[{"id":"61062","title":"DairyFree Chocolate Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate
cocoa, dry powder, unsweetened
syrup, maple, canadian
seeds, sesame seeds, whole, dried
alcoholic beverage, distilled, rum, 80 proof","directions":"Let the tofu strain for at least 30 minutes.
See Pecchin-san's \"Simple and Labour-free!!
Drained Tofu\".
Put all the ingredients in a bowl and use and electric mixer or food processor to mix very well, until smooth and free of any lumps.
Use it on cake or pancakes!
Try, \"No Egg, Zero Dairy Chocolate Cake\"","url":"https://recipe.bluelayer.org/recipe/61062/dairyfree-chocolate-cream"},{"id":"61012","title":"Whiskey Old Fashioned Ice Cream (Vegan, No-Churn)","ingredients":"nuts, cashew nuts, raw
tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
vanilla extract
alcoholic beverage, distilled, whiskey, 86 proof
syrup, maple, canadian
orange juice, raw
cherries, sweet, raw","directions":"In a blender, blend together all the ingredients, except for the cherry jam.
Blend until smooth and creamy.
Transfer to a pan and swirl in the cherry jam.
Freeze for at least 46 hours, or until firm.","url":"https://recipe.bluelayer.org/recipe/61012/whiskey-old-fashioned-ice-cream-vegan-no-churn"},{"id":"60859","title":"Healthy Nutbuttery Cookie Dough Dip (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oats
oats
butter, without salt
sugars, granulated
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Combine everything except for the chocolate chips in a food processor or blender and blend until it resembles a firm mousse.
You might need to add more liquid to reach the desired cookie dough consistency.
Transfer to a bowl and stir in chocolate chips.
Refrigerate overnight and then dig in :).","url":"https://recipe.bluelayer.org/recipe/60859/healthy-nutbuttery-cookie-dough-dip-vegan"},{"id":"60849","title":"Sticky Chinese Chicken or Tofu","ingredients":"spices, garlic powder
cornstarch
soy sauce made from soy (tamari)
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, canola","directions":"In a large bowl, whisk crouton crumbs with cornstarch.
Stir in soy sauce.
Add chicken and toss until completely coated.
Cover and refrigerate at least 30 minutes.
Heat oil in a large skillet over medium heat.
Add chicken and cook, covered for 20 - 25 minutes or until nice and crispy and cooked through.
Turn about 4 or 5 times to avoid burning.
Drain on paper towels and serve hot with rice or noodles.","url":"https://recipe.bluelayer.org/recipe/60849/sticky-chinese-chicken-or-tofu"},{"id":"60618","title":"Fresh Homemade Yuba (Tofu Skin)","ingredients":"margarine, regular, hard, soybean (hydrogenated)
water, bottled, generic
water, bottled, generic
water, bottled, generic","directions":"Wash soy beans and soak in plenty of water for at least 8 hours or overnight.
Boil 7 1/2 C water in a large non-stick pot.
Let the water come to a boil then turn down heat to simmer.
Divide drained beans in 2 equal portions.
Using a blender, blend one portion of beans with 2 C hot water until very smooth and pour this into the non-stick pot containing 7 1/2 C boiling water.
Repeat with remaining beans and 2 C hot water.
Place a colander over a large bowl (I usually have two bowls ready for this to pour the extra soy milk if the first one gets too full).
Colander should be lined with cheese cloth (may have to double line if thin) or preferably cotton straining bag.
Carefully ladle the hot mixture into the cheesecloth.
Be careful, it's very hot.
Wear rubber gloves.
Once all the mixture is ladled in, twist cheese cloth closed and with a canning jar extract soy milk by pressing down.
Make sure the cheese cloth is always closed to prevent grated soy beans or okara from falling into soy milk.
Pick up the twisted cheese cloth and continue to knead it to extract the milk.
Now you have soy milk in the bowl and okara left in the cheese cloth.
Use okara for other uses.
Pour the soy milk into a wide non-stick pot and heat the soy milk to 175F or 79.5 C slowly.
Once you reach the temperature, it takes about 7 minutes for yuba to form.
Dont rush it.
Trim film away from the pot using a small knife and with your fingertips lift up one edge of yuba and insert a long chopstick underneath to lift up.
Drain over the pot for a few seconds.
Repeat until soy milk is all used up.
Whats left in the pot is red film known as amayuba.
Scrape this off too with spatula.
Roll each yuba into rolls.
Variation: Half formed yuba takes 4 to 5 minutes steaming before the yuba has had the chance to attach to the sides of pot instead of 7 minutes steaming .
Using your fingertips or chopstick lift the yuba (very delicate) and serve immediately.","url":"https://recipe.bluelayer.org/recipe/60618/fresh-homemade-yuba-tofu-skin"},{"id":"60579","title":"Fake Feta","ingredients":"oil, olive, salad or cooking
water, bottled, generic
vinegar, red wine
salt, table
spices, basil, dried
spices, oregano, dried
spices, basil, dried
tofu, raw, regular, prepared with calcium sulfate","directions":"In a large bowl, mix together first 7 ingredients.
Marinate the tofu in the mixture for at least an hour.
Enjoy in your favorite recipes.","url":"https://recipe.bluelayer.org/recipe/60579/fake-feta"},{"id":"60372","title":"Vegan Sour Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate
rice, white, long-grain, regular, unenriched, cooked without salt
lemon juice, raw
salt, table","directions":"Combine all ingredients in food processor or blender.
Process until smoothly pureed and transfer to a container with an airtight lid.","url":"https://recipe.bluelayer.org/recipe/60372/vegan-sour-cream"},{"id":"60352","title":"Only 2 Ingredients Needed! Tofu Donuts","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
tofu, raw, regular, prepared with calcium sulfate","directions":"Add the tofu to the pancake mix.
Use your hands and mix thoroughly.
Form into small balls.
If it's difficult to form, don't force it.
You can also scoop up the dough or batter and drop it into the oil directly using a spoon.
Heat some frying oil and deep-fry the donut balls.
If the dough is too soft to form balls, use spoons to drop the dough directly into oil.
Drain the fried donuts.
Optionally coat with cinnamon sugar or kinako (toasted ground soybean flour) mixed in sugar.
They're also good just plain!
As long as the ratio of tofu to pancake mix is 1:1, you don't need to stick to the 200 g amount.
When I made this the second time, I just had 135 g of tofu so I used 135 g of pancake mix.","url":"https://recipe.bluelayer.org/recipe/60352/only-2-ingredients-needed-tofu-donuts"},{"id":"60351","title":"Peanut Butter-Chocolate Mousse","ingredients":"tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
cocoa, dry powder, unsweetened
vanilla extract
peanut butter, smooth style, without salt
salt, table
soymilk, original and vanilla, unfortified","directions":"Place all the ingredients into a food processor, slowly drizzling in the soy milk.
Blend until smooth.
Spoon into 5 serving dishes, and refrigerate.
Chill for 1 to 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/60351/peanut-butter-chocolate-mousse"},{"id":"60240","title":"Savory Kale Oatmeal Cups","ingredients":"oats
wheat flour, white, all-purpose, unenriched
kale, raw
tofu, raw, regular, prepared with calcium sulfate
salt, table
sauce, hot chile, sriracha","directions":"Preheat oven to 425 degrees F and prepare a muffin tray by greasing it.
Combine all ingredients in a food processor and process until smooth.
With an ice cream scoop, spoon batter into prepared muffin tray.
Bake in middle rack for 1517 minutes or until inserted tester comes out clean.
Take tray out of oven and serve warm with ketchup.","url":"https://recipe.bluelayer.org/recipe/60240/savory-kale-oatmeal-cups"},{"id":"60213","title":"Tofu Cottage Cheese (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate
spices, garlic powder
spices, onion powder
lemon juice, raw
salt, table
nuts, cashew nuts, raw
water, bottled, generic","directions":"In a small bowl, rinse and crumble tofu.
Place remaining ingredients in blender and blend until smooth.
Add just enough pickle juice or water to form a creamy sauce.
Pour blended sauce over crumbled tofu and mix well.
Chill and serve.","url":"https://recipe.bluelayer.org/recipe/60213/tofu-cottage-cheese-vegan"},{"id":"60184","title":"Sriracha Chili Sauce","ingredients":"sauce, hot chile, sriracha
rice, white, long-grain, regular, unenriched, cooked without salt
roland, seasoned rice wine vinegar,
oil, sesame, salad or cooking
spices, ginger, ground
spices, garlic powder
spices, pepper, red or cayenne","directions":"Mix all of the above in a bowl over high heat.
Simmer about 5 minutes, let it reduce a little.
Suggestion:.
Use sauce on veggies, tofu, fish, beef and or chicken sauteed with fresh chili peppers, shallots and Mirin and some of the sauce above and simmer a few minutes.
Serve with rest of the sauce on the side for dipping.","url":"https://recipe.bluelayer.org/recipe/60184/sriracha-chili-sauce"},{"id":"60081","title":"Creamy Tofu, Scallop, Cucumber, and Dill Chowder","ingredients":"onions, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
pickles, cucumber, sour
tofu, raw, regular, prepared with calcium sulfate
lemon juice, raw
mollusks, scallop, (bay and sea), cooked, steamed
dill weed, fresh","directions":"In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the flour, and cook the mixture, stirring, for 1 minute.
Stir in the broth, bring the mixture to a boil, stirring, and add the cucumber.
Bring the mixture to a blender, and puree it with the tofu and the lemon juice until the mixture is smooth.
Bring the remaining broth mixture in the pan to a boil, add the scallops, and simmer them, stirring, for 3 minutes, or until they are just firm.
Reduce the heat to moderately low, stir in the tofu mixture, the dill, and salt and pepper to taste, and heat the chowder, stirring, until it is hot, but do not let it boil.","url":"https://recipe.bluelayer.org/recipe/60081/creamy-tofu-scallop-cucumber-and-dill-chowder"},{"id":"59799","title":"Dreamsicle Tofu Pie","ingredients":"tofu, raw, regular, prepared with calcium sulfate
orange juice, raw
soymilk, original and vanilla, unfortified
vanilla extract
sugars, granulated","directions":"Place all ingredients in a blender or food processor and process till smooth.
Pour into molds, cups or pie plate and freeze at least 4 hours.
Cut or unmold and serve.","url":"https://recipe.bluelayer.org/recipe/59799/dreamsicle-tofu-pie"},{"id":"59517","title":"Tofu, Kale, and Raisins","ingredients":"tofu, raw, regular, prepared with calcium sulfate
kale, raw
raisins, seeded
spices, coriander seed
orange juice, raw","directions":"Drain [press] and chop the tofu into 1 inch cubes.
You can also marinate it overnight in your juice or favorite dressing.
If you choose to use silken use extra firm and do not press but do drain.
Saute in a large frying pan over med heat for 8 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/59517/tofu-kale-and-raisins"},{"id":"59442","title":"Basic Tofu Cream","ingredients":"salt, table
lemon juice, raw
vanilla extract
syrup, maple, canadian
oil, canola
tofu, raw, regular, prepared with calcium sulfate","directions":"In food processor or blender, combine all ingredients and process until smooth and creamy.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/59442/basic-tofu-cream"},{"id":"59414","title":"Honey Nut Tofu Spread","ingredients":"tofu, raw, regular, prepared with calcium sulfate
peanut butter, smooth style, without salt
honey
lemon juice, raw","directions":"Put all ingredients into a food processor and blend until smooth.
Scrape the mixture into a covered container for storage in the refrigerator.
Use spread within 2 weeks.","url":"https://recipe.bluelayer.org/recipe/59414/honey-nut-tofu-spread"},{"id":"59381","title":"Ma Po Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
pork, fresh, loin, tenderloin, separable lean only, raw
soy sauce made from soy (tamari)
cornstarch
oil, olive, salad or cooking
spices, garlic powder
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic
oil, olive, salad or cooking","directions":"Drain the tofu and cut into cubes.
marinate the ground pork in soy sauces and corn starch for 20 minutes.
heat the wok.
Add 1 table spoon cooking and garlic oil.
Add the ground pork.
Stir fry until the pork is nearly cooked.
Lower the heat to medium, and add the black bean sauce, chilli oil, and the tofu cubes.
Cook over medium heat for 7 to 70 minutes.
Add water or chicken broth as needed.
Just before serving, sprinkle with the pepper oil.","url":"https://recipe.bluelayer.org/recipe/59381/ma-po-tofu"},{"id":"59151","title":"Ginger Tofu Soup","ingredients":"tofu, raw, regular, prepared with calcium sulfate
spices, ginger, ground
soup, vegetable broth, ready to serve
onions, spring or scallions (includes tops and bulb), raw
oil, olive, salad or cooking","directions":"Saute ginger and onions in olive oil.
Add tofu and saute for a few more minutes.
Add vegetable broth and heat through before serving.","url":"https://recipe.bluelayer.org/recipe/59151/ginger-tofu-soup"},{"id":"59121","title":"Japanese Tofu Salad Dressing","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
roland, seasoned rice wine vinegar,
water, bottled, generic
sugars, granulated
oil, sesame, salad or cooking","directions":"Do not use light sesame cooking oil for this.
You need to use the dark Asian sesame oil.
Place in blender.
Blend for 1 minute.
chill or serve immed.","url":"https://recipe.bluelayer.org/recipe/59121/japanese-tofu-salad-dressing"},{"id":"59033","title":"Cinnamon Blondies","ingredients":"shortening, vegetable, household, composite
sugars, granulated
sugars, brown
vanilla extract
tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat oven to 350 degrees F and grease an 8x8 inch baking pan with dairy free cooking spray.
In the bowl of a mixer, combine shortening, sugars, and vanilla thoroughly.
Add tofu and mix until batter is smooth.
In a separate bowl combine the flour, oats, cinnamon, baking powder and salt.
Add to the batter and mix until just combined.
Do not overmix.
Spread batter into prepared pan and bake for 30 minutes or until a toothpick inserted in the centre comes out clean.
Cool completely before slicing.
Adapted from Food Allergy Mama.","url":"https://recipe.bluelayer.org/recipe/59033/cinnamon-blondies"},{"id":"58726","title":"Oven Roasted Breaded Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
soy sauce made from soy (tamari)
leavening agents, yeast, baker's, active dry
spices, curry powder
spices, coriander seed
spices, onion powder
spices, garlic powder
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry
spices, onion powder
salt, table
spices, pepper, black","directions":"Cut the tofu into 1/2 inch thick slices, and place them in a wide, shallow mixing bowl.
Place all the ingredients for the marinade in a small mixing bowl, and whisk them together.
Pour the marinade over the tofu in the bowl, spooning it over each slice.
Turn the slices over so that all the sides are coated well with the marinade.
Cover the bowl and place it in the refrigerator.
Let the tofu marinate for several hours or overnight (up to two days), turning the slices over occasionally or spooning the marinade over them from time to time.
When you are ready to cook the tofu, place the ingredients for the coating mix in a shallow mixing bowl and stir well to combine the ingredients thoroughly.
Preheat the oven to 400F Mist a baking sheet with nonstick oil spray and set aside.
Remove each slice of tofu from the marinade, one at a time, and dredge it in the coating mix, covering it well all over.
Place each slice of tofu on the prepared baking sheets as soon as it is coated.
Mist the tops lightly with nonstick coating spray.
Bake the tofu until the bottoms are golden brown, about 15 minutes.
Turn the slices over using a metal spatula, and bake the other sides until they too are golden brown, about 15 minutes longer.
Transfer slices to a cooling rack.
Serve the slices warm or let them cool, wrap tightly and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/58726/oven-roasted-breaded-tofu"},{"id":"58675","title":"Fat Free Ranch Dressing","ingredients":"salad dressing, italian dressing, commercial, regular
tofu, raw, regular, prepared with calcium sulfate","directions":"Blend both ingredients together in a blender or food processor.
Serve.","url":"https://recipe.bluelayer.org/recipe/58675/fat-free-ranch-dressing"},{"id":"58557","title":"Vegan Ambrosia","ingredients":"pineapple, raw, all varieties
apples, raw, with skin
orange juice, raw
strawberries, raw
grapes, red or green (european type, such as thompson seedless), raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cornstarch
lemon juice, raw
sugars, granulated
orange juice, raw
tofu, raw, regular, prepared with calcium sulfate
orange juice, raw
spices, poppy seed","directions":"In a large bowl, toss the fruit and coconut until well blended.
Refrigerate.
Combine the cornstarch with the lemon juice in a medium saucepan and stir until well blended.
Place the saucepan over low heat and add the sugar and orange juice.
Cook, stirring constantly, until the mixture thickens, about 5-10 minutes.
Remove the saucepan from the stove and allow to cool thoroughly.
Fold the pureed tofu, orange rind, and poppy seeds into the juice mixture and chill for at least 1 hour.
Pour the dressing over the fruit immediately before serving.","url":"https://recipe.bluelayer.org/recipe/58557/vegan-ambrosia"},{"id":"58409","title":"Tofu Ketchup","ingredients":"tofu, raw, regular, prepared with calcium sulfate
tomato sauce, canned, no salt added
onions, raw
oil, olive, salad or cooking
honey
lemon juice, raw","directions":"Place all ingredients in a blender or food processor.
Process on medium speed until creamy.","url":"https://recipe.bluelayer.org/recipe/58409/tofu-ketchup"},{"id":"58258","title":"Broiled Fruit","ingredients":"strawberries, raw
blueberries, raw
raspberries, raw
sweetener, syrup, agave
lemon juice, raw
tofu, raw, regular, prepared with calcium sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Preheat broiler to high.
Place berries in a medium bowl; toss with 1 tablespoon of Splenda and lemon juice.
Spoon into a shallow, ovenproof baking dish large enough to hold all berries in a single layer.
Place dish three to four inches from broiler and cook until fruit just starts to burst, about 5 minutes.
Remove from oven and set aside.
Combine tofu, milk, vanilla extract and remaining tablespoon of Splenda in a blender or bowl of a food processor and blend until smooth, about 2 to 3 minutes.
To serve, divide berries between 4 shallow bowls and top with vanilla sauce.
Yields about 1/2 cup of berries and 1/4 cup of sauce per serving.","url":"https://recipe.bluelayer.org/recipe/58258/broiled-fruit"},{"id":"58202","title":"Basic Tofu Cream Recipe","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, canola
salt, table
lemon juice, raw
vanilla extract
syrup, maple, canadian","directions":"8 SERVINGS DAIRY-FREE
Tofu creams are quick and easy to prepare and indispensable for making vegan desserts.
They can be served plain or possibly with a flavoring, such as fruit jam or possibly nuts.
IN FOOD PROCESSOR or possibly blender, combine all ingredients and process till smooth and creamy.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/58202/basic-tofu-cream-recipe"},{"id":"58172","title":"3 Ingredient Low-Cal Strawberry Jam Cake","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
jams and preserves, apricot
tofu, raw, regular, prepared with calcium sulfate","directions":"This time, I used this jam.
Combine 80 g of jam, pancake mix, and tofu in a bowl.
Mix it all together with a spoon.
Line the cake pan with kitchen parchment paper and pour the mixture in.
Top with the remaining 20 g of jam.
Bake in an oven at 180C for 25 minutes and it's done.
Serve as you like with whipped cream.","url":"https://recipe.bluelayer.org/recipe/58172/3-ingredient-low-cal-strawberry-jam-cake"},{"id":"58130","title":"Soy Lime Roasted Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
lime juice, raw
oil, sesame, salad or cooking","directions":"Pat tofu dry and cut into 1/2- to 3/4 inch cubes.
Combine soy sauce, lime juice and oil in a medium shallow dish or large sealable plastic bag.
Add the tofu; gently toss to combine.
Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice.
Preheat oven to 450F.
Remove the tofu from the marinade with a slotted spoon (discard marinade).
Spread out on a large baking sheet, making sure the pieces are not touching.
Roast, gently turning halfway through, until golden brown, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/58130/soy-lime-roasted-tofu"},{"id":"58087","title":"Homemade Tofu Skins","ingredients":"beans, snap, green, raw
water, bottled, generic","directions":"In a large bowl, cover the soy beans with 3 inches of cold water.
Cover and let stand overnight at room temperature.
Drain the soy beans and transfer them to a blender.
Add 3 cups of the filtered water and puree at high speed until as smooth as possible.
Line a large sieve with a clean cotton napkin or 3 layers of cheesecloth and set the sieve over a heatproof bowl.
In a large pot, bring 3 cups of the filtered water to a boil.
Add the soy bean puree and bring just to a boil (be careful not to let it boil over).
Boil over moderately high heat for exactly 8 minutes, stirring constantly with a heatproof rubber spatula to prevent sticking and scorching.
Carefully pour the mixture into the prepared sieve.
Let stand until just cool enough to handle, about 20 minutes.
Gather the ends of the napkin or cheesecloth and squeeze to extract as much of the soy milk as possible; the remaining solids should be nearly dry.
Discard the solids and skim off any foam from the soy milk.
You should have about 4 cups of soy milk.
In a large, clean saucepan, bring the soy milk to just below a simmer.
A skin will slowly form on the surface of the soy milk.
When the skin is fully formed, use a paring knife to carefully detach it from the side of the saucepan.
Carefully slide a chopstick or skewer under the skin and lift it from the milk.
Let drain for a few seconds before transferring to a plate.
Repeat, stacking the tofu skins, until the soy milk is depleted.","url":"https://recipe.bluelayer.org/recipe/58087/homemade-tofu-skins"},{"id":"57608","title":"Sloppy Joe Pizza","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sweetener, syrup, agave
vinegar, distilled
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
oats
water, bottled, generic","directions":"Mix water, yeast and sweetener, let sit 5 minutes.
Mix vinegar and milk, microwave on HI 30 seconds (will come out gloppy), add to water.
Add flours, knead 8 minutes.
Roll out on cookie sheet or pizza pan, bake 350F (180C) F for about 13 minutes.
Take out of the oven.
Cover with 1/2 jar Healthy Choice spaghetti sauce (one of the m**tless varieties, of course), cooked onions, peppers, mushrooms.
Then place BTB topping (recipe below), put back in 350F (180C) F oven for about 12 to 15 minutes, or until crust is done.
Slice and eat.
(Vegans, if you can come up with a substitute for inchbuttermilk inch, your posting would be appreciated.)
BTB Topping: Mix ingredients, let sit 15 minutes.
Crumble up and saute in Pammed pan until brown, with browned onions.
Can add 13 cup ketchup 1 tablespoon mustard 2 tablespoons molasses or other sweetener garlic, red pepper.
to taste.
Mix, then mix into crumbles.
Place on top of pizza above, or mix with barbecue sauce for sloppy joe.","url":"https://recipe.bluelayer.org/recipe/57608/sloppy-joe-pizza"},{"id":"57599","title":"Braised Tofu Recipe","ingredients":"rice vinegar,","directions":"Marinate tofu in sauce mix for one hour or possibly more (preferably longer).
Braise tofu by adding some sauce mix in frying pan and lay pcs flat in pan and then cook.
turn over half way through.
Cook tofu till liquid is pretty much gone.
Put it all together and eat.","url":"https://recipe.bluelayer.org/recipe/57599/braised-tofu-recipe"},{"id":"57357","title":"Tofu Scones Made with Pancake Mix","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
tofu, raw, regular, prepared with calcium sulfate","directions":"Add the pancake mix into a bowl, and crumble in the tofu using your hand.
Knead them, and bring the mixture together into a ball.
Divide the dough into 4 portions, roll into balls, and flatten.
Bake in the preheated oven for 15 minutes at 180C.
You can eat as is and still taste the sweetness, but jam goes well with them.
I like putting vanilla ice cream in the middle.","url":"https://recipe.bluelayer.org/recipe/57357/tofu-scones-made-with-pancake-mix"},{"id":"57238","title":"Summer Berry Smoothie","ingredients":"tofu, raw, regular, prepared with calcium sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw
blueberries, raw","directions":"Combine all ingredients in a blender; blend until smooth.","url":"https://recipe.bluelayer.org/recipe/57238/summer-berry-smoothie"},{"id":"57122","title":"Sweet and Savory Sauteed or Baked Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
honey
soy sauce made from soy (tamari)","directions":"Cut the tofu into 1/2-inch-thick slices.
Blot well between clean tea towels or several layers of paper towel, and cut into 1/2-inch dice.
To saute, slowly heat the oil, honey, and soy sauce together in a wide skillet, stirring together as they heat.
Add the tofu and stir quickly to coat with the liquid.
Saute over medium-high heat until golden-brown and crisp on most sides, about 10 minutes, and serve.
To bake, preheat the oven to 400F.
Combine the oil, honey, and soy sauce in a mixing bowl and stir together.
Stir in the tofu to coat with the sauce.
Bake in a shallow, foil-lined baking pan, stirring occasionally, until the tofu is golden brown and the liquid has been absorbed, 30 to 40 minutes, and serve.
Sweet and Savory Sauteed or Baked Tofu (this page)
Chinese-Style Vegetable Fried Rice (page 94)
or
Asian Sesame-Soy Noodles (page 85)
Crisp raw bell pepper strips and carrot and celery sticks
Calories: 138
Total Fat: 8g
Protein: 9g
Carbohydrate: 7g
Cholesterol: 0mg
Sodium: 511mg","url":"https://recipe.bluelayer.org/recipe/57122/sweet-and-savory-sauteed-or-baked-tofu"},{"id":"57109","title":"Chocolate Mousse","ingredients":"tofu, raw, regular, prepared with calcium sulfate
spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian","directions":"Cut tofu into squares and blend in food processor or blender until smooth.
In a small saucepan or broiler, melt chocolate with 1 tablespoon or so of water until melted, stirring constantly.
Add maple syrup to pan of melted chocolate and stir together.
Pour the syrup/chocolate mixture into blender/food processor with the tofu in it and blend until well mixed.
Add some splenda if needed.
Pour into small bowls and top with whipped cream, fruit, or whatever else you may want.
Chill in fridge for however long you like.
The longer it chills, the thicker it will be.","url":"https://recipe.bluelayer.org/recipe/57109/chocolate-mousse"},{"id":"56760","title":"Rich Tofu Creme Cheeze","ingredients":"nuts, cashew nuts, raw
water, bottled, generic
lemon juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
tofu, raw, regular, prepared with calcium sulfate
salt, table
spices, garlic powder","directions":"Put all ingredients in a food processor and process till very smooth.
This may take a few minutes.
Taste and adjust seasonings if you like.
Chill thoroughly before serving.","url":"https://recipe.bluelayer.org/recipe/56760/rich-tofu-creme-cheeze"},{"id":"56574","title":"Wake up Energy Shake (South Beach Diet Phase 1)","ingredients":"soymilk, original and vanilla, unfortified
yogurt, greek, plain, nonfat
tofu, raw, regular, prepared with calcium sulfate
nuts, almonds
sugars, granulated","directions":"Process almonds first in a blender.
Add all other ingredients and process.","url":"https://recipe.bluelayer.org/recipe/56574/wake-up-energy-shake-south-beach-diet-phase-1"},{"id":"56141","title":"Tofu Mushroom Soup With Ground Pork","ingredients":"beans, snap, green, raw
pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
water, bottled, generic
mushrooms, portabella, raw
carrots, raw
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne
onions, raw
sauce, fish, ready-to-serve
spices, garlic powder
spices, pepper, black
spices, ginger, ground
oil, sesame, salad or cooking","directions":"Add chicken broth, water and mushroom in a saucepan and bring to a broil.
Add ground pork - crumble pork into small pieces with the back of a wooden spoon as you stir then add carrots and Lipton onion mushroom soup mix stir and let simmer in medium heat for 3 to 5 minutes.
Add tofu, red banana pepper, parsley, fish sauce, garlic, ginger and ground pepper, stir and simmer for 2 to 3 minutes.
Add scallion and sesame oil.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/56141/tofu-mushroom-soup-with-ground-pork"},{"id":"56056","title":"Faux Sour Cream (Tofu)","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
lemon juice, raw
honey
soy sauce made from soy (tamari)","directions":"Get out your blender or food processor.
Throw all the ingredients in and blend, blend, blend until it is creamy.
This may take a while, but it will happen.
Taste and adjust seasonings accordingly (I added a bit more soy sauce and vinegar to mine).
Store in a tightly sealed container in the refrigerator.
This should keep for about 5 days.
It may seperate upon refrigeration, so in this even, just mix it back together with a fork before serving.
Mine has sort of a brownish-tint (perhaps from the soy sauce), and I wouldn't necessarily try and pass this off as real sour cream on your hubby's baked potato, but if you want it for a recipe (not sure about baked goods) this should be okay.
If using for Vegetarian or Vegan and you wish to use honey please check to make sure they consume honey.
Many do not.","url":"https://recipe.bluelayer.org/recipe/56056/faux-sour-cream-tofu"},{"id":"55639","title":"Blackberry-Mango Breakfast Shake","ingredients":"blackberries, raw
mango nectar, canned
tofu, raw, regular, prepared with calcium sulfate
orange juice, raw
honey","directions":"Combine all ingredients in a blender; process until smooth.","url":"https://recipe.bluelayer.org/recipe/55639/blackberry-mango-breakfast-shake"},{"id":"55489","title":"Berry Tofu Smoothie","ingredients":"tofu, raw, regular, prepared with calcium sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw
blueberries, raw","directions":"Put all ingredients in blender and blend until smooth.","url":"https://recipe.bluelayer.org/recipe/55489/berry-tofu-smoothie"},{"id":"55008","title":"Baked Tofu Cutlets Recipe","ingredients":"oil, sesame, salad or cooking
honey
soy sauce made from soy (tamari)
rice vinegar,
spices, ginger, ground
tofu, raw, regular, prepared with calcium sulfate
seeds, sesame seeds, whole, dried","directions":"Combine sesame oil, honey, soy sauce, rice vinegar and ginger in an 8 by 10 inch baking dish.
Whisk till honey is dissolved.
Cut tofu parallel to the short end into 9 equal 'cutlets' each about 1/2 inch wide.
Place the cutlets in the sauce, turn them over once, and then sprinkle the sesame seeds over the top.
Bake 25 to 30 min, occasionally basting to keep cutlets soaked in sauce.
Makes 4 servings.
You can serve this with quick peanut noodles.
Use purchased peanut sauce
(usually available in the Asian Foods section near the teriyaki sauces) to toss with cooked spaghetti, diced red pepper and minced scallions.
(1/2 lb.
spaghetti, 1/2 diced red pepper, and two small scallions; the amount of sauce is up to you, it can be wet or possibly almost dry).
Along with this, cooked fresh baby spinach with shredded carrot (sold in bags in the produce section) till the carrots are crisp-tender and the spinach wilted.
Toss with lemon juice and a healthy pinch of Chinese five-spice pwdr, also found in the Asian section.","url":"https://recipe.bluelayer.org/recipe/55008/baked-tofu-cutlets-recipe"},{"id":"54992","title":"Tasty Tofu Tempura Salad With Strawberries and Asian Peaches","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
spices, pepper, red or cayenne
oil, olive, salad or cooking
vinegar, balsamic
spinach, raw
strawberries, raw
pears, raw
fennel, bulb, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Toss the tempura cubes into the seasoned cornstarch.
Fry in a shallow pan until light golden.
This will not take long.
Remove with slotted spoon and drain on paper towels.
Drizzle a mixing bowl with the white balsamic reduction.
(You'll get more even mixing without over doing it).
Add remaining ingredients except for the pepitos.
Toss in the tofu.
Separate salad between four plates.
Garnish each plate with the pepitos.","url":"https://recipe.bluelayer.org/recipe/54992/tasty-tofu-tempura-salad-with-strawberries-and-asian-peaches"},{"id":"54665","title":"Miso Soup With Tofu","ingredients":"miso
tofu, raw, regular, prepared with calcium sulfate
carrots, raw
onions, spring or scallions (includes tops and bulb), raw","directions":"Bring 6 cups of water to a boil in a medium saucepan.
Turn the heat to low, then mix about 1/2 cup of the water with the miso in a bowl or blender until smooth.
