Tofu triangles in creamy nut butter sauce with scallions

I never recorded this here, but Mike and I joined SparkFeople.com a few weeks back. We both have weight to lose, and want very much to continue to enjoy our life together. We just got married, too! Anyway - here's another change in our nutrition, and we both want to continue to enjoy our food, as we both love to cook.

Here's one great recipe from Epicurious.com, originally a recipe by Deborah Madison. We thought the combination was terrific - the best nut sauce we've had and that's saying something. However, we've amended it to cut both fat and salt, so I'm posting it here:

Tofu Triangles:

* 1 carton firm tofu, drained
* 2 scallions including the greens, thinly sliced on the diagonal
* 1 tablespoon toasted white or black sesame seeds


The Creamy Nut Butter Sauce:

* 3 Tbs soy sauce, or tamari, or Bragg's Liquid Aminos (which is what we used - it's lower in salt)
* 1/4 cup sesame paste, peanut butter, or cashew butter (we used almond butter)
* 2 tablespoons rice wine vinegar
* 2 tablespoons white or light brown sugar
* 1/2 teaspoon red pepper flakes or chili oil
* 2 scallions, finely chopped
* 1/3 cup water or stock (we used water)



1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.

2. Dry-fry tofu in a cast-iron skillet (or do what we do and use a George Foreman grill!) The link here is to an excellent dish we've greatly enjoyed before - scroll down to see a good description of the dry-frying process.

3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.

4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.

5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.

Tofu Cacciatore

This tasty cacciatore was quick and easy to throw together, and really highlights the fresh & bright flavor of the ingredients. we used our own homegrown rosemary & parsley, subbed veggie broth (low sodium) for the wine,and added a pinch of hot pepper flakes. Instead of pasta we ate this over basmati. Next time, I'd add maybe a tsp of (vegan) worcestershire, some bell pepper, and would also carmelize the onions rather than just sauteeing briefly, to add a greater depth of flavor. The tomato gravy was delicious but thin, so if you like a thicker gravy, you might add something... nutritional yeast, or some corn flour, either would do it. light & completely filling.

Tofu Cacciatore - originally from http://www.vegcooking.com/recipeshow.asp?RequestID=59

1 lb. firm tofu
1 tsp. olive oil
1 large onion, diced
3 cloves garlic, minced
3 tbsp. tomato paste
1/2 cup vegetable broth
1 cup canned tomatoes, chopped (or 2 fresh tomatoes, chopped)
1/2 cup fresh mushrooms, sliced
1/4 cup dry white wine or low-salt vegetable broth
1 tsp. dried parsley (or 1/4 c. fresh!)
1 bay leaf
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. dried rosemary (or 1 tsp fresh)
1/2 tsp. dried basil
1/4 tsp. black pepper
pinch of hot pepper flakes, or to taste

• Cut the tofu into 1/2" thick slabs and dry-fry* by cooking on a no-stick skillet about 10 minutes per side, then remove from heat. Cut into 1/2" square cubes.

• Heat the oil in a large skillet over medium heat. Carmelize the onion by cooking low and slow for at least 20 minutes (original recipe had you sautee for just 2 minutes, which works - but this is better). Add garlic for the last 2 minutes of cooking.

• Add the tomato paste, broth, tomatoes, mushrooms, wine or broth, herbs, salt, and spices and stir until thoroughly blended. Bring the sauce to a boil, reduce the heat, and simmer, covered, for 20 minutes, stirring often.

• Add the tofu squares and continue to simmer (about 10 minutes) until the tofu is heated through. Serve with pasta or rice.

Makes 4 servings

* You don't need to press this - that's part of the genius of it - and you do not need to use oil. We started doing this after I saw this recipe and have never looked back! It's true - tofu cooked this way soaks up sauces and marinades like nobody's business, and saves on fat. We use a small Foreman grill to do this. Its nonstick grill does a great job on both sides at once.

