What to Do with Tofu

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


What You Need







  • 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.

Dipped in Egg and Rolled in Crushed Corn Chips



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.

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Assemble tacos.

Tofu Tacos


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

Silken Tofu 2

Cocoa-Maple Syrup-Vanilla


In a food processor combine the tofu, cocoa powder and maple syrup.  Blend until smooth and completely combined.

Silken Chocolate Tofu Pudding

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

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!




Chickpea Tofu – The Quick Version

In an effort to limit my soy intake without sacrificing protein content I’ve been looking for a reasonable alternative to tofu.  I was very excited to discover an almost perfect replacement that was easy and inexpensive to make, and I actually like it a lot more than tofu (thank you marystestkitchen.com).  It’s Burmese chickpea tofu (shan tofu) made from four simple ingredients: chickpea or garbanzo flour, a teaspoon of turmeric, a pinch or two of salt and water.  No specialized processes or tools, if you can boil water and wield a whisk you’re set.  Chickpea tofu is really versatile whether it’s fried, baked, made into little steaklets, added to salads, stir fry or almost any way you could use tofu, even desserts.  But let’s start with snacks.  Cubed and fried it’s even better than popcorn for binging on Downton Abbey or Game of Thrones because it’s crunchy, tasty and full of protein.  No guilt.  Spice it up any way you want, dunk it in your favorite exotic sauce or drown it’s crispy goodness in ranch dressing.  Try it.

Basic Chickpea Tofu


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  • 2 cups chickpea flour (if all you can find is chickpea and fava bean, that’s okay).
  • 6 cups of water or vegetable broth (divided)
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt


Line a baking pan or casserole dish with parchment paper, or a clean cotton kitchen towel.

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The turmeric will stain it so don’t use the nice ones you got for your birthday.

In a large pot bring 4 cups of water or vegetable stock to a FULL ROLLING BOIL.

While you’re waiting for the water to boil, combine the chickpea flour, turmeric, salt and 2 cups of cold water.  Whisk it until it’s smooth.

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When the water or stock comes to a FULL ROLLING BOIL, carefully stir in the chickpea mixture.  If the water isn’t boiling it won’t be hot enough for the tofu to set properly.

Turn off the heat and stir constantly and vigorously for five minutes.  Don’t skimp on the time.

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The mixture should become glossy and get very thick within a couple of minutes.  If it doesn’t just put it back on the heat for a minute or two over a medium low heat and keep stirring.

Once the mixture has thickened, quickly pour it into the prepared pan and spread it evenly with a spoon or spatula.

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Let it cool to room temperature, and then chill in the fridge for at least an hour or even overnight.




Once it is thoroughly chilled, turn it onto a plate and remove the parchment paper.  At this point you can slice it or cube it any way you want for storage.

Chickpea tofu freezes beautifully, just pop the cubes in a zip lock and tuck them in the freezer.

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You can make little cutlet patties, or cubes, or even slice it thin like noodles.  This really is one of the most versatile dishes I’ve ever seen.  Try it and enjoy!