George Foreman Tofu


I have tried many ways cooking tofu, the challenge is getting the texture right. I like it to have a chewy outside and tender inside. But most importantly it has to taste good!!!!!
There are many ways to achieve this, but the challenge is not to use a ton of oil. Fried tofu is awesome but it will take on 2/3 of a cup of oil per pound of tofu. So usually I use one of two methods, first is to cube the tofu and mix in a bowl with a couple of teaspoons of oil with spices, and bake at 375 for about 20 min,
or I will marinate and cook in the George Foreman grill.
Here's what it takes:
Marinade - process in the blender
  • Fresh ginger
  • Fresh garlic
  • Soy sauce
  • Oil - teaspoon
Tofu - cut in 1/2 inch thick slices
Marinate the tofu for about half an hour, then grill for about 15 minute, brush with marinade.
I usually cook two pounds of tofu so there is left over tofu, which is awesome on salads, sandwiches, tacos, or by themselves.


Served with instant brown rice and steamed broccoli, I take a cup or so of the marinade and added a teaspoon of corn starch then heated in microwave until thickened, serve on top. This meal took about 40 minutes.
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New Tofu Method = Awesome Tofu Salad Sandwich!!!!


I am always looking for new methods to cook tofu. I am constantly surprised how much the texture and ability to hold flavor changes with preparation method:
  • Fried
  • Raw
  • Frozen
  • Baked
  • Shredded (like Cheese)
  • Crumbled
  • Grilled(BBQ)
  • Grilled (George Foreman)
  • Scrambled
  • Roasted
A few weeks ago I discovered a new method "random large grate shredded" then baked. The key is to use the big slice side of the grater, and to turn the tofu as you grate. This creates randomness that helps create a fantastic texture when baked.
After grating the tofu, put in large bowl with 2 Tablespoons of oil(per pound of tofu), and add your favorite spices. I used curry, oregano, garlic, onion, salt and pepper in this batch.
I will be posting some other various soon, including fajita style.
Then I sliced potatoes and carrot in my new food processor(birthday gift from Nikki... THANK YOU!!!)
Gently mix until spices are evenly distributed on tofu and veggies.
Spread on parchment covered baking sheet, and roast at 400 degrees. At 15 minute increments take out of oven and turn/mix. 30 minutes should do the trick, what you are looking for is browning on the edges of the tofu. some will be more cooked than others, randomness is your friend!!! EMBRACE!!!!!
Take out of the oven and let cool, if you can wait!!! The kids were drooling so I served them up, while finished mine.
To finish my tofu(Chic'n Style) salad, I added Veganaise, minced white onion, and green onion!! I served this on tortillas with baby greens. Unfortunately only had two tortillas, so after I ate these I made a baby green salad with the Chic'n Salad on top.
Very tasty!!!!!
Super Mario Approves!!!!!

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Blackened Tofu.... Light Dinner?

We went to the movies this afternoon, we saw Bedtime Stories, which was pretty good except the hamburger scene which made us all a bit uneasy!!!!! We ate a good amount of popcorn and candy, all washed down with big sugary pops!!! This is not something we do often because, we all end up feeling not so well after wards.
By the time six o'clock rolled around I was getting hungry, so I thought I would pursue an idea that came to mind a couple of weeks ago!
Blackened Tofu Sandwich, with tomato, avocado, spinach and some mayo on English muffin bread. No side items = light dinner!


The blackened tofu was done on the George Foreman grill, I made a marinade with:
2 table spoons Soy Sauce
2 teaspoons peanut oil
1/2 teaspoons liquid smoke
2 table spoons blackening spice mix
some garlic powder, onion powder, and paprika
The tofu marinates for about 15 minutes, then onto the GF grill for about 10 minutes, then flip and spoon on some marinade and cook another 10 minutes. You know it is ready when the tofu is easy to pick up with a fork and it does not fall apart.
The sandwich was a real winner, Addison really liked it, Carter was not very hungry so he had a PBJ.

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Day 11 of 31 days of vegan soup! Yay Posole!!!!

I mentioned to my daughter that I was going to make posole and she did a happy dance like she was at a Oprah's favorite vegan things taping!! Posole is a family favorite and in the winter we have it at least once a month. It is fairly easy, versatile, cheap and tasty! Here's what I did:
1 lb red potatoes large diced, leave the peels on!
Put in pan and cover with water, simmer for about 10 minutes
put the following in the pot with potatoes:
1 small white onion, chopped,
2 teeth of garlic, pressed
2 cans posole (hominy)
1 can green chili enchilada sauce
1 vegan no chin'n bouillon cube
A couple dashes of cumin
Simmer for 10 more minutes
Garnish with chopped poblano peppers, jalapeƱos, cilantro, salsa casera, and a squeeze of fresh lime. Serve with warm corn tortilla and vegan butter and salt! Muy bien!


Day 10 of 31 days of soup - Pea Soup - Lookin Good!!!

WOW that is a bad picure!!!! The pictures did provide some comic relief to our evening. I took about 15 photos of this pea soup, and could not get it to look good, maybe that is why pea soup gets a bad rap!!! I love pea soup, it has always been one of my favorites. I was one of those weird kids who loved pea soup, broccoli, Brussels sprouts, but not everyone is of the same opinion.
This was a simple soup:
1 pound dried peas
8 cups water
2 teeth garlic
a dash of liquid smoke
fresh cracked pepper
1/2 Rapunzel vegan broth cube
1 big tablespoon sweet white miso
1/2 teaspoon onion powder
2 carrots diced
put peas and water in pot and simmer for 25 minutes, then add everything else and cook til the carrots are soft.
I took some back bits(that is supposed to read "baco" thanks iPad auto correct) and added water so that they were reconstituted and added them to the top. I made the kids some noodles, because they are not peas soup fans, I added the noodle to the soup for the next photo, and it made the soup better. It was pretty good soup, not going to win any beauty pageants, but it hit the spot!!!

9 of 31 days of soup - Roasted Broccoli and Cauliflower

This will not be a soup to remember, but it was not terrible either! Today was a snow day for the kids, 5 inches of snow and Kansas grinds to a halt!! The snow was pretty, but I did have to do quite a bit of shoveling. The late afternoon got away from me a bit and I got a late start on dinner(which as you know was soup)
Heres what we had:
Cream of Cauliflower and Broccoli Soup
1/4 cup of raw cashews
2 vegan no chic broth cubes
1 tablespoon curry
1/4 teaspoon garlic powder
put all of the above with 4 cups of water in the blender and process until smooth, I would have added 1 boiled potato to the blender if I had one, makes "cream" soups a bit thicker.
After blending I put the base in my soup pot to simmer.
I took a head of cauliflower rinsed and cut into bit size pieces and did the same with some broccoli.
I tossed the cauliflower and broccoli with a bit of oil and some curry and salt and baked in the oven at 375 for about 15 minutes.
Once the cauliflower and broccoli were cooked I ladled the the soup base into a bowl and placed the roasted veggies on top. For a garnish I took 2 x 2 puff pastry squares and put a dab of olive tapenade on top, pinched them up and baked for about 15 minutes.
All in all not my best effort but hearty and edible none the less!!!
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