Recipes

Anasazi-Tofu Enchiladas

Servings: 10 servings

Ingredients:

1 cub Sltly pureed Anasazi beans
½ cub Cooked rice
½ cub Tofu, excess water removed
¼ cub Chopped bell pepper
¼ cub Chopped green onion
1 cub Grated cheddar
1 cub Grated Monterey Jack
10 ounce Enchilada sauce
10 each Corn tortillas

Preparation:

Mix first five ingredients together. Add 2 T. enchilada sauce.
Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll. Place in greased 6 ½" X 10 ½" pan with the opening of the roll down. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300 degrees F for 35-40 minutes.

* "Anasazi" is a Navajo word meaning "ancient one." Anasazi beans have been found in many southwestern Indian dwellings. Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a "dip": enlist them for creative Mexican food construction: they even taste good straight!

Courtesy of:

Arrowhead Mills, Inc. P.O. Box 2059 Hereford, TX 79045 (806) 364-0730

Baked Macaroni & Tofu

Servings: 4 servings

Ingredients:

4 cub Cooked elbow macaroni
1 cub Mashed tofu
3 cub Cheesy gravy

Preparation:

Preheat oven to 350F. Combine tofu & macaroni. Place in a baking dish. Pour gravy over the mixture & bake 20 minutes.

"The Cookbook for People Who Love Animals"

Batter Dipped Tofu

Servings: 5 servings

Ingredients:

½ pound Firm tofu
½ cub Unbleached flour
2 tablespoon Toasted wheat germ
½ teaspoon Thyme
¼ teaspoon Dill weed
¼ teaspoon Garlic powder
¼ teaspoon Paprika
¼ teaspoon Black pepper
1 Egg
1 tablespoon Milk
3 drop Hot pepper sauce
2 tablespoon Safflower oil
1 --------ginger sauce--------
6 tablespoon Rice vinegar
6 tablespoon Sugar
¾ cub Plus 1 t water
2 tablespoon Soy sauce
1 teaspoon Cornstarch
1 tablespoon Finely minced gingerroot

Preparation:

GINGER SAUCE: In small saucepan, place vinegar, sugar, ¾ c water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger.
Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU:
While Ginger Sauce is simmering, cut tofu into 1" squares about ¼" thick. Set aside. In a med bowl, combine flour, wheat germ, and seasonings. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with curly lettuce leaves or large sprigs of parsley. Makes 4-6 servings. VARIATIONS: - use egg white only

Bulgur, Lentil & Tofu Casserole

Servings: 4 servings

Ingredients:

¾ cub Lentils
3 cub Stock
1 teaspoon Rosemary
1 teaspoon Tarragon
1 Bay leaf
2 tablespoon Sesame oil
1 Carrot, thinly sliced
4 Garlic cloves, pressed
1 large Onion, chopped
8 ounce Tofu, pressed
¾ cub Corn
¾ cub Bulgur

Preparation:

In a large pot, cook the lentils in the stock along with the spices for about 25 minutes. Remove the bay leaf.

While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion & tofu. Saute for 5 minutes. Add the corn & bulgur. Stir to mix well. Remove from the heat & add the lentils & cooking liquid. Pour into a greased casserole. Bake qt 350F for 20 minutes.

Gary Null, "The New Vegetarian Cookbook"

Chili ( Tofu )

Servings: 6 Servings

Ingredients:

1 package Tofu
2 tablespoon Soy sauce
1 tablespoon A-1 sauce
2 tablespoon Oil
1 teaspoon Garlic, minced
1 Onion, chopped
1 ½ teaspoon Chili powder
1 ½ teaspoon Cumin, ground
1 can Tomatoes, chopped (1 lb)
1 can Tomato sauce (15 oz)
2 can Kidney beans, red (1 lb)

Preparation:

Thaw tofu quickly by placing bag in boiling water. Rinse with cool water. (This is because tofu that has been frozen and thawed, can be easily crumbled.) Take tofu from bag and squeeze to remove excess water. Shred tofu into small pieces with fork. In a bowl combine tofu, soy sauce, and A-1 sauce. Meanwhile, medium heat a large skillet or a heavy cook-pot. Add oil saute' garlic and onion; add chili powder, add cumin. Add tofu mixture to seasoned onions in the pot, and mix well. Add chopped tomatoes with juice, tomato sauce, and two cans of beans. Cook 15-20 minutes.