Pour the miso mixture back into the hot water and add the tofu and carrot.
Stir once or twice and let sit for a minute, just long enough to heat the tofu through.
Add the scallion and serve.","url":"https://recipe.bluelayer.org/recipe/54665/miso-soup-with-tofu"},{"id":"54512","title":"Healthy Vegan Cocoa Tofu Brownies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
yogurt, greek, plain, nonfat
water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
pumpkin, raw","directions":"Puree the tofu, yogurt, water and applesauce until smooth and fluffy.
Transfer to a mixing bowl.
Use a fork to vigorously mix in the sugar and vanilla.
Sift in flours, cocoa powder, baking powder, cinnamon, pumpkin pie spice and salt.
Use a spatula to mix batter until smooth.
Transfer to an 8X8 greased baking pan and smooth out the top.
Bake in the preheated oven at 325F/150C for 25 minutes or until set.
Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/54512/healthy-vegan-cocoa-tofu-brownies"},{"id":"54511","title":"Tofu Burgers","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oats
soy sauce made from soy (tamari)
sauce, barbecue
mustard, prepared, yellow
spices, pepper, black
spices, garlic powder
spices, onion powder
spices, ginger, ground
sauce, barbecue","directions":"Place all ingredients in the food processor and mix.
Shape into patties.
The original recipe says it will make 8 patties but I usually make 5 or 6.
Spray a fry pan lightly with Pam and brown one side of the burger.
Meanwhile place a little extra BBQ sauce on the top of the burger and spread it around.
Flip burger and repeat with the BBQ sauce.
Brown
Flip a last time and brown.
Serve with your favourite toppings.","url":"https://recipe.bluelayer.org/recipe/54511/tofu-burgers"},{"id":"54471","title":"Macaroni and Cheese","ingredients":"noodles, egg, dry, unenriched
cheese, cheddar
tofu, raw, regular, prepared with calcium sulfate
soymilk, original and vanilla, unfortified
salt, table
spices, garlic powder
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 350F.
Mix drained noodles with 2 cups grated cheese, tofu, soymilk, salt, garlic, and margarine.
Place in 2-quart ovenproof dish, and top with remaining cheese.
Bake about 40 minutes, or until cheese is bubbly.
Remove from oven, and serve.","url":"https://recipe.bluelayer.org/recipe/54471/macaroni-and-cheese"},{"id":"54424","title":"Banana Date Bread","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sweetener, syrup, agave
bananas, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
oil, canola
wheat germ, crude
leavening agents, baking powder, double-acting, sodium aluminum sulfate
dates, deglet noor
nuts, walnuts, english
seeds, flaxseed","directions":"Preheat the oven to 325F.
Coat a 4- by 8-inch loaf pan with nonstick canola oil spray and flour lightly.
In a food processor, combine the tofu, agave nectar, bananas, apple juice, vanilla extract, cinnamon, nutmeg, and canola oil.
Blend until smooth and creamy, about 2 to 3 minutes.
Sift together the flour and baking powder into a large bowl.
Add the tofu mixture and mix with a wooden spoon until just blended.
Fold in the dates, walnuts, and flaxseeds.
Turn the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Let cool in the pan for 10 to 15 minutes before transferring to a rack to cool completely.
Store in the refrigerator, tightly wrapped.","url":"https://recipe.bluelayer.org/recipe/54424/banana-date-bread"},{"id":"54364","title":"Macadamia Nut Blondies With Caramel-Maple Topping","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
tofu, raw, regular, prepared with calcium sulfate
rice, white, long-grain, regular, unenriched, cooked without salt
oil, canola
sugars, granulated
vanilla extract
nuts, macadamia nuts, raw
beverages, protein powder whey based
sugars, brown
syrup, maple, canadian
nuts, macadamia nuts, raw","directions":"Preheat the oven to 350.
Lightly grease a 9x13-inch baking pan.
To prepare the dough:.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a blender, whiz the tofu with rice milk until smooth.
Add the oil, sugar, and vanilla, and blend again.
Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well.
Fold in the macadamias.
The batter will be thick and have a cookie dough consistency.
Spread in the baking pan and bake for 25 minutes.
Meanwhile, prepare the topping.
To prepare the topping:.
In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves.
Increase the heat to bring to a boil for 1 minute.
Stir in the nuts.
Remove from heat.
Finally:.
Remove the blondies from the oven and pour the topping over them.
Return to oven, and let bake for 10 more minutes.
Let cool completely before serving.
The topping should harden to a caramel-like consistency.
The cookbook says to cut them into 16 squares or triangles.
I got 20 out of the recipe.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/54364/macadamia-nut-blondies-with-caramel-maple-topping"},{"id":"54248","title":"Tofu Bread 3 Minute Hand-Kneaded Bread","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flours, bread, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
salt, table","directions":"This is the silken tofu that I used.
Out of one 360 g block, I used 1/4 block (about 86 g).
Stir the tofu until smooth.
Add the vegetable oil and continue stirring.
Put the dry ingredients into a plastic bag and shake them up (to combine).
Add to the bowl and use your hands to knead it for 2-3 minutes.
Since I didn't feel like getting my hands dirty, I put it into a plastic bag and rubbed it all together.
Divide the dough into two and form it into any shape you want.
(I tried adding some sesame seeds.)
Dust the rounded dough with flour and use chopsticks or something similar to form a cavity through the center (about 1 cm wide).
Use your finger to pinch the ends of the cavity together.
Bake at 200C (first preheat to 220C) for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/54248/tofu-bread-3-minute-hand-kneaded-bread"},{"id":"54064","title":"Rice-Crusted Peanut Sauce Coconut Tofu Cakes","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, corn, peanut, and olive
soy sauce made from soy (tamari)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking","directions":"Drain the tofu very well and dry it out using the method of your choice-- microwave, press, etc.
then cut into 8 little rectangular slices.
Cut them in half so you get a total of 16 squares and put them into a tossing bowl.
Mix the peanut and soy sauces together to make a marinade.
Add to the tossing bowl, and toss well to coat all the tofu pieces.
Lay the coated tofu pieces out flat in a wide container, making sure none of the pieces are touching, then put in the freezer.
While the tofu is freezing cook your rice with the olive oil and 1 cup of water for 30-45 minutes depending on the length of the grains, or until soft and fluffy.
Drain the rice but don't rinse it.
In a long shallow dish or container, lay out the rice and let it sit for at least 10-15 minutes to cool off and get sticky.
Mix the cinnamon and coconut with the rice.
Extract the tofu chunks from the freezer and dip each piece in the rice mixture, they should coating well by now.
Pan fry until golden brown in about 1/4 cup of canola or another neutral oil.
Or, pour 1 tablespoon of canola oil onto a baking sheet and disperse it with a pastry brush or paper towel and bake the tofu pieces on each side for 10 minutes at 425F.","url":"https://recipe.bluelayer.org/recipe/54064/rice-crusted-peanut-sauce-coconut-tofu-cakes"},{"id":"54056","title":"Baked Curry Tofu","ingredients":"orange juice, raw
lime juice, raw
spices, curry powder
tofu, raw, regular, prepared with calcium sulfate","directions":"Preheat oven to 425 degrees.
Combine orange juice, lime juice and curry powder in a 9 x 13 glass or ceramic baking dish.
Drain tofu.
Cut block of tofu horizontally into three pieces.
Then, with pieces stacked on top of each other, cut tofu on the diagonal from one corner to the other.
Repeat the cuts on the other two corners.
You should have 12 triangles of tofu.
Place tofu pieces in a single layer in the baking dish and turn to coat with the marinade.
Bake the tofu for about 25 minutes, turning once, until the marinade is absorbed and the tofu is browned.
Serve immediately or use cold or at room temperature as a sandwich filler.","url":"https://recipe.bluelayer.org/recipe/54056/baked-curry-tofu"},{"id":"53966","title":"Tofu Whipped Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate
honey
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
nuts, almonds
vanilla extract
salt, table","directions":"Combine all ingredients in a blender and process until smooth.
Refrigerate, covered, for several hours before serving.","url":"https://recipe.bluelayer.org/recipe/53966/tofu-whipped-cream"},{"id":"53627","title":"Heart-healthy, brain-boosting cholesterol-free Tofu Mayo","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soymilk, original and vanilla, unfortified
seeds, flaxseed
mustard, prepared, yellow
salt, table","directions":"Blend ingredients in a food processor for a full 1-2 minutes, or until it's smooth and creamy.
Chill and use in place of traditional mayonnaise or salad dressing.","url":"https://recipe.bluelayer.org/recipe/53627/heart-healthy-brain-boosting-cholesterol-free-tofu-mayo"},{"id":"53594","title":"Oil-Free Tofu Mayonnaise","ingredients":"tofu, raw, regular, prepared with calcium sulfate
vinegar, distilled
mustard, prepared, yellow
soy sauce made from soy (tamari)
spices, parsley, dried
spices, garlic powder
salt, table","directions":"Combine ingredients in container of blender or food processor.
Process about 1 minute until smooth or beat ingredients together.
Place in a screw-top jar.","url":"https://recipe.bluelayer.org/recipe/53594/oil-free-tofu-mayonnaise"},{"id":"53352","title":"Fresh Herb and Chive Biscuits","ingredients":"tofu, raw, regular, prepared with calcium sulfate
apple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, basil, dried
chives, raw","directions":"Preheat oven to 450 degrees & oil cookie sheets.
Blend tofu until smooth.
Blend in apple juice & lemon juice.
Transfer to a medium sized mixing bowl & set aside.
Sift together the next 5 ingredients & fold into the tofu mixture.
Stir in basil & chives.
Turn dough out onto a lightly floured board & form into a ball.
Roll dough out to 1/2 inch thickness & cut with a cookie cutter.
Bake for 12 minutes & serve immediately.","url":"https://recipe.bluelayer.org/recipe/53352/fresh-herb-and-chive-biscuits"},{"id":"53211","title":"Healthified Vegan Soy Custard","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soymilk, original and vanilla, unfortified
sugars, granulated
vanilla extract
syrup, maple, canadian","directions":"Drain any excess water from the silken tofu using a sieve.
Put all the ingredients into a blender or food processor and blend until completely incorporated.
Pour into six 10-oz ramekins or one 9\" pie pan.
Don't grease them.
Bake at 350 for 20-30 minutes or until lightly browned on top.
Let cool inside the oven for about 30 minutes then refridgerate for at least 2 hours prior to eating.","url":"https://recipe.bluelayer.org/recipe/53211/healthified-vegan-soy-custard"},{"id":"53096","title":"Soy Whipped Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate
beverages, protein powder whey based
syrup, maple, canadian
oil, olive, salad or cooking
vanilla extract","directions":"Place all the ingredients in a blender or food processor.
Process until the mixture is completely smooth creamy.
I usually use a blender but a food processor actually worked better.
Store the topping in a covered container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/53096/soy-whipped-cream"},{"id":"52829","title":"Creamy Asian Dip","ingredients":"tofu, raw, regular, prepared with calcium sulfate
spices, ginger, ground
wasabi, root, raw
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
roland, seasoned rice wine vinegar,
spices, coriander seed
fennel, bulb, raw","directions":"Place all ingredients except the chopped cilantro and daikon or fennel in blender or food processor; add 2 tablespoons water and process until very smooth.
Refrigerate at least an hour to let flavors develop.
Stir in chopped cilantro.
The dip may be made up to 2 days ahead.
Just before serving, sprinkle with the daikon or fennel.
Serve with an assortment of raw vegetables.","url":"https://recipe.bluelayer.org/recipe/52829/creamy-asian-dip"},{"id":"52801","title":"TOFU CHIPS","ingredients":"tofu, raw, regular, prepared with calcium sulfate","directions":"Oven on, 200c.
Cut tofu into chips.
Score them getly on one side.
Place chips on an oven tray and place in oven.
Cook chips for 20mins or until golden brown on each side.
Remove from heat onto paper towel.
Season with whatever veggie salt you like.
Serve immediately with sauce.
Note: I used my own lemon and cracked pepper salt and sweet chilli sauce.","url":"https://recipe.bluelayer.org/recipe/52801/tofu-chips"},{"id":"52775","title":"Vegan Key Lime Pie Filling","ingredients":"tofu, raw, regular, prepared with calcium sulfate
vanilla extract
sugars, granulated
cornstarch
lime juice, raw","directions":"Pour the tofu into a mixing bowl.
Flavor it with the vanilla by whisking it in (Skip if using vanilla-flavored tofu).
Thicken it by whisking in the confectioners sugar, tablespoon by tablespoon.
Same with the cornstarch-- add it and blend.
Add all of the lime juice and blend well.
Pour the mixture into an ungreased 8\" pie pan (if crustless) or a premade 8\" or 9\" pie crust.
Bake at 375 for 30-35 minutes or until set.
Cool on a rack for 10-15 minutes first, then refrigerate for at least 4-6 hours before serving.","url":"https://recipe.bluelayer.org/recipe/52775/vegan-key-lime-pie-filling"},{"id":"52710","title":"Pumpkin Parfaits with Oat Crunch","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
syrup, maple, canadian
pumpkin, raw
cheese, parmesan, hard
pumpkin, raw
yogurt, greek, plain, nonfat","directions":"To make Oat Crunch:
Preheat oven to 300F.
Combine puffed rice, oats, and pumpkin seeds in small bowl.
Add maple syrup, pumpkin pie spice, and pinch of salt; stir well.
Transfer ingredients to prepared baking sheet; spread into thin layer.
Bake 10 to 15 minutes, or until light brown.
Remove from oven; let cool.
Break up Oat Crunch with fingers, and set aside.
To make Pumpkin Mousse:
Whisk tofu cream cheese in bowl until fluffy.
Add pumpkin pie filling, and whisk until smooth.
Chill.
Spoon 2 Tbs.
yogurt into serving glasses.
Top with one-quarter Pumpkin Mousse.
Sprinkle 1 Tbs.
Oat Crunch over each parfait.
Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.","url":"https://recipe.bluelayer.org/recipe/52710/pumpkin-parfaits-with-oat-crunch"},{"id":"52665","title":"Carrot-Ginger Dressing","ingredients":"carrots, raw
tofu, raw, regular, prepared with calcium sulfate
spices, ginger, ground
roland, seasoned rice wine vinegar,
soy sauce made from soy (tamari)","directions":"Puree all ingredients in a food processor until smooth.
Use immediately, or refrigerate, covered, up to 1 day.","url":"https://recipe.bluelayer.org/recipe/52665/carrot-ginger-dressing"},{"id":"52616","title":"T's Vegan Vegetable Tofu Scramble for One","ingredients":"tofu, raw, regular, prepared with calcium sulfate
peppers, sweet, green, raw
mushrooms, white, raw
broccoli, raw
onions, raw
spices, pepper, black
spices, pepper, red or cayenne","directions":"Mix all ingredients.
Heat in skillet for 6-8 minutes, stirring frequently.
Remove and enjoy!","url":"https://recipe.bluelayer.org/recipe/52616/ts-vegan-vegetable-tofu-scramble-for-one"},{"id":"52445","title":"Chocolate Tofu Creme","ingredients":"spartan, real semi-sweet chocolate baking chips,
tofu, raw, regular, prepared with calcium sulfate
sweetener, syrup, agave
oil, canola
vanilla extract
salt, table","directions":"Melt the chocolate in the microwave for 1 1/2 to 2 minutes.
In a food processor, blend the tofu and agave nectar until very smooth, about 2 to 3 minutes.
Add the canola oil, melted chocolate, vanilla extract, and salt.
Process until very smooth and creamy, scraping down the sides of the bowl occasionally, approximately 2 to 3 minutes.
Store in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/52445/chocolate-tofu-creme"},{"id":"52066","title":"Betta Feta (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
vinegar, red wine
salt, table","directions":"Place tofu cubes in a medium saucepan and cover with water.
Bring to a boil, reduce heat, cover and simmer 5 minutes.
Drain well.
While tofu is simmering, prepare brine by whisking together remaining ingredients.
Add drained hot tofu cubes to brine and let cool at room temperature 20 minutes.
Chill uncovered in the refrigerator until cold to the touch.
Cover and chill at least 2-7 days before serving.
The longer marinating time will produce a richer tasting, more flavorful feta.
Shake or stir contents occasionally to ensure all cubes are evenly covered with brine.
Keeps at least 2 weeks in the refrigerator.
To serve, remove feta with a slotted spoon and drain well.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/52066/betta-feta-vegan"},{"id":"51921","title":"Chilled Noodles With Chicken (Or Tofu) In Asian Peanut Sauce","ingredients":"noodles, egg, dry, unenriched
salt, table
oil, olive, salad or cooking
tofu, raw, regular, prepared with calcium sulfate
carrots, raw
oil, corn, peanut, and olive
spices, coriander seed
peanut butter, smooth style, without salt
honey
rice vinegar,
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw","directions":"Cook the spaghetti noodles in boiling water, with the 1 tablespoon salt and 1 tablespoon vegetable oil, for the time directed on package.
Once cooked, drain in colander and rinse under cold water for about a minute, or until completely cool; allow water to drain completely.
Place cool noodles in a large bowl, add 1 tablespoon of vegetable oil and toss with fingers to prevent them sticking.
Add the shredded chicken (or cubed tofu, if substituting), carrots, peanuts and cilantro to the noodles, and place into the refrigerator to keep cold while you prepare the peanut sauce.
In a bowl, whisk together the peanut butter, honey, rice vinegar, soy sauce, sesame oil, the remaining 2 tablespoons of vegetable oil and the water until smooth.
Remove noodles from the fridge and add the peanut sauce, tossing everything together until well coated.
Finally, divide equally among four plates, garnishing with a 1 teaspoon of chopped scallions per plate.
Serve cold, and enjoy!","url":"https://recipe.bluelayer.org/recipe/51921/chilled-noodles-with-chicken-or-tofu-in-asian-peanut-sauce"},{"id":"51382","title":"Soft Milky Bread with Cake Flour","ingredients":"egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, cake, enriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Combine the beaten egg and milk.
Add the ingredients in order from the top of the list to the bread maker.
Use the dry yeast course.
Choose the white bread course with a light crust and start.
Once it's finished, remove from the bread maker and it's complete.
Spread on this citrus jam.","url":"https://recipe.bluelayer.org/recipe/51382/soft-milky-bread-with-cake-flour"},{"id":"51326","title":"Tofu Mayonnaise","ingredients":"tofu, raw, regular, prepared with calcium sulfate
lemon juice, raw
salt, table
oil, canola
rice vinegar,","directions":"Combine all in a food processor or blender until smooth.
Refrigerate in an air-tight container for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/51326/tofu-mayonnaise"},{"id":"51322","title":"Tofu Burgers","ingredients":"tofu, raw, regular, prepared with calcium sulfate
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
nuts, walnuts, english
dill weed, fresh
soy sauce made from soy (tamari)
delallo, italian seasoned breadcrumbs,","directions":"In a bowl, mash together the tofu and tahini.
Add the dill weed and soy sauce and mix well.
Add the bread crumbs a little at a time until the mixture is just stiff enough to bind.
Form into burgers.
Cook over medium hot coals for 5-7 minutes on each side until browned on both sides and cooked through.
Serve immediately.
Or grill under a medium/high heat.","url":"https://recipe.bluelayer.org/recipe/51322/tofu-burgers"},{"id":"51150","title":"Everyday Chocolate Brownies","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
tofu, raw, regular, prepared with calcium sulfate
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Preheat oven to 350 degrees F. Coat a 9 x 13 baking dish with cooking spray.
Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Combine applesauce, tofu, soymilk, and vanilla in a food processor, and process until well blended.
Add tofu mixture to dry ingredients, and mix well.
Scrape batter into prepared baking dish.
Bake until batter is set and top is dry, 45 to 50 minutes.
Cool in pan; cut into bars and serve.
Per serving: 124 cal; 3g prot; 1g total fat (0 g sat fat); 29g carb; 0mg chol; 128 mg sod; 1g fiber; 20g sugars.","url":"https://recipe.bluelayer.org/recipe/51150/everyday-chocolate-brownies"},{"id":"50797","title":"Tofu Mayonnaise","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, canola
lemon juice, raw
sugars, granulated
mustard, prepared, yellow
vinegar, cider
salt, table","directions":"Combine all ingredients in a blender and beat until smooth and creamy.","url":"https://recipe.bluelayer.org/recipe/50797/tofu-mayonnaise"},{"id":"50689","title":"Tofu with Baby Corn and Peanut Sauce","ingredients":"tofu, raw, regular, prepared with calcium sulfate
corn, sweet, white, raw
oil, canola
soy sauce made from soy (tamari)
oil, corn, peanut, and olive","directions":"Slice the tofu block into 2 planks.
Place on a clean folded dish towel and cover with another clean folded dish towel.
Place a heavy pot or board with a weight on it so that it evenly covers the tofu.
Let sit for 10 to 20 minutes to press out the excess moisture.
Slice tofu into cubes.
Fry tofu in a large nonstick fry pan until golden brown on all sides, about 10 to 15 minutes.
Add baby corn and soy sauce, cook for another 2 minutes, then place on a serving platter and pour the peanut sauce evenly over the tofu.","url":"https://recipe.bluelayer.org/recipe/50689/tofu-with-baby-corn-and-peanut-sauce"},{"id":"50349","title":"Soy Smoothie","ingredients":"tofu, raw, regular, prepared with calcium sulfate
yogurt, greek, plain, nonfat
strawberries, raw","directions":"Combine all ingredients in a blender and process until smooth.
Pour into four glasses and serve.","url":"https://recipe.bluelayer.org/recipe/50349/soy-smoothie"},{"id":"50279","title":"Spinach and Kale Tofu Scramble","ingredients":"sauce, salsa, ready-to-serve
onions, spring or scallions (includes tops and bulb), raw
cherries, sweet, raw
kale, raw
spinach, raw
tofu, raw, regular, prepared with calcium sulfate
avocados, raw, all commercial varieties
leavening agents, yeast, baker's, active dry
spices, cumin seed
spices, thyme, dried
spices, garlic powder
oil, olive, salad or cooking
water, bottled, generic
spices, basil, dried","directions":"Combine tofu seasoning ingredients and let marinate for up to 5 minutes.
Heat olive oil in medium saucepan.
Add spinach and Kale , sautee for 5 minutes.
Add remaining veggies and tofu.
Scramble until water is vaporized and tofu is browning on one side.
Enjoy!
Add and alter veggies and seasoning as desired.
:)","url":"https://recipe.bluelayer.org/recipe/50279/spinach-and-kale-tofu-scramble"},{"id":"50192","title":"Simply Amazing Stir Fry","ingredients":"tofu, raw, regular, prepared with calcium sulfate
shortening, vegetable, household, composite
beans, snap, green, raw
broccoli, raw
corn, sweet, white, raw
beans, snap, green, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)","directions":"Spray a grill pan, george foreman, or nonstick skillet w/olive oil cooking spray.
Put the tofu on, and turn occcasionally until equally browned.
Meanwhile, put 1/4 cup water in another nonstick skillet, add in all vegetables and rice and cover.
Cook until veggies defrost, and most of the water is absorbed.
Stir in rice, add in 1 tbs of soy sauce.
Put on plate, top with grilled tofu, and add remainder of soy sauce.","url":"https://recipe.bluelayer.org/recipe/50192/simply-amazing-stir-fry"},{"id":"50161","title":"Vietnamese Steamed Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
rice vinegar,
onions, spring or scallions (includes tops and bulb), raw
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"Mix all ingredients together in a bowl and refrigerate for up to two hours, covered, to allow tofu to absorb seasonings.
Transfer ingredients to a heat-resistant bowl.
Fill a steamer with 1/2 c water and bring to boil.
Place entire bowl into steamer, cover, and steam over medium heat for 25 minutes.
Add boiling water to bottom of steamer if it begins to run low.
Best served plain or with steamed brown rice.","url":"https://recipe.bluelayer.org/recipe/50161/vietnamese-steamed-tofu"},{"id":"49839","title":"Vegan Cheesecake","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
vanilla extract
lemon juice, raw
wheat flour, white, all-purpose, unenriched","directions":"Mix all crust ingredients together by hand until crumbly.
Press evenly into spring-form or 9″ pie pan.
Bake at 450 degrees for 5 minutes.
Preheat oven to 325 degrees.
Blend all ingredients in food processor or blender until smooth.
Pour into baked pie shell.
The batter should be thick like custard.
Bake for 1 hour.
Once timer has sounded, turn oven off and leave cheesecake in oven for another hour.
Chill overnight, or at least 6 hours, and serve plain or top with favorite topping.","url":"https://recipe.bluelayer.org/recipe/49839/vegan-cheesecake"},{"id":"49794","title":"Coconut Curried Tofu with Green Beans and Coconut Rice","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
tofu, raw, regular, prepared with calcium sulfate
beans, snap, green, raw
spices, curry powder
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pour water, 1/2 cup coconut milk, and rice into a small saucepan.
Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
Meanwhile, melt the butter in a skillet over medium-high heat.
Add the tofu and cook until golden-brown on all sides, about 5 minutes.
When browned, stir in green beans, curry powder, and 1/4 cup of coconut milk.
Simmer until the green beans are tender, then serve over rice.","url":"https://recipe.bluelayer.org/recipe/49794/coconut-curried-tofu-with-green-beans-and-coconut-rice"},{"id":"49590","title":"Savory TMT Sandwich Filling","ingredients":"tofu, raw, regular, prepared with calcium sulfate
miso
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
onions, raw
carrots, raw
seeds, sunflower seed kernels, dried","directions":"Press tofu to remove excess water: Place tofu on a flat surface.
Cover with a cutting board, and place an iron skillet or a similarly heavy object on top.
Allow it to sit for about 30 minutes.
Crumble tofu into a medium bowl.
Mix in miso and tahini.
If desired, stir in onion, carrot, and seeds.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/49590/savory-tmt-sandwich-filling"},{"id":"49535","title":"Macrobiotic Strawberry & Tofu Brulee","ingredients":"strawberries, raw
tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cut off the stems of the strawberries and rinse.
Lightly drain the tofu.
Put all the ingredients in a food processor and pulse.
Pour them into ramekins and bake in a preheated oven for 15-20 minutes at 180C.
They're done!","url":"https://recipe.bluelayer.org/recipe/49535/macrobiotic-strawberry-tofu-brulee"},{"id":"49190","title":"Tofu House Chocolate Chip Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
molasses
tofu, raw, regular, prepared with calcium sulfate
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F
Cream margarine, sugar and molasses until light and fluffy.
Add tofu puree and vanilla; beat for 1 more minute.
Mix flours, soda and salt in small bowl.
Add to creamed mixture and mix at low speed.
Fold in chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/49190/tofu-house-chocolate-chip-cookies"},{"id":"48924","title":"Blackberry Mango Breakfast Shake","ingredients":"blackberries, raw
mango nectar, canned
tofu, raw, regular, prepared with calcium sulfate
orange juice, raw
honey","directions":"Combine all ingredients in a blender; process until smooth.","url":"https://recipe.bluelayer.org/recipe/48924/blackberry-mango-breakfast-shake"},{"id":"48823","title":"Apricot Glazed \" Chicken\"","ingredients":"tofu, raw, regular, prepared with calcium sulfate
apricots, dried, sulfured, uncooked
soy sauce made from soy (tamari)
sugars, brown","directions":"Melt last three ingredients in microwave and stir.
Put cubes of tofu in shallow baking dish, and toss with apricot sauce.
Bake at 350F for about a 1/2 hour, or until the sauce starts to caramelize.
Serve over rice and veggies.","url":"https://recipe.bluelayer.org/recipe/48823/apricot-glazed-chicken"},{"id":"48698","title":"Chocolate Dream Mousse","ingredients":"tofu, raw, regular, prepared with calcium sulfate
cocoa, dry powder, unsweetened
honey
vanilla extract","directions":"Blend tofu til smooth.
Add cocoa & blend.
Add honey & vanilla and blend thoroghly til smooth.
Pour into a serving bowl or custard cups.
Fridge at least 1 hour before serving.
( Can use 2 cups drained cottage cheese in place of tofu.
).","url":"https://recipe.bluelayer.org/recipe/48698/chocolate-dream-mousse"},{"id":"48697","title":"Soft & Fluffy Cake Flour Focaccia","ingredients":"water, bottled, generic
tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, cake, enriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients to the bread maker in order from the top of the list.
Set it to the bread course and start.
Press the dough in the palm of your hand to expel the gas, and divide into 6 pieces.
Make the pieces into nice round shapes, cover with a damp cloth (or damp paper towel), and let it sit for 10 minutes.
Apply olive oil (not listed) to your hands and use your hands to stretch out to a thickness of 1 cm.
Use your finger to poke 7 holes into each piece, then use chopsticks to open up the holes.
Apply olive oil (not listed) to the outside of the dough, and bake in the preheated oven at 200C for 15-17 minutes and they're done.
I recommend serving with olive oil or bagna cauda.","url":"https://recipe.bluelayer.org/recipe/48697/soft-fluffy-cake-flour-focaccia"},{"id":"48397","title":"Dengaku","ingredients":"tofu, raw, regular, prepared with calcium sulfate
miso
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated","directions":"Take tofu wrap it in paper towel, place in microwave for 1 minute.
This will help pull the water out of it.
Remove paper towel, pat down tofu with paper towel then cut it into domino sized pieces.
In a sauce pan heat oil then add tofu cook until it browns then turn it and cook again until that side browns.
Remove Tofu, place on paper towel to drain excess oil.
In same sauce pan heat up the Rice Wine mix in sugar until it dissolves.
Mix in Miso paste, turn off range/stove top and keep mixing until well blended.
If it's still lumpy, no worries.
Once it's mixed turn on range again add tofu and cook on high for 1 minute or so.
Plate the tofu, then drizzle sauce over it.","url":"https://recipe.bluelayer.org/recipe/48397/dengaku"},{"id":"48377","title":"Blueberry-Chia Blaster","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
tofu, raw, regular, prepared with calcium sulfate
honey
seeds, chia seeds, dried
blueberries, raw","directions":"Place all ingredients in blender in order listed; blend 30 seconds, or until smooth.
If mixture is too thick, blend in additional coconut milk or water.","url":"https://recipe.bluelayer.org/recipe/48377/blueberry-chia-blaster"},{"id":"48123","title":"Vegan Mayonnaise","ingredients":"tofu, raw, regular, prepared with calcium sulfate
nuts, cashew nuts, raw
lemon juice, raw
sugars, granulated
mustard, prepared, yellow
roland, seasoned rice wine vinegar,
salt, table
oil, canola","directions":"Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.
Slowly drizzle in the oil and pulse until you get the consistency that you like.
Store in an airtight container in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/48123/vegan-mayonnaise"},{"id":"48116","title":"Vegan Tofu Berry Custard","ingredients":"tofu, raw, regular, prepared with calcium sulfate
blueberries, raw
sweetener, syrup, agave
lemon juice, raw
water, bottled, generic
salt, table","directions":"Put berries in a saucepan with the water and sweetener, bring to the boil, and then lower the heat, and simmer until tender and a syrup forms.
Cool.
Put everything in your blender with the berries, and puree until smooth and creamy.
Add in more lemon juice and sweetener to taste if desired.
Chill in the fridge, and serve topped with more fresh berries and vegan cream.","url":"https://recipe.bluelayer.org/recipe/48116/vegan-tofu-berry-custard"},{"id":"48062","title":"Cornbread (Vegan Style!)","ingredients":"oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
soymilk, original and vanilla, unfortified
tofu, raw, regular, prepared with calcium sulfate","directions":"Preheat oven to 425 degrees.
Oil a 13x9 inches baking pan, set aside.
Combine cornmeal, flour, sugar, baking powder, and salt in a bowl, set aside.
In blender, combine milk, tofu, and 1 tablespoon oil until smooth.
Stir the blended mixture into the cornmeal mixture then pour into the oiled baking pan.
Bake for about 20 min- until golden brown and edges start to pull away from the pan.
