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

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 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

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.)

My husband said this a long time ago, "I heard Tofu is healthy, but I tasted nothing when I had it and I don't understand why people are interested in that."Yes! Tofu is not the thing to have by itself. Always should be eaten with soy sauce, put in miso soup, or something else...In Japan, tofu is used for many things. Menu of stew, grill, stir-fry, bake, steam, or mix with something - just like you use meat.This is a "steam" menu with tofu. Mix with Hanpen fish cake (made from the mixture of minced cod fish, egg white, Chinese yam, and some seasonings). Easily able to get at the grocery store in Japan.My parents do love tofu, and mom has lots of incredible tofu recipes. Enjoy tofu in a fancy & tastier way!#heirloom

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

While experimenting to make a tofu-cream that doesn't smell like tofu, I put it in the freezer to chill it quickly. It turned into ice cream... and my daughters loved it! You can barely notice the tofu smell.There are various ways to drain tofu, but squeezing was the easiest and fastest method to adjust (the amount of water to drain), so that's what I've been using.By boiling the tofu and squeezing it out thoroughly, the distinctive taste of tofu is neutralized, and the texture of the "cream" becomes smooth and rich. If you press too hard on the tofu while draining the water, the tofu will strain out, so the key is to press firmly, yet slowly. If you press out too much moisture from the tofu, it will become dry and grainy. If that happens, add a little water. Recipe by PUKAFU