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Soy

Tofu, Soy, TVP, & Tempah
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This dish makes and excellent Appetizer, Snack or Main Dish. It's also a great introduction into the vegan world, if you want to convert kids or meat-eaters to a healthier lifestyle. They taste great with sauces & dips or by themselves. You need to make a lot though. When I make them, they only last for a few minutes. You might want to double or triple this batch.

Recipe #156143

From 101 Cookbooks. This is delish. In an attempt to cut back on fat, I baked the tofu and added way less oil. It was delish and will be back on the menu soon. The lemon zest is a must for this recipe.

Recipe #357202

Cooking Light. My daughter's favorite things - noodles and tofu! This is another one of those great clean-out-the-fridge type meals. Use whatever veggies you like or have. Snow peas are a great additon.

Recipe #331238

This makes a wonderful, light meal with a Japanese influence! I found it in Heidi Swanson's terrific cookbook, Super Natural Cooking. If the vegetables are pre-chopped it goes together quickly. Don't worry about the long ingredient list. I'd recommend putting salt and pepper on the tofu as it's cooking. We loved this dish!

Recipe #306455

This is the result of combining the best of two great recipes for Palak Paneer (Spinach with Paneer). I wanted to "veganize" a tried and trusted recipe from Madhur Jaffrey's World of the East Vegetarian Cooking....and then I came across a really good looking vegan version on a blog: http://earthvegan.blogspot.com/2008/01/. I felt like the latter version could be improved by using some of the techniques and spices from the other. I have to say, the end result was amazing! Making this dish is simple but there are lots of steps, and lots of dishes to wash up. Hope that doesn't scare you off! You could take care of quite a bit of it the day before. I think at the end of the day the effort is worth it and I hope you will too.

Recipe #396967

I really enjoyed this! It was inspired by a recipe I saw on Food 911. Careful with the cayenne. (I personally like it a little spicy, but use your own judgment) I also usually only make half of this recipe. (I'm the only one in the house who will actually EAT tofu!)

Recipe #61439

I was 13 when I became a vegetarian. At the time, my mother and I concocted this recipe. Today, it is still my favourite way to eat tofu, and my favoured recipe for introducing tofu to sceptics. You can adjust vegetables to your family's taste.

Recipe #363506

This is a really basic stir-fry that I found on nytimes.com "recipes for health". Simple flavors, few ingredients, healthy.... I like to serve this over quinoa but you could use rice or noodles with equal success. When browning the tofu, I add some extra chili paste and fresh ginger to the pan for flavor. After it's done and draining on paper towels, I sprinkle it with some kosher salt. The result is far from bland tofu! It's also good to keep some extra soy sauce and hot sauce on the table so that eaters can season to taste. Also, freezing tofu and then thawing it before you cut it up gives it a chewier firmer texture that I really enjoy.... Cheers to healthy eating!

Recipe #367902

3 Reviews |  By LMCski

The title says it all, I think. I like the peppery-ness of the napa cabbage with the sweet peppers. Feel free to add the veggies you like (sometimes I use eggplant). Just make sure you don't cook the veggies until they're mushy. You want them to still be firm, but not raw.

Recipe #369869

This recipe is delicious. I doubt you could fool a tofu-phobic as the pieces are visible, but it really is a nice recipe. The original recipe (found at http://www.soscuisine.com) doesn't call for cheese, but I've included it because it adds that extra touch.

Recipe #371223

Modified from Cooking Light who forgot to tell you to press it and to wash the Quinoa completely.

Recipe #199819

Great recipe to serve with brown rice and a salad.

Recipe #172531

1 Reviews |  By robin g

HIGH protein amazing. I put four tablespoons oil for the sake of the nutrition facts, but you should add as much as you want to make your tofu crispy,

Recipe #299194

I think this is from Martha Stuart Living magazine but have no idea what issue. Tasty and pretty easy to make. Note if you are new to eating tofu- the tofu is marinated but raw.

Recipe #255754

From the Gazette 01/06/1991 I adopted this recipe on 6/19/06. Poor misunderstood tofu.

Recipe #7369

5 Reviews |  By Mercy

A salty, spicy treat that is also perfect for low carbers!

Recipe #119753

4 Reviews |  By Rita~

Thanks to Dr. Weil for this recipe. For a quick and exciting meal, this healthful version of a popular Mexican dish is hard to beat. The baked tofu neatly replaces beef and, along with olive oil, provides good fat. Nonfat whole-wheat tortillas make very good fajitas. They have none of the hydrogenated fat of conventional white-flour tortillas and give you some fiber.

Recipe #61406

This is one of my favorite recipes from the Sunset Favorite Recipes II cookbook. Prep time does not include the tofu marinading time.

Recipe #55994

This is a wonderfully easy recipe. With the yogurt and garam masala, the dish has a nice spice, but is not spicy-hot. I used 1 cup of fat-free plain yogurt. I highly recommend it for an easy weeknight meal. Serve it with rice.

Recipe #299253

Don't tell them it's good for them, as well as low fat! Fast and yummy!

Recipe #23997

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