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Vegetarian - Tofu Cacciatore Post by :jennm Category :Learning Kitchen Author :Unknown Date :March 2012 Read :5086

Click below to download : Vegetarian - Tofu Cacciatore (Format : PDF)

Vegetarian - Tofu Cacciatore

1 lb. extra-firm tofu -- cut 1/2" thick slice
1/2 medium onion -- thinly sliced
1/2 medium green bell pepper -- thin slices
1/2 medium red bell pepper -- thin slices
2 large cloves garlic -- minced
1 tsp. dried basil
1 tsp. dried oregano
1 (14.5 oz) can diced tomatoes -- drained *
1 tbsp. tomato paste
1/8 cup all-purpose flour

Before you cut the tofu, dry the block off with a clean kitchen towel. Then slice it in 1/2" thick slices. Set aside.

Preheat a nonstick skillet over medium-high heat. Spray with cooking spray. Add onion and bell peppers and cook, stirring often, until softened, about 5-8 minutes. Add garlic, basil and oregano and stir for 15 seconds. Add tomatoes and tomato paste. Mix well, increase heat to high and bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, 15 minutes.

Meanwhile, in shallow dish, mix flour with pinch of salt and freshly ground black pepper. Coat large nonstick skillet or griddle with cooking spray and place over medium-low heat.

Dredge tofu slices in seasoned flour, turning to coat all sides. Add slices to skillet in batches and cook until lightly browned, about 3 minutes per side, lowering heat if necessary. As tofu slices are browned, transfer to pepper-tomato mixture. Move pepper-tomato mixture over the tofu and let the tofu cook a bit in the sauce.

Serve hot, over either white rice or a little pasta. Maybe a green vegetable with it - like broccolini or broccoli di rape, or maybe some green beans sauteed in garlic and olive oil.

Notes : * reserve liquid from tomatoes. You may need it to cook the tomato-pepper mixture.

Original recipe called for weighing down the tofu and making a meatier texture. I omitted this step because I used extra-firm tofu and I didn't feel it needed the weighing.
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Vegetarian - Tofu Mayonnaise Vegetarian - Tofu Mayonnaise

Vegetarian - Tofu Mayonnaise
1/2 lb. tofu 2 1/2 tbsp. vinegar or lemon juice 1 tsp. Dijon style mustard 1/4 cup oil 1 tsp. honey 1/8 tsp. sesame oil, opt Drain tofu 20 to 30 minutes, pressing between cotton towels to extract as much moisture as possible. Crumble with fork. Place about 1/4th of the tofu in a blender with the vinegar and mustard. Blend until smooth, scraping container sides as necessary. Gradually add remaining tofu, blend well. While machine is running, gradually add oil. Stop and scrape sides of container once or twice. Add honey and sesame oil and blend well. Store in refrigerator

Vegetarian - Tofu -  Thai-seared Tofu Vegetarian - Tofu - Thai-seared Tofu

Vegetarian - Tofu -  Thai-seared Tofu
1/2 cup chopped fresh basil 1/2 cup chopped fresh cilantro 1/2 cup low-sodium soy sauce 1/2 cup fresh lime juice 1/4 cup chopped fresh mint 2 tablespoons molasses 1 tablespoon minced peeled fresh ginger 1 tablespoon vegetable oil 2 teaspoons curry powder 1/2 teaspoon crushed red pepper 4 garlic cloves, minced 2 (10.5-ounce) packages reduced-fat firm tofu, drained Cooking spray 6 cups hot cooked vermicelli (about 12 ounces uncooked pasta) Combine first 11 ingredients in a medium bowl; stir with a whisk until blended. Cut each tofu cake crosswise into 4 slices. Place tofu slices in soy sauce mixture; cover