Tofu pot pie

This recipe was cobbled together from several others, and ended up being really good - as someone has said, pot pie's one of those all-forgiving recipes. Much credit to Vaishy, whose terrific pastry crust recipe we used, and to Susan, whose recipe supplied an herbal template for the filling - though I went my own way with how it went together, being somewhat short of time after a trip to a used bookstore! As an added note, I really wish stores would not use lard by default in their premade crusts. When we realized we'd be running late, I suggested getting one of those Pillsbury crusts, which are so great to work with - but none of those, nor any of the store brands, used anything but lard.

Pie crust
(original here):

1 cup whole-wheat pastry flour
1 cup all-purpose flour
4 tbsp transfat-free vegetable shortening
1/2 tsp salt
1 tsp dried herbs (Vaishy used rosemary and thyme; we used thyme, sage, onion powder, and poultry seasoning to go with the filling)

Mix together all the ingredients. Cut the shortening into the flour with a fork until no large lumps remain. Add just enough cold water and stir with a fork to mix. When the dough comes together, divide into two balls, wrap in plastic wrap, and put in the refrigerator while you make the filling.

Filling
original here


1 large onion, cut into 1/2-inch dice
2 ribs celery, cut into 1/4-inch dice
4 cloves garlic, minced
-- saute these veggies in a little olive oil (about 1 tsp) til fragrant and just a bit brown, set aside

8 ounces portabellas
-- slice mushrooms. place in hot covered pan (I use my heavy cast iron for this) medium-high 'til mushrooms lose their liquid and become quite fragrant. set aside.

2 large carrots, diced
1 L potato, cut into 1/2-inch dice
-- boil in water sufficient to cover for 10 minutes, drain and mix with other veggies.

1 package extra-firm tofu
-- cube and dry-fry to lightly brown and let some water cook out. mix with veggies, set aside.

1 1/2 c veg broth
2 bay leaves
1 teaspoon thyme
1/2 teaspoon rubbed sage
2 teaspoons poultry seasoning
1 teaspoon onion powder
1/2 teaspoon celery salt
1 tablespoon soy sauce
1/4 teaspoon freshly ground pepper -- or to taste
1 1/2 teaspoon salt (or to taste)
-- bring to boil, simmer for around 10 minutes. remove bay leaves, then thicken by removing some of the hot broth and mixing it with the cornstarch slurry mentioned below.
6 tablespoons cornstarch dissolved in 4 tablespoons water

I found it still wasn't thick enough so ended up adding besan (chickpea) flour. Make sure you let the thickened mix cook for a few minutes, then remove from heat & stir in the last few ingredients.

1 cup frozen peas
3 tablespoons nutritional yeast
1 tablespoon mellow white miso

Assembly

Use deep-dish pan. fill crust and bake at 400 for 40 minutes or until top crust is brown and filling is bubbly. Remove from oven, let rest for 10 minutes.

Thai Golden Curry with Tofu

This is copied (and amended) from The Ethnic Vegan blog - I've also bookmarked the coconut tomato rice to try VERY soon! It was delicious but I'd like to make a few changes to suit our tastes.

"For best results, rinse the block of firm tofu, then stand it on its side and slice the narrowest edge into four slices. Then lay it flat and cut into about 2-inch cubes. This way, the slices will be only ½-inch thick and will cook more evenly."

2 T cup light olive oil
1 medium yellow onion, finely chopped
1 1/2 Tbs. fresh ginger, minced
3 cloves minced garlic
1 16-ounce package firm tofu, rinsed
1 14-ounce can light coconut milk
1/2 tsp. red pepper flakes
2 tsp. hot paprika
1 1/2 tsp. curry powder
1 Tbs. soy sauce (or Bragg's)
2 tsp. agave nectar OR 3 tsp. sugar
1/2 tsp. salt
1 large carrot, peeled and thinly sliced
1 6-ounce package baby spinach leaves
6-8 leaves fresh basil, chiffonade (rolled up & thinly sliced so they look like ribbons)

