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	<rdf:li rdf:resource="http://food52.com/recipes/18613-tofu-in-a-black-pepper-sauce"/>
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	<rdf:li rdf:resource="http://food52.com/recipes/11605-flying-tofu-wedges"/>
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	<rdf:li rdf:resource="http://probonobaker.typepad.com/probonobaker/2008/01/sesame-baked-to.html"/>
	<rdf:li rdf:resource="http://28cooks.blogspot.co.uk/2006/03/tofu-jerky-so-i-was-monkeying-around.html"/>
	<rdf:li rdf:resource="http://www.101cookbooks.com/archives/caramelized-tofu-recipe.html"/>
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	<rdf:li rdf:resource="http://www.veggiebelly.com/2010/11/baked-tofu-steaks-mushroom-gravy.html"/>
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	<rdf:li rdf:resource="http://www.theppk.com/2011/09/blackened-scrambled-tofu-garlicky-grits/"/>
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	<rdf:li rdf:resource="http://fatfreevegan.com/blog/2010/11/22/mock-turkey-slices-and-dressing/"/>
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  </channel><item rdf:about="http://www.seriouseats.com/recipes/2015/07/grilled-tofu-chipotle-miso-recipe.html">
    <title>Grilled Tofu With Chipotle-Miso Sauce | Serious Eats : Recipes</title>
    <dc:date>2015-07-08T07:14:21+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/07/grilled-tofu-chipotle-miso-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Chipotle and miso come from two different cooking traditions, but they make great bedfellows in this recipe for grilled tofu—first as a marinade, then as a sauce. Combine that with our techniques for turning out perfectly grilled tofu, and you won't even miss the meat.]]></description>
<dc:subject>recipes tofu</dc:subject>
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    <title>Crispy Kung Pao Tofu | Serious Eats : Recipes</title>
    <dc:date>2015-06-05T14:30:23+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/crispy-vegan-kung-pao-tofu-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Hot, tingly, and packed with chunks of crispy tofu, peanuts, and celery, this is a meat-free version of the classic Sichuan dish.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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    <title>Sichuan-Style Asparagus and Tofu Salad | Serious Eats : Recipes</title>
    <dc:date>2015-06-05T14:29:24+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/03/sichuan-style-asparagus-tofu-salad-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A very quick and easy side dish for a Chinese feast. Tender-crisp asparagus and firm tofu are tossed in a fiery-sweet Sichuan-style vinaigrette made with roasted chilies and Sichuan peppercorns.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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    <title>Vegetarian Ma Po Tofu Recipe</title>
    <dc:date>2015-05-04T17:26:41+00:00</dc:date>
    <link>http://food52.com/recipes/35722-vegetarian-ma-po-tofu</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[For those nights when you get home hungry, stressed, and impatient, Hangry is here to help. Each Monday, Kendra Vaculin will share quick, exciting meals to rescue anyone who might be anxiously eyeing a box of minute rice.

Today: Get over your fear of spicy foods—we promise this ma po tofu will not make steam come out of your ears.]]></description>
<dc:subject>recipes curry tofu</dc:subject>
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    <title>Mamidikaya menthi pachadi, instant mango pickle recipe</title>
    <dc:date>2015-05-04T17:24:59+00:00</dc:date>
    <link>http://www.sailusfood.com/2015/05/04/mamidikaya-menthi-pachadi-instant-mango-pickle-recipe/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mamidikaya menthi pachadi, instant mango pickle recipe andhra]]></description>
<dc:subject>recipes curry tofu</dc:subject>
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<item rdf:about="http://food52.com/blog/9964-a-weeknight-tofu-peanut-stir-fry-tomorrow-s-lunch?mc_cid=3c25aa2917&amp;mc_eid=a9c2b755d8">
    <title>A Weeknight Tofu Peanut Stir-Fry (+ Tomorrow's Lunch)</title>
    <dc:date>2014-03-19T16:15:29+00:00</dc:date>
    <link>http://food52.com/blog/9964-a-weeknight-tofu-peanut-stir-fry-tomorrow-s-lunch?mc_cid=3c25aa2917&amp;mc_eid=a9c2b755d8</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Nicholas gives us a weeknight-ready stir-fry for tofu skeptics and devotees alike.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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    <title>Vegan Crispy Stir-Fried Tofu With Broccoli | Serious Eats : Recipes</title>
    <dc:date>2014-02-07T18:09:22+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/vegan-experience-crispy-tofu-broccoli-stir-fry.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Tofu is my favorite food, which makes me an outlier. People don't like tofu. And I get it. There's a lot of bad tofu out there, and it's easy to dislike when it's soggy, mushy, or bland. But great tofu—tofu with a tender center surrounded by a well-seasoned, crisp crust—is one of the most satisfying bites of food I can think of, a food that can and should be appreciated by all serious eaters, no matter their diet.

Here's how to cook tofu so good even tofu-haters might come around. First we're going to talk about how to shop for tofu, then we'll talk about how to crisp up plain slices of tofu, and finally we'll figure out the best way to prepare tofu for stir-frying.]]></description>
<dc:subject>recipes tofu broccoli vegetarian</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/03/make-ahead-peanut-soba-noodle-tofu-pickled-bean-sprout-recipe.html">
    <title>Make-Ahead Peanut Soba Noodles with Tofu and Pickled Bean Sprouts | Serious Eats : Recipes</title>
    <dc:date>2013-10-29T14:52:46+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/03/make-ahead-peanut-soba-noodle-tofu-pickled-bean-sprout-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I could slurp peanut noodles for days. But as something of a seasoned peanut noodle slurper, I wanted my version to be spot on, and up to snuff. The sauce is a balance of salty, sharp, sweet and rich, and just hovering between liquid and paste for the perfect amount of "noodle cling".

I love the taste of peanut noodles the next day when they've had time to really let the flavors meld. I threw in some easy pickled bean sprouts for kick (and crunch) and some simply seared tofu to make this a well-rounded lunch box. Just try not to slurp too loudly.

The sauce will taste a little heavy on the soy and saltiness when you first taste it, but as it sits overnight the peanut flavor will become more prominent, and the sauce will balance itself out. The pickling brine for the bean sprouts is pretty generic, so feel free to try it out on a different vegetable to toss in here--carrots, cucumbers or snow peas would all add equal color, crunch and flavor.]]></description>
<dc:subject>recipes vegetarian tofu</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://food52.com/recipes/22140-baked-coconut-tofu-with-spiced-coconut-rice">
    <title>Baked Coconut Tofu with Spiced Coconut Rice recipe on Food52.com</title>
    <dc:date>2013-10-17T13:51:44+00:00</dc:date>
    <link>http://food52.com/recipes/22140-baked-coconut-tofu-with-spiced-coconut-rice</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This meal was inspired by an 8 year old vegan. My daughter's friend, Caycie, is the sweetest little girl, with a face like a porcelain doll, and has been a vegan as long as she remembers. There's only one problem: she doesn't like most vegetables! Also, she doesn't like her food to touch other food. When I sat next to her on a field trip to Chinatown, I watched her carefully put rice on her plate, with a few peas several inches away and a carrot slice or two also set apart. I thought, what does she eat? The answer came many months later, when my daughter came home asking for coconut tofu with coconut rice. Caycie had given her a few bites of her lunch, and she wanted me to make it for dinner. I asked her how it tasted-- was the tofu stewed in a coconut milk curry? No. Unsure of the recipe, my daughter said, "let's look it up on Google images." (Kids these days!) We did, and chose the recipe which most resembled Caycie's lunch. I've paired it with brown rice steamed with coconut milk and aromatic spices. This is a delicious and satisfying vegan meal, served with a salad on the side. One day, I'll get Caycie to eat the salad, too.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://food52.com/recipes/18613-tofu-in-a-black-pepper-sauce">
    <title>TOFU IN A BLACK PEPPER SAUCE recipe on Food52.com</title>
    <dc:date>2013-10-17T13:50:58+00:00</dc:date>
    <link>http://food52.com/recipes/18613-tofu-in-a-black-pepper-sauce</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Firm tofu is sauted and then combined in a sweet, yet spicy peppery sauce. This is another favorite dish of mine that I adapted from Yotam Ottolenghi's book Plenty. The dish is perfect for a Meatless Monday after Seafood Sunday.]]></description>
<dc:subject>recipes vegetarian tofu</dc:subject>
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<item rdf:about="http://food52.com/recipes/18563-tofu-and-black-bean-enchiladas">
    <title>Tofu and Black Bean Enchiladas recipe on Food52.com</title>
    <dc:date>2013-10-17T13:50:43+00:00</dc:date>
    <link>http://food52.com/recipes/18563-tofu-and-black-bean-enchiladas</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I know tofu and enchiladas seem like an absolute Mexican food sin, but I’m lactose intolerant, so being a lover of cheese enchiladas can get pretty depressing. That’s why when I discovered Trader Joe’s black bean and corn enchiladas in their frozen section I was forever sold. The tofu they use in these enchiladas almost acts like a cheese substitute because of it’s texture, and because they are packed with veggies, they are also healthy. I have been determined to throw these together myself so that I didn’t have to keep stocking up on the frozen ones for lunch at work. 

