Broiled Tofu with Spicy Mango Sauce

Well, I found out that I can't stand mustard greens. Actually, I didn't eve use mustard greens when making this, I used broccoli raab, a suggested substitution since I didn't think I would like mustard greens and I assumed broccoli raab would taste more like broccoli. So I would recommend not making this recipe in full unless you actually LIKE greens.

This recipe comes from the "Green Party" feature of the January, 2009 issue of Vegetarian Times. Like most people, I'm always trying to figure out new ways to get more dark, leafy greens into my diet. But obviously this one didn't work out for me.

Nasty greens aside, the tofu and mango sauce is really good. I like playing with new ways of preparing tofu and I have never broiled it before. The mango sauce was tasty. I ate it for dinner on top of the bed of mustard greens but had the tofu and sauce for lunch the next day with some green beans. The tofu I'd make again. But I don't think I'll be steaming broccoli raab anytime soon.

Broiled Tofu and Steamed Mustard Greens with Spicy Mango Sauce Serves 8 2 Tbsp. canola oil 1 small onion, quartered and thinly sliced (½ cup) 1 small red bell pepper, coarsely chopped (½ cup) ¾ cup hot mango chutney, such as Patak's 1 medium tomato, coarsely chopped (¾ cup) 2 16-oz. pkgs. extra-firm tofu, drained and patted dry 1 12-oz. bunches mustard greens, thick stems removed

Heat oil in medium-size saucepan over medium heat. Add onion and bell pepper, cover, and cook 10 to 15 minutes, or until vegetables are soft, stirring occasionally. Stir in mango chutney and tomato. Cover, and simmer 5 minutes more. Keep warm.

Preheat oven to broil, and place over rack in highest position. Coat baking sheet with nonstick cooking spray. Halve each tofu block crosswise to make pieces the size of thickness of sandwich bread. Cut each tofu piece into 4 triangles. Brush each tofu triangle on both sides with mango mixture (it's OK if some bell pepper and onion bits stick to tofu); season with salt and pepper, if desired; and place on prepared baking sheet. Broil 4 to 5 minutes. Flip triangles, and brush with more mango mixture. Broil 4 to 5 minutes more, or until brown and crispy.

Meanwhile, bring 1 cup water to a boil in large pot. Add mustard greens, cover, and steam 5 to 7 minutes or until greens are crisp-tender, turning occasionally with tongs to make sure greens cook evenly.

Divide mustard green among serving plates. Top each serving with 2 tofu triangles, and drizzle with ¼ cup mango sauce.

Spicy Tofu Lettuce Wraps

Just like the lettuce wraps from P.F. Changs's! Well, the vegetarian version anyways. I love the idea of using lettuce as a wrapper or taco shell so I was excited when I saw this recipe in the January, 2009 issue of Vegetarian Times. And this is a great recipe to introduce people to tofu, either by preparing it or just eating it. All the other flavors are very well and since it is crumbled the consistency is like scrambled eggs and works perfectly was the filling for a wrap.

Definitely take the time to prepare the garnishes because they really make these unique. Especially the flavor of the mint and the crunchiness of the peanuts.

Spicy Tofu Lettuce Wraps Makes 16 wraps Filling 2 tsp. vegetable oil 1 medium onion, chopped (1½ cups) 1 Tbsp. minced fresh ginger 1 Tbsp. minced lemongrass 2 cloves garlic, minced (2 tsp.) 1 lb. extra-firm tofu, crumbled 1 8-oz. can water chestnuts, drained and chopped 4 Tbsp. low-sodium soy sauce 4 Tbsp. hoisin sauce 1 to 2 tsp. vegetarian chile sauce, such as vegetarian sriracha 16 butter lettuce or iceberg lettuce leaves Garnishes 1 large carrot, peeled and grated ½ cup chopped green onions ½ chopped fresh mint ½ finely chopped peanuts Hoisin and chile sauces

To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.

Place lettuce leaves on platter and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes.

Southwestern Tofu Scramble

I dare you! That's right, I dare you to make something with tofu as the main ingredient. I decided to try this recipe for Southwesten Tofu Scramble which I found in the April, 2008 issue of Eating Well Magazine because it the picture in the magazine looked very appetizing and it was a reminder to me that I would like to incorporate more tofu in my diet as a healthier way of eating. I first "got into" tofu while I was trying to lose some weight over 10-years ago. I started making some recipes that called for tofu just to try it out and I kept being surprised with the tasty results. That happened again with this recipe! My expectations weren't that high - I was just hoping for some flavor.

While I made this for dinner, I also had it for breakfast this morning. It was perfect for either. For dinner I meant to wrap it up in corn tortillas and make tacos with it, but my tortillas we old and inedible. I really loved the freshness and crispiness of the veggies in this dish. I think the use of corn and zucchini is really important to the overall texture. And while the recipe calls for "prepared" salsa, I purchased the "homemade" kind like pico de gallo in the produce section. I also think the clean texture of the tomatoes in that contributed to the overall taste.

