Tofu

For years, Tofu got a bad rap: It's bland, the texture, what the heck can one do with it? Fortunately, the blandness and texture help it fit into so many recipes, thus taking care of the what to do with it part.

Check out these recipes, including Chocolate Tofu Ice Cream and Chocolate Tofu Chili. Enjoy!

CRISPY TOFU NUGGETS

This is from Jenné Claiborne in The New York Times cooking enewsletter. For this recipe, Jenné wrote, "Not sure about tofu? These tender nuggets will make you a fan. Though I haven’t eaten chicken since 2008, I still remember the juicy, tender chicken nuggets I loved when I was growing up, and their savory crispy coating. This vegan version, adapted from my cookbook, 'Sweet Potato Soul Vegan Vibes (Rodale Books, 2025), recreates that irresistible crunch."

Ready in: 45 minutes; Yield: 4

To view this online, go to https://cooking.nytimes.com/recipes/767029318-crispy-tofu-nuggets. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1 (14-ounce) block extra-firm tofu

2 tablespoons dill pickle brine or caper brine

2 tablespoons tamari

2 tablespoons extra-virgin olive oil

1/2 teaspoon organic cane sugar

1 tablespoon all-purpose flour

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon freshly ground black pepper

1/2 to 1 teaspoon sea salt, to taste

Cooking oil spray

Ketchup or vegan barbecue sauce, for serving

Preparation

Press the tofu: Take the tofu out of the package. Line a container big enough to hold the block of tofu with several layers of paper towels or a clean kitchen towel. Place the tofu on top and add several more layers of paper towels. Balance a heavy weight (like a pan with some canned goods in it) on top. Press for 20 minutes.

Heat the air fryer to 375 degrees.

Use your hands to break the pressed tofu into nugget-size pieces, dropping them into a large bowl. These can be as large or small as you’d like, but keep in mind that they will reduce in size as they cook.

In a separate bowl, mix the dill pickle brine, tamari, oil and sugar. Pour the mixture over the tofu and toss well. Sprinkle the flour, garlic powder, smoked paprika, pepper and salt over the tofu and stir to coat.

Spray a piece of parchment with some oil and place it on the bottom of the preheated air-fryer basket. Transfer the tofu into the basket and spread evenly. Spray more oil onto the tops of the tofu nuggets.

Cook in the air fryer for 20 minutes, flipping halfway through. If the tofu is still not crispy after 20 minutes, cook for another 5 minutes, watching carefully so it doesn’t burn.

Serve with ketchup.

Tips

To bake the tofu in the oven, heat the oven to 375 degrees. Line a baking sheet with parchment paper. Spread the nuggets out on the baking sheet evenly and spray with oil. Bake until golden brown and crispy on the edges, about 40 minutes, flipping halfway through.

Reheat leftover nuggets in an air fryer or toaster oven. In the air fryer, 5 minutes at 350 degrees should do the trick. In the oven, warm the nuggets at 350 degrees for 10 minutes. The tofu nuggets can be frozen for up to 3 months. Don’t thaw before reheating — just reheat from frozen, either in the air fryer or the oven, following the original cooking instructions.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2 1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

CHOCOLATE TOFU ICE CREAM

This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.

Ingredients

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

Directions

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

Tofu

For years, I wasn't sure about Tofu. It's bland, it looks weird (that white square just laying there), and then, there's the texture.

But there's a lot you can do with it. The blandness takes on the flavors around it, and when you use it in recipes, the texture becomes a non-issue.

To that end, here are six tofu recipes to help you through the day, including Chocolate Tofu Ice Cream and Spicy Tofu with Vegetables. Enjoy!

TOFU MUSHROOM SOUP

This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, "For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles."

Yield: 4 servings; Time: 1 hour 45 minutes

This was featured in "Tofu and Mushroom Broth: Happy Together", and can be viewed online at https://cooking.nytimes.com/recipes/1017969-tofu-mushroom-soup.

Ingredients

1 ounce dried mushrooms (about 1 cup), preferably porcinis

1/2 pound fresh shiitake mushrooms

1/2 pound fresh button or cremini mushrooms, quartered

1 head of garlic, cut in half crosswise

2 teaspoons salt, or to taste

6 slices fresh ginger, from the widest part of the root

2 tablespoons soy sauce

14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice

1/2 cup chopped cilantro

2 tablespoons chopped chives

Preparation

Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.

While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.

Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.

Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.

Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.

Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.

Tip

Broth can be prepared in advance through Step 4 and refrigerated for 3 days or frozen for 2 months. Soup can be prepared through Step 5 a day ahead of time.

GRILLED TOFU

This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."

