The Convenient Vegetarian

[Guest guest]

Baked Five-Spice Tofu

Creamy Curried Garbanzo Beans And Spinach

Spiced Tofu And Pasta

 

We had the Baked Five-Spice Tofu for dinner last night with brown rice and

freshly steamed broccoli with honey-mustard sauce plus fresh cut up fruit.

I will definitely make this baked tofu again. You can buy tofu already

baked, but I used fat-reduced tofu to make this and I would expect that the

regular baked tofu would have more fat.

 

 

* Exported from MasterCook *

 

Baked Five-Spice Tofu

 

Recipe By : The Convenient Vegetarian, by Messina and Schumann, p. 49

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu

1/3 cup soy sauce

1 tablespoon water

1 tablespoon pure maple syrup

1 tablespoon minced gingerroot

1 teaspoon curry powder

OR 1 tablespoon paste

1/2 teaspoon five-spice powder

 

Makes 4 servings

 

Baked tofu is wonderful in sandwiches or added to grain dishes. This also

makes a nice appetizer, skewered on toothpicks and served with one of our

sauces for dipping. This marinade is very simple but produces a big

flavor. It is best if you allow the tofu to marinate for a bit, so try

preparing this dish a day ahead or early in the day for dinner in the evening.

 

Cut the tofu into 1/2-inch cubes, and place in a casserole. In a small

bowl, whisk together the remaining ingredients, and pour over tofu. If

time allows, marinate tofu (in the refrigerator) for at least 1 hour.

 

Preheat oven to 350F. Cover the casserole, and bake 30 minutes. Uncover,

and bake 20 minutes more.

 

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* Exported from MasterCook *

 

Creamy Curried Garbanzo Beans And Spinach

 

Recipe By : The Convenient Vegetarian, by Messina and Schumann, p. 48

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Potatoes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

1 medium onion -- coarsely chopped

3 cloves garlic -- minced

2 medium thin-skinned potatoes -- (try yellow Finns)

cut in 1/2-inch cubes

1/2 cup water

1 tablespoon curry paste

OR 2 teaspoons powder

14 ounces canned light coconut milk

15 ounces canned garbanzo beans -- (chickpeas)

OR 2 cups cooked

1 cup tightly packed frozen chopped spinach -- thawed

7 1/4 ounces canned diced tomatoes

(One-half 14.5 ounce can)

OR 1 medium fresh tomato -- diced

2 tablespoons sugar

Salt -- to taste

4 cups cooked brown rice

 

Makes 4 servings

 

Coconut milk plus curry paste produced a creamy and savory dish that tastes

as though it must have taken hours to prepare. But this wonderful Indian

recipe comes together in just a few minutes. Add your own touches if you'd

like: frozen green peas instead of spinach or cubes of cooked potatoes

instead of garbanzo beans.

 

In a large saucepan, heat oil over medium heat, and saute onions until

tender, about 8 minutes. Add garlic, and saute 1 minute. Add potatoes,

water, and curry paste; simmer 10 minutes. Add coconut milk, garbanzo

beans, and spinach; simmer 5 minutes. Add tomatoes and sugar, stirring to

combine well, and cook until heated through. Add salt to taste. Serve

over brown rice.

 

Tips and Variations: Coconut milk is high in saturated fat. Be sure to use

light coconut milk, which is much lower in fat.

 

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* Exported from MasterCook *

 

Spiced Tofu And Pasta

 

Recipe By : The Convenient Vegetarian, by Messina and Schumann, p. 63

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon soy sauce

1 teaspoon five-spice powder

1 tablespoon minced gingerroot -- up to 2

12 ounces firm tofu -- up to 14

cut into 1/2-inch cubes

1 large garlic clove -- minced

1/2 cup freshly squeezed orange juice

1 tablespoon rice vinegar

2 teaspoons honey mustard

1 dash cayenne or hot sauce -- to taste

1 pound uncooked fresh linguine

OR 12 ounces dried

1 tablespoon olive oil

1 teaspoon roasted sesame oil -- (optional)

1 bunch scallions -- (about 6)

(green onions) -- thinly sliced

including about 1/2 cup green portion -- (optional)

 

Makes 4 servings

 

This delicious pasta dish, adapted from a shrimp recipe, takes just minutes

to prepare and is fun to serve for an informal company dinner. Try it with

steamed asparagus or baby greens salad and a loaf of crusty French bread

 

In a large saucepan, heat water to a boil to cook the pasta. Meanwhile, in

a small bowl, whisk together soy sauce, five-spice powder, cornstarch

(optional, see tip below), and ginger. Pour over tofu and let marinate

while you prepare the remaining ingredients.

 

In a medium saucepan, combine garlic, orange juice, vinegar, mustard, and

cayenne. Add marinated tofu, and simmer 2 to 3 minutes. Meanwhile, cook

pasta in the boiling water, according to package directions. Drain pasta,

and toss with olive oil and sesame oil, if desired. Top with tofu mixture

and garnish with scallions, if desired.

 

Tips and Variations:

 

Fresh pasta is especially wonderful with this dish.

 

If you would like a thicker sauce, whisk together 1 teaspoon cornstarch and

3 tablespoons water. Add to sauce, and simmer for several minutes to thicken.

 

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