From: The Best Little Tofu Cookbook from Marjon by Marcia Miller

Chinese Mapo Tofu

Servings: 4 servings

Ingredients:

2 tablespoon Oil; for sauteing
1 tablespoon Black Bean Garlic Sauce (see notes)
1 teaspoon Red Chili Paste with Garlic
¼ pound Ground pork
1 package Fresh tofu (any firmness) cut into cubes
¼ cub Chopped green onions
Salt; to taste

Preparation:

Cooks notes: Black Bean Garlic Sauce and Red Chili Paste with Garlic are available at Asian markets and some supermarkets with large Asian specialty sections.

Procedure: In a wok or deep skillet, place oil, Black Bean Sauce, Red Chili Sauce with Garlic and ground pork. Turn heat on high; gradually combine the sauces and meat as the heat increases. When meat is browned and cooked through, turn heat to medium and add cubed tofu. Mix gently and continue to simmer for 5-8 minutes, stirring occasionally, until well blended and tofu is heated through. Add green onion and toss. Add salt to taste.

Presentation: Serve hot accompanied with cooked white rice.

Yield: Makes 4 servings

This recipe was sent in to the paper by Janet Eng of Buena Park, CA. (Orange Country Register)

Shared by Ed Pallan

Chinese Style Bean Sauce with Tofu

Servings: 3 servings

Ingredients:

2 tablespoon Oil
1 teaspoon Grated ginger
1 teaspoon Minced garlic
2 small Minced red peppers
5 Mushrooms, thinly sliced
3 Green onions, sliced
16 ounce Tofu, cubed
2 tablespoon Red miso, mixed with ½ c water
1 tablespoon Soy sauce
1 tablespoon Honey
1 tablespoon Tahini
½ teaspoon Vinegar
1 teaspoon Cornstarch dissolved in 2 tb water

Preparation:

Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3 minutes. Add mushrooms & onion whites. Saute for 3 minutes. Add onion greens & tofu & saute for 1 minute. Combine miso, soy sauce, honey, tahini & vinegar. Mix well. Stir into saute mixture & simmer for 1 minute. Stir in dissolved cornstarch & simmer 30 seconds or till thick. Serve over rice.

Shurtleff & Aoyagi, "The Book of Tofu"

Chinese Style Sauteed Firm Tofu

Servings: 4 Servings

Ingredients:

24 ounce Firm tofu
2 tablespoon Oil
½ teaspoon Salt
1 small Onion, thinly sliced
6 medium Mushrooms, sliced
1 small Carrot, cut into matchsticks
2 medium Green bell peppers, thinly sliced
1 tablespoon Sake or white wine
1 ½ tablespoon Soy sauce
1 teaspoon Grated ginger
1 tablespoon Sugar
1 tablespoon Water
1 teaspoon Cornstarch dissolved in 3 tb water

Preparation:

Cut tofu crosswise into pieces the shape of French-fried potatoes.
Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds.
Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes.
Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds.

Shurtleff & Aoyagi, "The Book of Tofu"

From: Mark Satterly Date: 21 May 96

Grilled Tofu Sandwiches

Servings: 2 servings

Ingredients:

2 1-in slabs marinated tofu
4 slice White or whole wheat bread
Mayonnaise
Horseradish to taste
1 large Tomato, sliced
Salt and pepper
Lettuce
Thinly sliced red onions (optional)

Preparation:

Be sure to use the firm, Chinese-style tofu rather than the soft or regular tofu. It tastes best after it has been marinated for several days.

