Best Coriander Tofu Mayonnaise Recipes
LIME AND CHILI FISH TACOS
This simple to prepare fish taco recipe from Donna Hay's latest cookbook 'Fresh and Light', is bursting with flavor, healthy and beautiful on one's table.
Provided by Toni Dash
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Place the tofu, lime, coriander, sea salt and pepper in a blender or food processor and process until smooth. Serve as you would mayonnaise. Refrigerate for up to 10 days, or for the shelf-life of the tofu you are using. Makes 1 ½ cups.
- Combine the chili flakes, lime juice, oil, salt and pepper. Coat both sides of fish with the mixture.
- Heat a large non-stick frying pan over high heat. Cook the fish in batches, for 1-2 minutes each side or until cooked through.
- Divide the lettuce between the tortillas and top with the fish. Serve with the Lime and Coriander Mayonnaise, lime wedges, jalapenos and coriander (cilantro).
Nutrition Facts : Calories 340 kcal, Carbohydrate 46 g, Protein 17 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 474 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
LIME AND CHILLI FISH TACOS
Provided by Donna Hay
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine the chilli flakes, lime juice, oil, salt and pepper. Coat both sides of the fish with the mixture. Heat a large non-stick frying pan over high heat. Cook the fish, in batches, for 1-2 minutes each side or until cooked through. Divide the lettuce between the tortillas and top with the fish. Serve with the lime and coriander mayonnaise, lime wedges, jalapeños and coriander.
TOFU WITH TOMATOES AND CORIANDER
I've been reading a couple cookbooks by Jeffrey Alford & Naomi Duguid. Their books are great reads and the recipes I've tried are easy and delicious. This recipe is one of my favorites, which is only slightly modified to used dried ingredients (I swapped ground coriander for fresh cilantro since I didn't have the fresh on hand).
Provided by Lynne Cooks
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large wok or heavy skillet over high heat. Add the oil and swirl to coat pan. Toss in garlic and scallions and stir-fry briefly, until the garlic starts to change color. Add the tomatoes and stir-fry until softened, about 1 minute. Add the tofu, salt, sugar, soy sauce and coriander. Stir to blend, bring to a boil and cook, stirring briefly once, for 30 seconds.
- Season with pepper or other seasonings to taste and serve hot.
Nutrition Facts : Calories 131.8, Fat 8, SaturatedFat 1.1, Sodium 682.5, Carbohydrate 8.8, Fiber 2, Sugar 4.7, Protein 9.2
CORIANDER, CURRY & YOGURT-CRUSTED TOFU
The original version of this recipe calls for fish, but I'm a vegetarian so I substituted tofu and it turned out great!
Provided by Renee D
Categories Soy/Tofu
Time 30m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the yogurt, garlic and cumin. In a separate bowl combine the coriander seeds, curry, salt and pepper.
- In a very large nonstick skillet or sauté pan, heat the oil over medium-high heat. Meanwhile, dip the tofu into the yogurt mixture to lightly coat each side, then sprinkle each side with the curry mixture, dividing the seasoning evenly among all the tofu.
- Immediately place tofu in the hot pan and cook until just done, about 2½ minutes on each side. Serve with a light sprinkling of chopped mint.
Nutrition Facts : Calories 140.7, Fat 9.7, SaturatedFat 2.1, Cholesterol 6, Sodium 904.5, Carbohydrate 6.1, Fiber 1.2, Sugar 3, Protein 9.9
CORIANDER TOFU MAYONNAISE
Provided by Donna Hay
Yield Makes 1 1/2 cups (375g)
Number Of Ingredients 4
Steps:
- Place the tofu, lime, coriander, salt and pepper in a blender or food processor and process until smooth. Serve as you would mayonnaise. Refrigerate for up to 10 days, or for the shelf life of the tofu you are using.
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