Bringing Soy to The World Since 1983
R Jay and Barbara Gruenwald started Simple Soyman in Milwaukee in 1983. Since then, the company has grown to be the main supplier of tofu products to area restaurants as well as provide a host of other natural foods to area groceries.
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Cut tofu into cubes, about 1/2 inch in size.
Heat the oil in a non-stick skillet, over medium-high heat.
Add tofu, saute until a golden crust forms on all sides.
Turn the heat down to low.
Sprinkle tofu with nutritional yeast, stirring to coat evenly.
Shake tamari over the coated tofu, stirring to coat evenly
Tasty just as it is or with catsup!
Preheat oven to 350º.
Sauté onion and green pepper in oil until tender. Add tofu and tamari and continue cooking, stirring often. Add drained tomatoes remembering to reserve 1/4 cup of liquid. At the same time add honey, salt, chili powder, pepper and bay leaf. Bring to a boil. Cover and simmer for 15 minutes.
Blend 2 tablespoons cornstarch to the 1/4 cup of tomato liquid. Stir into the simmering mixture. Bring to a boil, stirring.
Add the cooked macaroni or rice. Pour into 2 quart casserole dish. Top with the shredded cheddar cheese. Bake for 25 to 30 minutes.
Enjoy!
This tasty recipe can be prepared in less than an hour. Enjoy it with garlic bread and a tossed salad. Serves 4-8.
Preheat oven to 375º.
In a small bowl, beat the eggs with the soy sauce and garlic.
Place the bread crumbs into a second small bowl. Place the flour into a third bowl.
Cut each block of tofu into 6 slices.
Dredge each slice in flour.
Dip the floured tofu in the egg mixture and then in the bread crumbs.
Place the breaded slices on a baking sheet.
Bake for 20 minutes, until golden and crisp.
Remove from oven.
Place the baked tofu in a greased 9 X 13 pan.
Cover with the spaghetti sauce and mozzarella cheese.
Bake again until cheese melts, about 15 minutes.