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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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    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

    MMMMMmmmmmm, this soup is so good! From Sara's Secrets TV show. Soba is buckwheat noodles. This is comfort food!

    Recipe #70758

    This is a recipe sent in to Vegetarian Times magazine from Suchitra Swift. I love crispy tofu and with this gravy it becomes comfort food!

    Recipe #154330

    I love Thai food! This tastes so fresh!

    Recipe #108052

    Yummy as a snack, sandwich filling, or topping for salads! It's got lots of flavor and holds it's shape well. A choice is given for two very different but equally inviting marinades. Be sure not to use an aluminum baking pan! Use the smallest baking pan you have that will hold the tofu in a single layer. An 8" square pan and a 7x9" pan both work fine. Adapted from Moosewood Restaurant New Classics cookbook.

    Recipe #366037

    The cooks at Moosewood serve these open-faced on toasted whole wheat bread with fresh lettuce, sliced tomato and Russian dressing. Try substituting the basil with marjoram, and combine herbs any way you like so long as the total does not exceed 1 tablespoon for dried or 3 tablespoons for fresh. The uncooked burger mix keeps for two days in the refrigerator. Formed into patties, these freeze well. Thaw at room temperature before baking. This was adapted from Vegetarian Times Magazine.

    Recipe #65691

    Finger lickin' good! This recipe is simple to prepare and deliciuos to eat! Adapted from Veg For Life!

    Recipe #326740

    From $40 A Day with Rachael Ray, this is yummy! Be sure to use a good salsa!

    Recipe #118148

    This is gently simmered tofu topped with a stir together sauce, commonly called banchan. It would make a great vegetarian course served with rice.You will want to eat the sauce on everything! Adapted from Gourmet magazine(March 2009).

    Recipe #401771

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

    Recipe #29771

    I'm always looking for a good tofu recipe and I like the way the turmeric makes this look like real eggs. Try this, you just may like it!!!

    Recipe #65694

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

    Recipe #397733

    In Japan, this dish is cooked right at the table. You can do the same with an electric skillet or wok. Serve it with individual bowls of rice.

    Recipe #41342

    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

    I got this from Better Homes and Gardens. A delicious way to eat tofu!

    Recipe #91097

    Adapted from This Can't Be Tofu: 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite, by Deborah Madison, this is easy, fast, and beguiling. Serve with rice or a baked sweet potato.

    Recipe #119435

    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 got this recipe from Newman's Own Cookbook. Tofu is so good in soy sauce. This is an excellent dish! Update: Due to reviews, please use a low sodium soy sauce, so it won't be too salty!

    Recipe #36692

    Adapted from a General Tso’s Chicken recipe in Men’s Health Magazine and posted on the Vegan Kitchen. The baked tofu is a great vehicle for the spicy-sweet sauce. Serve it over brown rice and tons of bright green steamed broccoli. Enjoy!

    Recipe #481645

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