Archive for the ‘tofu’ Category

Tofu-Sausage Tacos

2 tablespoons vegetable oil
1 large yellow onion, chopped
1 (14 oz) Tofurky Brand Italian Sausage – Sun Dried Tomato & Basil
2 (12 oz) packages extra firm tofu
corn tortillas

Serve with:
sliced jalapeños, Trader Joes jar brand
balsamic vinegar

  1. Heat oil in cast iron skillet set to MED-HIGH. Once hot (and before oil smokes) add onions and stir. Adjust heat as needed.
  2. While onions are cooking, drain excess water from tofu packages and put tofu blocks into large mixing bowl. Crumble and break apart most of the big chunks with a whisk. Add to the skillet and remember to come to back to it to stir as needed.
  3. While tofu and onions are cooking, chop sausage in food processor until big pieces are gone. Add to skillet.
  4. Once sausages are heated thoroughly and onions are mostly soft, pour mixture into the mixing bowl and set aside.
  5. Prepare tortillas two at a time in the dry cast iron skillet over HIGH heat.


  • Tofu, since it is soft and wet, is best cooked in a cast iron skillet which has a natural non-stick surface and can be heated to high temperatures (unlike most non-stick pans).
  • Fight the temptation to squeeze and strain the water from the tofu. For this recipe, doing that will yield an overly dry taco filling. Plus it’s much quicker not to.
  • Sausage can be chopped by hand, however, doing so is a complete royal pain.
  • Onion is best hand chopped as it provides uniform pieces.
  • Heating tortillas two at a time yields a crispier outside and soft inside. Plus it’s quicker. Stack 2 tortillas and when the bottom one is ready to flip, flip both together. (Tongs work well.) The inside surfaces will be hot and soft.
  • Half of our family eats these with (Trader Joe’s brand) balsamic vinegar poured on each bite and half eats them with the sliced jalapeños. I wouldn’t recommend doing both.

1 pound firm tofu
1/4 cup soy sauce
2 cups vegetable oil, divided
2 tablespoons all-purpose flour
2 tablespoons water
2 cups cabbage, shredded
2 ounces carrots, shredded
1 teaspoon salt
8 egg roll wrappers (7″ square)
1/4 cup sesame seeds, divided

  1. Stir-fry tofu and sesame seeds in soy sauce and 2 tablespoons oil over medium-high heat for 5 minutes. Add salt, cabbage, carrots and a splash of water and cook until tender. Set aside.
  2. In medium saucepan heat oil to about 375 degrees, or medium high heat. (Watch carefully that oil does not begin to burn/smoke.)
  3. While oil is heating, whisk together flour and water in a small bowl until a paste forms.
  4. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 cup of the mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll, keeping the egg roll shape as tight as possible. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  5. Place egg rolls into heated oil and fry until dark golden brown on both sides; use tongs to turn halfway through. Remove from oil and drain on paper towels or rack. Top with sesame seeds while still hot.

1/4 cup sugar
2 tablespoons cornstarch
1/2 cup broth
1/4 cup lemon juice
1 tablespoon white vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/2 teaspoon chile paste
1 clove garlic, minced

  1. In medium saucepan, whisk together sugar and cornstarch. Stir in remaining ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.

PREP TIME 40 minutes
Serve with Jasmin rice. (Less rice is needed since these are so filling.)

Tofu Scramble

2 tablespoons oil
2 blocks firm tofu, drained, pressed and crumbled
1 onion, chopped
2 cloves garlic, minced
1/2 – 1 green bell pepper, chopped
1/2 – 1 red bell pepper, chopped
1-2 lbs approx. mushrooms, sliced
1/2 teaspoon turmeric
1/2 teaspoon salt, approx
1/2 teaspoon pepper, approx
1 teaspoon all-purpose seasoning (like Spike), approx

  1. Heat oil in large skillet or wok over high heat (approx.). Saute tofu, onions, garlic and peppers in oil for 3-4 minutes, approx.
  2. Reduce heat to medium and cook 5-7 more minutes, stirring frequently and adding more oil if needed.

PREP TIME 15 minutes
TOTAL TIME 20 minutes

1 lb extra firm tofu
1 cup chopped celery
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup vegan mayonnaise
1/4 cup heavy whipping cream
raisin bread

  1. Chop tofu into small cubes (about 1/2″ sq). Boil in medium saucepan for 10 minutes. Drain and use the back of a large wooden spoon to squeeze out most of the water. Put it in the freezer while preparing the other ingredients.
  2. Whip cream in standing mixer until it forms soft peaks. Fold in celery, almonds, parsley, salt, mayonnaise and tofu.
  3. Lightly toast raisin bread and spread approx. 1/3 cup between two slices to form a sandwich.

This doesn’t keep well.