Turmeric Tofu

Turmeric tofu is as simple a dish as it sounds! It’s tofu cooked with a very simple turmeric and paprika marinade. It tastes great on it’s own as a warm savory snack and can also be chopped up and added to salads. With the anti-inflammatory effects and strong antioxidant properties of turmeric and the protein benefits of tofu, this winning combination makes a flavorful yet guilt-free snack!

Ingredients: (2-3 servings)

7 oz extra firm tofu

1 tsp turmeric powder

½ tsp paprika or red chili powder (adjust to taste)

2-3 Tbsp water

Salt to taste

Ghee/oil for pan frying (optional)

Lemon juice (optional)

Cilantro for garnish (optional)

Prepare marinade by mixing turmeric, paprika and water.

Slice the tofu into ¼” thick slices. Using paper towels, gently squeeze out moisture from the tofu. Place the tofu slices in a microwave-safe container and spoon the marinade over them, spreading it to cover the slices completely. Flip the tofu slices over and add more marinade to cover the other side. Microwave on high for ~4 min, then flip the tofu over and microwave for another 3-4 min. This will help firm up the tofu.

Heat a couple drops of ghee/oil in a nonstick pan over medium heat. Add the tofu slices in a single layer and cook until browned on the bottom. Sprinkle a little bit of salt and flip the slices over. Cook until the other side is golden brown.

Remove from pan and serve hot with a sprinkling of chopped cilantro and a squeeze of fresh lemon juice.

 

~Gayatri

Other tofu recipes you might like:

Coconut crusted tofu

Lemon pepper tofu

Baked tofu in soy sauce marinade

Cauliflower tofu gratin

Crispy tofu spinach bites

Crispy tofu in peanut-based marinade

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Coconut Crusted Tofu

Tofu is inherently not a very tasty ingredient on it’s own, so whether I like any tofu dish depends on the preparation. The ingredients that the tofu is cooked with as well as the method of cooking have the power to greatly alter the simple (fairly bland) tofu and convert it into a flavorful and texturally pleasing dish. I’m continuously exploring different ways to cook tofu with ingredients that complement each other and elevate this plant-based protein to new levels. Some of my favorite recipes are listed at the bottom of this post.

Today’s tofu preparation is not just crispy, tasty and healthy, it’s beautiful green color is also pleasing to the eye. This recipe uses a creamy cilantro and yogurt marinade that gives it a slight tang along with an earthy freshness from the cilantro much like an Indian chutney. The marinated tofu takes a quick dip in dessicated coconut before being pan roasted for additional flavor and a crispy exterior.

Ingredients: (Makes 16 pieces)

1 block (14 oz) of extra firm tofu

1 cup dessicated shredded coconut

For marinade:

½ cup packed fresh cilantro

3 Tbsp thick yogurt

2-3 Tbsp water

½ tsp turmeric powder (optional, but recommended for it’s anti-inflammatory properties)

Salt (to taste)

½ green chili pepper (optional)

½ tsp honey (optional)

Drain the tofu block and slice lengthwise about ½ inch thick. Cut it further into triangles or squares based on your preference. I got 16 triangular pieces from one block of tofu. Using paper towels gently squeeze out as much water as possible from the tofu slices.

Make the marinade by combining all ingredients and pureeing in a blender or food processor. Add water a tablespoon at a time until you get a thin paste. Coat the tofu pieces with the marinade and let them sit for at least half hour (preferably longer). Cook the tofu with the marinate in the microwave on high for 5-8 minutes until marinade is reduced but still not completely dry (alternatively you could bake it at 400 F for ~15 minutes). This step helps make the tofu firmer.

Spread the dessicated coconut on a plate. Press down a piece of the tofu in the coconut, flip it and coat the other side as well.

Cook the coated tofu in a nonstick pan over low heat until the coconut is golden brown, then flip and cook the other side. You could use some oil if desired, but the combination of low heat and non-stick pan could let you get by without any oil.

Serve warm with your favorite dipping sauce, or thin out some marinade to make a sauce! This tofu can also be served over a bed of rice or salad drizzled with some marinade as a dressing. To add a sweet and sour component, serve it with this delicious mango relish!

