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Souvlaki-Style Tofu (version 2.0)

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Okay. So this tofu recipe is so delicious even a dedicated “tofu hater” will like this. Seriously. This is a slight variation of this original version where the tofu was baked. What’s different with this version (and is not represented in the printed recipe below), is that I added a couple teaspoons of smoked paprika to the marinade, diced the tofu (instead of slicing it, and after marinating it I rolled each piece in cornmeal. Then instead of baking it I pan-fried them in olive oil to crunchy deliciousness (yum!). And yes, before you ask, this recipe can also be baked but it will not be as crispy (I tried it both ways). Anyhow, try this recipe and I dare you to try to just eat one.

Souvlaki-Style Tofu

Makes about 6 servings

1 pound extra-firm tofu

souvlaki marinade (recipe below)

Remove the tofu from its package and drain it. Set the tofu on a plate with 2 or 3 plates on top of it, gently squeezing out some of it’s moisture. Leave the tofu to drain for 10-15 minutes. Slice the tofu about ½ inch thick. Lay the tofu in a pan and pour enough of the marinade over the tofu to cover it, turning it to coat all sides. Marinate the tofu for at least 30minutes. Preheat an oven to 350F. Transfer the tofu to a baking sheet that is fitted with a wire rack, leaving some of the marinade on the tofu. Bake it in the preheated oven for about 20-30 minutes, or until the tofu begins to brown at its edges. For firmer tofu, turn it over and bake another 10 minutes. This is delicious straight from the oven, at room temperature, or chilled as a snack, on a sandwich, or salad.

 

Roast Garlic Souvlaki Marinade

Makes about 2 cups

12 cloves garlic

1 cup extra virgin olive oil

1 cup red wine vinegar

1 tablespoon dried oregano

1 tablespoon sea salt

½ small onion, diced

1 small bunch parsley, washed and course chopped

Combine the garlic and olive oil in a small skillet and place it over a low flame. Heat the oil until the garlic begins to simmer. Cook the garlic very slowly until it is golden brown, then remove the pan from the heat and allow to cool in the oil to room temperature. Once the garlic and oil are cooled, combine them in a food processor with the remaining ingredients and process until smooth.

Buffalo-Style Tofu Nuggets!

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Okay, so I have posted this recipe before, but not in quite a while. Anyhow, I made this for lunch at work the other day and was reminded how good this is and was prompted to post it again. This is so easy to make, and yes (before you ask) the nuggets can be baked rather than fried (I’ve tried it both ways), the nuggets will be equally delicious just not as crispy. They can be eaten as a snack hot, cold, or at room temperature, or on a salad or in a sandwich. But you’d better make a double batch because they won’t last long…

Buffalo-Style Tofu Nuggets

1 (14 oz.) extra firm tofu

1 cup Franks hot sauce

3 tablespoons cornstarch

2 teaspoons granulated onion

2 teaspoons granulated garlic

oil for pan-frying

Drain the tofu and remove it from its package. Place the tofu between two plates and allow it to gently press out some of its moisture for about twenty minutes. Then dice the tofu and place it in a shallow pan. In a separate bowl, mix together the hot sauce, cornstarch, onion, and garlic, making sure that the cornstarch is fully dissolved. Pour this mixture over the tofu and gently lift and move it to insure that is fully coated. Allow it to marinate for about 20 minutes. Then remove the tofu from it’s marinade to a clean plate. Heat about 1/2” vegetable oil in a large skillet over medium heat. And when the oil is hot carefully add the marinated tofu. Fry for about 5 minutes, turning as necessary, or until golden and crispy. Transfer the crispy tofu with a slotted spoon to absorbent paper.

Tofu…Buffalo-Style

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Okay, so first a few things. One thing that I have to get off my chest straight away is that this is not Buffalo-Style Tofu…it doesn’t exist. It seems anything that is fried and spicy these days is tagged as “Buffalo-Style.” But I will say that these crispy little morsels are addictingly delicious. Also, as I’ve mentioned on many previous occasions, I am not a vegetarian but am always looking for non-meat options. Thus said, are these any more healthy than chicken wings? Maybe, but who knows. They are still fried (and before you comment or email to ask, yes these can be baked and would be equally flavorful just not as crispy). But it’s okay to indulge now and again, right? And don’t forget to serve them with blue cheese dressing and celery and carrot sticks (if you want to go all out “Buffalo-style”), or eat them over a salad with blue cheese dressing as I did today (yum!). Anyhow, these are really easy to make–just a few ingredients–and so delicious even a tofu hater will like them.

Buffalo-Style Tofu Nuggets

1 (14 oz.) extra firm tofu

1 cup Franks hot sauce

3 tablespoons cornstarch

2 teaspoons granulated onion

2 teaspoons granulated garlic

oil for pan-frying

Drain the tofu and remove it from its package. Place the tofu between two plates and allow it to gently press out some of its moisture for about twenty minutes. Then dice the tofu and place it in a shallow pan. In a separate bowl, mix together the hot sauce, cornstarch, onion, and garlic, making sure that the cornstarch is fully dissolved. Pour this mixture over the tofu and gently lift and move it to insure that is fully coated. Allow it to marinate for about 20 minutes. Then remove the tofu from it’s marinade to a clean plate. Heat about 1/2” vegetable oil in a large skillet over medium heat. And when the oil is hot carefully add the marinated tofu. Fry for about 5 minutes, turning as necessary, or until golden and crispy. Transfer the crispy tofu with a slotted spoon to absorbent paper.

Tofu Souvlaki!

