Tofu Recipes: Tasty and healthy treats for the family!

Think tofu recipes are boring and bland? Why not give these a try! They're sure to have your kids asking for more!

5 easy no-meat treats you can whip up for your family!

Tofu is thought to be bland and boring, until it falls into the hands of cooking experts. Vegan Geraldine Moldez Parong, who makes and distributes GNY’s Dragon Fruit Enzymes shares her Tofu Veggie Medley while Catering Chef Winston Jerome Luna of ChefWix Catering shows how to make Tofu Nuggets, Baked Tofu, and Tofu Salisbury Steak.

Food blogger Alma Alvarez likewise developed a Tofu Recipe for Stuffed Tofu with Chili Sauce that even hard-core carnivores will appreciate. These Tofu Recipes are both budget-friendly and easy to prepare.

Try out these Tofu Recipes that are sure to excite your little meat eaters.

Tofu Nuggets

Ingredients:

500 gms Hard tofu, Cut into cubes

2 Eggs, scrambled

1 cup Panko bread crumbs

3 to 4 sheets Seaweed wrap, cut into strips

Canola Oil

Lettuce

1 cup Flour

Chopped Parsley

Dipping Sauce:

200 gms Mayonnaise

2 T Chopped Parsley

1⁄2 T Lemon Juice

1 T Bell pepper chopped finely

Salt, Sugar, Pepper to taste

Water, as needed

Directions:

1. Cut hard tofu into 1inch by 1.5 inches and 1 cm thickness, season with salt and pepper.

2. Cut seaweed wrap the same size as the tofu and wrap the tofu with seaweeds

3. Dip tofu wrap in scrabbled eggs, dredge with flour and roll into bread crumbs

4. In a pan heat up canola oil, make sure the pan is hot enough for deep frying

5. Deep fry prepared tofu nuggets, cook till golden brown.

6. Place in the bed of lettuce and serve with dipping sauce.

7. Garnish with parsley and enjoy.

For the sauce:

1. Pour mayonnaise in a bowl

2. Add all ingredients except water, mix well and add water until you get your desired dressing consistency.

3. Add salt and pepper to taste.

Photo taken from:

Tofu Medley

Ingredients:
1T cooking oil (canola, olive or vegetable oil)
1 block firm tofu - washed, drained
crumbled pepper, salt, chili powder - to taste
4 pcs shitake mushroom sliced or 1 small can button mushroom
1 pc onion - sliced chunky
1/2 head garlic - minced
1 big or 2 small tomatoes - diced
1 tsp turmeric powder
3-5 stems of kangkong or pechay, leaves cut, stem diced
1 small bell pepper (you may also combine red and green), diced
1 small carrot - diced

Directions:
1. Crumble firm tofu and add 1 tsp turmeric powder (or add more turmeric to add more color).
2. Saute garlic in oil.
3. Add onion and cook until it’s translucent in color.
4. Add mushroom, let it cook for 1-2 minutes
5. Add bell pepper, carrots and kangkong/pechay stems - cooked for few minutes.
6. Add kangkong/pechay leaves.
7. Add pepper, salt - to taste.
8. Mix well & serve.

Tofu Steak

Ingredients:
500 gms Hard tofu
2 medium Carrots
I medium White Onion (optional)
3 pcs dried Shitake mushroom, soaked in hot water for 2 hours, squeezed, then chopped finely.
2 Eggs
Salt and Pepper to taste
1⁄2 cup All-purpose flour
2 T Unsalted Butter
1 T Canola oil

For the mushroom sauce:
Fresh Button mushrooms
1 T Soy sauce
2 to 3 T Unsalted Butter
1⁄2 T Finely-chopped shallots (optional)
3 T All-purpose Flour
Salt to taste

Directions:
1. Cut hard tofu into small cubes pour in a mixing bowl.
2. Chop carrots, onion, shitake mushroom in to small cube and add in the mixing bowl
3. Beat eggs and pour over the mixture
4. Add salt, pepper, flour
5. Mix altogether and taste (adjust as needed)
6. Portion mixture and from in a round shape
7. In a Teflon pan, pour in 2 tbsp butter and 1 tbsp oil, pan fry mixture till cooked.
8. Set aside and serve, with gravy and garnish with chopped parsley.

Mushroom Sauce:
1. In a pan with canola oil and butter, sauté mushroom till brown
2. Add shallots, butter and flour. Stir
3. Add water, season with soy sauce, salt, and pepper, cook till the mixture is thick.
4. Serve on top of the steak.

Photo taken from:

Baked Tofu

Ingredients:
500 gms Hard tofu
1 block Quick melt cheese
1 small can Pineapple tidbits
Fresh Parsley
Clarified butter
5 T Canola oil

Directions:
1. Cut hard tofu into 2”x2” cubes, deep fry until golden brown. Let it cool.
2. Grate quick melt cheese
3. Drain pineapples
4. Chop parsley finely
5. Clarify butter (1 bar put in a sauce pan, place on top of the stove let it boil till milk separate from the oil, strain and set aside)
6. assemble tofu in a tray
7. sprinkle cheese over tofu
8. add pineapple, sprinkle with parsley and drizzle with clarified butter
9. bake for 3-5 minutes at 180 degrees Celsius. serve hot.

Photo taken from:

Stuffed Tofu

Ingredients:
6 pieces small tofu cubes
Half a kilo of dalagang bukid (Yellow tail fusilier)
A pinch of salt
1 medium carrot, grated
Kinchay, finely chopped
1 egg, slightly beaten
2 tsp cornstarch
Dash of pepper
1 cup cooking oil

Directions:
1. Hollow out the tofu to make "shells”; be sure to leave about 1⁄4 of an inch around the sides and bottom of the tofu. Take care not to tear the shell. Set aside.
2. Boil the fish in water seasoned with a pinch of salt. Debone fish and flake the meat. Set aside.
3. Combine fish, carrots and kinchay. Mash the tofu bits you scooped out earlier and mix it in. Bind with egg and cornstarch. Spoon the mixture in each shell.
4. Heat oil in heavy frying pan. Deep-fry the stuffed tofu shells in hot oil until slightly brown and crisp. Invert the stuffed tofu carefully to cook the top portion. Drain on paper towels.
5. Serve with sweet-chili sauce.

Photo taken from:

Written by

Maan Pamaran

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