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    You are in: Home / Cookbooks / My Little Tofu Cookbook
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    73 recipes in

    My Little Tofu Cookbook

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    Displaying up to 20 pages of results. To see all results, or register.

    This is really good. I got this from a book called Tofu Cookery. The flavors marry well.

    Recipe #29771

    These are so yummy! And vegan too. Got this from Cooking Entrees with the Micheff Sisters cookbook. Enjoy! I enjoy with brown rice.

    Recipe #488545

    Originally from Better Homes and Gardens, this has been changed to make it vegetarian. I hope you enjoy! Inspiration from delish dish.

    Recipe #493072

    I got this from the Food Network, courtesy Tori Ritchie. Yum!

    Recipe #117109

    Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty!

    Recipe #81722

    I'm learning to cook with tempeh. This is marinated, then simmered in barbeque sauce, and can be served over rice or made into a sandwich with whole grain buns. Adapted from Vegetarian Times.

    Recipe #192304

    These New Orleans-style sandwiches offer a wildly delicious mix of flavors: tangy barbeque sauce, spicy caramelized onions, and crispy lettuce and pickles. Make them vegan by using a vegan mayonnaise.

    Recipe #506020

    This yummy faux feta tastes a lot like dairy feta and can be used as you would use feta cheese. Crumble it over pasta, grains, or raw vegetable salads. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak.

    Recipe #320389

    I figured if Garth and Trisha liked it, it must be good. And I was right! Rich without being too rich. I have taken the liberty of adding more veggies and listed them as optional. If you like, you can sub mushrooms or veggie crumbles instead of the beans(or even meat). I tweaked just a little for more flavor. Enjoy!

    Recipe #514174

    This makes a great breakfast on the go, using banana, blueberries and non dairy mlk. Adding ground flax offers a healthful boost of omega 3s, fiber and protein. Got this from Whole Foods and changed it around a little.

    Recipe #465061

    Broccoli, with shitake mushrooms, simmered in a spicy sauce, YUM! Adapted from Vegetarian Times magazine. If you like, you may use fresh shitake mushrooms in place of the dried ones. I would use about a cup of fresh ones. Substitue vegetable broth for the soaking water, about 1/3-1/2 cup.

    Recipe #192197

    This stuff is deeee-lish served over rice! Allyson Kramer posted this on her blog and says this is even better than the meat version. I haven't tried this yet, so guessing the serving size is 4. Enjoy!

    Recipe #497811

    An amazing tofu transformation! You can use store bought cajun seasoning or make your own. Adapted from How It All Vegan cookbook.

    Recipe #466078

    Caramelized pineapple and tofu is delicious and very easy to cook. Feel free to add red bell peppers, or other vegetables.

    Recipe #504131

    Wonderful Asian flavors in this salad! I have doubled the sauce recipe so there's plenty to spoon over the veggies. From Martha Stewart Living, March 1996.

    Recipe #504091

    This is so good and has gotten lots of great comments on Heidi Swanson's food blog. She threw this together one night and it was a hit! If you can't handle Brussels Sprouts, try cabbage, spinach, broccoli(cut up real small), or bok choy. I have changed this just a bit.

    Recipe #378954

    This is a tangy mustard based sauce distictive of the Carolinas. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch on your sandwiches, use coleslaw(homemade or storebought). Adapted from Vegetarian Times magazine(May/June 2010). You can use the tempeh, veggie chicken strips, or even tofu as the "meat" instead of the seitan.

    Recipe #455165

    This recipe intrigues me! A thick and creamy hot cocoa with a thick frothy foam on top, mimicking melted marshmallows. You will see a frothy foam form on top as you are mixing it. I recommend that you use Thai Kitchen's Pure Coconut Milk. It has no chemical additives or preservatives like some other brands. Placed here for safekeeping. From My Vegan Cookbook.

    Recipe #498277

    Even if you're not a tofu fan, these crispy nuggets are hard to keep out of your mouth. The recipe includes tamarind, an herb native to India that has been cultivated for its pungent acidic flavor since prehistoric times. Tamarind can be found as a frozen paste, a liquid concentrate, or fresh in pods. The porous tofu soaks up the tamarind's bittersweet flavor and forms a caramelized crust around each bite with the tamari, ginger and garlic. The crunchy roasted sunflower seeds add contrasting texture. These are excellent hot from the oven or chilled. Adapted from Whole Foods.

    Recipe #465528

    The title says it all really. Adapted from The Garden of Vegan cookbook.

    Recipe #397733

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