Untitled Document


	Tofu Recipes

TOFU BURGERS Ingredients 5OOgms Firm Tofu 1/4 cup Wheat Germ 1/4 cup Wholemeal Flour 2 tbsp Nutritional Yeast 1 tbsp Grated Onion 1/2 tsp Garlic Powder 1/2 tsp Poultry Seasoning 1/4 tsp Black Pepper	Method Mix and mash all ingredients in bowl.Form into burgers shape. Brown on each side in tbsp oil. Serve hot on bun of choice.
BEAN CURD CASSEROLE Ingredients 600g (1 lb 5 oz) Nappa Cabbage (1) 1 square Tender Bean Curd (cut into smaller pieces) 30g Carrot 60g Sliced Bamboo Shoots 3 Dried Black Mushrooms 180g Rolled Kelp (2) 1 stalk Green Onion 4 slices Ginger (3) 3 c. Skimmed Soup Stock 1/2 t. Salt 1/8 t. Pepper 1 stalk Chopped Garlic 1 T. Cooking Oil	Method 1. Clean cabbage and cut into segments (1.5 cm); scald in boiling water until soft; set aside. Soak black mushrooms in hot water until soft; remove stems and cut into halves. 2. Heat casserole and add 1 T. oil. Stir-try (2) until fragrant; add (3) and bring to a boil. Place all of (l) on top of cabbage and again bring to boil; simmer over low heat for approximately 20 minutes. Garnish with garlic leaves prior to serving.
STIR FRIED SQUASH WITH BEAN CURDS Ingredients 5OOg Summer Squash 1½ square Bean Curd 1 pc. Dried Scallop 1 stalk Green Onion 1 T. Cooking Oil 1 T. Water (1) 1 t. Salt ¼ t. Sesame Oil ¼ t. Pepper	Method 1. Pare and remove tip and end of squash. Cut into long, thin strips (approx. 0.5x2.5cm). Keep immersed in cold water until ready to use. Cut bean curd into thin strips (approx. 0.5x2cm) and set aside. 2. Wash scallop and place in a small bowl. Add 1 T. water and steam until soft (about 20 minutes). While still warm, finger-shred and set aside. 3. Heat wok and add 1 T. oil. Stir-fry green onion and shredded scallop until fragrant. Drain squash and stir into wok. Mix and simmer over low heat for about 3 minutes. Gently shift squash to side of wok (away from heat). Add bean curd and simmer until flavor absorbed (about 3 minutes). Season with (1). Gently mix squash with bean curd and serve. Alternative to step 3: (for better appearance and flavor): Heat wok and add 1 T. oil. Stir-fry green onion and shredded scallop until fragrant. Add drained squash and stir-fry until done (about 5 minutes). Remove and set aside. Place bean curd into wok and stir over low heat. Season with (l) and simmer until flavor absorbed (about 5 minutes). Add pre-cooked squash, gently mix and serve.
TOFU LOAF Ingredients 5OOgms Firm Tofu (Mashed) 1/2 cup Wheat Germ 1/3 cup Chopped Parsley 1/4 cup Chopped Onions 2 tbsp Soy Sauce 2 tbsp Nutritional Yeast (Optional) 1/2 tbsp Dijon Mustard 1/4 tsp Garlic Powder 1/4 tsp Black Pepper	Method Preheat oven to 350⁰F. Oil a loaf ban with 2 tbsp oil. Press the tofu mixture into the oiled pan and bake for 1hour. Let cool for 10 minutes before removing from pan.Garnish with ketchup and parsley. Any leftovers can be sliced and fried for sandwichest the next day.
SCRAMBLED TOFU Ingredients (a) 3OOgms Firm Tofu (Crumbled) 1 tbsp Soy Sauce 1 tbsp Nutritional Yeast (Optional) 1 tsp Basil 1/4 tsp Garlic Powder 1/4 tsp Black Pepper (b) 1 tbsp Oil 1/2 cup Chopped Onion	Method First mix together ingredients in (a). Then saute together ingredients in (b). Add (a) and stir fry until tofu starts to brown. Serve hot with toast or other choices
TERIYAKI TOFU Ingredients (a) 3OOgms Firm Tofu (b) 2 tbsp Soy Sauce 1 tbsp Fresh Ginger (Minced) 1 tbsp Vinegar or Lemon Juice 1 tsp Honey or Sweetener of Choice 1 Clove Garlic (Minced) 1 Small Onion (Diced Small) (c) 1/4 cup Unbleached White Flour 1/4 tsp Black Pepper	Method Cut (a) into slices. Make a marinade of (b). Pour marinade over tofu slices and for 2 hours. Drain and keep marinade. Dip tofu slices in mixture of (c). Brown the floured slices in 2 tbsp oil. Add more oil if necessary, reduce heat. Pour in remainder of marinade, simmer 10 mins.
