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Thread: Tofu Recipes

  1. #1

    Default Tofu Recipes

    Cannoli has got to be one of my favorite desserts, but they're typically made with ricotta cheese, so they're off limits now. Usually we've bought them, but I made them once or twice with my mom, and I remember the first time I actually saw tofu I was reminded of the ricotta cheese. Somewhat bland on its own, firm but mush-able, moist, needs to be drained before using. I looked up this recipe and I'm considering tinkering around with it in the kitchen, but first I need advice from people more experienced with tofu:

    FILLING:

    3 cups Ricotta cheese (use the full fat kind)--> This could be replaced with tofu, but how much? firm? soft? lite? regular? Another site makes a big deal of using rennet-based rather than acid-based ricotta.

    1 1/4 cups Sugar I seem to remember using powdered sugar, kind of thickened up the filling. Using a dry vegan sugar substitute won't be a problem, it's just the powdered part that might give me trouble. Isn't it just cornstarch?

    2 teaspoons Vanilla extract Mom's always made a big deal about hunting down and sparingly using clear/white vanilla extract in this recipe, but the brown stuff works just as well, I think. Aesthetics, really. Makes the filling ever so slightly off-white. Either type *is* vegan, right? (If I use maple sugar, I might use maple flavoring instead, for a twist.)

    1/4 cup Semi-sweet chocolate pieces I like carob chips but I don't think they'd work here, so I might just chop up a dairy-free dark chocolate bar.

    SHELLS:

    3 cups Flour
    1/4 cup Sugar
    1 teaspoon Ground cinnamon
    1/4 teaspoon Salt
    3 tablespoons Shortening
    Is a less fatty option available? This is cut in with the flour as one would do with a pie crust. Applesauce?
    2 Eggs -- well beaten Egg replacer or more tofu here, seeing as we might be using applesauce in place of shortening?
    2 tablespoons White vinegar
    2 tablespoons Cold water
    1 Egg white -- slightly beaten
    Used to seal the edges together once the shells are rolled around the tubes. It says to deep fry the shells, but I cringe at that. Could they not just be baked, sealed-side down, on a cookie sheet after being rolled around the tubes?

  2. #2
    Kiva Dancer's Avatar
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    Quote slinkyvagabond
    Cannoli has got to be one of my favorite desserts, but they're typically made with ricotta cheese, so they're off limits now. Usually we've bought them, but I made them once or twice with my mom, and I remember the first time I actually saw tofu I was reminded of the ricotta cheese. Somewhat bland on its own, firm but mush-able, moist, needs to be drained before using. I looked up this recipe and I'm considering tinkering around with it in the kitchen, but first I need advice from people more experienced with tofu:

    FILLING:

    3 cups Ricotta cheese (use the full fat kind)--> This could be replaced with tofu, but how much? firm? soft? lite? regular? Another site makes a big deal of using rennet-based rather than acid-based ricotta.

    1 1/4 cups Sugar I seem to remember using powdered sugar, kind of thickened up the filling. Using a dry vegan sugar substitute won't be a problem, it's just the powdered part that might give me trouble. Isn't it just cornstarch?

    2 teaspoons Vanilla extract Mom's always made a big deal about hunting down and sparingly using clear/white vanilla extract in this recipe, but the brown stuff works just as well, I think. Aesthetics, really. Makes the filling ever so slightly off-white. Either type *is* vegan, right? (If I use maple sugar, I might use maple flavoring instead, for a twist.)

    1/4 cup Semi-sweet chocolate pieces I like carob chips but I don't think they'd work here, so I might just chop up a dairy-free dark chocolate bar.

