Trying not to eat as much meat, I’ve tried tofu tons of different ways but this one is my favorite (a) because you don’t have to “press the tofu” first, and (b) because it actually tastes good (to me at least, husband still won’t touch tofu).Recipe makes (6) 3 oz servings which I’ll typically eat one serving as a protein topping to a big salad, put into a taco, or enjoy with a lentil or bean dish.I’ve been using sprouted extra form tofu from Trader Joe’s. I often cut the recipe in half and just use half the block at a time.

Great for vegetarian and dairy-free diets✨✨✨It is actually very easy to make tofu cottage cheese-like!Heat it to remove the water and break it down to get it closer to a slightly milky, fluffy texture 🧀✨.

Tofu is an essential ingredient for any Thai dish. It can also be substituted with Paneer (Cottage cheese). Well, nothing can beat the taste of Paneer but for Tofu lovers this recipe could be the game changer. Traditional bland taste of Tofu can be sometimes too boring to add as a main ingredient. The Sriracha tofu is so easy to make and can be served as appetizer with your favorite Mint Coriander Chutney or Chat Masala. This delicious tofu can be added to any of your favorite Thai dish. I love to add them in Red Thai Curry Noodles Noodles. So, let’s make it.

I like making healthy sweets using tofu instead of oil, so after creating recipes for bagels and scones, I present my third for muffins.If using soft tofu, the higher water content causes the baked muffins to shrink. If using soft tofu, be sure to drain well. If adding toppings, do so in Step 2. Adjust the amounts of salt and sugar to taste. Use a hand mixer or juicer to blend. A whisk or egg beater should also work. Recipe by cocococoa

I made this recipe because I wanted a bread that was healthy, didn't need proofing, and had no eggs nor dairy products.Just mix it and bake it!You can use whatever ingredients you would like. Corn, beans, chocolate, and wiener sausages all go great with this bread.When they cool, they will be a bit firm, so when you want to eat them, heat them up in a toaster oven!If you're going to make this a sweet bread, instead of salt, use 30-50 g of sugar. Recipe by Ponyotojiji

I had leftover rice in the rice cooker and also wanted to use it up leftover tofu, but my husband asked for Spaghetti Bolognese. This dish was a compromise, but he liked it.Tofu is the base in this dish. You can use more if you you prefer to bulk the dish.You don't need parchment paper if you serve the dish in a gratin dish. Recipe by Shiori

Came upon this recipe when I was a vegitarian. Still love it till this day. Sometimes I add spices like basil or oregano while the tofu is frying.

I found this recipe online and made a ton of changes to it. My family loved this and next time I make it I will have to double the recipe. Iam not much for a sloppy joe but I love me a Philly steak and cheese, this turns out easy and cheap to make. This recipe looks like a lot of ingredients but you can changes it up use little or a lot or leave stuff out... I even gave 3 different way to make this, that’s why it looks like a lot but it’s so easy, and great for them lazy days when you don’t want to cook or Sunday football game days, or can be like me a busy mom with no time to cook on some days. (If you make this I’d love to see pictures.)

Besides a large quantity of food for my children, I wanted to make a simple side dish to maintain my husband's stomach condition.For children, you can put in easy melting cheese for pizza on top of tofu before you bake it in an oven.Thicken the mixture with katakuriko if tofu is too loose. Recipe by Kyoku

Making béchamel sauce is so much trouble. So, I mashed up some tofu and used it as a mock-béchamel sauce for this gratin dish. It actually turned out quite nicely.This dish is also nice to have some green onions mixed inside. You can even try pouring the gratin over boiled potatoes.Silken tofu makes the gratin creamy and smooth, while firm tofu makes it more satisfying. I like both!This menu is quite versatile. Please drain the tofu first if the amount of excess water bothers you at the end. Recipe by Mayo

I just made something on the fly with the tofu and maikake mushrooms I had in the refrigerator, and my husband said, "This is delicious!" so I decided to upload it.I wonder why the sauce that comes out of maitake mushrooms is so delicious?Silken tofu may fall apart.Fry the tofu as soon as you've coated it with katakuriko. Cook the tofu well until it's browned.The crispy chewy texture goes well with the sauce.If you cool the sauce for too long, it becomes too concentrated, so be careful. Recipe by Senchiko

I made this recipe to use up tofu that was nearing its expiry date.Because I'm lazy, I didn't strain the tofu and just fried it as it was and it took a while for the water to evaporate.I personally prefer firm tofu!Adding ginger enhanced the flavour and it was delicious.This dish can also keep in the fridge. Recipe by honey19