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I'm a man and I fight for the tofu blocks when the GF and I get miso soup at asian delicatessens
Well, they get to be ok when they've doubled their weight by soaking in salt.
Hummus is some good stuff.
Tofu gets the flavor from what it's cooked in. Fried Tofu is good, raw tofu is more like a flavorless cheese. But in the right application either one can be quite tasty. I'm a man and yes I have fought with my girlfriend over the tofu squares too! 
I'm guessing the wife put you on a diet? Or worse, shes on a diet, which means your also on a diet.
Just guessing, don't even know if your married.
Just guessing, don't even know if your married.
Tofu Parmesan Subs
Food Network Kitchens
Recipe courtesy Food Network Magazine
Recipe categories: Cheese, Bread,
more
recipe
ratings & reviews(20)
Picture of Tofu Parmesan Subs Recipe Photo: Tofu Parmesan Subs Recipe
Rated 5 stars out of 5
Rate This Recipe
Read 20 Reviews
Total Time:
35 min
Prep
14 min
Cook
21 min
Yield:
4 servings
Level:
Easy
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Healthy Weeknight Dinners
Slimmed-Down Appetizers
Light Desserts
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Ingredients
1 14-ounce can crushed tomatoes
1 clove garlic, smashed
8 fresh basil leaves, torn
Kosher salt and freshly ground pepper
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
1 large egg
1 12-ounce package firm tofu, drained and sliced into 8 pieces
2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1 loaf whole-wheat Italian bread, cut into 4 pieces and split in half
1/4 cup shredded part-skim mozzarella cheese
1/2 pound baby spinach (about 8 cups)
Directions
Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
Toss the breadcrumbs, 2 tablespoons parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat.
Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.
Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Place on top of the cheese and cover with the bread tops.
Per serving: Calories 491; Fat 22 g (Saturated 5 g); Cholesterol 60 mg; Sodium 1,202 mg; Carbohydrate 50 g; Fiber 7 g; Protein 24 g
Photograph by Antonis Achilleos
Miso Soup with Vegetable Stock and Tofu
Emeril Lagasse
Recipe courtesy Emeril Lagasse, 2003
Show: Emeril LiveEpisode: Eat Your Veggies
Recipe categories: Vegetables, Mushroom,
more
recipe
ratings & reviews(1)
Picture of Miso Soup with Vegetable Stock and Tofu Recipe Photo: Miso Soup with Vegetable Stock and Tofu Recipe
Rated 5 stars out of 5
Rate This Recipe
Read 1 Review
Total Time:
--
Yield:
4 servings
Level:
Intermediate
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Healthy International
Healthy International Main
Healthy Italian Recipes
Lighter Chinese Food
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Ingredients
1/3 ounce konbu (kelp), about 2 or 3 squares
4 cups vegetable stock, recipe follows
3 large dry wood ear mushrooms, wiped clean
2 teaspoons soy sauce
3 tablespoons white or yellow miso paste
1 tablespoon brown miso paste
1/4 cup finely sliced scallions
4 ounces tofu, cut into 1/2-inch cubes
Directions
To make the "dashi" soup stock, in a large saucepan, combine the konbu and vegetable stock and heat over medium-low heat almost to the boiling point. Remove the konbu just before the mixture comes to a boil and discard.
Remove from the heat and skim any foam that rises to the surface. Let stand for 2 minutes. Strain through a fine mesh strainer into a saucepan. Keep warm over low heat.
Add the mushrooms and soy sauce to the dashi and steep until mushrooms are tender, about 10 minutes. Remove with a slotted spoon, and when cool enough to handle, slice thinly. Return to the liquid. Add the miso pastes and cook over low heat, stirring to dissolve. Add the scallions and tofu and cook until warmed through, about 3 minutes.
Serve immediately.
