Honey Glazed Tofu with Onions
(Yield: 2 servings)

Ingredients:

1 lb tofu
1/2 onion sliced
3T xvo
2T tamari
1T honey
3T water
sea salt

Procedure:

1. blanch and press tofu for 15 minutes
2. in a non-stick skillet sear tofu in 1 T xvo, until golden brown
3. in a bowl combine tamari and softened honey
4. in heated skillet add 1 T xvo bring up to temperature add sea salt then onions
5. saute for 2 minutes and add tofu, saute for 1 minute
6. add tamari and honey and remaining xvo and cook for 3 minutes
7. add water and stir while cooking over med-high flame, until tofu is well glazed, about 5-7 minutes.

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Tofu Pecan and Spirulina Cream
(Yield: 2.5 cups)

Ingredients:
1 1/2 lb tofu blanched 2-3min. and pressed 10min. (preferably warm)
1/2 cup pecans
1/4-1/2 cup orange juice
1/2 cup raw honey, softened to room temperature
1/4 cup maple syrup
1 1/2 T spirulina powder
3/4 t sea salt

Procedure:

1. add pecans to a blender with 1/4 cup orange juice and blend until smooth, add more orange juice if necessary
2. add warm tofu, softened honey, maple syrup and 1/4 t sea salt
3. blend until mixture is smooth and moving without assistance, more orange juice may be necessary
4. add spirulina and remaining sea salt, until color is uniform

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Naturally Fermented Tofu Cheese
(Yield: 1 brick)

Ingredients:

1lb tofu
filtered water or brine of preference

Equipment:

hermetically sealing container to fit tofu (glass jar or Tupperware etc.)

Procedure:

1. place whole tofu block in chosen container and cover with water, soak for one week
2. drain and rinse the block
3. cover block 1/2 with water and allow the block to ferment for up to two months, checking frequently. This factor is based upon your preference and will determine the ripeness and coloration of the cheese.
4. test the softness of tofu with a cake tester inserted into the middle of the block. The softer it is the riper it is. You may change positioning and orientation of the block for better coloration and texture

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Tofu Scramble adapted from original copyright by, Peter Berley
(Yield: 4 servings)

Ingredients:
1lb tofu
2 large cloves garlic
1/4 cup pine nuts, soaked overnight and drained
1 small onion, chopped
1 tomato, concasse and chopped
1/4 teaspoon cayenne powder
1/2 teaspoon ground cumin
1/2 t ground turmeric
1/4 cup pine nuts, soaked overnight and drained
2 tablespoons lime juice
1 1/2 teaspoons salt
xvo

Procedure:

1. blanch and press tofu, place in a bowl and mash
2. add garlic to a food processor and process, add pine nuts to pureed garlic with 1/2 t salt, process to form a paste adding olive oil if necessary. Mix with cumin, cayenne, and turmeric, set aside
3. heat a pan and add 2 T xvo, when the oil begins to ripple add chopped onion and sauté for 2 minutes
4. add herb and nut puree and continue to sauté for 3 minutes
5. add mashed tofu and chopped tomato, heat for 2 minutes.
6. Add lime juice and salt, raise heat, stir and cook for 3 more minutes or until mixture hot.
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Vegetable Tofu Sour Creme
(Yield: 1 1/4 cups)

Ingredients:

1/2 lb tofu salad
1/4 cup xvo
1 scallion, green removed and chopped
1/2 t umeboshi vinegar
2 T lemon juice
1/2 t sea salt
water
Procedure:

1. add all ingredients to a blender and blend until smooth, add water if necessary

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Tofu and Mushroom Miso Soup
Serves: 4

Ingredients:

1/2 lb, tofu diced
1/10 lb crimini mushrooms, sliced thinly
1 small leek, sliced thinly
1 bunch watercress, roughly chopped
1 small carrot, brunoise cut
1/4 C sea lettuce, soaked for 20 min or until soft in 4 C quart water
3-4 tablespoons of light or dark miso
1/4 bunch parsley chopped
1 T xvo
1/4 t sea salt

Procedure:

1. gently heat a pot to medium low heat, add xvo and sea salt then sliced mushrooms
2. cover and cook to soften and release liquid from the mushrooms, around 5-7 minutes
3. drain sea lettuce and reserve liquid
4. add sliced leeks, carrots, and liquid to the mushrooms bring to a boil, reduce to a simmer
5. cover and cook for 10 minutes.
6. add sea lettuce and watercress, cook until watercress begins to soften
7. in a separate bowl blend miso paste with 1/4 C soup broth
8. return miso mixture to pot and warm for service
garnish each bowl with 1T chopped parsley
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Three Herb and Tofu Salad Dressing

Ingredients:

1/4 block tofu
4 tablespoons xvo
2 tablespoons miso paste
2 cloves garlic, minced
1 T minced onion
2 T vinegar of choice
1 T lemon juice
1/4 t sea salt
2 T chives, chopped
2 T parsley, chopped
2 T scallions, chopped

Procedure:

1. use a blender to blend all ingredients except herbs until smooth and creamy
2. pour dressing to into a separate bowl and mix in chopped herbs
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Mushroom and Celery salad with Parsley, Cilantro, and Pinenut Chutney
(Yield: 2-3 servings)

Ingredients:

