Tofu Tocos, or Vegetarian Tocos

Basic Tofu Tacos

INGREDIENTS:

-1 block extra firm tofu
-1/2 a white or yellow onion, chopped (about a cup) or, shredded sm. zuke
-1/2 a bell pepper, chopped (about a cup)
-1 cup kale, leaves pulled off tough stem in chunks
-1.4 oz packet taco seasoning (watch out for animal products)or, try veg. chili beans.
-10 corn tortillas
-2 tablespoons oil, divided
Your favorite taco toppings I used:
-Shredded lettuce &; cabbage
-Salsa
-Tofutti sour cream
-Diced tomatoes
 fresh salsa

DIRECTIONS:

Prepare veggies and toppings, no need to press the tofu, just drain it.

Heat 1 tablespoon of oil in a hot wok or other large non-stick pan. Take your block of tofu and crumble it into the pan. Fry the tofu until it begins to turn golden, stirring occasionally.

Once tofu begins to turn golden, add the bell peppers,onions, and the other tablespoon of oil (if you need it). Continue to cook until bell peppers and onions are soft, stirring occasionally.

Add kale and taco seasoning (no need to add water or anything), mix until all the tofu and veggies are evenly coated and kale is wilted. Take off heat.

Heat your tortillas however you chose, add taco filling and toppings, enjoy!

*Tempra strips (morning star has some flavored one too), in packages at health food stores or steitan (gluten) can be use in place of tofu as a me stat substitute.
http://www.harekrsna.de/artikel/islam-vegetarianism.htm

SWEET AND SOUR TOFU (NO GLUTEN)

Sweet and Sour Tofu
7:37 PM, 25-Feb-2008
Sweet and Sour Tofu (Sweet and Sour Tofu With Vegetables)
2 garlic cloves (crushed)
2 celery sticks
1 green pepper
1 carrot
3 oz. Snow peas
2 tbs. mono oil
4 ½ oz. bean sprouts
A vegetable of your choice, onion, mushroom, Chinese cabbage, i.e.
1 lb. Tofu (cubed) (Can be browned in oil till golden, but not necessary for this recipe)
Prepare vegetables: Thinly slice celery, cut carrot into thin strips, dice the bell pepper and add in snow peas and cut diagonally in half.
Heat oil in a preheated wok until it is almost smoking. Reduce the heat slightly and adding the prepared vegetables and stir-fry for 3-4 minutes.
Add at the end of cooking the beans sprouts and tofu to the wok and cook for two minutes all the time stirring. Careful not to break up tofu when
stirring.
Sweet and Sour Sauce:
2 tbsp light brown sugar
2 tbsp wine vinegar
1 cup vegetable stock or chicken i.e.
1 tsp tomato paste
1 tbsp cornstarch
To make the sauce, combine the sugar vinegar, vegetable stock, tomato paste and cornstarch stirring and mixing well. Stir into the wok and bring to a boil till the sauce thickens and becomes clear. Continue to cook for about 1 minute. Serve with rice or noodles.
www.cookingcute.com/frying_tofu.htm
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Beef: http://youtube.com/watch?v=zhlhSQ5z4V4
Poultry: http://www.youtube.com/watch?v=9Mkgz2iuMpw&NR=1
Next is the "ORGANIC STUDY OF THE WEEK":
CHILDREN FED NON-ORGANIC FOOD HAVE PESTICIDES IN THE URINE
A new peer-reviewed study found levels of nerve-gas like pesticides in the bodies of children who eat conventional foods. Researchers found that if a child switched to an organic diet, the pesticide disappeared from the child's urine within 36 hours. Organophosphates were designed during WWII specifically to kill humans and later evolved into commonly used
pesticides for food crops. The study has not yet linked the pesticide levels to specific foods, but other studies have shown peaches, apples, sweet bell peppers, nectarines, strawberries and cherries are among those that most frequently have detectable levels of pesticides.
---organicconsumers.org/articles/article _10066.cfm (cut and paste to get the story.
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Bottom line: Raise your own garden, eat in season and eat not simply and not foolishly rich. Comments Are Always Welcomed.....

