Mix it up

photo via slashfood.com

by Francine

As the weather gets warmer/hotter, our desire to 'slave over a hot stove' usually lessens--especially if we've just returned from work and want to spend the evening relaxing outdoors, watching a good movie, gardening, or reading a great book (or maybe even vegging out in front of the tube. . . ). Salads are a great option anytime, but especially in hot weather. And the possibilities are essentially limitless. A fabulous salad of organic greens topped with grilled chicken or shrimp, or salmon  (unless you're a vegetarian) is always good. . . but those aren't the only options for a protein-packed meal--vegetarian or not!

An easy and tasty dinner salad can be put together in minutes with some tofu (and maybe some beans), as the protein partner to all those delightful veggies.

Now if you want to speed things up, get a package of flavored tofu. Either in a block or pasta form. You can of course also marinate your own, but obviously this takes longer. Another time-saver is to buy a box or bag of pre-washed organic lettuces. But even better would be to open the door to the backyard and go pick your greens fresh. Good for you if that's the case!

Suggested summer salad #1

Mixed greens
beets (steamed or roasted) -- blood purifier that helps in the building of red blood cells
red onion -- anti-inflammatory, Vit C, and fiber
garlic (about 2-3 cloves) -- cardio and cancer protective
celery  -good for blood pressure
snap peas --so delicious and great texture
tofu - your choice of flavor!
fresh corn (optional)
olives
Bell pepper -- antioxidant, anti-inflmmatory, Vit C
fresh herbs--like tarragon, oregano, and basil (or dried)
salt and pepper to taste (salt is not necessary, because the 'bite' is derived from the garlic, onion, and lemon juice)

Make a vinaigrette from olive oil, wine vinegar, mustard, and a bit of lemon. Remember to let the garlic (crushed or diced really fine) sit out for awhile before eating. This enhances the release of beneficial enzymes.




Resources:

organicauthority.com


whfoods.com

Green (Vegan) Shephard's Pie for St. Patrick's Day!

photo from Care2

Here's another interesting recipe from Care2. Not only is it green, but it's that certain type of comfort food so wonderful on a cold and/or rainy day. Thank you Becky Streipe, who posted recipe!

 Ingredients

• 4 baking potatoes
• 2T oil (preferably olive)
• 1/3c soy milk
• 1t white pepper
• 1 block tofu, cubed
• 8oz button mushrooms, sliced
• 2T olive oil
• 1c faux chicken broth (ed. note: vegetables will do just fine as well)
• 1c peas and carrot
• 1/4c nutritional yeast

Directions

Cook the potatoes either in the oven or the microwave, then mash them up with the soy milk, margarine, and pepper. Don’t fret if things are a bit dry. You’ll be adding some broth in just a few minutes!

In a large frying pan, heat the olive oil and saute the tofu and mushrooms for a couple of minutes, then add the broth, peas, and carrots. Simmer until the mushrooms soften.

Now would be a good time to preheat your oven to 400.

Scoop out about half of the liquid from the pan and add it to your potatoes. Mash them up a bit more, then spread half of the potato mixture evenly on the bottom of an oiled 8X8″ baking dish.

Add the veggies and the rest of the liquid from the pan, then spread the remaining potatoes over the top of the veggies. Sprinkle your nutritional yeast on top, then bake for about 20 minutes, or until the potatoes brown.

Serve!
via care2, where it was posted by Becky Streipe

Black Sesame Otsu

photo from 101cookbooks.com

(Ed. note: Yesterday, our illustrious office manager, who cooks, sews, knits, and puruses a lively assortment of other interesting and creative endeavors, pointed me to a fabulous recipe on one of her favorite blogs. We chose to include this recipe on the Tofu Yu blog, not because it is made with tofu (which it isn't), but because it goes so well with tofu. The  recipe comes to us from  Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen by Heidi Swanson, as posted on her blog, 101 Cookbooks, a delightful collection of delicious and wholesome recipes that Heidi began compiling in 2003. Some come from her numerous cookbooks, others are from friends, or created by herself.)

Ingredients
1 teaspoon pine nuts
1 teaspoon sunflower seeds
1/2 cup / 2 oz / 60 g black sesame seeds
1 1/2 tablespoons natural cane sugar
1 1/2 tablespoons shoyu, tamari, or soy sauce
1 1/2 teaspoons mirin
Scant 1 tablespoon toasted sesame oil
2 tablespoons brown rice vinegar
1/8 teaspoon cayenne pepper
Fine-grain sea salt
12 ounces / 340 g soba noodles
12 ounces / 340 g extra-firm tofu
Extra-virgin olive oil
1 bunch green onions, white and light green parts, thinly sliced

Directions
Toast the pine nuts and sunflower seeds in a large skillet over medium heat until golden, shaking the pan regularly. Add the sesame seeds to the pan and toast for a minute or so. It's hard to tell when they are toasted; look closely and use your nose. Remove from the heat as soon as you smell a hint of toasted sesame; if you let them go much beyond that, you'll start smelling burned sesame - not good. Transfer to a mortar and pestle and crush the mixture; the texture should be like black sand. Alternatively, you can use a food processor. Stir in the sugar, shoyu, mirin, sesame oil, brown rice vinegar, and cayenne pepper. Taste and adjust if needed.

