I got a TofuXpress for my birthday and I can’t stop using it! It’s amazing! It presses the water out of the tofu — within seconds you can pour some off. I have let mine sit everywhere from 3 hours to overnight (longer than necessary on both counts) and it squeezed the tofu to about 1.5 inches tall. By squeezing all of the water out, it not only soaks up whatever you put it in (it even comes with a lid so you can marinate it right in the machine) but it cuts easily and doesn’t crumble (unless you want it to) when you’re cooking it.
I decided the first recipe I would make should come from the manual of vegetarian recipes that comes with it, and chose this because I had all of the ingredients! It was DELICIOUS. Even better, it was really fast and easy to make. I served it with Israeli couscous infused with curry, which made them go together perfectly.
• 1 pkg. extra firm tofu, preferably with the water pressed out!
• Non-stick spray or olive oil
• 1 can coconut milk
• 1 sweet onion, chopped
• 1/4 c. chopped walnuts or cashews
• 1-2 Tbsp. yellow curry powder
• 1 tomato, diced
• fresh cilantro, chopped (about 4 Tbsp.)
• cayenne pepper
1. Cut tofu into 1-inch cubes.
2. Add spray or a bit of oil to pan (I used olive oil) to a large pan and heat to medium. Add diced onions and brown (but don’t burn!) them — this took me about 10 minutes or so.
3. Add curry and coat onions, then heat for 1 minute. I started with 1 Tbsp. and added about another half (maybe more) later. It was spicy for sure, but not too spicy. I’d start with 1 if you’re not sure.
4. Add coconut milk and heat for 1 minute, then add chopped tomato, tofu, nuts and cilantro. I had about 1/4 c. raw cashews in the freezer, so that’s what I went with. (These have actually come in very handy since purchasing them to make the vegan baked pumpkin ziti with cashew ricotta for the first ever cooking club).
5. Bring to a soft boil, reduce heat to low and simmer for at least 10 minutes. Add cayenne pepper and salt to taste (I only added a bit of each)