Soya milk 1 tsp. nigari or 2 tsp. calcium sulphate 1 cup water • Simmer the soya milk for 5 to 10 minutes. Cool to about 180°F. • Next prepare the coagulant – dissolve either 1 tsp. nigari (natural magnesium chloride) or 2 tsp. natural calcium sulphate in 1 cup of warm water. Less coagulant … Read more »
For the Tofu Balls: 6 cups crumbled tofu 2 cups whole-grain bread crumbs 2 Tbsp. onion powder 1 tsp. garlic powder 1 Tbsp. oregano 1 Tbsp. basil 1 1/4 tsp. salt 1 cup Pimento “Cheese” Sauce (see recipe below) • Rinse, drain, crumble, and measure tofu. Put into bowl and add remaining ingredients. Mix well. … Read more »
1 Tbsp. olive oil 1 tsp. minced garlic 1 block tofu, pressed and cubed 1 red bell pepper, seeded and chopped 1/2 small onion, chopped 1 small zucchini, chopped Salt and pepper, to taste 2 cups cooked rice Chili-Mint Sauce, to taste (see recipe below) • Heat the olive oil in a large sauté pan … Read more »
For the Fried Green Tomatoes: 3 small green tomatoes 1/2 cup yellow cornmeal 1 tsp. salt 1/4 tsp. ground black pepper 3 Tbsp. canola oil for frying For the Creamed, Toasted Nori Tofu Salad: 2-3 nori sheets (seaweed for making sushi) 1 lb. firm tofu, frozen and thawed 1 celery stalk, diced 1 Tbsp. minced … Read more »
2-3 Tbsp. extra virgin olive oil 1 sweet onion, cut into chunks 5 garlic cloves, minced 1/2 tsp. ground ginger 1/2 tsp. chili powder 1/2 yellow or green bell pepper, seeded and chopped 1 cup sliced mushrooms 4 tomatoes, chopped 1 lb. firm tofu, drained well and cut into bite-size pieces tamari, to taste Freshly … Read more »
1 16-oz. container firm, water-packed tofu, rinsed 2 tsp. olive oil, plus more to lightly coat the skillet 3 Tbsp. nutritional yeast flakes 1/2 tsp. granulated onion 1 small onion, sliced Sliced mushrooms, to taste 1 garlic clove Ground white pepper, to taste 1 1/2 Tbsp. Bragg Liquid Aminos or soy sauce • Gently squeeze … Read more »
For the Tomato Sauce: 1 28-oz. #3 can whole tomatoes, blended 1 8-oz. can tomato paste 1 Tbsp. maple syrup 2 bay leaves 2 tsp. basil 1/4 tsp. cayenne 1/4 cup barley or rice miso • Bring all the ingredients to a boil in a large saucepan and simmer for 30 minutes. For the Cannelloni: … Read more »
1 16-oz. container firm, water-packed tofu, rinsed 2 tsp. olive oil, plus more to lightly coat the skillet 3 Tbsp. nutritional yeast flakes 1/2 tsp. granulated onion 1 small onion, sliced Sliced mushrooms, to taste 1 garlic clove Ground white pepper, to taste 1 1/2 Tbsp. Bragg Liquid Aminos or soy sauce • Gently squeeze … Read more »
