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Recipes

Cooking
with
Natural

Tofu

Natural
Tofu

2.

Contents

Our

Contents
Pages

4-5

- The Best Use of Tofu

Pages 6 - 7

Recipe No 1: Vegan Tofu Salad with Tofunaise

Pages 8 - 9

Recipe No 2: Vegan Tofu Remoulade

Pages 10 - 11

Recipe No 3: Vegan Omelette with Natural and


Smoked Tofu

Pages 12 - 13

Recipe No 4: Vegan Tofu Terrine with Chili and


Spring Onions

Pages 14 - 15

Recipe No 5: Fried Tofu Cubes with Shoyu and


Toasted Sesame Seeds

Pages 16 - 17

Recipe No 6: Pan-fried Vegetables and


Mushrooms with Fried Tofu Cubes

Pages 18 - 19

Recipe No 7: Caramelized Natural Tofu with


Orange Segments and Maple Syrup

3.

The Best Use of Tofu


How do I open / cut Tofu
properly?

Rinse the Tofu package under cold


running water. Place the package with
the label facing down onto a chopping
board and slightly cut in the middle.

How do I prepare Tofu


in a tasty way?
How do I store Tofu properly?

Once the Tofu package is open, store


Tofu in an airtight container, immersed
in water, in the refrigerator. Change the
water daily, at the latest after 2 days.
This way the Tofu should remain fresh
in the refrigerator for about 7 days.

Breadcrumb Coating

Collect the whey in a bowl. Tofu whey is


a highly nutritious food. You can use it
for salad sauces, soups or fruit juices.

Frozen Tofu

Remove the packaging. Lightly pat the


Tofu dry with a kitchen towel and cut
into any shape you like.

4.

this is the most frequently asked


question.
You can include Tofu into the daily
menu and integrate it into already
existing recipes. There are wonderful
recipes for Tofu. Tofu is neutral in taste
and contributes to a well balanced
diet. It adapts to your cooking style
and this is its strength. With minimal
preparation, you can create delicious
dishes for every day.

You can also freeze the Tofu. Frozen


Tofu may be stored for several months,
but will change its texture and colour.
The Tofu becomes more porous and firm
to the bite. After thawing you drain and
squeeze the Tofu and use it to taste.
Deep frozen Tofu is particularly well
suited to preparation of Tofu schnitzel.

There are three steps to prepare Tofu


with a crunchy breadcrumb coating.
To begin with, cut the Tofu into slices,
pat dry. Season with spices and
herbs of your choice. First step: Coat
the Tofu with flour, shaking off any
excess. Second step: Coat the Tofu
with scrambled egg white (For a vegan
coating replace the egg white with
soya or rice milk. Alternatively, you can
mix arrow root flour or starch with
some soya sauce). Third step: Coat
the Tofu with breadcrumbs, shaking off
any excess. Finally, fry the Tofu in fat
over medium heat, turning until golden
brown.

Frying

Heat some oil in a cast iron pan or


non-stick frying pan. Heat the oil
almost to the smoke point. Place the
Tofu into the hot pan. Reduce the heat
to level 3-4. Fry the Tofu, turning, until
it is golden brown on all sides, season
to taste and use in other dishes.

Marinating

Pat the Tofu dry before marinating


it so that the Tofu will absorb the
marinade better. A delicious and
quick way to prepare Tofu is to insert
cubes or slices in soya sauce, wine or
a marinade of your choice. The longer
you marinate the Tofu, the stronger
the flavours will be. This Tofu is wellsuited for frying, coating or cooking.
The marinade can be reused.

5.

Preparation

as a Salad

"

Ingredients

egan Tofu Salad


with Tofunaise

Serves 6:

For the Tofunaise:

For the salad:

200 g
80 ml
1 tsp
1 tbsp
1 tbsp
tsp
1 pinch of

800 g
2 tbsp
1 tsp
bunch of
bunch of
2
1
2-3
1

pinch of

pinch of

clove of

Taifun Natural Tofu


soya oil
mustard
freshly squeezed lemon juice
white balsamic vinegar
salt
pepper and some cayenne
pepper
curry powder or curcuma
(turmeric)
harissa, hot red pepper sauce
or puree
garlic, small

Taifun Natural Tofu and whey


granulated vegetable stock
soya sauce (shoyu)
chives
dill
finely diced celery stalks
diced fresh red bell pepper
diced gherkins
finely minced onion

Tofunaise

Preparation

"

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Recipes

Puree the Tofu in a food processor (or with a hand-held blender) for one or two
minutes until smooth. Add crushed garlic together with the vinegar, mustard
and lemon juice and keep pureeing. Add oil little by little, pureeing constantly
until smooth. Then add harissa and curry powder (curcuma) and stir well.
Season to taste with salt and peppers. Set aside.