Last week, I ventured to Trader Joe’s for the sole purpose of reading the list of ingredients on the back of the frozen tofu enchilada package, and then purchasing everything I needed right then and there to recreate them. They turned out fresher and extremely similar to the frozen ones, and I couldn’t have been more excited.]]></description>
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<item rdf:about="http://food52.com/recipes/17221-crispy-baked-tofu-with-marinara">
    <title>Crispy Baked Tofu with Marinara recipe on Food52.com</title>
    <dc:date>2013-10-17T13:49:43+00:00</dc:date>
    <link>http://food52.com/recipes/17221-crispy-baked-tofu-with-marinara</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Typically, I'm not a huge fan of tofu, even though I'm a vegetarian. This method of baking the tofu after coating it in a spiced cornmeal mixture is a great way to get flavorful, crispy tofu without much extra effort.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://food52.com/recipes/18548-sweet-sticky-spicy-tofu">
    <title>Sweet, Sticky &amp; Spicy Tofu recipe on Food52.com</title>
    <dc:date>2013-10-17T13:49:23+00:00</dc:date>
    <link>http://food52.com/recipes/18548-sweet-sticky-spicy-tofu</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[People often think tofu is boring, but they are wrong. Tofu just needs some fun friends to hang out with and it will become a star of the show. This recipe for Sweet, Sticky & Spicy Tofu is one of my most popular recipes on the blog and for a good reason. Not only is it quick to make, but it screams with a variety of flavors and can be eaten on top of rice or salad.]]></description>
<dc:subject>recipes vegetarian tofu</dc:subject>
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<item rdf:about="http://food52.com/recipes/18654-hoisin-lacquered-tofu-with-broccoli">
    <title>Hoisin-Lacquered Tofu with Broccoli recipe on Food52.com</title>
    <dc:date>2013-10-17T13:48:49+00:00</dc:date>
    <link>http://food52.com/recipes/18654-hoisin-lacquered-tofu-with-broccoli</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[As a mostly vegetarian with a serious love for Chinese food, I've spent years perfecting my favorite sauce for rice bowls. The thing is, chinese sauces are made for chicken and pork; on tofu, they often fall flat. But when I came across a recipe for Hoisin-Glazed Chicken in a friend's Food Network magazine, everything changed. The recipe was for a marinade, but it came pretty darn close to that perfect balance of sweet and savory that makes Chinese sauces so wonderful. It even called for my beloved, lip-numbing Szechuan peppercorns. Since my ideal Chinese sauce has ma-la qualities, I upped the peppercorns and added a dried Asian chile to the mix. I also reduced the honey. Over crisp-fried tofu and still-crunchy blanched broccoli, nothing tastes better. 

Also, a note about light soy sauce. It's lighter than dark soy sauce, and it's traditionally used in marinating. Try to find Pearl River Bridge Superior Light, but if you can't find it, any Chinese light soy sauce will be great. It's not the same thing as low-sodium soy, though that will work in a pinch. Regular soy sauce will be way saltier than Chinese light, so if using that, reduce amount to 3 tablespoons.]]></description>
<dc:subject>recipes vegetarian tofu</dc:subject>
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<item rdf:about="http://food52.com/recipes/6552-tofu-in-a-lightly-spiced-red-pepper-cream-sauce">
    <title>Tofu in a lightly spiced red pepper cream sauce recipe on Food52.com</title>
    <dc:date>2013-10-17T13:47:49+00:00</dc:date>
    <link>http://food52.com/recipes/6552-tofu-in-a-lightly-spiced-red-pepper-cream-sauce</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This recipe like a lot of my cooking is Indian cooking adapted to use the seaonal produce in my garden. There are two variations to the recipe, one with dried fenugreek (methi) and minced rosemary. The interesting element here is that both variations work, but just the single element makes a huge difference in flavor and taste. I developed the variation for two reasons, one for ease of access since I can get rosemary from my backyard versus the visit to the Indian store, the other is to localize the recipe further. The recipe can also be adapted for fish instead of tofu and I would encourage using a white fish like cod or hake.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://food52.com/recipes/11358-grilled-peanut-tofu">
    <title>Grilled Peanut Tofu recipe on Food52.com</title>
    <dc:date>2013-10-17T13:47:13+00:00</dc:date>
    <link>http://food52.com/recipes/11358-grilled-peanut-tofu</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Finding a delicious and filling vegetarian bbq main dish to feed my non-veg friends can be a challenge when I don't want to rely on veggie burgers. This tofu, marinated in a silghtly spicy peanut sauce is a synch to make and pleases just about everyone I've fed it to. You can either grill it up directly on the grill in slabs or put squares of it on skewers with sugar snap peas, peppers, asparagus or whatever else you can think up. The marinade is totally addictive and great on tofu and veggies alike. I usually make the marinade in my tiny food processor but you can mix it just as easily by hand. Enjoy!]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/09/stir-fried-green-beans-five-spice-dry-tofu-recipe-taiwanese.html">
    <title>Stir-Fried Green Beans and Five-Spice Dry Tofu | Serious Eats : Recipes</title>
    <dc:date>2013-09-06T18:13:37+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/09/stir-fried-green-beans-five-spice-dry-tofu-recipe-taiwanese.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[There's tofu, there's silken tofu, there's firm tofu, and then there's tofu gan. The latter denotes "dry" in Mandarin, and being so expelled of water content, it has a pliant, rubbery texture that makes it easy to slice up and stir-fry. Don't think of it as a meat substitute—this ingredient is often prepared alongside meat for its textural contrast. But at the height of summer's harvest, slender green beans and slivers of ginger and scallions can combine for a quick and tasty stir-fry to satisfy any diet.



I haven't met anyone who didn't love tofu gan upon first trying it; my own first memories of the stuff were stealing slices from the refrigerator to eat cold, like cheese. Since I haven't been able to find any sold outside the Asian grocery, I set out to try to make my own using the firmest tofu I could find in a conventional store. Tofu gan is often steeped in a five spice and soy sauce-based broth, casting it a reddish-brown while infusing it with flavor. (Look for it labeled "five spice tofu.") I made a suitable marinating broth using dark soy sauce and water infused with five spice powder, ginger slices, chunks of scallion, Sichuan peppercorns, and a star anise clove. After simmering the tofu in this bath for two to three hours, the tofu turned reddish-brown, but it didn't slice cleanly, like the real thing. It wasn't pressed enough to begin with.



My failed experiment over, I grabbed some green beans from the Greenmarket to lend a snappy, colorful complement. The great thing about cooking tofu-gan is that you need very little time or skill to pull off a well-rounded meal. Just a hot pan or wok slicked with oil and a few seasonings, like ginger and scallions, and if you like, a stray chili for heat. If you don't have fresh chilis, you can just douse the stir-fry with chili sauce toward the end; I like using sambal olek for its bright and fresh chili taste.



When stir-frying, if you have cubes of something, make all your components cube-like; if you have long strips of something, make them all long strips. So it was the latter theme to play off the natural shape of the green beans. This carried into the cutting of the tofu gan, ginger matchsticks, and lean, bias cuts of scallion. I like to cook my scallions just a bit in this dish, softening them in the high heat. The bits of frizzled ginger and scallion are delightful to eat throughout the finished dish.

