Tofu Recipes




1 Maryland NOT Crab Cakes

*A Mid-Atlantic Classic with a (V) Twist


Boil 3 Lbs. peeled Potatoes in Filtered or Spring Water. Pour off water. Place potatoes in a large basin or bowl.


Add:
2 Lbs. Washed Yukon Gold Potatoes
1 Large Cauliflower cut into Flowerets Blanched
1 Package Firm Tofu
1 Cups Old Fashioned Dry and Uncooked Rolled Oats
2 – 3 packages Barbara’s Dehydrated Potato Flakes
1/4 Cup Frontier Vegetarian Chicken Stock Powder
⅛ Cup Granulated Onion
1/4 tsp. Cayenne Pepper
1 Cup total Minced Carrot, Red and Green Bell Peppers, Zucchini, Yellow Squash
Sea Salt and White Pepper to taste

Coating:
3/4 cup Barbara’s Potato Flakes
2 Tbs. Granulated Onion
1/4 cup dried Parsley Flakes
Organic Canola Oil sufficient to fry the cakes


Boil washed Yukon Gold Potatoes in Reverse Osmosis filtered or Spring Water. Drain. Place potatoes in a large basin or bowl. Wearing clean rubber gloves coarsely mash potatoes with your hands. Blanch* 1 head cauliflower flowerets.

Crumble cauliflower into the potatoes and dry uncooked oatmeal being careful not to lose the "crablike" texture of the cauliflower stem. Add 1 cup minced carrots, zucchini, yellow squash, red and green peppers. Add potato flakes until the mixture is firm but not stiff.

Pour onto a pie plate 3/4 cup potato flakes, 2 Tbs. granulated onion and 1/4 cup dried parsley flakes. Mix by hand.

Using a spring action #20 Ice Cream Scoop, make balls of the potato mixture; flattening them while maintaining their circular shape. Dredge in the potato, parsley and granulated onion mixture. Fry until golden in canola oil.

Serve with Tarter Sauce:

1 Cup Nasoya Nayonaise
1/4 Cup Cascadian Farm or Heinz Sweet Pickle Relish
Dash Cayenne or to taste
Squeeze of fresh Lemon Juice

The "Not Crab Cakes" freeze well and can be made in advance. A delicious "non-fish" course, they are quite nice plated on a platter, garnished and served on a buffet also.Also great served with a Well Dilled Béchamel – See SaucesAdd 1 Tbs. minced fresh dill and a dash of cayenne to the Béchamel white sauce. Also a squeeze of lemon. For a great variant use Dill Pickle juice as half of the liquid in the Béchamel.




2 Tofu Rancheros (V)

Great for Breakfast, Brunch or Sunday Night Supper

1 Package Firm Tofu
2 Tbs. Extra Virgin Olive Oil
1 tsp. Chopped Fresh Garlic
1 Cup sliced Button Mushrooms
1 small Onion sliced stem to stern
1/4 Cup each Red, Green and Yellow Peppers cut into chunks
1 handful Grape Tomatoes
1 Tbs. Turmeric
1 tsp. Chili Powder
Salt and Pepper to taste
Splash Shoyu
Five grains Black Salt* (optional)

*Black Salt is available at Indian Grocery Stores. It has a high Sulfa content so you will need to use only as much as fits on the tip of a sharp knife. It is the Sulfa content that pulls the tofu into the familiar smell and taste of ‘egg’.

In a frying pan sauté 1 Cup sliced button mushrooms with freshly chopped garlic in Extra Virgin Olive Oil until golden. Remove from the pan and reserve. Next add to the pan 1 small onion sliced thinly from stem to stern, and half each of red, yellow and green peppers cut into small chunks. Sauté until the peppers are soft and the onion has becomes transparent. Add a handful of whole grape tomatoes. Stir.

