Low Carb Tofu

Return to Index

General Information

• General Information
  • Baked Tofu @ delish.com (01/24)
    • There are two ways to season tofu effectively
      • Cube the tofu and then soak it in boiling salted water
      • Freezing and then defrosting it
    • Four ways of treating tofu
      • Pressing under cast iron pans for 1 hour
      • Cubing then soaking in boiling salted water
      • Freezing then defrosting (took on the most flavor)
      • Drained and dabbed by hand
    • Getting crispy tofu
      • Use cornstarch, baking powder, and oil

  • Tofupedia.com (01/24)
    • Types of Tofu @ tofupedia.com (01/24)
    • Draining @ tofupedia.com (01/24)
    • Cooking Techniques @ tofupedia.com (01/24)

  • Thespruceeats.com (01/24)
    • Difference Between Silken and Regular Tofu @ thespruceeats.com (01/24)
    • The 7 Main Types of Tofu and How to Cook With Them @ thespruceeats.com (01/24)
    • How to Press Tofu to Remove Moisture @ thespruceeats.com (01/24)
    • Prefect Crispy Fried Tofu @ thespruceeats.com (01/24)

  • 8 ounces of soft tofu = 1 cup
  • Recommend Mori-Nu silken-firm for no aftertaste
  • Silken (soft, Japanese-style) tofu is softer than regular tofu. It may not need
    refrigeration.
  • Silken Soft Tofu is about 86% water with the remainder being protein (06/20)
  • pickledplum.com (06/20)
    • Once opened, the shelf life of silken tofu is only 3-5 days
    • You can use a tofu storage container
    • You can store the tofu in a tightly sealed container, covered with water;
      change water daily and the tofu should last for about a week
    • You can also freeze tofu; then it will last up to three months
  • How to Store Tofu @ cooksillustrate.com (06/20)

• Nutritional Information
  • 1/2 cup of tofu contains 10 grams of protein
  • Whole Foods Silken Tofu: 3 oz serving
    • 35 calories, 2 grams fat, 1 carb, 4 grams protein

• Tofu Subsitutions
  • 12 Tofu Hacks @ food-lacks.wonderhowto.com (06/20)
    • Silken tofu can replace protein powder in shakes
    • Mix soft tofu into lean ground meat to replace the fat
      Vegan TVP and Tofu Meatloaf @ thespruceeats.com
    • In baking, 1/4 cup silken tofu can replace 1 egg
    • Silken tofu can substitute for heavy whipping cream (1:1 ratio)
    • Tofu can replace cream cheese
    • Silken tofu can be used as a soup thickener
    • Marinate firm tofu to substitute for feta cheese
      Vegan Tofu Feta Cheese @ simpleveganblog.com (07/20)
    • Tofu as a condiment (mayonnaise)
    • Firm tofu can be used to substitute for scrambled eggs
    • Silken tofu can be used as a creamy sauce
    • Silken tofu can be used as a salad dressing
    • Tofu can be baked in a pie

  • Replacing Eggs
    • Egg Replacements @ peta.org (06/20)
      • Tofu is great for egg substitutions in recipes that call for a lot of eggs,
        such as quiches or custards. To replace one egg in a recipe, puree 1/4 cup of soft
        tofu. Although tofu doesn't fluff up like eggs, it does create a texture that's perfect
        for "eggy" dishes.
      • Firm tofu is a great substitute for eggs in eggless egg salad and breakfast scrambles.

    • Egg Substitutes @ healthline.com (06/20)
      • Silken tofu is a geat substitute for eggs, but may lead to a heavier, denser
        product. To replace one egg, use 1/4 cup pureed tofu.
      • Silken tofu is relatively flavorless, but it can make baked goods dense and
        heavy, so it's best in brownies, cookies, quick breads and cakes.

• Conversions
  • Convert Ounces of Gelatin Powder to Tablespoons @ howmany.wiki (06/20)
    • 1 oz = 3 tbsp
    • 0.4 oz = 1.25 tbsp

  • Convert Cups of Chickpea Flour (Besan) to Weight @ aqua-calc.com (07/20)
    • 1 cup = 3.25 ounces = 92 grams

• Collections of Recipes
  • 10 Low-Calories Dessert Recipes with Tofu @ shape.com (06/20)

  • 14 Silken Tofu Recipess @ spoonuniversity.com (06/20)

  • Silken Tofu Recipes @ thespruceeats.com (06/20)
    • Silken tofu acts as an egg replacer in meatloaf
    • Silken tofu can be used in place of ricotta in pasta dishes

  • Tofu Dessert Recipes @ thespruceeats.com (06/20)

  • Tofupedia.com (07/20)

Top of Page

Black Soybeans

• Brownies
  • Black Soybean Brownies @ recipes.sparkpeople.com (07/20)
    • Ingredients
      • 1 can black soybeans, drained and rinsed
      • 3 tbsp butter, unsalted (melted)
      • 3/4 cup Egg Substitute
      • 3/4 cup Zero Calorie Baking Sweetener
      • 1/4 cup cocoa powder
      • 1 tsp vanilla extract
      • 1 tsp instant coffee
      • 1 pinch sea salt
      • 1/2 tsp baking powder
      • 2 tbsp Kroger Nut Topping
    • Instructions
      • Preheat oven to 325 deg F
      • Lightly oil 8x8 baking pan
      • Blend all ingredients together
      • Spead the batter in the greased pan
      • Sprinkle the Nut Topping on top
      • Bake 25-30 minutes, until a toothpick comes out clean

  • Black Soybean Fudge Brownies @ lowcarbyum.com (07/20)
    • Ingredients
      • 15 oz black soybeans, rinsed and drained
      • 1/2 cup butter, softened
      • 2 eggs
      • 1 tsp vanilla extract
      • 1/2 cup erythritol
      • 1/2 tsp stevia powder
      • 1/2 cup cocoa powder
      • 1 ts/ instant coffee granules
      • 1/2 tsp baking powder
      • 1/2 cup chopped pecans
      • 1/2 cup sugar-free chocolate chips
    • Instructions
      • Preheat oven to 325 deg F
      • Grease an 8x8 or 9x9 pan
      • Place beans in a food processor; process until smooth
      • Blend in the butter; then the eggs, one at a time; then the vanilla extract
      • In a separate bowl, mix the dry ingredients
      • Stir the dry ingredients, nuts, and chocolate chips into the bean mixture
      • Blend until smooth
      • Spread batter into greased pan
      • Bake 25-30 minutes, until a toothpick comes out clean
    • Notes
      • May need a little vinegar to react with the baking powder
      • Can add some rolled oats or oat flour to "stiffen" the brownie
      • Use parchment paper to make it easier to lift the brownies out of the pan
      • You can add 1/2 cup chocolate whey protein powder and a little almond milk

  • Black Soybean Mocha Fudge @ sweeterthancandi.blogspot.com (07/20)
    • Ingredients
      • 4 oz unsweetened chocolate
      • 1/4 cup coconut oil
      • 1 can black soybeans, drained and rinsed
      • 1 cup walnuts, chopped
      • 1 tbsp vanilla extract
      • 1/4 cup instant coffee
      • 1/4 tsp sea salt
      • 3 large eggs
      • 1 cup Splenda
    • Instructions
      • Preheat oven to 325 deg F
      • Lightly oil 9x13 baking pan
      • Melt chocolate and coconut oil in the microwave;
        stir every 30 seconds until melted
      • With mixer, combine eggs, Splenda, salt, and vanilla
        until pale yellow and fluffy
      • Slowly add melted chocolate
      • Blend the beans with the instant coffee until very smooth
      • Fold the beans, other wet ingredients, and walnuts
      • Pour into the baking dish, and smooth
      • Bake for 30-35 minutes
      • Allow brownies to cool comletely prior to cutting
      • These will be rich and fudgy, but not too sweet
      • Store in the refrigerator, and serve cold

• Miscellaneous
  • Black Soybean Hummus @ food.com (07/20)

  • Black Soybean Sliders @ onegreenplanet.org (07/20)

  • Kuromame (Sweet Black Soybeans) @ justonecookbook.com (07/20)

  • Mexican Black Soybeans @ recipes.sparkpeople.com (07/20)

  • Refried Black Soybeans @ lowcarbyum.com (07/20)

Top of Page

Bread

• Flavored Breads
  • Tofu Banana Bread @ house-foods.com (06/20)

  • Tofu Pumpkin Spiced Bread @ house-foods.com (06/20)

• Pastry
  • Tofu Pastry @ food.com (06/20)

• Yeast Bread
  • Japanese Tofu Bread @ tomatointribeca.wordpress.com (06/20)

  • Low Carbohydrate Bread @ flypeachpie.com (06/20)

Top of Page

Brownies

• Chocolate Brownies
  • Chocolatey Tofu Brownies @ house-food.com (06/20)

  • Easy Eggless Brownies Using Silken Tofu @ egglesscooking.com (06/20)

  • Golden Chocolate Tofu Brownies @ pickledplum.com (06/20)
    • Ingredients
      • 8 ounces (1 cup) House Food Organic Soft Tofu
      • 2 tbsp corn starch
      • 1/2 tsp baking soda
      • 3/4 cup sugar (some people use 1 cup of sugar)
      • 3/4 cup flour
      • 1/4 tsp salt (added by some people)
      • 1 tsp vanilla extract (some people use 1/2 tsp)
      • 2 tbsp water (some people don't add the water)
      • 1/4 cup cocoa powder (some people use 3 tbsp)
      • 1/2 cup chocolate chips
      • 1/2 cup chopped walnuts
    • Instructions
      • Preheat oven to 350 deg F
      • Put tofu in the blender, and blend until smooth
      • Pour tofu into a large bown with corn starch and baking soda; stir well
      • Add sugar, flour, salt, vanilla extract, water, and cocoa; mix well
      • Stir in chocolate chips and walnuts; mix well
      • Oil a brownie pan (8x8 pan) with cooking spray
      • Pour in the batter
      • Bake for 30-35 minutes, until cooked through
      • Let cool to room temperature

  • Healthy Tofu Brownies @ tastykitchen.com (06/20)

  • Super Moist Vegan Chocolate Fudge Brownie @ thespruceeats.com (06/20)

  • Tofu Brownies @ cookinghawaiianstyle.com (06/20)

  • Tofu Fudge Mocha Bars @ allrecipes.com (06/20)
    • Ingredients
      • 12 oz silken tofu, undrained
      • 2 tbsp oil
      • 1 pinch salt
      • 2/3 cup sugar
      • 1 cup cocoa powder
      • 1/3 cup instant decaffeinated coffee powder
      • 1 tsp vanilla extract
      • 1 cup flour
    • Instructions
      • Preheat oven to 325 deg F
      • Blend tofu until creamy using a mixer
      • Add oil, salt, sugar, cocoa, coffee, and vanilla; blend well
      • Whisk in the flour
      • Pour batter in a greased 9x13 inch baking pan
      • Bake 25-30 minutes, until cake pulls away from the side of the pan
      • Bars will appear glossy, almost underdone
      • Cool in the pan, and then cut into bars using a clean, wet knife

  • Triple Chocolate Tofu Brownies @ allrecipes.com (06/20)

  • Vegan Chocolate Cake with Silky Tofu @ luanasfoodtherapy.com (06/20)
    • Ingredients
      • 100 g chocolate
      • 300 g silken tofu
      • 50 g sugar
      • 150 g oat flour
      • 1 tsp baking powder
      • 2 tbsp oil
      • 1 pinch salt
    • Instructions
      • Melt the chocolate, and set aside
      • Mix the tofu and sugar until you have a smooth cream
      • Add the flour, oil, melted chocolate, and baking powder
      • Mix until you get an homogeneous batter
      • Add a pinch of salt
      • Add nuts, shredded coconut, etc
      • Pour batter into a silicone meatloaf pan
      • Bake at 400 deg F for about 40 minutes

  • Vegan Chocolate Fudge Brownies @ thespruceeats.com (06/20)

  • Vegan Cocoa Tofu Brownies @ food.com (06/20)

Top of Page

Burgers

• Burgers
  • Moosewoods Classic Tofu Burgers @ moosewoodcooks.com (06/20)

  • Tofu Burgers @ allrecipes.com (06/20)
    • Ingredients
      • 1 pkg firm tofu
      • 2 tsp oil
      • 1 small onion, chopped
      • 1 stalk celery, chopped
      • 1 egg, beaten
      • 1/4 cup shredded Cheddar cheese
      • Salt and pepper to taste
      • Oil for frying
    • Instructions
      • Place tofu in freezer for 72 hours
      • To thaw tofu, fill a saucepan with simmering water; leave tofu in the package,
        and place in water for about 20 minutes
      • Saute onion and celery until soft; place in medium bowl and set aside
      • Squeeze out excess water from tofu
      • Chop tofu finely and add to onion and celery
      • Mix in egg, cheese, salt, and pepper
      • Form tofu mixture into 6 balls
      • Drop patties into well-oiled skillet
      • Flatten balls with spatula to form patties
      • Fry for 5-7 minutes on each side, until golden
    • Notes
      • There burgers can also be baked in an oven (350 deg F) for 30 minutes