Total Time: 20 minutes, plus 6 hours' marinating; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)

2 tablespoons safflower or canola oil, plus more for greasing grates

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1/3 cup low-sodium soy sauce

2 tablespoons turbinado sugar

1/2 teaspoon black pepper

2 tablespoons chopped scallions

Preparation

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.

In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.

Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.

Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.

Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2 1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

CHOCOLATE TOFU ICE CREAM

This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.

Ingredients

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

Directions

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

SMOKED TOFU FARFALLE CASSEROLE

This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.

Ingredients

4 tsp. olive oil

1 small yellow bell pepper, chopped (about 1 cup)

1 1/2 cups frozen baby peas

3 cloves garlic, minced (about 1 Tbs.)

2 1/2 tsp. minced fresh thyme

8 oz. farfalle pasta (bows)

1 3/4 cups low-fat milk

3 Tbs. all-purpose flour

3 oz. sharp Cheddar cheese, grated (about 3/4 cup)

6 oz. smoked tofu, diced

3 Tbs. Italian-seasoned breadcrumbs

Preparation

Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.

Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.

CRISPY TOFU AND CABBAGE STIR-FRY

This is from Ali in The New York Times cooking enewsletter. The recipe begins, "This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you’ll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves — also known as cilantro — creates a range of complex but related flavors. Then there’s what might be the quickest — and your new favorite — way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don’t have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba.

"To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022830-crispy-tofu-and-cabbage-stir-fry.

Ingredients

1 small red onion, thinly sliced

Kosher salt

1/4 cup cornstarch

1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)

1/4 cup neutral oil (such as canola or grapeseed), plus more as needed

About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated

1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste

1 tablespoon coriander seeds, crushed

1/2 cup coarsely chopped cilantro leaves and stems

2 tablespoons lime juice (from 1 large lime)

Directions

In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.

Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.

In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.

Tip

It can be tricky to tear pieces of the same size, so start by slicing the tofu crosswise so that you have 1-inch-thick slabs, then tear off cubes from there.

Tofu

Tofu is one of those under-appreciated foods. While it tends to be bland and has a weird texture, it works well in many recipes. Check out today's six tofu recipes, including Vegetable Tofu Curry and Grilled Jerk Tofu and Plantains With Mango Salsa. Enjoy!

CHOCOLATE TOFU ICE CREAM

This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

VEGETABLE TOFU CURRY

This yumminess is from Genevieve Ko in The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made up of fat and liquid from pressed coconut meat and this recipe delivers its full range of flavors. When you melt the solids from a can of coconut milk and keep cooking until the liquid evaporates, the oil eventually separates out and delivers toasty nuttiness. Here, onion — any kind — tenderizes in that tasty fat, and curry powder becomes more fragrant in it. Tofu soaks up the curry sauce while vegetables steam over the mixture, then everything gets stirred together. Experiment with whatever vegetables you have on hand, cooking them until tender."

Total Time: 20 minutes; Yield: 2 to 4 servings

This recipe was featured in "Learn to Cook (and ❤️ It) in 10 Easy Dishes," and can be viewed online at https://cooking.nytimes.com/recipes/1023234-vegetable-tofu-curry.

Ingredients

2 broccoli heads, 8 ounces green beans or 2 cups frozen peas, or a combination

1 (14- to 16-ounce) container firm tofu

1 (13.5-ounce) can coconut milk

1 medium onion, chopped

Salt and pepper

1 tablespoon curry powder, plus more to taste

Cooked rice or other grains or noodles, for serving

Hot sauce, for serving (optional)

Preparation

If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.

Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.

Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.

Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you’d like. Serve hot over rice or other grains or noodles, with hot sauce if you want.

KUNG PAO TOFU

This yumminess comes from Ham El-Waylly in The New York Times cooking enewsletter. For this recipe, Ham wrote, "Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple. Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly. Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture. The cornstarch coating helps the tofu brown, makes it crisp and acts as a sponge for the savory, spicy, tingly sauce."

Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 3 to 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025397-kung-pao-tofu. Of course, you may need to sign up for The New York Times cooking enewsletter to view it fully, but signing up is well worth it. Why? Great recipes, guides, and more.

Ingredients

1 (14-ounce) package extra-firm tofu

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons hoisin sauce

2 tablespoons rice wine or sake

1 tablespoon black vinegar (or rice wine vinegar)

2 teaspoons toasted sesame oil

1/2 teaspoon freshly ground white pepper or 1/4 teaspoon finely ground white pepper

3 garlic cloves, finely grated

1 (1-inch) piece fresh ginger, peeled and finely grated

2 teaspoons cornstarch (for the sauce) plus 1/4 cup (for the tofu)

Salt

Grapeseed or other neutral oil, as needed

1 red bell pepper, cut into 1/2-inch squares

2 celery stalks, cut into 1/4-inch slices

4 scallions, cut into 1-inch chunks

1 teaspoon Sichuan peppercorns (optional)

4 whole Tianjin chiles or chiles de árbol, crushed

1/3 cup roasted peanuts

1/4 cup roughly chopped cilantro leaves and tender stems

White rice, for serving

Preparation

Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.

