(316) Thu 22 Apr 93 7:38 By: Cissy Bowman To: Jaelle Singer Re: Re: Usenet Gating St: ------------------------------------------------------------------------ @PID: QE 2.76- @MSGID: 1:231/710 2BCFB3F9 Stir fry is about the quickest way to cook tofu--or just about anything else. I like to make tofu dips, too. Just blenderize or process in a food processor with anything else you might put in a dip. I like spinach and garlic, but if you are really in a hurry, those packets of instant salad dressings or dried soup mixes work well. The dip can be eaten on chips or veggies--or served on a baked potato. I've fed my spinach tofu dip (just tofu, spinach, garlic and a bit of salt) to kids who swear they don't like tofu... We used to make sandwiches out of it too. A slice of firm tofu, mustard, tomato, and onion on bread--grilled or not. When I first saw a friend of mine make one of these I thought he was nuts--until I tasted it. If you can find the time to make Age (ah-gay) then you have a great fast food. Use pressed or really firm tofu, slice it 1/2" thick and cut into triangles. Deep fry until golden, drain and slit the long side of the triangle open. Carefully scoop out the interior and reserve. Stuff these packets with anything you want--rice and veggies, fruit, you choose. Fry up a bunch at once and freeze them for later use. Deep fried cubes of tofu make an excellent addition to salads too (kinda like a high-protein crouton). dip them in a cocktail or tartar sauce as a snack. --- QuickBBS 2.76 Ovr * Origin: * The H.O.M.E. BBS (317)539-6579 * (1:231/710) @PATH: 231/710 50 11/3 13/13 151/1003 3641/1 ------------------------------------------------------------------------ (1062) Fri 25 Jun 93 10:00 By: Fred Towner To: Jeff Murphy Re: Tofu St: 1061<>1063 ------------------------------------------------------------------------ @MSGID: 1:134/73 2c2b05b2 @REPLY: 1:105/222.3 56959208 Hi Jeff... Answering a msg of <22 Jun 93>, from Jeff Murphy to Fred Towner: Here is a few more tofu recipes from my collection Jeff. Please bear in mind, I have not personnaly tried most of these, so I can't vouch for them. However, they do all look pretty good, and they do come from known good sources. Title: Tofu Cutlets Parmigiana (Monica Pefley) Keywords: tofu 1/2 c olive oil 6 cloves garlic, slivered 1 c chopped vegetables (mushrooms, green or sweet red peppers, zucchini, celery, parsley, etc.) 1/4 tsp rosemary 1/4 tsp marjoram 1/4 tsp + 1/4 tsp salt 1 egg (optional) 1 c tomato puree 2 Tbsp + 1 tsp soy sauce 2 lb firm tofu 3/4-1 c whole wheat flour 1/2 c grated Parmesan cheese 2 sm onions, thinly sliced The sauce: Heat 2 Tbsp oil in a saucepan over medium heat. Saute garlic for a moment, add veggies and stir a few minutes longer. Add rosemary, marjoram, 1 1/2 c water, 1/4 tsp salt, tomato puree, and 2 Tbsp soy sauce. Simmer a few minutes, remove from heat, cover, and set aside. The cutlets: Beat egg with 2 tsp water and 1 tsp soy sauce. Measure 1/4 c or so flour onto a dish. Cut each 1 lb cube of tofu into 6 slices. Dip each slice in egg (if used), then flour. Heat 2 Tbsp oil in a large skillet over medium heat. Fry 6 pieces at a time, about 2-3 minutes per side. Add 2 Tbsp more oil and repeat. Topping and assembly: Preheat oven to 325 degrees. Mix 1/2 c flour with Parmesan and 1/4 tsp salt, then add 2 Tbsp oil and work together to make a crumbly topping. Place cutlets in bottom of a large flat baking dish, place sliced onion on top, pour sauce on evenly. Sprinkle on topping, cover with foil, and bake about 1/2 hour until bubbly. Uncover, poke holes through in several places, and bake uncovered about 20 minutes more. Serves 6 to 8 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Canneloni (Tofu) (Theresa Merkling) Keywords: tofu 8 manicotti shells 1 lb tofu, mashed well with a fork 1 egg, lightly beaten 1 1/2 tsp parsley 1/2 tsp nutmeg 1/2 tsp basil 1/2 tsp salt 1/4 tsp pepper 1/4 c grated Parmesan cheese 1 c grated Cheddar cheese 15 oz can Italian-style tomato sauce Grated Parmesan cheese Cook and drain shells. Mix tofu, egg, parsley, nutmeg, basil, salt, and pepper, 1/4 c Parmesan and Cheddar cheeses in a large bowl. Fill the manicotti shells with the tofu mixture. Lay the manicotti down the center