Recipe tests around tofu !

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With leek or zucchini and green olive… Let’s try some tofu recipes

Note : Tofu’s taste is very neutral, therefore when you use it in a recipe, it’s more for its texture than its taste. When raw, its texture can be a bit thick and doughy, which is not so nice. The best is to fry it before you serve it or stew it like you’d do with a piece of red meat. The idea here is not to keep the juice inside but to get a firm texture and add a taste of “roasted”. And also you might want to focus on dressings and sauces with quite a strong flavor, using spices, salt, lemon, mustard, herbs and almost anything you’d also use with white meat or white fish.

Here are two options for a recipe with tofu and 2 extra options to use the leftovers :

Fried tofu with leek

tofu sur lit de poireau_tofu leek and cranberries_recipe_healthy diet_vegetarian

Ingredients for 2:

  • 8 slices tofu
  • 2 leeks
  • 1/2 onion
  • 2 cherry tomatoes sliced
  • 1 handful cranberries
  • 1 small handful sunflower seeds
  • Salt / Black pepper

Preparation :

  • Chop onion and leeks
  • Fry (in a very hot frying pan with olive oil or neutral oil) onion. When golden add leeks, season the mix.
  • Salt tofu slices on both sides, fry, dry.
  • Roast sunflower seeds, season.
  • Put everything on a plate the way you like it by playing with cranberries, sunflowers seeds and slices of a cherry tomato.

Option to use leftovers : Cold salad of tofu and leeks

Tofy_leek_olives_tomatoes_salad_Sunflower seeds_healthy diet_vegetarian_no meat eater_recipe

Ingredients :

  • Leftovers from the previous recipe.
  • Mesclun (Mix of young sprouts from the garden like lettuce, ruccola, spinach…)
  • 1 handful green olives
  • 1 handful gojy berries
  • Vinaigrette sauce :
    • Olive oil to consistency
    • 1 Tsp vinegar
    • 1 Tsp mustard (Dijon)
    • Salt / Black pepper

Preparation :

  • Cut olives into 2 and tofu in cubes.
  • In a bowl, stir together mesclun, olives, goji berries and leftovers from tofu and leek recipe.
  • Make the vinaigrette sauce : Mustard + vinegar (raspberry vinegar would be a nice choice for this recipe but any vinegar or lemon juice would work) + salt and black pepper, whisk it with a fork and slowly add oil while whiskin.
  • Stir salad and sauce together.

 

Fried tofu and preserved courgettes (zucchini)

Tofu_courgettes_zucchini_Recipe_tomatoes_sunflower seeds_Shallot_onions_

Ingredients for 2 :

  • 8 slices tofu
  • 2 courgettes (zucchinis)
  • 1/2 onion
  • 1 handful green olives
  • 2 cherry tomatoes
  • 1 small handful sunflower seeds

Preparation :

  • Cut courgettes into triangles, chop onion, cut olives into 2.
  • Fry onion until golden, lower the heat add courgette and oil regularly when needed. The principle of preservation is to keep a level of oil high enough for the courgettes to drink from it but not to swim in it. Also, you don’t want any coloration at all here.
  • Add olives 2 to 3 minutes before courgettes are ready. Season.
  • Salt slices of tofu on both sides, fry.
  • Roast sunflower seeds, add salt.
  • Put everything on a plate the way you like it by playing with sunflowers seeds and slices of a cherry tomato

Option to use leftovers : Tofu sandwich, courgettes, ruccola and olives

sandwich tofu_courgette_zucchini_olives_Onions_recycling_reusing_Food_healthy diet_vegetarian_newlif

Ingredients :

  • Round breads
  • Ruccola or mesclun
  • Leftovers from previous recipe
  • Butter

Preparation :

  • Cut breads into 2 and butter them.
  • Add ruccola or mesclunon one side of each bread.
  • Add leftovers.
  • Close sandwich…

Enjoy !

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