While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and 1/3 cup water until combined.

After the tofu has been pressed, unwrap it and cut into 3/4-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in 1/4 cup cornstarch; set aside.

In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.

Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2 1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

VEGETABLE PANCIT [VEGAN]

This is from Meatless Monday in a OneGreenPlanet enewsletter. It begins, "Pancit is a traditional Filipino dish made with rice noodles. While pancit dishes often feature meat, this vegetable version is a light and healthy take that’s a perfect fit for healthy eating resolutions."

This is Dairy Free and Serves 8

To view this online, go to https://www.onegreenplanet.org/recipe/vegetable-pancit-vegan/. The recipe also ends with, "This recipe comes to us from Christin, the Veggie Chick."

Ingredients

8 ounces rice noodles

3 teaspoons sesame oil, divided

1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture

1 white onion, peeled and diced

4 garlic cloves, minced

2 large carrots, grated (about 1 cup)

3-4 cups chopped green cabbage (about 1/2 head)

2 cups baby broccoli florets

2 tablespoons tamari or soy sauce

1 teaspoon fresh ginger (or 1/2 teaspoon dried ground ginger)

1 veggie bouillon cube

3/4 cup vegetable broth

1/2 teaspoon ground sea salt

Directions

Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium.

Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day.

GRILLED JERK TOFU AND PLANTAINS WITH MANGO SALSA

This is from Chrissy Tracey at the Epicurious website.

For this yumminess, Chrissy wrote, "I was inspired to create this jerk tofu recipe after countless visits to Jamaica where I found myself inhaling the aromas of jerk meats prepared by family and other islanders. Jerk chicken, a classic Jamaican dish my family members on the island still eat regularly, is known for its spice-forward combination of many herbs and aromatics, including scallions, onion, garlic, brown sugar, Scotch bonnet peppers, and most important, allspice—the calling card of many Jamaican dishes. Growing up in a Jamaican vegetarian household, my mother would often use jerk spice to uplift the flavors of vegetables.

"Tofu is the perfect canvas for reflecting other flavors. Extra-firm tofu is ideal since it holds together well on the grill after getting pressed and marinated in homemade jerk sauce. If you can plan ahead, freezing tofu is the best way to improve texture and allow it to more readily soak up flavorful marinades. If you have time, drain the tofu and press it just after you buy it, then freeze in a resealable plastic bag. Thaw at room temperature before marinating. (Read more about why this works here.) Homemade mango salsa and grilled sweet plantains balance out the heat of the dish and provide a well-rounded taste of the island."

Active Time: 35 minutes; Total Time: 2 hours; Makes 4 servings

To view this online, go to https://www.epicurious.com/recipes/food/views/grilled-jerk-tofu-plantains-mango-salsa-vegan.

Ingredients

Tofu

2 14-oz. blocks extra-firm tofu, drained

2 small red onions, coarsely chopped

10 scallions, cut into 2" pieces

12 garlic cloves

4–6 Scotch bonnet or habanero chiles, seeds removed, or 1–2 tsp. Scotch bonnet chile powder

12 sprigs thyme, leaves picked

2 1" pieces ginger, peeled

16–20 allspice berries or 2 Tbsp. ground allspice

2/3 cup soy sauce

1/2 cup (packed) dark brown sugar

1/2 cup distilled white vinegar

1/4 cup fresh lime juice

1 Tbsp. plus 1 tsp. browning sauce (preferably Grace; optional)

1 Tbsp. freshly ground black pepper

2 tsp. Diamond Crystal or 1-1/4 tsp. Morton kosher salt

1/2 tsp. freshly grated nutmeg

1/2 tsp. ground cinnamon

1/4 cup avocado oil or vegetable oil

Salsa

Juice of 1 lime

1 Scotch bonnet chile or jalapeño, seeds removed

2 cups coarsely chopped ripe mango

2/3 cup coarsely chopped red bell pepper

1/2 cup coarsely chopped red onion

2 Tbsp. coarsely chopped cilantro

2 tsp. agave nectar or honey (optional)

1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt, plus more

Plantains and assembly

1/4 cup avocado oil or vegetable oil, plus more for grill

2/3 cup (packed) dark brown sugar

1/4 cup distilled white vinegar

1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt

1 tsp. freshly ground black pepper

4 very ripe (almost black) plantains, halved lengthwise

Thinly sliced scallions and lime wedges (for serving)

Directions

Tofu

Wrap tofu in 2 layers of paper towel, place on a rimmed baking sheet, and weigh down with something heavy (large cans or a small cast-iron skillet work well). Let sit 30 minutes. (Alternatively, press tofu in a tofu press 15–30 minutes.)

