Here's a recipe I use for our family. You can serve this with a salad and steamed vegetables on the side. Everyone loves this easy tofu recipe. You could even pre-prep your tofu and marinade on Sunday night and then put the marinading tofu in the frig letting it marinade. You can even double the recipe and have plenty for the week and keep it marinading until you are ready to bake or broil.
Tofu Baked or Broiled
2 Packages Firm Tofu or Extra Hard 12oz – Sliced ¼” to ½” thick
Extract water from tofu by placing slices between two clean towels. Press with heavy pan for about 15 minutes while preparing marinade.
Blend the following Marinade ingredients:
1/3 cup Braggs or Soy Sauce
3-6 cloves Garlic Chopped
1 teaspoon Turmeric Powder (Haldi)
1/3 cup Lemon Juice
1/3 cup Purified Water
2 teaspoons Onion Powder
For cookie sheet:
2 T Olive Oil
Sprinkle over tofu after baking or broiling:
Nurtritional Yeast
Slice Tofu in 1/4" to 1/2" slices and place between two clean towels while preparing marinade and press with heavy pan for 15 minutes. Prepare marinade. Oil a cookie sheet with a 1” lip and place tofu slices next to each other on it and pour marinade on top. It's optional whether you let the tofu soak up the marinade and for how long. It's definitely not necessary. Bake at 375º for one hour or broil on low for 10 minutes on each side. Tofu should brown nicely and be moist, flavorful and chewy. Sprinkle with Nutritional Yeast – Medicinal because it's high in Vitamin B.
Tofu Baked or Broiled Simple
1/2 T Olive Oil
1 lb Tofu sliced 1/2" thick firm or soft
2 lemons juiced
1/4 cup Braggs or soy sauce
½ tsp. turmeric
Nurtritional Yeast
Place tofu slices flat in oiled 9”x13” glass pan or shallow cookie sheet. Mix lemon juice & soy sauce or Braggs and turmeric In bowl. Pour over tofu - rock pan slightly from side to side without spilling so tofu is covered with sauce.
Broil 10 minutes on each side or bake at 375º for 1/2 hour on each side. Sprinkle with Nurtritional Yeast and serve steamed veggies and rice with tahini dressing drizzled over.
Tofu with Garlic & Ginger
1/2 T Olive Oil
1 lb tofu sliced in 1/2” thick slices firm or soft
Juice from 2 lemons squeezed (about 1/2 cup)
1/4-cup soy sauce or Braggs
Small piece of ginger about 1/4 cup or less peeled
4 cloves of garlic
1 large Serrano Chile (optional) stem cut off
1 tsp. turmeric
1/3-cup water
Blend all ingredients in blender except tofu. Pour blended ingredients over tofu in oiled 9” by 13” rectangular pan or shallow cookie sheet. Broil 10-15 minutes on each side or bake at 375 degrees for one hour.
You can find regular or firm tofu in most any deli section of the supermarket or health food store. Braggs can usually be found in the health food store.
Tofu in the Green
1 lb Firm Tofu
2 limes juiced
2 cloves garlic
1 half jalapeno w/ seeds removed if you want less spicy
2-3 green onions
2 T fresh fennel bulb tops
¼ bunch of parsley
2 T extra virgin olive oil
3 T Braggs
¼ cup of water to help blending process
Slice tofu in slices ¼”- ½“ thick and place each slice on a paper towel. Cover with another paper towel for 30 minutes (press with heavy object). This process is optional and helps pull out some of the water from the tofu so your tofu will absorb the marinade easier. If you don’t have time just slice tofu in slices ¼”- ½“ thick and place in oiled pan next to each other, pour marinade on top and bake immediately. Even when you do not extract the water from the tofu or take the time to marinade, the tofu will still be flavorful.
Oil a 9”x12” pan or a cookie sheet with a 1” lip around it and place tofu slices next to each other on cookie sheet.
For marinade blend or wisk all of the above ingredients and pour marinade on top of tofu. You can allow the tofu to marinade up to 8 hours or just bake immediately at 375º for 1 hour or until slightly browned, but still green.
Tofu with Garlic
1 T Olive Oil
1 lb firm tofu cut In 1"x1" squares
8-10 cloves garlic chopped finely
Braggs to taste approx. 2-4 T.
Sauté tofu squares and garlic together until lightly browned. Add Braggs and cook until evaporated and lightly golden.
The above recipes were created by Atma Kaur Khalsa 9/15/2007
Simple Tofu Recipe from Yogi Ji
A scoop on why not to eat eggs
Yogi Ji has explained several times why it is best not to eat eggs. Mostly the reason is because of the concentrated protein (causing uric acid wihich over-taxes the liver) and also because it pollutes the blood. Tofu helps to clean the blood. He has also explained that most of the controversy over eggs is based on a protein phobia. Keep in mind that the body does not require a lot of protein, and as long as you include some dairy products in your diet and eat a wide array of vegetables (lots of greens), you should not be really concerned about it. Here is a simple dish which you can make quickly, to provide a balanced protein and tast treat. From the Beads of Truth Number 3, Volume II, September 1979 issue.
2 tsps. Crushed Red Chilies
¼ cup water
2 T Braggs Liquid Aminos (Brought at the Health Food Store)
1 lb Fresh Tofu in 1” cubes
Place water, Crushed Red Chilies, Braggs in bottom of 2 quart pot. Boil together for a few minutes on low. Then add the cubes of tofu. Stir lighty and continue to cook, until tofu is totally heated through, and the liquid is either all absorbed or cooked away.