Tofu recipes

[SheWhoWalks]

Anyone have great tofu recipes to share? The doctor suggested increasing my soy intake to help with reducing hot flashes. Have been wanting to try tofu for some time, but where to begin?! Tonight I got the recipe for Mushroom Zucchini Pie, thanks lorilei. We love mushrooms and zucchini, and my husband makes a great pie crust so this one sounds like a winner. Looking forward to what you have to share. No smoothie recipes please, have enough of them. Thanks in advance.

[lorilei]

I work with tofu quite frequently, and can offer these ideas for getting more into your diet:

Drink soy milk -- even if you don't particularly like the flavor of plain soy milk, you can get it in a variety of flavors (I'm partial to a WestBrae Coffee flavor). You can also use plain soy milk in sauces instead of regular milk.

Use soy cheeses when you can. Most don't melt particularly well, but work wherever sliced cheese is appropriate. I make a mean grilled veggie sandwich -- and am more than happy to top it with a slice of "soy provolone".

TOFU SPREAD for Bagels:
(this is a favorite of mine, and a great lower fat substitute for cream cheese)

Mix 1/2 block silken tofu with any combination of herbs, sundried tomatoes, onions or garlic for a savory spread.
OR
Mix 1/2 block silken tofu with about 1/4 cup peanut butter for a nutty spread.
____________________________________

TOFU StirFry:

1 block very firm tofu, drained & cut into strips
1/4 cup soy sauce
2 cloves garlic, minced
1/2 tsp black pepper
1/4 cup black coffee

1 red or green bell pepper, julienned
1 onion, sliced into strips
1 can bamboo shoots or canned bean sprouts

cooked rice

Mix together soy sauce, garlic, pepper and coffee. Marinate tofu for 1/2 hour or more in soy mixture. Set aside.

Heat 2 TBL grapeseed oil (or other heat tolerant oil) in a wok or stir-fry pan on medium-high heat. Stir fry pepper and onion until crisp-tender (2-3 minutes). Add bamboo shoots and tofu and stir-fry until heated through. Serve over rice.

(You can also use a similar recipe to make tofu fajitas. Do not marinate tofu and omit bamboo shoots. Instead, stir fry veggie ingredients. Add tofu and one packet Lawry's Fajita seasoning. You might need to add a bit of water until sauce forms. Serve wrapped in tortillas with salsa, cheese and sour cream.)
_______________________________________

I substitute tofu for chicken in many dishes, particularly in anything with a savory sauce (pasta dishes are excellent). I've been known to crumble tofu into chili, bake it into many kinds of quiches, and add it to pasta salads (instead of cubes of cheese).

Also -- my mother uses a yam based cream, which has helped brilliantly with her hot flashes. Eating yams regularly has also helped, so if you like them, you might try to add one or two to your daily regimen. I might be able to get more info about the cream if you're interested.

Would be happy to share other recipes too. Just let me know http://www.cookinglight.com/bbs/smile.gif

[lindrusso]

I'll be watching this thread for more ideas, but here are three recipes, all from CL, that I have enjoyed.

In this recipe, the tofu gets puréed and is indetectable - good for those who don't like the tofu texture.

PENNE WITH TOFU-BASIL PESTO

1 cup fresh basil leaves
1 cup (about 6 ounces) reduced-fat firm silken tofu
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 teaspoon salt
1 large garlic clove, minced
1 teaspoon olive oil
2 1/2 cups sliced cremini mushrooms
1/4 cup minced shallots
4 cups (about 8 ounces) hot cooked penne (tube-shaped pasta)

1. Combine first 8 ingredients in a food processor or blender, and process until smooth. Place pesto in a small nonstick skillet; cook over low heat until warm. Remove from heat; keep warm.

2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and shallots, and sauté 4 minutes.

3. Combine penne, pesto, and mushroom mixture in a large bowl; toss gently.


SESAME BARBECUED TOFU OVER NOODLES AND GREENS

2 1/2 tablespoons hoisin sauce, divided
1 1/2 tablespoons low-sodium soy sauce, divided
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 tablespoon sesame seeds, toasted
1/2 teaspoon dark sesame oil
1/2 teaspoon chile paste, divided
1 pound firm or extra firm tofu, drained and cut into 12 slices
Cooking spray
2 (16-ounce) cans fat-free, less sodium chicken broth
3 cloves garlic, minced
1 (10-ounce) package fresh spinach
4 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles (or spaghetti)

1. Preheat broiler.

2. Combine 1½ teaspoons hoisin , 1½ teaspoons soy sauce, ketchup, mustard, sesame seeds, oil, and ¼ teaspoon chile paste in a small bowl.

