Posts Tagged ‘tofu’


Hi everyone, I haven’t posted a recipe in a while, but I am continuing to cook and modify.  My commitment for this year is to lose weight and get in shape, and I have been spending lots of time at the gym, swimming, and Zumba.  I bought an activity monitor, and it sure keeps me motivated.  I’m going to try and be more consistent here with new recipes.  Today I’m back with a simple and fast recipe for an egg-less salad that’s quite yummy.  It makes a great lunch, and it’s great with soup for a simple dinner.  Hope you like it.

What you need:

  • 1 block of firm tofu, pressed for at least 30 minutes (instructions can be found on the how-to-page tab above)
  • 2 medium kosher dill pickles, finely minced
  • 2 scallions, green parts only, minced
  • 5 celery stalks, minced
  • 1 garlic clove, minced OR garlic powder to taste
  • 2 tbsp pickle juice
  • 1/3 cup reduced fat Vegenaise
  • salt and pepper to taste
  • if you’re a mustard lover, add 2 tbsp of dijon mustard

What to do:

  1. Cut tofu into small cubes, set aside.
  2. In a medium bowl, combine the remaining ingredients, then gently mix in tofu.
  3. Serve atop salad or on bread with lettuce and tomato.

4 servings.  Weight Watcher Plus Points value:  4

This recipe is unmodified.  I did not note the cookbook I copied this from.  If you recognize it, please let me know so I can give credit to the author.









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Please Pass the Tofu for this delicious pie that’s easy to make with a few simple ingredients.

What you need:

  • 10 oz bag vegan semisweet chocolate chips
  • 1 12.3 oz. shelf-stable firm silken tofu (Trader Joe’s now carries their version of this)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup raspberries, fresh or thawed frozen
  • 1/2 cup confectioner’s sugar
  • 1 9-inch vegan graham cracker pie crust

To prepare:

  1. Put chocolate chips in a microwave-safe bowl and microwave until melted; set aside.
  2. In a food processor or blender, blend tofu till smooth.
  3. Add in the chocolate, maple syrup, and vanilla and blend.
  4. Add in raspberries and confectioner’s sugar and process till smooth.
  5. Spread in pie crust and refrigerate for at least 2 hours or overnight till firm.
  6. Top with more raspberries, or make a raspberry topping by cooking a handful of raspberries and a little sugar in a frying pan.  Top with vegan whipped cream such as freshly whipped Mimic Creme if desired.

12 servings.  Weight Watchers PointsPlus value:  7

Modified from Eating Well Magazine.



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Satisfy your vegan Greek salad craving with this delicious recipe.  The tofu feta is delicious.  It’s marinated at least overnight to become super tasty.   You will have leftover tofu feta to use again.  This is really a great salad.  I hope you enjoy it as much as I did.

Herbed Tofu Feta (salad recipe follows)

You need:

  • 16 oz extra firm tofu cut into 1/2 inch cubes
  • 2 cups water
  • 1/4 cup fresh lemon juice
  • 3 tsp salt
  • 2 tsp dried basil
  • 2 tsp dried oregano
  1. In a large saucepan over low heat, combine all ingredients and simmer for 30 minutes.
  2. Set aside to cool and then refrigerate overnight.
  3. To use, drain liquid and use in place of feta in any recipe.

This recipe makes 2 1/2 cups of herbed tofu feta.

Classic Greek Salad

You need:

  • 3 tbsp olive oil
  • 1 tsp fresh lemon juice
  • 1/2 tsp dried oregano
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 2 medium tomatoes cut into wedges
  • 1/2 cucumber sliced
  • 1/2 medium red onion sliced thinly
  • 1/2 green pepper sliced thinly
  • 1/3 cup Herbed Tofu Feta
  • 2 tsp capers
  • 15 kalamata olives
  1. In a small bowl, combine first set of ingredients and set aside.
  2. In a large bowl, combine second set of ingredients.
  3. Toss with dressing just before serving.

4 servings.  Weight Watcher Points Plus value: 4

Recipe from VegNews.





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I’ve been on a little bit of  a breakfast kick since I read an article about breakfast ruts, maybe it was Weight Watchers Magazine.  After last week’s Portobello Benedict, I decided to create a vegan McMuffin, so here it is.  I hope you like it.

What you need:

What to do:

  1. Drain tofu and slice into six thick slices.
  2. Put oil in a large skillet and fry tofu till golden on each side; season with salt and pepper.
  3. Toast the English Muffins.
  4. Assemble the McMuffins by spreading each sandwich with 1 tbsp cheese spread, a slice of Canadian bacon, a tomato slice, and top with tofu slice.
  5. Season to taste.

6 servings.   Weight Watcher Pointsplus value: 7

My own recipe.