Crispy Pressed Tofu with Garlic and Mint
Recipe courtesy Peter Berley, 2008
Recipe categories: Fruit, Lemon, Meat,
more
recipe
ratings & reviews(7)
videos(1)
Picture of Crispy Pressed Tofu with Garlic and Mint Recipe Photo: Crispy Pressed Tofu with Garlic and Mint Recipe
Rated 5 stars out of 5
Rate This Recipe
Read 7 Reviews
Total Time:
1 hr 5 min
Prep
15 min
Inactive
30 min
Cook
20 min
Yield:
4 servings
Level:
Easy
Print Recipe
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Save to My Recipe Box
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Ingredients
2 (14-ounce) packages extra-firm tofu
4 large garlic cloves, smashed
1 1/2 teaspoons sea salt or kosher salt, plus more to season
1/2 cup packed chopped fresh mint leaves
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice
1 tablespoons Aleppo pepper flakes or 1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
Directions
Slice each piece of tofu crosswise into 4 (1/2-inch) thick slabs. Place a clean kitchen towel onto a rimmed baking sheet so that only half the towel is on the sheet. Put the tofu in one layer onto the towel and fold the other half of the towel over. Gently press the tofu several times to extract the excess water.
Mash the garlic to a paste with the salt. In a large bowl, whisk together the mint, lemon zest, lemon juice, garlic paste, and pepper flakes. Whisking constantly, drizzle in the olive oil.
Toss the tofu with the marinade, cover with plastic wrap, and let it sit at room temperature for 30 minutes, or refrigerate it for up to 12 hours.
When you are ready to cook, preheat a large cast iron skillet over medium-high heat for several minutes. Lift the tofu from the marinade, gently pat it dry with a paper towel, and place it in the pan. Reserve the marinade. Weight the tofu by placing a smaller pan with a clean bottom on top and weighting it down with a full tea kettle, a heavy can of tomatoes, or a clean brick. Cook for 5 minutes, then reduce the heat to medium and continue to cook until the tofu is well browned, about 5 more minutes. Flip the tofu over, put the weight back on top, and cook until the tofu is browned on the second side and cooked through, about 6 to 8 more minutes.
Transfer the tofu to a serving platter. Pour the oil out of the pan, then add the reserved marinade. Stir and simmer for 1 to 2 minutes, scraping up the browned bits from the bottom of the pan; pour over the tofu and serve.
Nutritional analysis per serving:
Calories 315; Total Fat 25 g; (Sat Fat 3 g, Mono Fat 18.5 g, Poly Fat 2.5 g) ; Protein 20 g; Carb 7.5 g; Fiber 2 g; Cholesterol 0 mg; Sodium 740 mg
Tofu Tacos
Food Network Kitchens
Recipe courtesy Food Network Magazine
Recipe categories:
more
recipe
ratings & reviews(9)
Picture of Tofu Tacos Recipe Photo: Tofu Tacos Recipe
Rated 5 stars out of 5
Rate This Recipe
Read 9 Reviews
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
4 servings
Level:
Easy
Print Recipe
Full-Page View
Save to My Recipe Box
Review Recipe
E-Mail
Share It!
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Healthy
Healthy Weeknight Dinners
Slimmed-Down Appetizers
Light Desserts
More
Ingredients
12 ounces firm tofu, drained and cut into 8 slices
4 cups shredded coleslaw mix
1 small bunch radishes, thinly sliced
1/2 cup chopped fresh cilantro
1 bunch scallions, sliced
1 1/2 tablespoons extra-virgin olive oil
2 limes (1 zested and juiced, 1 cut into wedges)
1/4 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
1 tablespoon taco seasoning
8 8-inch whole-wheat tortillas
1/4 cup shredded part-skim mozzarella or pepper jack cheese
1/4 cup jarred salsa verde
Directions
Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes. Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper.
Brush the tofu on all sides with the remaining 1/2 tablespoon olive oil and sprinkle with the taco seasoning. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes; flip and cook 2 more minutes. Cut into strips.
Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave 1 minute. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges.
