1) Crispy hot tofu

Ingredients:

  • Extra firm tofu- 1 blockAlmond milk- 1 cupApple cider vinegar- 1 tspHot sauce- 2 tbspAll purpose flour- 1 cupSalt- 1 ½ tspBread crumbs- 1 cupButter- ¼ cupOlive oil- 3 tbspAgave syrup- 1 tspGarlic powder- ½ tsp

Directions:

  • Press the tofu with a heavy object and keep it pressed overnightPreheat oven to 375 degCut tofu into cubes and set asideNow in a bowl, add almond milk, apple cider vinegar, and 1 tsp hot sauceIn another bowl whisk together flour, saltIn third bowl add bread crumbsNow taking a few cubes of tofu, toss them in the flour bowl, then into the almond milk mixture bowl and then back into the flour and again into the almond milk mixture, Finally coat them in the bread crumbsRepeat the process with all tofu cubes and bake at 375 degrees for 25-30 minutes until they are brown and cunchyIn a saucepan, prepare the sauce by adding butter, olive oil, hot sauce, agave, paprika, garlic powder, salt and simmer for a few minutesToss the tofu nuggets in the sauce and serve hot

2) Tofu chocolate mousse

Ingredients:

  • Silken tofu – 420 gDark chocolate- 43 gSugar granulated- 2 ½ tbsp.Honey- 1 tbspCayenne pepper- ½ tspWhipped cream- ½ cupCinnamon powder- pinch

Directions:

  • Put the tofu in a blender and blend until smoothIn a microwave safe bowl, add chocolate and microwave it for 30 seconds to 1 minute until it has completely meltedAdd the melted chocolate to tofu and blend until smoothNow add honey, sugar and cayenne pepper and blend againDivide this into 4 small cups and top with a little whipped creamsRefrigerate for 2 hoursSprinkle some powdered cinnamon at the time of serving

3) Tofu salad

Ingredients:

  • Tomato chopped- 1Tofu cut into cubes- 340 gRed wine vinegar- 2 tbspSoy sauce- 1 tbspSesame oil—1 tspVegetable oil- 3 tbspMint- chopped – 1/2 cupSalt and pepper- to taste

Directions:

  • In a bowl, stir together vinegar, soy, sesame oil and oilWrap tofu in a paper tower and leave for 30 minutes to remove excess waterNow cut the tofu into cubes and put in a bowl with tomatoesPour the vinegar mixture over the tofu and potatoes and toss to combine the ingredientsSprinkle some mint leaves over the topSeason with salt and pepperServe

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