tofu

Tofu Recipes

 

Tofu Recipes

Deviled Tofu

8 oz. tofu
1 carrot grated
1 scallion or 1/2 onion, chopped
1 /2 tsp. turmeric
1/4 tsp. garlic powder
2 tbsp. Naysoyannaise
salt & pepper

Tofu Scramble

2 tbsp. soy margarine
5 c. tofu. mashed
1/4 c. nutritlonal yeast
1/4 c. tamari
1/4 c. water
1/2 tsp. garlic powder
1/2 tsp. turmeric
Parsley and pepper to taste

Blend tofu in food processor
until smooth Add all other
ingredients and process to mix
evenly. Adjust seasonings to taste.
Melt margarine in skillet
and add all ingredients.
Cook to mix ingredients
and heat thoroughly.

Tofu Icing

1/2 lb. carob or non-dairy choc. Bar
1/2 lb. tofu
1/2 c. maple syrup
1/2 lb. soy margarine (2 sticks)
1/2 tsp. vanilla

(See cupcake recipe below)

Marinated Tofu

1 lb. tofu (firm)
1/2 c. tamari
1/2 c. water
1/2 tbsp. garlic powder
1 tbsp. oil
4 tbsp. brown rice syrup or honey
3 tbsp. cider vinegar

Melt chips and 1/4 c. of maple
syrup in saucepan over medium
heat. Be careful mixture does
not burn. Blend tofu and
remaining syrup in food
processor until smooth. Add
margarine and vanilla and
process to mix.
Blend In melted carob
mixture. Refrigerate about 1 hour.
Drain tofu and slice into
1″ squares.
Whisk together remaining
ingredients. Marinate tofu
slices for 1-4 hours turning
occasionally. Bake at 400
degrees or broil until browned.
Turn to brown other side.

Southern Fried Tofu

1 lb. tofu (firm)
2 c. cornmeal
1 c. nutritional yeast
1/2 tsp. garlic powder
1 tsp. salt
cold pressed safflower oil
(suitable for frying)

Cupcakes (great with Tofu Icing)

1 3/4 c. whole wheat Flour
3/4 c. maple syrup
1/3 c. safflower oil
1 tsp. baking powder
1/2 tsp. salt
1 tbsp. apple cider vinegar
2/3 c. water
2 tsp. vanilla

Drain tofu and slice into 1/4″
squares. Mix dry ingredients.
Dredge tofu slices in dry
mixture, then in egg
substitute (see below), then back in
dry mixture to coat well.
Heat oil and fry coated tofu
until brown. Turn and brown
other side. Drain and serve.
Mix dry ingredients in bowl.
Whisk liquid ingredients in
separate bowl. Pour liquid
mixture into dry mixture.
Stir until smooth. Pour into
cupcake pans, filling 3/4 way.
Bake at 350 degrees
approximately 10-15 minutes.
Cool cupcakes and spread
with tofu icing.

 

 

Egg Substitute

1 c water
1 tbsp. Tamari
1 tbsp. arrowroot, cornstarch or flour

Whisk together in saucepan.
Cook to thicken slightly.

 

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