Italian Tofu Spread Recipes

TOFU PARMIGIANA

Steps:

• Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
• Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
• Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

TOFU SANDWICH SPREAD

Steps:

• Drain the block of tofu, and freeze overnight. Thaw, and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl.
• Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.

ITALIAN TOFU SPREAD

Steps:

• Drain the can of tomatoes and blend them in a food processor/blender until smooth.
• Drain the tofu and blend with the tomatoes.
• Add tomato paste and cheese, blend.
• Add seasoning blend 1 tsp at a time to desired taste!

ITALIAN MARINATED TOFU

Steps:

• Combine the Wine, Oil, Vinegar, Bragg's or Tamari, Garlic, Basil, Dill, And Oregano in a shallow bowl. Whisk lightly to combine, and place tofu squares into marinade. Swish to cover, then cover the bowl and leave alone for 30 minutes.
• Flip. Leave alone for another 30 minutes.
• Heat a medium skillet over high heat, pour a small amount of olive oil in and swirl til the skillet is covered.
• Pour the marinade into the skillet, let it begin to heat. Place tofu squares (which now should be lightly gold-brown instead of the milky white it began as) into the skillet, and use a spatula to squish and cut the tofu into smaller peices.
• Cook, stirring occasionally, for about 15 minutes or until the marinade is basically gone.
• If desired, cook until tofu is drier and darker. Or closer to burned, whichever. I stopped mine when it was golden and there was still a bit of liquids left.
• Spoon out onto a plate and eat as is, or place a little in a lettuce leaf and wrap and eat, or eat on bread.
• If desired, top with pepper, soy cheese shreds, broccoli sprouts, more dried spices, pasta sauce, mix with rice or vegetables, or basically anything.
• Since this is an 'Italian' style marinade, consider matching it up with like foods.
• However you take it, enjoy!
• You can try doubling the recipe, if you do, please post how it went!