Tofu Spaghetti Sauce

2 medium garlic cloves
2 x 500 gram tofu cakes (frozen then thawed)
2 x 28 oz. cans tomatoes
6 1/2 oz. can tomato paste
1 teaspoon sea salt
1/8 teaspoon cloves
1/8 teaspoon tarragon (or more)
2 tablespoons Italian seasoning
(oregano, basil, parsley, bay leaf)

Only tofu that has been frozen will give the right consistency. Press or mince garlic. Mince tofu only until texture of cooked hamburger (too much mincing creams it). Puree tomatoes and add to paste and seasonings. Place all ingredients in a large saucepan. Bring gently to a boil and allow to simmer for at least an hour. This recipe freezes well.

Tofu, Leeks & Mushroom Sate

3/4 pound plain tofu
3 leeks, trimmed
12 shiitake or button mushrooms
2 tablespoons soy sauce
1 garlic clove, crushed
1/2 teaspoon grated ginger root
1 small red chile, chopped
Grated peel and juice of 1 lime
3 tablespoons mirin
2 teaspoons honey
1/4 cup peanut butter
1 ounce creamed coconut

Cut tofu into 12 cubes and leeks into 12 thick slices. Place in shallow dish with mushrooms. Mix together soy sauce, garlic, ginger, chile, lime peel and juice, mirin, honey and 3 tablespoons water. Pour over tofu mixture. Cover and refrigerate several hours, stirring from time to time.

Onto 4 long or 8 short bamboo skewers, thread the tofu, leeks and mushrooms. In a small pan, put the marinade with the peanut butter and coconut. Heat gently until melted, then stir until thickened. Brush sauce generously over skewers. Place in a baking pan and broil 10 to 12 minutes, turning and brushing with pan juices, until golden and lightly charred. Serve with leftover sauce as a dip.

Makes 2-4 servings.

Adapted from:

Fragrant Thai Broth

3-3/4 cups vegetable stock
2 or more ginger root slices
2 cilantro spring
1 stem of lemon grass (optional)
Seaweeds to taste
1 red chile
1 garlic clove, crushed
1 cup diced plain tofu
2 tablespoon soy sauce
2 ounces dried whole-grain noodles
2 carrots, cut into matchstick pieces
1-1/4 cup sliced fresh mushroom
2 teaspoons lemon juice
Cilantro leaves, to garnish

Into a large pan, pour stock. Add ginger root, cilantro, lemon grass, seaweeds, chile and garlic. Slowly bring to a boil. Cover and simmer 25 minutes. Meanwhile, marinate tofu in soy sauce 25 minutes.

In a large pan of boiling water, cook the noodles. Add the tofu, carrots and mushrooms to the stock. Simmer 2 to 3 minutes until tender, then add the lemon juice. At this point, you can put the noodles into bowls and pour the soup over them or simply add the noodles to the soup. Garnish with cilantro leaves and serve at once.

Makes 4 servings.

Adapted from:

Shepherd’s Pie

Tofu Layer
1 cake (12-ounce) tofu, frozen, thawed, and shredded
———————————————
1 large onion, chopped
2 tablespoons vegetable oil
¼ teaspoon thyme
½ teaspoon ground coriander seeds
Pinch of freshly ground black pepper
½ cup walnuts, toasted and chopped
Juice of ½ lemon (about 1 tablespoon)
1-2 tablespoons tamari soy sauce to taste

Potato layer
4 large potatoes, peeled and cubed
3 tablespoons butter or margarine
½ cup milk
Salt to taste

Mushroom Gravy
2 tablespoons vegetable oil
½ pound mushrooms, sliced
3 tablespoons tamari soy sauce
Pinch of freshly ground black pepper
1½ cups hot potato water
2 tablespoons cornstarch dissolved in ½ cup water

For the tofu layer, sauté the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent. Stir in the chopped walnuts and shredded tofu. When heated through, stir in lemon juice and soy sauce. Remove from the heat.

To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water. Bring to a boil, and then simmer until the potatoes are soft. Drain, saving the hot potato water to use in the gravy. Mash the potatoes with the butter and milk. Salt to taste.

For the gravy, heat the oil in a skillet. Stir in the mushrooms, soy sauce, and black pepper. Sauté, stirring occasionally, until the mushrooms are tender. Add 1½ cups of the potato water and bring to a boil. Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.

Oil a 9-inch square casserole dish or use a 10-inch round cast-iron skillet. Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes. Dot the top with butter or margarine. Bake at 400° for 15 to 20 minutes until the top becomes golden.

Serves 4


From:

Scrambled Tofu

2 teaspoons toasted sesame oil
2 green onions, chopped, including tops
½ pound firm tofu, crumbled
¼ teaspoon turmeric
¼ tsp garlic powder or granules
¼ teaspoon cumin
⅛ teaspoon black pepper
2 teaspoon soy sauce

Heat oil in skillet and sauté the onions 3 min. Add all other ing. Cook, stirring gently for 3 to 5 min. Serve with English muffins, vegetarian sausages...

Serves 2-3

Marinate Tofu

4 tablespoons soya sauce
8 tablespoons water
1 tablespoon black strap molasses
1 tablespoon nutritional yeast

1 block (16 oz—454 g) firm tofu cut in cubes (or in slices)

2 teaspoons thyme
1 teaspoon sage (or to taste)
1—2 cloves fresh garlic
1 tablespoon of olive oil
Fresh parsley

Bring to a boil the first ingredients, add tofu and cook until liquid
is absorbed (be careful not to burn).

Remove from heat, then add  the other ingredients. Let sit a few
minutes for the flavour to develop.

Serve over grains, vegetables, salads...