1. Dry-fry the tofu in a large cast iron pan, pressing gently to get the water out, turn & continuing to gently press until it's all golden brown. Remove it from the pan and set it aside.
2. Place 2 Tbs. olive oil, onion, ginger, and garlic into your pan. Cook at medium heat stirring occasionally until onion is transparent, about 3 minutes.
3. Now add your tofu back in, then add coconut milk, peanut butter, pepper flakes, paprika, curry powder, soy sauce, agave nectar, and salt. Stir well.
4. Spread carrot slices on top, and add spinach leaves. Cover tightly and cook on low heat for 15 minutes. Add basil chiffonade and mix before serving over rice or noodles.

You may want to add a touch of salt upon serving, as we did (and we do not ordinarily use salt). I may just add a bit of lemongrass to see what happens. This is super-easy but it needs a couple something-or-others. I will definitely cook this again!

Dinner last night

I think I'm still full! We had some leftovers - Veganomicon's basil tofu ricotta, and a wonderful spinach walnut pesto. To use them up, we made:

- spiral pesto rolls (but with ricotta, instead*)
- whole wheat linguine with pesto**
- pan roasted brussels sprouts

* I have no doubt I'll make this again, but I'll have to remember to use less filling. These things are really substantial - in fact, tonight we're having them with salads as a full meal. If you make these, you might a) cut the roll into 8 rather than 6 portions, and b) use only 1/2 c. filling.

** The pesto is really good, but I found that it goes a long way when used with pasta. Next time, I'll thin it with some broth, I think.

A terrific meal!

Thai Green Curry with Veggies and Tofu

from the creative Vegan Mouse blog, shown on the postpunk forum:

Thai Green Curry with Veggies and Tofu

2 TB canola oil
1 onion, chopped
2 cloves garlic, minced
1 tsp ginger, minced
2 medium potatoes, peeled and cut into cubes
1 carrot, sliced
1 TB green curry paste (this is spicy so use as little or much as you like - store the leftover paste in a little ziploc bag in the freezer)
2 cans coconut milk
2 cups broccoli florets
1 small red pepper, diced
1 zucchini, sliced
1 package extra-firm tofu, drained and cubed
2 TB soy sauce
1 tsp sugar
juice of one large lime


Heat oil in a large pot on medium heat. Add onions, garlic and ginger. Saute for a while until onions are browned and a bit soft. Add potatoes, carrots and green curry paste. Stir around to coat, then add coconut milk and stir. Bring to a boil. Add broccoli, red pepper and zucchini. Add soy sauce, sugar and lime juice. Lower heat to medium low. Add tofu cubes. Cover and simmer for about 15-20 minutes or so or until potatoes are thoroughly cooked. Serve over hot rice.

Wasabi pea-encrusted tofu

Another one from the interesting VegCooking blog - you can sure tell where I've been roaming! I love wasabi peas, with their sudden heat - and savory after taste. Just imagining their crunchy spike against the creamy blandness of tofu - sounds good to me! We'll try it baked.

Wasabi Pea-Encrusted Tofu

1 16-oz. pkg. extra firm tofu, drained
1/2 cup soy sauce
1 Tbsp. brown rice vinegar
2 cloves garlic, minced
1 cup wasabi peas
2 Tbsp. vegetable oil

•Press the block of tofu with paper towels to remove excess water, then cut it into four equal pieces, each about the size of a deck of cards.

•In a medium bowl, combine the soy sauce, vinegar, and garlic, then stir. Add the tofu, being sure to cover it completely, and let marinate for 15 minutes. If the liquid is too shallow to cover the tofu, turn it often.

•In a blender or food processor, blend the wasabi peas until they reach the consistency of coarse salt, then pour onto a plate.

•Dip each piece of tofu into the wasabi peas, coating each side.

•Pour the oil into a skillet and bring the temperature to medium-high heat. Add the coated tofu and flip after the wasabi peas turn into a crunchy golden crust, about 3 to 4 minutes on each side.

