Tofu, Red Onions, Walnuts, and Blue Cheese

Tofu, Red Onions, Walnuts, and Blue Cheese

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"I threw this together after wondering if blue cheese and tofu would go together well. The results were delicious! Non-blue cheese lovers can omit the cheese and still have a tasty dish."
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Ingredients

35 m servings 415 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat.
  3. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often.
  4. Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

This is one that grows on you. If you like blue cheese, you will love it. It's even better the next day, because all the flavors have time to soak in. Yummy!

Most helpful critical review

It was ok. I used hazelnuts instead of walnuts, as I don't like walnuts. i also used brown rice. it had an ok flavor, but was just a little weird. I might make it again.

This is one that grows on you. If you like blue cheese, you will love it. It's even better the next day, because all the flavors have time to soak in. Yummy!

This was pretty good, but i made some changes. First, I fried the tofu for about 20 minutes, skipped the dredging and just combined all of the ingredients. I served it on top of orzo which was...

Quite tasty. Only change I would make would be to marinate the tofu next time... and I did stir in some leftover cooked broccoli. I liked that addtiion

Sounds like a strange combination but, it was very good. I had a difficult time dredging the tofu through the walnuts and have them stick.

this was amazing! i marinated the tofu in red wine vinegar and olive oil first.

It was ok. I used hazelnuts instead of walnuts, as I don't like walnuts. i also used brown rice. it had an ok flavor, but was just a little weird. I might make it again.

This wasn't my thing I guess. I substituted gorgonzola cheese for Blue and yellow onion for red.

I usually don't like tofu, but this recipe was pretty good. Definitely flavorful.

I added more tarragon and sage and the flavor was good, but the tofu should have been marinated in something before hand. I will make this again.