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Ma Po Tofu

Ingredients (use vegan versions):

* 3/4 Cup (177 ml) vegetable broth
* 1 1/2 TB (22 ml) Mandarin sauce (try Asian stores, may sub with yellow bean sauce)
* 1 TB (15 ml) black bean sauce (available in Asian stores)
* 1/4 TS (1 1/4 ml) salt
* 1/4 TS (1 1/4 ml) garlic powder
* 1 TS (5 ml) vegan soup base powder
* 2 ea.16 oz. boxes (908 g) firm tofu, drained and cut into very small cubes
* 3/4 TB (11 ml) cornstarch
* 2 TS (10 ml) rice vegan cooking wine (try Asian stores, may substitute with any vegan cooking wine)
* 1 TS (5 ml) chili paste (available in Asian stores)

Directions:

Combine the first 6 ingredients in pan and stir. Place pan
on high heat. When mixture reaches a boil, add tofu and stir again.
Mix cornstarch with 2 TB (30 ml) water. When tofu mixture reaches a boil again, add corn
starch mixture and stir again. Continue stirring until tofu mixture thickens; reduce heat
to medium. Stir in vegan cooking wine and chili paste. Allow to cook another
minute, then turn off heat. Let dish sit for 10 minutes for flavors to blend.
Serve hot over rice.

Serves: 8

Preparation time: 20 min

Tofu

Ingredients (use vegan versions):

* 1 - 1 1/2 (16 oz) packages extra- firm tofu
* 2 teaspoon salt
* 2 teaspoon vegan yellow mustard
* 1 teaspoon Tabasco
* 2 cups soymilk
* 1/2 cup flour
* 1 tablespoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon crushed thyme
* 1 teaspoon paprika
* 6 tablespoon canola or other cooking oil

Directions:

Drain and cut tofu into strips (approx
1 x 1/2 x 5 in. In medium bowl mix 2
cups soy milk, 2 teaspoon salt, 2 teaspoon mustard,
and 1 teaspoon Tobasco. Add tofu strips and
soak in refridgerator for a few hours.

Heat 6 tablespoon oil in electric frying
skillet or frying pan to 350 degrees F
or medium-high heat. In ziplock
sandwhich bag combine 1/2 cup flour, 1
tablespoon salt, 1 teaspoon pepper, 1 teaspoon thyme and
1 teaspoon paprika. Shake until well mixed.

Drain tofu and place a couple of stips
at a time in the back. Shake until
covered with dry mixture. Saute the
strips in the frying pan about 3 minutes
on each side to cook. Enjoy with mashed
potatoes and green beans!

Serves: 3 - 4

Preparation time: 30 min (couple hours for soaking)

Teriyaki Tofu Strifry

Ingredients (use vegan versions):

* 1/2 lb tofu (firm)
* 1 head of broccoli
* 1/2 head of cauliflower
* 1 small onion (or half of an average onion)
* 1 1/2 peppers
* 5 oz mushrooms (any kind baby bellas recommended)
* teriyaki sauce
* vegan sugar
* oil (veggie and/or sesame)
* rice (any kind will work)

Directions:

(Make changes where you see fit)

Brown tofu in oil (veggie and/or sesame) in a
frying pan or wok.

While tofu browns cook rice and cut mushrooms and
let sit in about a cup of teriyaki sauce and 2
tablespoons of sugar for about 10 mins, once tofu
is brown pour the mushrooms and sauce into the
tofu.

Let tofu and mushrooms simmer for about 10 mins
with a lid on. cut up other veggies.

Place rest of the veggies into the pan/wok. Place
lid on and let veggies cook until they are cooked
to your liking (DO NOT OVER COOK!!! unless of
course you like mushy veggies).

Serves: 4 - 6

Preparation time: approx 30 - 60 min

Blueberry ‘Yogurt’

Ingredients (use vegan versions):

* 2-10 oz pkgs Mori-Nu firm tofu
* 1/2 cup water
* 2/3 cup sweetener-maple syrup, brown rice syrup, etc
* 2 cup frozen blueberries
* 1 teaspoon blueberry extract
* 1 teaspoon raspberry extract

Directions:

Combine all ingredients in blender, process until smooth.

I sometimes will keep some of the blueberries whole, and
stir them through when I am done blending, but before
serving.

You can vary this with just about any fresh or frozen fruit
and extracts to match.

This may also be frozen in an ice cream machine for ice
cream, or freeze in ice cube trays.

Serves: 4

Preparation time: 15 min

Barbecue Tofu

Ingredients (use vegan versions):

* 1 block of regular Tofu, extra-firm
* your favorite vegan BBQ sauce
* 2 med onions
* any other sandwich fixings

Directions:

1. On the day before you want to eat your BBQ, put the tofu in freezer ….
I find by freezing the tofu, it has a more meaty texture. On the next day,
thaw tofu and squeeze out all the water.