Bring a large pot of water to a boil. Salt generously, add the soba, and cook according to the package instructions until tender. Drain, reserving some of the noodle cooking water, and rinse under cold running water.

While the noodles are cooking, drain the tofu, pat it dry, and cut into matchstick shapes. Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium-high heat for a few minutes, tossing every couple minutes, until the pieces are browned on all sides.

Reserve a heaping tablespoon of the sesame paste, then thin the rest with 1/3 cup / 80 ml of the hot noodle water. In a large mixing bowl, combine the soba, half of the green onions, and the black sesame paste. Toss until well combined. Add the tofu and toss again gently. Serve topped with a tiny dollop of the reserved sesame paste and the remaining green onions.

Serves 4.
(Ed. note: This would be delicious served beside or beneath some simple sauteed tofu--be it Tofu Yu garlic/pepper, one of our smoked varieties, or the plain firm. Whatever you choose, you've just made yourself a healthy, tasty, and delicious meal.)

Creamed Spinach (Tofu-style)

photo by Rachel S, allrecipes.com

This great recipe comes to us from allrecipes.com. It's creamy, delicious, and if you're serving it to anyone who is a bit skeptical about tofu, try telling them after they eat it not before. ;-)

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 pounds fresh spinach, washed and chopped
• 1 (12 ounce) package firm tofu
• 1/2 cup milk or soy milk
• 1 cup Parmesan or Asiago cheese
• garlic powder to taste
• salt and pepper to taste

Directions

1. Heat butter and olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until soft and translucent, but not brown. Add spinach; cook, stirring frequently, until wilted.
2. Place tofu, milk, cheese, garlic powder, salt, and pepper in a blender, and puree until smooth.
3. Stir pureed tofu into spinach. Cook until warmed through. Adjust seasonings, if desired, and serve.   

Recipe Submitted By: Libby
via allrecipes

Baked Tofu

photo from Food Buzz

(adapted from Healthy Tipping Point)

This is an easy recipe that is quite adaptable to your own favorite flavors--more chili powder for instance? Maybe some cayenne for extra spice? Although the recipe suggests spraying the cookie sheet, you can also put a bit of oil on it instead (olive). Wonderful served with asparagus, broccoli, or an assortment of your favorite vegetables. Enjoy!

Ingredients:

• 1/2 block extra firm tofu
• 2 teaspoons EVOO (extra virgin olive oil)
• 1 tablespoon honey
• 1/4 tablespoon chili powder
• 1/4 tablespoon black pepper
• 1/2 teaspoon paprika (the hot version is awfully good. . . )

Directions:

1. Pre-heat oven to 375 degrees.
2. Press excess liquid from tofu. Wrap several paper towels around tofu, and place tofu in between two plates.  Let stand for 15 minutes. (Ed. note: This is a step that you can omit if you're using Tofu Yu tofu!)
3. Cut tofu in 1 inch by 1 inch pieces.
4. In a small, microwave-safe bowl, mix EVOO, honey, chili powder, paprika and black pepper.
5. Microwave marinade for 35 seconds and stir thoroughly.
6. Spray cooking sheet.
7. Coat each piece of tofu in marinade and place on cooking sheet.
8. Cook at 375 for 30 minutes, turning once.

via Food Buzz

Tofu Nut Balls

photo from all-creatures.org

(recipe below taken from The New Enchanted Broccoli Forest, a book of vegetarian recipes by Mollie Katzen)

Almonds help raise the good cholesterol (HDLs) and lower the bad (LDLs). They are a good source of fiber, vitamin E (an antioxidant which helps keep your skin, heart and circulation, nerves, muscles and red blood cells healthy), as well as many of the important B vitamins, so important to cell metabolism. So if that doesn't give you enough reasons to eat them, try this: Almonds are also gluten-free, full of protein, and taste wonderful. 

This is a recipe the kids will love making and eating! So roll up your shirt sleeves, round up the crew, and get ready to have some fun.
 
