I decided to cook tofu for supper tonight while attempting to fall asleep yesterday, but I wasn’t sure how to spice it up because I’d eaten it a few days before. So I recalled a recipe for ground beef that I used to prepare, substituted it with tofu, and discovered that it was even better!
Time to prepare: 15 minutes
Time to cook: 30 minutes
- 1 package of 454 of organic tofu
- 1/4 cup (62.5ml) of organic tamari sauce
- 4 garlic cloves
- 1/4 cup (62.5ml) of olive oil
- 4 organic onions
- 1 organic onion broth cube
- 1tbsp. (15ml) of curry powder
- 1 tsp. (5ml) of turmeric
- 1 tbsp. (15ml) of gluten free all purpose flour
- 1 1/2 cup (375ml) of water
- 1/4 cup (62.5ml) of rice vinegar
- 1 tbsp. (5ml) of nutritional yeast
- 1/2 cup (125ml) of organic cranberries
- 1/2 cup (125ml) of organic walnuts
- In the food processor, coarsely chop the tofu to get the texture and size of ground beef.
- In a medium bowl, combine the tofu, the tamari sauce and 2 garlic cloves. Set aside for about 30 minutes. It could be less.
- In the meantime, thinly slice the onions.
- Heat your oil on medium and cook them for about 20 minutes.
- Add the turmeric, the curry powder, the pepper and the flour then continue cooking for 2 more minutes or so.
- Put in the water, the rice vinegar, the nutritional yeast, the cranberries, the walnuts and the tofu then cook for 5 or 10 more minutes.
- You can have it with wild rice.
Like I normally do, I invited my readers to participate by telling me what they thought about my recipes and offering me some advice. What are their thoughts on this one? Do they enjoy it, and did it make someone essential to them happy? Does it save them any time? Simply put, what do our readers think of this recipe? It’s finally here:
The tofu recipe is fantastic. I used it for one of my vegan friends, but it also worked wonderfully for myself. I blended the tofu with the oil and tamari sauce in a food processor, then added it to the pan with some finely sliced onions that were not just cooked through but also semi-mushy. That was a delicious lunch that also provided me with plenty of energy. The cranberries are a great addition.
It’s fantastic to have something fresh on the site; I’ll attempt to produce more tofu dishes in the future. I tried it tonight and I’m quite pleased with it! It has a pleasant kick at first, followed by a sweet aftertaste that I like.
Hello, tonight I’ll be enjoying my tofu recipe. It’s one of my personal favorites! Thank you for your contribution. I also prepared the Tofu scramble.
You are quite fortunate to reside in Montreal, which is brimming with excellent vegan eateries. If you’re unsure what to do with your leftovers, try making sandwiches. If you wish, you could even eat a few of them for breakfast.
This is a fantastic article! There are also some fantastic images! I’m now preparing the recipe.
And one more thing before I say good-by to everyone: You’re 1000, no 1 000 000, no 1 000 000 000 times more great, pleasant, and fantastic than any of the recipes on this page. I adore you, I adore you all!
- 1 FAQs
- 1.1 How do you make tofu taste flavorful?
- 1.2 What seasonings taste good on tofu?
- 1.3 How do you flavor tofu before frying?
- 1.4 What pairs well with tofu?
- 1.5 How do you make tofu not tasteless?
- 1.6 What can I add to plain tofu?
- 1.7 Do you season tofu before or after?
- 1.8 Do you season tofu before or after frying?
- 1.9 Can you flavor tofu while making it?
- 1.10 How to make fried tofu like Chinese restaurants?
How do you make tofu taste flavorful?
It tastes best marinated, but not in oil.
Putting oil in your marinade will result in an oil slick on the tofu, which means the tastes will never be absorbed. Thus, instead of oil, use more vinegar, soy sauce, citrus juice, or stock in your marinades.
What seasonings taste good on tofu?
Since tofu is inherently flavorless and absorbs the flavor of the dish, the flavor possibilities for this plant-based snack are limitless! Cayenne, chili, curry, onion, and garlic are all powerful spices. Basil, ginger, lemongrass, and oregano are examples of fresh or dried herbs that may be employed.
How do you flavor tofu before frying?
Don’t touch the tofu – Once on the pan, let the tofu cubes alone for a few minutes, or until a coating of golden crust forms. This makes flipping and cooking simpler. To add extra flavor, toss the tofu with chili powder, paprika, onion powder, sesame oil, rice vinegar, and other seasonings.
What pairs well with tofu?
Vegan Side Dishes for Grilled Tofu at a Cookout or BBQ
Vegan Dill Potato Salad with Fiddleheads (No Mayo)… Herb-Grilled Vegetables.
Vegan Spinach Salad with Maple Balsamic Dressing…. Cilantro Fresh Tomato Lime Salad Dressing…. Salad with Beans, Quinoa, Rice, and Pecans with Lemon Herb Dressing.
Additional details…•July 12, 2021
How do you make tofu not tasteless?
Just press firm tofu and crush it between your fingers to break it up until it resembles scrambled eggs in texture. Then season with turmeric, black pepper, garlic powder, black salt (for a “eggy” taste, or use sea salt or Tamari instead), and your preferred cooked vegetables.
What can I add to plain tofu?
Marinating tofu in soy sauce allows the tofu to absorb flavor fast. To make a more flavorful marinade, combine soy sauce, sesame oil, and rice vinegar. If you want a comparable flavor but are unable to use soy sauce due to dietary concerns, consider tamari, gluten-free soy sauce, or coconut aminos.
Do you season tofu before or after?
Press the tofu for at least 30 minutes and up to 2 hours to remove as much water as possible. Marinate the tofu for at least 30 minutes to flavor it. Instead, you may skip this step and season the tofu with salt and pepper or paprika and chili flakes shortly before cooking.
Do you season tofu before or after frying?
Tofu Flavoring and Freezing
Toss the pressed tofu with soy sauce, rice wine vinegar, and sesame oil — or any additional ingredients that sound delicious to you. Let the tofu to absorb the spices for a few minutes before continuing with the pan-frying.
Can you flavor tofu while making it?
Silken tofu may be readily flavored by adding grated or chopped lemon or lime zest, ginger root, or fresh mint leaves to the soy milk just before the coagulant. You may flavor your soy milk by combining three tablespoons of creamy peanut butter with a little heated soy milk.
How to make fried tofu like Chinese restaurants?
1 tablespoon peanut or neutral oil, heated in a large nonstick pan over medium heat until shimmering. Add the tofu in a single layer, season gently with salt, and cook, stirring occasionally, for 3 to 5 minutes, or until the sesame seeds brown on the bottom (adjust the heat as necessary to avoid burning the sesame seeds).