Tofu salad recipes are varied. They can replace many animal products without sacrificing taste and enrich vegetarian dishes with protein. The recipe for such a salad with tofu will be relevant for the cold season. It is unusual in its composition and combines both fresh and fried (baked) vegetables.

Eggplant, which is part of the recipe, has a beneficial effect on the functioning of the heart and blood vessels. They are recommended to be eaten to prevent anemia, increase hemoglobin levels and lower blood sugar. It is worth paying attention to the fact that when frying eggplants absorb a lot of oil. Therefore, it is worth cutting the pieces thinner. If you do not eat fried foods, then you can bake them.

Sweet red pepper is a source, and a tomato is and normalizes blood pressure. Olive oil compensates for the deficiency of fats, which can be observed in strict vegetarians.

How to make tofu salad

Ingredients for 4-6 servings:

• 150-200 g. tofu;
• 2 eggplants;
• 1 sweet red bell pepper;
• 2 tomatoes or several small tomatoes;
• 1 bunch of cilantro;
• from 3 tablespoons of oil (oil is used for frying or baking);
• ½ teaspoon of any vinegar;
• salt to taste (for eggplant)

Salad with tofu cheese: cooking progress

1. Remove the skin from the eggplant, cut into medium thin slices. Salt a little (try not to oversalt), mix and leave for 10-15 minutes. Drain the water that has formed.
2. Cut sweet pepper into strips, tofu into cubes. Cut tomatoes and cilantro.
3. Fry or bake eggplant, controlling the amount of oil.
4. Mix the ingredients, add ½ tablespoon of any vinegar, mix.
5. Serve at the table.

With tofu soy cheese you can cook a variety of vegetable salads, pies, casseroles, rolls and rolls, mushroom dishes, soups. Tofu can be frozen, after defrosting tofu becomes dense and firm, such tofu is especially good for frying, accompanied by vegetables and sauces.
Tofu- this is a soy miracle, a great product instead of meat. Replacing meat in your menu with tofu get rid of many extra pounds, while not limiting themselves in the amount of food. Tofu soy cheese is one of the richest sources of vegetable protein, tofu contains all the basic amino acids and also contains a large amount of vitamins necessary for the life of the body: vitamins E, F and group B, potassium, magnesium, zinc, iron, phosphorus, folic acid, minerals and plenty of protein. Soy products are also rich in isoflavones and remove carcinogens from the body, prevent many diseases, including cancer. Tofu it is very easily absorbed by the body and is useful for people with stomach diseases and gastritis, overweight, with cardiovascular diseases and diabetes. Regular consumption of soy products: tofu, milk, sprouts helps improve the condition of tissues and cells, concentration and memory, slows down the aging process, strengthens bone tissue, regulates kidney function, lowers blood cholesterol. Soy and soy products are good for menopausal women giving the body phytoestrogens (substances similar in chemical structure to estrogens) and help reduce the manifestations of menopause, reduce hot flashes. Nutritionists often recommend including tofu in their diet for people who have long dreamed of parting with extra pounds.
Soy milk is a source of lipids, powerful antioxidants: lecithin and linoleic acids, providing work nervous system and brain. Soy milk contains isoflavones, which prevent cancer, osteoporosis, heart disease.

Ingredients: Tofu hard - 200 g, sweet pepper; spinach; pine nuts; Olive oil; Soy sauce 1 tablespoon; Lemon; greenery; salt, spices - to taste.
1. Wash the spinach and let it drain, put it in a salad bowl. Chop sweet pepper and add to spinach.
2. Lightly fry the pine nuts in a dry frying pan, stirring occasionally. Let cool and spread over spinach.
3. Mix lemon juice, olive oil, soy sauce. Fill the salad.
4. Add chopped herbs, salt, spices. At the end, add the diced tofu. Mix the salad gently.