of an oiled 9"x13" baking dish. Cover with canned sauce (mixed with any remaining stuffing). Sprinkle with grated Parmesan. Bake at 350 degrees for 30 minutes. Serves 4. From "Tofu Goes West" by Gary Landgrebe. -End Recipe Export- Fred, VE6XX --- GoldED 2.41+ * Origin: The Messhall BBS (1:134/73) @PATH: 134/73 1 209/209 396/1 13/13 151/1003 3641/1 ------------------------------------------------------------------------ (1063) Fri 25 Jun 93 10:03 By: Fred Towner To: Jeff Murphy Re: Tofu St: 1062<>1064 ------------------------------------------------------------------------ @MSGID: 1:134/73 2c2b0622 @REPLY: 1:105/222.3 56959208 Hi Jeff... Answering a msg of <22 Jun 93>, from Jeff Murphy to Fred Towner: -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baked Italian Eggplant Skillet (Tofu) (Theresa Merkling) Keywords: tofu, vegetable 1 mdm onion, chopped 4 cloves garlic, minced 2 Tbsp oil 1 eggplant, diced in 1/4" cubes 8 oz can tomato sauce 1/4 c water 2 tsp chicken flavored boullion 3/4 tsp Italian seasoning OR 1/4 tsp each oregano/basil/thyme 1/4 tsp garlic powder 1 lb tofu, mashed well with a fork 3 eggs, lightly beaten 1 c grated cheese Preheat oven to 350 degrees. Saute' onion and garlic in oil in a large oven-proof skillet over med heat. Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. While eggplant is simmering, mix tofu and eggs. When the eggplant has simmered for 10 min, stir in the tofu mixture. Sprinkle with grated parmesan cheese. Bake 35 minutes. Serves 4 From "Tofu Goes West" by Gary Landgrebe. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Chili con Tofu with Beans -- untried (Carol Gifford) Keywords: chili, tofu 2 lbs tofu which has been frozen and thawed 5 c cooked pinto beans, cooking water canning liquid reserved 1/4 c soy sauce 1 1/2 Tbsp tomato paste 2 Tbsp peanut butter 1/2 Tbsp onion powder 1/4 tsp garlic powder 1/2 c water 2 Tbsp + 1/4 c + 2 Tbsp oil 1 large green pepper, diced 2 large onions, diced 3 cloves garlic, minced 1 Tbsp salt 3 Tbsp chili powder 1 1/2 Tbsp cumin Tear tofu into bite size pieces. Whip together in a mixing bowl the soy sauce, tomato paste, peanut butter, onion powder, garlic powder, water, and 2 Tbsp oil. Add to this the frozen tofu pieces and mix until all are evenly coated. Then fry the seasoned tofu in 1/4 c oil over medium heat until all liquid is absorbed and tofu is well browned. In another pan, saute green pepper, onions, and garlic in 2 Tbsp oil until onions are transparent. Combine with th browned tofu, the beans, and the reserved cooking water to cover (water can be added if necessary.) Add the salt, chili powder, and cumin. Bring to a simmer and serve hot with crackers, bread or corn bread and a salad. Serves 8 to 10 -End Recipe Export- Fred, VE6XX --- GoldED 2.41+ * Origin: The Messhall BBS (1:134/73) @PATH: 134/73 1 209/209 396/1 13/13 151/1003 3641/1 ------------------------------------------------------------------------ (1064) Fri 25 Jun 93 10:05 By: Fred Towner To: Jeff Murphy Re: Tofu St: 1063<>1065 ------------------------------------------------------------------------ @MSGID: 1:134/73 2c2b0676 @REPLY: 1:105/222.3 56959208 Hi Jeff... Answering a msg of <22 Jun 93>, from Jeff Murphy to Fred Towner: -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Moosewood Vegetarian Chili (Carol Gifford) Keywords: chili, tofu 2 1/2 c raw kidney beans 6 c + water 1 tsp salt 1 c tomato juice 1 c raw bulghar Olive oil for saute 4 cloves crushed garlic 1 1/2 c chopped onion 1 c chopped carrots 1 c chopped celery 1 tsp basil 1 Tbsp chili powder (more? To taste!) 1 Tbsp ground cumin Salt and pepper dash of cayenne (to taste) 1 c chopped green peppers 2 c chopped fresh tomatoes Juice of 1/2 lemon 3 tsp tomato paste 3 tsp dry red wine Cheese Parlsey Put kidney beans in a saucepan and cover them with 6 cups of water. Soak 3-4 hours. Add extra water and salt. Cook until tender (about 1 hour). Watch the water level, and add more if necessary. Heat tomato juice to a boil. Pour over raw bulghar. Cover and let stand at least 15 minutes. (It will be crunchy, so it can absorb more later.) Saute onions and garlic in olive oil. Add carrots, celery and spices. When vegetables are almost done, add peppers. Cook until tender. Combine beans, bulghar, sauted vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently, either in kettle over double boiler, or covered in a moderate oven. Serve topped with cheese & parsley. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Tofu Soul Stew Keywords: FCB, Stews, Tofu 1 lb peeled potatoes 2 tablespoon oil 2 clove garlic 1 large sliced onion into thin crescents 4 cup diced fresh/canned tomatoes undrained 1/2 teaspoon salt 1 bay leaf 1 tablespoon paprika 1 teaspoon red/white wine vinegar Dash hot pepper sauce Cut potatoes into sixths and steam until tender, about 15-20 minutes. Set aside. While potatoes steam, heat oil in large skillet or dutch oven. Add garlic, onions and green pepper. Remove garlic after 5 minutes, crush and return to skillet. When onion is transparent, add tomatoes, salt, bay leaf and paprika. Simmer uncovered for 15 minutes. Add vinegar and hot pepper sauce. Slice in steamed potatoes, add tofu, cover, and cook 10 minutes. Be sure to remove bay leaf before serving. -End Recipe Export- Fred, VE6XX --- GoldED 2.41+ * Origin: The Messhall BBS (1:134/73) @PATH: 134/73 1 209/209 396/1 13/13 151/1003 3641/1 ------------------------------------------------------------------------ (1065) Fri 25 Jun 93 10:06 By: Fred Towner To: Jeff Murphy Re: Tofu St: 1064<>1066 ------------------------------------------------------------------------ @MSGID: 1:134/73 2c2b06bc @REPLY: 1:105/222.3 56959208 Hi Jeff... Answering a msg of <22 Jun 93>, from Jeff Murphy to Fred Towner: -Begin Recipe Export- QuikBook version 0.96 Beta A Title: TOFU INDONESIAN-STYLE Keywords: Main Dish, Vegetarian Servings: 4 1/4 c Smooth peanut butter 1/4 c Soy sauce 1/4 c -Water 1/2 ts Oriental sesame oil 1/2 ts Ground ginger 1 ts Rice vinegar 1 tb Brown sugar, firmly packed 2 Garlic cloves - minced or pressed 1 tb Sesame seed 3 Green onions -ends trimmed, thinly sliced 1 lb Regular tofu; drained Hot cooked rice Major Grey chutney In a small bowl, stir together peanut butter, soy sauce, water, sesame oil, ginger, vinegar, and sugar until smooth. Mix in garlic, sesame seed, and onions. Spoon about 1/4 of the peanut butter mixture into an 8-inch-square pan. Cut tofu ito 4 equal slices. Lay slices side by side in pan (trim slices to fit, if needed, tucking scraps into corners). Spoon remaining sauce over tofu. If made ahead, cover and chill up to 4 hours. Bake, uncovered, in a 375 F oven until tofu is hot in center, about 25 minutes. Transfer tofu to plates with a spatula; spoon sauce onto tofu and rice. Offer chutney to add to taste. Per serving: 228 cal.; 15 g protein; 15 g fat (2.4 g sat.); 11 g carbo.; 1,115 mg sodium; 0 mg chol. Source: Amelia Lane - Bend, Oregon Sunset magazine - April, 1992 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Tofu Bourguignon Keywords: Vegetarian, Vegan, Main, Dish Servings: 4 2 lb Firm tofu - cut into 1 in. squares 1 1/2 c Dry red wine 1/4 c Tamari 4 Garlic cloves; pressed -Water as needed 2 tb Olive oil 2 c Sliced onions 4 c Sliced mushrooms 4 Bay leaves 1 ts Thyme 1 ts Tarragon 4 tb Whole wheat pastry flour Place the pieces of tofu in a large, shallow dish. Mix together the wine, tamari, and garlic. Pour the mixture over the tofu, add water as need to cover it, and let it marinate for at least one hour. If the tofu is going to marinate for more than an hour, place in the refrigerator. Place the marinated tofu on a well-oiled cookie sheet, reserving the marinade. Bake at 375oF for 35-45 minutes or until crispy and brown. Turn the tofu over once during the baking so that it browns on both sides. While the tofu bakes, heat the oil in a large pan and slowly saute the onions. When the onions are almost tender, add the mushrooms and the herbs. Saute for a few minutes more. Add the flour and mix well. Remove the pan from the heat and stir in a little of the marinade. Continue stirring until a paste is formed. Return the pan to the heat and slowly add the remaining marinade, stirring constantly. Add the baked tofu and simmer until thickened. Serve over pasta, rice or millet. From: allison@Ingres.COM (ALLISON FINK, HR EXT 2907) -End Recipe Export- Fred, VE6XX --- GoldED 2.41+ * Origin: The Messhall BBS (1:134/73) @PATH: 134/73 1 209/209 396/1 13/13 151/1003 3641/1