Meanwhile, process red onions, scallions, garlic, chiles, thyme, ginger, allspice, soy sauce, brown sugar, vinegar, lime juice, browning sauce (if using), black pepper, salt, nutmeg, and cinnamon in a food processor or blender to a coarse purée. With motor running, stream in oil and process to a fine purée. Transfer jerk sauce to a bowl.

Unwrap tofu and cut each block crosswise into 6 slices. Pour 1 cup jerk sauce into a baking dish, then add tofu slices and turn to coat. Set remaining jerk sauce aside for brushing and serving. Cover and chill tofu at least 30 minutes and up to 1 day.

Do ahead: Jerk sauce can be made 3 weeks ahead. Cover and chill.

Salsa

Pulse lime juice, chile, mango, bell pepper, red onion, cilantro, agave (if using), and 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt in a food processor just until coarsely chopped, 5–10 pulses. Taste salsa and season with more salt if needed. Transfer to a bowl; cover and chill until ready to serve.

Plantains and assembly

Prepare a grill for medium-high heat; lightly oil grate. Arrange tofu on grate, cover, and grill, brushing with reserved jerk sauce as you turn tofu, until lightly browned and grill marks appear, about 5 minutes per side. Transfer to a plate and brush with additional sauce, if desired.

Meanwhile, mix brown sugar, vinegar, salt, pepper, and remaining 1/4 cup oil in a small bowl. Brush cut sides of plantains generously with mixture.

Arrange plantains, cut side down, on grate, cover, and grill, brushing all over with brown sugar mixture as you turn, until deep golden and grill marks appear, about 7 minutes per side. Transfer plantains to plates with tofu.

Top tofu and plantains with scallions and serve with salsa and lime wedges.

Tofu

For years, I wasn't sure about Tofu. It's bland, it looks weird (that white square just laying there), and then, there's the texture.

But there's a lot you can do with it. The blandness takes on the flavors around it, and when you use it in recipes, the texture becomes a non-issue.

To that end, here are six tofu recipes to help you through the day, including Chocolate Tofu Ice Cream and Spicy Tofu with Vegetables. Enjoy!

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

CHOCOLATE TOFU ICE CREAM

This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.

Ingredients

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

Directions

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2 1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.

GRILLED TOFU

This is from Kay Chun at The New York Times cooking enewsletter. For this recipe, Kay wrote, "Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado."

Total Time: 20 minutes, plus 6 hours' marinating; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1022297-grilled-tofu. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)

2 tablespoons safflower or canola oil, plus more for greasing grates

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

1/3 cup low-sodium soy sauce

2 tablespoons turbinado sugar

1/2 teaspoon black pepper

2 tablespoons chopped scallions

Preparation

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.

In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.

Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.

Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.

Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

Labor Day Recipes

It's Labor Day, a day celebrating the labor movement in the United States. And while that is the real reason we celebrate Labor Day on the first Monday in September, it also marks the unofficial end of summer.

Here are six recipes to help you celebrate Labor Day, including Mediterranean Veggie Burgers and Chocolate Tofu Ice Cream. Enjoy!

BLACK BEAN-QUINOA BURGERS

This recipe comes from page 60 of the Jul/August 2011 of Vegetarian Times. It begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Serves 8.

To view this online, click here.

Ingredients

1/2 cup quinoa

1 small onion, finely chopped (1 cup)

6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided

2 cloves garlic, minced (2 tsp.)

2 tsp. dried steak seasoning

8 whole-grain hamburger buns

Directions

Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)

Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.

Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.

Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.

nutritional information Per Burger: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; vegan

BOSTON BAKED BEANS

Yield: 16 servings

Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers

Book info: http://diabeticgourmet.com/book_archive/details/12.shtml

Ingredients

1 pound dried navy beans

1 large onion, chopped

2 teaspoons salt

1 tomato, chopped

1/3 cup firmly packed dark brown sugar

3 tablespoons molasses

2 tablespoons cider vinegar

1 tablespoons ketchup

1 tablespoon ground ginger

1 teaspoon dry mustard

1/4 teaspoon ground white pepper

Directions

Place the beans in a strainer and sort through the beans to remove stones, discolored beans, or any other objects. Rinse with cold water until beans are clean, about 2 minutes.

