8 Tbsp. (1 stick) margarine, preferably unsalted, chilled and cut into pieces 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1/4 cup soft silken tofu 1/2 tsp. vanilla extract 1 1/2 cups all-purpose flour 3/4 tsp. baking soda 1/4 tsp. salt 1/2 cup smooth peanut butter 1 cup semisweet chocolate chunks • … Read more »
For the Tofu Ricotta: 1 lb. firm tofu, drained 1 Tbsp. olive oil 1 Tbsp. lemon juice 2 tsp. basil 2 tsp. parsley 3/4 tsp. salt 1 clove garlic, minced For the Sauce: 2 lbs. Roma tomatoes 2 Tbsp. olive oil Salt and pepper, to taste 2 tsp. sugar To Assemble: 9 lasagna noodles 2 … Read more »
2 Tbsp. canola oil 1 1/2 cups chopped onion 1 lb. soy sausage, crumbled 1 lb. soft tofu, crumbled 2 cups soy milk 3/4 tsp. salt, or less, to taste 1/2 tsp. dried thyme 1/4 tsp. ground fennel seed 1/4 tsp. cayenne 4 cups whole-grain bread cubes • Heat the oil in a large frying … Read more »
For the Pasta Dough: 2 cups unbleached flour 4 oz. silken tofu 1 Tbsp. extra virgin olive oil 1 Tbsp. red palm fruit oil 2 Tbsp. cold water 1/2 tsp. salt • Combine all the ingredients in a free-standing mixer with a dough hook attachment. Set the mixer on its lowest setting and stir until … Read more »
4 Tbsp. Tofutti cream cheese, your favorite flavor (or any nondairy cream cheese) 4 10-inch flour tortillas 1 cup shredded spinach 1/4 cup alfalfa sprouts 1/2 cup shredded red cabbage 1/2 cup sliced avocado 1/4 cup chopped tomatoes 1/2 cup diced cucumbers 2 Tbsp. finely diced red onion Salt and pepper, to taste • Spread … Read more »
1 cup whole garlic cloves 4 plastic spoonfuls salt 1/2 cup Dijon mustard 4 lbs. firm tofu, cut into cubes 8 cups organic canola oil 4 cups extra-virgin olive oil 4 cups lemon juice • Combine all the ingredients in a large bucket and buzz with an immersion blender until smooth. Makes 2 gallons
12 6-inch round rice wrappers (available at Asian groceries) 6 oz. rice vermicelli or cellophane noodles, cooked and drained 1/2 cup bean sprouts 1 cup shredded Chinese cabbage 12 snow peas, trimmed and cut into thin strips 2 scallions, chopped 2/3 cup grated carrot 1 cup shiitake mushrooms or baked tofu, slivered 1 bunch fresh … Read more »
3 oz. Mori Nu firm tofu 3 Tbsp. peanut butter 1/4 tsp. sea salt 1/4 cup maple syrup 3 Tbsp. Sucanat 3 Tbsp. cocoa powder 1 tsp. vanilla extract 1 tsp. almond extract 2 Tbsp. water 1 cup vegan chocolate chips 1 tsp. canola oil Miniature foil baking cups to use as molds • Place … Read more »
1 onion 6 mushrooms 1 pepper 2 cloves garlic 1 tsp. cooking oil (or water if you prefer) to fry the veggies 250 g shortcrust pastry (try JusRol frozen pastry) 250 g plain or smoked tofu Splash of soya milk Salt and pepper, to taste 1/3 block of vegan cheese (try Redwoods or Scheese) 7 … Read more »
1 2-foot-long French-bread loaf 1 Tbsp. extra-virgin olive oil 1 pkg. Tofurky vegan Italian sausage, crumbled 1/2 pkg. veggie pepperoni, chopped 1 small red bell pepper, seeded and chopped 1 small onion, chopped 2 large garlic cloves, chopped 1 pkg. frozen spinach, thawed, squeezed dry, and chopped Salt and pepper, to taste 1 tub Tofutti … Read more »
1 lb. firm tofu Egg Replacer equivalent to 1 egg 2 Tbsp. soy sauce 1/4 cup wheat germ 1/4 cup cornmeal 1/4 tsp. paprika 1/4 tsp. dried basil Dash dried thyme Oil for frying • Cut the tofu into 1/4-inch thick slices. Wrap the slices in thick paper towels and pat to remove excess moisture. … Read more »
4 baking potatoes 1 8-oz. container Tofutti herb and garlic Better Than Cream Cheese 2 Tbsp. margarine 1/2 block vegan cheddar cheese, shredded 1 Tbsp. Italian seasoning 1 tsp. garlic pepper Paprika, to taste • Prick the potatoes with a fork and microwave for 5 minutes each. • Combine all the ingredients except the paprika … Read more »
240 pecan halves 1/2 cup + 1 Tbsp. vegan margarine (try Earth Balance brand) 1 1/8 cups brown sugar 1/2 tsp. salt 1/2 cup corn syrup 1/2 cup soy milk 1/4 cup silken tofu 1/2 tsp. vanilla extract 1 1/2 cups vegan chocolate chips • Arrange 60 groups of 4 pecan halves, each group in … Read more »
3 medium beets 3 Tbsp. red wine vinegar 1/4 cup vegan sour cream (Try Tofutti’s Sour Supreme.) 1/4 cup vegan mayonnaise 1 garlic clove, minced 1 Tbsp. minced fresh dill Sea salt, to taste Black pepper, to taste Juice of 1 lemon 2 Fuji apples, cored and cut into 1/8-inch-thick strips 1 head Romaine lettuce, … Read more »