  • Vegan Tofu Veggie Burgers @ thespruceeats.com (06/20)
    • Ingredients
      • 1/2 container firm or extra firm tofu (well drained)
      • 1 onion, diced
      • 3 green onions, diced
      • 2 tbsp wheat germ (or almond flour)
      • 2 tbsp flour
      • 2 tbsp garlic powder
      • 2 tbsp soy sauce
      • Dash pepper
      • Oil for frying
    • Instructions
      • Drain tofu very well, then gently mash into small crumbles in a large bowl
      • Add other ingredients and mix well
      • Form into patties about 1 inch thick (using your hands)
      • Fry patties in oil in a large skiller until lightly golden brown and crips,
        about 5-6 minutes on each side

Top of Page

Cheese

• Cheese
  • 5 Easy Vegan Tofu Cheese Recipes @ theedgyveg.com (06/20)
    • Vegan Cream Cheese (06/20)
    • Vegan Feta Cheese (06/20)
    • Vegan Mozzarella Cheese (06/20)
    • Vegan Nacho Cheese (06/20)
    • Vegan Ricotta Cheese (06/20)

  • Vegan Tofu Feta Cheese @ simpleveganblog.com (06/20)
    • Ingredients
      • 9.7 oz firm tofu
      • 1/4 cup lemon juice
      • 1/2 cup water
      • 1/2 cup apple cider vinegar
      • 1 tbsp oregano
    • Instructions
      • Press the tofu to remove the water
      • Cut tofu into cubes
      • Mix the marinade in a bowl
      • Add the tofu
      • Cover and refrigerate from 2 hours to 2 days
    • Notes
      • You may want to add salt
      • The longer you marinate, the stronger it tastes

• Cheese, Fermented
  • How to Make Tofu Cheese @ migrainereliefrecipes.com (07/20)
    • Ingredients
      • 16 oz super-firm tofu, pressed
      • 1/4 cup miso, any color
    • Instructions
      • Press the tofu under a heavy weight for 30 minutes
      • Slice the block of tofu lengthwise into thirds, to make 3 slabs
      • Spead a thin layer of miso paste on all sides of each piece
      • Lay slabs in a container with some space between them
      • Cover loosely with waxed paper
      • Let the container sit out on the counter for 24 hours (if temp above 75 deg F);
        in cooler weather it may take 2-3 days
      • The fermented miso paste ferments the tofu, changing its texture and color
      • If the tofu is crumbly, like feta cheese, it's ready
      • You may get some mold growing on the outside; that's natural
      • Before eating, scrape off the miso and discard
      • Refrigerate in a covered container, and use within a few days

  • How to Make Tofu Misozuke @ migrainreliefrecipes.com (07/20)
    • Ingredients
      • 16 oz super-firm or extra-firm tofu
      • 1 cup miso, white or yellow
      • 2 tbsp sake
      • 2 tbsp sugar
      • 1 rooibos or kukicha tea bag, optional
      • 1 sheet nori, optional
      • 1 tbsp red pepper flakes, optional
      • 1 pkg cheesecloth
    • Instructions
      • Press the tofu for 1-2 hours
      • Dry with a towel, and cut in half crosswise (2 cubes)
      • wrap the dry tofu in two layers of cheesecloth so it's a neat package
      • Mix remaining ingredients together until smooth
      • If you are making several flavors, divide the marinate into separate bowls
      • If you are using a seaweed sheet, wrap the tofu block in seaweed before smearing
        it with marinade
      • Smear the marinade evenly on all sides, on top of the cheesecloth or nori
      • Like a lidded storage container with 2-3 layers of paper towels
      • Place the tofu blocks on top of the paper towels, cover, and refrigerate
      • Check the paper towels every week
      • IF the paper towels are wet, change them and dry the container
      • The marinade thickens over time and doesn't stick to the paper towels
      • After 2 months, unwrap your "cheese" completely
      • Store wrapped in waxed paper in the refrigerator ina a clean lidded container
      • Change the waxed paper if it gets too wet
    • Notes
      • This is an incredible, spreadable cheese
      • Do not substitute mirin for the sake

  • Tofu Mizozuke @ asianveganandbeyond.com (07/20)

• Chao
  • Fermenting Tofu @ youtube.com (07/20)

  • How to Make Fermented Tofu Cheese (Chao) @ fullofplants.com (07/20)
    • Ingredients for Cheese
      • 1 pound firm tofu, cut in half
      • 4 cups water
      • 1 tbsp salt
      • 1/4 cup chili flakes, optional
    • Ingredients for Brine
      • 1 1/2 cup water
      • 3 tbsp salt
      • 1 tbsp sugar
      • 1/4 cup vodka (or 1/2 cup rice wine)
    • Instructions for First Fermentation
      • Use gloves when handling the tofu
      • Bring 4 cups of water and 1 tbsp of salt to a boil in a medium saucepan
      • Once boiling, add the tofu and boil for 4 minutes
      • Remove the tofu from the water, and place of a few layers of paper towels
      • Top with more paper towels, and place a heavy weight on top
      • Let drain for about 90 minutes
      • Line a plate with 2 layers of paper towels
      • Cut tofu into 1-inch cubes and place on the plate, leaving about 1 inch between cubes
      • Top with another paper towel and cover the entire plate with plastic film
      • Place the tofu in a dark place at 77-86 deg F; let it ferment for 2-3 days
      • Tofu will have a slight orange color and a stinky smell
      • White mold is OK; remove blue or dark mold
    • Prepare the Brine
      • Combine 1 1/2 cups water, salt, and sugar in a saucepan
      • Bring to a boil; boil for 1 minute
      • Remove from heat and let cool completely
      • Add the vodka, and stir to combine
    • Instructions for Second Fermentation
      • Transfer the stinky tofu to clean glass jars
      • If desired, dip each tofu cube in chili flakes before putting in the jars
      • Pour the brine into the jars to cover the tofu
      • Close the jars with a lid, and place in a dark cool place (~68 deg F) for at least 3 weeks
      • The longer you let it age, the stronger and softer your tofu will be

• Cream Cheese
  • Tofu Cream Cheese Alternative @ godairyfree.org (06/20)
    • Ingredients
      • 1 cup extra-firm silken tofu
      • 1 tbsp melted coconut oil
      • 2-3 tbps lemon juice, or 1-2 tbsp apple cider vinegar, to taste
      • 1 tbsp sugar
      • 1/2 tsp sea salt
    • Instructions
      • Blend everything together until smooth
      • Pour into an airtight container, cover, and refrigerate until set

• Ricotta Cheese
  • Tofu Lasagna Filling (Ricotta Substitute) @ food.com (07/20)
    • Ingredients
      • 1 lb tofu
      • 1 tbsp garlic powder
      • 1 tsp oregano
      • 1 tsp basil
      • 1 tsp lemon juice
      • 1 tbsp olive oil
    • Instructions
      • Blend all ingredients well
      • Use in a lasagna recipe in place of ricotta cheese
      • Firmness of the tofu will determine the texture of the "ricotta"
    • Notes
      • Some people added eggs to the tofu and blended
      • Some people used extra-firm tofu and 1/4 cup of olive oil

  • Vegan Tofu Ricotta @ shortgirltallorder.com (01/24)

• Sour Cream
  • Easy Vegan Tofu Sour Cream @ shaneandsimple.com (06/20)
    • Ingredients
      • 12 oz box firm silken tofu
      • 1 tbsp lemon juice
      • 1 tbsp apple cider vinegar
      • Salt to taste
    • Instructions
      • Blend all ingredients until smooth and creamy

  • Tofu Sour Cream @ eatplant-based.com (06/20)
    • Ingredients
      • 16 oz firm silken tofu
      • 2 tbsp lemon juice
      • 1 tbsp red wine vinegar
      • 1 clove garlic (or more)
      • 1/4 tsp salt
    • Instructions
      • Blend everything in a food processor
      • Keeps in air-tight container in the refrigerator for up to 10 days

  • Vegan Sour Cream @ thehiddenveggies.com (06/20)
    • Ingredients
      • 1 block silken tofu
      • 2 tbsp lemon juice
      • 1/2 tsp salt
      • 1 tsp sugar
      • 2 tbsp oil (optional)
    • Instructions
      • Blend well until creamy

Top of Page

Chips & Fries

• Chips
  • Baked Tofu Chips @ yummy.ph (06/20)

  • Crispy Tofu Chips @ food52.com (06/20)
    • Ingredients
      • 1 pkg pressed tofu, preferable frozen and defrosted
      • 1 tsp paprika
      • 1 tsp cumen
      • 1 tsp coriander
      • 2-3 tbsp olive oil
      • Salt, to taste
    • Instructions
      • Freeze the tofu, and the defrost to get a more aerated texture
      • Preheat oven to 425 deg F
      • Cut block of tofu into slices as thin as possible
      • Place slices on sheets of kitchen paper to absorb moisture
      • Add spice, salt, and olive oil together
      • Brush mixture over tofu slices
      • Place tofu slices on a baking tray
      • Bake about 15-20 minutes, until brown and crispy
      • You may need to pour off excess liquid at some point

  • Tofu Chips @ foodnservice.com (baked) (06/20)
    • Ingredients
      • 1 pkg (15 oz) Trader Joe's Extra Firm Tofu
      • Trader Joe's Everything But the Bagel Sesame Seed Seasoning
    • Instructions
      • Preheat oven to 350 deg F
      • Slice tofu into thin slices
      • Place tofu slices on silpat-lined cookie sheet
      • Sprinkle the Everything seasoning on top of the tofu pieces
      • Lightly pat the seasoning into the tofu
      • Bake for 35-45 minutes, until a nice brownish color
      • Remove from the cookie sheet, and place on a cooling rack
      • Chips will harden as they cool

  • Tofu Chips @ food.com (pan fried) (06/20)

• Cubes
  • Baked Tofu @ gimmesomeoven.com (06/20)
    • Ingredients
      • 1 block (14 oz) extra-firm tofu
      • 1 tbsp olive oil
      • 1 tbsp cornstarch
      • 1 tsp sea salt
      • 1/2 tsp garlic powder
      • 1/4 tsp black pepper
    • Instructions
      • Slice the tofu into 2 or 3 even slabs (about 3/4-1 inch thick)
      • Wrap the slabs in paper towels, and cover with weights
      • Let the tofu drain for at least 15-30 minutes
      • Preheat the oven to 400 deg F
      • Cut the tofu into little cubes (about 3/4-inch each)
      • Add the tofu cubes to a large mixing bowl
      • Drizzle with olive oil, and toss until evenly coated
      • Sprinkle with cornstarch, salt, garlic powder, and black pepper
      • Gently toss until the tofu is evenly coated
      • Arrange the tofu cubes on a parchment-lined baking sheet
      • Bake for 15 minutes; flip each tofu cube
      • Bake for another 15-20 minutes
      • Serve warm

  • How to Make Crispy Baked Tofu @ cookieandkate.com (06/20)

• Fries
  • Baked Tofu Fries @ youtube.com (06/20)
    • Baked Tofu Fries @ cookinglessonsfordad.com (06/20)
    • Ingredients
      • 2 blocks firm tofu
      • Olive oil
      • Salt, to taste
      • Pepper, to taste
      • Cooking spray
    • Instructions
      • Preheat oven to 375 deg F
      • Spray baking sheet with cooking spray
      • Dain tofu; press tofu with paper towels to remove moisture
      • Slice tofu into 1/3-1/2 inch sticks (like French Fries)
      • Lay tofu stock on baking sheet
      • Brush tofu with olive oil, or spray with cooking spray
      • Sprinkle tofu sticks with salt and pepper
      • Bake about 25 minutes, or until fries are crispy and golden

Top of Page

Cookies and Cookie Dough

• Cookies
  • Tofu Coconut Cookies @ blog.fatfreevegan.com (06/20)
    • Ingredients
      • 1/2 cup sweetened coconut flakes, packed
      • 1 cup flour
      • 1/2 tsp baking soda
      • 1/4 tsp salt
      • 1/2 cup sugar
      • 8 oz tofu, blended until creamy
      • 1 tsp vanilla extract
      • 1/8 tsp coconut extract, optional
      • 6 tbsp water
      • 1 tbsp sugar (or vanilla sugar)
    • Instructions
      • Preheat oven to 375 deg F
      • Process coconut in a blend until coarsely ground
      • Mix dry ingredients together
      • Add tofu, vanilla, and coconut extract; begin to stir
      • Add water by the tbsp until a heavy dough forms
      • Do NOT add too much water or over-stir
      • Using a 1-tbsp cookie scoop, drop tbsp of dough at least 2 inches apart on a
        baking sheet lined with parchment paper
      • Flatten each cookie slightly with a fork
      • Bake for 10-16 minutes, until the edges are golden
      • Remove from oven, and allow to cool for 5 minutes
      • Transfer to a wire rack
      • Sprinkle with sugar, and allow to cool completely

