Tofu recipes

[Guest guest]

Bridget,

No you are not the only one.

 

Here's a couple of recipes using tofu; maybe they will help.

 

Happy " Chicken " Burgers

1 c. firm tofu, wrapped for 10 minutes or longer

1 Tbl. olive oil

1/2 c. minced green onions

2 c. finely grated green cabbage

1 c. finely grated carrots

1/2 c. whole-wheat flour

1/4 c. nutritional yeast (optional)

1 1/2 Tb. soy sauce

2 tsp. baking powder

1/2 tsp. poultry seasoning

 

1. Cut tofu in thin slices and wrap in sevral thickness of kithen towel

while you prepare other ingredients.

2. Heat oil in skillet and add green onions. Saute briefly, then add

cabbage and carrot and saute for 4-5 min. until soft. Set aside. Preheat

oven to 350.

3. Cream the tofu in a food processor. Add the flour, yeast, soy sauce,

baking powder, and poultry seasoning. Process until smooth. Add vegetables

and pulse 3 times, just to combine and chop slightly. (This canalso be done

by hand.)

4. Spoon 1/3 c. of mixture in dollops onto an oiled baking sheet. Flatten

to 1/4-inch patties and shape in neat rounds. Bake for 15 minutes, then

turn over and bake an additional 10 minutes.

5. Serve burgers on buns with almonnaise, sliced tomato, sliced pickle, and

sprouts. Or serve simply as pancakes with a sweet-and-sour sauce. Serves 4

 

You can also make many of these and freeze them for later use.

 

 

 

" Egg " Salad

8 oz. firm tofu

2 Tbl. minced celery

1 Tbl. minced green onion

1/2 tsp. turmeric

1/4 tsp. curry powder

1/4 tsp. ground cumin

1/4 tsp. ground coriander

2 Tsp. nutritional yeast (optional)

1/2 tsp. kelp powder or seasoned salt

2-3 Tbl. almonnaise or dair-free mayonnaise

 

1. Crumble tofu into a medium bowl. Add celery and green onion.

2. Add turmeric, curry, cumin, coriander, yeast, kelp, almonnaise. Mix

well with fork, mashing any large chunks of tofu so salad has uniform

consistancy. Yields 1 1/2 c.

 

 

" Tuna "

1 celery stalk

1 lg. carrot, peeled

2 Tbl. minced onion

1 Tbl. minced green onion

1/2 c. chopped fresh parsley

1/4 c. chopped fresh dill or 2 Tb.l dried

1 c. thick tahini -Thick tahini like peanut butter is preferable. If you can

only get the watery variety, cut down on the water you use

1/3 c. lemon juice

2 Tbl. tamari

2 tsp. kep powder or ground rock salt

 

1. In food processor or by hand, chop celery, carrot, onion, and green

onion, parsley, and dill until fine. Transfer to a med. bowl and set aside.

2. By hand or in food processor or blender, puree the tahini, lemon juice,

and tamari with 1/2 c. boiling water.

3. Add tahini mixture to chopped vegetables. Thoroughly combine by briskly

beating with a fork. Add a little water, if mixture is too thick, then add

kelp powder. Yields 2 c.

 

 

" Fish " fillets

3/4 lb. firm tofu, cut into 4 (1/2 inch thick) slices

1 c. find bread or cracker crumbs

1 Tbl. yeast (optional)

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. paprika

1 tsp. powdered kelp or other salt-free seasoning

olive oil

 

1. Place tofu slices on a clean kitchen towel and wrap towel around it

several times. Allow to rest for 30 minutes. This step is optional.

2. Meanwhile, prepare breading mixture. In a pie plate or shallow bowl,

combine crumbs, yeast, garlic and onion powder, paprika, and kelp. Mix

thoroughly. Preheat oven to 350.

3. Brush sides of edges of tofu slices with olive oil. Dip into breading

mixture and coat well. Place breaded slices on an oiled cookie sheet and

bake for 20 minutes, until fillets are golden and crisp. Serves 2-4

 

 

Karla

 

 

Message: 23

Tue, 24 Jul 2001 01:44:09 -0000

barracuda

Intro

 

Hi all!

 

Just saw this group today-had to join. Have been a 'veggie' for 15

yrs. now. Have been doing pretty good balancing atop

the food pyramid lately...but am I the only one who just doesn't get

into tofu? Dunno, just never had luck sxpicing it up enough to seem

tasty. I eat beans(mostly in burritos).....plus lots of salads and

fresh fruit, and try to remember to include

nuts...but does anybody have the same problem wondering how to

vary their protein routine?

 

 

Thanks!

 

Bridget