Sentences with phrase «small tofu cubes»

Not exact matches

8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch of cilantro (or basil), chopped

3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.

Slice the tofu longways into rectangles, about 1/2 inch thick, then smaller into cubes.

Slice the tofu into 1 inch cubes and place in a large ziplock bag or a small flat container (like a tupperware).

1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of water

When the tofu is finished pressing, cut it into small cubes or rectangles.

Dice the tofu into small cubes.

Drain the tofu and cut them into small cubes, approximately half inch cubes.

Once the tofu has been pressed, cut it into small cubes.

1 heaped tablespoon of green Thai curry paste About 1 litre of veggie stock 1/2 can of full fat coconut milk About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2 lime

If I was making this for guests I would add chunks of white fish, shrimp, or small cubes of tofu to really take it to the next level.

12 ounces organic vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu of your choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown rice

While the rice is cooking, chop the tofu in small cubes and place in a separate pan on low heat so that they become slightly brown.

2-1/2 cups vegetable stock 4 ounces (1/4 pound) firm tofu, sliced into 1 / 2 - inch thick cubes 3 tablespoons miso paste 1 scallion, sliced 1 sheet nori (dehydrated seaweed), ripped into small pieces

6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)

Step 1: Cut tofu into small bite - sized cubes and dust it with crushed cheerios, wheat germ or crushed graham crackers

Step 1: Sauté Cubes of Tofu in Olive Oil, adding spices as you desire Step 2: In a small saucepan cook fresh or frozen peas (or carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve Cubes of Tofu in Olive Oil, adding spices as you desire Step 2: In a small saucepan cook fresh or frozen peas (or carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve warm.

Cut tofu into small cubes and add to a jar or an air - tight container.

1 tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish

2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chsmall red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chSmall red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped

How to make it: Slice the tofu into small bite - size cubes and put them in a Ziploc bag with the crushed crackers or cereal as well as spices.

Step 1: Cut tofu into small bite - sized cubes and dust it with crushed cheerios, wheat germ or crushed graham crackers

The foods you'll want to give will be very soft like very well cooked and ground meats or small cubes of tofu.

1 large organic peach, peeled, pitted, and cut into cubes 1 small organic avocado, peeled, pitted, and cut into cubes 1/4 cup (2oz) organic tofu, cubed

1 medium onion, diced 2 medium carrots, sliced 1 small cauliflower, about 3 cups florets 1 pound super-firm tofu, cubed 1 Tbsp curry powder 1 can fire - roasted crushed tomatoes 1 cup vegetable broth 1 can chickpeas 1 cup frozen peas 1 can unsweetened coconut milk Salt and pepper to taste Fresh chopped cilantro for garnish (optional, but oh so good!)

• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon coconut oil (OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional

Ingredients 1 pound firm tofu - cut into cubes 2 tablespoons olive oil 1 tablespoon soy sauce 1 large onion - chopped 3 cloves garlic - chopped 1/2 teaspoon salt 4 carrots - chopped 1/2 pound mushrooms - quartered 3 small zucchini -...

The only thing I did different is add Organic Extra Firm Tofu cut in small cubes.

Meanwhile, dice the tofu into small cubes and prepare the cilantro and basil.

12 ounces mushrooms, sliced 4 ounces firm tofu, diced into small cubes 1 clove of garlic, minced 1 sprig of rosemary, leaves finely chopped 1 tsp miso 3 tbsp balsamic vinegar 2 tbsp olive oil salt and pepper 2 sprigs of thyme (optional)