Best Italian Tofu Recipes

ITALIAN TOFU MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.
• Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.
• Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.
• Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.

BAKED ITALIAN STYLE TOFU (TOASTER OVEN)

Steps:

• Preheat the toaster oven to 350'F
• Line your toaster oven pan with tin foil and spray generously with coconut oil. I use coconut because it doesn't go rancid like other oils when they are heated.
• Open the tofu packages and drain.
• Break the egg in a shallow dish and beat it until combined.
• Put the bread crumbs in a shallow dish.
• Cut each of the tofu blocks in half the long way. This will give you 4 blocks total. If you like it thinner cut them into 3 so you have 6 pieces.
• Dip in the egg, then the bread crumbs. Salt and pepper the tops.
• Place on the prepared pan and spray each piece with oil generously.
• Bake for 25-30 minutes. Check them periodically to make sure they aren't burning.
• Serve with your favourite spaghetti sauce and pasta. You can even make them into a sandwich with toppings. This is very versatile.
• Bon Appetit!

ITALIAN MARINATED TOFU

Steps:

• Combine the Wine, Oil, Vinegar, Bragg's or Tamari, Garlic, Basil, Dill, And Oregano in a shallow bowl. Whisk lightly to combine, and place tofu squares into marinade. Swish to cover, then cover the bowl and leave alone for 30 minutes.
• Flip. Leave alone for another 30 minutes.
• Heat a medium skillet over high heat, pour a small amount of olive oil in and swirl til the skillet is covered.
• Pour the marinade into the skillet, let it begin to heat. Place tofu squares (which now should be lightly gold-brown instead of the milky white it began as) into the skillet, and use a spatula to squish and cut the tofu into smaller peices.
• Cook, stirring occasionally, for about 15 minutes or until the marinade is basically gone.
• If desired, cook until tofu is drier and darker. Or closer to burned, whichever. I stopped mine when it was golden and there was still a bit of liquids left.
• Spoon out onto a plate and eat as is, or place a little in a lettuce leaf and wrap and eat, or eat on bread.
• If desired, top with pepper, soy cheese shreds, broccoli sprouts, more dried spices, pasta sauce, mix with rice or vegetables, or basically anything.
• Since this is an 'Italian' style marinade, consider matching it up with like foods.
• However you take it, enjoy!
• You can try doubling the recipe, if you do, please post how it went!

CHEESY TOFU STRIPS - ITALIAN STYLE

Steps:

• Preheat oven to 325°F
• Coat a 9-by-13-inch baking dish with cooking spray.
• Spread 1/2 cup of spaghetti sauce evenly around bottom of dish.
• On a plate, combine bread crumbs and parmesan cheese. Set aside.
• Slice tofu in half lengthwise, then cut each half lengthwise into thirds.
• Cut each piece lengthwise again into halves to create 12 sticks.
• Coat each stick in crumb/cheese mixture, and place in baking dish.
• Cover the sticks with remaining spaghetti sauce and top with mozzarella. Bake 20 to 25 minutes.

TOFU & PORC SAUSAGES (ITALIAN STYLE)

Steps:

• With your hands, mix all the ingredients together. Mix it very well. With your palms form about 30 small sausages (4-5 inches long). You can preserve them in your fridge for about 3-4 days or keep them in your freezer up to 1 month. It takes about 10-15 min to cook them in a non-stick pan.
• Bon appétit!

ITALIAN EGGPLANT (AUBERGINE) TOFU BAKE

Steps:

• Preheat oven to 350 degrees.
• Saute onion and garlic in oil in a large oven proof skillet over medium heat.
• Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
• Bring to a boil.
• Reduce heat and simmer, covered, for 10 minutes.
• While eggplant is simmering mix tofu and eggs.
• When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
• Sprinkle with grated parmesan cheese.
• Bake 35 minutes.

ITALIAN TOFU MEATBALLS

Steps:

• Preheat oven to 350.
• Drain tofu well and cut into several large cubes. Put the tofu into food processor with garlic cloves and grind until combined. Put tofu mixture into a bowl and mix with the ricotta, egg, parmesan (if using) and gradually add breadcrumbs until you get a workable consistencey- you may need less or more. Mix thoroughly and add salt (about 1/2 teaspoons or so) and fresh pepper. Form balls out of the mixture (about 1.5 inches) making sure they are held together well and roll in the remaining breadcrumbs (if you need more breadcrumbs just use more).
• Grease a baking sheet and place the tofu balls on the sheet. Bake for 35-45 minutes, until form, carefully turning halfway through.
• Serve as is, with tomato sauce, pesto or my favorite -- over spaghetti.

ITALIAN TOFU

Steps:

• In a medium sized bowl, mix the vinegar, soy sauce, oil, garlic powder, and herbs to form a marinade.
• Cut the tofu into 1/2 to 1 inch sized cubes.
• Add tofu to marinade and toss.
• Cover and refrigerate tofu for 30 minutes Toss the tofu in the marinate every few minutes.
• Slightly brown tofu in a skillet over medium heat (you may need to add a little more olive oil).
• Enjoy!