Monday, March 23, 2009

Meatless Monday

I've mentioned in my last posting.  I think I'm a little addicted.  It's got some amazing articles and blog postings on there.  Seriously.  Try this one for today's meatless Monday idea.

Tofu is a great way to cook meat-free.  I've used it in the past as a substitute for chicken and it worked great.  I've made tofu parmesan and teriyaki tofu, and the family had no idea it wasn't the regular chicken recipe. 

The Sparkpeople article gives a lot of ideas on how to integrate tofu into your diet without feeling like you're giving up meat or sacrificing taste (or texture).  It describes the difference between soft and firm tofu, and gives recipes for both types.

The article states you're either a tofu lover or hater...which are you?


1 cup seasoned breadcrumbs
10 tbsp. grated parmesan cheese
4 tsp. dried oregano, divided
salt and ground black pepper, to taste
2 (12 oz) package, firm tofu
4 tbsp. olive oil
2 (8 oz) cans tomato sauce
1 tsp. dried basil
2 cloves garlic, minced
8 oz mozzarella cheese, shredded

1. In a small bowl combine the breadcrumbs, 4 tbsp. parmesan cheese, 2 tsp. oregano, salt and black pepper. 

2. Slice tofu into 1/4" slices and place in bowl of cold water.  Individually press tofu slices into crumb mixture, coating all sides. 

3. Heat oil in a medium skillet over medium heat.  Cook tofu slices until crisp on one side.  Drizzle with more oil, turn and brown on other side.

4. Combine tomato sauce, garlic, basil and remaining oregano.  Place a thin layer of sauce in a 9x13-in. baking pan.  Spoon remaining sauce over tofu.  Top with shredded mozzarella and remaining 6 tbsp. parmesan cheese. 

5. Bake at 400° for 20 minutes.  Makes 8 servings. 


1 tbsp. canola oil
1 (12 oz) package extra-firm tofu, drained and cubed
1 tbsp. seasoned salt
1 tbsp. butter
1 small onion, chopped
3 cloves garlic, minced
1 (10 oz) can coconut milk
2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup chopped fresh cilantro

Heat oil in a large skillet over medium-high heat.  Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes.  Remove to paper towers and set aside.

Melt butter in the same skillet over medium heat.  Add the onion and garlic; cook and stir until tender.  Stir in coconut milk, curry powder, salt, pepper and cilantro.  Return the tofu to the skillet and simmer over low heat for 15 minutes, stirring occasionally.

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