    SHELLS:

    3 cups Flour
    1/4 cup Sugar
    1 teaspoon Ground cinnamon
    1/4 teaspoon Salt
    3 tablespoons Shortening
    Is a less fatty option available? This is cut in with the flour as one would do with a pie crust. Applesauce?
    2 Eggs -- well beaten Egg replacer or more tofu here, seeing as we might be using applesauce in place of shortening?
    2 tablespoons White vinegar
    2 tablespoons Cold water
    1 Egg white -- slightly beaten
    Used to seal the edges together once the shells are rolled around the tubes. It says to deep fry the shells, but I cringe at that. Could they not just be baked, sealed-side down, on a cookie sheet after being rolled around the tubes?
    Okay, I'm not a chef, but I'll be more than happy to help where I can.


    3 cups Ricotta cheese (use the full fat kind)--> This could be replaced with tofu, but how much? firm? soft? lite? regular? Another site makes a big deal of using rennet-based rather than acid-based ricotta.
    I'm thinking you can do a tofu ricotta with tofu and a bit of olive oil (or canola oil) to soften it up a tad. 3 cups is 24 oz, so you would have to figure out how many blocks that would come out to.


    1 1/4 cups Sugar I seem to remember using powdered sugar, kind of thickened up the filling. Using a dry vegan sugar substitute won't be a problem, it's just the powdered part that might give me trouble. Isn't it just cornstarch?
    You can make a vegan powdered sugar by processing your sugar and some cornstarch together. I'm not sure about the proportions, though.


    2 teaspoons Vanilla extract Mom's always made a big deal about hunting down and sparingly using clear/white vanilla extract in this recipe, but the brown stuff works just as well, I think. Aesthetics, really. Makes the filling ever so slightly off-white. Either type *is* vegan, right? (If I use maple sugar, I might use maple flavoring instead, for a twist.)
    I'm not sure of this, either. Perhapse someone who's more veganilly advanced can help you with this one.


    1/4 cup Semi-sweet chocolate pieces I like carob chips but I don't think they'd work here, so I might just chop up a dairy-free dark chocolate bar.
    I think you're best with chopping up a dark bar. It seems that a couple of the suggestions in that same page deal with using a shaved cowmilk chocolate bar. I'm sure a dark (cow free) bar would work lovely and might give a depth of flavour that would add tremendiously to the overall product.


    For the pastry, it seems that the eggs, shorting and things are called for in order to make the pastry. One can make a vegan pastry with vegan butter (Earth Balance or whatnot) but not applesauce since you need those fat pockets in order to make your crust flakey. The eggs, you might be able to use an agent like Ener-G or tofu because if I'm seeing things correctly, the eggs are used as a binder/structure enhancer. If you use tofu, though, you may have to adjust your moisture so that your pastry isn't overwet. There are loads of vegan pastry recipes on the web. My feeling is that you should think about using one of those in this step.

    You might be able to get away with baking the shells and possibly use either water or Ener-G for your seam binder. I'm not sure if it would work or but it's worth just making a test batch of the shells to get a feel for temprature/baking times.

    Good luck with your cannoli and I hope this helps.

    If you do master a vegan cannoli, would you mind awfully to posting the recipe? Thanks, much.

  3. #3
    ConsciousCuisine
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    I LOVE Braised Tofu...

    1 pound firm tofu
    3 T. maple syrup
    1/2 c. water
    3 T. soy sauce or Braggs
    1/8 tsp. black pepper
    1/4 c. minced shallots
    2 sliced scallions
    1 T. minced fresh ginger
    3 cloves minced garlic


    Cut tofu into 1/2 inch thick triangles.

    Put Maple Syrup in a heated pan and cook until it bubbles. Add 1/2 cup hot water and stir over medium heat.

    Stir in soy sauce, shallots, ginger, balck pepper and garlic; stir often over high heat until boiling. Lay tofu pieces in a single layer in sauce. Simmer over medium-low heat for 4 minutes. Gently flip the tofu and braise 3 to 4 minutes longer.

    Garnish with scallions and serve, scraping all of the sauce out to cover the tofu & veggies!