PAD THAI TOFU RECIPE

1-ounce tamarind paste
3/4 cup boiling water
2 tablespoons fish sauce or soy
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice stick noodles
6 ounces Marinated Tofu, recipe follows (see post)
1 to 2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
1 tablespoon dried shrimp (OPTIONAL 1 Tbs is not that much.
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided
Freshly ground dried red chile peppers, to taste
1 lime, cut into wedges
Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine. Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside. If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total.

Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.

Comments Are Always Welcomed.....

MARINATED TOFU (gluten free recipes)

Marinated Tofu (Tofu has no flavor this will add flavor for any meatless recipes)
6 ounces extra-firm tofu, not silken
1 1/2 cups soy sauce
1 teaspoon Chinese five-spice powder
Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.)
Place in refrigerator and press for 12 to 15 hours. Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30
minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.
Yield: 6 ounces tofu
Recipe Summary:
Difficulty: Medium
Prep Time: 40 minutes
Inactive Prep Time: 12 hours
Cook Time: 5 minutes
Yield: 2 servings
Comments Are Always Welcomed.....

TOFU NUGGETS, SALAD TOPPING, ETC

This recipe isn’t fancy it just very basic to start with and that’s why I like it. You may need to adjust the oils and salt in all tofu recipes. I like getting away from eggs these days with the treat of bird flue virus plus if you use organic soybeans this is a healthier choice. Most of my recipes are not necessary “vegan” recipes. Vegan's eat neither dairy nor eggs. I am advocating a transitional diet toward a more vegetarian style right now. I do try to accommodate both styles once in a while. This has butter but Vegan know how to substitute to margarine and other dairy product with soy product like soy milk i.e. http://thompsonsorganicrecipes.blogspot.com/2010/11/golden-tofu-nuggets.html (A SALAD TOPPING RECIPE)
Also I am not a proponent of yeast in all their recipes. For diabetic especially, its a number one health problem, this is a very bad choice of condiments for diabetic. Also men who have prostate problems should avoid yeast products and especially beer, or such yeast products.
My point here is, do try to read more because adding chemicals and parasites found in yeast can be more harmful like in eggs that also may carry salmonella. Cook them done, not runny which means they didn't get heated enough to kill parasites. Their are two recipes with two different methods. The last one great for slicing like spam for sandwiches or cutting up in cubes and freezing then using for toppings for salads etc. (3/4 cup in a freezer baggie)

Scrambled Tofu (Mocked Scrambled Eggs)
1 lb. Tofu (firm)
½ tsp Turmeric (start with) This gives it flavor and adds color.
1 tsp garlic powder or onion
1 ½ tsp. nutritional yeast or squirt of Liquid Aminos (Braggs)
½ tsp. chicken-flavored seasoning (non-chicken in health food stores and sold in bulk)
1 tbs. margarine or butter
Olive or safflower oil (add with margarine)
Fresh Pepper
Drain tofu on paper towel, (this can be frozen for texture then thawed) if frozen plan the day before.
Scramble the tofu in med. chunks with fork or grade it if you like this style.
Add the turmeric, garlic ?, yeast or liquid Aminos, and/or mock chicken flavor (found in health food stores in powered bulk), and let set over night to absorb flavors.
In skillet add a bit of oil and fry slightly brown (golden) but don’t brown. Just before you serve while hot add the margarine or butter.
Adjust the taste before taking out of the skillet. (Add in more or less) Or write it down for next time to improve and adjust the recipe for your tastes.
Serve over buttered toast. You can add margarine to the top of the tofu. Egg has a lot of fat, and this recipe mocks the fat content, but you do need to adjust the fat content to your own taste.
Add variety occasionally: chili peppers, vegetables, etc.
*Making a shaker with the spices ready to use, if you use this method a lot.
*I actually make this up lots so I use the spices, turmeric, onion powder, chicken flavored seasoning, pepper in the biggest salt and pepper shaker to just sprinkle and macerate the tofu before frying i.e. (add yeast too if you use it do it sparingly) If you use Liquid Aminos you will not need to use the yeast. Both products are use basically to make tofu salty. Aminos gives you so much more nutrition and is a good product when you learn to use it. (Sub. Soy sauce or other asian sauces)

