Lenten salad with tofu. What to cook with tofu and soy milk

Good afternoon, dear readers! The simplest and light salad with tofu cheese and tomatoes it cooks very quickly. It’s good if you have aromatic vegetable oil infused with spices. If you don’t have one, it doesn’t matter, you can take the usual one.

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

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

Preparation

Cut the tofu and tomato into slices of equal height. Place vertically on a plate. In this case, the presentation of the dish turns out very beautiful!

Cook balsamic vinegar with sweetener and red pepper. It should boil down by half. It's fast in terms of time. Salt tomatoes and tofu, pour oil, sprinkle with chopped herbs, pour over prepared sauce.

Salad with tofu cheese recipe for the Dukan diet is ready! The taste turned out to be very interesting: at the same time sour, salty, sweet, with a slight spiciness. Lose weight deliciously, ask questions. See you again!

New recipes, interesting articles and all the events from life

Salad with vegetables and tofu Cut the tofu into small cubes. Cut the champignons into slices, carrots and celery into thin slices, onions into rings. Separate broccoli into florets. Combine mushrooms, carrots, celery and broccoli and fry in oil until...You will need: tofu cheese - 150 g, champignons - 30 g, broccoli - 30 g, Chinese cabbage - 4 leaves, onions - 2 heads, carrots - 1 pc., celery stalk - 2 pcs., soy sprouts - 60 g, juice lemon - 2 tbsp. spoons, honey - 1 teaspoon, grated ginger root - 1/...

Tofu salad Cut the tofu into cubes, pour in soy sauce, leave for an hour. Then fry the tofu in oil, pour in soy sauce at the end of cooking. Finely chop the carrots and peppers. Cut the champignons into slices. Peel and separate the oranges...You will need: honey and curry sauce (see Additional recipes) - 100 g, soy sauce - 2 tbsp. spoons, olive oil - 2 tbsp. spoons, canned corn - 200 g, oranges - 2 pcs., boiled champignons - 150 g, sweet yellow pepper - 1 pc., carrots - 3 pcs., tofu - 200 g

Chicken salad with tofu Cut the tofu into cubes, pour in lemon juice and salt. Cut the fillet into cubes. Celery, green and onion chop finely. Combine the prepared salad ingredients, add almonds, season with sour cream and mix. When serving, decorate with greens...You will need: sour cream - 1 glass, salt - to taste, lemon juice - 1 tbsp. spoon, chopped fried almonds - 1/2 cup, green onion - 20 g, celery root - 100 g, onion - 1/2 head, tofu - 450 g, boiled chicken fillet - 200 g

Tofu salad with pickled cucumbers Grate the tofu on a coarse grater. Finely chop the onion, cucumbers, celery, parsley and garlic. Mix tofu with vegetables, season with mayonnaise and stir. When serving, garnish with parsley.You will need: mayonnaise - 1 glass, garlic - 1 clove, pickled cucumbers - 100 g, parsley root - 1 pc., tofu - 450 g, onion - 1 head, celery root - 1 pc.

Salad with tofu, beans and mushrooms Cut the onion into small cubes, and also cut the garlic to the size of the onion. Heat a frying pan with 2 tbsp. oil and simmer the onion and garlic over low heat. Wash the mushrooms, peel them, cut them to the size of the beans, add them to the onions and garlic and fry until tender. ...You will need: 1 can of red beans, 250 g of tofu cheese, 300 g of shitake mushrooms, 1 small onion, 2 cloves of garlic, a handful of chopped herbs, 3 tbsp. olive oil, 1 tbsp. soy sauce, 1 tsp. French mustard, salt, white pepper + black pepper, a pinch of dry...

