Breaking the speed limit with tofu - quick meals - includes recipes and related articles on history of tofu and removing moisture from tofu

Vegetarian Times, August, 1996 by Joyce Dodson Piotrowki

"LEGALIZE TOFU", a sign proclaims at my local food co-op. It makes me wonder, are they arresting ingredients now for cooking too fast? Surely not, but if they were, tofu could be indicted.

Speedy tofu can help you put breakfast, lunch and dinner on the table in record time and with great style and flavor. Use just a few seasoning ingredients and in mere minutes, it can become scrambled "eggs", "egg" salad, "chicken" salad, barbecue, salad dressing, a main-dish salad, lasagna, manicotti, stuffed pasta shells or a tasty stir-fry.

Perhaps the tofu you remember is the Chinese-style, white block floating in a tub of briny-looking liquid at your Asian market. Time and technology bring changes! Today tofu comes in many flavors and shapes.

You can now find Chinese-style tofu in the refrigerated section or refrigerated produce section of the grocery store packed in water in hermetically sealed 12-, 14- or 16-ounce white plastic tubs topped with cellophane. The choices include "extra-firm," "firm" or "hard"; "soft," organic and "lite" styles.

Japanese-style silken tofu is cultured right in it's own 10 1/2-ounce aseptic container and can be kept unopened on your kitchen shelf indefinitely. It has a mild flavor and a very fine silken texture that makes it perfect for puddings, egg dishes and as a substitute for eggs in baked goods. It also is available "extra-firm," "firm," "soft" and "lite."

There are also marinated, baked tofus just waiting for you to try in dishes where you want more flavor and a firmer texture. They come in a variety of flavors such as Mexican, Thai, Chinese five spice, "chicken" and Italian and are usually packed in 8-ounce packages. Their texture is firm like meat and will not break apart during stir-frying, stewing and grilling. You can even put cubes on skewers for shish kabobs.

Or you might try tofu slices that look and taste like cold-cuts. For some vegetarians, that's too much like meat. But for others, it offers the possibility of eating an old sandwich favorite without giving up vegetarian principles. For those folks, flavors include Philly-style steak slices, Sloppy Joe, fajita strips and bologna-style tofu.

Other manufacturers also are helping make it faster for you to use tofu. One company makes pudding mix in chocolate, lemon and cappuccino flavors. Just whirl a package of firm Japanese-style silken tofu in a blender until very smooth and add the mix for instant, creamy desserts and pie fillings. Another manufacturer puts out seasoning packets in flavors such as tofu scramble, tofu burger, chow mein, stroganoff and curry. And then there is a company that makes a whole series of seasoning packets that help turn basic tofu into egg salad, scrambled eggs, stroganoff, tacos and stir-fries. All of these provide fast dinners for weeks on end.

But even if you don't use store-bought helpers, tofu is still fast and easy to work with. In the following recipes I have provided a basic seasoning mix that works in several recipes, and three simple marinades that take tofu from plain to full of flavor in minutes.

So if you're looking for more time in your life, just grab a pound of tofu and speed through some cooking.

`Chicken' and `Egg' Seasoning Mix

This seasoning powder has a delicate balance that reminds me of the flavor of chicken and eggs and a yellow tint that fools the eye. Make a large batch and keep it in a jar on the counter. It makes a good seasoning for vegetables and soups.

1 cup nutritional yeast flakes (see glossary, p. 102) (see note) 1 Tbs. turmeric 1 Tbs. celery salt 1 Tbs. onion powder 2 tsp. garlic powder 1/4 tsp. white pepper

Place all ingredients in blender jar or food processor bowl; grind to a powder. Store in tightly covered container. Makes about 1 1/4 cups.

NOTE: Nutritional yeast comes in flakes or powder. Powder is more concentrated than flakes, so if you use powder, reduce the amount called for in the recipe by half. PER TABLESPOON: 24 CAL.; 3G PROT.; 0 TOTAL FAT (0 SAT. FAT.); 3G CARB.; 0 CHOL.; 233MG SOD.; 0G FIBER. VEGAN

Tofu Scrambled `Eggs'

One of the characteristics of Japanese-style silken tofu is that it has a custard-like texture. This makes it perfect for egg dishes.

10 1/2-oz. pkg. firm Japanese-style silken tofu, drained, squeezed and crumbled 1 to 2 Tbs. "Chicken" and "Egg" Seasoning Mix (see recipe) 2 tsp. butter or margarine for frying

Toss tofu with seasoning mixture. Heat skillet; add margarine or butter. Add tofu; saute until heated through, stirring and turning gently with spatula, about 3 to 4 minutes. Makes 2 servings of about 1/2 cup each.

Variation: For a meal in a skillet, add diced, boiled potatoes, scallion slices and diced tomatoes or salsa. PER 1/2-CUP SERVING: 139 CAL.; 10G PROT.; 8G TOTAL FAT (3G SAT. FAT.); 7G CARB.; 10MG CHOL.; 283MG SOD.; 1G FIBER. LACTO/VEGAN

Tofu `Egg' Salad

Powdered turmeric, a relative of ginger, gives this eggless salad it's egglike colon

1 lb. hard Chinese-style tofu, drained, squeezed and crumbled 1/4 cup finely minced onion or scallion 1/2 cup mayonnaise or vegan mayonnaise 2 Tbs. "Chicken" and "Egg" Seasoning Mix (see recipe) Salt and freshly ground black pepper to taste 1/2 tsp. turmeric