~Gayatri

Other tofu recipes you might like:

Lemon pepper tofu

Baked tofu in soy sauce marinade

Cauliflower tofu gratin

Crispy tofu spinach bites

Crispy tofu in peanut-based marinade

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Creamy Cauliflower and Tofu Gratin

A creamy gratin can be a wonderful side to any meal. But if you’d like to make it the main dish, here’s a way to make it healthy so it can be enjoyed guilt free! I used orange cauliflower in this recipe, and tofu to add protein. You could add other vegetables as well, making sure they won’t release too much liquid when baked. For example, if using zucchini or mushrooms, saute them to evaporate some moisture before baking. I’ve also used Bechamel sauce made with just a couple teaspoons of olive oil, some whole wheat flour and non-fat milk; a dash of salt and pepper and you won’t even miss the cheese! I did add a little bit of grated parmesan cheese on top towards the end of baking to get that characteristic golden brown crust you expect to see on a typical gratin.

Ingredients: (Serves ~6)

10-14 oz extra firm tofu

1 small head of cauliflower (I used orange cauliflower)

½ red onion - thinly sliced

1-2 cups bechamel sauce (link:http://cooksofcakeandkindness.blogspot.com/2011/10/crepes-and-crespelle.html)

½ tsp oil

Salt

Crushed black pepper

1 Tbsp grated Parmesan cheese (optional)

Chopped parsley for garnish (optional)

While preparing the bechamel sauce, you can prep the tofu, cauliflower and the onions. Steam cauliflower florets until tender but not mushy (they will cook further in the oven).

Heat oil over medium heat in a saucepan. Add the sliced onions, sprinkle a little bit of salt, cover and cook for a few minutes. Remove the lid and stir the onions, cover and cook further on medium heat until onions are browned. Take the lid off, deglaze the pan with a splash of water and cook until the water is evaporated. Take the onions out and use the pan for cooking tofu.

To prepare the tofu, cut the tofu into ¾” thick slices. Using a paper towel, squeeze out as much water as possible. Lay down a few slices in a single layer in the pan in which onions were cooked. Let them brown over medium high heat. Turn the slices over and brown the other side. Repeat with remaining tofu slices.

Preheat oven to 400F.

To assemble the gratin, spoon about ¼ cup of bechamel sauce at the bottom of a baking dish. Lay down the tofu slices, top them with cauliflower and onions. Sprinkle some salt and crushed black pepper. Spoon over the remaining sauce evenly.

Bake for 20 minutes in pre-heated oven at 400F. If using cheese, sprinkle it on top of the gratin and broil on low for a few more minutes until sauce is bubbly and cheese is browned. Let cool for a few minutes before serving.

~Gayatri

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Cauliflower and tofu gratin - a warm and creamy comfort food for the cold days, made healthier by omitting heavy cream...

Posted by The Cooks of Cake and Kindness on Tuesday, February 23, 2016

Lemon Pepper Tofu

In addition to beans, nuts, and leafy greens, tofu is an excellent protein supplement to salads and sandwiches for vegetarians.  My favorite way to eat tofu is to squeeze out as much liquid as possible, rehydrate the tofu with a marinade, then cook it until firm and slightly crispy. Typically I use soy sauce and/or vinegar based marinades, but I wanted to try a different flavor this time. I decided to use just two simple ingredients and make lemon pepper tofu. I’m not a huge fan of extreme lemony flavor, but I was pleasantly surprised by how delicious this turned out! While there is a noticeable citrus flavor, it isn’t overpowering, and one can always add more lemon juice on top for extra tanginess.

Ingredients:

7 oz extra firm tofu

~2 Tbsp lemon juice

1 tsp lemon zest

2-4 Tbsp water

Ground black pepper to taste (I used about ¾ Tbsp)

Salt to taste

Prepare marinade by mixing all ingredients in a microwave safe container.

Slice the tofu into ¼” thick slices. Using paper towels, gently squeeze out moisture from the tofu. Add the slices to the marinade and ensure that all the tofu is coated by the marinade. Let it rest for 15-20 minutes.