3. Place tofu on a foil-lined baking sheet coated with cooking spray. Brush tofu with half of hoison mixture; broil 6 minutes or until browned. Turn tofu over;brush with remaining hoisin mixture. Broil 6 minutes or until browned. Cover; keep warm.

4. Combine 2 tablespoons hoisin, 1 tablespoon soy sauce, ¼ teaspoon chile paste, broth and garlic in a Dutch oven. Bring to a boil; cook for 2 minutes. Add spinach; cook until wilted. Stir in noodles. Spoon 1½ cups noodle mixture into each of 4 large bowls; top each serving with 3 tofu slices.


THAI-SEARED TOFU
(The marinade in this recipe would also be great for shrimp or chicken on the grill. I would also add veggies to the tofu mixture next time to round out the meal).

1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup low-sodium soy sauce
1/2 cup fresh lime juice
1/4 cup chopped fresh mint
2 tablespoons molasses
1 tablespoon minced peeled fresh ginger
1 tablespoon vegetable oil
2 teaspoons curry powder
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
2 (10.5-ounce) packages reduced-fat firm tofu, drained
Cooking spray
6 cups hot cooked vermicelli (about 12 ounces uncooked pasta)

1. Combine first 11 ingredients in a medium bowl; stir with a whisk until blended. Cut each tofu cake crosswise into 4 slices. Place tofu slices in soy sauce mixture; cover and marinate in refrigerator at least 2 hours.

2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Remove tofu slices from marinade, reserving marinade. Add tofu slices to skillet; cook 2 minutes on each side or until browned. Remove from skillet. Set aside; keep warm.

3. Add reserved marinade to skillet; bring to a simmer over medium-high heat. Spoon noodles onto plates; top with tofu slices. Drizzle warm marinade over tofu and noodles.

Hope you enjoy!

[Grace]

Hi

I have a dip recipe from CL that goes with pita bread or tortilla chips - it's fantastic. Everyone loves it and requests it - even kids love it....

CookWare(tm) from Cooking Light(r)

Spicy Roasted-Red Pepper-and-Bean Dip

SOURCE: Cooking Light YEAR: Sept PAGE: 170

INGREDIENTS FOR 2 SERVINGS:
1 (7-ounce) bottle roasted red bell peppers, drained
1 cup reduced-fat firm silken tofu (about 6 ounces)
1/3 cup fresh parsley leaves
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, crushed
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 teaspoon minced seeded jalapeno pepper
Sliced jalapeno pepper (optional)

INSTRUCTIONS:
Once blended, this Tex-Mex-inspired dip reveals no sign of tofu; it's already
taken on the flavors of roasted red peppers, jalapeno, lime, and cumin. Serve
with breadsticks, pita bread, or baked tortilla chips.

1. Chop bell peppers to measure 1/4 cup; set aside. Place remaining bell
peppers, tofu, and the next 7 ingredients (tofu through beans) in a food
processor, and process until smooth. Spoon mixture into a bowl; stir in
reserved 1/4 cup bell peppers and minced jalapeno. Cover and chill. Garnish
with a sliced jalapeno, if desired. Yield: 2-1/2 cups (serving size: 1/4 cup).

NUTRITIONAL INFORMATION:
CALORIES 76 (27% from fat); FAT 2.3g (sat 0.3g, mono 1.2g, poly 0.6g); PROTEIN
4.1g; CARB 10.2g; FIBER 1.2g; CHOL 0mg; IRON 1.2mg; SODIUM 244mg; CALC 28mg


As far as yams go, you can't really get yams in this country - they are not sweet potatoes, and are more white, not orange. I don't know if sweet potatoes would have the same effect or not - those cans on the shelf that say "yams" are really sweet potatoes too - I've never seen a real yam in my life (except in pictures!) Anyway, if you find them, let me know - I'd like to try one...

Grace

[Carrie W]

I second the suggestion for the Tofu-Basil Pesto...it is very creamy and absolutely delicious!

[shoyski]

Definitely try the Penne with Tofu and Basil as Lindrusso suggested. It's excellent, although I would cut back on the lemon juice.

There's also a Lemon-Lime Cheesecake that's wonderful. I'm at work and can't get the issue or recipe right now but it's great. Let people try it before you tell them it's tofu. They won't be able to tell!

Maybe someone has it in their MasterCook and can download it for you.

