Feeds:
Posts
Comments

Posts Tagged ‘tofu’

Pecan Patties

1 cup pecans (or 1 cup pecan meal)
1 cup cold water
1 Tablespoon Braggs Liquid Aminos
1/2 teaspoon onion powder
dash garlic powder [more if you like it]
1 cup rolled oats
1 cup crumbled tofu
salt and pepper to taste

1. Whiz nuts til fine or use pecan meal.
2. Combine all ingredients in bowl. If too wet, add a little more oats. If too dry, add a few drops of water.
3. Drop 1/4 to ½ cup of mixture onto a sprayed skillet on medium heat til browned on both sides. Cover while cooking.
4. Serve on buns. Enjoy!

Advertisements

Read Full Post »

Tofu Sour Creme Dressing

1/2 lb silken tofu
1/4 c oil
1 T lemon juice
1 1/2 t sugar
1/2 t salt

Blend all in a blender until smooth and creamy.

Read Full Post »

Here are two recipes for making your own Cream Cheese.

~~O~~OO~~O~~

Vegan Cream Cheese

For this recipe you will need a tea towel or cheesecloth and a food processor.

1 c soft, medium, or silken tofu
1/4 c cashews
1-2 T water or soy milk
2 t sweetener: raw sugar, maple syrup, or brown rice syrup (optional)
1 t salt
1/2 t pepper

Drain the tofu, wrap in tea towel or cheesecloth, and squeeze out excess moisture.

Place all ingredients in food processor and blend until smooth, 1 to 2 minutes. Taste and adjust: add more tofu or water for a thicker or thinner consistency; more sweetener (if used) or dash of lemon for a sweeter or less sweet flavor.

Transfer to container, cover, and refrigerate (overnight is best). Use within 4-7 days.

~~O~~OO~~O~~

Vegan Cream Cheese

12 oz. extra firm silken tofu
5 Tbsp. raw cashews, finely ground, or 3 1/2 Tbsp. cashew butter
4 1/2 tsp. lemon juice
1/2 tsp. salt
1 tsp. liquid sweetener (optional)

Place the tofu in a clean tea towel or cheesecloth, gather up the ends and twist and squeeze for a couple minutes to extract most of the water.
Crumble into a food processor with the remaining ingredients and process for several minutes until the mixture is very smooth. You might have to stop the processor to loosen mixture with a spatula a couple of times.
Refrigerate. It firms up with refrigeration.

Makes 2 cups

Read Full Post »

This is a very good replacement for Sour Cream

~~O~~OO~~O~~

Tofu Sour Cream

1 10.5-ounce package of firm lite silken tofu, crumbled
1 Tbls canola or olive oil
4 to 5 tsp lemon juice (fresh really is best)
2 tsp apple cider vinegar
1 tsp sweetener
1/2 tsp salt

Place all ingredients in a food processor or blender.  Process several minutes, until very creamy and smooth.  Process it for several minutes to ensure creamy texture.  Refrigerate.

Adjust the ingredients for your own taste as you make this so it’s just right for you.

To make your favorite dip, add in your favorite seasonings and let it set for flavors to blend.  Serve just like you would dairy sour cream.

Read Full Post »

Use this recipe to replace cottage cheese.  I have several recipes here that call for cottage cheese.  Use this cup for cup just like you would the dairy version.

~~O~~OO~~O~~

Home-made Cottage Cheese from Tofu

1 lb medium-firm tofu, mashed coarsely and drained
2/3 cup firm or extra-firm silken tofu
1 Tbs lemon juice
3/4 tsp salt
1/4 tsp sugar or alternate

Sprinkle 1/2 tsp. of the salt on the mashed tofu in a medium bowl. In the food processor mix the silken tofu, remaining salt, sugar and lemon juice until very smooth. Scoop into the bowl with the mashed tofu and mix gently. Refrigerate.  Eat either the way it is, or use it to replace cottage cheese in recipes.

Read Full Post »

To get away from the use of eggs in a recipe, you will need to use one of the following suggestions.  It depends on what you are cooking/baking as to what you will use as a replacement.  Eggs are used as moisture, binders, etc.  So keep that in mind when using a replacement.

~~O~~OO~~O~~

1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg

1 mashed ripe banana = 1 egg in cakes

1/4 c applesauce  + 1 tsp baking powder = 1 egg in cakes

~~O~~OO~~O~~

When using items such as bananas or applesauce, make sure that the subtle flavor that either add will not compete against the flavor of the baked goods you are preparing.

~~O~~OO~~O~~

Tofu works well for egg substitutions in recipes that call for a lot of eggs, such as quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu.  Keep in mind that, although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes.  Remember to purée it so there will be no chunks of tofu in the finished product.  Also, be sure to use PLAIN tofu, not the seasoned or baked ones.

~~O~~OO~~O~~

2 Tbsp. potato starch = 1 egg
1/4 cup mashed potatoes = 1 egg
1/4 cup canned pumpkin or squash = 1 egg
1/4 cup puréed prunes = 1 egg
2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder = 1 egg
1 Tbsp. ground flax seed simmered in 3 Tbsp. water = 1 egg
1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again = 1 egg white

~~O~~OO~~O~~

Remember that using fruit purées will make your baked product denser.  To make it lighter, try adding 1/2 tsp baking powder per egg to the recipe.

~~O~~OO~~O~~

If you need the eggs as a binder, add 2 to 3 Tbsp. of any of the following items per each egg called for, depending on what you’re cooking/baking: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

Read Full Post »