Guest guest Posted August 9, 1999 Report Share Posted August 9, 1999 I found this recipe in a book that I had hand-written recipes into and I don't think the recipe is complete. I don't know what they want you to do with the mixture once it is mixed together. Here is what I have, what do you think should be done? RisaG * Exported from MasterCook * New Morning's Italian Tofu Recipe By : New Morning Cafe/State College, PA Serving Size : 5 Preparation Time :0:00 Categories : Restaurant Soyfoods Vegetarian Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb tofu 1/2 cup tomato paste 3 tbsp olive oil 2 small cloves garlic -- minced 1/3 cup parmesan cheese 2 tbsp parsley 1 tsp salt 1 tsp basil 1 tsp oregano 1/2 tsp thyme 1/2 tsp marjoram Mash bean curd in large mixing bowl using potato masher. Stir in tomato paste, olive oil and garlic. Mix remaining ingredients in small bowl. Add to bean curd and blend well. Cover and chill until ready to use. Recipe does not say what to do with it after that. It is from Bon Appetit, 8/85 issue. I can only guess that you would fry it in some oil in little patties? - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 1999 Report Share Posted August 9, 1999 Seems as though it would be good! Do you think the folks at Bon Appetit could help? Since you have the date of the magazine, they might be able to check the archives and have one of their chefs complete the recipe. It might be worth a try. ;o) RST G [synapse7] Sunday, August 08, 1999 7:03 PM Veg- Recipes Weird Recipe RST G <synapse7 I found this recipe in a book that I had hand-written recipes into and I don't think the recipe is complete. I don't know what they want you to do with the mixture once it is mixed together. Here is what I have, what do you think should be done? RisaG * Exported from MasterCook * New Morning's Italian Tofu Recipe By : New Morning Cafe/State College, PA Serving Size : 5 Preparation Time :0:00 Categories : Restaurant Soyfoods Vegetarian Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb tofu 1/2 cup tomato paste 3 tbsp olive oil 2 small cloves garlic -- minced 1/3 cup parmesan cheese 2 tbsp parsley 1 tsp salt 1 tsp basil 1 tsp oregano 1/2 tsp thyme 1/2 tsp marjoram Mash bean curd in large mixing bowl using potato masher. Stir in tomato paste, olive oil and garlic. Mix remaining ingredients in small bowl. Add to bean curd and blend well. Cover and chill until ready to use. Recipe does not say what to do with it after that. It is from Bon Appetit, 8/85 issue. I can only guess that you would fry it in some oil in little patties? - - - - - - - - - - - - - - - - - - --------------------------- ONElist Sponsor ---------------------------- ONElist announces " FRIENDS & FAMILY! " For details, including our weekly drawing, go to /info/onereachsplash3.html ------ To post to list: " Veg-Recipes " To contact List Owner: " Veg-Recipes-owner " Subscribe or Un through ONElist site: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 1999 Report Share Posted August 9, 1999 Maybe some of these recipes will give you an idea for your weird recipe. You might want to send e-mail to Bon Appetit and ask them for the recipe. In addition to these recipes there is one for Italian Tofu And Spinach Patties in the archives for this list. Italian Tofu Balls Italian Tofu Balls Over Pasta And Spinach Sandy's Italian Tofu Balls * Exported from MasterCook * Italian Tofu Balls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds extra firm tofu 2 tablespoons sunflower seeds 1/4 cup minced parsley 1 tablespoon green onions -- minced 1 tablespoon soy sauce 6 tablespoons corn meal plus extra for coating balls 1 tablespoon arrowroot powder* or cornstarch 4 cups plus of your favorite pasta sauce -- warmed 1 1/2 grated carrots 1 1/2 cups grated zucchini 2 cloves garlic -- minced 1/4 teaspoon white pepper 1 tablespoon vegetable broth 1. Drain tofu and wrap in a kitchen towel. Press between two plates for 30 minutes. 2. Grate carrots and zucchini. 3. Crumble tofu into a large bowl. Mix vegetables, herbs, spices, garlic, and onions in thoroughly. 4. Add corn meal, olive oil, soy sauce, and arrowroot powder or cornstarch and mix thoroughly. You may have to add more corn meal or arrowroot powder depending on the wetness of your tofu. The mixture should roll into a meatball-like consistency without crumbling or falling apart. 5. Form mixture into balls, whatever size you prefer, small, medium or large. Coat with corn meal and bake in a lightly oiled pan (use light coating of spray) at 400o for 30-40 minutes until golden brown. When done, cover with your favorite pasta sauce and serve immediately. Serve with pasta such as penne, rigatoni, or with rice. Serves 4-6. *Arrowroot powder is a thickener which can be found in a natural food store. Posted to fatfree digest V97 #206 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Tofu Balls Over Pasta And Spinach Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 text recipe Make tofu balls according to the recipe in digest #206. They are made with chopped vegetables and baked in a medium oven for 30-40 minutes. They are covered with corn meal and turn out slightly crunchy when roasted. Modification: Prepare using Dixie Diners Cheese NOT sauce: 3/4 cup water 1/2 heaping cup DD Cheese NOT sauce powder. Bring the water to a boil and stir in the powder. Mix thoroughly. Nuke some fresh spinach in the microwave with a little added water. Prepare some pasta of your choice. Serving: Drain pasta and spinach well, so it isn't runny. Lay out a bed of spinach on a plate. Grab a handfull of pasta and put this on top of the spinach. Put two or three