Tofu Book

Fifteen Recipes

Tofu Book
Fifteen Recipes

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Table of Contents
Breakfast/Lunch
Southwestern Tofu Scramble............................................................................................. Balsamic Baked Tofu Sandwich.........................................................................................

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Tofu Caprese........................................................................................................................ 10 Quinoa and Smoked Tofu Salad ....................................................................................... 12 Tofu Frites .......................................................................................................................... 14 Vegetable Soup with Sriracha, Lemongrass, and Tofu................................................... 16

Dinner
Tofu- and Walnut-Stuffed Mushrooms........................................................................... 18 Vegan Sloppy Joes............................................................................................................... 20 Caramelized Tofu...............................................................................................................

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Korean Style Tofu............................................................................................................... 24 Tofu Xacuti........................................................................................................................... 26 Potatoes Stewed with Fried Tofu and Green Beans........................................................ 28

Dessert
Cheat’s Chocolate Hazelnut Mousse.................................................................................. 30 Better Than Tofu Cheesecake............................................................................................ 32 Tofu Pumpkin Pie Ice Cream............................................................................................. 34

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Southwestern

Tofu Scramble

The Kitchn Serves: 3-4 Ingredients 1 16-ounce package firm tofu
 1 tablespoon olive oil
 1/2 cup diced white onion (from 1/2 small onion)
 3/4 cup finely chopped red pepper (from 1 small pepper)
 1/2 cup finely chopped Anaheim pepper (from 1 medium pepper)
 1/4 teaspoon coriander
 1/2 teaspoon cumin
 1/4 teaspoon garlic powder
 1/2 teaspoon kosher salt, plus more to taste at the end
 1 1/4 teaspoon ground turmeric
 3 tablespoons chopped green onions (about 2), for serving
 3-4 tortillas, warmed, for serving
 1 sliced avocado, for serving
 Instructions 1. Remove the tofu from its package and set down on a plate lined with paper towels (or a dry, clean dish towel). Cover in another layer of paper towels and press and blot well to remove excess moisture. Place in a medium bowl and mash well using your favorite fork. You’re looking for a crumbly consistency. 2. Heat oil in a large skillet over medium heat. Add the onions, red pepper and Anaheim pepper and cook until soft, 3-4 minutes. Stir if needed to prevent sticking. 3. Stir in the coriander, cumin, garlic powder and salt and cook until just incorporated and fragrant, 1 minute or so. Stir in the mashed tofu and the turmeric along with 2 tablespoons water, and cook until the mixture is warmed completely, 1-2 minutes. Taste and season with additional salt if you’d like. 4. Scoop a generous portion of tofu scramble atop a tortilla and garnish with green onion and sliced avocado. A dollop of sour cream is optional, but nice.

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Balsamic

Jackie, Vegan Yack Attack Prep time: 30 minutes Cook time: 25 minutes Total time: 55 minutes Serves: 3 Ingredients 1 Block Extra Firm Tofu, Pressed for at least 30 minutes 1/4 cup water 3 tablespoon balsamic vinegar 2 tablespoon olive oil 1 tablespoon liquid aminos 2 teaspoons Dijon mustard ¾ teaspoon dried Italian seasoning 1 cups white onions, sliced into slivers 1 clove garlic, sliced 1 cup red bell pepper, sliced into short strips 1 cup button mushrooms, sliced Salt and pepper 1 cup arugula, packed (or to your preference) 6 slices of your bread of choice Optional: mashed avocado, hummus, Ketchup as a spread Instructions 1. Slice your tofu block into three wide/broad slices and place them in a bag or small dish. 2. Whisk together the balsamic, water, olive oil, liquid aminos, mustard, and dried Italian seasoning; then pour over the slices of tofu and marinate for 2 hours or more in the refrigerator. To get better coverage, flip container/bag over half way through. 3. Preheat the oven to 375º F. Once the tofu has marinated, place it into a baking dish or sheet, without the marinade, and bake for 12 minutes. Flip the pieces over and bake an additional 13 minutes. 4. While the tofu is baking, warm a small pan over medium heat. Dry saute the onions with the garlic and bell pepper once it gets hot. 5. Once the onions start to turn clear, lower the heat just a little and add the mushrooms to the mix. Saute until the mushrooms shrink and become soft. Season with salt and pepper. 6. Toast the bread and place arugula onto the bottom slice. When the tofu is done baking place it on top of the arugula and add the veggie saute mix to that. 7. Mash avocado into the top slice and close the sandwich up. If you want to add more tartness from the marinade, pour it into a small pan and bring it to a simmer for 5-7 minutes over medium heat. Let it cool and it will reduce, for drizzling.

