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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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    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

    You will love the caramelized onions and the avocado mash as the condiment...so good! This is reminiscent of a B.L.T in some ways....or rather it might be called a T.L.T. This is a keeper! From The Simple Veganista, who says the recipe was inspired by I Love Vegan

    Recipe #512514

    A sweet, mild, rich tasting drink developed at Vegetarian Times magazine. Make sure you use silken tofu, it's different from regular tofu, much creamier and smoother. FYI: In December 1981, Redwood Valley Soyfoods Unlimited (California) introduced Soynog, the earliest known soy-based non-dairy and vegan eggnog based on soy milk and tofu (added for thickness). It was renamed Lite Nog in 1982 and Tofu Nog in 1985. I haven't tried this yet, putting here for safekeeping.

    Recipe #510673

    A great Bed and Breakfast recipe. Here's what the Innkeeper says, “This recipe is a very popular entrée or appetizer in our restaurant, the Ravens. The tofu is skewered and grilled, then served with a Thai-style peanut sauce.” —Innkeeper, Stanford Inn by the Sea--Stanford Inn by the Sea, in Mendocino, CA. Enjoy!

    Recipe #509867

    Loosely adapted from the well-known Peruvian dish, Arroz con Pato, which is very similar to the ubiquitous Spanish Arroz con Pollo, but without the tomatoes. It's also a little spicier, and has thePeruvian addition of a dark beer as part of the liquid(you can sub veg. broth). Peruvian food is unique and delicious-- a cultural mix of native Indian, Spanish, African, Italian, Chinese and, more recently, Japanese cooking. From Bryanna's book "20 Minutes to Dinner", and posted on VeganFeastKitchen.

    Recipe #509068

    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

    Also called Sweet Chili Tofu with Steamed Kale & Coconut Quinoa. Adapted from The Garden of Vegan and Vegan Yum Yum and posted on Vegan Cookbook Aficionado.

    Recipe #506019

    Dubu jorim (braised tofu) is one of the few dishes that puts tofu as the central ingredient in Korean cooking. It is a great source of protein (as most vegetarians already know), low in saturated fat, and provides of host of minerals and vitamins that make it a sought-after ingredient in Korea and abroad. Tofu (aka dubu) is a staple in Korea and is a regular ingredient in Korean cooking. Not only that, but it's really one of the most healthy and diverse ingredients that can make a dish outstanding in terms of texture and flavor profiles.

    Recipe #505902

    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

    Paul McCartney says, "This is a fantastic salad that can accompany whatever you like-here it's served with tofu, but could just as easily serve it with veggie burgers or vegetarian sausages, as well as fries and new or mashed potatoes. You can also vary the steamed vegetables according to what's in season." From The Meat Free Monday Cookbook; A Full Menu for Every Monday of the Year. Paul, along with numerous other luminaries, started the Meat Free Monday campaign to address pollution, better health, and the ethical treatment of animals and global hunger..

    Recipe #502105

    This Guamanian fried rice get it’s rich flavor from crispy chicken flavored tofu(the original recipe used chicken, I veganized it) and mushrooms, vegetables and lots of soy sauce. Simple and incredibly delicious! From the island of Guam in Micronesia.

    Recipe #501468

    This is so cool, I'm posting here for safekeeping. Posted by erinwyso from Olives for Dinner. Here's what she says, "Besides producing beautiful shapes and textures, spherification techniques can also alter the intensity of flavors. Here I've created sriracha pearls, which were then dropped into a viscous and sweet glaze over well-seared tofu cubes. Instead of producing an even heat level throughout, these pearls created tiny yet fiery pops of isolated heat in each bite. These pearls can be made beforehand, and stored in cold vegetable oil until ready to use. They just simply need to be rinsed in a bit of cold water first, and will be quite sturdy once formed. "

    Recipe #498908

    I love egg foo yung, but wanted to veganize it. This looks like just the thing! Baked instead of pan-fried, it’s so much better and flavorful than the eggy version. It’s good with or without the gravy. Black salt has a slightly sulfur taste like hard boiled eggs. You can leave it out if you wish. From chowvegan.

    Recipe #498729

    This mozzarella style cheeze for pizza is the ultimate. It pours on easily and thickens up in the oven. It has an amazing taste. From My Vegan Cookbook.

    Recipe #498377

    Blended almonds, cashews and nutritional yeast flakes create a velvety texture and taste that closely resembles that of real cheddar. Taste better than the real thing. Even better, it's free of isolated soy protein. The cheeze will have to chill at least 5 hours, so plan to make ahead. From My Vegan Cookbook.

    Recipe #498278

    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

    Want the flavor but not the dairy? A delicious and different jalapeno popper recipe. This vegan jalapeno popper recipe is different in a few ways. For one thing the jalapenos are blanched before baking them. This helps to make them more pliable before stuffing them and easier to bite into. Also the filling is created from almonds instead of using a fake vegan cream cheese. From My Vegan Cookbook.

    Recipe #498246

    Creamy, thick and flavorful but very low in fat, only 1.5 grams per serving to be exact. This vegan tartar sauce will amaze your taste buds. Try it with the faux fish recipe. :)

    Recipe #498239

    These vegan fish patties are crispy on the outside, tender on the inside and tasty. Only 4 grams of fat per patty! Eat them on a bun with creamy tartar sauce.One reviewer said" Instead of the egg replacer, I used ground flax seed. I ground up a tablespoon of flaxseed right before it was time to add it. Then I immediately added 2-3 tablespoons of hot boiled water. I stirred until it was a egg like consistancy them added it the my faux fish mixture. It held together very well." Or use Bob's Red Mill Egg Replacer following directions on the back of the package. Enjoy!

    Recipe #498232

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