Best 7 Creamy Tofu Scallop Cucumber And Dill Chowder Recipes

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Indulge in a culinary delight with our creamy tofu scallop, cucumber, and dill chowder, a symphony of flavors that will tantalize your taste buds. This innovative chowder combines the delicate texture of tofu and the savory taste of scallops, complemented by the refreshing crunch of cucumber and the aromatic freshness of dill. Immerse yourself in a creamy broth infused with the essence of the sea, vegetables, and herbs, creating a harmonious balance of flavors. Our collection of recipes offers variations to suit your preferences, including a classic version, a vegan alternative, and a gluten-free option, ensuring that everyone can savor this delectable dish. Whether you're a seafood enthusiast, a vegetarian seeking hearty comfort food, or an individual with dietary restrictions, our creamy tofu scallop, cucumber, and dill chowder will satisfy your cravings and leave you craving for more.

Let's cook with our recipes!

THE BEST CRISPY TOFU



The Best Crispy Tofu image

The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

One 14-ounce block firm tofu, drained
2 tablespoons low-sodium soy sauce
Juice of 1 lime
2 teaspoons agave syrup
2 scallions, white parts minced, green parts sliced thin
1/2 teaspoon sriracha
1/2 cup panko
2 tablespoons white sesame seeds
1 tablespoon cornstarch
1 teaspoon garlic salt
1 teaspoon onion powder
Kosher salt and freshly ground black pepper
3 tablespoons olive oil

Steps:

  • Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
  • Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
  • Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
  • Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.

CREAMY SCALLOP CHOWDER



Creamy Scallop Chowder image

A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.

Provided by Shirley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 30m

Yield 4

Number Of Ingredients 11

1 pound scallops, rinsed and drained
2 tablespoons butter
1 bunch green onion, minced
4 ounces fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 cup milk
½ cup dry white wine
1 teaspoon salt
1 pinch ground white pepper
½ cup shredded Swiss cheese
2 tablespoons chopped fresh parsley

Steps:

  • Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
  • Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.

Nutrition Facts : Calories 297.6 calories, Carbohydrate 12.8 g, Cholesterol 79.5 mg, Fat 12.2 g, Fiber 2 g, Protein 28.6 g, SaturatedFat 7 g, Sodium 920.8 mg, Sugar 5.1 g

CREAMY TOFU, SCALLOP, CUCUMBER AND DILL CHOWDER



Creamy Tofu, Scallop, Cucumber and Dill Chowder image

the tofu in this chowder provides a richness surprisingly similar to that of cream without the fat and calories. You and your guests will never know! Source: Gourmet Magazine, 1992

Provided by Doug Mc

Categories     Chowders

Time 45m

Yield 3 cups, 2 serving(s)

Number Of Ingredients 9

3/4 cup onion, diced 1/2 inch
1 tablespoon olive oil
1 teaspoon all-purpose flour
1 cup chicken broth
1 cup cucumber, peeled, seeded and chopped
3/4 cup soft tofu or 3/4 cup silken tofu, drained
2 teaspoons fresh lemon juice
1/2 lb bay scallop, rinsed well
2 tablespoons fresh dill, minced

Steps:

  • Cook the onion in the oil over moderately low heat, stirring occasionally, until softened.
  • Add flour and cook for one minute.
  • Add half the chicken broth, bring to a boil and add the cucumber.
  • Puree with tofu and lemon juice in a blender or with a stick blender.
  • Place the rest of the broth in another pot and heat to a simmer and add the scallops for 3 minutes.
  • Add all the contents together with the dill. Add salt/pepper (white preferred) to taste.
  • Heat without boiling the chowder and serve.

Nutrition Facts : Calories 252, Fat 11.6, SaturatedFat 1.8, Cholesterol 27.3, Sodium 830.4, Carbohydrate 14.6, Fiber 1.5, Sugar 4.5, Protein 23.4

CREAMY TOFU, SCALLOP, CUCUMBER, AND DILL CHOWDER



Creamy Tofu, Scallop, Cucumber, and Dill Chowder image

Categories     Soup/Stew     Blender     Shellfish     Quick & Easy     Scallop     Tofu     Cucumber     Dill     Gourmet

Yield Makes about 3 cups, serving 2

Number Of Ingredients 9

3/4 cup chopped onion
1 tablespoon olive oil
1 teaspoon all-purpose flour
1 cup chicken broth
1 cup peeled, seeded, and chopped cucumber
3/4 cup drained soft or silken tofu
2 teaspoons fresh lemon juice
1/2 pound bay scallops, rinsed well
2 tablespoons minced fresh dill

Steps:

  • In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the flour, and cook the mixture, stirring, for 1 minute. Stir in the broth, bring the mixture to a boil, stirring, and add the cucumber. Bring the mixture to a blender, and purée it with the tofu and the lemon juice until the mixture is smooth. Bring the remaining broth mixture in the pan to a boil, add the scallops, and simmer them, stirring, for 3 minutes, or until they are just firm. Reduce the heat to moderately low, stir in the tofu mixture, the dill, and salt and pepper to taste, and heat the chowder, stirring, until it is hot, but do not let it boil.