2. Slice it into what ever size you like.

3. Cover bottom of casserole dish with your favorite BBQ
sauce. Put tofu in and coat with BBQ sauce.

4. Cook BBQ Tofu on 350 for 25 minutes, covered.

5. Uncover BBQ Tofu, and cook for 25 more minutes.
Let cool.

6. Saute onions. When BBQ Tofu has cooled, eat as a sandwich with lettuce
tomatoes.

Serves: 4

Preparation time: 1 hour and 15 min

Pan Fried Tofu

Ingredients (use vegan versions):

* 1 pkg. regular extra firm tofu, drained and cut in 1/4 to 1/2″ slices
* approx. 1/2 to 1 cup soy sauce or tamari
* approx. 1/2 cup water
* approx. 1 to 1 1/2 cup wheat germ
* approx. 1 cup engevita yeast
* olive oil

Directions:

Marinate tofu slices in soy sauce for a minimum
of 20 min or up to several hours.
Mix together yeast and wheat germ in dish (should
be about 2/3 wheat germ to 1/3 yeast, no need to
measure).

Heat oil in large fry pan.
Dredge tofu slices in wheat germ/yeast and place
in pan. Fry until brown then flip and brown the
other side, adding more oil if necessary so they
don’t dry out.

Serve with chutney or your favorite dipping sauce.
Great as a side dish to any veggie meal
especially with rice or potatoes.

Variations: add minced garlic or rosemary or your
favorite herb to tofu while marinating.
Cold leftovers are good in your lunch.

Serves: 3

Preparation time: 30 min

Jamaican Jerk Tofu

Ingredients (use vegan versions):

* 1 pkg firm regular tofu
* 3 tablespoons whole Jamacian allspice
* 3 cloves garlic
* 1-3 habanero peppers (sctoch bonnet peppers), preference
* 4 escallions (green onion)
* 1/2 cup lemon juice
* 1/2 vinager
* 1/2 cup soyasauce
* 1/2 small white onion
* 4 sprigs fresh thyme

Directions:

Jerk Seasoning:

Crush whole allspice. In a blender mix all ingredients.
Cut tofu as desired. With spoon spreed jerk seasoning over
tofu. Do not touch seasoning, the peppers will burn you
skin.

Best if marinated over night. Cook as desired. On BBQ
grill, in the oven or stove top. Add salt to taste.

********* WARNING, VERY, VERY, VERY HOT!!! ********

********* TRY WITH JAMAICAN RICE AND PEAS ********

Serves: 4 - 6

Preparation time: 1 day

Quick and Easy Tofu Cutlets

Ingredients (use vegan versions):

* extra firm tofu (drained for 5min. on brown bag)
* a vegan coating mix (pre-made or create your own)
* vegan gravy mix (chicken style)

Directions:

Slice drained tofu.

Follow instructions on coating mix.

After baking to golden brown, prepare gravy.

Spoon gravy to taste over cutlets.

Serve with any type of rice and at least one green vegetable.

Serves: 4

Preparation time: 20 min

BBQ Tofu

Ingredients (use vegan versions):

* firm tofu
* tamari
* garlic powder
* molasses

Directions:

!!!You will need a charcole BBQ for this!!!

First you must use charcoal for this recipe and if you have
those mesquite chips or whatever then you can use those too.
I prefer the Weber Kettle BBQ (I own no stock).

Cut the Tofu into slabs about 2″ square not too thick
though.

Coat them in Tamari.

Sprinkle on garlic powder (powdered is better here ’cause it
sticks).

Drizzle on molasses, use a brush to spread the stuff around
coating all of them on both sides.

When the grill is ready place them on an cover. You may
want to coat the grill with your choice of no-stick
solution. Turn them over an cook on the other side. It’s
important you get the grill lines. If you really want to
impress people (and why not) place the tofu slabs on a
diagonal then rotate them so you get that cris-cross grill
lines effect like on meat.

You can serve them as is as you would a meat dish or put
them in sandwiches, this is best done the next day as
leftovers. Be prepared to make these often since they
always go fast.

Preparation time: 1 hour

Braised Tofu

Ingredients (use vegan versions):

* 1 Brick Extra Firm Tofu
* 4 green onions
* 2 tablespoon vegetable oil (of your choice)
* 3 squirts sesame oil
* vegan sugar to taste
* 1/4 cup Soy sauce (shoyu)
* Water
* corn starch (optional)

Directions:

Press tofu until it is extra dry, this is a key
step to prevent splattering and increase
absorption of flavors. Heat oil, not quite to
smoke point this is not quite a stir fry. Slice
tofu into six patties. Fry tofu until golden
brown. While the tofu is cooking slice up the
whites of the green onion and toss in the oil
once tofu is significantly browned, you want
a fairly good crust on the tofu before you add
anything that has moisture. Cook the onions
down (about 1 minute) and add shoyu, and
a little water and vegan sugar, this is really your
call make the sauce taste the way you want
it to. I usually add about 1/4 cup water
(equal parts Shoyu and water) and 1.5 tablespoon
vegan sugar but this is all about personal
preference. Cover and simmer for about 3-5
minutes. At this step add whatever you want
Broccoli, hulled edamami, water chestnuts or
leave plain. After the tofu has soaked up the
flavor If you want to thicken the remaining
liquid into a gravy make a corn starch slurry
with about 1 teaspoon corn starch and 1 teaspoon
cold water add it to the pan and stir quickly.
Turn off heat and add a few shots of
sesame oil and the tops of the green onions.
Serve over good sticky rice. Again this is just
a base recipe you can ginger, garlic, chili
oil the recipe is so versatile you can start
by figuring it out what your personal
seasonings are for the sauce and then the
sky’s the limit.

Serves: 2 - 3

Preparation time: 20 min

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