Now, if you're really at a loss with the elusive tofu gan or hesitant about tofu to begin with, the same procedure sans bean curd will turn out a lovely green bean side dish. They're full of protein and in season, anyway.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://food52.com/recipes/18665-japanese-style-fried-tofu">
    <title>Japanese-Style Fried Tofu recipe on Food52.com</title>
    <dc:date>2013-08-07T18:10:54+00:00</dc:date>
    <link>http://food52.com/recipes/18665-japanese-style-fried-tofu</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Tofu, like most foods, tastes really good when it's fried. I love what Madhuja does in this Japanese Style Fried Tofu recipe; top it with Sriracha and garlicky baby bok choy for a spicy, flavorful meal. Add it to a rich coconut curry or a lighter summer one and spoon it over rice. Rub mustard all over it and arrange it on top of your favorite vegetables. Throw leftover cubes in soup or scatter them on salad. The Kitchn has a guide that'll show you how to get your technique down pat. Now fry, fry away. ]]></description>
<dc:subject>recipes vegetarian tofu</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2013/04/rice-noodle-salad-spicy-cabbage-recipe.html">
    <title>Spicy Rice Noodle Salad with Cabbage and Tofu | Serious Eats : Recipes</title>
    <dc:date>2013-04-05T18:59:10+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/04/rice-noodle-salad-spicy-cabbage-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Although spring officially started more than two weeks ago, it's only just beginning to feel like winter might be ending. But today, in my neck of the woods, the sun shone, the breeze lacked the bite it's had for months, and it finally seemed possible that the retirement of my winter coat might be nigh. And I noticed today, too, that my cravings are shifting: away from the hearty winter soups, stews and braises, and towards the lighter, more refreshing fare of warmer weather.

In my last column, I shared a recipe for a cheesy, baked cabbage and kale gratin. That recipe left me with exactly one quarter of leftover green cabbage, which languished in my fridge for days, the sorry sight of it greeting me each evening when I got home. What am I going to do with one quarter of a cabbage?

Slice it; toss it with a Vietnamese-inspired dressing of fish sauce, garlic, lime juice and sugar; fold it into cooked rice noodles; and garnish it with sliced tofu and chopped salty peanuts. The dish took all of 15 minutes to create and was positively addictive, the chewy rice noodles contrasting with the crunchy cabbage and the sour lime juice tempered by the sweetness of the sugar. A very haphazard lunch turned out to be something special.

This rice noodle salad is incredibly quick and easy to throw together, and the combination of noodles, cabbage, tofu and peanuts makes a filling, satisfying main course. The recipe does call for fish sauce, so if you don't eat fish, be sure to look into a vegan substitute.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://food52.com/recipes/18211-spicy-ginger-orange-tofu">
    <title>Spicy Ginger-Orange Tofu recipe from Food52</title>
    <dc:date>2013-03-13T15:41:05+00:00</dc:date>
    <link>http://food52.com/recipes/18211-spicy-ginger-orange-tofu</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This vegan, gluten free dinner tastes like take-away without the cost-- & maybe on the table even faster.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://food52.com/recipes/18626-pleonasmic-edamame-tofu">
    <title>'Pleonasmic' Edamame Tofu recipe from Food52</title>
    <dc:date>2013-03-13T15:38:57+00:00</dc:date>
    <link>http://food52.com/recipes/18626-pleonasmic-edamame-tofu</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Pleonasm (from Greek, pleon: more, too much) is the use of more words or word-parts than is necessary for clear expression]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://food52.com/recipes/11605-flying-tofu-wedges">
    <title>Flying Tofu Wedges recipe from Food52</title>
    <dc:date>2013-03-13T15:37:41+00:00</dc:date>
    <link>http://food52.com/recipes/11605-flying-tofu-wedges</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I don't make baked tofu all that much since I am usually the only one in my house who eats it, but I converted a few tofu disdainers with this recipe. The aerodynamic wedge shape is fun but rectangles will work. I like to pre-bake the tofu, to get a chewy texture and get rid of the moisture, that way the tofu soaks up more flavor. Flipping the pieces mid-bake helps maintain uniform chewiness. I like to triple this recipe when I make it because the method is a little time-consuming. The marinade is not vegan, but if I were to serve to vegans I would omit the fish sauce and double the amount of sesame oil. This is good on sandwiches or added to stir-fried vegetables or as a snack on its own.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://food52.com/recipes/13526-crispy-coconut-tofu-with-burning-rings-of-fire">
    <title>Crispy Coconut Tofu with Burning Rings Of Fire recipe from Food52</title>
    <dc:date>2013-03-13T15:35:51+00:00</dc:date>
    <link>http://food52.com/recipes/13526-crispy-coconut-tofu-with-burning-rings-of-fire</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I have actually been meaning to enter this recipe for awhile, just to beef up the tofu selections here on Food52 (Seriously, did I just say beef up the tofu? Good grief), so here it is chili week, lighting a fire under my butt (so to speak) ... I eat this often - it makes a great dinner, and great leftovers]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://urbanvegan.net/2013/03/how-to-dry-fry-tofu-tutorial.html">
    <title>how to dry-fry tofu :: tutorial | urban vegan</title>
    <dc:date>2013-03-04T17:03:59+00:00</dc:date>
    <link>http://urbanvegan.net/2013/03/how-to-dry-fry-tofu-tutorial.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[As promised, today I'm going to show you how to dry-fry tofu. I use this easy technique often to quickly give pressed tofu a wonderfully chewy texture. When you dry-fry tofu, it actually tastes like you deep fried it – but it's oil- and added-fat-free [Take that, Paula Deen!]. This method makes tofu more receptive to soaking up sauces and marinades; in my opinion, it's the best way to introduce this versatile plant protein to professed tofu haters.

You can use dry-fried tofu any way you would use seitan, tempeh or....meat [This should help newbie vegetarians who miss the texture of meat]. Cover it with your favorite sauce and bake it. Add it to stews, soups and curries. Or cut it into thin slices before dry-frying, marinate it, and use it to fill sandwiches and spring/summer rolls. I love it as a sub for paneer [Indian cheese] in Saag Paneer.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://www.ecorazzi.com/2013/03/04/make-your-own-vegan-substitute-for-ground-beef/">
    <title>Make Your Own Vegan Substitute For Ground “Beef” | Ecorazzi</title>
    <dc:date>2013-03-04T17:02:22+00:00</dc:date>
    <link>http://www.ecorazzi.com/2013/03/04/make-your-own-vegan-substitute-for-ground-beef/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[When the occasion calls, it’s good to have a solid substitute for what would otherwise be ground beef. This recipe uses crumbled tofu and bakes it with a simple combination of spices, soy sauce, and nut butter to create a delicious and perfect replacement for real beef. Enjoy!

Tofu isn’t something I have very often, and this marks the first time I’m using it on the blog. The reason being that it is very difficult to find a high-quality source of tofu, and the kinds in the supermarkets are actually very difficult to digest. However, relative to other things you could be ingesting, tofu is a friendly meal. Eat it as part of the last meal of the day for digestion’s sake!]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2012/03/momofuku-ginger-scallion-noodles-with-tofu-recipe.html?ref=search">
    <title>Momofuku's Ginger-Scallion Noodles with Tofu | Serious Eats : Recipes</title>
    <dc:date>2013-02-07T08:24:48+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/03/momofuku-ginger-scallion-noodles-with-tofu-recipe.html?ref=search</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you're lucky to have an H Mart near you, then hopefully you take advantage of the Asian food superstore's incredible array of ingredients. I left the Chicago store this weekend with four different kinds of soy sauce for one, but also a package of incredibly good Hong Kong-style noodles. I had dreams of tossing them with the Momofuku ginger-scallion sauce, one of the simplest, best recipes in the Momofuku cookbook.

I like it because it stays away from obvious Asian ingredients like sesame oil or oyster sauce which tend to take over the flavor of a dish, while introducing unexpected ones like sherry vinegar. The result is clean, balanced and light, yet flavorful enough to carry a bowl of noodles. You can add pretty much anything to the recipe (Chang recommends seared cauliflower, quick-pickled cucumber, and other ideas), so I added some simply seared tofu for protein.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://www.101cookbooks.com/archives/tofu-burgers-recipe.html">
    <title>Tofu Burgers Recipe - 101 Cookbooks</title>
    <dc:date>2012-08-18T14:55:28+00:00</dc:date>
    <link>http://www.101cookbooks.com/archives/tofu-burgers-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Be sure to seek out the firmest tofu made from organic soybeans you can find. Also, I suspect you could grill these, they seem like they'd hold together. The next time around I'm going to try it. If anyone else gives that a go before I do, let me know, and I'll update the recipe.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html">
    <title>Orange Pan-glazed Tempeh Recipe - 101 Cookbooks</title>
    <dc:date>2012-08-18T14:50:31+00:00</dc:date>
    <link>http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This recipe is equally good made with tofu. I made a couple minor tweaks to the recipe based on American ingredients/measurements. You can make a meal out of this by pairing it with some lightly sauteed seasonal vegetables, or in this case I simple served if over some left-over cooked wheat berries that I heated with a bit of chopped kale.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://dinersjournal.blogs.nytimes.com/2012/01/05/the-minimalist-curried-tofu-with-soy-sauce/">
    <title>Curried Tofu With Soy Sauce — Recipe and Video – The Minimalist - NYTimes.com</title>
    <dc:date>2012-08-18T08:52:44+00:00</dc:date>
    <link>http://dinersjournal.blogs.nytimes.com/2012/01/05/the-minimalist-curried-tofu-with-soy-sauce/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Many of the best soups, stews, and braises start with careful browning that creates a flavor that’s rich and seductive.

