tofu recipes

[Guest guest]

Great looking recipe...can't wait to try it!

 

>> FAUX CHICKEN SALAD

 

1 pound tempeh, cut into 1/2 " cubes

3 T plus 1/2 tsp. fresh lemon juice

4 scallions, thinly sliced on the diagonal (optional)

2 large celery ribs, chopped

1 medium carrot, shredded

2 T sweet pickles, chopped finely

1/2-3/4 cup Nayonnaise or similar product

1 tsp. Old Bay seasoning

Fresh lemon juice

Sea salt and freshly milled black pepper

 

1. Place the tempeh in a medium saucepan with 4 cups of cold water

and 3

T of the lemon juice. Bring to a boil, reduce the heat to low, cover,

and simmer for 20 minutes, or until the tempeh is somewhat swelled.

Drain and let cool.

 

2. Place the tempeh, scallions (if desired), celery, carrot, sweet

pickles, Nayonnaise and Old Bay seasoning in a bowl and gently mix

together. Season to taste with salt, pepper, and the remaining 1/2

tsp.

lemon juice. Refrigerate and serve cold.

 

This works well served on a bed of greens or spread on bread. The

flavor

will be even better if you let it sit for a couple of hours.

 

Makes 4 to 6 servings.

 

 

 

Does anyone have any " stir-fry-type " of recipes for tofu that you

love and

would like to share? My family still eats poultry and I would like to

provide a good tasting alternative. Thanks.

---Elicia

[Guest guest]

Great looking recipe...can't wait to try it!

 

>> FAUX CHICKEN SALAD

 

1 pound tempeh, cut into 1/2 " cubes

3 T plus 1/2 tsp. fresh lemon juice

4 scallions, thinly sliced on the diagonal (optional)

2 large celery ribs, chopped

1 medium carrot, shredded

2 T sweet pickles, chopped finely

1/2-3/4 cup Nayonnaise or similar product

1 tsp. Old Bay seasoning

Fresh lemon juice

Sea salt and freshly milled black pepper

 

1. Place the tempeh in a medium saucepan with 4 cups of cold water and 3

T of the lemon juice. Bring to a boil, reduce the heat to low, cover,

and simmer for 20 minutes, or until the tempeh is somewhat swelled.

Drain and let cool.

 

2. Place the tempeh, scallions (if desired), celery, carrot, sweet

pickles, Nayonnaise and Old Bay seasoning in a bowl and gently mix

together. Season to taste with salt, pepper, and the remaining 1/2 tsp.

lemon juice. Refrigerate and serve cold.

 

This works well served on a bed of greens or spread on bread. The flavor

will be even better if you let it sit for a couple of hours.

 

Makes 4 to 6 servings.

 

 

 

Does anyone have any " stir-fry-type " of recipes for tofu that you love and

would like to share? My family still eats poultry and I would like to

provide a good tasting alternative. Thanks.

---Elicia