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Yeasty ‘Cream Cheese’ Spread

Ingredients (use vegan versions):

* 1/3 lb medium tofu
* 1/2 cup nutritional yeast
* 3 tablespoon Spike
* 1 tablespoon non-hydrogenated vegan margarine

Directions:

Blend all in a blender or food
processor. This should look like hummus
and have a cream vegan cheese consistency.

Spread on a piece of toast or use with
pita slices or in celery sticks! Can be
used as both a dip or a spread, is
absolutely addictive.

Serves: 10

Preparation time: 5 min

Amazing Tofu

Ingredients (use vegan versions):

* 2 lbs Firm Tofu Blocks
* 1 Small Red Onion
* 4 Stalks of Celery (the more tender inner-stalks)
* 4 Carrots (organic are generally sweeter)
* 1/2 to 3/4 Cups Unsalted Sunflower seeds
* 1 Cups Nayonnaise (tofu vegan mayonnaise recipies are on vegweb)
* 1/4 cup (4 Tbs) Seasoned Salt - Jane’s Crazy Mixed Up…, Poultry Seasoning, etc
* Freshly ground black pepper
* 2 tablespoon White Vinegar

Directions:

The seasoned salt is available in most food store’s spice
section- look for a mix of salt, pepper, garlic, sage,
rosemary and other similar spices. If your seasoned salt
doesn’t make an impressionable dish, add herbs as listed
above to taste.

Slice the tofu into flat squares like patties (1/4 inch
thick), placing each, so they are not touching, onto some
folded cloths (tea towels or something lint-free). When
all the slices are out, cover with a single layer of
more folded towels. Apply pressure by covering with a
large cutting board, then putting a heavy knife block or
pan with about 2 quarts of water in it on the board. In
the meantime, dice (finely) the celery, carrots and onion.
Mix the seasoning salt, vinegar and nayonnaise in a large
bowl. Fold in the diced vegetables and sunflower seeds.
Once the tofu has been pressed for about 20 minutes, dice
it (I stack about 5 of the tofu slices at a time, then cut
along the long side to make thin (less than 1/4 inch)
strips, then cut along the short side to small cubes)
Fold the tofu into the mix. Add the black pepper to taste.
Fold in more naoyonnaise and add more seasonings as you
please. This is a simple recipe that takes well to
adjusting the flavor as needed - it’s a bit different
everytime I make it. You’ll find it fabulous everytime
with sprouts on fresh toast made from homemade vegan bread.

Serves: 1

Preparation time: 1 hour

Pan Fried Noodles with Tofu and Red Curry Broth

Ingredients (use vegan versions):

* 1 pound precooked Hong Kong noodles
* 3 tablespoons Red Curry Paste
* 15 leaves fresh Chinese bazil, chopped
* 8 stalks Scallions, chopped
* 2 cans Straw Mushrooms
* 6 cloves Garlic, sliced
* 8 oz package Spicy Dry Tofu, sliced
* 8 fresh Thai chilis
* 4 tablespoons & 1 tablespoon Hot Sesame Oil
* Soy Sauce
* 6 cups Vegetable broth

Directions:

Place whole Chilis onto aluminum foil and coat with 1
tablespoon Sesame Oil. Close foil loosely and broil until
soft, about 10 minutes.

In a pot, bring broth to a boil. Add tops of chopped
scallion and 1 chopped garlic clove to broth. Keep at a
simmer.

Heat Sesame Oil in wok or large cast iron saut� pan to
medium-high heat.

Remove stems of Chilis and place into pan with garlic, curry
and then scallions, tofu, basil and mushrooms. Saut� for
8-10 minutes. Add noodles and saut� for 5 more minutes,
until noodles are crisp, adding Soy Sauce to taste.
Place contents of wok into four bowls. Ladle 2 scoops of
Broth into each bowl. Garnish with fresh basil leaves and
serve.

Serves: 4

Preparation time: 40 min

Pecan Patties

Ingredients (use vegan versions):

* 1 cup pecans
* 1 cup cold water
* 1 tablespoon Bragg’s Liquid Aminos
* 1/2 teaspoon onion powder
* dash garlic powder [more if you like it]
* 1 cup rolled oats
* 1 cup crumbled tofu
* salt and pepper to taste

Directions:

Whiz nuts til fine or use pecan meal. Combine all
ingredients in bowl.If too wet, add a little more oats. If
too dry,add a few drops of water. Drop 1/4 to 1/2 cup of
mixture onto a sprayed skillet on medium heat til browned on
both sides. Cover while cooking. Serve on buns. Enjoy! This
is my family’s favorite fake burger.

Serves: 6 - 8

Fried Tofu

Ingredients (use vegan versions):

* 1 lb. extra firm tofu
* juice of 1 small lemon
* 2-3 tablespoon Bragg’s Liquid Aminos (or soy sauce if you’re desperate)
* 2 tablespoon oil
* 1/2 cup water
* approximately 1/2 cup nutritional yeast

Directions:

Cut tofu into cubes or strips. Add lemon juice, Liquid
Aminos and water to a large pan or wok. Add tofu to pan.
Let simmer until all sauce has been absorbed by tofu. When
tofu is nearly dry add oil to pan and coat tofu with it.
Then sprinkle nutritional yeast over tofu to coat. Fry on
med-high heat until nutritional yeast browns slightly (2-3
minutes).

