Easy Tofu Marinade Recipes

You think tofu is boring and features a plain taste? Then do this tofu marinade! It’s super easy to form and it’s full of flavor. I really like serving my marinated tofu over rice and don’t forget to top it off with some green onions and a touch of sriracha.

When I first tried tofu years ago, I wasn’t too impressed! It didn’t taste like much and that i thought I definitely don’t need it in my life. Boy, was I wrong! When prepared the proper way, tofu is super versatile and it’s so delicious! My easy tofu marinade makes tofu a true star in your kitchen!

Easy Tofu Marinade Recipes

To make marinated tofu, you ought to use firm or extra-firm tofu. it's already been pressed enough to carry its shape fairly well once you pip out .

Please don't use soft or silken tofu for this recipe. It'll disintegrate when pressing. Unlike firm tofu, soft or “silken” tofu is typically used for vegan sauces or mousses that are blended.

INGREDIENTS :

• 14 oz firm or extra-firm tofu

For the tofu marinade:

• 2 tablespoons sesame oil
• 4 tablespoons soy sauce
• 2 cloves of garlic
• 1 inch piece ginger
• 2 tablespoons rice vinegar
• 1 teaspoon paprika powder
• 1/2 teaspoon smoked paprika powder
• 1 teaspoon maple syrup
• 1 teaspoon onion powder
• red pepper flakes

INSTRUCTIONS :

1. Start by pressing your tofu. Remove the tofu from the packaging.Then wrap it with a clean dishtowel. Alternatively, you could also use paper towels.
2. Cover with a baking sheet and then place something heavy on top. I usually use a stack of cookbooks. But you could also use cans of beans, a cast iron skillet, or smaller weights you use for weight lifting exercises. 
3. Let it press for about 10-15 minutes. 
4. In the meantime, make the tofu marinade. 
5. Cut the garlic and the ginger into thin slices. In an airtight container or a bowl, combine all of the ingredients and whisk well. 
6. After the tofu has been pressed for about 10-15 minutes, cut it into cubes.  Then add it to the tofu marinade and carefully stir with a spoon until all of the tofu cubes are covered. 
7. Cover the container and store it in the fridge for at least 1-2 hours. If you have enough time, I recommend letting the tofu marinate overnight. This way it will be even more flavorful. 
8. To pan-fry the marinated tofu:
9. Heat some oil in a frying pan or in a cast iron skillet.Add the marinated tofu, but leave the rest of the tofu marinade behind (you can use it later if you want). Fry the tofu until golden brown. 
10. How to bake the marinated tofu:
11. Preheat your oven to 350 °F. After the tofu has been marinated for at least 1-2 hours, place it in a bowl leaving the remaining tofu marinade behind.
12. Add two tablespoons of corn starch (for 14 ounces of tofu). Make sure all cubes are covered in corn starch. Line a baking sheet with parchment paper and place the tofu cubes on top.
13. Bake for 25 minutes, tossing halfway. 
14. Serve over brown rice and sprinkle with chopped green onions. I also like to add a bit of sriracha on top. 

Instant Pot Vegan Cheese Sauce

If you're keen on all the moment Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group shares/features vegetarian instant pot recipes and concepts from all round the web!

Vegan cheese? have you ever guys ever tried it? i'm not a vegan but I'm often intrigued by a number of the vegan products that I see within the market.

Instant Pot Vegan Cheese Sauce

Recently, I bought a pack of vegan cheese to use on my pizza from Trader Joe’s. To my disappointment, it clothed really bad and ruined my pizza. I just couldn’t eat it.

Since then, making a vegan white sauce has been on my to try to to list and what better than using my Instant Pot to try to to it!