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Okay…so first…yup, tofu souvlaki. Don’t mock it ’till you’ve tried it. And also, I have to qualify this by stating that I am not a vegetarian (as people often think I am), it’s just that I do not eat a great deal of meat and find meatless foods just as enticing as those otherwise. This said, I hope you’ll try this. And I have to finish by saying what has become a sort of mantra for most of the recipes I make…it is really delicious and easy to make, too.

Tofu Souvlaki

Serves 2-4

1 (14 oz.) package extra-firm tofu

1 cup virgin olive oil

½ cup white wine vinegar

½ cup water

¼ cup minced parsley

3 cloves minced garlic

2 teaspoons Greek oregano

½ teaspoon crushed hot pepper

½ teaspoon sea salt

Drain the tofu and remove it from its package. Set the tofu on a plate with two or three additional plates resting gently on top to release some of it’s moisture. Allow the tofu to be pressed at room temperature for 15 minutes, then cut it first into quarters, and then oblong slices. Lay the slices in a shallow pan the is just large enough to hold them. Make the marinade/salad dressing by combining the remaining ingredients in a bowl and whisking together. Pour half of the marinade over the sliced tofu and allow it to rest for 30 minutes at room temperature. Preheat an oven to 375F. Remove the tofu from its marinade and lay the pieces on a baking sheet that has been lightly oiled. Bake the tofu for 20-30 minutes, turning as necessary, or until lightly browned at the edges and firm to the touch. Remove from the oven and allow to cool for a few minutes before serving.

Urban Simplicity.

How to make tofu really flavorful and chewy in three simple steps (yup, it’s this simple)

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This is really easy and the outcome is so delicious that I’ve even had a devout “tofu hater” say it was really good. Eaten as a snack, on a salad or sandwich, or as a component to a stir-fry or rice dish, it delicious, healthy, and versatile. I seasoned this with Cajun seasoning and sea salt but the flavors are really up to you (herbs, curry, smoked paprika, Mexican…it’s really limitless) but what you want to take away from this post is the simple method in which it is prepared, not specific ingredients..

(1) To start with, purchase extra firm tofu, then–after removing it from it’s package–place it between a few plate to gently squeeze out some of it’s moisture; leave the tofu like this for about 20 minutes (continued below).

(2) Slice the tofu and coat it with whichever seasonings you prefer. Then place it on baking sheet that is fitted with a wire rack. Having the wire rack is important because air need to circulate under the tofu as it bakes.

(3) Bake the tofu in a preheated oven (350F) for about 20 minutes, then turn the slices over and bake for another ten. Allow it to cool before serving.

For multiple actual printable tofu recipes click here.

Urban Simplicity.

 

Buffalo Style Tofu Nuggets…yup, you heard me.

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Ok, so first of all, I am fully aware that “Buffalo-Style” and tofu are usually not in the same sentence, but these are really delicious and easy to make, too. I am also fully aware that just because they are tofu does not make them any more healthier than if they were made of chicken. But they are delicious. Eat them dipped in blue cheese dressing or on a salad as I did. Anyhow, here’s how to make them…

Drain a package of extra firm tofu and press it between two plates (click here to see how). Then drain it again and dice it. Place the diced tofu in a bowl and add enough Franks Hot Sauce to coat it, then also stir in a tablespoon or two of cornstarch and a bit of chopped parsley if you want added color (I also added granulated garlic and onion but these are optional). After the tofu has marinated for about 20 minutes pan-fry it in hot oil for a few minutes until crispy…simple and delicious.

By the way, I made these for staff lunch the other day and a self-proclaimed tofu hater said she really liked them. I’m jus’ sayin’…

Urban Simplicity.

Bean Curd Souvlaki!

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A couple comments on this recipe.the first is that I could go on and on about how much I love the flavors of this simple marinade–which can be used on any meat, poultry, or fish–but I won’t. You’ll have to experience it. The other is that this recipe–just as my recipe of tandoori tofu–is another example of how delicious tofu can be…and simple to prepare as well. Eat this as a snack, on a salad, or in a sandwich. Anyway you try it it is delicious.

Souvlaki-Style Tofu

Makes about 6 servings

1 pound extra-firm tofu

souvlaki marinade (recipe below)

Remove the tofu from its package and drain it. Set the tofu on a plate with 2 or 3 plates on top of it, gently squeezing out some of it’s moisture. Leave the tofu to drain for 10-15 minutes. Slice the tofu about ½ inch thick. Lay the tofu in a pan and pour enough of the marinade over the tofu to cover it, turning it to coat all sides. Marinate the tofu for at least 30minutes. Preheat an oven to 350F. Transfer the tofu to a baking sheet that is fitted with a wire rack, leaving some of the marinade on the tofu. Bake it in the preheated oven for about 20-30 minutes, or until the tofu begins to brown at its edges. For firmer tofu, turn it over and bake another 10 minutes. This is delicious straight from the oven, at room temperature, or chilled as a snack, on a sandwich, or salad. 

Roast Garlic Souvlaki Marinade

Makes about 2 cups

12 cloves garlic

1 cup extra virgin olive oil

1 cup red wine vinegar

1 tablespoon dried oregano

1 tablespoon sea salt

½ small onion, diced

1 small bunch parsley, washed and course chopped

Combine the garlic and olive oil in a small skillet and place it over a low flame. Heat the oil until the garlic begins to simmer. Cook the garlic very slowly until it is golden brown, then remove the pan from the heat and allow to cool in the oil to room temperature. Once the garlic and oil are cooled, combine them in a food processor with the remaining ingredients and process until smooth.

Urban Simplicity.