Ingredients:

1. 1/2 cup brown rice – uncooked
2. 1 cup water
3. dash of soy sauce (you can leave this out).
4. 1/2 pound firm organic tofu – mashed up
5. 1/2 cup ground almonds
6. 1/2 cup fine whole wheat bread crumbs

To make:

1. Mix rice and water in saucepan, bring to a boil, cover, reduce heat, cook until mushy. (Mushier than rice should usually be.)
2. Preheat oven to 350 degrees.
3. Put soy sauce, 3/4 of the cooked rice, and 1/2 of the tofu in a blender and blend into a thick paste.
4. Mix the paste in a large bowl with every single ingredient you have left.
5. Form little balls with your hands (about 36) and bake for 30 minutes.

You can eat them plain, with ketchup, on top of veggies. . .You name it! But we want to know! Email  us at fschwartz@tofuyu.com and tell us how you ate them!

Tofu Parmigiani

(recipe thanks to Jill B. Mittelstadt, published on allrecipes.com)

Ed. Note: This tasty alternative to the eggplant version is easy to make and a wonderful main or side dish to grace your table on a cold winter's night. . .  That's not to say the eggplant version isn't as good btw. This is just an alternative. You might even consider using part tofu and part eggplant. Why not? Half the fun of making food is dreaming it up and experimenting. The other half is EATING it!

Ingredients

• 1/2 cup seasoned bread crumbs
• 5 tablespoons grated Parmesan cheese
• 2 teaspoons dried oregano, divided
• salt to taste
• ground black pepper to taste
• 1 (12 ounce) package firm tofu
• 2 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon dried basil
• 1 clove garlic, minced
• 4 ounces shredded mozzarella cheese

Directions

1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
4. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5. Bake at 400 degrees F (205 degrees C) for 20 minutes.

Amount Per Serving  Calories: 357 | Total Fat: 21.5g | Cholesterol: 24mg

Summer Rolls (Vietnamese-style) In Winter

photo from tastemyplate.com

This savory recipe is from the May 2009 issue of Gourmet Magazine. It's suggested as a "great addition to your summer repertoire," but we feel it's good anytime. Wonderful as a main dish, appetizer, or snack. Healthy too. And kids love them because they fall into the category of "fun food." Not to mention, they are fun to construct and beautiful on any dish. . .

Serves 4 (8 rolls)
Takes about 45 minutes to make.

Ingredients
2 oz. dried bean thread noodles (cellophane noodles)
1 small carrot, cut into thin matchsticks (about 3/4 cup)
1 Kirby cucumber, halved lengthwise, seeded, and cut
   into thin matchsticks (about 3/4 cup)
1 small fresh jalapeno, cut into thin matchsticks
1/4 cup rice vinegar (not seasoned)
1/4 tsp. sugar
1 Tbs. plus 3/4 tsp. fresh lime juice, divided
16 rice-paper rounds (also called galettes de riz ('rice cakes' in French);
   about 8 inches in diameter) plus additional in case some tear
4 romaine leaves, each torn into 4 pieces
10 oz. packaged baked tofu, cut into 3-by-1/3 inch sticks
1 cup fresh bean sprouts
1/2 cup each of torn basil, mint, and cilantro leaves
   (1 1/2 cups total)
1/3 cup hoisin sauce
2 Tbs. chunky peanut butter
2 Tbs. water

Directions
Soak noodles in a medium bowl of boiing hot water for 10 minutes.

Meanwhile--blanch carrot in boiling water until softened, about 45 seconds.
Drain.
Rinse under cold water to stop cooking, then transfer to a small bowl along with cucumber, jalapeno, vinegar, sugar, 1 Tbs. lime juice, and 1/4 tsp salt.
Let stand 5 minutes.
Reserve 2 Tbs. liquid and drain pickled vegetables.

Drain noodles and rinse under cold water, then drain and pat dry.
Toss noodles with remaining 3/4 tsp. lime juice and snip with kitchen shears 5 or 6 times.

Fill a shallow pan or pie plate with warm water.
Soak 2 rice-paper rounds until they begin to soften, about 30 seconds, then let excess drip off and stack soaked rounds on a work surface so that they overlap by all but 1 inch on either side.

Put 2 pieces of romaine on bottom third round.
Top with one eighth of noodles (about 2 Tbs.), tofu (4 sticks), bean sprouts (about 2 Tbs.), herbs (3 Tbs.), and pickled vegetables (3 Tbs.).

Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.

Stir in hoisin sauce, peanut butter, water, and reserved 2 Tbs. pickling liquid.

Serve rolls with dipping sauce.

Note: Rolls and sauce can be made 4 hours ahead and chilled, rolls covered with damp paper towels and then plastic wrap.

Asian Grilled Tofu

Who needs meat? Whether you do or not, tofu is part of any healthy diet, including a diabetes-friendly one. Take a look at this one from The American Diabetes Association website. (Recipe was originally published in Diabetes Forecast Magazine.)

