NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!
Thanks to Karen from Karen's Kitchen for this recipe. She put this recipe together for The Zone diet and I only made a couple changes to make it UnDiet compatible.
Slice into 1/4-inch thick slices and place between several layers of towels 4 pounds extra firm tofu . Place a cookie sheet on top of towel wrapped tofu. Fill cookie sheet with flatwear or other weighty items. Let tofu express water for 15 minutes.
Mix in large measuring cup or pitcher
Remove tofu from towels and place onto cookie sheet. Pour marinade over tofu slices. Allow to soak for several hours or overnight. Use a spatula to remove tofu slices to cookie sheets sprayed with oil, or dehydrator trays, or oiled screens. Set marinade aside to use for your next batch. It will keep for a month when refrigerated.
Follow drying instructions for your dehydrator, or set oven to 200 degrees. Oven drying requires the most attention. Use a spatula to turn strips over once every hour until dried to a chewy consistency. In sunny, dry weather you can dry the jerky outside on screens (cover with cheese cloth to keep bugs off).
Below are some variations. With the exception of the Sweet Teriyaki which requires a marinade you can sprinkle each tray of marinated tofu with a different spice blend so that you'll end up with a variety of jerkies.
This is such a simple and versatile spread that I'm not going to give an exact recipe but rather the basic ingredients and let you go to it on your own.
Use a fork to mix equal amounts of soy cream cheese and pesto. That's it! The first time I tried this I had just finished making six different pestos so I really went to town. Try using rosemary pesto for a Fruit sandwich - you'll be surprised. If you're making the rosemary pesto just for this dip and plan to use it with Fruit leave out the garlic and Parmesan cheese, and use nut oil in place of olive oil.
Saute in a little butter over medium high heat until tender
1/2 medium onion, chopped 1 green pepper, chopped
Reduce heat to low and add
3/4 cup firm tofu, squeezed through your fingers into the saucepan (so that it's roughly mashed) 1 egg yolk 1/4 teaspoon sea salt 1/4 teaspoon pepper 1/4 teaspoon crushed red pepper
Stir occasionally until tofu is lightly browned. Spoon tofu mixture onto rolls.
4 whole grain sandwich rolls cut almost in half, or whole wheat pita.
Drain and rinse:
Crumble into the bowl of a food processor or mini processor. A blender won't work with this recipe. Salt to taste and add:
Puree until tofu is creamed and mostly a solid ball moving with the blades. You may have to add some heavy whipping cream, but only a little and be patient, it will eventually form into the consistency of cream cheese.
Now that's the basic recipe. Because tofu is pretty much tasteless I like to flavor the cream cheese, which I do when I crumble the tofu into the food processor bowl. Here are some ideas, but you can use your own imagination to come up with lots more.
Mix in a blender
With motor running slowly drizzle in until the mayonnaise is the consistency you like
Taste and adjust the seasonings.
Variations: Use the same list from the Soy Cream Cheese recipe.
Cut 1 block of tofu into 1/2 inch thick slabs.
Marinate tofu in mixture of vegetable broth seasoned with soy or worchestershire sauce, garlic and black pepper all day or up to several days. Taste the marinade. It should taste a bit too salty and a bit strong, but not too salty or too strong.
Remove the tofu from the marinade and carefully pat dry with towels. Place on lightly oiled cookie sheet. Brush the tofu slices with sesame. peanut or canola oil and broil for ten minutes, until tops are browned.
Place one or two tofu slices on each plate and top with Onion Sauce.
I made this dish for a party and received many compliments on my "Moo Shu Pork"! Almost everybody thought that the tofu was pork! When I revealed the secret to my "pork" dish several became tofu converts; others shrugged, said "Really" and now ask me what's in a dish before eating it.
Sauce: Stir together and set aside:
Mandarin Pancakes:You could also use whole wheat tortillas or lavosh. Mix with a fork until dough holds together:
On a lightly floured board, knead the dough until it's smooth and satiny (about 10 minutes). You could also do this in a food processor, in which case you would mix for about 30 seconds after adding the water. Shape the dough into a 12-inch-long log. Cut into 1-inch-thick slices.