• Cookie Dough
  • Healthy Peanut Butter Cookie Dough Dip @ runningtothekitchen.com (06/20)
    • Ingredients
      • 5 oz silken tofu (1/4 of a block)
      • 1/4 cup oats (~1/4 cup oat flour)
      • 2 tbsp peanut butter
      • 1/2 tbsp sugar
      • 1/2 tsp vanilla extract
      • 1/4 tsp salt
      • 1 tbsp cacao nibs
    • Instructions
      • Put everything except the cacao nib in a food processor; process until smooth
      • Add cacao nibs and proces for 10-15 seconds, until incorporated and slightly chopped
      • Keep refrigerated

Top of Page

Dips

• Chipotle Dip @ fitandfed.net (06/20)

• Creamy Lemon Herb Salad Dressing @ fitandfed.net (06/20)

• Creamy Tofu and Green Pea Dip @ thekitchn.com (06/20)
  • Ingredients
    • 12 oz silken tofu, drained
    • 1 1/2 cup green peas, defrosted if frozen
    • 2 tsp olive oil
    • Juice of 1 lime
    • 1/4 cup loosely packe cilantro leaves
    • 1 scallion, roughly chopped
    • 1 jalapeno, seeded and roughly chopped (optional)
    • 1 tsp salt
    • 1/4 tsp cumin seeds, toasted and ground
  • Instructions
    • Place all ingredients in blender; process until smooth
    • Taste and adjust seasonings
    • Cover and refrigerate for at least an hour to let the flavors mingle

• Healthy Buffalo Chicken Dip @ frommybowl.com (06/20)
  • Ingredients
    • 8 oz vegan cream cheese
    • 12.3 oz silken tofu
    • 3/4 cup Buffalo Hot Sauce
    • 1/2 cup nutritional yeast
    • 1/2 cup white onion, diced (~1/2 medium onion)
    • 2 garlic cloves, sliced
    • 2 tsp tahini
    • 1/4 cup vegatable broth
    • 1 tsp dill
    • 1 1/2 tsp parsley (or cilantro)
    • 3 cups shredded jackfruit
  • Instructions
    • Blend the first 8 ingredients until smooth
    • Add this mixture to a medium pot
    • Stir in the jackfruit, parsley and dill
    • Bring the mixture to a simmer over medium heat
    • Cook for 5-7 minutes, stirring continuously
    • Transfer to an oven-safe dish
    • Broil in the oven on HIGH, on the top rack with the door slightly ajar for 5-8 minutes
    • Serve warm
    • This recipe makes a LOT of dip

• Herby Whipped Tofu Dip (Avocado) @ crowdedkitchen.com (06/20)

• Low Fat Tofu Ranch Dip @ onegreenplanet.org (06/20)

• Poppyseed Dressing @ fitandfed.net (06/20)

• Silken Tofu and Sun-dried Tomato Dip @ vegkitchen.com (06/20)

• Silky Peanut Butter Dressing @ bonappetit.com (06/20)
  • Ingredients
    • 1 cup creamy peanut butter
    • 1/4 cup fresh lime, orange, or lemon juice
    • 4 oz silken tofu
    • 1 tbsp soy sauce
    • 2 tbsp honey or maple syrup
    • 1 2-inch piece ginger, finely grated
    • kosher salt
  • Instructions
    • Combine peanut butter and liquids in blender
    • Squeeze ginger juice into blender
    • Add 1/4 cup hot water
    • Blend until dressing is homogeneous, lightened, and smoother
    • Taste and season with salt if needed
    • Store dressing the frig; can be kept for 5 days

• Tofu Mayonnaise @ 40aprons.com (06/20)

• Vegan Dilly Dip @ marystestkitchen.com (06/20)

• Vegan French Onion Dip @ cozypeachkitchen.com (06/20)

• Vegan Tofu Cream Cheese @ kbaked.com (06/20)

• Vegan Sour Cream (aka Ranch Dip) @ theblendergirl.com (06/20)

• Vegan Spinach Tofu Dip @ food.com (06/20)
  • Ingredients
    • 3/4 lb tofu
    • 3 tbsp olive oil
    • 10 oz pkg frozen, chopped spinach
    • 1/2 tsp black pepper
    • 2 tbsp vegatable bouillion granules
    • 2 tsp dried basil, crumbed
    • 2 tsp garlic powder
    • 1 tbsp soy sauce
    • 2 1/2 tbsp lemon juice
    • 1/2 large onion, finely minced
    • 10-15 kalamata olives, pitted and chopped
  • Instructions
    • Defrost spinach; squeeze out as much liquid as you can
    • Drain tofu
    • Blend tofu, oil, and spices until smooth
    • Add onion, spinach, and olives
    • Adjust seasonings to your preference
    • Cover bowl and place in frig
    • Let set at least 8 hours, preferable overnight

Top of Page

Freezing Tofu

• Freezing Tofu
  • Freeze Tofu for a Firmer, Chewier Texture @ lifehacker.com (06/20)
    • If you want a tougher, less silky texture for cooking, try freezing the tofu
    • Freeze the tofu
    • Ice crystals create small holes in the tofu, making it far spongier, firmer,
      and chewier than it was before
    • Defrost the tofu, and squeeze out the water
    • The spongier texture will soak up more marinade

  • Best Way to Make Crispy Tofu @ brit.co (07/20)
    • Freeze an extra-firm block of tofu
    • Boil water, and add the frozen tofu
    • Reduce heat to a simmer, and let the water return to a boil
    • Cook the tofu for 15 minutes
    • Let the tofu cool; then pat it dry with paper towels
    • Cut the tofu into 1/2-inch (1 1/2 inch?) cubes; set aside
    • Heat a skillet over medium-high head, and add a cooking oil
    • Add the tofu slices and cook for about 5 minutes
    • When golden brown, flip the tofu and brown the other side
    • When all the sides are golden and crisp, remove them from the pan

  • Freezing Tofu @ inhabitedkitchen.com (07/20)
    • You can thaw the frozen tofu in the microwave
      • Place the forzen tofu in a shallow bowl, to hold the water
      • Microwave it for 2 minutes
      • Turn the tofu over (use tongs), and microwave for another minute or so
      • Drain the scalding water
      • Let the tofu cool, and squeeze out the water
    • Frozen tofu will feel like a kitchen sponge
    • Marinate the tofu in BBQ sauce, or anything else you desire

  • How to Freeze Tofu @ garlicdelight.com (06/20)
    • Frozen tofu has a bite to it like al dente pasta, making it more meat-like
    • Frozen tofu has a sponge-like texture
    • If you want to change the texture, freeze the entire block in its original package
    • Frozen and defrosted tofu is sturdier and easier to cut

• Pressing Tofu
  • How to Cook Tofu @ mydaintysoulcurry.com (07/20)
    • Easiest way to drain tofu
      • Cut tofu length-wise into 2 blocks
      • Place blocks in a microwave-safe bowl
      • High on high for 2 minutes
      • Turn, then heat for another minute
      • You will see drained water at the bottom of the bowl
      • Drain the excess water
      • Press gently to drain more liquid

  • How to Press Tofu @ thespruceeats.com (06/20)

Top of Page

Frosting

• Dark Chocolate Fruit Dip @ eathhealthyeathappy.com (06/20)
  • Ingredients
    • ~7 oz (half a package) of soft tofu
    • 1/4 cup + 1 tbsp cocoa
    • 1/4 cup powdered sugar
  • Instructions
    • Combine all ingredients in a blender
    • Process until smooth
    • Refrigerate in an airtight container for up to a week

• Easy Creamy Soy Frosting @ dietitianmom.com (06/20)

• Tofu Frosting @ food.com (06/20)

• Vegan Chocolate Frosting @ erinliveswhole.com (06/20)

• Vegan Chocolate Mousse Frosting @ godairyfree.org (06/20)

• Vegan Tofu Frosting @ thespruceeats.com (06/20)
  • Ingredients
    • 1 lb silken tofu (patted dry)
    • 2 tbsp lemon juice
    • 4 tbsp powdered sugar
    • 1/2 tsp vanilla extract
  • Instructions
    • Place ingredients in a blender
    • Puree until very smooth
    • Use to frost a cake or cupcakes

Top of Page

Fudge

• Microwave Fudge @ foodpleasureandhealth.com (06/20)
  • Ingredients
    • 3/4 cup silken tofu (9 oz)
    • 1/4 cup + 2 tbsp honey
    • 12 oz chocolate chips
    • Sea salt, walnuts (optional)
  • Instructions
    • Squeeze and drain as much water as possible from the tofu
    • Blend tofu and honey; taste and adjust honey
    • Into a microwave safe bowl, pour tofu mixture; add chocolate chips
    • Melt chocolate in 15-second intervals
    • Mix contents slowly until smooth
    • Spead mixture in an 8x8 pan lined with parchment paper
    • Allow to freeze overnight, and cut into squares
    • Keep covered inside the freezer
  • Notes
    • Tofu + honey mixture equals about 1 cup

Top of Page

Ground Beef

• Ground Beef from Tofu
  • Crumbled Tofu @ thejoyofanemptypot.com (06/20)
    • Ingredients
      • 16 oz extra firm tofu
      • 1 1/4 cups water
      • 1 1/2 tsp Kitchen Bouquet Browning Sauce (Kroger)
    • Instructions
      • Drain the tofu and place in a 2-quart saucepan
      • Mash with a potato masher; you should have 2 cups of maksed tofu
      • Add the Kitchen Bouquet to the water in a measuring cup
      • Stir the liquid into the tofu until well blended
      • Cook the tofu over medium-high heat until it begins to simmer (10 minutes)
      • Stir the tofu to keep it from sticking to the pan
      • Let it simmer slowly for 2-3 minutes
      • Place a colander in the sink, and line it with a pressing clock
      • Pour the tofu into the colander
      • Squeeze and press to remove as much water as possible
      • Place in a bowl and mash again until it resembles cottage cheese
      • You should now have about 1 1/2 cups of crumbled tofu
      • This can be stored in the frig for 3-4 days
      • This is the main ingredient for Ground Beef Tofu (see below)

  • Ground Beef Tofu @ theyjoyofanemptypot.com (06/20)
    • Ingredients
      • 1 1/2 cups Crumbled Tofu (see above)
      • 1 1/2 tbsp olive oil
      • 1/2 tsp salt
      • 2 tbsp water
    • Instructions
      • Place frying pan over medium-low heat
      • Spead olive oil over the bottom of the pan
      • Add the Crumbled Tofu, and spread over the bottom of the pan
      • Sprinkle 1/2 tsp salt over the top
      • Cover the pan and increase the heat to medium-high
      • Cook undisturbed for 5 minutes
      • Removed the lid; stir the tofu to break up any large pieces
      • Cover the tofu and cook for another 5 minutes
      • Removed the lid; stir the tofu to break up any large pieces
      • Continue this process for a total of about 30 minutes
      • Turn off heat
      • Stir in 2 tbsp water
      • Cover the tofu and let it rest for about 10 minutes before using
    • Notes
      • You can also bake the tofu at 350 deg F for a total of 30-40 minutes

  • Tofu Crumbles @ shortgirltallorder.com (01/24)
    • Ingredients
      • 14 ounces firm/extra firm tofu
      • 2 Tablespoons avocado oil
      • 3 Tablespoons soy sauce
      • 1 Tablespoon nutritional yeast
      • 1 teaspoon smoked paprika
      • 1 teaspoon garlic powder
      • 1/2 teaspoon cumin
      • 1/2 teaspoon onion powder
    • Insructions
      • Remove excess moisture from the tofu
      • Add the oil to a large pan and turn on the heat
      • Once the oil is hot, crumble the tofu into pan
      • Use the spatula to break up any larger pieces of tofu and stir
      • Add the soy sauce, nutritional yeast, smoked paprika, garlic powder,
        cumin, and onion powder to the pan of tofu
      • Mix to coat
      • Continue cooking the tofu for 15-20 minutes, stirring consistently,
        until it is browned and crispy on the outside and chewy on the inside.
      • Remove the tofu crumbles from the heat
    • To cook the tofu crumbles in the oven
      • Add the crumbled firm tofu to a bowl and mix with the seasoning, oil,
        and soy sauce
      • Pour them onto a parchment-lined baking tray
      • Bake at 350 deg F for around 30 minutes or until crispy on the outside
        with chewy centers