[SheWhoWalks]

Thank You! Thank You! Thank You! These recipes and suggestions are a good start. Lorilei, I would appreciate more of your recipes - you can email them to me if you don't want to take up BB space. And I would like the recipe for the Lemon-Lime Cheesecake Shoyski mentioned. The cheesecake on the cover of the CL May 2000 issue is the first one I ever made and it turned out great. I am especially interested in recipes where the tofu is blended or in very small pieces as my husband is not too excited about it nor thrilled with the texture. Thanks again...

[lorilei]

I'll post some of these as I can find them...

_____________________

Spicy Tofu Burritos

4 7- to 8-inch-diameter fat-free flour tortillas
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
12 ounces firm tofu, crumbled (about 2 cups)
1 cup chopped red bell pepper
1 1/2 tablespoons minced seeded jalapeño chili
1 garlic clove, minced
1/2 cup grated mozzarella cheese (about 2 ounces)

1 cup (packed) thinly sliced romaine lettuce
6 tablespoons chopped fresh cilantro
4 lime wedges

Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 15 minutes.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add cumin and turmeric; stir 30 seconds. Add tofu, bell pepper, jalapeño and garlic and sauté until heated through, about 3 minutes. Add cheese and stir until melted, about 1 minute. Season to taste with salt and pepper.

Spoon tofu mixture down center of each tortilla, dividing tofu equally. Top with lettuce and cilantro. Squeeze juice from lime wedges over. Wrap tortilla around filling and serve.

Serves 4.

Bon Appétit
January 1999
Cooking For Health

[lorilei]

Here's a fairly good corn chowder recipe that uses tofu. I've never made it as it stands, but I'll tell you what I usually do.

I always "up" the garlic by a clove or two -- but I LOVE garlic.

I grill the corn in the oven at about 400-450 until lightly browned (for a sweet, smokey taste) and usually add a chopped chipotle pepper or two for added interest.

I've also added chopped lump crab meat.

Since the recipe is so basic, you can really do a lot with it to vary it!

** I've used frozen corn, and it works just fine!
_________________________

Cumin Corn Chowder

1 onion, chopped
1 tablespoon vegetable oil
2 cups fresh corn** (cut from about 4 ears)
3 cups water (I use skim milk)
1/4 teaspoon ground cumin
1/2 pound tofu (preferably silken)
1 garlic clove, chopped fine

In a heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Add corn, water, and cumin and simmer 10 minutes.

Chop tofu if not using silken. In a blender purée tofu, garlic, and all but about 1 cup soup in 2 batches, transferring it as puréed to bowl, and stir into remaining soup.
Season soup with salt and pepper and heat over moderate heat, stirring, until hot.

Serves 2.

Gourmet
August 1994

[Susann]

I can't remember if there was a post about Luna bars in this BB or the old one. But whichever the case, they are another suggestion for you. The bars are soy-based. I had never tried them until seeing the posts, but now I am hooked!

[Kath]

I recommend a soy cookbook. I, too, want to increase the soy in my diet but recipes in magazines are few and far between. Also, it seemed most soy/tofu recipes I found were Asian inspired and I'm not fond of Asian flavors... how much soy sauce and ginger can a person take?! I looked into many soy books and found one whose recipes are not overwhelmingly Asian flavored and use ingredients I'm likely to have in my pantry. The book also has good descriptions of soy products and instructs how to buy and store them. It's called The Whole Soy Cookbook by Patricia Greenberg with Helen Newton Hartung, about $15. You should be able to get it from Amazon or BN.com, though I bought my copy at the local natural foods market.

[SheWhoWalks]

It has taken me days to be able to get back in here! I could go everywhere but great food, how discouraging... Kath, thanks for the cookbook suggestion and Lorilei thanks for the recipes. Ditto on the garlic. I can hardly cook without it! I also found soyfoods.com, haven't explored it fully yet but got a few recipes. Thanks everyone for your input. Hope I can get back in the next time.

[Leanne]

I don't eat tofu really - but tofu products. Tofu mozarella is just like regular mazarella. Cheddar is kind-of gross though. I also eat tofu corn dogs. They taste just the same to me. I have a freind at work who loves soy milk.
There's a whole section in my grcer with tofu products. I try new ones all the time.

[Cyn]

The lemon-lime cheesecake sounds great, even better if it has tofu. Has anyone found the recipe?

The only tofu item I've made is a CL chilli recipe (from last fall I think). My fmaily didn't know if was tofu until I told them.