Per serving: Calories 481; Fat 19 g (Saturated 3 g); Cholesterol 4 mg; Sodium 537 mg; Carbohydrate 56 g; Fiber 8 g; Protein 22 g
Photograph by Antonis Achilleos
Food Network Kitchens
Recipe courtesy Food Network Magazine
Recipe categories: Cheese, Bread,
more
recipe
ratings & reviews(20)
Picture of Tofu Parmesan Subs Recipe Photo: Tofu Parmesan Subs Recipe
Rated 5 stars out of 5
Rate This Recipe
Read 20 Reviews
Total Time:
35 min
Prep
14 min
Cook
21 min
Yield:
4 servings
Level:
Easy
Print Recipe
Full-Page View
Save to My Recipe Box
Review Recipe
Share It!
Tweet
Healthy
Healthy Weeknight Dinners
Slimmed-Down Appetizers
Light Desserts
More
Ingredients
1 14-ounce can crushed tomatoes
1 clove garlic, smashed
8 fresh basil leaves, torn
Kosher salt and freshly ground pepper
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
1 large egg
1 12-ounce package firm tofu, drained and sliced into 8 pieces
2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1 loaf whole-wheat Italian bread, cut into 4 pieces and split in half
1/4 cup shredded part-skim mozzarella cheese
1/2 pound baby spinach (about 8 cups)
Directions
Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
Toss the breadcrumbs, 2 tablespoons parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat.
Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.
Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Place on top of the cheese and cover with the bread tops.
Per serving: Calories 491; Fat 22 g (Saturated 5 g); Cholesterol 60 mg; Sodium 1,202 mg; Carbohydrate 50 g; Fiber 7 g; Protein 24 g
Photograph by Antonis Achilleos
Miso Soup with Vegetable Stock and Tofu
Emeril Lagasse
Recipe courtesy Emeril Lagasse, 2003
Show: Emeril LiveEpisode: Eat Your Veggies
Recipe categories: Vegetables, Mushroom,
more
recipe
ratings & reviews(1)
Picture of Miso Soup with Vegetable Stock and Tofu Recipe Photo: Miso Soup with Vegetable Stock and Tofu Recipe
Rated 5 stars out of 5
Rate This Recipe
Read 1 Review
Total Time:
--
Yield:
4 servings
Level:
Intermediate
Print Recipe
Full-Page View
Save to My Recipe Box
Review Recipe
Share It!
Tweet
Healthy International
Healthy International Main
Healthy Italian Recipes
Lighter Chinese Food
More
Ingredients
1/3 ounce konbu (kelp), about 2 or 3 squares
4 cups vegetable stock, recipe follows
3 large dry wood ear mushrooms, wiped clean
2 teaspoons soy sauce
3 tablespoons white or yellow miso paste
1 tablespoon brown miso paste
1/4 cup finely sliced scallions
4 ounces tofu, cut into 1/2-inch cubes
Directions
To make the "dashi" soup stock, in a large saucepan, combine the konbu and vegetable stock and heat over medium-low heat almost to the boiling point. Remove the konbu just before the mixture comes to a boil and discard.
Remove from the heat and skim any foam that rises to the surface. Let stand for 2 minutes. Strain through a fine mesh strainer into a saucepan. Keep warm over low heat.
Add the mushrooms and soy sauce to the dashi and steep until mushrooms are tender, about 10 minutes. Remove with a slotted spoon, and when cool enough to handle, slice thinly. Return to the liquid. Add the miso pastes and cook over low heat, stirring to dissolve. Add the scallions and tofu and cook until warmed through, about 3 minutes.
Serve immediately.
Crispy Pressed Tofu with Garlic and Mint
Recipe courtesy Peter Berley, 2008
Recipe categories: Fruit, Lemon, Meat,
more
recipe
ratings & reviews(7)
videos(1)
Picture of Crispy Pressed Tofu with Garlic and Mint Recipe Photo: Crispy Pressed Tofu with Garlic and Mint Recipe
Rated 5 stars out of 5
Rate This Recipe
Read 7 Reviews
Total Time:
1 hr 5 min
Prep
15 min
Inactive
30 min
Cook
20 min
Yield:
4 servings
Level:
Easy
Print Recipe
Full-Page View
Save to My Recipe Box
Review Recipe
Share It!