SPAM...OR CUBE METHOD;
I use this recipe for Breakfast then sometimes cubed it for a meat substitute for “SPAM.”
Plan at least to press the water out by putting paper towels under and on top of the tofu. Then on top place a weight to press out excess water to a desired texture. Freezing it will also squeeze out some of the water but I don’t have time for the freezing process all the time.
Slice the tofu like you would for cutting up spam slices. (I cube for mock chicken in dishes) You can use beef flavorings.
Sprinkle the seasonings on the slices (add fresh ground pepper) and leave until morning covered in fridge.
*I don’t use the yeast (why add more yeast in our bodies?). Paprika is an option instead of the ground pepper, or smoke flavoring, brown sugar or maple syrup-last minute, if desired. What ever floats your boat!
Brown in a little olive oil and butter or margarine then turn down the heat to remove as much moisture as desired for your recipe.
This same recipe will make simple delicious sandwiches, cut thin with knife or scissors on salads or just a snack food thought the day. It’s just great! I love it. This will take a better place on your pallet than any meat and a natural source of good protein. (Health House tofu has no GMO and only 1.49) I’m sure there may be better brands in your area. Pick out the organic tofu's with and are more fibrous. Now they also come in flavors only in health food stores.
I want to note here that lots of fibrous food is needed when using tofu. I would like to see the manufactures stop taking out so much of fiber out of beans in tofu. Some products have more than others. Be sure to use Organic when possible, their is not the allergic reaction build up and the plants protections will protect you! That's the very reason we have so much allergies, they are GMO foods and are missing the plants anti fungal properties.
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Tell readers of your results or add to or another recipe of the same sort i.e...

TOFU BURGERS

If you chill this tofu mixture for a short time it makes forming the patties a little easier. If you just can't spare the time , flour your hands before forming the patties so they don't stick. There are so many ways to use and cook with this protein. The organic with as much fiber left in the tofu is best.
Preparation time 15 minutes + chilling time; cooking 15 minutes; serves 4. 416 calories 12.6 fat grams, 5.2 grams fiber and 585 mg sodium.
Ingredients:
3 tbs. Sesame oil (divided)
¼ cup chopped scallions
2 garlic cloves, minces
8 ounces fir tofu, well drained and squeezed dry between paper towels with a weight on top.
1 cup cooked white rice
¼ cup oat bran
¼ cup whole wheat flour
½ cup egg or substitute (see post)
2 tbs. Sesame seeds
2 teaspoons low sodium soy sauce
½ teaspoon cumin
4 English Muffins, split and toasted.
1.In a small no stick frying pan (or seasoned cast iron skillet), over medium high heat warm 1 teaspoon of the oil. Add the scallions and garlic: cook, stirring frequently, for 2-3 minutes, or until tender. Set aside.
2.2. In a large bowl, mash the tofu until smooth. Add the scallions, rice, oat brand (or flax seed meal), flour, egg, sesame seeds, soy sauce and cumin. Cover and chill in refrigerate for 15 minutes.
3.Shape the mixture into 4 patties. In large no stick frying pan over medium heat, warm the remaining 2 teaspoons oil. Add the patties. Cook for 5-7 minutes one each side till golden brown. Serve on English muffin or w/w bun i.e.

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STIR FRY TOFU WITH VEGGIES

Stir Fried Tofu With Vegetables (or, other meat substitutes made from gluten (seitan) recipes in this blog.)
If in this recipe if you do not like or have these particular vegetables available in your area choose another combination. Be wise in color and pick taste complimenting of each other. Sub leek for a scallion or onion, snow peas could be zucchini or mushrooms and the bell sweet pepper switched to one of the other cabbage family or perhaps even celery (great sub. For salt.) Don’t get too many flavors going, pick an area of focus like an artist does in a painting or dominate. It’s the secret to cooking and doing recipes. Too many strong flavors “muddles the pot and spoils the brew”, like in a painting that has dull and muddy colors. One strong vegetable and the others are there to assist that vegetable by being milder in flavor not over crowding it’s flavor. I always make up this recipe differently each time for variety, but I do have my favorite dominates using fresh vegetable. All my vegetarian recipes are adaptable to just adding in the meat desired instead of tofu. That goes without fanfare.
Ingredients;
1 lb. Tofu (all soy beans are GMO, buy organic for health reasons)
2/3-cup safflower oil
1 leek (sliced) or, onion
4 baby corn cobs, halved length ways (optional)
2 oz. Snow peas
1 red bell pepper (diced)
2 oz. Bamboo shoots (drained and rinsed)
Over Rice or noodles (chow main i.e.)
Topped with green onion to suit taste

Rinse tofu in cold water and pat dry with paper towels. Cut tofu into 1-inch cubes.
Heat oil in wok or cast iron skillet i.e. until almost smoking, then, reduce the heat.

