Tofumedallions Recipes
TOFU MEDALLIONS
These medallions are easy to make and are great veggie or vegan substitutes in traditional Parmesan or Marsala recipes. They also make a great sandwich patty, smothered in BBQ, sweet and sour or Buffalo sauce. I love them because they're so versatile! Play with the seasonings, if you like....try cajun seasoning or lemon pepper to go with your own recipes!
Provided by merron-iru kami
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain tofu and place it on an inverted dinner plate in the sink, top with another plate and some heavy books. Allow to press for 15 minutes or so.
- Meanwhile, add flour, salt, garlic and seasoning to a shallow bowl and mix. Set aside.
- When tofu is pressed, slice it into 8 even pieces and dredge, one slice at a time, in the flour mixture.
- Heat 1 tbs of olive oil in a shallow pan and add half the tofu slices. Fry until crisp, turning once they have browned on one side.
- Remove first batch to a paper towel-lined plate and repeat frying method for the second batch, using the additional tbs of olive oil if necessary.
- Smother the medallions in marinara sauce and (soy) parmesan cheese and serve over pasta. Or scrape up the left over pan drippings, saute some mushrooms, add remaining flour mixture and whisk in some dry marsala wine for a simple marsala sauce.
Nutrition Facts : Calories 196.9, Fat 11.8, SaturatedFat 2, Sodium 53.8, Carbohydrate 14.3, Fiber 3.1, Sugar 1.2, Protein 11.7
TOFU AND SCALLIONS
An excellent yet simple tofu recipe that brings out the essential creaminess of soft tofu by contrasting it with bright touches of ginger and rich shitake mushrooms. We eat this for breakfast several times a week.
Provided by Zeke Koch
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- First cover the mushrooms in roughly four cups of boiling water and soak while you're preparing the rest of the ingredients.
- Mince the ginger, slice the tofu into 1 inch cubes, julienne the scallions. Mix the thickener (arrowroot, water, oyster sauce and sesame oil) in a small bowl.
- Heat a nonstick frying pan or wok on the stove. When it's hot add the oil and then the ginger. When the ginger starts to turn golden then add the tofu and shitake mushrooms. Almost immediately add about a cup of the mushroom soaking liquid and soy sauce.
- Cook for 5 minutes turning once (be careful not to break up the tofu cubes). Toss the scallions on top, stir in the thickener and cook until the arrowroot turns clear. Serve with steamed rice.
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