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1 lb firm tofu
1/3 cup nutritional yeast with salt, pepper, and paprika added to taste
1 lb new potatoes
1 good-sized sweet potato or yam (6-8 inches long)
1 mild tasting apple (Golden Delicious is good), sliced or chopped
4 eggs, hard cooked, sliced
1/2 cup green peas, cooked until still slightly firm
1/2 red onion, finely chopped
1 can asparagus tips
mayonnaise (about 3/4 c.)
about 2 tblsp dill weed
vinegar, mustard, or "Durkee's special sauce"

1. Cut tofu into 1" squares, 1/2" thick. Coat with nutritional yeast.
Fry in oil over medium heat until golden brown and slightly chewy.
Drain on paper towels.

2. Cut potatoes and sweet potatoes into 1" cubes. Boil until tender.

3. Mix together tofu, potatoes, apple, 3 of the eggs, peas, and onion.
Add enough mayonnaise to make it creamy or to taste. Add dill weed,
fresh if possible. Add enough vinegar, prepared mustard, or Durkee's
Sauce (basically a mustard-vinegar sauce) to give it a tang.

4. Garnish with additional egg and asparagus spears. Sprinkle with
paprika for beauty.

Variations and substitutions:
Broil the tofu to reduce fat. It won't have a nicy chewy texture, though.
Substitute chicken for the tofu (as in the original recipe).
Substitute plain, non-fat yogurt for some of the mayonnaise to reduce fat


From: (Rodney Shojinaga)

(Serves 2)

1 tblsp corn or soy oil
1 1/2 tsp sesame oil
1 clove garlic, crushed
1/4 cup minced leeks, scallions, or onions
1 tsp minced red chilies
4 shitake, soaked and sliced
1/2 cup water, stock, or dashi
1 1/2 tsp sake
2 1/2 tsp shoyu
1/2 tsp salt
dash of sansho or 7-spice chili powder
1 1/2 tsp ketchup
24 oz tofu, cut into pieces 1 1/4" square by 1/2" thick
2 tsp cornstarch, dissolved in 2 tblsp water
1 tblsp minced leek or scallion greens

Heat wok or skillet and coat with both types of oil. Add garlic, leeks,
and chilies, stir fry over high heat for 15 seconds. Reduce heat to
medium, add shitake, and saute for 1 minute. Add dashi and next five
ingrdients, bring to boil, and cook for 30 seconds. Add tofu and return
to boil. Stir in dissolved cornstarch and simmer until thick. Serve
hot, garnished with the greens.


From: (Rodney Shojinaga)

(Serves 3)

2 tblsp oil
1 tsp grated gingerroot
1 tsp crushed or minced garlic
2 small red chilies, minced
5 mushrooms, thinly sliced
3 green onions, whites thinly sliced and greens cut into 2" lengths
16 oz tofu, pressed and cut into 1/2" cubes; or 12 oz firm tofu
2 tblsp red miso creamed with 1/2 cup water
1 tblsp shoyu
1 tblsp honey
1 tblsp cashew or sesame butter
1/2 tsp vinegar
1 tsp arrowroot or cornstarch, dissolved in 2 tblsp water

Heat the oil in a wok or skillet. Add gingerroot, garlic, and red
chilies, and saute for 2 or 3 minutes. Add mushrooms and onion whites,
and saute for 2 or 3 minutes more. Add onion greens and tofu cubes and
saute for 1 minute. Combine miso, shoyu, honey, cashew butter, and
vinegar; mix well. Stir into tofu-mushroom mixture and simmer for 1
minute. Stir in dissolved arrowroot and simmer for about 30 seconds
more, or until thick.


From: (Tara McDermott)

(serves 8 to 10)

1 1/2 lbs firm tofu
1/4 cup flour
1 tsp salt
1/2 tsp each: black pepper and garlic powder

Cut the tofu into 1/2" cubes. Mix the flour, salt, pepper and garlic
powder. Add the tofu cubes and toss till coated. Saute in a large
skillet, with:

2 tblsp oil (I used a little bit more with a little water added)

When tofu is golden and crisp, stir in:

1 1/2 cups onion, chopped.

Continue cooking 3 minutes then add:

1 cup carrots, sliced
1 cup celery, sliced
2 tblsp water (again, I used a little bit more).