[BethH]

Another good cookbook for soy ideas is "This Can't Be Tofu". They have an African Peanut Soup with tofu blended in which is great. Good ideas for people who don't mind eating tofu and others for people who will only eat it when its hidden (like my SO!)

[This message has been edited by BethH (edited 07-10-2000).]

[lorilei]

For those of you who cannot find tofu cookbooks you love enough to buy (I'm one of
those people) -- but who want to get more tofu into your diets... you might try substituting tofu for chicken in some of the recipes you use everyday. Be sure to use it in saucy or highly seasoned recipes (as tofu does not have much flavor, but will adopt flavors surrounding it).

Another trick is to boil the tofu in bouillon (or some sort of seasoned broth) before using
in a recipe. This not only flavors the curd, but firms the tofu up and gives it a more
"meaty" consistency.

AND -- I just about forgot a great recipe! You must try manicotti made with tofu instead
of ricotta cheese... My husband went gaga over this -- said it was better than his
mother's authentic manicotti! (well, that might be a stretch, but I'll take the compliment)

I have the recipe around here somewhere if anyone is interested.

[Gail]

Originally posted by lorilei:


AND -- I just about forgot a great recipe! You must try manicotti made with tofu instead
of ricotta cheese... My husband went gaga over this ...I have the recipe around here somewhere if anyone is interested.

Of course, we're interested! Actually, I'm just looking into tofu cooking. Until recently, my husband wasn't interested.

Today's LA Times had a cover story on tofu and this recipe caught my eye:

CILANTRO-SESAME DRESSING

Active Work and Total Peparation Time: 10 minutes Low-fat

If you're a cilantro lover, you could find yourself using this everywhere-- on sandwiches, spread over seared tofu or grilled fish and definitely with grilled or steamed vegetables, such as eggplant and zucchini. It works amazingly well as a dip for vegetables or a spread for sesame crackers. Toss it with slivered cabbage for an unusual cole slaw. It will keep refrigerated for about one week.

4 ounces silken or soft tofu, well drained
1/2 jalapeño, seeded and chopped
Zest and juice of 1/2 large lime
3 tablespoons sour cream
1 teaspoon roasted sesame oil
1/2 cup fresh cilantro leaves, coarsely chopped
I green onion, including 1 inch of green portion, sliced
Salt
White pepper
2 teaspoons snipped chives

Combine tofu, jalapeño, lime zest and juice, sour cream and oil in small food processor and purée until smooth, stopping several times to scrape down sides. Add cilantro and green onion and purée just enough to make a flecked pale green sauce. Taste and season with salt and pepper. Scrape into serving bowl and sprinkle with chives.

Yields 3/4 cup. Each tablespoon: 25 calories; 28 mg sodium; 1 mg cholesterol; 2 gm fat; 1 gm carbohydrates; 2 gm protein; 0.06 gm fiber


... I know about regular sesame oil. Is there something specifically called roasted sesame oil?


[This message has been edited by Gail (edited 07-12-2000).]

[lorilei]

Gail - That recipe sounds delicious. I suspect it would be really good on a bagel.

With regard to the sesame question: I've heard of "toasted" sesame oil... maybe it's the same thing. ???

Will post manicotti in moments http://www.cookinglight.com/bbs/smile.gif

[lorilei]

Here is the recipe for TOFU RICOTTA, which is the base for making TOFU MANICOTTI. I highly recommend extra firm tofu (not silken), as it gives a more firm consistency; however, if you prefer something mushier, feel free to substitute.

Once the "ricotta" is made, you just fill the boiled manicotti with the mixture, top with your favorite (or not so favorite) tomato sauce and bake (covered) at 375 for 40 minutes or so. I always uncover the whole mess and sprinkle a bit of mozzarella/parmesan/romano over mine in the last 10 minutes of baking.

And so, without further adieu!...

TOFU RICOTTA for MANICOTTI

1 lb firm tofu, crumbled
2 T olive oil
1-2 cloves garlic, minced finely
1/2 tsp ground nutmeg
salt (to taste)
1 pk frozen spinach, thawed & drained (optional)
1/2 cup fresh basil, chopped (optional)


Place first four ingredients in a mixing bowl and blend to desired consistency. (I often put mine in my Kitchen Aid and whip it "to death" so that it meets my standards) Add salt to taste. Add spinach and/or basil, if you're choosing to use it.

Use this mixture for manicotti, lasagna, and anywhere else ricotta cheese is called for.