INGREDIENTS :

• 2 large carrots, 170 grams, cut into rounds
• 1/4 cup cashews, raw, 35 grams
• 1 cup water, 8 oz
• 1 large russet potato, 320 grams, cubed
• 1 large sweet potato, 300 grams, cubed
• 1/2 cup nutritional yeast
• 3/4 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1.25 teaspoon salt, or to taste
• 1/4 teaspoon turmeric powder
• 1 tablespoon white vinegar
• 1.5 tablespoons lemon juice
• 1/4 cup water or almond milk, 2 oz

INSTRUCTIONS :

1. To your instant pot add cubed potatoes, sweet potatoes, carrots, cashews and 1 cup water.
2. Close the pot with its lid. Press the manual/pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position.
3. Let the pressure release naturally for 5 minutes and then do a quick pressure release by manually moving the valve from sealing to venting position.
4. Let the veggies cool down a bit and then transfer them to a high speed blender.
5. Add nutritional yeast, smoked paprika, garlic powder, salt, turmeric, white vinegar, lemon juice and 1/4 cup of either water or almond milk.
6. Pulse for 30 seconds or until the sauce is super creamy and smooth. Transfer vegan cheese sauce to serving bowl. Enjoy with chips or veggies!

CABBAGE ROLL SOUP RECIPE

Cabbage Roll Soup recipe may be a delicious dinner recipe which will warm your belly on a chilly and crisp fall day. This unstuffed cabbage soup is one among the simplest soup recipes that we've ever made and really easy to make!

With many chopped vegetables, broth, spaghetti sauce , hamburger and rice, this hearty soup may be a total winner. We wish to serve this soup with our easy and delicious 30-minute dinner rolls.

CABBAGE ROLL SOUP RECIPE

This recipe is pretty simple, which is simply one among the explanations I really like it such a lot. You merely season and brown your hamburger , add veggies, broth and spaghetti sauce , then let sit for 25 minutes. My whole family loves this soup!

We really like making this recipe in our amazing dutch oven, but you'll totally use your soup pot instead. Any pot with a lid will work!

INGREDIENTS :

• salt and pepper
• 1 medium yellow onion diced finely
• 2 cloves garlic minced
• 4 cups chopped green cabbage
• 2 tsp. vegetable oil
• 1 lb. lean ground beef
• 2 medium carrots quartered and sliced
• 4 cups low-sodium beef broth
• 3 8 oz. cans tomato sauce
• 1/2 cup white rice uncooked
• 1 bay leaf
• 3 tbsp. light brown sugar
• 2 tbsp. fresh chopped parsley

INSTRUCTIONS :

1. In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
2. Season ground beef with salt and pepper as desired and cook until browned.
3. Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
4. Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
5. Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
6. Take out the bay leaf and sprinkle with chopped parsley.

PUMPKIN DINNER ROLLS RECIPE

This is one among my favorite holidays, just because families across the country gather together to eat an equivalent meal. If you’re like us, you’ve started brooding about what you’ll serve to your guests for Thanksgiving dinner, and this year, I’ve decided to form Pumpkin Dinner Rolls, adapted from our milk bread recipe.

Since everyone loves our Milk Bread recipe, I thought–why not turn it into a delicious and festive dinner roll? If you're keen on buttery, soft parker house rolls you’ll love these! the feel of Asian milk bread is tender and fluffy, and it lends itself well to savory and sweet applications (check out our Chinese bakery bun recipes for more ideas).

PUMPKIN DINNER ROLLS RECIPE

These buns are closer to our classic Milk Bread recipe, with the addition of steamed pumpkin puree to feature some extra vitamins, autumnal color, and a really subtle flavor. If you would like to intensify the pumpkin flavor, you'll add a few pinches of cinnamon and nutmeg to the dough.

When it involves the pureed pumpkin, you'll use canned, but i prefer to form my very own. With all of the ornamental pumpkins out there, though, it’s hard to understand which of them will work best for food. We used an extended Island Cheese Pumpkin, but others like Jarrahdales and Blue Hubbards work well too!

These Pumpkin Dinner Rolls are family-approved–we slathered them with butter, melted cheese on them, and made mini turkey sandwiches (perks–or occupational hazard–of food blogging is that we’ve made a complete of three turkeys this fall, and it’s not even Thanksgiving yet!). I hope your family likes them the maximum amount as mine did, which they impress your guests at your Thanksgiving table!

