Guest guest Posted March 13, 1999 Report Share Posted March 13, 1999 * Exported from MasterCook * Taste Of The Sea Tofu With Wasabi Dipping Sauce Recipe By : Veggie Life Magazine, November 1998, page 28 Serving Size : 6 Preparation Time :0:00 Categories : Soyfoods Main Dishes Sauces & Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds soft tofu -- drained cut in 12 flat rectangles Cooking spray ***MARINADE*** 1 ounce dried wakame seaweed 3 cups water 2 scallions -- chopped 2 teaspoons minced ginger 1 garlic clove -- minced ***DIPPING SAUCE*** 1/2 cup water 2 tablespoons soy sauce 2 teaspoons rice wine vinegar 2 teaspoons Wasabi powder or paste -- or to taste 1 pinch sugar 2 tablespoons chopped chives 3 drops sesame oil -- (optional) 1 tablespoon toasted sesame seeds -- (optional) Chive or scallion garnish Makes 6 servings In Japan, tofu is often served chilled, with a dipping sauce, on hot summer days. Arrangement of food is considered an art form! A simple garnish of a few whole chives with their flowers or some thinly sliced scallions will enhance this dish. 1. In a medium saucepan, combine marinade ingredients. Bring to a boil, lower heat, cover, and simmer 30 minutes. Strain liquid into a bowl, add tofu, cover, and refrigerate overnight. 2. Preheat oven to 400 F. Spray baking sheet with cooking spray. Gently place drained tofu on sheet. Bake 1 hour, turning occasionally, until lightly browned. 3. While tofu bakes, prepare sauce: Mix water, soy sauce, rice wine vinegar, wasabi, sugar, and chives. Let stand at least 20 minutes. Add sesame oil and toasted sesame seeds, if desired. Serve tofu warm or chilled, topped with chive or scallion garnish, accompanied with dipping sauce. VEGAN PER SERVING: 109 CAL (30% from fat). 7g PROT. 3.5g FAT. 12g CARB, 517mg SOD. 0mg CHOL. 0.3g FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Terrific Tofu Tacos Recipe By : Veggie Life, January, 1999 Serving Size : 6 Preparation Time :0:00 Categories : Beans Main Dishes Vegan Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm tofu -- cut into 1/2 " cubes (and drained well) 2 tablespoons red chile powder -- (to 4 tbsp) 1/4 cup vegetarian Worcestershire sauce OR soy sauce cooking spray 1/2 red onion -- chopped 1/4 cup chopped cilantro 1 cup shredded red cabbage 1 can vegetarian refried black beans 12 flour tortillas salsa (optional) In a large bowl, gently toss tofu with chile powder and Worcestershire sauce. Let stand for at least one hour. Preheat oven to 400 ° F. Lightly spray a baking sheet with cooking spray. Place tofu evenly across it. Lightly spray top of tofu and bake for about 20 minutes until tofu is browned and slightly crispy. Remove from oven and let cool slightly. In a medium bowl, combine onion, cilantro, and cabbage. Spread tortillas across 2 to 3 baking sheets so they barely overlap. Smear center of each with about 1 1/2 tablespoons of beans and place in oven for about 10 minutes, until tortillas begin to brown and beans are hot. Place equal amounts of tofu in center of each tortilla. Top with onion-cabbage-cilantro mixture, fold in half, and place on a serving platter. Serve with salsa if desired. Makes 12 tacos - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu " Tuna " And White Bean Salad Recipe By : Vegetarian Times, July 1998, page 52 Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Beans And Legumes Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked large white beans -- (cannellini) OR 16-oz. can -- drained and rinsed 1 8 oz pkg. baked marinated tofu -- drained well and drained well and diced 1/3 cup chopped black olives -- preferably cured 2 large celery stalks -- diced 1/2 cup sliced red onions 1/4 cup chopped fresh parsley Freshly ground black pepper -- to taste 2 tablespoons extra-virgin olive oil juice of 1/2 lemon -- to taste up to 1 Curly green or red leaf lettuce leaves -- as needed 8 SERVINGS DAIRY-FREE In Italy, tuna and white beans are a classic salad combination. Here we use baked, marinated tofu in place of the tuna with wonderful results. A light pasta dish makes a nice accompaniment to this