Baked Tofu Recipes: Sweet Potato Medley & Cheesy Butternut Squash

June 25th, 2008 10:38 pm by Kelly Garbato

Normally I hate cooking, but I lurve to make dinner for my doggehs. They’re not exactly the fussiest of eaters, you see. (They eat poo, yo!) In addition to an enthusiastic audience, I also enjoy the chance to experiment and try out new concoctions without fear of wasting food.

Last Saturday, I came up with two yummy baked tofu recipes, made mostly with old cans of “stuff” that have been hanging out in my cabinets for years. (Literally. The Jellied Cranberry was Wegmans brand; Wegmans is a grocery chain in NY, and I moved to the Kansas City area in 2002. You do teh maths!)

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The dogs loved each recipe, and even I liked the Sweet Potato version. Alas, I used real cheese in the Cheesy Butternut Squash recipe, so I couldn’t try it out. Looked damn yummy though.

Suitable for peoples as well as their doggehs.

Baked Tofu: Sweet Potato Medley (Vegan)

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Ingredients:

3 bricks of firm tofu
1 can sweet potato puree
1 can jellied cranberry sauce
1 cup+ frozen mixed veggies
Nutmeg and cloves to taste
Large glass baking dish, with cover

Directions:

1. Empty the can of sweet potato puree into your baking pan. Add 1 can of water (or soymilk) and blend well.

2. Cut the tofu into 1″x1″ cubes. Add to baking pan and mix with sweet potato puree.

3. Add the mixed veggies to the tofu and stir, taking care not to smash the tofu.

4. Slice the jellied cranberries into large-ish chunks and sprinkle on top of the tofu/veggie mix.

5. Garnish with nutmet and cloves.

6. Bake.*

I baked this dish – covered – at 250 degrees for about four hours (basically, I left it in the oven until the dogs’ dinner time). The tofu was still pretty soft, though the potato puree had thickened up a bit. You can bake it at a higher temp for a shorter time, or at a lower temp for a longer period, depending on your preferences. If you’d like more of a congealed, casserole type consistency, take the cover off for the last 15 to 30 minutes.

Tofu, the incredible edible sponge, is awesome at soaking up flavors. Usually I let baked tofu dishes sit in the fridge for a day before baking and serving. Since the dogs were plumb outta food, I didn’t let this dish stew, but you certainly can.

Another great tip for achieving maximum tofu flavor: press the tofu before adding it to the dish. Basically, you just wrap the tofu brick(s) in a fluffy towel and then place something heavy on top of it to squeeze out the extra tofu juice. (Let it sit for an hour or two.) You’ll end up with a firmer, drier tofu brick that can soak up more of your special sauce, whatever it may be.

Also, while I garnished the tofu with sliced jellied cranberry sauce, that shit isn’t especially healthy. It’s just what I had in the pantry. You’d be better off using fresh or dried cranberries. Bonus: if your dogs are vegetarians like mine, cranberries are good for their little urinary tracts. (And yours!)

Baked Tofu: Cheesy Butternut Squash (Vegetarian)

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Ingredients:

2 bricks of firm tofu
1 can Knudsen Hearty Gourmet Curried Butternut Squash Soup (or similar)
1 26-ounce bag frozen lima beans
1 cup cheddar cheese (I used real cheese, but you can substitute in a vegan version)
1 tablespoon minced garlic
Medium glass baking dish, with cover

Directions:

1. Empty the can of Knudsen Butternut Squash Soup into your baking pan. Add 1 can of water (or soymilk) and blend well.

2. Cut the tofu into 1″x1″ cubes. Add to baking pan and mix with Butternut Squash Soup.

3. Add the lima beans, garlic and cheddar cheese to the tofu and stir, taking care not to smash the tofu.

4. Bake.*

Again, I baked this dish – covered – at 250 degrees for about four hours. The tofu remained rather soft, and while the soup had thickened a bit, it blended with the cheese to form a very yummy looking cheesy sauce. You can bake it at a higher temp for a shorter time, or at a lower temp for a longer period, depending on your preferences. Keep on eye on the cheese, though, to make sure it doesn’t get all crispy and burned.

As with the previous recipe, you can leave the dish in the fridge to stew for a day before cooking, and/or press the tofu beforehand. Each will only enhance the flavor of the dish.

(Crossposted to.)

* Please check out the Dog Food Disclaimer page if you have any questions or concerns, or before trying any dog food recipes on this site!

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3 Responses to “Baked Tofu Recipes: Sweet Potato Medley & Cheesy Butternut Squash”

  1. andog Says:

    How long have you been feeding them this? Did there stomachs ever get red? Please reply to my email address.

  2. Kelly G. Says:

    andog – I’ve been feeding my dog-kids vegetarian (soon-to-be vegan) kibble for about 8 years, and have been cooking them vegetarian (now vegan) food for about 4 or 5 years. They get a mix of 60-75% kibble, with 25-40% homemade food mixed in, along with twice-daily homemade peanut butter balls, which contain some dietary supplements.

    I don’t know what you mean by “Did there stomachs ever get red?,” but all five dogs are in good-to-excellent health, except for 1) Ralphie’s skin allergies, which are due to environmental factors and 2) Kaylee’s heart murmur, which is unrelated to diet (though she is now on a low-sodium diet on the off chance that it’ll keep the murmur from getting worse).

  3. tofu keys bento | Healthy Recipe Source Says:

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