Tofu sandwich
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baked

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Caprese

Whole Foods Market Cooking: NYC Total time: 35 minutes Serves: 2-3 Ingredients 4 ounces prepared baked tofu 1 medium or large ripe tomato 10 basil leaves 2 tablespoons peanut oil 1/2 teaspoon dark sesame oil 1 tablespoon chinkiang (black) vinegar 1/4 teaspoon chili-garlic sauce Instructions 1. Cut the baked tofu in 10 slices. Cut 6 slices of tomato, then cut each slice in half to make 12 pieces. Slice the basil leaves in 1/2-inch ribbons. 2. Make the dressing: Mix oils, vinegar and chili-garlic sauce in a shallow bowl. 3. Assemble: Have ready a wide bowl or rectangular serving dish. Dip the tomato and tofu slices in the dressing and alternate them in the serving dish, starting with a tomato slice. Scatter the basil on top. Pour on any remaining dressing. 4. NOTES: The baked tofu used is Soy-Boy Tofu Lin; use what’s locally available. If you can’t find Chinese black vinegar (made from glutinous rice), substitute balsamic vinegar. My choice for chili-garlic sauce is Huy Fong brand (“Rooster”) -- use your favorite, adjusting the amount if necessary.

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quinoa

Kitchen Daily Total time: 3 minutes Serves: 6 Ingredients 2 cup water
3/4 teaspoon salt, divided
1 cup quinoa, rinsed well 1/4 cup lemon juice
3 tablespoon extra-virgin olive oil
2 small cloves garlic, minced
 1/4 teaspoon freshly ground pepper
 1 6- or 8-ounce package baked smoked tofu, diced
 1 small yellow bell pepper, diced
 1 cup grape tomatoes, halved
 1 cup diced cucumber
 1/2 cup chopped fresh parsley
 1/2 cup chopped fresh mint Instructions 1. Bring water and 1/2-teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes. 2. Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4-teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.

Salad
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tofu

and smoked

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Frites

Tofu

MyRecipes.com Total time: 30 minutes Serves: 4 Ingredients Vegetable oil for frying 1 package (15.5 oz.) extra-firm tofu 1/2 teaspoon kosher salt 1/2 teaspoon pepper 1/4 teaspoon cayenne 2 tablespoons chopped flat-leaf parsley Thai or other Asian sweet chili sauce Instructions 1. Pour oil into a large saucepan to a depth of 1 inch and heat to 350°. Cut tofu into sticks about 1/2 inch wide and 3 to 4 inch long; pat dry with a towel. 2. Mix together salt, pepper, and cayenne in a small bowl; set aside. 3. Drop tofu sticks into hot oil, working in batches, making sure they don’t touch. Use a slotted spoon to gently turn tofu over occasionally; cook until golden brown, about 3 minutes. Transfer to a plate lined with paper towels. 4. Sprinkle with seasoning mix and parsley, and serve with chili sauce.

