Escarole Soup With Roasted Garlic, Tofu And Red Pepper

Recipe By : Richard Saxand Marie Simmons -Bon Appetit -June 1992
Serving Size : 4 Preparation Time :0:00
Categories : Book Italian
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Head Garlic, Seperated, Unpeeled
3 Tsp Olive Oil
Pinch Thyme
6 C Chicken Broth
Strip Orange Peel,13X1/2 In, Orange Part Only
1 Lg Sprig Fresh Thyme
1 Head Escarole -- Thinly Sliced
8 Oz Soft Tofu, Drained -- Cut In Matchstick St
1 Roasted Red Peppers, From Jar -- Cut In Matchstick St

Preheat oven to 350 F. Combine garlic and 1 teaspoon oil in small baking
dish; toss to coat. Roast until garlic is tender and golden, about 25
minutes. Cool. Press garlic between fingertips to release cloves. Place
garlic in processor. Add remaining 2 teaspoons oil and pinch of thyme. Add
1/4 cup broth and puree.
Combine remaining 5 1/4 cups broth, orange peel and thyme spring in heavy
medium saucepan. Bring soup to boil. Reduce heat to low, add escarole,
cover saucepan and simmer until escarole is wilted, about 3 minutes. Add
garlic puree, tofu and roasted pepper. discard orange peel and thyme
spring. Ladle soup into bowls. Sprinkle with fresh thyme and serve
immediately.

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* Exported from MasterCook *

Lemon Tofu And Ginger Silk Pie

Recipe By : Richard Sax and Marie Simmons - Bon Appetit - June 1992
Serving Size : 8 Preparation Time :0:00
Categories : Book Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Crust--
3/4 C Gingersnap Cookies, About 14 -- Finely Ground
4 Tsp Butter -- Melted
1 Tsp Water
--Filling--
3/4 C Water
1/2 C Sugar
1 Tbsp Ginger -- Peeled And Grated
1 Env Unflavored Gelatin
2/3 C Lemon Juice
1 Lb Soft Tofu, Drained -- Cut In Pieces
1 C Plain Low-Fat Yogurt
2 Tbsp Crystallized Ginger -- Finely Chopped

For Crust: Preheat oven to 350 F. Combine gingersnap crumbs, butter and
water in small bowl. Use fingers to press crumb mixture on to bottum and
up side of 9-inch pie plate. Bake crust 5 minutes. Cool on rack.
For Filling: Stir water, sugar and fresh ginger in heavy small saucepan
over low heat, stirring until sugar dissolves. Cover and let stand 10
minutes. Sprinkle gelatin over lemon juice in small cup. Let stand until
gelatin softens, about 10- minutes.
Strain syup through sieve into medium saucepan, pressing on solids with
back of spoon. Add gelatin mixture to syrup and stir over low heat until
gelatin dissolves, about 1 minute; do not boil. Pour into medium boel. Add
lemon peel. Set bowl over larger bowl filled with ice and water. Cool
gelatin mixture until just beginning to thicken, stirring frequently,
about 12 minutes. Remove bowl from over water.
Meanwhile, blend drained tofu pieces and yogurt in processor until very
smooth, about 4 minutes.
Add gelatin mixture to tofu and blend until combined. Return mixture to
bowl and set again over ice water bath. Let cool until mixture begins to
mound on spoon, stirring frequently. about 25 minutes.
Spoon pie filling into prepared crust. Refrigerate until filling is set,
at least 4 hours or overnight. Sprinkle crystallized ginger over pie. Cut
pie into wedges and aerve.

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* Exported from MasterCook *

Mushroom & Onion Casserole

Recipe By : The Book of Tofu - William Shurtleff & Akiko Aoyagi
Serving Size : 3 Preparation Time :0:00
Categories : =Good= Book
Main Dish (Vegetarian)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Onion -- Diced
8 Mushroom -- Thinly Sliced
1 Tomato -- Cut In Thin Wedges
1 Tsp Oil
1 Pint Yogurt
2 Oz Dried Onion Or Mushroom Soup
24 Oz Tofu -- Cut In 1/2" Cubes
2 Tbsp Toasted Sesame Seeds

Preheat oven to 350. Combine the first three ingredients in a bowl; mix
lightly. Layer half of mixture at the bottom of a lightly oiled casserole,
Combine yogurt and dried soup in a bowl, mixing well. Pour one-foruth of
yogurt-soup mixture over vegetables in casserole, and top with a layer of
half of the tofu and 1 tablespoon sesame seeds. Then pour another fourth
of the yogurt mixture over the tofu. Use the remaining ingredients to form
an identical series of layers. Bake for 30 minutes. ( precook onions if
you want to be sure that they are well cooked)
Serve over brown rice.