Salad
Open the Tofu package, collect the whey, cut the Tofu into small cubes and place the cubes
in a bowl. Slightly warm the whey and dissolve the granulated vegetable stock in it, add
shoyu and marinate the Tofu cubes in it. Clean the bell pepper and celery, peel the celery
and set aside some of the celery leaves for garnish. Finely dice the vegetables and gherkins.
Finely chop the herbs. Add all the vegetables and herbs to the Tofu and gently mix.
Finally, carefully fold in the Tofunaise. Season to taste. Garnish with celery leaves.

6.

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Preparation

"

Preparation

Vegan Tofu Remoulade

Serves 4:

Note

"

as a Sauce

Our vegan Tofu remoulade goes


very well with many raw vegetable
salads and grilled vegetables.

Ingredients

Recipes

400
80
40
1
1
1

1
1
1

g
ml
ml

Taifun Natural Tofu and whey


sunflower oil
white balsamic vinegar
gherkins
celery stalk
bunch of chives
bunch of leaf parsley
tsp
salt
tsp
pepper
tbsp
soya sauce (shoyu)
tsp
curcuma
tsp
curry powder
tsp
mustard

Open the Tofu package and collect the whey in a bowl. Clean, peel and
finely dice the celery stalk. Finely dice the gherkins. Rinse the chives and
parsley, pat dry and chop finely. Blend whey, balsamic vinegar, soya sauce,
sunflower oil, curry powder and curcuma and stir thoroughly.
Crush the Tofu with a fork. Place the Tofu in a bowl, add salt, pepper ad
mustard and finely puree with a hand-held blender. Gradually add the wheyvinegar-oil until it makes a smooth and homogeneous sauce. Stir in the
diced vegetables and chopped herbs.

8.

w w w . t a i f u n - t o f u . d e

Preparation

as an Entree

You can vary the Tofu omelette


using tomatoes, mushrooms or red
bell peppers.

Ingredients

"

Note

egan Omelette with


V
Natural and Smoked Tofu

Serves 2:

Preparation

"

al
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N To

Recipes

400
100
100
50
1
1
1
1
1

g
g
g
ml

tsp
tsp
pinch of
pinch of
some

Taifun Natural Tofu


Taifun Silken Tofu
Taifun Smoked Tofu
sunflower oil
small onion
curry powder
salt
ground nutmeg
white pepper
leaf lettuce and herbs for garnish

Open the Natural Tofu and drain the liquid. Crush the Tofu with a fork.
Gradually add salt, pepper, nutmeg, curry powder and Silken Tofu. Form a
thick mixture.
Peel and finely dice the onion. Cut the Smoked Tofu into small cubes. Heat the
sunflower oil in a pan and fry the Smoked Tofu until crisp. Add the diced onion
and fry for a short time.
Add the Tofu mixture and keep frying. Frequently stir with a wooden spoon to
heat the Tofu mixture thoroughly. Run the wooden spoon along the edge of the
pan to form a half-moon shape and fry.
Tip the Tofu omelette carefully onto a plate and garnish to taste with lettuce
and herbs.

10.

w w w . t a i f u n - t o f u . d e

Preparation

"

Our Tofu terrine is also delicious


when served cold with a fine herb
vinaigrette or our Tofu remoulade.
Once prepared, the terrine will last
three days if chilled properly.

Ingredients

egan Tofu Terrine with


Chili and Spring Onions

Serves 4 to 6:

Note

as a Starter

Preparation

"

al
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N To

Recipes

800
75
3
2
1
1
1
1
2

g
ml
tbsp
tsp
pinch of
pinch of
tbsp

Taifun Natural Tofu and whey


vegetable oil
spring onions
fresh red chili peppers
granulated vegetable stock
salt
ground nutmeg
pepper
lemon juice

Open the Natural Tofu, collect the whey. Place the Tofu between paper towels and press
to drain. Then crush the Tofu and blend with the spices, salt and the vegetable stock in
a food processor. Gradually add the oil and lemon juice continuing to blend until until it
makes a smooth and homogeneous mixture. Season to taste with pepper and nutmeg.
Wash the chili peppers, remove the seeds. Finely dice the chili peppers. Rinse and clean
the spring onions and cut them into fine rings. Fold in both into the Tofu mixture.
Line a loaf pan (1,000 ml) with cling film and leave a bit of extra cling film around
the edges. Pour the Tofu mixture into the loaf pan, smooth the top and cover with the
protruding cling film.
Prepare a bain-marie (water bath) for the loaf pan, making sure the water is half way up
the sides of the loaf pan and the loaf pan is not floating. Preheat the bain-marie in the
oven to 130C. Cook the terrine in the bain-marie for 40 50 minutes. Take the terrine
out of the oven and let it rest for 5 minutes. Open the cling film and turn out the terrine.
Carefully cut into slices and serve to taste with salad or side dishes.

