THE BEST CRISPY TOFU
The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
- Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
- Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.
BANANA TOFU CURRY
This recipe was recommended by a friend who lives for curry when I was after a recipe to deal with excess bananas. It's a different kind of curry and easy to make
Provided by Missy Wombat
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Use bananas that are ripe but not mushy.
- Saute the onion in a bit of white wine.
- Heat the coconut milk over a medium-high flame.
- Add the spices, coconut, and raisins and stir thoroughly.
- Reduce heat to medium, add the bananas, and continue to cook until the bananas are hot (stir lightly so they don't disintegrate.) Add the tofu, and milk as needed to thin out the sauce.
- As soon as the tofu is hot this is ready to serve.
- Heating and stirring beyond that point can turn this into a tasty mush.
- Serve with basmati rice, with a side of nuts, raisins, and chutney.
Nutrition Facts : Calories 455.8, Fat 25.5, SaturatedFat 21.3, Cholesterol 8.5, Sodium 91.3, Carbohydrate 57.7, Fiber 8.3, Sugar 33, Protein 7.8
THE BEST VEGAN BREAKFAST SANDWICH
A tofu-tapioca egg, cassava bacon, and a little vegan cheddar cheese make this breakfast sandwich powerfully delicious and full of nutrition.
Provided by Lauren Toyota
Categories Vegan Breakfast Sandwich Tofu Root Vegetable Tomato Vegetarian
Yield Makes 5 sandwiches
Number Of Ingredients 18
Steps:
- To make the vegan egg, drain the tofu of excess water. Place in a high-powered blender with the nondairy milk, nutritional yeast, tapioca flour, turmeric, garlic and onion powders, salt, and pepper. Blend on high until smooth. The batter should be the consistency of a thick pancake batter. Add a bit more nondairy milk if you need to thin it out. Stir in the chopped chives.
- Heat a nonstick pan over medium heat and add a bit of vegan butter. Let it melt and spread it around the frying surface. Pour approximately 1/3 cup of the batter onto the pan and gently spread out to a 6-to 7-inch circle. Cook on the first side for 4 to 5 minutes; the patty should be bubbling and look slightly cooked through and darker in color before flipping. Flip and cook for another 4 to 5 minutes. Fold the patty in half and then in half again, so it looks like you've folded a thick crepe, and cook for another minute on each side to make sure that the middle is thoroughly cooked. Set each folded patty aside on a plate and cover to keep warm. Butter the pan before pouring the next 1/3 cup of batter into the pan. As you go, you might need to lower the heat or adjust cook times, as the pan will get hotter.
- When you're on your last egg patty, set the oven to broil and place the English muffins on a baking sheet. Generously butter each side of the muffins and place 1 piece of cheese on each of the bottom halves. Toast under the broiler for a couple of minutes until the cheese is melted and the muffins are golden brown. Watch closely so the muffins don't burn!
- Place the bacon strips in the pan once the egg patties are done just to heat through.
- To assemble each sandwich, place an egg patty on top of the cheese, add a tomato slice and as many bacon strips as you want, and finish with the top half of the muffin. The patties can be made ahead and heated through in a pan or the oven or in a microwave before serving. You can also store extra batter in the fridge for up to 4 days.
BREAKFAST TOFU SMOOTHIE
Make and share this Breakfast Tofu Smoothie recipe from Food.com.
Provided by hellokitty
Categories Smoothies
Time 7m
Yield 1 smoothie, 1 serving(s)
Number Of Ingredients 5
Steps:
- Using a blender, add everything to the blender.
- Blend until smooth.
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