Carrot salads For the first salad, grate the carrots for Korean carrots or on any other grater. The main thing is that the carrots do not lose their juice and remain crispy. Wash the lettuce leaves, dry them and tear them into small pieces. Chop the cucumber, avocado, onion and radish as desired (lu...You will need: Salad No. 1: 250 g carrots, 150-200 g cucumber, 1 avocado, 5-7 radishes, 1 medium red onion, bunch of lettuce, cilantro, **********, approx. 50 ml olive oil, 1 tsp topped with grain mustard, 1 tsp topped with liquid honey, 1-2 tbsp lemon juice, salt, pepper, S...

Hot salad Liran Wash the soybean sprouts, sprinkle with salt and let stand for 10 minutes. Then we throw them into a pan of boiling water. Boil covered for 3 minutes, then drain through a colander. While the soybeans are brewing, thinly slice the leeks and rinse well...You will need: 300 g Soy sprouts, 1 leek (take the white part), 1 Red Bell Pepper, 200 g Tofu (lightly fried cut), salt & chili pepper, Black sesame seeds, Japanese Ginger salad dressing

Tofu salad Peel the lettuce leaves, wash and dry. Wash the chives, dry them and cut them into about 3 cm long. Fry the seeds a little in a frying pan without oil. To make the marinade, whisk together the wine vinegar, orange juice, olive oil and mustard in a small bowl. Clean the teeth...You will need: 1) Lollo Bionda lettuce leaves (can be replaced with any other salad) - 100 g, Chives - 1 bunch, Sunflower seeds - 20 g, 2) Wine vinegar - 1 tbsp., Freshly squeezed orange juice - 2 tbsp. l., Olive oil- 1 tbsp, Mustard - 1 tsp, Garlic - 1 clove...

Mushroom salad Finely chop the mushrooms, add vegetable oil. Finely chop the garlic there. Lightly fry the peanuts over low heat and chop them. Mix tofu with lemon juice. Add salt and pepper. Stir in mushrooms and nuts.You will need: 400 g of pickled or salted young mushrooms, 2 tbsp. tablespoons vegetable oil, 2 cloves of garlic, 1/2 cup peanuts, 200 g tofu, 1 tbsp. spoon of lemon juice, Salt and pepper to taste

Buckwheat noodle salad Preheat the oven to 170°C. Dip almonds in sesame oil, roll in paprika, cumin, sesame seeds and powdered sugar. Place on a baking sheet and roast in a preheated oven for 10–15 minutes, then cool and chop. Place the noodles in...You will need: 200 g tofu, 200 g oyster mushrooms or champignons, 100–150 g buckwheat noodles (soba), 100 g almonds, 70–100 g spinach, 5 green onions, 3–4 tbsp. spoons of nut butter, 2 tbsp. spoons of soy sauce, 2 tbsp. spoons of rice vinegar, 2 tbsp. spoons of mirin sauce, 1 tbsp. spoon...

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

Ingredients: Firm tofu - 200 g, Bell pepper; spinach; pine nuts; Olive oil; Soy sauce 1 tablespoon; Lemon; greenery; salt, spices - to taste.
1. Wash the spinach and drain, place in a salad bowl. Chop the bell pepper and add to the spinach.
2. Lightly fry the pine nuts in a dry frying pan, stirring occasionally. Let cool and spoon over spinach.
3. Mix lemon juice, olive oil, soy sauce. Dress the salad.
4. Add chopped herbs, salt, spices. Finally add diced tofu. Mix the salad carefully.

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

Preparation: Place tofu and soy milk in a blender and mix. Add the remaining products and mix until smooth. Place in the refrigerator. Before serving, spread out tofu dessert in beautiful vases and decorate with fruits, nuts, chocolate chips.

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

Tofu in onion batter

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

Tofu cut into pieces.
Three onions on a very fine grater, squeeze out the juice slightly and leave it for a mask on your hair, but for now put the onion juice in a cool place. Add grated onion pulp, bran, all the spices, egg, salt and soda to the flour.

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

Meanwhile, a frying pan with vegetable oil should warm up. Dip the tofu pieces into the batter and place in a hot frying pan with vegetable oil. Fry until nicely golden on each side and remove.