I used the microwave and stovetop method for this one, however it can all be done in the oven if you prefer.

Microwave the tofu with the marinade for ~8 minutes on high until most of the liquid is soaked/evaporated but not completely dried.

In a nonstick pan over medium high heat, arrange the tofu slices in a single layer. Cook one one side until browned, then flip gently and cook on the other side. Use a couple drops of olive oil or a dab of butter if required (I generally don’t use any, but that requires wiping the pan off between batches of tofu).

Squeeze more lemon juice over the top and serve with some delicious basil pesto or spinach walnut pesto sauce.

Lemon pepper tofu is a delicious way to add protein to your salads, sandwiches, wraps or pasta.

~Gayatri

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Posted by The Cooks of Cake and Kindness on Tuesday, January 5, 2016

Crispy Tofu Spinach Bites

Being a good source of protein, extra firm tofu is a staple in my fridge, and I’m always looking for new ways to prepare it. Typically I marinate and bake it, which gives it a firmer texture, but it isn’t as crispy on the outside as deep fried tofu. Not wanting to deep fry, I was looking for other ideas and found this vegan fried chicken recipe. Wrapping in rice paper and then pan frying - what a brilliant idea! Instead of wrapping each piece of tofu individually, I decided to use two tofu slices with some sauteed spinach sandwiched in between. The rice wrapper helped contain the delicious juices from the spinach and the tofu marinade, while the crust was nice and crispy.

Ingredients (Makes 10 tofu sandwiches: ~4-5 servings)

14 oz extra firm tofu

Marinade (Any other marinade will also work)

1/4 cup soy sauce

1/4 cup water

1/2 tbsp balsamic vinegar

1 garlic clove, minced (or garlic powder)

1/2 tsp grated ginger (or ginger powder)

1 tsp honey

Adjust ingredients to taste if required

Spinach filling

10 oz spinach

2 cloves of garlic, minced

1-2 Tbsp coarsely chopped cashews

1 tsp sesame seeds

Soy sauce or salt for seasoning

1 tsp sesame oil (or any other oil of your choice)

 

Crispy wrapper

5 rice paper wrappers

1 egg beaten + salt + black pepper to taste

Optional:  ¼ cup rice flour + garlic powder + salt + pepper

Oil for pan frying

The tofu and the spinach filling can be prepared separately ahead of time.

Prepare the tofu

Drain and slice the tofu about ½” thick. Cut each slice in two to get about 2x2” pieces. Using a paper towel squeeze out excess water from the tofu slices.

Mix all the marinade ingredients and soak the tofu slices in the marinade for at least half an hour.

The marinated tofu can be used as is, or the slices can be baked or cooked in a pan on the stovetop. I used the stovetop method - lightly browning the tofu on both sides in a non stick pan over medium heat (no oil required).

Spinach filling

Heat oil and saute garlic, cashews and sesame seeds over medium heat for a few seconds. Add spinach and mix well. Take off the heat once spinach is wilted but still crunchy.

 

Assembling

Break the rice papers in half and soak in warm water until softened.
 

Place one of the wrapper halves on a plate. Place a piece of tofu close to one end. Top it with a Tbsp of spinach filling followed by another piece of tofu. Fold the sides up and start rolling from the end. Keep rolling tightly till you get to the other end of the rice paper. Set aside the wrapped tofu 'sandwich' and repeat with the remaining ingredients.

These wrapped tofu bites can be eaten as is with a dipping sauce if you don’t want to fry them. For the crispy pan fried version, heat a few drops of oil - just enough to lightly coat the bottom of a non-stick pan. Dip the wrapped tofu in the egg, then dip it in the flour mixture, dust off excess flour and pan fry on all sides until golden brown. The flour dipping definitely gives extra crunchiness (picture at the top of the post), but I liked it best just dipped in egg before pan frying (picture below).

Drizzle with your favorite sauce (I boiled and reduced the marinade; added some more vinegar, honey to make the sauce), and serve warm.

