Tempting Tofu - recipes

Vegetarian Times, April, 1999 by Kathy Farrell-Kingsley

Stir in peppers and tomatoes. Cook until thickened, stirring occasionally, about 7 minutes. Stir in tofu, beans and chickpeas.

Dissolve saffron in broth and add to tofu mixture. Add potatoes, stirring gently to avoid breaking tofu. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until stew is thickened and potatoes are tender, about 50 minutes. Season with salt and pepper and serve hot.

Per serving: 477 cal.; 34g prot.; 16g total fat (2g sat. fat); 59g carb.; 0 chol.; 106mg sod.; 126 fiber

Baked Tofu with Braised Peppers and Onions

4 SERVINGS DAIRY-FREE

Here, tofu is extravagantly smothered in a stew of summer vegetables and herbs. Serve with grilled polenta, rice or spinach pasta.

1 lb. firm tofu, well drained
1 Tbs. olive oil
2 medium onions, thinly sliced
3 medium bell peppers, preferably 1
  red, 1 yellow, 1 green, thinly
  sliced (3 to 4 cups)
3 oz. white mushrooms, thinly sliced
1 clove garlic, minced
1/4 cup chopped fresh parsley
1 Tbs. chopped fresh marjoram or basil
1 tsp. chopped fresh thyme
  or 1/2 tsp. dried
1/2 cup dry white wine
20 nigoise olives, halved and pitted
1 tsp. salt
1/2 tsp. freshly ground black pepper

Sauce

2 Tbs. sherry vinegar or red
  wine vinegar
1 Tbs. olive oil
1 Tbs. tomato paste
1 tsp. Dijon mustard
2 cloves garlic, minced
1/4 tsp. black pepper
1/2 tsp. tamari or soy sauce

Preheat oven to 375 [degrees] F. Cut tofu into triangles or slabs about 1 1/2 inches wide. Place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. Pour off any liquid. Set tofu aside; maintain oven temperature.

In large skillet, heat oil over high heat. Add onions and cook, stirring often, for 2 minutes. Add bell peppers, mushrooms, garlic, parsley, marjoram and thyme and cook, stirring often, for 2 minutes. Reduce heat to medium and cook until onions are tender, stirring occasionally, about 6 minutes. Stir in wine, olives, salt and pepper and cook until vegetables are coated with syrupy sauce, about 8 minutes.

Coat an 8 x 8-inch square casserole with cooking spray. Add vegetable mixture, then gently ease tofu into mixture.

Sauce: In small bowl, whisk all sauce ingredients together. Pour over vegetables and tofu. Cover and bake until hot, about 25 minutes.

Per serving: 328 cal.; 20g prot.; 20g total fat (3g sat. fat); 19g carb.; 0 chol.; 803mg sod.; 4g fiber

Recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison (Broadway Books 1997).

Hot and Tasty Shiitake Soup

6 SERVINGS DAIRY-FREE

The delicate flavor of this soup makes it an excellent choice for the first course of an Asian-inspired meal.

5 dried wood ear mushrooms
  (see glossary, p. 119)
5 dried shiitake mushrooms
  (see glossary, p. 119)
2 Tbs. soy sauce
  medium jicama, julienned (1 cup)
  (see glossary, p. 119)
2 medium carrots, julienned
  (about 1 cup)
1 medium onion, thinly sliced
  (about 1 cup)
5 oz. firm silken tofu, drained and
  julienned
1 Tbs. malt vinegar
1/2 tsp. Szechuan hot and spicy sauce
1/2 tsp. salt
2 Tbs. cornstarch dissolved in
  1/2 cup water