Servings 5; Serving size: 2 pieces
Prep time: 15 minutes, plus 2 hours to drain tofu and 2 hours to marinate tofu
Cooking time: 10 minutes
Ingredients
2 (1 lb) blocks extra-firm lite tofu
1 cup low-fat, reduced-sodium chicken broth
3 Tbsp lite soy sauce*
1 Tbsp hoisin sauce
1 Tbsp dry sherry
1 Tbsp Splenda Brown Sugar Blend
2 tsp sesame oil
2 garlic cloves, minced
1 Tbsp grated peeled ginger
1 tsp grated orange zest
1/2 tsp arrowroot
2 tsp water
20 wooden skewers, soaked for 1 hour in warm water
Garnish
1 Tbsp. toasted sesame seeds
1/4 cup sliced green onions
*This recipe is a bit over the guidelines for sodium. To keep it in check, use the lowest-sodium soy sauce you can find.
Preparation

1. Wrap the blocks of tofu in two layers of paper toweling. Place the tofu on a plate. Place another plate on top and then place a weight on the top plate (a heavy pan will do). Let the tofu press for about 1 to 2 hours, either at room temperature or in the refrigerator.
2. Remove the paper toweling from the tofu, and drain all the excess water. Pat the tofu dry. Slice the tofu into e-inch-thick slices, 10 in all.
3. In a bowl, mix together the broth, soy sauce, hoisin sauce, sherry, Splenda blend, sesame oil, garlic, ginger, and orange zest. Whisk well. Arrange the tofu in a shallow baking dish. Pour the marinade over the tofu, and let marinate, covered, in the refrigerator for 2 hours. Turn the tofu slices about halfway through the soaking time.
4. Remove the tofu from the baking dish, and set on a large cutting board. Strain the marinade, and add it to a saucepan. Bring the marinade to a boil. Combine the arrowroot and water, and mix well. Add to the strained marinade, and cook until thickened. Set aside. Coat an outdoor grill well with cooking spray; set the temperature to high heat.
5. Using two skewers per slice of tofu spaced evenly, slide the skewers through the tofu, with only the tips of the skewers extending through one end of the tofu. The other side should have a good length of skewer for holding onto while turning the tofu on the grill.
6. Put the tofu on the grill, and grill on one side for about 4 minutes, basting with some of the reserved marinade. Turn and grill the tofu for another 4 minutes; continue to baste with the reserved marinade. Remove the tofu to a platter, and drizzle with any remaining sauce. Sprinkle with sesame seeds and green onions.

Nutrition InformationExchange/Choices
1/2 Fruit
2 Lean Meat
Calories: 135
   Calories From Fat: 35
   Total Fat: 4 g
   Saturated Fat: 0.6 g
   Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 625 mg
Total Carbohydrate: 8 g
   Dietary Fiber: 0 g
   Sugars: 6 g
Protein: 15 g

Fresh Veggie Wrap

A festive platter of veggie wraps!                      copyright Tofu Yu

Now, you know that Tofu Yu makes a delicious toveggie wrap. And they are as pretty to look at as they are to eat, but sometimes it's fun to make your own. This should keep your creative hands and culinary imagination busy (because there are so many variations possible!). And the ingredients are quite different from those used in the version we make. (Great project to share with your kids. . .)

Ingredients

Dipping Sauce
1/4 cup sweet chili sauce
1 Tbs. lime juice

Filling
3 1/2 oz. dried rice vermicelli
1/2 green mango, julienned
1 small cucumber, seeded
1/2 avocado, julienned
4 scallions, thinly sliced
1/2 cup cilantro leaves
2 Tbs. chopped Vietnamese mint
1 Tbs. sweet chili sauce, and a little extra
2 Tbs. lime juice
20 tofu wraps (6" x 6" squared off works best)

Directions
To make the dipping sauce, mix together the Chili sauce and lime juice.

Place the vermicelli in a bowl, cover with boiling water, and leave for 5 minutes or until softened. Drain, then cut into short lengths.

Put the vermicelli, mango, cucumber, avocado, scallions, coriander, mint, sweet chili sauce, and lime juice in a bowl and mix together well.

Lay out a tofu wrap on a flat surface. Put 1 Tbs. of the filling on the wrap, fold in the sides, and roll up tightly. Repeat with the remaining filling and wraps. Serve immediately with the dipping sauce.

Makes 20

Note: Make sure the veggie rolls are tightly rolled together or they will fall apart while you are eating them. These rolls can be made ahead. Layer the rolls in an airtight container between sheets of waxed paper or plastic wrap and store in the refrigerator.

Italian Lasagna- Vegan-Style!

photo copyright care2.com

These wonderful recipes are from our friend Angel Flinn at care2.com. They are from Incredibly Delicious: Recipes for a New Paradigm. A few options to choose from. These are not your 'quick meals' by any means (with the exception of the "Almost Lasagna"). But boy, are they worth the time and effort of preparation. Think slow food and the old-style Italian mama who spent all day in the kitchen making everything from scratch and then started over the next day!

