Recipezaar: Soy/Tofu,Vegan recipes

Spicy Tempeh and Broccoli Rabe With Rotelli

Thu, 31 Jul 2008 02:06:48 -0400

One of my absolute favorite vegan dishes that is reminiscent of the Italian dish with sausage. Any shape pasta will work, but I've found that the spiral shaped works best. I have also made this with just spinach or regular broccoli in place of the broccoli rabe. -- posted by EmilyStrikesAgain

Buffalo Tofu Sandwich

Sun, 03 Aug 2008 19:25:13 -0400

Random experiment while I was on vacation that came out great. All my meat eating friends wanted to try my "weird tofu sandwich" and since we got back 3 out of 5 have asked me to make it for them again. This is also how I introduced my Dad to tofu. He still makes fun of me, but not as bad. When I make this for others I like to serve it with a side of blue cheese dressing and either a pickle or celery which adds a nice touch. -- posted by Nikoma

Bacon With a Vegan!

Fri, 08 Aug 2008 14:07:36 -0400

Tastes remarkably like bacon! I tried a recipe on Zaar and tweaked it. This makes great sandwiches and can be used in stir frys, to top salads, anywhere you might use bacon. Enjoy! -- posted by Sharon123

Amber's Japan-Style Tofu Meal

Fri, 08 Aug 2008 19:10:28 -0400

This is my own version of recipe#171417. I changed it quite a bit and enjoyed so much that I must post it, at least for myself to remember! Just my personal take on things. Sounds long and complicated, but the truth is, suppers don't get much easier (or healthier) than this! -- posted by White Rose Child

Vegetable Stir-Fry With Tofu

Tue, 12 Aug 2008 01:52:41 -0400

Recipe from "8 Weeks to Optimal Health" by Dr. Andrew Weil Posted here for safekeeping. Cooking and prep times are approximate. Dr Weil's note: Baked, pressed tofu is available refrigerated in health-food stores and Asian grocery stores. ETA: I made this tonight. Sorry, I didn't time the prep. Lots of chopping of course. I used PAM instead of oil in my well-seasoned cast-iron skillet and didn't miss it. I found the flavoring mixture tasty but it stayed runny. You could either add it earlier in the stir-frying to see if it cooks down or add some cornstarch. I got 4 generous servings out of it and served it with Tom Ka (thai) soup and jasmine rice. -- posted by Chef Tweaker

Thai-Style Tofu Ww in Microwave

Sun, 17 Aug 2008 23:56:35 -0400

Entered for safe-keeping, from Weight Watchers Magazine, September-October 2008, 2 "thingies" per 1 cup serving. Serve with "Quick Green Rice WW". This also works well with red or green Thai chili paste. If all else fails, use an equal amount of hot pepper sauce. -- posted by KateL

Green Tea and Tamarind-Marinated Tofu With Vegetables

Mon, 18 Aug 2008 01:22:53 -0400

From the Whole Foods website. The websites reminds you that the tea leaves contain caffine. -- posted by VegSocialWorker

Thai Lemongrass Tofu Skewers

Mon, 18 Aug 2008 18:34:09 -0400

This untried recipe is from the July/August 08 Vegetarian Times. Once the skewers come off of the grill, you put the contents into lettuce cups along with some herbs, roll and dip into a sauce. This sounds wonderful and I can't wait for our next barbecue to try this out. I added basil leaves to this recipe, because mint and basil are so tasty together in Thai dishes. I will also serve with red chile sauce to add the the rolls. -- posted by VegSocialWorker

Easy Vegan Cottage Cheese

Mon, 25 Aug 2008 23:54:55 -0400

You couldn't fool anybody that this is the "real" thing, but it is definitely tasty, especially if you haven't had dairy in a while. I like it as a dip for potato chips. It's also great on crackers or tomato slices. It's a hodgepodge of recipes I found on the internet. Silken tofu is the kind that comes in the little aseptic box, often found on the shelf in the health-food section or refrigerated in the produce section at your local grocery store. -- posted by Prose

Idiotically Easy Soy Protein Pudding

Fri, 29 Aug 2008 09:44:02 -0400

Low cal, low fat, no sugar, chocolate, simple, soy protein, and a generous serving size. As written, 100 calories for 4 servings. I believe this is vegan friendly too. -- posted by yogiclarebear

Pretty in Purple Smoothie

Thu, 04 Sep 2008 21:29:15 -0400

This is a thick, creamy and filling breakfast, with crunch from the blackberry seeds! Sweeten as desired, with your favorite liquid sweetener. -- posted by White Rose Child

