Tofu: Versatile & Delicious
Artisinal Quality & Full-Flavored Taste
Our Tofu Products
Recipes
Tofu and Whole Grain Cake
(Yield: 1 cake)
Ingredients:
Cake:
1 cup whole barley or other low gluten grain, soaked overnight in 1 ½ cups water
2 T extra virgin coconut oil or butter, plus more to coat cake pan
1/2 lb tofu
1/2 cup plus 2 T maple crystals
1 t lemon extract, or zest
2 T cinnamon
1/4 t nutmeg
Extra carob or flour to coat cake pan
Streusel:
1/2 cup rinsed Blenheim apricots
1/4 cup rinsed black mission figs
2 T cocoa or carob powder
2 T maple syrup
1/2 cup walnuts
1 t cinnamon
1/4 t cloves
1/4 t cardamom
1/4 t sea salt
Procedure:
1. Preheat oven to 375°.
2. Coat a cake pan with coconut butter and flour.
3. Add barley to a blender and blend until well emulsified.
4. Add sea salt, 2 T coconut oil or butter, 2 T sugar, tofu, lemon extract or zest, 1 t cinnamon, and nutmeg.
5. Pour mixture into a prepared baking pan.
6. Combine streusel ingredients in a food processor and pulse to combine, do not over-process.
7. Cover kuchen with streusel and place in oven, bake for 20-25 minutes.
Honey Glazed Tofu with Onions
(Yield: 2 servings)
Ingredients:
1 lb tofu
1/2 onion sliced
3T xvo
2T tamari
1T honey
3T water
sea salt
Procedure:
1. Blanch and press tofu for 15 minutes.
2. In a non-stick skillet sear tofu in 1 T xvo, until golden brown.
3. In a bowl combine tamari and softened honey.
4. In heated skillet add 1 T xvo bring up to temperature add sea salt then onions.
5. Saute for 2 minutes and add tofu, saute for 1 minute.
6. Add tamari and honey and remaining xvo and cook for 3 minutes.
7. Add water and stir while cooking over med-high flame, until tofu is well glazed, about 5-7 minutes.
Mushroom and Celery salad with Parsley, Cilantro, and Pinenut Chutney
(Yield: 2-3 servings)
Ingredients:
1lb. tofu(drained and pressed)
1/2 cup mushrooms
1/4 cup shoyu
2 T xvo
2 sticks celery, destrung
5 dried figs, soaked 8-12 hours
2 cups stemmed parsley
1 cup stemmed cilantro
1 cup pine nuts, soaked 2 hours
1/2 lemon
1 clove garlic
1 1/2 t sea salt
pepper to taste
Procedure:
1. Slice mushrooms and allow to marinate in shoyu and xvo for at least 1/2 hour.
2. Add garlic to cuisinart and process with 1/2 t sea salt.
3. Add pine nuts and grind to a meal like texture, remove to a bowl.
4. Add lemon parsley and cilantro to cuisinart and process until well combined.
5. Remove herb mixture to a bowl and mix in ground garlic and pinenuts to desired texture, season with sea salt and pepper. This may not utilize all of the pinenut mixture.
6. Slice celery into 2" pieces, and bring down to brunoise.
7. Slice figs into quarters.
8. Chop tofu into 1/2" cubes.
9. Add tofu mushrooms, celery, and garlic puree to a bowl, toss to combine until all of the ingredients are well coated.
Pan-Seared Tofu with Millet Polenta and Mushroom Sauce
(Yield: 2 servings)
Ingredients:
1lb tofu
1/4 cup safflower oil
2 T sesame oil
1 cup millet
1 onion, sliced
2 cloves garlic, minced
1/2 cup crimini or shitake mushrooms
1 cup sliced radish
1/2 cup pine nuts
1/4 cup macadamia nuts
2 T miso
3 T brown rice vinegar
2 T maple syrup
1/2 t dried, ground cayenne pepper
1 T kudzu power mixed with 2 T water
1 t ginger juice
3 cups water or stock
1/4 cup chopped cilantro
1/2 t white pepper
1 T umeboshi vinegar
sea salt
Procedure:
1. Roast 1 cup millet grains in a skillet until aromatic.
2. Remove and wash grains in a strainer under cold water.
3. Add millet to a pot with water or stock, bring to a boil and cook for 20 minutes, or until liquid is absorbed, allow to steam for 10 minutes.
