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Heavenly Millet Tofu Croquettes

Ingredients (use vegan versions):

* 4 cups cooked millet
* 4 cups firm tofu, mashed
* 1/2 cup smooth, natural-style peanut butter
* 1 cup fresh parsley, chopped
* 1 tablespoon onion powder
* 8 cloves garlic
* 1 teaspoon salt (or more, to taste)
* 3 tablespoon low-sodium soy sauce or tamari
* paprika
* sesame seeds

Directions:

Preheat oven to 350 (F) degrees.
Lightly oil a cookie sheet.

Simply mix all the ingredients
together. Drop mixture by 1/3 cups
onto cookie sheet, and form into
beautifully rounded croquettes.
Sprinkle with paprika then sesame
seeds. Cook for 20 minutes or so,
until croquettes seem done.

Whip up a quick batch of Cashew
Gravy while the croquettes cook!

If you wish, you can freeze the
croquettes (for later consumption)
prior to cooking. Place the cookie
sheet with (uncooked) croquettes in
the freezer until they can be easily
transferred to a plastic zip lock freezer
bag and frozen. When you’re ready to
cook them, heat for 30 minutes at
350 degrees.

Serves: 6 – 8

Microwave Sticky Tofu Ribs

Ingredients (use vegan versions):

* 1 pound firm tofu
* 1/2 cup favorite BBQ sauce
* 1/2 cup orange juice
* 1/2 cup vegan maple syrup (cheap versions work, too)
* 1 teaspoon ground black pepper
* nonstick cooking spray or some vegan margarine

Directions:

Find the biggest plate or platter that
will fit in your microwave, and spray
it with nonstick cooking spray or
grease it with vegan margarine.

Use frozen and defrosted tofu to get
the best texture. Cut it into 1/4 inch
slabs and squeeze all the moisture out
of it between two plates. In a bowl,
whisk together the BBQ sauce, orange juice,
vegan maple syrup and pepper.

Pour half of the sauce mixture onto
the greased plate and then arrange the
tofu slices on it to get the least
amount of overlapping pieces. Pour the
rest of the sauce on the top and pop
into a microwave.

Microwave on “high” for 10 minutes.
Sauce may splatter on the inside of
the microwave. After 10 minutes, let
the Tofu rest for 5 minutes, and check
the texture. It should be hard around
the edges and very firm in the middle.
If so, dig in. It tastes even better
when cold. If not, microwave in 3
minute increments until desired
consistency.

This tofu also tastes great on a
charcoal BBQ, but make sure the grill
is greased to avoid sticking.

Even meat eaters enjoy this one
because the texture is so close to the
real thing. My Dog is crazy for it.
Also tastes great stuffed into a
sandwich with pickles and extra sauce
and some vegan coleslaw on the side.

Serves: 4

Preparation time: 20 min

Peanuty Marinated Tofu with Sweet Onions and Pineapple

Ingredients (use vegan versions):

* 1/4 cup soy sauce
* finely chopped garlic, to taste
* finely grated ginger, to taste
* crushed red pepper flakes, to taste
* 20 oz. can chunk pineapple (save can juices)
* 2 tablespoon crunchy peanut butter
* 1 medium sweet onion, cut into thin rings.
* .5 lb. firm or extra firm style tofu
* olive oil

Directions:

Drain tofu thoroughly. Combine soy
sauce, garlic, ginger, red pepper
flakes, and pineapple juice in a
small container. Cut tofu into
medium sized chunks and marinate
in the prepared dressing for at least
an hour in the fridge.

In a large skillet, heat .5 T olive oil
until very hot. Let excess marinade
drip off tofu prior to adding to the pan.
Set aside half a cup of the left over
marinade. Cook tofu, allowing for any
liquid in the skillet to cook off. Break
tofu up with spatula. Cook until
brown.

With the reserved marinade, add
peanut butter and heat in microwave
until thoroughly combined. Add
peanut mixture to the tofu. Continue
to cook on high heat until there is no
liquid in the pan.

(I like to eat this cold so I transfer the
tofu into a storage container and
place in the fridge and use the same
pan for the onions.)

Heat a tiny amount of olive oil in a
skillet. Add onion rings and cook until
colored. Add half of the canned
pineapple. Cook until pineapple is
colored. Serve atop the tofu along
with saffron basmati rice.

Serves: 2 – 4

Aloha Chocolate Tofu

Ingredients (use vegan versions):

* 1 bag of vegan chocolate chips
* 1 vegan graham cracker crust
* 1 8 or 10 oz. package of soft (silken) tofu
* vanilla (2 teaspoon or more – lots is good!)

Directions:

Melt chocolate chips in double boiler or microwave.
Put tofu in blender and blend until creamy.
Add melted chocolate and vanilla.
Blend all together until creamy. Taste to see if
enough vanilla was used!
Pour into graham cracker crust and set in fridge for a
couple hours to chill.

Serve with a scoop of raspberry or cherry sorbet. (Or
any other fav. flavour of sorbet)

Serves: 6 – 8

Preparation time: 15 min

Baked Tofu Wrap

Ingredients (use vegan versions):

* baked tofu – 8 oz (make your own or store bought)
* hummus – garlic flavor
* lettuce
* tomato
* carrots
* cucumbers
* wrap – I use sun-dried tomato flavor, use the big size ones

Directions:

Take the wrap and lay it flat.
Spread hummus on the wrap.
Cut baked Tofu in 1/4 to 1/2 strips and place it on top of
the hummus.
Add the rest of the ingredients and then fold it.
I cut it in half due to the size of the wrap and ENJOY.

