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

Preheat oven to 400 degrees. Divide dough in 4 pieces; roll out on floured surface to make 6-inch circles. Allow to rise while you prepare filling.

Saute pepper and onion in oil until soft. Place I tablespoon marinara sauce in center of each dough circle; spread to make 4-inch circle over dough. Spoon "ricotta" filling into center of dough circles. Spread filling to form 4-inch circle. Place peppers, onion and olives in center. Brush a little water around edges of dough. Fold dough in half; crimp edges well.

Place calzones on cookie sheet or a pizza stone lightly sprinkled with cornmeal. Make 2 small slashes in tops of each calzone to let steam escape. Bake until crusts are crisp and brown, about 20 to 25 minutes. Serve with remaining, warmed marinara sauce on side. Makes 4 servings. PER CALZONE 544 CAL.; 23G PROT.; 18G TOTAL FAT SAT. FAT.); 76G CARB.; 8MG CHOL.; 146MG SOD.; 10G FIBER VEGAN

Baked Marinated Tofu

Baked marinated tofu has a wonderful firm texture and meaty "mouth feel." Pressing the tofu before marinating allows you to slice the tofu thin yet have it hold its form as an ingredient in dishes. The longer you marinate the tofu the more pronounced the flavor.

1 lb. firm Chinese-style tofu 1/2 marinade (bottled or recipes that follow)

DRAIN tofu. Cut in half horizontally to make 2 pieces. Line baking sheet with 3 layers of paper or clean dish towels not laundered with fabric softener. Place tofu on towels; cover with additional towel or layer of paper towels. Place second baking sheet on top of tofu. Place heavy weights (canned goods, cast-iron skillet, bottled water) on top of baking sheet. Allow to sit I hour or longer (refrigerate if longer than I hour). Unwrap tofu; remove towels. Tofu is ready to be marinated in bottled marinade, dry seasoning mix, barbecue sauce, a sauce of your own invention or the marinades that follow. Marinate tofu at least I 5 minutes unrefrigerated or up to 5 days, refrigerated.

Bake at 400 degrees on lightly oiled baking sheet for I hour. The tofu is now ready to be cubed for use in salads, stir-fries or stews; sliced thin for use as a sandwich filling; or can be grilled as cutlets. Makes 4 servings of about 3 ounces each. PER SERVING 87 CAL.; 9G PROT.; 3G TOTAL FAT ( 1G SAT. FAT.); 5G CARB.; 0 CHOL.; 1,882MG SOD. 2G FIBER. VEGAN

Southwestern Marinade

Give tofu a taste of Mexico by brushing it with olive oil and dusting it with a package of dry taco seasoning mix. Use seasoned, cubed tofu in fajitas, enchiladas, burritos and casseroles. If you want a more subtle taste try this marinade.

1/4 cup nutritional yeast flakes (see glossary, p. 102) 1/2 bottled mild salsa 2 Tbs. chili powder 1 Tbs. canola oil 1 tsp. salt

Mix all ingredients. Makes about 1 cup. PER TABLESPOON: 18 CAL.; 1G PROT.; 1G TOTAL FAT (0.1G SAT. FAT ); 2G CARB.; 0 CHOL.; 231MG SOD.; 0 FIBER. VEGAN

Asian Marinade

There are many bottled oriental sauces that may be used for really fast marinated tofu. However, if you want one that you can make yourself try this recipe. Nutritional yeast helps bind the marinade to the tofu.