Basic Grilled Tofu
Tofu is easy to prepare on the grill, provided you take the time to press out the excess moisture. Grilling on a vegetable grill rack will ensure that the tofu doesn't fall apart and into the fire. A light coating of oil will yield a nice crust. But grilled tofu alone is boring, so plan to make a mushroom gravy or serve with a soy-based dipping sauce.
- 2 pounds firm or extra-firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil or peanut oil
1. Wrap the tofu in a clean cotton kitchen towel. Place a heavy weight on top (such as a cutting board weighted with a heavy juice can). Setaside for at least 30 minutes to allow the excess water to drain from the tofu.
2. Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.
3. Slice each block of tofu into 1/2-inch-thick slices. Combine the soy sauce and oil and brush on the tofu.
4. Grill the tofu until browned and a slight crust forms, about 5 minutes per side. Serve hot.
Don't forget to put your farvorite BBQ Sauce on them!!!
TOASTED ALMOND TOFU BURGERS
12-ounce package firm tofu, drained, patted dry, cut into 1-inch-thick slices
Nonstick vegetable oil spray
1/2 cup grated carrot
1/2 cup thinly sliced green onions
2 teaspoons minced peeled ginger
1 garlic clove, minced
1/2 cup almonds, toasted, finely chopped
1 large egg white, beaten to blend
4 teaspoons soy sauce
1 teaspoon oriental sesame oil
1 teaspoon sesame seeds, toasted
4 sesame seed buns, toasted
4 tomato slices
1 cup alfalfa sprouts
Wrap tofu in doubled dish towel. Place on work surface. Weigh down with a board topped with food cans or weights for 1 hour. Squeeze towel-wrapped tofu to extract as much liquid as possible from tofu. Transfer tofu to medium bowl. Using fork, mash into small pieces.
Spray medium nonstick skillet with nonstick spray; place over medium heat. Add carrot, green onions, ginger and garlic; sauté until slightly softened, about 3 minutes. Cool. Mix carrot mixture, almonds, egg white, soy sauce, sesame oil and sesame seeds into tofu. Season with salt and pepper. Shape mixture into four 1/2-inch-thick patties. (Can be made 4 hours ahead. Cover and chill.)
If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
Place 1 burger on each bun bottom. Top each with 1 tomato slice, some sprouts and bun top and serve.
Serves 4
TEX-MEX VEGGIE BURGERS
1 15 1/4-ounce can whole kernel corn, drained, 1/2 cup liquid reserved
1/2 cup plus 1 tablespoon cornmeal
1/2 cup finely chopped onion
1/3 cup finely chopped red bell pepper
1/2 teaspoon grated lime peel
1/4 cup cooked white rice
3 tablespoons chopped cilantro
4 teaspoons diced jalapeño chili
1/2 teaspoon salt
1/2 teaspoon ground cumin
Nonstick vegetable oil spray
4 no-lard 9- to 10-inch-diameter flour tortillas (99% fat-free)
8 tablespoons light sour cream
8 tablespoons purchased salsa
Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining corn for another use). Transfer corn mixture to heavy medium nonstick saucepan. Add 1/2 cup corn liquid, onion, bell pepper and lime peel. Cover and cook over very low heat until thick and firm, stirring often, 12 minutes. Mix in rice, cilantro, jalapeño, salt and cumin. Drop 1/4 of mixture onto each of 4 pieces of foil; press pieces into 3/4-inch-thick patties. Let stand until completely cool.
Prepare barbecue (medium heat). Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side. Grill tortillas until pliable, about 30 seconds per side. Transfer tortillas to plates. On each tortilla place 1 burger, 1/4 of sour cream and 1/4 of salsa. Fold tortillas over to enclose.
Makes 4 Servings
POTATO SALAD TOFU MAYONNAISE
Can be prepared in 45 minutes or less.
1 pound small red potatoes (about 7), scrubbed
3 ounces soft tofu
1 tablespoon fresh lemon juice
1/8 teaspoon dried tarragon
2 tablespoons olive oil (preferably extra-virgin)
1/2 small red onion, sliced thin
1/4 cup minced fresh parsley leavesI
a large saucepan combine the potatoes with enough water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 15 to 20 minutes, or until they are tender. While the potatoes are cooking, in a blender blend the tofu, the lemon juice, the tarragon, and 2 tablespoons water until the mixture is just combined, with the motor running add the oil in a stream and blend the "mayonnaise" until it is emulsified. Drain the potatoes, quarter them, and in a bowl toss them with the onion, the parsley, the mayonnaise, and salt and pepper to taste.
Serves 2.
Potato Salad* Supernovadiva 5 cups potatoes, cubed 1 tsp salt 1 tsp sweetner 1 tsp celery seed 2 tsp vinegar 3-5 stalks green onion, chopped 3 stalks celery, chopped 2 pickles, chopped (sweet pickles can be used too) 1 1/2 cups soy mayonaise 1/2- 1 tsp dijon mustard 1/2 cup medium tofu crumbled Procedure In a large pot, boil the potatoes in water until they can be easily pierced with a fork. Drain and rinse under cold water until cool. Once potatoes are room temperature, place them in a large bowl, and add the rest of the ingredients. Mix well and chill before serving.
BBQ Tofu Sandwiches - One pound firm tofu
- 1/4 c. shoyu/tamari
- 2 T. vegetarian worcestershire
- 6 oz. your favorite beer
- 1/2 t. garlic powder
- 1 c. (plus or minus) your favorite BBQ sauce (read the ingredients, many contain traditional worcestershire)
- 1 onion, poppyseed, or other crusty rolls
- dill chips, slaw, mustard or your choice of fixin's
Slice the tofu into 1/4" slices. Arrange the slices on a towel lined plate. Cover with another towel, another plate, and a skillet filled with water (or other suitable weight). Allow to sit for 15 minutes and repeat with dry towels. Dice the tofu into 1/2" pieces and place into a pie pan. Combine shoyu, worcestershire, beer, and garlic powder. Pour mixture over tofu and allow to marinade 2-3 hours. Drain. Arrange tofu on a cookie sheet sprayed with cooking spray. Place tofu under a broiler for 30-45 minutes, turning once. In a saucepan, combine tofu and BBQ sauce. Heat through. Serve on rolls with your favorite fixin's.
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Best Ever "Ice-Cream" Ingredients Ingredients: - 1 cup of frozen fruit, strawberries, peaches or blue berries
- 1 baggy of frozen sliced banana
- maple syrup or natural sugar to taste
- soy or rice milk to constency preferred
This is so easy and so yummy. Sometimes, I add wheat germ on the top when I put the ice cream in bowls for a yummy crunch on top. This is soooooo good. You will wonder why you ever ate that junk at the stores that is filled with poison. If you thin this down, it makes a nice shake also. The ice-cream recipe doesn't call for much of the milks. Play with it, you'll know how much you will need as you learn to make it. The bananas are your natural sweetener and creaminess in this. Enjoy! Procedure Always freeze any left over peaches or bananas. Slice your bananas before freezing. One banana to a baggy. Use a food processor for this recipe, it makes it so creamy. If fruit doesn't want to blend, add about 1/4 cup of your soy/rice milk at the beginning. |
