You can sometimes find these flavored tofu products in health food stores or Asian markets, but here are recipes to make your own versions of these tasty, protein-packed foods. Prepare a batch or two ahead of time, and keep them in your fridge or freezer. Then, just take out a few pieces as needed, and use to add protein and texture to soups, stews, stir-frys, sandwiches, casseroles, or any way you desire.

NOTE: If you freeze water-pack tofu before using it in these recipes, the resulting tofu will be chewier, and more "meat-like" than if you use fresh water-pack tofu (same stuff, only frozen and thawed before you use it). Try it both ways, and see which you prefer. Both have their special qualities, so you may like them equally!

Chinese-Style "Chickeny" Tofu

1 package firm or extra-firm water-pack tofu, fresh or frozen & thawed
1/4 cup soy sauce, Bragg's Aminos, or Tamari
1 tsp "chicken" bouillon powder
1 tsp sugar substitute
1/4 tsp garlic granules (or powder)
1/8 tsp ginger powder (or 1/4 tsp grated fresh)

Mix all ingredients, except tofu.
Cut tofu into 1/2"-thick slices.
Put slices into a ziplock bag.
Pour marinade over tofu.
Marinate tofu, in fridge, 1 hour or more, turning occasionally.
Place tofu on a sprayed baking sheet.
Bake at 350 F for 15 minutes, basting once or twice.
Turn, baste, and bake 15 minutes more, or to desired texture.
(Longer cooking makes it chewier.)

"Beefy" Tofu

1 package firm or extra-firm water-pack tofu, fresh or frozen & thawed
1/4 cup soy sauce, Bragg's Aminos, or Tamari
1 tsp "beef" bouillon powder
1 tsp sugar substitute
1/4 tsp garlic granules (or powder)
1/8 tsp Liquid Smoke

Prepare and cook as in first recipe.

"Chickeny" Tofu

Follow "Beefy" recipe, but
omit soy sauce and use
veg*n "chicken" bouillon powder.

Tex-Mex Tofu

1 package firm or extra-firm tofu, fresh or frozen & thawed
1/4 cup low-sodium soy sauce
1 tsp "beef" bouillon powder
1 tsp sugar substitute
1/4 tsp garlic granules (or powder)
1/8 tsp ground cumin
1 tsp chili seasoning mix (like Gebhardt's, Chili-O, etc)
Few dashes hot sauce

Prepare and cook as in first recipe.

Italian Tofu

1 package firm or extra-firm tofu, fresh or frozen & thawed
1/4 cup low-sodium soy sauce
1 tsp "beef" bouillon powder
1 tsp sugar substitute
1/4 tsp garlic granules (or powder)
1/8 tsp ground oregano
1/4 tsp basil
1 tsp tomato paste

Prepare and cook as in first recipe.

Thai Tofu

1 package firm or extra-firm water-pack tofu, fresh or frozen & thawed
1/4 cup coconut milk
1 tsp "chicken" or "beef" bouillon powder
1 tsp sugar substitute
1/4 tsp garlic granules (or powder)
1/4 tsp onion granules (or powder)
1/4 tsp ginger powder (or 1/2 tsp grated fresh)
1/4 tsp dried basil
1/4 tsp red or green curry paste
1/2 tsp lemon juice

Prepare and cook as in first recipe.

Teriyaki Tofu

1 package firm or extra-firm water-pack tofu, fresh or frozen & thawed
1/4 cup teriyaki sauce
1 tsp sugar
1/4 tsp garlic granules (or powder)
1/8 tsp ginger powder (or 1/4 tsp grated fresh)

Prepare and cook as in first recipe.

Baked Crispy Tofu

1/2 lb firm fresh or frozen waterpack tofu, sliced
1/4 cup BBQ sauce
2 Tbs steak sauce
1 tsp natural sugar
1 Tbs nutritional yeast
2 Tbs water
Pan spray

Mix all except tofu and pan spray in a small bowl.
Put tofu slices in a single layer in a sprayed baking pan.
Spread sauce over tofu slices.
Spray tofu slices lightly with pan spray.
Bake at 425 F for 25 - 30 minutes, or until browned and crispy.