Breakfast Toast

Here is a delicious way to eat your homemade or favorite sauerkraut first thing in the morning. It's a very sustaining breakfast that has been in our family for a little over four years. This is for one serving.

• A slice of toast
• Salted butter
• 2 slices of Basic Sauteed Tofu
• A heap of sauerkraut

Just arrange the above ingredients in the order listed. It's so yummy!! (Recipe for sauteed tofu below)

Basic Sauteed Tofu

Delicious on toast, cut up into green salads or noodle salads, or to snack on by itself!

• 1 Tbsp olive oil
• 1 pound fresh tofu
• 1-2 Tbsp shoyu or tamari (soy sauce, optional)
• 1 Tbsp water
• 1 tsp apple cider vinegar

Heat the oil in an iron skillet. Slice tofu into half-inch slabs and place gently in skillet. Cook both sides until browned, then add water. Add the tamari or vinegar at this point if desired. Turn off heat when all the liquid is gone. Serve hot.

Creamy Tofu Spread

Delicious served on rye crackers, as sandwich spread, as vegetable dip, or as a sauce for pasta or steamed vegetables!

• 1 pound fresh tofu, crumbled
• 4 Tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tsp sea salt
• chives, parsley, or scallions, minced

Puree tofu, 2 Tbsp olive oil, and 1 tsp sea salt in food processor until smooth.

Saute onions and garlic in 2 Tbsp olive oil until soft then 1 tsp sea salt. Transfer onion mixture into food processor with tofu and process until just mixed. Scrape into bowl and mix in chives.

Tofu with Miso Vinegar Sauce

One of our favorites. Use chilled tofu in the summer and warm it in the winter.

• Fresh Tofu
• 2 Tbsp cider or rice vinegar
• 2 Tbsp miso
• 1 Tbsp maple syrup

Mix in a small bowl and add enough water to make into the desired consistency. Spoon onto cubed tofu, or dip as you eat!

Crumbled Tofu and Roots in Peanut Sauce

A delicious and nourishing winter dish served with brown rice. I created it in a moment of inspiration, wanting something rich and delicious using our abundant tofu and root vegetables. Tahini can be substituted for peanut butter.

• 1 to 2 pounds of fresh tofu, crumbled
• 2 medium onions, chopped
• 1 head garlic, minced
• 1 medium rutabaga
• 1 medium turnip
• 1 medium carrot
• 1 Tbsp toasted sesame oil
• peanut sauce

Slice the rutabagas, turnips and carrots into 1" by 1/2" rectangles. Saute onions and garlic in sesame oil until soft. Add carrots and saute until soft. Add rutabagas, turnips and crumbled tofu and saute until vegetables are soft. Gently mix in peanut sauce (below) and cook just until sauce is hot. Serve immediately

Peanut Sauce

• Fresh tofu, sliced into slightly under 1/2" thick slabs
• 1-2 Tbsp olive or canola oil
• 3 Tbsp tamari
• 3 Tbsp water
• 1.5 Tbsp maple syrup

Heat oil in a skillet. Gently place tofu and cook on medium low heat for about 7-10 minutes until golden and slightly puffy. Be patient and be careful not to burn. Flip over and cook other side.

When browned, turn heat to low. Mix tamari, maple syrup, and water and pour on tofu. Let the sauce simmer until it reduces to a glaze. Occasionally flip tofu so both sides get glazed.

Maple Glazed Tofu

This is one of our favorite way to eat our tofu these days. It’s delicious eaten on its own or cutting it up to mix with kale and scallions or noodle dishes. We feel good using local tofu, local canola oil, and local maple syrup!

• Fresh tofu, sliced into slightly under 1/2" slabs
• 2 Tbsp Tamari
• 1-2 Tbsp olive or canola oil
• 4 Tbsp water
• 2 Tbsp maple syrup

Heat oil in a skillet. Gently place tofu and cook on medium low heat for about 7-10 minutes until golden and slightly puffy. Be patient and be careful not to burn. Flip over and cook other side.

When browned, turn heat to low. Mix tamari, maple syrup, and water and pour on tofu. Let the sauce simmer until it reduces to a glaze. Occasionally flip tofu so both sides get glazed. Serve hot or cold.

Tofu Mushroom Struede

This is a recipe that I got from friends, Anne and Yao, in Central Pennsylvania. It's simpler than it seems with lots of space for adding personal touches. We often add other veggies in the filling, like kale, corn, carrots, etc. Ina does NOT like mushrooms these days (it was a favorite food when she was in her 2's--I often worried that she ate too much, especially those wild black trumpets!) so her personal streudel usually has veggies and tofu. Serve sliced with plenty of gravy and maybe a salad of some sort and you've got a festive and filling meal!

This recipe has 3 parts

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Tofu Mushroom Struede

Filling

• 2 Tbsp olive oil
• 3/4 cup onions, chopped
• 8 ounces mushrooms of your choice, chopped
• 1.5 pounds of tofu
• 1/3 cup parsley, chopped
• 1 tsp sea salt
• 1 tsp thyme
• 1/4 tsp black pepper

Saute onions and mushrooms in olive oil. When soft, add the other ingredients and cook for about 5 minutes. Let cool.

Dough

• 1.5 cups whole wheat flour
• 1.5 cups white flour
• 4.5 tsp baking powder
• 1 tsp sea salt
• 1/2 cup oil
• about 1 cup cold water

Mix dry ingredients then mix in oil and enough water to make a ball. Roll out to 1/3-1/2 inch thickness. On a well-floured board, shape into rectangle, spread on cool filling. Roll it up lengthwise (so it's long), seal the edge with water. Place on oiled cookie sheet, cut slits on top. Brush lightly with oil and bake at 400 degrees for 25-30 minutes.