Gourmet Italian Lasagna
yields one 9″ x 12″ deep casserole

5 or more cups Marinara Sauce (see below)
10 oz. package lasagna noodles

‘No-Meat’ Layer
1-2 cakes tempeh or 1-2 lbs. seitan
1 tsp. onion powder
2-3 Tbsp. oil
tamari, to taste
1 1/2 Tbsp. dried oregano
1 tsp. dried basil
1 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. black pepper
2 Tbsp. nutritional yeast

Tofu ‘Uncheese’ Layer
2 cups soft organic tofu, rinsed & drained
2 cups firm organic tofu, rinsed & drained
1 tsp. sea salt
2 tsp. tamari or substitute
1/4-1/2 tsp. black pepper
5-6 Tbsp. nutritional yeast
1 tsp. dried oregano
4 tsp. oil

‘Cheesy’ Topping
1 cup soft organic tofu, rinsed & drained
1 Tbsp. tamari or substitute
4 Tbsp. oil
5-6 Tbsp. nutritional yeast
1/2 tsp. sea salt


1.  Partially cook the lasagna noodles in boiling water for 6-8 minutes. (Cook in a flat pan, if you have one.) Rinse noodles, separate, flatten out and set aside in cold water.
2.  In a food processor, grind tempeh or seitan with the “S” shaped blade, into tiny chunks. Pan-fry the ground tempeh/seitan until slightly crisp with 2 Tbsp. oil and tamari. Add remaining spices and yeast. Mix in one cup tomato sauce and cook for 5-10 minutes.
3.  In a bowl, mash all Tofu ‘Uncheese’ ingredients together. Chill.
4.  In a food processor, blend the ‘Cheesy’ Topping ingredients. Set aside.
5.  Spread one cup of tomato sauce over the bottom of an oiled 9″ x 12″ pan. Lay four noodles down and spread 1/2 cup tomato sauce over them. Flatten in the “no-meat” layer and pour another 3/4 cup of sauce over it.
6.  Place another layer of four noodles, then spread another 1/2 cup of sauce over the noodles. Mash and flatten in the tofu layer and then another noodle layer. Spread one cup of tomato sauce over the noodles and sprinkle with oregano (optional).
7.  Spread and swirl the ‘Cheesy’ Topping over the top. Bake in a pre-heated oven for 40-50 minutes at 350°. Cool somewhat before slicing. Serve with sauce on top.

Easy Lasagna Roll–Ups
yields 12 rolls
12 lasagna noodles

Filling
3 cups medium-firm organic tofu
1/3 cup nutritional yeast
1/4 cup Marinara Sauce (see page 5)
3 Tbsp. tahini or oil
1 Tbsp. parsley or dill

Sauce
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. onion powder
1/2 tsp. garlic powder
salt and pepper, to taste
3 cups Marinara Sauce (see page 5)
1.  Partially cook noodles so you can roll them. Rinse with cold water and drain.
2.  Rinse and drain tofu.
3.  In a bowl, mash tofu and mix with other filling ingredients. In a separate bowl, combine sauce ingredients.
4.  Spread a layer of sauce on the bottom of a casserole. Lay out noodles and spread two tablespoons of filling on each. Roll up tightly and place seam side down in casserole. Pour remaining sauce over roll-ups. Pre-heat oven to 350°.
5.  Sprinkle with additional nutritional yeast. Bake for 25–30 minutes.

Almost Lasagna (Quick & Easy)
yields one 9″ x 12″ deep casserole

5 or more cups Marinara Sauce (page 4)
16 oz. package pasta spirals, shells or macaroni
sautéed veggies such as onions, mushrooms, bell pepper, zucchini (optional)

‘Cheesy’ Topping
1 cup soft organic tofu, rinsed & drained
1 Tbsp. tamari or substitute
4 Tbsp. oil
5-6 Tbsp. nutritional yeast
1/2 tsp. sea salt
1.  Cook pasta according to the instructions on the package. Rinse, drain, and toss with a little olive oil.
2.  In a food processor, blend the ‘Cheesy’ Topping ingredients. Set aside.
3.  Mix three cups of Marinara sauce with pasta and sautéed veggies, and pour this mixture into the pan.
4.  Spread and swirl the ‘Cheesy’ Topping over the top. Bake in a pre-heated oven for 25-30 minutes at 350°. Cool somewhat before serving. Serve with additional sauce.

