Sentences with phrase «tofu cubes for»

I tossed in some tofu cubes for protein and served brown short grain rice on the side rounding this out as a complete meal!

Here's a healthy and toddler - friendly meal (little tofu cubes for little hands!)

Not exact matches

in short, we gutted and cubed the pumpkin into chunks and roasted them in the oven for about 20m, put the tofu and pumpkin bits into a bowl and mashed it up but it was pretty dry.

Stir in cubes of marinated, baked tofu, tempeh or chickpeas for a complete meal.

For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu.

Repeat the process with the rest of the tofu and then bake for 30 minutes, flipping the cubes every 10 minutes to ensure an evenly browned bite.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tiFor an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Cut the tofu into 2» cubes, spread them on a baking sheet, drizzle with the tamari and oil and bake for about 25 minutes until the edges are browned.

Drain tofu and slice into thin, long cubes (or the shape of your choice) and arrange in dish for marinating.

for the tofu feta 1 cup tofu, cubed, pressed, drained 1 TS white miso paste 1 cup water 1/4 olive oil 1 TS oregano 1 TS lemon juice

Note: if you're looking for a vegetarian option and still want a little something extra, simply pan fry some cubes of firm tofu to add in the place of the crab.

Pour over the tofu cubes and halved mushrooms and leave them to marinate for at least 20 minutes.

For the marinade mix all other ingredients in container add the cubed tofu, cover and refrigerate for at least 2 hours and ideally 3 - 5 daFor the marinade mix all other ingredients in container add the cubed tofu, cover and refrigerate for at least 2 hours and ideally 3 - 5 dafor at least 2 hours and ideally 3 - 5 days.

Then, good old supermarket red wine vinegar and it was just right), olive oil, salt and pepper (I also added little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the bread softens a little in the juices of the tomatoes, vinegar and oil, and BOOM, dinnuh!

«We've already been making cubed tofu for retail, so we just took that product and put it in a pail.

No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve

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

added the cubed tofu, pineapple & bbq sauce and let it simmer for awhile.

I press the tofu cubes and then toss with corn starch and then bake on parchment lined cookie sheet for about 30 minutes at 400 degrees.

I went with the Energy Bowl, which was clearly made for me: marinated tofu cubes, rich coconut curry sauce, and chickpea - vegetable stew, plus cucumber, tomato, red onion, and sunflower sprouts, all served over brown rice.

Add the tofu cubes to the pan and fry it for about 6 to 8 minutes, flipping the tofu to a different side every few minutes to brown it.

For the vegetarians in the house, I deep - fried tofu cubes, placed them on skewers and brushed them with kiwi chutney.

For a vegan version I use 1/4 cup water for each egg, heat the water and dissolve vegetable broth cubes (2) in the water to replace the seasoning from the soup mix, replace the cheese with toFor a vegan version I use 1/4 cup water for each egg, heat the water and dissolve vegetable broth cubes (2) in the water to replace the seasoning from the soup mix, replace the cheese with tofor each egg, heat the water and dissolve vegetable broth cubes (2) in the water to replace the seasoning from the soup mix, replace the cheese with tofu.

Directions: Heat oil in a large skillet / Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season with salt, pepper and chili sauce to taste.

Ingredients for Grilled Tofu Salad: Tofu / Bean Curd: 6 - 8 big cubes (firm or extra firm kind) Tomato (firm and meaty): 6 - 8 big chunks as the size of tofu Soy sauce: 1 tbsp Tomato Ketchup: 1 and 1/2 tsp Ginger: 1/4 tsp (grated) Thai Basil or Cilantro: 1 tsp chopped (optional) Lime or lemon juice Party picks or tooth pTofu Salad: Tofu / Bean Curd: 6 - 8 big cubes (firm or extra firm kind) Tomato (firm and meaty): 6 - 8 big chunks as the size of tofu Soy sauce: 1 tbsp Tomato Ketchup: 1 and 1/2 tsp Ginger: 1/4 tsp (grated) Thai Basil or Cilantro: 1 tsp chopped (optional) Lime or lemon juice Party picks or tooth pTofu / Bean Curd: 6 - 8 big cubes (firm or extra firm kind) Tomato (firm and meaty): 6 - 8 big chunks as the size of tofu Soy sauce: 1 tbsp Tomato Ketchup: 1 and 1/2 tsp Ginger: 1/4 tsp (grated) Thai Basil or Cilantro: 1 tsp chopped (optional) Lime or lemon juice Party picks or tooth ptofu Soy sauce: 1 tbsp Tomato Ketchup: 1 and 1/2 tsp Ginger: 1/4 tsp (grated) Thai Basil or Cilantro: 1 tsp chopped (optional) Lime or lemon juice Party picks or tooth picks

Or for a vegan version, use edamame, cubes of baked tofu, or sprinkle it with extra peanuts or hemp hearts.