This wrap is great to eat and you can add any toppings you
like, like hot peppers or bean sprouts.

What makes this a nice lite meal is the combination of
hummus and baked tofu. Experiment with different bakes
tofu styles, such as barbecue or thai.

Serves: 1

Preparation time: 5 – 10 min

Lucy’s Tofu Recipe

Ingredients (use vegan versions):

* 8 oz. Nasoya extra-firm tofu; drained and pressed*
* ½ cup finely minced onion; white or yellow
* ½ cup finely minced celery
* ¼ cup Nayonnaise* or other soy vegan mayonnaise
* ½ tablespoon mild vegan mustard-based curry powder*
* 1 tablespoon dried or fresh chopped parsley, chives, tarragon or
* salt and pepper to taste

Directions:

Finely cube half of the tofu; set aside. In a large bowl,
slightly mash the remaining tofu. Add the cubed tofu. Add
the onion, celery and Nayonnaise (more or less to desired
consistency). Mix through gently trying not to break up the
cubes too much. Add the curry powder and blend through
evenly. This will turn mixture “egg” yellow. Add parsley or
other herbs and salt and pepper to taste. Blend well. Chill
and serve.

Notes: This eggfree salad tastes best when chilled
overnight. The longer it sits, the more it tastes like
traditional egg salad.

Use it for egg salad sandwiches on toasted whole wheat with
lettuce and tomato for a quick lunch with a favorite soup
or spread on vegan crackers for an appetizer; similar to deviled
eggs, if you sprinkle some paprika on top.

*Although Nasoya brand tofu works well, any Chinese-style
brand will produce similar results. Chinese-style is the
water-packed tofu. Japanese-style is the one in aseptic
packaging (packed in boxes).

*Nayonnaise is the product name of a tofu mayonnaise
manufactured by Nasoya Foods. Most larger supermarkets now
carry this as do most health food/natural food stores. Any
brand of (or favorite recipe for) soy/tofu mayonnaise can
be substituted, however.

*Find a curry powder containing tumeric; otherwise add a ¼
t. of tumeric powder to get the yellow color of hardboiled
egg yolks. A good brand to try, availabe in most
supermarkets, is called Chef’s Style. If you can’t find it,
you can mix some ground coriander, dry mustard powder,
chili powder (true chili powder, no salt added if you can
find it), tumeric, and ground cumin, to taste. If you wish,
you can add the cubed tofu last to the bowl, after the
curry powder or equivalent, to keep more of it’s white
color making it similar to the diced hardboiled whites in
traditional egg salad. In other words, you’ll see bits of
white mixed with yellow.

Ginger Tofu

Ingredients (use vegan versions):

* ½ teaspoon onion powder
* ½ teaspoon ground ginger
* 1 vegetarian bouillon cube
* ¼ cup soy sauce
* 2 tablespoon peanut oil
* 14 oz. package extra firm tofu regular style

Directions:

Mix together the onion powder, ginger, bouillon cube, and
soy sauce. Make sure to dissolve the bullion cube. Save
to marinade the tofu.

Press the tofu to remove extra moisture. Cut into � inch
cubes and soak in the marinade for 5 minutes. Drain the tofu saving the
marinade.

Heat oil in skillet to medium high. Fry the tofu until
brown and crunchy on the outside, about 3 minutes each side.
Add the remaining marinade and cook for 1 minute.

Serve with rice and a side vegetable.

Serves: 4

Preparation time: 30 min

Baked Tofu Sandwiches

Ingredients (use vegan versions):

* 1 lb block of tofu
* soy sauce

Directions:

Cut the tofu into 1/4″-1/2″ slices, and press between layers
of paper towel or clean kitchen towels for about 1-2 hrs.
Marinate in soy sauce for anywhere from 2 hrs to overnight,
depending on how strong you want the flavor. bake at 350
until the tofu is lightly browned and has a chewy texture.
to make sandwiches, place 2 or 3 slices of tofu on a piece
of vegan bread and top with ketchup, lettuce, and another slice of
bread.

Great Marinated Tofu

Ingredients (use vegan versions):

* 1 block extra firm tofu
* half a spanish or purple onion (any sweet onion will do)
* 3 cloves of garlic
* 3-4 tablespoons of olive oil
* 3-5 tablespoons pure vegan maple syrup

Directions:

Cut the tofu into smaller pieces and add all ingredients
together minus the syrup. Let the tofu brown a bit and add
the syrup.

Eat this lovely concoction by itself, over brown rice, or
cold over a green salad.

Preparation time: 10 min

Grandpa’s Tofu Recipe

Ingredients (use vegan versions):

* 4 lbs firm tofu (frozen & thawed)
* 12 green onions
* 2 lg. white onions
* 2-3 habaneros
* 1/4 cup FRESH thyme
* 1 1/2 cup tamari
* 1 cup balsamic vinegar
* 1/2 cup vegetable oil
* 2/3 cup vegan brown sugar
* 40 allspice berries
* 6 whole cloves
* 1/2 stick of cinnamon
* 1 teaspoon grated nutmeg

Directions:

Chop vegetables and thyme, roast spices (except
nutmeg) until fragrant, then grind very fine in a
grinder. Add everything (except tofu) to food
processor or blender and blend for about 45
seconds or until desired consistency. Cut tofu
into 1″ squares and marinate overnight. Soak
bamboo skewers in water for a couple of hours,
then skewer tofu and grill on medium to medium-
high heat while basting with remaining marinade
and turning frequently for about 15-20 minutes.

Serves: 8

Preparation time: 1 hour

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