Herbed Tofu Crumble

To use as a topping for pasta, pizza, etc.

1 lb. block extra-firm tofu, drained
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp lemon juice
1 clove garlic, minced
2 tsp nutritional yeast flakes
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried cut rosemary
salt and black pepper

Place the tofu in a medium bowl and cover with warm water.  While the tofu is submerged, crumble it between your fingers until the water is cloudy and the tofu is in small chunks.  Pour the contents of the bowl into a colander to drain.  Dry the bowl and transfer the tofu back into it.

Add the remaining ingredients to the tofu and mix until combined.  Cover with plastic wrap and marinate in the fridge for at least an hour, preferably for 8 hours or more.  To cook, bake on an oiled sheet pan at 350°F for 25 minutes (if you prefer the tofu to be somewhat browned raise the temperature to 400°F and stir occasionally).

Sesame Ginger Tofu

1 lb. tofu, frozen and thawed
1/4 cup + 2 tbsp warm water
3 tbsp tahini
2 tsp brown rice syrup (or agave nectar)
1/2 tbsp low-sodium tamari
3/4 tsp lemon juice (or rice vinegar)
2 tsp ground ginger
3/4 tsp mild paprika
1/8 tsp salt

few cracks black pepper

Slice the tofu into small cubes (around 1/2 inch thick) and set aside. 

In a small bowl, stir together the tahini, brown rice syrup, tamari, and lemon juice, then add the ginger, paprika, salt and pepper.  Slowly stir in the water (adding a tablespoon at a time).  Add the liquid to a sealable plastic bag along with the tofu and close, ensuring that the tofu is evenly covered, and place the bag inside the bowl to catch any leaks or spills.  Refrigerate the tofu for at least an hour, preferably eight hours or longer.

In a small bowl or on a large plate, mix together the following:

1/2 cup white rice flour (or cornstarch)
1 tsp garlic powder
1 tsp dried ginger
1 tsp mild paprika
1/4 tsp cayenne pepper
1/4 tsp salt

Remove the tofu from the marinade and, while still wet, dredge in the dry flour mix and fry in peanut or vegetable oil until golden and crispy.  Serve over noodles with the remaining marinade and your choice of veg.

Chocolate Pie

1 bag (2 cups) semi-sweet chocolate chips
1 pound silken tofu
pinch of salt

Melt the chocolate chips in the microwave or on a double boiler, then add all of the ingredients to a blender and blend until well combined. Add your choice of the following and continue to blend until smooth:

- 1/2 tsp vanilla and 1/2 tsp almond extract
- 1/2 tbsp amaretto and 1/2 tbsp rum
- 2 tbsp coffee liqueur and 1/2 tsp vanilla

Pour the mixture into a graham cracker crust or raw date and nut crust and refrigerate until ready to serve.

Crispy Tahini Tofu

1 lb. tofu, frozen and thawed
1 tbsp low-sodium tamari
1/2 tsp dried ginger
1/2 cup vegetable broth
5 tbsp tahini
1 tbsp + 1 tsp rice vinegar
1 tbsp + 1 tsp low-sodium tamari
1 tbsp + 1 tsp cane sugar
2 tsp finely minced ginger
1 clove garlic, finely minced
red pepper flakes to taste

Slice one pound of tofu into small triangles or cubes (around 1/2 inch thick) and add to a dry non-stick frying pan over medium heat.  Sprinkle 1 tbsp of the tamari and the dried ginger evenly over the tofu and cook each side until it begins to turn golden and can be easily flipped, around 5-7 minutes on each side.

While the tofu cooks, combine the remaining ingredients - the broth, tahini, vinegar, tamari, sugar, ginger, garlic, and red pepper - in a small bowl.  When the tofu has finished cooking, add this sauce to the pan to evenly coat the tofu, constantly stirring and flipping the pieces to ensure that they don't stick together. Cook until the sauce has formed a light crust on the tofu. Serve immediately with rice and vegetables or as a sandwich.