Add 1 Tbs. Turmeric and 1 Tsp Chili Powder, and crumble in 1 package Firm Tofu. Mix through the spice and vegetables until the tofu is heated through and well colored, and the tomatoes begin to pop. Add the Mushrooms, a splash of Shoyu and salt and pepper to taste. Plate and serve with toast, or muffins.




3 Potatofu Patties

These are similar to Latkes.


2 packages tofu
2 pounds of Yukon Gold Potatoes.
1 Small Onion
1 1/2 boxes of Barbara’s Instant Mashed Potatoes or 2 Cups of Potato Flour, or Potato Latke Mix
Sea Salt & Cayenne Pepper to taste
1 Tbs. Granulated Onion
1/4 Cup finely sliced Green Onion


Coating


1/4 Cup Dried Parsley
1 Tbs. Granulated Onion
1/2 box of Barbara’s Instant Mashed Potatoes
Wash, Peel and Grate 2 pounds of Yukon Gold Potatoes and the onion.

(You can use a food processor for this)
Add Salt and Cayenne Pepper, Granulated Onion. Crumble 2 pounds of Tofu into the potato mixture. Add 2 boxes of Barbara’s Instant Mashed Potatoes or 2 Cups of Potato Flour. Add 1/4 Cup finely sliced Green Onion. Mix well.

In a shallow bowl mix Granulated Onion, dried Parsley and Barbara’s Instant Mashed Potatoes. Mix. Using an Ice Cream Scoop or serving spoon, drop portions of mixture into the coating mixture; dredging them liberally as you form them into thick patties. Fry in Canola Oil. Pat with Paper towel to remove excess oil. Plate. Serve with Sour Cream and Apple Sauce. YUM!!!




4 Luna Salad


2# Tofu
1 Cup TVP
1 Cup Vegetarian ‘Chicken’ Stock*
1/2 Cup Chopped Red Onion
1 Cup Nayonaise
1 tsp. Dijon Mustard
1/8 Cup Bread and Butter Pickle Juice
1/8 Cup Bread and Butter Pickles chopped fine
1 Tbs. Turmeric
1 tsp. Poultry Seasoning
1 Granny Smith Apple finely diced
Chopped fresh Parsley, Dill and Green Onions
1 Cup Raisins or Sultanas
1 Cup Chopped Celery
Sea Salt, Black Pepper, Celery Seed Powder, Cayenne Pepper to taste.

Soak TVP in Vegetarian ‘Chicken’ Stock* until tender moist and fluffy. Mix Nayonaisse, Dijon Mustard, Pickle Juice and Turmeric. Add Poultry Seasoning, Salt, Pepper and Cayenne. Add chopped Apple, Herbs, Onion and Chopped Pickle. Fluff with a fork. Chill. Plate. Garnish and Serve with pride. Lovely stuffed in tomatoes or in sandwiches.
Vegetarian ‘Chicken’ Stock* is available from Frontier Herb Company on line. It is also a wonderful soup, sauce and stew base.




5 No-Egg Salad (V)



1 Package Firm Tofu crumbled
1/2 Cup Nasoya Nayonaisse
1 Tbs. Dijon Mustard
1 Tbs. scant Turmeric
1/2 tsp. Bells Poultry Seasoning
1 Tbs. Chopped Fresh Parsley
1 Tbs. Chopped Fresh Dill
1 Tbs. Chopped Fresh Green Onion
1/2 tsp. Sea Salt
Five grains Black Salt* (optional)
Black Pepper


*Black Salt is available at Indian Grocery Stores. It has a high Sulfa content so you will need to use only as much as fits on the tip of a sharp knife. It is the Sulfa content that pulls the tofu into the familiar smell and taste of ‘egg’. *

Measure all of the ingredients into a bowl with the exception of the tofu. Mix well. Crumble in the tofu. Mix well.