For each pancake, halve 1 piece of dough. Form it into a ball, flatten slightly and using a rolling pin on a lightly floured surface roll to a 7 or 8-inch-diameter circle.
Heat an ungreased frying pan over medium-high heat. Cook the pancakes one at a time, turning when one side becomes blistered. Cook the other side until it becomes blistered also. Don't overcook as it will become too brittle to wrap around filling.
Remove the pancake from the pan. Serve immediately or let cool, wrap airtight, and refrigerate for up to 3 days. You could also freeze them.
Makes 24 pancakes.
Filling: Heat oil in a frying pan over medium heat. Add:
Just before filling pancakes, stir in:
Spoon filling down center of each pancake. Roll up and eat! 6 servings.
Cut 1 block firm or extra-firm tofu into approximately 3/8-inch-thick triangles or rectangles. Marinate in low-salt soy sauce for 30-60 minutes or regular soy sauce for 10 - 15 minutes.
Mix in shallow dish equal portions sesame seeds and whole wheat or soy flour.
Place marinated tofu sticks in pan with seeds and flour and use a spoon to carefully coat all sides of each tofu stick.
Heat 1/2 teaspoon sesame or peanut oil until drops of water sprinkled over pan sizzle. Saute coated tofu sticks in hot oil, turning once to brown both sides.
from Ethnic Grocer
You can find silken tofu, dried shitake mushrooms, and cracked black pepper on-line at Ethnic Grocer.
(4 servings) Adapted from Healthful Cooking by Wei-Chuans Cooking
Cut 2 large tomatoes in half so that stem portion is on one half; remove seeds.
Rinse 4 dried shitake mushrooms and mince. Mix well with 1 box silken tofu and add 4 tablespoons water, 2 teaspoons minced garlic, 1 teaspoon minced ginger, sesame oil, 1/4 teaspoon sesame oil, 1/8 teaspoon sea salt, 1/8 teaspoon grained black pepper; mix thoroughly. Divide into 4 portions and stuff into halved tomatoes. Steam over simmering water for 10 to 15 minutes.
Preheat oven to 350 degrees.
Combine and heat gently:
Or you could substitute The UnDiet Oriental Spice Blend for the ginger and the mustard.
Drain, cut in 1/2-inch thick slices, and dry:
Marinate tofu slices in the warm marinade for 1 hour. Transfer the slices to a baking sheet, baking until firm, about 45 minutes, basting every 10 - 15 minutes. Store in an airtight container in refrigerator or freezer. Baked tofu freezes very well.
You can serve the baked tofu as a dish in it's own right by cutting the slices in half to form triangles and fanning 3 or 4 triangles on a plate, garnished with scallions. Accompany with rice, and/or steamed or stir-fried veggies.
Or you could substitute Italian Seasoning for the garlic, oregano, salt and pepper.
Tofu kabobs:Cut into 2-inch squares, and marinate as directed above:
Alternate tofu with:
Grill or broil until the tofu is browned on all sides, 4 to 8 minutes.
Sandwiches: Cut tofu into 1-inch thick slices. Increase the marinating time to 2 or 3 hours, and bake 1 hour or more until the tofu is dry and very firm. Chill and slice thinly. Serve with all your favorite accompaniments because tofu is perfectly Neutral.
Hor d'oeuvres: Prepare as above for sandwiches. Spread spiced mayonnaise, horseradish, or mustard on crackers, over-sized croutons, or quartered bread slices. Top with thinly sliced baked tofu. Garnish with minced scallions, caviar, minced waterchestnuts, minced cilantro or mint, diced tomatoes*, or chopped olives*.
*These toppings work best with Italian flavored baked tofu.
Soups:Cut into small cubes and add to miso, tomato, vegetable or mock chicken broth, and other soups just before serving.
Rice: Cut into small cubes and add to cooked brown rice with or without steamed or stir-fried veggies.
Stir-fry:Cut into slices and add to stir-fry toward the end of the cooking time.
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