Add: The stir-fry ed tofu, to golden brown and remove draining on absorbent paper towel.
Pour all, but 2 tbs. of oil from pan and return to heat

Add; vegetables, leek, corncobs, snow peas, bell peppers, and bamboo shoots (stir-fry for 2-3 minutes.)
Other vegetable and spice options: 1 clove crushed garlic, 2 tbs grated ginger, 2 tbs chili sauce or ½ tsp. chili flakes, 1 tbs sesame or olive oil, 1 medium carrot, sliced mushrooms, 6 spring chopped onion (topping), ½ Chinese cabbage (finely sliced), 1 cup bean shoots, celery, sweet and sour sauce i.e.

Add the ingredients together to the wok or pan. Blend the cornstarch with water to make a smooth paste and stir into the sauce with ingredients cook and bring to a boil. Stir constantly until thick and clear.
Sauce:
· 1 tbs. Chinese rice wine or vinegar
· 4 tbs. fish sauce
· 3 tsp. light soy sauce
· 2 tsp. sugar or honey
· Salt (taste)
· ¼ cup vegetable stock or other
· 1 tsp cornstarch (Organic..all corn and corn oil is GMO)
· 2 tsp water
Stir the tofu into the mixture in the wok and cook for about 1 minute until hot. Serve over the rice or noodles.
Every vegetable has healing properties and spices such as ginger. Try and get organic produce or fresh produce from your area.

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HOW TO MAKE TOFU

HOW TO MAKE TOFU AND RECIPES How to make tofu, how to make tofu sour cream, tofu mayonnaise, tofu dip (dressing), and tofu lasagna. It's a in case you need to know recipe. It's a good idea to store a supply soybeans for an emergency for your family. They are a staple in healthy living. And it's recipe should be on hand. Some will, because the cost of living today, use it now.
Tofu 1 Cup dry soybeans
3 cups water
1 1/2 Tbs. lemon juice, lime juice or Calcium sulfate (same as making cottage cheese)
Soak the soybeans in the water overnight. Drain off the water and rinse the beans well. Take 1 cup of the soaked beans at a time. Put them in a blender with 2 cups of water and blend for 20 seconds. Repeat until all the beans are blended. Line a strainer or colander with a dish towel or muslin. Pour in the blended beans. Strain through the cloth into a 4 qt. pot. Squeeze the mash left in the cloth to get all the liquid out and set the mash aside. Measure the liquid and add enough water to make 10 cups.
Place over medium-low heat and bring to a boil. Watch closely so that the mixture doesn't boil over. Then turn off the heat. Add the lemon juice and stir then let sit 5 minutes until the milk curdles. Pour the curds into cheese cloth. Tie a string around the top and rinse in cold water to wash off the excess acid. Hang up for 3 or 4 hours or overnight. Take the tofu out of the cloth and put it in a container with water. Refrigerate. It will keep several days.
Tofu Sour Cream
1lb Tofu 1-2 Tb.
Lemon Juice
1/2 teaspoon salt (or 1 Tb. Shoyu soy sauce)
1 Tb. mild mono oil
This yields 2 cups. Steam tofu for 3-4 minutes (unless fresh) then cool. Blend in blender all ingredients. Use as you would any sour cream. This is 1/3 the calories of regular sour cream, and comes from a non-dairy source. The advantages is making it at home and keeping the recipe for an emergency.
Tofu Mayonnaise
1/2 lemon juice
2 Tb. vinegar
1 garlic
1 tsp. Dijon mustard
1/2 c. mayonnaise
1 tsp. Miso
1 1/2 cups soft tofu
2 Tb. olive oil
2-4 Tb. yogurt Salt and pepper to taste
Blend all in blender, yields 2 cups.
Creamy Tofu Dip (or Dressing)
10 oz. silk tofu
1/2 cup oil
2 tsp. lemon juice
1 1/2 Tb. honey
1/4 cup fresh parsley
2 tbs. dill pickles
1 tbs. minced onion 1/2 tsp. mustard (prepared)
1/2 tsp. salt
Chill, yields 2 cups.
Subs: sweet peppers, scallions, oregano, paprika, walnuts, curry, turmeric, ginger, horse radish, Worcestershire's sauce, Tamar, vinegar and garlic. Make it your tastes and what you have on hand. Do keep good culinary herbs and vegetables on board.
Tofu Lasagna
8 oz. pkg. lasagna noodles
1 qt. spaghetti sauce
1 c. steamed chopped spinach
1/4 c. grated Parmesan cheese
1 lb. TOFU 1/4 tsp nutmeg
1 tsp salt
1/2 tsp black pepper sliced mozzarella cheese
Mix together spinach, Parmesan cheese, crumbled tofu, nutmeg, salt and pepper. Heat sauce and cook lasagna noodles. Layer cooked noodles, tofu mixture and sauce in baking dish. Repeat for second layer. Top with layer of noodles, sauce, and slices of cheese. Bake uncovered for 30 minutes at 350.
Fried Tofu
1 medium onion
6-8 slices mushrooms
4 stalks celery
When tender add the 1 lb. of crumbled tofu.
Season with McKay's Chicken seasoning to taste.
Note: Tofu is a derivative of "legumes" soy beans.
Here are some visuals to study. It's really easy. Once you soak the beans, blend and strain the milk, it a matter of making the cheese part.
http://www.youtube.com/watch?v=7uPmsArokCY&feature=related
*Simplier way to make smaller amount of tofu ... http://www.youtube.com/watch?v=eAZsuzaBmOc&NR=1
Use lemon, lime, or calcium sulfate as a coagulate (clabbers the milk to a cheese stage)
http://youtu.be/eAZsuzaBmOc