This is really good added to stir fry or served as a ‘meat’
dish with corn and baked squash etc.. (Also good the next
day on a sandwich).

Note: Watch out for the strength of the lemon you use.
I’ve accidentally made some pretty sour tofu.

Serves: 4

Preparation time: 25 min

Potato Pancake Tofu Slices

Ingredients (use vegan versions):

* 1 package extra firm tofu
* 1 large potato
* an onion
* about 1/4 cup flour
* fresh parsley
* salt, pepper and whatever other seasonings you’re partial to
* olive oil

Directions:

Slice tofu into about 6 slices.
Grate potato and onion into a dish.
Add flour,parsley and seasonings to the potato mixture.
Coat tofu slices with the potato mixture, pressing it in
with your hands so it sticks well.
Refrigerate for at least 1/2 hour which kind of “sets” it.
Put enough olive oil into a skillet to cover bottom (and then
some). Let it get good and hot.
Saute slices until crispy and brown on each side.
Serve with apple sauce or non-dairy sour cream or both. It’s
also fantastic dipped into a little wasabi!!!

Serves: 2 - 3

Preparation time: 1 hour

Simple Tofu Macaroni

Ingredients (use vegan versions):

* 1/2 lb. tofu
* 1-16 oz can whole peeled tomatoes
* 2 cup dried macaroni
* celery salt, paprika, oregano and marjoram to taste
* 1 tablespoon cider vinegar
* 1 tablespoon soy sauce
* 1 tablespoon canola oil
* 1 tablespoon vegan red wine
* nutritional yeast, to taste

Directions:

1. Heat Oil in skillet. Add vinegar, vegan wine & soy sauce.
Cube tofu and add, stir frying for 10 minutes.
2. Boil water & cook macaroni as package directs.
3. Add spices to tofu mixture, and stir fry for 5 more
minutes.
4. When macaroni is ready, add canned tomatoes to tofu
mixture, and crush them.
5. Serve tofu mixture on top of macaroni and sprinkle with
nutritional yeast.

Serves: 2

Preparation time: about 1/2 hour

Festive Curry Tofu

Ingredients (use vegan versions):

* 14 oz. extra-firm tofu, water packed, pressed, cut into cubes
* 1 medium onion, chopped
* 1 small green pepper, cut into strips
* 1 clove garlic, minced
* 2 teaspoons curry powder
* 1/2 teaspoon dried thyme, crushed
* 1/4 teaspoon ground cloves
* 1 16oz. can tomatoes, cut up
* 1/4 cup dried currants or raisins
* 1/2 teaspoon salt
* hot cooked brown rice

Directions:

Spray pan with Pam. Heat pan over high heat. Stir-fry
onion, green pepper and garlic for 3-5 minutes or till
onions are tender. Add curry, thyme, and cloves and stir-
fry for 2 minutes longer. Stir in undrained tomatoes,
currants or raisins, and salt. Add tofu, spooning mixture
over the tofu. Add a 1/2 cup of water then bring to a
boil. Reduce to a simmer and cover for 35-40 minutes.
Uncover and boil for 5-10 minutes, until sauce is thick.
Serve over rice.

Serves: 4 - 6

Preparation time: 1 hour

Deviled Tofu Scramble with Portabello Mushrooms

Ingredients (use vegan versions):

* 1 12oz box firm Mori-Nu tofu, pressed & crumbled
* 1 6oz pkg. baby portabello mushrooms, sliced
* 1 green bell pepper, diced
* 1 tablespoon dried dill weed
* prepared yellow mustard (French’s does just fine)
* several sprays of Braggs Liquid Aminos

Directions:

Saute bell pepper & mushrooms in a non-
stick pan, coated with non-stick spray
until tender. Spray several times with
Braggs Liquid Aminos to taste. Crumble
tofu, and add to veggie mixture. Add
mustard (I didn’t use an exact
measurement, but it might amount to 1/8
to 1/4 cup of mustard). Add dill weed.
Mix thoroughly, and heat through.

This recipe is reminiscent of deviled eggs
with my own twist to make it into a
breakfast scramble or sandwich filling.

Serves: 2 - 4

Delicious Millet Patties

Ingredients (use vegan versions):

* 1 cup cooked millet
* 2 cups quick oats
* 1 cup vegan bread crumbs
* 3 tablespoons sesame seeds (toasted)
* 1 teaspoon celery salt
* 1/2 teaspoon paprika
* 1/4 teaspoon sweet basil
* 1/8 teaspoon oregano powder
* 1/4 teaspoon garlic granules
* 2 tablespoons grated onion (any kind)
* if you want it, additional salt to taste
* 1 tablespoon Extra Virgin olive oil
* 1 tablespoon cereal coffee

Directions:

Mix all ingredients in a bowl. Add
water till soft (but not mushy) and you
are able to form patties (or if you
want them for an entree,
tiny “meatballs” with toothpicks on
them). Place them on an oiled cookie
sheet. Bake at 350� for 30 min. or till
golden brown. If you want, you can
serve them with your favorite gravy or
sauce if they are to accompany a dish.
These are versatile, you can also serve
them with a lot of sauteed onions and
peppers on top.

Serves: 6

Preparation time: about 1 hour

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