PREPARE A FIRE if you are grilling the tofu, and grill it on both sides, about 6 inches above the coals, until it is well-browned and a little crispy. Otherwise, broil the tofu on both sides. Spread the bread with mayonnaise and horseradish to taste. Slice the tofu in half, crosswise, to make pieces ½-inch thick, and cut the pieces to fit the bread. Arrange the tomato slices on the tofu, and salt and pepper them; add the onion if you wish. Cover with the lettuce and the top piece of bread.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

MARINATED TOFU

Servings: 4 servings

Ingredients:

2 package Firm tofu, 14-to-18 oz each
½ ounce Dried wild mushrooms porcini or shiitake
1 cub Water
2 teaspoon Dried oregano or marjoram
2 Garlic cloves; sliced
½ cub Olive oil
½ cub Sherry vinegar=OR=- Red Wine Vinegar
½ cub Red wine
½ cub Tamari soy sauce
4 Cloves
½ teaspoon Salt
Several twists black pepper

Preparation:

CUT THE TOFU INTO SLABS 1-inch thick--firm tofu often comes in pieces that size--and drain them: Set them on a bread board or the back of a baking sheet and raise 1 end; point the lower end toward the sink to let the water drain off. Cover the tofu with another tray and weigh it down with something heavy, such as a few cans of tomatoes. Let the tofu drain for about ½ hour. This will remove excess water and allow the marinade to penetrate without being diluted. While the tofu is draining, prepare the marinade. Simmer the mushrooms in the water for 15 minutes. Heat a small heavy skillet and toast the oregano or marjoram slowly until it is fragrant. Add the oregano and the remaining ingredients to the pot with the mushrooms. Bring to a boil, and simmer slowly a few minutes more. Remove the tofu from the draining board and arrange it in a single layer in a square or rectangular non-corrosive pan. Strain the marinade through a coffee filter or paper towel and pour it over the tofu. Cover with plastic or a lid and refrigerate at least 1 day, preferably longer.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Pebya Kha-O (Tofu and Turnip Saute)

Servings: 4 servings

Ingredients:

1 Chinese tofu cake
3 tablespoon Corn OR peanut oil
1 small Onion, sliced (¼ cup)
1 small Rutabaga, peeled, cut into¼-inch-thick
Slices (2/3 cup)
¼ cub Chopped ripe tomato, freshor canned
1 teaspoon Thin-sliced fresh hot greenchili
2 teaspoon Soy sauce
¼ teaspoon Ground cuminseed
½ teaspoon Salt
¼ cub Water

Preparation:

1. Cut the tofu into 5 rectangles about 1 inch wide, 2 inches long and ¼ inch thick. Dry them well on paper towels.

2. Heat a dry skillet for 1 minute, then add the oil (this prevents the tofu fromn sticking). Fry the tofu over moderate heat to a light-brown on both sides. Remove and set aside. Remove all but 1 tablespoon oil.

3. Brown the onion in the oil over moderate heat for 2 minutes. Add the rutabaga slices and stir fry for 2 minutes. Add the tomato, chili, soy sauce, cuminseed, and salt and stir fry for 1 minute. Add the water, cover the skillet, and cook for 5 minutes.

4. Add the tofu, stir for a moment, cover the skillet, and cook for 3 minutes more.

Serve warm with bread. An excellent side dish for vegetarians.

Serves 4.

Note: Firm vegetables such as chayote and the white turnip with a mauve top can also be used in this preparation. The contrast of the browned tofu and the soft turnip is pleasant to the palate, and the flavorings give it an unusual and distinctive character.

From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and Company, Inc., New York. 1987. ISBN 0-87131-524-6 Shared by: Karin Brewer, Cooking Echo, 4/93

Rebaked Potato with Tofu-Mushroom Stuffing

Servings: 4 servings

Ingredients:

¾ cub Chopped onion
¾ cub Chopped mushrooms
1 tablespoon Soy sauce
½ teaspoon Sage
2 large Baked potatoes
6 ounce Soft tofu, mashed (¾ c.)
¼ teaspoon Salt

Preparation:

In a skillet, combine onion, mushrooms, soy sauce and sage. Cover and stew over low heat until mushrooms are tnder, about 10 minutes.

Cut baked potatoes in half lengthwise. Carefully scoop out insides, leaving a shell about ¼ inch thick.

Puree scooped-out potato, tofu and salt in a food processor, or whip them together by hand, making the mixture as smooth as possible. Stir in all but a quarter cup of the cooked mushroom-onion mixture. Fill the potato shells and top each half with 1 tablespoon of the reserved mushroom- onion mixture. Place potatoes on a baking sheet in oven (or toaster oven) and bake at 350 degrees for 20 minutes. Makes 4 potato halves.

