A common question people ask me is "How long does it take to do your hair?" On average It takes about 3 hrs. every 6 weeks. During that time I get to catch up on Law and Order, news and of course the topic of food ALWAYS comes up between my loctican and I. This time around we started swapping tofu recipes.
Don't turn your nose up at the mention to tofu. I wouldn't share these recipes if it wasn't good. And for those who may be yelling at me "Don't you know soy is linked to cancer!?", for every bad thing that is said about soy there is another doctor saying to total opposite. For me, moderation.
To get rid of excess water 'press' your tofu - Place tofu on paper towles and putting a plate on top. Then place a heavy object or bowl on top. Let sit for 5 - 10 minutes.
Jerk Tofu (Serves 4)
1 Tbs of Jerk Seasoning
2 Tbs peanut or olive oil
1 lb FIRM tofu, cubed
1 onion quartered
2 cloves garlic, chopped,
Vegetables, 2 lbs of any mixture of carrots, zucchini, cauliflower, green cabbage, bok choy, sweet peppers and broccoli.
oil to fry
1. Mix jerk and oil add tofu and marinate for about 30 mins
2. Heat oil and fry tofu for 5 minutes and put aside
3. Saute onion and garlic and add vegetables tossing until just tender.
4. Add tofu and stir in gently and serve with brown rice or noodles
(Recipe courtesy of Natural Gourmet Institute)
1/4 cup sunflower seeds
1/4 cup shoyu
1 cup cooked millet OR rice OR bread crumbs
1 lbs SOFT tofu
2 tablespoons arame (its a sea vegetable)
1 cup filtered water
2 Tbs extra virgin olive oil or sesame oil
1 clove garlic, minced
1/4 cup onion, minced
1 teaspoon curry powder OR other spice blend
1/4 cup carrot, finely minced
1 stalk celery, finely minced
1 1/2 tablespoon umeboshi paste
2 Tbs tahini
1/4 teaspoon black pepper
1. Mix seeds and shoyu together. Roast on parchment paper until dried
2. Cook rice or millet
3. Press tofu to release excess water
4. Soak arame in water 10 - 15 minutes. Drain and chop finely
5. Grind sunflower seeds halfway. Mash tofu, add sauteed vegetables, grain, seeds, arame, umeboshi paste, tahini, and salt and pepper to taste. Adjust salt if needed. Mix well.
6. Form 1/2" thick burgers with about 1/2 cup mixture