For the Tofu Turkey: 2 lbs. extra-firm tofu For the Cornbread: 2 cups self-rising cornmeal (try Tendabake brand) 1 1/4 cups soy milk Egg Replacer equivalent to 1 egg 1/4 cup vegan vegetable shortening or margarine For the Dressing: Cornbread (see recipe) 1 loaf white bread 3/4 cup chopped onion 3/4 cup chopped celery 2 … Read more »
3/4 cup unbleached white flour 3/4 cup gluten flour 1 1/2 cups chicken-style broth powder (try Eco-Cuisine “Chicken Style” Broth Powder) 6 lbs. extra-firm tofu 1 cup canola oil • Stir the flours and the broth powder together in a large bowl until evenly dispersed. • Slice the tofu into 2-oz. pieces and rinse. Let … Read more »
2-3 Tbsp. extra virgin olive oil 1 sweet onion, cut into chunks 5 garlic cloves, minced 1/2 tsp. ground ginger 1/2 tsp. chili powder 1/2 yellow or green bell pepper, seeded and chopped 1 cup sliced mushrooms 4 tomatoes, chopped 1 lb. firm tofu, drained well and cut into bite-size pieces tamari, to taste Freshly … Read more »
For the Rice: 2 cups water 1 cup sushi or short grain white rice 1 Tbsp. rice vinegar 1 Tbsp. sugar 1 tsp. salt For the Filling: 1/2 block firm tofu, thinly sliced into strips 3 medium shiitake mushrooms, thinly sliced Oil for frying Soy sauce 1 carrot, julienned 1/2 avocado, thinly sliced To Assemble: … Read more »
For the Salad: 5 blood oranges Juice of 2 lemons 2/3 cup extra virgin olive oil 1 lb. fresh baby spinach 2 tsp. freshly chopped tarragon Pinch of sea salt Cracked black pepper, to taste • Peel the oranges and remove the segments over a bowl to catch any juice. Set the segments aside. • … Read more »
For the Indonesian Sauce: 1 1/2 cups tamari 1/2 cup agave nectar 1 cup fresh lime juice 1 cup dry white wine 2 Tbsp. freshly grated ginger 2 Tbsp. freshly chopped garlic 1 tsp. cayenne pepper 1 cup smooth natural peanut butter Water sufficient to give it a smooth, sauce-like consistency • Combine all the … Read more »
3/4 cup diced onions 3 Tbsp. olive oil 1-2 large russet potatoes, cleaned and cut into bit-sized cubes 1 tsp. dried parsley 3/4 cup stemmed, seeded, and chopped green pepper 1/3 cup diced zucchini 1/3 cup diced summer squash 3/4 cup diced tomatoes 1 lb. extra-firm tofu 1/2 cup plain soy milk (try Eden Soy … Read more »
1 lb. firm tofu 1 tsp. olive oil 1 large onion, diced 3 cloves garlic, minced 3 tbsp. tomato paste 1/2 cup vegetable broth 1 cup canned tomatoes, chopped (or 2 fresh tomatoes, chopped) 1/2 cup fresh mushrooms, sliced 1/4 cup dry white wine 1 tsp. dried parsley 1 bay leaf 1/2 tsp. salt 1/2 … Read more »
3/4 lb. soft tofu 3/4 lb. firm tofu 1/2 medium onion, chopped fine 2 medium carrots, finely chopped 1/3 cup nutritional yeast 2 tsp. soya sauce or tamari 1 1/2 tsp. garlic powder 1 1/2 tsp. salt Dash of pepper 2 Tbsp. vegetable oil Dash of paprika Red leaf lettuce Tomato slices • Mash the … Read more »
For the Salad: 1 cucumber, peeled and thinly sliced 1 cup shredded napa cabbage 1/4 cup bean sprouts 3 green onions, sliced 1/4 cup soy sauce 1/4 cup rice vinegar 2 Tbsp. sugar 2 Tbsp. chopped fresh basil 1 Tbsp. minced fresh ginger 1 Tbsp. minced jalapeño 1 Tbsp. minced garlic • Toss the cucumber, … Read more »
5 15-oz. tofu blocks 1/4 cup sesame oil 1 1/2 cups freshly squeezed lemon juice 1 1/4 cups soybean oil 6 Tbsp. soy sauce 1 1/2 heaping cups coarsely chopped onion 6 Tbsp. minced fresh garlic 1/2 cup parsley flakes 1 Tbsp. dill 1 Tbsp. sea salt • Put the tofu in a big strainer … Read more »
For the Tofu Cakes: 1/2 cup finely diced onions 1/4 cup finely diced carrots 2 tsp. minced garlic 2 lbs. firm tofu, crumbled 1 1/2 Tbsp. cornstarch 1/4 cup nutritional yeast 1/8 cup dry white wine 1 Tbsp. salt 1/2 tsp. ground white pepper Juice of 1 lime • Sauté the onions and carrots until … Read more »