Let cool and pig out!","url":"https://recipe.bluelayer.org/recipe/48062/cornbread-vegan-style"},{"id":"47790","title":"Caesar Dressing Vegetarian","ingredients":"spices, garlic powder
tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
lemon juice, raw
miso
mustard, prepared, yellow
cheese, parmesan, hard
spices, garlic powder
spices, onion powder
spices, pepper, black
sauce, worcestershire","directions":"Place garlic in a food processor and chop fine.
Scrape down sides, add all ingredients, and process until smooth.
(To make vegan add a parmesan substitute like soy cheese (without casein) or nutritional yeast).","url":"https://recipe.bluelayer.org/recipe/47790/caesar-dressing-vegetarian"},{"id":"47628","title":"Nearly Instant Miso Soup with Tofu","ingredients":"miso
tofu, raw, regular, prepared with calcium sulfate
carrots, raw
onions, spring or scallions (includes tops and bulb), raw","directions":"Bring 6 cups of water to a boil in a medium saucepan.
Turn the heat to low, then mix about 1/2 cup of the water with the miso in a bowl or blender; whisk or blend until smooth.
(If you have an immersion blender, the fastest and easiest tool here, carry out this operation in a tall measuring cup.)
Pour the miso mixture back into the hot water and add the tofu and carrot; stir once or twice and let sit for a minute, just long enough to heat the tofu through.
Add the scallion and serve.","url":"https://recipe.bluelayer.org/recipe/47628/nearly-instant-miso-soup-with-tofu"},{"id":"47317","title":"Spicy Peanut Sauce","ingredients":"peanut butter, smooth style, without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid
soy sauce made from soy (tamari)
vinegar, cider
sauce, ready-to-serve, pepper, tabasco
oil, sesame, salad or cooking","directions":"In a small bowl, whisk or stir all of the ingredients until smooth.
In a saucepan, bring to a simmer a cup of canned crushed pineapple and stir in the Spicy Peanut Sauce ingredients, omitting the water (yields about 1 1/2 cups).
In a saucepan, bring a cup of canned diced tomatoes to a simmer and stir in the Spicy Peanut Sauce ingredients, omitting the water and sesame oil (yields about 1 1/2 cups).
Use coconut milk instead of water.
Here are a few ideas to inspire you:
Serve baked fish or tofu on rice with steamed vegetables, such as carrots, broccoli, zucchini, sweet potatoes, cabbage, or snow peas, topped with Spicy Peanut Sauce.
Top a bed of rice with steamed spinach or cabbage, shredded raw carrots, and Spicy Peanut Sauce.
Drizzle warm Spicy Peanut Sauce on a salad of spinach or spring mix topped with cucumbers, celery, and tomatoes.
Dress coleslaw with Pineapple Peanut Sauce for an unusual and delicious side dish.
Stir African Peanut Sauce into white beans, black-eyed peas, or field peas and chopped cooked collards or other greens for a delicious one-pot meal.
Pour Southeast Asian Peanut Sauce over rice noodles or linguine topped with mung bean sprouts and/or cucumber slices.
Great with Easy Baked Tofu.","url":"https://recipe.bluelayer.org/recipe/47317/spicy-peanut-sauce"},{"id":"47286","title":"Sweet Potato & Pumpkin Salad With Tofu Dressing","ingredients":"sweet potato, raw, unprepared
pumpkin, raw
cherries, sweet, raw
fresh red onions,
pickles, cucumber, sour
lettuce, cos or romaine, raw
lettuce, cos or romaine, raw
tofu, raw, regular, prepared with calcium sulfate
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Clean the Potato an Pumpkin with skin and cut it in large cube.
Poach in water to tender but not mush.
Drain and cool down, set aside.
Dressing making.
Use the blender ot mix Tofu, Yogurt, Skim milk and Wasbi together, add the seasoning.
Mix vegetable in Salad bowl first, add the Potato and pumpkin on the top.
and put all the veggie on the top.","url":"https://recipe.bluelayer.org/recipe/47286/sweet-potato-pumpkin-salad-with-tofu-dressing"},{"id":"47235","title":"Mostly Green Curry Veggies and Tofu over Coconut Jasmine Rice","ingredients":"soup, vegetable broth, ready to serve
tofu, raw, regular, prepared with calcium sulfate","directions":"Prepare the tofu in the same way as the chicken in the master recipe, #40, browning it thoroughly on both sides.
Remove the browned tofu from the pan and reserve.
Follow the master recipe instructions for the veggies and liquids.
When you are ready to add the lime juice and zest, add the reserved tofu back to the pan to warm it through.
Serve over the coconut jasmine rice.
Hold on there!
Before you tell me you cant make this because your grocery store doesnt carry coconut milk, I have a solution ready for you!
For the coconut milk, in a small pot combine 1 1/2 cups sweetened shredded coconut with 1 1/2 cups chicken stock and bring it to a simmer.
When it is time for adding the coconut milk, add this mixture and simply omit the 1/2 cup of chicken stock that you would have added if you had coconut milk.","url":"https://recipe.bluelayer.org/recipe/47235/mostly-green-curry-veggies-and-tofu-over-coconut-jasmine-rice"},{"id":"47145","title":"Thai Honey Peanut Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soy sauce made from soy (tamari)
honey
lime juice, raw
spices, garlic powder
peanut butter, smooth style, without salt
spices, curry powder
sauce, hot chile, sriracha","directions":"Mix ingredients and marinate chicken for 2-3 hours.
Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done.
Reduce heat to medium-low and add precooked veggies if desired.
Serve topped with sesame seeds.
To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).
Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e.
Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.","url":"https://recipe.bluelayer.org/recipe/47145/thai-honey-peanut-chicken"},{"id":"46910","title":"Golden Fried Tofu Bites","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
oil, corn, peanut, and olive","directions":"Rinse the tofu.
Place tofu on a plate, cover with two large heavy plates and let drain for 30 minutes.
Dry the tofu and cut into small bite-sized cubes.
(3/4 inch or less).
In a large bowl, mix the flour, cornstarch and seasoning salt.
Carefully dredge the tofu bites in the seasoned flour mixture, making sure they are well-coated.
Fry, half at a time, in peanut oil at medium-high heat for about five minutes or until golden and crispy.
Repeat with other half of the tofu.
Best eaten piping hot as soon as they are cooked.
May be eaten plain, dipped into liquid honey, or they go very well with red Thai curry.","url":"https://recipe.bluelayer.org/recipe/46910/golden-fried-tofu-bites"},{"id":"46869","title":"Ginger Molasses Marinade for Chicken or Pork (Or Even Tofu)","ingredients":"molasses
soy sauce made from soy (tamari)
spices, ginger, ground
spices, pepper, black
spices, pepper, red or cayenne","directions":"Mix all of the marinade ingredients together.
Combine with selected meat and marinade for 2 to 24 hours.
This is enough marinade for 1 to 1 1/2 pounds of meat.
Remove meat from marinade, draining excess liquid.
Cook as desired.
Grilling (indoor or outdoor) or broiling suggested.","url":"https://recipe.bluelayer.org/recipe/46869/ginger-molasses-marinade-for-chicken-or-pork-or-even-tofu"},{"id":"46854","title":"Tofu Yogurt","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
lemon juice, raw
mustard, prepared, yellow
salt, table","directions":"Blend all ingredients in a food processor or blender until smooth and creamy.","url":"https://recipe.bluelayer.org/recipe/46854/tofu-yogurt"},{"id":"46643","title":"Light and Lemony Soup","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
spices, curry powder
lemon juice, raw
parsley, fresh
dill weed, fresh
spices, pepper, black","directions":"Simmer the rice and broth together for 20 minutes (rice should be very tender).
Place 1/2 of this in a blender.
Carefully add the tofu, oil and curry powder and very carefully puree until smooth.
Whisk this smooth mixture back into the remaining rice and broth.
Season with fresh herbs, pepper and salt--to taste.
Heat through.","url":"https://recipe.bluelayer.org/recipe/46643/light-and-lemony-soup"},{"id":"46515","title":"Mock Cream Cheese Frosting","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
vanilla extract","directions":"Whiz all ingredients in a food processor.
Spread on cooled cake.
Enough to cover top of an 8X8 cake.","url":"https://recipe.bluelayer.org/recipe/46515/mock-cream-cheese-frosting"},{"id":"46294","title":"Creamy Tofu, Scallop, Cucumber and Dill Chowder","ingredients":"onions, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
pickles, cucumber, sour
tofu, raw, regular, prepared with calcium sulfate
lemon juice, raw
mollusks, scallop, (bay and sea), cooked, steamed
dill weed, fresh","directions":"Cook the onion in the oil over moderately low heat, stirring occasionally, until softened.
Add flour and cook for one minute.
Add half the chicken broth, bring to a boil and add the cucumber.
Puree with tofu and lemon juice in a blender or with a stick blender.
Place the rest of the broth in another pot and heat to a simmer and add the scallops for 3 minutes.
Add all the contents together with the dill.
Add salt/pepper (white preferred) to taste.
Heat without boiling the chowder and serve.","url":"https://recipe.bluelayer.org/recipe/46294/creamy-tofu-scallop-cucumber-and-dill-chowder"},{"id":"45805","title":"Asparagus Main Course Soup Recipe","ingredients":"butter, without salt
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
water, bottled, generic
asparagus, raw
peas, green, frozen, unprepared
tofu, raw, regular, prepared with calcium sulfate
lettuce, cos or romaine, raw
spices, pepper, black","directions":"In a saucepan heat the butter.
Add in the scallions, cover and simmer for 3 min or possibly till soft.
Add in the broth and water and bring to a boil.
Add in the asparagus and simmer 5 min or possibly till just tender.
Add in the peas and simmer 1 minute to heat through.
Add in the tofu or possibly chicken, lettuce leaves and tarragon and simmer another couple of min or possibly just till the romaine lettuce is wilted.
Season well to taste with salt and pepper.
This recipe yields 4 servings.","url":"https://recipe.bluelayer.org/recipe/45805/asparagus-main-course-soup-recipe"},{"id":"45625","title":"Almond Energy Blast Smoothie (South Beach Diet)","ingredients":"soymilk, original and vanilla, unfortified
yogurt, greek, plain, nonfat
tofu, raw, regular, prepared with calcium sulfate
nuts, almonds","directions":"Place ingredients in a blender.
Blend until smooth.
Serve cold.","url":"https://recipe.bluelayer.org/recipe/45625/almond-energy-blast-smoothie-south-beach-diet"},{"id":"45237","title":"Crispy Blackened Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
spices, paprika
spices, garlic powder
spices, chili powder
spices, pepper, black
spices, thyme, dried
oil, olive, salad or cooking","directions":"Press the tofu to remove any excess water.
If you dont have a tofu press, just sandwich the slices of tofu between several sheets of kitchen paper or a clean tea towel, and place a heavy object on top.
Leave it for at least 10 minutes.
Pour the soy sauce onto a plate and add the tofu.
Leave it to marinate for several minutes, turning it over halfway.
Meanwhile, mix the remaining ingredients (except the oil) to create your spice mix.
When the tofu is ready, lay it in the spice mix and press the spices into both of the large faces of the piece of tofu to create the crust.
Heat the oil in a frying pan over high heat, and add the tofu.
Cook over a high heat for 3-4 minutes on each side, until the spices are blackened and the tofu is hot all the way through.
Recipe very slightly adapted from The Daily Garnish.","url":"https://recipe.bluelayer.org/recipe/45237/crispy-blackened-tofu"},{"id":"45150","title":"Carrot-Ginger Dressing","ingredients":"carrots, raw
tofu, raw, regular, prepared with calcium sulfate
spices, ginger, ground
roland, seasoned rice wine vinegar,
soy sauce made from soy (tamari)","directions":"Puree all the ingredients in a food processor until smooth.
Use immediately, or refrigerate, covered, for up to 1 day.","url":"https://recipe.bluelayer.org/recipe/45150/carrot-ginger-dressing"},{"id":"44836","title":"Easy Healthy Tart Crust","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
wheat flour, white, cake, enriched
oil, olive, salad or cooking
water, bottled, generic
salt, table","directions":"Combine the pancake mix and the cake flour and set aside.
If using butter, melt it and set it aside.
Make a well in the dry ingredients and pour the oil in the center.
Add some water, a little a time, into the dry ingredients while shaping the dough into a ball with a spatula.
Wrap the dough in plastic wrap.
Chill in the refrigerator for as long as possible.
(Cut the plastic wrap one size larger than the tart pan, since you will use it later when rolling out the dough.)
Open the plastic wrap and cover the dough with another piece of plastic wrap.
Roll the dough with a rolling pin to match the size of the tart pan.
(This technique eliminates the need to dust the working surface.)
Take off the top piece of plastic wrap, flip the crust over and into the tart pan with the bottom piece of plastic wrap attached.
Shape the dough by pressing it into the tart pan over the plastic wrap to shape the crust.
Cut off the excess edges with a rolling pin.
Slowly remove the plastic wrap.
Pierce several holes in the bottom and grooves of the crust.
If you are blind-baking the crust, bake it at 180C for 10-30 minutes.
(Adjust the temperature to the baking time or for the type of tart).
If you have pie weights, it will turn out looking even better.
Here's a Tofu Tart Recipe:.
(This page shows detailed directions).
The photo shows an autumn flavored chestnut tart that uses this tart crust recipe.. You do not need to blind-bake the crust for this recipe.
Just pour the filling in and bake it as is.","url":"https://recipe.bluelayer.org/recipe/44836/easy-healthy-tart-crust"},{"id":"44773","title":"Tofu Doughnuts","ingredients":"tofu, raw, regular, prepared with calcium sulfate
pancakes, plain, dry mix, complete (includes buttermilk)
sugars, granulated
oil, olive, salad or cooking","directions":"Put the tofu in a bowl, crumble, add the sugar and vegetable oil and mix well.
Next add in the pancake mix and mix it well until the dough comes together.
Break the dough into 8 even portions and in a doughnut mold, form the doughnuts.
Dust your hands with flour (wheat flour) and the doughnuts will be easier to handle.
Deep fry at low temperature (about 160C) turning them over every 3 minutes.
Once they are done frying, take them out and drain off the oil.
Then they are done.","url":"https://recipe.bluelayer.org/recipe/44773/tofu-doughnuts"},{"id":"44666","title":"Moist Macrobiotic Tofu Cupcakes","ingredients":"tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking","directions":"Mix together all the ingredients, except for the flours.
This process is much easier if you use a food processor (no need to drain the tofu.)
Add the flours and mix well, but don't knead.
Pour the batter into moulds and bake for 25-30 minutes at 180C, and they're done.
Add cocoa powder, matcha, raisins or black tea to the batter for a tasty twist.
I added black tea to the ones pictured right.","url":"https://recipe.bluelayer.org/recipe/44666/moist-macrobiotic-tofu-cupcakes"},{"id":"44134","title":"Strawberry Smoothie With Hint of Chocolate","ingredients":"strawberries, raw
tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
cocoa, dry powder, unsweetened","directions":"Blend all ingredients in blender just until smooth and creamy.","url":"https://recipe.bluelayer.org/recipe/44134/strawberry-smoothie-with-hint-of-chocolate"},{"id":"44013","title":"Tofu Pesto Mayonnaise","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sauce, pesto, classico, basil pesto, ready-to-serve
vinegar, red wine","directions":"Place all ingredients in food processor.
Pulse till smooth.
Season with black pepper.
Cover and chill till needed.","url":"https://recipe.bluelayer.org/recipe/44013/tofu-pesto-mayonnaise"},{"id":"43868","title":"Simple Hand-kneaded Tofu Rolls","ingredients":"wheat flours, bread, unenriched
tofu, raw, regular, prepared with calcium sulfate
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Mix the tofu with a whisk until it has a smooth, mashed consistency.
Mix in the rest of the ingredients and knead.
Divide the dough into 4 portions and shape the rolls (I prefer to roll them into cute balls).
Bake for 13 minutes at 200C, and they are done!","url":"https://recipe.bluelayer.org/recipe/43868/simple-hand-kneaded-tofu-rolls"},{"id":"43793","title":"Very Berry Protein Smoothie","ingredients":"soymilk, original and vanilla, unfortified
tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
blueberries, raw
cherries, sweet, raw
syrup, maple, canadian
vanilla extract","directions":"Place all ingredients in blender.
Blend until smooth.
Pour into a tall glass and enjoy!
Use frozen fruit for an even frostier effect.","url":"https://recipe.bluelayer.org/recipe/43793/very-berry-protein-smoothie"},{"id":"43764","title":"Healthy Fast Food Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soymilk, original and vanilla, unfortified
vinegar, distilled
oil, canola","directions":"Mix dry ingredients in a large bowl.
Add other ingredients.
Stir until dough forms.
Allow to sit for 30 minutes if time permits.
Preheat oven to 425 degrees.
Roll out to 1/2 inch thickness.
Cut into 12 biscuits using a biscuit cutter or a glass.
Brush the tops with melted margarine, if desired.
Bake on an ungreased cookie sheet for 10 minutes or until browned.
(Do not let biscuits touch.
).
These biscuits are thick and are best used to sandwich other items.
Scrambled tofu is a great filler!","url":"https://recipe.bluelayer.org/recipe/43764/healthy-fast-food-biscuits"},{"id":"43703","title":"Bean Curd And Spinach Soup With Rice Recipe","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
spinach, raw
tofu, raw, regular, prepared with calcium sulfate
shortening, vegetable, household, composite
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
salt, table","directions":"INTRO: Serves 4.
This simple but delicious and nutritious soup is one you would often find on the table in China.
Use soft bean curd: its custard-like texture and mild flavor works with the sugar to neutralize the metallic edge of the spinach.
The bean thread noodles give substance to this warming dish.
PREP: Soak the noodles in a large bowl of hot water for 15 min.
When soft, drain them and throw away the water.
Cut the noodles into 3-inch lengths using scissors or possibly a knife.
Remove the stalks from the spinach and wash the leaves well.
Gently cut the bean curd into 1-inch cubes.
Put the stock into a saucepan and bring to a simmer.
Add in the bean thread noodles and simmer for 2 min.
Add in the spinach and the rest of the ingredients except the bean curd.
Simmer for 2 min, then gently put in the bean curd.
Continue to simmer the soup for 2 more min to heat the bean curd through and serve at once.
Original Title: Soft Bean Curd and Spinach Soup
dec 1997 kitpatH and Buster VARIATION: Substitute 3/4 c. cooked rice for the noodles.
We served with a Thai Garlic Pepper Sauce, reminded us of warm-sour soup.
With rice: PER SERVING: 179 cals, 2.5 g fat (13.4% cff)
NOTES : This we tried over weekend.
It is a light soup - onion and pepper predominate - served it with a warm sauce.
Reminded us of warm and soursoup.","url":"https://recipe.bluelayer.org/recipe/43703/bean-curd-and-spinach-soup-with-rice-recipe"},{"id":"43518","title":"P F Chang's Temple Long Beans","ingredients":"beans, snap, green, raw
tofu, raw, regular, prepared with calcium sulfate
carrots, raw
chives, raw
sauce, oyster, ready-to-serve
soy sauce made from soy (tamari)
sugars, granulated
water, bottled, generic
oil, canola
water, bottled, generic
oil, sesame, salad or cooking","directions":"Separately blanch the long beans and carrots until tender-crisp in plain boiling water.
Drain and rush under cold water to stop the cooking.
Drain again.
Set aside.
Combine the Temple Sauce ingredients.
Taste and adjust the soy sauce and sugar to your liking.
Heat a wok or wide skillet over high heat until hot.
Add the vegetable oil, swirl to glaze the pan.
Add the long beans, carrots and tofu.
Stir-fry until hot, about 2 minutes.
Stir the sauce and add it to the pan.
Bring to a simmer, tossing to bath the vegetables.
Stir the cornstarch mixture then add it to the pan.
Stir until the sauce turns glossy, about 10 seconds.
Shower in the chives, stir to blend, then turn off the heat.
Add the sesame oil and toss to mix.","url":"https://recipe.bluelayer.org/recipe/43518/p-f-changs-temple-long-beans"},{"id":"43504","title":"Homemade Vegan Miracle Whip / Mayonnaise","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
water, bottled, generic
vinegar, distilled
oil, olive, salad or cooking
lemon juice, raw
salt, table
mustard, prepared, yellow
tofu, raw, regular, prepared with calcium sulfate","directions":"Cook together flour, sugar, water, and vinegar until thick.
Combine last 5 ingredients in a blender and blend well.
While flour mixture is still hot, add it to blender mixture and blend.","url":"https://recipe.bluelayer.org/recipe/43504/homemade-vegan-miracle-whip-mayonnaise"},{"id":"43448","title":"Maple Quinoa Pudding","ingredients":"quinoa, uncooked
cheese, ricotta, whole milk
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
vanilla extract
pineapple, raw, all varieties
papayas, raw","directions":"Heat 2 cups of water in a large saucepan over medium heat until boiling, and stir in quinoa.
Cover pan, reduce heat to low and cook until quinoa turns translucent, for about 20 minutes.
Meanwhile, whip together ricotta cheese and tofu until smooth.
Stir in maple syrup and vanilla extract.
Spoon into large bowl.
Stir cooked quinoa into cheese mixture until well blended.
Stir in chopped fruits, and serve.","url":"https://recipe.bluelayer.org/recipe/43448/maple-quinoa-pudding"},{"id":"43273","title":"Everyday Vegan Choco Brownies","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
tofu, raw, regular, prepared with calcium sulfate
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Preheat oven to 350F Coat 9x13-inch baking dish with cooking spray.
Combine sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.
Combine applesauce, tofu, soymilk and vanilla in food processor, and process until well blended.
Add tofu mixture to dry ingredients, and mix well.
Scrape batter into prepared pan.
Bake until batter is set and top is dry, 45 to 50 minutes.
Cool in pan; cut into bars and serve.","url":"https://recipe.bluelayer.org/recipe/43273/everyday-vegan-choco-brownies"},{"id":"12787","title":"Tutti Frutti Smoothie","ingredients":"strawberries, raw
blueberries, raw
bananas, raw
pineapple, raw, all varieties
tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic","directions":"In a blender, combine strawberries, blueberries, banana, and pineapple until smooth.
Add tofu and ice cubes and liquefy.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/12787/tutti-frutti-smoothie"},{"id":"43018","title":"2 Ingredient Tofu Scones","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
tofu, raw, regular, prepared with calcium sulfate
spartan, real semi-sweet chocolate baking chips,","directions":"Puree the tofu.
Use a whisk for silken tofu and a food processor for firm tofu.
(You may want to add a little bit of water when using a food processor.)
Add pancake mix to the tofu, mix well to combine.
Fold in the chocolate chips.
Line a baking sheet with parchment paper and drop on dollops of dough using a spoon or other implement.
Bake in an oven preheated to 180C for 15 minutes, and they're done.","url":"https://recipe.bluelayer.org/recipe/43018/2-ingredient-tofu-scones"},{"id":"42753","title":"Blueberry Cheesecake Popsicles","ingredients":"nuts, cashew nuts, raw
beverages, almond milk, unsweetened, shelf stable
tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
lemon juice, raw
cornstarch
vanilla extract
syrup, maple, canadian
blueberries, raw","directions":"In a blender, combine all of the ingredients, except for the blueberries on high speed.
Blend until mixture is smooth and creamy.
If the mixture needs to be a little smoother or needs help blending, add a couple more splashes of almond milk.
Transfer the cheesecake mixture to a large bowl and fold in the blueberries.
Pour evenly into popsicle molds (depending on the size, this will make 6 to 8 pops) and freeze until firm, at least 4-6 hours.
To remove the popsicles from the molds, run each under warm water for a few seconds, until the popsicle easily slides out of the mold.","url":"https://recipe.bluelayer.org/recipe/42753/blueberry-cheesecake-popsicles"},{"id":"42698","title":"Salmon with Tofu","ingredients":"fish, salmon, atlantic, wild, raw
spices, ginger, ground
salt, table
spices, pepper, black
cornstarch
tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
sauce, hoisin, ready-to-serve
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
spices, garlic powder
peas, green, frozen, unprepared
onions, spring or scallions (includes tops and bulb), raw","directions":"Cut the salmon fillet into 3/4-inch chunks.
In a medium bowl, mix with the ginger, salt, pepper, and 1 teaspoon cornstarch.
Cut the tofu into 1/2-inch diced pieces.
Place on a paper towel to absorb the water and set aside.
In a small bowl, mix the soy sauce and hoisin sauce.
In a small bowl, mix the chicken broth with the remaining 2 teaspoons cornstarch and set aside.
Heat a wok or skillet until hot.
Add the vegetable oil, garlic, salmon, and tofu.
Stir-fry for about 1 minute.
Add the peas and soy sauce mixture.
Continue to stir for 2 minutes.
Stir in the chicken broth mixture and cook until the sauce thickens, about 1 minute.
Add the green onions and stir for 10 seconds.
Remove from the pan and serve immediately.","url":"https://recipe.bluelayer.org/recipe/42698/salmon-with-tofu"},{"id":"42666","title":"Lemon-Herb Grilled Tofu - Vegan Friendly","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
lemon juice, raw
spices, cumin seed
spices, oregano, dried
mustard, prepared, yellow
spices, garlic powder
spices, pepper, black","directions":"Drain and slice the tofu into 1/2 inch slices (slightly thicker slices if you plan to make kebabs) and place between paper towels.
Place a weight on top and let drain for about an hour.
Pat the slices dry and cut each slich into 3 or 4 triangles.
Mix the marinade in a zip-lock bag, add the triangles and refrigerate until needed.
Grill the tofu triangles until slightly browned.
You could also skewer them with cut up vegetables and baste with the marinade.
These are also very good the next day, served chilled with cooked green beans in the leftover marinade/dressing.","url":"https://recipe.bluelayer.org/recipe/42666/lemon-herb-grilled-tofu-vegan-friendly"},{"id":"42493","title":"Chai Sui Roast Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, brown
oil, corn, peanut, and olive
beans, snap, green, raw
soy sauce made from soy (tamari)
tofu, raw, regular, prepared with calcium sulfate","directions":"in a bowl mix together all ingredients.
spoon sauce over pork and let rest at room temperature for 1 hour.
preheat oven to 400*F.
put tenderloin on a rack in a roasting pan and roast 15 to 20 minutes until juices run clear and outside is golden.","url":"https://recipe.bluelayer.org/recipe/42493/chai-sui-roast-pork"},{"id":"42283","title":"Asian Slaw With Tofu Croutons Lorna Sass Recipe","ingredients":"cabbage, raw
peppers, sweet, green, raw
onions, spring or scallions (includes tops and bulb), raw
tofu, raw, regular, prepared with calcium sulfate
miso","directions":"In a large serving bowl or possibly storage container, combine the cabbage, bell pepper, scallions, and tofu.
Toss in sufficient dressing to coat the slaw thoroughly.
Serves 4 to 6.
NOTE: \"Napa cabbage is the ideal choice for this simple slaw, but it's a bit delicate.
For optimum taste and texture, spin the rinsed leaves dry before shredding them, and toss in the dressing just before serving.
A practical solution is to dress just the amount you'll be needing.
For a sturdier slaw which can be refrigerated for a few days, use green head cabbage, or possibly a mix of green and red cabbages, instead of napa.\"
Soymilk Lorna J. Sass
Do you or possibly someone you love hate tofu Wouldn't touch miso with a barge pole Think tempeh is a suburb of Phoenix We keep hearing which soy foods are so good for us, and which we should be eating more of them - this book is of full of terrific ideas for how to do which.
These recipes look fantastic - the photographs alone should convince you to try some of these recipes.
I went right out and bought tempeh for the first time after checking this book out of the library - it looking so appealing in the pictures.
Even if the recipes did not contain soy products of one kind or possibly another, I'd be tempted to try Pineapple-Coconut Rice Pudding, Vegetable Spring Rolls with Baked Seasoned Tofu, Roasted Potato Salad Italiano, or possibly Red Lentil Soup with Indian Spices.
The fact which these dishes have health benefits make them which much more appealing.
So if you would like to eat healthier food, and need some ideas on how to do which - here's the book for you.","url":"https://recipe.bluelayer.org/recipe/42283/asian-slaw-with-tofu-croutons-lorna-sass-recipe"},{"id":"42240","title":"Vegan Mayonnaise","ingredients":"water, bottled, generic
tofu, raw, regular, prepared with calcium sulfate
lemon juice, raw
salt, table","directions":"Boil salted water, add tofu and return to a boil.
Immediately remove from heat and let sit for 3 minutes.
Drain tofu and place in food processor with remaining ingredients and process until smooth.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/42240/vegan-mayonnaise"},{"id":"41999","title":"Tofu Yogurt Sauce","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
lemon juice, raw
syrup, maple, canadian
mustard, prepared, yellow
salt, table","directions":"Blend all ingedients in blender until smooth and creamy.","url":"https://recipe.bluelayer.org/recipe/41999/tofu-yogurt-sauce"},{"id":"41817","title":"Homemade Okara and Soy Milk from Soy Beans","ingredients":"beans, snap, green, raw
water, bottled, generic","directions":"Rinse the soy beans quickly, and soak them in water.
It depends on how warm it is, but if you soak them for about half a day (10 - 20 hours) and the soy beans swell up to about 3 times their original size, that's plenty.
As a general rule, aim for the \"ambient temperature + soaking time in hours\" to total 30.
But it does depend on the temperature.
Put the soaked soy beans plus some of the soaking liquid (400 ml) in a blender and blend.
If you don't have 400 ml of liquid, add water.
This pulverized mixture is called \"namago\" (raw soy base).
Put the namago from Step 2 into a large pot, and simmer over low heat for about 10 minutes.
Spread out a piece of undyed coarsely woven cotton or a large cotton or linen kitchen towel in a bowl (one that's been sewn up into a bag is best suited for this).
Add the Step 3 soy-water liquid to this, and squeeze it out very very well, being careful not to burn yourself.
The squeezed out liquid is 'soy milk', and the fibers left in the cloth is 'okara'.
I got 500 ml of soy milk and 120 g of okara.
The okara is just like the okara sold at tofu stores.
From here on are some extra things: It's really easy to make yuba (tofu skin) from the soy milk!
Put the soy milk in a pan and just heat it up.
A skin will form on the surface.
This is yuba!
To make tofu from the soy milk: Warm up the soy milk to 75C.
Put some nigari (magnesium chloride) in a bowl, and pour the warmed soy milk into the bowl.
After a while (don't touch the contents of the bowl in the meantime) the soy will coagulate, and the tofu is done.
The amount of nigari to use varies, so read the package directions.
Why does nigari make soy milk coagulate?
The magnesium chloride in nigari coagulates the protein in the soy milk.
Calcium sulphate, calcium chloride, glucono delta lactone etc.
are used as coagulants too, according to a book on food chemistry.
Can you make tofu using everyday coagulating agents?
You can add kanten, agar, gelatin and so on to make pseudo-tofu.
Kanten-set tofu has been popular since the kanten boom started.
(Translator's note: kanten became popular a few years ago in Japan as a weight-loss aid.)
However, if you simmer \"tofu\" that's set in this way it will just melt away, so you can't use it in heated dishes.","url":"https://recipe.bluelayer.org/recipe/41817/homemade-okara-and-soy-milk-from-soy-beans"},{"id":"41789","title":"Soy Flour Bread ( Tofu )","ingredients":"water, bottled, generic
oil, canola
honey
tofu, raw, regular, prepared with calcium sulfate
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
beverages, protein powder whey based
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in machine in the order recommended by the manufacturer.
Set machine to Basic Wheat Cycle, Light Setting - or equivalent.","url":"https://recipe.bluelayer.org/recipe/41789/soy-flour-bread-tofu"},{"id":"41713","title":"Healthy Tofu and Banana Cake","ingredients":"tofu, raw, regular, prepared with calcium sulfate
bananas, raw
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat the oven to 180C.
Mix the tofu and banana in a blender until smooth, then transfer to a bowl.