Cover the pan and cook over medium heat. Stir gently, every minute or
so, till the carrots are just tender. Remove from heat and stir in:

1 cup peas, fresh or frozen

3 tblsp margerine
4 cups mushrooms, sliced
1/4 cup whole wheat flour
1 tsp each: salt, sage, garlic powder
1/2 tsp each: thyme and paprika
1/4 tsp black pepper
2-3 cups water

Melt margerine in a large saucepan, then add the sliced mushrooms.
Cover pan and saute over medium heat till mushrooms are soft. Stir in
flour and seasonings and cook over low heat 2 to 3 minutes. Whisk in
water and simmer, uncovered, till gravy is thickened - about 10 minutes.
Mix half the gravy into the tofu and vegetables. Set remainder aside.

1 1/2 cups whole wheat pastry flour
1/2 cup wheat germ
1/2 tsp salt
1/2 cup margerine (about 1 stick, though I used only 3/4 stick)
6 tblsp cold water

Note: This wasn't enough for me, in a 9 inch pan, so increase it by

Combine flour, wheat germ, and salt and stir to mix. Cut in margerine
till mixture resembles coarse cornmeal. Add cold water all at once and
stir just enough to form dough into a ball. Divide in half and roll
first half out on a floured surface. Place in a 10-inch pie plate.
Roll out remaining half of dough and set aside.

Spread tofu and vegetable mixture into the dough-lined dish (this was
too much for my 9 inch casserole dish. Since it didn't fit, I reserved
something like 1 1/2 to 2 cups as a topping for when it was cooked, as a
sortof makeshift gravy. Using a larger pan would probably work as well,
if not better).. Pour remaining gravy over top and cover with top
crust. Fold edges of top and bottom crusts together and pinch to form

Cut 4 to 6 1-inch slits in top crust to allow steam to escape (my method
is to just flatten pieces of dough and place over pie. Where the pieces
overlap there is usually a gap of some sort for steam and juices to
bubble through). Bake in a preheated 400 degree oven for 20 minutes.
Reduce heat to 350, and bake an additional 20 to 30 minutes, till crust
is nicely browned.

From: (Mary Kay Petersen)

(serves 4)


Tofu layer:
1 cake tofu, frozen, thawed and shredded
1 large onion, chopped
2 tblsp vegetable oil
1/4 tsp thyme
1/2 tsp ground coriander seeds
pinch of freshly ground black pepper
1/2 cup walnuts, toasted and chopped
juice of 1 lemon (about 1 tblsp)
1-2 tblsp tamari soy sauce (to taste)

Potato layer:
4 large potatoes, peeled and cubed
3 tblsp butter or margerine
1/2 cup milk
salt to taste

Mushroom gravy:
2 tblsp vegetable oil
1/2 lb. mushrooms, sliced
3 tblsp tamari soy sauce
pinch of freshly ground black pepper
1 1/2 cups hot potato water (from above)
2 tblsp cornstarch dissolve in 1/2 cup water.

(do all this concurrently to save time)

For tofu layer, saute chopped onions in oil with thyme, coriander, and
black pepper until onions are translucent. Stir in the chopped walnuts
and shredded tofu. When heated through, stir in lemon juice and soy
sauce. Remove from heat.

To make mashed potatoes, place cubed potatoes in saucepan and cover with
lightly salted water. Bring to a boil, and then simmer until potatoes
are soft. Drain, saving hot potatoe water to use in the gravy. Mash
the potatoes with butter and milk. Salt to taste.

For the gravy, heat the oil in a skillet. Stir in the mushrooms, soy
sauce, and black pepper. Saute, stirring occasionally, until the
mushrooms are tender. Add 1 1/2 cups potato water and bring to a boil.
Slowly stir in the cornstarch mixture and cook at a low boil, continuing
to stir, until th egravy is clear and thick.

Oil a 9-inch square casserole dish [maybe bigger; mine boiled
over - ek] or use a 10-inch round cast-iron skillet. Layer the
tofu mixture, then the mushroom gravy, and then the mashed
potatoes. Dot the top with butter or margarine. Bake at 400
for 15-20 minutes, until the top becomes golden.




1 lb med. firm tofu
1 onion
1 tblsp fresh grated ginger
1 carrot diced
1 stalk celery diced
1 can sliced water chestnuts drained
1/2 cup peanut butter
1/2 cup water
1 tsp chili paste with garlic (available in Chinese food-stores)
2 tblsp sugar
1 tsp vinegar
few dashes chili powder
1 tblsp soy sauce

1. Freeze the tofu and defrost. Squeeze all the water out. Crumble.
If you have a food processor you will save yourself some time.