[Gail]

I am now officially backlogged with recipes.
This sounds REALLY good. Thanks. (Insert Mamasue picture of smiley licking chops)

You know, I keep meaning to say this every time I see this thread: I really like that name, "She Who Walks." Nice feel. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Gail (edited 07-12-2000).]

[SheWhoWalks]

Thanks for more good recipes! My husband loves Italian food so the manicotti will be great. Could not get this board to load again so checked it out through the active topics. Glad I did. Thanks for the compliment on the username. Folks in my small town think I walk more than is "normal." Now that I have some good recipes I'll have to make the 20 mile trip to a larger grocery store to find more tofu/soy products. What about that lemon-lime cheesecake? Hope everyone is having a great week.

[Ohioan]

Hi, SheWhoWalks -- If you like Italian food, try using crumbled firm tofu instead of ground beef when you make a "meat" sauce. Saute some minced garlic in a small amount of olive oil, then add the crumbled tofu and continue sauteeing until it's starting to brown a bit. Then add your tomatoes and whatever seasonings you usually use. Keep tasting the sauce as it cooks, though, because you may have to increase some of the seasoning to compensate for the neutral taste of the tofu, which will absorb all the flavors around it. The sauce will thicken nicely as it cooks, and in fact you may want to add a little water every now and then.

I know this is a kind of "seat of the pants" (or front of the apron) recipe, but everyone has her own favorite tomato/meat sauce recipe, and this is just in the nature of a variation on an oft-played (or cooked) theme.

[Gail]

Just thought I'd put in a plug for Lori's tofu manicotti. I made it for dinner tonight and we all thought it was terrific. My ten-year-old thought said to tell you (Lori) he thought it was "excellent." Thanks again, Lori. (Insert Mamasue picture of me licking my chops-- which reminds me... Where is Sue??)

[lorilei]

Well, thank you very much http://www.cookinglight.com/bbs/smile.gif (I'm fwattered)

I've been missing Sue lately too... where could she be?

(Once again, maybe vacation?)

[SheWhoWalks]

Thanks, Ohioan, for the tip on using tofu in the pasta sauce. "Recipe" made perfect sense to me! I still can't access this board normally, am checking it out by clicking on active topics. Can still go anywhere else in CL. Will continue to check in when I can. Thanks for your help everyone!

[Gail]

Originally posted by Natasha:
...if you or anyone would like an easy, addictive one for tofu hummus, just ask. Terrific for people who say they don t like tofu.

[This message has been edited by Natasha (edited 07-23-2000).]


Consider yourself asked. http://www.cookinglight.com/bbs/smile.gif

[Natasha]

Originally posted by Gail:

Consider yourself asked. http://www.cookinglight.com/bbs/smile.gif

Consider it done!

Hummus
1 15-oz. can chickpeas, drained and rinsed (1 1/2 cups)
1 clove garlic, minced [I use more, especially if I ve got the house to myself] http://www.cookinglight.com/bbs/wink.gif
3/4 cup silken tofu (if using a shelf-stable box, choose soft), drained
3 tbsp fresh lemon juice
1 1/2 tbsp tahini
1 tbsp extra-virgin olive oil
1 1/2 tsp ground cumin
Salt & freshly ground pepper to taste
Paprika for garnish (optional)

1. In a food processor or blender, combine chickpeas, garlic, tofu, lemon juice, tahini, oil and cumin; puree until very smooth. [My note: If you use a blender, you may find the ingreds. too much to puree all at once. Better to use a food processor or gently combine ingreds. in a bowl and blend 1/3 or 1/2 of the mixture at a time.] Season with salt or pepper.
2. Transfer to a serving bowl and cover. Let sit at room temperature for 20 to 30 minutes before serving. (Hummus will keep, in the refrigerator, for up to 2 days.) Garnish with paprika, if desired.
Makes about 2 cups. Per tbsp: 30 calories; 1g protein; 1g fat; 3g carbs; 1g fiber.

Hope you enjoy this as much as I (and the tofu skeptics in my life) do.


[This message has been edited by Natasha (edited 07-23-2000).]

[Tiffany]

I have to agree with debj, the Fresh Tomato Lasagna is SOOOO good!!! I have to say that it is one of the best lasagna recipes that I have ever had!!! You cannot even tell it is Tofu. I served it to some friends and they had no idea!

[debj]

Try the Fresh Tomato Lasagna (CL Oct. 99) It's one of the best lasagna recipes I have but does take a bit of time. Also, Boca Burgers (Chef Max's Favorite). I agree with those who recommend the Penne recipe - it's great BUT the lasagna is even better!!!!