Put the flour and baking powder in a plastic bag and shake the contents well.
Add these mixed dry ingredients to the bowl from Step 1.
Mix with a rubber spatula in a cutting motion.
Pour the dough into cups and bake in the oven for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/41713/healthy-tofu-and-banana-cake"},{"id":"41477","title":"Tofu Yogurt Smoothie","ingredients":"tofu, raw, regular, prepared with calcium sulfate
yogurt, greek, plain, nonfat
beverages, almond milk, unsweetened, shelf stable
orange juice, raw
water, bottled, generic
sugars, granulated","directions":"Add all ingredients into blender and process until smooth and creamy.
Enjoy!
I've been having this every morning with a wonderful ten-grain zucchini muffin (333213).
Very filling and so good for you.","url":"https://recipe.bluelayer.org/recipe/41477/tofu-yogurt-smoothie"},{"id":"41375","title":"Thermomix Chocolate Almond Cake - Vegan and Gluten-Free","ingredients":"nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
egg substitute, powder
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cocoa, dry powder, unsweetened","directions":"Preheat the oven to 180.
Grind almonds 5-10 seconds/speed 6.
Tip out, set aside.
Grind chocolate 5-10 seconds/speed 8.
Tip out into the same bowl with the almonds.
Place all remaining ingredients into TM bowl.
Mix 20 seconds/speed 7.
Turn speed down to 4 and add the chocolate and almonds through the hole in the lid.
Mix about 30 seconds.
Pour into a lightly greased, paper-lined 9 inch square pan.
Bake 1 hour - 1 hour 10 minutes.
The center will be quite soft and the edges will be crispy.
They have a brownie consistency.","url":"https://recipe.bluelayer.org/recipe/41375/thermomix-chocolate-almond-cake-vegan-and-gluten-free"},{"id":"41311","title":"Vegan Choc Chip Blondies (Healthified)","ingredients":"tofu, raw, regular, prepared with calcium sulfate
yogurt, greek, plain, nonfat
water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Puree the tofu, yogurt, water and applesauce until smooth and fluffy.
Transfer to a mixing bowl.
Use a fork to vigorously mix in the sugar and vanilla.
Sift in flours, baking soda, baking powder and salt.
Use a spatula to mix batter until smooth.
Fold in chocolate chips.
Transfer to an 8X8 greased baking pan and smooth out the top.
Bake in the preheated oven at 325F/150C for 25 minutes or until set.
Remove from the oven and let the blondies cool for at least 30 minutes before slicing and serving.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/41311/vegan-choc-chip-blondies-healthified"},{"id":"41207","title":"Strawberry Tofu Spread","ingredients":"tofu, raw, regular, prepared with calcium sulfate
strawberries, raw
honey
lemon juice, raw","directions":"Combine all ingredients in a food processor and blend until smooth.
Scoop mixture into a container for storage in the refrigerator.
Use within 2 weeks.","url":"https://recipe.bluelayer.org/recipe/41207/strawberry-tofu-spread"},{"id":"41150","title":"Tofu Batons with Hot Sesame...","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, corn, peanut, and olive
oil, sesame, salad or cooking
spices, pepper, black
rice vinegar,
soy sauce made from soy (tamari)
sugars, granulated
spices, coriander seed","directions":"Bring 2 inches of water to a boil in a medium pot.
Add the tofu sticks, breaking them if necessary to make them fit, and use a wooden spoon to push them under the surface of the water.
Turn off the heat.
Weight down the sticks with a plate that fits inside the pot to keep them submerged.
Cover and let sit for 30 minutes.
Remove the plate and drain the tofu well.
Cut the sticks into 2-inch lengths, trimming off and discarding any tough bits.
Cut the sticks lengthwise in half or into quarters, to make narrow batons.
Set aside.
Heat a wok or wide heavy pot over medium-high heat.
Add the peanut oil and sesame oil.
When the oil is hot, add the chile flakes and tofu batons and stir-fry for 2 minutes, stirring and pressing on the batons to expose them to the hot surface of the pan.
In a small bowl, combine the vinegar, soy sauce, and sugar and whisk well, then pour over the tofu batons.
Stir-fry briefly to distribute the flavors, then bring the liquid to a boil.
Immediately lower the heat to medium-low, cover, and simmer for 5 minutes.
Turn out into a wide shallow bowl.
Taste and add a little more soy or vinegar if you wish.
Sprinkle on the coriander leaves, and serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/41150/tofu-batons-with-hot-sesame"},{"id":"40752","title":"Vegan Tofu Sour Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate
lemon juice, raw
oil, canola
vinegar, cider
sugars, granulated
salt, table","directions":"Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy; refrigerate.","url":"https://recipe.bluelayer.org/recipe/40752/vegan-tofu-sour-cream"},{"id":"40664","title":"Mrs Falafel's Chocolate Brownies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
oil, olive, salad or cooking
tofu, raw, regular, prepared with calcium sulfate
cocoa, dry powder, unsweetened
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350F degrees.
Combine the flour and baking soda and set aside.
Combine the margarine, sugar and oil in a food processor and process 2 minutes or until light and fluffy.
Add the tofu and process 2 more minutes.
Add the cocoa powder and vanilla and process until mixed.
Add the flour mixture a little at a time, processing after each addition.
Pour into a bowl and stir in the chocolate chips.
Pour the batter into a lightly oiled, large baking dish and bake for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/40664/mrs-falafels-chocolate-brownies"},{"id":"40228","title":"Chocolate Mousse -- Non-dairy","ingredients":"tofu, raw, regular, prepared with calcium sulfate
spartan, real semi-sweet chocolate baking chips,","directions":"In a blender, puree the tofu to a smooth paste.
Add the melted chocolate and blend thoroughly.
Pour the mousse into six individual dessert bowls and chill.","url":"https://recipe.bluelayer.org/recipe/40228/chocolate-mousse-non-dairy"},{"id":"40194","title":"Easy Peasy Peachy Barbecue Sauce","ingredients":"peaches, yellow, raw
sauce, barbecue
mustard, prepared, yellow
honey","directions":"Mix the pureed peaches, barbecue sauce, mustard and honey in a small bowl.
Thats it!
Perfect for grilled poultry, pork, tofu, shrimp, a meaty fish such as salmon, swordfish, or mahi-mahi.
Notes: If you dont have a food processor to puree the peaches, then mince the peaches with a knife, then mash them with a fork.
This sauce is also great made with mangos, nectarines or apricots.","url":"https://recipe.bluelayer.org/recipe/40194/easy-peasy-peachy-barbecue-sauce"},{"id":"39971","title":"Blackened Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
salt, table
spices, paprika
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne
spices, pepper, black
spices, pepper, black
spices, thyme, dried
spices, oregano, dried
butter, without salt","directions":"Combine salt and seasonings in a small bowl and mix well.
Brush each piece of tofu with melted butter and dredge each slice in spice mixture, patting it firmly into tofu.
Pour a teaspoon of melted butter onto each slice of tofu; place tofu, butter side down, in a hot frying pan.
Stand back and fry for 2 minutes; turn tofu over and fry for another 2 minutes.
Keep fried tofu in a warm oven until they're all ready to serve.","url":"https://recipe.bluelayer.org/recipe/39971/blackened-tofu"},{"id":"39906","title":"Tofu Fruit and Veggie Smoothie","ingredients":"pineapple, raw, all varieties
tofu, raw, regular, prepared with calcium sulfate
apples, raw, with skin
orange juice, raw
carrots, raw","directions":"Pulse everything in a blender until smooth.
divide between two glasses and serve chilled.","url":"https://recipe.bluelayer.org/recipe/39906/tofu-fruit-and-veggie-smoothie"},{"id":"39846","title":"Non-Dairy Vegan Sour Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate
rice vinegar,
lemon juice, raw
vinegar, cider
salt, table
sugars, granulated","directions":"Combine all ingredients in food processor or blender will smooth.
Refrigerate in airtight container up to 3 days.","url":"https://recipe.bluelayer.org/recipe/39846/non-dairy-vegan-sour-cream"},{"id":"39635","title":"Baked Vanilla Salt Tofu (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, canola
soy sauce made from soy (tamari)
vanilla extract
salt, table
sugars, granulated","directions":"Dry out the tofu thoroughly either by the press method or microwave method.
Cut into slices, one brick gives you about 8-10.
Mix the other ingredients together in a small bowl to make a marinade.
Lay out the tofu slices in a baking dish (like 11 x 7 or 9 x13) and with a pastry or BBQ brush, brush the slices evenly with the marinade, on each side.
There should be some marinade left-- evenly pour it over the tofu slices and throughout the bottom of the baking dish.
Bake at 400F for 20 minutes, then flip the slices over to bake again for another 20 minutes.","url":"https://recipe.bluelayer.org/recipe/39635/baked-vanilla-salt-tofu-vegan"},{"id":"39629","title":"Vegan Breakfast Scramble","ingredients":"tofu, raw, regular, prepared with calcium sulfate
spinach, raw
spices, pepper, red or cayenne
onions, raw
bacon, meatless
spices, paprika","directions":"In a frying pan over medium-high heat combine tofu (crumbled), a handful of spinach, chopped red peppers, chopped onion, chopped vegetarian bacon, and a few dashes of paprika.
Saute until veggies are cooked and tofu is heated through.
Season with salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/39629/vegan-breakfast-scramble"},{"id":"39343","title":"Tofu Cubes With Basil","ingredients":"oil, sesame, salad or cooking
soy sauce made from soy (tamari)
water, bottled, generic
tofu, raw, regular, prepared with calcium sulfate
spices, basil, dried","directions":"Preheat oven to 350F.
Combine the first 3 ingredients together in a 9\" glass baking dish.
Mix the tofu cubes in the dressing, cover evenly.
Make sure tofu is one layer in the baking dish and sprinkle with basil.
Bake 35 minutes, turn 2-3 times.","url":"https://recipe.bluelayer.org/recipe/39343/tofu-cubes-with-basil"},{"id":"39335","title":"Tofu Peanut Butter","ingredients":"tofu, raw, regular, prepared with calcium sulfate
peanut butter, smooth style, without salt
honey","directions":"Mix together using a hand blender.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/39335/tofu-peanut-butter"},{"id":"39302","title":"Tofu Protein Bars","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, protein powder whey based
cream, whipped, cream topping, pressurized
oats
tofu, raw, regular, prepared with calcium sulfate","directions":"Put the tofu, the milk and the oatmeal in the food processor until smooth and creamy.
You might have to scrape down the sides.
Mix this in the bowl with the pudding.
Put it in the pan and in the oven for 15-20 minutes at 325.","url":"https://recipe.bluelayer.org/recipe/39302/tofu-protein-bars"},{"id":"39200","title":"Ultimate Non-dairy Chocolate Pudding","ingredients":"tofu, raw, regular, prepared with calcium sulfate
syrups, sugar free
cocoa, dry powder, unsweetened
vanilla extract
salt, table","directions":"Place all ingredients in a blender or food processor fitted with a metal blade.
Process until smooth, creamy, and thick.
Chill until ready to serve.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/39200/ultimate-non-dairy-chocolate-pudding"},{"id":"38534","title":"Sesame Salt","ingredients":"seeds, sesame seeds, whole, dried
seeds, sesame seeds, whole, dried
spices, pepper, black
salt, table","directions":"Heat a dry skillet over medium heat.
Add the white sesame seeds and toast, stirring occasionally, until fragrant and golden brown, 2 to 4 minutes.
Transfer the sesame seeds to a bowl, and stir in the black sesame seeds, salt, and pepper.
Transfer to a jar, cover, and store away from heat and light.
*This salt will keep for several months.
*
**This recipe makes 1 1/2 cups.
**
***This recipe is perfect for grilled seafood, chicken, vegetables, tofu, or salads.
***
****Kuro goma (Japanese black sesame seeds) are usually available at Asian markets, most natural food stores, and gourmet shops.
****
*****This recipe brought to you courtesy of Barbecue Bible.
*****","url":"https://recipe.bluelayer.org/recipe/38534/sesame-salt"},{"id":"38466","title":"Vegan Sour Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate
rice, white, long-grain, regular, unenriched, cooked without salt
lemon juice, raw
salt, table","directions":"Combine all the ingredients in a food processor or the companion container to an immersion blender.
Process until very smoothly pureed, then transfer to a container with an airtight lid.
(per 1/4 cup)
Calories: 21
Total Fat: 1g
Protein: 2g
Carbohydrates: 1g
Fiber: 0g
Sodium: 88mg","url":"https://recipe.bluelayer.org/recipe/38466/vegan-sour-cream"},{"id":"38437","title":"Pink Dip","ingredients":"tofu, raw, regular, prepared with calcium sulfate
onions, raw
oil, olive, salad or cooking
vinegar, distilled
salt, table
catsup
spices, cumin seed","directions":"Blend until dip is nice and creamy in a food processor or blender.
For a thinner dip, blend in a little soymilk.","url":"https://recipe.bluelayer.org/recipe/38437/pink-dip"},{"id":"38162","title":"How to Make Your Own Almond Meal & Almond Flour","ingredients":"nuts, almonds
water, bottled, generic","directions":"For ALMOND FLOUR, you first must blanch the almonds by boiling about 3 cups of water then soaking the almonds in it for 1-2 minutes.
Rub the skins off with a dishcloth or squishing the almonds out of the skins by hand.
Dry the almonds off or let them air dry-- water will turn those babies into almond butter!
You need a really strong food processor blades for grinding and chopping to do this-- but be careful with this step!
If the almonds are ground too hard and too consistently, you will end up with almond butter.
Thus, the best thing to do is to use the pulse, not consistent run, on the processor until the almonds are ground up but make sure they don't release too much oil.
If it looks like that, let the mixture rest for a minute or two before continuing to grind the almonds.
Empty the unit's contents into an airtight container.
Stir with a fork or small whisk to remove any oil dispersion or lumps.
For best storage, keep refridgerated.
Why?
At room temp, unlike grain flours like regular all-purpose, oat, and barley flours, almond flour quickly absorbs flavors and odors its surrounded by.
Almond flour is good for fine applications like cookies, cakes, breads, and as a gluten-free and wheat-free thickening agent.
ALMOND MEAL: Follow the same instructions listed above-- except you don't blanch the almonds!
Almond meal is better for coarser applications such as breading on tofu and fish, cookie garnish, etc.","url":"https://recipe.bluelayer.org/recipe/38162/how-to-make-your-own-almond-meal-almond-flour"},{"id":"37984","title":"Crispy Baked Tofu Fingers","ingredients":"tofu, raw, regular, prepared with calcium sulfate
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spices, pepper, black
egg, white, raw, fresh
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, garlic powder","directions":"Drain tofu and place in a tofu press until most of the water is out.
If you do not have a tofu press, wrap tofu in a kitchen towel and place in a bowl topped with a heavy pot or can.
Let it soak for 20 minutes.
Remove from the towel and wrap in paper towel to soak up the rest of the moisture.
Preheat oven to 400 degrees F and line a baking sheet with cooking spray or parchment paper.
While the tofu is draining, blend cereal in a food processor until it becomes a fine powder.
Get 2 small bowls and place ground cereal in one of them.
Add lemon pepper to cereal and mix until combined.
In the other bowl mix, together egg whites, mustard, salt, pepper, and garlic powder.
When the tofu is mostly dry, cut it into strips.
I cut 8 strips crosswise and cut each of the 8 strips into 3 more strips for a total of 24 strips.
You can choose the size of your pieces.
You might need more coating if you make smaller pieces though.
Coat each piece of tofu in the egg mixture and then roll in cereal mixture and place on baking seat.
Repeat with remaining strips.
Place in the oven for 20 minutes, flipping halfway through.
Remove from oven and serve.","url":"https://recipe.bluelayer.org/recipe/37984/crispy-baked-tofu-fingers"},{"id":"37888","title":"Vegan Cranberry-Walnut Pumpkin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, cinnamon, ground
leavening agents, baking soda
water, bottled, generic
pumpkin, raw
sugars, granulated
tofu, raw, regular, prepared with calcium sulfate
nuts, walnuts, english
cranberries, dried, sweetened","directions":"Mix dry ingredients together.
Mix wet ingredients together and gently add to dry ingredients.
Stir only until ingredients are mixed.
Fold in walnuts & cranberries.
Bake at 350F until toothpick inserted in center comes out clean - about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/37888/vegan-cranberry-walnut-pumpkin-muffins"},{"id":"37842","title":"Quick and Easy Raspberry Chocolate Parfait","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
vanilla extract
cocoa, dry powder, unsweetened
raspberries, raw","directions":"In blender or food processor, combine all ingredients except raspberries, and blend until smooth.
Divide raspberries into four individual serving dishes.
Spoon tofu mixture on top.
Chill until youre ready to serve.","url":"https://recipe.bluelayer.org/recipe/37842/quick-and-easy-raspberry-chocolate-parfait"},{"id":"37530","title":"Butter-free Tofu Bread in a Bread Maker","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
tofu, raw, regular, prepared with calcium sulfate
leavening agents, yeast, baker's, active dry","directions":"The ingredients are only what's shown in this picture, plus sugar, salt, and yeast!
Put all the ingredients in the case, and bake on the quick bake setting.
For machines that automatically integrate the yeast, add it as shown.
And it's finished!
Pretty simple, eh?
What it looks like when cut.
It's moist as it contains tofu, so wait for it to cool before cutting.
Here's it sliced.
It has a delicate grain thats great as is or toasted.","url":"https://recipe.bluelayer.org/recipe/37530/butter-free-tofu-bread-in-a-bread-maker"},{"id":"37488","title":"Vegan Cocoa Tofu Brownies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, canola
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
cornstarch
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Puree the tofu, non-dairy milk and oil until smooth and fluffy.
Transfer to a mixing bowl.
Use a fork to vigorously mix in the sugar and vanilla.
Sift in flour, cocoa powder, cornstarch, baking powder and salt.
Use a spatula to mix batter until smooth.
Transfer to an 8X8 greased baking pan and smooth out the top.
Bake in the preheated oven at 325F/150C for 25 minutes or until set.
Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/37488/vegan-cocoa-tofu-brownies"},{"id":"37301","title":"Easy Tofu Dressing","ingredients":"tofu, raw, regular, prepared with calcium sulfate
milk, buttermilk, fluid, cultured, lowfat
catsup
pickle relish, sweet
mustard, prepared, yellow
lemon juice, raw
salt, table
spices, pepper, black","directions":"Add all of the ingredients into a blender and combine until smooth.
Store in an airtight container in the refrigerator for up to a week.
Serve as a dressing for a salad, as a sauce for a hamburger or a dipping sauce for vegetables.","url":"https://recipe.bluelayer.org/recipe/37301/easy-tofu-dressing"},{"id":"37151","title":"Easy Gravy","ingredients":"soup, vegetable broth, ready to serve
soy sauce made from soy (tamari)
cornstarch
spices, basil, dried
leavening agents, yeast, baker's, active dry","directions":"Heat the broth and soy sauce in a small saucepan.
In a small container, combine the cornstarch with just enough water to dissolve.
When the broth and soy sauce mixture is at a steady simmer, slowly add the cornstarch, whisking constantly until the liquid is thickened.
Remove from the heat and whisk in the basil and yeast.
Use at once over seitan, tofu, or mashed potatoes.
(per 1/4 cup)
Calories: 28
Total Fat: 0g
Protein: 2g
Carbohydrates: 5g
Fiber: 1g
Sodium: 285mg","url":"https://recipe.bluelayer.org/recipe/37151/easy-gravy"},{"id":"36688","title":"Creamy Ginger Miso Dressing","ingredients":"tofu, raw, regular, prepared with calcium sulfate
miso
rice vinegar,
onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
orange juice, raw
soy sauce made from soy (tamari)
sugars, brown
oil, sesame, salad or cooking","directions":"Combine all of the ingredients in a blender or food processor and puree until smooth.
Covered and refrigerated, this dressing will keep for about a week.","url":"https://recipe.bluelayer.org/recipe/36688/creamy-ginger-miso-dressing"},{"id":"28750","title":"Tropical Tofu Smoothie","ingredients":"tofu, raw, regular, prepared with calcium sulfate
pineapple, raw, all varieties
strawberries, raw
yogurt, greek, plain, nonfat
orange juice, raw
sugars, granulated
spices, nutmeg, ground","directions":"Place tofu in a blender; process until smooth.
Add pineapple and next 4 ingredients (pineapple through sugar); process until smooth.
Serve immediately.
Sprinkle with nutmeg, if desired.","url":"https://recipe.bluelayer.org/recipe/28750/tropical-tofu-smoothie"},{"id":"36802","title":"Tofu in Sesame Oil And Rice Vinegar","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, sesame, salad or cooking
rice vinegar,
soy sauce made from soy (tamari)","directions":"Cut the drained tofu into four three-eighths-inch slices.
Mix the sesame oil, rice vinegar and tamari.
Marinate the tofu, turning frequently, for one hour.
With the tofu pieces lying flat, insert the skewers parallel to each other horizontally into the tofu.
Preheat coals of grill.
Place the tofu on an open grill and cook for five minutes, turn and cook another eight minutes, until the outside is slightly crispy and brown.","url":"https://recipe.bluelayer.org/recipe/36802/tofu-in-sesame-oil-and-rice-vinegar"},{"id":"36767","title":"10-Minute Vegan Brownies","ingredients":"oil, canola
spartan, real semi-sweet chocolate baking chips,
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat the oven to 350 degrees.
Lightly oil a 6x9 baking pan and set aside.
Combine oil and chocolate chips in a sauce pan over low heat and gently stir until melted.
I did this step in the microwave, heating the chocolate and oil in two 30 second increments, and then another 10 seconds, stirring in between each time until melted.
In a separate bowl combine the apple sauce OR silken tofu, sugar and vanilla.
Whip this with a whisk or use a stand mixer to get the wet ingredients really combined well.
Add the melted chocolate to the apple sauce (or tofu) mixture.
Next add the flour and baking soda to the chocolate, and stir gently to combine.
Don't over mix.
Over mixing can make the brownies really dense and heavy.
Pour the batter into the pan, smooth the top, and bake for 25 to 30 minutes (Mine were perfect at 25).
Do not slice the brownies until they have cooled.","url":"https://recipe.bluelayer.org/recipe/36767/10-minute-vegan-brownies"},{"id":"36641","title":"Chinese Bourbon Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
spices, garlic powder
spices, ginger, ground
spices, pepper, red or cayenne
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, brown
catsup
vinegar, cider
water, bottled, generic
soy sauce made from soy (tamari)
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes.
Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
Cut tofu into bite-sized pieces.
Combine garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, apple cider vinegar, water, and soy sauce in a small bowl.
Pour half of the mixture over the tofu and reserve the other half for later.
Marinade tofu for at least 30 minutes.
Drain any excess marinade from tofu (into your reserve marinade for later).
Coat tofu pieces in flour.
Heat oil over medium heat in a large frying pan and fry tofu until golden brown on all sides.
(Add more oil as needed, but cook it all out before proceeding).
Add reserved marinade to pan, bring to a boil, then lower heat and simmer for 20 minutes.
Serve over rice.","url":"https://recipe.bluelayer.org/recipe/36641/chinese-bourbon-tofu"},{"id":"36227","title":"Vegan Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
shortening, vegetable, household, composite
soymilk, original and vanilla, unfortified
tofu, raw, regular, prepared with calcium sulfate
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 425F Grease a large baking sheet and set it aside.
In a large bowl, combine the flour and sugar.
Using a pastry blender or two forks, cut in the vegetable shortening until the mixture forms coarse crumbs.
In a small bowl, whisk together the soy milk, tofu, and vanilla.
Add the contents of the small bowl and the chocolate chips to the crumb mixture and blend with a fork until the mixture forms a soft dough.
Place the dough onto a lightly floured surface and gently knead it 5 or 6 times.
With a lightly floured rolling pin, roll the dough into a 7-inch circle.
Cut it into 8 wedges and place them about an inch apart on the prepared baking sheet.
Pierce the top of each with a fork.
Bake for 18 to 20 minutes or until the scones are golden brown.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/36227/vegan-chocolate-chip-scones"},{"id":"36157","title":"Comforting Knishes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
onions, raw
oil, olive, salad or cooking
potatoes, raw, skin
tofu, raw, regular, prepared with calcium sulfate
parsley, fresh
salt, table
spices, garlic powder
spices, pepper, black","directions":"To make the dough, beat together mashed potatoes, oil, and salt.
Add the flour and baking powder and mix well.
Mix in the water and knead into a smooth dough.
Let rest on a board, covered with a cloth, for 1/2 hour.
To make the filling, saute the onions in oil until transparent.
Mix together with the rest of the filling ingredients.
Cut the dough into 4 sections, then roll each section as thin as possible (about 1/16-inch thick).
Cut into 5 x 6-inch rectangles.
Place 2 or 3 tTablspoons of the filling in the middle of each rectangle.
Fold the sides in first, then the ends.
Place folded side down on an oiled cookie sheet.
Bake at 350 degrees F for 25 minutes, or until golden.
Serve with mustard.","url":"https://recipe.bluelayer.org/recipe/36157/comforting-knishes"},{"id":"36152","title":"Almond Currant Couscous Recipe","ingredients":"oil, olive, salad or cooking
couscous, dry
nuts, almonds
water, bottled, generic
currants, zante, dried
onions, spring or scallions (includes tops and bulb), raw
spices, cinnamon, ground
salt, table","directions":"Heat oil in medium skillet over medium heat.
Add in couscous and almonds; cook and stir 4 to 5 min till grains are fragrant and heated through.
Turn off heat.
In bowl, mix boiling water, currants, onions, cinnamon and salt; pour over couscous.
Cover skillet with tight-fitting lid; set aside 20 min.
Fluff couscous with fork and divide among four plates.
* To toast almonds, spread in an ungreased baking pan.
Place in 350F oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to ensure even browning.
Note which almonds will continue to brown slightly after removing from oven.
Serving Ideas : Serve as Chef Somerville does, with a spring vegetable ragout or possibly grilled vegetable and tofu skewers.
Or possibly, slice sauted or possibly grilled boned and skinned chicken breasts and fan over couscous.
served with chicken breast, or possibly grilled tofu...
fat (28%)","url":"https://recipe.bluelayer.org/recipe/36152/almond-currant-couscous-recipe"},{"id":"35480","title":"Moist Chewy Tofu Bread - Only Needs One Rise","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put all the ingredients in a bread machine.
Lightly drain the excess water from tofu, break into pieces and add to the bread machine.
Kneading time: 15 minutes, 1st rising: 40 minutes
Divide the Step 1 dough into 10 pieces, shape into balls, and cover with plastic wrap to prevent them from drying out.
Let them sit for 15 minutes.
If the dough is sticky, flour your hands.
Dust a chopstick with a small amount of flour, and press down in the middle of each roll without cutting it in half.
Arrange the Step 3 dough on a baking sheet.
Bake in the preheated oven for 15 ~ 20 minutes at 200C, and they're done.
You don't need to let them rise a 2nd time.","url":"https://recipe.bluelayer.org/recipe/35480/moist-chewy-tofu-bread-only-needs-one-rise"},{"id":"35442","title":"Eggless Egg Salad","ingredients":"tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
vinegar, distilled
salt, table","directions":"In a large pot over medium-high heat bring water, vinegar and salt to a boil.
Stir in tofu and return to a boil.
Reduce heat to medium and simmer 15 minutes.
Drain.","url":"https://recipe.bluelayer.org/recipe/35442/eggless-egg-salad"},{"id":"35289","title":"Chocolate Pecan Brownies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sweetener, syrup, agave
vanilla extract
oil, olive, salad or cooking
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, pecans","directions":"Preheat oven to 350 degrees F.
In a blender or food processor, blend the tofu, sweetener, vanilla, oil, and cocoa powder until smooth and creamy.
In a large bowl, sift together the flour and baking powder.
Add the pecans and tofy mixture, and mix gently until just mixed.
If the batter is too dry, add a splash of water.
Spoon the batter into a lightly oiled 8x8 cake pan and bake for 20-25 minutes.
Test with a knife to see if done.
Let cool in pan for 5 minutes before icing and cutting into squares.","url":"https://recipe.bluelayer.org/recipe/35289/chocolate-pecan-brownies"},{"id":"34904","title":"Low Fat Coconut Milk Cream","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
beverages, almond milk, unsweetened, shelf stable
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Note: Do NOT use soy milk, it does not work.
Simply blend until smooth and refrigerate.
Note: use short grained rice to make soy free.
Coconut cream: 1/2 cup tofu or rice and 1/2 cup of the milks.
To make a thinner version omit tofu/rice and use 1 cup rice or almond milk.","url":"https://recipe.bluelayer.org/recipe/34904/low-fat-coconut-milk-cream"},{"id":"34785","title":"Vegan Corn Muffins","ingredients":"tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
water, bottled, generic
oil, canola
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Preheat oven to 350 degrees F.
Prepare muffin tins by either spraying with non-stick spray or using cupcake liners.
Place tofu, maple syrup, water and oil in a blender and process until smooth.
Set aside.
Place the remaining ingredients in a medium mixing bowl, and stir together until well combined.
Pour the blended wet mixture into the dry ingredients and mix just until the dry ingredients are moist.
The batter will be stiff.
Immediately spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes.
Gently loosen the muffins and turn over onto a drying rack or other place to cool.
Cover muffins with a clean tea towel and let them rest for 5 minutes.
This will keep them from developing a hard crust.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/34785/vegan-corn-muffins"},{"id":"34743","title":"Baked Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
sweetener, syrup, agave
oil, sesame, salad or cooking
spices, garlic powder
spices, ginger, ground
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly oil a large baking sheet.
Gently press tofu pieces to release as much water as possible.
Arrange tofu on the prepared baking sheet.
Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined.
Brush half of the marinade over tofu pieces.
Bake in the preheated oven for 30 minutes.
Flip tofu and brush remaining marinade over tofu.
Sprinkle sesame seeds over tofu.
Continue baking until tofu is crisp, about 30 minutes more.
Transfer tofu to a wire rack using a spatula; cool.","url":"https://recipe.bluelayer.org/recipe/34743/baked-tofu"},{"id":"19457","title":"Berry Protein Shake","ingredients":"goji berries, dried
bananas, raw
tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
seeds, flaxseed
honey","directions":"In blender combine all ingredients.
Puree until smooth.","url":"https://recipe.bluelayer.org/recipe/19457/berry-protein-shake"},{"id":"34641","title":"More Than Miso Soup","ingredients":"water, bottled, generic
miso
tofu, raw, regular, prepared with calcium sulfate
onions, spring or scallions (includes tops and bulb), raw","directions":"Bring water to a boil.
Whisk in miso paste.
Add tofu and green onions and serve.","url":"https://recipe.bluelayer.org/recipe/34641/more-than-miso-soup"},{"id":"34591","title":"Tofu Whipped Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
vanilla extract","directions":"Rinse the tofu in cold water and press between several layers of paper or clean cloth towels to squeeze out all water possible.
Break the tofu into small pieces or mash it, and out it in a blender or food processor.
Add the remaining ingredients and blend.
Taste and adjust flavouring if desired, then blend again, if necessary.
Add optional thickener if desired.
Chill and serve.
Use in place of whipping cream, on top of pies etc.","url":"https://recipe.bluelayer.org/recipe/34591/tofu-whipped-cream"},{"id":"34453","title":"White Sesame, Black Sesame, and Golden Sesame Tofu","ingredients":"seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"[White Sesame Tofu] Put the white sesame seeds in a suribachi (grinding bowl) and grind them using a pestle.
The sesame seeds will be dry to start with, but after 15 minutes or so, sesame oil will come out and they will become smooth.
Grind them for a further 5 minutes.
Add a little salt and 1/3 of the kudzu flour.
Add a little water and mix with the pestle until evenly mixed.
Add the rest of the kudzu flour in 2 batches, and add the remaining water little by little and mix.
In between, remove sesame seeds that are stuck to the edges of the grinding bowl and mix them in.
Pour the mixture into a small saucepan, and simmer over low heat while stirring with a spatula.
After 5 minutes or so, it will gradually become thicker from the bottom of the pan, so keep mixing.
When it has become gooey, turn off the heat.
Pour it into a mold, and smooth out the surface with the spatula.
Let it cool at room temperature until set.
Chill in the fridge.
Slice it and serve with wasabi soy sauce.
Or cut into 1 serving portions and eat with wasabi soy sauce.
[Black Sesame Tofu] Grind up the black sesame seeds for 20 minutes.
Add the salt, kudzu flour and water, and mix.
Simmer over low heat while mixing.
It turns black when it's done.
[Golden Sesame Tofu] Grind up the golden sesame seeds for 20 minutes.
Add the salt, kudzu flour and water, and mix.
Pour the golden sesame mixture and black sesame mixture in a mold.
Divide the mold with a divider in the middle.
Once set, arrange on a plate and serve.
My daughter's friend made this.
She said the sesame flavor was so good.
The shape is cute, as well.","url":"https://recipe.bluelayer.org/recipe/34453/white-sesame-black-sesame-and-golden-sesame-tofu"},{"id":"34057","title":"Power Protein Smoothie","ingredients":"goji berries, dried
tofu, raw, regular, prepared with calcium sulfate
pomegranate juice, bottled
honey
seeds, flaxseed
spices, ginger, ground","directions":"Puree all ingredients in a blender until smooth, 15 to 20 seconds, adding up to 1 tablespoon more honey, if desired.
Divide between two glasses, and serve.
(Per Serving)
Calories: 270
Saturated Fat: .03g
Unsaturated Fat: .4g
Cholesterol: 0mg
Carbohydrates: 54g
Protein: 8.5g
Sodium: 6.5mg
Fiber: 9.2g","url":"https://recipe.bluelayer.org/recipe/34057/power-protein-smoothie"},{"id":"33799","title":"Berry Bars","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
blueberries, raw
tofu, raw, regular, prepared with calcium sulfate
spices, cinnamon, ground
wheat germ, crude
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a mixer, blend honey or maple syrup with applesauce and the flour.
Divide the dough in half.
Spray a 9 x13 inch pan with cooking spray and press 1/2 of the dough into the bottom.
Sprinkle the berries evenly over the dough.
Put the remaining dough back into your mixer and mix in the tofu, cinnamon, wheat germ, baking powder, baking soda and soy milk.
Spread the thick dough over the berries, covering them as best you can.
Bake at 350 degrees F for 35-45 minutes.
Cool and slice.","url":"https://recipe.bluelayer.org/recipe/33799/berry-bars"},{"id":"33762","title":"Fat Free Mayonnaise-- Mayonnaise Nouvelle","ingredients":"yogurt, greek, plain, nonfat
tofu, raw, regular, prepared with calcium sulfate
spices, garlic powder
roland, seasoned rice wine vinegar,
sauce, worcestershire
spices, pepper, red or cayenne
salt, table
spices, pepper, black","directions":"Make yogurt cheese by draining the yogurt as follows.
Line a colander with cheesecloth and place in a bowl.
Spoon the yogurt into the colander.
Refrigerate and let drain for at least 1 hour.
Discard the liquid in the bowl.
In a food processor, combine the yogurt cheese, tofu, and garlic.
Process until the mixture is pureed, about 3 minutes.
Add the remaining ingredients.
Process again to combine, about 3 minutes.
Adjust the seasoning with additional salt or pepper, to taste.
This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/33762/fat-free-mayonnaise-mayonnaise-nouvelle"},{"id":"33559","title":"Surprisingly Easy! Sesame Tofu","ingredients":"amazonas rainforest product, tapioca starch,
seeds, sesame seeds, whole, dried
water, bottled, generic
salt, table","directions":"Put the kudzu starch in a sauce pan, dissolve it in a little water, then add the rest of the water and dissolve fully.
Mix in the sesame paste and salt.
Stir the mixture with a wooden spatula over medium heat.
When it starts to boil, turn the heat to low, and cream the mixture for 5-6 minutes.
Pour it into a container, cover the surface with plastic wrap, and even it out.
Leave it at room temperature to cool with the wrap still intact.
When it has cooled down, put it in the fridge to chill.
Cut it into bite-sized pieces, serve with wasabi and soy sauce, and enjoy!
!","url":"https://recipe.bluelayer.org/recipe/33559/surprisingly-easy-sesame-tofu"},{"id":"33291","title":"Tandoori Tofu","ingredients":"spices, paprika
spices, cumin seed
spices, coriander seed
spices, turmeric, ground
salt, table
oil, olive, salad or cooking
spices, garlic powder
lime juice, raw
tofu, raw, regular, prepared with calcium sulfate
yogurt, greek, plain, nonfat
onions, spring or scallions (includes tops and bulb), raw
spices, coriander seed","directions":"Preheat grill to medium-high.
Combine paprika, cumin, coriander, 1/2 teaspoon salt and turmeric in a small bowl.
Heat oil in a small skillet over medium heat.
Add garlic, lime juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute.
Remove from the heat.
Slice each tofu block crosswise into 8 slices; pat dry.
Use about 3 tablespoons of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt.
(Reserve the remaining spiced oil.)
Oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack.
Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.
Combine yogurt with the reserved spiced oil in a small bowl.
Serve the grilled tofu with the yogurt sauce, garnished with scallions and cilantro.","url":"https://recipe.bluelayer.org/recipe/33291/tandoori-tofu"},{"id":"33252","title":"Pomegranate and Mixed-Berry Smoothies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
goji berries, dried
pomegranate juice, bottled
honey
water, bottled, generic","directions":"Combine tofu, berries, pomegranate juice, and honey in a blender.
Add ice; puree on high speed until smooth.
Serve immediately.
If the ingredients in your smoothie dont blend easily, simply add more liquid until everything incorporates.
Adding some (or extra) banana will make any of these recipes thicker and creamier.","url":"https://recipe.bluelayer.org/recipe/33252/pomegranate-and-mixed-berry-smoothies"},{"id":"32907","title":"Our Take on the Pumpkin Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
seeds, flaxseed
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
tofu, raw, regular, prepared with calcium sulfate
egg substitute, powder
pumpkin, raw
sugars, granulated
spices, cinnamon, ground
salt, table","directions":"For the crust:
In a large bowl whisk the flour and sea salt together.
In a separate bowl or a liquid measuring cup add the coconut milk to the coconut oil and mix with a fork.
Add the coconut oil mixture to the flour mixture.
Toss with a fork until mostly combined.
Use your hands to combine and bring dough together into a ball.
Place pie dough in a 9 inch pie plate.
Press dough into bottom of pie plate and onto the sides.
Flute the edges of the pie dough.
Fill with pumpkin pie filling (recipe below) and bake according to pie directions below.
For the flax egg substitute:
In a blender add flax seeds and warm water.
Allow flax seeds and warm water to sit for 15 minutes before blending.
Then turn blender to high and blend until gelatinous and flax seeds arent visible.
Turn off blender and remove flax egg substitute from blender.
Reserve the portion of flax egg substitute for the pie (2 tablespoons) and refrigerate the remaining for another use (they will keep refrigerated for approximately 2 weeks).
For the pie: Preheat oven to 425 F.
Into the blender add the coconut milk, next the soft tofu, and then 2 tablespoons flax egg substitute.
Pulse a few times to mix together.
Turn off blender.
Add pumpkin puree, sugar, cinnamon and salt to blender and blend until mixed.
Add the blended pumpkin pie filling into prepared crust and place in the preheated oven.
Bake at 425 F for 15 minutes.
Turn oven temperature down to 350 F and continue to bake 45-60 minutes.
Note: The flax egg recipe listed will yield 6 tablespoons flax eggs.
1 tablespoon of flax egg substitutes for 1 large egg.","url":"https://recipe.bluelayer.org/recipe/32907/our-take-on-the-pumpkin-pie"},{"id":"32545","title":"Oil-free and Egg-free Tofu Brownies","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
tofu, raw, regular, prepared with calcium sulfate
miso
marmalade, orange
syrup, maple, canadian
beans, snap, green, raw
nuts, walnuts, english
jams and preserves, apricot","directions":"Add the powder ingredients marked with to a bowl and mix together with a whisk.
If you have time, roast the walnuts for 5 minutes at 180C and finely chop.
Preheat the oven to 180C.
In a separate bowl, cream together the tofu and miso.
Add the marmalade, maple syrup, orange peel and vanilla beans to the bowl from Step 2 and mix in well.
Add the contents of the bowl from Step 2 into the bowl from Step 1 all at once and mix in gently with a rubber spatula.
Add in the walnuts whilst the mixture is still lumpy.
Line a pound cake tin with parchment paper and pour in the mixture.
Level out the surface and bake for 18-20 minutes at 180C.
For this design, I cut out a heart-shaped piece of paper with a cutter and rested it on the center of the brownie.
I then sifted powdered sugar over the top.
Simple version without orange: Take away the marmalade and orange peel and instead use 4 1/2 tablespoons maple syrup, 1/2 tablespoon water.","url":"https://recipe.bluelayer.org/recipe/32545/oil-free-and-egg-free-tofu-brownies"},{"id":"32423","title":"Charlie's Award Winning Vegetarian Chili","ingredients":"tomatoes, red, ripe, raw, year round average
beans, kidney, all types, mature seeds, raw
beans, snap, green, raw
beans, snap, green, raw
alcoholic beverage, beer, regular, all
tofu, raw, regular, prepared with calcium sulfate
spices, chili powder
spices, cumin seed
yogurt, greek, plain, nonfat","directions":"in a large saucepan combine everything but yogurt.
bring to a boil and then reduce heat and simmer 25 minutes.
Spoon into bowls and then add dollop of yogurt to the top.","url":"https://recipe.bluelayer.org/recipe/32423/charlies-award-winning-vegetarian-chili"},{"id":"32092","title":"Salad With Creamy Mustard Vinaigrette Recipe","ingredients":"oil, olive, salad or cooking
tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
honey
mustard, prepared, yellow","directions":"Serves 8.
Preheat oven to 300 degrees.
Place sunflower seeds in baking pan and bake 12 min, or possibly till very lightly browned.
Remove from pan and let cold.
In a blender, process dressing ingredients till creamy.
Toss salad greens with 5 Tbsp.
of dressing and garnish with apricots and sunflower seeds.
Chill remainder of dressing for later use.","url":"https://recipe.bluelayer.org/recipe/32092/salad-with-creamy-mustard-vinaigrette-recipe"},{"id":"32072","title":"Vegan Condensed Milk Substitute","ingredients":"tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian","directions":"Place all the ingredients in a blender and process until very smooth.","url":"https://recipe.bluelayer.org/recipe/32072/vegan-condensed-milk-substitute"},{"id":"31970","title":"Creamy Basil Dressing","ingredients":"tofu, raw, regular, prepared with calcium sulfate
spices, basil, dried
oil, olive, salad or cooking
water, bottled, generic
lemon juice, raw
salt, table","directions":"Combine all ingredients in food processor.
Process 2 minutes, scraping down sides once or twice.
Ready to use right away, but keeps well in fridge for up to 4 days.
After refrigerating you may want to thin it down with a little water.","url":"https://recipe.bluelayer.org/recipe/31970/creamy-basil-dressing"},{"id":"31932","title":"Everyday Chocolate Brownies","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
tofu, raw, regular, prepared with calcium sulfate
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Preheat oven to 350F.
Coat 9x13-inch baking dish with cooking spray.
Combine sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.
Combine applesauce, tofu, soymilk and vanilla in food processor, and process until well blended.
Add tofu mixture to dry ingredients, and mix well.
Scrape batter into prepared pan.
Bake until batter is set and top is dry, 45 to 50 minutes.
Cool in pan; cut into bars and serve.","url":"https://recipe.bluelayer.org/recipe/31932/everyday-chocolate-brownies"},{"id":"31860","title":"Honey-Yogurt Dressing","ingredients":"tofu, raw, regular, prepared with calcium sulfate
lemon juice, raw
honey
spices, cumin seed
salt, table
yogurt, greek, plain, nonfat","directions":"Combine all ingredients, except yogurt in food processor.
Cover and process until smooth.
Place in a bowl and add yogurt, stirring well.
Cover and chill.","url":"https://recipe.bluelayer.org/recipe/31860/honey-yogurt-dressing"},{"id":"31825","title":"Spinach Noodles With Peanut Tofu Sauce","ingredients":"tofu, raw, regular, prepared with calcium sulfate
peanut butter, smooth style, without salt
soy sauce made from soy (tamari)
vinegar, red wine
spices, ginger, ground
sugars, granulated
spinach, raw","directions":"Place tofu, peanut butter, soy sauce, red wine vinegar, ginger, and sugar in a food processor fitted with the chopping blade.
Process or blend until smooth, scarping down the sides of the bowl as necessary.
(Sauce can be made up to 3 days ahead but bring to room temperature before using with noodles).
Toss the noodles with the sauce in a large bowl.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/31825/spinach-noodles-with-peanut-tofu-sauce"},{"id":"31817","title":"Teriyaki Marinade","ingredients":"oil, olive, salad or cooking
soy sauce made from soy (tamari)
catsup
lemon juice, raw
vinegar, distilled
spices, pepper, black
spices, ginger, ground
spices, garlic powder","directions":"Mix well, pour into a large zip-type plastic bag, and add tofu or meat and seal.
Turn several times to make sure all of the tofu or meat is covered, then allow to marinate in the refrigerator for 8 to 12 hours ahead of cooking, turning a couple of times.
The tougher the meat, the longer you should marinate.
This recipe will handle approximately 6 steaks or 1 package of tofu.","url":"https://recipe.bluelayer.org/recipe/31817/teriyaki-marinade"},{"id":"31700","title":"Apricot Orange Barbecued Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
onions, raw
jams and preserves, apricot
orange juice, raw
water, bottled, generic
mustard, prepared, yellow
vinegar, distilled
spices, coriander seed
salt, table
spices, ginger, ground
spices, garlic powder
spices, pepper, red or cayenne","directions":"Preheat oven to 350F.
Slice the tofu into 1/4\" slices and lightly fry.
Arrange the fried slices in a baking dish.
Saute the chopped onions in the oil until transparent.
Stir in the rest of the ingredients.
Pour the sauce over the tofu and bake 10-15 minutes, until bubbling.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31700/apricot-orange-barbecued-tofu"},{"id":"31258","title":"Cashew Butter Crunch Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
tofu, raw, regular, prepared with calcium sulfate
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
syrup, maple, canadian
vanilla extract
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive","directions":"Preheat oven to 350F.
Line cookie sheets with parchment or wax paper.
Combine flour, baking soda, salt and brown sugar in large bowl; whisk to blend.
Put tofu in another large bowl; whisk until smooth.
Add cashew butter, margarine, agave nectar and vanilla; stir to blend well.
Stir in flour mixture until blended, then fold in chocolate chips and chopped nuts.
Form heaping tablespoonfuls of batter into balls; place on prepared cookie sheets and press into 1 1/2- to 2-inch rounds.
Bake cookies about 10 minutes, or until bottoms are golden brown.
Transfer cookies to rack to cool.","url":"https://recipe.bluelayer.org/recipe/31258/cashew-butter-crunch-cookies"},{"id":"31135","title":"Tofu & Broccoli Teriyaki","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, sesame, salad or cooking
broccoli, raw
sauce, teriyaki, ready-to-serve","directions":"Take tofu out of package & drain.
cut tofu into bite size pieces.
heat sesame oil in wok over medium high heat.
when hot put in tofu.
toss occasionally, after 4 minutes put broccoli into wok and toss.
When tofu is light brown on all sides (about 10 minutes more) add teriyaki sauce and lower heat to medium.
Toss gently for 2 minutes.
put tofu & broccoli into a serving bowl.","url":"https://recipe.bluelayer.org/recipe/31135/tofu-broccoli-teriyaki"},{"id":"30691","title":"Vegan Knishes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
onions, raw
oil, olive, salad or cooking
potatoes, raw, skin
tofu, raw, regular, prepared with calcium sulfate
parsley, fresh
salt, table
spices, garlic powder
spices, pepper, black","directions":"Place a piece of parchment paper on a large cookie sheet.
Spray a little oil on the parchment.
Set aside.
Prepare 2 1/2 cups mashed potatoes.
DOUGH.
Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and the salt.
Add the flour, and baking powder, mix well.
Mix in the water and knead into a smooth dough.
I used my mix master to mix this and it worked great.
The dough was wonderfully soft.
Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.
FILLING.
Saute the onions in the tablespoons of oil until transparent.
Mix in the rest of the ingredients.
I mixed it with the mix master just until combined.
Cut the dough into 4 sections and roll each section out thin.
Cut the circle into 4 more pieces and put 1-2 tablespoons of the filling in each.
Gather up the edges and join in the middle and pinch together so the filling doesn't leak out.
Put the knish on the parchment covered baking tray with the pinched side down.
Brush the top with soy creamer if desired.
Set the oven to 350'F and bake for 25 minutes until golden brown.
Serve with horseradish or mustard.
Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/30691/vegan-knishes"},{"id":"30584","title":"Italian Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
vinegar, red wine
soy sauce made from soy (tamari)
oil, olive, salad or cooking
spices, basil, dried
spices, oregano, dried
spices, rosemary, dried
spices, thyme, dried
spices, garlic powder","directions":"In a medium sized bowl, mix the vinegar, soy sauce, oil, garlic powder, and herbs to form a marinade.
Cut the tofu into 1/2 to 1 inch sized cubes.
Add tofu to marinade and toss.
Cover and refrigerate tofu for 30 minutes Toss the tofu in the marinate every few minutes.
Slightly brown tofu in a skillet over medium heat (you may need to add a little more olive oil).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/30584/italian-tofu"},{"id":"30467","title":"Chocolate Pumpkin Amazingness","ingredients":"tofu, raw, regular, prepared with calcium sulfate
pumpkin, raw
sugars, granulated
cocoa, dry powder, unsweetened
soymilk, original and vanilla, unfortified
spices, cinnamon, ground
vanilla extract","directions":"Preheat oven to 400F.
Put everything in a blender and blend until smooth.
Pour into individual ramekins (you can use a big 8 x 8 pan as well, but increase the cooking time by about 5 minutes).
Bake for about 25 minutes.
It will firm up as it cools.
Cool and eat!
A dollop of fat-free cool whip is a great addition.","url":"https://recipe.bluelayer.org/recipe/30467/chocolate-pumpkin-amazingness"},{"id":"30374","title":"Tofu Burgers","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oats
soy sauce made from soy (tamari)
oil, olive, salad or cooking","directions":"Cut up 1/2 tofu block into small cubes.
Then mash the tofu with your hands and place in a large bowl.
Add oats and soy sauce.
Mix together well using your hands.
Make tofu burger patties with your hands.
Fry in oil until golden and crispy.
Drain on paper towels.
Serve on a whole wheat bun with ketchup, lettuce, and any other burger toppings you like.
Kids will love these healthy burgers.","url":"https://recipe.bluelayer.org/recipe/30374/tofu-burgers"},{"id":"30122","title":"Healthy Tofu Mayonnaise","ingredients":"nuts, cashew nuts, raw
water, bottled, generic
lemon juice, raw
tofu, raw, regular, prepared with calcium sulfate
salt, table
spices, onion powder
honey
dill weed, fresh","directions":"Place the ingredients in blender and blend until smooth and creamy.
Do not underblend.
Pour into serving jars and refrigerate.
Serve chilled.","url":"https://recipe.bluelayer.org/recipe/30122/healthy-tofu-mayonnaise"},{"id":"29910","title":"Vegan Chocolate Crinkle Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, brown
sugars, granulated
tofu, raw, regular, prepared with calcium sulfate
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"In a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy.
Beat in tofu until well blended.
Beat in vanilla, baking powder and salt.
Add flour in batches, beating well after each addition.
Cover and chill several hours or overnight.
Preheat oven to 350 F and lightly oil cookie sheets.
Scoop tablespoonfuls of dough and roll into balls.
Drop into a small bowl with powdered sugar, rolling to coat.
Place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes.
Remove from oven and let rest 5 minutes, then remove to wire racks to cool.
Cookies will keep up to 1 week in an airtight container at cool room temperature.","url":"https://recipe.bluelayer.org/recipe/29910/vegan-chocolate-crinkle-cookies"},{"id":"29759","title":"Orange-Tofu Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
syrup, maple, canadian
vanilla extract
salt, table
orange juice, raw
orange juice, raw","directions":"In food processor or blender, combine all ingredients and process until smooth and creamy.
Transfer to small bowl.
Cover and refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/29759/orange-tofu-cream"},{"id":"29617","title":"Tofu with Rice.","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
tofu, raw, regular, prepared with calcium sulfate","directions":"Combine rice and tofu.
Serve.","url":"https://recipe.bluelayer.org/recipe/29617/tofu-with-rice"},{"id":"29484","title":"Easy Marzipan Figures with Pancake Mix","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
tofu, raw, regular, prepared with calcium sulfate","directions":"Please refer to the: \"Healthy Tart\".
You will use the leftover from this recipe to make marzipan-like decorations.
You can also use the dough that has been frozen for later use.
[Make the dough] Wipe the excess water from the dough with paper towels.
Combine it with the pancake mix, wrap it with plastic wrap and let it rest for about 1 hour.
Make necessary colored dough for your figure by kneading in the food coloring ingredients.
Wrap each dough with plastic wrap.
(Let it rest and the color will blend in.)
Make your favorite figures.
Once the figures are made, bake in a preheated oven at 150C for 10 minutes and it is done.
Use cocoa powder or chocolate to draw the face.
[Using a toaster oven] Bake it for 2-3 minutes.
Cover it with aluminum foil to prevent it from scorching.
You don't have to use 3D marzipan figures.
You can make easy figures like making cookies.
Toppings for Buche de Noel.
You can decorate a Halloween rolled cake with them too.","url":"https://recipe.bluelayer.org/recipe/29484/easy-marzipan-figures-with-pancake-mix"},{"id":"29473","title":"Fried Tofu With Sweet and Sour Dipping Sauce","ingredients":"tofu, raw, regular, prepared with calcium sulfate
rice vinegar,
sugars, granulated
salt, table
spices, pepper, red or cayenne
oil, corn, peanut, and olive
spices, coriander seed","directions":"In a small saucepan, heat water over medium high heat.
Once water begins to boil, add the tofu.
This will rinse the frying oil off and bring the tofu to room temperature.
Boil for 3-5 minutes.
Remove tofu from the water and drain the saucepan.
Place tofu on a towel to dry.
Return the saucepan to the stove and add the vinegar, sugar, and salt to it.
Simmer until it reaches a slightly syrupy consistency, stirring often.
Remove from heat and add remaining ingrediants.
Serve in a small dipping bowl alongside tofu.","url":"https://recipe.bluelayer.org/recipe/29473/fried-tofu-with-sweet-and-sour-dipping-sauce"},{"id":"29386","title":"Golden Tofu and Fresh Veggies with Maple Barbecue Sauce","ingredients":"sauce, barbecue
tofu, raw, regular, prepared with calcium sulfate
oil, canola
broccoli, raw
cauliflower, raw
mushrooms, white, raw
carrots, raw","directions":"Make Maple Barbecue Sauce.
Drain and rinse tofu; pat dry.
Cut into 1-inch cubes.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add tofu and cook, turning from time to time, until browned on all sides, 5 to 7 minutes.
Transfer to a plate.
Add the remaining 2 teaspoons oil to the pan.
Add broccoli, cauliflower, mushrooms and carrots; cook, stirring often, until just tender, about 4 minutes.
Add the barbecue sauce and bring to a simmer.
Stir in tofu and serve.","url":"https://recipe.bluelayer.org/recipe/29386/golden-tofu-and-fresh-veggies-with-maple-barbecue-sauce"},{"id":"29311","title":"Basic Baked Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking","directions":"Preheat oven to 375 degrees F.
Put oil onto a paper towel and wipe down a cookie sheet with rims with the oiled cloth.
This should be just enough to coat the pan to prevent the tofu from sticking.
Drain the tofu, then wrap and press gently with paper towels or a cloth towel to get out the excess liquid.
Do not press too hard.
Cut the blocks of tofu into 1/2 inch squares (or whatever shape you want).
I usually cut 4 rows across and 4 down, then I take each piece and cut horizontally - almost like butterflying the cube, but slicing all the way through.
Place on cookie sheet close together but not touching.
Bake for 30 to 35 minutes, turning pieces over halfway through cooking time.","url":"https://recipe.bluelayer.org/recipe/29311/basic-baked-tofu"},{"id":"29201","title":"Tofu Crumbles -- Asian Style","ingredients":"spices, ginger, ground
spices, garlic powder
soy sauce made from soy (tamari)
rice vinegar,
spices, pepper, red or cayenne
water, bottled, generic
sauce, hoisin, ready-to-serve
oil, sesame, salad or cooking
water, bottled, generic","directions":"NOTE: It is very important to press and dry the tofu well, otherwise, this will be a big sloppy mess instead of crumbles.
Combine all ingredients EXCEPT TOFU in a pan and simmer gently for 5-10 minutes, just until the sauce becomes slightly thick.
Set aside the sauce to cool a bit.
While the sauce is cooling, crumble the pressed and dried tofu into a bowl.
Toss the tofu with a bit of the cooled sauce, adding sauce in small increments until the tofu is uniformly colored, but with no liquid at the bottom of the bowl.
You will have some leftover sauce that you can refrigerate and use later.
Preheat oven to 300 degrees.
Put parchment down on a sheet pan and carefully spread the sauced tofu on it.
Bake until the tofu looks dry and a bit crumbly, but be careful not to overcook or burn it.
As the tofu bakes, turn it over occasionally with a spatula to help the \"drying\" process.
Baking should take at least 20 minutes, but may take much longer depending on how well you were able to press out the water.
When the tofu crumbles appear sufficiently dry, take them out of the oven and add them to sauteed peppers, bean sprouts, celery, mushrooms, spinach, eggs, or whatever!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/29201/tofu-crumbles-asian-style"},{"id":"28575","title":"Taco Seasoning Mix","ingredients":"spices, chili powder
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, paprika
spices, cumin seed
salt, table
spices, pepper, black","directions":"Mix all ingredients well.
Store in a glass or plastic container.
Suggested Uses: - Add to tacos and taco casserole.
- Sprinkle in chili and bean soups.
- Add to grain casseroles.
- Add to bean dishes, including bean salads and soups.
- Sprinkle on Mexican salads.
- Combine with cream base (like sour cream/mayo/softened cream cheese) and salsa for tortilla chip dip.
- Add to cheese for nachos.
- Add to fajitas.
- Use to season beef, turkey, chicken, or tofu for tortillas or fajitas.
- Use to season scrambled eggs, beans, or meat for tacos.","url":"https://recipe.bluelayer.org/recipe/28575/taco-seasoning-mix"},{"id":"28519","title":"Vegan Creamy Caesar Dressing","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
lemon juice, raw
mustard, prepared, yellow
spices, garlic powder
spices, pepper, black
salt, table","directions":"Combine all in food processor or blender til well blended.","url":"https://recipe.bluelayer.org/recipe/28519/vegan-creamy-caesar-dressing"},{"id":"28363","title":"Basic Marinated and Baked Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
rice vinegar,
oil, sesame, salad or cooking","directions":"Wrap the tofu in paper towels and press under a heavy skillet for 15 minutes.
If it's still pretty wet, replace the towels and press it again.
Mix the soy sauce, vinegar, and oil in a container that is small but big enough for all the tofu.
Cut the tofu in half inch slices and place in marinade.
Turn it over after about 15 minutes.
Preheat oven to 350F.
Wipe some of the oil from the marinade on your baking sheet.
Arrange the tofu slices in one layer and bake for 15 minutes.
Turn them over and bake another 15 minutes.","url":"https://recipe.bluelayer.org/recipe/28363/basic-marinated-and-baked-tofu"},{"id":"28340","title":"Tofu Munchies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, all-purpose, unenriched
spices, chili powder
spices, cumin seed
leavening agents, yeast, baker's, active dry
soup, beef broth or bouillon canned, ready-to-serve
oil, olive, salad or cooking","directions":"Combine flour, chili powder, cumin and yeast in a shallow container.
Cut tofu into 1/2 inch strips and marinate in broth.
Squeeze most, but not all, of the marinade out of the strips and roll in flour mixture.
Fry over medium heat in the oil until they are crispy, turning to make sure all sides are cooked.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/28340/tofu-munchies"},{"id":"28231","title":"Basic Stir Fry Sauce Recipe","ingredients":"soup, chicken broth or bouillon, dry
sauce, oyster, ready-to-serve
cornstarch","directions":"Combine on medium-high heat, stirring constantly till thickened.
Mix into sauce steamed vegetables, mushrooms, etc., and serve over a bed of basmati rice!
Yummmmmmmmmmmmmmm!
Tofu is also very good with this sauce.
NOTES : 3 Tbsp.
Cornstarch makes quite a thick sauce - amount can very depending on your particular taste in thickness.","url":"https://recipe.bluelayer.org/recipe/28231/basic-stir-fry-sauce-recipe"},{"id":"28188","title":"Quick Vegan Pesto Alfredo Sauce","ingredients":"water, bottled, generic
tofu, raw, regular, prepared with calcium sulfate
nuts, cashew nuts, raw
spices, pepper, black
spices, garlic powder
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, pesto, ready-to-serve, refrigerated","directions":"Blend all ingredients together in a blender.
Heat to a boil on the stove while stirring constantly.
Serve on top of cooked pasta and enjoy!","url":"https://recipe.bluelayer.org/recipe/28188/quick-vegan-pesto-alfredo-sauce"},{"id":"28165","title":"Vegan Chocolate Mousse","ingredients":"spartan, real semi-sweet chocolate baking chips,
tofu, raw, regular, prepared with calcium sulfate
sweetener, syrup, agave
vanilla extract","directions":"To melt the chocolate, put a small amount of boiling water in pot.
Place a heat proof glass or metal bowl with the chocolate in it on top of the pot.
The water shouldnt touch the bowl.
It will take a couple minutes to melt.
Blend melted chocolate with other ingredients in food processor.
This doesnt need to set in the fridge.
It will be mousse consistency straight away.
It tastes just like the plain chocolate but with a mousse texture.
If you like a less strong cocoa flavor, use a chocolate with a lower cocoa percentage.","url":"https://recipe.bluelayer.org/recipe/28165/vegan-chocolate-mousse"},{"id":"28159","title":"Simple Tofu Donuts","ingredients":"wheat flour, white, cake, enriched
tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Put the dry ingredients in a bowl and briskly mix together.
Add the tofu and knead it in with your hands.
Fry the batter in oil heated to 160-180C until they look done.
Coat them with sugar while they are still hot.","url":"https://recipe.bluelayer.org/recipe/28159/simple-tofu-donuts"},{"id":"27967","title":"Very Berry Delight (Non Dairy!)","ingredients":"blueberries, raw
raspberries, raw
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
water, bottled, generic
tofu, raw, regular, prepared with calcium sulfate","directions":"Melt chocolate and sugar in a double boiler over medium heat.
Place tofu, water and melted chocolate in a blender and blend until smooth.
Remove to a bowl.
Chill for one hour.
Place chocolate pudding in a bowl and top with a generous amount of berries (OR you can reverse this, and put the berries on the bottom and top them with a dollop of pudding -- it's really just a matter of preference).
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/27967/very-berry-delight-non-dairy"},{"id":"27878","title":"Cajun/Creole Sauce Recipe","ingredients":"sauce, ready-to-serve, pepper, tabasco","directions":"Cajin/creole Sauce: combine 1/4 to 1/2 c. catsup seasoned with chile peppers and a dash of Tabasco.
Herbs: Cajun or possibly Creole spice mix.
