Ingredients

• 1 Garlic clove;minced
• 1/4 c -Water
• 2 tb White wine vinegar
• 1 tb Olive oil
• 1 ts Dijon mustard
• 1/4 ts -Salt
• 1 pn Thyme
• 1 pn -Pepper
• 5 oz Soft tofu; 150 g
• 2 tb Parsley; fresh chopped

Great on Caesar (see variation at the end of recipe) or any other salad. It's a good idea although not necessary, to blanch the tofu before using it in this recipe. Just drop it into boiling water, simmer 2 to 3 minutes, then drain it on paper towels. In food processor or blender, blend garlic, water, vinegar, oil, mustard, salt, thyme and pepper With motor running, gradually add tofu; process until smooth. Mix in parsley. Taste; adjust seasoning. VARIATION: for tofu Caesar dressing (non vegetarian) , reduce salt to a pinch. Blend in 4 anchovies with mustard mixture. Add 1/4 cup grated parmesan with tofu. MAKES: ABOUT 1 CUP

Ingredients

• 1 lb Firm tofu
• 1/4 c Tahini
• 1 ts Mustard
• 1 tb Tamari
• 1 tb Eggless mayo
• 1/4 c Onion; finely chopped
• 1 sm Garlic clove; minced
• 1/4 c Shredded carrots
• 1 tb Chopped fresh parsley

Mash tofu. Add other ingredients and mix well. Spread on toast, pita, crackers, or roll up in lettuce leaves.

FALSE

Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child-bearing age) and has no saturated fat or cholesterol.

Ingredients

• 1 lb Soft tofu,rinsed and drained
• 2 tb Oriental sesame oil
• 2 tb Soy sauce
• 2 ts Pepper
• 2 Garlic cloves,pressed/minced
• 8 Large radicchio leaves*
• 1 c Shredded jicama
• PINEAPPLE SALSA 1 c Chopped fresh pineapple
• 1/2 c Chopped red bell pepper
• 3 tb Lime juice
• 1/4 c Thinly sliced green onions

Fish sauce Salt * - rinsed and crisped

Ingredients

• 1 Bunch Cilantro
• 2/3 c White Vegetable Stock, below
• 1/4 c Lemon Juice
• 1 tb Crushed red pepper
• 1/4 c Minced ginger root
• 10 Garlic cloves
• Black pepper, to taste 1 1/4 lb Firm tofu, drained, and cut
• Lengthwise 4 1-in steaks 1 Small fresh pineapple
• 1/2 Jalapeno pepper, minced
• 4 Thin avocado slices, garnish

About 3 1/2 hours before serving: 1.

Ingredients

• 1 c Snow peas
• cut into 1 pieces 1 c Sliced mushrooms
• 8 ea Green onions, chopped
• 8 oz Water chestnuts, sliced
• 1 tb Sesame oil
• 2 1/2 c Bean sprouts
• 1 3/4 lb Tofu
• 2 tb Tamari
• 1/4 lb Tofu, mashed
• 3/4 c Flour
• 3 tb Nutritional yeast
• 2 ts Baking powder
• MUSHROOM GRAVY- 2 c Water
• 6 ea Shiitake mushroom caps
• 3 tb Tamari
• 2 tb Cornstarch
• 1 c Diced mushrooms

Saute snow peas, mushrooms, onoins, and water chestnuts in sesame oil. Stir in bean sprouts. Mix tamari into tofu and blend well. Add it and 1/4 pound mashed tofu, flour, nutritional yeast and baking powder. Mix well and form into patties 4 inches in diameter. Oil baking sheet with olive oil and bake in preheated 325 F oven 30 minutes. Flip patties over and bake another 15 minutes. Serve with Mushroom Gravy. MUSHROOM GRAVY: (Soak 5 or 6 shiitake mushroom caps in water beforehand.) Combine water in which mushrooms have been soaked and remaining ingredients and cook on low heat until thickened. The Associated Press

Ingredients

• 1 1/2 c Soft or medium tofu
• 1 c Water
• 4 tb Oil
• 1 pn Salt
• 1 t Vanilla extract
• 3 ts Sugar
• 8 sl Wholewheat bread
• Margarine or oil for frying

Put the tofu, water, oil, salt, vanilla extract & sugar in blender or food processor & blend thoroughly. Pour the mixture into a shallow bowl & dip in the slices of bread. Heat the margarine or oil in a skillet & fry the dipped bread over a moderate heat until browned on both sides. Serve with maple syrup or jam. Or, serve with a mixture of sugar & cinnamon powder.