    Serve with:

    Cashew Veggies in Ginger-Garlic-Chili Sauce

    1 C. Sliced Carrots
    2 C. Broccoli Florettes
    1 C. Sliced Onion
    1 1/2 C. Veggie Broth
    1-2 T. Soy Sauce
    2 T. Maple Syrup
    2 T. each Minced Ginger and Garlic
    3 T. Cornstarch
    1 tsp. Red Chili Flakes or Chili- Garlic Paste
    1 can sliced Water Chestnuts
    1 C. Bean Sprouts
    1/2 C. Cashews

    Blanch Carrots and Broccoli in large pot of boiling water for 1-2 minutes. Remove from pot.

    In a small bowl, mix 3 T. cornstarch with 1/2 C. of Veggie broth with Blend in 1 T Soy Sauce, 2 T. maple Syrup, 2 T minced ginger, and 2 T (or more! I like 4) minced garlic and Chili Flakes or paste, stir until smooth, then set aside.

    Add one T. of Coconut or Olive Oil to a heated Wok or large pan over high heat. Do not let the oil smoke.

    Add Sliced Onion. Stir-Fry for 1 Minute. Add Broccoli and Carrots and stir-fry for 1 Minute. Lower the heat to medium Stir the cornstarch paste into Veggies. Add remaining Veggie Broth. Continue stirring while mixture thickens, cooking for 2 -3 minutes over medium heat. Add drained water chestnuts and bean sprouts, and stir for 1 minute. Add Cashews , stir, remove from heat and serve on a Bed of Brown Rice and top with Braised Tofu and Sauce.


    From The Kitchen Witch's Kitchen

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  4. #4
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    Default Vegan Deviled Tofu

    I renamed this recipe, didn't like using the word egg in it. Haven't made it yet though.



    EGGLESS DEVILED EGGS AKA Vegan Deviled Tofu

    1 t. salt
    2 C. (480 ml) warm water
    1 lb. (450 g) firm tofu (for egg whites)


    1/2 lb. (225 g) firm tofu (for filling)
    1/2 C. (120 ml) + 1 T. Vegenaise
    or other soy mayonnaise
    1/2 t. dry mustard
    3/4 t. salt
    1/8 t. pepper
    3/4 t. turmeric
    2t. rice vinegar
    1/2 t. vegan Worcestershire sauce

    Paprika
    Cherry tomatoes

    1. EGG WHITES: Combine salt and water in a large baking dish, and stir well to dissolve the salt. Set aside.
    2. Drain and rinse the 1 lb. (450 g) of tofu. Cut tofu into one-half-inch (1 cm) thick slices vertically, Cut each slice in half to become 2 pieces that are almost square. Using a small paring knife, form each square into an oval, imitating the shape of a hard-boiled egg cut in half.
    3. Then, with a small spoon, carefully scoop out the centers of each of the ovals to form a cavity. Marinate all the prepared ovals in the salt water while preparing the filling. Add cut-away pieces to filling.
    4. FILLING: Drain and rinse the 1/2 lb. (225 g) tofu. Using the fingers, crumble the tofu into a medium-size mixing bowl.
    5. Add remaining ingredients except the paprika and cherry tomatoes, and stir well to blend thoroughly. Adjust seasonings to taste if needed.
    6. Drain "egg whites" on several layers of paper towels, and fill cavities with prepared filling.
    7. Sprinkle the tops with paprika and arrange on a lettuce-lined platter leaving the center open. Fill the center with cherry tomatoes. Makes about 16 halves.

  5. #5
    gorillagorilla Gorilla's Avatar
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    Wink Tofu stew (invented by notorious meat-eater!)

    In this Saturday's Daily Mail weekend supplement is a Christmas food section by Clarissa Dickson Wright, who i have to say i am NOT a fan of as she's said on many occasions that vegetarians are weak and pathetic and she's almost definitely a fan of hunting - she'd probably be quite in favour of rounding up veggies and hunting us LOL

    anyway, she apparently has a friend who is a vegan, and she invented a tofu stew for her, which i have copied out below:

    Serves 4

    1tbsp olive oil
    2 aubergines, diced, seeded, sprinkled with salt and left to drain
    2 cloves of garlic, finely chopped
    Bunch of spring onions, coarsely chopped
    450g (1lb) smoked tofu, cut into cubes
    400g (14oz) tin tomatoes
    bunch of coriander, coarsely chopped

    Heat the oil in a heavy saucepan. Rinse and dry the aubergine cubes and add them, with the garlic, to the hot oil. Turn well until coloured, then add the spring onions, tofu and tomatoes. Season well and add half the coriander. Cover tightly and simmer for 10-15 minutes. Turn into a bowl and sprinkle with the remainder of the chopped coriander. Serve hot or cold.