Tofu With Olives and Preserved Lemon

Sun, 07 Sep 2008 23:56:33 -0400

From the October 08 Vegetarian Times. This recipe is undried by me so far. I'll update when I have tried it. I have also posted a recipe to make preserved lemons. This is said to be a Moroccan style dish, so it is probably served with couscous. I would use whole wheat couscous or may even just serve with brown rice. We're not purists by any means. -- posted by VegSocialWorker

Lemony Chickpea Stir-Fry (Vegan and Yum)

Wed, 10 Sep 2008 17:56:26 -0400

I found this recipe a few days ago on one of my foodie blogs, made it almost immediately, and I now have a new favorite. I'll be making this many times over until I'm sick of it, if that can be possible. Many years ago I used to be a vegan and went carnivore, but if I had had this around, I might have stuck with it a little longer. I alter the recipe here and there, and have posted a few changes. The original recipe states that this is for 4, but I could just graze on this all day long. -- posted by Mirj

Chocolate Blueberry Soy Shake

Thu, 11 Sep 2008 00:02:33 -0400

Here's a healthy drink from the May 2007 cookbooklet, Smoothies & Summer Drinks. -- posted by Sydney Mike

Cilantro Noodle Bowl With Cilantro Pesto

Thu, 11 Sep 2008 15:54:42 -0400

This is a fabulous salad. Serve it as a light meal. The dressing is very refreshing. Cilantro makes a tasty pesto variety. I found the recipe at www.101cookbooks.com. -- posted by Reddyrat

Brie Cheeze (Vegan)

Thu, 11 Sep 2008 22:54:46 -0400

This is a creamy cheez, delicious on crackers, sandwiches, great as a snack or dessert served with fresh crisp fruit, such as Asian pears. Try it as a pizza topping! Adapted from the Ultimate Uncheese Cookbook by Jo Stepaniak. -- posted by Sharon123

Curried "chicken" Salad

Sat, 13 Sep 2008 00:21:03 -0400

My girlfriend modified this vegan chicken salad recipe from Robin Robertson's "Vegan Planet" by using tofu instead of tempeh. Can easily be made more accessible to non-vegans by using ordinary mayonnaise. I imagine this would be great with actual chicken in it as well in place of the tofu. We serve this in pita pockets. -- posted by EmilyStrikesAgain

Tempuna Salad

Fri, 19 Sep 2008 18:32:21 -0400

A tempting tempeh vegetarian tuna salad! The powdered kelp helps give this salad a taste of the sea. Adapted from From the Heart of the Harvest Cafe cookbook and also Vegan Vittles, Second Helpings cookbook. Great in sandwiches, rolled up in tortillas or lettuce leaves with sprouts and vegetables, on crackers, etc. A little information on tempeh from Wickpedia: Tempeh, or Tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized its rich nutritional value, tempeh was referred to as Javanese meat. -- posted by Sharon123

Parmezano Sprinkles(Vegan)

Fri, 19 Sep 2008 18:53:19 -0400

Sprinkle this cool topping over pasta or pizza or wherever you would normally use Parmesan cheese. It is very easy to make if you have a food processor! Almonds and white sesame seeds will make the most real looking Parmezano, but if you want to be imaginative, try raw pumpkin seeds, roasted pistachios, walnuts, pine nuts, sunflower seeds, or any other nut or seed you like! Adapted from the Ultimate Uncheese Cookbook by Jo Stepaniak. -- posted by Sharon123

Vegan Candy-Apple Coupes (Apple Ice Cream)

Sat, 20 Sep 2008 01:38:09 -0400

From the September 2008 issue of Vegetarian Times. Recipe credited to Marie Holtz of Cafe Flora. I haven't made this yet but will when I have a reason to have a lot of apple ice cream otherwise I'll eat it all myself- and that's not good for the diet! The photo is stunning and makes me really hungry. Would be a great holiday recipe when apples are in season. Cook times are estimates. -- posted by VegSocialWorker

Creamy Cardamom Rice Pudding (Vegan)

Mon, 22 Sep 2008 00:17:20 -0400

From the October 2008 issue of Vegetarian Times. -- posted by VegSocialWorker

Chile Cornmeal Crusted Tofu

Wed, 01 Oct 2008 21:51:14 -0400

Yum, Yum! I adapted this recipe from Veganomicon, and it turned out great. I really, really like the use of cornstarch and soy milk to mimick the raw egg traditionally used in "breading" recipes. I used the tofu to make "Po Boy" style sandwiches by placing the fried tofu on grilled rolls with chipotle vegan mayo and fresh yellow tomatoes. The only major change I made from the original recipe was to add a tsp or two of Old Bay Seasoning, and some extra salt (I actually used Penzey's Special Smokey Seasoned Salt) -- posted by Kozmic Blues