The chances are the last thing that come to mind when you read the above was tofu. But what makes this dish work, as I wrote back in 2000, is careful browning of onions – which takes a while, but it so worth it. (Avoid burning at all costs or the dish will be bitter instead of sweet.)

When the onions are done, you add curry powder, which also needs to brown – or toast – for 30 seconds or so to cook out the raw intensity of the spice. Then come chopped walnuts or cashews: toast them, too. Between the onions, curry powder, and nuts, there is a tremendous amount of flavor generated up front. I would even go so far as to call it rich and seductive.

With all of the heavy lifting done in the beginning, the rest of this curry comes together very quickly. You add coconut milk, which satisfyingly changes from white to rich yellow when it hits the skillet and then the tofu. Soy sauce provides most of the salt here, and a little cayenne the kick.

The tofu may get top billing here, but really – the browning does all the work.]]></description>
<dc:subject>recipes tofu curry vegetarian</dc:subject>
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<item rdf:about="http://probonobaker.typepad.com/probonobaker/2008/01/sesame-baked-to.html">
    <title>Sesame Baked Tofu - Pro Bono Baker</title>
    <dc:date>2012-08-18T08:50:35+00:00</dc:date>
    <link>http://probonobaker.typepad.com/probonobaker/2008/01/sesame-baked-to.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Rich and nutty pieces of baked tofu are perfect for adding to stir-fry or curry dishes, but they are also delicious on their own.  Extra-firm tofu will hold up well to the marinating called for in this recipe, though some types of firm tofu will work fine as well. If you are worried that your tofu is too delicate, wrap the tofu slices in clean tea towels, place a plate on top, and a heavy pot or bag of flour on top of that.  Let sit for half an hour.  As the water in the tofu is absorbed into the towels, the tofu will become sturdier.  Dark sesame oil is made from toasted sesame seeds and gives this dish a deeper flavor.  Light sesame oil can also be used.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://28cooks.blogspot.co.uk/2006/03/tofu-jerky-so-i-was-monkeying-around.html">
    <title>28 Cooks - Tofu Jerky</title>
    <dc:date>2012-08-18T08:49:57+00:00</dc:date>
    <link>http://28cooks.blogspot.co.uk/2006/03/tofu-jerky-so-i-was-monkeying-around.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[So I was monkeying around on the Internet, browsing recipes and vegetarian websites, and I came across the idea of Tofu Jerky. I've never tried Tofu Jerky, and you know how I was a bit skeeved out by the texture of tofu, but yet I was oddly intrigued by the idea of jerky made out of it. And since I'll try anything once, I decided to give it the old college try.
I must admit I was pleasantly surprised. Although the texture isn't like real jerky, it's oddly close enough. I also think that the seasonings are distracting enough that this is rather enjoyable. I definitely think that most people, vegetarian or not, would enjoy this as a fairly healthy snack. While I can't see myself making this weekly, I definitely think it will be kept to try again.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://www.101cookbooks.com/archives/caramelized-tofu-recipe.html">
    <title>Caramelized Tofu Recipe - 101 Cookbooks</title>
    <dc:date>2012-08-18T08:48:22+00:00</dc:date>
    <link>http://www.101cookbooks.com/archives/caramelized-tofu-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[ needed to use up a few ingredients I had on hand before leaving for a trip to Big Sur last week (more on that later, I promise). I ended up throwing together what might become a new favorite meal on the fly - caramelized strips of tofu served over sauteed shredded brussels sprouts. I made it again yesterday for lunch so I could take a snapshot and share it with you.

Here's how it came together: a quick survey of my kitchen revealed tofu and a cluster of brussels sprouts. There was also a vibrant bouquet of cilantro tucked into the refrigerator door begging to be used. I scanned the cupboards and pulled down a small bag of (already toasted!) pecans and the remnants of a once full bag of my favorite sugar. Garlic? Check.

Just a few minutes of knife work and a some fast work with a hot pan separated me from my dinner. I cooked the tofu first, then finished with the brussels sprouts. It worked out nicely that only one pan was dirtied in the process.

Some variations come to mind - throw in some nutty, chewy brown rice. You'll have a nicely balanced plate - vegetables, protein, and some complex carbohydrates from the rice. For those of you I failed to convert to fans with this brussels sprout recipe, spinach would be a nice alternative. With the pecans and the crusted sweetness, a few pinches of curry powder (or five-spice powder) would be delicious.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://www.kalynskitchen.com/2008/06/baked-tofu-recipe-with-soy-and-sesame.html">
    <title>Kalyn's Kitchen: Baked Tofu Recipe with Soy and Sesame</title>
    <dc:date>2012-08-18T08:47:25+00:00</dc:date>
    <link>http://www.kalynskitchen.com/2008/06/baked-tofu-recipe-with-soy-and-sesame.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I had such good success when I tried a recipe for stir-fried tofu, I vowed I would cook it again soon, so this is my second tofu adventure. The recipe is adapted from a basic recipe for baking tofu in Mark Bittman's How to Cook Everything Vegetarian, and once again I was thrilled with how this turned out. If you're a tofu novice (like me!) this has to be the easiest possible way to cook it, and with only three main ingredients, this is definitely an Easy South Beach Recipe, headed for the section in the recipe archives where I file recipes with five ingredients or less.

Baked tofu will keep in the fridge for several days, and it's a great addition to salads, stir-fries, or sauteed vegetables. Mark Bittman also recommends serving the baked tofu with some type of sauce, which would certainly be tasty. However, I brushed the tofu with the soy-sesame mixture several times while it cooked, and I thought this was delicious just as is. (I couldn't resist sprinkling on a few black sesame seeds and thinly sliced green onions for the photos, but they're definitely not essential.) I confess, I've been eating it as a snack, and it will probably disappear before I have a chance to try using it in a stir-fry or with veggies.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://www.veggiebelly.com/2010/11/baked-tofu-steaks-mushroom-gravy.html">
    <title>Baked Tofu Steaks with Mushroom Gravy | Veggie Belly | Vegetarian Recipe</title>
    <dc:date>2012-08-14T12:25:36+00:00</dc:date>
    <link>http://www.veggiebelly.com/2010/11/baked-tofu-steaks-mushroom-gravy.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is an easy, vegan thanksgiving main dish. The baked tofu is flavorful and chewy. And the vegan mushroom gravy has great meatiness, making this a very satisfying dish overall. Serve this thanksgiving entrée with some stuffing, and few vegetable side dishes.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://www.npr.org/2012/08/01/157701522/how-to-make-your-tofu-and-eat-it-too">
    <title>How To Make Your Tofu And Eat It, Too : NPR</title>
    <dc:date>2012-08-05T08:59:33+00:00</dc:date>
    <link>http://www.npr.org/2012/08/01/157701522/how-to-make-your-tofu-and-eat-it-too</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[As I recently dipped a carrot slice into a fluffy, edamame-infused dip I'd made from a batch of homemade tofu, I wondered: Why haven't I done this before? The carrot was crisp, the herbs were fresh, but it was the tofu that was the real deal. It was like no store-bought tofu I'd ever encountered – light, delicate, creamy and not a bit rubbery.

