Tofu recipes!

Despite being a vegetarian, I've never been a huge tofu eater. Recently, however, I found 2 super yummy (and super easy) tofu recipes that I've been loving. Here they are!

Southwestern Tofu Scramble

Ingredients:

3 teaspoons canola oil, divided

1 - 14 oz package extra firm tofu, rinsed, crumbled or cubed

1 1/2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon salt, divided

1 small zucchini, diced

3/4 cup frozen corn, thawed

1 small carrot, thinly sliced

4 scallions, sliced

1/2 cup shredded Monterrey Jack cheese

1/2 cup prepared salsa

1/4 cup chopped fresh cilantro

Directions:

1. Heat 1 1/2 teaspoons of oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin, and 1/4 teaspoon salt and cook, stirring until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.

2. Add the remaining 1 1/2 teaspoons of oil to the pan. Add zucchini, corn, carrot, scallions, and remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3-4 minutes. Return the tofu to the pan and cook, stirring until heated through, about 2 minutes more. Remove from heat and stir in cheese until melted. Top each serving with salsa and cilantro.

This can be served with warm corn tortilla's, sour cream, and guacamole.

Tofu with Peanut-Ginger Sauce

Ingredients:

2/3 cup water

1/2 cup peanut butter (1/2 smooth and 1/2 crunchy OR all smooth and add a bit of chopped peanuts)

2 tablespoons rice vinegar or white vinegar

1 1/2 tablespoons soy sauce

1 1/2 tablespoons honey

1 1/2 tablespoons minced ginger

4 cloves garlic, minced

14 ounces extra firm tofu

1 tablespoon olive oil

1 cup sliced mushrooms

1 onion, chopped

1 carrot, thinly sliced

1 cup broccoli florets

Directions:

1. Prepare sauce by whisking water, peanut butter, rice/white vinegar, soy sauce, honey, ginger and garlic in a small bowl.

2. Prepare tofu by draining and rinsing it; pat dry. Slice the block crosswise into eight 1/2 inch thick slabs. Coarsely crumble each slice into smaller, uneven pieces.

3. Heat the oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until pieces begin to turn golden brown on the bottom, about 5 minutes. Add vegetables to tofu and then gently stir and continue cooking until all sides of tofu are golden brown and vegetables are softened, 5 to 7 minutes more.

4. Add peanut sauce and cook until heated through, 1-2 minutes.

Serve over rice or vermicelli noodles.