Tofu is a classic vegetarian ingredient with the versatility to replace meat in many pasta dishes, quiches, soups, and casseroles. This vegetarian recipe collection provides many creative ways to prepare tofu.See Popular Vegetarian Tofu Recipes
Tofu adds protein to this seasoned potato side dish.
This vegetarian noodle dinner can be made with soy nut or peanut butter.
Newly available whole-wheat phyllo dough lends a wholesome, nutty taste and golden color to the finished strudel. Veganizing this recipe is a snap too--simply substitute vegan cream cheese and vegan Cheddar cheese.
The ginger-lime dressing tossed with broccoli and coconut are a fresh twist for serving spring rolls.
Enjoy this soy-rich Asian-style meal recipe of rice, broccoli, tofu, and cashews. It's ready to serve in 30 minutes.
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Tofu, with crisp, crunchy coating tops this medley of greens for a main dish vegetarian salad.
Tofu is an unlikely partner for red wine, but in this recipe by Young Hwa Chung--wife of Dana Estates owner Hi Sang Lee--a soy-ginger glaze works well with the winery's Cabernet Sauvignon.
Enjoy tofu and vegetables flavored with soy and sesame oil. Tofu is a low-fat, inexpensive, rich source of protein that contains no cholesterol.
You can pack protein into your pasta by adding tofu, and no one will ever know.
This is a hearty side dish, or when doubled, a fine salad supper.
In this riff on a classic egg-salad sandwich, Melissa Rubel Jacobson stirs finely chopped silken tofu with mayonnaise, mustard, chives and crunchy celery, then spreads it on whole wheat toast. To mimic the yellowish color of egg salad, she sometimes adds a little turmeric, but it's not necessary.
From his Pepto-pink truck, Joe Kim of the Flying Pig sells French-Asian tacos and sliders all around L.A., playfully combining ingredients like the fried tofu and peanuts here.
Lee Anne Wong plays with an array of Asian ingredients to create a wonderful marinade for extra-firm tofu or high-fiber tempeh (cakes made from fermented whole soy beans). Tempeh's nutty flavor and grainy texture make it an acquired taste, but Wong loves it here.
The base for this tofu, eggplant, and shiitake katiev ("noodle soup" in Cambodian) is a made-from-scratch vegetable stock with a long ingredient list, including two types of cabbage and dried Chinese mushrooms. To simplify the Cambodian noodle soup, we added fewer vegetables to store-bought vegetable broth.