TOFU KEBABS WITH BBQ SAUCE Ingredients 4OOgms Firm Tofu 2 Cloves Garlic (Crushed) 4 tbsp Tomato Paste 1/4 cup Soy Sauce 1/2 tbsp Finely Grated Ginger 1/4 cup Water	Method Mix the soy sauce, water, garlic and ginger. Pour over the tofu and refrigerate, allowing the tofu to marinate for at least an hour. Drain the tofu, thread onto skewers and place under griller. Mix the marinade mixture with the tomato paste and simmer for 5 minutes. When the tofu is browned on all sides serve with the BBQ sauce and rice, vegetables or salad
SWEET AND SOUR TOFU Ingredients 4OOgms Firm Tofu (Cubed) 3 tbsp Soy Sauce 4OOgms Can Pineapple Pieces 1-2 tbsp vegetable oil 1/2-1 cup each of: Sliced Carrots Cauliflower Zucchini Red Capsicum 2 tbsp Brown Vinegar 1 tbsp Sugar 2 tbsp Tomato Paste 1 tbsp Cornflower 1 Onion (Chopped)	Method Fry the vegetables in oil until softening. Add tofu and fry another few minutes. Mix together the sugar, pineapple juice, vinegar, soy sauce and tomato paste, and add to the tofu and vegetables. Simmer for 5 minutes. Mix the cornflower in 2 tbsp of cold water and stir in. Add the pineapple pieces and simmer for another 5 minutes. Serve with rice.
TOFU GUACAMOLE Ingredients 300gms Silken Tofu 1 Ripe Avocado (Peeled) 1/2 teaspoon Salt 1 Clove Fresh Garlic (Crushed & Minced) or 1/2 teaspoon Garlic Powder 2 tablespoons Lemon Juice 3 tablespoons Mayonnaise Dash Tobacco Sauce Paprika	Method Drain tofu and mask together with avocado. Add remaining ingredients except paprika. Sprinkle paprika on top and serve with taro chips and fresh vegetable slices.
JALAPENO DIP Ingredients 3OOgms Silken Tofu 2 tablespoons Oil 1 Pickled Jalapeno Pepper 1/2 Small Onion (Chopped) 2 tablespoons Fresh Parsley 1/2 tsp Salt	Method Blend all ingredients in blender until smooth and creamy. Chill for 2 hours before serving.
TOFU SALAD DRESSING Ingredients 3OOgms Silken Tofu 2 tbsp Sunflower Oil 2 tbsp Apple Cider Vinegar 1 tbsp Sweetener of your choice 1/2 tsp Salt	Method Combine in blender until smooth and creamy. You may add a little water if needed.
ORANGE-VANILLA CUSTARD Ingredients (a) 500gms Silken Tofu 1/2 cup Orange Juice Concentrate 2 tbsp Oil 1 tsp Vanilla 1/2 tsp Salt (b) 1/2 cup Sugar 1/4 cup Unbleached White Flour 1/2 tsp Baking Powder 1/4 tsp Baking Soda	Method Preheat Oven to 400⁰F. Blend (a) together in blender. Mix (b) together in a bowl. Add this mixture, slowly, to the mixture in blender until smooth. Pour into well oiled and floured pan. Bake for 30 minutes. Serve hot or cold. Slice with sharp, wet knife. Texture becomes denser as it cools.
TOFU CHEESECAKE Ingredients (a) 1 Baked Biscuit Crumbed Pastry Pie Shell (b) 900gms Silken Tofu 1 cup Sugar 1/4 cup Fresh Lemon Juice 1/4 cup Oil 1/2 cup Honey 2 tsp Vanilla Pinch of Salt	Method Preheat Oven to 375⁰F. Have (a) ready. Blend (b) in food processor, until smooth and creamy. Pour mixture into baked shell. Bake for 40 minutes or until small cracks appear on surface. Serve well chilled with fresh fruits.
TARTARE SAUCE Ingredients 3OOgms Silken Tofu 1/4 cup of Vinegar 2 tbsp of Oil 2 tbsp Sweetener of choice 1 tsp Prepared Mustard 3/4 tsp Salt	Method Combine all ingredients in blender until smooth and creamy. Fold in: 1/2 cup Chopped Onion 1/4 cup Sweet Pickle Relish
VANILLA PUDDING Ingredients 600gms Silken Tofu 1/4 cup Oil 1 cup Sugar, Honey or Sweetener of choice 1 tbsp Vanilla Pinch of Salt	Method Blend all ingredients in food processor until smooth and creamy. Pour into individual dishes or pastry shell.Chill until set and serve.
BANANA PUDDING Ingredients 500gms Silken Tofu 1/4 cup Oil 1/4 tsp Salt 2 tsp Vanilla 2 Ripe Bananas 1/2 cup Sugar or Honey	Method Blend all ingredients in food processor until smooth and creamy. Pour into individual dishes or pastry shell. Chill until set and serve.