*Wonderful in Sandwiches, or stuffed in a hollowed out Tomato on a bed of Boston Lettuce



6 Tex-Mex Love Boats (V)


Extra Firm Tofu (allow 1/2 block per person)
1 Jar prepared Red Beans or 1 Cup cooked, rinsed beans
1/2 Package of frozen Corn kernels or Roasted Corn kernels
1 Cup Fresh or prepared Salsa
1/4 Cup Hungarian Paprika
3 Tbs. Granulated Garlic
1 tsp Chili Powder
1/4 Cup Shoyu
1/4 Cup Olive Oil

Place 1 block of extra firm Tofu on a cutting board.Cut it in half on the diagonal. Set them upright so that the hypotenuse faces you. Using a metal spatula, with a thin blade, carefully cut a wedge shape from the center of each half. The walls should be about 5/8 of an inch thick.Reserve removed wedges and crumble finely into a mixing bowl.(Make one cut along each of the outside walls being very careful not to cut all the way through the block. Using the edge of the spatula cut straight down and then cut parallel to the bottom. Lift the wedge of tofu out and reserve.) Mix 1/4 Cup Hungarian Paprika, 1 tsp Chili Powder, with 3 Tbs. Granulated Garlic.Moisten with Tamari and olive oil until you have a thin paste.

(Paint the tofu boats inside and out with a pastry brush.)

To the crumbled reserved tofu add frozen corn kernels and salsa, along with a jar of prepared Red Beans.Season with Chili Powder, Garlic, Pepper and Salt. Mix. Pack lightly into the boats.Bake at 350° for 30 minutes basting with Tamale Sauce.Top with grated Jalapeña Soy Cheese and return to the oven for a few minutes until the cheese melts. Garnish with finely chopped Cilantro. Plate and serve.




7 Tofu Cutlets (V)


*A crisp, golden and flavorful entrée.

Extra Firm Tofu — allow a minimum of at least 1/4 pound or three slices per person.

You will need to do the following marinade twice so make sure that you have double the amount of the following on hand:

1/2 Cup Eden Tamari or Shoyu
1/4 Cup Eden Mirin
1 Tbs. Ground Coriander
1 Tbs. Ground Cumin
1 Tbs. Minced Garlic
1 Tbs. Minced Fresh Ginger
1/2 Cup Toasted Sesame Oil
Splash San-J Szechuan Hot Sauce
1 Tsp each Granulated Garlic and Ginger (used only in the mixture for painting the tofu)
Szeged Hot Hungarian Paprika
3 Large Spanish Onions sliced Nituke


Slice large Spanish Onions thinly. (Nituki - from end to end rather than in rounds or half moons.)

Place in a large bowl along with:

1 Tbs. each finely minced garlic and ginger
1 Tbs. each ground Cumin and ground Coriander seeds
1/2 Cup each Toasted Sesame Oil, Tamari or Shoyu
1/4 Cup Eden Mirin, along with a splash of San-J Szechwan Hot Sauce.

Let onions to wilt in the mixture for a minimum of 15 minutes while the tofu is sliced.

Line baking sheet(s) with parchment and a thick layer of wilted Onions and sauce.

Place each block of Extra Firm Tofu on a cutting board and cut it in half diagonally. Set the halves upright so that the hypotenuse of the triangular wedge faces you. Slice thin triangles from the blocks of tofu. You should get 6 thin slices from each half. Allow a minimum of 3 slices per person.Place each slice on the bed of wilted onions in a geometrical pattern.


In a separate small bowl create a duplicate of the marinade without the sesame oil.

Using a pastry brush, paint the triangles with the mixture of 1/2 Cup each Tamari or Shoyu, 1/4 Cup Eden Mirin, along with a splash of San-J Szechwan Hot Sauce. Add 1 Tbs. each Ground Coriander, Ground Cumin, 1 Tsp each Granulated Garlic and Ginger; and a splash of Szechwan Hot Sauce to taste.

Then paint each with Toasted Sesame Oil.

Sprinkle with Szeged Paprika.

Bake at 400° for 30 - 40 minutes until golden and somewhat crispy.

Plate and garnish with fresh herbs and cherry tomato roses.

Serve hot or cold.



