14 oz Tofu, firm; drained; rinsed 1 sm Onion; minced 2 lg Garlic cloves; minced 1 tb Canola oil 2 tb Chili sauce 1 ts Worcestershire sauce; -veget 2 ts Soy sauce; low-sodium 1/2 ts Cumin; ground 1 1/4 c Bread crumbs, dry; or 3/4 c Bread crumbs; dry and 1/2 c Hazelnuts; ground Salt and pepper to taste Wrap tofu in a kitchen towel or several layers of paper towels. Place on a cutting board, and weight with an iron skillet or wooden cutting board for to 45 minutes. Meanwhile, saute onion and garlic in oil until onion is limp and slightly brown on the edges. Remove towels and place tofu in a large bowl. Mash with a fork and add onion-garlic mixture. Add chili sauce, worcestershire sauce, soy sauce, cumin, bread crumbs and hazelnuts if desired; mix well. Place in a food processor and pulse to form a uniform texture. Add salt and pepper to taste. Refrigerate for 30 minutes. With wet hands, shape tofu mixture into 8 to 10 patties and place on a well oiled vegetable grill. Handle patties gently; they're delicate. Grill for 3 to 4 minutes on each side, until browned. Variation: Instead of grilling, saute burgers in olive oil until lightly browned on bo sides. Note: This burger is especially tasty when served with a spicy sauce made low-sodium soy sauce mixed with chili sauce or barbecue sauce and topped wi sauteed mushrooms. Per patty: 158 ca;; 9 g prot; 6 g fat; 16 g carb; 0 chol 1 g fiber From: [email protected] (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, [email protected] |
2 lb Frim or extra firm tofu --------------------------------SATAY SAUCE-------------------------------- 2 tb Peanut oil 1/2 md Onion, minced 1 ea Garlic clove, minced 2 ts Curry powder 1 c Coconut milk 1 tb Soy sauce 1 tb Brown sugar 1/2 ts Red chili powder, minced 1 tb Lemongrass, minced 1/2 c Crunchy peanut butter ----------------------------TANGY DIPPING SAUCE---------------------------- 2 tb Sugar 1/4 c Waterr 3 tb White or red wine vinegar 1/2 tb Soy sauce 1/4 ts Red chili flakes 2 tb Carrots, grated 1 tb Roasted peanuts, chopped -----------------------------------SPICES----------------------------------- 4 tb Peanut oil 2 tb Dry sherry 1 tb Lemongrass, chopped 2 ea Garlic cloves 1 tb Curry powder 2 ts Brown sugar Drain the tofu & place the cakes between several layers of paper towels. Weight the top with a heavy plate & leave for 1 to 3 hours. While draining, prepare the Satay Sauce & Dipping Sauce. SATAY SAUCE: Heat oil in a pot over medium-high heat. Cook onion & garlic until the onion is wilting, approximately 2 minutes. Add curry powder & cook for 30 seconds. Add coconut milk, spy sauce, sugar, pepper, lemongrass & peanut butter. Cook over very low heat, stirring constantly, for 5 minutes. DIPPING SAUCE: In a small pot, over low heat, dissolve sugar in the water. Remove from the heat & stir in the vinegar, soy sauce & dried chili flakes. When completely cool, add the carrot & peanuts & serve. When the tofu has drained, slice each cake lengthways into 4 strips. In a food processor, combine oil, lemongrass, garlic, curry powder, chili pepper & sugar & process until smooth. Pour this mixture over the tofu strips, toss gently to coat the pieces & marinate fro an hour at room temperature. Soak 16 wooden skewers in water for 15 minutes. Carefully insert two wooden skewers parallel & 1" apart into each tofu slice. Oil the grill. On a closed grill over medium-hot coals, grill the tofu, turning once, until browned, 10 to 12 minutes. Serve with sAtay Sauce & Dipping Sauce. Kelly McCune, "Vegetable on the Grill" |
10 1/2 oz Firm tofu 1/4 c Vegetable oil 1/4 c Confectioners sugar 1/2 ts Lemon juice 1/4 ts Salt 1 tb Vanilla Combine all ingredients and blend in blender until smooth. Serve immediately or chill. DEEANNE at 14:52 EDT |
12 oz Tofu 1/2 ts Salt 1/8 ts Caraway seeds 1/4 ts Dill Juice of 3 small limes 2 tb Water Place all ingredients in blender and blend until creamy. Serve on bread or baked potatoes. DEEANNE at 14:52 EDT |
1 lb Manicotti 2 lb Tofu (firm or soft) -- patted dry and mashed 2 Garlic cloves; minced 1/2 c Soy milk 2 tb Olive oil 2 tb Lemon juice 1 tb Sugar Salt and pepper; to taste 2 tb Minced fresh parsley 1 c Chopped fresh spinach (opt.) 4 c Spaghetti sauce -- homemade or commercial Prepare the manicotti according to package directions. Gently drain and rinse the noodles. Preheat the oven to 350 F degrees. In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive oil, lemon juice, sugar, salt, pepper, parsley and spinach, if using. Line a 9 x 13-inch pan with 2 cups of the spaghetti sauce. Gently spoon the tofu mixture into each manicotti until they are all full. Place the filled manicotti noodles in one layer on top of the spaghetti sauce. Pour the remaining sauce over the stuffed noodles. Cover the pan tightly with aluminum foil and bake for 30 minute, or until the sauce bubbles. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias |
2 tb Butter 2 Apples -(McIntosh or Red Delicious) -- cored, quartered, -- and thickly sliced 1 tb Olive oil 1 Garlic clove; crushed 12 oz Baby parsnips; halved 8 oz Pearl onions; halved 2 ts Fennel seeds 1 tb Chopped fresh sage 1 c Vegetable stock 1 tb Whole-grain mustard 1 ts Honey Salt Freshly ground black pepper Heat the butter in a large skillet over medium heat and saute the apples for 4 to 5 minutes, turning frequently, until golden on both sides. Remove from the heat and set aside. Heat the oil in a clean skillet and saute the garlic, parsnips, onions, and fennel seeds for 10 minutes, or until lightly browned. Add the sage, cider or apple juice, and stock; bring to a boil, cover, and simmer gently for 12 minutes. Add the apples and their juices to the pan and simmer for 3 minutes more. Strain the juices into a small saucepan and keep the parsnip mixture warm in a serving dish. Stir the mustard and honey into the pan, bring to a boil, and simmer rapidly or 5 minutes, or until the liquid is reduced slightly and glossy. Pour over the vegetables, season to taste with salt and pepper, and serve at once. * Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by Karen Mintzias |
2 lb Firm tofu 1/3 c Lemon juice 4 ts Sugar 1 ts Salt 4 tb Oil 2 ts Basil 1 ts Garlic Grind tofu through a food mill or mash with fork. Mix in other ingredients. Use in recipes that call for a Ricotta style filling. DEEANNE at 14:52 EDT |