Ingredients: 400-450 g tofu; 1/4 cup soy or coconut milk 50-70 ml. syrup, I use different syrups including rose petal syrup; 1/4 cup cocoa powder; vanillin; ground cinnamon and star anise - to taste.

Preparation: Place tofu and soy milk in a blender, mix. Add the rest of the products and mix until smooth. Remove to refrigerator. Spread before serving tofu dessert into beautiful vases and decorate with fruits, nuts, chocolate chips.

Serve chilled dessert. Using different flower and berry syrups each time in this recipe and varying with different nuts, spices, you can get completely different tastes of the dessert, leaving this dish still useful.

Tofu in onion batter

Ingredients for batter: 1/2 cup flour; 1 huge head of onion; 1 st. bran spoon; 1/4 tsp ground coriander; a pinch each: nutmeg, black pepper, baking soda and chili pepper; salt to taste; 1 egg; sour cream; vegetable oil for frying.

Tofu cut into pieces.
Three onion on a very fine grater, the juice can be squeezed out slightly and left for a mask on the hair, but for now remove the onion juice in a cool place. Add grated onion gruel, bran, all spices, egg, salt and soda to the flour.

Add a little sour cream until you get the desired dough consistency. Stir the dough so that there are no lumps. The batter should stick to the tofu pieces and not be too runny.

In the meantime, the skillet with vegetable oil should warm up. Dip the tofu pieces in the batter and put them in a hot frying pan with vegetable oil. Fry until nice golden brown on each side and remove.

Ingredients: 1/2 tbsp. flour; 1/4 tsp ground coriander, chili and cumin; a pinch of turmeric, baking soda and black pepper; salt to taste; 1 egg; sour cream, mayonnaise; vegetable oil for frying tofu.
Cut the tofu into pieces.
Add all the spices, egg, salt and soda to the flour. Add a little sour cream and mayonnaise until the desired dough consistency is obtained. Stir the dough so that there are no lumps. The batter should stick to the tofu pieces and not be too runny.

We put the pan on the fire, pour in the vegetable oil, the pan must be heated. Dip the tofu pieces in the batter and put them in a hot frying pan with vegetable oil. Fry the pieces on both sides.

This dish is especially tasty, vitamin and bright.

Ingredients for batter: 1/2 tbsp. flour; 1/4 tsp ground spices: coriander, chili peppers and Provence herbs; salt to taste; 1 chicken egg or 5-6 quail eggs; cold water; boiled puree nettle leaf or white jasmine - 3-4 teaspoons with top; vegetable oil for frying tofu.
Tofu, 400 g, cut into pieces.

Add all the spices, egg, salt and water to the flour. Stir the dough so that there are no lumps and put nettle puree. The batter should stick to the tofu pieces and not be too thick or too runny. If necessary, you can add more water or flour to obtain the desired dough consistency.

We put the pan on the fire, pour in the vegetable oil, the pan must be heated. Dip the tofu pieces in the batter and put them in a hot frying pan with vegetable oil. Fry the pieces of tofu in green batter on both sides.

Serve tofu with soy sauce, lemon juice, ginger root. You can serve on lettuce leaves This dish is best served hot.

Tofu in seaweed and batter

1. Prepare the batter: mix chickpea flour, ground coriander, chili pepper and water. Spices are taken to taste. If the dough is too sticky, then you need to add flour.
2. Tofu cut into pieces
3. Cut the nori seaweed sheets so that the short side matches the long side of the tofu piece. If the algae are dried, then first soak them in water, and then cut into the desired pieces.
4. Wrap the tofu in nori seaweed and dip each piece in the batter, spread on a hot pan with vegetable oil.
6. Roast tofu in seaweed and batter on both sides until golden brown.