In a large bowl, combine the beans, onion, salt, and enough water to cover them by 2 inches. Let stand 8 hours or overnight at room temperature; do not refrigerate.

Preheat the oven to 300 degrees F.

In a strainer, drain and rinse the beans and onion. Place in a 4-quart saucepan and add the tomato, sugar, molasses, vinegar, ketchup, ginger, mustard, and pepper; stir until blended. Add enough water to cover the beans, about 2 cups. Cover and bake until bubbly and the beans are soft, 5 hours.

Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 0 g, Cholesterol: 0 mg, Sodium: 50 mg, Carbohydrate: 21 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Starch

MEDITERRANEAN VEGGIE BURGERS

This comes from the July/August 2010 issue of Vegetarian Times, page 62, and begins, “Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings.” Makes 6 burgers.

To view this online, click here.

Ingredients

4 oz. rigatoni

1/2 cup red quinoa

7 oz. low-sodium vegetable broth

1 1/2 tsp. olive oil

3/4 cup chopped onion

9 cloves garlic, finely chopped

1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed, drained, and thoroughly patted dry

1/2 cup steamed broccoli

1/4 cup plus 2 Tbs. finely shredded green cabbage

3 Tbs. finely chopped red bell pepper

2 Tbs. Tomato Sauce (recipe follows)

6 kalamata olives, sliced

2 oil-packed sun-dried tomatoes, drained and finely chopped

2 Tbs. canola oil for oiling patties and grill topper

Directions

Cook rigatoni in large pot of boiling salted water 19 minutes, or until very soft. Drain, measure out 1-1/2 cups very tightly packed rigatoni, and set aside.

Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.

Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.

Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture. Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.

Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more.

nutritional information Per Burger: Calories: 276; Protein: 10 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 41 g; Cholesterol: 0 mg; Sodium: 257 mg; Fiber: 6 g; Sugar: 3 g; Vegan

CHOCOLATE TOFU ICE CREAM

This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.

To view this online, click here.

Ingredients

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

Directions

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan

ROCKY ROAD CAKE

This recipe can be found in my e-cookbook, Off the Wall Cooking. I'm currently updating Off the Wall Cooking, adding more recipes, as well as photos.

I was taking a speech class at a local junior college. One week we had to give a demonstration speech; one lady demonstrated how to make this cake, passing out copies of the recipe along with pieces of cake. It’s absolutely delicious. The icing can be used on almost any kind of cake; it would be really good on carrot cake!

Ingredients

1 C chopped nuts

4 eggs

1 C raisins

1 C mayonnaise

1 C mini-marshmallows

1 C water

6 oz. package of chocolate chips

1 package (18.25 oz) Devil’s Food cake mix w/pudding

Directions

Grease & flour 2 9-inch pans. Preheat oven to 350 degrees. Mix first four ingredients in medium-size bowl. In large bowl at low speed, mix cake mix, eggs, may & water until blended. Increase speed to medium & beat for 2 minutes. Stir in nut mixture. Pour into greased & floured pan. Bake at 350 degrees for 50 minutes. Cool in pan 15 minutes on cooling rack.

Ingredients

Icing (for Rocky Road Cake)

1 tsp. vanilla

1 stick butter

8 oz. cream cheese

1 box confectioners sugar

Directions

Place ingredients in bowl & cream together. When cake is cool, ice. ENJOY!

TWO-TONE POTATO SALAD WITH WALNUT-TARRAGON VINAIGRETTE

This comes from the September 2012 issue of Vegetarian Times, page 44. It starts out, “When half of the vinaigrette for this meal-size salad is poured over the hot potatoes, it soaks into the spuds and flavors them before the final layer of dressing is added.” Serves 6.

To view this online, click here.

Ingredients

Walnut-Tarragon Vinaigrette

2 Tbs. cider vinegar

1 Tbs. Dijon mustard

4 Tbs. olive oil

2 Tbs. walnut oil

1 tsp. dried tarragon

1/2 tsp. salt, optional

1/4 cup finely chopped shallot or red onion

Two-Tone Potato Salad

3 medium boiling potatoes, peeled and cut into 1/2-inch dice

1 large sweet potato, peeled and cut into 1/2-inch dice

2 cups arugula

1 1/2 cups cherry tomatoes, halved

1 cup finely diced celery

1/2 cup toasted walnut pieces

Directions

To make Walnut-Tarragon Vinaigrette: Whisk together vinegar and mustard in small bowl. Whisk in olive oil and walnut oil. Whisk in tarragon and salt (if using). Stir in shallot. Set aside to allow flavors to develop.

To make Two-Tone Potato Salad: Place boiling potatoes in pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until just tender. Drain, and transfer to large bowl.