(From June, 1991 _Vegetarian Times_)

-=+Dianne in Freeport, Texas+=-
"Que la fuerza vaya contigo."

Scrambled Tofu

Servings: 2 servings

Ingredients:

1 tablespoon Olive or canola oil
1 large Onion peeled & coarsely chopped
2 large Garlic cloves peeled & finely chopped
6 Scallions; thinly sliced, (keep white & green parts separate)
¼ pound Mushrooms; thinly sliced
1 small Red bell pepper seeded and diced
1 pound Silken or soft tofu; drained mashed or crumbled
½ teaspoon Dried leaf oregano
¼ teaspoon Tumeric (optional)
¼ cub Finely chopped green olives(pitted)
1 Sheet nori sea vegetable finely shredded (optional)
Tamari or soy sauce to taste
Freshly ground black pepper
Hot sauce (optional)

Preparation:

Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer.

NOTE: Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.

DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes.

Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to saute over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce.

Source: Recipes from an Ecological Kitchen - by Lorna J. Sass : ISBN: 0-688-10051-1
: Typed for you by Karen Mintzias

Simple Tofu Vegetables

Servings: 4 servings

Ingredients:

2 medium Onions, cubed
1 medium Green bell pepper, cubed
½ pound Mushrooms, halved
1 pound Cubed tofu
½ cub Sunflower seeds
1 cub Water
1 teaspoon Basil
1 teaspoon Sage

Preparation:

In hot oil, saute onions till limp. Add pepper, mushrooms, tofu, seeds water & herbs. Simmer till vegetables are limp. Serve over cooked rice.

"Vegetarian Times Cookbook"

Spicy Hot Sichuan Tofu

Servings: 6 servings

Ingredients:

SAUCE MIXTURE:
1 tablespoon Cornstarch
2 teaspoon Sugar
2 Garlic cloves (or more) minced
1 tablespoon Hot Bean Paste
1 tablespoon Sherry
½ teaspoon Sichuan Peppercorn powder (amount may be doubled)
1 tablespoon Red hot pepper oil (or more)
3 tablespoon Vinegar
1 tablespoon Soy sauce
Salt & pepper; to taste

OTHER INGREDIENTS:
1 pound Tofu (firm or soft); diced
1 tablespoon Soy sauce
2 tablespoon Corn or canola oil
1 tablespoon Minced ginger root
¼ pound Fresh mushrooms; chopped
¼ cub Water chestnuts, chopped
3 Green onions (or more) minced

Preparation:

Mix sauce ingredients together in a small bowl. Set aside.

Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes.

Add chopped mushrooms and water chestnuts; stir gently for 2 minutes.

Add minced green onions and sauce mixture and stir for 1 minute.
Serve hot.

Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8 gm Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg

Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H.
Typos by: Karen Mintzias

Stir-Fried Vegetables with Tofu

Servings: 4 servings

Ingredients:

2 tablespoon Sesame oil
2 medium Green bell peppers, diced
1 large Celery stalk, diagonally sliced
2 each Garlic cloves, minced
1 ½ cub Mung bean sprouts
2 bunch Scallions, chopped
¼ cub Toasted sunflower seeds
¼ cub Dry sherry
2 tablespoon Tamari
½ teaspoon Grated ginger
3 each Cakes of tofu, diced
Chinese noodles

Preparation:

Heat oil in wok. When hot, add bell peppers, celery & garlic. Stir fry over moderate heat till celery is half cooked. Add bean sprouts, scallions & sunflower seeds. Stir fry just till sprouts are wilted.
Rest of the vegetables should be tender crisp.

Add rest of ingredients & reduce heat. Saute another 2 minutes.
Serve over grains or noodles.