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

Place a frying pan on the fire, pour in vegetable oil, and heat the frying pan. Dip the tofu pieces into the batter and place in a hot frying pan with vegetable oil. Fry the pieces on both sides.

This dish is especially tasty, rich in vitamins and bright.

Ingredients for batter: 1/2 tbsp. flour; 1/4 tsp each ground spices: coriander, chili pepper and Provençal herbs; salt to taste; 1 egg or 5-6 quail eggs; cold water; boiled puree nettle leaves or white damselfish - 3-4 heaped teaspoons; vegetable oil for frying tofu.
Tofu, 400 g, cut into pieces.

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

Place a frying pan on the fire, pour in vegetable oil, and heat the frying pan. Dip the tofu pieces into the batter and place in a hot frying pan with vegetable oil. Fry the tofu pieces in green batter on both sides.

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

Tofu in seaweed and batter

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

Hearty tender vegetarian tofu dish, for those who love aromatic spices and take care of their health and figure.
Tofu by itself is tasteless, but flavored with onions, herbs, spices and tofu sauce is great.
tofu - 400 - 450 g.
Onions - 1 pc.
soy sauce - 3 tbsp. spoons
olive oil - 2 tbsp. spoons
apple cider vinegar or lemon juice - 1-2 tbsp. spoons
spices for Korean carrots - 1 teaspoon
ginger root, chopped - 1-2 cm
lemon - 1/2 slice, chopped
coriander leaves, chopped - 2-3 tablespoons

Tofu cut into cubes, chop onions, coriander, ginger, lemon.

Fry the finely chopped onion in olive or vegetable oil, lightly browning. Add chopped coriander, ginger, lemon and Korean carrot spice mixture.

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

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

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

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

Tomato and arugula salad with marinated tofu

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

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

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

Tofu stewed with vegetables and mushrooms

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

Cut tofu, mushrooms and all vegetables into cubes.

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

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

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

Chop tofu, dill, add lemon juice, salt and pepper, mix gently.

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

Tofu dumplings.

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

Tofu salad with pickled mushrooms

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

Tofu with seafood

Ingredients: Silken tofu, favorite seafood, seafood cocktail, egg, starch, soy sauce, ostica sauce, garlic.
Recipe: Carefully cut silken tofu into 1 cm thick squares measuring 3 by 3 cm. Dip in egg and starch batter and deep fry in a wok. Place on a napkin. In a wok over high heat, stirring vigorously, fry the seafood cocktail for 1 minute.
Prepare the sauce: stir in a bowl with cold water starch, about a glass of water and a level teaspoon of starch, add 50 ml. oyster sauce and about 30 ml. soy sauce, garlic crushed through a press. Pour the sauce into the wok where the seafood is fried and stir vigorously; add the fried tofu there. Gently mix the tofu with the sauce and seafood and serve the dish hot.

Cabbage and tofu pie

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

Stewed vegetables with tofu

Tofu with fresh dill and vegetables: onions, carrots, sweet peppers, zucchini, zucchini, tomato, eggplant. To do this, cut the tofu into cubes, place it on the chopped vegetables, add salt and pepper to taste, and pour the egg over it all.

Buckwheat with tofu, tomatoes and basil

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

Cook buckwheat. Cut the tofu into cubes and fry in a heated frying pan in oil until golden brown. Add tomatoes and simmer until done. Then add the cooked buckwheat and the remaining ingredients, mix and serve.

Broccoli and Tofu Casserole

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

Egg, tofu and vegetable casserole

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

Nut tofu dessert with jam

Ingredients: 3 tablespoons of any jam, 3 tablespoons of tofu, several almonds or walnuts.
Tofu is cut into small cubes, crushed walnuts are added, stirred and browned in the oven. Cool. Served with jam. Very tasty and healthy.

Recipes from country weeds