Tofu

After reading a disturbing article on American meat and poultry this week, I've decided to attempt some recipes using the other "meat"........tofu!!!

Here are a few of the recipes I'm planning on trying this week, compliments of eatmedelicious.com

I'm never one to follow any recipe exactly but here are the original versions.......


Curried Tofu Salad
Adapted from Moosewood Restaurant Daily Special

1 cake of tofu, cut into 1/2 inch cubes
1 large carrot, peeled and shredded
1 red bell pepper, seeded and minced
1 green bell pepper, seeded adn minced
1 celery stalk, minced
1 tbsp green onions, minced
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 cup plain yogurt
2 tbsp curry powder (note: The recipe suggests 1 to 2 tsp)
1 tbsp fresh lemon juice
salt & pepper to taste

In a serving bowl, toss together the carrots, bell peppers, celery, green onions, pumpkin seeds, and sunflower seeds. In a small bowl, mix together the yogurt, curry powder, and lemon juice. Stir the dressing into the vegetables and set aside in the refrigerator.

Mix the tofu into the vegetables and add salt and pepper to taste. Chill for at least an hour, to allow the flavours to emerge. 

Pad Thai
Adapted from ExtraVeganZa

Serves 5-6

2 tbsp rice vinegar
5 tbsp reduce sodium soy sauce
4 tbsp maple syrup
1 1/2 tbsp peanut butter
1/4 cup ketchup

1 1/2 tbsp olive oil
1 lb firm tofu, cut into small cubes
3 cloves garlic
2 tbsp grated ginger
1/2 tsp chili flakes
1/2 tsp salt
2 cups carrots, sliced (original recipe uses sweet potato which take too long to cook)
1 red pepper, diced
1 broccoli crown
1 cup (1 can) water chestnuts, sliced
1/2 lb rice noodles, cooked and drained

2 tbsp lime juice, freshly squeezed (plus more for serving as desired)
2/3 cup peanuts, toasted and chopped
1/4-1/2 cup green onions, finely chopped

In a small bowl, combine the rice vinegar, soy sauce, maple syrup, peanut butter and ketchup. Stir together thoroughly and set the sauce aside.

In a wok, add olive oil and saute the tofu, garlic, ginger, chili, salt and carrots for several minutes, stirring frequently to prevent them from sticking to the pan. When the carrots begin to soften, stir in the red pepper, broccoli and water chestnuts. Continue sauteeing for several minutes, then pour in the prepared sauce and cooked noodles. Gently stir the noodles into the vegetables and sauce. Remove from heat and add the lime juice. Garnish with toasted peanuts and green onions. 

Trying out the Pad Thai recipe tonight and the curried tofu salad later this week. Will write a review post later this week!