  • Tofu Ground Beef Substitute @ cookeatlivelove.com (06/20)
    • Ingredients
      • 1 pkg extra-firm tofu
      • 1 tbsp low-sodium soy sauce
      • 1 tbsp olive oil
      • 1 tsp chili powder
      • 1 tsp garlic powder
      • 1/2 tsp onion powder
      • 1/2 tsp smoked paprika
      • 2 tbsp nutritional yeast
    • Instructions
      • Preheat oven to 350 deg F
      • Coat a baking sheet with non-stick spray or a light brush of oil
      • Drain tofu, and crumble into small pieces
      • Mix all other ingredients together in a bowl to create a paste
      • Mix tofu and past until all the tofu is coated
      • Evenly spread out the tofu in the pan
      • Bake tofu for 30-45 minutes, stirring every 10 minutes
      • Watch closely after 20-25 minutes so that it doesn't burn
    • Notes
      • Store the mixture in the refrigerator
      • Mixture can be frozen

• Ground Beef from TVP
  • Ground Beef from TVP @ bonniehill.net (06/20)

Top of Page

Hot Dogs

• Information
  • Most hot dogs are made of meat, meat fat, filler (flour or bread crumbs),
    egg whites, and spices
  • Hot dog makers blend all these ingredients together in large food processors
    or meat grinders
  • They then use the processed mixture to fill sausage casings often made of synthetic
    collagen or cellulose
  • Before being packaged, hot dogs are pre-cooked, usually by boiling them for
    about 15 minutes (for a hot dog containing meat)

• Uses Eggs
  • Homemade Vegatarian Sausages @ talesfromthekitchenshed.com (01/24)

  • Smoked Cheese Bean Sausages @ easycheesyvegetarian.com (01/24)

• Uses Vital Wheat Gluten
  • Best Vegan Hot Dogs @ thecheekychickpea.com (01/24)
    • Uses vital wheat gluten

  • How to Make Vegan Hot Dogs @ thatvegannephew.com (01/24)
    • Ingredients
      • 1 (14-ounce) package extra-firm tofu
      • 1/4 lightly heaping cup masa harina, or finely ground yellow cornmeal
      • 1/2 lightly heaping cup vital wheat gluten flour
      • 1 tablespoon arrowroot powder
      • 2 tablespoons olive oil, or safflower/canola oil
      • 1 1/2 tablespoons vegan Worcestershire sauce
      • 1 teaspoon liquid smoke
      • 1 1/2 tablespoons sugar
      • 1 1/2 teaspoons smoked paprika
      • 1 1/4 teaspoons salt
      • 1/2 teaspoon black pepper
      • 1/2 teaspoon garlic powder
      • 1/2 teaspoon ground mace, or nutmeg
      • 1/2 teaspoon ground mustard

• Does NOT Use Vital Wheat Gluten
  • DIY Lightlife Vegan Hotdogs by Vegan Aloha Kitchen (01/24)
    • Ingredients for Smart Dogs
      • 2 cups of firm tofu (sub for a can of chickpeas if soy free)
      • 1 1/2 cups of vegetable broth
      • 2 tablespoons olive oil
      • 1 tablespoon of beet powder
      • 1/2 cup tamari or soy sauce
      • 2 tablespoons bbq sauce
      • 2 tablespoons maple syrup
      • 1 tablespoon liquid smoke
      • 1 teaspoon onion powder
      • 1 teaspoon garlic powder
      • 2 teaspoon smoked paprika
      • 2 cups pea protein
      • 1 tablespoon of Tapioca Starch
      • 2 tablespoons of kojac powder (Glucomannan)
    • Ingredients for Marinade (optional)
      • 1 cup boiling water
      • 1 tablespoon apple cider vinegar
      • 2 teaspoons tamari or soy sauce
      • 2 teaspoons vegetarian Better Than Bouillon No Chicken soup base
      • 1/2 teaspoon granulated onion (powder)
      • 1/4 teaspoon allspice
    • Instructions
      • Preheat the oven to 400 degrees
      • Add tofu (sub chickpeas), broth, oil, beetroot powder, soy sauce, bbq sauce,
        maple syrup, liquid smoke and seasoning to a blender; pulse until smooth.
      • Combine the pea protein, starch and kojac powder; mix to combine.
      • Mix together the wet and dry ingredients until a dough starts to form
      • Knead for a couple minutes into a large ball.
      • Form into a loaf and slice into 4 pieces
      • Portion each piece into 3-4 sections.
      • Tear off 12-16 pieces of tin foil approximately 6 inches wide.
      • Roll each piece into a 2 by 6 inch dog.
      • Wrap each wiener in the tin foil by rolling up tootsie roll style and twisting the ends.
      • Cook at 400 degrees for 45 minutes.
      • When cool enough to handle unwrap them (at this point they are cooked and can be eaten)
      • Mix together the marinade and add to a large container or zip lock freezer bag.
      • Refrigerate for at least 2 hours or overnight for best flavor and texture.
      • To serve: Remove from marinade. Pan fry, grill with little oil, or microwave them

  • Gluten Free Vegan Hot Dogs @ plantbasedinstantpot.com (01/24)
    • Most store-bought veggie dogs either contain egg or gluten as a binder

  • Gluten Free Vegan Sausages @ georgeats.com (04/21)
    • Ingredients
      • 500 g firm tofu MAKE SURE IT'S FIRM and well drained
      • 2-3 tablespoons red wine vinegar
      • 2 tablespoons tamari
      • 2 tablespoons light brown sugar
      • 2 tablespoons miso paste
      • 1 1/2 tablespoons olive oil
      • 1 tablespoon 1 teaspoon psyllium husk
      • 1/2-1 teaspoon clove
      • 3 teaspoons dried sage
      • 3 teaspoons dried rosemary
      • 1 teaspoon smoked paprika
      • Freshly cracked pepper
      • Pinch of chilli
    • Instructions
      • Make sure your tofu is very well drained
      • It works nicely for the meaty texture (and for draining) if you freeze
        the tofu the night before
      • Place all the ingredients into a high-speed food processor and blend halfway
      • Cut 7-8 pieces of parchment paper and 7-8 pieces of aluminum foil
      • Place 1/7-1/8 of the mixture in the center of each parchment paper, and
        form a sausage shape
      • Steam the sausages for 45 minutes

  • SoyBoy Not Dogs @ soyboy.com (01/24)
    • Ingredients: Organic tofu (filtered water, organically grown soybeans,
      calcium chloride and/or calcium sulphate coagulant), tapioca flour,
      isolated soy protein, yeast extract, soybean oil, onion powder, garlic powder,
      herbs, spices, evaporated cane juice, natural vegetable flavoring (contains HVP),
      vegetable gum, sea salt

  • Vegan Gluten Free Hot Dogs @ justinecooksvegan.com (01/24)
    • Uses agar agar
    • Hot dogs are wrapped in rice paper

  • Vegan Gluten Free Tofu Dogs @ lettuceeatcake.ca (01/24)
    • Ingredients
      • 1 block extra firm tofu thawed, previously frozen tofu is ideal,
        drained and pressed or patted with paper towel
      • 3 tsp tamari, or soy sauce if not gluten free
      • 2 tsp liquid smoke
      • 1/2 tsp garlic powder
      • 1 Tbsp paprika
      • 1/4 tsp salt
    • Instructions
      • Preheat oven to 350 degrees Fahrenheit
      • Drain and press tofu or pat with paper towel to get rid of excess water
      • Thawed, previously frozen tofu is ideal to use for optimal texture,
        but not necessary
      • Add all remaining ingredients to a bowl and stir until combined
      • Crumble tofu into the bowl of flavorings and stir
      • Using a hand blender, blender or food processor, blend until it turns
        into a smooth paste
      • Set out a large piece of aluminum foil on the countertop (you can also line
        it with parchment paper if you desire)
      • Add 1/4 of the mixture to the foil and form into a log, then tightly roll
        and fold the sides closed
      • Repeat with remaining mixture until you have 4 tofu logs
      • Place the 4 wrapped tofu logs onto a baking sheet and bake for 45 minutes,
        turning half way through.
      • Remove from the oven and unwrap the tofu dogs
      • Allow to sit for 7-10 minutes to cool down and firm up
      • Serve as is or grill up your tofu dogs in a pan with oil,
        or optionally on the bbq
      • Serve on a bun with your favorite hot dog toppings

Top of Page

Ice Cream

• Strawberry Tofu Ice Cream @ vegetariantimes.com (06/20)

• Tofu Green Tea Ice Cream @ allrecipes.com (06/20)
  • Ingredients
    • 12oz silken soft tofu, drained
    • 1 cup soy milk
    • 1 cup white sugar
    • 1/4 cup green tea powder (matcha)
    • 2 tbsp canola oil
  • Instructions
    • Blend tofu until smooth
    • Add remaining ingredients, and blend until smooth
    • Pour mixture into ice cream maker, and freeze

• Tofu Ice Cream @ japancentre.com (06/20)

• Vegan Chocolate Ice Cream @ godairyfree.org (06/20)
  • Ingredients
    • 12 oz semi-sweet chocolate chips
    • 12 oz box soft silken tofu
    • 1 tbsp vanilla extract
    • 1 cup milk
    • Generous pinch salt
  • Instructions
    • Melt chocolate and let cool for 5 minutes
    • Put tofu in blender, and process until very smooth
    • Add chocolate, and process until well combined
    • Add milk, vanilla, and salt; puree until smooth
    • Cover and chill the mixture in the frig for at least 1 hour to cool
    • Pour mixture into ice cream maker and churn
    • Enjoy as a soft serve, or pack into a carton and freeze until solid
    • If you don't have an ice cream maker, enjoy it as a creamy chocolate mousse

Top of Page

Meatballs and Meatloaf

• Meatballs
  • The Best Tofu Meatballs @ nourishedbynic.com (12/23)
    • Add 1 egg to make the meatballs less crumbly

  • Tofu Meatballs @ theplantbasedschool.com (12/23)
    • Ingredients
      • 1/2 cup breadcrumbs + 1 pinch of salt
      • 1/4 cup oat milk unsweetened
      • 8 ounces tofu firm or extra firm
      • 1/4 cup olives pitted, black
      • 1/2 cup walnuts
      • 2 tablespoons nutritional yeast
      • 1 tablespoon cornstarch (to help bind things together)
      • 1/3 onion
      • 2 cloves garlic
      • 1 teaspoon oregano dried
      • 2 tablespoons parsley finely chopped
      • 1 teaspoon salt
    • Instructions
      • Mix breadcrumbs, oat milk and a pinch of salt in large mixing bowl. Set aside.
      • Squeeze tofu with your hands over the sink to remove some of its water
      • Add tofu to food processor
      • Add garlic, onion, chopped parsley, olives, corn starch, walnuts, salt, pepper,
        oregano, and nutritional yeast.
      • Blend till you have smooth mixture.
      • Scrape down sides of food processor occasionally.
      • Taste mixture and adjust for salt, pepper and herbs.
      • Transfer the mixture to the mixing bowl with the soaked breadcrumbs.
      • Mix with your hands or with a spatula until the two are fully incorporated.
      • Oil your hands with a few drops of olive oil
      • Shape mixture into small tofu meatballs, rolling between the palms of your hands.
      • You'll be able to make 24 tofu balls.
      • Oven-Bake
        • Preheat the oven to 390F or 200C
        • Arrange the meatballs on a baking rack, line with parchment paper,
          on top of a baking sheet.
        • Bake for 15 minutes at 390F or 200C.
      • Pan-Fry
        • Warm up 2 tablespoons of olive oil in a large skillet, then add the meatballs
        • Fry gently for 12 minutes, turning them around often.