Fortune Yakisoba Hot and Spicy Noodles — 2 packets Extra firm Tofu / Paneer cut into cubes — 6 oz Mushroom chopped — 5 Onion chopped — 1/2 Garlic cloves chopped — 3 Ginger chopped — 1/2 inch Peanuts chopped — for garnish Spring onion chopped — for garnish Vegetable oil — 1 1/2 tbsp Salt — to taste

Cube tofu and place on a parchment paper lined cookie sheet and bake for 20 minutes.

Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu, diced into 1 - inch cubes 1 medium tomato, diced into 1 - inch cubes 2 tsp fresh ginger, grated 2 Tbsp tamari 1/2 tsp salt 1 handful dried wakame, soaked in warm water for 5 minutes 2/3 cup daikon radish, grated 1/4 cup green onions, sliced A dash of shichimi togarashi (for topping (optional)

Ingredients For the tofu the juice of half a lemon 3 tablespoons shoyu 2 tablespoons apple vinegar half a teaspoon powdered ginger the juice of about 6 cm fresh ginger root, peeled and grated 50 ml sesame oil 1 tablespoon toasted sesame oil 2 tablespoons maple syrup 200 - 250 g organic, firm tofu, cut into cubes -LSB-...]

Noodles and Veggies 1/2 pound dry rice vermicelli (also called «rice sticks») or other thin rice noodles Enough water to boil noodles 1 block extra firm tofu, cubed 3 medium - large garlic cloves, minced 2 large carrots, julienned 2 large celery stalks, thinly sliced 2 medium bell peppers, thinly sliced 1 cup green onions, thinly sliced (optional) Sea salt, to taste Water for sautéing Lemon wedges (optional)

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.

1/2 cup drained and cubed Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2 tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered oil - packed sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4 cup chopped green onion 1/4 cup chopped bell pepper 2 tbsp julienne - cut fresh basil Salt and pepper 1 cup shredded mozzarella cheese (eliminate cheese for a vegan vercubed Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2 tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered oil - packed sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4 cup chopped green onion 1/4 cup chopped bell pepper 2 tbsp julienne - cut fresh basil Salt and pepper 1 cup shredded mozzarella cheese (eliminate cheese for a vegan verCubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2 tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered oil - packed sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4 cup chopped green onion 1/4 cup chopped bell pepper 2 tbsp julienne - cut fresh basil Salt and pepper 1 cup shredded mozzarella cheese (eliminate cheese for a vegan version)

Add the tofu and cook for about 10 minutes, flipping once or twice, until the cubes are browned on multiple sides.

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)

cut the tofu block into equal size cubes, aim for roughly the same size so that they bake evenly together.

After about 3 - 4 minutes on medium heat, add the chopped turkey breast (or if going for the vegan alternative, stir in the cubes of tofu).

I subbed sui choy for cabbage and sliced, blanched green beans for mung bean sprouts, and I added cubed tofu.

To make Stir - Fry Mix: Cut block of tofu in half horizontally, cut each half into quarters lengthwise, and cut these into cubes for total of 24.

I love tofu plain from the box, scrambled with mushrooms for breakfast with toast, sliced and marinated in a sandwich, baked into chewy cubes, pan «fried» and tossed with a saucy stir fry, blended into a sauce... I would et it here or there, I would eat it anywhere!

For this, I * think * I baked the tofu cubes at 350 (since my oven was already on that temp) for about 15 min, flipped / stirred, returned to the oven and baked about 10 more mFor this, I * think * I baked the tofu cubes at 350 (since my oven was already on that temp) for about 15 min, flipped / stirred, returned to the oven and baked about 10 more mfor about 15 min, flipped / stirred, returned to the oven and baked about 10 more min.

I've cut tofu into cubes, triangles, or strips; I've baked it at anywhere from 325 to 425 degrees, for anywhere from 15 to 45 minutes; I've flipped or not flipped, marinated or not marinated, and on and on... yet I still don't have a particular way I prefer to do it!

The first thing I did with it was toss a few spoonfuls with some pre-pressed (more about that below) and - cubed tofu and lightly baked it for a bit.

Add tofu cubes and cook for about 10 minutes, flipping once or twice, until browned on multiple sides.

Since we can't eat straight tofu cubes (well I suppose we CAN and I DID, but I thought I'd give you a full recipe), I threw that tofu in warm corn tortillas slathered with my curried red lentil hummus, and then added a bright and fresh coconut citrus slaw for some extra crunch.

Crispy little cubes for all your tofu needs.

Cut the tofu into bite - sized cubes, place in a shallow baking dish, and cover with the marinade, ideally for an hour or longer.

You can freeze sliced / cubed tofu in an airtight glass container for months.

For a gluten - free version, omit the seitan or replace with cubed extra firm tofu or tempeh.

firm tofu, cubed 1 medium zucchini, cubed 4 - 6 chard leaves, thinly sliced Sea salt Fresh ground pepper 2 tablespoons freshly squeezed lemon juice Parsley for garnish