Guest guest Posted April 24, 1999 Report Share Posted April 24, 1999 Buster has placed a total of 5 MasterCook recipes in this file: Sesame Tofu Salad Spicy Eggplant Saute With Bulgur Tofu Migas Tofu Soup (The Best Tofu Soup) Tofuna Sandwiches * Exported from MasterCook * Sesame Tofu Salad Recipe By : www.vegetariantimes.com 4/99 Serving Size : 6 Preparation Time :0:00 Categories : Soyfoods Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons brown rice vinegar 2 teaspoons brown rice syrup 2 teaspoons toasted sesame oil 1 teaspoon turmeric Salt and freshly ground black pepper -- to taste 1/4 cup egg-free mayonnaise 1 pound low-fat tofu -- frozen thawed and crumbled 1/4 cup diced celery 1/4 cup thinly sliced green onions 1/4 cup soaked and drained hijiki 1/4 cup sesame seeds Enjoy this blend of tofu and hijiki as an alternative to egg salad. It's great served in a pita pocket with a handful of sprouts or on a bed of mixed greens. In small bowl, combine vinegar, rice syrup, sesame oil, turmeric, salt, pepper and mayonnaise and mix well. In medium bowl, crumble tofu. Add mayonnaise mixture and blend well. Stir in celery, green onions, hijiki and sesame seeds. Cover and refrigerate for several hours or overnight for flavors to blend. Makes 6 servings. Per Serving: 173 Cal.; 9g Prot.; 8g Fat; 15g Carb.; 0 Chol.; 105mg Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Eggplant Saute With Bulgur Recipe By : www.vegetariantimes.com 4/99 Serving Size : 6 Preparation Time :0:00 Categories : Soyfoods Grains And Cereals Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups coarse bulgur 3 cups vegetable stock or water 1/4 cup miso 3 tablespoons water 1 tablespoon honey 2 teaspoons sesame oil 1 tablespoon vegetable oil 1 medium eggplant -- peeled and diced (about 1 1/2 lbs.) 2 cloves garlic -- minced 1 teaspoon grated gingerroot 1/4 pound Asian-flavored marinated & baked tofu -- cubed, up to 1/2 6 scallions -- sliced, up to 8 1/4 teaspoon red pepper flakes -- up to 1/2 Place bulgur in large, heat-proof serving dish. Add stock; let sit about 45 minutes. In small bowl, mix together miso, water, honey and sesame oil. Set aside. Heat oil in large, nonstick skillet over medium heat. Saute eggplant until tender, stirring frequently, about 5 to 10 minutes. Add garlic and ginger; continue cooking for 3 minutes. Add tofu and cook, stirring frequently, about 5 minutes. Add honey-sesame oil mixture and cook, stirring, about 3 minutes. Add scallions and pepper flakes; cook until scallions begin to soften, about 5 minutes. Pour off any excess liquid from bulgur. Fluff with fork. Top with eggplant mixture. Makes 6 servings. Per 1 1/2-Cup Serving: 250 Cal.; 9g Prot.; 8g Fat; 38g Carb.; 0 Chol.; 431mg. Sod.; 9g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Migas Recipe By : www.vegetariantimes.com 4/99 Serving Size : 1 Preparation Time :0:00 Categories : Soyfoods Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1 medium onion -- finely chopped 6 corn tortillas torn or cut into 1-inch pieces 3 plum tomatoes -- chopped 1 pound firm tofu -- well drained and cut into 1/2-inch cubes -- (see Pointers) 14 ounces canned crushed tomatoes or tomato puree 1/2 teaspoon ground cumin -- up to 1 1/2 teaspoon dried oregano leaves Salt to taste 1 cup firmly packed and grated cheddar cheese OR cheddar-style soy cheese -- (optional) Prepared salsa -- (optional) Migas is a bit of Spanish slang meaning " mixture. " Tofu Migas will remind you of scrambled eggs with some Mexican spices and tortilla pieces. In 12-inch skillet, heat oil over medium heat. Add onion and saute until lightly golden. Add remaining ingredients except cheese and salsa. Stir well and cover. Cook for 10 minutes, to blend flavors. Sprinkle grated cheese over top (if desired), cover and cook another 1 minute over low heat, until cheese is melted. Serve immediately. Top with salsa (if desired). Helpful Hint: To prevent sticking, stir mixture occasionally while cooking or place a heat diffuser beneath skillet. Per Serving: 237 Cal.; 14g Prot.; 7g Fat; 27g Carb.; 0 Chol.; 225mg Sod.; 4g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Soup (The Best Tofu Soup) Recipe By : www.vegetariantimes.com 4/99 Serving Size : 6 Preparation Time :0:00 Categories : Soyfoods Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 1/2 ounces extra-firm tofu 2 tablespoons vegetable oil 1/2 cup chopped onion 6 cloves garlic -- minced, up to 8 2 medium jalapeno peppers -- seeded and minced 29 ounces canned vegetable broth 3 1/2 cups water 1/4 cup soy sauce 2 tablespoons fresh lime juice 1 tablespoon hoisin sauce 1/2 tablespoon Szechuan hot and spicy sauce 1 teaspoon lemon-pepper 1/2 teaspoon anise seed 1/2 teaspoon ground ginger 2 white button mushrooms -- diced 1 ripe plum tomato -- peeled and chopped This recipe won second place in our soup contest last year. Danna Wood, a member and designated cook of an intentional community in Arizona, developed her winning recipe based on a love of Asian flavors. " Adding the tofu was an after-thought, " says Danna and a delicious one at that. The recipe requires that you plan at least one day ahead -- the tofu needs to be drained and pressed, then frozen overnight. This is important so the tofu will remain firm and chewy in the soup. Drain tofu, then press for 45 minutes. Wrap in freezer paper or plastic wrap and freeze 8 hours or overnight. Remove tofu from freezer and thaw at least 30 minutes. Cut thawed tofu into cubes. In large pot, heat oil over medium heat. Add tofu cubes and cook, stirring often, until it begins to brown around the edges, about 7 minutes. Add onion, garlic, jalapenos and 2 to 3 tablespoons broth. Cook, stirring often, until vegetables are softened, about 10 minutes. Add remaining ingredients and stir to mix. Simmer over low heat to blend flavors, about 20 minutes. Makes 6 servings. Per 2-Cup Serving: 126 Cal.; 8g Prot.;8g Fat; 8g Carb.; 0 Chol.; 1,322mg Sod.; 1g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofuna Sandwiches Recipe By : www.vegetariantimes.com 4/99 Serving Size : 1 Preparation Time :0:00 Categories : Soyfoods Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz packaged baked marinated tofu 1/3 cup tofu mayonnaise to taste -- up to 1/2 1 large celery stalk -- finely diced 1 green onion -- minced Regular or mini-size pita breads warmed and cut into halves This is a great family lunch favorite -- even tofu skeptics love it! Since it's rather crumbly, it's best stuffed in pita pockets. Adult brown baggers will enjoy it just as much as the kids. Using your hands, finely crumble tofu into medium bowl. Add remaining ingredients and stir to blend well. Stuff into warmed pita bread. Wrap first in foil, then in plastic. Makes 4 servings. Per Serving: 187 Cal.; 10g Prot.; 7g Fat; 19g Carb.; 0 Chol.; 315mg Sod.; 1g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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