salt, fry it up, then throw on a bun with jalapenos and nayo and sriracha and lettuce for a tasty po-vegan... Press, marinate, cut into triangles, do a three step breading w/ panko, bake, then toss in wing sauce..

Endless possibilities! ENDLESS!


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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Sun Dec 19, 2010 1:38 pm 
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Will this friend be there in the morning? If so, use one block for scrambled tofu. Since you're already doing seitan cutlets, I guess the other stuff should be more side dishy.
Quiche
Lasagna with tofu ricotta
Soup (maybe miso?)
Baked tofu (The most flavorful recipe you can find, in large-ish cubes, with toothpicks as an appetizer)
In spring rolls or dumplings


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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Sun Dec 19, 2010 2:46 pm 
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I'd make cashew ricotta with one, and then make something delicious with it. And I'd make scramble with the other. That's my answer now, anyway, since I really would like a big, brunch-y breakfast right now but am probably too lazy to do it.

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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Sun Dec 19, 2010 9:27 pm 
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Appetite for Reduction red Thai tofu! It's my new favourite thing.

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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Mon Dec 20, 2010 12:02 am 
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Saggy Butt
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Erinnerung wrote:
Appetite for Reduction red Thai tofu! It's my new favourite thing.


Is that like a curry dish or more of a thai noodle dish? Either way, I'm in love.

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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Mon Dec 20, 2010 11:51 am 
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Slice into long thin rectangles, marinate, and broil. I can eat a whole pound of broiled tofu by my self. Serve with a dip or sauce for extra yumminess.

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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Mon Dec 20, 2010 12:41 pm 
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Scruffleupagus wrote:
Erinnerung wrote:
Appetite for Reduction red Thai tofu! It's my new favourite thing.


Is that like a curry dish or more of a thai noodle dish? Either way, I'm in love.

It's dry-fried tofu with a yummy sauce/glaze dealy.


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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Mon Dec 20, 2010 6:43 pm 
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Saggy Butt
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Rhizopus Oligosporus wrote:
Slice into long thin rectangles, marinate, and broil. I can eat a whole pound of broiled tofu by my self. Serve with a dip or sauce for extra yumminess.


I need better recipes for stuff like this... For the different marinades and such. I tried one from 101 Things to do with Tofu and was not impressed at all, but I LOVE the last and texture of tofu.

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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Mon Dec 20, 2010 11:23 pm 
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Really any marinade will do. Do you have v'con? The asian or italian tofu marinade would be nice. Off the top of my head, I'd say: oil, vinegar/lemmon/lime/wine, crushed garlic, onion powder. Then, if you are going asian: ginger, hot peppers, white pepper, soy sauce, and/or mirrin. Italian: basil, oregano, black pepper, salt. Or the marinades for the smokey or spicy tempeh would probably work.

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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Mon Dec 20, 2010 11:43 pm 
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Kitty tofu wrestling?

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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Tue Dec 21, 2010 8:47 am 
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On the old ppk, someone once posted a recipe for a marinade that was so good. She had taken baked tofu to her son's school and it was a hit with all the kids and parents. I can't remember who it was, but it was yummy.

I'm too lazy to read recipes anymore, but now when I want to make an asian marinade, I mix soy sauce, rice vinegar, ginger, garlic, a little agave, and maybe a bit of hot sauce. I love this stuff and can easily eat a whole container myself.


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 Post subject: Re: What to do w/ 2 blocks/lbs of tofu?
PostPosted: Tue Dec 21, 2010 5:15 pm 
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My go-to marinade is really basic- just garlic, ginger, soy sauce, Sriracha and a little bit of peanut oil. I usually make it for marinated tofu burgers, but Boyfriend eats it straight out of the oven.

I also like this peanut marinade recipe that I got off the internet somewhere ages ago:

Quote:
Ingredients:
¾ cup water
¼ cup peanut butter
2 T low sodium tamari or soy sauce
1 T apple cider vinegar
2 teaspoon agave
2 cloves garlic, minced
1 tsp cayenne pepper
¼ cup roasted peanuts

Preparation:
Mix peanuts and water together with a fork. Combine with other ingredients.


I like to spoon the leftover marinade pretty generously over the tofu just before I bake it. It gets really thick and kind of like a sauce. I use up a lot of tofu eating this with garlic greens and basil fried rice.

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