Had a fabulous time back on Windy City Live with hosts Ryan and Val. This time I taught Ryan all the delicious and creative foods you can make by using tofu. Tofu is sprouted bean curd with natural coagulants, and a great low-cal source of protein and nutrients when you want to leave the meat off your plate.
As you can see in the television segment from Windy City Live that there are many different types and textures of tofu. I was able to make very different recipes and get very different results just by changing the type of tofu I used. The chocolate pudding I used a medium tofu, the ‘egg’ salad I used a firm tofu and my Jerk Tofu Wrap from Karyn’s Cooked in River North I used an extra-firm tofu.
Below are recipes from the show. Try them and let me know what you think!
Chocolate Pudding
Ingredients
- 1 lb medium firm tofu
- 1/4 cup honey or sweetener of choice
- 5 tablespoons cacoa powder
- fresh strawberries for garnish
- salt to taste
- soy milk if needed
Directions
- Put tofu and cacao powder in blender.
- Blend for 2-3 minutes until smooth.
- Add honey or sweetener of choice until sweet to taste, this is approximately 1/4 cup honey.
- Add a pinch of salt. For a smoother pudding consistency add a little soy milk.
Egg’ Salad
Ingredients
- 1/4 cup nanonnaise (vegan mayonnaise)
- 1 tsp yellow mustard
- 1 tablespoon turmeric
- 1 pound firm tofu
- white onions, chopped chunky
- chopped celery, chunky
- ettuce leaves
Directions
- Smash tofu with potato masher to achieve a lumpy consistency.
- Add chopped onion and chopped celery.
- Salt to taste.
- Add 1/4 cup nanonnaise and a teaspoon of yellow mustard. Add 1 tablespoon turmeric to get that egg-yellow color.
- Serve on your favorite bread or stuff this ‘egg’ salad in a tomato or pepper. Perfect for parties or picnics!
Jerk Tofu Wrap
Ingredients
- 6 slices firm tofu (approximately 2 lbs)
- 1 tablespoon olive oil
- 3 large round tortillas
- 1 cup chopped lettuce
- 1 cup chopped tomato
Jerk Seasoning
- 2 1/4 tablespoons cinnamon
- 2 1/4 tablespoons fennel
- 2 1/4 tablespoons anise
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 teaspoon thyme
Jerk Sauce
- 2 1/4 tablespoons cinnamon
- 2 1/4 tablespoons fennel
- 2 1/4 tablespoons anise
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 teaspoon thyme
- add 2 ounces bbq sauce
- 1 ounce water
Garlic Sauce
- 1 cup soymilk
- 1 teaspoon garlic, chopped
- 1 tablespoon apple cider vinegar
- 1/4 cup vegetable oil
- 2 tablespoons sugar
Directions
- Prepare your jerk seasoning, jerk sauce and garlic sauce ahead of time. Set aside.
- Coat sautee pan with olive oil. On a medium heat, cook tofu on each side for approximately 3 minutes to heat through. With a cooking brush, coat one side of the tofu with jerk seasoning.
- Cook for approximately 3 minutes. Flip tofu and coat other side with seasoning. Cook in pan until browned. In a separate large sautee pan, warm tortilla and coat lightly with olive oil.
- Remove blackened tofu from pan and cut into small strips. Place tofu strips in tortilla. Add lettuce, tomato, jerk sauce, and garlic sauce. Fold into a burrito-shape, cut in half, and enjoy!
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