• Meatloaf
  • Tofu Loaf @ theyumyumyogi.com (12/23)
    • Ingredients
      • 2 Tbsp. extra-virgin olive oil
      • 1 cup cabbage, minced
      • 2 medium-size carrots, finely grated
      • 1 red bell pepper, finely diced
      • 2 stalks celery, finely diced
      • 2 tsp. fresh thyme leaves (optional)
      • 2 pounds extra-firm tofu
      • 1/2 cup almond flour
      • 1/2 cup minced flat-leaf parsley
      • pinch black salt
      • 1 tbsp. soy sauce
      • Freshly ground black pepper
      • 1 tbsp. tamari (soy sauce)
      • 1 tbsp. psyllium husk powder
      • chili pepper to taste
    • Instructions
      • Preheat oven to 375 deg F
      • In a pan on medium heat, add olive oil and veggies and sauté for just 3 to 4 minutes
      • Add some salt, chilli powder, and black pepper; set aside
      • Crumble tofu
      • Add almond flour, soy sauce, black salt, and psyllium husk; mix thoroughly
      • Add the vegetables, adjust for salt and mix thoroughly
      • Take a tablespoon of olive oil, and oil a loaf pan or Bundt pan
      • Press the mixture into it
      • Bake for 40 minutes
      • Allow to sit in the pan for about 10 minutes before turning out onto a serving platter

  • Vegan TVP & Tofu Meatloaf @ thespruceeats.com (12/23)
    • Uses TVP, tofu, and vital wheat gluten

Top of Page

Miscellaneous

• Cheesecake
  • Tofu Cheesecake @ tofubud.com (01/24)
    • Ingredients
      • 24 oz of extra firm tofu
      • 1 cup of white sugar
      • 1 tsp of vanilla extract
      • 1/4 tsp of salt
      • 1/4 cup of vegetable oil
      • 2 tbsp of lemon juice, freshly squeezed
      • 2 cups of Graham cracker crumbs (for the crust)

• Kala Namak (Himalayan Black Salt)
  • 10 Recipes Using Black Salt @ onegreenplanet.org (07/20)

  • Kala Namak @ elephantasticvegan.com (07/20)
    • My favorite brand is TRS (Indian grocery store)

• Tofu Eggs
  • Vegan Boiled Eggs @ onegreenplanet.org (07/20)
    • Ingredients for "egg" white
      • 2 12-oz packs silken tofu
      • 1 cup water
      • 5 tbsp nutritional yeast
      • 4 tbsp agar agar
      • 2 tbsp extra virgin olive oil
      • 1 tbsp black salt
    • Ingredients for "egg" yolk
      • 1 1/2 tsp polenta
      • 2 oz silken tofu
      • 1/2 cup water
      • 1/3 cup melted vegan butter
      • 3/4 tsp turmeric
      • 1/2 tsp black salt
      • 1/4 tsp garlic powder
      • 1 1/2 tbsp nutritional yeast

• Tofu Omelette
  • Eggless Omelette @ theyyumyumyogi.com (07/20)

  • Tofu Omelet by Bhavna @ yotube.com (07/20)
    • Ingredients
      • 1/4 pkg extra-firm tofu, patted dry
      • Pinch of tumeric powder (yellow color)
      • ~1/2 cup milk
      • Salt
      • Black pepper
      • 1 tbsp chickpea flour
    • Instructions
      • Cut tofu into small chunks, and place in blender
      • Add spices, chickpea flour, and half the milk
      • Blend until smooth
      • If the batter is thick, it will make scrambled eggs
      • If the batter is thin, it will make omelet
      • Grease a non-stick pan with butter
      • Heat pan to medium heat
      • Pour batter into pan
      • Cook first side, and flip
      • Add fillings to half the pan
      • Cook, and then fold half the egg to form the omelet shape

  • Vegan Omelette @ youtube.com (07/20)
    • Vegan Omelette @ theyumyumyogi.com (07/20)

• Miscellaneous
  • Breaded Tofu Nuggets @ thespruceeats.com (06/20)

  • Easy Garlic Herb Marinade @ thekitchn.com (06/20)
    • Ingredients
      • 1/3 cup lemon juice
      • 4 cloves garlic, minced
      • 1 tbsp Dijon mustard
      • 1 tbsp dried Italian seasoning
      • 1/2 tsp salt
      • 1/4 tsp black pepper
      • 3 tbsp olive oil
    • Instructions
      • Whisk the marinade together; drizzle the olive oil in until emulsified
      • Add 16 oz extra-firm tofu, drained, cut, and pressed
      • Marinate for at least 30 minutes (overnight is better)

  • Palak Tofu @ theyumyumyogi.com (07/20)

  • Spicy Peanut Sauce @ shortgirltall order.com (01/24)

  • Tofu Loaf @ theyumyumyogi.com (07/20)

Top of Page

Mug Cakes

• The Mug Series 2: Chocolate and Tofu @ petitefrenchy.wordpress.com (06/20)
  • Ingredients
    • 30 g dark chocolate
    • 1 tbsp ground almond
    • 30 g soft tofu
    • 1 tbsp flour
    • 1 tsp baking powder
    • 1 tbsp sugar
  • Instructions
    • Melt chocolate for 20 seconds in microwave, with a bit of water
    • Add tofu, mix with a fork
    • Add the other ingredients
    • Microwave for 1 min 30
    • Let cook 2 minutes before eating

• Rich & Sticky Tofu Cheesecake in the Microwave @ cookpad.com (06/20)
  • Ingredients
    • 150 grams firm tofu
    • 3 tbsp flour
    • 2 tbsp honey
    • 1 tbps lemon juice
    • 1 tsp white miso
  • Instructions
    • Mix all the ingredients in a blender
    • Add to a container, and cover with a lid
    • Microwave for 6 minutes at 500 W
    • When the edges stiffen and the surface begins to solidify, it's complete
    • Remove the lid
    • When cool, store in the refrigerator for 2 hours
    • Cooling allows it to become firmer and easier to cut

Top of Page

Pancakes, Savory

• Savory
  • Indonesian Tofu Fritters @ irishtimes.com (06/20)
    • Ingredients
      • 1 tbsp finely grated ginger
      • 1/4 tsp shrimp paste
      • 2 tsp fresh chopped tumeric
      • 1 red chili
      • 2 lime leaves, shredded
      • 250 g firm tofu
      • 1 large egg
      • 1 tbsp crispy fried onions
      • Sea salt
      • Oil
    • Instructions
      • Blend the garlic, ginger, shriimp paste, turmeric, red chili, and lime leaves
      • Add the tofu and process until combined
      • Transfer mixture to a bowl
      • Add the egg, and crispy onions
      • Season to taste with salt
      • Heat oil in a wok on medium-high heat
      • Fry the fritters, one tbsp at a time, for 4-6 minutes, until golden brown

  • Savory Tofu Pancakes @ myquietkitchen.com (06/20)
    • Ingredients
      • 1 lb extra firm tofu, drained and patted dry
      • 1 shallot, roughly chopped
      • 2-3 tbsp tamari or soy sauce
      • 2 tbsp tahini or peanut butter
      • 1/3 to 1 1/4 cups water, depending on tofu used
      • 1/3 cup flour
      • Black pepper
      • 1 sheet nori seaweed, optional
    • Spicy Ketchup
      • 1/3 cup ketchup
      • 2 tsp soy sauce or tamari
      • 1 tsp sriracha
      • 1 tsp red pepper flakes
      • 1 tsp toasted sesame oil, optional

  • Sweet or Savory Tofu Pancakes @ spoonuniversity.com (06/20)

  • Tofu Carrot Fritters @ cooktogether.com (06/20)
    • Ingredients
      • 1 medium carrot
      • 1 bunch spring onions
      • 1 clove garlic
      • 3 cm ginger, peeled
      • 350 g firm tofu
      • 2 eggs, beaten
    • Instructions
      • Drain tofu and pat dry; crumble tofu into mixing bowl
      • Thinly slice onions; add the tofu
      • Grate the carrot and ginger; add to the tofu
      • Add the garlic and eggs; mix well
      • Form balls, then patties
      • Put them on a plate to rest/chill until you are ready to cook
      • Oil a non-stick frying pan
      • Cook the patties for a couple of minutes on each side until golden
      • Transfer patties to a plate lined with a paper towel
      • The patties can also be baked in the oven, brushed with a drop of oil

  • Tofu Pancakes, Four Ways @ markbittman.com (06/20)
    • Ingredients
      • 1 1/2 lbs firm tofu, patted dry
      • 1/3 cup soy milk or water
      • 3 tbsp tahini or any nut butter
      • 1/2 cup flour
      • Salt or soy sauce
      • 1/4 cup chopped fresh herbs
      • 2-3 tbsp oil (for cooking)
    • Instructions
      • Put tofu, soy milk, and tahini in a food processor; puree until smooth
      • Transfer to a large bowl
      • Sprinkle with flour, salt (or soy sauce), and herbs; stir well to combine
      • This should make a thick batter
      • Heat oil in a large nonstick skillet over medium heat
      • Spoon the batter into the skillet
      • Cook, undisturbed, until the bottoms turn golden and release easily from the pan
        (about 4 minutes)
      • Flip carefully and cook the other side (about 3 minutes)

  • Tofu Veggie Pancakes @ hwcmagazine.com (06/20)
    • Use cornstarch to thicken the batter

  • Tofu Vegetable Patties @ bbcgoodfood.com (07/20)
    • Use a metal pastry ring to form the patties

• Tofu Minced Meat Pancakes
  • Tofu Minced Meat Patty @ cookpad.com (07/20)
    • Ingredients for patties
      • 150 grams tofu
      • 150 grams minced meat
      • 1 egg
      • 1 tsp soy sauce
      • Dash of pepper
      • Garlic powder and onion powder (optional)
    • Ingredients for sauce
      • 1/2 tsp shao xing wine
      • 1 tbsp oyster sauce
      • 6 tbsp water
      • 3/4 tsp dark soy sauce
    • Instructions
      • Mix tofu and minced meat
      • Add beaten egg
      • Add 1 tsp soy sauce, pepper, onion, and garlic powder
      • Add oil to pan; use low-medium heat
      • Use a tablespon to scoop the mixture into the pan
      • Cook patty 3 minutes on each side (until slightly browned)
      • Mix all the ingredients for the sauce; add water to your taste
      • Option #1: add patties back into the pan, and cook for 30 seconds with the sauce
        (make sure the sauce covers all the patties)
      • Option #2: Cook the sauce and pour it over the patties

• Tofu Tuna Pancakes
  • Tofu Tuna and Veggie Pancakes @ youtube.com (06/20)
    • Tuna Tofu Pancakes @ missmina.com (06/20)
      • Ingredients
        • 8 oz medium-firm tofu, drained
        • 1 egg
        • 1 can tuna (3.5 oz drained)
        • 1/2 cup green onion (for each batter)
        • Salt and pepper
      • Instructions
        • Place tofu into cheesecloth; squeeze out excess water
        • Drain tuna
        • Combine tofu, tuna, scallion, salt, and pepper; mix
        • Add egg, and stir until dispersed
        • Heat (on medium) pan with cooking oil; turn down heat for cooking
        • Get two spoons
        • Scoop spoonful of mixture with first spoon
        • Use second spoon to form a mini pancake/patty
        • Place each pancake onto the pan
        • Cook both sides of pancakes until they are golden brown
    • Vegetable Tofu Pancakes @ missmina.co (06/20)
      • Ingredients
        • 8 oz medium-firm tofu, drained (for each batch)
        • 1 egg
        • 1/2 cup carrot
        • 1/2 cup green onion
        • 1/2 onion, chopped
        • Salt and pepper
      • Instructions
        • Cut carrots, green onion, and white onion into small bits
        • Place tofu into cheesecloth; squeeze out excess water
        • Combine scallion, carrot, and onion; add salt and pepper
        • Add egg and mix
    • Notes
      • If pancakes are not holding together, add another egg to the mixture
    • Dipping Sauce
      • 1 tbsp soy sauce
      • 1 tbsp white vinegar (rice vinegar, apple cider vinegar, etc)
      • 1 tsp roasted sesame seeds
      • Dried chili flakes, optional

  • Tofu and Cheese Pancakes with Bean Sprouts and Tuna @ cookpad.com (06/20)
    • Ingredients
      • 250 grams bean sprouts
      • 200 grams silken tofu
      • 2 eggs
      • 1 can tuna
      • 1 pinch each of salt and pepper
      • 50 grams melting type cheese
      • 1 tbsp sesame oil
    • Instructions
      • Put tofu in bowl, and whisk
      • Add eggs, and mix
      • Add bean sprouts, salt, pepper, tuna, and cheese; mix well
      • Heat oil in frying pan, and pour in the batter
      • Steam-fry covered with a lid until the moisture from the tofu has evaporated,
        and it had browned on the bottom
      • Flip the pancake over using the lid
      • Put the lid back on and steam-cook until the other side is browned, then plate

  • Tofu Tuna Pancakes @ shinshine.com (06/20)
    • Ingredients
      • 14 oz extra-firm tofu
      • 2 cans (5 oz each) tuna
      • 1/2 cup diced onion, optional
      • 2 eggs
      • 1/2 tsp salt
      • Pinch of black pepper
      • 1/2 cup flour
      • 1/4 cup vegetable oil
      • Dipping sauce (soy sauce : lemon juice = 1 : 1)
    • Instructions
      • Rinse tofu in cold water; squeeze excess water
      • Add tofu, tuna, onions, eggs, salt, and pepper in a bowl
      • Combine with a fork to a crumbly mix
      • Add flour; mix until there are no lumps of flour
      • Heat pan over medium-high and drizzle 1 tbsp of vegetable oil in the pan
      • Place 1/4 cup of mixture in the pan
      • Press and shape into a flat pancake with a fork
      • When the edges are golden brown, flip on the other side
      • Repeat with the rest of the mix