4. Add pepper and vinegar, mix to combine.
5. Remove to a sheet pan or hotel pan and allow to cool, roughly 30 minutes, refrigerate if necessary.
6. Blanch tofu in boiling water for 3 minutes.
7. Cover and press tofu to remove excess water for 15 minutes, cut tofu into 3 1" slabs, then cut into 1" cubes.
8. Heat safflower oil in a pan, add tofu and sear on both sides until well browned.
9. Remove and allow to cool on paper towels.
10. Heat a pan and sesame oil.
11. Add a pinch of sea salt, and sliced onions.
12. Sauté 2-3 minutes, then add garlic and whole mushrooms and sauté until mushrooms have softened, about 5 minutes.
13. Add macadamia nuts, pine nuts, radish and tofu, sauté until radish is soft.
14. As radish softens, in a small bowl mix vinegar, maple syrup, ginger juice, ground pepper and miso.
15. Add mixture to a saucepan and heat.
16. Add kudzu mixture and cook until mixture thickens, pour into tofu mixture and mix to combine, cover and keep warm.
17. Cut polenta into desired shape, plate and top with tofu mixture, garnish with chopped cilantro.
Three Herb and Tofu Salad Dressing
(Yield: 2 servings)
Ingredients:
1/4 block tofu
4 tablespoons xvo
2 tablespoons miso paste
2 cloves garlic, minced
1 T minced onion
2 T vinegar of choice
1 T lemon juice
1/4 t sea salt
2 T chives, chopped
2 T parsley, chopped
2 T scallions, chopped
Procedure:
1. Use a blender to blend all ingredients except herbs until smooth and creamy.
2. Pour dressing to into a separate bowl and mix in chopped herbs.
Tofu Pecan and Spirulina Cream
(Yield: 2.5 cups)
Ingredients:
1 1/2 lb tofu blanched 2-3min. and pressed 10min. (preferably warm)
1/2 cup pecans
1/4-1/2 cup orange juice
1/2 cup raw honey, softened to room temperature
1/4 cup maple syrup
1 1/2 T spirulina powder
3/4 t sea salt
Procedure:
1. Add pecans to a blender with 1/4 cup orange juice and blend until smooth, add more orange juice if necessary.
2. Add warm tofu, softened honey, maple syrup and 1/4 t sea salt.
3. Blend until mixture is smooth and moving without assistance, more orange juice may be necessary.
4. Add spirulina and remaining sea salt, until color is uniform.
Naturally Fermented Tofu Cheese
(Yield: 1 brick)
Ingredients:
1lb tofu
filtered water or brine of preference
Equipment:
Hermetically sealing container to fit tofu (glass jar or Tupperware etc.)
Procedure:
1. Place whole tofu block in chosen container and cover with water, soak for one week.
2. Drain and rinse the block.
3. Cover block 1/2 with water and allow the block to ferment for up to two months, checking frequently. This factor is based upon your preference and will determine the ripeness and coloration of the cheese.
4. Test the softness of tofu with a cake tester inserted into the middle of the block. The softer it is the riper it is. You may change positioning and orientation of the block for better coloration and texture.
Tofu and Mushroom Miso Soup
Serves: 4
Ingredients:
1/2 lb, tofu diced
1/10 lb crimini mushrooms, sliced thinly
1 small leek, sliced thinly
1 bunch watercress, roughly chopped
1 small carrot, brunoise cut
1/4 C sea lettuce, soaked for 20 min or until soft in 4 C quart water
3-4 tablespoons of light or dark miso
1/4 bunch parsley chopped
1 T xvo
1/4 t sea salt
Procedure:
1. Gently heat a pot to medium low heat, add xvo and sea salt then sliced mushrooms.
2. Cover and cook to soften and release liquid from the mushrooms, around 5-7 minutes.
3. Drain sea lettuce and reserve liquid.
4. Add sliced leeks, carrots, and liquid to the mushrooms bring to a boil, reduce to a simmer.
5. Cover and cook for 10 minutes.
6. Add sea lettuce and watercress, cook until watercress begins to soften.
7. In a separate bowl blend miso paste with 1/4 C soup broth.
8. Return miso mixture to pot and warm for service.
garnish each bowl with 1T chopped parsley.