Use this sauce on baked tofu (see recipe Baked Tofu #2)
Serve over white or possibly \"dirty rice' topped with spicy tomato sauce.","url":"https://recipe.bluelayer.org/recipe/27878/cajun-creole-sauce-recipe"},{"id":"27758","title":"Basic Grilled Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
oil, corn, peanut, and olive","directions":"Wrap tofu in clean cotton kitchen towel, place heavy weight on top (such as cutting board weighted with heavy juice can) and set aside for at least 30 minutes to allow excess water to drain from tofu.
Preheat grill to medium-hot and place lightly oiled vegetable grill rack in place.
Slice each block of tofu into 1/2 inch slices.
Combine soy sauce with the oil and brush on tofu.
Grill tofu until browned and a slight crust forms (about 5 minutes per side) and serve hot with a mushroom gravy or a dipping sauce.","url":"https://recipe.bluelayer.org/recipe/27758/basic-grilled-tofu"},{"id":"27750","title":"Torgotta Cheese (Or, Torgo's Vegan Tofu Ricotta)","ingredients":"tofu, raw, regular, prepared with calcium sulfate
lemon juice, raw
spices, garlic powder
salt, table
spices, pepper, black
spices, basil, dried
spices, oregano, dried
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Crumble tofu in large bowl.
Add lemon juice, garlic powder, saltnpeppa, basil & oregano.
Use your favorite (unburned) hand to squeeze ingredients together.
Add oil & yeast.
Utilize utensil to combine.
The end.","url":"https://recipe.bluelayer.org/recipe/27750/torgotta-cheese-or-torgos-vegan-tofu-ricotta"},{"id":"27627","title":"Oatmeal Cookies (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
oats
raisins, seeded
tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
water, bottled, generic
sugars, brown
vanilla extract","directions":"Combine the flours, baking powder, salt, and spices with a whisk.
Stir in oats and fruit/nuts.
In a separate bowl, combine the tofu, olive oil, water, brown sugar, and vanilla with an electric mixer until smooth.
Stir in dry ingredients, combining thoroughly.
Drop by tablespoons onto an ungreased baking sheet, spreading out just a bit with the back of the spoon.
Bake at 375 degrees for 15 minutes, until the edges just begin to brown.","url":"https://recipe.bluelayer.org/recipe/27627/oatmeal-cookies-vegan"},{"id":"27387","title":"Homemade Tofu","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic","directions":"Put soya milk in a pan and bring to the boil.
Dissolve the Epsom salts or nigari in the hot water and add to the milk.
Leave for 5 minutes to curdle.
Line a sieve with a piece of muslin.
Pour curdled mixture through, separating the curds from the liquid.
Discard the liquid.
Fold muslin over top of sieve and place a weight on the top.
Leave for 1 hour.
Remove the curds, which are now tofu, and store in a bowl of water in the fridge till needed.
(makes approx 4 oz).","url":"https://recipe.bluelayer.org/recipe/27387/homemade-tofu"},{"id":"27348","title":"Egg-Free! Silken Tofu and Okara Baked Donuts","ingredients":"tofu, raw, regular, prepared with calcium sulfate
okara
pancakes, plain, dry mix, complete (includes buttermilk)
oil, canola
sugars, granulated","directions":"Mash the tofu and set aside.
Then, crumble the fresh okara.
Combine the crumbled tofu and okara with the pancake mix, and add the oil and salt.
Mix well.
Pour the batter into donut molds and bake in an oven for 20 minutes at 180C.
Once baked, leave in the molds to cool completely before removing.
This makes them extra-moist!","url":"https://recipe.bluelayer.org/recipe/27348/egg-free-silken-tofu-and-okara-baked-donuts"},{"id":"27226","title":"Tofu Lasagna Filling (ricotta Substitute)","ingredients":"tofu, raw, regular, prepared with calcium sulfate
spices, garlic powder
spices, oregano, dried
spices, basil, dried
lemon juice, raw
oil, olive, salad or cooking","directions":"Blend all ingredients well.
Use in lasagna recipe in place of ricotta.","url":"https://recipe.bluelayer.org/recipe/27226/tofu-lasagna-filling-ricotta-substitute"},{"id":"27159","title":"Gingerbread Made With Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
molasses
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground","directions":"Preheat oven to 350F; spray a nonstick 8-inch square pan with nonstick spray.
Beat tofu, molasses, sugar and margarine/butter in a blender till smooth.
Combine flours, baking powder, baking soda, salt, ginger, cinnamon and cloves in a medium bowl.
Add flour mixture to tofu mixture and beat until combined.
Pour mixture into prepared pan.
Bake about 35 minutes or until top springs back when lightly pressed.
Cool in pan 10 minutes.
Remove from pan and cut in 16 (2 inch) squares.
NOTE: DO NOT USE anything but soft tofu.
The other kind comes out lumpy.
Drain the tofu, but don't squeeze it.
I put everything in my blender -- first blending the tofu and adding the ingredients in step 2.
Then I transfer it into the bowl of dry ingredients and use an electric mixer.
Do not blend everything together in the blender or it comes out too runny.
The batter should not be thick and heavy, but more like pudding.
Enjoy the delectable fragrance while this cooks!","url":"https://recipe.bluelayer.org/recipe/27159/gingerbread-made-with-tofu"},{"id":"26621","title":"T M T Sandwich Filling","ingredients":"tofu, raw, regular, prepared with calcium sulfate
miso
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
onions, raw
carrots, raw
seeds, sunflower seed kernels, dried","directions":"Press tofu to remove excess water:
Place tofu on a flat surface.
Cover with a cutting board, and place an iron skillet or a similarly heavy object on top.
Allow it to sit for about 30 minutes.
Crumble tofu into a medium bowl.
Mix in miso and tahini.
Stir in onion, carrot, and seeds.
Refrigerate for at least an hour to let flavors blend.","url":"https://recipe.bluelayer.org/recipe/26621/t-m-t-sandwich-filling"},{"id":"26607","title":"Tofu Okara Bagels Made with Tofu, Okara, and Flour","ingredients":"tofu, raw, regular, prepared with calcium sulfate
okara
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
honey","directions":"Fry the okara in a frying pan to evaporate the water.
It is good if the okara is a little wet like this.
Add all of the ingredients to a bowl.
Microwave the tofu for 1 minute, add it to the bowl, and knead.
Let it sit for 10 minutes and then divide into equal portions and shape.
Spread the dough into an ellipse and fold into thirds, leaving one end open.
Then bring the opposite end around and tuck into the open end.
Dissolve the honey in boiling water, and boil the dough for one minute on each side.
Bake in the oven at 200C for 20~25 minutes until they turn a nice golden brown, and they are done.","url":"https://recipe.bluelayer.org/recipe/26607/tofu-okara-bagels-made-with-tofu-okara-and-flour"},{"id":"26518","title":"French Crepes (Vegan)","ingredients":"nuts, cashew nuts, raw
water, bottled, generic
oats
wheat flour, white, all-purpose, unenriched
apple juice, canned or bottled, unsweetened, without added ascorbic acid
salt, table
tofu, raw, regular, prepared with calcium sulfate","directions":"Blend ingredients together about 1 minute.
Lift preheated nonstick skillet from burner and pou 1/4 cup portion, tipping in a circular motion so crepe flows large and thin Use medium-high temperature until dry on top (about 1 minute), then loosen gently with spatula and turn, cooking the other side for about 30 seconds.
Stack finished crepes on a flat plate and cover with a cloth to keep warm.","url":"https://recipe.bluelayer.org/recipe/26518/french-crepes-vegan"},{"id":"26511","title":"Sloppy Joe for One","ingredients":"tofu, raw, regular, prepared with calcium sulfate
catsup
mustard, prepared, yellow
sauce, worcestershire
vinegar, distilled
sugars, brown
salt, table
onions, raw","directions":"Cook the crumbles in a skillet with the onion and the salt.
Combine the other ingredients in a microwave-safe bowl and nuke on high for 30-60 seconds.
Mix the crumbles and onion with the sauce.
Serve in a whole-wheat pita, on a tortilla, or whatever.","url":"https://recipe.bluelayer.org/recipe/26511/sloppy-joe-for-one"},{"id":"26430","title":"Cucumber and Zucchini Dip","ingredients":"pickles, cucumber, sour
tofu, raw, regular, prepared with calcium sulfate
squash, summer, zucchini, includes skin, raw
oil, olive, salad or cooking
onions, raw","directions":"Blend tofu with olive oil and the onion soup mix.
Coat the zucchini and cucumber slices with the dip.","url":"https://recipe.bluelayer.org/recipe/26430/cucumber-and-zucchini-dip"},{"id":"26424","title":"Rich & Sticky Tofu Cheesecake in the Microwave","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, cake, enriched
honey
lemon juice, raw
miso","directions":"Mix all of the ingredients in a blender.
Add to a heat-resistant container, cover with a lid, and microwave for 6 minutes at 500 W.
Once the edges stiffen up and the surface has begun to solidify, it's complete.
If the batter is still watery, microwave the cake for another 30 seconds while observing carefully.
Remove the lid and once it cools off, store in the refrigerator for 2 hours.
Cooling it lets it firm up, making it easier to cut.","url":"https://recipe.bluelayer.org/recipe/26424/rich-sticky-tofu-cheesecake-in-the-microwave"},{"id":"26345","title":"Grecian Tofu Balls","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
nuts, pecans
wheat germ, crude
spices, pepper, black
spices, cinnamon, ground
onions, raw
spices, garlic powder
spices, oregano, dried","directions":"Notes: rinse the rice well and drain the tofu well by pressing it before mashing.
Cook rice in 2 cups water until almost all water is absorbed or about 35 minutes.
Preheat oven to 350F Oil two cookie sheets.
Mix all ingredients together and make 1 inch balls.
Place balls on cookie sheet.
Bake for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/26345/grecian-tofu-balls"},{"id":"26334","title":"Chocolate Tofu Pudding","ingredients":"candies, semisweet chocolate
oil, olive, salad or cooking
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
soymilk, original and vanilla, unfortified
lemon juice, raw
vanilla extract
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
strawberries, raw","directions":"Heat chocolate and oil in top of double boiler set over barely simmering water.
Whisk until smooth.
Remove pan from water, and let cool 20 to 30 minutes.
Meanwhile, cut tofu into thick slabs, and place on triple layer of paper towels.
Press firmly on tofu to squeeze out as much water as possible; change paper towels if necessary.
Put maple syrup, soymilk, lemon juice, vanilla extract and tahini into food processor.
Crumble tofu into mixture, and puree until smooth, scraping down sides with spatula as necessary.
Add melted chocolate, and process until well blended.
Transfer pudding into 6 custard cups or small bowls.
Cover each with plastic wrap, and refrigerate 2 to 3 hours, or until softly set.
To serve, top with berries.","url":"https://recipe.bluelayer.org/recipe/26334/chocolate-tofu-pudding"},{"id":"26193","title":"Lime Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate
lime juice, raw
oil, olive, salad or cooking
rice vinegar,
lime juice, raw
spices, pepper, black","directions":"Combine tofu, lime juice, oil, vinegar, lime peel, pepper and 1/2 tsp.
salt in bowl of food processor.
Process until smooth.
Transfer to small container, and cover.
Refrigerate at least 15 minutes.","url":"https://recipe.bluelayer.org/recipe/26193/lime-cream"},{"id":"25976","title":"Tofu Almond Cookie Bars","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Preheat the oven to 350 degrees.
Blend the tofu, sugar, margarine and vanilla in a food processor until pureed.
Combine the flour, almond meal, baking power, baking soda and salt in a bowl.
Add to the tofu mixture.
Pulse until blended; you may have to use a fork to finish mixing, as it's very thick.
Pat the dough into a greased 9-by-13-inch baking pan.
Bake for 20 to 25 minutes until browned on top.
Variations: fold in up to 1 cup raisins, chocolate chips; up to 3/4 cup dried cranberries or blueberries; 1/2 cup chopped nuts.","url":"https://recipe.bluelayer.org/recipe/25976/tofu-almond-cookie-bars"},{"id":"25927","title":"The Easiest Way To Make Ama-koji (Sweet Rice Malt) and Amazake","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"Make sure to break up the rice malt if it's a solid.
I usually break it up with my hands as-is without opening the package.
Turn the rice cooker onto the warming setting, and add in the rice malt.
If you use refrigerated rice malt or if the pot is cold, the temperature will drop immediately, so warm it up first.
Add 150F/70C water, and mix well.
It will immediately drop to 120F/50C, so close the lid and let it warm up for a bit, until it reaches above 60c.
Making sure the temperature doesn't drop too much, stir it little by little while checking the temperature.
It will take about 3-4 hours for the rice malt to sweeten.
It depends on the rice cooker, but all I do is turn on the warm switch twice.
Once it drops below 120F/50C, I heat it up for another 20-30 minutes and then turn it off again.
Rice malt ferments at about 130F (110-140F) / 55C(45-60C).
Keep turning the warming switch on and off to prevent cooling down.
It will stop fermenting once it reaches above 160F/70C.
It gets pretty hot even with the warm function, so don't cover it with a lid for too long.
If it's a rice cooker where you can set the temperature, it might be suitable to choose the lowest heat setting.
Or use a yogurt maker, which sets at 130F/55C.
If you are making it in a thermos, use a 500 ml bottle.
Pour hot water to warm it up before pouring the mixture in and make sure the heat doesn't drop when you change the water.
Just like in Step 3, heat to 140F/60C, and mix well.
Transfer to a bottle, let sit for about 8-12 hours, and you are done!
If the temperature drops too far, then it won't be very sweet.
But don't give up!
If you transfer it to a pot and warm it over low heat, it'll become sweet again in a blink of an eye .
Once it's done, dilute with water to make amazake (sweet sake).
You can use it just like jam or yogurt, or use it to make healthy sweets .
Freeze it in silicone cups or in ziplock bags, and make frozen treats .
The dense rice malt will not freeze solid, so it's convenient!
Mix with fruit, yogurt, or tofu, or make sherbet or ice cream.
Add soy milk or regular milk and make a shake.
It's delicious enough without adding any sugar.","url":"https://recipe.bluelayer.org/recipe/25927/the-easiest-way-to-make-ama-koji-sweet-rice-malt-and-amazake"},{"id":"25633","title":"Tofu Dill Sauce","ingredients":"tofu, raw, regular, prepared with calcium sulfate
cream, sour, cultured
salad dressing, mayonnaise, regular
dill weed, fresh
lemon juice, raw
spices, garlic powder
chives, raw
salt, table","directions":"Put all ingredients into a blender or food processor and blend until smooth.
Refrigerate overnight for best flavor.","url":"https://recipe.bluelayer.org/recipe/25633/tofu-dill-sauce"},{"id":"25291","title":"Sesame Tofu with White Sesame Paste","ingredients":"seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Put the kuzu flour in a suribachi grinding bowl, add a little water and dissolve completely using a pestle.
Add the sesame paste and mix well.
Add a pinch of salt.
Add the rest of the water in three portions.
Put the mixture in a pan, and cook over low-medium heat while continuously mixing with a rubber spatula.
After about 3 minutes it the consistency will become glue-like.
Mix it well.
Pour into a mold.
Let cool at room temperature.
Cut into pieces, put on a serving plate and eat with wasabi and soy sauce.","url":"https://recipe.bluelayer.org/recipe/25291/sesame-tofu-with-white-sesame-paste"},{"id":"25184","title":"Tofu Creme Topping","ingredients":"tofu, raw, regular, prepared with calcium sulfate
honey
vanilla extract","directions":"In a blender container, combine all ingredients.
Blend until smooth.
Chill several hours, or overnight, to blend flavors.","url":"https://recipe.bluelayer.org/recipe/25184/tofu-creme-topping"},{"id":"25169","title":"Lemon-Rosemary Dressing","ingredients":"tofu, raw, regular, prepared with calcium sulfate
tomatoes, red, ripe, raw, year round average
lemon juice, raw
spices, rosemary, dried
spices, oregano, dried","directions":"In a blender, combine the tofu, tomatoe juice, lemon juice, rosemary and oregano.
Blend at high speed until smooth, about 2 minutes Serve over salad.","url":"https://recipe.bluelayer.org/recipe/25169/lemon-rosemary-dressing"},{"id":"24960","title":"Chili-Glazed Tofu over Asparagus and Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
asparagus, raw
oil, corn, peanut, and olive
sugars, granulated
rice vinegar,
soy sauce made from soy (tamari)
spices, ginger, ground
garlic chili sauce,
tofu, raw, regular, prepared with calcium sulfate
salt, table
spices, pepper, black
carrots, raw
oil, sesame, salad or cooking","directions":"Prepare rice according to package directions.
Boil asparagus in 1/2 cup water for 2-3 minutes or until desired tenderness.
Drain.
While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat.
Combine sugar, vinegar, soy sauce, ginger and cili sauce in a small bowl.
Sprinkle tofu with 1/2 teaspoon salt and pepper.
Add tofu to pan and cook 3-4 minutes on each side or until browned.
Add soy sauce mixture and cook 20 seconds, stirring constantly.
Remove from heat.
Combine rice, asparagus, 1/2 teaspoon salt, carrot and sesame oil.
Serve tofu over rice.","url":"https://recipe.bluelayer.org/recipe/24960/chili-glazed-tofu-over-asparagus-and-rice"},{"id":"24944","title":"Vegan Chocolate Frosting","ingredients":"tofu, raw, regular, prepared with calcium sulfate
vanilla extract
candies, semisweet chocolate","directions":"Place tofu, chocolate and vanilla in a blender
blend until smooth.
Yes it must be silken.
No it cannot be waterpacked or cotton.
Yes it must be EXTRA FIRM no it cannot be firm or soft or any other.
Use the tofu specified only.","url":"https://recipe.bluelayer.org/recipe/24944/vegan-chocolate-frosting"},{"id":"24931","title":"Veggie Quinoa","ingredients":"soup, vegetable broth, ready to serve
quinoa, uncooked
oil, olive, salad or cooking
spices, garlic powder
broccoli, raw
tofu, raw, regular, prepared with calcium sulfate
soup, vegetable broth, ready to serve
mushrooms, white, raw
spinach, raw","directions":"In a medium saucepan, bring 1 cup vegetable stock to a boil.
Stir in the quinoa and reduce heat to low.
Cover and simmer for 20 minutes.
While quinoa is cooking, heat olive oil in a skillet over medium heat.
Add the garlic, broccoli florets, and tofu.
Stir for a minute, then cover and steam over low heat for 2 minutes.
Stir in 1/4 cup vegetable broth, mushrooms, and spinach.
Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
Stir the vegetable-tofu mixture into the cooked quinoa.
Cover, and allow to sit for 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/24931/veggie-quinoa"},{"id":"24912","title":"Vegan Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
tofu, raw, regular, prepared with calcium sulfate","directions":"Preheat oven to 400F.
Sift the dry ingredients together, then cut in vegan butter or margarine.
Make a well in the dry ingredients.
If desired, you can blend tofu with a mixer or blender until its smooth in consistency.
Pour blended tofu or entire block in the middle of the dry ingredients.
Mix gently to obtain a soft elastic dough.
Turn onto a floured surface and roll to about 1/2 inch thickness.
Cut into small rounds with a biscuit or cookie cutter (1-1/2 inches recommended).
Bake in the preheated oven for 10 to 15 minutes.
(In my oven, 12 minutes is perfect.)
Serve warm with butter or jam.
My recommendations:
Use any combination of all-purpose and whole wheat flour.
You can also add 1 tablespoon herbs or 1 cup baking chips to the dry ingredients.
If using a sweet flavor (chocolate chips, cinnamon chips, etc.)
add 1/3 cup sugar and 1 teaspoon vanilla.
My favorite herb combos are dill weed with sea salt and fresh ground pepper, or an Italian blend of rosemary, basil, oregano, and marjoram.","url":"https://recipe.bluelayer.org/recipe/24912/vegan-scones"},{"id":"24785","title":"Miso-Almond Sauce","ingredients":"miso
nuts, almonds
water, bottled, generic","directions":"Place the miso and almond butter in a medium sized bowl.
Add half of the water and mash with a spoon until it becomes a uniform paste.
Add the remaining water, and mix until well combined.
Serve warm or at room temperature over hot steamed vegetables and tofu, or mixed into hot soba noodles.
Source: Vegetarian Tastes of Toronto, p. 33.","url":"https://recipe.bluelayer.org/recipe/24785/miso-almond-sauce"},{"id":"24717","title":"Baked Marinated Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, sesame, salad or cooking
soy sauce made from soy (tamari)
spices, paprika
seeds, sesame seeds, whole, dried
spices, ginger, ground
spices, garlic powder","directions":"Slice tofu into 1/4 inch slices.
Combine remaining ingredients and whisk until well blended.
Marinate tofu 2-3 hours or over night.
Drain tofu and bake at 350F for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/24717/baked-marinated-tofu"},{"id":"24101","title":"Lemon Cream with Blackberries","ingredients":"lemon juice, raw
honey
tofu, raw, regular, prepared with calcium sulfate
blackberries, raw","directions":"In a blender, puree 2 1/2 teaspoons lemon zest, the lemon juice, honey, and tofu until smooth, scraping down sides of blender with a flexible spatula as necessary.
Refrigerate, covered, if not serving immediately.
To serve, divide lemon cream evenly among 4 bowls or serving glasses.
Top each serving with blackberries and remaining 1/2 teaspoon lemon zest.
(Per Serving)
Calories: 180
Saturated Fat: 0g
Unsaturated Fat: .1g
Cholesterol: 0mg
Carbohydrates: 41g
Protein: 4.4g
Sodium: 2.3mg
Fiber: 2.4g","url":"https://recipe.bluelayer.org/recipe/24101/lemon-cream-with-blackberries"},{"id":"23777","title":"Sesame Tofu","ingredients":"amazonas rainforest product, tapioca starch,
seeds, sesame seeds, whole, dried
water, bottled, generic","directions":"Dissolve the kudzu starch in water.
Combine the ingredient from Step 1 into the sesame seed paste gradually and mix.
Strain the mixture into a pot.
Stir the mixture as it's heated.
Once the heat goes through and begins to harden, remove from heat and transfer to a container to cool.
Serve with dashi soy sauce and wasabi.
Or with soy sauce and wasabi.
You could also sweeten with kuromitsu or kinako.","url":"https://recipe.bluelayer.org/recipe/23777/sesame-tofu"},{"id":"23610","title":"Koldskal - Milky Danish Dessert (Vegan Version)","ingredients":"soymilk, original and vanilla, unfortified
sweetener, herbal extract powder from stevia leaf
lemon juice, raw
tofu, raw, regular, prepared with calcium sulfate","directions":"*NOTE* - all kinds of silken tofu can be used.
Just add more/less to adjust consistency.
Blend all ingredients in a blender/food processor till creamy and foamy.
Taste.
Chill before serving (or add some ice cubes and blend again, if you're in a hurry -- )
Variations: use orange juice, pineapple juice etc.
instead of lemon juice (or use a combination).
It's also great with frozen berries (add before blending).","url":"https://recipe.bluelayer.org/recipe/23610/koldskal-milky-danish-dessert-vegan-version"},{"id":"23492","title":"Strawberry Mousse","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
honey
cornstarch
salt, table
strawberries, raw
tofu, raw, regular, prepared with calcium sulfate","directions":"In medium saucepan, whisk together apple juice, honey, cornstarch and salt.
Bring to a simmer, whisking often.
Reduce heat and simmer, until thickened.
Remove from heat and let cook 10 minutes.
In food processor combine apple juice mixture, strawberries and tofu; puree until creamy and smooth.
Divide mousse among ramekins.
Cover and refrigerate for at least 4 hours.","url":"https://recipe.bluelayer.org/recipe/23492/strawberry-mousse"},{"id":"23023","title":"Vegan Chocolate Mousse","ingredients":"tofu, raw, regular, prepared with calcium sulfate
spartan, real semi-sweet chocolate baking chips,","directions":"In the microwave, at 60% power, melt chocolate chips in a glass bowl.
Poor silken tofu in food processor, whip until silky smooth.
Poor melted chocolate in silken tofu.
Whip until well blended.
Refrigerate until set (30 minutes).
ENJOY!","url":"https://recipe.bluelayer.org/recipe/23023/vegan-chocolate-mousse"},{"id":"22960","title":"Sauteed Bean Curd","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking","directions":"Cut tofu into rectangles, Pat dry.
Heat oil in a wok over a medium high heat.
When hot, put in half the tofu.
Cook 3 minutes on one side.
Turn over and cook for another 3 minutes.
Remove with a slotted spoon.
Keep on a warmed platter.
Repeat with the rest of the tofu.
Serve hot with a sauce.","url":"https://recipe.bluelayer.org/recipe/22960/sauteed-bean-curd"},{"id":"22929","title":"Mapo Tofu With Shrimp Japanese-Sichuan Style","ingredients":"beans, snap, green, raw
cream, whipped, cream topping, pressurized
spices, ginger, ground
spices, garlic powder
beef, grass-fed, ground, raw
soy sauce made from soy (tamari)
soup, chicken broth or bouillon, dry
beans, snap, green, raw
spices, garlic powder
amazonas rainforest product, tapioca starch,
tofu, raw, regular, prepared with calcium sulfate
salt, table
spices, garlic powder
crustaceans, shrimp, raw (not previously frozen)
vinegar, distilled
oil, corn, peanut, and olive
oil, sesame, salad or cooking","directions":"PREPARATION.
In a cup add the salted black beans (rinse briefly in water to remove some of the salt) and then add 1-2 tablespoon dry sherry or substitutes.
Then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside.
In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside.
In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside.
In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside.
Cut up the FIRM tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside.
For the Chinese Chives, discard the buds/flowers (some like to use this), wash the Chives and then cut into small 1 inch pieces ( 3/4 cup), set aside, (or if using spring onions/scallions, wash and clean then cut into small pieces).
Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside.
COOKING DIRECTIONS.
In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
Next add the stock mixture, stir and bring to a boil.
Add the tofu, chives and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes.
(Further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added).
Mix the tapioca starch and water, remove the cover and then add 1/2 of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
Add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook).
Add sesame oil, briefly toss gently... now you are almost finished.
In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top.
Enjoy.
NOTES:.
This recipe is fairly mild in taste.
However, you can add chili oil, chili peppers or other hot spices to taste.
The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of bean sauces (like Japanese miso paste, Chinese brown bean sauce) found in Asian food stores.
Serve with white or other rice of your choice.","url":"https://recipe.bluelayer.org/recipe/22929/mapo-tofu-with-shrimp-japanese-sichuan-style"},{"id":"22719","title":"Walnut Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
nuts, walnuts, english
tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
sugars, brown
syrup, maple, canadian
vanilla extract","directions":"Combine flours, baking powder, and salt with whisk.
In another bowl, combine tofu, olive oil, brown sugar, maple syrup, and vanilla with an electric mixer until smooth.
Add dry ingredients and mix until combined.
Stir in walnuts.
Drop by teasponfuls onto ungreased baking sheets.
Bake at 350 for approximately 12-15 minutes until edges start to brown.","url":"https://recipe.bluelayer.org/recipe/22719/walnut-cookies"},{"id":"22642","title":"Sesame Oil and Mustard Marinade","ingredients":"mustard, prepared, yellow
oil, sesame, salad or cooking
lemon juice, raw
orange juice, raw","directions":"Mix all ingredients together.
Rub into your meat/fish/tofu and leave to marinade.","url":"https://recipe.bluelayer.org/recipe/22642/sesame-oil-and-mustard-marinade"},{"id":"22602","title":"Apple Vanilla Rice Pudding Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
rice, white, long-grain, regular, unenriched, cooked without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, granulated
tofu, raw, regular, prepared with calcium sulfate
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
vanilla extract
spices, cinnamon, ground","directions":"Combine the rice lowfat milk, rice, 1/4 c. of the apple juice, and the sugar in a saucepan and heat till the mix comes to a boil.
Reduce the heat to low, cover, and cook for 45 min or possibly till the rice is tender.
Combine the tofu, applesauce, tahini, vanilla, and cinnamon in a blender or possibly food processor till smooth.
Stir the tofu mix into the rice, and cook over low heat for 2 min, stirring to blend well.
Spoon into individual serving dishes and chill for several hrs or possibly till the rice is set.
NOTES : I just finished making Apple Vanilla Rice Pudding and realized the instructions are given only for half of the apple juice being used.
I checked the book, and believe it or possibly not, the printed instructions were the same - so I just mixed the rest of the apple juice in the blender with the remaining ingredients, it*looks* OK, but I have yet to try it.
I think I sent it last week.","url":"https://recipe.bluelayer.org/recipe/22602/apple-vanilla-rice-pudding-recipe"},{"id":"22525","title":"Tofu Ricotta","ingredients":"tofu, raw, regular, prepared with calcium sulfate
lemon juice, raw
syrup, maple, canadian
spices, basil, dried
spices, garlic powder
salt, table","directions":"Break the tofu into large chunks.
Place in a sauce pan and cover with water.
Bring to a boil, reduce heat, simmer for 5 minutes.
Drain well.
Chill covered in the fridge until cool enough to handle.
Crumble and place in a bowl with remaining ingredients.
Remember leave out the herbs if you want this to be sweet.
Mash and blend until mixture has a fine grainy texture, similar to ricotta or cottage cheese.
Chill several more hours or over night before serving.
This will store for 5 days in the fridge.","url":"https://recipe.bluelayer.org/recipe/22525/tofu-ricotta"},{"id":"22068","title":"Maple Tofu Pudding","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, corn, peanut, and olive
syrup, maple, canadian
salt, table
vanilla extract
nuts, walnuts, english","directions":"Drain the tofu and cut it into small pieces.
Place the pieces in a blender.
Add the oil, maple syrup, salt and vanilla.
Put the lid on the blender.
Process the mixture for a minute or two, or until the pudding is quite smooth.
If necessary, turn off the blender, and scrape down the sides of the blender jar.
Then put the lid back on and process some more.
When the mixture is smooth, turn it into 4 small, resealable, half-cup containers.
Chill until serving time, or serve right away if desired.
If you like, you can sprinkle a tablespoon of finely chopped walnuts on top of each serving of pudding.
I prefer black walnuts, but any type will do.","url":"https://recipe.bluelayer.org/recipe/22068/maple-tofu-pudding"},{"id":"21675","title":"Bread made from Tofu and Brown Rice","ingredients":"wheat flours, bread, unenriched
rice flour, white, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
oil, olive, salad or cooking","directions":"Remove the silken tofu from the package, and place it in a heat-resistant dish together with its liquid, then heat for about 30 seconds in the microwave.
Put more than the listed amount of water in a heat-resistant dish, then heat for about 20 seconds in the microwave to heat until lukewarm.
Combine the ingredients listed from the bread flour to the dry yeast, and mix with a rubber scraper or similar utensil.
Add the tofu and mix well.
Add 2 tablespoons lukewarm water and mix well.
Gradually add more lukewarm water, a teaspoon at a time, until the dough reaches the right firmness.
I use 2 tablespoons plus 2 teaspoons lukewarm water, which is a total of 40 ml.
Transfer to a work surface, and knead by repeating a process of pounding and stretching the dough.
Once the dough looks like the photo shown, return it to the bowl, and add 1 tablespoon olive oil.
Work the olive oil into the dough, then return it to the work surface to knead.
It's ready once it is smooth as shown.
Return it to the bowl, and let it rise at around 30C until it doubles in size (first proofing).
Press your finger into the dough, and if it doesn't return, then remove it from the bowl and lightly press out the air.
Divide it in half, form each half into a ball, then let it rest.
Here is how it should look after about 15 minutes.
Roll each ball of dough into an oval shape with a rolling pin, then fold each end inside.
Tightly seal the edge where the two ends meet.
Turn over each loaf and evenly shape.
Arrange them on a baking tray lined with a sheet of parchment paper, then let them rise at around 35C until they double in size (second proofing).
Preheat the oven to 200C.
Dampen the tops with a pastry brush dipped in water, sprinkle on sesame seeds, and slash (you may omit these steps).
Bake for 10 minutes at 200C, then for 5 minutes at 180C.
Adjust the baking time to suit your oven.