When you look at tofu as its own delicious entity, a door opens. If you fry cubed tofu hoping it will resemble stir-fried chicken, you're ensuring disappointment. You'll be much happier if you can embrace the essence of the soybean.
Making tofu from soybeans has been on my radar for awhile, ever since I assisted — err, cleaned up after — my brother's attempt a few years back. He'd built a small wooden tofu press for a friend and wanted to try it out to make sure it worked. He got a big bag of soybeans from the bulk bin at the market, soaked and then ground them, boiled an enormous pot of water and did a lot of stirring and straining. It didn't seem all that complicated, and I mentally placed it on my to-cook-one-day list.

That day came, and I'm a convert. Surprisingly, making your own tofu is not hard, though it is a bit time consuming, as many do-it-yourself projects tend to be. But the results more than make up for the labor.

It's also ideal for control freaks such as myself, as you know exactly what ingredients are going in your tofu (I like to use non-GMO, organic soybeans) and can play around with the flavors to your liking (a little lemon zest or a handful of toasted sesame seeds can provide an unexpected taste).

Homemade tofu may not appeal to all — first, you have to actually like tofu, which can be an acquired taste. Just the idea of tofu — or, bean curd — can make even the most adventurous eater wrinkle his nose in disgust. I've probably alienated about half of those reading already.

I hope not, though. While it's true tofu sometimes receives a bad rap as a health food reserved for vegetarians and vegans, an odd, jiggly block of white stuff that has a weird texture, there's lots to recommend it. Tofu is relatively low fat and is a good source of protein, calcium, iron, magnesium, omega-3 fatty acids, selenium and copper and can be incorporated into either sweet or savory dishes.]]></description>
<dc:subject>recipes tofu</dc:subject>
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<item rdf:about="http://vegweb.com/recipes/tofu-breakfast-sandwich-la-new-york-deli">
    <title>Tofu Breakfast Sandwich, a la New York Deli | VegWeb.com, The World's Largest Collection of Vegetarian Recipes</title>
    <dc:date>2012-07-16T11:55:51+00:00</dc:date>
    <link>http://vegweb.com/recipes/tofu-breakfast-sandwich-la-new-york-deli</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is the perfect cure for those Bland Tofu Blues. The tofu should marinate AT LEAST overnight, then the rest of the recipe takes under 10 minutes to execute. It reminds me of the NYC deli breakfast specials of an "egg on a roll" for like a buck.]]></description>
<dc:subject>recipes vegetarian tofu sandwich</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2008/oct/25/vegetarian-recipes-black-pepper-tofu?recipetitle=The+new+vegetarian%3A+Black+pepper+tofu">
    <title>The new vegetarian: Yotam Ottolenghi prepares black pepper tofu | Life and style | The Guardian</title>
    <dc:date>2012-07-09T10:50:33+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2008/oct/25/vegetarian-recipes-black-pepper-tofu?recipetitle=The+new+vegetarian%3A+Black+pepper+tofu</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[My friend Helen Goh recently forced me to go on a culinary tour of Malaysia, where she spent the first 10 years of her life. Poor me had to endure a long week scoffing some of the world's most spectacular street foods. Helen's vivid food memories, and her affectionate family, the Lees, guided us in this too short but ultra-exciting journey. In the coming weeks, I'll be trying to recreate a few highlights, so I can share with you a bit of my misery. This tofu dish is a veggie version of a Chinese classic, best served with plain steamed white rice. The original recipe calls for double the number of chillies, but I warn you that even this version is very hot, so you may want to take it down even further. If you have an Asian grocer nearby, get the fresh tofu that's set in a tub. It has a wonderful silky, light texture. Serves four.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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<item rdf:about="http://blog.fatfreevegan.com/2012/05/thai-black-pepper-and-garlic-tofu.html">
    <title>Thai Black Pepper and Garlic Tofu | recipe from FatFree Vegan Kitchen</title>
    <dc:date>2012-05-22T12:09:53+00:00</dc:date>
    <link>http://blog.fatfreevegan.com/2012/05/thai-black-pepper-and-garlic-tofu.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Black pepper provides a different kind of heat than chile peppers, but people who are sensitive to spices may still find this too hot. So start with the lesser amount of black pepper and add more to taste. Those of you who like fiery dishes may want to increase the chile sauce, but try not to overpower the black pepper.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://fatfreevegan.com/blog/2012/05/06/curried-tofu-with-coconut-rice/">
    <title>Curried Tofu with Coconut Rice | Fatfree Vegan Recipes</title>
    <dc:date>2012-05-08T13:51:31+00:00</dc:date>
    <link>http://fatfreevegan.com/blog/2012/05/06/curried-tofu-with-coconut-rice/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[adapted from a recipe posted to http://community.qvc.com/]]></description>
<dc:subject>recipes tofu curry vegetarian</dc:subject>
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<item rdf:about="http://fatfreevegan.com/blog/2012/05/06/spicy-grilled-tofu-and-green-bean-salad/">
    <title>Spicy Grilled Tofu and Green Bean Salad | Fatfree Vegan Recipes</title>
    <dc:date>2012-05-08T13:49:30+00:00</dc:date>
    <link>http://fatfreevegan.com/blog/2012/05/06/spicy-grilled-tofu-and-green-bean-salad/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Submitted by: courtney (from Vegetarian Times magazine)]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
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</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Coconut-Curried-Tofu-with-Green-Jasmine-Rice-107640?mbid=ipapp">
    <title>Coconut Curried Tofu with Green Jasmine Rice Recipe at Epicurious.com</title>
    <dc:date>2012-04-18T06:35:32+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Coconut-Curried-Tofu-with-Green-Jasmine-Rice-107640?mbid=ipapp</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Makes 4 servings]]></description>
<dc:subject>recipes tofu vegetarian curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:afa008f21a7b/</dc:identifier>
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</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Stir-Fried-Tofu-with-Mushrooms-Sugar-Snap-Peas-and-Green-Onions-109075?mbid=ipapp">
    <title>Stir-Fried Tofu with Mushrooms, Sugar Snap Peas, and Green Onions Recipe at Epicurious.com</title>
    <dc:date>2012-04-18T06:26:24+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Stir-Fried-Tofu-with-Mushrooms-Sugar-Snap-Peas-and-Green-Onions-109075?mbid=ipapp</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Ever wonder how soybeans turn into smooth, creamy tofu? First, the beans are pressed to extract soy milk, which is then curdled. The curds are drained, pressed, and cut into blocks of tofu.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3ab0cb13171b/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/03/black-pepper-tofu-recipe.html">
    <title>Black Pepper Tofu | Serious Eats : Recipes</title>
    <dc:date>2012-03-17T10:37:47+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/03/black-pepper-tofu-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Yotam Ottolenghi's Plenty is one of the most beautiful cookbooks I've acquired in the last year, and I find myself swooning over its recipes every time I flip it open. It's full of inventive ideas (all of which are vegetarian), one of which I've already covered in this column involving a dressing with orange flower water. And that creativity is no different with this recipe, which drapes crisp tofu in a complex sauce of black pepper, butter, and soy sauce.
That said, it requires some modification (this recipe in particular has been highlighted as an example of one with good ideas, but inexact quantities), which I've adapted in my version, like pan-searing the tofu instead of deep-frying it, using far less butter and keeping the amount of black pepper in check. Regardless, this result is crisp-pillowy tofu and a deeply pungent and spicy sauce, which is also sweet and warming. It's intense, so don't skip on serving it with plenty of white rice.
While the recipe calls for three different kinds of soy sauce (one of which is sweet), the recipe would be nearly as good with just one. Adding some honey or molasses to taste would balance the dish back out.]]></description>
<dc:subject>recipes tofu</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:51806e6a781a/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bonappetit.com/recipe/citrus-marinated-tofu-with-onions-and-peppers">
    <title>Citrus-Marinated Tofu with Onions and Peppers | Serious Eats : Recipes</title>
    <dc:date>2012-03-03T08:29:00+00:00</dc:date>
    <link>http://www.bonappetit.com/recipe/citrus-marinated-tofu-with-onions-and-peppers</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I'm not sure what initially attracted me to this recipe in the March issue of Bon Appétit. I've never encountered a tofu, onion, and pepper dish quite like this before. In fact, even the idea of roasting tofu was new to me.
But there was something appealing about that citrus marinade, which balanced fresh lime juice and cilantro with smoked paprika and cumin. I was especially intrigued since the marinade would also be used as a sauce, albeit after some honey was added.
Regardless of what you think of the flavors, which I quite enjoyed, you can't argue with how easy this is to prepare. The ingredients for the marinade are roughly chopped and then tossed into the blender. The tofu is marinated for only 15 minutes, but it sucks up a lot of flavor in that time. It's then simply placed on one half of a baking sheet, with the onions and peppers on the other side.
Roast for 20 minutes and you're done. As for a side, white rice works well, though the recipe also claims that corn tortillas would work, too.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:71dd3a6fd49a/</dc:identifier>
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</item>
<item rdf:about="http://www.independent.co.uk/life-style/food-and-drink/recipes/chilli-tofu-2372877.html">
    <title>Chilli tofu - Recipes - Food &amp; Drink - The Independent</title>
    <dc:date>2012-02-19T13:33:30+00:00</dc:date>
    <link>http://www.independent.co.uk/life-style/food-and-drink/recipes/chilli-tofu-2372877.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you're not already a tofu fan, this might just convert you. It's so simple, it's virtually instant and, as with many of my dishes, you can amp up the flavours however you like by adding a bit more of what you fancy.]]></description>
<dc:subject>recipes tofu rice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6b7b2eb16ea3/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theppk.com/2012/01/porcini-crusted-tofu-with-shallot-gravy/">
    <title>Porcini Crusted Tofu With Shallot Gravy | Post Punk Kitchen | Vegan Baking &amp; Vegan Cooking</title>
    <dc:date>2012-01-27T12:02:20+00:00</dc:date>
    <link>http://www.theppk.com/2012/01/porcini-crusted-tofu-with-shallot-gravy/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[It’s every girl’s worst nightmare. Just a few weeks shy of my 39th birthday, trying to drift off to sleep, I was suddenly seized by a terrifying thought. “I have never porcini crusted anything.” Maybe porcini crusting went out of style with The Rachael haircut, but it’s still my idea of a fancy meal.

