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Bombay Spinach Tofu
Ingredients:
- 1 (13oz) pack of firm tofu, washed and cubed
- 2 1/2 tbsp of yellow curry paste
- 6 cups of spinach, chopped
- 3 tomatoes, ripe and chopped
- 2 tbsp of ginger, grated
- 1 large onion, chopped
- 3 tbsp of olive oil
- salt and pepper
Directions:
- Sautee the onions, with the oil and curry.
- Add the ginger and tomatoes.
- Simmer for 4 minutes.
- Add the tofu and simmer another 5 minutes.
- Add the spinach and salt and peeper to taste.
- Simmer until the spinach wilts.
- Serve with basmati rice.
Coriander Tofu
Ingredients:
- 1 large bunch of coriander, washed and chopped
- 1 can of coconut milk
- 1 (16) oz pack of tofu, washed and cubed
- 4 tbsp of ginger, grated
- 1 tbsp of lemon juice
- 1 shallot, chopped
- 1 red bell pepper, chopped
- 3 tbsp of sesame oil
- 1 scallion, chopped
- salt and pepper
Directions:
- Marinate the tofu in the sesame oil, shallots, scallion, ginger, coriander, salt and pepper to taste and bell pepper for 3 hours.
- Add all the ingredients to a pan and stir-fry for 6-9 minutes.
- Serve next to basmati rice.
Asparagus Tofu Bake
Ingredients:
- 2 1/2 lbs of asparagus, cleaned and trimmed
- 1/2 cup of flour
- 1 1/2 lbs of tofu, washed and cubed
- 4 tbsp of vegetable stock
- salt and pepper
- 1 tbsp of lemon juice
- 1 onion, chopped
- 2 tbsp of butter
Directions:
- Preheat oven to 425 degrees F.
- Coat the tofu with the flour.
- Assemble the asparagus in a baking dish with the vegetable stock.
- Add the onion and tofu and distribute the butter in sprinkle on top of it all.
- Add the lemon juice and place the baking dish in a 425-degree oven for 20 minutes.
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