When there is 3 minutes remaining, I shift their positions to brown evenly.
Slice once they cool.
Since they have an elastic-like chewy texture, they are easy to cut.
This is the brown rice flour I used.
I got it at Tomizawa Shoten, a baking supply store.","url":"https://recipe.bluelayer.org/recipe/21675/bread-made-from-tofu-and-brown-rice"},{"id":"21410","title":"Banana Bread (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
oil, olive, salad or cooking
vanilla extract
bananas, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preaheat oven to 350F.
Put tofu in a food processor and blend until creamy.
Pour into a large bowl.
Mix in the bananas, sugar, vanilla, and oil.
NEXT STEPS ARE IN A SEPARATE BOWL.
Mix together the baking soda, flour, baking powder, and salt.
Combine the 2 bowls and mix them together.
Pour into an oiled (or greased) bread pan.
Bake for 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/21410/banana-bread-vegan"},{"id":"21369","title":"Simple Peanut Butter Spread","ingredients":"peanut butter, smooth style, without salt
tofu, raw, regular, prepared with calcium sulfate
honey","directions":"Mash together tofu and peanut butter until mixture is as uniform as possible.
Mix in honey.
Spread and enjoy.","url":"https://recipe.bluelayer.org/recipe/21369/simple-peanut-butter-spread"},{"id":"21337","title":"Vegan Tofu Herbed Quinoa Burgers","ingredients":"tofu, raw, regular, prepared with calcium sulfate
quinoa, uncooked
oil, olive, salad or cooking
dill weed, fresh
spices, pepper, black
spices, marjoram, dried
seeds, flaxseed
soy sauce made from soy (tamari)
spices, garlic powder
salt, table
onions, raw","directions":"Cook the quinoa by first removing the saponin-- put it into a deep bowl and pour water cold water over it.
Whisk heavily with a whisk or fork until a soapy residue rises to the top, then strain in a fine-mesh colander and rinse again.
This step is VERY important for those unfamiliar in cooking quinoa!
Boil 1 1/2 cups water in a pot with a dash of salt.
Add the olive oil, dill, black pepper, and marjoram (just a few shakes) and let it impart in the water for a few seconds, then add the washed quinoa.
Loosely cover the pot and let cook for 15-20 minutes or until all nicely fluffed up.
Let the quinoa stand for a minute then fluff with a fork.
You may want to wait for it to cool off before handling it.
Drain all the water out of the tofu pack and dry it out on the stovetop or microwave, but not thoroughly as though you are baking, grilling, or frying it-- retain some of the natural liquid inside.
Mush up the tofu by hand or with a potato masher.
Place the tofu, quinoa, and the BINDER ingredients together in a bowl and mix well.
Form 6 patties.
Brush about 1 tsp olive oil onto a cookie sheet and place the patties on it.
Bake at 400F for 10 minutes on one side, then flip and bake for another 10 minutes.
Turn on the broiler for 1 minute, then serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/21337/vegan-tofu-herbed-quinoa-burgers"},{"id":"21303","title":"Koldskal","ingredients":"soymilk, original and vanilla, unfortified
sugars, granulated
lemon juice, raw
tofu, raw, regular, prepared with calcium sulfate","directions":"*NOTE* - all kinds of silken tofu can be used.
Just add more/less to adjust consistency.
Blend all ingredients in a blender/food processor till creamy and foamy.
Taste.
Chill before serving (or add some ice cubes and blend again, if you're in a hurry -- ).
Variations: use orange juice, pineapple juice etc.
instead of lemon juice (or use a combination).
It's also great with frozen berries (add before blending).","url":"https://recipe.bluelayer.org/recipe/21303/koldskal"},{"id":"21148","title":"Soy Dream Nog (Dairy-Free Eggnog)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
alcoholic beverage, distilled, rum, 80 proof
rice, white, long-grain, regular, unenriched, cooked without salt
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground","directions":"Combine all ingredients in a blender until smooth and frothy.
Refrigerate before serving.","url":"https://recipe.bluelayer.org/recipe/21148/soy-dream-nog-dairy-free-eggnog"},{"id":"20878","title":"Shrimp Pad Thai","ingredients":"lime juice, raw
tamarinds, raw
spices, paprika
cock brand, palm sugar,
salt, table","directions":"To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil.
Reduce slightly and set aside to cool.
Reserve.
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chiles
1 tablespoon minced cilantro leaves
To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended.
Reserve.
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk plus salt, to taste
1 ounce peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chiles
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
5 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienne green onions
1 wedge lime
Soak the rice noodles in cold water until softened.
(This can be done several hours ahead of time.)
Strain and reserve until needed.
Heat oil in a medium sauepan.
Deep-fry the diced tofu until crisp and golden.
Drain in a paper towel and set aside to cool.
Reserve.
Add the peanuts and fry for 30 seconds.
Remove and set aside with the tofu.
In a small skillet, heat 1 tablespoon butter.
Cook the scrambled egg and milk mixture to a medium consistency.
Season with salt.
Place in a plate and allow to cool.
Chop coarsely and set aside until needed.
In a wok, over high heat, add the peanut oil.
When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color.
Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2.
Continue to stir-fry until noodles have flattened and blended with the sauce.
Transfer Pad Thai to serving plate.
Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts.
Serve a wedge of lime on the side.","url":"https://recipe.bluelayer.org/recipe/20878/shrimp-pad-thai"},{"id":"20853","title":"Chinese Salt and Pepper Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
salt, table
spices, garlic powder
spices, pepper, black
cornstarch
oil, olive, salad or cooking","directions":"Drain the tofu: Place several paper towels on a cutting board; place the tofu on the cutting board, and then place a heavy object such as a plate or book on top.
Drain the tofu for at least 15 minutes, changing the paper towels as required (If possible, it's helpful to tilt the cutting board so that the water drains directly into the sink).
Cut the tofu into cubes.
Mix together the tofu with the salt, garlic powder, and black pepper, and allow to marinate for 1-2 hours in the refrigerator.
Toss the tofu cubes with cornstarch to coat.
Heat oil in wok or large skillet.
Carefully add the tofu to the wok, add fry in small batches until tofu is golden; drain on paper toweling, and serve hot.
Serve with Asian condiments, if desired.","url":"https://recipe.bluelayer.org/recipe/20853/chinese-salt-and-pepper-tofu"},{"id":"20825","title":"Spicy Marinated Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sauce, worcestershire
water, bottled, generic
oil, olive, salad or cooking
spices, pepper, red or cayenne
spices, garlic powder
spices, onion powder
spices, pepper, black","directions":"Press as much water as possible out of the tofu.
Slice the tofu crosswise into 1/2\" to 3/4\" pieces or about 8 pieces.
Combine all remaining ingredients in an 8 inch square baking dish and stir well.
Place the tofu slices in the marinade.
If the liquid does not completely cover the tofu, turn the pieces carefully at least once to make sure it is thoroughly coated.
Refrigerate for 30 minutes to 1 hour.
TO GRILL: Remove the tofu from the marinade and cook on a medium-hot grill, basting occasionally with the marinade.
The tofu is done when it is golden brown, about 6-8 minutes per side.
Rotate the tofu 45 degrees every 3 minutes to create crosshatch grill marks.
TO BROIL: Remove the tofu from the marinade and place in a lightly oiled dish.
Broil until the top is golden, about 5 to 7 minutes per side.","url":"https://recipe.bluelayer.org/recipe/20825/spicy-marinated-tofu"},{"id":"20785","title":"Baked Tofu Szechuan Style Recipe","ingredients":"soy sauce made from soy (tamari)
oil, sesame, salad or cooking
oil, olive, salad or cooking
spices, ginger, ground
tofu, raw, regular, prepared with calcium sulfate
spices, garlic powder
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a medium-size bowl, combine the marinade ingredients.
Gently stir in the tofu and coat well.
Let marinate for 30 min, or possibly up to 8 hrs.
Cover and refrigerateif longer than 30 min.
Preheat the oven to 450 degrees F. Pour the tofu and its marinade into a shallow baking dish in one layer.
Bake for 15 min, tossing once with a spatula.
Combine the sauce ingredients and pour over the tofu.
Toss to coat proportionately.
Return to the oven and bake 10 more min, or possibly till golden.
Let sit 10 min before serving; it should be served hot, not piping warm.
NOTES : Serves 3","url":"https://recipe.bluelayer.org/recipe/20785/baked-tofu-szechuan-style-recipe"},{"id":"20678","title":"Sesame Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched
soy sauce made from soy (tamari)
oil, olive, salad or cooking
spices, garlic powder
spices, ginger, ground
sugars, granulated","directions":"Cut tofu into 3/4-inch cubes or 1/4-inch thick slices and marinate 2 hours in Marinade mixture.
Roll tofu in a mixture of sesame seed and flour.
Brown in oil and serve hot with rice.
****Optional: I like to add steamed broccoli when I brown the tofu.","url":"https://recipe.bluelayer.org/recipe/20678/sesame-tofu"},{"id":"20263","title":"Date Nut Balls or Pie Crust!","ingredients":"nuts, pecans
nuts, walnuts, english
dates, deglet noor
honey
salt, table","directions":"Grind pecans, walnuts, and dates in a food processor until well chopped and blended.
Add honey and continue to process until the mix forms a ball.
Be careful not to overprocess.
Pie Crust:.
Press into bottom and sides of a pie pan before adding filling.
Reserve some of the mix to crumble on top of finished pie.
Fresh fruit makes a great filling, also a yogurt or tofu \"cheesecake\" is yummy!
Balls:.
Use as is or add 1 teaspoons cinnamon and/or 1/2 teaspoons nutmeg or 1 tbls.
carob powder or 1-2 tbls.
orange zest.
Roll the dough into balls, then in flaked coconut, ground nuts or carob powder.
Have fun and enjoy!","url":"https://recipe.bluelayer.org/recipe/20263/date-nut-balls-or-pie-crust"},{"id":"20076","title":"Vegan Goddess Dressing","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
spices, basil, dried
salt, table
soy sauce made from soy (tamari)","directions":"Blend all of the ingredients in a blender or food processor until smooth.","url":"https://recipe.bluelayer.org/recipe/20076/vegan-goddess-dressing"},{"id":"20006","title":"Tofu Bites","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
oil, sesame, salad or cooking
soy sauce made from soy (tamari)
rice vinegar,","directions":"Place tofu on several layers of heavy-duty paper towels.
Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
Heat oils in a large nonstick skillet over medium-high heat.
Add tofu; saute 7 minutes or until browned.
Place in a bowl.
Drizzle with soy sauce and vinegar; toss gently to coat.
Cover and chill at least 1 hour, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/20006/tofu-bites"},{"id":"19923","title":"Easy Tofu","ingredients":"water, bottled, generic
margarine, regular, hard, soybean (hydrogenated)
lemon juice, raw","directions":"Fill your Vita-mix or other blender 1/3 full of softened Laura Soybeans that have soaked in water overnight.
Add water to fill blender to within 2 inches of top.
Puree the soybeans as thoroughly as your blender will grind.
This is your soy milk.Do not strain this milk, leave the tiny pieces of soybean in the soy milk.
Pour this unstrained soy milk into a pot and heat up to 180 degrees for 20 minutes.Stir occasionally to prevent scorching --in case you allow heat to get too high.
Monitor the temp with any common meat thermometer and try not to go over 180 degrees.
After milk has cooked remove from heat and gently stir your coagulant of choice into the cooked soy milk and allow it to curd.
Place a piece of cheesecloth over a strainer and pour the curded soy milk into the strainer allowing the whey to drain away.
Press out excess whey and spoon the tofu into a plastic food storage container and refrigerate.
I like to lightly sprinkle salt over the top of the tofu and cover with a thin layer of water and store.","url":"https://recipe.bluelayer.org/recipe/19923/easy-tofu"},{"id":"19599","title":"Oil- and Egg-free Tofu Cocoa Muffins","ingredients":"wheat flour, white, cake, enriched
cocoa, dry powder, unsweetened
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
tofu, raw, regular, prepared with calcium sulfate","directions":"Preparation: Put the ingredients marked into a bowl and mix well with a whisk.
Put the ingredients marked in a different bowl and mix with the whisk.
Add the mixture from Step 1, and fold it in with a rubber spatula.
Bake for 20-23 minutes in an oven preheated to 180C.
Adjust the baking time as necessary.","url":"https://recipe.bluelayer.org/recipe/19599/oil-and-egg-free-tofu-cocoa-muffins"},{"id":"19459","title":"Vegan Tofu Pound Cake","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract
tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350'F.
Add dry to wet ingredients and combine to make a nice smooth batter.
Bake in a greased loaf pan for about 50 minutes.
Cool and remove from pan.
Slice and serve with your favorite fruit compote.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/19459/vegan-tofu-pound-cake"},{"id":"19377","title":"Vanilla Pound Cake with Lime Glaze","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
oil, canola
soymilk, original and vanilla, unfortified
vanilla extract
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, powdered
lime juice, raw","directions":"To make Vanilla Pound Cake: Preheat oven to 350F.
Coat 9x5-inch loaf pan with cooking spray.
Blend tofu, sugar, oil, soymilk, and vanilla extract in food processor until smooth.
Whisk together cake flour, baking powder, baking soda, and salt in large bowl.
Fold in tofu mixture.
Pour into loaf pan, and bake 30 minutes, or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes, then unmold and cool on wire rack until just warm.
To make Lime Glaze: Whisk together sugar and lime juice in small bowl until smooth.
Drizzle over top of cake.
Cool cake completely before serving to allow glaze to set.","url":"https://recipe.bluelayer.org/recipe/19377/vanilla-pound-cake-with-lime-glaze"},{"id":"19350","title":"Tofu and Noodle Salad With Peanut Sauce","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
spices, ginger, ground
noodles, japanese, soba, dry
radishes, raw
peas, green, frozen, unprepared
carrots, raw
peanut butter, smooth style, without salt
spices, garlic powder
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
lime juice, raw
soy sauce made from soy (tamari)","directions":"Slice the tofu into 4 equal pieces; combine the soy sauce, mirin and ginger; marinate the tofu in this mixture in the fridge for at least 30 minutes and up to 4 hours, turning it occasionally; remove it from the marinade and gently wipe off any solids.
Heat oven to 400; lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes; remove and set aside.
Sauce: Combine sauce ingredients in a blender and blend until smooth, it should have the consistency of heavy cream; you can do this ahead of time and store in the fridge for up to 5 days then bring to room temperature before using.
Bring a large pot of lightly salted water to a boil and cook the soba noodles until al dente, 4 minutes or so; drain the noodles and rinse them very well with cold water; place in a bowl and toss with the radish, pea shoots and carrots along with about half of the peanut sauce, or more as you desire.
Divide the mixture among 4 plates or shallow bowls and top with the pieces of tofu and drizzle with a bit more of the sauce.
For Vegetarian use the water not the chicken broth.","url":"https://recipe.bluelayer.org/recipe/19350/tofu-and-noodle-salad-with-peanut-sauce"},{"id":"19345","title":"Boosted Blueberry Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
syrup, maple, canadian
tofu, raw, regular, prepared with calcium sulfate
soymilk, original and vanilla, unfortified
oil, canola
blueberries, raw","directions":"Preheat oven to 375F.
In medium bowl, combine flours, baking powder and salt; mix.
In bowl of food processor or blender jar, combine maple syrup, tofu, soymilk and oil; process until smooth.
Add tofu mixture to flour mixture; stir until just moistened.
Fold berries into batter.
Fill 12 lightly oiled muffin cups 2/3 full.
Bake until toothpick inserted in center of muffins comes out clean, about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/19345/boosted-blueberry-muffins"},{"id":"19296","title":"Easy Silken Tofu Doughnuts","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
tofu, raw, regular, prepared with calcium sulfate","directions":"Combine the dry ingredients in a bowl.
Add the silken tofu while crushing it with your hands into the Step 1 bowl.
Bring the ingredients together using a rubber spatula.
Heat the oil to 170C.
Once the oil heats up to the right temperature, prepare bite-sized scoops of dough with a spoon and drop them into the hot oil!
Deep-fry until golden and it is done.","url":"https://recipe.bluelayer.org/recipe/19296/easy-silken-tofu-doughnuts"},{"id":"19280","title":"Tofu Bagel with More Tofu than Bread Flour!!","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
honey","directions":"Microwave the tofu for 2 minutes, let it rest for a while, and strain the water.
(it's better to strain the water in advance).
The amount of water will depend on the variety of tofu you're using, but it doesn't really matter.
Put the bread flour in a bowl and make a hole in the middle.
Put the sugar and dry yeast into the hole, and salt around the hole.
Microwave the tofu again for a minute.
(Until it's warm to the touch).
Put the tofu in the middle, mix it with the yeast and sugar, and knead with everything else for about 10 minutes (if the dough sticks too much, add more flour).
Rest the dough for 10 minutes after kneading.
Preheat the oven to 200C.
Divide the dough into 3 or 4 pieces, and flatten the dough into an oval on a flat surface.
Leaving one end open, fold the dough in three (make sure to close the seams tightly), and make a round bagel shape using the open end to wrap the closed end of the dough.
Use a big enough pot that can fit all the bagels.
Boil the water, dissolve the honey, lower the heat so that the water is just before boiling, and cook each side of the bagel for 30 seconds.
When finished, bake directly in the oven straight away!!
!
Bake for 15-18 minutes in a 200C preheated oven.
(If you made 4 small bagels, adjust the baking times).
The bagels are done when they are browned to your liking.
To make the bagels more visually appealing, I added \"lower the heat so that the water is just before boiling\" to Step 5.
It should be at a slow boil.
If the water is at a rolling boil or if you wait too long before putting them in an oven, the finished bagels tend to have more wrinkles.","url":"https://recipe.bluelayer.org/recipe/19280/tofu-bagel-with-more-tofu-than-bread-flour"},{"id":"19276","title":"Tofu \"egg\" Salad","ingredients":"tofu, raw, regular, prepared with calcium sulfate
mustard, prepared, yellow
salad dressing, mayonnaise, regular
cream, sour, cultured
yogurt, greek, plain, nonfat
pickle relish, sweet","directions":"Mash Tofu with fork to the consistency of mashed eggs.
Add the rest of the ingredients.
Chill in Fridge 30 minutes.","url":"https://recipe.bluelayer.org/recipe/19276/tofu-egg-salad"},{"id":"18865","title":"Lemon-Ginger Vinaigrette","ingredients":"tofu, raw, regular, prepared with calcium sulfate
spices, ginger, ground
spices, garlic powder
spices, coriander seed
spices, coriander seed
spices, curry powder
lemon juice, raw
syrup, maple, canadian
vinegar, cider
oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"In food processor or blender, process tofu until smooth.
Add ginger, garlic, cilantro, coriander and curry powder.
Process until blended.
One at a time, blend in lemon juice, maple syrup, vinegar and 1/2 cup water, waiting until each is thoroughly mixed before adding next ingredient.
With motor running, add both oils in thin, steady stream through feed tube until dressing is blended and thickened.
Dressing can be stored in an airtight container in refrigerator up to 1 week.
Bring to room temperature and shake well before using.","url":"https://recipe.bluelayer.org/recipe/18865/lemon-ginger-vinaigrette"},{"id":"18652","title":"Terrific Tofu Nuggets","ingredients":"tofu, raw, regular, prepared with calcium sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry
spices, parsley, dried
spices, onion powder
spices, garlic powder
spices, basil, dried
spices, oregano, dried
spices, paprika
salt, table
spices, pepper, black","directions":"Wrap the block of tofu in a clean, lint-free towel, place it in a colander, and place the colander in the sink.
Place a plate over the towel-covered tofu, them a heavy can or other weight on top, and leave to press for 30 minutes.
Remove the tofu from the towel, cut into 1-inch cubes, and set aside.
Lightly oil (or spray with a light mist of oil) a non-stick cookie sheet and set aside.
In a small bowl, whisk together the soy milk and lemon juice, and set aside for 10 minutes to thicken.
Place the flour on a large plate and toss the tofu cubes in the flour to thoroughly coat them.
Remove the cubes of tofu from the flour and set aside.
Add the remaining ingredients to the flour, stir well to combine, and set aside.
Dip the floured tofu cubes into the soymilk mixture and then toss them with the seasoned flour mixture.
Place the tofu cubes on the prepared cookie sheet and spacing them so that they aren't touching.
Bake at 400 degrees for 10-15 minutes or until lightly browned, flip over the tofu cubes, and bake an additional 10-15 minutes or until lightly browned all over.
Serve with a mixture of maple syrup or honey and mustard, ketchup, barbeque sauce, or other dipping sauce of choice.
Transfer any of the seasoned flour mixture that remains, to an airtight container, and store in the refrigerator for another use, or use as seasoned crumbs in your favorite recipe.
*Variation: for a spicier version, add 2 t. chili powder, 1/2 t. ground cumin, and 1/8 t. cayenne pepper, and serve with barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/18652/terrific-tofu-nuggets"},{"id":"18485","title":"Tofu Fruit Whip","ingredients":"strawberries, raw
tofu, raw, regular, prepared with calcium sulfate
orange juice, raw
sugars, brown
vanilla extract","directions":"Chop the fruit into a food precessor or blender.
Process until it forms a fairly smooth puree'.
Crumble in the tofu and process for about a minute, until very smooth, before gradually adding enough orange juice or wine and water to thin the mixture to the consistency you want.
Add sugar to taste.
Add the vanilla.
Serve immediately or refridgerate.","url":"https://recipe.bluelayer.org/recipe/18485/tofu-fruit-whip"},{"id":"18177","title":"Egg and Butter Free Tofu Cookies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Drain the water from the tofu and whisk until it is smooth without lumps.
Add sugar and mix well.
Add oil and stir well until it is all blended together.
Add flour and baking powder and mix using a cutting motion with a spatula.
Line a baking tray with parchment paper, roll the dough into balls, line them up, and bake for 15 minutes in an oven pre-heated to 390F/200C.","url":"https://recipe.bluelayer.org/recipe/18177/egg-and-butter-free-tofu-cookies"},{"id":"17834","title":"Tofu Chips","ingredients":"tofu, raw, regular, prepared with calcium sulfate
leavening agents, yeast, baker's, active dry
oil, canola","directions":"Cut the tofu into thin squares, about 1 1/2 inch sides and 1/4 inch thick.
Place the tofu in a single layer on a clean dishtowel and cover with another clean dishtowel (I use clean cloth diapers, which work really well).
Place a board (or serving tray) on top of the tofu and then place a heavy weight on top of the board (I use my heavy stand mixer).
Let sit for at least two hours.
Coat the pressed tofu with the nutritional yeast.
Heat the oil in a large skillet.
On medium-low heat, fry the tofu in the oil for about five minutes per side, or until crisp.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/17834/tofu-chips"},{"id":"17750","title":"Almost-Cornbread Muffins","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
syrup, maple, canadian
tofu, raw, regular, prepared with calcium sulfate
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat oven to 400F.
Grease muffin pan, or fill with 12 muffin cups.
Mix margarine, sugar, maple syrup, tofu and salt.
In a separate bowl, mix flour, cornmeal and baking powder.
Blend into margarine mixture.
Stir in rice milk, mixing just until moistened into a lumpy batter.
Do not over mix.
Batter should be thick but drop easily off a spoon into muffin cups; add a bit more rice milk if batter is too thick.
Fill muffin cups 2/3 full with batter.
Bake about 20 minutes, or until just beginning to brown, and toothpick inserted in center comes out clean.","url":"https://recipe.bluelayer.org/recipe/17750/almost-cornbread-muffins"},{"id":"17159","title":"Salted Whiskey Caramel Pecan Sauce","ingredients":"tofu, raw, regular, prepared with calcium sulfate
beverages, almond milk, unsweetened, shelf stable
butter, without salt
alcoholic beverage, distilled, whiskey, 86 proof
vanilla extract
salt, table
sugars, granulated
syrups, corn, light
water, bottled, generic
nuts, pecans","directions":"Make a heavy cream substitute by thoroughly whisking together silken tofu and almond milk in a medium sized bowl, ensuring all tofu is thoroughly combined into the almond milk.
Set aside.
Grease a small pan (9x9 or similar size) to store sauce in once cooked.
Ensure that the pan is completely greased.
If not, the sauce will stick and will be a mess to remove!
Set pan aside.
In a medium saucepan, heat butter substitute, heavy cream substitute, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently.
Once it hits a boil, remove pan from heat; set aside.
In a large saucepan, mix sugar, corn syrup, and water.
Heat to boiling over medium-high heat.
Do not stir it during this time!
Boil until sugar turns a warm golden brown.
This large saucepan should be big enough to handle some bubbling action that occurs when the mixtures are combined.
When the sugar mixture is done, after about 10-15 minutes turn off the heat and slowly add the cream mixture to the sugar mixture.
Be careful!
It will bubble up violently.
Turn on the heat again and cook over medium-low heat for about 10 minutes.
Pour caramel into the prepared pan.
Allow it to cool 5 minutes then sprinkle with additional sea or kosher salt and add chopped pecans.
Place pan in refrigerator and let the mixture cool for 2 hours.
Transfer to jar or drizzle away.
Recipe adapted from So Hows It Taste?","url":"https://recipe.bluelayer.org/recipe/17159/salted-whiskey-caramel-pecan-sauce"},{"id":"17129","title":"Almost a Foreman Grill Grilled Tofu","ingredients":"oil, corn, peanut, and olive
spices, ginger, ground
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
tofu, raw, regular, prepared with calcium sulfate","directions":"Combine all ingredients minus tofu and mix.
Then add tofu.
Marinate for at least 30 minutes.
Overnight or 24 hours is best.
the longer you marinate the stronger the flavor.
Preheat grill machine.
Remove tofu from marinade and reserve marinade.
Arrange tofu steaks on hot grill.
Close cover, cook 2 minutes.
Brush with marinade, close cover, cook another minute.
Note: this is not a problem with the tofu and the marinade.
You can do so with this because of the products involved.
Still be careful.
Place in refrigerator to marinate.","url":"https://recipe.bluelayer.org/recipe/17129/almost-a-foreman-grill-grilled-tofu"},{"id":"17055","title":"Pressing and Blanching Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
tofu, raw, regular, prepared with calcium sulfate","directions":"Pressing:.
Place the cakes of tofu between two flat surfaces.
Weight down the surfaces using a bowl of water, a heavy can, or whatever you have that will press down firmly but not squash the tofu.
Let stand for 30-45 minutes, remove the weight and pour off the liquid.
Blanching:.
Drop the cakes into boiling water.
Reduce heat and simmer for 4-5 minutes.
Remove and drain.","url":"https://recipe.bluelayer.org/recipe/17055/pressing-and-blanching-tofu"},{"id":"17025","title":"Sunny Strawberry Milk Shake","ingredients":"strawberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
tofu, raw, regular, prepared with calcium sulfate
orange juice, raw
seeds, flaxseed","directions":"Place all ingredients, in order, in blender.
Whirl until smooth and frothy.
Pour into tall glass, and drink immediately.","url":"https://recipe.bluelayer.org/recipe/17025/sunny-strawberry-milk-shake"},{"id":"16855","title":"Total Chocolate Eclipse Cake","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
seeds, flaxseed
water, bottled, generic
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
oil, corn, peanut, and olive
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw
tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
vanilla extract","directions":"Preheat oven to 350F.
Grease two 9-inch round cake pans and coat with flour, tapping out excess flour.
In large bowl, mix flour, cocoa, baking powder and baking soda.
In food processor or blender, grind flaxseeds to fine powder.
Add 1/2 cup water and process until thick and frothy, about 30 seconds.
Add dates and their soaking liquid, tofu, maple syrup, oil and vanilla, and process until smooth.
Transfer mixture to large bowl.
Stir dry ingredients into wet ingredients, blending until smooth, Divide the batter evenly between prepared pans.
Bake until cakes spring back when lightly pressed, 20 to 25 minutes.
Cool cakes in pans on wire rack 10 minutes; then invert onto wire racks, remove pans, and cool completely.
Make frosting: In top of double-boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth.
Remove from water and set aside.
In food processor or blender, finely grind cashews.
Add 1/3 cup water and blend until smooth.
Add tofu, maple syrup and vanilla, and process until smooth.
Add melted chocolate and process until smooth.
Transfer to medium bowl and refrigerate until chilled.
To frost cake, spread about 2/3 cup frosting over top of one layer.
Cover with second layer and spread top and sides with remaining frosting.
Cut into wedges and serve.","url":"https://recipe.bluelayer.org/recipe/16855/total-chocolate-eclipse-cake"},{"id":"16829","title":"Baked Tofu Nuggets","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat germ, crude
cornmeal, degermed, unenriched, yellow
salt, table","directions":"Preheat oven to 400F degrees.
Cut the tofu into 3/4\" cubes.
Blot with paper towels to remove excess water.
Combine wheat germ, cornmeal, and seasoned salt in mixing bowl.
Add the tofu chunks and stir gently until coated.
Place tofu on a slightly oiled non-stick baking sheet.
Bake for 15 minutes, stirring and turning once or twice until tofu is golden brown.
Serve immediately with your choice of dipping sauce (I like marinara).","url":"https://recipe.bluelayer.org/recipe/16829/baked-tofu-nuggets"},{"id":"16790","title":"Mexican Whopper Waffles Recipe","ingredients":"cornmeal, degermed, unenriched, yellow
beans, snap, green, raw
tofu, raw, regular, prepared with calcium sulfate
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking","directions":"Combine cornmeal and bean mixes.
Beat tofu with lowfat milk and oil.
Stir into dry ingredients till just blended.
Heat waffle iron.
Spread batter on to iron and cook till lightly browned.
Keep hot as you cook remaining batter.
Top with Mexican toppings such as salsa, shredded lettuce, cheese, etc.","url":"https://recipe.bluelayer.org/recipe/16790/mexican-whopper-waffles-recipe"},{"id":"16757","title":"Healthy Tofu Brownies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat your oven to 350 degrees F. Spray your brownie pan with cooking spray.
Place tofu, applesauce, sugar and vanilla in a blender and blend until smooth.
In a medium bowl combine flour, cocoa powder, salt and baking soda.
Add tofu mixture and stir until well combined and smooth.
Fold in the chocolate chips.
Pour batter into your brownie pan (batter will be very thick).
Bake for 30-35 minutes.
Let cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/16757/healthy-tofu-brownies"},{"id":"16642","title":"Chocolate Pecan Brownies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sweetener, syrup, agave
vanilla extract
oil, olive, salad or cooking
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, pecans","directions":"Preheat oven to 350 degrees F.
In food processor, blend tofu, sweetener, vanilla, oil, and cocoa powder.
Mix pecans with tofu mix.
If batter is too dry, add a splash of water.
Spoon into sprayed 8x8 cake pan and bake for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/16642/chocolate-pecan-brownies"},{"id":"16566","title":"Carrot-Cranberry-Walnut Salad","ingredients":"tofu, raw, regular, prepared with calcium sulfate
vinegar, cider
lemon juice, raw
mustard, prepared, yellow
salt, table
oil, olive, salad or cooking
carrots, raw
cranberries, dried, sweetened
nuts, walnuts, english","directions":"Blend tofu, vinegar, lemon juice, mustard, and salt in blender until smooth.
Blend in oil.
Toss tofu mixture with carrots and dried cranberries in bowl.
Chill 30 minutes.
Top with walnuts.","url":"https://recipe.bluelayer.org/recipe/16566/carrot-cranberry-walnut-salad"},{"id":"16055","title":"Tofu Pesto Mayonnaise","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sauce, pesto, classico, basil pesto, ready-to-serve
vinegar, red wine","directions":"Place all ingredients in food processor.
Pulse till smooth.
Season to taste.
Cover and chill till needed.","url":"https://recipe.bluelayer.org/recipe/16055/tofu-pesto-mayonnaise"},{"id":"15953","title":"Tofu Pudding","ingredients":"tofu, raw, regular, prepared with calcium sulfate
syrups, sugar free
vanilla extract","directions":"If the tofu seems a bit watery, squeeze it lightly in a non-terry cloth towel or several layers of paper towel.