Hearty gentle vegetarian tofu dish, for those who love fragrant spices, monitor their health and their figure.
By itself, tofu is tasteless, but flavored with onions, herbs, spices, and tofu sauce is great.
tofu - 400 - 450 g.
Onion - 1 pc.
soy sauce - 3 tbsp. spoons
olive oil - 2 tbsp. spoons
apple cider vinegar or lemon juice - 1-2 tbsp. spoons
spices for Korean carrots - 1 teaspoon with top
ginger root, chopped - 1-2 cm
lemon - 1/2 circle, chopped
coriander leaves, chopped - 2-3 tablespoons

Tofu cut into cubes, chop onion, coriander greens, ginger, lemon.

Finely chopped onion, fry in olive or vegetable oil, lightly browning. Add chopped coriander, ginger, lemon and Korean carrot spice mix.

Mix everything and immediately add chopped tofu. Add soy sauce and lemon juice or vinegar and cook for a couple more minutes, stirring occasionally.

Before serving, sprinkle tofu on top with cilantro or simply garnish with sprigs of greens.

zucchini - 1 pc.
tofu- 200 g
celery (cut diagonally) - 1 pc.
mushrooms (canned, drained); if dry mushrooms, then pre-soaked, boil with spices - 400 g
green onions (cut into strips) - 3-4 tbsp. spoons
ginger (diced) - 2-3 tbsp. spoons
light soy sauce - 1 tbsp.
vegetable oil - 2 tbsp.
green peas and corn - 1/2 cup each

Cut the zucchini and tofu into cubes. Pour vegetable oil into a heated frying pan. Add tofu, zucchini, peas, corn and celery. Stir until the tofu is browned, then add the mushrooms, onion and ginger and saute for 1 more minute. Pour in at the end tofu with mushrooms soy sauce and mix it well with vegetables.

Salad of tomato and arugula with pickled tofu

Ingredients: Tofu hard - 200 g, Lemon - 1 piece; Garlic - 3-4 cloves; Tomatoes, you can cherry; Arugula, Lettuce leaves, sweet pepper, Olive oil; Soy sauce 1 tablespoon; Cilantro (coriander), salt, black pepper and chili pepper to taste.
1. Mix lemon juice, olive oil, crushed garlic, soy sauce, thinly sliced ​​chili and cilantro, a pinch of salt and black pepper. Pour the diced tofu with the resulting sauce and leave to marinate for 30-40 minutes.
2. Chop tomatoes, bell peppers and lettuce leaves, mix with marinated tofu, drain the marinade into a bowl beforehand, add arugula washed and dried from water. Drizzle salad with marinade to taste.

Ingredients: Tofu hard - 200 g, Lemon - 1 piece; Garlic - 3-4 cloves; Tomatoes; fresh cucumbers, olives, sweet peppers, olive oil; Soy sauce 1 tablespoon; greens of cilantro, dill and parsley; salt, black pepper and chili pepper - to taste.
1. Cut tomatoes, sweet peppers, cucumbers and olives.
2. Mix lemon juice, olive oil, soy sauce. Fill vegetables.
3. Add chopped garlic, cilantro, dill, parsley, a pinch of salt and black pepper. At the end, add the diced tofu. mix gently.

Ingredients: Broccoli, Soy Sauce and Rice Vinegar - 1 tbsp. l.; Sweet red pepper; Garlic - 2-3 cloves; Corn starch - 1.5 tsp; Water - 1/4 cup; bean curd tofu - 150 g; Almonds - 2 tbsp. l.; grated ginger.
Divide broccoli into small florets. Trim the stems from the broccoli and cut into pieces (5-6 mm). Place for 2-3 minutes in boiling salted water with spices, then drain the water.
In a small bowl, mix soy sauce, vinegar, red pepper, crushed garlic. Dissolve cornstarch in 1/3 cup water. Set aside.
Cut the bean curd tofu into pieces. In a wok over high heat, heat vegetable oil, add tofu pieces and fry quickly until golden brown, turning carefully. Put the tofu on a plate. Place the broccoli in the wok and fry until lightly browned, for a few minutes, turning all the time. Pour over tofu.
In the process of frying, add the already prepared sauce and grated ginger to the wok to the broccoli, add tofu to the wok. Serve with toasted and chopped almonds.

