As a young fan of Star Trek, I was fascinated by the replicator. Now, even then I knew you couldn’t make something from nothing (thanks to Mrs. Peterson’s Basic Science class). So what did they put into the replicator that would make everything from a steak dinner to Earl Grey Tea. Many years later, I had an epiphany. Tofu. It’s good for you, it can taste like anything, and it’s the perfect food version of a blank canvas. Now when I mentioned this to some friends who still think they hate tofu, they of course disagreed, quoting some obscure science fiction explanation. Still, I think my theory is sound and here are a couple of ways you can start with tofu and make something else entirely that is absolutely delicious even if you hate tofu.
Tofu Taco Fingers
- 1 14 oz pkg of extra firm tofu
- 1 pkg of taco seasoning
- 2 tablespoons cornstarch
- 1 beaten egg
- 1 cup panko bread crumbs
- Tortilla shells
- Chopped tomatoes
- Chopped green onions
- Shredded cheese
- Taco Sauce
Combine the cornstarch with the taco seasoning. Dredge the tofu slices in the cornstarch/seasoning mix, then dip in beaten egg, and finally coat with the panko bread crumbs.
Heat a skillet with about 2 tablespoons of oil. Fry the tofu fingers until crispy and brown on all sides. Remove from the skillet and drain on a paper towel.
Nom nom nom.
Now it’s time for dessert. Yes, you can make dessert from tofu, and it’s so easy you may never make regular pudding again.
Tofu Chocolate Pudding
- 1 12 oz pkg of firm Silken tofu
- 2 tablespoons cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 tablespoon chopped nuts
In a food processor combine the tofu, cocoa powder and maple syrup. Blend until smooth and completely combined.
Pour into a dish and sprinkle with nuts. Chill for 1-2 hours and serve. Trust me. No one will know it’s tofu.
Savory Tofu Quiche
- 1 pkg of firm or extra firm tofu
- 1 teaspoon herb de provence or other herb blend
- 2 tablespoons nutritional yeast (or grated parmesan cheese)
- 3 tablespoons hummus
- Salt and pepper
- 1 large shallot thinly sliced
- 1 clove garlic
- 1/2 red sweet pepper, diced
- 3 stalks fresh asparagus, cut into pieces
- 6 to 8 cherry tomatoes, sliced in half
- (use any combination of vegetables you like or have in the fridge)
- 2-3 cups thawed frozen hash brown potatoes
- 2 tablespoons olive oil
- Salt and pepper
Firmly press the potatoes into the tart shell, forming a crust and making sure to push up the sides of the pan. Bake in a 450 degree oven for 20-25 minutes or until the crust is golden brown. Set aside to cool.
Combine the tofu, herbs, nutritional yeast, hummus, salt and pepper in a food processor. Pulse until thoroughly mixed. Transfer to a large bowl and fold in the vegetables. Pour the mixture into the tart pan. Lower the oven to 375 degrees and bake for 30-45 minutes. Ovens vary so test for doneness at 30 minutes. Return to oven and bake until golden brown.
Serve warm or room temperature. It’s even better the next day.
Let me know what you think. Enjoy!