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Hot & Sour Tofu

Ingredients:
1 block of extra firm tofu
1 red pepper
1 large carrot
A few cabbage leaves
1 level tsp. coriander seeds 
Marinade:
3 - 4 cloves garlic
2 cm piece fresh ginger
2 tomatoes or 2 tsp. tomato puree
3 or 4 dessert spoons of soy sauce
Juice of 1 lemon
1/2 cup of orange juice
1/2 tsp. red chili powder 

Method:
To prepare marinade, chop tomatoes and ginger finely, crush garlic with a broad knife and mix everything together. Cut tofu into pieces roughly 1 ( 2 ( 5 cm and put into a bowl with the marinade. Leave in the fridge for an hour or so (even overnight) or five minutes if you didn't expect to have to do this. Cut the carrots, peppers and cabbage into thin strips or matchsticks and put to one side. Lift the tofu pieces out of the marinade (don't throw it away) and put them on a plate. Heat a little oil in a heavy frying pan or wok (you really don't need much oil) and heat until the oil is smoking. Add the coriander seeds first and the tofu pieces a few seconds later, then turn the heat down a little. Shove the tofu pieces around gently and cook for about 2 minutes each side until they are starting to brown. Lift the pieces out of the pan and return them to the plate. Turn the heat back up full and throw the vegetables into the pan. Stir fry for 5 minutes then add the marinade and the tofu pieces. Stir gently, cover the pan and turn down the heat. Leave for 5 more minutes and it's ready. Serve with boiled rice or noodles. 


Tofu Mutter

Ingredients:
1 package extra firm tofu, cut into cubes
1 onion, chopped
2 tomatoes, chopped
100g green peas
1 tin whipping cream
Salt to taste
2 tbsp oil
1 tsp garam masala
1 tsp chili powder
1 tsp turmeric

Method:
In a pan, heat 1tbsp oil and fry the tofu cubes until golden color. Remove from heat and keep aside. 
In the same pan, heat the remaining oil, fry the onions for few minutes and add tomatoes and green peas. Fry  for a while and add tofu pieces, salt, chili powder, garam masala, turmeric and whipping cream. Cook until the gravy thickens. 

Toasted Tofu Sandwich

Ingredients:
2 tbsp oil 
1 cup onion, chopped 
14 oz. package Nasoya® Organic Tofu EXTRA FIRM 
1/2 cup cilantro, finely chopped 
1 cup diced tomato 
2 TBS dried oregano flakes 
1/4 tsp. black pepper 
1 tsp. salt 
Sliced brown bread and butter 

Method:
In a large pot, sauté chopped onions in vegetable oil over medium heat. 
Open the tofu package and drain away the water. With a paring knife, cut the tofu into segments while still in the packaging. Once the onions 
turn clear, add the tofu blocks into the pot. With a potato masher or large fork, pound the tofu blocks in the pot until they turn into a crumble. 
The pieces should be smaller than 1/4" cubes. 
Stir the crumbly mixture with a wooden spoon. When there is little to no water boiling at the bottom of the pot, add the diced tomatoes. Do not 
allow the tofu to dry or brown. 
When the juice from the tomatoes is reduced to a minimum, add the chopped cilantro and spices to taste and heat for one more minute. 
Toast two bread slices. Apply butter or margarine to the toasted bread, spread a layer of tofu crumbles between the slices, and enjoy while hot.