    Sounds quite yummy - may make an interesting meal!
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  6. #6
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    Mmm sounds yummy. But I never really had tofu before. I tried a bit of "raw" and I thought it was nasty...but cooked, it might be different.

  7. #7
    gorillagorilla Gorilla's Avatar
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    Hi Tigerlily, tofu isn't that great raw IMO, although some people like it. i prefer it well cooked, and it seems to work pretty well in most stews although i haven't tried this one myself yet. this recipe uses smoked tofu which has quite a strong flavour. i've used smoked tofu in some stews and the taste kind of dominates the dish, so perhaps not a good idea of you're not too keen on smoky flavours. you could always use plain, or any other kind you can get in your local store.
    'The word gorilla was derived from the Greek word Gorillai (a "tribe of hairy women")'

  8. #8
    gorillagorilla Gorilla's Avatar
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    Smile Creamy Tofu Pasta

    This is a recipe i adapted to be vegan based on a recipe from a Weightwatchers book of all places.

    Creamy Tofu Pasta - Serves 2

    1 pack firm tofu, well drained and cubed
    2 cloves garlic, chopped
    1 tbsp olive oil
    150ml soya/rice/nut milk
    1 courgette (zucchini), sliced
    1 carrot, sliced
    1 vegan stock cube
    1 tbsp vegan parmesan
    1-2 tbsp nutritional yeast flakes
    1-2 tsp mixed herbs
    100g fresh or frozen peas
    200g of pasta of your choice (works well with tagliatelle)

    in a large pan or wok, fry the tofu in the oil until it starts to brown and crisp on the outside. add the courgette (zucchini), garlic and carrot and fry for a few minutes more. meanwhile boil the pasta in a separate pan.

    add the peas, milk, herbs, stock cube, vegan parmesan and nutritional yeast flakes and cook over a low heat until it starts to thicken. it will look quite runny but it will thicken a lot when you take it off the heat. once the sauce is heated through and the pasta is ready, serve the pasta and pour the sauce over the top.

    i have made this with many different plant milks including soya and rice milk. the last time i made it i used unsweetened hazelnut milk, and it worked really well. mmmmmm
    'The word gorilla was derived from the Greek word Gorillai (a "tribe of hairy women")'

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    Default Easy tofu cacciatore

    I made this the other day and it was easy and good-my 2 favorite combos .

    1 block extra-firm tofu that's been cut into 1-inch cubes
    2-3 cloves of garlic that's been grated or pressed
    4 Tablespoons of extra virgin olive oil
    1 teaspoon chickpea miso
    2 Tablespoons of balsamic vinegar (I used white balsamic, less acidic)
    3-4 Tablespoons of tomato paste
    1 cup of tomato sauce
    1 bag of frozen green beans

    Mix the garlic, extra virgin olive oil, vinegar and miso in a storage container with a lid. Shake it really well to combine. Add the tofu cubes and let marinate at least an hour but preferable several hours.

    Heat some oil in a large pot. Add the tofu + marinade and saute the tofu until lightly browned on all sides. Add the tomato paste and sauce and heat until simmering. Add the green beans and cook for about 15-20 minutes.

    Serve over rice or pasta

  10. #10
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    Default TOFU & Stuff

    Love it or hate it to me Tofu is the life source of the vegan diet, if you know what you are doing with it and seek out the various types and pre-marinated stuff it can be great. Well I love the stuff so here are a few links about Tofu some of you who do like it might want to read and perhaps use.

