2 baked tofu recipes From The New Soy Cookbook

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Barbecued Tofu, Down-Home

Mesclun w/ Maple Mustard Tofu Points

 

* Exported from MasterCook Mac *

 

Barbecued Tofu, Down-Home

 

Recipe By : The New Soy Cookbook, Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Tofu Rave Reviews

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 pound lowfat extra firm tofu -- drained

2 tablespoons dijon mustard

2 tablespoons ketchup

1 1/2 tablespoons soy sauce -- to 2 tbs

1 clove garlic -- minced

2 teaspoons blackstrap molasses

1/2 teaspoon sesame oil -- *

1 teaspoon chipotle pepper in adobo

- or 1/4 tsp ground chipotle chile

- or cayenne pepper

 

* original was 2 tsp sesame oil

 

Press the tofu between layers of kitchen cloth with a 1-lb weight on top.

 

Line a broiling pan with aluminum foil. Set the oven rack about 5

inches from the broiling element. Preheat the broiler.

 

Prepare the barbecue sauce by blending all the remaining ingredients.

 

Unwrap the tofu. Cut into 9 slices, each about 1/2 inch thick. Dip

the slices into the sauce to coat both sides.

 

Broil the tofu until flecked with dark brown spots, 4-6 minutes. Turn

the tofu over and slather any remaining sauce on the second side.

Broil until deeply browned, 4-6 more minutes.

 

> " Ellen C. " <ellen

 

 

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NOTES : " Leftovers make great sandwiches, garnished with thinly

sliced tomato and red onion. " [Lorna sass]

 

I'll bet the leftovers would be good in salads, too.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2625 0 0

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* Exported from MasterCook Mac *

 

Mesclun w/ Maple Mustard Tofu Points

 

Recipe By : The New Soy Cookbook, Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Tofu Rave Reviews

Salads Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon soy sauce

2 tablespoons Dijon mustard

1 tablespoon sweet white miso

1 tablespoon maple syrup

1 tablespoon water

1 teaspoon sesame oil -- *

chili oil -- optional

1 pound extra firm lowfat tofu -- frozen, defrosted

- and drained

1/4 pound mesclun

- or mixed salad greens

seasoned rice vinegar

roasted red bell pepper strips -- about 16

 

Preheat broiler. Line a broiling pan with aluminum foil.

 

Mash and mix the soy sauce, mustard, miso, maple syrup, water, and

oil until thoroughly blended.

 

Press the tofu between 2 plates, 4 or 5 times, until all the water is

released. Cut the tofu crosswise into 8 slices, about 1/2 inch thick.

Cut each slice on the diagonal, creating triangles. Dip the triangles

into the tofu mixture and coat all sides.

 

* Original called for 1 tbsp sesame oil

 

Broil until lightly browned and slightly crusty on the first side,

about 3-4 minutes. Turn the tofu over. Brush on any remaining soy

mixture, and broil the second side until it is browned, about 3

minutes. (For a more barbecued taste, broil the tofu until slightly

blackened around the edges.)

 

Serve either warm or room temperature on top of the mesclun, red

peppers, and rice vinegar.

 

> " Ellen C. " <ellen

 

 

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Serving Ideas : Serve with crusty bread.

 

 

Nutr. Assoc. : 0 0 905 0 0 0 0 0 0 810 0 0 0

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