Petit Canape
1 16oz tofu
1 T chicken style seasoning
¼ t turmeric
½ t onion powder
2 t nutritional yeast
¼- ½ t garlic powder
1 t salt
2 T fresh chopped chives
1 T dried parsley
Blend all together and serve on fancy bread with tomatoes, cucumber etc.
Tofu Burger
8oz soft tofu mashed
1 T parsley
1 C quick oats 3 T wheat germ
1 T soy flour 2 t onion powder
1 T chicken seasoning ½ t garlic powder
1 T nutritional yeast flakes 2 T soy sauce
Mix all together form into burger.
Fry until brown on both side or
Bake at 350 for 30 min.
Tofu a L’orange
Slice, freeze and thaw:
1 block of tofu (16oz)
Marinade all night or a few hours the tofu in:
¼ c orange marmalade
1 T honey or sugar
¼ c lemon juice
½ c orange juice
1 c chicken broth
Orange rind optional.
Bit of thyme
Sauté:
Onions and garlic cloves
Add the tofu and fry on both side and set aside.
Make a “roux’
2 T vegetarian butter
2 T browned flour
Add the marinade and cook till thick and add to the tofu.
Swiss Steak
Freeze, thaw, squeeze out and slice into ¼ “ slices:
1 block of tofu (16oz)
Soak tofu in this mixture over night
½ C soy sauce 1 t chicken seasoning
Juice of 1 lemon ½ C water
Fry:
1 Onion sliced 1 garlic clove finely chopped
Green pepper to taste chopped 1 C chopped carrots
1 C chopped celery The tofu slices
Add and cook slowly over low heat for about ½ hour:
Remaining marinating liquid 2 C water
¼ C oil ¼ C “browned flour”
Serve over rice.
Walnut Broccoli Stir-fry
Boil for one minute with 2 C salty water:
4 C carrots, sliced, thin
3 C broccoli fleurettes, with some stems.
Fry:
8oz firm tofu cut into 1” cubes or smaller
1 onion, thinly sliced or grated
½ t garlic powder
Add:
1 C walnut halves and the cooked veggies.
Add:
To the reserved vegetable stock add:
1 T cornstarch
2-3 T soy sauce
Pour over the mixture and cook until bubbling. Serve hot over rice or Chinese noodles.
Tofu Mild Curry
16oz of firm tofu cut in cubes and well dried
1 T mild curry or turmeric (divided)
6 T olive oil (divided)
8 oz. white mushroom sliced
2 sweet pepper (yellow and Orange) diced
1 onion cut small
2 cup cherry tomatoes cut in two
1 T tomato paste
1 T maple syrup
1 T lemon juice
½ cup fresh coriander optional
Salt and pepper to taste
Mix the tofu cubes with 2 t of mild curry, salt and pepper.
Fry the tofu in 3 T oil till just golden. Put it in another plate and wipe the oil from the pan.
In the wiped frying pan, add the rest of the oil and add the mushroom, sweet pepper, onion and fry till tender, add salt/pepper.
Add the tomatoes cook about 3 minutes till soft.
Add the tomato paste
Maple syrup
Lemon juice
The rest of the mild curry (1 t)
Cook for about 1 minute
Put the tofu in the pan and add the fresh coriander to taste
Serve on rice noodles.