INGREDIENTS :

• ⅓ cup milk (75 ml, at room temperature)
• 1 large egg (at room temperature)
• ½ cup pumpkin puree (about 120g)
• ⅔ cup heavy cream (158 ml, at room temperature)
• ⅓ cup sugar (115g)
• ½ cup cake flour (70g)
• 3½ cups bread flour (500g)
• 1 tablespoon active dry yeast (10g)
• 1½ teaspoons salt (7g)
• Egg wash (1 egg beaten with 1 teaspoon water)
• 1/3 cup pumpkin seeds
• Simple syrup (optional: 2 teaspoons of sugar dissolved in 2 teaspoons hot water)

INSTRUCTIONS :

1. If you are making homemade pumpkin puree, simply steam about ½ pound of any baking pumpkin for 15 minutes, pour out the liquid from the steamer, and scoop the pumpkin flesh out. Mash the pumpkin with a fork until smooth.
2. In the bowl of an electric mixer fitted with the dough hook attachment, add ingredients in the following order: pumpkin puree, heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. When measuring the flour, tap the measuring cup against a hard surface to ensure there are no air pockets.
3. Turn the mixer on to the lowest setting, and let it go for 15 minutes--stopping occasionally to push the dough down off the hook. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour, 1 tablespoon at a time, until the dough comes together and pulls away from the sides of the bowl. If you don't have a mixer and would like to knead the dough by hand, extend the kneading time by 10 minutes.
4. After 15 minutes of mixing, the dough is ready for proofing. Cover the bowl with a damp towel, and place in a warm spot for 1 hour. I proofed the dough in my oven (I had the oven on rapid proof for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5x its original size.
5. In the meantime, grease a square 11x11” pan or 9x13” pan on all sides with a stick of cold butter.
6. After an hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of any air bubbles.
7. Next, divide the dough into 16 equal pieces on a lightly floured surface, with the help of your kitchen scale. Shape each piece of dough into a smooth ball and arrange them on the pan with about half an inch of space between them on all sides. Once shaped, cover and proof for another hour until the buns grow to 1.5X their original size.
8. Preheat the oven to 350 degrees F. Brush the risen dough with egg wash, and sprinkle with the raw pumpkin seeds.
9. Place in the middle of the oven and bake for 16-18 minutes until the tops are golden brown. Take the buns out of the oven and immediately brush them with the sugar water to give them a really great shine, sweetness, and rich color. Serve warm! (Note, these warm up really well in the microwave!)

STUFFED SHELLS FLORENTINE RECIPE

Delicious and cheesy Pasta Shells full of a spinach, mushrooms and tomatoes filling. Stuffed Shells Florentine are vegetarian, freezer-friendly, and therefore the perfect easy, weeknight dinner!

Pasta shells full of a cheesy spinach and mushroom mixture is that the ultimate comfort dinner, and it’s very easy to form .

Stuffed shells are a fun and attractive option for pasta night, but also an ingenious thanks to sneak in some good-for-you veggies. Covered and masked in cheese, of course. 

Baked on a bed of flavorful marinara until cheesy and bubbly, these simple stuffed shells are great for a family dinner or maybe a pot luck. It makes tons of filling that holds up well, and you’ll be ready to stuff around 20 shells. 

INGREDIENTS :

• 2 cans (14 ounces each) diced tomatoes, drained
• 1 box (12 ounces) Jumbo Pasta Shells
• 1 tablespoon butter, divided
• 10 to 12 ounces fresh baby spinach
• 8 ounces sliced mushrooms
• 4 cloves garlic, minced
• salt and fresh ground pepper, to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1 cup marinara sauce
• 1 1/2 cups part-skim shredded mozzarella cheese
• chopped fresh parsley

INSTRUCTIONS :