2. In a bowl combine the penut butter, water, ginger, chili paste,
sugar, vinegar, soy sauce and chili powder. Add the tofu and stir 'til
well combined. Let it sit to soak up the sauce.

3. Stir-fry the onion, carrot, celery and water chestnuts in oil until
they are the desired "cookedness". Add the tofu and heat through.
Serve on rice noodles topped with the occasional penut! :-)


From: (Richard Darsie)


1 lb tofu
1/4 cup lemon juice
1/4 cup tamari sauce
6 tblsp water
1/4 cup tomato paste
2 tblsp honey
1 tsp ginger
4 cloves of garlic
8 scallions, minced
1 green and 1 red bell pepper, sliced in strips
1 lb mushrooms
1 cup toasted cashews

Cut tofu into small cubes; set aside. Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.
Add tofu to this marinade, stir gently, and let marinate for several
hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms
in 2 tsp. of oil. After several minutes, add tofu with all the
marinade. Lower heat, continue to stir-fry until everything is hot and
bubbly. Remove from heat and stir in cashews. Serve over rice.


From: (Steven Frank)

(Serves 4)

3 tblsp Soy sauce
2 tblsp Minced garlic
1/4 cup Dry sherry or Chinese rice wine
1 tblsp Minced fresh ginger
1/4 tsp Black pepper
1 tblsp White or brown sugar
Cayenne pepper to taste
1 tblsp Cider vinegar
3 Cakes firm tofu, cut into strips
3 tblsp Cornstarch
2 tblsp Peanut oil
8 Scallions: greens minced, whites in strips, keep separate
1 medium Onion, thinly sliced
1 large Eggplant, cut into strips, thinly
1 bunch Cilantro, minced (optional)
3/4 tsp Salt


Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add
enough water to make up to 1 cup. Place cornstarch in a small bowl, pour
in the liquid, pour on the liquid & whisk till dissolved. Set aside.

Heat a large wok over a high flame. Add oil & onion & stir fry for about a
minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the
eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few
minutes more.

Add tofu & scallion bottoms. Stir the bowl of liquid that has been set
aside & add to the wok. Mix well & stir fry for another few minutes till
the sauce is thickened.

Remove from the heat & serve over rice topped with scallion greens &


From: (Janice Morley)


Dry soy beans
Nigari (a salt by-product, available at natural food stores)

A blender
Large pot, preferably enamel
Wooden spoon

Step One:
Sort the dry soy beans. Measure out about two cups for two blocks of
your tofu end-product. Wash the beans, then cover them with about 3" of
water and refrigerate overnight.

Step Two:
Using your blender, add about 1 cup of beans with about two cups of
water (you can use some of the water from the soaked beans, then make up
the difference with ordinary tap water). Grind the mixture in the
blender until the beans are about the texture of coarse coffee grounds.
Line the strainer with cheesecloth, then put the strainer over the pot.
Pour the mixture into the strainer, then squeeze until dry. Reserve the
grounds, which will become your okara. Repeat with remaining beans.

Step Three:
Put the pot containing the strained milky mixture on the stove and
stirring constantly as you bring to boiling. Watch this carefully, as
this has a tendency to boil over very quickly. Reduce heat and keep at
a low boil for about ten minutes.

Step Four:
Add nigari--about 1-1/2 teaspoons--to the pot, and stir well. You'll
see the milky mixture forming curds. When the mixture seems to have
curdled (about a minute), remove from heat.

Step Five:
Line strainer with a clean piece of cheesecloth, and pour in the curdled
mixture. Discard the water. Wrap up the curdled mixture in the
cheesecloth, and squeeze tightly to remove any remaining water.

Step Six:
Let the curdled mixture (your tofu) firm up as it cools, about 20
minutes. Once cooled, you can remove the cheesecloth and store the tofu
in water in the fridge until it's ready to be used.

Step Seven:
To prepare the okara, spread the soy grounds on a cookie sheet, and bake
for about 20 minutes in a250-degree (F) oven. Check it to make sure it
turns a nice golden brown color and doesn't burn.

