See how to use this ingredient to prepare delicious dishes
Rich in proteins and with a soft consistency that adapts well to different spices, tofu is a real Joker in vegan cuisine. Not only does it contribute to the protein contribution, being an alternative to animal sources, but it is also highly versatile and can be grilled, cooked or cooked.
Below, take a look at 7 extraordinary and vegan recipes with tofu!
Baked eggplant with tofu paste
Ingredients
- 2 eggplant Cut into slices of 1.5 cm thick
- 3 tablespoons of olive oil
- 200 g of drained and wrinkled tofu
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 1 cup of tomato sauce
- 1 tablespoon of soy sauce
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cumin powder
- 1/4 cup of nutritional yeast tea
- Rooms and black pepper ground to taste
- 2 finely chopped chives
Methods of preparation
Arrange the aubergine slices in a pan, season with half of the olive oil and season with salt and black pepper. Bake in a preheated oven at 200 ° C for 20 minutes, turning halfway through the time, until it is soft and slightly golden. Remove from the oven and set aside.
In a pan, heat the remaining olive oil over medium heat. Add the onion and brown to removal. Add the garlic and brown for another minute. Add the tofu, soy sauce, smoked paprika and cumin. Cook for 5-7 minutes, stirring occasionally. Add the tomato sauce, the nutritional yeast, the salt and the black pepper, mix and cook until it thickens.
In a pan, it creates layers with a slice of eggplant in the oven and a little filling of the tofu. Repeat the process with all the slices of aubergine and put a spoonful of tomato sauce on top. Bake in a preheated oven at 180 ° C for 15 minutes. Remove from the oven and sprinkle with chives. Serve later.
Grilled tofu with avocado cream
Ingredients
- 400 g of Tofu Fermo
- 4 tablespoons of olive oil
- 1 teaspoon of rosemary
- 1 teaspoon of thyme
- Rooms and black pepper ground to taste
- 1 pulp avocado mature
- 1 lemon juice
- 1 chopped garlic tooth
- Coriander leaves to decorate
Methods of preparation
Cut the tofu into triangles and dry well with paper napkin. In a container, mix half of olive oil, rosemary, thyme, salt and black pepper. Pass this mixture on both sides of the tofu and dispel it in a non -stick pan preheated over medium heat. Cook for 4 minutes on each side. Turn off the heat and set aside.
In a food processor, put the avocado pulp, lemon juice, garlic, remaining olive oil, salt and black pepper. Beat until smooth and smooth. Arrange the pieces of grilled tofu on a plate or table. Add a generous part of the avocado cream next to it. Garnish with coriander leaves and serve then.
Tofu and chickpea hamburgers
Ingredients
- 200 g of Tofu Fermo
- 1 cup of tea chickpeas cooked and drained
- 1/2 cup of oat flour flake
- 1/2 peeled and grated onion
- 1 clove of peeled and chopped garlic
- 1 teaspoon of cumin powder
- 1 teaspoon of smoked paprika
- Rooms and black pepper ground to taste
- 1 tablespoon of olive oil
Methods of preparation
In a container, crush the tofu with a fork and mix with the chickpeas until it forms a homogeneous mass, keeping some whole pieces for the consistency. Add the oat in flakes, onion, garlic, cumin, smoked paprika, salt and black pepper. Mix until the dough is stopped. Take small portions and shape -shaped shapes. Heat a pan with olive oil over medium heat. Grill the burgers for 5 minutes on each side. Turn off the heat and serve with salad.
Colorful skipped with tofu and vegetables
Ingredients
- 400 g of tofu cut into stripes
- 2 tablespoons of sesame oil
- 1/4 purple cabbage in slices
- 1/4 Chinese sliced cabbage
- 2 carrots peeled and cut into thin stripes
- 1 semi -free chilli pepper and cut into stripes
- 2 peeled and chopped cloves of garlic
- 1 tablespoon of grated ginger
- 4 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of corn starch diluted in 2 tablespoons of water
- 1/2 pack of cabbage cut into large pieces
- Basil leaves to taste
Methods of preparation
In a large pan, heat 1 tablespoon of sesame oil over medium heat. Add the tofu and cook until it brown on all sides. Remove from the pan and set aside. Then, in the same pan, place the remaining sesame oil and add the garlic and ginger. Go up for 1 minute.
