Organic Tofu Recipes

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Organic Tofu Recipes JoAnn Guest Jul 28, 2003 14:47 PDT

Organic Tofu Recipes

 

Organic tofu is manufactured from soya beans. The beans are ground into

an emulsion, then curdled with salt or a mild acid. The very mild

flavour characteristic of tofu makes it an extremely versatile product

which can be used in both sweet and savoury dishes.

 

Organic tofu contains more protein and less fat per one gram than any

other food and is low in calories. It contains the eight essential amino

acids and is easily digestible. Traditionally it is one of the first

solid foods given to babies in China and Japan.

 

Tofu is usually packed in water and should always be packed in water in

the fridge.

 

Firm tofu is best deep-fried, added to flans or quiches or eaten raw

with soya sauce. The softer tofu can be used in sweeter cheese cakes or

whips, or as a substitute for cottage cheese.

 

To drain, place between two clean tea-towels and press down with a

weight for about 30 minutes.

 

 

 

 

Try some of these delicious recipes:

 

Deep fried Tofu

 

Drain 445g (16oz) tofu well using the above method. Cut into 4 and dust

with seasoned flour. Whisk 1-2 eggs and dip tofu in them. Drop into 55g

(2oz) bread crumbs and turn. Drain and serve with hot tomato sauce.

 

Tofu Dip

 

Blend 300g (10oz)silken tofu with 30ml lemon juice, 15-30ml (1fl 0z) sun

flower oil and 1 clove crushed garlic. season to taste. Add ½ tsp each

of finely ground yellow mustard seed and black peppercorns with 2 tsp

shoyu.

 

Millet and Tofu Patties

 

Heat 1 tsp oil and gently fry 75g (3oz) millet grains until lightly

brown. Pour on 425ml (¾ pint) boiling water, cover and simmer for 20

minutes until millet is soft. Leave to cool. Blend millet, 150g (5oz)

silken tofu and 2tbsp shoyu to a thick paste in a liquidiser . Season

well and add 1 tbsp finely chopped parsely. Chill overnight in a fridge.

 

 

Mushroom in Tofu

 

-(an interesting side salad)

Toss 350g (12oz) sliced button mushrooms in 1 tbsp oil with 1 clove of

crushed garlic. Toast 50g (2oz) shelled walnuts under a hot grill. Chop

roughly. Mix together 150g (5oz) silken tofu and 1 tbsp lemon juice.

Season well. Stir into mushroom slices. Mix in 3-4 spring onions

(sliced) and garnish with toasted walnuts.

 

Tofu Tamale pie

-(a quick satisfying casserole)

 

Chop 2 onions and 2 green peppers. Mince 3 cloves garlic. Sauté. Put in

a casserole dish with 680g (24oz) tofu, 900g (32oz) tomatoes, 340g

(12oz) sweet corn, 200ml (1/3 pint) water , 2 tbsp chilli powder, 2 tbsp

soya sauce, 1 tsp cumin and 140g (5oz) maize flour. Bake at 350°F/180°C

(gas mark 4) for 1 hour.

 

Tofu burgers

 

-(simple to make, tasty to eat!)

Drain 900g (32oz) tofu then knead for a few minutes. Add 4 and a half

tbsp grated carrot, 1 small onion, chopped, 2 tbsp sea salt and 2 tbsp

raisins. Knead together to mix. Shape into burgers and deep fry in

sesame oil.

 

Tofu Guacamole

 

-(a delicious dip or salad dressing)

Blend 1 ripe avocado with 680g (24oz) tofu, 3 tbsp Spectrum organic

mayonnaise, 2 tsp seasalt, 2 tbsp lemon juice and 1 chopped onion.

 

Shallow Fried Tofu Steaks

Slice 450g (16oz) tofu into soya sauce. Leave to soak on each side for a

couple of minutes. Dip in flour and fry for a few minutes on each side

until browned.

 

Tofu and Tomato Flan

Make up 225g (8oz) short crust pastry. Drain 170g (6oz) cooked chives,

1tbsp chopped parsley and 285g (10oz) tofu, well mashed. Season to

taste. Roll out pastry and use to line a medium sized flan dish. Pour in

tofu mix. Decorate with organic tomato rings and sprinkle with paprika.

Bake at 400°F/200°C (gas mark 6) for 20-30 minutes.

 

Tofu Casseroles

Fry 2 sliced onions and 1 large red pepper, sliced with 1 clove crushed

garlic. When soft, put half the mixture into a small oven proof dish.

Arrange 100g (3.5oz) cooked organic sweet corn over the vegetable stock.

Add soya sauce and seasoning and pour over the mixture. Sprinkle with

55g (2oz) pumpkin seeds. Bake at 180°C/350°F (gas mark 4) for 30

minutes.

 

Tofu Curry

 

Press 455g (16oz) tofu to dry. Cut into cubes and lightly fry, turning

frequently. Stir into 575ml (1 pint) curry sauce. Heat through. Slice an

apple and toss in lemon juice. Scatter over curry with sunflower seeds.

 

Tofu Quiche

Make 225g (8oz) pastry. Finely chop 170g (6oz) leeks. Steam until just

tender (don't over steam). Drain. Beat 2 large eggs with 170g (6oz)

mashed tofu to make a smooth, creamy mix. Add seasoning and pinch of

tarragon and basil. Line a medium size flan dish with pastry and bake

blind at 400°F/200°C for 10 minutes. Put leeks in pastry case, top with

organic tomato slices and pour on tofu mix. Reduce oven temperature

350°F/180°C (gas mark 4) and cook for 30 minutes more.

 

And some tasty sweets:

 

Tofu Cheesecake

Preheat oven to 180°C/350°F (gas mark 4). Melt 100g (3.5oz) butter, 1

tsp honey and 1-2 tbsp sucanat or demerara sugar. Bring to the boil and

stir in 225g (8oz) rolled oat flakes. Press the mix into a flan ring and

bake for 15-20 minutes. To make the filling, blend together 300g (10oz)

silken tofu, 100g (3.5oz) cottage cheese, 2 peeled bananas, 2 tbsp honey

and the juice and rind of half a lemon. Pour into flan case. Chill for

24 hours before serving.

 

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