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Saute the finely chopped onion in a little sesame oil, until translucent. Separately, mash up the tofu, and add the shredded carrot and diced celery. There is no need to add water, as the tofu has a watery texture. Put the mixture in with the onions, and cook for 5-10 minutes, with sea salt to taste. If you want it to look like scrambled eggs, add a little yellow spice. Bob Staib and Jo Motsinger
YAKKO-TOFU (cold poached bean curd)
Rinse tofu & cut each bar into quarters. Put the kelp into a saucepan and add water to a depth that will cover the tofu. Bring to a boil over moderate heat, removing the seaweed just before the water boils. Reduce heat to low, add the tofu and poach for 4 min., being careful not to let the water boil. Drain and chill the tofu quickly by putting it into a bowl of cold water for about 5 min. Drain and put into a bowl with water to cover and about 6 ice cubes. Surround the bowl with the garnishes in small dishes. Pour a little soy sauce into each of 4 bowls. To eat, add the garnishes to the soy sauce & dip the pieces of tofu into the sauce. Remarks: This a traditional japanese tofu recipe. It's really for tofu hardliners, and not for the transitional palate, but it's easy to prepare, low fat & great in summer. Recipe courtesy of United Soy Bean Board
Yield: 6 servings (portion size 2 cups) Recipe courtesy of Eco Cuisine Ron Pickarski
In a blender or food processor, combine all the dressing ingredients until smooth. Cover and refrigerate at least 4 hours to allow flavors to develop. Serve with your favorite salad greens. Yield: 10 servings (portion size 2 tablespoons) Per serving of 2 cups salad & 2 tablespoons dressing: Calories 44; Total Fat 1 g; Saturated Fat. 1 g; Cholesterol 0 mg; Protein 3 g; Carbohydrates 7 g; Sodium 304 mg; % Calories from Fat,20%. Recipe adapted from American Institute For Cancer Research newsletter
Heat oven to 450 degrees Lightly spray cookie sheet with vegetable spray. Combine flours, sugar and baking powder; mix well. Using a pastry blender, cut in margarine until crumbly. Add milk and stir just until ingredients are moist. Do not over mix. Drop dough by 1/4 cupful (or use a 2-ounce scoop) onto baking sheet. Bake 9-12 minutes or until light golden brown. While shortcakes are baking, blend 2 cups of the strawberries with the sugar. Fold in the blueberries and remaining 1 cup sliced strawberries. When baking is complete, immediately remove shortcakes from sheet. Split cakes and fill with fruit. Sift powdered sugar over shortcakes. Shortcakes are best when served shortly after they are baked. Yield: 8 servings. Per serving: Calories 200; Total Fat 7 g; Saturate Fat 1 g; Cholesterol 0 mg; Protein 6 g; Carbohydrates 32 mg; Sodium 208 mg; % Calories from Fat, 28%. Like tofu, soybeans have a mild flavor of their own, and tend to pick up the flavors of whatever they are added to. They have a firm-mealy texture. You can use them from a can or can buy them fresh at any good produce market. Think of them as exotic lima beans. The fresh ones are delicious but labor-intensive, as you must peel the thick green skin off each bean. The skin comes off in one or two pieces, but there are lots of beans. A good family project in front of the TV. Anyway, the canned ones can be tossed into just about anything you are cooking - a stew, a sauce, a salad - or added to any vegetable dish. The fresh ones have a more distinctive taste and are quite delicious. Again, like a lima, they should be cooked but not overcooked. A few minutes in the microwave, and then toss them into a stir fry or stew. Eating a baked potato? Coarsely chop a handful of cooked fresh soybeans and serve them over the potato. Making roast beef? Add soybeans with the carrots and other vegetables that cook in the roasting pan. You can even add them to turkey stuffing! Another excellent way to cook fresh soybeans is to toss them in olive oil (not much! Fat content of olive oil is high a little goes a long way!) and salt, and then slow-roast them at 350. Taste after 20 minutes or so - should be golden-brown and nutty. This may be old news but there is an article in a recent Prevention magazine on soy for hot flashes from menopause. It states that the bad side effects of menopause are unheard of in Japan; in fact there is no Japanese word(s) for menopause. This article also has some recipes using tofu. I began five days ago blending 1/2 cup tofu with 1 tbls honey, 1 tsp vanilla, and a couple cups of pineapple juice (they suggest orange juice). I have gone from 1-2 hot flashes per hour to a couple mild ones per day. Placebo effect? Maybe. Do I care? I'm smiling (and sleeping) all night long. Inspired by a similar recipe from a book called Tofu Cookery by Louise Hagler. Preheat oven to 325.