DILLY SCALLOPS AND CLAM CHOWDER



Dilly Scallops and Clam Chowder image

Take seafood to the next level with this recipe for Dilly Scallop and Clam Chowder! Flavored with fresh dill and chock-full of bay scallops, minced clams, red potatoes and more, this impressive scallop and clam chowder only takes one hour to prepare.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 13

2 cans (6-1/2 oz. each) minced clams, undrained
3 slices OSCAR MAYER Bacon
3 cups red potatoes, peeled, cut into 1/2 inch cubes
1 cup finely chopped onions
1 Tbsp. chopped fresh dill
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1/8 tsp. ground red pepper (cayenne)
4 cups milk
2 Tbsp. flour
1/2 cup shredded carrots
1/2 lb. bay scallops
2 Tbsp. dry sherry
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

  • Drain clams, reserving juice. Add enough water to clam juice to measure 1 cup.
  • Cook bacon in large saucepan until crisp. Remove bacon from saucepan; drain on paper towels. Discard all but 1 Tbsp. drippings from saucepan.
  • Add potatoes, onions, dill, bouillon cube, red pepper and clam juice mixture to drippings in saucepan; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until potatoes are tender, stirring occasionally.
  • Remove half the potatoes from saucepan with slotted spoon. Mash with fork; return to mixture in saucepan.
  • Whisk milk and flour until smooth. Add to potato mixture along with the carrots. Cook and stir, uncovered, 4 to 5 min. or until slightly thickened. Stir in scallops and clams. Bring to boil. Simmer on medium-low heat 1 to 2 min. or until scallops are opaque. Stir in sherry and sour cream. Crumble bacon; serve sprinkled over chowder.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g

STIR-FRIED CUCUMBER WITH TOFU



Stir-Fried Cucumber With Tofu image

This vegan take on the cucumber and pork stir-fry offers the perfect level of acid to balance out the spice. Cooked quickly over high heat, cucumbers become juicy, with a lovely silky texture that is still crisp to the bite. Salting the cucumbers before stir-frying is essential, as it draws out moisture and allows for more of the garlicky umami flavors of the sauce to be soaked up. The tofu delivers heartiness, while the hint of Sichuan chile flakes takes this dish to another level.

Provided by Hetty McKinnon

Categories     weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 large cucumbers (about 1 1/2 pounds), peeled in alternating vertical stripes, seeded, then cut on the bias 1/4-inch thick
Kosher salt
3 tablespoons vegetable oil
1 (14-ounce) package extra-firm tofu, crumbled
1 garlic clove, finely chopped
Finely chopped scallions, toasted white sesame seeds and steamed rice, for serving (optional)
Freshly ground white pepper
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
1/2 teaspoon red-pepper flakes
1/2 teaspoon Sichuan chile flakes

Steps:

  • Place cucumbers in a bowl, add 1 teaspoon salt, and gently massage the pieces. (This helps to release some of the water.) Let stand for 10 to 15 minutes until the cucumbers are slightly wet and pliable to the touch.
  • Prepare the sauce: In a small bowl, whisk together all the ingredients with 1 tablespoon water.
  • Prepare the stir-fry: Heat a wok or a large skillet over high. When smoking hot, add 2 tablespoons vegetable oil. Add the tofu, season generously with salt and pepper, and stir-fry for 3 to 4 minutes until the tofu is partly golden. Transfer to a bowl and set aside. Wipe the wok or skillet clean, and keep off the heat until the cucumbers are ready.
  • Drain the cucumbers and rinse under cold running water. Drain well, then pat dry with a clean kitchen towel.
  • Heat the wok or skillet back over high heat. When hot, add the remaining 1 tablespoon vegetable oil. Add the garlic and allow to sizzle for just 10 seconds, then toss in the cucumbers, stir-frying for 2 minutes. Return the tofu to the wok and toss well.
  • Add the sauce and cook, stirring, for 30 seconds to 1 minute, until the cucumbers look glossy. Taste and season well with salt and white pepper. Top with scallions and sesame seeds, and serve with rice, if using.

CRISPY TOFU



Crispy tofu image

Fry tofu in a coating of smoked paprika, garlic and seasoning to make these crispy tofu bites. Eat as a snack or as a starter or side dish in a veggie feast

Provided by Anna Glover

Categories     Side dish, Snack, Starter

Time 15m

Yield Serves 2-4

Number Of Ingredients 7

400g block firm tofu
3 tbsp cornflour
½ tsp garlic granules
½ tsp smoked paprika
½ tsp fine sea salt
½ tsp ground black pepper
2 tbsp vegetable oil

Steps:

  • Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
  • Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
  • Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
  • Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.

Nutrition Facts : Calories 165 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 8 grams protein, Sodium 0.6 milligram of sodium

Tips:

  • Choose firm or extra-firm tofu. This will help the tofu hold its shape in the chowder.
  • Press the tofu before using. This will remove excess water and help the tofu absorb the flavors of the chowder.
  • Use a variety of vegetables. This will add flavor, texture, and nutrients to the chowder.
  • Don't overcook the vegetables. They should be tender but still have a bit of a crunch.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of the chowder.
  • Season the chowder to taste. Add salt, pepper, and other spices to taste.
  • Garnish the chowder with fresh herbs. This will add a pop of color and flavor.

Conclusion:

This creamy tofu, scallop, cucumber, and dill chowder is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a special occasion. The creamy broth, tender vegetables, and flaky scallops make this chowder a real treat. So next time you're looking for a comforting and satisfying meal, give this chowder a try.

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