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CHICKEN, TOFU, VEG., or BEEF CHOW MEIN

Chicken Chow Mein (or Tofu, Veggie or beef Chow Mein)
INGREDIENTS;

¾ lb organically grown chicken, beef, or flavored chicken tofu etc. (see tofu page.)

1 tsps. Sea salt

2 tsp. sugar

1 tbs. soy sauce

4 dried mushrooms (or equivalent vegetable)

1 lb. Bean sprouts

2 ½ ounces bamboo shoots (sub. radishes)

4 scallions

2 tbs. cornstarch

2 cups chicken or beef stock (or do vegetarian by doing vegetable stock)

¼ cup peanut oil or mono oil

4 ounces dried egg noodles

oil for frying (Mono)

1 egg
Method: Cut meat into strips, about 2 inches by ¼ inch by ¼ inch. Marinate the meat 30 minutes in the salt, sugar and soy sauce.
Soak the mushrooms in warm water for 20 minutes and rinse. Squeeze dry and slice, discarding the stalks. Or use fresh mushrooms.
Wash the bean sprouts and drain and rinse again.
Slice the bamboo shoots and cut into thin strips.
Cut the onion into 1-inch lengths.
Mix the cornstarch and stock together.
Drain the meat and reserve marinade. Heat eh oil and fry meat stirring for 3-4 minutes

Add in the marinade and cornstarch mixture bringing it to a boil stirring constantly; add the vegetables and summer for 5 minutes

Cook noodles in boiling water for 5 minutes and drain thoroughly.
Deep fry just before needed. Drain well on absorbent paper towels. Then place noodles on a heated serving dish, top with the meat mixture and garnish with strips of omelet.
Topping: Beat egg with 1 Tbs. water and pour into a heated lightly oiled omelet pan. Make a small omelet, cool, and cut into thin strips.

You can add or substitute Chinese cabbage (Shred finely and fry in oil for 1 minute over fierce heat, stirring all the time. Add salt and 2 Tbs. water, cover and simmer for 2-3 minutes and take off and do the rest of the recipe), white cabbage, i.e. or add in celery (a salt vegetable.)
If you have some small pieces of fresh ginger do add to the frying and remove, or 1 tsp. powder.
By P.T. Sherman copyright 2006 "no publishing."

It's a great stir fry even if you don't have every item. You can use lo mein noodles, just follow direction then add to recipe.
http://www.vrg.org/recipes/

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