Saute over moderately high heat:
Garnish:
Remove from heat and fold in the rice, spinach/chard, and tofu mixture. Add a generous grinding of fresh black pepper and 1/8 tsp nutmeg. Spray a 1.5 qt baking dish with PAM and bake the risotto at 325 for 30 min without a lid. *If you made a traditional risotto, you'd use Arborio rice. But I had basmati and brown rice cooked and on hand, and it was fine. Because you're not cooking the rice as in a traditional risotto, I think the type is less important. Chef's note: This is very fast and yet very satisfying. I used a whole pound of tofu and Swiss chard. To cook the chard, leave a lot of the water in the chard after you rinse it. Put it in a covered pan and cook over moderately high heat for a few minutes. Watch carefully. Add a small bit of water if necessary. Don't overcook. Remove from heat while still bright green and only barely done. Confession: haven't tried it with the red bell pepper, but I'm sure it would work and add some color and additional flavor. This is a recipe which I have often enjoyed. One of the authors was my sister Dorothy who lost her battle with breast and colon cancer earlier this year. It was Margaret, her daughter who helped her perfect it and has sent it for your use. It is from her cookbook and is copyrighted but she is happy to have you use it in good health . . . Jean Colgate
Make a sponge with yeast, enough warm water and remaining liquid from soaking beans to make 21/2 cups, skim milk powder (if desired), sugar, and 3 cups of the bread flour. Once blended, stir one hundred times in same direction, to develop the gluten, and cover with plastic wrap (or plastic bag) for at least half an hour. Sprinkle salt on sponge and drizzle on oil. Stirring gently, add bean mixture and soy flour. Fold in bread flour, one cup at a time, until kneading is necessary to add remaining flour. Turn onto floured board and knead at least ten minutes, until smooth and elastic. Placed in greased bowl, turning once, cover with plastic and let rise half an hour. Punch down, turn over and let rise until double (at least one hour). Turn onto floured board; knead a few minutes, then shape into four loaves and place in greased loaf pans. Cover loaves with damp cloth or plastic and let rise until doubled, and well above sides of pan. Bake at 350F for 30-35 minutes, testing for doneness by tapping on the bottom, listening for a good hollow thud. Makes four loaves. My mother and I have been testing recipes for some time, trying to replicate a soybean bread we bought at a favourite bakery in Port Stanley (ON) when I was a child. This is the closest we got to reproducing that wonderful bread of our memory. This creates a nutty high-protein loaf, an ideal complement for egg dishes or even peanut butter and jam. It toasts well. Enjoy . . . Margaret Sadler Margaret F. Sadler My latest recipe is 1/2 banana (or one banana), two heaping tablespoons frozen juice (pineapple is my favorite), 1/4 cake tofu, two rounded teaspoons MCP, and milk. Blend it blender. However today I bought a Braun hand blender to simplify cleanup. Works great. I have just made a big pot of chili. Instead of using ground beef, I used GREEN GIANT Harvest Burgers made from soy products. It comes already browned and crumbled and looks very much like ground beef. Here is how I made my chili:
Mix ingredients in a pot and cook for about 30 minutes until peppers, onions and mushrooms are cooked. You need at least 8 essential amino acids every day from good high quality protein. This chili, along with a slice of corn bread or other bread, will supply all of these essential amino acids. Each cup of this chili will have about 120 calories. Aubrey Pilgrim PAD THAI posted on rec.food.cooking This recipe is the Web site's author's absolute favorite. It tastes just like the pad thai served at Thai Palace in San Francisco on Noe and 15th. Serves ten as a side dish. Serves six as an only dish.
Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of oil until sizzling hot and coat sides of wok evenly. Add eggs and fry, until eggs set, turn over and fry, until light brown on both sides. Remove from wok and slice thin, bite size. Set aside. Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook until fragrant. add meat, stir and cook, until meat or tofu is done, about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice sticks soften. Add eggs, and the next 5 ingredients, stir to blend. Remove to serving plate. Serve bean sprouts cold on the side. Garnish with green onion and cilantro. Serve with slices of fresh lime. Squeeze lime on pad thai. Enjoy! (Wow this one is a challenge) Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Development Council
Serving size: 1 muffin 134 calories, 4.7g protein, 26.4g carbohydrates, 2.1g total fat, 0.8g saturated fat, 30mg cholesterol, 188mg sodium
Oatmeal Bread Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Development Council
Add ingredients to bread machine according to manufacturer's directions. Bread machine tips: all ingredients should be at room temperature, unless otherwise noted in the recipe. Always use powdered milk when using the timer on your machine. Yield: One 1 1/2 pound loaf. Serving size: 1.06 oz. slice
Soak the black beans overnight. Freeze, thaw and squeeze out the tofu, then tear into pieces. In a mixing bowl, whisk together half the tomato paste, the soy sauce, mustard, garlic, oregano, red wine and basil. Add the tofu and stir to coat. In a large pot saute the the tofu mixture in half of the soybean oil until all the liquid is absorbed and the tofu has browned. Remove from the heat. In a small saucepan saute the onion in the remaining soybean oil until transparent. Add to the tofu mixture. Also add the tomatoes, the rest of the tomato paste, the the chili powder, cumin, salt and pepper and black beans. Simmer on low heat for 30 to 40 min. until the black beans are tender. Add the red Kidney beans and cook 10 more minutes. Add parsley and coriander and cook for 5 more min. Check seasoning. Serve with corn muffins. This recipe is compliments of the Ontario Soybean Marketing board via the London Regional Cancer Centre and it is good! (Freezing and thawing tofu makes it chewier and sponge-like, and possible to grate or crumble. Watch the spices accordingly, I like less chili but you might like more)
Preheat oven to 350. Combine TVP with broth and tofu; add bread, chopped onions, parsley, half the tomato juice, garlic, thyme, eggs, mustard, Wor. carrot, and s/p. Form into a loaf (it'll be soft) and place in baking pan. Top with catsup, tomatoes, sliced onions, and rest of tom. juice. Drizzle with oil (optional). Bake 1-1.5 hrs or until firm, tomato mixture is thick, and onions are caramelized and browned. Add stock or water if the onions threaten to burn. Served 2-3 greedy people or 4 polite ones. Per serving 320 cal, 13 g prot, 42g carb, 13 g fat (2 g sat), 1005 mg chol, 478 mg sod, 8 g fiber. From SF Chronicle, 4/24/96. Here's one of our favorites - good for brunch, and we also like it for supper. It's colorful and full of flavor (it assumes you like curry). Yield: 8 servings (not at our house!)