And Valentine’s Day is coming up, so maybe you wanna’ get a little fancy? Porcinis remind me of wet leaves, red wine and cozy cloudy evenings. Their sensuous woodsy taste just oozes romance. They’re a little pricey, but dried ones aren’t too bad — I think one ounce set me back under four bucks at Whole Foods. You grind them up in the blender, mix with breadcrumbs and seasoning and voila! Delicious crust.

Even though you might not make this recipe any day of the week (but you might), it isn’t difficult to do. My favorite part is that the accompanying Shallot Gravy is made with both the leftover marinate and the leftover crusting mixture.

I served over Scallion Mashed Potatoes and Caramelized Beets. You can definitely have the whole menu done in an hour or so (not including marinating time). Here’s how: Marinate the tofu during the day. Then when you get home, first thing you do is prep the beets and get them in the oven. Then prepare the potatoes. Now prep the shallots (this is the hardest part! Shallots can be a real pain.) Blend the porcinis before blending the mashed potato ingredients so that you don’t have to wash the blender out. Now make the sauce, porcini crust and, finally, cook the tofu. That may sound confusing, but once you read through the recipes, you’ll get it.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:71d7011a774c/</dc:identifier>
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</item>
<item rdf:about="http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1761">
    <title>Grilled Teriyaki Tofu | WholeFoodsMarket.com</title>
    <dc:date>2012-01-27T07:41:06+00:00</dc:date>
    <link>http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1761</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Use in sandwiches or wraps, or serve on a bed of sautéed veggies like spinach, carrots, bok choy or bell peppers.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:21db2fca3090/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:tofu"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2666">
    <title>Simple Vegan Tofu Lasagna | WholeFoodsMarket.com</title>
    <dc:date>2012-01-27T07:40:47+00:00</dc:date>
    <link>http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2666</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[For the best presentation, choose a mix of red, yellow, green or orange bell peppers.]]></description>
<dc:subject>recipes tofu vegetarian pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:da7b145d4247/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:tofu"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1774">
    <title>Tofu Vegetable Loaf | WholeFoodsMarket.com</title>
    <dc:date>2012-01-27T07:40:25+00:00</dc:date>
    <link>http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1774</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This hearty loaf combines tofu with onions, carrots, garlic and parsley and bakes up firm and sliceable. Try adding any of the following to make this vegetarian take on a classic comfort food even more delicious: ground cumin, garlic powder, onion powder, cayenne pepper, or dried basil, oregano or thyme. Top slices of the tofu loaf with vegetarian mushroom gravy, or pair them with brown rice or quinoa pilaf.]]></description>
<dc:subject>recipes meatloaf vegetarian tofu</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:48a4dc5027c0/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:meatloaf"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1917">
    <title>Indian Spiced Peas with Tofu | WholeFoodsMarket.com</title>
    <dc:date>2012-01-27T07:39:42+00:00</dc:date>
    <link>http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1917</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This dish is spiced with garam masala, a blend of aromatic spices such as cardamom, cloves and cinnamon. Serve with naan or other soft flatbread. Since tofu sometimes sticks to the skillet when pan-fried, use a nonstick skillet if you have one on hand.]]></description>
<dc:subject>recipes tofu vegetarian curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c9bf948c88f2/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/braisedbeancurdwithg_8815">
    <title>BBC - Food - Recipes : Braised bean curd with garlic and pepper</title>
    <dc:date>2012-01-25T11:22:41+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/braisedbeancurdwithg_8815</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A great vegetarian dish as part of a Chinese banquet or just a nice midweek supper on its own with steamed rice.]]></description>
<dc:subject>recipes vegetarian tofu</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9d0dee09fde0/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/03/dinner-tonight-almond-tofu-with-buckwheat-noodles-recipe.html">
    <title>Dinner Tonight: Almond Tofu with Buckwheat Noodles and Snow Peas | Serious Eats : Recipes</title>
    <dc:date>2011-11-27T09:55:15+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/03/dinner-tonight-almond-tofu-with-buckwheat-noodles-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is not my kind of food. No disrespect, it's just not what I dream of on my way home from work with a grumbling stomach, lunch long past. Strips of baked tofu, a sauce made with almond butter, and a pile of buckwheat noodles? But I will always respect a recipe that tastes really good. Always. And this one, from Lucid Food, does.
The soul of this dish is the sauce, a complex and sweet mixture of almond butter, soy sauce, maple syrup, and sesame oil. This lovely concoction is painted on the tofu while it bakes into dense, chewy strips; these are then the centerpiece of a quick stir-fry with ginger, garlic, scallions, and rice vinegar, bulked out with soba noodles and scattered with crunchy snow peas.
It doesn't belong to one cuisine; it's just vaguely Asian. But it all comes together quite well, finished with a handful of cilantro and doused with sriracha. It wasn't until I was halfway through that I realized I was eating a rare vegan meal. I didn't have much reason to complain.]]></description>
<dc:subject>recipes vegetarian tofu</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:54f2c25720f8/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/07/general-tsos-fried-tofu-sub-sandwich-recipe.html">
    <title>Cook the Book: General Tso's Fried Tofu Sub | Serious Eats : Recipes</title>
    <dc:date>2011-11-27T09:43:58+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/07/general-tsos-fried-tofu-sub-sandwich-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[We've been enamored with Tyler Kord's mad scientist sandwiches at No.7 in the Ace Hotel from the get-go. Daring and totally innovative with plenty of Eastern influence, his subs are just crazy enough to work. Taking a cue from that stalwart of American-Chinese food, his General Tso's Fried Tofu Sub is a best-seller, and coming from a tofu-based sandwich that's really saying something.
Knowing how to treat your tofu is the first step on any great tofu dish, and Kord has the technique down. Seasoned tofu is dipped in a egg-cornstarch slurry, coated in panko, and deep-fried to a crisp, resulting in a perfectly crunchy on the outside, creamy on the inside tofu that really tastes like something.
Roasted onions, lime juice, and thinly sliced carrots are tucked into soft sub rolls along with the crisp tofu. But what really makes this a transcendent tofu sandwich experience is the Unicorn Sauce. (What, what? Unicorns, where?) According to Kord, one of his cooks came up with this everything-but-the-kitchen-sink sauce that's "good enough to make unicorns dance." It's made from a laundry list of unlikely suspects: tarragon, Sriracha, and liquid smoke. It's a crazy sandwich, but in that really great crazy way that won our hearts in the first place.]]></description>
<dc:subject>recipes tofu vegetarian sandwich</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a0d4564e80ff/</dc:identifier>
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</item>
<item rdf:about="http://veganfeastkitchen.blogspot.com/2011/10/thai-style-spinach-and-tofu-with-peanut.html">
    <title>Notes from the Vegan Feast Kitchen/ 21st Century Table: THAI-STYLE SPINACH AND TOFU WITH PEANUT SAUCE</title>
    <dc:date>2011-10-15T14:56:02+00:00</dc:date>
    <link>http://veganfeastkitchen.blogspot.com/2011/10/thai-style-spinach-and-tofu-with-peanut.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is a quick and lower-fat version of a dish called "Praram", which is usually made with chicken (sometimes even with pork), but often with tofu.  Some cooks add other vegetables, such as red pepper, baby corn, water chestnuts, green onions, etc., but I have kept it simple. It's one of my go-to dishes when I'm in a big hurry to get dinner on the table.  It didn't make the cut for World Vegan Feast, but it's a favorite of ours nonetheless and has been enjoyed by many an omni visitor, too.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7827cfefce03/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theppk.com/2008/10/ceylon-style-tofu-curry/">
    <title>Ceylon Style Tofu Curry | Post Punk Kitchen | Vegan Baking &amp; Vegan Cooking</title>
    <dc:date>2011-09-18T08:43:24+00:00</dc:date>
    <link>http://www.theppk.com/2008/10/ceylon-style-tofu-curry/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[While working in a vegetarian roadshow cafe, I was asked to come up with dishes that would appeal to veggies and non-veggies alike. So with curry being one obvious choice I decided to make a vegan Ceylon style curry that went down well with every one.

