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tofu and tempeh

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Freezing tofu preserves it for future use, but definitely changes the texture, making it denser. A great way to use up a leftover half-block of tofu. (Vegan if made with vegetable stock.) Adapted from a recipe by Chichi Wang at Serious Eats.

Recipe #416372

A great vegetarian dish with bold flavors.

Recipe #309098

3 Reviews |  By blucoat

This quick and healthy dinner pairs creamy tofu and crispy snap peas (or broccoli) with a tahini-maple sauce. Serve with udon noodles or rice. If you are using broccoli, roast it with the tofu. From "EatingWell Magazine".

Recipe #346589

These are amazing! When these cook, the balsamic marinade becomes a delicious caramelized coating. Use these nuggets over salads, over rice or to accompany pasta. They make great little finger snacks too. Cooking time does not include marinade time.

Recipe #315262

This is a wonderful pasta dish that my kids love, although I would never actually tell them what is in it! The peanut sauce can be made ahead and kept in the refrigerator. This recipe as provided makes a ton of food, with the leftovers able to be kept for 2-4 weeks in the frig.

Recipe #337838

Adapted from a recipe by RitalinCindy at Adjust the heat by adjusting the amount of chili pepper and pepper flakes.

Recipe #322963

From Moosewood Restaurant Cooks at Home book.

Recipe #298550

1 Reviews |  By Nikoma

When I was a kid my Mother used to make a recipe useing pork chops and campbell's golden mushroom soup. After a little playing around I came up with this very simple vegetized version of it that I'm very happy with! You can use any vegetarian golden mushroom soup (or non veggies can use campbell's) I make it with recipe #144809.

Recipe #318260

Tastes remarkably like bacon! I tried a recipe on Zaar and tweaked it. This makes great sandwiches and can be used in stir frys, to top salads, anywhere you might use bacon. Enjoy!

Recipe #318406

This is from Deborah Madisons Vegetarian Cooking for Everyone. Baked Tofu smothered with a fragrant stew of summer vegetables and sprinkled with Romano cheese. You can replace the mushrooms with artichoke hearts or asparagus. The sauce MAKES this dish so I often double it:-). It's also great used for pasta salad. This dish can easily be made vegan by omitting the cheese.

Recipe #318475

I once was at a restaurant in Toronto that served Southern Fried Tofu - crispy tofu slices with a tangy sauce on top and I have been on the hunt for a recipe to make it myself. I also wanted to create something that was baked, not fried - reducing fat content for a healthier meal. This recipe is as close as I could get and is really yummy. It's a fave for my family - kids love it too.

Recipe #317730

Yushi doufu is tofu that has not been pressed and formed, but simply scooped out after tofu coagulates using mesh spoon into serving bowls, soba, or soups. It is often used in Okinawan soba or yushi doufu soba. Think of eating puff of clouds and you have yushi doufu. In the photo submitted, I am using yushi doufu with noodle dish called tanmen. You can certainly use ramen as well. Often better ones are either fresh ramen in packs or frozen ramen packs. These are great convenience food. You can dress up noodle dish with anything that pleases you.

Recipe #313822

With a scrumptious homemade barbecue sauce, this can easily be prepared in the oven or (even tastier, of course!) on the grill. It's a family staple, originally from "Breaking the Food Seduction" by Dr. Neil Barnard.

Recipe #312000

This recipe is from Dreena Burton and was posted on the Canadian Food Network websie. It is really tasty.

Recipe #300858

From Central Market. Note marination time. Make ahead.

Recipe #297762

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

Veggie Times 2007. They use soy tempeh. The one I specified is my personal choice. I just like it better.

Recipe #200941

From Prevention Magazine's MasterCook Cookbook published with the MC disk

Recipe #201251

Tasty tofu recipe I came up with when tofu was on sale and I'd bought a bunch. Even Confirmed Tofu Hater (DD) likes this. A good way to drain tofu is to swaddle it in lots of paper towels and then rest something heavy on top for at least 20 minutes to press all the water out.

Recipe #220443

I love's a chameleon, and it's rich in phytonutrients called isoflavones that may prevent breast cancer to boot! To help it absorb more flavor, rinse and then pat dry with paper towels before using.

Recipe #293698

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