With your hands, crumble tofu into a large dry skillet. Whisk one cup of water with curry, honey, turmeric, and salt, then stir this mixture into the skillet. Bring to a simmer over high heat. When bubbling, reduce heat to medium and cook, stirring occasionally, until liquid has evaporated and tofu consistency is as you like it (moist and soft or dry and crumbly). This will take 15-20 minutes. Meanwhile, heat canola oil in a skillet over medium heat. Saute cumin seeds, garlic, onion, and bell pepper for about 5 minutes, then stir in mushrooms and oregano and cook 5 minutes longer, until mushrooms have released their liquid and are tender. Combine mushroom mixture with tofu mixture and serve hot. Serve with toast or herbed new potatoes. Each serving provides: This recipe came from a recipe book The Best 125 Meatless Main Dishes. HENRY FORD'S CHOCOLATE CHIP SOYBEAN COOKIES Recipe courtesy of Indiana Soyfood Development Council newsletter
Preheat oven to 350F. In large mixing bowl, cream brown sugar and margarine with electric mixer. Beat for 2 minutes. Add eggs one at a time and cream until smooth consistency. Combine dry ingredients and add to mixture. Add milk and vanilla. Stir in soybeans and chocolate chips. Chill batter, if desired. Spray baking sheets with non-stick vegetable coating. Drop cookie batter onto sheets with a teaspoon. Bake for 8-10 minutes. Makes approximately 10 dozen soft cookies. Nutritional Analysis-1 cookie: Calories 92, Total Fat 2.5g, Saturated fat 0.3g, Carbohydrate 11g, Protein 1.4g, Cholesterol 7mg, Sodium 74mg Recipe courtesy of Indiana Soyfood Development Council newsletter
Saute onion in sauce pan in oil for 3 minutes or until transparent. Add tomato and garlic, continuing to saute for 2-3 minutes. Add basil, salt and pepper. Blend in soy milk. Cook, stirring constantly, for one minute. Remove from heat and cool briefly. Add in tofu. Transfer to a food processor and puree until smooth. Serve hot or chilled. Yield: 3-4 servings. from THE AMERICAN VEGETARIAN COOKBOOK by MARILYN DIAMOND
Preheat oven to 350 F. Blend ingredients for filling until smooth and creamy in a blender or food processor. Pour into pie shell and bake for 1 hour. Chill and top with Cashew Cream (see below) CASHEW CREAM
Grind cashews in a blender. Add water and blend to form a thick cream. Slowly add the oil in a fine stream until cream thickens. Blend in maple syrup, vanilla, and salt. Chill and serve. (Cream will thicken substantially when chilled.) Yields approximately 2 1/2 cups Recipe from Soyfoods
Leaving skin on, place fillet skin down on broiler. Brush fillet with paste. Dust with paprika. Broil one side 10 minutes per each inch of thickness. If sauce is desired, use marinade of fresh garlic, dijon mustard, lemon juice, mayonnaise and soy oil. Garnish with lemon wedges, chopped parsley or chopped green onion. Serves 4 people. (Per Serving): 201 calories/23 grams protein/1 gram carbohydrates/10 grams total fat/2 grams saturated fat/101 mg cholesterol/72 mg sodium.
Recipe from Soyfoods Crust:
Filling:
Topping:
Preheat oven to 350 degrees. In food processor bowl, process crumbs. Add almonds and margarine and process. Spread evenly across bottom and up sides of a 10-inch springform pan. Press onto bottom & up sides of pan. In clean processor bowl, combine cream cheese and tofu with sugar until smooth. Add four eggs and lemon juice. Process until smooth. Pour the filling over the crust and bake for 50 minutes. Remove cheesecake from oven. Reduce heat to 300 degrees. Mix sour cream, remaining sugar and vanilla. Spread over cheesecake. Drizzle chocolate syrup over top of sour cream and gently marble. Bake for 20-25 minutes. Cool for one hour, then refrigerate overnight. Serve plain or top with fresh fruit. Yields 10 servings. Tip: Look for chocolate wafers in the ice cream toppings section of your supermarket. (Cheesecake Per Serving): 588 calories/13 grams protein/12 grams carbohydrates/35 grams total fat/16 grams saturated fat/127 mg cholesterol/547 mg sodium (Topping Per Serving): 132 calories/1 gram protein/2 grams carbohydrates/ 10 grams total fat/6 grams saturated fat/19 mg cholesterol/68 mg sodium