APRICOT WHIP Ingredients (a) 20 Dried Apricots (about 1/2 cup) (b) 500gms Silken Tofu 1/2 cup of Sugar or Honey 1/8 tsp Salt 1/4 cup Oil	Method Steam (a) over boiling water until soft. Blend soft apricots in blender with (b) until smooth and creamy. Pour into individual dishes or pastry shell. Chill until set and serve.
CARROT CAKE WITH CREAMY GLAZE TOPPING (A) Carrot Cake Ingredients (a) 3 cups Unbleached White Flour 2 tsps Baking Powder 1 tsp Baking Soda 1 tsp Cinnamon 1 tsp Salt (b) 300gms Silken Tofu (blended until smooth) 400gms Grated Carrot 3/4 cup Oil 2 cups Light Brown Sugar 1 tbsp Vanilla 1/4 cup Orange Juice Concentrate	Method Preheat oven to 350⁰F. Mix (a) together. Mix (b) well in separate bowl. Add dry ingredients (a) to wet ones (b). Stir until all dry parts are moistened.Fold in: 3/4 cup Chopped Walnuts 3/4 cup Raisins Oil and flour pan. Bake 45 minutes. When cool, top with Creamy Glaze Topping.
(B) Creamy Glaze Topping Ingredients 300gms Silken Tofu 1 tbsp Oil 1 tbsp Lemon Juice 1 tbsp Honey 1/4 tsp Salt	Method Blend all the ingredients in blender until smooth and creamy.
CAROB & DATE MOUSSE Ingredients 600gms Silken Tofu 1 tbsp Sunflower Oil 1 cup Dates (Soaked in boiling water) 11/2 tbsp Carob Powder 1/2 tsp Vanilla Essence	Method Drain the dates when softened. Puree all the ingredients together in a blender or food processor, until smooth. Pour into serving dishes, sprinkle with shredded coconut, and refrigerate until set.
TANGY ORANGE DESSERT Ingredients 600gms Silken Tofu 1/2 Castor Sugar Juice and Rind of 1 Orange 2 tsp agar agar (dissolved in 1 tbsp hot water)	Method Blend all ingredients together in a food processor or blender. Pour into serving dishes, and refrigerate until set.
LOW FAT BANANA THICKSHAKE Ingredients 300gms Silken Tofu 1/2 cup Soymilk 2 Bananas 1/2 tbsp Golden Syrup	Method Blend all the ingredients together in a blender or food processor until smooth.
TOFU LASAGNA Ingredients 7 cups Italian style tomato sauce 250g instant lasagne Grind 1500g tofu ground until smooth and combine with: 1/2 cup lemon Juice 4 tsp sugar or honey 4 tsp chopped basil Dosh tamari or soy sauce 6 tablespoons oil 1 clove crushed garlic	Method Preheat oven to 180⁰C. In a 225mm x 325mm pan place a thin layer of tomato sauce, then a layer of lasagne sheets then a layer using half the tofu mix. Then use half the remaining tomato sauce, lasagne, the remaining tofu mix and end with the remaining tomato sauce. Bake for 30 minutes.
BEAN AND TOFU BURRITOS Ingredients 375gms Firm Tofu 1 small onion 3 cloves garlic 1 large potato, scrubbed 1 can of whole black beans one chapped green chilli or chilli powder to taste oregano salt/pepper soy sauce alive oil tortillas	Method Bake or bail the potato until soft. Soak tofu in a bit of soy sauce. Chop onion and garlic finely. Saute onion and garlic in saucepan until glossy, then add tofu. Saute until it looks like scrambled egg, then add the cooked, chopped potato, plus the green chilli. Add the can of beans plus the spices (throw in whatever else you like) and heat it through. Serve wrapped in tortillas.
CURRIED TOFU AND VEGETABLES IN PITA Ingredients 14 oz firm tofu, mashed 2 tablespoons oil 2 cups sliced mushrooms 1/2 cup thinly sliced carrots 2 cups shredded or sliced cabbage 5 tablespoons of butter or Margarine 2 tablespoons of whole wheat flour 1 cup water 1 teaspoon curry powder 1 teaspoon salt 6 pita breads cut, each cut into halves	Method Heat a large skillet and coat with oil. Add mushrooms and saute' to two minutes. Add onions and carrots and saute' for two minutes. Add cabbage and saute' for two more minutes and then remove from heat.Melt 2 and 1/2 tablespoons butter in skillet. Add flour and saute' for 30 seconds until lightly browned Mix in curry powder and salt. Then slowly add water, stirring constantly. Cook while stirring for 1 minute and then add tofu and cook for 1 minute more. Now combine tofu-curry mixture with the fried vegetable mixture in a large bowl. Heat 1 tablespoon butter in a skillet. Fry pita halves for 1 to 2 minutes on each side, remove from skillet and open into pouches with a knife. Repeat until all pita is cooked and then allow to cool. Stuff the pita with the tofu-vegetable mixture. Serve hot or cold.
