Tag: tofu

Tofu Scramble

Leave a comment

Tofu Scramble

This quick scrambled tofu comes together in moments. Savory soy sauce makes it a great option as part of a “breakfast-for-dinner” night; we love serving it with waffles on the side!

Ingredients:

  • 1 tablespoon olive oil
  • 1 minced garlic clove
  • 1/4 cup minced onion
  • 1 cup frozen spinach, thawed
  • 1 (15-ounce) package extra-firm tofu
  • 1 tablespoon soy sauce
  1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion, and saute for 5 minutes. Add the spinach and cook for 1 minute.
  2. Crumble the tofu into the pan, then stir in the soy sauce. Continue to cook for 7 minutes, until heated through.

Tofu Salad

Leave a comment

Tofu Salad

My kids love tofu, even when it’s served plain, but this easy salad is a flavorful spin to keep things fresh.

Ingredients:

  • 1 (1-pound) package firm tofu
  • 1/2 cup vegan mayonnaise
  • 2 tablespoons yellow mustard
  • 1/2 teaspoon dried dill
  • 1/2 cup shredded carrot
  1. Place the tofu in a bowl and mash with a fork until crumbly.
  2. Stir in the mayonnaise, mustard, dill, and carrot.

This is delicious on its own, but also great tucked into or served alongside pita bread.

Tofu Salad alt

 

Spinach Tomato Scramble

1 Comment

Spinach Tomato Scramble a

Make this hearty tofu scramble for breakfast or dinner. Either way it’s a crowd-pleaser!

Ingredients:

  • 1 (1 pound) package firm tofu
  • 1/4 cup almond milk
  • 1/4 teaspoon curry powder
  • 1 teaspoon olive oil
  • 1/2 cup frozen spinach, thawed
  • 1/2 cup chopped tomato
  • 1/2 cup shredded Daiya mozzarella
  1. Combine the tofu, milk, and turmeric in a bowl and mash with a fork until the mixture looks like scrambled eggs.
  2. Heat the olive oil in a large skillet over medium heat. Add the tofu mixture and cook for about 3 to 5 minutes, until the liquid has mostly evaporated.
  3. Stir in the spinach, tomatoes, and cheese, and cook a final few minutes until heated through.

Spinach Tomato Scramble b

For variation, you can use 1/2 cup mild salsa in place of the fresh tomatoes. You can also substitute collard greens or kale for the spinach.

Spinach Scramble alt

Note: because of the watery salsa, I omitted the almond milk in this second version, and I think the kids liked it better!

Tofu Avocado Spread

Leave a comment

Tofu Avocado Spread

Tofu can be too dry for babies if just cubed or sauteed in oil. This avocado spread is the perfect way to make it creamier. You’ll sneak in protein, potassium, calcium, and more!

Ingredients:

  • 1/4 cup firm tofu
  • 1/2 ripe avocado, mashed
  • 1/4 teaspoon low-sodium soy sauce
  1. Combine all ingredients in a bowl, and mash with a fork until desired consistency is reached.

Toddlers might enjoy this best spread on whole wheat toast. My baby prefers to pick up big handfuls of it plain!

Tofu Bites

Leave a comment

Tofu Bites (1).JPG

These crispy tofu bites are a fantastic homemade alternative to store-bought chick’n nuggets. A big hit both for those who are Baby Led Weaning and with older kids!

Ingredients:

  • 1 (1-pound) package firm tofu
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 2 teaspoons olive oil
  1. Cut the tofu into 36 triangles.
  2. Combine the flour, pepper and garlic salt in a shallow bowl. Dredge the tofu pieces in the flour mixture and transfer to a baking sheet brushed with the olive oil.
  3. Bake at 425 degrees F for 10 minutes. Let cool before serving.

Tofu Bites (2)

Power “Pancakes”

Leave a comment

Power Pancakes (1)

It’s a bit of a stretch to call these pancakes; although they cook up the same way on a griddle, they are a bit too delicate to come off cleanly with a spatula, meaning you wind up with a fluffy yummy mound on your plate. Still, my son describes them as “much good” and they’re a great protein boost early in the morning!

Ingredients:

  • 2 large bananas
  • 1 cup silken tofu
  • 1/2 teaspoon baking powder
  • 2 teaspoons Earth Balance butter
  • 2 tablespoons mini non-dairy chocolate chips
  1. In a blender, combine the bananas and tofu; process until very smooth. Transfer to a bowl and stir in the baking powder.
  2. Melt the butter in a griddle over medium heat. Add half of the batter, to make 4 small pancakes. Sprinkle the tops evenly with 1 tablespoon chocolate chips. Cook for about 5 minutes, or until heated through, then very carefully transfer to plates.
  3. Repeat with the remaining batter and remaining chocolate chips.
  4. Drizzle with maple syrup to taste for serving!

Power Pancakes (2)