Place sweet potato in separate pot with enough salted water to cover by 1 inch, and bring to a boil. Reduce heat to medium, and cook 4 to 5 minutes, or until just tender. Drain, and transfer to bowl with boiling potatoes.

Toss both types of hot potatoes with half of Walnut-Tarragon Vinaigrette in large bowl. Cool salad completely. Stir in arugula, tomatoes, celery, walnuts, and remaining vinaigrette just before serving.

nutritional information Per 1-cup serving: Calories: 293; Protein: 4 g; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: 191 mg; Fiber: 4 g; Sugar: 5 g; Vegan; Gluten-Free

Friday Recipes

It's finally Friday. Yay! Here are six vegetarian recipes to help you through the weekend, including Broccoli Noodles and Cheese Casserole and Vegetarian Enchiladas. Enjoy!

BLACK BEAN AND CORN QUESADILLAS

This was submitted by EFasse to allrecipes. The recipe begins, "These black bean quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over them every time! Delicious with salsa and sour cream."

Prep Time: 10 mins; Cook Time: 30 mins; Total Time: 40 mins; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/104850/black-bean-and-corn-quesadillas/.

Ingredients

2 teaspoons olive oil

3 tablespoons finely chopped onion

1 (15.5 ounce) can black beans, drained and rinsed

1 (10 ounce) can whole kernel corn, drained

1/4 cup salsa

1 tablespoon brown sugar

1/4 teaspoon red pepper flakes

2 tablespoons butter, or as needed

8 (8 inch) flour tortillas

1-1/2 cups shredded Monterey Jack cheese

Directions

Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.

Melt about 1-1/2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with 1/4 of the Monterey Jack cheese, then top with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.

Cook’s Note

This is a very versatile recipe. Feel free to play around and add chicken or veggies if you desire.

BROCCOLI NOODLES AND CHEESE CASSEROLE

This is from allrecipes and submitted by "MessyChef", who wrote, "This is a quick and easy recipe if you are in a hurry – just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."

Cook Time: 30 minutes; Total Time: 30 minutes; Servings: 8

To view this online, go to https://www.allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/.

Ingredients

1 (16 ounce) package egg noodles

1 head broccoli, cut into florets

2 cups cottage cheese

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.

Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

VEGETARIAN ENCHILADAS

This comes from the Food Network. The recipe begins, "These easy-to-make enchiladas are filled with beans, spinach and cheese for a plant-forward take on a Mexican classic. Serve them with rice on the side."

Active Time: 35 minutes; Total Time: 1 hour 40 minutes; Yield: 6 servings (2 enchiladas each), Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegetarian-enchiladas-3364279.

Ingredients

Sauce:

2 tablespoons vegetable oil

1/2 small onion, diced

2 cloves garlic, chopped

2 teaspoons ancho chile powder

1 teaspoon ground cumin

Large pinch cayenne pepper

One 15-ounce can tomato puree

Kosher salt

Filling and Topping:

One 10-ounce package frozen chopped spinach, thawed

One 15-ounce can pinto beans, strained and rinsed

4 ounces shredded Cheddar (about 1-1/2 cups)

4 ounces shredded pepper Jack cheese (about 1-1/2 cups)

1/2 cup sour cream

3 scallions, sliced

Kosher salt

Twelve 6-inch corn or flour tortillas

Juice of 1/2 a lime

Special equipment: a 9-by-13-inch baking dish

Directions

Preheat the oven to 350 degrees F.

For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.

For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.

Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.

For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

CHOCOLATE TOFU ICE CREAM

This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

CHILE RELLENO CASSEROLE

This yumminess is from Christine Gallary at TheKitchn. This recipe begins, "Chile relleno casserole is made up of layers of poblano peppers, Monterey Jack cheese, and cooked chorizo sausage baked in a batter of egg, flour, and milk. Instead of stuffing individual peppers, the poblanos are cut open and layered into the baking dish, guaranteeing each bite has everything in it. Some chile relleno casseroles include a tomato sauce. But for crispier edges reminiscent of the fried chile relleno batter, I skip it and serve the casserole with tomato salsa or hot sauce instead."

Prep Time: 30 to 40 minutes; Cook Time: 50 minutes to 1 hour; Serves: 6 to 8

To view this online, go to https://www.thekitchn.com/chile-relleno-casserole-recipe-23392104.

Ingredients

8 medium poblano peppers (about 2 pounds total)

Cooking spray

12 ounces to 1 pound uncooked Mexican or soy chorizo

1 tablespoon vegetable oil (optional)

12 ounces Monterey Jack cheese (about 3 cups pre-shredded)

8 large eggs

1 cup whole or 2% milk

2/3 cup all-purpose flour

1-1/2 teaspoons kosher salt

1 teaspoon baking powder

Hot sauce or blended tomato salsa, for serving (optional)

Instructions

Heat the broiler to high and arrange a rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil.

