Tofu Question and Recipes for Pumpkin Pie and Marvi-whip Mayonaise and Miracle Mustard, Not-Cotta Filling - all recipes use the Mori - Nu Tofu

[Guest guest]

Use the soft more for making sauces, spreads, mayo and such. The firm and

extra firm more for cheesecake, freezing and using in stir fries, or making

scrambled " egg " tofu. Hope this helps.

 

There are lots of recipes on their site.

http://www.morinu.com/recipes/categories/index.cfm?fuseaction=categories It

will tell you which texture to use in which recipe.

 

http://www.christinacooks.com/wholefoods/recipes/potluckwithoutfear/spicyblackbe\

ancakes.html

 

Here are 9 pages of tofu recipes. Just substitute the tofu into any of these

recipes.

http://allrecipes.com/Search/Ingredients.aspx?WithTerm= & SiteId=0 & Wanted1=tofu & Pa\

ge=1

 

I love this product and it's long shelf life. They also have Mori-Nu pudding

mades that you use the tofu in and it is really good.

 

Speaking of which, it's been a little while since I've bought any. Thanks for

the reminder.

 

You are really lucky to have so many flavors available right off the shelf

there. My friend in Japan, is always bragging on all the flavors that are

everywhere there. It is used a lot there.

 

Here is a recipe I thought you would like. A friend makes it and loves it. I

haven't tried, but she really brags on it. I saw Malt near the Hot Chocolate

mixes and syrups in the store teh other day.

 

 

Mori-Nu Tofu Pumpkin Pie

from vegsource.com - www.vegsource.com - USA

 

 

a.. 1 pkgs Mori-Nu Lite Ex-Firm Tofu (For lighter texture, use Mori-Nu Firm

Tofu)

b.. 2 cups canned or cooked pumpkin

c.. 2/3 cup barley malt

d.. 1 tsp vanilla

e.. 1 tbsp pumpkin pie spice, or next 4 ingredients

f.. 3/4 tsp ground ginger

g.. 1/4 tsp ground nutmeg

h.. 1/8 tsp ground cloves

i.. 1 unbaked 9 " pie crust

Drain tofu and blend in a food processor or blender until smooth.

Add remaining ingredients; blend well.

Pour into a 9 " unbaked pie crust.

Bake in a preheated 350 degree oven for approximately one hour.

Filling will be soft, but will firm up as it chills.

Chill and serve.

 

Marvi-whip Mayonaise - We love this stuff.

Recipe from the Guilt Free Goumet Cookbook

 

Blend until very smooth and creamy

 

2 c. Mori-Nu - Soft Tofu

2 T. Nutritional Yeast Flakes

1 t. salt

1/4 c. Lemon Juice

1 t. Onion pwd.

1/2 t. Garlic pwd.

1/3 c. Olive oil or raw Cahews

1/4 c. water if using cashews in place of oil

 

 

To make a creamy Italian Dressing from the recipe above, add 1/2 t. EACH of dill

weed, basil and Italian dressing/

For a tangy dip or salad dressing, add 1 tsp. dill weed.

 

Chill and serve.

 

This delightful, light Mayonaise is delicious on salads or as a dip on raw

veggies. It is a great topping on top of baked potatoes, or on a Mexican

Haystack Salad, . Use it a dollop on any hearty bean soup for a tart accent.

 

Miracle Mustard

From The Guilt Free Gourmet cookbook

 

1 lb. Mori-Nu - Soft Tofu

2 T. Lemon Juice

1 t. Salt

1 1/2 tsp. Tumeric

1/2 tsp. Garlic Pwd.

1/2 tsp. Paprika

 

Blend well.

 

Not-cotta Filling

3 lbs. Tofu - Extra Firm , mashed

1 t. Garlic pwd. or 3 garlic cloves minced

2 t. Oregano

2 t. Basil

2 t. Salt

2 T. Onion Pwd.

2 T.Parsely, chopped

2 T. Fresh Lemon Juice

1/2 c. Raw Cashews blended with 1/2 c. Water

 

Mix all the ingredients and season to taste

 

This filling is excellent for Manicotti or as a filling in lasagna

 

Try it on Eggplant Parmaean too

 

Judy

 

Judy

-

christie_0131

Friday, October 27, 2006 4:05 PM

Tofu Question

 

 

I posted this message on the vegetarian group but have received no

replies yet so I wondered if anyone here could help me.

Up until now I have only used firm tofu - plain, smoked, marinaded,

flavoured with basil, hazelnuts etc but always fairly solid stuff in a

chunk. This week I found some cartons of Mori Nu Silken Tofu. I bought

both soft and firm because I wasn't sure which to get and what one

would use them each for. I looked at the Mori Nu website but don't

feel myself to be any the clearer. Can anyone explain to me the

difference between all these different types of tofu and what one

would use them for?

TIA

Christie