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    You are in: Home / Cookbooks / tofu
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    50 recipes in

    tofu

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    Cookbook by

    KristenErinM

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    one of my favorite things to eat!
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    Spinach and Mushroom Enchiladas With Cilantro Cream Sauce
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     37 Reviews |  By Mama's Kitchen (Hope)

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    I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don't like spinach- you will probably find that this recipe changes your mind. (Altered recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.)

    Recipe #166579

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    Tempeh with 40 cloves of garlic
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     9 Reviews |  By Missy Wombat

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    A vegan version of the classic Provencal chicken dish. Tofu can be used instead of tempeh if need be.

    Recipe #49600

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    Tofu Crazy Chocolate Mousse
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     3 Reviews |  By smelly0610

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    I got this recipe from my brother. My husband loved it and he won't eat anything that didn't have parents. You may have to adjust the splenda a little or use powdered sugar if you don't like splenda but that adds more calories. Prep time includes refridgeration.

    Recipe #178618

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    Fabulous Tofu With Delicious Nutritional Yeast
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     2 Reviews |  By veg head 4-ever

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    Ok, this one might be a hard sell for the tofu first-timers, but every veg head knows this recipe as a standard way to bread and pan-fry tofu. I first heard it from my friend's Mom (a lifetime vegetarian) when I was 16 years old. I've seen a variation of it in the "New Farm Vegetarian Cookbook" as well. Veg head or not, give it a try, its pretty fabulous and delicious. fyi: Nutritional yeast is a non-active yeast loaded with B vitamins and protein, and it tastes a little cheesy, and little bread-like.

    Recipe #175340

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    Tequila Tempeh
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     4 Reviews |  By Bergy

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    The tequila cooks off in the cooking but leaves an unbelievable flavor. This recipe is from a "Turtle Island Tempeh" label and it is delicious!

    Recipe #24935

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    Celery Tofu Florentine
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     1 Reviews |  By msmia

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    The idea came trying to find a lower calorie version of a macaroni casserole. I have substituted cut up celery for macaroni pasta noodles (similar in shape). It's an easy to prepare casserole that reheats well and is really delicious -- by my calculations its 150 calories per serving (total 6). Hope you enjoy!!

    Recipe #90111

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    Spicy Grilled Tofu
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     3 Reviews |  By Annisette

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    Be sure to use extra firm tofu and press out as much of the water as you can. To prevent sticking, give the tofu slices and the grill rack a generous coat of nonstick cooking spray. Cooking time includes marinading the tofu for 4 hours. This is from VT May/June 2006.

    Recipe #167069

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    Tempeh "Chicken" Salad
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     32 Reviews |  By Kozmic Blues

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    For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a "nutty" and meaty texture, and, like tofu, it absorbs flavors of surrounding ingredients really well. Tempeh is a very popular "meat" alternative for vegetarian cooks. The first step in this recipe has you poach the tempeh in boiling water, which mellows out the flavor a bit, and makes it a bit more digestible. This is yet another recipe from, my favorite: The Vegetarian Meat and Potatoes Cookbook.

    Recipe #86071

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    Tasty Tofu Brownie Snacks
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     2 Reviews |  By Chef #208121

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    A Mori Nu recipe that we made the other night. Cooking time also includes cooling time.

    Recipe #125207

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    Low Fat Secret Ingredient Banana Bread
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     4 Reviews |  By hannahactually

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    This is just delicious--moist and flavorful, chock full of protein, and LOW FAT! Oh, and it's at least partly whole wheat. What more could you want?!? This is a great way to work soy into your diet stealthily. :) Oh, and the secret ingredient is tofu. It replaces the fat in traditional recipes, and does a darn good job of it, too! :P Feel free to leave out the nuts. From "Tofu Quick & Easy"

    Recipe #153088

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    Vegan Bacon
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     23 Reviews |  By Elcowgirl

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    If you were to use this in a BLT sandwich and replaced the bacon with it, you would never know the difference! My kids are bacon lovers, but now they prefer this. It doesn't look quite like bacon but it tastes the same.

    Recipe #148899

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    Lower-Fat Hot Spinach & Artichoke Dip
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    Be the first to review! |  By Vino Girl

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    This version uses tofu to lighten the recipe up. From Vegetarian Times November/December 2005.

    Recipe #145812

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    Brown Rice, Nut & Tempeh Casserole
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     8 Reviews |  By Bergy

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    This recipe is from "The Tempeh cook book" by Dorothy Bates. It is wonderful hot or cold. The flavor is heavenly and it is so good it makes people think that being a vegetarian isn't so bad after all!The comment beside the recipe is"This is good enough to serve with pride for Thanksgiving day dinner"

    Recipe #13578

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    Stir-Fried Tofu and Green Beans in Hot Sauce
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    Be the first to review! |  By aerobicon

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    I haven't tried this yet, but it sounds good. In dishes like this, I freeze my tofu and then thaw it out before I eat it. For this dish I'm sure you could also use TVP, seitan, or tempeh, although the cooking times may vary.

    Recipe #144058

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    Tofu and Bean Burgers
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    Be the first to review! |  By Chef #246750

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    Serve with some raw veggies or salad and the tangy barbecue relish (which keeps for 3 days in the fridge).

    Recipe #139862

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    Vegetarian Hot Pot
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     1 Reviews |  By Barb Gertz

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    Quick to prepare, this Asian-style noodle soup has everything needed to make it a one-pot meal. We've used canned broth but if you have homemade, it could only make a good thing much better. To punch up the heat, add a dab of chile-garlic sauce. Note: Chinese wheat noodles and rice sticks (dried rice noddles) are quick cooking and can be found in the Asian food section of your supermarket.

    Recipe #138676

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    Savory Mushroom Tofu Pie
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     1 Reviews |  By Chef #208121

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    A mushroom, onion, sour cream and tofu pie from Almost Vegetarian. Fast to make the filling. Use your favorite savory pie dough or phyllo dough for the crust. Freeze the extras if you make more than one. The pie raw will keep up to three months frozen or 3 days if refrigerated. Note you can make ahead the filling up to two days.

    Recipe #137769

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    Yummy Tofu Manicotti
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     1 Reviews |  By Calla Lily

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    This is the first recipe I have created with tofu and it is delicious! The green pepper, onion, and mushrooms combine for a wonderful taste. If you haven't tried tofu yet, give it a try! This is a super easy recipe and I am sure you won't be disappointed. The tofu takes on the other flavors and has a great texture for this recipe. I hope you enjoy it as much as we did!

    Recipe #56000

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    Homemade Tofu Burgers
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     1 Reviews |  By mielhollinger

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    This recipe is featured in the book "Diet For A Small Planet".

    Recipe #15701

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    Vegetarian Shepherd's Pie
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     5 Reviews |  By Ms*Bindy

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    This tofu version of a shepherd's pie is certainly not very traditional, but this recipe still makes for a hearty meal. This Shepherd's Pie is a casserole combining a tofu saute, mashed potatoes, and mushroom gravy. If you perform the 3 steps concurrently, you will shorten the preparation time. You should start the freeze-thaw tofu procedure the day before you expect to make the casserole. Prep time does not include thawing time for tofu. I like it even better the second day.From the Moosewood Collective.

    Recipe #134301

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