Recipe from Soyfoods
Preheat oven to 350 degrees. Soften one roll of cookie dough. Spray the bottom of a 9x13 inch baking pan with non-stick spray. Line the bottom with the softened cookie dough, spreading to all sides. In food processor bowl, combine tofu and remaining ingredients until smooth. Spread over cookie dough. Drop second roll of cookie dough by teaspoonful on top of filling. Bake for 40 to 45 minutes. Yields 24 to 36 bars. (Per Serving): 147 calories/2 grams protein/6 grams carbohydrates/6 grams total fat/2 grams saturated fat/21 mg cholesterol/98 mg sodium
Recipe from Soyfoods
Prepare spaghetti according to package directions and drain. Add soy oil. Combine parmesan cheese and eggs and add to spaghetti. Lightly spray 8 1/2 x 11 1/2 inch glass baking dish with non-stick spray. Place one half of spaghetti mixture in dish. Reserve remaining spaghetti. In large skillet, combine tofu, onion and green pepper and then saute until vegetables are tender. Drain off excess moisture and stir in tomatoes, tomato paste and herbs. Spread cottage cheese over spaghetti. Top with tofu/tomato mixture. Place remaining spaghetti over tofu and sprinkle with shredded cheese. Bake in a 350 degree oven for 45 minutes. Serves 6-8. (Per Serving): 259 calories/18 grams protein/22 grams carbohydrates/11 grams total fat/3 grams saturated fat/66 mg cholesterol/515 mg sodium
Recipe from Soyfoods
Preheat oven to 350 degrees. Spray a 10 x 15 x 1 inch pan with non-stick spray. Whip honey, orange juice and salt together; then blend with oil. Add tofu, vanilla, egg, and beat well. Sift together flour, baking soda and cinnamon. Add to the honey/oil mixture and stir well. Fold in apples, cranberries and nuts. Pour batter into prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Yields 24 to 36 bars. Sprinkle with powdered sugar. Tip: May substitute 2 1/2 cups fresh blueberries for cranberries. (Per Serving): 72 calories/1 gram protein/2 grams carbohydrates/3 grams total fat/.4 grams saturated fat/5 mg cholesterol/88 mg sodium
Recipe from Soyfoods
Condiments:
Place packaged beans in 4-6 cups water and allow to soak overnight. Remove and drain. Soybeans may be frozen for future use. Bring 3 cups beans and 4 cups water to boil and simmer for 1 hour. Drain. Place all ingredients in crock pot. Stir to blend seasonings. Set on low and cook 8-10 hours. Serves 8-10. Top with condiments, as desired. (Per Serving): 159 calories/9 grams protein/21 grams carbohydrates/4 grams total fat/.6 grams saturated fat/0 mg cholesterol/462 mg sodium MICROWAVE VERSION: Place water and soaked beans in large microwave dish. Microwave on HIGH for 20 minutes. Drain. Place beans and all other ingredients in dish. Stir to mix. Microwave on HIGH for 30 minutes, medium-high for 15 minutes and medium-low for 20 minutes. Allow to stand 15 minutes. Serves 8-10.
Recipe from Soyfoods
Preheat oven to 350 degrees. Spray 10 x 15 x 1 inch pan with non-stick spray. In large bowl, combine sugar, eggs and oil. Add pumpkin and mix thoroughly. Combine flours and spices and stir into pumpkin mixture. Pour batter into prepared pan. Bake for 25-30 minutes, or until tester comes out clean from middle of pan. Yields 24 to 36 bars. (Per Serving): 218 calories/2 grams protein/6 grams carbohydrates /13 grams total fat/3 grams saturated fat/22 mg cholesterol/173 mg sodium
Recipe from Soyfoods
Combine chicken and soy sauce. Set aside 15 minutes to marinate. In large skillet or wok, heat oil and garlic. Add vegetables and stir-fry until tender crisp; remove from pan. Add soy sauce and chicken and stir-fry for about 2 minutes or until done. Combine cornstarch, chicken broth and wine. Return vegetables to wok or skillet and add broth mixture. Cook and stir until thickened. Serve with rice. Makes 4-6 servings. (Per Serving): 219 calories/13 grams protein/32 grams carbohydrates/4 grams total fat/.8 grams saturated fat/24 mg cholesterol/340 mg sodium
APPLE SALAD & TOFU-HONEY CINNAMON DRESSING Recipe from Soyfoods
Dressing:
Place sliced apples in mixture of lemon juice and water. Add more water if needed to cover apples. At serving time, drain liquid from apples. Combine apples, celery, pineapple and nuts. For the dressing: Combine yogurt, tofu, honey and cinnamon in a food processor and blend until smooth. Chill. Combine apple mixture with dressing and toss gently. Serve on a bed of fresh greens. Garnish with mint sprigs. Serves 8. (Per Serving): 114 calories/4 grams protein/14 grams carbohydrates/3 grams total fat/.6 grams saturated fat/2 mg cholesterol/44 mg sodium
Recipe from Soyfoods
Preheat oven to 425 degrees. Spray muffin pans with non-stick spray. In medium bowl, combine first 5 ingredients. Stir together buttermilk, soy oil and eggs, and add to dry ingredients. Gently stir in cheese and green chilies. Pour into muffin pan. Bake for 22 to 25 minutes.Yields 12 muffins. (Per Serving): 165 calories/5 grams protein/17 grams carbohydrates/7 grams total fat/2 grams saturated fat/33 mg cholesterol/383 mg sodium
Recipe from Soyfoods
Score chicken breasts and top with 1 tablespoon Herbed Vinaigrette per breast. Marinate in the refrigerator for at least one hour. Grill chicken 15 minutes & slice diagonally. Wash & tear lettuce leaves into large bowl. Top with 1/2 cup dressing, cheese, water chestnuts, and croutons. Toss together. Divide lettuce onto plates & top with sliced chicken. Serves 4-6 persons. (Per Serving): 266 calories/22 grams protein/5 grams carbohydrates/17 grams total fat/4 grams saturated fat/53 mg cholesterol/179 mg sodium
Recipe from Soyfoods
Combine all ingredients except nuts, and mix until smooth. Frost when bars are cool. Sprinkle with nuts. (Per Serving): 61 calories/.4 grams protein/6 grams carbohydrates/4 grams total fat/1 gram saturated fat/2 mg cholesterol/39 mg sodium
Recipe from Soyfoods
Combine all ingredients in a jar. Shake well. Refrigerate. May be used as a marinade or salad dressing. Yields 18 tablespoon servings. (Per Serving): 83 calories/5 grams protein/1 gram carbohydrates/9 grams total fat/1 gram saturated fat/0 mg cholesterol/1 mg sodium
Recipe from Soyfoods
Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking dish with non-stick spray. In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down. Pour salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 25 - 30 minutes. Yields 8 servings. Suggestion----substitute granular vegetable beef substitute for the beef for lower red meat and lower cholesterol and much lower calories. (Per Serving): 374 calories/25 grams protein/30 grams carbohydrates/17 grams total fat/6 grams saturated fat/42 mg cholesterol/811 mg sodium
from W.M. Lukoskie, Island Spring, Inc. 1C Island Spring High Fiber Tofu, mashed Mix Orange Juice and Baking Soda. Add Sugar/Sweetener, Orange Rind, Oil and Flour. Add Tofu, Cranberries, and Nuts; mix until just moistened and well distributed. Drop by teaspoon on greased cookie sheet. Bake at 400 F. 14 minutes or until lightly browned. Makes 60 cookies. from L.M.Lukoskie, Island Spring, Inc. Microwave Stir Fry — Ingredients
Yields 4 servings. Method In 1 1/2-quart microwave safe casserole combine butter mushrooms and onion. Cover and microwave 2 to 3 minutes, stirring halfway through cooking time, until vegetables are soft, Stir in peas, cover, and microwave 1 minute longer. Stir. Arrange cubed tofu around outside of dish, pushing vegetables toward center. Sprinkle with pepper and soy sauce to taste. Replace cover and microwave 2 to 4 minutes longer, or until peas are cooked and tofu is heated through. Let stand, covered, 2 minutes before serving.
from L.M. Lukoskie, Island Spring, Inc. 2 T Soy Sauce Yields 4 Servings. In 1 Cup measure combine soy sauce, water, cornstarch, sugar, and bouillon granules. Set aside. Preheat a 10 inch browning skillet in oven 5 minutes. Add Oil, then add chicken strips, onion and broccoli. Stir-fry until sizzling stops, then cover and microwave 3 to 5 minutes, or until chicken is no longer pink, stirring every 2 minutes. Gently fold in mushrooms, tofu and garlic. Pour soy sauce mixture over all, cover, and microwave 2 to4 minutes longer, or until chicken is cooked and vegetables are tender, stirring every minute. Let stand, covered, minutes before serving. Serve over hot cooked rice and pass additional soy sauce, if desired.