Tofu Chorizo " Sausage"

Tue, 14 Oct 2008 14:18:33 -0400

I've found that the flavor of chorizo is mostly in the seasoning. Using an assortment of strong seasonings creates that intense flavor, and the long cooking provides the chewy texture. You need a decent food processor for this recipe. This recipe is from The Complete Vegan cookbook, one of my favorite resources. -- posted by Chef Edlear

Dwen Jang Gook

Tue, 14 Oct 2008 14:52:32 -0400

A traditional spicy Korean soup made with all veggies. -- posted by suk

Braised Soya Beans With Shiitake Mushrooms and Spinach

Tue, 28 Oct 2008 18:11:18 -0400

An ideal supper dish for vegans, vegetarians, anybody! It's really tasty and easy to prepare. Requires beans to be soaked overnight. -- posted by Efimia

Glazed Tofu

Thu, 06 Nov 2008 22:29:23 -0500

Great in stir-fries, over rice or even in salads -- posted by TattooedMamaof2

Baked BBQ Tofu (Vegan)

Thu, 06 Nov 2008 23:38:56 -0500

The BBQ sauce recipe is from veganmenu.blogspot.whatever as adapted from Slashfood and finally as slightly adapted by me. Serving suggestion: baked tofu, (cheesy) grits and spinach salad. Note: the barbecue sauce is best if prepared 12-48 hours in advance. -- posted by Cookgirl

New England Clam-Less Chowder

Fri, 21 Nov 2008 19:39:11 -0500

from Vegetarian Soups for All Seasons. We make this with seitan rather than tofu. -- posted by Serah B.

Easy Edamame Hummus

Tue, 25 Nov 2008 01:12:16 -0500

This recipe takes less than 5 minutes to put together and is a lovely bright green colour and a great alternative to traditional hummus. From the Food Network show, "Healthy Appetite with Ellie Krieger". -- posted by blucoat

Chinese Bean Curd Skin Rolls

Thu, 27 Nov 2008 16:04:30 -0500

These crispy and flavorful rolls make an excellent vegetarian starter, part of a dim sum meal, or even a satisfying main dish if you have a few of them. From Selma Miriam and Noel Furie, owner of the legendary Zagat-rated vegetarian restaurant, Bloodroot, in Bridgeport, CT. -- posted by blucoat

Tofu and Broccoli in Garlic Sauce Recipe

Wed, 03 Dec 2008 18:36:07 -0500

I found this easy vegetarian stir-fry from Jolinda Hackett online. -- posted by blucoat

Udon Noodles With Walnuts and Pomegranates

Thu, 04 Dec 2008 01:48:00 -0500

From the October 2006 issue of Vegetarian Times. -- posted by VegSocialWorker

Tofu Chips

Fri, 05 Dec 2008 00:50:06 -0500

My husband likes the idea of eating tofu, but not the actual texture of tofu, so I developed this recipe for him. He and the children love it! I usually make it as a complement to low-protein vegetable dishes. The chips are great hot, but they can also be eaten at room temperature or cold from the refrigerator. -- posted by Mom of picky eaters and vegetarians

Sweet Potato Edamame Salad

Sun, 14 Dec 2008 17:34:54 -0500

A potato salad to take to picnics -- plenty of protein and flavor to fill you up -- posted by Svenska Kocken

Edamame Soup

Thu, 25 Dec 2008 01:02:58 -0500

This simple, creamy, and satisfying vegetarian soup is from the excellent new cookbook, "The Great Big Veg Challenge: How to Get Your Children Eating Vegetables Happily", by Charlotte Hume. To make this soup vegan, omit the creme fraiche. You can have the soup as is, or top it with almost anything: caramelized onions, fresh scallions, fried shallots, toasted peanuts... -- posted by blucoat

Ginger-Sesame Tofu Sauce by Deborah Madison

Thu, 01 Jan 2009 15:06:22 -0500

Entered for safe-keeping, requesting my vegetarian friends to test this for me. From "This Can't Be Tofu!" by Deborah Madison. This has the texture of a thin mayonnaise, and can be drizzled on cubes of fresh tofu, over romaine salad or cole slaw, or over grilled fish or chicken (if you aren't vegetarian). Over sauteed vegetables this can add an unexpected accent. -- posted by KateL

Sesame-Maple Roasted Tofu

Fri, 02 Jan 2009 23:42:45 -0500

This quick and healthy dinner pairs creamy tofu and crispy snap peas (or broccoli) with a tahini-maple sauce. Serve with udon noodles or rice. If you are using broccoli, roast it with the tofu. From "EatingWell Magazine". -- posted by blucoat

