To-Do for your Tofu!

Whenever I marinate and either bake or saute tofu (firm or extra-firm), I always have extra slices or cubes left. You may not want to use them in the same meal again, so, what to do with that leftover tofu...?

Here's my favorite idea. Pop the cubes/slices in a food processor (a mini-chopper works great - mine is an attachment to my handblender - as I've said, I LOVE my handblender). Process it until very crumbly, and it may start to get 'sticky', depending on the moisture in the tofu. This is okay! In fact, it's great, because it will be used to spread on sandwiches, mixing in seasonings that you like.

You can customize these for yourself, your hunny, or your little ones. This variation was for my daughter. Here's "lunchkin for the munchkin". The processed tofu was mixed with a dab of nayonnaise, then spread between two slices of spelt bread with a smear of ketchup (don't you know, everything is better with ketchup?!!) and a little extra ketchup for dipping. (Also pictured are baby carrots and leftover roasted asparagus with Goddess Dressing for dipping - she loves this! - and rice crackers sandwiched with almond butter. Lunch is my daughter's best meal. After this she ate fresh pear and some popcorn.)

Now, for the more 'mature' palates, you can stir/mix in other seasonings with that tofu. Keep in mind that if your tofu was well marinated with tamari (see below note), you may not need much more than a spot of vegan mayonnaise. But here are some suggestions:
- Vegenaise or Nayonnaise on their own, or along with:
- dijon mustard or yellow mustard
- chopped pickles or capers
- dash curry powder or curry paste
- small splash balsamic vinegar and tamari
- vegan worcestershire sauce
- chili sauce
- ketchup (there are some big kids out there, right?)

Why process instead of mashing or slicing it? Well, you can mash it by hand, but it will take longer and be chunkier (if that's your thing, then fine, but you can also 'pulse' it in the processor to keep it somewhat chunky). It also holds better in sandwiches than slices do, and allows you to mix in all those yummy fillings! Plus, for kids or adults that are 'tofu-shy' and don't like to bite through a whole chunk of tofu, this processing 'disguises' the tofu!

Try this filling between bread, in pitas, spread on tortillas, or spread on crackers. I'll elaborate on this idea in my next book, and I'd love to hear any suggestions for your seasonings of choice!

For marinated tofu recipes, check out Lemon-Herb Tofu, p.65 of Vive, Tasty Tofu Tidbits, p.158 of TEV, or simply do this:

Cooking Tip: After cubing/slicing your firm/extra-firm tofu, pat dry a little and transfer to a very lightly oiled baking dish (or line with parchment). Sprinkle on a couple of tablespoons of tamari and a dash of s&p if you like (not necessary). You can also sprinkle on a couple of teaspoons of balsamic or other vinegar if you want. Toss a little, cover the dish with tin foil, then bake about 10-15 minutes at about 375 degrees. Remove tin foil and continue to bake if you want to brown it some. Remove and use in meals or as a side dish!