My previous post on tofu seemed to be a hit, so I’ve decided to share a few more tips and recipes for making tofu. My last post featured tofu recipes that I’d normally make for lunch. Check out two of my favorite effortless tofu dinner dishes.
-1 8 0z. block of tofu, prefrozen and thawed
-2 1/2 cups of your favorite tomato sauce (If I don’t use homemade, I enjoy Classico’s Basil and Tomato sauce or Trader Joe’s Tomato and Basil sauce)
-Brown Rice or whole wheat pasta, cooked
-A few basil leaves, chopped
Press the block of tofu between a towel, squeezing out any excess water. Cut the tofu into 1/2 inch cubes. Place the tomato sauce into a saucepan and bring to a simmer. Add the cubed tofu and cook an additional 5 minutes, letting the flavors of the sauce melt into the tofu. Remove from heat and spoon sauce over a bowl of brown rice or pasta. Sprinkle with chopped basil.
Ever wonder how they make the miso soup you order at your favorite Japanese restaurant? Let me tell you, it’s not hard! Miso soup makes a great, healthy vegetarian replacement for chicken noodle soup when you’re feeling a little under the weather, or if you simply have the winter blues.
-2 Tbsp miso (Take your choice of red, white, or barley miso)
-2 scallions, chopped
-3-5 shitake mushrooms, sliced
-1 5×5 inch piece of wakame, shredded
-1/2 block medium or firm tofu, cut into 1 inch cubes