1. Preheat oven to 350F.
2. Cook Pasta Shells in boiling water for 8 minutes, or until al dente. DO NOT overcook because they will tear and fall apart.
3. In a large skillet, melt 1/2 tablespoon butter over medium-high heat.
4. Add sliced mushrooms and cook for 5 minutes.
5. Stir in garlic; add remaining butter, and continue to cook for 1 minute.
6. Add in drained tomatoes.
7. Season with salt, pepper, Italian seasoning, and basil; bring to a simmer.
8. Stir in the spinach. Since we're using a lot of spinach, you will want to cook it in batches. As soon as one batch is cooked down, add the next - I break it up into 3 batches.
9. Remove from heat. Taste for seasonings and adjust accordingly.
10. Drain shells and rinse with cold water; pat dry with paper towel.
11. Spread 1-cup marinara sauce on the bottom of a 9x13 baking dish.
12. Stuff each shell with the spinach mixture and arrange over the marinara sauce in the baking dish.
13. Sprinkle the stuffed shells with shredded mozzarella cheese.
14. Bake for 20 to 25 minutes, or until bubbly.
15. Remove from oven.
16. Garnish with parsley and serve.

EASY SNICKERS CHEESECAKE RECIPE

When served cooled from the oven, it’s soft and creamy, but my preferred thanks to serve it's after you’ve chilled the cheesecake overnight, making it more of a replacement York Style cheesecake — my favorite.

The toppings on this cheesecake are completely optional, but they are doing add plenty of “Wow” factor, and make the whole baking process significantly less stressful by removing any worry of a cracked top.

EASY SNICKERS CHEESECAKE RECIPE

your cheesecake may crack, but it’s okay because you'll douse it in caramel sauce and nuts and more Snickers and more caramel and more nuts and , you get the thought .

Low-stress cheesecake is where it’s at, people. You'll preach water baths all you would like , and that i am a believer of them, too, but sometimes you only don’t want the FUSS of all of that.

And who doesn’t love something covered in caramel? Dousing in caramel makes everything okay.

INGREDIENTS :

• 3 Eggs
• 1 cup packed Brown Sugar
• 1/2 cup Half and Half
• 4 Tablespoons Butter
• extra Mini Snickers for decorating Optional
• 1/4 cup Salted Peanuts for decorating Optional
• 24 Oreos regular "stuff", not Double Stuff
• 5 tablespoons Butter melted
• 32 ounces Cream Cheese softened
• 1 1/4 cup White Sugar
• 1/2 cup Sour Cream
• 20 Mini Snickers each one cut into 8 pieces (yes they will be tiny! Freezing first makes it super easy though! )

INSTRUCTIONS :

1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor, process the Oreos ( filling and all ) until they are completely crushed.
3. Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
4. Press into a greased, 9” Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
5. Bake for 8 minutes.
6. In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
7. Mix in the three eggs until just combined.
8. Fold in the chopped up Mini Snickers.
9. Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
10. To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.

BACON JAM RECIPE

I had never heard of Bacon Jam until my brother told me he had made it and loved it. That was over a year ago and once more I’m wondering why I waited goodbye to form it!

BACON JAM RECIPE

It has a delicious unique flavor which will compliment many foods also as being fantastic all by itself as an appetizer. This recipe is formed within the Crock Pot , which made me extremely proud of the warmth and humidity we’ve been having. 

I made this with a thick cut Applewood Smoked Bacon to feature another layer of wonderful flavor. You'll use a thick cut bacon of your choice. No matter what you employ it for, topping burgers or just adorning a cracker with it, your getting to like it. 

INGREDIENTS :

• 2 medium onions diced small
• 1/2 cup Apple cider vinegar
• 2 Teaspoons minced jarred garlic or 3 cloves garlic peeled and smashed
• 1 1/2 pounds Applewood Smoked Thick Cut Bacon cut into one inch pieces
• 1/2 cup dark brown sugar
• 1/4 cup 100 % maple syrup
• 3/4 cup brewed coffee
• 1 Teaspoon red pepper flakes

INSTRUCTIONS :

1. Place the bacon pieces in a large skillet, cook until light brown. Drain bacon on paper towels and set aside.
2. Drain all but one Tablespoon of bacon grease from the pan. Add the garlic and onions to the pan and cook until soft.
3. Add the vinegar, maple syrup. brown sugar and coffee to the skillet with the onions and garlic. Bring mixture to a boil, stirring and scraping the bottom of the pan to release the bits on the bottom. Add the bacon and pepper flakes to the pan and stir.
4. Place the mixture into a 6 quart crock pot. Cook on high heat, uncovered for 3 - 4 hours until the liquid becomes syrupy.
5. Transfer the mixture to a food processor and process until it's coarsely chopped. Let the Bacon Jam cool, refrigerate in a covered container for up to 4 weeks.