Makes 2 to 4 servings

Thai tofu wraps

Courtesy of the Veg Cooking Blog, this is an extremely tasty and satisfying meal

Thai Tofu Lettuce Wraps

1 small Thai pepper, minced
1 garlic clove, minced
1 Tbsp. olive oil
3 Tbsp. soy sauce
1/4 cup water
Juice of 1 lime (plus more for garnish)
1 Tbsp. arrowroot powder or cornstarch
2 Tbsp. vegetable oil
1 16-oz. pkg. firm tofu, drained and cut into 1/4-inch pieces
1 Tbsp. basil, finely chopped (plus more for garnish)
8 iceberg lettuce leaves

•Sauté the minced pepper and garlic in the olive oil for 2 to 3 minutes over medium heat. Add the soy sauce, water, and lime juice, stirring until well combined. Stir in the cornstarch and simmer over low heat until the tofu is ready.

•Heat the vegetable oil over medium-high heat in a nonstick 12-inch skillet.

•Add the tofu and cook, stirring frequently (stir-frying), until heated through and browned on all sides, about 10 to 15 minutes. Add the sauce and chopped basil, then stir-fry for 1 minute. Transfer to a bowl.

•Scoop a spoonful of tofu onto each lettuce leaf, top with basil, garnish with lime juice, if desired, and serve.

Makes 2 large or 4 small servings

Lunch!

Checking out 2 new recipes at once for lunch, reports to follow!

1. Smoky Miso Tofu
Notes:
- Coating the thin slices of tufu worked best for me by dipping them in the marinade and turning to coat - use your fingers!
- I ended up having to turn the heat up to 450F, turning the tofu pieces over gently. I also had to cook these for about 3 times as long. I wonder if the oven rack was too high? It's possible that having my baking stone and my cast iron skillet beneath the cookie sheet these were baking on may have necessitated the change in cooking time.
- This is really good, room temp or cold, with vegan mayo and lettuce and mustard on a bun.

2. Pinto Bean & Brown Rice Cakelets
Notes:
- I discovered at the last minute (Mike had gone to the store without his phone) that I had no canned pinto beans, so subbed a can of cannelini beans. Otherwise, this came together very easily even though I did have to make some brown rice (I used basmati).
- I wonder if these will need a dipping sauce, and I'm wondering if baking would work as opposed to frying.
- The recipe makes a LOT so I'm wondering if I can make the patties and freeze them (or cook them partway and then cool & freeze). I will be trying to do this as there is no way two of us will eat all this for lunch!
- I didn't add salt and they do need it (though there is plenty in the soy).

followup note: these cakelets were good, but not good enough to warrant the fat content.

why do I get the feeling we will be too stuffed for dinner?

Sweet chili lime tofu with collards and quinoa

Wow - this one's truly a keeper! I haven't made any changes yet so I will just post the link to the recipe on Vegan YumYum's lovely blog. I love the complementary tastes and textures, especially the tofu with its amazing glaze (and I can't help but think this would be adaptable). The technique used for the tofu was new to me - no added fat! This is something I'll do for other tofu recipes as well.

Coconut tofu with curry dipping sauce, basmati rice & fresh peas

After seeing the delectable-looking coconut tofu on the Postpunk forum by the inimitable Tofu666, I just had to try this! So I stuck it in my recipe sidebar (under recipes to try) and every so often would look at it, think 'hmm...' and then go make something else. It's not low-cal, mind you. Finally I had a what-the-hell moment or two and proceeded to follow his recipe to the letter. Oh my my my - this is not something you want every day, but when you do make it, you'll savor every crunchy, flavorful bite. This would be lovely as 'grazing' food, especially with the wonderful curry sauce (no wrong curry, in my lexicon!)

From the original source:

1 block of extra firm tofu cut into 32 pieces
1 tbs. tamari

Marinate the tofu strips in tamari for 15 minutes.