Top of Page

Pancakes, Sweet

• Crepes
  • Tofu Crepes @ vegan-magic.blogspot.com (06/20)
    • Ingredients
      • 1 1/2 cups soy milk
      • 1 cup flour
      • 1/2 cup firm silken tofu
      • 1/4 cup chickpea flour
      • 1 tbsp sugar
      • 1/2 tsp salt
      • 1/2 tsp baking powder
      • 1/4 tsp tumeric
      • Pinch of nutmeg
    • Instructions
      • Blend ingredients together
      • Lightly coat non-stick pan with oil using a tissue paper; heat on medium
      • Pour 1/4-1/3 cup batter; tilt the pan to from an even layer
      • Cook for a few seconds until the top looks dry
      • Loosen the edges with a spatula and flip the crepe over
      • Allow to cook for a few more seconds, and invert onto a plate

• Pancakes
  • Fluffy Tofu Pancakes @ cookpad.com (06/20)
    • Ingredients
      • 5 oz (150 g) soft tofu
      • 1/2 cup milk
      • 1 egg (optional, or ~1/4 cup extra milk)
      • 1/2 cup rice flour
      • 1/2 cup buckwheat flour
      • 2 tsp baking powder
      • 2 tbsp sugar
      • 2 tbsp vegetable oil
    • Instructions
      • Blend all the ingredients
      • Drop 2 tbsp of batter, and fry on low heat for 90-120 seconds
      • Turn pancakes over, and fry another 90 seconds
      • If you make larger pancakes, cover with lid because tofu pancakes take longer
        to cook than regular pancakes

  • Tofu Pancakes @ annabanana.co (06/20)
    • Ingredients
      • 6 oz silken tofu
      • 1 tsp vanilla extract
      • 3/4 cup milk
      • 1/2 tbsp oil, plus extra for frying
      • 1 cup flour
      • 2 tbsp coconut sugar
      • 1/2 tsp ground cardamom (or cinnamon)
      • 1/2 tbsp baking powder
      • 1/2 tsp salt
    • Instructions
      • Blend tofu, vanilla, and milk together until smooth
      • In a separate bowl, mix all the dry ingredients
      • Pour tofu mix into dry ingredients and mix well; batter will be thick
      • Heat a large frying pan, and pour a small amount of oil
      • Pour about 1/4 cup batter into a frying pan
      • Fry for about 2 mins on each side, until bubbles pop over most of the surface

Top of Page

Pies

• Cheesecake
  • Lemon Tofu Cheesecake @ vegetarianties.com (06/20)

  • Tofu Cheesecake @ allrecipes.com (06/20)
    • Ingredients
      • 2 (12 oz) pkg extra firm tofu, drained and cubed
      • 1 cup white sugar
      • 1 tsp vanilla extract
      • 1/4 tsp salt
      • 1/4 cup vegetable oil
      • 2 tbsp lemon juice
      • 1 9-inch graham cracker crust
    • Instructions
      • Preheat oven to 350 deg F
      • Blend all ingredients until smooth
      • Pour into graham cracker crust
      • Bake 20-30 minutes
      • Remove from oven to cool; refrigerate until chilled

  • Tofu Cheesecake @ youtube.com (06/20)
    • Ingredients for filling
      • 400 g (14 oz) silken tofu
      • 3 tbsp cashew butter
      • Zest of 1 lemon
      • Juice of 1 lemon (2-3 tbsp of juice)
      • 1/2 cup sugar
    • Instructions for filling
      • Blend the ingredients
      • If tofu mixture is too runny, add a bit of oat flour to thicken the mixture.
        Starchy flour like rice or corn starch would work even better.
        Add up to 3-5 tbsp to thicken the filling.
      • Pour filling into prepared base
      • Bake for 50-60 minutes at 350 deg F
      • Let cheesecake cool down completely before serving

• Mousse
  • Chocolate Tofu Mousse @ recipes.sparkpeople.com (06/20)
    • Ingredients
      • 400 grams soft tofu
      • 80 g bittersweet chocolate, chopped
      • 2 tbsp cocoa powder
      • 50 g maple syrup
      • 1 tsp vanilla
    • Instructions
      • Add tofu to blend, and blend until smooth
      • Melt chocolate in double boiler
      • Turn off heat; add cocoa powder and stir until smooth
      • Add chocolate, maple syrup and vanilla to blender
      • Blend until combined
      • Pour into cups and chill for at least 2 hours

  • Healthy Peanut Butter Mousse @ dessertswithbenefits.com (07/20)
    • Ingredients
      • 14 oz extra firm tofu
      • 1 3/4 cup unsweetened vanilla almond milk
      • 2 tsp vanilla extract
      • 2 tsp liquid stevia extract
      • 2 3/4 cups peanut flour
      • 1/4 tsp salt
    • Instructions
      • Rinse and drain the tofu; cut into 4 blocks; press out as much liquid as possibel
      • Add all the ingredients to a large blender; puree until smooth
      • Give it a taste and add more sweetener or salt to taste
      • Pour into serving bowls and serve immediately
      • Cover with plastic wrap and refrigerate

  • Peanut Butter Mousse @ foodnetwork.com (07/20)
    • Ingredients
      • 1 12.3 oz pkg silken tofu
      • 1/3 cup reduced-fat creamy peanut butter
      • 1/3 cup confectioners' sugar
    • Instructions
      • Blend ingredients until smooth
      • Divide amoung glasses, cover with plastic wrap, and refrigerate until set (30 mins)

  • Silken Tofu Chocolate Mousse @ aseasyasapplepie.com (06/20)

  • Ultimate Chocolate Fudge Pie @ chocolatecoveredkatie.com (06/20)

• Chocolate Pie
  • Decadant Fudge Tofu Cups @ recipes.sparkpeople.com (06/20)
    • Ingredients
      • 1 box Mori-Nu silken tofu (12 oz)
      • 1/4 cup coconut oil
      • 3/4 cup sugar
      • 1 cup vanilla soy milk
      • 1/4 tsp sea salt
      • 1 cup baking cocoa
      • 13 Keebler Ice Cream Cups (cones)
      • 13 tbsp Cool Whip Light (to top)
    • Instructions
      • Preheat oven to 350 deg F
      • Put first 6 ingredeints in the blender; blend until very smooth
      • Fill cones to the top, and bake for 15 mins
      • Stand the cones in a bread pan to keep them upright
      • Chill and top with 1 tbsp of Cool Whip Light per cone
      • Makes 13 servings

  • Easy Chocolate Tofu Pie @ allrecipes.com (06/20)
    • Ingredients
      • 1 lb silken tofu
      • 1/2 cup cocoa powder
      • 1 cup sugar
      • 1 tsp vanilla extract
      • 1/2 tsp cider vinegar
      • 1 (9 inch) prepared graham cracker crust
    • Instructions
      • Preheat oven to 375 deg F
      • Blend tofu in a food processor until smooth
      • Blend in remaining ingredients
      • Pour into prepared crust
      • Bake for 25 minutes
      • Refrigerate for 1 hour before serving

  • Tofu Chocolate Pie @ recipes.sparkpeople.com (06/20)
    • Ingredients
      • 1 block silken tofu
      • 1 cup chocolate chips, melted with 1 tbsp water
      • 1/4 cup soy milk
      • 1/4 cup sugar
      • 1 tsp vanilla extract
      • 1 graham cracker pie crust
    • Instructions
      • Preheat oven to 350 deg F
      • Blend ingredients; pour into pie shell
      • Bake 20-30 minutes, until top is set

• Freezer Pie
  • Vegan Key Lime Pie @ thespruceeats.com (06/20)
    • Ingredients
      • 1 graham cracker crust
      • 2 12.3-ounce boxes silk tofu (extra firm, drained)
      • 1/4 cup key lime juice (fresh)
      • 1 tbsp lime zest (optional)
      • 3/4 cup sugar
      • 1/4 tsp salt
      • 1 tbsp cornstarch
    • Instructions
      • Blend the tofu, lime just, zest, sugar, salt, and cornstarch
      • Process for several minutes, or until smooth and thick
      • Pour into prepared pie crust
      • Place in the freezer for at least 2 hours, or until firm
      • Serve from the freezer

Top of Page

Pizza Crust

• Cauliflower and Tofu Pizza Crust @ food.com (06/20)
  • Ingredients
    • 8 oz firm tofu
    • 2 1/2 cups cauliflower, cut into small florets
    • 1 egg, beaten
    • 1/2 tsp Italian herbs
    • 1 pinch salt
  • Instructions
    • Drain the tofu
    • Process the cauliflower to cauliflower rice
    • Cook the cauliflower rice, drain, and cool
    • Preheat oven to 400 deg F
    • Squeeze excess water out of cauliflower rice
    • Crumble the tofu in a bowl
    • Add the cauliflower rice, beaten egg, herbs, and salt; mix well
    • Press dough onto a baking sheet lined with parchment paper
      dough should be about 1/2 inch thick
    • Bake for 30-40 minutes; crust should be firm and slightly brown
    • Remove crust from oven; top with pizza sauce, toppings, and cheese
    • Bake for another 10-20 minutes until the cheese is bubbly

• Keto (Tofu) Pizza Crust @ cookpad.com (06/20)
  • Ingredients
    • 1/4 cup Italian seasoning
    • Pinch salt
    • Pinch pepper
    • 1 egg
    • 1 pack extra firm tofu
    • 1 cup shredded mozzarella cheese
  • Instructions
    • Drain and rinse tofu
    • Squeeze tofu to remove water (for about 30 minutes)
    • Smash tofu to create a paste
    • Add and mix in all the ingredients
    • Lay dough on a baking sheet between two sheets of parchment paper;
      crust should be about 1/4 inch thick
    • Remove top parchment paper
    • Bake at 400 deg F for 30 minutes
    • Add desired toppings; bake additional 10 minutes
    • Broil on HIGH for 3-5 minutes until browned

• Low Carb Pizza Crust @ thehiddenveggies.com (06/20)
  • Ingredients
    • 16 oz high protein tofu, or extra firm tofu (drained and pressed)
    • 2 tbsp nutritional yeast (optional)
    • 1 clove garlic
    • 1 tsp salt
    • 2 tbsp fresh basil or 2 tsp dried herbs (Italian seasoning)
    • 1 tbsp olive oil
  • Instructions
    • Preheat oven to 425 deg F
    • Drain tofu and crumble it into your food processor
    • Add remaining ingredients
    • Blend until mixed into a crumbly dry paste
    • Drizzle oil on the bottom of an iron skillet or cookie sheet
    • Spead the tofu mixture evenly (about 1/2 inch thick)
    • Bake for 25-30 minutes until it starts to dry out slightly and get crispy
      on the bottom
    • Top with your favorite pizza toppings
    • Bake again for 10 more minutes
  • Notes
    • Trader Joe's high protein tofu is preferred
    • If you use water packed tofu, you will need 1 1/4 containers to equal 16 oz of
      "dry" tofu
    • The tofu pizza "dough" needs to be dry and crumbly
    • If the crust starts to puff up when baking, poke a few holes in it with a fork

• Protein Packed Pizza Dough @ crowmoonkitchen.com (06/20)

Top of Page

Protein Bars

• Protein Bars @ foodnetwork.com (06/20)
  • Ingredients
    • 1 cup soy protein powder
    • 1/2 cup oat bran
    • 1/2 cup flour
    • 1/4 cup wheat germ
    • 1/2 tsp salt
    • 1/2 cup raisins
    • 1/2 cup dried cherries
    • 1/2 cup dried blueberries
    • 1/2 cup dried apricots
    • 12.3 oz soft silken tofu
    • 1/2 cup apple juice
    • 1/2 cup brown sugar, packed
    • 2 eggs, beaten
    • 2/3 cup peanut butter
    • Canola oil, for pan
  • Instructions
    • Line 13x9 glass baking dish with parchment paper; cloat with canola oil
    • Preheat oven to 350 deg F
    • Combine protein powder, oat bran, flour, wheat germ, and salt; set aside
    • Coarsely chop the fruit, and place in a small bowl; set aside
    • Whisk tofu until smooth
    • Add apple juice, brown sugar, eggs, and peanut butter
    • Add liquid mixture to dry mixture; stir well to combine
    • Fold in the dried fruit
    • Spread evenly in the baking dish
    • Bake for 35 minutes
    • Remove from oven and cool completely before cutting into squares
    • Store in an airtight container for up to a week

• Tofu Banana Protein Bars @ nutritionbyadena.com (06/20)
  • Ingredients
    • 3/4 cup (6 oz) silken tofu
    • 1/4 cup vanilla whey protein powder
    • 1/2 cup oatmeal
    • 1/2 cup milk
    • 3 tbsp SF banana pudding mix
  • Instructions
    • Preheat oven to 325 deg F
    • Put everything in the blender; process until smooth
    • Spray a small loaf pan with non-stick spray
    • Pour batter into the pan
    • Bake for 20-30 minutes
    • Allow the loaf to cool; slice into 4 bars