~Gayatri

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Posted by The Cooks of Cake and Kindness on Thursday, August 27, 2015

Asian Lasagna

A few years ago, we cooked a ‘mostly vegetarian’ Thanksgiving meal, with the star of our dinner being a zucchini lasagna. The Parmesan-vegetable sauce blanketing layers of zucchini, topped with mozzarella cheese was just what we needed for a scrumptious Thanksgiving meal. If prepped properly, the vegetables don’t get soggy, and form beautiful layers. Its a great substitute for pasta if you want a lighter, healthier lasagna.

This recipe is a similar preparation, but with an Asian twist! I used extra firm tofu along with vegetables - its the best thing to soak up all the amazing flavors from the marinade and the vegetables, and it firms up as it bakes making the texture quite delectable.

Ingredients (For a 9x13 baking pan: ~10 servings)

For the layers

1 large eggplant

3 small-medium zucchini squash (I used 2 green + 1 yellow)

1 medium carrot

3-4 radishes

14 oz (or more) extra firm tofu

For the sauce

16 oz mushrooms (finely chopped - I used food processor)

5-6 green onions (separate the onion bulb from the shoots and slice the onion part for the sauce, reserving the shoots for marinade and/or garnish; Can also use regular onion chopped)

3-4 cloves garlic, minced

1/2 tsp grated ginger (or ginger powder)

1 tsp sesame oil (or olive oil)

2 Tbsp soy sauce

1-2 tsp balsamic vinegar

1 tsp honey

For marinade (Adjust ingredients to taste if required)

1/4 cup soy sauce

1/4 cup water

1/2 tbsp balsamic vinegar

1 garlic clove, minced

1/2 tsp grated ginger

1 tsp honey

sliced green onions (optional)

Prepping the veggies for layering:

This step is required to remove excess water from the vegetables so that they don’t get soggy while baking. It can be done in a pan on the stovetop, or in the oven. Since the volume was quite high, I decided to use the oven for this.

Slice the eggplant about ⅛ - ¼ inch thick. Sprinkle with some salt and lay them on paper towels. Put some weight on eggplant slices to let some of the moisture drain out.

Slice the zucchini ⅛ - ¼ inch thick. I decided not to slice them lengthwise, but that would also work. Sprinkle with just a little bit of salt.

Spread out the eggplant and zucchini in a single layer on a baking sheet if possible (it’s okay if it overlaps though). Preheat oven to 400 F and roast the eggplant and zucchini for ~20 minutes until they are a little tender (they will cook more later, so don’t keep them in too long).

Thinly slice the carrots and radishes.

Prepping the tofu:

While the veggies are roasting, drain and squeeze the block of tofu; cut it into ¼ inch slices. I like to squeeze out water one more time after slicing. Mix all the marinade ingredients, and let the tofu soak in the marinade for ~20-30 minutes.

Making the sauce:

Heat sesame oil on medium heat, add the onions, ginger, garlic. Saute for a minute, then add the mushrooms and cook uncovered stirring frequently till the moisture from the mushrooms is reduced. Add soy sauce, vinegar, and honey, adjusting to taste. The sauce shouldn’t be very liquidy.

Assembling:

Line a baking dish (I used a 9x13 pan) with aluminum foil (it’s okay not to, just makes cleanup easier). Spread a thin layer of the mushroom sauce on the bottom. Lay down marinated tofu in a single layer, followed by a layer of eggplant slices. Top that with a layer of zucchini, another thin layer of mushroom sauce, and then the carrots and radishes. Repeat layering the eggplant-zucchini-sauce-carrots-radishes until you run out (I got 2 layers). Top with the remaining tofu (I was just short of a complete layer). Spoon over about ¼-⅓ cup of the leftover marinade evenly on top.

Baking!

Bake in preheated oven (400 F) for 25-30 min until all the vegetables are cooked through and there aren’t any noticeable pools of liquid.

Remove from the oven, let it stand for a few minutes, then slice and serve topped with more marinade if desired.

Serving suggestion:

I served this Asian lasagna with a simple coleslaw salad tossed with a lemon-ginger dressing. However, it would go very well with rice or noodles. The marinade is quick and easy to make, and can be used as a sauce for the noodles or rice.

~Gayatri

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Posted by The Cooks of Cake and Kindness on Thursday, August 6, 2015