Then we used the three pan method.

Pan one:

3/4 cup of all-purpose flour
2 tsp. smoked paprika
2 tsp. black pepper

mix all the ingredients together

Pan two:

1 tbs cornstarch
2 tbs. water,
1/8 tsp. green curry paste

mix together until a slurry forms

Pan three:

1 cup of unsweetened coconut flakes (my note: all I could find was sweetened, and it still worked - I've since gotten some unsweetened to have on hand)

Roll the tofu in the seasoned flour, then the cornstarch slurry, finally in the coconut flakes. Be sure to press down a bit on the coconut to make sure it coats the tofu completely.

Deep-fry the tofu in peanut oil @ 385F for 4-5 minutes until golden brown. (my note: I do not deep fry, but this was a sort of shallow fry, about 1/2" of the oil. It still works.)

Green Curry Dipping Sauce

1/2 cup of coconut milk
2 tsp. of curry paste (or to taste)
1/2 tsp palm sugar
1 tsp. tamari

Combine all the ingredients in a small sauce pan and heat.

We have been very much enjoying fresh peas and beans from our local farmer's market - boiled til crisp-tender, then tossed with carmelized onion, a bit of margarine, and cracked pepper.

Tofu in Morroccan-style Tomato Sauce

Adapted from a recipe by Mark Bittman, which calls for shrimp. We liked it fine, but the sauce appears to be balanced to the delicate taste of shrimp, and we think tofu can handle more robust flavoring. I have added the hot pepper flakes, and probably will up the cumin next time as well. This worked well with sauteed collard greens - a light but filling dish. Recommended, but not my dish of the month!

I also made some rolls earlier today, thinking I'd be making bbq tofu with coleslaw, then I saw this recipe. The rolls are the light wheat bread, from Artisan breads in 5 minutes a day, and they were just right for a sandwich roll (I made them about the size of a small-to-medium hamburger bun). They were really great!

• 2 tablespoons olive oil
• 1 tablespoon minced ginger
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 t (or more) crushed hot pepper flakes
  
• 1 minced fresh lime leaf or 1 teaspoon minced lime zest
• 1 28-ounce can chopped tomatoes, drained, or 3 cups chopped fresh tomatoes
• Salt and pepper
• 1 container of extra-firm tofu, drained, cut in 3/4" cubes, and pressed
  
• Minced fresh cilantro for garnish
• Lime wedges

1. Marinate the tofu 10-15 minutes in about 1/2 c veg broth with added Braggs (~1 1/2 T) and 3 crushed cloves of garlic, heated in the microwave for 2 minutes.
2. Drain tofu, then broil in foil-lined pan after spraying with an olive oil mister. Broil for around 10 minutes, and 4-5 minutes on the other side, or until tofu is golden brown; remove and set aside.
3. heat olive oil in a deep skillet over medium-high, then add ginger and stir to cook for a minute. 4. Now, add all spices and stir briefly until mixture is aromatic, about 30 seconds.
5. Add tomatoes and salt and pepper, stir and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until the mixture is nearly dry, about 15 minutes.
6. Add tofu to heat through, about 3-5 minutes.
7. Serve over rice, garnished with cilantro and accompanied by lime wedges.

chocolate pudding!

1 (12 oz.) package of Mori-Nu silken tofu (Firm)
3/4 cup sugar
1/2 cup cocoa powder
1/4 tsp. salt
2 Tbsp. vegetable oil

In a small food processor, blend the tofu until smooth. Add remaining ingredients and blend until smooth. Chill several hours, if you can - it thickens a bit. that's it!

This is copied from Millennium Hippies - I'm so grateful she shared this luscious and super-easy pudding, because it's whats for dessert tonight! (afternote: I am cutting the amount of sugar (original calls for 1 c, but it's a bit too sweet for me). I'm thawing out some puff pastry & will make little cups by tucking pastry squares into cupcake tins for baking. topping them with a sliced-up strawberry (maybe some with bits of banana? we'll see.