1lb. tofu(drained and pressed)
1/2 cup mushrooms
1/4 cup shoyu
2 T xvo
2 sticks celery, destrung
5 dried figs, soaked 8-12 hours
2 cups stemmed parsley
1 cup stemmed cilantro
1 cup pine nuts, soaked 2 hours
1/2 lemon
1 clove garlic
1 1/2 t sea salt
pepper to taste

Procedure:

1. slice mushrooms and allow to marinate in shoyu and xvo for at least 1/2 hour
2. add garlic to cuisinart and process with 1/2 t sea salt
3. add pine nuts and grind to a meal like texture, remove to a bowl
4. add lemon parsley and cilantro to cuisinart and process until well combined
5. remove herb mixture to a bowl and mix in ground garlic and pinenuts to desired texture, season with sea salt and pepper. This may not utilize all of the pinenut mixture
6. slice celery into 2" pieces, and bring down to brunoise
7. slice figs into quarters
8. chop tofu into 1/2" cubes
9. add tofu mushrooms, celery, and garlic puree to a bowl, toss to combine until all of the ingredients are well coated

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Pan Seared Tofu with Millet Polenta and Mushroom Sauce
(Yield: 2 servings)
I
ngredients:

1lb tofu
1/4 cup safflower oil
2 T sesame oil
1 cup millet
1 onion, sliced
2 cloves garlic, minced
1/2 cup crimini or shitake mushrooms
1 cup sliced radish
1/2 cup pine nuts
1/4 cup macadamia nuts
2 T miso
3 T brown rice vinegar
2 T maple syrup
1/2 t dried, ground cayenne pepper
1 T kudzu power mixed with 2 T water
1 t ginger juice
3 cups water or stock
1/4 cup chopped cilantro
1/2 t white pepper
1 T umeboshi vinegar
sea salt

Procedure:

1. roast 1 cup millet grains in a skillet until aromatic
2. remove and wash grains in a strainer under cold water
3. add millet to a pot with water or stock, bring to a boil and cook for 20 minutes, or until liquid is absorbed, allow to steam for 10 minutes
4. add pepper and vinegar, mix to combine
5. remove to a sheet pan or hotel pan and allow to cool, roughly 30 minutes, refrigerate if necessary
6. blanch tofu in boiling water for 3 minutes,
7. cover and press tofu to remove excess water for 15 minutes, cut tofu into 3 1" slabs, then cut into 1" cubes
8. heat safflower oil in a pan, add tofu and sear on both sides until well browned
9. remove and allow to cool on paper towels
10. heat a pan and sesame oil
11. add a pinch of sea salt, and sliced onions
12. sauté 2-3 minutes, then add garlic and whole mushrooms and sauté until mushrooms have softened, about 5 minutes
13. add macadamia nuts, pine nuts, radish and tofu, sauté until radish is soft
14. as radish softens, in a small bowl mix vinegar, maple syrup, ginger juice, ground pepper and miso
15. add mixture to a saucepan and heat
16. add kudzu mixture and cook until mixture thickens, pour into tofu mixture and mix to combine, cover and keep warm
17. cut polenta into desired shape, plate and top with tofu mixture, garnish with chopped cilantro

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Basic Pan Fried Tofu
Serves: 4

Ingredients:

Tofu, drained and sliced into slabs
Sesame Oil
Shoyu or Tamari

Procedure:

Heat cast iron skillet over medium flame. Add 2-3 TBS sesame oil. When oil is hot (not smoking), lay in slabs of drained tofu, each about ½” thick. Fry undisturbed until moderately brown and crispy. Spoon 1 TSP shoyu or tamari over each slab and turn over.* Fry until browned and remove. Use as side dish, sandwich filler or snack. Other suggestions welcome.

*Frying any protein comes with a learning curve, and tofu is no exception. We like seasoned cast iron which has nice release properties without space age technology. However, space age technology certainly works. Suprisingly, stainless steel seems to be the most difficult unless you use butter, which we don’t. In addition, you may want to deglaze the pan before trying to flip the tofu. Water or wine works well.

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Tofu and Whole Grain Cake
(Yield: 1 cake)

Ingredients:

Cake:
1 cup whole barley or other low gluten grain, soaked overnight in 1 ½ cups water
2 T extra virgin coconut oil or butter, plus more to coat cake pan
1/2 lb tofu
1/2 cup plus 2 T maple crystals
1 t lemon extract, or zest
2 T cinnamon
1/4 t nutmeg
extra carob or flour to coat cake pan

Streusel:
1/2 cup rinsed Blenheim apricots
1/4 cup rinsed black mission figs
2 T cocoa or carob powder
2 T maple syrup
1/2 cup walnuts
1 t cinnamon
1/4 t cloves
1/4 t cardamom
1/4 t sea salt
Procedure:

1. preheat oven to 375°
2. coat a cake pan with coconut butter and flour
3. add barley to a blender and blend until well emulsified
4. add sea salt, 2 T coconut oil or butter, 2 T sugar, tofu, lemon extract or zest, 1 t cinnamon, and nutmeg
5. pour mixture into a prepared baking pan
6. combine streusel ingredients in a food processor and pulse to combine, do not over process
7. cover kuchen with streusel and place in oven, bake for 20-25 minutes or until a cake

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