This recipe makes a super-firm tofu that's great for stir-fried recipes,
when other types of tofu would break up into unrecognizable pieces. I
like this tofu especially for tostadas -- I stir-fry onions, peppers,
tofu, turmeric, cumin, garlic, and oregano for the filling.


From: (Mike Phillips)


Boil a bunch of soybeans in a big pot until they get soft. Mush them up
somehow - a blender does a good job. You should keep enough water in
the pot so the resulting mush is fairly liquidy - maybe like a thin

Strain the resulting mush somehow - a few layers of cloth or a fine
strainer depending on how finely you mushed stuff up. Try to squeeze
out all the liquid. Put the solid part in the compost or feed it to
your pigs or whatever. Put the liquid part back in the pot and get it
boiling. By the way, you now have soy milk - you can just stop now and
drink it if you'd like.

Now comes the fun part, you need to put something in the boiling liquid
to make in coagulate. The normal thing for tofu is called Nagara (Ok, I
don't know how to spell it). Anything acidic (lemon juice, lime juice,
hot pepper juice, etc) will work but of course it'll alter the flavor a
bit. Just put in enough coagulant (while stirring) until the stuff
coagulates. It might take a few minutes. Turn the heat off and let it
sit for ten minutes or so, then pour it through some cheesecloth. You
can rinse the curds off to remove some of the flavor of the coagulant -
taste them first to see if you need too. Press the solid part with some
form of weight. The longer and harder you press it, the firmer it'll



Soak 2 cups of dried soybeans overnight, then drain & rinse them, and
combine them with an equal volume of water a cup or two at a time in a
blender, and whiz them until smooth (about 3 minutes.)

This batch of puree is then poured into a pot which has 8 cups of water
brought to a boil, and is returned to a boil and then reduced to medium
heat, and cooked & stirred until "the foam rises". Then, the liquid is
poured through a cloth-lined colander, and the excess liquid is squeezed
from the cloth, and the stuff in the cloth (called okara), is saved for
another interesting experiment someday (more on that later), and the
milk is put back in the boiling pot, and brought back to a boil & cooked
for another 5 minutes.

This netted me a little over 1/2 gallon of soy milk (actually 1/2 gal.
plus a large [16 oz.] drinking glass), which I promptly refrigerated.
Please note: if I had been following the complete tofu recipe, I would
have added the solidifier at this point (1 teaspoon of nigari dissolved
in 1 cup of water), but I have neither nigari nor tofu pressing
containers or supplies, but maybe next time...


From: (Paul Houtz)


1 lb firm Tofu, cut into strips shaped like bacon
2 tblsp nutritional yeast
2 tblsp tamari/shoyu
1 tsp Wright's (or other brand) liquid smoke.
1 tblsp oil (something neutral, not olive or sesame)

Fry tofu strips on low or medium heat until they are crispy on the
outside. The best way to do this is to lay them in the pan in the oil
and let them sit for at least 10 minutes, simmering. They should turn
easily after that. Turn them and give them another 10 minutes on the
other side.

Mix the tamari/shoyu soy sauce with the liquid smoke first, then take
the pan off the heat. Pour the liquid smoke/tamari into the pan and
stir the tofu so all sides are coated, then sprinkle the yeast over all,
stir some more, over the heat, until the liquid is gone and the tofu is
covered with sticky yeast.

Try it. It tastes EXACTLY like bacon.

Another variation is to marinate the tofu in the tamari/liquid smoke
mixture for several hours and then fry, but it misses a little bit
without the nutritional yeast.


From: allison@Ingres.COM (Allison Fink)


2 lbs. firm tofu, cut into 1 in. squares
1 1/2 cups of dry red wine
1/4 cup tamari
4 cloves of garlic, pressed
water as needed
2 tblsp olive oil
2 cups sliced onions
4 cups sliced mushrooms
4 bay leaves
1 tsp thyme
1 tsp tarragon
4 tblsp whole wheat pastry flour

Place the pieces of tofu in a large, shallow dish. Mix together the
wine, tamari, and garlic. Pour the mixture over the tofu, add water as
need to cover it, and let it marinate for at least one hour. If the
tofu is going to marinate for more than an hour, place in the refrid.