tofu balls on top of this, and cover this with several spoonfuls of Dixie Diner's Cheese NOT sauce. Be prepared to go back and make more sauce. EVERYONE will want extra portions of everything. If you have more than two people eating, the recipe that J. Bennicoff supplied will not be enough. It is very difficult to stop eating this stuff. This is a rich tasting recipe that is very low in fat. Extra chatter: Be sure to use low fat tofu. We used Soy Deli, which is made in San Francisco, but available all over the west coast. It doesn't need to be pressed. Soy deli tofu has about the best flavor of any that I have ever tasted. There's is a family business and its recipe is a closely guarded family secret. Their tofu is very firm, always fresh and smells so good when you open it that you just want to take a bite out of it, even before you prepare it. I've done that when very hungry. Unlike Mori Nu, it must be refrigerated. Posted to fatfree digest V97 #209 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sandy's Italian Tofu Balls Recipe By : http://ivu.org/recipes/net/tofu2.html#sand Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces firm or extra firm tofu (2-16 ounce blocks or one of each) 1 1/2 cups preseasoned bread crumbs -- roughly 1 tablespoon powdered egg replacer* (1 heaping tablespoon) 1 1/2 tablespoons low sodium tamari -- about (six to ten shakes) Vegetable or sea salt -- to taste (or potassium salt substitute) Pepper -- to taste 2 tablespoons dry flaked onion* -- about Soymage Parmesan Substitute -- to taste* 1 teaspoon basil -- Roughly 1/4 teaspoon oregano -- Roughly Granulated garlic or minced garlic or -- to taste. garlic powder 1 tablespoon nutritional yeast* 1 1/2 quarts pasta sauce** (makes about 22 1 1/2 " balls): 1. Lightly oil a full-size baking sheet, and begin preheating oven to 350. 2. Rinse, drain, and squeeze dry the tofu, crumble it into a large mixing bowl, then mash it into an even - but not extremely fine - consistency, using a sturdy fork. Sprinkle on the tamari, and mix it in with the fork. Add the other seasonings and the yeast, while continuing to mix the tofu without mashing it further. Taste it several times; you want it to taste mildly salty, and for the flavor of the seasonings to be present, but not overwhelming. 3. Stir in the flaked or minced onion, and the egg replacer. Then add about 2/3 of the bread crumbs, first mixing them in with the fork, then with your (slightly moistened) hands. First squeeze it through your fingers repeatedly, then press the mixture firmly into the bottom of the bowl with your knuckles. While doing this, add enough bread crumbs to make the mixture form readily into firm balls, without being wet or doughlike. If you add too much bread and it gets dry and crumbly, sprinkle in a little water. If it's still a little wet and you are out of bread, add a little more egg replacer or some cornstarch or potato starch. 4. Form the mixture into balls. They can be small (about 1 " ) or medium size (about 1 1/2 " ). Larger ones are possible, but are likelier to end up underdone in the middle. Place them on the baking sheet. They can be close together, but not touching. 5. Bake at 350 degrees for about 45 minutes (small) to 1 hour (medium). The tofu balls should be well browned, especially if you are omitting the last two steps, but not burned looking. You can turn them after 1/2 hour, but it isn't absolutely necessary. **6. Let the balls cool for about 20 minutes, them place them in a large *covered* frying pan that has been coated with canola oil, olive oil, or a mix of the two, and preheated. Gently saute them for about 15 minutes, turning them frequently. **7 Add enough tomato sauce to completely cover the balls, then cover and simmer them for one hour, gently stirring them occasionally. They are ready to eat at this point, but for the best flavor, let them sit in the sauce, in a glass bowl or steel pan, in the refrigerator overnight. They freeze fairly well. Note: for lowfat tofu balls, try omitting step #6, but not step #7. About the ingredients: Tofu: Don't use tofu in a box, even if it says firm, and don't use anything but firm or extra firm (or a block of each), fresh tofu. It should be possible to hold one end of the block without it breaking in half immediately. Rinse it and squeeze as much of the water as you can out of it right before you start. Bread crumbs: I make my own from toasted Berlin Bakeries spelt bread, but any crumbs should work. Some people like chunks of bread in the mix, and that works ok. Pre-season the crumbs with a little salt (vegetable salt is nice), basil, (considerably less) oregano, granulated garlic or garlic powder, and pepper. The amount of bread crumbs required will greatly depend on the texture and wetness of the tofu. Granulated garlic: If you've never had it, you're missing a great seasoning. look for it in natural foods stores. Dried onion flakes: You can substitute fresh minced onion, but you should probably partially cook it in the microwave or in a saucepan, if you do. Ditto minced garlic, if you use it. Dry egg replacer: Ener-G makes one; you can probably substitute arrowroot flour or cornstarch. I've used cornstarch. Tamari: Yes, you can use soy sauce. If you use soy sauce or regular tamari, use a bit less. Nutritional Yeast: Adds vitamins, micronutrients and a mild " cheesy " flavor. Don't use brewer's yeast, which is bitter. * Means optional ** Means optional but strongly suggested for best results. http://ivu.org/recipes/net/tofu2.html#sand - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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