Follow-up note: This is such an easy and elegant recipe. I wouldn't hesitate to serve it to guests.

Also: leftover asparagus quiche from Veganomicon, after seeing a pic of it posted at the PPK forum, yumm-ish. we both felt that needed something, and think that 'something might just be more tomato. it's a time-consuming recipe, but it makes a ton. great piecrust, too. Afternote: I made a superquick 'sauce' for this by taking about 3/4 of a gargantuan organic tomato and chopping it up, then briefly cooking it with some sauteed onion and garlic. it adds just what's needed! I think a light bechamel with a touch of mustard would also do well here.

Home made soy milk!

I got my Soyabella soy milk maker! I used it the other night for the first time, making 2 batches. It was really super easy. I used the okara to make felafel and pita bread (both recipes here on the blog). Did you know that okara added to bread dough lends it loft and (of course) LOTS of good for you things? me neither. but I've found a number of recipes to try for using up okara, including pasta. check my blog for the results of my searching.

I'm definitely going to make some tofu as soon as I get some cheesecloth, too.i

We still have some commercially produced soy milk left, so I can't really report on the taste yet. But Mike says it's beanier (this does not bother me a bit).

Updates: I've been adding a touch more sugar, and found a way to double-filter the soy milk (using a paper coffee filter after I use the regular (gold) coffee filter) as a way to avoid the very fine and sludgy okara that settles, and that may contribute to the 'beany' or bitter taste. My cereal this morning with milk done this way was fresh and really tasty, much better than cow's milk ever tasted to me. Note: cut sugar a bit, to 1 1/2 T.

Also!! I just made tofu for the first time! I know, enough with the exclamation marks. tough, deal with it. Was it a hassle? Yes, because this first time round I think I used nearly every pot and pan in the kitchen. Even with that, the process was not all that bad - a series of small, easy steps. and it's beautiful (and it's what's for dinner, broiled after marinating simply, with collards and maybe some spiced-up roasted potatoes. More later on the actual taste (details, details).



HOME MADE TOFU

This is a mix of recipes, suited to what I have (I have no nigari, for example - I mean to get some). The basic recipes are from Bryanna Clark Grogan and Just Hungry.

1. 2 or 3 quarts of freshly made soy milk
2. muslin or cheesecloth
3. strainer
4. large pot

Follow the instructions for making soy milk, but instead of putting the strained milk someplace where it can cool down, put into a large pot on the stove on the lowest heat. It should not boil, but just stay hot. If you are using previously made soy milk, heat it up so that it's hot but not boiling. Use a thermometer if you want to be precise - it should be around 75°C / 165°F.

Now add your coagulent. This can be a variety of things. Brianna uses epsom salts; some use nigari, and you can also use lemon juice or vinegar.

For NIGARI
Make your nigari mixture by dissolving 4 teaspoons of powdered nigari in a cup of lukewarm water until the powder is dissolved. (This amount is for the soy milk created from 500g / about 1 lb of dry soy beans, as described in Part 1.) Stirring the warm soy milk, add the nigari liquid in stages, stirring then waiting a bit between additions. As soon as the curd starts to separate from the liquid, stop adding.
For EPSOM SALTS
"For this amount of milk (3 qts), I use two heaping tablespoons of Epsom salts, dissolved in 1/2 cup boiling water. The reason you don't want to add all the nigari at once is because it has a slightly bitter taste, so you want to add a little as possible while still achieving a good degree of coagulation. Most of the time though, the entire amount can be added.

