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ajveg
01-01-2004, 10:16 AM
emma i hope these get you started for more info try vegweb.com




Creamy tomato and tofu soup

1 tablespoon oil
1 onion diced
1 tomato diced
1 cup milk (soy or dairy)
1 teaspoon salt
Dash of Pepper and/or Tobasco
1/2 clove crushed garlic
12 ounced soft tofu
2 tablespoons minced parsley

Heat a pot and coat with oil. Add onion and saute over medium heat for about 3 minutes or until transparent. Add tomato and saute for 2 to 3 more minutes. Add milk, salt, pepper, and garlic and cook while stirring for another minute. Allow to cool briefly and then add tofu and transfer to a blender and blend until smooth. Chill and serve with parsley garnish.

tofu salad

Ingredients and amounts:
"Moi Mu" silken tofu 1 block
salt 1/8 teaspoon
vinegar 1/8 cup
sugar 1/8 cup
garlic 1 slice
cilantro 2
sesame oil 1 teaspoon
water 3 cups


Cooking Instructions:: Cut tofu into 1/2 cubic inch blocks. Put salt into water and boil. Put tofu into the boiling water for 10 minutes. Remove tofu and put it in the freezer for 10 minutes. Stir vinegar, sugar, garlic, and sesame oil together. Gently pour on tofu. Cut cilantro into bits. Sprinkle on tofu.
Serves:

Tofu Teriyaki
24 ounces firm tofu
2/3 cups Teriyaki Sauce

Combine tofu and sauce in a shallow pan. Marinate tofu pieces for 30 minutes
on each side. Grill tofu over a barbeque or broil in an oven, basting with the sauce
from time to time. Serve hot, accompanied by the remaining sauce for dripping

Simmering Tofu (Yudofo or Tofu no Mizutaki

NUMBER OF SERVINGS: 4 to 6

Ingredients:


Tosa-joyu Dipping Sauce or whatever preferred
2 liiks or 4 scallions, sliced into thin rounds
1 teaspoon 7-spice chili powder
1 tablespoon grated ginger root
1 sheet of nori, toasted and cut into thin strips or crumbled
A 5-6 inch square of kombu, wiped clean; or substitute
1/2 teaspoon salt
6 cups boiling water
3 pounds tofu, cit into 1" cubes
COOKING INSTRUCTIONS
Bring the sauce to a boil and pour into a heat-resistant cup. Arrange the leeks, chili powder, ginger, and nori on a platter and place on the table. Set a charcoal brazier or gas burner at the center of the dining table. Atop heat source place a large casserole, tureen, chafing dish, or copper pot. Place kombu at the bottom of casserole and set the cup of dipping sauce top the kombu. Now fill the casserole with boiling water, return to the boil and drop in tofu.

Invite each guest to ladle some of the dipping sauce into a small dish provided for this purpose and add to it his choice of garnishes and seasonings. After 2 or 3 minutes, or as soon as the tofu begins to sway in the simmering water or float to the surface, each guest uses a slotted spoon or pair to chopsticks to lift out the tofu. Dip tofu into sauce and garnish mixture before eating.


Kickin BBQ Tofu Hoagies

Ingredients:

1 package reg firm or extra firm tofu, frozen, thawed and drained THOUROUGHLY
1/2 cup or so BBQ sauce of your choice
4 sourdough sub rolls (check those ingredients!)
salt, pepper to taste
small amount of olive or organic canola oil for frying
Veganaise
sandwich veggie of choice, we use nice thick slices of avocado...
Earth Balance (margarine), to toast those rolls
Directions:
Crumble the tofu into small pieces, squeezing while doing so, to get those last remnants of moisture out, sprinkle with salt and pepper to taste. Heat oil in a small skillet, enough to coat the bottom of the pan, lightly, and toss in the tofu, stirring quickly to coat evenly. Pan fry the tofu, leaving it sit undisturbed for a few minutes between each turning, to get it nice and crisp when done, coat evenly with the sauce. In another skillet, griddle toast your sub rolls with a small amount of Earth Balance, and get them prepared, with Veganaise,and veggies. Pile the tofu on those rolls,and serve em up, VERY tasty, nice texture,and cheap and easy :-)

Serves: 4

Preparation time: 30 mins




Simple Tofu Macaroni

Ingredients:

1/2 lb. tofu
1-16 oz can whole peeled tomatoes
2 c. dried macaroni
celery salt, paprika, oregano and marjoram to taste
1 t. cider vinegar
1 t. soy sauce
1 t. canola oil
1 t. red wine
nutritional yeast, to taste
Directions:

1. Heat Oil in skillet. Add vinegar, wine & soy sauce. Cube tofu and add, stir frying for 10 minutes.
2. Boil water & cook macaroni as package directs.
3. Add spices to tofu mixture, and stir fry for 5 more minutes.
4. When macaroni is ready, add canned tomatoes to tofu mixture, and crush them.
5. Serve tofu mixture on top of macaroni and sprinkle with nutritional yeast.

Serves: 2

Preparation time: about 1/2 hour




Vegan Noodle Kugel

Ingredients:

1 12-oz package wide vegan noodles (I used farfalle; broken lasagne noodles would work as well)
1 15-oz package soft or silken tofu (I used Nasoya Enriched)
3/4 cup Sucanat (you can put in less if this turns out too sweet for your taste)
15 oz. raisins, or more, or less, depending on how much you like raisins (you can also substitute chopped peaches or some other fruit if you have a raisin aversion)
3-4 tart apples, cut into small cubes (I like Granny Smiths best)
1/4 cup applesauce
cinnamon to taste and for dusting
cardamom powder to taste
ginger powder to taste
vanilla to taste
Directions:
1. Cook noodles according to package directions and drain.

2. Using an electric mixer or blender, cream the tofu with the sugar, vanilla, and spices until smooth.

3. In a large bowl, mix all of the ingredients together until everything is well coated with the tofu "batter."

4. Pour everything into a lasagne pan or other pan with high sides.

5. Bake at 425 degrees (F) for about 25 minutes or until the top is pretty dry and nicely browned.

Enjoy!!!

Serves: 4-6+

Preparation time: 40 minutes, including cooking time



Spaghetti with Sauteed Tofu

Ingredients:

1 package extra-firm regular tofu
1 medium onion
1 tsp. minced garlic
canola oil
1 lb. spaghetti
olive oil
salt
Spaghetti sauce
Directions:
Chop the onion. Cut the tofu into 1/2 inch cubes. Heat about 2 tbsp. canola oil in a skillet. Add tofu, onion, garlic, and salt to taste. Saute until onions and tofu are golden.

Meanwhile, cook the spaghetti to desired firmness. After draining, add about 1 tbsp. olive oil, salt, and/or garlic. Serve spaghetti topped with sauce and tofu mixture.

(Tofu almost tastes like ricotta cheese when made this way)

Serves: 4

Preparation time: 30 minutes