- Base Tofu Product (88)
- Course (89)
- Cuisine (82)
1 cup bulgur cracked wheat
2 cups water or vege stock
2 cups English cucumber, small diced
2 cups Italian parsley, chopped
2 cups cherry tomatoes, halved
1/2 cup green onions, chopped
1 12-oz Hodo Firm Tofu, cut into small dice
Whisk dressing ingredients together.
Toss bulgur with tofu, cucumbers, tomatoes and herbs and pour on enough dressing.
Taste for seasoning.
Credit: Flavor Explosions
This flavorful hearty chilli is easy to put together, and certainly a crowd pleaser. Serve it over some cilantro rice, or use it as a dip with some tortilla chips.
2 12oz Hodo Firm Tofu, crumbled
1 yellow onion, diced fine
3 Tablesppons vegetable oil
2 cloves garlic
1 Tablespoon tomato paste
1 4oz tomatoes, canned, crushed
1/4 cup water
1 Tablespoon fajita spice mix
1 teaspoon sweet paprika
1 teaspoon cumin, ground
A pinch of cinnamon, ground
1 teaspoon oregano
Salt to taste
Heat olive oil in a small saute pan and sweat onion until translucent. Add garlic, saute another minute, then add tomato paste. Add dry spices and saute till fragrant. Add tomatoes, water and crumbled tofu, and cook until heated through and liquid is absorbed.
1 TBS black pepper, ground
1 TBS seasalt
2 TBS garlic powder
6 TBS sugar
1/4 cup water
2 Hodo Medium Tofu, cut into 1 inch cubes
Mix all ingredients together to make a thin slurry. Add tofu and gently toss to marinade 5 minutes. Drain.
Heat oil in fryer – 375F. Drop in tofu and fry till golden brown, about 5 minutes. Serve with Srirachup and vegan shallot aioli.
Hodo Medium Tofu can only be found at our FM stands in San Francisco and Palo Alto. You can substitute with our Firm Tofu.
Recipe credits: Duy Diep of Hodo Soy