Recipe(tried): Freezing Tofu, Tofu Taco Meat, Oven Roasted Tofu Slices, Tofu Stuffed Bell Peppers

I have been freezing tofu for some time and have found that it works beautifully. I haven't tried freezing leftovers because we never have any! I started freezing it after reading an article in the Christian Science Monitor (Thursday, May 8, 1997) The author said her favorite way is to freeze it for at least a week and then thaw it. It dramatically transforms it's consistency and gives it a more chewy texture. She says it also changes it to a golden color. (I haven't noticed that so much) You thaw it and press the water from it and it becomes similar in texture to a sponge and will quickly soak up marinades and sauces. You can actually squeeze the water out of it rather than having to press it out between two surfaces this way.(Normally after freezing I find most of the water has frozen out of it and I just drain it and use it as is, perhaps it works because I normally roast mine in the oven) The author and I both freeze it in the original container, water and all. The article says you can freeze it for up to five months. She gives the recipe for Tofu Taco Meat which she says she then freezes again to use in various dishes throughout the week. Here is her recipe and a couple I use regularly. Hope all this helps. By the way, is Trader Joes'Soy-Um available where you live? This morning I tried their coffee-flavored dairy-free soy drink, (cold) and found it wonderful. -Micha

Tofu Taco Meat

Freeze 1 pound firm tofu for at least several days, thaw, squeeze out and break into bite-sized pieces. Reserve.

Saute, preferably in a cast iron skillet (until onions are transparent):
1 Tablesoon oil
2 minced cloves of garlic
1 large onion, chopped
1 bell pepper, chopped

While the onions are cooking mix together well in a medium bowl:
1/3 cup peanut butter
2 Tablesppons onion powder (optional)
2 Tablespoons cumin powder
4 Tablespooons chili powder
dash cayenne pepper
1 teaspoon salt
2 Tablespoons soy sauce
8 oz. tomato sauce

Add tofu to the above bowl and sqeeze in well (it's best if you do this with your hands.

Add the tofu mixture to the onion pan and cook over low heat until the tofu is browned. Use in place of ground beef in tacos, burritos, taco salad, sloppy joes, etc.

Oven Roasted Tofu Slices
(Instead of deep-fried)

Preheat oven to 500. Thaw and drain frozen tofu. Cut into desired slices or shapes. Spray a baking pan with non-stick spray and place tofu on it. Lightly spray tofu slices with spray then turn them over and lightly spray the other sides. Bake for 5-10 minutes (depending on thickness of slices) or until bottoms are browned to your liking, then turn slices over and bake for 5-10 minutes more until bottoms are browned. Use in your favorite recipe, such as family-style tofu to replace deep-fried tofu slices) In the summer I roast the slices using indriect heat on our gas bbq so as not to heat up the house.

Stuffed Bell Peppers

1 large onion, chopped
2 cloves garlic, chopped
1-2 Tablespoons olive oil
1 lb frozen tofu, thawed, rinsed, squeezed dry and crumbled
15 oz. tomato sauce
1/2 teaspoon salt
1/4 teaspoon basil
1/4 teaspoon sage
1/4 teaspoon pepper
1/2 cup grated sharp cheese
3 eggs, lightly beaten
4 large bell peppers, stemmed and seeded

Preheat oven to 350. Saute onion and garlic in oil for about 5 minutes. Remove from heat and stir in the tofu, tomato sauce, salt, basil, sage, pepper and cheese. Allow mixture to cool slightly add eggs slowly, stirring constantly. Spoon mixture into peppers and place upright in a baking dish. Place baking dish in oven and pour 3/4 cup boiling water around peppers. Bake at 350 for 1 hour or until peppers are tender. Add more water during aking if necessary.