Tasty Marinara Sauce
yields 10 cups

1–2 Tbsp. olive oil
6 cloves garlic, diced
1 onion, diced
2 bell peppers, diced
8–16 oz. mushrooms, sliced
2 (12 oz.) cans tomato paste
2 1/2 cups water
1 (16 oz.) can tomato sauce
1 Tbsp. onion powder
1 tsp. sea salt
2 Tbsp. garlic powder
2 Tbsp. dried oregano
2 Tbsp. dried basil
3 Tbsp. unrefined sweetener such as Rapadura
2 tsp. herb salt such as Herbamare
1/2 tsp. black pepper
1–2 Tbsp. tamari
2 Tbsp. nutritional yeast

1.  In a large pot, sauté garlic in a little oil and a dash of water.
2.  While it is simmering, add onion, peppers then sliced mushrooms. (Be sure to tip the stems of the mushrooms and clean them well).
3.  When all vegetables are soft, add tomato paste, water, tomato sauce and remaining seasonings. Simmer and stir frequently for 30 minutes or longer.

Tofu Yellow and Green

photo of cashews from fincalasbrisas.org

Part of the pleasure of food is what it looks like. And this is one of the wonders of such things as salads and stir-fry. That infinite mix of ingredients and colors that look so beautiful on your plate. "Too pretty to eat." But of course that makes it taste all the better, and makes the experience all the more delightful--especially when the ambience is beautiful as well. Consider a table set with candles, flowers, beautiful serving ware. It doesn't have to be expensive to be inviting and beautiful. It's no wonder that cooking is considered an art. It's not just the mixture  of ingredients and resulting tastes and aromas, it's the feast for the eyes.

Ingredients
2 cups coconut cream (don't shake the can)
1 Tbs. yellow curry paste
1/2 cup vegetable stock
1 lb. 2 oz. Japanese squash, peeled and diced
2 cups green beans, trimmed and cut in half (you can julienne these, if you prefer)
12 oz. curry tofu, cubed
1-2 Tbs. soy sauce
2 Tbs. lime juice
1 Tbs. brown sugar (or honey or 2 tsp. agave)
1/4 cup cilantro leaves
1/4 cup cashews, toasted
Steamed jasmine rice, to serve

Directions
Spoon the thick coconut cream from the top of the can into the wok and heat until boiling. Add the curry paste, then reduce the heat and simmer, stirring for 5 minutes until the oil begins to separate.


Add the remaining coconut cream, stock and squash and simmer for 10 minutes. Add the green beans and cook for another 8 minutes or until the vegetables are tender.

Gently stir in the cubed curry tofu, soy sauce, lime juice, and brown sugar. Garnish with the cilantro leaves and cashews and serve with steamed jasmine rice.

Serves 4

Hawaiian Tofu

photo from megardengal.blogspot.com

In the midst of cold and snow, isn't it fun to think of tropical places like Hawaii? You can have a little Hawaii in your kitchen no matter where you live (of course if you live in Hawaii, the idea isn't as exotic).

Ingredients:
12 ozs. firm tofu
2 Tbs cornstarch, divided
2 Tbs. safflower oil, divided
1/4 tsp. salt (can be omitted)
1/4 tsp. black pepper
3 shallots
3 garlic cloves, minced (or more, according to taste)
1 large red pepper, diced
1 tsp. ginger, grated
1/4 tsp. dried thyme
1/4 cup crushed tomatoes
1 cup unsweetened pineapple juice
1 cup vegetable stock
1 Tbs. tamari
1 1/2 cups pineapple, diced (fresh is best)

Directions:

Cut tofu into 1/2 inch strips and place in a shallow bowl. Sprinkle with 1 Tbs. cornstarch and toss gently to coat. Set aside.

In a large skillet over medium heat, add 1 Tbs. oil. When oil is hot, add tofu, salt and pepper, and cook until golden brown, about 10 minutes. Remove from skillet and set aside.

Heat remaining oil in the same skillet. Add shallots, garlic, bell pepper and ginger and cook to soften about 5 minutes. Stir in thyme, tomatoes, pineapple juice, and stock, and simmer for 10 minutes.

Combine remaining cornstarch with tamari and stir into sauce to thicken. Add pineapple and reserved tofu and cook until hot, about 2 minutes.

Tofu French Toast

photo from the Care 2 site

(Adapted from The PETA Celebrity Cookbook, edited by Ingrid E. Newkirk (Lantern Books, 2002), this recipe appeared on the Care2 website.)

Since my daughter and I are planning to share French toast with blueberries and a generous pour of maple syrup--it IS Christmas after all and it's not a day to hold back--this recipe caught my eye. This vegan version has no eggs or milk, but is laden with tasty protein! And if you're a cinnamon-lover like I am, you can always put in way more cinnamon than the recipe calls for. BTW- cinnamon lowers both blood pressure and cholesterol and some studies indicate that it lowers blood sugar as well.