Nava Atlas, "Vegetariana"

Szechwan Eggplant and Tofu

Servings: 4 servings

Ingredients:

3 tablespoon Soy sauce
¼ cub Dry sherry or Chinese ricewine
1 tablespoon White or brown sugar
1 tablespoon Cider vinegar
3 tablespoon Cornstarch
2 tablespoon Peanut oil
1 medium Onion, thinly sliced
1 large Eggplant, cut into strips,thinly
¾ teaspoon Salt
2 tablespoon Minced garlic
1 tablespoon Minced fresh ginger
¼ teaspoon Black pepper
Cayenne pepper to taste
3 Cakes firm tofu, cut intostrips
8 Scallions: greens minced,whites in strips, keepseparate
1 bunch Cilantro, minced (optional)

Preparation:

SZECHWAN EGGPLANT & TOFU

SAUCE:

Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup.
Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved.
Set aside.

Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more.

Add tofu & scallion bottoms. Stir the bowl of liquid that has been set aside & add to the wok. Mix well & stir fry for another few minutes till the sauce is thickened.

Remove from the heat & serve over rice topped with scallion greens & cilantro.

Serves 4.

Tandoori Tofu Brochettes

Servings: 4 servings

Ingredients:

1 pound Extra firm tofu, drained
3 each Green onions
1 tablespoon Fresh ginger, minced
3 each Garlic cloves
1 tablespoon Brown sugar
1 tablespoon Soy sauce
1 pinch Saffron, dissolved in ½ c boiling water
½ cub Soy yogurt
2 tablespoon Chili powder
2 tablespoon Paprika
1 tablespoon Garam masala, optional
Salt & pepper to taste

BROCHETTES:
4 small Red onions, unpeeled
¼ pound Button mushrooms
1 pint Cherry tomatoes
1 each Green pepper, seeded & slice
Cilantro leaves & lemon wedges for garnish

Preparation:

Gently press tofu to remove exces moisture. Slice into large pieces & then cut each chunk crosswise. Set aside. Place green onions & ginger in a food processor & process briefly. With the machine running, drop in garlic cloves, one at a time. Process 30 seconds.
Add remaining ingredients. Process 1 minute.

BROCHETTES: Place onions, mushroom, tofu & marinade in a glass dish & seal. Refrigerate overnight. Prepare grill next day. Quarter onions & remove papery outer skins. Skewer vegetables & tofu alternately.
Place on hot grill & brush with remaining marinade. Cover grill tightly & allow to smoke for 5 minutes. Don't peek. Trun once & cook for another 3 to 5 minutes. Garnish with cilantro & lemon wedges.

PER SERVING: 322 Cal.; 21g Prot.; 9g Fat; 36g Carb.; 1mg Chol.; 514mg Sod.; 5g Fiber.

Tofu Fajitas

Servings: 6 servings

Ingredients:

1 pound Firm tofu, cut intomatchstick sized pieces
1 ½ cub Onion, thinly sliced
1 ½ cub Greenpepper, thinly sliced
1 4 ounce can chopped greenchilies, undrained
½ cub Orange juice
1 tablespoon Olive oil
2 tablespoon Vinegar
3 Cloves garlic, finelychopped
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Dried oregano
6 Inch flour tortillas

Preparation:

Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4-5 hours,gently stirring tofu mixture occasionally.

TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F oven for 10 minutes. heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet.
Cook, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade. To serve, spoon tofu filling into the center of heated tortillas, roll, and enjoy. Serves 6.

Origin: Cookbook Digest, Jan/Feb 93 Shared by: Sharon Stevens

Tofu Fried Rice

Servings: 4 Servings

Ingredients:

1 tablespoon Dark sesame oil
10 ½ ounce Firm tofu cut into ½-inch cubes
2 Garlic cloves; minced
1 teaspoon Ground ginger
10 ounce Frozen peas; thawed
1 cub Bean sprouts
1 cub Sliced mushrooms
4 Green onions; sliced
2 medium Carrots cut into diagonal slices
4 cub Cooked brown rice; chilled
½ cub Slivered almonds; toasted
¼ cub Soy sauce

Preparation:

Heat oil in large skillet or wok over medium-high heat. Stir-fry tofu in oil with garlic and ginger 3 minutes. Add peas, bean sprouts, mushrooms, onions and carrots. Stir-fry until peas and carrots are tender. Stir in rice, almonds and soy sauce; heat thoroughly.

Each serving provides: * 423 calories * 18.7 g. protein * 17.4 g. fat * 52.4 g. carbohydrates * 7.9 dietary fiber * 0 mg. cholesterol * 937 mg. sodium.

Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

Tofu Indonesian-style

Servings: 4 servings

Ingredients:

¼ cub Smooth peanut butter
¼ cub Soy sauce
¼ cub -Water
½ teaspoon Oriental sesame oil
½ teaspoon Ground ginger
1 teaspoon Rice vinegar
1 tablespoon Brown sugar, firmly packed
2 Garlic cloves minced or pressed
1 tablespoon Sesame seed
3 Green onionsends trimmed, thinly sliced
1 pound Regular tofu; drained
Hot cooked rice
Major Grey chutney

Preparation:

In a small bowl, stir together peanut butter, soy sauce, water, sesame oil, ginger, vinegar, and sugar until smooth. Mix in garlic, sesame seed, and onions.

Spoon about ¼ of the peanut butter mixture into an 8-inch-square pan. Cut tofu ito 4 equal slices. Lay slices side by side in pan (trim slices to fit, if needed, tucking scraps into corners).

Spoon remaining sauce over tofu. If made ahead, cover and chill up to 4 hours.

Bake, uncovered, in a 375 F oven until tofu is hot in center, about 25 minutes. Transfer tofu to plates with a spatula; spoon sauce onto tofu and rice. Offer chutney to add to taste.

Per serving: 228 cal.; 15 g protein; 15 g fat (2.4 g sat.); 11 g carbo.; 1,115 mg sodium; 0 mg chol.

Source: Amelia Lane - Bend, Oregon
: Sunset magazine - April, 1992

TOFU LOAF

Servings: 6 servings

Ingredients:

1 tablespoon Oil
2 Garlic cloves; diced
1 Onion; diced
1 Carrot; diced
1 Bell pepper, green or red diced
1 Celery stick; diced
2 tablespoon Tamari
2 pound Tofu; mashed
4 slice Whole wheat bread
1 tablespoon Oil
1 tablespoon Tamari
½ teaspoon Garlic powder
1 cub Nutritional yeast*
½ cub Tahini
½ teaspoon Basil
½ teaspoon Oregano
½ teaspoon Tumeric

Preparation:

Heat 1 tablespoon oil in a skillet. Add garlic, onion, pepper, carrot & celery. Season with 1 tablespoon tamari. When vegetables are tender, remove from the heat & place in a large bowl.

Add mashed tofu. Cut bread into crouton sized pieces & quick fry in oil with tamari, garlic powder & five tablespoons of nutritional yeast. Add to tofu mixture.

Season with remaining ingredients. Combine well & place the batter into a well greased casserole.

Bake at 350F for 35 minutes.

Alow to cool for 5 minutes or so, slide a butter knife around the edges, turn upside down on a plate. Serve warm with a simple green salad. It is also terrific in sandwiches cold. It keeps pretty well in the fridge for several days.

Serves 4 to 6.

*When using this amount of nutritional yeast, be sure to use a good quality product. I speak here from experience. Something like angevita is disgusting when used in large quantities. Apart from that, enjoy-

Posted by Mark Satterly in Fidonet Intercook

Tofu Manicotti

Servings: 4 servings

Ingredients:

8 Manicotti shells
½ cub Chopped fresh Mushrooms
½ cub Finely chopped Onion
1 tablespoon Snipped fresh Parsley
1 teaspoon Dried Italian seasoning
⅛ teaspoon Paprika
10 ounce Tofu, drained
1 Egg White, slightly beaten
2 tablespoon Grated Parmesan Cheese
1 ¼ cub Skim Milk
2 tablespoon Flour
⅛ teaspoon Garlic powder
½ cub Shredded lo-fat Cheddar chee

Preparation:

Cook pasta shells according to package directions. Rinse in cold water; drain.
Spray a med skillet with Pam. Add mushrooms and onion; cook till tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about ¼ cup of the tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish.
For sauce, in a med saucepan combine milk, flour, garlic powder, ¼ t salt, and ⅛ t pepper. Cook and stir till thickened and bubbly.
Pour sauce over pasta in baking dish.
Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese, or Mozzarella cheese if desired. Bake, uncovered, 2 minutes more or till cheese is melted.
*****************************************************************8 Per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13 mg cholesterol, 347 mg sodium, 328 mg potassium.