I hope y'all give this one a try and go ahead and add something healthy to your weekly menu!

Southwestern Tofu Scramble 3 tsp. canola oil, divided 1 14-ounce package firm, water-packed tofu, rinsed and crumbled 1 1/2 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. salt, divided 1 small zucchini, diced 3/4 cup frozen corn, thawed 4 scallions, sliced 1/2 cup shredded Monterey Jack cheese 1/2 cup prepared salsa 1/4 cup chopped fresh cilantro

Heat 1 1/2 tsp. oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.

Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through about 2 minutes more. Remove from the heat and stir in cheese until just melted.

Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro.

Warm Veggie Salad with Umeboshi Dressing

I remember the first time I tried tofu. I was about 22 and on a diet. The recipe was for a tofu stir-fry. Health magazines were raving about tofu and soy at the time so I gave it in try. I fell in love.

But since then I have found it hard to find tofu recipes I really like. Tofu takes on the flavor of sauce (which is probably why the stir-fry was so good). But many recipes I have tried are very light and healthy so they keep the purity of the tofu. And I just don't like the taste on its own. But the warm tofu and steamed vegetable salad with plum dressing from the Japanese Light cookbook is a keeper. It is a perfect mix of light vegetables that nicely compliment the lightness of the tofu.

The dressing is made from pickled plums. They may sound gross but to me that sound interesting. Known as umeboshi, you can find these in an Asian market. They are very small, about the size of large grapes. This recipe calls for them to be mashed and I found that a bit hard to do. There are pits inside and I just mashed them up with a fork as best as I could. But the flavor went perfect with the veggies. The dressing was light and not oily at all. I really enjoyed this meal - and I learned a new way to cook spinach!

Warm Tofu and Steamed Vegetable Salad with Plum Dressing 1 pound soft silken tofu, drained 1 pound spinach 8 ounces bean sprouts, roots trimmed 1 medium carrot, peeled and cut into matchstick-sized pieces 8 fresh shitake mushrooms, stems removed, cups sliced 2 tablespoons vegetable oil 1 teaspoon sesame oil for the umeboshi dressing 6 tablespoons rice vinegar 4 umeboshi (pickled plums), finely mashed 1 tablespoon soy sauce 1 tablespoon sugar 1 garlic clove, peeled and grated 1/2 teaspoon salt

Wrap the tofu with paper towels and let drain for 30 minutes. Bring a saucepan of water to a boil and add the spinach, then immediately turn off the heat and drain the spinach. Squeeze the excess water from it. Steam the rest of the vegetables and cover them to keep warm.

Mix together all the ingredients for the umeboshi dressing and set aside.

Cut the drained tofu into 1/2-inch cubes. Arrange the vegetables and tofu in a large warm serving dish. Put the vegetable oil and sesame oil in a metal cooking spoon and heat until the oil mixture is almost smoking hot. Pour it over the salad and add the dressing. Toss and serve immediately.

A Simple Tofu Snack

Last week my local grocery store had a "buy one get one free" special on some very high quality organic tofu. I had one recipe calling for firm tofu anyways, so I took the extra free one. While flipping through the February, 2007 issue of Every Day with Rachael Ray magazine, I noticed a recipe for Salt and Pepper Tofu. While the name may not be too appealing, it is included as part of the Lucky Day feature about two sisters celebrating Chinese New Year with dumplings and dips. The tofu is cut into cubs and served with a variety of dips. I thought I'd try it and use up that extra tofu.

Unfortunately I did not have much success with this dish. I think the idea for this recipe is a good one and the problem was in my execution. I rarely fry things and I think I used way to much oil and also did not let the oil get hot enough. Since tofu absorbs what it is cooked with, it ended up being too greasy for me. I did try some raw and was surprised at how some simple salt and pepper can really transform the tofu. But to me, frying something healthy like tofu kind of defeats the purpose.

Three dipping sauces are suggested to go with the Salt and Pepper Tofu cubes. I made the Chili-Soy Sauce and felt it had too much oil in it as well.

Salt and Pepper Tofu (Makes 32 pieces) Ingredients: 1 pound firm tofu, drained Salt and pepper Vegetable oil, for frying Instructions: Cut the tofu into 1-inch cubes and season with salt and pepper. In a medium skillet, heat 2 tablespoons oil over medium-high heat. Add half the tofu (don't overcrowd the pan) and cook, turning once, until golden on both sides, about 4 minutes. Drain on a paper-towel-lined plate. Repeat with more oil and remaining tofu. Serve with dipping sauces

Chili-Soy Sauce
1/4 cup vegetable oil
1 tablespoon red chili sauce
1 tablespoon soy sauce