Tasty tofu: Tips for using this alternative source of protein

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Arugula Pesto Cream with Pasta

Ingredients:

1 block silken tofu

2 cloves fresh garlic

2 cups baby arugula leaves

Juice of 1 lemon

1/4 cup extra virgin olive oil

Salt and pepper to taste

Directions:

Combine all ingredients in a blender and blend until smooth. Toss sauce with your favorite cooked pasta and serve hot.

Roasted Garlic Dip

Ingredients:

1 block silken tofu

10 cloves fresh garlic

2 ripe avocados

juice of 1 lime

1/4 cup olive oil

Salt and pepper to taste

Directions:

Combine garlic cloves and olive oil in a pocket of aluminum foil and roast in a 400-degree oven for about 25 minutes, until garlic is soft and golden. Let cool. In a blender combine silken tofu, roasted garlic, 1 avocado and lime juice. Blend well and transfer to a mixing bowl. Dice up remaining avocado and fold into the dip. Adjust seasonings with salt and pepper. Serve with tortilla chips or cut veggies.

Tofu Breakfast Scramble

Ingredients:

1 block firm tofu, crumbled

1/2 cup smoked almonds, crushed

1 teaspoon fennel seed

2 teaspoons minced fresh garlic

1/2 teaspoon red pepper flakes

1/4 cup water

2 tablespoons olive oil

Salt and pepper to taste

Directions:

Heat olive oil in a saute pan on medium high heat. Add crumbled tofu, smoked almonds, fennel seed, garlic, red pepper flakes and salt and pepper and cook, stirring frequently. Deglaze pan with water and adjust seasonings. Serve over hashbrowns or toasted English muffins.

Breaded Tofu à la Meunier

Ingredients:

1 block firm tofu

1 cup flour seasoned with salt and pepper

1 egg beaten with a little water

2 cups Japanese bread crumbs

1 stick butter

Juice of 2 lemons

1/4 cup fresh parsley, minced

Olive oil for sauteeing

Directions:

Cut block of tofu in half lengthwise, then again across for four equal pieces. For each piece, dredge lightly in the flour, shaking of the excess, then dip into the egg and finally coat in the breadcrumbs. In a hot saute pan with olive oil cook the breaded tofu on each side until golden brown and crispy. Place tofu on a cookie sheet and keep warm in a 350-degree oven.

Melt butter in a pan over medium-high heat. When the butter starts to turn an amber color and smells nutty, add lemon juice — be careful, it will foam up a bit. Remove from heat and add parsley.

To serve, drizzle each piece of tofu with some butter sauce and serve with pasta or some sautéed spinach.

Image via Everyday Moment.