Tofu Milk

Servings: 1 servings

Ingredients:

4 ounce Tofu
½ To 2/3 c water
2 teaspoon Maple syrup

Preparation:

Combine all ingredients in blender and puree until smooth. Use the lesser amount of water for a light cream consistency, the full amount for milk.

Makes about 1 cup per "serving."

Food & Wine RT [*] Category 8, Topic 12 Message 91 Sat May 15, 1993 DEEANNE at 02:51 EDT

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Tofu Paneer

Servings: 6 servings

Ingredients:

¼ cub Corn oil, unrefined
1 cub Diced onions
2 tablespoon Minced garlic
4 teaspoon Minced ginger
1 ½ teaspoon Salt
1 teaspoon Tumeric
⅛ teaspoon Cayenne pepper
2 teaspoon Ground coriander
4 teaspoon Cilantro
2 tablespoon Garam marsala(see recipe below, or use commercial blend)
35 ounce Canned Italian tomatoes
½ pound Firm silken tofu
1 ½ cub Green peas(pref. fresh, OR frozen)

GARAM MARSALA:
5 3" cinnamon sticks
1 cub Whole cardamom pods
½ cub Whole cloves
½ cub Whole cumin seeds
½ cub Whole black peppercorns
¼ cub Coriander seeds

Preparation:

Heat the oil in a saucepan. Saute the onions, garlic, ginger, salt, tumeric, cayenne, coriander, cilantro, and garam marsala for about 5 minutes.

Drain the juice from the tomatoes into the sauteed vegetables. Then crush the tomatoes by hand and add them to the vegetables. Dice the tofu into ½-inch cubes and add to the vegetables. Continue to cook for 10 to 15 minutes over low heat. Then add the peas and cook another 4 minutes. Serve hot over brown rice. A coriander coconut chutney (or other chutney) is an excellent accompaniment.

GARAM MARSALA: Preheat the oven to 200 F. Place the ingredients on a baking sheet and roast for 30 minutes, or until the spices give off an aroma. (Some chefs suggest roasting each ingredient separately, since each gives its characteristic aroma at a different time.)

Separate the cardamom pods from the seeds. Discard the pods. Crush the cinnamon. Combine the cinnamon, cardamom seeds, and other spices until the mixture is powdery. Store in a sealed jar.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
: ISBN: 0-8981555-377-8
: Typed for you by Karen Mintzias

TOFU PEPPER TACO WITH PINEAPPLE SALSA

Servings: 8 servings

Ingredients:

1 pound Soft tofu,rinsed and drained
2 tablespoon Oriental sesame oil
2 tablespoon Soy sauce
2 teaspoon Pepper
2 Garlic cloves,pressed/minced
8 Large radicchio leaves*
1 cub Shredded jicama

PINEAPPLE SALSA:
1 cub Chopped fresh pineapple
½ cub Chopped red bell pepper
3 tablespoon Lime juice
¼ cub Thinly sliced green onions
Fish sauce
Salt

Preparation:

* - rinsed and crisped

Tofu Quiche

Servings: 4 servings

Ingredients:

Block tofu, drained
2 Eggs
1/3 cub Lowfat milk
½ teaspoon Oregano, crushed
⅛ teaspoon Garlic miced or g. powder
1 cub Shredded lowfat cheese
2 cub Steamed broccoli
½ cub Onion
Hot pepper, your favorite
1/3 cub Picante sauce, your choice

Preparation:

make or buy a regular pie crust. bake it at 375 for about 10 min. or until starting to get done. remove pie crust from oven. or make oatmeal and walnut pie crust, i tried it, i prefer regualar. in food processor or blender, whirrrrrrr up the tofu block (drained) and eggs, milk, spices. stir in half the grated cheese. last of all, stir in picante sauce (but don't whirrrr) and broccoli (but don't whirrrr.) you can add ingredients to make this even hotter, use your imagination. you may also add meat, your choice. chicken wouldn't be bad. fold all these ingredients which are now in suspended animation in the tofu-egg-cheese mixture, into the ready pie crust, and add rest of cheese on top. bake at about 375 for about 35 to 40 mins. quiche is done when a fork in the middle comes out clean. it will cut much better after cool. the predominant taste will be the hot sauce and you won't taste tofu or anything weird, but you will know you are getting low-cal nourishment from the lowly bean and you can act smug around your friends.

