Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / My Little Tofu Cookbook
    Lost? Site Map

    73 recipes in

    My Little Tofu Cookbook

    « Previous 1 2 3 4 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook.

    Recipe #398973

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

    Recipe #397733

    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

    Ceviche is a Latin American specialty of marinated raw fish in citrus. The action of the acidity actually cooks the fish. Traditionally this dish utilizes fresh scallops, The creator of this recipe, Chef Kevin Dunn, says, " I believe that the tofu actually works better and develops an exciting characteristic. I served this dish at a guest chef appearance to people who don’t normally eat tofu and they loved it." I have learned a new word! Brunoise means to cut into 1/8" cubes. Cooking time is marinating time.

    Recipe #372276

    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

    Vegan miracle whip! Adapted from 3ABN-and made by Kyong Weathersby. I haven't tried this yet, and have put it here to access it easily. I hope you enjoy! :D

    Recipe #352668

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

    Recipe #326740

    A tempting tempeh vegetarian tuna salad! The powdered kelp helps give this salad a taste of the sea. Adapted from From the Heart of the Harvest Cafe cookbook and also Vegan Vittles, Second Helpings cookbook. Great in sandwiches, rolled up in tortillas or lettuce leaves with sprouts and vegetables, on crackers, etc. A little information on tempeh from Wickpedia: Tempeh, or Tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized its rich nutritional value, tempeh was referred to as “Javanese meat.”

    Recipe #325700

    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

    This tofu mayonnaise is super for anyone who is lactose-intolerant or vegan. It's thick and creamy and you may add seasonings to fit your taste! Great for pasta salads or anywhere you'd use regular mayonnaise. Add herbs of choice to make a dip. Adapted from Allrecipes.

    Recipe #244124

    Serve this stew hot with buttered hot noodles or over steamed potatoes. Top with a dollop of (soy) sour cream, if desired. Recipe adapted from Vegetarian Times magazine.

    Recipe #192673

    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

    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

    By marinating the tempeh the day before you plan to serve, this dish can be prepared in just a few minutes. Adapted from Vegetarians in Paridise. The tempeh needs to marinate 24 hours in the fridge.

    Recipe #178109

    You won't miss the meat because the tofu is pressed, glazed with a sweet, spicy sauce and topped with a crisp slaw of jicama and carrots! Adapted from Food & Wine magazine.

    Recipe #157040

    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

    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

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

    Recipe #91097

    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

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

    Recipe #29771

    « Previous 1 2 3 4 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes