--- Cathy <cmer52000@...> wrote:
> I am interested in trying some recipies for Tofu, I
> have never tried
> this and am told that done the right way, Tofu can
> be very tasty, Has
> anyone got any Recipes I can try.. Thanks Cathy
>
I subscribe to Vegetarian Times to look for new ideas
and to see what nutbar alternative treatment is being
pushed by the "dark" side.

These are two recipes I would make, as they are
similar to Italian dishes I have had. Just watch what
size serving of grain if any you serve them with. I
might use a whole grain like brown rice, kamut,
quinoa, or even millet. I like their nutty, crunch
tastes.

Actually the techniques they use for cooking the tofu
can be used to substitute tofu for meats in many Asian
or Mediterranean recipes.
*******************************************************
Tofu Cacciatore
8 servings—Dairy-free

This cacciatore has all the savory flavor of the
original but not the fat. Lightly sauteed tofu makes a
nutritious base, while peppers, tomatoes and garlic
provide a rich mix of cancer-fighting antioxidants.

1 medium onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
3 large cloves garlic, minced
2 tsp. dried basil
2 tsp. dried oregano
3 (14.5-oz.) cans low-sodium diced tomatoes, drained
2 Tbs. tomato paste
1/4 cup all-purpose flour
2 lbs. firm low-fat tofu, cut into 1/2-inch-thick
slices

On baking sheet, arrange tofu slices in single layer.
Cover with parchment paper or plastic wrap and set a
second baking sheet on top. Place weights (heavy cans
or pans work well) on top of baking sheet. Let stand
15 minutes to drain. (For a meatier texture, cover
tofu slices with plastic wrap and freeze on baking
sheet until ready to use.)

Preheat oven to 350F. Coat large skillet with cooking
spray and place over medium-low heat. Add onion and
bell peppers and cook, stirring often, until softened,
5 to 8 minutes. Add garlic, basil and oregano and stir
15 seconds. Add tomatoes and tomato paste. Mix well,
increase heat to high and bring to a boil. Reduce heat
to low, cover and simmer, stirring occasionally, 15
minutes.

Meanwhile, in shallow dish, mix flour with pinch each
of salt and freshly ground pepper. Coat large nonstick
skillet or griddle with cooking spray and place over
medium-low heat.

Dredge tofu slices in seasoned flour, turning to coat
both sides. Add slices to skillet in batches and cook
until lightly browned, about 3 minutes per side,
lowering heat if necessary. As tofu slices are
browned, transfer to 3-quart baking dish in single
layer. Recoat pan between batches. Pour tomato-pepper
sauce over tofu and cover dish with parchment paper or
foil.

Bake until cacciatore is heated through, 45 minutes to
1 1/2 hours. (The longer it bakes, the more flavor the
tofu will absorb.) Serve hot.

PER serving: 129 CAL; 8 G PROT; 4 G TOTAL FAT (0 SAT.
FAT); 16 G CARB.; 0 MG CHOL; 180 MG SOD.; 3 G FIBER

Vegetarian Times
386 N. York Road, Suite 205
Elmhurst, IL 60126

*******************************************************
Baked Tofu with Braised Peppers and Onions
4 servings—Vegetarian, Egg- & Dairy-free

In this dish, tofu is extravagantly smothered with a
stew of summer vegetables and herbs. Serve with
grilled polenta, rice or spinach pasta. For best
results, be sure to use firm tofu.

1 lb. firm tofu
1 Tbs. olive oil
2 medium onions, thinly sliced
3 medium bell peppers, 1 each red, yellow and green,
thinly sliced
3 oz. mushrooms, thinly sliced
1 medium clove garlic, minced
1/4 cup chopped fresh flat-leaf parsley
1 Tbs. chopped fresh marjoram or basil
1 tsp. chopped fresh thyme or 1/2 tsp. dried
1/2 cup dry white wine
20 nicoise olives, halved and pitted
1 tsp. salt
1/2 tsp. freshly ground pepper

Sauce
2 Tbs. sherry vinegar or red wine vinegar
1 Tbs. olive oil
1 Tbs. tomato paste
1 tsp. Dijon mustard
2 medium cloves garlic, minced
1/4 tsp. freshly ground pepper
1/2 tsp. soy sauce or tamari

1. Preheat oven to 375F. Drain tofu very well and cut
into triangles or slabs about 11/2 inches wide. Place
in ungreased pie plate and bake until slightly firm
and liquid is released, about 20 minutes. Pour off any
liquid. Set tofu aside; maintain oven temperature at
375F.

2. In large skillet, heat oil over high heat. Add
onions and cook, stirring often, 2 to 3 minutes. Add
bell peppers, mushrooms, 1 clove garlic, parsley,
marjoram and thyme and cook, stirring often, 2 to 3
minutes. Reduce heat to medium and cook, stirring
occasionally, until onions are tender, about 6
minutes. Stir in wine, olives, salt and pepper and
cook, until vegetables are tender and coated with
syrupy sauce, about 8 minutes.

3. Coat 8 x 8-inch square or 2-quart casserole with
cooking spray. Add vegetable mixture, then gently
arrange tofu pieces in mixture.

4. Make sauce: In small bowl, whisk together vinegar,
oil, tomato paste, mustard, garlic, pepper and soy
sauce or tamari. Pour sauce over vegetables and tofu.
Cover and bake until heated through, about 25 minutes.
Serve hot.
PER Serving: 335 CAL; 21 G PROT; 19 G TOTAL FAT (3
SAT. FAT); 21 G CARB.; 0 MG CHOL; 850 MG SOD.; 7 G
FIBER

Vegetarian Times
386 N. York Road, Suite 205
Elmhurst, IL 60126

******************************************************
Dennis (Type 2)


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