12.

w w w . t a i f u n - t o f u . d e

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Preparation

ried Tofu Cubes


F
with Shoyu and Toasted
Sesame Seeds

"

Recipe
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s
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Note

Serves 2 to 4:

Preparation

"

as a Side Dish

Try this recipe with toasted sunflower


seeds instead of sesame seeds.

Ingredients

Recipes

200
3
5
2

g
tbsp
tbsp
tbsp

Taifun Natural Tofu


frying oil
soya sauce (shoyu)
sesame seeds

Open the Tofu package, pat dry with paper towel and cut into 1 cm cubes.
Heat a pan. Toast the sesame seeds in the pan without oil. Set aside. Fry
the Tofu cubes in the frying oil in the still hot frying pan over medium heat
until golden brown on all sides. Then add some soya sauce and continue
cooking until the moisture in the pan evaporates. Finally, add the toasted
sesame seeds. Enjoy without anything else, or e.g. with leaf lettuce, or use for
vegetable, rice and pasta dishes.
There are many recipes for pan-fried vegetables. The cooking time is essential,
because the vegetables should remain crunchy. Carrots need more time than
courgettes, winter cabbages need more time than fresh sprouts - that is why we
saut the different vegetables one after another in the pan. Once the vegetables
have cooked, add the pre-fried Tofu and vegetable stock.

14.

w w w . t a i f u n - t o f u . d e

Preparation

an fried Vegetables and Mush


rooms with Fried Tofu Cubes

"

Serve the dish with rice or


fine noodles. Instead of
champignons you can also
use shiitake, slippery jacks
or oyster mushrooms.

Ingredients

Serves 4:

Note

as a Main Course

Preparation

"

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Recipes

400
300

150
100
150
1
6
1
2
1

g
g
bunch of
g
g
ml
tbsp
tbsp
tbsp
some

Taifun Natural Tofu


champignons
spring onions
carrots
sugar peas
vegetable stock
small onion
vegetable oil
mild curry powder
mild red chili peppers
soya sauce (shoyu)
salt, freshly ground pepper

Pat the Tofu dry with paper towels and cut into regular cubes. Clean the spring
onions and cut them diagonally into small rings. Peel the onion and chop them
finely. Remove the seeds of the chili peppers and cut the peppers into small rings.
Clean the mushrooms, remove the lower stems and quarter the mushrooms.
Peel the carrots, cut in half and diagonally into thin half-moon shaped slices.
Clean the sugar peas and cut them into slices of about 2 cm.
Heat half of the oil in a wok or cast iron pan. Fry the Tofu over medium heat
repeatedly turning until golden brown on all sides, add soya sauce, cook down a
little, remove from the pan and set aside. Pour the remaining oil into the pan, heat
briefly. Saut the chopped onion and chili peppers. Add the sliced carrots and
sugar peas and saut for 5 minutes. Add the curry powder and stir well. Then add
the mushrooms and fry for another 3 minutes. Finally, fold in the Tofu cubes and
spring onions. Add the vegetable stock and bring it to a quick boil. Season to taste
with salt and pepper.

16.

w w w . t a i f u n - t o f u . d e

Preparation

as a Dessert

"

Whether served hot or cold, this


dessert is a real treat! In the cold
season of the year, serve hot
e.g. with cinnamon or vanilla ice
cream. In summer, serve iced
with whipped cream or dessert
cream.

Ingredients

aramelized Natural
Tofu with Orange Segments
and Maple Syrup

Note

Serves 4:

Preparation

"

al
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N To

Recipes

400
2
50
2
1
2
10
2

g
ml
tbsp
tsp
tbsp
g
tbsp

Taifun Natural Tofu


oranges
orange juice
maple syrup
lemon juice
cane sugar
vegetable margarine
sunflower seeds

Toast sunflower seeds in a pan without fat until golden brown. Cut orange segments
out of their connective membranes. Pat the Tofu to dry with paper towel and cut into
small cubes. Heat the margarine in the pan, add the Tofu cubes and fry until golden
brown all over. Add the sugar and caramelize slightly. Add the maple syrup, reduce
a little, add orange juice and lemon juice. Then add the orange segments, stir carefully and arrange on a plate. Sprinkle with the toasted sunflower seeds.

18.

w w w . t a i f u n - t o f u . d e

Natural Tofu
The traditional Natural Tofu is perfectly suited
for manifold purposes and can be easily adapted
to all different kinds of flavors whether savoury,
spicy, sweet or sour.
Also it is rich high-quality vegetable protein and
low in calories.

w w w . t a i f u n - T o f u . d e