    Tofu Website
    Loads of recipes
    Tofu - Whats it all about
    Go confidently in the direction of your dreams

  11. #11
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    Default Banana-Tofu Curry

    I tried this recipe last night and my friends almost licked their plates.

    1 package extra firm tofu, drained and cut into 3/4" cubes
    1 can coconut milk
    3 large or 4 medium bananas, split and cut into chunks
    1/4 cup dried shredded coconut
    1/2 cup raisins
    2 tbs. curry powder
    1 tsp.
    cumin
    3/4 tsp. nutmeg
    1 20 oz. can pineapple chunks in their own juice
    3/4 cup frozen peas
    1 14 oz. can garbanzo beans (chick peas)
    (optional) 1 14 oz. can straw mushrooms, drained.
    (optional) 1/4 cup cashews



    Dump everything but the tofu and bananas into a pot over a medium-high heat; bring to a low boil, stirring. Reduce heat to medium-low, add tofu and bananas, cook for about 5 minutes until it is all heated through. Serve over rice or couscous, with a side of nuts, raisins, and major grey mango chutney.



    Maya

  12. #12
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    Default Re: Banana-Tofu Curry

    I have to agree, at first I thought I was not going to like this recipe until my friend made me try it. I was never a big fan of hot fruit. But tasting the dish made me change my mind.

    Maya

  13. #13
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    Default Re: Banana-Tofu Curry

    ok, you got me DROOLING! i love banana in curry. gotta try that one real soon. thanks!

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    Default Re: Banana-Tofu Curry

    what kind of bananas is used in this Banana-Tofu curry Maya?

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    Default Re: Banana-Tofu Curry

    I used regular bananas, but I think you can use plantains also if the are very ripe.

    Maya

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    what kind of bananas is used in this Banana-Tofu curry Maya?
    "Our lives begin to end the day we become silent about things that matter."

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    Default Tofu Recipes

    I am looking for real easy, low calorie recipes that have tofu in it. Any help would be great! Thanks!

  17. #17
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  18. #18
    Goddess foxytina_69's Avatar
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    Default Re: Tofu

    great link mr flibble.
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  19. #19
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    Default Re: Tofu

    On the subject of tofu, I tried it a few years ago and found it really nasty! The texture was all squashy like eating a bath sponge. I have never had it since, i'm too scared

    My husband went for a meal at a sushi bar, had stir fry tofu and said it was gorgeous...... where did I go wrong?

    Is there a specific type that isn't squashy? Any suggestions? I think I had a marinaded type from 'couldron' (sp). Perhaps I cooked it incorrectly-can you do that?


  20. #20
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    Default Re: Tofu

    There's various thread on this board and tonnes of info on the net in general about cooking tofu. Basically if it had a squishy consistancy it was most likely cooked incorrectly. A lot of people when first using tofu (myself included) are put off by this and it does take a while to learn how to use it effectively. In japanese cuisine, particularly sushi it's generally custom to deep fry it, which causes the internal water to turn to steam (thus becoming less squishy and changing the texture) and brown the outside.
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  21. #21
    ♥♥♥ Tigerlily's Avatar
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    Default Re: Tofu

    Deep fried tofu from the Chinese restuarant in town here is amazing. Absolutely amazing. It's the only way I like my tofu.
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    Default Re: Tofu

    Quote SweetLady66
    I am looking for real easy, low calorie recipes that have tofu in it. Any help would be great! Thanks!
    Put silken tofu in blender. Add ripe banana. Add ripe peach or nectarine. Add some soya milk. Blend until smooth. Add more soya milk if you want it thinner.
    Thats it. Easy, eh?
    See my local diary ... http://herbwormwood.blogspot.com/

  23. #23
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    Default Re: Tofu

    Tortilla roll up
    In a tortilla, spread:
    spicy bean dip or refried beans
    pico del gallo
    small chunks of tofu

    Roll up and eat hot or cold!