salad In large serving bowl, combine all ingredients except lettuce and toss to mix. To serve, arrange 2 or 3 lettuce leaves on each plate and spoon some salad over them. PER SERVING: 135 CAL.; 10G PROT.; 7G TOTAL FAT (1G SAT. FAT); 11G CARB.; 0 CHOL.; 257MG SOD.; 3G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Pancakes With Mushroom Sauce Recipe By : Vegetarian Times Magazine, March 1998, page 53 Serving Size : 6 Preparation Time :0:00 Categories : Soyfoods Vegetables Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MUSHROOM SAUCE*** 1 tablespoon olive oil 2 cups chopped white or cremini mushrooms 2 cloves garlic -- minced Salt and freshly ground black pepper -- to taste 1 tablespoon whole wheat flour 1 cup calcium-enriched soy milk ***TOFU PANCAKES*** 1 pound firm low-fat tofu 1/2 cup whole wheat flour 1/2 cup calcium-enriched soy milk 1 cup bean sprouts 1/2 cup sliced water chestnuts 1/4 cup finely chopped green onions 1/2 cup sliced shiitake mushrooms 1/4 cup drained and soaked hijiki 1 tablespoon tamari or soy sauce 2 tablespoons peeled and grated fresh gingerroot 2 tablespoons olive oil 6 SERVINGS VEGAN For a casual supper, I always enjoy these tofu pancakes topped with a rich mushroom sauce. For optimum taste, prepare the pancake mixture and chill it overnight-the flavors will blend, and the cakes will turn more easily. Serve with brown rice and Emerald Sea Salad. Calcium per serving: 520 mg. Sauce: In medium saucepan, heat oil over medium heat. Add mushrooms, garlic, salt and pepper, and cook, stirring often, until mushrooms are soft, about 7 minutes. Reduce heat to low. Add flour and cook, stirring constantly, 1 minute. Slowly stir in soy milk and cook, stirring constantly, until thick and bubbly, 3 to 5 minutes. If desired, transfer mixture to food processor or blender and process until smooth. Set aside. In food processor or blender, combine tofu, flour and soy milk and process until smooth, Transfer mixture to medium bowl. Stir in bean sprouts, water chestnuts, green onions, shiitake mushrooms, hijiki, tamari or soy sauce and ginger. Batter should be fairly stiff-add more flour if needed. In large nonstick skillet, heat oil over medium heat. Drop batter in skillet by spoonfuls to form 3-inch pancakes about 1/4-inch thick. Cook until golden brown, turning carefully, 2 to 3 minutes per side. Remove to paper towels to drain. Repeat with remaining batter, adding more oil to skillet if necessary. To serve, arrange pancakes on a heated platter and top with sauce. PER SERVING: 205 CAL.; 10G PROT.; 9G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0 CHOL.; 279MG SOD.; 3G FIBER. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Lasagne: Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 Lasagne noodles -(OR as much as needed) 1 lb Tofu 1/2 c Tomato paste (or sauce) 1 -to: 2 c Tomato sauce -(as much as desired) 1 bn Chard (or spinach) 3 tb Nutritional yeast 1/2 ts Salt 1 t Thyme 1 t Basil 3 tb Canola oil 3 sm Onions -- -OR- 1 lb Mushrooms 3 Celery stalks 1 1/2 c Cauliflower Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato paste. Chop the celery, caulflower, and onion finely and saute in oil. When mostly cooked add the mushrooms, sliced. When the mushrooms are done, add the vegetables to the tofu and mix well. Cook the lasagne noodles in water until done. This can be done beforehand to save time. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon some tomato sauce over it. Put a layer of tofu/veggies down. Saute the chard (or spinach) in a pan with just a little bit of oil. When completely cooked down and soft, add half to the lasagne, spreading evenly over the layer. Add more sauce then noodles, then tofu than another layer of chard. Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when they're cooked). Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until bubbly and hot. SERVE! I guarantee it'll be among the best lasagne you've ever had.... tara (Tara McDermott) @Newsgroups: rec.food.veg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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