Sweet & Sour Tofu

Fri, 02 Jan 2009 23:57:21 -0500

An easy to prepare, vegetarian version of the Chinese-restaurant standard. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat. For a more substantial meal, add more veggies (onion, scallions, snap peas, and carrots work well). -- posted by blucoat

Tofu Simmered in Hoisin Sauce by Deborah Madison

Mon, 05 Jan 2009 01:26:18 -0500

Entered for safe-keeping, asking my vegetarian friends to review this for me. From "This Can't Be Tofu!" by Deborah Madison. Because hoisin sauce is very sweet, dice the tofu very small and serve it as a sauce over rice, with stir-fried spinach, green beans or broccoli on the side. For interesting presentation, cut the tofu into triangles, brown them briefly in a little oil, and add them to the sauce. Per Ms. Madison, soft tofu packed in water has the best flavor and texture, both of which are more pronounced if tofu is not browned. If you enjoy the pure flavor of soft tofu, heat the sauce with the tofu in it until it is just warmed through; if it reduces too much, add more water or stock to thin it out. Serves 2 as a main course, or 4 as an accent sauce. -- posted by KateL

Tempeh Fajitas

Sun, 11 Jan 2009 12:59:39 -0500

You can also prepare these in a skillet. This recipe is from "Cooking Light Magazine". The tempeh needs to be marinated for at least 30 minutes (longer is better). -- posted by blucoat

Grilled Tempeh Veggie Burgers

Sun, 11 Jan 2009 13:05:14 -0500

This protein-rich vegetarian (vegan) recipe is from "Cooking Light Magazine". Chill the tempeh well before slicing so it will be less apt to crumble. This recipe requires at least 3 hours of marinating, the longer the better. Serve with whole-grain burger buns, and whatever toppings you enjoy! -- posted by blucoat

Tofu Salad - Easy Vegan - Make Ahead (Moosewood)

Tue, 20 Jan 2009 16:50:22 -0500

Courtesy of the original Moosewood Cookbook. Love that you can make it ahead and just pull it out of the fridge at serving time. I'm serving this at a birthday party buffet to make sure there is something substantial for vegetarians/vegans in the group. The book recommends stuffing this salad into pita bread to make it a meal, which I've never tried but sounds great. Prep time includes the minimum 2 hours for marinading. Serves 6 as the main attraction, but more if it's a side dish. Enjoy! -- posted by magpie diner

Easy & Delicious Vegan Pitas

Tue, 20 Jan 2009 17:07:04 -0500

This is a delicious and easy to make recipe for completely vegan pitas. Even those who are non-vegans, vegetarians, and vegans will enjoy this tasty and healthy recipe. This is a very basic recipe, and other vegetables (mushrooms, green peppers, tomato, onion) can be added for extra flavor, depending on what you like. You can also use whatever kind or flavor of salsa you prefer. -- posted by SnowBeetle

Miso-Glazed Tofu on Stilts (Dengaku)

Tue, 20 Jan 2009 18:10:16 -0500

Dengaku is a popular dish at the tea houses that line the lovely Philosophers Walk in Kyoto. The dish takes its curious name from the Japanese word for stilt. The stilts in question are two slender bamboo skewers that are used to hold the piece of tofu over the coals for grilling. The recipe is from Steven Raichlen's TV show, "BBQ U". Tofu needs to be pressed for 1 hour. -- posted by blucoat

Vanilla-Almond Tofu Cream

Fri, 23 Jan 2009 17:25:03 -0500

Use as icing for cakes or cupcakes, or as a dip for fruit. So creamy and delicious, nobody will believe you if you tell them it has tofu in it! Adapted from Alex Jamieson's The Great American Detox Diet. You can use maple syrup, brown rice syrup, or any other sweet syrup in place of the agave nectar. -- posted by Prose

Tofu Shake That Doesn't Taste Like Tofu by Mark Mattern

Mon, 26 Jan 2009 01:09:08 -0500

Entered for safe-keeping. From Deborah Madison's "This Can't Be Tofu!" Mark Mattern is a chef at Disney World. If using frozen fruit, do without the ice cubes. To keep this vegan, use soy milk and maple syrup; otherwise, use what you please. Cooking time is blender time. -- posted by KateL

Iced Coffee Frappe by Deborah Madison - Vegan

Tue, 27 Jan 2009 00:25:31 -0500

Entered for safe-keeping. From Deborah Madison's "This Can't Be Tofu!". Variations: a pinch of cinnamon or nutmeg; vanilla; hazelnut or almond syrup; chocolate syrup; coconut milk; a big scoop of vanilla ice cream or frozen yogurt; a banana. Cooking time is blender time. -- posted by KateL

How-Do-I-Love-Thee Vegan Cheese

Mon, 02 Feb 2009 11:11:58 -0500

I can't quite think of the proper adjective for this cheeze recipe... it's wonderful mixed into calzones, dolloped on pizzas, baked on enchiladas. Did I mention it also makes terrific vegan cheese fries? Try it! (Thank you, John Robbins- from May All Be Fed.) -- posted by White Rose Child

Vegan Chilli

Mon, 02 Feb 2009 23:58:31 -0500

I make a batch of this every Sunday. Its just from my brain, pretty standard affair. You can serve this how you like. It makes about 1200g. I have 100g in a tortilla wrap for breakfast each day, which covers me up until Saturday morning. Add anything you like guacamole, spinach anything you like. -- posted by Kirien

Simple Hawaiian Tofu

Fri, 06 Feb 2009 15:19:21 -0500

This is a simple tasty recipe that I love to make. I'm the owner of A Little Taste of Aloha in Tucson and every time there's a vegetarian dish request for catering, this is always a winner with the vegans and vegetarians. -- posted by Chef Hawaiian

Toci Sauce

Sat, 07 Feb 2009 13:00:53 -0500

This is good when used to flavor a "bean bowl," which is a quick lunch or light dinner of beans, rice or another grain, and vegetables. I named it for the Aztec Goddess of the Harvest. -- posted by Wynne in Portland, OR

Pumpkin Banana Bread

Mon, 09 Feb 2009 01:31:18 -0500

low fat, low cholesterol and DELICIOUS! i made a bowl of cream cheese frosting for people to slather on if they'd like. -- posted by kwray

Pine Nut Cream

Thu, 12 Feb 2009 23:40:55 -0500

This recipe is from Veganomicon, and it is one of the steps in Isa's vegan version of Moussaka. However, this wonderful creamy blend is a great vegan substitute for Bechamel sauce. I particularly like to add this to baked pasta dishes, vegan lasagnas, or add a bit to make a regular tomato marinara sauce rich and creamy! -- posted by Kozmic Blues

Basic Baked Tofu

Tue, 17 Feb 2009 08:33:20 -0500

I looked on the site and didn't see a basic way to just cook tofu before you do anything fancy to it, so I thought I'd share! -- posted by flirtyfunchick

Vegan Carrotaraisinaana Cake!

Tue, 17 Feb 2009 08:37:28 -0500

A side track version of the vegan applesauce carrot cake recipe from Chef Joey Z! I added a few things and this recipe ends up making 3 whole "pies" of the cake instead of the 10 serving original version! -- posted by Chef EazyHa!

Vegan Eggless Egg Salad

Wed, 18 Feb 2009 10:58:25 -0500

This is my personal recipe and it's my favorite in the summer and spring time! I recommend putting it inside a wheat pita pocket or make it into a sandwich :) it taste better than eating it plain! -- posted by Matteo.

Cilantro Noodle Bowl

Sun, 22 Feb 2009 16:14:40 -0500

From 101 Cookbooks. This is delish. In an attempt to cut back on fat, I baked the tofu and added way less oil. It was delish and will be back on the menu soon. The lemon zest is a must for this recipe. -- posted by VegSocialWorker

Vegan Saag Paneer

Sun, 22 Feb 2009 16:23:31 -0500

This is a Vegan version of an Indian favourite. Small cubes of Indian "cheese" (tofu) with a spicy green gravy. -- posted by Chef #662820

Superfoods Spicy Tofu Salad

Wed, 25 Feb 2009 11:51:27 -0500

From SuperfoodsRX Diet book -- posted by Debbie R.

Real Vegan Yoghurt Cheese

Mon, 02 Mar 2009 18:06:28 -0500

Unlike most types of vegan cheese this is real cheese. At least it's made just like the same kind of dairy cheese would be made. It is quite low in fat and has a texture like low-fat cream cheese. The taste is also similar though not very tangy so you might like to add some lemon juice to the cheese. Make sure you use real soya yoghurt made from live cultures as it might not otherwise work. If you would like a savoury cheese, it's usually all right to use sweetened yoghurt and add salt afterwards, but don't use a flavoured variety (like vanilla). Of course you can also make sweet versions of the cheese to use in frostings and desserts or just as a sweet spread. I've heard that real oat yoghurt is also available and I'm sure this recipe would work with that as well. -- posted by Goldcrest

Tofu and Broccoli Stir Fry (Martha Stewart)

Thu, 12 Mar 2009 18:08:38 -0400

This recipe is from Martha Stewart's "Everyday Food". This stir-fry is delicious over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350-degree oven for about 10 minutes. If you like a sweet-and-sour flavor, add 1 tablespoon of sugar to the sauce in step 4. -- posted by blucoat

Vegan Fried Chicken/Vegan Chicken Nuggets (Gluten-Free)

Sat, 21 Mar 2009 02:22:21 -0400

I served these to some non-vegan friends (one of whom "hates tofu") and they seemed to really like them. Based on a recipe from vegweb.com. The original called for crushed cornflakes, but when I went to make this, somebody had eaten all my cornflakes so I used Lay's Baked Potato Chips instead. I like the salty taste of the chips better than the sweet of the cornflakes, but feel free to used crushed anything here and add other seasonings to your heart's content. You can find vegetarian chicken bouillon at your local health food store. -- posted by Prose

Tofu Tikka Masala

Mon, 23 Mar 2009 00:47:13 -0400

A delicious vegan take on the meaty Indian dish. About medium spicy---adjust to suit your taste. Adapted (simplified) from Vegetarian Journal, Issue One, 2008. Cooking time includes marinating time. -- posted by Prose

Acadia's Tofu Stir Fry

Thu, 09 Apr 2009 19:59:03 -0400

I actually had never tried cooking tofu before, so I decided to marinate it first before cooking. It was a quick tasty meal the next night after work. Serve with rice, noodles or plain. Enjoy. -- posted by Acadia

Lemony Baked Tofu

Wed, 15 Apr 2009 02:01:34 -0400

Yummy as a snack, sandwich filling, or topping for salads! It's got lots of flavor and holds it's shape well. A choice is given for two very different but equally inviting marinades. Be sure not to use an aluminum baking pan! Use the smallest baking pan you have that will hold the tofu in a single layer. An 8" square pan and a 7x9" pan both work fine. Adapted from Moosewood Restaurant New Classics cookbook. -- posted by Sharon123

Tofu Nuggets

Mon, 20 Apr 2009 14:33:57 -0400

These tasty nuggets are a favorite in our house. This recipe is from the Down To Earth Cookbook by Lacey Sher and Gail Doherty. They are simple to make and can be served hot or cold. We usually eat them with mashed potatoes and gravy. Leftovers can be used in sandwiches with mayonnaise. Prep time includes pressing the tofu for 1/2 hour. Enjoy! -- posted by His daughter

Quick and Easy Raspberry Chocolate Parfait

Fri, 24 Apr 2009 17:01:59 -0400

I had some Lite Silken Tofu in the pantry, so I decided to experiment to see what I could do with it. This is delicious, and I don't feel guilty eating it. -- posted by Wynne in Portland, OR

Mexican Chocolate Tofu Pudding

Sun, 17 May 2009 02:47:25 -0400

From Mark Bittman, published in the _New York Times_, May 15, 2009. -- posted by DrGaellon

Baked Jerk Tofu

Wed, 20 May 2009 20:34:59 -0400

Thanks to Moosewood for their version of jerk tofu, which is what this is based on. It calls for baking the tofu - I prefer to grill it on the BBQ. Grilled tofu is so delicious!! You do need to press the tofu beforehand....that 30 minutes is reflected in the prep time, you may also wish to do that well in advance and just leave it sitting in the fridge. I prefer to make this up well in advance and let the pressed tofu sit in marinade as long as possible before cooking. This can be eaten along with a variety of side dishes or salads, with a little fruit salsa or dip. Or just eat it cold the next day, it's great for the vegetarian lunch box. -- posted by magpie diner

Clean Eating Edamame Salad

Tue, 26 May 2009 01:31:21 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. This Japanese salad has a good proportion of protein to carbohydrates for a light lunch, but this will be more filling if served with brown rice. Nanami Togarashi can be found inthe Asian section of a supermarket or health food store, but red pepper flakes can be used as an emergency substitution. -- posted by KateL

Clean Eating Wakame Brown Rice Salad With Tofu

Tue, 26 May 2009 01:31:33 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese salad. -- posted by KateL

Scrambled Tortillas

Tue, 09 Jun 2009 02:12:01 -0400

Delicious and unique vegan recipe. Originally found in Isa Chandra Moskowitz's book Vegan Brunch. I have made a few small changes for personal preference and time factor, easily adaptable you can make lots of changes to this recipe and tailor it to your own tastes! The tofu cooks around the tortillas, soft and chewy, the whole family enjoyed it! Serve with avocado and chopped scallions. I tried to estimate time to water to boil in cook time, might vary by area and stove type etc... -- posted by brokedownrage