EASY HOMEMADE NAAN BREAD

Easy Homemade Naan Bread is a simple Indian flatbread that's yeast-free and comes with flavor options.

Delicious plain, but even better once you can add something as simple as sesame seeds or jazz-up the flavour up by adding chopped garlic and herbs.

EASY HOMEMADE NAAN BREAD

If you’re a curry fan (and you recognize I am) you absolutely need to serve a side of naan bread because you would like to mop up all the delicious sauce. Chicken Tikka Masala, Chicken Madras and Butter Chicken are my favorites.

As i discussed , this is often a yeast-free naan. you'll say that bread needs yeast to rise and be light and fluffy, but I don’t think this needs it and without the yeast, it’s faster to form. The bicarbonate of soda helps the dough get the distinct bubbles, the yogurt and leaven makes the bread tender.

INGREDIENTS :

• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• ¼ cup (32 grams) plain yogurt, room temperature
• 1 cup (120 grams) all-purpose flour
• 1/8 teaspoon baking powder
• 1/4 teaspoon granulated sugar
• 1 ½ tablespoons vegetable oil
• ¼ to ⅓ cup (59 to 78 ml) water

INSTRUCTIONS :

1. To mixing bowl, add the flour, baking powder and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, you don't want it sticky.
2. Turn the dough onto a floured surface and knead until the dough is soft and stretchy.
3. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven (without turning it on) or a warm space for 30 minutes until the dough has increased in size.
4. Heat a large cast iron skillet over medium-high heat. Divide the dough into 4 equal balls. Roll out the dough into an long oval, teardrop shape. The dough should be soft and not sticky so you may not need flour for this. Sprinkle lightly with flour if you need it.
5. When the pan is hot, carefully place the dough into the pan. Allow to cook until you start to see bubbles, 2-3 minutes. Use a large spatula to lift up an edge to check the underside, the bubbles should be very browned on the bottom. Flip the bread over, cover with a lid or foil and cook until the other side is browned, about another 1-2 minutes.

FETTUCCINE ALFREDO WITH BROCCOLI

A lighter quick and straightforward fettuccine Alfredo with broccoli for busy Meatless Mondays, filled with broccoli and cheesy Alfredo goodness!

We’re getting to finish of our March Meatless Monday series with some more food , Easy fettuccine Alfredo With Broccoli.

FETTUCCINE ALFREDO WITH BROCCOLI

Who doesn’t like Fettuccine Alfredo? Seriously, I don’t think I’ve ever met someone who isn’t a lover . I mean, what’s to not like. It’s creamy, cheesy, and delicious, and, slurpy fettuccine noodles are just plain fun to eat.

This version of fettuccine Alfredo with broccoli is one among my favorites because it’s meatless, so Meatless Monday approved, it’s made with half and half instead of cream , so you don’t got to be rolled faraway from the table after eating it, and it takes almost zero time and energy to form .

INGREDIENTS :

Pasta and Veggies:

• 12 oz fettuccine
• 12 oz broccoli florets bought bagged (or cut up at home)

Alfredo Sauce:

• 2 cups half and half
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 cup (4oz, 1 stick) butter
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 3/4 cup (3oz) shredded Parmesan cheese plus more for topping

INSTRUCTIONS :

Pasta and Veggies:

1. Cook fettuccine according to package instructions in a large pot of generously salted water. Add broccoli during the last 3-4 minutes of cooking time and cook until done. Drain, return to pot, and set aside.

Alfredo Sauce:

1. While your pasta cooks, melt butter in a medium saucepan. Add half and half and stir. Allow to come to a simmer and cook for 5-8 minutes, stirring occasionally, until slightly thickened and reduced. Watch closely and do not allow to come to a full boil.
2. Add garlic powder, salt, black pepper, cayenne, and Parmesan. Pour sauce over noodles and toss to coat.
3. Serve and sprinkle with more Parmesan if desired.