This is the Recipes I found on the Tofu Festival of L.A. Site.
Recipes
Tofu Burgers ala Soul Café
Courtesy of Yealang Smith
Ingredients:
2 packs of firm tofu
1 cup dehydrated soy protein
2 egg whites
1/3 cup finely chopped garlic
1/3 cup finely chopped celery
1/3 cup finely chopped scallions
1/3 cup finely chopped red onions
1 tablespoon chopped red bell pepper
1 tablespoon chopped green bell pepper
1 tablespoon chopped yellow bell pepper
1 dash cayenne
1 dash garlic powder
1 dash seasoning
1/2 cup olive oil
Directions:
Place the dehydrated soy protein in a mixing bowl. Saute the chopped vegetables in a medium pan. As soon as the vegetables are soft, pour the medley over the soy protein and blend together. Remove the tofu from the pack and discard the water. Crumble the tofu until it is pasty and all lumps are gone. Add the blended tofu, the two egg whites and the seasonings to the soy protein mixture. Mix and mash all of the ingredients together. Form the patties by hand. Heat the stove to 300 degrees. Add enough olive oil to cover the bottom of the fry pan. Cook about 5 minutes on each side. Garnish using bean sprouts, pickles, tomatoes, and soy cheese. Serves 4-8.
Breakfast Tofu Muffins
Ingredients:
1 cup cooked rice
1/2 package (7 oz.) House Hinoichi Tofu, drained & cut into small cubes
1/2 cup shredded cheddar cheese
1/2 can diced green chilies
1 egg beaten
1/3 teaspoon salt
1/3 teaspoon cumin
1/4 teaspoon ground black pepper
Nonstick cooking oil spray
Directions:
Preheat oven to 400 degrees. Combine rice, tofu, 1/4 cup cheese, chilies, egg, salt, cumin, and pepper in a bowl. Divide mixture evenly into 6 muffin cups coated with nonstick cooking oil spray. Sprinkle top with remaining 1/4 cup cheese. Bake for 15 minutes or until set. Makes 6 muffins.
Tofu Enchilada Casserole
Ingredients
1 dozen corn tortillas
1 package (14 oz.) House Hinoichi Firm Tofu
1 package Mozzarella soy cheese
1 can (8 oz.) black olives, drained & chopped
1 can (8 oz.) Jalapenos or green chilies, drained & chopped
2 bunches green onions, finely chopped
2 cans (16 oz.) enchilada sauce
Directions:
Preheat oven to 350 degrees. Sauté both sides of the tortillas for 1 minute in olive oil and arrange six tortillas flat (side by side in a large casserole dish.) Proceed to make tofu mixture by combining tofu, soy cheese, olives, green onions and Jalapenos or green chilies. Pour tofu mixture on top of tortillas. Pour 1 can of enchilada sauce evenly on top. Place remaining tortillas on top and pour other can of enchilada sauce on top covering evenly. Bake at 350 degrees for approximately 25 minutes. (Optional: Top with sliced avocados, soy sour cream and more green onions.) Makes 10-12 servings.
Blueberry Dark Chocolate Fudge Cake
Ingredients:
1 package dark chocolate fudge cake mix
1 package (14 oz.) House Hinoichi Tofu, drained
1 cup frozen wild blueberries
3 eggs
1 cup water
1/3 cup oil
powdered sugar
Directions:
Preheat oven to 350 degrees. Grease and flour 9” x 13” pan lightly. Empty mix in large bowl. Add eggs and oil. Puree tofu with 1/2 cup water and add to mix. Pour another 1/2 cup water in blender, rinse, pour over mix and beat for 2 minutes. Pour batter in pan, evenly sprinkle blueberries on top and bake for 35-38 minutes or until done. Cool in pan at least 30 minutes. Cut into squares and sprinkle with powdered sugar. Makes 20-24 pieces.
Recipes
Tofu Burgers ala Soul Café
Courtesy of Yealang Smith
Ingredients:
2 packs of firm tofu
1 cup dehydrated soy protein
2 egg whites
1/3 cup finely chopped garlic
1/3 cup finely chopped celery
1/3 cup finely chopped scallions
1/3 cup finely chopped red onions
1 tablespoon chopped red bell pepper
1 tablespoon chopped green bell pepper
1 tablespoon chopped yellow bell pepper
1 dash cayenne
1 dash garlic powder
1 dash seasoning
1/2 cup olive oil
Directions:
Place the dehydrated soy protein in a mixing bowl. Saute the chopped vegetables in a medium pan. As soon as the vegetables are soft, pour the medley over the soy protein and blend together. Remove the tofu from the pack and discard the water. Crumble the tofu until it is pasty and all lumps are gone. Add the blended tofu, the two egg whites and the seasonings to the soy protein mixture. Mix and mash all of the ingredients together. Form the patties by hand. Heat the stove to 300 degrees. Add enough olive oil to cover the bottom of the fry pan. Cook about 5 minutes on each side. Garnish using bean sprouts, pickles, tomatoes, and soy cheese. Serves 4-8.
Breakfast Tofu Muffins
Ingredients:
1 cup cooked rice
1/2 package (7 oz.) House Hinoichi Tofu, drained & cut into small cubes
1/2 cup shredded cheddar cheese
1/2 can diced green chilies
1 egg beaten
1/3 teaspoon salt
1/3 teaspoon cumin
1/4 teaspoon ground black pepper
Nonstick cooking oil spray
Directions:
Preheat oven to 400 degrees. Combine rice, tofu, 1/4 cup cheese, chilies, egg, salt, cumin, and pepper in a bowl. Divide mixture evenly into 6 muffin cups coated with nonstick cooking oil spray. Sprinkle top with remaining 1/4 cup cheese. Bake for 15 minutes or until set. Makes 6 muffins.
Tofu Enchilada Casserole
Ingredients
1 dozen corn tortillas
1 package (14 oz.) House Hinoichi Firm Tofu
1 package Mozzarella soy cheese
1 can (8 oz.) black olives, drained & chopped
1 can (8 oz.) Jalapenos or green chilies, drained & chopped
2 bunches green onions, finely chopped
2 cans (16 oz.) enchilada sauce
Directions:
Preheat oven to 350 degrees. Sauté both sides of the tortillas for 1 minute in olive oil and arrange six tortillas flat (side by side in a large casserole dish.) Proceed to make tofu mixture by combining tofu, soy cheese, olives, green onions and Jalapenos or green chilies. Pour tofu mixture on top of tortillas. Pour 1 can of enchilada sauce evenly on top. Place remaining tortillas on top and pour other can of enchilada sauce on top covering evenly. Bake at 350 degrees for approximately 25 minutes. (Optional: Top with sliced avocados, soy sour cream and more green onions.) Makes 10-12 servings.
Blueberry Dark Chocolate Fudge Cake
Ingredients:
1 package dark chocolate fudge cake mix
1 package (14 oz.) House Hinoichi Tofu, drained
1 cup frozen wild blueberries
3 eggs
1 cup water
1/3 cup oil
powdered sugar
Directions:
Preheat oven to 350 degrees. Grease and flour 9” x 13” pan lightly. Empty mix in large bowl. Add eggs and oil. Puree tofu with 1/2 cup water and add to mix. Pour another 1/2 cup water in blender, rinse, pour over mix and beat for 2 minutes. Pour batter in pan, evenly sprinkle blueberries on top and bake for 35-38 minutes or until done. Cool in pan at least 30 minutes. Cut into squares and sprinkle with powdered sugar. Makes 20-24 pieces.
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