Tofu Spaghetti Balls

Servings: 4 servings

Ingredients:

1 pound Tofu
¼ cub Walnuts, chopped or groundin dry blender
2 medium Onions, minced
½ cub Quick-cooking oats
2 tablespoon Chopped parsley
1 teaspoon Dried basil
½ teaspoon Dill weed
½ teaspoon Garlic powder
½ teaspoon Thyme
2 tablespoon Soy sauce
1 tablespoon Corn starch
½ cub Whole wheat flour
Vegetable oil, for browning
2 cub Tomato or spaghetti sauce

Preparation:

Wrap tofu in cloth or paper towels for a few minutes to remove excess water.

Mash and mix well with all ingredients except oil and tomato sauce.
Form into 24 small balls and flatten slightly as you place them in an oiled baking dish.

Sprinkle a little oil on each. Bake at 375'F. for 20-25 minutes, turning once to brown both sides. Spread tomato sauce over balls.
Bake at 350'F. for an additional 15-20 minutes. Serve over pasta or on French bread as a sandwich.

Tofu Spread

Servings: 1 servings

Ingredients:

½ cub Water
1 tablespoon Tapioca
½ pound Tofu
¼ cub Cashews
3 tablespoon Pimento, optional
3 tablespoon Lemon juice
¼ teaspoon Dill weed
½ teaspoon Onion powder
¾ teaspoon Salt

Preparation:

Blend all ingredients till smooth. Bring to a boil & simmer gently, stirring, for 5 to 10 minutes or until the toapioca is clear. Chill.
Use as a dip or as a spread on bread or crackers.

JoAnn Rachor, "Of These Ye May Freely Eat"

Vegetarian Ma Po Tofu

Servings: 2 servings

Ingredients:

6 Dried Chinese blk mushrooms
2 3x2x1-inch pieces reg. tofu*
8 cub Water
1 tablespoon Szechwan preserved veg.**
5 tablespoon Cold water
2 tablespoon Seasoned Vegetable Broth
4 teaspoon Chili oil
1 tablespoon Brown bean sauce
1 ½ teaspoon Cornstarch
1 teaspoon Soy sauce
½ teaspoon Oriental sesame oil
½ teaspoon Sugar
½ teaspoon Ground white pepper
2 tablespoon Vegetable oil
¼ cub Finely chopped green onions
1 ½ tablespoon Minced garlic
2 teaspoon Finely chopped fresh ginger
¾ cub Fresh or frozen peas; thawed
¼ teaspoon Szechwan Peppercorn Powder

Preparation:

*Notes: Tofu should be cut into ½-inch cubes. **Recipe calls for 1 T minced canned Szechwan preserved vegetable, rinsed. Cover mushrooms with hot water and let stand 1 hour. Drain; cut off stems. Rinse caps well; squeeze dry. Cut into ⅛-inch dice. Set aside. Place tofu in large sieve. Bring 8 cups water to boil. Pour into metal bowl just larger than sieve. Place sieve gently in water. Let tofu soak 30 minutes. Drain tofu. Mix mushrooms and preserved vegetable in medium bowl. Mix 5 tablespoons water and next 8 ingredients in small bowl. Heat vegetable oil in wok or heavy large skillet over high heat 1 minute. Add green onions, garlic and ginger and stir-fry 1 minute.
Add mushroom mixture and stir-fry 1 minute. Stir broth mixture. Add to wok with peas and stir-fry until sauce boils, about 1 minute. Add tofu and toss gently to coat with sauce. Cook 2 ½ minutes, tossing gently. Divide between plates. Sprinkle Szechwan powder over (recipe follows). SZECHWAN PEPPERCORN POWDER: (Makes about 4 teaspoons) Heat heavy frying pan or wok over medium-low heat 1 minute. Add 1 tablespoon whole Szechwan peppercorns and stir until aromatic, about 4 minutes. Transfer to blender. Cool 10 minutes. Blend to a fine powder. Store at room temperature. Source: Bon Appetit, November 1988.