Turn off the heat, and put a tight fitting lid on the pot. Leave for at least 15 minutes, then take a look, stirring very gently to see the state of the curds. They should be fairly big and totally separated from the yellowish liquid. If the white particles are still very small and floating all around in the liquid, add the rest of the nigari liquid if you have some left, or make up an additional teaspoonful's worth of powder and water. Stir in, and put the lid back on for an additional 10-15 minutes." (Bryanna)

for LEMON JUICE or VINEGAR
"*In general, the amount of coagulant is 0.25 to 0.5% of cooked soymilk by weight. Ellen's note: If you don't have calcium coagulant, try to get it, but if you can't, to prepare your solidifier, combine 1 cup warm water with one of the following: 2 tsp. Epsom salts, 2 tsp. nigari, 1/4 cup vinegar or 1/4 cup lemon juice. They take about twice as much volume and need about twice as long as the calcium sulfate.

Cut in 3/4 of the coagulant. Cut gently but persistently in one direction, do not whip or beat. As soon as the curd begins to firm, immediately STOP stirring and cover. Allow the curd to set without disturbing for 10 minutes. If there are any milky patches, shake up the coagulant again and stir in a little more coagulant this way: sprinkle the rest of the solidifier in and poke the top gently and let it sit again for a few minutes. Make sure to stir coagulating tofu gently so as not to break up the curds. It ends up soft white clumps in a yellow whey. If the coagulant is poured in too fast or beaten, the curd breaks apart and won't clump well. Too slowly and it starts coagulating early, creating hard blocks." from Ellen's Kitchen.

Cover the pan and let it sit for around 15-20 minutes. Next, take a sieve and gently ladle out the clear liquid (or as much as possible without disturbing the curds that have now sunk to the bottom of the pan).

Ladle the curds into a press lined with cheesecloth. I use a cheap grocery store storage box, the kind that comes in packs of 3 or 4, and have drilled holes in it for drainage, and cut the lid so it will fit inside the box.

Wrap the cheesecloth over the top. Put the lid on the top of that, and set a 15 oz can atop all this. Leave it for an hour or so, then (if you want) add more weight to get the tofu firmer.

Basil-Tofu Ricotta (Non-Dairy)

Basil-Tofu Ricotta (Non-Dairy) Recipe #269020
From Vegan with a Vengeance. Great substitute for dairy ricotta.
by Serah B.
10 min | 10 min prep | 2 cups
1 lb firm tofu, pressed
2 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1 dash fresh black pepper
10 fresh basil leaves, finely chopped
2 teaspoons olive oil
1/4 cup nutritional yeast

1. In large bowl, mash tofu with hands until crumbly.
2. Add lemon juice, garlic, salt, pepper, and basil. Mash with hands until mixture reaches the consistency of ricotta cheese.
3. Add olive oil; stir with fork.
4. Add nutritional yeast and mix all ingredients well with fork.
5. Cover and refrigerate until ready to use.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com

incredible-looking tofu

"the tofu was marinaded in the smoky tempeh marinade from v'con then sautéed in some oil & cooked off with bbq sauce." - from the ppk, posted by calcuhater

Follow-up notes: Oh, yeah. This is a keeper! Dinner was tofu, marinated in a smoky mix of garlic, Bragg's, stock, and liquid smoke, then broiled, then baked in a homemade barbecue sauce, served on a whole wheat bun & topped with veggie slaw (carrot, broccoli & cabbage in a light sauce) accompanied by home fries.

From Veganomicon:
- basic broiled tofu
- marinade from the smokey tempeh marinade recipe
- backyard barbecue sauce
- coleslaw

That sauce is great, and we have lots left over! Since we got a bag of preshredded veg for the slaw, I'll be using that in salad and stirfries. yum!

Tofu Florentine

this is what happens when your housemate cooks, some days. he might get a little carried away and decide to put together a dish so decadent-tasting that every bite's savored (and yet, containing so many good things that you can't feel totally guilty). this meal was that way. home fries combined with peppers and onions form the base for a blanket of just-wilted spinach, topped by marinated, braised tofu, chunks of tomato, and all topped with a cheesy golden sauce. finish with red velvet cupcakes (with their cream cheese icing and pecan decoration) and Arsenic and Old Spice (er, Lace) on dvd.