  24. #24

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    Default Re: Tofu

    That tortilla roll up sounds so good! Thanks for sharing it.

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    Default Re: Tofu

    Span, I quite like that Cauldron pre-marinated tofu (suits me as I'm a lazy cook) but it doesn't really need cooking at all, just heating through, so I will add it to my stir-fries for the last 30 seconds or so of cooking. I think if you left it cooking for any length of time it might well soak up liquid and get spongy.

    Hope your second tofu experience will be more auspicious.

  26. #26
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    Default Re: Tofu

    Quote harpy
    Span, I quite like that Cauldron pre-marinated tofu (suits me as I'm a lazy cook) but it doesn't really need cooking at all, just heating through, so I will add it to my stir-fries for the last 30 seconds or so of cooking. I think if you left it cooking for any length of time it might well soak up liquid and get spongy.

    Hope your second tofu experience will be more auspicious.
    And it tastes gorgeous

    My mum once put a block of plain tofu in the oven with some onions, salt and pepper on top- She didn't even squeeze the water out of the packet!It was bland, spongy and plain nasty!!

  27. #27
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    Default Re: Tofu

    Quote LittleMissVegan
    And it tastes gorgeous

    My mum once put a block of plain tofu in the oven with some onions, salt and pepper on top- She didn't even squeeze the water out of the packet!It was bland, spongy and plain nasty!!
    Yuck! Unfortunately tofu is not something that's at its best when naked and unadorned (and unsqueezed ) I suspect its dodgy reputation may arise from people trying it in that form though.

  28. #28
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    Default Re: Tofu

    Quote harpy
    Yuck! Unfortunately tofu is not something that's at its best when naked and unadorned (and unsqueezed ) I suspect its dodgy reputation may arise from people trying it in that form though.
    Yup I agree!!! I have a tofu cook book so I'm ok doing it myself but I have told my mum not to dabble in the art of tofu cooking again!! LOL

  29. #29
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    Default Re: Tofu

    Thanks for the advice, I'll try it again one day......... and I'll remember to squeeze out other forms of tofu!

    When is it best to use the silken stuff? what's the difference?

    Sorry for being so basic ..... but like I said, I was scared off and have never even bought it since. All my recipe books just say 'add tofu', but they don't generally say which sort, or what to do with it.

    Sorry sweetlady66 for hijacking your thread

  30. #30
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    Default Re: Tofu

    Try checking out http://en.wikipedia.org/wiki/Tofu if you want to learn the basics of types etc
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  31. #31
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    Default Re: Tofu

    I've only ever used the silken kind in desserts - whip-type things and, I think, fake cheesecake. I never get very good results with it but I have had good things that other people have made.

  32. #32

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    Default Re: Tofu

    Quote harpy
    I've only ever used the silken kind in desserts - whip-type things and, I think, fake cheesecake. I never get very good results with it but I have had good things that other people have made.
    It is true that silken tofu is mainly used in desserts and sweet dishes. When a recipe says tofu, don't use silken tofu unless it specifies it. Mostly when a recipe just calls for "tofu" it means raw un-silken tofu.
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  33. #33
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    Default Re: Tofu

    I took me a while to get used to tofu but now I really like it. I can eat it straight out of the bag. Since late last year I've started eating it practically every other day because its such a good source of protein. I've noticed my concentration has improved - just a month ago I felt completely spaced out a lot of the time. Maybe the tofu has something to do with this but as I'm only an armchair nutritionist I wouldn't be 100% sure

  34. #34
    ConsciousCuisine
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    Default Re: Tofu

    I've been craving tofu like MAD lately. Yesterday I had it for breakfast and lunch. I also had beans twice yesterday; I am really craving protein!

  35. #35

    Default Re: Tofu

    Here's my easy peasy recipe:
    1 container silken tofu, toss in blender with 1/4 cup melted vegan choc chips, blend away, you get Choc Mousse!
    Got that from my Vegan starter kit from PETA
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  36. #36
    Span's Avatar
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    Default Re: Tofu

    Quote Mr Flibble
    Try checking out http://en.wikipedia.org/wiki/Tofu if you want to learn the basics of types etc

    Thanks again, I never thought of that - strange because my husband spends most of his free time surfing wikipedia!