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* Exported from MasterCook *

Three-Alarm Tofu And Mushroom Stir-Fry

Recipe By : Richard Sax and Marie Simmons - Bon Appetit June 92
Serving Size : 4 Preparation Time :0:00
Categories : Book Japanese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Oz Tofu (Regular), Drained -- Cut In 1/2" Cubes
1/4 C Chicken Broth
1 Tsp Cornstarch
1 Tbsp Soy Sauce
1 Tbsp Honey
1 Tsp Sesame Oil, Toasted
1/2 Tsp Dried Crushed Red Pepper
4 Tbsp Vegetable Oil
10 Oz. Button Mushrooms -- Quartered
7 Oz Fresh Shiitake Mushroom -- Stem And Chop
1 Tbsp Fresh Ginger -- Peeled And Minced
1 Tbsp Garlic -- Minced
1 Tbsp Jalapeno Chile Pepper -- Minced
1/2 C Red Bell Pepper -- Diced
1/2 C Green Onion Tops -- Thinly Sliced
Fresh Cooked Rice

Place tofu cubes on double-thick layer of paper towels. Let drain 20
minutes. Whisk broth and cornstarch in medium bowl until cornstarch
dissolves. Mix in soy sauce, honey, sesame oil and crushed red pepper. Set
mixture aside.
Heat 2 Tablespoons vegetable oil in wok or heavy large skillet over high
heat. Add tofu and stir-fry until golden brown, about 4 minutes. Transfer
tofu to plate using slotted spoon. Add remaining 2 tablespoons oil to wok
and set over high heat. Add all mushrooms and stir-fry until golden, about
5 minutes. Add ginger, garlic and chilli and stir-fry 1 minutes. Add tofu,
bell pepper and green onion and stir-fry 1 minutes. Stir broth mixture,
add to wok and bring to boil, stirring constantly. Spoon rice onto plates
and top with vegetable stir-fry.

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* Exported from MasterCook *

Tofu Cream Soup

Recipe By : The Tofu Cookbook, Cathy Bauer and Juel Andersen, 1979, Roda
Serving Size : 4 Preparation Time :0:00
Categories : =Good= Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Butter or Olive Oil
2 Tbsp Finely Chopped Onion
1 Cup Thinly Sliced Carrots
1 Small Zucchini -- Thinly sliced
3 Tbsp Flour
1 Tsp Salt
1/4 Tsp Pepper
1 Cup Chicken Broth
2 Cups Milk
1/2 Lb Silken Tofu -- Cut in 1/2" cubes

Melt butter in large skillet; add onion, carrots and zucchini. Cook over
medium heat just until tender, about 5 minutes.

Stir in flour, salt and pepper; cook and stir over low heat for 3 minutes.
Gradually add broth, stirring constantly until thickened. Gradually stir
in milk. Cook and stir over low heat, about 10 minutes. Add tofu and
heat thoroughly.

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NOTES : Makes 4 one-cup servings

* Exported from MasterCook *

Tofu, Avocado And Tahini Pita Sandwiches

Recipe By : Richard Sax and Marie Simmons - Bon Appetit June 92
Serving Size : 4 Preparation Time :0:00
Categories : Book Sandwich

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Plain Yogurt
2 Tbsp Tahini
2 Tsp Lemon Juice
1 Clove Garlic -- Crushed
Dash Hot Pepper Sauce
4 Whole Wheat Pita Bread
8 Oz Tofu (Regular)Drained -- Cut In 1/8" Slices
4 Tomato Slices -- 1/4 Inch Thick
4 Red Onion Slices -- Thin Sliced
4 let
1 C Alfalfa Sprouts
1 Lg Avocado, Peeled -- Cut In Thin Wedges

Mix yogurt, tahini, lemon juice, garlic and pepper sauce in small bowl to
blend. Season to taste with salt and pepper. Set sauce aside.
Cut off top 1/4 of each pita bread. Into each pocket, place 1/4 of tofu, 1
tomato slice, 1 onion slice, 1 lettuce leaf, 1/4 cup alfala sprouts and 3
avocado slices. Spoon 2 Tablespoons sauce into each sandwich and serve.

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