[Natasha]

Looks like you re building up a lifetime supply of tofu recipes (which is good!), but if you or anyone would like an easy, addictive one for tofu hummus, just ask. Terrific for people who say they don t like tofu.

[This message has been edited by Natasha (edited 07-23-2000).]

[SheWhoWalks]

Thanks for the recipe for tofu hummus and the suggestion of the lasagna, I'll look that one up. Looks like some great eating ahead!

[lorilei]

You might also check the other SOY thread that's floating around here. There are some additional ideas there.

I posted these substitutions to that thread, and they're things I've found very useful!

You won't notice a difference in most recipes when you use these substitutions -- and sometimes, if there is, the difference is a very pleasant surprise. For instance, I've started using 1/2 soy flour/ 1/2 wheat flour in my pizza crust at home -- and the crust tastes delicious and gets wonderfully brown and crispy! ;P
______________________________________

1 cup milk = 1 cup fortified soy milk

1 cup fruit yogurt = 1 cup soft silken tofu + fruit of your choice, blended

1 egg = 1 tablespoon soy flour + 1 tablespoon water

1 egg = 1 - 2" square of tofu

Soy milk = 1 cup full fat soy flour + 3 cups water

1 cup ricotta cheese = 1 cup firm tofu, mashed

2 tablespoons flour = 1 tablespoon soy flour

Replace 1/4 of the flour in self-rising baked goods with soy flour (this substitution ratio
will yield almost no difference in flavor -- adding a bit more soy will change the consistency slightly)

[This message has been edited by lorilei (edited 07-24-2000).]

[lorilei]

Mmm... Thank you, Natasha, for that brilliant redition of our dearly-loved favorite. (clap, clap, clap)!

I mean to try it out tonight! Liberally sprinkled with kalamata olives and drizzled in olive oil http://www.cookinglight.com/bbs/smile.gif

--or maybe on a pita with cucumbers and fresh garden tomatoes!

[Gail]

Originally posted by Natasha:
Consider it done!

Hope you enjoy this as much as I (and the tofu skeptics in my life) do.


[This message has been edited by Natasha (edited 07-23-2000).]

I'll bet you figured I was a total ingrate by now. Not so-- I was simply out of town. Thanks so much for the recipe. Looks like a definite keeper!

[Natasha]

Originally posted by Gail:
I'll bet you figured I was a total ingrate by now. Not so-- I was simply out of town. Thanks so much for the recipe. Looks like a definite keeper!


Gail - not at all!! I really hope you like it.

[julia]

I'd like to add my recommendation to the barbecued tofu with greens above. I made it and my husband (who used to be a vegetarian and knows his tofu) said it was the best barbecued style tofu he ever had.

Julia

[KateH]

I just tried substituting tofu and soy milk for cream in a cream of mushroom soup and it turned out well.

It's not really a light recipe, as I used 4 Tbl of butter and 4 Tbl of canola oil to saute the mushrooms, but perhaps it could be lightened up a bit. I sauted about 2 lbs of mushrooms with about 4 shallots for 20 minutes (I thought they'd never saute down!), then I blended a package of the Mori-Nu firm silken tofu with about 3 1/2 cups plain soy milk, and added that to the soup - simmered for about 15, blended part of the soup, and salted and peppered to taste. A little nutmeg would have been nice, but that is one of my boyfriend's aversions!

[lindrusso]

Well, here's a thumbs up and down (but mostly up) at the same time for a CL tofu recipe that we tried tonight. I made the Tofu With Red Curry Paste, Peas, and Yellow Tomatoes (Cooking Light, May 2000, page 170)and it was very good but WAY too hot!!!!!!!!! It called for 1-2 tablespoons of red curry paste and I used one - I think next time I'll try 1 TEASPOON! Wow - it would have been inedible if I had used two! I'm not a huge wimp when it comes to spice, but I do like to actually taste something more than heat!

I also used red tomato instead of yellow (can't pass up the opportunity to use tomatoes from the garden) and I think it really needs the red for color - the turmeric in the recipe gives everything a nice yellow hue all on its own.

[KateH]

Lindrusso - What brand of red curry paste did you use? I'm curious because I've made this twice and we wanted it hotter. The first time I used 2 tablespoons, the second time I used half a can. http://www.cookinglight.com/bbs/redface.gif

Maybe if I switch to your brand we'll get more satisfaction.

(I used red tomatoes, too, and liked the color. But I'd like to taste the yellow tomatoes. I haven't seen them around here.)