Tofu stewed with vegetables and mushrooms

tofu - 200 g
eggplant - 1 pc.
zucchini, small - 1 pc.
tomatoes - 1-3 pcs.
sweet pepper - 1 pc.
fresh mushrooms (shiitake, porcini or champignons) - 3-8 pcs.
green peas - 0.5 cups
onion - 1 pc.
garlic - 2-3 cloves
vegetable oil; dill, celery; black pepper and allspice, paprika - ground - to taste

Tofu, mushrooms and all vegetables cut into cubes.

Fry all the ingredients in vegetable oil, season with salt and spices, mix, add chopped tomatoes, simmer for about 20-30 minutes. A couple of minutes before being ready tofu with vegetables and mushrooms add chopped garlic and herbs.

Ingredients: Jerusalem artichoke - a few pieces, carrots, 1-2 eggs, flour, onions, salt, tofu, vegetable oil, herbs.
Grate the washed and peeled Jerusalem artichoke and carrots on a coarse grater, finely chop the onion and greens, add chopped tofu, flour and a raw egg, salt to taste and mix. Bake pancakes from Jerusalem artichoke and carrots with tofu in a hot frying pan with vegetable oil.

Ingredients: 200 g. tofu, 1 tbsp. spoon of lemon juice, 1 tbsp. a spoonful of chopped dill or other herbs, pepper and salt to taste.

Cut tofu, dill greens, add lemon juice, salt, pepper, mix gently.

Spices are put in soy milk: fresh ginger root, green cardamom pods, a piece of cinnamon bark, turmeric, star anise, fennel, allspice, cloves, nutmeg, anise, tamarind, bay leaf, green tea, almonds, saffron, rose petals, cumin and bring the milk to a boil. Cook over low heat for a few minutes. Let it brew, then strain. Add a spoonful of honey and drink soy milk with spices warm.
This hot drink made from fresh soy milk very useful, heals, rejuvenates and prevents diseases.

Tofu dumplings.

3 pcs. potatoes, 100 g tofu, 1 egg, 2-3 tablespoons of flour, herbs, salt. Combine tofu, raw grated potatoes, egg, mix, add the rest of the ingredients, mix and form dumplings, place in boiling water and cook in salted water until the dumplings rise to the surface. Sprinkle ready-made dumplings with herbs, serve hot.

Tofu Salad with Pickled Mushrooms

Cut tofu into cubes, mushrooms, chop onion, add crushed nuts and garlic, oil, lemon juice, salt, pepper, mix gently.
Products: tofu 500 g, pickled or salted mushrooms 350 g, vegetable oil 1 tbsp. spoon, lemon juice 1 tbsp. spoon, dill and green onion 100 g, walnuts 50 g, garlic 1-2 cloves, pepper and salt to taste

Tofu with seafood

Ingredients: Silken tofu, favorite seafood, seafood cocktail, egg, starch, soy sauce, oyster sauce, garlic.
Recipe: Gently cut silk tofu into 1 cm thick squares measuring 3 by 3 cm. Roll in egg and starch batter, deep-fry in a wok. Lay out on a napkin. In a wok over high heat, stirring intensively, fry a seafood cocktail for 1 minute.
We prepare the sauce: stir the starch in a bowl with cold water, add 50 ml of starch for about a glass of water and a teaspoon without a slide of starch. oyster sauce and about 30 ml. soy sauce, crushed garlic through a press. Pour the sauce into the wok where the seafood is fried and stir vigorously, put the fried tofu in the same place. Gently mix tofu with sauce and seafood, serve the dish hot.

Pie with cabbage and tofu

Ready-made puff pastry, defrost, put in a mold, spread stewed cabbage with chopped herbs and spices on top of the dough, cut into large pieces of tofu on top, spread thinly sliced ​​tomatoes on the tofu, add a little mayonnaise or sour cream, sprinkle with thyme and oregano, bake the pie at a temperature 180-200 degrees.