Trim the stems from 8 medium poblano peppers and halve lengthwise. Remove the core, ribs, and seeds. Place the peppers skin-side up on the baking sheet in a single layer (they can be touching) and press down on them as needed so they sit fairly flat. If they don’t all fit on the baking sheet, broil in 2 batches.

Broil until the skin on the peppers is almost completely blackened and blistered, 5 to 12 minutes. Rotate the baking sheet as needed so they evenly blacken. Meanwhile, heat a large nonstick frying pan over medium heat. Remove the casings from 12 ounces to 1 pound uncooked Mexican chorizo and add to the pan. Cook, breaking up the meat into smaller pieces, until browned and cooked through (add 1 tablespoon vegetable oil to the pan if it is dry), 5 to 7 minutes. Remove the pan from the heat.

When the peppers are ready, transfer to a large heatproof bowl and cover with the aluminum foil on the baking sheet. Let sit for at least 10 minutes to steam.

Meanwhile, reduce the oven temperature to 375ºF. Coat a 9x13-inch baking dish with cooking spray. Shred 12 ounces Monterey Jack cheese on the large holes of a box grater (about 4 cups, or use 3 cups pre-shredded). Place 8 large eggs, 1 cup whole or 2% milk, 2/3 cup all-purpose flour, 1 1/2 teaspoons kosher salt, and 1 teaspoon baking powder in a blender and blend on high speed until smooth, scraping down the sides of the blender halfway through, 45 to 60 seconds total.

Peel off and discard the skin from the peppers, using a paper towel to rub off any skin that doesn’t come off easily (do the best you can, it doesn’t all have to come off); it’s okay if the peppers tear.

Pour enough of the egg mixture into the baking dish to just cover the bottom. Arrange half of the peppers in an even layer over the egg mixture. Using a slotted spoon, transfer the chorizo over the peppers in an even layer. Sprinkle with half of the cheese. Arrange the remaining peppers evenly over the cheese. Pour the remaining egg mixture evenly over the peppers, then sprinkle with the remaining cheese.

Bake on the upper third rack until puffed, the center is set, and the edges are golden brown, 35 to 40 minutes. Let cool for 5 minutes before serving with salsa or hot sauce if desired.

Recipe Notes

Poblano substitute: 4 (10-ounce) cans fire-roasted whole green chiles can be substituted for the poblanos. Drain, and gently tear open any whole chiles so they sit flat. Pat dry with paper towels before assembling in the casserole (no need to broil first).

Make ahead: The peppers can be broiled and peeled and the chorizo cooked up to 1 day ahead; refrigerate in separate airtight containers. Alternatively, the casserole can be assembled without the top layer of cheese, covered, and refrigerated overnight. When ready to bake, let the casserole sit at room temperature while the oven heats. Uncover and sprinkle with the cheese right before baking, and add 5 minutes to the bake time.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. The baked casserole can also be cooled, wrapped tightly in aluminum foil, and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating, covered, in a 325ºF oven until warmed through.

Tofu

For years, Tofu got a bad rap. It's bland! That texture! What do I do with it?

If you've followed this blog for a while, and/or if you've actually used tofu in recipes, you know how versatile it is. It's blandness lends itself to the flavors around it. The texture can be masked in any number of ways. As far as how to use it, here are six yummy tofu recipes to help you out. Three of them have chocolate in them, which, as far as I'm concerned, helps any number of recipes. Check out the Chocolate Tofu Chili, the Chocolate Tofu Ice Cream, and the rest of today's recipes. Enjoy!

SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH

This is from Brooks Headley and adapted by Alexa Weibel at The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the “Superiority Burger Cookbook” (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the “tofu-fried tofu” sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It’s then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it’s also achievable in any home kitchen."

Time: 45 minutes, plus marinating; Yield: 6 sandwiches

To view this online, go to https://cooking.nytimes.com/recipes/1021237-superiority-burgers-crispy-fried-tofu-sandwich. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)

Ingredients

For the Marinated Tofu

1 (14-ounce) package extra-firm tofu, drained

1-1/2 cups pickle juice

1 tablespoon hot sauce

1 tablespoon Dijon mustard

1 teaspoon gochugaru or red-pepper flakes

2 tablespoons grapeseed oil or other neutral oil

For the Fried Tofu

1/2 cup Dijon mustard

2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cayenne

1 teaspoon kosher salt, plus more as needed

1 teaspoon black pepper

Grapeseed oil or other neutral oil, for frying

For Assembly

6 potato buns or other soft rolls

Vegan mayonnaise and hot sauce, as needed

Thinly shredded green cabbage and dill pickles, for serving

Preparation

Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2-1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.

