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Dr. Bob is Robert Hsiung, MD,
bob@dr-bob.orgShown: posts 1 to 7 of 7. This is the beginning of the thread.
Posted by Kath on September 29, 2008, at 19:47:22
Drain water off tofu (if it's 'hard' or 'medium' tofu, just drain & pat dry with a cloth - if it's 'soft' tofu, put in in a strainer or collander for a few hours to let excess water drain out).
Slice tofu thinly. About as thick as the rectangle that is around "Submit your post" when we type a post! LOL A bit thicker than that is okay also.
Put slices touching each other on a cookie sheet.
Sprinkle Bragg's (sort of like soy sauce but MUCH milder) on slices & spread it over them.
Sprinkle parsley, or dill, or your favourite herb or spice over slices.
Put on top shelf under over grill until (hm....) - until they look done!! :-) Maybe a few minutes or 5 or even more. I never time things.
Anyway, these slices are really good. I like to make LOTS so I'll have leftovers. I even like them cold. They're nice in a sandwich.
:-)) Kath
Posted by Angela2 on October 3, 2008, at 15:43:38
In reply to Easy, tasty tofu recipe, posted by Kath on September 29, 2008, at 19:47:22
That sounds good kath. I like tofu.
Posted by Kath on October 3, 2008, at 18:15:56
In reply to Re: Easy, tasty tofu recipe, posted by Angela2 on October 3, 2008, at 15:43:38
Me too Angela, but it depends on what you do with it - by itself, it has pretty-well NO taste :-))
But it can be made to taste quite yummy.
Interested in my spinach-cheese tofu souffle??
K
Posted by Angela2 on October 3, 2008, at 19:40:58
In reply to Spinach-cheese tofu 'souffle' » Angela2, posted by Kath on October 3, 2008, at 18:15:56
Yes I am Kath. Post it. :p
Posted by Kath on October 3, 2008, at 20:56:06
In reply to Re: Spinach-cheese tofu 'souffle' » Kath, posted by Angela2 on October 3, 2008, at 19:40:58
OK
You need a blender or food processor to make it really souffle-y. But if you don't have one you could still make it.
I'm pretty free & easy about amounts & cooking temperatures & times!
Use a couple of containers of tofu.
I use medium-firm tofu; you can use soft also. Rinse & set to drain. Pat dry before using.Wash & drain a bag of spinach (or a big bunch of it).
Lightly fry a chopped onion & garlic in some oil & butter in a fairly large frying pan (I use cast iron) - until the onion is sorta transparent.
Chop the spinach & add to frying pan. You might need to 'cook down' some to make room for the rest.
Chop us or mash tofu in a large bowl. Add to frying pan & cook. Add some salt & pepper if you want - or use what I use "Bragg's Liquid Amino Acids" - it's a liquid like soy sauce but much milder. If you can't get it (Natural Food stores have it) you can use a bit of soy sauce to add flavour - NOT too much.
Lightly oil a large baking dish.
Remove frying pan from stove & blend the contents you might not be able to do it all at once.
Put about 1/2 into baking dish & spread it out. Sprinkle some grated cheddar cheese over it (cheese is optional; tastes yummy without it too.)
Spread the other 1/2 of tofu 'mush' over the cheese. Smooth the top. I use a rubber spatula to do the spreading.
Bake in about a 350 oven until the top is sort of firm when you touch it. I dunno - maybe 20 minutes or more.
Sorry for the lack of specifics. If anyone wants more detailed guidelines just ask me.
luv, Kath
PS - when cooked, cut into squares & then you can lift the squares out onto plates. It's good left over also. It looks sorta weird - green! But if we take it to a pot-luck dinner there's NEVER any left over!!!
Posted by WaterSapphire on October 17, 2008, at 0:09:25
In reply to Re: Spinach-cheese tofu 'souffle' » Angela2, posted by Kath on October 3, 2008, at 20:56:06
I love tofu Kath. I make it into soup, stew, and have even had it scrambled. The recipes sound delish. What I love about tofu, especially now, is that it is much less expensive than most meat.
I like to fry it up with a tiny bit of olive oil.
Funny you mention braggs, I want to get one of those bigger bottles of it. You don't need that much of the bragg's and I like it more than soy sauce. Tofu is a saving grace for us right now. Got some on sale that was about to expire for 89 cents and froze it. We have 3 packs left. It will come in handy since we are rationing our groceries for the next two weeks lol. Have you tried to make seitan??? It is awesome..
Posted by Kath on October 17, 2008, at 22:13:12
In reply to I love tofu, posted by WaterSapphire on October 17, 2008, at 0:09:25
Hi - I LOVE scrambled tofu. You can do so much with tofu. Once years ago I had chocolate-mint tofu pie at a veggie restaurant!! Yum.
Yes I like Braggs WAY better than soy sauce. Soy sauce is pretty darned STRONG. :-)
I haven't tried seitan (sp?) what is it? Is it a mushroom product?
:-) Kath
Glad you got the tofu on sale; that is QUITE a good deal. Once when I froze it I found that when thawed the texture was quite different, but in a nice, interesting way.
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