• Tofu Protein Bars @ food.com (06/20)
  • Ingredients
    • 1 cup milk
    • 16 tbsp vanilla protein powder
    • 12 oz silken tofu
    • 1 cup oatmeal
    • 3 oz pudding mix (Banana Cream)
  • Instructions
    • Blend all ingredients
    • Pour batter into a pan
    • Bake at 325 deg F for 15-20 minutes

Top of Page

Pudding

• Blancmange
  • Tofu Pudding (Blancmange) @ justonecookbook.com (06/20)
    • Ingredients
      • 1/3 cup boiling water
      • 0.4 oz (1 1/4 tbsp) gelatin powder
      • 6.2 oz firm silken tofu
      • 5 tbsp honey
      • 1 1/2 cups unsweetened soymilk
      • 1/2 tsp almond extract
      • 5 1/2-cup ramekins
    • Instructions
      • Combine boiling water and gelatin; whisk until dissolved
      • Cut tofu into cubes; add to food processor
      • Add honey and soymilk; puree together
      • Transfer mixture to large bowl
      • Add gelatin mixture and almond extract
      • Whisk without making too many bubbles
      • Ladle mixture into 5 ramekins
      • Chill in the refrigerator until set, at least 1 hour
    • Video (06/20)

• Chocolate Pudding
  • 5 Minute Vegan Chocolate Pudding @ spoonuniversity.com (06/20)
    • Ingredients
      • 12 oz silken tofu
      • 3/4 cup cocoa powder
      • 1/2 cup sugar
      • 1/3 cup milk
    • Instructions
      • Add all the ingredients to a food processor; blend until smooth
      • Pour pudding into cups, and place in the refrigerator
      • Allow to set for at least 15 minutes
      • Store in the refrigerator for up to 5 days

  • Mexican Chocolate Tofu Pudding @ cooking.nytimes.com (06/20)

• Dream Pudding
  • Tofu Dream Pudding and Pie Filling @ allrecipes.com (06/20)
    • Ingredients
      • 12 oz extra firm tofu, drained and cubed
      • 1/4 cup brown sugar
      • 1/2 cup walnuts
      • 1/4 cup maple syrup
      • 1 tbsp lemon juice
    • Instructions
      • Place ingredients in a food processor; process until smooth
      • Cover and chill to thicken for pie filling, or serve immediately as pudding

Top of Page

Quiche

• Can't Tell the Difference Quiche @ onegreenplanet.org (07/20)
  • Add 1/2 tsp black salt to the quiche mixture

• Crustless Tofu Quiche @ myquietkitchen.com (06/20)

• Mini Crustless Tofu Quiches @ blog.fatfreevegan.com (06/20)
  • Ingredients
    • 1 tsp miced garlic
    • 1/2 cup bell pepper
    • 1 cup chopped mushrooms
    • 1 tbsp minced fresh chives, or one green onion
    • 1/2 tsp dried, crushed rosemary
    • Black pepper to taste
    • 12.3 oz firm or extra-firm silken tofu, drained
    • 1/4 cup soy milk
    • 2 tbsp nutritional yeast
    • 1 tbsp cornstarch
    • 1 tsp tahini or cashew butter (optional, but preferred)
    • 1/4 tsp onion powder
    • 1/4 tsp turmeric
    • 1/2-3/4 tsp salt
    • 1 generous pinch of black salt kala namak (optional, adds eggy flavor)
  • Instructions
    • Preheat oven to 375 deg F
    • Spray 12 silicon cups
    • Heat skillet and sate the garlic, bell peppers, and mushrooms
    • Stir in chives, rosemary, and black pepper
    • Place tofu and remaining ingredients in a food processor
    • Process until completely smooth
    • Add tofu to vegetables; stir to combine
    • Spoon into 12 cups (about half full)
    • Put muffin pan into the oven, and reduce the heat to 350 deg F
    • Bake until the tops are golden, and a knife inserted comes out clean (25-35 mins)
    • Remove from the oven, and allow them to cool for about 10 minutes

• Mini Vegan Frittatas @ dietitiandebbie.com (06/20)
  • Ingredients
    • 14 oz firm tofu, drained
    • 1/3 cup soy milk
    • 1 tsp turmeric
    • 1 tbsp olive oil
    • 1 cup chopped zucchini
    • 1/2 cup corn
    • 1 cup halves cherry tomatoes
    • 2 cups fresh spinach leaves, chopped
    • 3 tbps vegan pesto
    • 1/2 tsp sea salt
    • Dash of ground black pepper
  • Instructions
    • Preheat oven to 350 deg F
    • Blend tofu, soy milk, and turmeric until smooth
    • Cook the zucchini; add and cook the corn and tomatoes; add the spinach to wilt
    • Mix everything together in a large bowl; add salt if needed
    • Place parchment paper lines in muffin cups
    • Divide the batter into 10 cups
    • Bake for 28-32 minutes, or until slightly puffy and lightly browned on top

• Simple Tofu Quiche @ minimalistbaker.com (06/20)
  • Ingredients for filling
    • 12.3 oz extra-firm silken tofu
    • 2 tbsp nutritional yeast
    • 3 tbsp hummus
    • Sea salt and black pepper
    • 3 cloves garlic, chopped
    • 2 medium leeks or 1 medium onion
    • 3/4 cup cherry tomatoes (halved)
    • 1 cup chopped broccoli
  • Instructions
    • Bake a crust of potatoes
    • Bake the veggies
    • Blend the tofu, nutritional yeast, hummus, salt, and pepper
    • Mix the tofu with the cooked veggies
    • Spead mixture over the potato crust
    • Bake at 375 deg F for 30-40 minutes, until the top appears firm and golden brown
    • Let cook briefly, and then serve

• Spinach Artichoke and Mozzarella Tofu Fritata @ onegreenplanet.org (07/20)
  • 1 tsp black salt

• Tofu Quiche with Broccoli @ allrecipes.com (06/20)

Top of Page

Salad Dressing

• Mayo & Miracle Whip
  • Best Vegan Mayo @ eatplant-based.com (01/24)
    • Ingredients
      • 1 package soft silken tofu
      • 1 tablespoon healthy sweetener pure cane, sucanat, maple syrup
      • 1 tablespoon red wine vinegar or fresh lemon juice
      • 1 tablespoon Dijon mustard
      • 1/4 teaspoon fine sea salt
    • Instructions
      • Open the tofu container and drain the water
      • Place the tofu into a blender
      • Add the rest of the ingredients and puree until smooth and creamy
      • Keeps in the refrigerator for about 10 days
      • This makes approximately 1 pint of mayo

  • Tofu Vegan Mayonnaise Recipe @ noracooks.com (06/20)
    • Store in a glass container in the frig for about one week

  • Vegan Miracle Whip Substitute @ veryveganish.com (01/24)
    • Ingredients
      • 12 ounces extra firm silken tofu drained - Morinaga brand
      • 1 tablespoon lemon juice
      • 1/4 teaspoon ground mustard dry mustard powder
      • 1/4 teaspoon sea salt
      • 1/4 teaspoon seasoned salt
      • 1 teaspoon sugar
      • pinch sweet paprika
      • pinch garlic powder
      • pinch black salt optional
    • Instructions
      • Add all ingredients to a food processor and process until smooth
      • Will keep stored in the refrigerator for up to 10 days
      • Do not freeze

• Ranch Dressing
  • Crazy Good Ranch Dressing @ chocolatecoveredkatie.com (06/20)

  • Homemade Vegan Tofu Ranch Dressing @ thespruceeats.com (06/20)
    • Ingredients
      • 1 carton silken tofu
      • 1-2 tbsp olive oil
      • 2 tbsp cider vinegar
      • 1 tbsp onion powder
      • 2 tsp garlic powder
      • 1 tbsp original Mrs. Dash seasoning
      • 2-3 tbsp fresh parsley
      • 2 tsp sea salt
      • Soy milk (enough for desired consistency)
    • Instructions
      • Add all ingredients to blender, and mix well
      • Store in a quart jar in the refrigerator

  • Silken Tofu Ranch Dressing @ connoisseurusveg.com (06/20)

  • Vegan Ranch Dressing @ feastingathome.com (06/20)

• Miscellaneous Dressings
  • Creamy Herb Salad Dressing @ joythebaker.com (06/20)

  • Creamy Tofu Dressing @ food.com (06/20)

  • No Guilt Caesar Salad Dressing @ foodnetwork.com (06/20)

  • Slaw Dressing with a Kick @ plantbasedonabidget.com (06/20)

Top of Page

Sauces

• Tofu Creamy Pasta Sauce @ food.com (06/20)
  • Ingredients
    • 12 oz firm silken tofu, drained
    • 2 garlic cloves
    • 1 1/2 tsp dried parsley
    • 1 1/2 tsp dried basil (or herb of choice)
    • 1/4 tsp paprika
    • 1/2 tsp salt
    • 1/2 cup soy milk
  • Instructions
    • Blend ingredients (except soymilk)
    • Thin with soy milk to achieve desired consistency
    • Heat thoroughly before putting on pasta
    • Do NOT let it boil; the sauce will separate and turn pasty

Top of Page

Scrambled Tofu (Iri Dofu)

• Scrambled "Eggs" (Tofu)
  • Italian Tofu Breakfast Scramble @ vegcharlottenc.com (07/20)
    • Cook the halved cherry tomatoes

  • Italian Tofu Scramble @ zenandspice.com (07/20)
    • Yellow onions, zucchini
    • Garlic, basil, oregano, salt
    • 1 tsp turmeric (for yellow color)
    • Halved cherry tomatoes added after the scramble was cooked

  • Tofu Scramble Florentine @ theedgyveg.com (07/20)
    • Ingredients for broth
      • 1/4 cup nutritional yeast
      • 1 tbsp garlic powder
      • 1/2 tsp turmeric
      • 1 tsp black salt (kala namak) or sea salt
      • 1 tsp black pepper
      • 1/2 cube of no-chicken bouillion cube
      • 1 cup water
    • Ingredients for scramble
      • 1 tbsp coconut oil (for cooking)
      • 1 small onion, chipped
      • 2 pkg medium or firm tofu, drained
      • 2 green onions, thinly slices
      • 1 tbsp fresh dill, or 1 tsp dried dill
      • 1 cup fresh spinach
    • Instructions
      • Combine the ingredients for the broth; whisk until lump free; set aside
      • Saute the onions
      • Crumble the tofu with your hands and add to the pan; cook for 3 minutes
      • Add the broth to the pan; cook without stiring for 4 minutes
      • Continue to saute, stirring occasionally until the liquid has evaporated
      • Add the green onion, dill, spinach, and any seasoning
      • Saute until the greens are wilted
      • Garnish with additional dill and chili flakes

  • Roman Tofu Scramble @ diannesvegankitchen.com (07/20)
    • Melt vegan cheese on top

  • Tofu Scramble Stuffed Avocado @ onegreenplanet.org (07/20)
    • Ingredients for scrambled filling
      • 6 oz firm tofu
      • 1/2 cup diced red onion
      • 1/2 cup diced redd bell pepper
      • 1 tbsp fresh chopped parsley
      • 1 tsp nutritional yeast
      • 1/2 tsp ground cumin
      • 1/8 tsp ground turmeric
      • 1/2 tsp black Himalayan salt
    • Instructions
      • Saute the onion and pepper in water until soft
      • Add remaining ingredients, breaking up tofu with your hands
      • Stir well to combine and heat through

• Scrambled Firm Tofu
  • Fried Riced Tofu @ cookpad.com (07/20)
    • Ingredients for Stir Fry
      • 1 pkg firm tofu
      • 1 egg
      • 1/4 cup mushrooms
      • Crunchy vegetables
      • Ground chicken or leftover meat
      • 1 tbsp sesame oil
    • Ingredients for Sauce
      • 2 tbsp coconut amino or soy sauce
      • 1 tbsp rice wine
      • 1/2 cup chicken stock
      • 1 tsp sugar
    • Ingredients for Garnish
      • Green onions
    • Instructions
      • Wrap tofu in paper towel and microwave for 1 minute
      • Drain the water, put a plate on top of it, and drain more water
      • Mix ingredients for the sauce in a small bowl; set aside
      • Brown meat in an oiled pan (seseame oil)
      • Crumble the tofu into the pan
      • Stir in your veggies, mushrooms, etc; cook for 1 minute
      • Pour the sauce in
      • Stir fry everything until the sauce is cooked down and the tofu has absorbed the flavor
      • Move everything to the side
      • Drop an egg into the pan
      • Mix everything well as you scoop from the bottom and flip over to the top
      • Garnish with green onions