INGREDIENTS
8 slices vegan French bread (a couple of days old is best, ed note: and if you're not vegan, you can choose any type of bread you want--including Challah--with or without egg--which is awesome for French toast)
1 cup whole wheat flour (ed note: the pastry version, which is lighter)
2 cups soy or rice milk
4 tablespoons tofu
2 teaspoons cinnamon (ed note: consider this a minimum quantity)
1 teaspoon vanilla
2 tablespoons vegetable shortening

1. In a blender, blend all ingredients except the shortening and bread. Transfer the mixture to a bowl and dip the bread in, covering both sides.

2. Melt the shortening in a pan and place dipped bread in pan. Add extra cinnamon on top.

3. Brown on both sides. Serve topped with fresh fruit or maple syrup.

Serves 2.

Creme Brulee a la Tofu - Mais Oui!

photo from laughing1wolf.blogspot.com

Tofu creme brulee. Picture that on your holiday table. Pourquoi pas?

This dandy recipe, which provides you with 7 grams of protein for each serving, btw, is found in the January 2011 issue of Clean Eating. Recipe serves 6.


Ingredients:

1 cup 1% milk
3 chai tea bags (or equivalent in bulk placed in a tea ball)
3 whole cloves
1 cinnamon stick, broken into pieces
2 cardamon pods
8 oz. firm tofu (Tofu Yu tofu is already firm and drained), drained of all water
1 egg
2 egg whites
1/3 cup plus 2 Tbs. organic evaporated can juice, divided

Instructions:
Preheat oven to 325 F.

In a small saucepan, heat milk to a simmer over medium heat. Revmoe from heat and add tea bags, cloves, cinnamon, and cardamom. Cover and let stand for at least 5 minutes.

Meanwhile, in a food processor fitted with a metal blad, combine tofu, egg, egg whites, and 1/3 cup cane juice; process until very smooth.

Remove tea bags (or tea ball) and spices from milk. With food processor running, slowly pour milk through feed tube until combined. Divide mixture equally among 6 ramekins. Place ramekins in a baking dish and fill dish with hot water until it reaches halfway up the sides of the ramekins.

Bake in over for 18-22 minutes, until set. Remove from oven and chill until serving time. To serve, top each creme with 1 tsp. cane juice and place under preheated broiler until crystals melt and become brown.

Calories: 126
Total Fat: 3g.
Sat. Fat: 1g.
Carbs: 18g.
Fiber: 0g.
Sugars: 16g.
Protein: 7g.
Sodium: 63mg.
Cholesterol: 38mg.

Balti Eggplant and Tofu Stir-Fry

Eggplant is a good source of Vitamin K, Thiamine, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Dietary Fiber. And did I remember to say it's delicious?

photo from Mountain Valley Seed Company

Here's an interesting recipe to liven up your holiday table--or any table. ;-) Works well as a main or side dish.

What you'll need:
2 Tbs vegetable oil (we recommend olive)
1 onion, finely chopped
1/4 cup balti curry paste
10 1/2 oz. slender eggplant, cut diagonally into 1/2-inch slices
12 oz. firm tofu, cut into 1/2-inch squares
3 ripe tomatoes, cut into wedges (or you can use an equivalent amount of those delicious cherry tomatoes, cut in half)
1/4 cup vegetable stock (chicken is fine too, but look for the low-sodium/low-fat kind if you don't use your own)
2 cups baby spinach leaves
1/3 cup toasted cashews
saffron rice, ready to serve


Serves 4


Heat a wok or deep frying pan until very hot. Add the oil and swirl quickly to coat. Add the onion and saute for 3-4 minutes or until softened and barely golden.

Stir in the balti curry paste (which you can make or purchase where Indian spices are sold) and cook for 1 minute. Add the eggplant and cook for 5 minutes. Stir in the tofu cubes, gently tossing for 3-4 minutes or until golden.

Add the tomatoes and stock and cook for 3 minutes or until the tomatoes are soft. Stir in the spinach and cook for 1-2 minutes or until just barely wilted. Season to taste, but be sparse with the salt. Eggplant already has a fair amount of sodium in it. Sprinkle the cashews on top  and serve with saffron rice.

Tofu Cutlets

[This quick and easy recipe comes to us from Angel, a contributor to Gentle World, for Incredibly Delicious: Recipes for a New Paradigm.] 

(Tofu and tempeh can be used interchangeably, so feel free to mix, match and generally experiment until you learn how you like these the best… Once you get the basic technique down, you’ll find that these are really quick and simple to make.)

Feel free to add some of your favorite seasonings – try making them in Indian, Italian or Chinese style!

