Italian Tofu Recipes
ITALIAN TOFU MEATBALLS
They're the same as Italian meatballs but with tofu. I had to go through many recipes and cobble pieces together to get something that tasted normal. Olive oil helps them crisp up in the oven. I ate these with basic marinara and they were delicious.
Provided by orb205
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.
- Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.
- Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.
- Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 19 g, Cholesterol 55.3 mg, Fat 23.2 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 4.9 g, Sodium 917.4 mg, Sugar 4.3 g
ITALIAN MARINATED TOFU
A simple marinated tofu recipe, great for a make-before simple lunch or even breakfast if you marinate the tofu before (I've only made this once, but I imagine if you marinate overnight it'll be a much stronger flavor). This comes from Isa Moskowitz' Vegan With A Vengeance book, slightly modified. Prep time is for the marinade, cook time for the actual cooking.
Provided by River B
Categories Lunch/Snacks
Time 1h15m
Yield 4 lettuce wraps, 1-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the Wine, Oil, Vinegar, Bragg's or Tamari, Garlic, Basil, Dill, And Oregano in a shallow bowl. Whisk lightly to combine, and place tofu squares into marinade. Swish to cover, then cover the bowl and leave alone for 30 minutes.
- Flip. Leave alone for another 30 minutes.
- Heat a medium skillet over high heat, pour a small amount of olive oil in and swirl til the skillet is covered.
- Pour the marinade into the skillet, let it begin to heat. Place tofu squares (which now should be lightly gold-brown instead of the milky white it began as) into the skillet, and use a spatula to squish and cut the tofu into smaller peices.
- Cook, stirring occasionally, for about 15 minutes or until the marinade is basically gone.
- If desired, cook until tofu is drier and darker. Or closer to burned, whichever. I stopped mine when it was golden and there was still a bit of liquids left.
- Spoon out onto a plate and eat as is, or place a little in a lettuce leaf and wrap and eat, or eat on bread.
- If desired, top with pepper, soy cheese shreds, broccoli sprouts, more dried spices, pasta sauce, mix with rice or vegetables, or basically anything.
- Since this is an 'Italian' style marinade, consider matching it up with like foods.
- However you take it, enjoy!
- You can try doubling the recipe, if you do, please post how it went!
Nutrition Facts : Calories 682.1, Fat 46.4, SaturatedFat 7.7, Sodium 66.2, Carbohydrate 16.1, Fiber 6.7, Sugar 4.1, Protein 39.2
ITALIAN TOFU
I came up with this while trying to figure out what kind of flavors would go best with an alfredo sauce. I originally made this to feed about 30 people, so I apologize if the measurements or times are off. I think it's the kind of recipe that really works if you add things to taste (I love basil, so my version include lots of it!) It would also probably be great with fresh herbs.
Provided by Raven D
Categories Lunch/Snacks
Time 20m
Yield 1 1/2 cups, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized bowl, mix the vinegar, soy sauce, oil, garlic powder, and herbs to form a marinade.
- Cut the tofu into 1/2 to 1 inch sized cubes.
- Add tofu to marinade and toss.
- Cover and refrigerate tofu for 30 minutes Toss the tofu in the marinate every few minutes.
- Slightly brown tofu in a skillet over medium heat (you may need to add a little more olive oil).
- Enjoy!
Nutrition Facts : Calories 385.4, Fat 34.5, SaturatedFat 5.3, Sodium 1028.4, Carbohydrate 7.5, Fiber 3.5, Sugar 1.7, Protein 16.5
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