Tweet
Ingredients
2 (14-ounce) packages extra-firm tofu
4 large garlic cloves, smashed
1 1/2 teaspoons sea salt or kosher salt, plus more to season
1/2 cup packed chopped fresh mint leaves
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice
1 tablespoons Aleppo pepper flakes or 1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
Directions
Slice each piece of tofu crosswise into 4 (1/2-inch) thick slabs. Place a clean kitchen towel onto a rimmed baking sheet so that only half the towel is on the sheet. Put the tofu in one layer onto the towel and fold the other half of the towel over. Gently press the tofu several times to extract the excess water.
Mash the garlic to a paste with the salt. In a large bowl, whisk together the mint, lemon zest, lemon juice, garlic paste, and pepper flakes. Whisking constantly, drizzle in the olive oil.
Toss the tofu with the marinade, cover with plastic wrap, and let it sit at room temperature for 30 minutes, or refrigerate it for up to 12 hours.
When you are ready to cook, preheat a large cast iron skillet over medium-high heat for several minutes. Lift the tofu from the marinade, gently pat it dry with a paper towel, and place it in the pan. Reserve the marinade. Weight the tofu by placing a smaller pan with a clean bottom on top and weighting it down with a full tea kettle, a heavy can of tomatoes, or a clean brick. Cook for 5 minutes, then reduce the heat to medium and continue to cook until the tofu is well browned, about 5 more minutes. Flip the tofu over, put the weight back on top, and cook until the tofu is browned on the second side and cooked through, about 6 to 8 more minutes.
Transfer the tofu to a serving platter. Pour the oil out of the pan, then add the reserved marinade. Stir and simmer for 1 to 2 minutes, scraping up the browned bits from the bottom of the pan; pour over the tofu and serve.
Nutritional analysis per serving:
Calories 315; Total Fat 25 g; (Sat Fat 3 g, Mono Fat 18.5 g, Poly Fat 2.5 g) ; Protein 20 g; Carb 7.5 g; Fiber 2 g; Cholesterol 0 mg; Sodium 740 mg
Tofu Tacos
Food Network Kitchens
Recipe courtesy Food Network Magazine
Recipe categories:
more
recipe
ratings & reviews(9)
Picture of Tofu Tacos Recipe Photo: Tofu Tacos Recipe
Rated 5 stars out of 5
Rate This Recipe
Read 9 Reviews
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
4 servings
Level:
Easy
Print Recipe
Full-Page View
Save to My Recipe Box
Review Recipe
Share It!
Tweet
Healthy
Healthy Weeknight Dinners
Slimmed-Down Appetizers
Light Desserts
More
Ingredients
12 ounces firm tofu, drained and cut into 8 slices
4 cups shredded coleslaw mix
1 small bunch radishes, thinly sliced
1/2 cup chopped fresh cilantro
1 bunch scallions, sliced
1 1/2 tablespoons extra-virgin olive oil
2 limes (1 zested and juiced, 1 cut into wedges)
1/4 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
1 tablespoon taco seasoning
8 8-inch whole-wheat tortillas
1/4 cup shredded part-skim mozzarella or pepper jack cheese
1/4 cup jarred salsa verde
Directions
Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes. Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper.
Brush the tofu on all sides with the remaining 1/2 tablespoon olive oil and sprinkle with the taco seasoning. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes; flip and cook 2 more minutes. Cut into strips.
Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave 1 minute. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges.
Per serving: Calories 481; Fat 19 g (Saturated 3 g); Cholesterol 4 mg; Sodium 537 mg; Carbohydrate 56 g; Fiber 8 g; Protein 22 g
Photograph by Antonis Achilleos
tallwalker
Well-Known Member
Tofu gets the flavor from what it's cooked in. Fried Tofu is good, raw tofu is more like a flavorless cheese. But in the right application either one can be quite tasty. I'm a man and yes I have fought with my girlfriend over the tofu squares too!
There's the obvious answer... Fry it in bacon grease.
