Delicious Uses for Tofu

By Marygrace Stergakos, Green Options

Tofu. For those of us who have learned to master this culinary
chameleon, its sort of miraculous. Tofu takes on the flavor of whatever
its seasoned or marinated with, while its texture can vary depending on
the mode of preparation. I always keep a couple of blocks of the stuff
on-hand for quick stir-fries or sandwiches, but really, that's just the
beginning of what tofu can do.

There are two main different types of tofu: Silken and firm. The silken
variety is Japanese in origin, and is soft, delicate, and creamy. It
doesn't hold it's shape too well, so is best used in its pureed form for
smoothies, eggless/dairyless pies, dips, or soups. Firm, or
Chinese-style tofu, is (as its name implies) much firmer, and holds its
shape when sliced for marinating and baking, cubing, or crumbling.

If you're seeking to expand your tofu repertoire, look no further than
this list:

Marinate firm tofu in a mix of tamari, apple cider vinegar, olive oil,
and a little water for a tangy flavor. Slice into slabs at bake at 400
degrees until firm. Use as an alternative protein for sandwiches, or
serve with brown rice and steamed or sauteed greens for an easy
macrobiotic meal.
Make easy tofu meatballs by combining crumbled, firm tofu with chopped
onion, soy sauce, peanut butter, and bread crumbs. Sounds strange,
right? Its delicious. For specifics, check out the recipe. Perfect on
top of a plate of whole wheat spaghetti with red sauce.
Continuing with the Italian trend, tofu ricotta is great tossed with
pasta, used as a filling for stuffed shells, or in between layers of
lasagna. Use your food processor to whip up a batch in no-time flat
using a block of firm tofu, some basil, salt, and toasted pine nuts and
olive oil for richness.
Silken tofu adds protein and creaminess to a fresh fruit smoothie. I
like to go tropical with pineapple, banana, and orange juice, but any
fruit will work.
If you're looking for a healthier pie, turn to silken tofu. It works
beautifully to make a creamy, custard-y filling for pumpkin or coconut
cream pie, and makes a mean chocolate peanut butter silk pie.
I mentioned it in my 10 Vegan Breakfast Ideas post, but its so good that
it bears repeating: Golden tofu scram(ble)!
Use 1/4 cup of pureed silken tofu as a low-fat, cholesterol-free egg
replacer when baking your favorite cookies, muffins, and quickbreads.
Use firm tofu as the base for a vegan quiche. This recipe from 101
Cookbooks utilizes spinach, but I'm also a fan of asparagus and leek.

Source:
http://www.care2.com/greenliving/meatless-monday-8-delicious-uses-for-tofu.h
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