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Jan 4, 2008
Category: Main Courses
Tofu Parmigian

½ cup seasoned bread crumbs
5 tbsp grated parmesan cheese divided
2 tsp dried oregano divided
½ tsp black pepper
1 12oz. package firm tofu cut in ¼ inch thick slices
2 tbsp olive oil
1 8oz. can tomato sauce
½ tsp dried basil
1 clove garlic minced
4oz. shredded mozzarella cheese

1. Preheat oven to 400o F.

2. Combine bread crumbs, 2 tbsp parmesan cheese, 1 tsp oregano and black pepper.  One at a time, press tofu slices into cold water and then crumb mixture, turning to coat all sides. Heat oil in a pan over medium heat cooking tofu slices until crisp on one side, drizzle with a bit more olive oil, turn, and brown on the other side. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in a baking pan then arrange tofu slices in the pan spooning remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tbsp Parmesan and bake for 20 minutes. Nice served with salad, angel hair pasta and garlic bread.

Makes 4 servings
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Posted: Jan 4, 2008 11:33am
Dec 28, 2007
Category: Main Courses
Braised Tofu

1 14oz. package firm tofu
3 tsp sesame oil divided
1 8oz. can water chestnuts drained
3oz. fresh shiitake mushrooms stems removed
1½ cup snow peas trimmed
½ tsp oyster flavored sauce
1 cup water
4 servings cooked rice

1. Slice tofu block into 3 long slabs lengthwise. Wrap each slab in paper towels, and press to squeeze out excess water.

2. Coat a large pan with 2 tsp sesame oil. Once the oil is hot, add the tofu slabs to the pan. Fry for about 5 minutes on each side, or until lightly browned. Remove tofu from pan, and slice into cubes. Add the remaining tsp sesame oil to the pan, and stir fry the water chestnuts, mushrooms and snow peas. Mix together water and oyster sauce, and add to the pan along with the tofu. Cover, and cook over low heat for about 10 minutes. Serve over rice.

Makes 4 servings
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Posted: Dec 28, 2007 1:09pm
Dec 13, 2007
Category: Condiments

1 12oz. package tofu drained and cubed
½ tsp sesame oil
2 tablespoons apple cider vinegar
1 teaspoon dry mustard
½ tsp salt
 1 tsp pepper
¼ cup olive oil

1. Food process or  blend all ingredients except oil until smooth. Drizzle the olive oil in a thin stream while blending until thick and pale. Use immediately or jar and put to the back of the fridge were it's coldest. You can also add spices as you like. Works any place you would use mayonnaise.

Makes 16 servings
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Posted: Dec 13, 2007 1:53pm
Dec 9, 2007
Category: Main Courses
Baked Ginger Orange Tofu

1lb. firm tofu
1 cup fresh orange juice
¼ cup rice vinegar
1/3 cup soy sauce
1/3 cup olive oil
4 tsp dark sesame oil
3 cloves garlic minced
1 tbsp minced fresh ginger root
¼ tsp red pepper flakes
1 green onions cut in 1 inch strips
¼ cup fresh cilantro coarsely chopped

1. Turn the tofu on its side, and cut it into 4 thin slices. Lay the tofu flat again, and cut the block diagonally to make 8 triangles. Without separating the pieces, place tofu on a paper towel and cover, with a paper towel, then place a heavy pan on top. Set aside for 30 minutes, allowing time for excess water to drain from the tofu. Whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger, and red pepper flakes. Separate the pressed tofu pieces, and arrange in a baking dish in a single layer. Cover with the marinade, and sprinkle with the green onion and cilantro then cover with plastic wrap, and refrigerate for at least 30 minutes, and up to overnight.

2. Preheat oven to 350o F.

3. Pour off some of the marinade, so the tofu is covered halfway and bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.

Makes 4 servings
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Posted: Dec 9, 2007 4:56pm
Aug 21, 2007
Category: Main Courses
Peanut Ginger Tofu

1 14oz. package firm tofu cut into ¾ inch cubes
1/3 cup chopped green onion
2 tsp olive oil
1 tsp soy sauce    
2 tsp grated fresh ginger root
¼ cup chunky peanut butter
3 tbsp flaked coconut
sesame seeds
2 servings of cooked rice

1. Heat olive oil in a skillet over medium heat. Cook green onions for one minute then add tofu, and continue cooking 4 minutes more, adding soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated. Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds. Serve over cooked rice.

Makes 2 servings
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Posted: Aug 21, 2007 2:44pm
Jul 3, 2007
Category: Main Courses
Special Considerations: Vegetarian
Veggie Tofu Bake

2 tomato
½ large onion OR 1 medium onion
1 large carrot
2 bell peppers
1 large bunch spinach
1 block firm tofu
1 tbsp olive oil
1 tsp lemon pepper
½ tsp sage
½ tsp marjoram
¼ black pepper
4 servings brown rice.

1. Pre-heat oven to 375o F.

2. Cook the brown rice.

3. While rice is cooking cut up the tofu and vegetables in bite size pieces. Mix them, the olive oil and spices until well coated and place in a baking pan. Bake for 30 minutes stirring occasionally.

4. Serve veggie tofu mixture on a bed of the brown rice.

Makes 4 servings.
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Posted: Jul 3, 2007 11:57pm


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Rabbit R.
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Columbia, WA, USA
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