This dish is usually served with basmati rice.]]></description>
<dc:subject>recipes tofu vegetarian curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:88bbbf24552f/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theppk.com/2009/01/tofu-balls/">
    <title>Tofu Balls | Post Punk Kitchen | Vegan Baking &amp; Vegan Cooking</title>
    <dc:date>2011-09-18T08:42:47+00:00</dc:date>
    <link>http://www.theppk.com/2009/01/tofu-balls/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is modified from Louise Hagler’s Tofu Cookery. It was the recipe that my family and I started cooking together over 20 years ago.]]></description>
<dc:subject>recipes tofu meatballs vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:43f8d8109278/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:tofu"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:meatballs"/>
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<item rdf:about="http://www.theppk.com/2011/09/blackened-scrambled-tofu-garlicky-grits/">
    <title>Blackened Scrambled Tofu &amp; Garlicky Grits | Post Punk Kitchen | Vegan Baking &amp; Vegan Cooking</title>
    <dc:date>2011-09-16T14:52:58+00:00</dc:date>
    <link>http://www.theppk.com/2011/09/blackened-scrambled-tofu-garlicky-grits/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Maybe it’s because I’m watching too much Food Network and True Blood lately, but I’ve been craving Southern food like mad. Or it could be that I just feel like I’m in the country, what with my garden and bird feeder, so it makes me want to sit on the porch with some sweet tea, just like in the movies! That’s all people in the south do, right?

But I think it’s also just that as the weather changes I begin to crave heavily seasoned foods and the feel of my cast iron skillet. So Southern cooking fits the bill!

I’ve always loved the look of shrimp and grits, with all those dark spices against a shimmery canvas of grits. So I thought I’d try it the hippie (or is it yuppie?) way…but does tofu and polenta have the same ring? Probably not.

In any case, these were easy and fun to make. Tofu is scrambled in big chunks with lots of onion and garlic, and then coated in dried herbs and spices, including two different kinds of paprika. I threw some cherry tomatoes in to bring a little moisture back to the scene. And like I said, the grits are actually polenta, with lots of sauteed garlic tossed in at the end. But feel free to use grits, too, I just didn’t have any at the time. This made a great brunch, but I think it would be good for dinner, too. And as you can see, I served it with a side of sauteed kale. Any greens will do!

Oh and a note: the polenta definitely makes more than you need, so poor the excess into a square tupperware while still hot. When ready to eat, slice into squares and panfry.]]></description>
<dc:subject>recipes vegetarian tofu</dc:subject>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/07/pan-fried-tofu-with-dark-sweet-soy-sauce-recipe.html">
    <title>Dinner Tonight: Pan-Fried Tofu with Dark Sweet Soy Sauce | Serious Eats : Recipes</title>
    <dc:date>2011-07-23T10:12:00+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/07/pan-fried-tofu-with-dark-sweet-soy-sauce-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This recipe from Jaden Hair's The Steamy Kitchen Cookbook is the kind of pantry meal that I can get behind. If, like me, you have most of these sauces in the fridge, then all you need is a block of tofu, one serrano chile, and some scallions.
The tofu is pan-fried until golden, then removed. The sauce gets poured in and cooked for less than a minute. If you're totally prepared, this will be done in under 15 minutes, though there's absolutely no shame in taking your time and stretching this out to 20 minutes.
The only challenge is getting the tofu perfectly browned. If you're not careful, the tofu can cook unevenly, and even turn black in spots. That said, if there is too little oil, the tofu may stick to the pan. Everything else is a breeze. The sauce is simple, whisked together in a bowl, and the chiles and scallions are sprinkled on at the end.]]></description>
<dc:subject>recipes tofu</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:331d820b30ff/</dc:identifier>
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</item>
<item rdf:about="http://justbento.com/handbook/recipe-collection-mains/tofu-and-vegetable-piccata">
    <title>Tofu and vegetable piccata | Just Bento</title>
    <dc:date>2011-05-30T18:10:08+00:00</dc:date>
    <link>http://justbento.com/handbook/recipe-collection-mains/tofu-and-vegetable-piccata</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A lot of people shy away from tofu because they think it’s too bland, or just for vegans. This recipe should change your mind on both count. It is still ovo-vegetarian, but omnivores will enjoy it too. It’s derived from an appetizer served at a local healthy-Korean restaurant. The head chef/mom there smilingly refused to divulge the recipe, so my mother and I just figured out our own version. It’s great hot or cold and is perfect for bentos. Make it for dinner and set aside some for your bento lunch the next day. You can use any combination of shredded vegetables you like - it’s a great way to use up leftover veggies.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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</item>
<item rdf:about="http://blog.fatfreevegan.com/2011/05/ridiculously-easy-curry-scrambled-tofu.html">
    <title>Ridiculously Easy Curry-Scrambled Tofu | recipe from FatFree Vegan Kitchen</title>
    <dc:date>2011-05-21T07:35:25+00:00</dc:date>
    <link>http://blog.fatfreevegan.com/2011/05/ridiculously-easy-curry-scrambled-tofu.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[For years, the only scrambled tofu I ever made required a seasoning packet called Tofu Scrambler. I loved that product. It had just the right blend of seasonings and thickeners to conjure some magical response out of the blandness that is bean curd and turn it into what I considered the perfect breakfast. The idea of making scrambled tofu without that packet never even passed through my mind because–why? Tofu Scrambler made scrambled tofu just like I liked it–until one day it didn’t.

It happened at first gradually and then abruptly. Someone at Tofu Scrambler Central changed the formula of my beloved packet, and though I tried to add back what seemed to be missing, it never was quite as good. And then one day it disappeared completely from the shelves of the local grocery store. My family went scramble-less for a few months while I waited to see if T.S. would reappear, but as time went on and I realized that it probably wasn’t coming back, I also realized that it had been a crutch, unnecessary and expensive for both my family and, with its foil envelopes and cardboard box, the environment. I figured I could duplicate the formula using ingredients I already had in my pantry, and so for a long time my scrambles were elaborate combinations of starches, nutritional yeast, and spices, like this one, that tried to mimic Tofu Scrambler.

I don’t know if my tastes changed or if I just became less tolerant of complex recipes, but eventually my scrambles became much simpler. These days I don’t even use a recipe, throwing in a teaspoon or two of whatever herb or spice sounds tasty in the moment. At some point, Tofu Scrambler came back to my local store, but I didn’t even notice because I didn’t need it anymore. When it comes down to it, all I really require to make scrambled tofu is nutritional yeast and a seasoning or two.

