Tuesday, October 13, 2009

Cape Cod Tofu Salad

This is my best guess of how a local chef, her company is called Cooking from the Heart, makes her tofu salad. I think my version is a pretty good replication of hers. This is really yummy on a sandwich, or straight out of the bowl.

7 oz package baked tofu, teriyaki flavor, cut into 1/2 inch cubes
2 large stalks of celery, diced
1/4 cup dried cranberries
1/4 cup chopped walnuts
1/4 cup mayonnaise (I use Vegannaise)
salt and pepper to taste

Combine all ingredients and chill.

Tuesday, October 6, 2009

Falafel Burgers with Yogurt Tahini Dressing

This recipe is from Moosewood Restaurant New Classics. Much lower in fat than traditional fried falafel -- and extra protein from the tofu. Good wholesome food.

1 cup diced onion
2-3 garlic cloves, minced or pressed
1 Tbsp olive oil
1 cup diced red bell peppers
1 tsp turmeric
1 tsp ground coriander
pinch of cayenne, or to taste
12 oz firm tofu, pressed and crumbled
1.5 cups cooked chick peas (15-oz can, drained)
3 Tbsp fresh lemon juice
1 Tbsp soy sauce
1 tsp dark sesame oil
1/4 cup chopped fresh parsley
1/2 tsp salt, or to taste
1/2 cup breadcrumbs

Preheat the oven to 350. Oil a baking sheet.

Sauté onions and garlic in olive oil on medium heat for 5 minutes. Add peppers, turmeric, coriander and cayenne and sauté for 5 minutes more.

While the veggies cook, combine tofu, chick peas, lemon juice, soy sauce and sesame oil in food processor until well combined but not a paste.

Transfer tofu mixture to a large bowl. Stir in veggie mixture, parsley, tahini, bread crumbs and salt, until uniform.

Shape into 8 patties, using about 1/2 cup mixture per patty. Bake for 30 minutes until golden, juicy and firm.

Top with Yogurt Tahini Dressing.

1 cup plain yogurt or plain soy yogurt
2 Tbsp tahini
1-2 garlic cloves, minced or pressed
1 Tbsp lemon juice
2 tsp chopped fresh dill
salt and pepper to taste

Combine all ingredients and let sit for 15 minutes before serving. Serve cold.