I am (Possibly) a New Tofu Cutie
I have never been a huge fan of tofu. But I had always tried the firm kind because that’s what is recommended for cooking in the ways that I tend to cook - stir-fry, saute. I am, however, a new fan of super soft versions of the colorless, tasteless, protein wonder. So I bought some, and now I need some recipes. I looked around the internet and have found one that I am going try tonight (and by found one, I mean compiled three or four into what I think that I would like and what I have in the kitchen since it is impossible for me to follow an actual recipe):
Baked Tofu Nuggets
*Marinate in soy sauce/honey/lime blend with water to thin it just enough to coat and soak all tofu.
*Slice into 1/4 inch pieces, and carefully coat in a blend of TVP, garlic powder, parsley, red pepper, salt by gently pressing into the dry mix on a plate.
*Spray a cookie sheet with non-stick spray, and lay squares out. Cook in oven at 350 degrees for 20-30 minutes, gently turning over halfway through cooking.
I’ll let you know how it turns out, and what changes I make, because chances are I’ll still alter it more as I go.
tofu, vegan recipe, tofu recipe, soft tofu, vegetarian recipe, meat-free, protein without meat, tofu nuggets
July 8th, 2007 at 8:10 pm
My favorite way to eat the soft, silky tofu is cubed in soup… particularly Asian-type soups. To broth, add ginger and some Asian or other vegetables (crisp, not soft), such as bok choy, scallions, carrot slices, mushroom slices. For another flavor, add some coconut milk.