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Recipe Booklet
January 30, 1999
Drinks & Desserts
Fruitie Freeze Sherbet
1 cup frozen blueberries
1 cup frozen strawberries
1 frozen banana
1 pkg silken tofu, extra firm
1 cup apple juice
1 tsp vanilla
Sift together flour, salt and sugar. Cut in butter until the
texture of coarse sand. Work into a ball with hands. Chill
1 or 2 hours. Press into 10 pie pan with fingers until
even and smooth. Prick bottom with a fork.
Beat eggs to blend and by hand stir into tofu until well
blended. Beat in sugar, vanilla, and Kahlua; do not over
beat. Sprinkle cocoa over batter and fold in until well-
blended. Fold in white chocolate chips. Gently pour into
cooled crust.
Set onto a large sheet of foil and pull foil up the side to
cover sides. Set in a pan wider but no deeper than the
cheesecake pan and add boiling water to a depth of 1.
Bake at 325° for approximately 60 minutes. The center
should jiggle slightly. Turn off oven and leave door ajar
for 30 minutes, then remove and when completely cool,
refrigerate. Best after chilling 8 hours.
Dana Jones, Arcata
Fruity Fu Fantasia
Crust
¾ cup almonds
¼ cup sunflower seeds
½ cup raisins
½ cup dried figs
Filling
2 ripe bananas
½ lb tofu, soft
1 Tbsp maple syrup
½ Tbsp lemon juice
Topping
2 apples, sliced
½ Tbsp black sesame seeds
½ Tbsp coconut, shredded
Drain tofu and pat dry, cut into ½-inch cubes and sauté
with onion in oil until lightly browned. In a bowl, whisk
remaining ingredients and stir gently into tofu onion
mixture until well-coated. Heat on low until bubbly. Serve
on steamed potatoes, rice or cauliflower. Garnish with
green onions and a spoonful of Pavels plain yogurt.
Cara Arguello, McKinleyville
Savory Tofu Tacos
12 oz firm vacuum-packed tofu crumbled small (I use
Soy Deli brand)
½ medium onion
1/8 cup oil
1 cup cauliflower florets broken into small pieces
1 Tbsp chili powder
2 tsp cumin powder
2 tsp paprika
1 tsp ground coriander
½ tsp garlic granules
salt & pepper to taste
1/8 - 1/4 cup salsa or tomato juice
2 pkgs corn tortillas
Add fresh ginger root and chili. Swirl until ginger and
chili turn brown, about 10 to 30 seconds. Add tofu. With
cover on, cook on high heat and toss frequently 3-5
minutes. Still using medium high to high heat, add broc-
coli, cook until lightly soft, then turn heat to medium
low. When vegetables are soft, add powdered spices.
The amount used depends upon on how much food
youre cooking, what vegetables are in the pot and your
taste. Toss in well, cover and put on very low heat. Check
once or twice, mixing and covering until done, about 10
to 20 minutes, or until vegetables are soft. When done,
turn off heat and let food sit a few minutes, allowing the
final mixtures of flavor to fully enter the vegetables.
Daniel Pierce, McKinleyville
Tofu Fajitas
12 oz firm or fried tofu, cubed
1 med bell pepper cut into 1 by 1 pieces
1 med onion cut into quarters
3½ tsp chili powder
1½ tsp olive oil
½ tsp ground cumin
¼ tsp ground cinnamon
1 can (16 oz) stewed tomatoes
¼ oz Ibarra Mexican chocolate or unsweetened choco-
late
Bachelors Feast
1 block firm tofu, drained and cubed
1 can (14½ oz) stewed tomatoes; Mexican, Cajun, or
other flavor
1 Tbsp oil (olive or canola preferred)
No-Meat Domes
½ loaf packaged TVP meat analog
½ onion, minced
1 tsp brown sugar
1 Tbsp tamari sauce
1 tsp olive oil
8, 1½-inch bread circles
Pour this over tofu pieces and squeeze with hands until
all liquid is absorbed. Spread out on on oiled cookie
sheet and bake for 15 minutes. Turn over and bake 10
minutes more. While tofu is cooking, boil 8 oz flat noodles
and drain. To prepare sauce, whip together in a pan:
3 cups water
3 Tbsp arrowroot
3 tsp vegetable broth powder
4 stalks celery
4 cloves garlic
1 bell pepper
1 med onion (chopped fine)
Stir and cook for a few minutes. Now youll need a large
pot to add one 28-oz can crushed tomatoes. Fill can
with water and add to pot along with cooked rice. Stir
and enjoy!
Ginger, the Tofu Lady, Tofu Shop Specialty Foods, Arcata
Shrimp Pocket Tofu
6 medium-sized shrimp
2 green onions, finely chopped
2 cabbage leaves, minced
1 pkg extra firm uncooked tofu
½ tsp minced garlic
½ tsp grated ginger
soy sauce (for dipping)
black pepper, brown sugar, fish sauce (salt may be sub-
stituted for fish sauce) to taste
vegetable oil for stir fry and deep fry
Dipping Sauce
½ cup tamari or soy sauce
1 Tbsp rice wine vinegar
2 Tbsp toasted sesame oil
2 Tbsp green onion, thinly sliced
1 tsp toasted sesame seeds
Variations
Use blended tofu as a base for endless, non-traditional
variations. Your main consideration should be moisture
content. The mixture cannot be too wet, or the potstickers
will not become firm, so either squeeze or cook the wa-
ter out of wet vegetables. Here are a few combinations
we came up with in the Spoons test kitchen:
Sautéed mushrooms and onions, walnuts, garlic and
fresh parsley.
Roasted winter squash, roasted red peppers, green
onion and ginger.
Spinach, dill, parsley, basil and toasted pine nuts.
Raw shrimp and salmon, green onion, dill, parsley and
garlic.
Roasted sweet potato, black beans, chilis, garlic and
spices.
John Lewis, Spoons Deli
Baby Carrot-
Oven-Dried Tomato-Tofu Terrine
15 baby carrots blanched, cooled and sliced
5 roma tomatoes (oven dried)
1 cup minced shallots
1 cup minced garlic
1 bunch thyme, chopped
2 sprigs rosemary, chopped
2 Tbsp Mustaphas olive oil
1 pkgs Tofu Shop tofu, sliced 6-8 slices
2 cups beet juice
¼ cup sherry vinegar
½ bunch basil, sliced
7 Tbsp agar agar
2 cups canned organic tomato juice
1 cup water
salt to taste
freshly ground white pepper to taste