Freeze Ahead Tofu Recipes

Serves 5

5 Minute Prep Time

By Morgan Shupe on November 15, 2015 , categorized in Dinner, Lunch, Snacks

A simple marinade turns a bland block of tofu into a flavorful high-protein main. But who has time (or can remember) to marinate tofu in the morning for a quick weeknight meal? Spend some time this weekend pre-prepping bags of marinated tofu to store in your freezer for up to 8 months. Then when you need a quick weeknight meal, pop them into a slow cooker or your oven when you get home. Serve with a veggie side and rice for a simple, delicious, healthy meal your whole family will enjoy.

Ingredients

  • Miso Sesame :
  • 1 block extra firm tofu, drained and cut into 1 inch cubes
  • ¼ cup miso paste
  • 4 Tbsp soy sauce
  • 1 Tbsp water
  • 2 Tbsp sesame oil
  • 1 Tbsp agave
  • Tofu Garnish :
  • BBQ Pinapple Tofu
  • 1 block extra firm tofu, drained and cut into 1 inch cubes
  • 1 cup fresh or canned pineapple, chopped or crushed
  • 1 onion, sliced
  • ½ - 1 cup water or pineapple juice
  • 1 lime, juiced
  • Red Pepper Coconut
  • 1 block extra firm tofu, drained and cut into 1 inch cubes
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1/8 tsp red pepper flakes
  • 1 (16oz) can coconut milk
  • 2 roasted red peppers, pureed
  • Salt and pepper
  • Garnish:
  • 2 big handfuls spinach
  • 5 fresh basil leaves, chiffonade

Preparation

  1. In a freezer bag, combine all ingredients except garnishes.

  2. Mix bags well to evenly coat tofu.

  3. Seal bag, removing most air. Keep in freezer up to 8 months.

  4. When ready to eat, pour frozen or defrosted tofu mixture into slow cooker. Cook on low for 4 hours with lid or bake covered in oven at 375s F for 45 minutes or until bubbly.

  5. Stir in garnishes and serve with grains and veggies of your choice.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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