Tofu Scramble (adapted from original copyright by Peter Berley)
(Yield: 4 servings)
Ingredients:
1lb tofu
2 large cloves garlic
1/4 cup pine nuts, soaked overnight and drained
1 small onion, chopped
1 tomato, concasse and chopped
1/4 teaspoon cayenne powder
1/2 teaspoon ground cumin
1/2 t ground turmeric
1/4 cup pine nuts, soaked overnight and drained
2 tablespoons lime juice
1 1/2 teaspoons salt
xvo
Procedure:
1. Blanch and press tofu, place in a bowl and mash.
2. Add garlic to a food processor and process, add pine nuts to pureed garlic with 1/2 t salt, process to form a paste adding olive oil if necessary. Mix with cumin, cayenne, and turmeric, set aside.
3. Heat a pan and add 2 T xvo, when the oil begins to ripple add chopped onion and sauté for 2 minutes.
4. Add herb and nut puree and continue to sauté for 3 minutes.
5. Add mashed tofu and chopped tomato, heat for 2 minutes.
6. Add lime juice and salt, raise heat, stir and cook for 3 more minutes or until mixture hot.
Vegetable Tofu Sour Creme
(Yield: 1 1/4 cups)
Ingredients:
1/2 lb tofu salad
1/4 cup xvo
1 scallion, green removed and chopped
1/2 t umeboshi vinegar
2 T lemon juice
1/2 t sea salt
water
Procedure:
1. Add all ingredients to a blender and blend until smooth, add water if necessary.
Basic Pan Fried Tofu
Serves: 4
Ingredients:
Tofu, drained and sliced into slabs
Sesame Oil
Shoyu or Tamari
Procedure:
Heat cast iron skillet over medium flame. Add 2-3 TBS sesame oil. When oil is hot (not smoking), lay in slabs of drained tofu, each about ½” thick. Fry undisturbed until moderately brown and crispy. Spoon 1 TSP shoyu or tamari over each slab and turn over.* Fry until browned and remove. Use as side dish, sandwich filler or snack. Other suggestions welcome.
*Frying any protein comes with a learning curve, and tofu is no exception. We like seasoned cast iron which has nice release properties without space age technology. However, space age technology certainly works. Suprisingly, stainless steel seems to be the most difficult unless you use butter, which we don’t. In addition, you may want to deglaze the pan before trying to flip the tofu. Water or wine works well.
Seitan Filling with Onions, Dulse, and Bok Choy; covered in Shoyu and Mirin Glaze
(Yield: 2 servings)
Ingredients:
1 lb seitan, chopped
1 small onion
1/4 C rinsed dulles
1/2 head bok choy, stems removed; or kimchee(fermented bok choy)
2 T shoyu
1 T mirin
1 T kuzu dissolved in 2 T water
olive oil
sea salt
Procedure:
1. Heat a saute pan and add olive oil then sea salt.
2. Add seitan and saute until just browned.
3. Add sliced onion and saute for 2-3 minutes.
4. Add bok choy leaves or kimchee and saute for 3-5 minutes.
5. Turn heat down and add dulles.
6. Add shoyu and mirin to the pan, simmer, then add dissolved kuzu.
7. Stir until most of the liquid had been absorbed, and remove from the heat.
8. When cool enough to handle, mix with ¼ - ½ cup tofu scramble, and fill a warm pita with this mixture.
Lentil and Seitan Wat with Roasted Brazil Nuts (Ethiopian Wa'at)
Ethiopian stew, generally served with a flatbread
(Yield: 4 servings)
Ingredients:
1lb. seitan
1 cup brazil nuts, roasted and skinned
2 carrots peeled and roll cut
2 ribs celery, cut on the bias
1/2 potato medium dice, with or without skins
1/2 cup lentil flour
3 cloves garlic
1/4 cup beri beri spices
2 cups stock
chopped cilantro
Procedure:
1. Add brazil nuts to a 350° oven and roast until golden brown.
2. Add xvo to a pan and brown seitan.
3. Add beri beri spices to pan with seitan and cook for 2 minutes or until aromatic set aside.
4. Add carrots, celery and sweat for 4 minutes.
5. Turn heat to medium and add potato, garlic, sauté until browned.
6. Add stock, bring mixture up to a simmer.
7. Add lentil flour and cook 20 minutes, stirring frequently, add stock if necessary.
8. Serve garnished with cilantro.
Eight-Hour Sweet Brown Rice
Ingredients:
1 C sweet brown rice, rinsed and drained
3 C water
1/4 C whey or 1T miso paste
2 T xvo
1/2 t sea salt (optional)
Procedure:
1. Place brown rice in a jar with water and miso or whey cover and allow rice to soak. overnight on countertop or use warm location to aid fermentation.
2. Place soaked brown rice in a pot, bring to a boil over a low flame add 1/4 t sea salt and reduce heat to a simmer.
3. Cook for 20 minutes or until liquid is absorbed.
4. Turn off flame add sea salt and xvo, allow rice to steam covered for 10 minutes.
5. Mix rice and serve.
Simple Sweet Brown Rice
Ingredients:
1 C sweet brown rice, rinsed and drained
3 C water
1/4 C whey or 1T miso paste
2 T xvo
1/2 t sea salt (optional)
Procedure:
1. Place rice in a pot with 3 cups water and bring to a boil, add 1/4 t sea salt and reduce heat to a simmer.
2. Cover and cook rice for 20-40 minutes or until the liquid absorbs.
turn off flame add sea salt and xvo, allow rice to steam covered for 10 minutes
3. Mix rice and serve.
Basic Miso Soup with Daikon Radish
(Yield: Serves 2)
Ingredients:
2” piece Wakame seaweed
Daikon Radish, see below for cutting suggestions
2 TSP miso (to taste), try using Barley miso, then again with Mello White miso
Finely sliced Scallions
Procedure:
1. Soak wakame seaweed for about 10 minutes. In the meantime bring 2 cups water to a boil.
2. Slice wakame into small pieces and add to boiling water. Reduce heat slightly and cook for 3-5 minutes. Add daikon.* Reduce heat to steady simmer and cook briefly, insuring that daikon is still crunchy. Reduce heat to low.
3. Place miso in a small dish and ladle soup broth to cover. Work miso into the broth with spoon until dissolved then return to soup. Raise heat to just under boiling. Add more miso if desireable. When first few bubbles arise soup is done. Serve immediately with finely sliced scallion garnish.
* The way you slice the daikon will determine how long it should cook. Thinly sliced half-moons will need only a minute, no more. Spears or chunks can go longer.
Spelt, Jalapeño and Basil Flatbread
(Yield: 4-7 breads)
Ingredients:
1 cup young spelt sprouts
1 cup young barley sprouts
3/4 cup pine nuts
1/2 cup pine nut yogurt
1/2 t sea salt
2 T basil chopped
3 dried red jalapeño peppers, re-hydrated and roasted, skinned, and chopped
1/2 red bell pepper, battonnet
Bridge Tofu Salad
Procedure:
1. Dehydrate barley and spelt for 8 hours, or until crisp, and grind into a flour, this is a great unbleached white flour.
2. In a blender, grind pine nuts in 1.5 cups water, place in a jar and allow to ferment overnight in a warm location.
3. Skim the top of this jar, this is pine nut yogurt.
4. Combine sprouted flour and 3/4 cup pine nut yogurt (skim from soaked nuts) with 1/2 t sea salt.
5. Knead until a soft dough forms, allow to ferment and rise for 3-6 hours
6. Knead for 5 minutes, and roll into a cylindrical shape.
7. Cut dough cylinder into pieces of desired thickness (1/4" - 1/2"), roll to 1/4" thick with basil and red jalapeño peppers rolled into rounds. Allow to rise covered for 1/2 hour.
8. Heat a dry skillet to medium-high heat and cook bread for 3-5 minutes on each side or until just browned.
9. Place in a pan, and cover with a towel to keep warm, serve with Bridge Tofu Salad.