Dry Ingredients 2 1/2 cups turbinado sugar 1 1/3 cups unbleached flour 1 1/3 cups whole wheat pastry flour 1 1/3 cups cocoa 2 Tbsp. Egg Replacer 2 tsp. salt 2 tsp. baking powder 1 cup walnuts Wet Ingredients 6 oz. soft tofu 1/2 cup soybean oil 1 cup + 1 Tbsp. water 1 1/2 … Read more »
2 Tbsp. oil 1/4 cup onions, chopped 1/4 cup green pepper, chopped 1/4 cup peas, boiled 1/2 cup rice, boiled 2 Tbsp. nondairy cheddar cheese, grated 1/4 cup silken tofu, creamed Salt and pepper, to taste 4 ripe tomatoes Tbsp. nondairy cheddar cheese, grated • Heat the oil in a pan and sauté the onions … Read more »
4 sweet potatoes, peeled and diced 1 cup nondairy sour cream (try Tofutti brand at Tofutti.com) 2-3 Tbsp. margarine 1 tsp. salt (optional) Freshly ground black pepper, to taste (optional) 4 Tbsp. pecans, almonds, or walnuts, chopped (optional) 2 Tbsp. brown sugar (optional) • Fill a medium pot with water and bring to a boil. … Read more »
For the Chocolate-Tofu Filling: 4 oz. unsweetened chocolate 14 Tbsp. maple syrup 10 oz. soft tofu, at room temperature • In a double boiler, stirring often, melt the chocolate and 10 Tbsp. of the maple syrup. Cool slightly. • In a blender, purée the chocolate mixture, the remaining syrup, and the tofu until very smooth. … Read more »
2 Tbsp. chopped lemon grass 1 tsp. cumin seeds 1 Tbsp. grated galangal (baby ginger) 1 Tbsp. chopped coriander root 4 garlic cloves 10 green Thai peppers or 4 green Indian chilies 2 Tbsp. groundnut oil 1/2 cup chopped red pepper 1/2 cup chopped green pepper 1 cup chopped button or shiitake mushrooms 1 cup … Read more »
8 oz. firm tofu, drained and diced or mashed 1 red bell pepper, finely chopped 1 small carrot, finely shredded 2 scallions, finely chopped 2 Tbsp. vegan mayonnaise (try Nayonaise) 1 Tbsp. chopped fresh parsley 1 tsp. yellow mustard 1 Tbsp. finely chopped dill pickle 1/4 tsp. salt 1/8 tsp. pepper • Combine all the … Read more »
2 cups self-rising flour 3 Tbsp. sugar 1/2 cup vegetable shortening 1/2 cup soy milk 1/4 soft silken tofu 1 tsp. vanilla extract 1/2 cup semisweet chocolate chips • Preheat the oven to 425°F. Grease a large baking sheet and set it aside. • In a large bowl, combine the flour and sugar. Using a … Read more »
3 Tbsp. groundnut oil 1 cup 2-inch tofu strips 1 cup green beans, sliced into 2-inch strips 1 cup 2-inch carrot strips 1 cup chopped broccoli 1 cup 2-inch red pepper slices 1 cup 2-inch green pepper slices 1/2 cup chopped baby corn 3-4 green chilies, sliced into strips (optional) 1 Tbsp. chopped garlic 2 … Read more »
1 lb. sliced spicy vegetarian sausage (Try Tofurky Kielbasa.) 2 tsp. extra-virgin olive oil 8 oz. mushrooms, sliced 2 garlic cloves, minced 2 1/2 cups cooked collards, chopped and stems removed 1 tsp. minced fresh parsley 1 tsp. minced fresh basil 1/2 tsp. marjoram 1/2 tsp. oregano Salt and pepper, to taste 2 14-oz. cans … Read more »
2 10.5 oz pkgs. firm silken tofu drained 1 9-inch pie crust 1 16 oz. can solid pack pumpkin 3/4 cup granulated sugar 1/4 tsp. ginger 1/4 tsp. ground cloves 1/4 tsp. allspice 1/2 tsp.nutmeg • Preheat oven to 375 degrees F. • Blend tofu in food processor until creamy and smooth. Add remaining ingredients … Read more »
For the Cake: 2 cups flour 2 tsp. baking soda 1 1/2 cups sugar 1 20-oz. can crushed pineapple For the Frosting: 8 oz. Tofutti Better Than Cream Cheese 1/2 cup soy margarine 2 cups powdered sugar 1 tsp. vanilla extract 1 1/2 tsp. orange extract • Preheat the oven to 350ºF. • Grease and … Read more »
1 lb. soft or medium Chinese-style tofu, drained and cut into 8 slices 1 cup Hollandaise Sauce (see recipe) 1 tsp. + 2 Tbsp. Roasted Garlic Oil (see recipe) or nondairy margarine 8 slices vegetarian ham or bacon (Yves brand Canadian Veggie Bacon is a good choice) 4 3-inch squares focaccia bread, sliced in half … Read more »
1 cup apricot nectar 2 Tbsp. apricot preserves 1/4 cup soft silken tofu 1 cup corn flakes, coarsely crushed 6 slices of thick, day-old French or Italian bread Nondairy margarine, for frying Maple syrup, as a condiment • In a blender, mix together the apricot nectar, preserves, and tofu until they are smooth then pour … Read more »
1 1/2 lbs. pasta 1 1/2 cups soy milk 1 cup water 1/3 cup soy sauce 1 1/2 cups nutritional yeast 1 Tbsp. paprika 1 Tbsp. garlic powder 1 Tbsp. salt (optional) 3 oz. firm tofu 1 cup canola oil •Preheat the oven to 350°F. •Fill a large pot with water and bring to a … Read more »
3 Tbsp. vegetable oil 1 pound firm tofu, mashed 2 large sweet onions, diced 1 green bell pepper, diced Fresh garlic to taste, minced 2 4-ounce cans mushrooms 6 Tbsp. chili powder (or to taste) Salt and pepper to taste 1/4 tsp. cayenne pepper 1/4 tsp. ground cumin 1 14-ounce can tomato sauce 2 28-ounce … Read more »
