Breast of Tofu
Smoked Tofu a la King
Risotto Verde
Chocolate Chip Banana Muffins
Fruity Tofu Smoothie
Breast of Tofu
(6-8 Servings)
Cut into ¼ inch slices on the short side of the block:
2 lb firm or extra firm tofu
Combine to make a marinade:
1 cup water
1/4 cup Tamari soy sauce
1 teaspoon powdered sage
1/2 teaspoon each dried rosemary, thyme, granulated onion
3 tablespoon nutritional yeast
Marinate the tofu slices for 2 or 3 days (in refrigerator), turning the
slices or spooning over the marinade from time to time, or store in a
tightly covered container, and shake from time to time.
To Bake:
Preheat oven to 400 deg F.
Combine as a coating mixture:
2 cups unbleached white, whole wheat, or spelt flour
1/4 cup nutritional yeast
1 teaspoon salt
1 teaspoon onion powder
pepper to taste
Coat the tofu slices with the coating mixture.
Lay the slices in single layers, not touching, on 2 lightly oiled,
dark-coloured cookie sheets (tofu won’t brown properly on shiny
aluminum sheets).
Bake until the bottoms are golden, about 15 minutes.
Turn the pieces over and bake until the other sides are golden, about 15 minutes more.
Serve immediately. Store any leftover slices in covered container in
refrigerator. Use as sandwich filling along with lettuce, tomato and
onion.
Smoked Tofu a la King
2 cups mushrooms
1 small red pepper
1 ½ cups smoked tofu
2 tablespoons oil
2 tablespoons additional oil
2 tablespoons unbleached white flour
1 ½ cups soymilk
salt and pepper to taste
Chop the mushrooms and red pepper. Dice the tofu.
Heat 2 tablespoon oil in a skillet and sauté these ingredients for a
few minutes. Meanwhile, heat the remaining 2 tablespoons oil in a
saucepan and stir in the flour. Gradually pour in the milk and heat,
stirring constantly, to avoid lumps. Bring to a boil, and then simmer
for a minute or two to thicken.
Season to taste.
Add the tofu mixture to the sauce and fold in well. Cook for a minute or
two, and then serve. This is good poured over toast, on pasta or beside
rice.
Risotto Verde
Preheat oven to 325 deg F.
Have ready:
2 cups cooked rice
Blanch in a microwave and save liquid:
2 cups chopped spinach
Blend until smooth and creamy:
1/2 lb tofu
2 tablespoon oil
2 tablespoon spinach juice
1 1/2 teaspoon salt
Saute:
1 tablespoon oil
1 medium onion, finely chopped
2 cloves garlic, minced
Remove from heat and fold in:
the cooked rice
1/4 teaspoon pepper
1/8 teaspoon nutmeg
the chopped, blanched spinach
the blended tofu mixture
Bake in an oiled 1 1/2quart baking dish for 30 minutes.
Chocolate Chip Banana Muffins
Preheat oven to 350 deg F.
1 cup brown sugar
1 cup silken tofu
½ cup oil
4 bananas (freezing bananas first seems to make muffins rise more)
2 teaspoon vanilla
3 cups unbleached white, whole wheat pastry or spelt flour
½ teaspoon salt
3 teaspoons baking powder
1 teaspoon baking soda
½ cup chocolate chips
Combine in the bowl of a food processor sugar, tofu, oil, bananas and vanilla and blend until smooth and creamy.
In a bowl, mix together flour, salt, baking powder, baking soda.
Add the liquid ingredients to the dry ingredients in a bowl.
Stir only until dry ingredients are moistened.
Fold in chocolate chips.
Spoon into oiled muffin cups.
Bake 25-30 minutes.
Fruity Tofu Smoothie
(2 servings)
Frozen fruit and tofu make this smoothie thick, creamy and nutritious.
1 cup fresh or frozen fruit (such as mixed tropical fruit, peaches, mangos or strawberries)
1 cup orange juice
1 cup silken tofu
1 banana
In blender, purée together fruit, orange juice, tofu and banana until smooth.
.
Tip: Frozen bananas make smoothies thick and frosty. Wrap peeled ripe bananas tightly in plastic wrap and freeze.
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