8 Carrot Coriander Tofu Quiche (V)


(A superb do ahead delight for brunches, buffets and Sunday night suppersThese also freeze well, so make two and freeze one for unexpected guests)

*An exceptional dairy free quiche

One Quiche feeds 8 people adequately

For each two pies you will need: 2 prepared 11” pie shells

In a Food Processor put:


2.5 pounds Firm Tofu
1 heaping Tbs. Eden Umeboshi Plum Paste
8 oz. Toasted Tahini
1 Cup Cooked Butternut Squash
1/2 Cup hot cooking liquid from the squash is best
2 Tbs. heaping "Ener-G" Egg Replacer
Ground Cayenne Pepper to taste
Scant 1/4 tsp Ground Nutmeg
Szeged Hungarian Paprika
Peel and cut 3 Cups Carrots Nituke
2 large Red Onions Nituke


Sauté until tender in Canola Oil along with 2 Tbs. Ground Coriander. Fold into the tofu mixture. Distribute evenly in the pie shells, piling the filling high. Sprinkle lightly with Szeged Hungarian Paprika and a dusting of Nutmeg. Bake at 350º for 45 minutes until firm and golden.

These can be prepared ahead of time and reheated without loss of flavor or texture. In fact, to ensure even attractive slices, it is best prepared ahead of time and reheated.




9 Avocado Tofu Dressing (V)



1 box silken Tofu in a blender add
1 ripe Avocado
2 Tbs. Extra Virgin Olive Oil
2 Tbs. Vinegar
1 tsp. each Granulated Onion & Granulated Garlic
1 tsp Sea Salt
1/2 tsp Honey or Fructose
1/2 Black Pepper
*Blend Together



10 Green Goddess Tofu Dressing (V)


1 box Silken Tofu in a blender add
1/2 Cup each chopped Parsley & Green Onion
4 Tbs. Extra Virgin Olive Oil
4 Tbs. Vinegar
1 Tbs. Dijon Mustard
1 tsp. each Granulated Onion & Granulated Garlic
1 tsp. Sea Salt
1/2 tsp. Honey or Fructose
1/2 tsp. Black & Cayenne Pepper
*Blend Together




11 Chocolate Tofu Mousse


Outrageously scrumptious. Perfect for a buffet layered into a pretty crystal bowl or individual goblets

20 oz. Semi-Sweet Chocolate Chips
6 Tbs. of Real Maple Syrup
1 Tsp. Vanilla Paste*
2 packages Silken Tofu
1 Tbs. Granulated Agar-Agar
1/4 Cup Spring Water

12 White Chocolate Tofu Mousse


Outrageously scrumptious. Perfect for a buffet layered into a pretty crystal bowl or individual goblets

20 oz. White Chocolate Chips
6 Tbs. of Real Maple Syrup
1 Tsp. Vanilla Paste*
2 packages Silken Tofu
1 Tbs. Toasted Tahini
1 Tbs. Granulated AgarAgar
1/4 Cup Spring Water

Put in a food processor:
1 Tsp. Vanilla Paste* (Available at Trader Joes or substitute pure vanilla extract.)
2 packages Silken Tofu.
Blend just until smooth and creamy.

In a double boiler put 20 oz. Semi-Sweet Chocolate Chips and 6 Tbs. of Real Maple Syrup. Melt them together stirring so that they do not burn and stick. Pour over Tofu mixtureBlend just until smooth and creamy. Melt Agar-Agar in the Spring Water over low heat until thoroughly dissolved.Add Agar-Agar to the chocolate in the food processor. Mix until smooth and creamy.Pile into a pretty crystal bowl or individual Goblets. Chill

For a parfait duplicate the above using the white chocolate chips and 1 Tbs. Tahinito the maple syrup and vanilla. Alternate the layers. Pour into a pretty bowl. Chill and garnish with fresh berries or chocolate curls.

Send us your favorite Tofu recipes and we will be glad to add them to our new readers recipes section coming soon!



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