Add carrots, cabbage and peppers. Cook until the vegetables are slightly soft but still crunchy. Add the tofu, together with soy sauce and rice vinegar. Mix and cook for 2 minutes. Add the diluted corn starch to thicken the sauce, stirring constantly. Put the cabbage and mix until it starts to dry slightly. Turn off the heat and decorate with the basil leaves. Serve later.
Curry With tofu, mushrooms and vegetables
Ingredients
- 400 g of tofu in cubes
- 200 g of Paris slices mushrooms
- 1 broccoli Cut into small flowers
- 1 semi -free chilli pepper and cut into stripes
- 1 peeled carrot and cut into thin slices
- Fresh pea of 100 g
- 1 peeled and chopped onion
- 3 cloves of peeled and chopped garlic
- 1 tablespoon of fresh grated ginger
- 2 tablespoons of coconut oil
- 400 ml of coconut milk
- 2 tablespoons of curry red
- 1 teaspoon of turmeric
- 1 teaspoon of spicy paprika
- 1/2 teaspoon of cumin powder
- Rooms and black pepper ground to taste
- 1 tablespoon of soy sauce
- Red coriander and sliced pepper leaves to decorate
Methods of preparation
In a large pan, heat the coconut oil over medium heat. Add the onion and brown until it starts to brown. Add garlic and ginger and brown for 1 minute. Add the folder curry Red paprika, turmeric, spicy and cumin and cook for 2 minutes, stirring constantly.
Then pour the coconut milk into the pan and mix until it forms a homogeneous sauce. Add the soy sauce, salt and black pepper. Add the peppers, carrots, broccoli and mushrooms and mix to incorporate. Cook until the vegetables are soft but still crunchy. Add the tofu and pea cubes and cook for another 5 minutes. Turn off the heat and transfer the curry For a plate. Decorate with coriander and chilli pepper. Serve later.
Spaghetti with Bolognese tofu
Ingredients
- 300 g of rugoso stopstand
- 300 g of Spaghetti without eggs
- 2 tablespoons of olive oil
- 1 peeled and chopped onion
- 3 cloves of peeled and chopped garlic
- 1 peeled and grated carrot
- 1 semi -free red pepper and diced cutting
- 400 g of naked tomatoes
- 1 tablespoon of tomato extract
- 1 teaspoon of dry oregano
- 1 teaspoon of dry basil
- 1/2 teaspoon of smoked paprika
- Rooms and black pepper ground to taste
- Cooking water
- 1/2 cup of red wine
- Fresh basil leaves to decorate
Methods of preparation
In a large pan, put the water and bring over medium heat to a boil. Add a tablespoon of salt and spaghetti and cook until al dente. Turn off the heat, drain the water and set aside. In a large pan, heat the olive oil over medium heat. Add the onion and brown until it is transparent. Add the garlic and brown for another 1 minute.
Add the carrot and red peppers and brown until it is soft. Put the tofu and cook for 5 minutes, stirring occasionally. Add the red wine and cook until it evaporates. Add naked tomatoes, tomato extract, oregano, basil, smoked paprika, salt and black pepper. Reduce the heat, stir and cook for 20 minutes, stirring occasionally. Finally, put the cooked spaghetti and mix to wrap. Serve decorated with basil leaves.
Tofu in Parmegiana
Ingredients
- 400 g of Tofu Fermo
- 2 tablespoons oatmeal
- 1/2 cup of water
- 1 cup of breadcrumbs
- 1 teaspoon of salt
- 1/2 teaspoon of ground pepper
- 1/2 teaspoon of garlic powder
- 2 tablespoons of olive oil
- 1 cup of tomato sauce
- 3 tablespoons of grated chestnut cheese
- Oregano and dry basil to taste
Methods of preparation
With a knife, cut the tofu into slices of about 1 cm and press lightly with a paper napkin to remove excess water. Season with salt, black pepper and garlic. On a plate, place the oatmeal, in another water and in a third thread flour mixed with oregano and basil. It passes every slice of tofu in oat flour, then in the water and, finally, in the breadcrumbs, ensuring that they are well covered.
Then heat a pan with olive oil over medium heat. Add the slices of tofu and slightly brown on both sides. Transfer to a refractory, cover with tomato sauce and sprinkle with grated anacardi. Bake in a preheated oven at 180 ° C until the sauce is hot. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