Veganomicon, all of it. yep, all vegan, and all unbelievably delicious. each component was not terribly complex - maybe the worst was the sauce, which was one of those things that calls for years of whisking.

Baked tofu in miso marinade

Sundays at Moosewood Cookbook
Serving Size : 6

2 cakes tofu, pressed
1 large scallion -- finely chopped
2 tablespoons miso
1/3 cup tahini
3 tablespoons water

Preheat the oven to 375°F. Combine the scallions, miso, tahini, and water. Cut the cake of tofu horizontally into 1/4" slices. Spread the top of each slice of tofu with the miso-tahini mixture. Oil a 10x12" baking dish. Place the tofu in the baking dish in stacks of two slices, miso-tahini up.

Bake for about 20 minutes, until the topping is browned and crusty. Cut diagonally into triangles and serve as appetizers or as a side dish.

Sweet & Sour 'Neat'balls

from the cookbook ' The Everyday Vegan' - obtained here

Sweet & Sour Sauce:

2 1/2 tbsp arrowroot
1 1/2 cups water
1/2 cup sugar or brown sugar
1/2 cup ketchup
1/2 cup rice vinegar
2 tbsp tamari
1 tsp fresh grated ginger


neatballs:
2 cups extra-firm tofu, finely minced
1 cup good quality breadcrumbs
1/2 cup red onion, minced
1/2 cup celery, minced
1/4 cup carrots, minced
1/4 cup fresh cilantro or parsley, finely chopped
3 tbsp hoisin sauce
2 1/2 tbsp miso (brown rice is best)
2 tbsp whole wheat flour
2 tsp toasted sesame oil
1/8 tsp fresh ground pepper
1 whole bulb roasted garlic


for the sauce:
completely dissolve arrowroot in water, stirring well until very smooth. in a suacepan, combine this with the other ingredients. bring mixture to a boil, stirring frequently, particularly once the sauce begins to thicken. once it reaches a boil, remove from heat and serve, or cover with a lid until ready to serve. season with sea salt and black pepper (if desired)


for the neatballs:
preheat oven to 400. in a large bowl, combine all ingredients and mix well, pressing mixture slightly. the mixture should hold together well when pressed down. if it is still a little moist. add another teaspoon or two of whole wheat flour and if it needs to bind more, add a little extra hoisin or miso (not too much or it will be too salty). the more you work with and press the mixture, the better it will bind to form the balls. scoop mixture with your hands and form golf-ball sized balls (will yield roughly 19-20 balls). place on a baking sheet lightly oiled or lined with parchment paper. if you have an olive oil spritzer, spritz the balls lightly with oil before baking. bake for 19-22 minutes until lightly browned.

when serving, do not mix the tofy balls into the sweet & sour sauce, as they can easily crumble. rather, serve them over rice, veggies, or on their own, then coat generously with the sauce.

makes 4-5 servings.

nutritional information:

serving size 4-5 tofu balls w/ 1/2 cup sauce:
Calories 331
total fat 8.9 g. (sat fat 1.6 g)
cholesterol 0
carbohydrate: 49.3 g
Fiber 3.6 g
protein 13.1 g

Mini crustless tofu quiches

from Fat Free Vegan, a terrific blog!

olive oil spray
1 teaspoon minced garlic
1/2 cup bell pepper
1 cup chopped mushrooms
1 tablespoon minced fresh chives (or one green onion)
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste

1 12.3-ounce package lite firm silken tofu, drained of water
1/4 cup plain soymilk
2 tablespoons nutritional yeast
1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
1 teaspoon tahini (preferred) or cashew butter
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt

Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray. (I used silicone cups like these.)

Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.

Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.

Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean--about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you're using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. Enjoy! They're light, so plan on making more of these—or serve hearty side dishes—if you're serving more than 3 people.

4 mini-quiches contain: 96 Calories (kcal); 3 g Total Fat; (23% calories from fat); 11 g Protein; 8 g Carbohydrate; 0 mg Cholesterol; 459 mg Sodium; 2 g Fiber