Tag: tofu

Tofu with vegetable curry: a unique vegan culinary experience – Italian cuisine reinvented by Gordon Ramsay

The tofu with vegetable curry represents a gastronomic delicacy that expertly combines the versatility of different but complementary flavours, offering a light dish, satisfying and totally free of animal derivatives, thus classifying itself as an excellent option for a vegan diet. The dish draws inspiration from traditional Asian recipes, in particular Indian and Thai cuisine. The history of tofua food derived from the processing of soy, capable of absorbing the flavor of the other ingredients used, can be traced back to the ancient China, where it has been consumed for centuries. The influence of local cuisines has contributed to its spread throughout the world, with regional variations giving rise to unique dishes. The vegetablescarefully selected and cut to create the dish, provide a variety of crunchy textures and bright colors, providing a visual and gustatory contrast.

There Curry sauce, with its blend of spices, gives the dish a unique character, balancing sweet, spicy and earthy flavors. Tofu with curry vegetables can be enjoyed on various occasions, although experts recommend consuming it during a balanced and healthy dinner. Eating a portion of tofu with vegetable curry allows you to fill up on vegetable proteins and fibre, as well as preserving your desire to follow a vegan lifestyle. In this way, the recipe also aligns with the principles of environmental sustainability, offering a culinary option that reduces the ecological impact compared to meat-based dishes. Follow our recipe and try this delicacy.

Tofu Quick and tasty recipes for everyone – Italian Cuisine

With tofu you can do it all! Here are our 20 recipes ready to conquer even those who are not vegetarians

What is the tofu? It is often referred to as a "vegetable cheese”And actually the production process is similar to that of a cow's milk cheese. However, tofu is obtained from the curdling of soya milk: it is therefore devoid of animal proteins and for this reason it is mainly used by those who follow a vegetarian diet, although its properties can be of benefit to everyone. The beauty of tofu is hers versatility, which allows you to use it in many delicious recipes, vegetarian or not.

You can cook at the plate, breaded and fried, in cooking pan, can be the protagonist of soups, salads, creams or it can become the stuffed of a fresh pasta or a savory pie. It is also ideal for the preparation of burger is meatballs vegetables. Finally, having a neutral flavor, it can be used for both savory and sweet recipes.

Marinated tofu

The first step to give flavor to tofu is definitely that of marinating. Let it marinate for at least 30 minutes in extra virgin olive oil, in soy sauce or in citrus juice, enriching it with herbs is spices to taste. Curry, cumin, turmeric, paprika, oregano, thyme. The longer the marinade, the more intense the taste will be. At this point you can consume it natural, for example in cubes in salads, or you can cook it.

Tofu in a pan

Cooking tofu in a pan is one of the easiest ways to bring it to the table. Marinate it, cut it into cubes and sauté it in a pan, perhaps together with seasonal vegetables.

Baked tofu

The whole block of tofu can be baked in the oven to obtain a very tasty result: the main phase is always that of marinating, after which it can be cooked for about 20 minutes at 180 ° C in a static oven. To make it even more greedy and Crisp, bread it in grated bread, perhaps flavored with herbs or spices.

Tofu burger

To prepare succulent tofu burgers, start frying some chopped vegetables (carrot, onions, celery) in a pan and cook the tofu into small pieces for a couple of minutes. Blend everything with a mixer, adding flavorings and breadcrumbs, until the mixture reaches a compact and workable consistency with your hands. Cook the tofu burgers in a pan, about 2-3 minutes per side, being careful not to break them when you turn them upside down. With the same procedure you can also create meatballs!

Tofu cream

When blended, tofu can be very useful in cooking. Try blending it with capers, olives or dried tomatoes and use the sauce for season the pasta. Or blend it with vegetables to create a perfect one stuffed for fresh pasta or quiche.
Finally, let's move on to dessert: make one sweet cream by simply blending tofu with sugar or honey and ingredients of your choice such as chocolate, fruit or yogurt. Serve it directly as one spoon mousse or use the cream to fill cakes is tarts.

In gallery above you will find all our recipes with the best tofu.

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Recipe Tortelli with fish and tofu in shrimp broth – Italian Cuisine

Ingredients

320 g Chinese cabbage
300 g 00 flour
200 g tofu plus a little
200 g re-milled durum wheat semolina
8 prawns
1 carrot
1 onion
celery stalk
brandy
extra virgin olive oil
salt
pepper

Duration: 2 h

Level: Medium

Doses: 8 people

Mix the flour and semolina with 250 g of warm water, a pinch of salt and a tablespoon of oil. Let the dough rest in the film for 1 hour. Shell the prawns. Brown the shells and the heads without eyes in a saucepan with a drizzle of oil.

Add chopped carrot, celery and onion and let them flavor. Deglaze with 2 tablespoons of brandy and flame it. Add 2 liters of water and cook covered for 30-40 '. Sear the shrimp tails in a pan with a drizzle of oil.

Keep 4 aside for decoration and chop the others into cubes. Cut 280 g of Chinese cabbage into small pieces, discarding the hardest parts of the stem. Blanch it in boiling salted water for 1 ', drain and chop it with a knife.

Also cut the tofu into small cubes and collect it in a bowl together with the diced prawns and chopped cabbage, oil, salt and pepper, obtaining the filling for the ravioli. Roll out the dough into thin sheets, but not icing; cut them into squares of 6 cm per side and place a knob of filling on top.

Close them in a triangle and then in a tortello. Strain the shrimp broth. Boil the tortelli in boiling salted water for 3-4 ', drain and serve with the broth, completing with the remaining Chinese cabbage, raw, diced tofu and shrimp kept whole, sectioned.