Hello there Herbivores!!! I hope you had fun doing our last recipe 🙂
Herbi– means plants vore- means one that eats (Herbivore-one that eats plants) let’s not get offended I’m a herbivore, lover of plants and you can be a herbivore too!
The other day, my grandma, my mom, my sisters, cousins and me had an FB live cooking demo about the three dishes we usually cook with tofu.
As a family, who follows a plant based diet for more than 20 years, that grown not only in members but also the recipes we cooked in the house. Just from simply frying tofu by itself. My grandma over the years made a few tofu dishes that we love. I hope you enjoy the recipes! Let’s get cooking!
First Dish: Seaweed-Wrapped Tofu
This dish is an easy snack or meal for you, you can even make it in advance place it in the fridge and just heat it up in the oven. This can last 3-4 days in the refrigerator.
- 1 block of tofu
- 3 pieces of seaweed wrap
- 3 tbsp of soy sauce
- Cut your tofu in thick batonnet slices
- There are lines in the seaweed paper, follow that as a cutting guide.
- Wrap each cut tofu with the seaweed paper and place it in a bowl. Note: to close wet the end of the seaweeds like it was glue and simply press it down to close.
- Add the soy sauce to the bowl and gently spread the sauce evenly in all of the slice.
- Heat up a pan with oil, this is deep fry. Cook until golden brown.
- Serve with ketchup or sweet chili sauce.
Second Dish: Tofu Balls
- 1 block of grated tofu
- 1 cup of finely grated potatoes
- 1/2 cup of finely grated carrots
- 1/2 cup of quick oats
- 1/4 cup of chopped malunggay leaves
- 1/4 cup of flour
- 1/4 cup of cornstarch
- 1-2 tsp of salt
- Black pepper and chili powder (optional)
- In a mixing bowl add your tofu, potatoes, carrots and oats, then mix.
- Add your malunggay leaves, flour, cornstarch and salt and other spices that are option.
- Mix with spoon or with your hands. You’re looking for a firm but soft consistency. Note: not doughy.
- In a hot pan, deep fry the tofu balls so it can cook evenly, you’re looking for a golden brown. Note: before shaping all into balls, try a few to fry so you know it won’t break.
- Eat with ketchup, vinegar or just by itself.
P.S. This can be treated like a meatball for spaghetti or sweet and sour. But add it at the end because it might crumble if it is boiled with the sauce for too long.
Third Dish: Scrambled Tofu
- 1 block of tofu hand mashed (if the tofu has been in the fridge for quite some time you can first fry the mashed tofu in deep fry until it’s golden brown)
- 1-2 medium sized onion
- 1-2 cloves of garlic
- 3-4 pieces of peeled and thinly sliced ginger
- 3-4 medium sized tomatoes
- Salt and pepper
- Oil 2 tbsp
- In a hot pan, add your oil and onion, mix until translucent
2. Add your ginger and garlic, mix until golden brown
- add your tomato, salt and pepper mix until the skin is peeling off (Note if the tomato is slightly burning at the bottom you can add 1 tbsp of water to deblaze the pan)
- When the tomato is cooked add the mashed tofu and mix well. Cover for 5-8 minutes in medium heat while simmering. Check on it from time to time to mix. Cook until the consistency is to what you like. Creamy, dry or crunchy.
5. Serve hot with rice or as filling for a sandwich
P.S You can make this creamier by adding 1/4 cup of cream and 1/4 cup of grated cheese at the end and just let it simmer for 5-6 minutes more.
P.P.S. You can be crazy and make the scrambled tofu into a dip, you can dip the seaweed wrapped tofu and tofu balls into the scrambled tofu. Wow that sounded like a real tongue twister. XD BUT IT’S YUMMY! TESTED AND EATEN> Tofu-goodness. *wink wink smiley face
I hope you enjoy these 3 ways in cooking tofu. Mix it up in the tofu area of your dishes! You’re kids or partner is gonna love it!
That’s it for now, stay tuned for the next herbivore foods that we all know you love to try and cook for yourself or for the fam!
I hope you learned something from me today herbipeeps, tag me in one of your cooking adventures #herbipeeps #vishnurecipe
Don’t forget the best meals are shared with loved ones! Share your blessings 😉
Note from cook: I always prepare my dishes giving thanks to where it comes from and who I’m cooking it for.
See you on the next recipe herbipeeps!
-Lots of love, HERbivore out 😉