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Tofu Stir-Fry. For best results, use extra-firm tofu that has been frozen so it can absorb flavors more readily, and simmer the tofu in salted water briefly to make it hardier and less likely to ...
280g extra firm tofu. 2 flatbreads. 400g tinned coconut milk. 400g tinned cannellini beans. 15 tbsp vegetable oil. 4 tbsp olive oil. 1 tbsp cumin seeds. 2 tsp curry powder. 20g almond flakes. 5 ...
Add tofu and basil to skillet and cook, stirring, until warmed through, about 30 seconds; season with salt and black pepper. Add more cream, 1 Tbsp. at a time, if sauce is too thick. Top with more ...
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Tofu Stir-Fry. For best results, use extra-firm tofu that has been frozen so it can absorb flavors more readily. Simmer it in salted water briefly to make it hardier and less likely to crumble ...
1 14-ounce package extra-firm tofu, cut into 1-inch cubes; 3 tbsp Korean chili powder or hot paprika; 1 tbsp Korean pepper paste, kochujang; 1 tbsp finely grated garlic; 1 tbsp finely grated ...
280g pack extra firm tofu, diced. 400g haricot beans, drained and rinsed. ½ x 250g bag spinach. 1 tbsp red pesto (20g) Juice half lemon. Method: 1. Cut the kernels of corn off the core with a ...
Recipe adapted from Bozeman Community Food Co-op.. Preheat oven to 400 degrees. Place tofu cubes on a sheet pan and brush with the sesame oil. Bake for 30 minutes, flipping the tofu halfway through.