from L.M. Lukoskie, Island Spring, Inc. 1 T Butter or Margarine Yields 3 to 4 servings. Combine butter and onion in 9 inch round glass pie plate. Microwave, uncovered, 2 to3 minutes, stirring every minute, or until onion is translucent. In medium mixing bowl combine tofu, eggs, salt and pepper. Beat with wire whisk until well blended. Stir in shredded cheese and chopped chili peppers. Turn mixture into pie plate over sauteed onions. Microwave, uncovered, two minutes. Stir, rotate dish 1/4 turn, and microwave 3 minutes longer. Sprinkle with grated Parmesan cheese and dust lightly with paprika; rotate dish 1/4 turn. Microwave, uncovered, 3 to 5 minutes longer, or until mixture is set. Cover with plate and let stand 3 minutes before serving.
from L.M. Lukoskie, Island Spring, Inc. 1 1/4 C Island Spring Traditional Tofu, well pressed With a sharp knife cut a slit into chicken fillets to make pouches. Set aside. Crumble Tofu in a bowl. Add parsley, celery, onion, 1/3 cup bread crumbs and egg. Season with salt, pepper and curry. Mix thoroughly. Fill the chicken pouches with the stuffing, leaving 1/2 inch of the edge free. Press the stuffed pouch lightly between your hands to close the edge and to distribute the stuffing evenly. Coat the stuffed chicken first with flour, then dip in beaten egg. Then roll in bread crumbs. Heat oil in a deep skillet to cover the chicken pieced and fry 10 minutes over medium heat or until golden and crisp.
from L.M.Lukoskie, Island Spring, Inc. 1 can Pinto beans, rinsed and drained
from L.M.Lukoskie, Island Spring, Inc. 1 lb Island Spring Traditional Firm Tofu, cut in 8ths Note: Stuff pouches with left over veggies instead of cheese
from L.M.Lukoskie, Island Spring, Inc. 1 lb. Island Spring Traditional Firm Tofu - Mashed Serves for 4
From L.M. Lukoskie, Island Spring, Inc. Serves 6 12 Lasagna noodles, uncooked To assemble lasagna Ladle about 2 T sauce into bottom of an 11x8x3-inch baking dish. Arrange 6 noodles to cover the bottom of the dish. Top with spinach, tofu mixture, shredded mozzarella and half the remaining sauce in that order. Cover with remaining 6 noodle, then top with remaining sauce. Sprinkle with Parmesan cheese. Cover with foil. Bake in a preheated 350 oven 40 minutes Remove foil; continue baking 15-20 minutes, or until bubbling and crusty on top. Remove from oven and let cool 10 minutes before cutting into squares to serve.
from L.M.Lukoskie, Island Spring, Inc. Filling:
from L.M.Lukoskie, Island Spring, Inc. 1 1/4 pounds Island Spring Traditional Firm Tofu pressed in a linen towel.
from L.M.Lukoskie, Island Spring, Inc. Press 3/4 pound Island Spring Firm Silken Tofu. Add:
from L.M. Lukoskie, Island Spring, Inc. A sinful double chocolate chip cookie -- makes 3 dozen 2" cookies Nutritional Information per cookie:
from L.M. Lukoskie, Island Spring, Inc. Preheat oven to 350F 1 1/2 cup brown sugar
from L.M. Lukoskie, Island Spring, Inc. Preheat oven to 350F 3 cups unbleached white flour
Indiana Soybean Development Council 10-1/2 ounces silken tofu (or 9-1/2 ounces regular tofu and 1 Tbsp. water) Combine all ingredients in a blender and puree until smooth. Serve chilled as a dessert. Serves 3
Indiana Soybean Development Council 4 medium green red or yellow bell peppers While peppers cook, combine tempeh, soy sauce, and water in a small pot. Bring to a boil, cover and simmer 20 minutes. Drain. Stir in basil and garlic, mashing tempeh with a fork. Loosely fill peppers with tempeh mixture. Place upright in a lightly oiled baking dish. Sprinkle with bread crumbs and drizzle with oil. Bake 20 minutes, then broil for 5 minutes, until top is brown. Serves 4 Per serving: 234 calories, 13 grams protein (22 percent), 27 grams carbohydrate (44 percent), 9 grams fat (34 percent), 397 mg sodium, 0 cholesterol, 2 grams dietary fiber. |