Ingredients

• 1 lb Tofu
• 2 c Straw mushrooms
• A SEASONINGS 3 sl Galanga or dried/powdered
• equivalent 2 ea Cilantro roots, chopped
• 3 ea Lemon grass stalks, cut into
• 3 lengths 4 ea Kaffir lime leaves
• 2 1/2 tb Soy sauce
• B SEASONINGS 5 ea Guinea peppers, mashed
• 1 1/2 tb Chili sauce, see recipe
• 2 tb Lime juice
• 1/2 ts Sugar, optional
• GARNISH 2 ea Green onions, chopped
• 2 tb Cilantro leaves, chopped

Cut tofu into 1/2 cubes. Cut mushrooms in half. Put 6 c cold water in a large pot & bring to a rapid boil. Add the A SEASONINGS, reduce heat to medium low & simmer for 15 minutes. Remove any solid pieces of galanga, cilantro, lemon grass or kaffir that there are. Add the tofu & mushrooms & simmer another 3 minutes. Mix in the B SEASONINGS & heat through. Place soup in a tureen & garnish. To make the soup less hot use milder chilies.

Ingredients

• 1 lb Firm or extra-firm tofu
• drained & cut into chunks 1/4 c Maple syrup
• 1 tb Vanilla
• 1 tb Water, or more, optional

It's light, fast, and a perfect complement to pies, puddings, and fruit compotes. Tofu Whip can be stored in the refrigerator for up to 1 week; if the mixture separates, blend it thoroughly before using. The recipe may be cut in half. In a food processor or blender, blend all of the ingredients until very creamy, adding water if needed to achieve a whipped cream consistency. Refrigerate until needed. VARIATION: Instead of maple syrup, try 3 to 4 tablespoons of fruit-sweetened preserves and some finely minced citrus peel. Choose the fruit and citrus flavors to complement the dessert. Makes about 2 cups

chilled tofu is...

tofu is like a white square made of something its just when regular tofu is cold.

Ingredients

• 1 lb Tofu
• 1 Frozen banana, sliced
• 1 Ripe banana, sliced
• Chopped fruit 2 tb Sugar
• 1/4 c Water
• 1 ts Vanilla
• 1 ts Raisins

Combine all ingredients, except chopped fruit and raisins in blender; blend at medium speed for 45 seconds. Add fruit and rains. Chill in freezer for 30 minutes. DEEANNE at 14:52 EDT

Ingredients

• 1 c Short grained japanese style
• Rice (wash thoroughly) 4 c Water
• 2 3 rounded tablespoon white
• Miso paste (more or less to Taste) 1 Or 2 large salted preserved
• Salted plums-umeboshi (to Taste) 1 Cake kinugoshi tofu
• 1 c Fresh spinach
• 1 c Fresh nappa cabbage
• 1/8 t Sake or mirin (optional)

Okayu - Japanese-style porridge. While you wait for your water to boil: Break apart tofu into little chunks (dice or just use hands) Wash spinach well and cut into 1/4 segments Wash nappa cabbage and cut into 1/4 segments take seed out of umeboshi and cut into small pieces When water is at a nice rolling boil: Add miso (make sure it completely dissolves in water) (At this stage, taste to make sure you have enough miso in water and add more miso or water for desired taste.) Add rice, tofu, spinach, nappa cabbage, and umeboshi Add mirin or sake (optional) Once the mixture come back to a nice boil, put cover on pot and reduce heat to low simmer for 30 minutes. Stir occasionally. Cook longer if you like a more creamier porridge. This makes a nice replacement for soup on a cold day. If eaten as a meal, I like to puree some raw daikon with a tiny smidgen of fresh ginger, lemon juice, and soy sauce as a garnish on top of my okayu.

Ingredients

• 1 lb Tofu
• 1/4 c Walnuts, chopped or ground
• in dry blender 2 md Onions, minced
• 1/2 c Quick-cooking oats
• 2 T Chopped parsley
• 1 t Dried basil
• 1/2 t Dill weed
• 1/2 t Garlic powder
• 1/2 t Thyme
• 2 T Soy sauce
• 1 T Corn starch
• 1/2 c Whole wheat flour
• Vegetable oil, for browning 2 c Tomato or spaghetti sauce

Wrap tofu in cloth or paper towels for a few minutes to remove excess water. Mash and mix well with all ingredients except oil and tomato sauce. Form into 24 small balls and flatten slightly as you place them in an oiled baking dish. Sprinkle a little oil on each. Bake at 375'F. for 20-25 minutes, turning once to brown both sides. Spread tomato sauce over balls. Bake at 350'F. for an additional 15-20 minutes. Serve over pasta or on French bread as a sandwich.