Vegetables stewed with tofu

Tofu with fresh dill and vegetables: onion, carrot, sweet pepper, zucchini, tomato, stew eggplant. To do this, cut the tofu into cubes, lay on chopped vegetables, add salt and pepper to taste, pour all this over with an egg.

Buckwheat with tofu, tomatoes and basil

Buckwheat - 200 g
Tofu - 400 g
Tomatoes - 680 g
Green onion 2-3 tablespoons
Soy sauce 2 tbsp. spoons
Salt, basil leaves, parsley - chopped, to taste
Curry - 1 teaspoon
Vegetable oil - 2-3 tbsp. spoons

Boil buckwheat. Tofu cut into cubes and fry in a preheated pan in oil until golden brown. Add tomatoes and simmer until done. Then add the cooked buckwheat and the remaining ingredients, mix and serve.

Broccoli and Tofu Casserole

Ingredients: 1 pack of 400 g tofu soy cheese, diced; 1 onion, finely chopped; 1-2 tbsp vegetable oil; fresh broccoli 200 g or 1/2 package frozen; 3/4 cup soy or cow's milk; 1 tsp mustard; salt, pepper, spices to taste; 1-2 tomatoes, sliced
Cooking method
1. Disassemble broccoli into inflorescences, if frozen, then you need to defrost it. Lightly fry the onion in vegetable oil.
2. Mix tofu, milk, fried onions, salt, mustard and spices in a food processor or blender. Put the mass to the broccoli and gently mix with whole broccoli florets.
3. Put in a mold greased with vegetable oil. Place tomato slices on top. Salt, sprinkle with spices and chopped herbs.
4. Bake in the oven at a temperature of 180 degrees for about 35-40 minutes until done.

Egg, tofu and vegetable casserole

Ingredients: a piece of tofu soy cheese, 3-4 eggs; 1/4 cup green peas; sweet pepper - diced; onion - 1 pc.; 3/4 cup milk, vegetable oil, salt to taste.
Place raw eggs in the bowl of a food processor, add salt, tofu, milk to them and beat everything. Put chopped onion, sweet pepper and green peas in a frying pan greased with vegetable oil. Pour in the beaten egg and milk mixture. Bake in preheated oven until golden brown. Serve the casserole hot.

Tofu Nut Dessert with Jam

Products: 3 tablespoons of any jam, 3 tablespoons of tofu, a few pieces of almonds or walnuts.
Tofu is cut into small cubes, crushed walnuts are added, stirred and browned in the oven. Cool down. The table is served with jam. Very tasty and healthy.

Country Weed Recipes

Good afternoon, dear readers! The simplest and light salad with tofu and tomatoes is prepared very quickly. Well, if you have a fragrant vegetable oil infused with spices. If there is none, it does not matter, you can take the usual one.

Regular blog readers will probably remember that not so long ago I cooked, and earlier I cooked. The same tofu salad recipe is adapted for. If you are not on a diet, use sugar instead of a sweetener.

• tofu - 125 g
• tomatoes - 1 pc.
• balsamic vinegar - 2 tbsp. spoons
• "Fitparad" - 1 measuring spoon
• vegetable oil - 1 teaspoon
• garlic - 1 clove
• salt, red pepper, oregano
• dill (or basil)

Cooking

Cut tofu and tomato into slices of the same height. Put on a dish vertically. In this case, the serving of the dish turns out to be very beautiful!

Balsamic vinegar boiled with sweetener and red pepper. It should be reduced by half. It's fast in time. Salt the tomatoes and tofu, pour over with oil, sprinkle with chopped herbs, pour over the prepared sauce.

Salad with tofu cheese recipe for the Dukan diet is ready! The taste turned out to be very interesting: at the same time sour, salty, sweet, with a slight sharpness. Eat well, ask questions. See you soon!

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