    Thanks for the recipe quaychou sounds yummy

    Coconut thanks, I think you are right about the perseverance.

    I went shopping today, looked at it and put it down I will be brave........
    don't be scared of tofu......... don't be scared of tofu.......... don't be scared of tofu.......

  37. #37

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    Default Re: Tofu

    Quote SweetLady66
    I am looking for real easy, low calorie recipes that have tofu in it. Any help would be great! Thanks!
    Can you obtain Taifun Graffitti Tofu Terrine?
    http://www.goodnessdirect.co.uk/cgi-...il/418696.html

    It is divine on sliced bread which has been spread with vegan margarine and vagan maynaise. And a little tomato if you like. No need to cook, jut use it straight from the pack!
    See my local diary ... http://herbwormwood.blogspot.com/

  38. #38
    maya's Avatar
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    Default Re: Tofu

    Curried Coconut Tofu
    1 can Coconut milk
    1/4 cup Soy Sauce
    1/2 tsp Brown Sugar
    1-1/2 tsp Curry Powder
    1 tsp freshly grated Ginger
    2 tsp Chile Paste
    14oz firm Tofu, cut into 1-inch cubes
    1 red bell pepper sliced
    1 can baby corn
    4oz Mushrooms, chopped
    1 tbsp freshly chopped Basil
    2 green onions, chopped
    Salt to taste

    Instructions

    1. Place the a coconut milk, 3 tablespoons of the soy sauce, brown sugar, curry powder, ginger, and chili paste in a large frying pan and bring to the boil over a medium heat, stirring to mix well.

    2. Add the tofu, red pepper, baby corn, mushrooms, and finely chopped green onions, mix well and cook for 5 minutes, stirring occasionally.

    3. Add the basil and remaining soy sauce and salt, and continue to cook for a further 5 minutes, or until the vegetables are tender-crisp. Serve immediately with brown rice.
    "Our lives begin to end the day we become silent about things that matter."

  39. #39
    maya's Avatar
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    Default Re: Tofu

    I really dont like soft tofu myself.

    Quote ConsciousCuisine
    Maya, that's a beautiful recipe!

    My daughter likes curry like that but only if I "freeze and squeeze" the tofu first or used baked tofu because she's put off by the texture of tofu when it's in soft chunks.
    "Our lives begin to end the day we become silent about things that matter."

  40. #40
    told me to Mr Flibble's Avatar
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    Default Re: Tofu

    the tofu i had for lunch today was absolutely delicious - deep fried firm (in sunflower oil until golden) then boiled for approx 20 mins in a broth of shiitake stock, light soy sauce, ume plum vinegar, rice vinegar, mirin, sake and tamari. Approx 95% organic.

    As I was too lazy to make sushi in the remaining liquid after draining I readded the mushrooms and boiled dried pasta which in turn soaked up the broth and also tasted great
    "Mr Flibble - forum corruptor of innocents!!" - Hemlock

  41. #41

    Default Re: Tofu

    I love the texture of "freeze and squeeze", and it's so easy, after you squeeze, just dip in Tamari and roll in cracker crumbs and fry. This is great in a sandwich.
    And Mr. Fibble, your lunch sounds great! I'll have to rty that. I have one block in the fridge and one in the freezer. I want to try scrambled tofu, and get the SO to try them because he eats 3 EGGS every day!!! When I told him that one large egg yolk has almost the same amount of cholesterol as a whole stick of butter, that seemed to sink in. He'd never listen if I told him about how horribly chickens are treated. Oh well, baby steps, right?
    I just got a book, its an older one, and even though the cover says Vegetarian cookbook, I have eyt to see any animal products(except hoeny and she gives alternatives) in any recipe. There are a lot of simple, everyday type dishes in it, and "replacers" like tofu "sour cream" and such. Even nut milk recipes and things. Hmm, I cant think of the name off hand, but if anyone wants to know, I'll post it next time I'm on.
    "Uh, we don't eat meat. It's kind of like a professional courtesy." -Maggie, Home on the Range

  42. #42
    vegan pizza! thecatspajamas1's Avatar
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    Default Re: Tofu

    What is "freeze and squeeze"? How do you do this??