A few nights ago, I made my simplest scramble yet, seasoning it with only my favorite mild curry powder, Maharajah, which is fragrant with cumin and saffron (see those red threads–that’s the saffron). It’s so satisfying to me to be able to throw together a scramble in minutes–with no foil packet.]]></description>
<dc:subject>recipes tofu vegetarian curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:1042e12b93ac/</dc:identifier>
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</item>
<item rdf:about="http://theveganmouse.blogspot.com/2011/05/tofu-jambalaya.html">
    <title>Tofu Jambalaya</title>
    <dc:date>2011-05-19T12:11:01+00:00</dc:date>
    <link>http://theveganmouse.blogspot.com/2011/05/tofu-jambalaya.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I usually make this with Tofurky vegan sausage but didn't have any so I substituted tofu. I sauteed the tofu a bit in olive oil, smoked paprika, liquid smoke and cayenne for some extra flavor. Worked out deliciously if I do say so myself!]]></description>
<dc:subject>recipes tofu vegetarian rice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0d95c2ea9fec/</dc:identifier>
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<item rdf:about="http://blog.fatfreevegan.com/2011/04/thai-green-curry-vegetables-tofu.html">
    <title>Thai Green Curry with Vegetables and Tofu | recipe from FatFree Vegan Kitchen</title>
    <dc:date>2011-04-29T07:38:02+00:00</dc:date>
    <link>http://blog.fatfreevegan.com/2011/04/thai-green-curry-vegetables-tofu.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I make this curry lighter by making my own cashew-coconut milk, but you can make it richer by using 2 cups of lite coconut milk instead. Or reduce the fat even more by using unsweetened almond or soy milk.]]></description>
<dc:subject>recipes tofu curry</dc:subject>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/01/spicy-noodles-with-tofu-dou-hua-mian-recipe.html?ref=related">
    <title>Dinner Tonight: Spicy Noodles with Tofu (Dou Hua Mian) | Serious Eats : Recipes</title>
    <dc:date>2011-04-25T15:33:05+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/01/spicy-noodles-with-tofu-dou-hua-mian-recipe.html?ref=related</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I was in the mood for some Chinese noodles, and nothing was going to stop me. At first I settled on this recipe from Fuchsia Dunlop's Land of Plenty, and luckily had just about everything it called for: sesame paste (tahini works too), chili oil, two kinds of soy sauce, and sesame oil. Altogether it creates a shockingly quick and filling meal—there was only one problem.

The recipe calls for a garnish of Sichuan preserved vegetables. They sounded delightful but I didn't have any, nor did my local grocery store. Dunlop's recipe for them (in the same book) would have taken a whole day to prepare, so that was ruled out. I thought about leaving them out completely, but figured some kind of pickled vegetable would really help balance the thick and robust sauce. That's when I remembered this amazingly simple recipe from David Chang.

In the Momofuku cookbook, Chang notes that giving a recipe for this seems "excessive" since it "is so simple." He's right. Just combine salt and sugar with vegetables, and ten minutes later they're ready to go. I used carrots; it's what I had ready to go. It's certainly not the same as the preserved vegetables, but works extremely well with this fiercely spicy dish.]]></description>
<dc:subject>recipes tofu</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2010/04/mapo-tofu-sichuan-food-recipe.html?ref=related">
    <title>Dinner Tonight: Mapo Tofu | Serious Eats : Recipes</title>
    <dc:date>2011-04-24T08:24:40+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/04/mapo-tofu-sichuan-food-recipe.html?ref=related</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mapo Tofu kind of perfectly sums up what I love about Sichuan cuisine. It's feisty and slightly out of control, and yet it still feels homey and relaxed. Sure, the chili bean paste adds a wallop of heat, and the Sichuan peppercorns numb the inside of your mouth, but it's not overly greasy or heavy. It's meaty, but as much of the umami punch comes form the fermented black beans as the ground pork.

This recipe comes from Fuchsia Dunlop's Land of Plenty, and she really hit the necessary balance here. Much of that help has to go to the tofu, which are the shock absorbers for this dish. They remain white and silky at the end, and help cool the fire of the sauce.

The whole dish comes out surprisingly quickly, and without the usual theatrics of stir-frying. The heat is high only for the first step, then it's turned down to medium. If you're looking for a good look into this style of cooking, this might be a great first step.]]></description>
<dc:subject>recipes vegetarian tofu</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2011/04/red-lentil-and-tofu-curry-recipe.html">
    <title>Dinner Tonight: Red Lentil and Tofu Curry | Serious Eats : Recipes</title>
    <dc:date>2011-04-23T15:01:42+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/04/red-lentil-and-tofu-curry-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Though I hate to admit this, I am a little frightened of cooking lentils. Sure, they look harmless enough, but they just have a tendency of not cooking for me. Instead, they remain little pebbles in the saucepan far past the recommend cooking time. But red lentils are the great exception. They only require 15 to 20 minutes to become tender, and they faithfully stick to that schedule.

Their quick cooking nature is put to great use in this amazing vegetarian recipe from Appetite for China. Actually, this recipe is originally based on a Gourmet recipe, but I prefer this interpretation because it doubles the amount of spices. Honestly, the dish is still a little mild, but sometimes you just want a soothing, comforting meal, not something that will clear my sinuses with each spoonful.]]></description>
<dc:subject>recipes curry tofu lentils</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://fatfreevegan.com/blog/2010/11/22/mock-turkey-slices-and-dressing/">
    <title>Mock “Turkey” Slices and Dressing | Fatfree Vegan Recipes</title>
    <dc:date>2011-04-08T16:05:03+00:00</dc:date>
    <link>http://fatfreevegan.com/blog/2010/11/22/mock-turkey-slices-and-dressing/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Adapted from a recipe by Deborah Wolfe

]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:dff8a349a08c/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://fatfreevegan.com/blog/2010/11/22/thanksgiving-meat-loaf/">
    <title>Holiday “Meat” Loaf | Fatfree Vegan Recipes</title>
    <dc:date>2011-04-08T16:04:27+00:00</dc:date>
    <link>http://fatfreevegan.com/blog/2010/11/22/thanksgiving-meat-loaf/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.

Sauté vegetables until onions are transparent (add other diced veggies if you wish – ie peppers, carrots, etc). Add herbs/spices while vegetables are frying.

Mix blender ingredients, cooked vegetables & vegan bread crumbs together in a large bowl.

Press into a greased loaf pan.

Bake at 350 degrees F. for 45 minutes. Let cool slightly. Turn loaf out and slice.

Adapted slightly from vegweb.com]]></description>
<dc:subject>recipes vegetarian meatloaf tofu mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7f3ee4d1dc5c/</dc:identifier>
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</item>
<item rdf:about="http://fatfreevegan.com/blog/2010/02/25/baked-tofu/">
    <title>Baked Tofu | Fatfree Vegan Recipes</title>
    <dc:date>2011-04-08T15:39:28+00:00</dc:date>
    <link>http://fatfreevegan.com/blog/2010/02/25/baked-tofu/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I use this tofu recipe for adding to stir-fries, rolling up in sushi, and serving with gravy on Thanksgiving.  It’s a great, easy all-around tofu recipe that even kids love (my daughter snacks on cubes of baked tofu).]]></description>
<dc:subject>recipes tofu</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a16620690ee1/</dc:identifier>
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</item>
<item rdf:about="http://www.kitchenriffs.com/2011/03/best-darn-tofu-dish-ever-mapo-tofu.html">
    <title>Kitchen Riffs: The Best Darn Tofu Dish Ever: Mapo Tofu</title>
    <dc:date>2011-04-01T10:42:10+00:00</dc:date>
    <link>http://www.kitchenriffs.com/2011/03/best-darn-tofu-dish-ever-mapo-tofu.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The name of this dish translates as “pock-marked woman’s bean curd”— so-called because it originated with a roadside vendor who was scarred by smallpox.  English spellings for the dish vary and include Mapo doufu, Ma po dou fu, and Ma-po tofu.

But however you spell it, Mapo tofu is the best tofu dish.  Ever.

Traditionally, Mapo Tofu includes ground beef (sometimes ground pork).  These versions are good, but they gild the lily; the meat seems superfluous to me.  Classic Mapo Tofu is also oil-laden and fiery hot — not a dish that suits everyone’s digestive system.

My version eliminates much of the oil, tames the heat, and replaces the meat with portobello mushrooms, which pack a flavor punch of their own.

The result is a vegan beauty that your whole family can enjoy.  And they probably won’t even realize it’s vegan unless you tell them.]]></description>
<dc:subject>recipes vegetarian tofu</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/f/five_spice_vegetarian_stir_fry.html">
    <title>Five-spice Vegetarian Stir-fry</title>
    <dc:date>2011-03-31T13:42:32+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/f/five_spice_vegetarian_stir_fry.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is wheat- and dairy-free, very low in saturated fat, and rich in vitamin C and the antioxidant betacarotene.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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