1 lb. organic tofu, rinsed & drained

2 Tbsp. tamari or substitute

tahini dressing: 2–3 Tbsp. tahini, 2 Tbsp. water, excess marinade (see below)

3 Tbsp. nutritional yeast

2 Tbsp. bran

garlic powder, to taste

onion powder, to taste

2 tsp. salt-free herb seasoning such as Spike

favorite seasonings (optional)

1.  Cut tofu into six slices and marinate in tamari for 10 minutes.

2.  Make tahini dressing, using excess tamari from marinade. Spread on one side of each cutlet. Add half the nutritional yeast, bran and seasonings.

3.  Place each cutlet, coated side down, in an oiled frying pan on medium heat.

4.  While frying, coat the exposed cutlet sides with the remaining dressing, yeast, bran and seasonings. Cook until browned. Flip; cook 5 more minutes.

(You can skip the frying and make an equally delicious version by simply baking the cutlets on a baking sheet lined with paper. Bake in a pre-heated oven at 350º for about 25–30 minutes, but make sure you coat both sides of the cutlets.)

• Variation ~ Dip tofu slices in thick tahini dressing. Dip in breading. Pan fry.

Yields 7 cutlets.

Tofu Pasta w/ Lemon and Arugula

The idea of it is fun. But wait 'till you taste it. If you get the Tofu Yu pesto pasta, chances are it won't even make it to the heating stage, because you'll be eating it right out of the bag.

12 oz tofu pasta (plain or pesto)
2 cups arugula, finely shredded (or basil, or a mixture of both)
1 T. finely chopped lemon zest
1 garlic clove, finely chopped (more if you like/love garlic!)
1 small red chili, seeded and finely chopped (more if you like things HOT!)
1 tsp. chili oil
5 Tbs. EVOO (extra virgin olive oil)
1/2 cup finely grated Parmesan or Romano cheese

Steam heat the tofu pasta (Tofu Yu pasta is already cooked and ready to eat).

Combine the arugula, lemon zest, garlic, chili, chili oil, olive oil, and 2/3 of the grated Parmesan in a large bowl and mix together gently.

Add the tofu pasta to the arugula and lemon mixture and stir together well. Serve topped with remaining Parmesan and season to taste with salt and cracked black pepper.

Serves 4 (unless you've been munching on it throughout the preparation, in which case who knows how many it will serve! :-))

-francine s

Make Your Own Tofurkey!

[this recipe thanks to Natalie on vegweb.com]

Even if you love turkey, this recipe stands on its own merits. Give it a try!

Traditional Tasting Tofurkey

    Roast:
    5 (12-ounce) blocks firm or extra firm tofu [editor's note: Tofu Yu plain tofu is firm]
    1/4 to 1/2 cup fresh chopped herbs (I use savory, rosemary, sage and basil)
    1-1/2 tablespoons vegetable stock powder or vegan chicken stock
    2 teaspoons vegan poultry seasoning, or more to taste
    salt, to taste
    pepper, to taste

    Marinade:
    1/4 cup balsamic vinegar
    1/4 - 1/2 cup red wine
    1/4 cup chopped fresh herbs (same as you used in tofu)
    1 tablespoon veg stock powder dissolved in a couple tablespoons of hot water
    salt and pepper to taste
    1 teaspoon of mustard (Dijon or seed works best)
    add a sprinkle of hot pepper flakes if you like (I always do)

Directions:

1. Roast: Blend tofu in blender or food processor until lumps are gone. You can mash by hand, but I prefer to blend it for a better consistency. Transfer to a large bowl, stir in herbs, vegetable stock powder poultry seasoning, salt, and pepper.

2. Line a medium, round bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander on a plate (to catch excess water being squeezed out) and put a heavy weight on top. Put in the fridge and press for 2 to 3 hours, or overnight if possible.

3. After pressing and with the tofu still in the colander, scoop out the center, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put the tofu mixture you scooped out over the stuffing and press down firmly.

4. Flip the formed turkey on to an oiled cookie sheet, use the excess tofu to form the turkey legs and wings for an added turkey look. 

5. Marinade: In a bowl, whisk together all the marinade ingredients. Taste and adjust spices to taste, if necessary. Brush the whole turkey with the marinade.

6. Cook at 350 degrees Fahrenheit about 1-1/2 hours, brushing with marinade every 15 minutes or whenever you remember to.

The turkey can cook for as long as you need it to. Once, I let mine cook all day, basting it about every half hour or so and it turned out great. I usually put it in the oven as I'm starting the rest of the meal. By the time the potatoes and all the veggies are done, the turkey is ready to go.

Serves: 6 or so people; Preparation time: 30 minutes; Cooking time: 1-1/2 hours

Getting Ready for Thanksgiving

Thanks to the New York Times for this gorgeous and mouth-watering collection of vegetarian recipes. If you try one, we'd love to get your feedback!http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html