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Need a great vegan breakfast or brunch idea?  This one is so delicious, fast, and simple.  Makes wonderful use of yummy portobello mushrooms and the Hollandaise is to die for!  You may want to give it a try this weekend.  Enjoy 🙂

For the mushrooms:

  • 4 to 6 portobello mushrooms, stems removed
  • 1/2 cup white wine
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  1. Mix wine, garlic, oil, salt, pepper in large bowl.
  2. Dip each mushroom into marinade, then place on a baking sheet.
  3. Bake at 350 degrees gill side up for 20 to 30 minutes till tender.
  4. Slice and set aside.

For the Hollandaise:

  • 1 tbsp olive oil
  • 12 oz. of Mori-Nu Silken Soft Tofu
  • Juice of 1 lemon and a little bit of zest
  • 1/4 tsp turmeric
  • Salt and pepper to taste
  • a couple of drops of Sriracha sauce
  • 1/4 cup vegan margarine (I used Smart Balance Light)
  1. Puree all ingredients in a food processor until smooth.

To assemble:

  • 4 to 6 English muffins (I used Oroweat Double Fiber)
  • 1 large tomato sliced
  • 1 large bunch of spinach, steamed
  • Mushrooms that you’ve prepared
  • Hollandaise sauce that you’ve prepared
  • Paprika
  1. Place two toasted muffin halves on each plate.
  2. Top each muffin half with tomato slice and handful of spinach, slices of mushroom.
  3. Then top with Hollandaise sauce and a sprinkle of paprika.
  4. Serve right away.

4 to 6 servings.  Weight Watchers PointsPlus value:  9

Original unmodified recipe from VegNews.

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Ever since I made the General Tso’s Tofu, my family wants more and more.  I decided to use the same technique but to go with a teriyaki flavor this time.  It turned out great!  Hope you enjoy it.


  • 1 block of tofu drained and pressed then cubed (mine was 14 0z)
  • Ener-G Egg Replacer mixed according to package for one or two servings
  • 1/2 cup or so of cornmeal
  • 1/4 cup or so of cornstarch
  • 2 tbsp or more of canola oil
  • 1/2 cup Soy Vay Teriyaki Sauce or Trader Joe’s imposter version (or other but this is yummy)
  1. Put Ener-G egg replacer in small to medium bowl and place tofu cubes in bowl.  Mix to well coated.
  2. Mix cornmeal and cornstarch and dredge tofu cubes into this mixture.
  3. Put oil in nonstick skillet and fry tofu till golden.
  4. Place tofu on paper towels to drain.
  5. In a microwave safe bowl, heat teriyaki sauce for a minute or so in microwave.
  6. Toss sauce together with tofu until well coated.

Serve over rice with steamed broccoli and garnish with sesame seeds.

4 servings.  Weight Watcher PointsPlus value:  7

With rice and steamed broccoli:  12  points

My own recipe.


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Okay, so how do you pronounce General Tao, General Tso?  According to the YouTube Pronunciation Book, you just say General SOSo here’s another take-in recipe, General Tao (did you pronounce it correctly?).  This dish is really delicious.  The recipe looks a little longer than I usually post, but it’s rather simple to make.  So stay in and give this recipe a try.  😉



  • 1 1/2 tsp Ener-G Egg Replacer
  • 3 tbsp water
  • 1 lb firm tofu, pressed, drained, and cut into 1-inch cubes
  • 3/4 cup cornstarch
  • 2 tbsp canola oil

To cook:

  1. In a small bowl, mix well Ener-G and water; put cornstarch in separate bowl.
  2. Coat tofu cubes with Ener-G mixture, then dip into a bowl with the cornstarch.
  3. Put 2 tbsp of oil into a large saucepan and fry till lightly browned.
  4. Put tofu on paper towel and set aside.


  • 3 or more scallions chopped
  • 1 tbsp fresh minced ginger
  • 1 tbsp garlic minced
  • 2/3 cup vegetable stock
  • 2 tbsp soy sauce
  • 1/4 cup sugar
  • Crushed red pepper flakes to taste (make as spicy as you like)
  • 1 tbsp rice wine vinegar
  • Cooking spray
  • 1 tbsp cornstarch
  • 1 tbsp water

To cook:

  1. In large saucepan sprayed with cooking spray on medium high heat, add scallions, garlic, ginger and cook for about 2 minutes.
  2. Add vegetable stock, soy sauce, sugar, red pepper flakes, and vinegar.
  3. Mix 1 tbsp or so water with 1 tbsp of cornstarch and add to pan.
  4. Stir till thickened.
  5. Add tofu and coat evenly with sauce.

Serve with rice and veggies.  I made my Asian Slaw to go with this dish.

4 servings.  Weight Watcher Points Plus value:  8

Original unmodified recipe from rubybean77 in VegNews.

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