Recipes for Opened Refrigerated Tofu

Ingredients

• 1 cup expired tofu, diced
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• Salt and pepper to taste
• Cooked rice, for serving

Instructions

1. Heat vegetable oil in a large skillet over medium heat.
2. Add minced garlic and cook until fragrant, about 1 minute.
3. Add diced tofu and cook until lightly browned, about 5 minutes.
4. Add mixed vegetables and stir-fry for another 5 minutes, or until vegetables are tender-crisp.
5. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, salt, and pepper.
6. Pour the sauce over the tofu and vegetables, stirring well to coat.
7. Cook for an additional 2-3 minutes, or until the sauce has thickened.
8. Serve the tofu stir-fry over cooked rice.
9. (Safety Note: Ensure the tofu is cooked thoroughly to reduce the risk of foodborne illness.)

Ingredients

• 1 cup expired tofu, crumbled
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley, for garnish
• Toasted bread, for serving

Instructions

1. Heat vegetable oil in a large skillet over medium heat.
2. Add diced onion and bell pepper, and cook until softened, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Crumble the expired tofu into the skillet and stir well to combine.
5. In a small bowl, mix together turmeric, paprika, cumin, salt, and pepper.
6. Sprinkle the spice mixture over the tofu and vegetables, stirring until well coated.
7. Cook for 5-7 minutes, or until the tofu is heated through.
8. Garnish with fresh parsley and serve the tofu scramble with toasted bread.
9. (Safety Note: Ensure the tofu is cooked properly to minimize the risk of foodborne illness.)

Ingredients

• 200g opened refrigerated tofu, cubed
• 1 cup mixed vegetables, such as bell peppers, carrots, and peas
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon curry powder
• 1 can (400ml) coconut milk
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Heat vegetable oil in a large pan over medium heat.
2. Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. Add the curry powder and cook for an additional minute to release its flavors.
4. Add the cubed tofu and mixed vegetables to the pan, stirring well to coat them with the curry mixture.
5. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.
8. Serve the tofu and vegetable curry hot over steamed rice or with naan bread.

Ingredients

• 200g opened refrigerated tofu
• 250g pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 cup sliced mushrooms
• 1 cup cherry tomatoes, halved
• 1/2 cup vegetable broth
• 1/2 cup cashew cream
• 1/4 cup nutritional yeast
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the minced garlic and diced onion. Sauté until fragrant and onions are translucent.
3. Add the sliced mushrooms and halved cherry tomatoes to the pan. Cook until the mushrooms are tender and tomatoes start to release their juices.
4. In a blender, combine the opened refrigerated tofu, vegetable broth, cashew cream, nutritional yeast, dried basil, salt, and pepper. Blend until smooth and creamy.
5. Pour the tofu sauce into the pan with the sautéed vegetables. Stir well to combine and let it simmer for a few minutes to heat through.
6. Add the cooked pasta to the pan and toss until the pasta is well coated with the creamy tofu sauce.
7. Serve the creamy tofu pasta hot, garnished with fresh parsley.
8. Enjoy!