My husband bought tofu, does anyone have a recipe for a simple tofu recipe?

Depending on what kind of tofu it is, you can do all sorts of different things! Scrambled tofu for breakfast is an awesome way to start your day, and here's an easy recipe:





Equipment:


Skillet, I prefer cast iron but use what you've got


Firm wooden spatula





Ingredients


1 lb. extra firm tofu, drained and pressed


1 tablespoon olive oil


1 medium chopped white onion (about a cup)


2 cups cremini mushrooms, thinly sliced


2-3 cloves garlic, minced


1/4 cup nutritional yeast


juice of 1/2 a lime


1 carrot (this is optional, I grate it in at the end, mostly for color)





spice blend:


2 teaspoons cumin


1 teaspoon thyme, crushed with your fingers


1 teaspoon paprika


1/2 teaspoon tumeric


1 teaspoon salt





Directions


Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.





Crumble in tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.





Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.My husband bought tofu, does anyone have a recipe for a simple tofu recipe?
You can use tofu in anyway you would use meat. Like sritfry or anything like that just substitute it.My husband bought tofu, does anyone have a recipe for a simple tofu recipe?
Breaded, Fried, Softly Spiced Tofu





INGREDIENTS


1 (16 ounce) package extra-firm tofu, drained and pressed


2 cups vegetable broth


3 tablespoons vegetable oil


1/2 cup all-purpose flour


3 tablespoons nutritional yeast


1 teaspoon salt


1/2 teaspoon freshly ground black pepper


1 teaspoon sage


1/2 teaspoon cayenne pepper





DIRECTIONS


Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.


In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.


Warm oil in a large skillet over medium-high heat.


Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
You could always do a tofu stir-fry. Just mix vegetables, beans or anything else you want WITH the cut-up tofu and fry it in oil (I recommend sesame oil myself, but canola works well, too). Serve over rice with a teriyaki sauce (or any other sauce that you like).





It's easy and quick.
Simple tofu recipe:





1.) Open up refrigerator and get out tofu.





2.) Open up package of tofu.





3.) Walk over to pantry and open door.





4.) Open garbage can lid.





5.) Plop sh!t in garbage.





6.) Grab keys and go out to a nice restuarant for a flexitarian vegan meal.
Well, not all tofu is the same...some of it is soft, firm or extra firm.


Depending on what type is it will dictate what you can do with it.


Soft tofus are generally used for desserts, dips and sauces.


Firm can be used for some desserts, as ';cheese'; substitutes (like ricatta in lasagna). Extra firm can be used best in stiry fries, on grills and even kabobs.


After you find out what type you have, try www.vegcooking.com and peruse the recipes there - they have great ideas for some tasty meals!
Google it.