Cooking with Firm Tofu?

I'm going into surgery soon and want to make my own meals and freeze them before I go in on next month. I love Tofu but don't know how to cook it let alone know any recopies! Can any of you Chefs out there help with something simple and added protein which I hear I need to speed recovery. Thanks.Cooking with Firm Tofu?
there is a fantastic tofu dish call spicy tofu from the Sichuan province in China,very easy to cook,but need some special sauce,we can get in supermarket here,but I don't think they are exported to your country,pityCooking with Firm Tofu?
You do with Tofu the same as you can do with Meat or Quorn. Try a casserole in the same way you would with meat except fry off the Tofu first until it is just brown (same as if you stir-fry it).
Hope you recover quickly.









Tofu and Spinach Vegetarian Lasagna (Oamc)







1/4 cup water

1/4 cup green peppers, diced

1/2 cup onions, diced

1 cup fresh mushrooms, chopped

3 garlic cloves, crushed

2 bay leaves

1 teaspoon basil

1 teaspoon oregano

1 (16 ounce) can tomato sauce

1 (8 ounce) can tomato paste

3/4 cup water

Filling

1 lb medium firm tofu

2 bunches fresh spinach (or 10-oz. package frozen spinach)

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon sage



To prepare sauce, in large saucepan, combine 1/4 cup water, green pepper, onion and garlic.

Heat over medium-low heat and simmer until soft, stirring frequently.

Add mushrooms and cook for 2 minutes.

Stir in bay leaves, basil, oregano, tomato sauce, tomato paste and water.

Simmer for 15 minutes to combine flavours, then remove bay leaves.

To prepare filling, rinse fresh spinach in cold water.

Cut off thick stems.

Place in large stockpot.

Heat covered over high heat, stirring frequently until spinach is soft.

Drain spinach and squeeze out excess liquid and set aside.

Drain tofu slightly (don't squeeze out excess water). Place in blender container or food processor. Blend until smooth, stopping to scrape sides of container frequently. Spoon blended tofu into mixing bowl. Add spinach, oregano, basil and oregano and mix well.

To assemble, spread 1 cup sauce over bottom of 9x13-inch pan.

Top with 1/3 of the uncooked noodles, then 1 more cup of sauce.

Spoon the tofu mixture by dollops over top of sauce.

Add a second layer of noodles, followed by 1 cup sauce, and then spooning in the remaining tofu mixture.

Add a third layer of noodles, pressing down firmly all over the lasagna. Spoon the remaining sauce over noodles, making sure that the noodles are completely covered with sauce. If preparing to freeze for eating later: wrap, label and freeze.

To serve: If frozen ahead, thaw completely. Preheat oven to 350掳F Bake covered for 40 minutes. Uncover lasagna and continue baking 15 more minutes. Let stand 10 minutes before serving. Cut into squares to serve.





Spinach, Ricotta and Tofu (Optional) Stuffed Shells (Oamc)





(12 ounce) box jumbo pasta shells (about 32 shells)

2 (10 ounce) packages frozen chopped spinach, thawed and drained well

16 ounces firm tofu, drained well

16 ounces part-skim ricotta cheese

2 cups shredded parmesan cheese, split

1 small onion, chopped or 1 medium onion, chopped

3-4 garlic cloves, minced

3 eggs

3 teaspoons salt

fresh ground pepper

1 pinch ground nutmeg

1 (25 ounce) jar spaghetti sauce (or more if you love spaghetti sauce)





Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.

Sautee onions and garlic over medium, stirring occasionally, until onions are translucent (careful not to burn garlic). Take off of heat and allow to cool off a bit.

Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s%26amp;p and nutmeg.

Fill shells generously, about a heaping tablespoon each. You can modify as you go.

***TO FREEZE:*** Put shells on a baking sheet so that they are not touching. Freeze uncovered for about 20 minutes, then toss into a freezer bag. This way they will not stick together.

To bake shells right away: Preheat oven to 350. Spread a few tablespoons spaghetti sauce on the bottom of a large casserole. Put shells in, filling-side up. Top with remaining sauce and parmesan cheese. Cook covered for 30 minutes and uncovered for 5 or 10 minutes.
ooh, i LOVE tofu!! just slice up a block of it and stir fry/sautee it in sesame oil and soy sauce and some garlic. maybe add some aspargus, too. enjoy it with rice. so DELICIOUS!
Slice into pieces, add paprika, onions,peppers, vege stock,just the powder, parsley. mix with your hands, then sort of stir fry. Add tin tomatoes or have it just straight with wraps. rice, potatoes. lol