Misterimpatient

While I’m just thinking of it, here is my tofu recipe. You can double this just fine.

Ingredients:

- 1, 15 ounce (or so) block of Extra Firm Tofu (I get it at Trader Joes for $1.39).

- 6 ounces (half a jar) Trader Joe’s Brushetta sauce.

- 3 eggs.

- 2 ounces grated hard cheese. Some combination of Romano and Asiago is very nice.

- 1 (or more) cloves diced fresh garlic

- Salt and pepper to taste

Drain and squeeze dry the tofu. This will result in about 12 ounces of tofu. I cut the block of tofu into 4 wide strips and squeeze two at a time in a paper towel, over the sink, to wring the water from it. Cheese cloth is lovely too.

Place all ingredients in a flat bottomed bowl and MASH with a potato masher until very well mixed. It won’t be smooth but there will not be big chunks of tofu either. It will be a lovely slurry.

I make 4 servings in individual glass dishes (about 3-4 inches across and 1.5 deep). I spray each dish with olive oil and measure equal amounts into each dish. The result is about 5 ounces, cooked.

For a slightly “cakier” version which is a little lower in fat, use
only 1 ounce of cheese and replace this with 1 ounce of oatmeal.

Cooking time is about 30-35 minutes at 400 degrees. Cooking is done when the edges are dark and the begin to pull away from the glass. The recipe is very forgiving of overcooking.

Stores for a least a few days, cooked, very nicely. It can be frozen but gets a little mushy when thawed.

Let me know if you love it.

Later…

Steve

Filed by misterimpatient at 7:53 pm under My Favorite Recipes