  • Iri Dofu (Scrambled Tofu) @ justhungry.com (07/20)
    • Ingredients
      • 1 lb fresh firm tofu
      • 2 cups salt-free vegetable stock
      • 1 cup finely chopped vegetables of your choice
      • chopped green onions, optional
      • ginger, optional
      • sesame oil, optional
    • Instructions
      • Scrambled tofu can replace fried rice
      • To drain excess water in the tofu
        • Wrap the drained tofu in kitchen paper towels
        • Put on a micrwave-safe plate
        • Microwave on the high setting on a 1000-watt microwave for 2 minutes
        • Be careful; the tofu will be really hot
      • Crumble the tofu with your hands
      • Place a large non-stick frying pan, over high heat
      • Add the stock
      • Add the tofu and vegetables
      • Stir until the moisture has evaporated
      • To make "fried tofu"
        • Fry the green onions nad ginger in some oil
        • Add the cooked scrambled tofu
        • Season with soy sauce, salt, and pepper
        • Add chopped ham or bacon

  • Microwave Tofu Scramble @ microwavegan.org (07/20)
    • Ingredients
      • 1/8 pkg of tofu (2-inch wedge)
      • 1 clove garlic, minced
      • Assorted vegetables, chopped
      • 1 tbsp olive oil
      • 1 tbsp water
      • Seasoning to taste (Dijon mustard, spices, hot sauce, etc)
      • 1/4 tsp turmeric
      • Soy sauce or liquid aminos to taste
      • Rice vinegar to taste
      • Microwavable bowl (preferably glass or ceramic; turmeric will stain plastic)
    • Instructions
      • Add olive oil and water to the bowl
      • Add the harder vegetables
      • Microwave for 1-3 minutes (until veggies are half done)
      • Add the garlic and softer vegetables
      • Microwave on high for 1 minute
      • Crumble the tofu into the bowl
      • Microwave on high for 1 minutes
      • Add the turmeric, seasonings, soy sauce, and rice vinegar
      • Stir until well combined

• Scrambled Silken Tofu
  • Silken Tofu Scramble @ yumveganlunchideas.com (07/20)
    • Ingredients
      • 1 pkg silken tofu
      • 1 tsp kala namak (black salt)
      • 1 tsp turmeric
      • 1 tbsp vegan butter
      • 1 tbsp nutritional yeast (optional)
    • Instructions
      • Strain excess fluid from the silken tofu
      • Melt butter in the pan
      • Add the tofu to the pan; gently run a fork through it
      • Add the black salt and turmeric; fold in gently
      • Turn off the heat and allow the silken tofu scramble to sit for a few minutes
      • Add the nutritional yeast; it will melt into the mixture

  • Soft Tofu Scramble @ sarahsvegankitchen.com (07/20)

Top of Page

Soups

• Brocoli and Tofu Soup @ recipes.oregonlive.com (06/20)
  • Ingredients
    • 1 tbsp coconut oil
    • 2 celery sticks, chopped
    • 1 medium onion, diced
    • 1 tsp apple cider vinegar
    • 4 cups broccoli florets
    • 1 cup reduced-sodium vegetable stock
    • 6 oz silken tofu
    • 2 tbsp pumpkin seeds, for sprinkling
    • Sea salt and freshly ground black pepper
  • Instructions
    • Fry celery and onion in coconut oil for 3 minutes
    • Season with salt and pepper; add the cider vinegar
    • Add the broccoli to the pan
    • Cover with enough boiling water to submerge the florets
    • Stir in the vegetable stock
    • Simmer for 5 minutes
    • Put the mixture in a blender
    • Add the tofu
    • Blend until completely smooth
    • Return to the pan to reheat
    • Adjust the seasonings as necessary

• Cream of Tomato (Tofu) @ allrecipes.com (07/20)
  • Ingredients
    • 4 cups tomatoes, diced
    • 1/2 onion, chopped
    • 1 tbsp olive oil
    • 14 oz soft tofu
    • 2 (10.75 oz) cans condensed tomato soup
    • Salt to taste
    • Ground pepper to taste
  • Instructions
    • Saute tomatoes and onion in olive oil until onions are clear
    • Blend canned soup and tofu in the blender
    • Add blended mixture to the sauteed onions and tomatoes
    • Warms through, and add water as needed
    • Add salt and pepper to taste; top with chopped fresh basil

• Cream of Vegetable and Tofu Soup @ food.com (06/20)

• Creamy Potato Leek Soup @ gratefulgrazer.com (06/20)

• Creamy Tofu Split Pea Soup @ house-foods.com (06/20)

• Creamy Tomato Soup @ thewickednoodle.com (06/20)
  • Ingredients
    • 2 cans fire-roasted tomatoes
    • 1/4 onion, diced
    • 2 garlic cloves, minced
    • 1 cup silkened tofu
    • Kosher salt
    • Pepper
  • Instructions
    • Place all ingredients in blender (minus salt and pepper)
    • Blend for 6-8 minutes until soup is very hot
    • Season with salt and black pepper

• Curried Carrot Tofu Soup @ thegardeningcook.com (06/20)

• Tofu "Cream" of Broccoli Soup @ kroger.com (07/20)

• Vegan Cream of Mushroom Soup @ easycheesyvegetarian.com (07/20)

Top of Page

Tofu Puffs and Tofu Pouches

• Tofu Puffs (Bean Kow; Tow-hu Tawt) and Pouches (Aburaage; Dou Pao)
  • Tofu Puffs @ templeofthai.com (07/20)
    • Deep-fried cubed or triangle-cut pieces of bean curd
    • Found in the refrigerated section of Asian supermarkets
    • Light and spongy with hollow centers
    • Ideal for stuffing
    • Store refrigerated
    • Can be frozen up to 3 months without changing the texture

  • How to Make Tofu Puffs @ chowhounds.com (07/20)

• Recipes
  • Minced Pork Stuffed Tofu Puffs @ sunrise-soya.com (07/20)
    • Wash tofu puffs with hot water
    • Squeeze out excess water and oil
    • Cut each tofu puff into halves
    • Stuff wtih fish paste or minced meat

  • Seasoned Aburaage (Fried Tofu Pouches @ thelazybroccoli.com (07/20)
    • Boil the aburaage in hot water for about 2 minutes to remove the excess oil
    • Pour the aburaage into a colander and rinse it with cool water
    • Squeeze out any excess water with your hands
    • If you find it is still too oily, pat the aburaage with paper towels
    • Add the aburaage and a marinade to a pot
    • Boil until most of the liquid has evaporated off
    • There should be 1-2 tbsp of liquid left without squeezing anything
      out of the tofu pouches

Top of Page

Tofu Turkey

• Tofu Spam
  • Vegan Span (Homemade Smoked Tofu) Recipe by Cheap Lazy Vegan @ youtube.com (05/24)
    • Vegan Spam @ thecheaplazyvegan.com (05/24)

• Tofu Turkey Roast
  • Homemade Vegan Holiday Roast @ formmybowl.com (12/23)
    • Uses tofu and chickpea flour

• Sliced Tofu Turkey
  • Tofurkey (Tofu Turkey) @ food.com (12/23)
    • Ingredients
      • 1 1/2 cups boiling water
      • 1 1/2 teaspoons dried dill
      • 1/2 teaspoon dried rosemary
      • 1/2 teaspoon dried thyme
      • 1/2 teaspoon salt (scant)
      • 1/2 teaspoon dried marjoram
      • 1/2 teaspoon dried sage
      • 1/2 teaspoon pepper
      • 1-4 garlic cloves, thinly sliced
      • 3 tablespoons olive oil
      • 1 lb firm tofu
    • Instructions
      • Preheat oven to 350 deg F
      • In a large bowl, prepare the marinade by whisking together all the
        ingredients except the tofu. Set aside.
      • Slice the tofu into desired shapes, about 1/4 inch thick (a pound of
        tofu will give you about 10 slices).
      • Lay each slice on a cookie sheet or a lasagna pan, cover with marinade,
        and let sit in the refrigerate for at least an hour -- the longer, the better
      • Turn the slices over a few times as they marinate.
      • Bake for 1 hour, turning slices over after 30 minutes
      • To serve, fry cutlets on a nonstick frying pan until both sides are browned
    • Notes
      • The slices are baked while sitting IN the marinade, and they soak up all the flavor

  • Vegan Lunch Meat @ plantifullybasedblog.com (thinly sliced super firm tofu) (04/24)
    • Vegan Meat ANYONE Can Make! No Seitan by Plantifully Based on youtube.com (04/24)
    • Ingredients
      • 1 block (16 ounces/454g) Super firm tofu
      • 1 1/2 cups (360ml) Water
      • 2 tablespoons (30g) Better Than Bouillon, seasoned vegetable base
      • 3 sprigs Rosemary
      • 5 sprigs Thyme
    • Instructions
      • Use a vegetable peeler to thinly slice and peel the tofu
      • If you find some pieces are becoming uneven as you peel it, you can use a
        sharp knife to thinly slice some of the tofu
      • Add the Better Than Bouillon to warm water
      • Add in the tofu and seasonings
      • Bring to a simmer over medium high heat, then reduce the temperature down
        to medium to keep the simmer going
      • Stirring occasionally to make sure all the pieces of tofu are in the broth
      • Simmer for about 15 minutes or until all the vegetable broth has been
        absorbed and cooked off
      • Carefully remove the sprigs of rosemary and thyme
      • Allow the tofu to cool for 5 minutes before transferring into a container

Top of Page

Supplies

• Kala Namak (Himalayan Black Salt)
  • The Spice Lab Kala Namak @ amazon.com (4 oz; $6.95) (07/20)

• Soy Puffs
  • Smart For Life Soy Protein Puffs @ amazon.com (3 lbs; $29.95) (07/20)
    • Soy protein isolate and rice starch
    • Serving = 25 grams; 53 servings per bag (actually 1 lb)
    • 100 calories; 2 carbs; 0 fiber; 20 g protein
    • They are unflavored and very crunchy

• Tamari Soy Sauce (made without wheat)
  • Which Soy Sauce Brands are Gluten Free @ verywellfit.com (07/20)
    • San-J Tamari Soy Sauce, 50% Less Sodium
      • Albertsons ($3.99) (07/20)
    • Kikkoman Tamari Soy Sauce, 50% Less Sodium (gluten-free)
      • Kroger ($3.69) (07/20)
      • Whole Foods ($4.29) (07/20)
    • Eden Organic Soy Sauce
    • Kari-Out Soy Sauce Packets
    • Wan Ja Shan Soy Sauce (Whole Foods, Sprouts, Ranch 99 Markets)

• Tofu (Firm)
  • Trader Joe's
    • Trader Joe's Baked Tofu @ traderjoesrants.wordpress.com (06/20)

    • Trader Joe's Organic Tofu (red package; firm) @ traderjoesrants.wordpress.com (06/20)
      • Place tofu in a colander, add weights, and drain

    • Trader Joe's Sprouted Twin-pack Extra Firm Tofu ($1.99)

    • Trader Joe's Super Firm (High Protein) Tofu
      • Trader Joe's High Protein Super Firm Tofu
        (green package, no water; 16 oz; $2.49) @ traderjoesrants.wordpress.com (06/20)

      • Trader Joe's Super Firm Tofu @ food52.com (06/20)

  • Walmart
    • Walmart: House Foods Firm Tofu (16 oz; $1.44) (07/20)

    • Walmart: Nasoya Extra Firm Organic Tofu (14 oz; $2.64) (07/20)

    • Walmart: Nasoya Sprouted Super Firm Tofu (16 oz; $2.98) (07/20)

• Tofu (Silken)
  • Kroger: Nasoya Silken Tofu (16 oz; $2.99) (06/20)

  • Target: Mori-nu Silken Extra Firm Tofu ($1.59; 12.3 oz) (06/20)

  • Whole Foods: 365 Silken Tofu (16 oz; $1.79) (06/20)

  • ZtaoStore
    • Ichiban Tofu Soft (14 oz; $1.59) (06/20)
    • Lotus Soft Tofu (538 g; $2.29) (06/20)

• Tools
  • Japanese Tofu Storage Box @ amazon.com (currently unavailable) (06/20)
    • 6.5 x 5.75 x 3 inches

  • Lock & Lock Square Plastic Food Container with Tofu Tray @ amazon.com ($19.99; 6.1x6.1x2.4) (06/20)

  • That Tofu Thing (Tofu Press) @ amazon.com ($24.95) (07/20)

  • Tofu Box @ pikumii.com ($6.00 + many fees) (06/20)

  • Tofu Cutting Storage Container Box Drainer @ ebay.com ($8.49) (06/20)

Top of Page

Return to Index

Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on May 3, 2024

URL: http://www.bonniehill.net/pages/lctofu.html