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Vegetable

Daniel Patterson, Bon Appétit Ingredients 1 tablespoon olive oil 4 cups thinly sliced onions 3 garlic cloves, sliced 4 cups vegetable broth 1 4-inch piece lemongrass, cut from bottom of stalk and smashed with back of knife 1 tablespoon sriracha sauce 1 5-ounce package baby spinach 1 cup 1/2-inch cubes firm tofu 3 tablespoons fresh lime juice 1 tablespoon chopped fresh cilantro Instructions 1. Heat oil in heavy large pot over medium-low heat. Add onions and garlic; sprinkle with salt. Sauté until tender, stirring often, about 15 minutes. Add broth, lemongrass, and sriracha. Increase heat: cover and bring to boil. Remove from heat; let stand 15 minutes. Uncover; discard lemongrass. 2. Add spinach, tofu, lime juice, and cilantro to broth. Place over medium heat and cook until spinach wilts and soup and tofu are heated through, stirring occasionally, about 3 minutes. Season to taste with salt.

soup with

and tofu

lemongrass,

sriracha,

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Tofu- and

Self Makes 12 mushrooms Ingredients 1 medium onion, diced small 2 cloves garlic, peeled and finely chopped 1/4 cup olive oil 14 ounce firm tofu, frozen and then defrosted (Freezing changes texture to a more meaty substance that soaks up flavor. Freeze in plastic wrap, thaw and pat dry with paper towel to remove excess water.) 1/2 teaspoon dried rosemary, crumbled 2 small tomatoes, finely chopped 1/3 cup ground walnuts 2 teaspoon mellow miso, or more for stronger flavor (available at health food stores) 1/2 teaspoon balsamic vinegar 2 tablespoon tomato paste 12 large, fresh cremini or white mushrooms, wiped clean, stems removed 1/4 cup chopped green onions Instructions 1. Preheat oven to 350° F. 2. In a large skillet, sauté onion and garlic in 2 tablespoon oil, with a pinch of salt, until tender. Crumble tofu over onion and sauté another 5 minutes. Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry. Add walnuts, miso, vinegar, tomato paste, and salt and pepper to taste. Drizzle remaining 2 tablespoon oil over mixture. 3. Place mushrooms in a baking dish and fill each with about 1 tablespoon stuffing, using a spoon and pressing firmly to pack. Bake 20 minutes. Remove and top each hors d’oeuvre with a sprinkle of green onion. Serve warm.

Walnut-

Mushrooms

Stuffed

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Sloppy

Vegan

Ayinde Howell, Food Republic Serves: 2 Ingredients 1/3 cup vegetable oil
 1 cup tofu, frozen, thawed and crumbled
 1/2 teaspoon dry sage
 1/4 teaspoon basil leaves
 1/4 teaspoon crushed red pepper
 1 tablespoon soy sauce
 1/4 cup bell pepper, small dice
 1/4 cup onion, small dice 1/2 teaspoon garlic powder
 1/3 cup cooked quinoa
 1 tablespoon brown sugar
 1/2 cup ketchup
 1 1/2 teaspoons yellow mustard
 2 burger buns or 2-4 slices of whole wheat bread Instructions 1. Add oil to a medium sized skillet over medium high heat until hot and shimmering. Add tofu. Cook until brown on all sides (about 10 minutes) stirring from the bottom with spoon to prevent sticking. 2. Add herbs veggies, soy sauce, sugar and quinoa; sauté a few minutes until onions become translucent. 3. Combine ketchup and mustard in a separate container. Mix well. Add mixture to skillet. Mix well and sauté for 3-5 minutes. Add mix to lightly toasted burger buns or whole wheat bread and enjoy.

Joes

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Caramelized

101 Cookbooks Serves: 2-3 Ingredients 7-8 ounces extra-firm tofu cut into thin 1-inch segments A couple pinches of fine-grain sea salt
 A couple splashes of olive or peanut oil
2 medium cloves garlic, minced
 1/3 cup pecans, toasted and chopped
 3 tablespoons fine-grain natural cane sugar or brown sugar
 1/4 cup cilantro, chopped
 1/2 pound Brussels sprouts, washed and cut into 1/8-inch wide ribbons Instructions 1. Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Sauté until slightly golden, about 4 minutes. 2. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. 3. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the Brussels sprouts. 4. In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded Brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.

