Tofu With Onions Peppers And Tomatoes Recipes

TOFU SUBS WITH ONIONS AND PEPPERS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the onion and peppers with 1 tablespoon olive oil on a baking sheet. Season with salt and 1/4 teaspoon red pepper flakes. Bake on the lower oven rack, turning once, until slightly golden, 15 minutes.
• Meanwhile, line another baking sheet with parchment paper. Combine 1 tablespoon olive oil, the fennel seeds, remaining 1/4 teaspoon red pepper flakes and a pinch of salt in a small bowl. Brush the tofu pieces on both sides with the oil mixture and transfer to the prepared baking sheet. Bake on the upper oven rack until golden, 15 minutes.
• Brush the roll bottoms with the marinara sauce. Top each with 2 slices tofu, some onion and peppers and the roll tops.
• Whisk the remaining 1 tablespoon olive oil and the balsamic vinegar in a medium bowl; season with salt and pepper. Add the arugula and toss; top with the parmesan. Serve with the subs.

CITRUS-MARINATED TOFU WITH ONIONS AND PEPPERS

Steps:

• Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Combine 1/4 cup cilantro, lime juice, garlic, 3 teaspoons cumin, and 1/2 teaspoon paprika in a small bowl. Season with salt and pepper. Pour 1/2 cup of marinade into a resealable plastic bag. Add tofu. Seal bag; shake to coat. Let marinate at room temperature, turning occasionally, for 10-15 minutes.
• Meanwhile, transfer remaining marinade to a blender. Add 1/4 cup cilantro, 2 tablespoons oil, and honey; purée until smooth. Season sauce with salt and pepper.
• Combine onion and peppers in a large bowl. Toss with remaining 2 tablespoons oil, 1/2 teaspoon cumin, and 1/4 teaspoon paprika. Season with salt and pepper.
• Drain tofu. Season both sides with salt and pepper and place in a single layer on one side of prepared sheet. Spread vegetables in a single layer opposite tofu.
• Roast, stirring vegetables occasionally, until vegetables are tender and tofu is lightly browned, 20-25 minutes.
• Divide among plates. Drizzle with sauce. Garnish with remaining 1/4 cup cilantro.

BAKED TOFU WITH BRAISED PEPPERS AND ONIONS

Steps:

• Preheat oven to 375°F
• Drain tofu very well and cut into triangles or slabs about 11/2 inches wide. Place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. Pour off any liquid. Set tofu aside; maintain oven temperature at 375°F
• In large skillet, heat oil over high heat. Add onions and cook, stirring often, 2 to 3 minutes.
• Add bell peppers, mushrooms, 1 clove garlic, parsley, marjoram and thyme and cook, stirring often, 2 to 3 minutes.
• Reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes.
• Stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes.
• Coat 8 x 8-inch square or 2-quart casserole with cooking spray. Add vegetable mixture, then gently arrange tofu pieces in mixture.
• Make sauce: In small bowl, whisk together vinegar, oil, tomato paste, mustard, garlic, pepper and soy sauce or tamari.
• Pour sauce over vegetables and tofu.
• Cover and bake until heated through, about 25 minutes. Serve hot.

STIR-FRIED TOFU AND VINE-RIPENED TOMATOES

Steps:

• Heat 4 cups canola oil in a 2-quart pot to 375°F. Working in batches, deep-fry the cubes of tofu until golden brown, making sure they don't stick to each other. Wait between batches for oil to return to 375°. Drain tofu on paper towels.
• Heat a wok or large skillet over high heat until hot. Add 3 tablespoons canola oil. Add onion and garlic, and cook for 2 to 3 minutes, stirring. Add tomatoes and cook, stirring carefully, just until tomatoes begin start to break down, about 1 to 2 minutes. Deglaze with mirin and cook for approximately 1 to 2 minutes. Add the tofu and green onions, stir, and season with salt to taste.

BARBECUED TOFU WITH PEPPERS AND ONIONS

Steps:

• Press tofu. See Anne Sainz's notes above for more detailed instructions.
• Sauce: Mince garlic and place in medium bowl. Add peanut butter, ketchup, soy sauce, chili powder, mustard, molasses, vinegar and cayenne pepper. Wisk together until blended. Set aside.
• Cut up green pepper, onions and mushrooms. Add peas and set aside.
• Cut pressed tofu into 1/2 inch cubes and add to sauce. Toss gently with rubber spatula and set aside.
• Coat large covered frying pan with oil. Add peppers, onions, mushrooms and peas. Sauté until onions start to soften, adding small amounts of water if needed to prevent sticking.
• Add tofu, walnuts and sauce mixture to frying pan and cook a few more minutes, stirring frequently. Add small amount of water if it gets too dry.

TOFU WITH ONIONS, PEPPERS AND TOMATOES

Steps:

• Drain the tofu, blot with a paper towel and cut into bite sized cubes.
• Mix the curry powder and half the lime juice in a large bowl. Add the tofu cubes and toss. Let marinate for a least an hour.
• Heat 2 oz of the oil in a skillet, add the tofu and cook over medium-high heat until brown. Then turn off heat, add the remaining lime juice and set aside.
• Heat the remaining oil in a skillet with the cumin seeds. When hot, add the onions and saute over high heat until they're lightly brown. Add the green peppers, garlic, ginger, cayenne, coriander and turmeric. Cook some more minutes until the peppers have softened somewhat.
• Add the tofu and tomatoes and cook until the tofu is heated through. Add the cilantro and serve.