Gravy

• 1 Tbsp olive oil
• 1/4 cup onions, chopped
• 8 ounces mushrooms (optional)
• ANOTHER 2 Tbsp olive oil
• 1/2 cup white flour
• 4 cups stock of water or vegetable boullion
• 1 Tbsp tamari or shoyu
• 1/4 tsp black pepper

Saute the first three ingredients (1 Tbsp olive oil, mushrooms, and onions) until the veggies are soft.

Bubble together olive oil and flour for 1 minute. Stir in rest of ingredients and cook until thickened, stirring constantly. Mix in onion-mushroom mixture.

Tofu with Spicy Korean Garlic Sauce

A friend shared this one with me. I have omitted the chili flakes so our daughter would eat it and she likes it. For a simple lunch, we have had it on bed of fresh spinach with hot brown rice, fresh warm tofu, and this sauce. It is delicious.

• 1 pound or so fresh tofu
• 1 tsp minced garlic
• 1/4 cup chopped scallions
• 2 tsp toasted seasame seeds
• 3 Tbsp shoyu or tamari ("soy sauce")
• 1 Tbsp toasted seasame oil
• 1 tsp chili flakes
• 1/2 tsp sugar

Warm the tofu in a pot of boiling water (the texture of the tofu will change if you bring to a boil, so try not to let it boil - if it does, though, it'll still be yummy). Combine all ingredients in a small dish. Spoon mixture over warm tofu.

Miso soup with Winter Squash, Onions, and Tofu

Really easy: just boil some water with kombu and dried shiitake (if you've got them on hand--if not, just water will be fine). Put in sliced squash, sliced onions, and cubed tofu until squash is soft. Remove from heat and add miso to taste. The easiest way to add miso is if you take some of the broth in a small bowl and mix the miso in until the lumps are gone, then pour that into the rest of the soup. Delicata squash is the best, if you have some. The broth gets really sweet!

• Kombu
• Dried shiitake (optional)
• Squash
• Onions
• Tofu
• Miso

Baked Marinated Tofu

We make this when we are asked to give out samples at events. It's really easy to make and is very popular. Children really love it as a snack and it's delicious in a sandwich. It lasts in the fridge for at least 2 weeks!

• 2 pounds fresh tofu
• 1/2 cup tamari
• 1/4 cup water
• 1/4 cup maple syrup
• 2 Tbsp cider vinegar
• 2 Tbsp olive oil
• 1 small grated onion
• minced garlic

Combine all ingredients. Cut tofu into slabs and marinate in liquid at least 8 hours or overnight in fridge.

Bake at 400 degrees for 45 minutes to an hour, uncovered, until liquid is gone. If desired, flip them over and bake for 5 more minutes to brown other side.

Farm Style Tofu

Tofu changes completely when frozen and thawed. Here’s a pretty simple dish that children will love The original recipe comes from The Farm Community in Tennessee.

• 1 pound Fresh Tofu, frozen then thawed
• 1/3 cup flour
• 2 Tbsp tamari
• 1-2 Tbsp black sesame seeds (optional)
• 1/2 cup water
• Herbs or black pepper (optional)
• 2/3 cup nutritional yeast
• 1-3 Tbsp canola or olive oil

Thoroughly squeeze water out of tofu and cut into desired shapes. Dip tofu in tamari-water mixture and squeeze out excess. Coat in yeast-flour mixture. Heat oil and cook both sides on medium-low heat until golden and crisp.

Tofu Chocolate Truffles

A very decadent chocolate treat that is egg and dairy free. Leftovers freeze very well and are delicious eaten frozen or thawed.

• 1 pound fresh tofu, crumbled
• 1/4 cup maple syrup
• 1 pound bittersweet chocolate

Puree tofu and maple syrup in blender, adding water (1/2 to 1 cup) as needed and scraping sides until reaching a smooth, yogurt-like consistency. Scrape into a bowl that leaves plenty of room for mixing.

Melt chocolate. Stir chocolate into tofu mixture rapidly until it is evenly mixed. Refrigerate approximately one hour until firm enough to handle. Form into small balls and roll in cocoa powder. Refrigerate or freeze to store.

Decadent Chocolate Mousse

• 1 cup unsweetened chocolate
• 1/2 cup coconut milk
• 1 pound fresh tofu
• 1/4 cup maple syrup
• 1 Tbsp vanilla extract

Melt chocolate. Puree tofu until smooth in blender, adding water as needed. Add melted chocolate, coconut milk, maple syrup, and vanilla and blend until smooth. Chill until firm and serve!

Tofu Chocolate Torte

A very decadent chocolate dessert that is dairy and egg free. It freezes well if you make too much.

• 1 pound fresh tofu, crumbled
• 1 pound high-quality unsweetened chocolate
• 3/4 cup maple syrup
• (OR
•    1 pound semi-sweet or bittersweet chocolate and
•    1/4 cup maple syrup)
• 2 Tbsp lemon juice

Puree tofu, maple syrup, and lemon juice in blender. Add water as needed and scrape sides until reaching a yogurt-like consistency. Scrape into a bowl that leaves plenty of room for mixing. Melt chocolate. Stir chocolate into tofu mixture rapidly until it is evenly mixed. Put into desired pan and refrigerate until firm. Garnish as desired. Enjoy!