TOFU, RICE AND VEGGIES Ingredients 1 cup white Basmati rice (do not use instant rice) 1½ cups water 2 tablespoons Tamari or low-sodium soy sauce ½ Lb. low-fat firm tofu canola oil for frying ¼ cup Tamari or low-sodium soy sauce 2 tablespoons red wine vinegar small can sliced water chestnuts ½ cup sliced mushrooms ½ cup chopped red pepper ½ cup broccoli florets handful of snow pea pods (cut off tops & tails) 8oz.canbabycom	Method This is a very flexible recipe-try different vegies or change the flavor of your marinade by using different vinegars or seasonings. Boil water. Rinse rice and add to boiling water. Stir only once. Leave to boil uncovered for 3 minutes, then cover and turn down to simmer for 25 minutes. When 25 minutes is up, leave covered and remove from heat. Let sit for 20 minutes. Do not stir the rice during this time or it may become sticky. Drain for 15 minutes. (While the tofu is draining, begin to cut your vegetables.) Preheat the canola oil-pour oil ¼" to ½" deep in frying pan. Cut the tofu into 5cm cubes and dip each into a mixture of red wine vinegar and Tamari soy sauce. Save the leftover marinade to stir fry the vegies. Carefully place the tofu cubes into the preheated oil. Fry uncovered for about 10 minutes, turning occasionally. (Cut the remaining vegies while you wait.) The tofu should be crisp and golden brown when fully cooked. Drain the tofu cubes on a dish towel. Pour the oil out of the pan, leaving a light coating. Add the rice and 2 tablespoons Tamari soy sauce to the pan. Fry for 3-5 minutes, stirring continuously. Pour remaining marinade into wok, bring to medium high heat, and add water chestnuts. After 2 minutes add all other vegies. Stir fly until peppers and broccoli are tender. Serve vegies, tofu, and remaining marinade over fried rice. Serves: 2+ Preparation time: 1 - 1 1/2 hours
CHEESE CAKE Ingredients 2 Eggs 1 cup Sugar 1 tsp Vanilla Essence 112 gms Kingland Soy Butter 224 gms Plain Sweet Biscuits 750 gms Kingland Soy Cream Cheese	Method Biscuit Case: Crush biscuits into fine crumbs, melt butter and add to biscuits, line a 9" springform tin with mixture and chill while making cake. Cream the cheese and sugar, add eggs then vanilla and beat well. Pour mixture into crumb case. Bake for thirty minutes in slow oven (150 C). Leave in ven until cool. Chill in refrigerator for at least 2 hours, overnight if possible.
CREAM CHEESE FROSTING Ingredients 80 gms Kingland Soy Cream Cheese 30 gms Kingland Soy Butter 1 tsp Grated Lemon Rind 1 1/2 cups Icing Sugar 1 tbsp Lemon Juice	Method Beat butter, cheese, rind and juice in small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
AVOCADO DIP Ingredients 250 gms Kingland Soy Cream Cheese 1 Avocado 1 Clove of Garlic 1/4 Red Pepper 1 Small Onion 1 tsp Lemon Juice 1 tsp Soy Sauce	Method Peel and mash avocado, adding lemon juice, finely chop remaining ingredients and combin with avocado. Beat Soy Cream Cheese until smooth and add the avocado mixture. Serve with corn chips or fersh vegetable sticks.
AVOCADO MEXICAN SPICE Ingredients 250 gms Kingland Soy Cream Cheese 1 Avocado 1 Clove of Garlic 1/4 Red Pepper 1 Small Onion 1 tsp Lemon Juice 1 tsp Soy Sauce 1 jar of tomato salsa	Method Peel and mash avocado, adding lemon juice, finely chop remaining ingredients and combine with avocado. Beat Soy Cream Cheese until smooth and add the avocado mixture. Serve with corn chips or fersh vegetable sticks.
TOUCH OF MEDITERRANEAN Ingredients 250 gms Kingland Soy Cream Cheese 2 tbsp Fresh Basil 6 Soaked Dried Tomatoes 10 Pitted Green olives 1/2 tsp Tabasco Sauce	Method Beat the Cheese until smooth. Dice the remainder of the ingredients and add the cream cheese. Add salt and pepper to taste.
TWO MINUTE TROPICAL (for the host in a hurry) Ingredients 250 gms Kingland Soy Cream Cheese 1 Small tin Crushed Pineapple	Method Simply mash enough crushed pineapple and juic to combine the cream cheese and mix to required consistency.