    I've never squeezed tofu before. I always just drain the liquid out of the container. How would you squeeze it without it crumbling apart?

  43. #43

    Default Re: Tofu

    When you freeze tofu, it changes its texture, makes it spongier and tougher, almost like chicken meat, so after you thaw it, you can gently squeeze it just like a sponge, but gently, it will still break apart if your too rough, but ut's firmer than before, plus it really soaks up the marinade.
    "Uh, we don't eat meat. It's kind of like a professional courtesy." -Maggie, Home on the Range

  44. #44
    VeganJohn
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    Default Re: Tofu

    Quote herbwormwood
    Can you obtain Taifun Graffitti Tofu Terrine?
    http://www.goodnessdirect.co.uk/cgi-...il/418696.html

    It is divine on sliced bread which has been spread with vegan margarine and vagan maynaise. And a little tomato if you like. No need to cook, jut use it straight from the pack!
    Taifun Tofu!! I have had this brand before and it was fabulous. I couldn't remember the name of it though! I think the type I had was made with almonds and had a firmer texture than Cauldron Tofu and had a tint of red in it. Totally gorgeous though :

  45. #45
    oldsilverhead
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    Default Re: Tofu

    Flavoursome Favourite

    2 containers of firm
    tofu, drained
    ¼ cup soy sauce
    ¼ cup brown sugar
    ½ cup water
    1 clove garlic, crushed
    2 TBSP ketchup
    ¼ cup apple juice
    1 green/spring onion, sliced
    1 TBSP cornstarch
    2 TBSP cold water

    Combine all ingredients and simmer for 20 minutes.


    Remove tofu and onion to serving dish.


    Add a mixture of 1 TBSP cornstarch dissolved in 2 TBSP cold water to sauce, stirring constantly until thickened.


    Pour over tofu and serve.



    Enjoy!


    oldsilverhead

  46. #46
    oldsilverhead
    Guest

    Default Re: Tofu

    and for dessert...

    place 1 cup of silken tofu,a quarter of a cup of oil,half a cup of sugar,4 tablespoons of cocoa powder,a quarter of a teaspoon of salt and 1 and a half teaspoons of vanilla flavouring in a blender,give it a whizz,stir then whizz again.chill and enjoy

    oldsilverhead

  47. #47
    VeganJohn
    Guest

    Default Re: Tofu

    I made a chocolate mousse using silken tofu tonight and it was really nice. I melted about 50g of dark chocolate in a glass bowl and poured it into a blender containing the tofu. I blended it then added a banana, a dash of maple syrup and a couple of hard pieces of chocolate and continued to blend it. I transferred it into a bowl and stored it in the fridge for about 90 minutes.

    It tasted really good, my omni parents really enjoyed it too!

  48. #48
    sugarmouse
    Guest

    Default

    I have opened a box of silken tofu, and now i do not know what to do with it! Lol
    any clues?imlooking on vegweb now x

  49. #49
    tabitha
    Guest

    Default Re: Tofu

    not being much of a cook, every time I have tried to cook savoury dishes with tofu, its been revolting and slimey. I didnt know about the freeze and squeeze thing. I will definitely try it. I think I was expecting it to taste and feel like quorn which I used to have all the time when I was veggie.

  50. #50

    Default Re: Tofu

    Silken tofu makes great sauces and puddings. I prefer the chinese tofu for most cooking otherwise though..it is a lot firmer and holds up well.

    I have made my own sour cream and salad dressing using the silken tofu. Just add some lemon juice, salt, and olive oil till u get the taste you like. Could add a pinch of sugar but I usually skip that.

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