Pink Dip

Mon, 15 Jun 2009 17:12:23 -0400

This is from "The New Farm Vegetarian Cookbook". -- posted by Rameses

Crock-Pot Sweet & Sour Tofu

Thu, 18 Jun 2009 01:30:21 -0400

This is a favorite of mine. -- posted by iPlayFlonkerton

Grilled Veggie & Tofu Stack With Balsamic & Mint

Wed, 24 Jun 2009 15:37:06 -0400

This wonderful summer recipe is modified from the Bon Appétit Test Kitchen (June 2009). It's easy, tastes delicious, and has fewer than 200 calories per serving! Feel free to modify the vegetables to your preference (I added the tomato). -- posted by blucoat

Caramelized Tofu Goodness!

Fri, 26 Jun 2009 02:37:34 -0400

This is so good and has gotten lots of great comments on Heidi Swanson's food blog. She threw this together one night and it was a hit! If you can't handle Brussels Sprouts, try cabbage, spinach, broccoli(cut up real small), or bok choy. I have changed this just a bit. -- posted by Sharon123

Pumpkin Cheesecake Cheesefake

Sun, 28 Jun 2009 17:33:18 -0400

Here is a delicious vegan pumpkin 'cheesecake' I have been perfecting. -- posted by Ashlin

Kiwi Etc. Smoothie

Fri, 03 Jul 2009 02:46:50 -0400

A filling, super- yummy smoothie in which the tofu is totally undetectable! I like to whip it up, keep it in the fridge at work and sip on it all afternoon. If you let it refrigerate, it thickens up. MMmmm. -- posted by White Rose Child

Daikon 'fettuccine' With Cyndi's Vegan Alfredo Sauce

Tue, 07 Jul 2009 11:23:10 -0400

I got this recipe from "The Vegetarian Low-Carb Diet" book by Rose Elliott. Description from book: Cyndi's Vegan Alfredo Sauce, which I've adapted just slightly by using almonds instead of cashews, is wonderful: really creamy and delicious, and packed with protein. It's great with vegetable 'pasta' and I also like it with Roasted Vegetables and Roasted Cauliflower with Lemon. You can use it whenever you want to add some extra protein to a meal. If you can get daikon (a long, white radish), it makes lovely 'fettuccine' and is very low in carbs - but you can also use courgettes, turnips or kohlrabi, for varying, slightly higher carb counts. -- posted by JoshH347

Grilled Spicy Asian Tofu

Wed, 29 Jul 2009 17:13:50 -0400

This is really good - no leftovers, even carnivorous children went back for seconds. The marinade provides subtle heat while the teriyaki glaze is sweet & smoky. Serve with Asian Grilled Vegetables (search for the recipe) and steamed rice or udon noodles. I use Sriracha Sauce for the marinade - green top, rooster on the bottle - stuff is the best and HOT! I use Kikkoman "Takumi Collection Spicy Miso " Teriyaki sauce to baste. Really good.... -- posted by ChandraSoleil

Torgotta Cheese (Or, Torgo's Vegan Tofu Ricotta)

Tue, 08 Sep 2009 12:25:32 -0400

I am Torgo. The Master's unnatural vegan bender has forced me to become more creative. This recipe is great for Torgogna (see my other recipes) but could work wherever ricotta desires abound. -- posted by Torgo, Esq.

Torgogna (Or, Torgo's Vegan Lasagna for 2)

Tue, 08 Sep 2009 18:19:11 -0400

I am Torgo. When The Master told me we were becoming vegan, I said it was an abomination. He then reminded me, "You're the abomination, goat boy!" Since he doesn't yet want to give up his favorite comfort foods (and comfort wives), I concocted this simple fake lasagna. It makes 2 large portions if only accompanied with bread, or 4 small portions if 2 hapless guests dine with you and your The Master. You'll find Torgotta Cheese with my other recipes. -- posted by Torgo, Esq.

Simple Cashew Cream

Thu, 17 Sep 2009 15:36:14 -0400

Use this wherever half-and-half is called for in a recipe. You can also make the sauce thicker by using another 1/2 cup of cashews, which can be used in place of heavy cream! -- posted by Kozmic Blues

Spicy Marinated Tofu

Fri, 18 Sep 2009 16:35:51 -0400

This marinade gives tofu a great flavor when broiling or grilling. -- posted by 49flavours

Tofu Scramble

Fri, 18 Sep 2009 16:44:59 -0400

Perfect for breakfast, lunch or dinner. -- posted by 49flavours

Delicious Tofu Banana Nut Pancakes!