Tofu

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Korean

Karen Lee, EcoKaren Ingredients 1 container of Firm or Extra Firm Organic Tofu – sliced in 1/2″ thick
 1/4 cup olive oil
 1/2 cup of soy sauce or Tamari
 1/2 cup cold water
 1/2 cup chopped scallions
 6 garlic cloves, minced
 1 tablespoon red pepper flakes (optional)
 1 teaspoon black sesame seeds (optional)
 1 teaspoon of grated ginger (optional) Instructions 1. Combine scallions, garlic, pepper flakes (optional), ginger (optional) water and soy sauce in a medium bowl. 2. Pat dry tofu slices or drain the water by putting the slices on a cutting board and leave it slanted against something underneath for about half an hour. 3. Heat skillet or pan on medium heat. Brown tofu slices on both sides. 4. This is the hard part. Tofu will undoubtedly stick to the pan if not careful. If you have a ceramic-coated non-stick pan, this will be a piece of cake. I have stainless steel pan and it can be a disaster. But I use enough oil (thank goodness olive oil is good for you—just DO NOT heat in high heat to retain its goodness) and I make sure to tilt the pan to get the oil underneath the tofu so that they won’t stick. Make sure NOT to flip the tofu too many times because they will crumble. Just lift the edges a little so that oil can get underneath them. Browning one side should take about 5 minutes or so, depending on your stove. Then, turn them over carefully to brown the other side. 5. When both sides are brown, put the tofu pieces on a single layer. Spoon the soy sauce mixture on top of the tofu layer. Then, layer some more tofu and repeat the process. Scrape off any remnants and add them to the tofu. You’ll love these crunchy pieces. 6. Serve immediately. But if you make extra, you can spoon the sauce on top of the tofu layers and store them in a glass container. You can eat them cold or reheat in a pan or in a microwave. If you don’t want to bother with browning, you can drizzle the marinade over a cold or steamed tofu too. Store unused marinade in a glass jar for up to two weeks in the refrigerator. 7. This dish has been a hit with the kids since I can make them with Tamari and serve with brown rice.

Style

Tofu
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Tofu Xacuti
Priya Sreeram, Honest Cooking
Prep time: 1 hour Cook time: 20 minutes Total time: 1 hour 20 minutes Ingredients 200 grams tofu 1 large onion, finely chopped 2 medium-sized tomatoes, finely chopped A fistful coconut pieces, roasted Green masala paste for the marinade: 5 green chilies Small piece ginger, washed and peeled 1 large pod garlic A small bunch coriander leaves Water, as required For the ground masala paste: 1-2 tablespoons coriander seeds 5 green chilies 6 cloves A small stick cinnamon 2 tablespoons black peppercorn A very small piece aniseed A little mace 1 teaspoon poppy seeds A little nutmeg 1/2 teaspoon turmeric powder Seeds of 3 pods cardamom For garnish: A few pieces caramelized onions Coriander leaves, as required

Instructions 1. Immerse the block of tofu in hot water for 5-10 minutes. Drain well & cut in to small cubes. 2. Grind the ingredients for the marinade with little water in to a fine paste. 3. In a bowl, mix the marinade paste with the cubed tofu and refrigerate it for an hour. This allows the bean curd to absorb the spices well. 4. In a small pan, add a drop or two of oil & roast the ingredients for the masala/spice paste. Once it cools down grind the paste with required water to a fine paste. Set it aside. 5. In the same pan, dry roast the coconut pieces to a brown & grind them to a coarse powder. 6. In a kadai/pan/wok, add oil and saute the onions for a few minutes. As it turns pink, tip in the chopped tomatoes and let it cook for a while. Add salt to it and mix well. 7. Add the ground masala paste & the coarsely ground coconut powder and mix well. At this point add a cup of water to it and bring it to a boil. Let the mix simmer for a while and the spices blend thoroughly. The medley of flavours along with onions & tomatoes need to come to a gravy like consistency. 8. Drop the marinated & refrigerated tofu. Mix & let it remain on flame for a few minutes. 9. Garnish with caramelized onions & coriander leaves. 10. Serve hot with rice/rotis/bread.

