Guest guest Posted April 24, 1999 Report Share Posted April 24, 1999 Buster has placed a total of 4 MasterCook recipes in this file: Baked Marinated Tofu Breakfast Burritos Creamy Tofu Pudding Mediterranean Tofu And Olive 'quiche' * Exported from MasterCook * Baked Marinated Tofu Recipe By : www.vegetariantimes.com 4/99 Serving Size : 4 Preparation Time :0:00 Categories : Info/Tips Main Dishes, Vegetarian Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm Chinese-style tofu 1/2 cup marinade (bottled or your own recipe) Baked marinated tofu has a wonderful firm texture and meaty " mouth feel. " Pressing the tofu before marinating allows you to slice the tofu thin yet have it hold its form as an ingredient in dishes. The longer you marinate the tofu the more pronounced the flavor. Drain tofu. Cut in half horizontally to make 2 pieces. Line baking sheet with 3 layers of paper or clean dish towels not laundered with fabric softener. Place tofu on towels; cover with additional towel or layer of paper towels. Place second baking sheet on top of tofu. Place heavy weights (canned goods, cast-iron skillet, bottled water) on top of baking sheet. Allow to sit 1 hour or longer (refrigerate if longer than 1 hour). Unwrap tofu; remove towels. Tofu is ready to be marinated in bottle marinade, dry seasoning mix, barbecue sauce or a sauce of your own invention. Marinate tofu at least 15 minutes unrefrigerated or up to 5 days refrigerated. Bake at 400 degrees on lightly oiled baking sheet for 1 hour. The tofu is now ready to be cubed for use in salads, stir-fries or stews; or can be grilled as cutlets. Makes 4 servings of about 3 ounces each. Per Serving: 87 Cal.; 9g Prot.; 3g Fat; 5g Carb.; 0 Chol.; 1,882mg Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Breakfast Burritos Recipe By : www.vegetariantimes.com 4/99 Serving Size : 6 Preparation Time :0:00 Categories : Soyfoods Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shredded potatoes 1 teaspoon olive oil 8 ounces vegetarian " sausage " or cubed firm tofu 1 1/2 cups Egg Beaters or egg whites OR the equivalent amount of Egg Replacer 1/2 cup salsa 6 corn or whole wheat tortillas 6 ounces low-fat or nonfat cheese or soy cheese -- shredded Press moisture out of potatoes with tea towel or paper towels; set aside. Over medium heat, place " sausage " or tofu in skillet with oil. Break up " sausage " with fork while cooking. When crumbly, add potatoes; toss well to mix. Cook, tossing frequently, until potatoes are tender, about 8 to 10 minutes. Add Egg Beaters or egg whites; stir into mixture. Using a spatula, turn mixture until eggs are set. Add salsa; mix well. While sausage or tofu and eggs are cooking, cut 6 pieces of aluminum foil large enough to hold 1 tortilla on each piece. Divide sausage or tofu and egg mixture into 6 portions. Spread a portion over each tortilla and roll it, then wrap in foil until ready to use or freeze. To eat, remove foil. Place burritos on microwave-safe plate; top with cheese and additional salsa if desired. Microwave just until cheese melts. Makes 6 servings. Per Burrito: 389 Cal.; 53g Prot.; 8g Fat; 29g Carb.; 0 Chol.; 1,596mg Sod.; 3g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Tofu Pudding Recipe By : www.vegetariantimes.com 4/99 Serving Size : 2 Preparation Time :0:00 Categories : Soyfoods Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 1/2 ounces Japanese-style firm silken tofu -- chilled and cubed 1/4 cup honey or rice syrup 1/2 teaspoon vanilla extract 1/8 teaspoon cinnamon Chopped fresh or dried fruit -- (optional) This is as close to instant pudding as you can get without the box and is a classic recipe for people who want to avoid dairy-based dishes. Combine all ingredients, except fruit, in a blender or food processor. Top each serving with fruit if desired. Makes 1 1/3 cups. Variations: For chocolate pudding, prepare as directed above, omitting cinnamon. Add 2 tablespoons unsweetened cocoa. If desired, add 1/4 teaspoon almond extract and top with chopped nuts or miniature chocolate chips. Per 2/3-Cup Serving: 220 Cal.; 11g Prot.; 4g Fat; 39g Carb.; 0 Chol.; 55mg Sod.; 0 Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Tofu And Olive 'Quiche' Recipe By : www.vegetariantimes.com 4/99 Serving Size : 8 Preparation Time :0:00 Categories : Soyfoods Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CRUST*** 3/4 cup unbleached white flour 3/4 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1 1/2 teaspoons dried dill 1/4 cup cold canola oil 1/4 cup ice water REMAINING INGREDIENTS 1 1/2 pounds firm tofu -- well drained 3 tablespoons olive oil 2 teaspoons umeboshi vinegar 1 teaspoon balsamic vinegar 2 teaspoons white miso 1 1/2 teaspoons sea salt 1/3 cup water 1 medium onion 1/2 cup chopped red bell pepper -- (optional) 4 cloves garlic -- minced 1 tablespoon chopped mixed fresh herbs (such as rosemary and thyme and oregano) 3/4 cup sliced cremini mushrooms 1/2 cup ripe olives -- chopped (preferably kalamata) 8 sprigs fresh basil Sun-Dried Tomato Pesto (or other pesto recipe) The trick to an excellent vegan pastry crust is to keep all the ingredients cold. Even after you have rolled it out, keep the pastry-lined tart pan in the refrigerator until you are ready to bake it. For this recipe, both the prebaked tart shell and filling can be made one day in advance, then assembled and baked just before serving. Crust: In medium bowl, sift together both flours, baking powder and salt. Add dill, oil and ice water. Working dough as little as possible, mix and roll into a ball. Wrap dough in wax paper and chill 20 to 30 minutes. Roll dough out and place in oiled 9-inch pie or tart pan. Cover and chill another 20 minutes. Preheat oven to 350 degrees. Uncover crust and bake 15 minutes. Set on wire rack to cool. In food processor, combine tofu, 2 tablespoons olive oil, umeboshi vinegar, balsamic vinegar, miso, salt and water and blend until smooth and creamy. Transfer to medium bowl. In large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until onion is soft, about 3 minutes. Add fresh herbs, mushrooms and olives. Cook, stirring often, 5 minutes. Add to tofu mixture, stirring until blended. Pour filling into prebaked crust. Bake at 350 degrees, until top is lightly browned, about 40 minutes. Serve with a dollop of sun-dried tomato pesto garnished with a sprig of fresh basil. Makes 8 servings. Per Serving With 2 Tablespoons Pesto: 277 Cal.; 14g Prot.; 17g Fat; 21g Carb.; 0 Chol.; 602mg Sod.; 3g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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