Thu, 08 Oct 2009 11:20:31 -0400

I'm a strict vegetarian and borderline vegan so I love breakfast foods. But I'm always looking for ways to get the most protein out of every meal. This recipe combines delectable banana walnut pancakes with some tofu for the protein and you can't taste the difference! Get all the health benefits with a delicious flavor! Enjoy and please comment! (You can try apple cinnamon or blueberry almond too if you wish =) ) -- posted by vegi3wond3r

Vegan Tofu-Based Green Tea Smoothie

Thu, 15 Oct 2009 14:40:38 -0400

Part of my Nasoya Madness series since I got tons of coupons for Nasoya Creations so I could get the tofu packs for almost nothing; and did lots of experiments most of which went well! I finally pulled my blender out of the closet again so I did lots of smoothies. This one is green tea, meant to have a powerful flavor. Feel free to add fruits, honey or other sweeteners, or make it non-vegan with yogurt or ice cream instead. -- posted by the80srule

Tropical Strawberry Delight Smoothie

Thu, 15 Oct 2009 15:25:49 -0400

Part of my Nasoya Madness series since I got tons of coupons for Nasoya Creations so I could get the tofu packs for almost nothing; and did lots of experiments most of which went well! This is really, really sweet and a little different. I wouldn't add extra sugar, there's already a lot of flavors going on and natural sugar. -- posted by the80srule

Vegan Choco-Banana Smoothie

Thu, 15 Oct 2009 15:26:22 -0400

Part of my Nasoya Madness series since I got tons of coupons for Nasoya Creations so I could get the tofu packs for almost nothing; and did lots of experiments most of which went well! This is a vegan-ized classic and you can vary it by using 2/3 cup plain soymilk mixed with 1 tsp cocoa powder for a subtler chocolate flavor. It's also iceless for ease. -- posted by the80srule

Edamame-Ginger Dip

Thu, 15 Oct 2009 15:48:44 -0400

Eating Well - October 2009 -- posted by TattooedMamaof2

Healthy Caesar Dressing

Mon, 19 Oct 2009 13:28:34 -0400

a great tasting alternative to traditional Caesar dressing. Guilt free and safe for kids too. My own version modified from several recipes that weren't 'quite right'. -- posted by Sugarledge

Vegan Burrito Pie

Fri, 23 Oct 2009 01:02:58 -0400

Yummy and Nutritious Vegan Burrito Pie! -- posted by KMuchetti

Delectable Spicy, Sweet and Salty Tofu!

Tue, 03 Nov 2009 14:23:21 -0500

The title says it all really. Adapted from The Garden of Vegan cookbook. -- posted by Sharon123

Tofu Rancheros

Tue, 03 Nov 2009 16:31:52 -0500

From Vegetarian Times 2008. I altered this recipe to make it sattvic. (No garlic and onions.) -- posted by Jeannette 108

Tofu and Leek Burgers

Fri, 06 Nov 2009 15:45:46 -0500

Looking for something else to do with leeks besides potato & leek soup? Try this! -- posted by LilWubs

Vegetarian Miso Soup

Thu, 12 Nov 2009 00:04:03 -0500

This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced toful and seaweed. Adapted from the Everything Vegetrian Cookbook. -- posted by Sharon123

Vegan Key Lime Pie Filling

Thu, 12 Nov 2009 00:14:47 -0500

This is a tad of a spinoff of a recipe on the side of a Nasoya Silken Creations box. You can skip the vanilla and cut the confectioners sugar a little bit if you use Silken Creations Vanilla instead. I didn't include a recipe for a pie crust because I like it crustless! And for ultimate laziness, you can even mix it right in the pie pan! There are lots of good vegan pie crust recipes on here, or you can buy a premade one. Note that cook time does not include cooling time. -- posted by the80srule

Kristin's Vegan Chili With Cashews

Thu, 12 Nov 2009 00:43:49 -0500

Not your traditional chili. I often play around with it adding different kinds of beans, sometimes 2 cans sometimes 3. -- posted by Kristin D.

Super Simple Vegan Banana Pudding

Sun, 15 Nov 2009 13:19:09 -0500

You won't believe how simple and healthy this dish is. Whips up in less than 5 minutes. If you use Nasoya Silken Creations Vanilla, you can skip the rest of the ingredients! -- posted by the80srule

Caramelized Tofu W/ Shredded Brussels Sprouts

Mon, 16 Nov 2009 00:47:11 -0500

Last Thanksgiving, none of my guests wanted turkey, so I wanted to come up with a pareve main dish. There were NO leftovers and I get more requests for this recipe throughout the year than anything else, so it will be the main fare this year as well. -- posted by Feeding my Family