Place the marinated tofu on a well-oiled cookie sheet, reserving the
marinade. Bake at 375oF for 35-45 minutes or until crispy and brown.
Turn the tofu over once during the baking so that it browns on both

While the tofu bakes, heat the oil in a large pan and slowly saute the
onions. When the onions are almost tender, add the mushrooms and the
herbs. Saute for a few minutes more. Add the flour and mix well.
Remove the pan from the heat and stir in a little of the marinade.
Continue stirring until a paste is formed. Return the pan to the heat
and slowly add the remaining marinade, stirring constantly. Add the
baked tofu and simmer until thickened.

Serve over pasta, rice or millet.


From: richichi@lamar.ColoState.EDU (Mike Richichi)


1/2 cup soy sauce
3-4 tblsp liquid smoke
1/8 cup water
1 tblsp onion powder
1 tsp garlic powder (or 1 clove crushed fresh garlic if you're brave)
1 tblsp (or more) fresh ground black pepper (be liberal with this)
1 tsp honey (or some other sweetener, or skip it)
1 lb firm or extra firm tofu

Cut and drain the tofu. I usually take a 1 lb cube, cut it in half, and
then slice it into strips on its short side. Strips should be about 4-5
mm in thickness. They may look big, but they'll shrink to about half
their size.

Mix all the marinade ingredients together well. Put the tofu in a
single layer in a shallow baking pan or cookie sheet and pour the
marinade over it. Let soak for several hours or overnight.

Drain excess liquid (and reuse!) and dry tofu in food dehydrator or warm
(200 F) oven. This will take probably 4-8 hours, depending on weather.
If you live in a sunny, dry climate (Colorado in the summer), you can
sun dry it, it'll take all day. If you dry indoors in the winter, your
house gets filled with a wonderful smoky smell.

If you're drying in the oven, you'll need to flip the tofu over hourly
so it dries evenly.

The stuff is delicious and keeps indefinitely. Dry the stuff until it's
very chewy, but not crispy.

Be creative:
Use low-sodium soy if you want less salt (it is rather salty)
Use tabasco or ground cayenne if you want it hot.
Chili powder makes chili jerky.
Oregano and basil makes pizza jerky.
The possibilities are endless.
Just have fun with it!

(All measures in this recipe are approximate, adjust all of them to
taste or requirements.)


From: (Mary Kay Petersen)


1 lb tofu
1/4 cup walnuts, chopped or ground in dry blender
2 medium onions, minced
1/2 cup quick cooking oats
2 tblsp chopped parsley
1 tsp dried basil
1/2 tsp dill weed
1/2 tsp garlic powder
1/2 tsp thyme
2 tblsp soy sauce
1 tblsp corn starch
1/2 cup whole wheat flour
2 cups tomato or spaghetti sauce
Vegetable oil, for browning

Wrap tofu in cloth or paper towels for a few minutes to remove excess
water. Mash and mix well with all ingredients except oil and tomato
sauce. Form into 24 small balls and flatten slightly as you place them
in an oiled baking dish. Sprinkle a little oil on each. Bake at 375
degrees for 20-25 minutes, turning once to brown both sides. Spread
tomato sauce over balls. Bake at 350 for an additional 15-20 minutes.
Serve over pasta or on French bread as a sandwhich.


From: (Michael)


1 tsp cornstarch (or arrowroot)
1/2 tsp sugar (optional)
3 tblsp cold water
3 tblsp soy or shoyu sauce
1 tblsp sesame seed oil

1 lb. firm tofu
3 tblsp oil
1 tsp minced garlic
1 tsp grated fresh ginger root
2 scallions, diced (or 4 tblsp diced onions)
1/2 tsp salt

Drain the tofu, then cut into 1 X 1 X 1/2 inch pieces. Drain again.
Heat a skillet or wok. Add the oil and heat about 30 seconds. Add the
garlic, ginger, scallions and salt. Stir fry about 30 seconds. Add the
tofu. Stir fry about 2 minutes.

Mix together the cornstarch, sugar, water, soy sauce and sesame oil.
Add the mixture to the skqillet and stir well, then cook about another
30 seconds.

Serve with or over rice or noodles.

Helpful hints:
Ginger root is wonderful, but may not keep well in the refrigerator.
Keep it wrapped in plastic in the freezer and pull it out and grate as
you need it. It will keep a long time and is still delicious.
Scallions are best, but regular onions will do in a pinch.

The original recipe called for Worchester sauce and soy sauce, but I
substitute all soy, because, as well all know, Worchester contains


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