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Potatoes

Just Hungry Serves: 4 Ingredients 4 medium firm boiling type potatoes (not baking potatoes) 1 cup frozen green beans, or the equivalent amount of fresh green beans 1/2 small onion 1-2 squares of thick fried tofu (atsuage) 2 tablespoons sake 3 tablespoons soy sauce 2 tablespoons dark (grade B) maple syrup 1 tablespoons sesame oil Instructions 1. Peel and cut up the potatoes into small pieces. If using fresh green beans, cut off the tops and cut into pieces. Slice the onion. 2. Cover the fried tofu in boiling water, and drain. This gets rid of much of the surface oil. 3. Heat up a heavy-bottomed pan with the sesame oil. Add the onions and cook until translucent. Add the potato and tofu pieces, and sauté until the oil coats the pieces well. Add the green beans and toss around some more. 4. Add just enough water to cover. Add the sake, soy sauce and maple syrup. Bring to a boil, then lower the heat to about medium-low, put on a lid and let simmer until the potatoes are tender, about 10-15 minutes. To concentrate the flavors even more, take the lid off and simmer for an additional 10-15 minutes until the liquid is almost evaporated - this step is optional. 5. Serve hot or cold. The flavors mellow if you let it rest, which makes it very good for bento.

Stewed
with Fried

Tofu and

Green Beans
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Cheat’s
Hazelnut
Chocolate

Kitchen Confidante Total time: 5 minutes (plus chilling time) Serves: 4 Ingredients 11.5 oz. (1 box) silken tofu
 1/2 teaspoon vanilla extract
 3/4 cup chocolate hazelnut spread (i.e. Nutella)
 Chocolate shavings for garnish (optional) Instructions 1. Place silken tofu and vanilla extract in a blender. Blend until smooth and creamy. Add Nutella and process until fully blended. Spoon into serving cups and refrigerate for at least 3 hours until chilled and rather firm in consistency. 2. Garnish with chocolate curls and serve cold.

Mousse

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BETTER THAN

TOFU CHEESECAKE

VegWeb Total time: 5 minutes (plus chilling time) Serves: 4 Ingredients Crust: 1 1/4 cups graham cracker crumbs 2 tablespoon vegan sugar or other sweetener 1/4 cups margarine or oil Filling: 2 pounds soft silken tofu (well drained but not pressed) 8 oz. vegan cream cheese 1/4 cups pineapple juice frozen concentrate thawed 1/2 cups oil 1 tablespoon lemon juice 1 tablespoon vanilla extract 1/2 cups pure maple syrup 1 tablespoons coriander 1 tablespoons corn starch dissolved in 2 tablespoons water Instructions 1. Place silken tofu and vanilla extract in a blender. Blend until smooth and creamy. Add Nutella and process until fully blended. Spoon into serving cups and refrigerate for at least 3 hours until chilled and rather firm in consistency. 2. Garnish with chocolate curls and serve cold.

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Ice Cream

Tofu Pumpkin Pie

VegWeb Serves: 4 Ingredients 12 ounce firm, silken tofu (such as Mori-Nu) 1 cup canned pumpkin puree 2-3 tablespoons sucanat 2 teaspoons vanilla 1 teaspoon cinnamon 1/2 teaspoon ginger or pumpkin pie spice 1/4 teaspoon cloves 2 tablespoons maple syrup Instructions 1. In a food processor or blender, puree tofu and 2 tablespoon sucanat until liquefied. 2. Add more sucanat to taste, if desired. Add rest of ingredients and blend. 3. Dish out into four bowls, cover, and freeze. You could of course freeze it in a single container, but it will freeze faster in smaller portions.

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