Versatile Vegetarian Basics #1

[Guest guest]

I've put the recipes from Weight Watchers Versatile Vegetarian into

MasterCook format and will be gradually sharing them with you. Over the

next four days I'm going to send 10 basic recipes or techniques that are

needed to make some of the Versatile Vegetarian recipes. These basic

recipes will be especially useful to newer vegetarians who might not be

familiar with them.

 

I've figured Weight Watchers points for all of the recipes and they are

listed after the nutritional information.

 

Today's recipes are three tofu recipes/techniques:

 

Frozen Tofu

Pressed Tofu

Tofu Salad Dressing

 

Kathleen

 

 

* Exported from MasterCook *

 

Frozen Tofu

 

Recipe By : Weight Watchers Versatile Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound reduced-fat firm tofu

halved lengthwise

 

Makes 4 servings

 

Freezing gives tofu a meat-like, chewy texture that's perfect for

casseroles and stews. Frozen tofu can be stored up to 3 months; it's so

versatile that you'll always want to keep some on hand.

 

1. Place the tofu in a single layer on a plate and cover tightly with

plastic wrap. Freeze until firm, at least 1 hour.

 

2. Thaw in the refrigerator until soft, 6-8 hours. Squeeze the tofu to

eliminate excess water. Crumble or grate into small pieces to achieve the

desired texture. (Don't make the pieces too big--they will be overly chewy.)

 

SERVING PROVIDES: 1 Protein/Milk.

 

PER SERVING: 34 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg

Cholesterol, 20 mg Sodium, 1 g Total Carbohydrate, 0 g Dietary Fiber, 4 g

Protein, 14 mg Calcium . 1 POINT

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Pressed Tofu

 

Recipe By : Weight Watchers Versatile Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound reduced-fat firm tofu

halved lengthwise

 

Makes 4 servings

 

Pressing tofu gives it a firm texture and helps it to absorb flavors

better. This recipe can easily be halved or doubled.

 

Place the tofu in a single layer between two flat plates. Weight the top

with a heavy can or similar object; the sides of the tofu should be bulging

slightly but not cracking. Let stand 30 minutes-1 hour, then pour off and

discard the water that accumulates. Do not press the tofu for longer than

1 hour. Use immediately or refrigerate, covered, up to 2 days.

 

SERVING PROVIDES: 1 Protein/Milk.

 

PER SERVING: 34 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg

Cholesterol, 20 mg Sodium, 1 g Total Carbohydrate, 0 g Dietary Fiber, 4 g

Protein, 14 mg Calcium . 1 POINT

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Tofu Salad Dressing

 

Recipe By : Weight Watchers Versatile Vegetarian

Serving Size : 1 Preparation Time :0:00

Categories : Salads, Dressings Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound silken tofu

4 teaspoons olive oil

2 tablespoons white-wine vinegar

1/2 garlic clove -- crushed

1 teaspoon Dijon mustard

1/2 teaspoon salt

 

Makes 1 cup (8 servings)

 

This salad dressing is similar to mayonnaise. Flavor it with herbs,

vinegar or lemon juice.

 

In a blender or food processor, puree the tofu, oil, vinegar, garlic,

mustard and salt. Refrigerate in an airtight container up to 1 week.

 

SERVING PROVIDES: 1 Fat.

 

PER SERVING: 38 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg

Cholesterol, 167 mg Sodium, 1 g Total Carbohydrate, 0 g Dietary Fiber, 2 g

Protein, 12 mg Calcium . 1 POINT

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -

 

schuller