In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.

Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.

Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.

In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.

To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

KUNG PAO TOFU

This yumminess is from Ham El-Waylly in The New York Times cooking enewsletter. For this recipe, Ham wrote, "Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple. Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly. Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture. The cornstarch coating helps the tofu brown, makes it crisp and acts as a sponge for the savory, spicy, tingly sauce."

Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 3 to 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025397-kung-pao-tofu.

Ingredients

1 (14-ounce) package extra-firm tofu

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons hoisin sauce

2 tablespoons rice wine or sake

1 tablespoon black vinegar (or rice wine vinegar)

2 teaspoons toasted sesame oil

1/2 teaspoon freshly ground white pepper or 1/4 teaspoon finely ground white pepper

3 garlic cloves, finely grated

1 (1-inch) piece fresh ginger, peeled and finely grated

2 teaspoons cornstarch (for the sauce) plus 1/4 cup (for the tofu)

Salt

Grapeseed or other neutral oil, as needed

1 red bell pepper, cut into 1/2-inch squares

2 celery stalks, cut into 1/4-inch slices

4 scallions, cut into 1-inch chunks

1 teaspoon Sichuan peppercorns (optional)

4 whole Tianjin chiles or chiles de árbol, crushed

1/3 cup roasted peanuts

1/4 cup roughly chopped cilantro leaves and tender stems

White rice, for serving

Preparation

Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.

While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and 1/3 cup water until combined.

After the tofu has been pressed, unwrap it and cut into 3/4-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in 1/4 cup cornstarch; set aside.

In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.

Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.

CHOCOLATE TOFU ICE CREAM

This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

SPICY TOFU WITH VEGETABLES

This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen

To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.

Ingredients

3 Tbsp vegetable oil, divided

12 oz firm tofu, patted dry, cut in 1/2-inch cubes

3 shallots, thinly sliced

2 cloves garlic, thinly sliced

1 carrot, cut in matchstick pieces

1/2 red bell pepper, seeded and cut in thin strips

1 C sliced asparagus or green beans, cut in 1-inch pieces

2 Tbsp soy sauce

2 Tbsp lime juice

2 1/2 tsp fresh red chilies, chopped

2 tsp granulated sugar

1/2 tsp black pepper

Directions

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.

Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.

Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.

Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.

Return tofu to wok. Cook for 1 minute, or until combined and heated through.

CHOCOLATE TOFU CHILI

This is from Weight Watchers, and begins, "Packed with vegetables, the chili gets its deep flavor from the addition of chocolate, without tasting overtly like chocolate. For a little extra heat, you can mix in 1 or 2 finely chopped jalapeños before you turn on the slow cooker. Jalapeños can vary quite a bit in their level of heat. Take a small taste before adding them, and remember the membranes and seeds are the hottest part of the chile. Thinly sliced radishes or matchstick pieces of jicama make a pretty garnish."

Prep Time: 35 minutes; Cook Time: 4 hours; Total Time: 4 hours 35 minutes; Serves: 6; Serving Size: 1-1/2 cups; Difficulty: Easy; 3 points per serving

To view this online, go to https://cmx.weightwatchers.com/details/WWRECIPE:6037caaade317318b8e4bb84.

Ingredients

4 sprays cooking spray

2 tsp cumin seeds

1 pound extra firm tofu, cut into 2-inch cubes

28 oz canned diced tomatoes

15 oz canned kidney beans, drained

1 large uncooked onion, chopped

2 medium uncooked carrots, chopped

2 ribs medium uncooked celery, chopped

2 medium uncooked red bell peppers, chopped

1 cup fat free reduced sodium vegetable broth

2 oz 70-85% dark chocolate, chopped

2 Tbsp unsweetened cocoa powder

4 cloves garlic clove, finely chopped

1 Tbsp Chili powder

1 Tbsp Kosher salt

1 tsp crushed red pepper flakes

1/2 tsp black pepper

Directions

Heat large nonstick skillet over medium. Add cumin seeds and stir until slightly darker in color and aromatic, about 2 minutes. Transfer cumin seeds to slow cooker. Remove skillet from heat, coat with nonstick spray, and heat over medium. Add tofu to skillet and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer tofu to slow cooker. Stir in tomatoes, beans, onion, carrots, celery, bell peppers, broth, chocolate, cocoa powder, garlic, chili powder, salt, and crushed red pepper.

Cover and cook chili for 4 hours on High or 8 hours on Low. Divide chili among bowls.