Place the tofu, sweetener and flavoring in a blender and blend until totally smooth.
If you dont have a blender, push it through a fine meshed sieve or mash it up as fine as possible with a fork.
Serve cooled with optional extra syrup, honey etc.
on top if you so desire.","url":"https://recipe.bluelayer.org/recipe/15953/tofu-pudding"},{"id":"15812","title":"Silken Raspberry Mousse","ingredients":"tofu, raw, regular, prepared with calcium sulfate
raspberries, raw
sugars, granulated
vanilla extract","directions":"Combine all ingredients in a food processor and blend until very smooth, about 6 minutes.
Divide into individual serving dishes and chill for at least two hours before serving.
Garnish each portion with whole raspberries.","url":"https://recipe.bluelayer.org/recipe/15812/silken-raspberry-mousse"},{"id":"15539","title":"Blackberry-Peach Smoothie with Walnuts","ingredients":"peaches, yellow, raw
blackberries, raw
orange juice, raw
tofu, raw, regular, prepared with calcium sulfate
honey
lemon juice, raw
nuts, walnuts, english","directions":"Place peaches and next 5 ingredients (through lemon juice) in a blender; process until smooth.
Top with walnuts.","url":"https://recipe.bluelayer.org/recipe/15539/blackberry-peach-smoothie-with-walnuts"},{"id":"15500","title":"Chili Glazed Tofu over Asparagus and Rice","ingredients":"water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
asparagus, raw
oil, corn, peanut, and olive
sugars, granulated
rice vinegar,
soy sauce made from soy (tamari)
spices, ginger, ground
spices, pepper, red or cayenne
tofu, raw, regular, prepared with calcium sulfate
salt, table
spices, pepper, black
carrots, raw
oil, sesame, salad or cooking","directions":"Bring 4 cups water to a boil in a 2-quart saucepan.
Add bag of rice, submerging bag completely in water.
Boil 10 minutes.
Carefully remove bag from pan, leaving boiling water in pan.
Add asparagus to pan; cook 1 minute.
Drain.
While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat.
Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl.
Sprinkle tofu with 1/2 teaspoon salt and pepper.
Add tofu to pan; cook 3 minutes on each side or until browned.
Add soy sauce mixture; cook 20 seconds, stirring constantly.
Remove from heat.
Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil.
Serve tofu over rice.","url":"https://recipe.bluelayer.org/recipe/15500/chili-glazed-tofu-over-asparagus-and-rice"},{"id":"15318","title":"Tofu Potato Topper","ingredients":"tofu, raw, regular, prepared with calcium sulfate
chives, raw
lemon juice, raw","directions":"Mix well and spoon over hot, baked potatoes.","url":"https://recipe.bluelayer.org/recipe/15318/tofu-potato-topper"},{"id":"15305","title":"Vegan Pumpkin Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
water, bottled, generic
pumpkin, raw
tofu, raw, regular, prepared with calcium sulfate
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Combine the dry ingredients in a large bowl.
Process liquid ingredients in a blender until smooth.
Pour the liquid ingredients into the dry ingredients and stir until just combined.
Drop batter into a greased skillet over medium heat using a 1/4 cup measuring cup.
Cook until small bubbles appear, about 2 minutes.
Flip pancake and cook for another 2 minutes.
Remove from pan, and repeat with remaining batter.","url":"https://recipe.bluelayer.org/recipe/15305/vegan-pumpkin-pancakes"},{"id":"14778","title":"Chilled Tofu With Applesauce and Granola","ingredients":"tofu, raw, regular, prepared with calcium sulfate
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
raisins, seeded
spices, cinnamon, ground
cereals ready-to-eat, granola, homemade","directions":"Divide tofu in chilled serving bowls.
Mash tofu with salt.
Mix in Applesauce and raisins.
Top with cinnamon and granola.","url":"https://recipe.bluelayer.org/recipe/14778/chilled-tofu-with-applesauce-and-granola"},{"id":"14748","title":"Peanut Butter Pudding (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
sugars, brown
vanilla extract","directions":"In food processor or blender, combine all ingredients and process until smooth and creamy.
Divide mixture among dessert dishes, cover with plastic wrap and refrigerate at least 3 hours before serving.","url":"https://recipe.bluelayer.org/recipe/14748/peanut-butter-pudding-vegan"},{"id":"14357","title":"Guizhou Lianai Doufu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, corn, peanut, and olive
spices, coriander seed
spices, garlic powder
onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
spices, chili powder
soy sauce made from soy (tamari)
sugars, granulated
salt, table
oil, sesame, salad or cooking
oil, corn, peanut, and olive
oil, corn, peanut, and olive
spices, garlic powder
spices, ginger, ground
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
sugars, granulated
soup, chicken broth or bouillon, dry
water, bottled, generic
oil, sesame, salad or cooking","directions":"DRAIN THE TOFU AND CUT IT into 2-inch squares.
Set to drain further on paper towels.
Heat a wok or large saute pan until is is hot.
Add the oil and all the filling ingredients and stir-fry for 1 minute.
Put the cooked ingredients in a bowl and allow them to cool thoroughly.
Heat a wok or large saute pan until it is hot.
Add the 2 cups oil and, when it is hot, deep-fry the tofu on both sides until it is golden brown.
Remove the tofu squares from the wok, drain them well on paper towels, and allow them to cool thoroughly.
Drain and discard the oil.
Take each of the tofu squares and, with a knife, split it slightly open on one side so a pocket is formed.
Place a spoonful of cooked filling in each of the pockets.
Continue to fill the squares until you have used all the tofu.
Wipe the wok clean, reheat, and add 1 tablespoon oil.
Then add the garlic and ginger, and stir-fry for 30 seconds.
Then add the rest of the ingredients except the cornstarch mixture and sesame oil.
Bring the mixture to a boil, return the fried bean curd pieces and cook over medium heat for 3 minutes.
Now add the cornstarch mixture, stir gently to combine, and then add the sesame oil.
Give the mixture a final turn and serve at once.","url":"https://recipe.bluelayer.org/recipe/14357/guizhou-lianai-doufu"},{"id":"14209","title":"Vegan Sour Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate
lemon juice, raw
oil, canola
rice vinegar,
salt, table","directions":"This is going to be so hard it will just boggle the mind:.
Process all of the ingredients in the food processor until smooth.
Transfer to the covered container and refrigerate until use.
Since you don't have all the preservative they normally dump in, you have about 4 days to use this.
Note due to the oil and the Tofu it will NOT be low fat.
If you are adding other ingredients follow the directions for the above and then add the other ingredients such as Chives or dill and pepper.
One last note.
This makes about a cup.
A cup is not a serving however that varies on how you want to use it so I can't really set the servings.
So when you look at the nutritional data remember you are seeing the whole not the individual counts.","url":"https://recipe.bluelayer.org/recipe/14209/vegan-sour-cream"},{"id":"14207","title":"Tofu Mayonnaise","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
vinegar, cider
mustard, prepared, yellow
salt, table","directions":"Put all the ingredients in a blender and puree, stopping once or twice to scrape down the sides of the container with a rubber spatula, until the tofu is completely smooth and evenly colored.
This could take several minutes; add 1 or 2 tablespoons of water if necessary to help the machine do its work.
Taste and adjust the seasoning with more salt or vinegar if necessary.
Use right away (or transfer to a jar and refrigerate for up to 1 week).
Note: To make the Creamy Basil Sauce, skip the Dijon and add 1 cup fresh basil, packed, before pureeing.","url":"https://recipe.bluelayer.org/recipe/14207/tofu-mayonnaise"},{"id":"13985","title":"Tofu Bagels with Honey & Milk","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey","directions":"Press the tofu to drain out the excess water for about 30 minutes.
Just leave it to drain because you don't have to be careful about it.
In a bowl, add in everything from the flour down to the salt and have it on standby.
(Keep the salt and yeast separated.)
Pour in the yeast and then the tofu that's been warmed up a bit in the microwave!
Knead with your hands using the natural heat from it.
(It should take about 10 minutes.)
When you are done kneading it by hand, cover it with a tightly wrung out damp towel and then let the dough rest for 10-15 minutes.
While you are waiting, start to preheat your oven to 400F (200C).
Then in a frying pan, add in the honey and then boil in plenty of water.
Next take the dough and divide it then form the dough into bagel shapes.
This time you can make it into heart shapes or the standard round shape.
Let each side of the dough sit in the boiling water for 30 seconds and then bake it for 15-17 minutes and it's done!
How to make the heart shape I divided the dough into three portions and rolled out the dough slightly with a rolling pin.
While leaving just the top uncut, cut most of the dough in half with a kitchen knife.
Bring the two cut ends together and seal the seam tightly.
Now form the dough into a heart shape.
Anyway, I guess you could say that \"closing the seam nice and tightly\" is the ultimate rule of making these tofu bagels.
If it expands and loses the heart shape it's a little depressing, so don't fail to close the seam tightly.
I baked these.
Two heart shaped ones and one regular one.
This regular tofu bagel had a heart-shaped hole in the center!
Check it out for tips.
I made them with matcha too!
Check out.","url":"https://recipe.bluelayer.org/recipe/13985/tofu-bagels-with-honey-milk"},{"id":"13915","title":"Chocolate Mousse","ingredients":"tofu, raw, regular, prepared with calcium sulfate
candies, semisweet chocolate","directions":"In a blender, puree the tofu to a smooth paste.
Add the melted chocolate and blend thoroughly.
Pour the mousse into six individual bowls and chill.","url":"https://recipe.bluelayer.org/recipe/13915/chocolate-mousse"},{"id":"13906","title":"Soy Mayonnaise","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soymilk, original and vanilla, unfortified
salt, table
lemon juice, raw
vinegar, cider
spices, onion powder
oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"Add all ingredients except the oil in a blender and blend until well mixed.
Add oil slowly until mixture thickens.","url":"https://recipe.bluelayer.org/recipe/13906/soy-mayonnaise"},{"id":"13725","title":"Vegan Death by Chocolate Mousse Cakes","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
cocoa, dry powder, unsweetened
oil, canola
soymilk, original and vanilla, unfortified
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,
tofu, raw, regular, prepared with calcium sulfate
soymilk, original and vanilla, unfortified
vanilla extract
sugars, granulated
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
soymilk, original and vanilla, unfortified
vanilla extract","directions":"Crust: Pre-Heat Oven to 350f (180c) and Oil a Large Muffin tin.
In a medium bowl, mix flour, baking powder, sugar and cocoa powder.
In a small bowl mix oil,maple syrup, soy milk, vanilla and salt.
Pour the wet ingredients into the dry and mix well.
In the Large muffin tin, spread some batter into the one muffin thingy and make a small crust.
continue until all batter is used up.
Bake for 10-18 minutes, than let cool.
Mousse: Melt chocolate chips in microwave,
In a blender, blend tofu, melted chocolate chips, soy milk and vanilla extract until smooth.
Put mousse in the crusts, than let chill for 2 or more hours.
Chocolate Sauce: Mix all Ingredients together in a small saucepan and bring to a boil, than take off heat and let cool down.
Pour over Mousse Cakes.","url":"https://recipe.bluelayer.org/recipe/13725/vegan-death-by-chocolate-mousse-cakes"},{"id":"13387","title":"Blueberry Grape Smoothie","ingredients":"cranberry juice, unsweetened
blueberries, raw
grapes, red or green (european type, such as thompson seedless), raw
tofu, raw, regular, prepared with calcium sulfate","directions":"In blender, combine cranberry raspberry juice, blueberries, grapes, and tofu.
Process as directed until smooth.","url":"https://recipe.bluelayer.org/recipe/13387/blueberry-grape-smoothie"},{"id":"13259","title":"Tofu and Miso Spritz Cookies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
miso
oil, olive, salad or cooking
sugars, granulated
wheat flour, white, cake, enriched","directions":"Preheat the oven to 180C.
Put all the ingredients except for the cake flour into a bowl, and mix well with a whisk.
Sift in the cake flour, and fold it in with a cutting motion.
Do not knead.
When the mixture is no longer floury, put in a icing bag.
Since it has a high water content, squeeze it out as thinly as possible.
If the mixture is too hard to pipe, soften with milk to loosen the batter.
Turn down the oven temperature to 170C, and bake for 30 minutes until golden brown.
If you'd prefer soft cookies, take them out before they brown.","url":"https://recipe.bluelayer.org/recipe/13259/tofu-and-miso-spritz-cookies"},{"id":"13170","title":"Peanut Butter Cookie Dough Dip","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oats
peanut butter, smooth style, without salt
sugars, granulated
vanilla extract
salt, table
chocolate, dark, 70-85% cacao solids","directions":"Combine all ingredients except cacao nibs in a food processor and process until smooth, scraping down the sides of the bowl once or twice.
Add cacao nibs and process for 10-15 seconds more until incorporated and chopped up just slightly.
Keep refrigerated.
Great for dipping with apple slices or other fruit, cookies, etc.
* Note: I used extra firm tofu because thats what I had on hand and it came out fine/smooth.
If you have silken, it would probably be even better.","url":"https://recipe.bluelayer.org/recipe/13170/peanut-butter-cookie-dough-dip"},{"id":"13048","title":"Sweet & Sour Mushrooms","ingredients":"rice vinegar,
sugars, granulated
salt, table
oil, sesame, salad or cooking
mushrooms, white, raw
soy sauce made from soy (tamari)","directions":"Make the amazu: combine the rice vinegar, sugar, and salt in a small saucepan and set the saucepan over low heat.
Stir the mixture with a wooden spoon and cook the sauce until the sugar and salt melt (the sauce will become clear).
Remove the sauce from the heat and allow to cool slightly.
Allow the unused sauce to cool to room temperature before storing it.
Make the mushrooms: while the amazu is cooling, heat the sesame oil in a large skillet or wok over high heat.
Add the mushrooms and toss them for several minutes in the skillet/wok until they absorb the oil and start to brown.
Add the soy sauce and continue sauteing the mushrooms until most/all of the soy sauce has been absorbed and the mushrooms are cooked through.
Remove from the heat and transfer the mushrooms to a bowl.
Add 1 tablespoon of the amazu to the mushrooms and toss.
Serve with fish, tofu, rice, etc.","url":"https://recipe.bluelayer.org/recipe/13048/sweet-sour-mushrooms"},{"id":"12979","title":"Pink Pony Sauce","ingredients":"water, bottled, generic
tofu, raw, regular, prepared with calcium sulfate
horseradish, prepared
beets, raw
mustard, prepared, yellow
honey
oil, olive, salad or cooking","directions":"Place all ingredients in a blender.
Puree on high until smooth and creamy.
Serve as a dipping sauce with turnip chips.","url":"https://recipe.bluelayer.org/recipe/12979/pink-pony-sauce"},{"id":"12744","title":"Tofu with Tomato and Mushroom Sauce","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
mushrooms, white, raw
sauce, pesto, classico, basil pesto, ready-to-serve
cheese, feta","directions":"Drain and rinse tofu; pat dry.
Slice the block crosswise into eight 1/2-inch-thick slabs.
Coarsely crumble each slice into smaller, uneven pieces.
Heat oil in a large nonstick skillet over high heat.
Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes.
Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Remove from the heat and stir in pesto and feta.","url":"https://recipe.bluelayer.org/recipe/12744/tofu-with-tomato-and-mushroom-sauce"},{"id":"12727","title":"Asian Slaw With Tofu Croutons Recipe","ingredients":"cabbage, raw
peppers, sweet, green, raw
onions, spring or scallions (includes tops and bulb), raw
tofu, raw, regular, prepared with calcium sulfate
miso","directions":"In a large serving bowl or possibly storage container, combine the cabbage, bell pepper, scallions, and tofu.
Toss in sufficient dressing to coat the slaw thoroughly.
Serves 4 to 6.","url":"https://recipe.bluelayer.org/recipe/12727/asian-slaw-with-tofu-croutons-recipe"},{"id":"12469","title":"Dale's \" Thai Meets Turkey Soup Recipe daleranger15","ingredients":"oil, olive, salad or cooking","directions":"In Saute pan add olive oil, salt, pepper, onion & ginger.
Heat on med hi heat for 2 -3 mins or until onions and ginger are soft.
Add Turkey and brown for approx 4-5 mins.
Add Tofu and 1/2 the requires sriracha sauce, add the red pepper flakes and 1/2 the required cilantro.
Bring to boil then turn to lowest setting ( simmer )
Stirr occasionally, add the remainder of ingredients, let simmer for approx.
10 minutes.
let stand for a few minute, top bowls with sprigs of fresh cilantro, Enjoy !","url":"https://recipe.bluelayer.org/recipe/12469/dales-thai-meets-turkey-soup-recipe-daleranger15"},{"id":"12059","title":"Tofu & Porc Sausages (Italian Style)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
tofu, raw, regular, prepared with calcium sulfate
spices, pepper, black
spices, oregano, dried
spices, basil, dried
spices, garlic powder
spices, pepper, red or cayenne
spices, fennel seed
spices, paprika
spices, onion powder
salt, table","directions":"With your hands, mix all the ingredients together.
Mix it very well.
With your palms form about 30 small sausages (4-5 inches long).
You can preserve them in your fridge for about 3-4 days or keep them in your freezer up to 1 month.
It takes about 10-15 min to cook them in a non-stick pan.
Bon appetit!","url":"https://recipe.bluelayer.org/recipe/12059/tofu-porc-sausages-italian-style"},{"id":"11696","title":"Vickys Soy-free Tofu, Gluten-Free, Vegan","ingredients":"water, bottled, generic
beans, snap, green, raw","directions":"Oil a normal sized loaf pan
Whisk the bean flour into a quarter of the water to make a smooth paste
Bring the rest of the water to the boil in a large pot
Slowly whisk the paste into the boiling water whisking well as it thickens
Stir constantly until the mix is so thick you can hardy stir anymore, around 10 minutes
Pour into the loaf pan and let cool, then cover with foil and refridgerate for 24 hours before cubing or slicing
The texture should be inbetween firm and silken tofu and so can be used for a wide variety of dishes.
I have used to make sauces, cheesecakes, mousses, burgers, mocksteaks and even in soup for texture
This recipe is for unflavoured tofu and won't taste nice as it is.
For a chicken flavoured tofu add garlic powder, onion powder and chicken seasoning to the flour.
For fish add lemon juice and kelp/seaweed flakes.
For meat add soy sauce.
Most of the flavour us going to end up coming from what you marinade and crust the pieces with","url":"https://recipe.bluelayer.org/recipe/11696/vickys-soy-free-tofu-gluten-free-vegan"},{"id":"11638","title":"Fudgy Brownies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
salt, table
vanilla extract
cocoa, dry powder, unsweetened
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 350F.
Grease and flour a 9-inch square baking pan.
In food processor or blender, process tofu until pureed.
In small saucepan, mix 1/3 cup flour with water until smooth.
Stir in pureed tofu until blended.
Cook over low heat, stirring occasionally, until heated through, about 3 minutes.
Transfer to medium bowl and let cool completely.
Add sugar, salt and vanilla and mix until well blended.
In small bowl, mix cocoa and oil, then stir into tofu mixture.
Stir in remaining 1 1/2 cups flour and baking powder until blended.
Scrape mixture into prepared pan.
Bake until top is dry and springs back lightly when gently pressed, about 25 minutes.
Set pan on wire rack and let cool, then cut into bars.","url":"https://recipe.bluelayer.org/recipe/11638/fudgy-brownies"},{"id":"11249","title":"Strawberry Tofu Smoothies","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
strawberries, raw
tofu, raw, regular, prepared with calcium sulfate
sugars, granulated","directions":"In a blender, combine all ingredients; cover and process for 45-60 seconds or until smooth.
Pour into chilled glasses,serve immediately.","url":"https://recipe.bluelayer.org/recipe/11249/strawberry-tofu-smoothies"},{"id":"11079","title":"Mock Scones with Tofu and Pancake Mix For Dieters","ingredients":"tofu, raw, regular, prepared with calcium sulfate
pancakes, plain, dry mix, complete (includes buttermilk)","directions":"Using a spoon or whisk, mash the tofu until smooth.
For extra flavor, add cocoa powder, nuts, or anything else you can think of, and stir into the tofu.
Add the pancake mix in 2-3 batches, and knead into the tofu to form a dough.
If the dough is too floury and won't come together, add small quantities of tofu (not listed in ingredients above) in batches, checking the consistency after each addition.
Shape as desired, adding extra pancake mix if the dough is too soft to shape.
In my case, I usually tear off small bits of the dough, roll them into balls with my hands, and press down on them to flatten.
Bake for approximately 15 minutes in an oven preheated to 180C, checking on them from time-to-time.
Once browned, they're finished!","url":"https://recipe.bluelayer.org/recipe/11079/mock-scones-with-tofu-and-pancake-mix-for-dieters"},{"id":"10794","title":"Tofu Jerky I","ingredients":"spices, garlic powder
salt, table
spices, pepper, black
tofu, raw, regular, prepared with calcium sulfate","directions":"Combine garlic powder, salt, and pepper in small bowl.
Slice tofu in thin strips.
Rub spices into tofu strips.
Cover, and refrigerate for 2 days.
Preheat oven to 115 degrees F (45 degrees C), or lowest oven setting.
Line oven rack with foil, and place rack in lowest oven position.
Place tofu strips directly on foil.
Bake for 6 to 8 hours.","url":"https://recipe.bluelayer.org/recipe/10794/tofu-jerky-i"},{"id":"10774","title":"Southern Fried Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
leavening agents, yeast, baker's, active dry
salt, table
spices, garlic powder
spices, onion powder
spices, parsley, dried
spices, paprika
spices, tarragon, dried
dill weed, fresh
spices, basil, dried
spices, oregano, dried
spices, curry powder
mustard, prepared, yellow
spices, rosemary, dried
celery, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Cut the tofu horizontally into three equal slabs.
Wrap each slab in a clean tea towel or paper towel and press the toful for 45 minutes.
If time does not permit, wrap tofu and press gently to extract as much moisture as possible.
For seasoning mix; place the nutritional yeast, salt, herbs, and spices in a wide, shallow mixing bowl.
Stir well to combine.
Stir the milk and lemon juice together in a small mixing bowl.
Place the flour in mixing bowl.
Cut each slab of tofu into 4 triangles, making a total of 12 in all.
Working with one piece at a time, dredge the tofu in the flour.
Shake off any excess.
Now submerge the tofu in the \"soured\" milk.
Coat the tofu in the seasoning mix.
Coat a large skillet with vegetable oil and heat over medium high heat.
When oil is hot, add the tofu pieces in a single layer.
Cook until bottoms are well browned, then turn pieces over and cook until browned.
Add more oil between batches and adjust the heat as necessary.
As soon as tofu is removed from the skillet, place it on a plate lined with paper towels and blot off excess oil.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/10774/southern-fried-tofu"},{"id":"10624","title":"Five-Spice Tofu Stir-Fry with Carrots and Celery","ingredients":"oil, olive, salad or cooking
tofu, raw, regular, prepared with calcium sulfate
carrots, raw
celery, raw
shortening, vegetable, household, composite
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
sugars, granulated
spices, pepper, black
oil, sesame, salad or cooking","directions":"Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact.
Add 1 tablespoon peanut oil and swirl, then add tofu and stir-fry until tofu just begins to brown, about 1 minute.
Transfer tofu to plate.
Add remaining 1 tablespoon peanut oil to same wok (do not clean).
Add carrots, celery, and Szechuan preserved vegetable and stir-fry until carrots are crisp-tender, about 3 minutes.
Return tofu to wok; add rice wine, salt, sugar, and white pepper.
Stir-fry to blend, about 1 minute.
Remove pan from heat; stir in sesame oil and serve.","url":"https://recipe.bluelayer.org/recipe/10624/five-spice-tofu-stir-fry-with-carrots-and-celery"},{"id":"10279","title":"TROPICAL TOFU BERRY SMOOTHIE","ingredients":"I cup gentle (minimized sugar) bodyweight-cost-free vanilla yogurt
1 cup skim milk
1 banana","directions":"3\" dice of delicate tofu
3/4 cup blueberries
1 cup strawberries
Put yogurt, milk, banana, tofu, and Equivalent into blender and incorporate right until comfortable. Increase berries and merge back again until eventually smoothie regularity is obtained.
Unique variation: V1320","url":"https://recipe.bluelayer.org/recipe/10279/tropical-tofu-berry-smoothie"},{"id":"10272","title":"STRAWBERRY SOY SMOOTHIE","ingredients":"1 cup vanilla soy milk
5 ounces silken tofu, company, chilled and cubed
2 cups frozen or fresh new strawberries
2 tablespoons honey
1/2 teaspoon vanilla","directions":"Blend inside blender. Generates 2 shakes.
Unique variation: V1313","url":"https://recipe.bluelayer.org/recipe/10272/strawberry-soy-smoothie"},{"id":"10266","title":"STRAWBERRY-BANANA TOFU SMOOTHIE","ingredients":"½ cup apple juice
½ cup frozen vanilla nonfat yogurt, peach sorbet, or most popular style sorbet
4 ounces (1/2 cup) gentle tofu, fatigued
1 cup refreshing or frozen sliced strawberries or peaches
1 banana, destroyed into chunks
1 teaspoon honey
½ cup ice cubes
Fresh new complete berries for garnish (optional)","directions":"1. Room the apple juice, sorbet, tofu, strawberries or peaches, banana and honey inside of a blender. Address and technique until finally very well combined. 2. With blender however working, reduce ice cubes, one at a season, during the gap in just the lid
right until delicate. 3. Add into tall eyeglasses; Top with a contemporary berries, if most well-liked. Would make 2 -3 servings
Unique variation: V1307","url":"https://recipe.bluelayer.org/recipe/10266/strawberry-banana-tofu-smoothie"},{"id":"10242","title":"PEANUT BUTTER BANANA SMOOTHIE","ingredients":"1 banana, frozen, slash in just chunks
2 Tbsp. minimal bodyweight creamy peanut butter
1 cup skim milk
1/2 cup frozen vanilla yogurt or pounds totally free ice product
Mixture inside blender until eventually tender. Serves 2.
PEANUT BUTTER Ability SMOOTHIE
1/2 cup soy milk
1/2 cup silken tofu
1/3 cup creamy peanut butter
2 bananas -- frozen
2 tablespoons chocolate syrup","directions":"Blend soy milk, tofu, and peanut butter within just blender. Incorporate bananas, chocolate syrup, and any ice cubes if preferred. Mixture right until soft. Serves 2.
Unique variation: V1283","url":"https://recipe.bluelayer.org/recipe/10242/peanut-butter-banana-smoothie"},{"id":"10155","title":"BANANA SOY SMOOTHIE","ingredients":"3/4 cup soy milk
1/2 cup tender silken tofu
4 bananas, frozen
1 tablespoon honey
1 tablespoon vanilla extract
1 tablespoon carob powder","directions":"Blend soy milk and tofu inside blender. Include bananas, honey, vanilla extract, and carob powder. Mix right until tender.
Unique variation: V1196","url":"https://recipe.bluelayer.org/recipe/10155/banana-soy-smoothie"},{"id":"10142","title":"BAHAMA MAMA SMOOTHIE","ingredients":"1/4 cup tofu
1 1/2 cups tropical V-8 Splash or other pineapple/citrus combination
1/4 cup undeniable non bodyweight yogurt
1/2 banana
Frozen strawberries, pineapple, and mango water or soy milk to flavor/regularity
Optional:
3 or 4 baby carrots (you'll in no way recognize they're in just there!)
1 tbs. wheat germ or 4-5 almonds
Combination all elements in just blender until finally comfortable.
Unique variation: V1183","directions":"","url":"https://recipe.bluelayer.org/recipe/10142/bahama-mama-smoothie"},{"id":"8045","title":"Hostess Twinkies","ingredients":"- 2 1/2 quarts water
- 1 block (16 oz.) of tofu, lower into 1 1/2 inch prolonged strips
- 5 shitake mushrooms, reduce into skinny slices
- 1/2 cup soy sauce
- 1/2 tsp. white pepper
- 1/2 cup white vinegar
- 1 1/2 cups bamboo shoot strips
- 2 tablespoons cornstarch dissolved inside 4 tablespoons water
- 3 eggs. crushed
- 1/2 tsp. sesame oil","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Incorporate initial 7 elements within just a pot and carry to a boil. Drizzle the cornstarch blend into the soup, stirring to thicken. Then drizzle overwhelmed eggs into soup, stirring. Supreme with sesame oil.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8045/hostess-twinkies"},{"id":"7456","title":"TOFU STEAK WITH MUSHROOMS","ingredients":"- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 pound company tofu steak, pressed
- 2 tablespoons peanut or olive oil
- 1 cup mushrooms, sliced
- 1 teaspoon salt","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7456/tofu-steak-with-mushrooms"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances
1 garlic clove, beaten with salt
250g/9oz mayonnaise
1 tablespoon chopped contemporary chives
1 tablespoon chopped contemporary flat-leaf parsley
1 tablespoon recently squeezed
lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.
Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.
Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.
Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.
Then, inside a lower bowl, whisk the mustard and lemon juice with each other.
Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.
Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.
Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.
Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.
Then, insert 11â„2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3â„4pt substances 450ml/3â„4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1â„2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.
Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.
Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.
Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.
Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1â„2 teaspoon cayenne pepper.
Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.
Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.
Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.
Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.
Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.
Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.
Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.
Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.
Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.
Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21â„4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.
Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.
Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.
Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.
Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.
Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1â„2 teaspoon peppercorns 1â„2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.
Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.
Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.
Then, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.
Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43â„4pt water.
Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.
Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.
Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.
Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.
Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.
Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb & anchovies with thyme 319 Squid with wine & rosemary 459 Tapenade 724 Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey & lemon 566 Caramelized apple tarts 669 Curried carrot & apple soup 38 Day & apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit & apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb & apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry & apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot & orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot & orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate & apricot squares 703 Pork & apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke & prawn cocktail 86 artichokes Artichoke & prawn cocktail 86 Chickpea & artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach & artichoke casserole 248 asparagus Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Broccoli & asparagus fusilli 488 Courgette & asparagus parcels 535 Grilled asparagus & leeks 48 Salmon & asparagus linguine 447 Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese & avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango & melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean & bacon casserole 192 Banana & pecan salad 114 Beef & stout casserole 182 Tacky potato skins 80 Chicken & bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon & onions 321 Onion tart 161 Pâté en croûte 78 Pork & liver pâté 77 Potato soup 27 Quails with bacon & juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach & bacon salad 116 Steak, kidney & mushroom pie 270 Succotash 91 Tomato soup 29 Bacon & lentil stew 192 Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey & lemon 566 Baked barley & huge bean casserole 256 Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 index baked beans Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil & vegetable stew 249 Baked mozzarella & tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot & bitter soup 17 Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley & large bean casserole 256 Barley & pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley & pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil & rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean & celery stew 237 Bean croquettes 137 Beansprout & pepper salad 117 beansprouts Beansprout & pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu & broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus & bean beef 269 Beef & pork ragù 272 Beef & stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini & lovable peppers 263 Roast beef & Yorkshire pudding 273 Beef & cabbage pie 170 Beef & lentil soup 21 Beef & pork ragù 272 Beef & pumpkin curry 268 Beef & mushroom burgers 277 Beef & stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato & olive kebabs 276 Beef Wellington 264 beetroot Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Borscht 12 Crimson onion & beetroot soup 36 Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean & salsa salad 101 black beans Black bean & salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear & blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple & blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese & avocado dip 723 Blue cheese hotpot 534 Blue cheese & avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear & blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread & butter pudding 590 Breaded mushrooms 58 Brie Apple & Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea & goat’s cheese salad 145 wide beans Baked barley & wide bean casserole 256 Large bean, pea & goat’s cheese salad 145 Tomato & bean salad 100 broccoli Aromatic green casserole 240 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu & broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Brown fish stew 236 brown rice Brown rice & chicken salad 110 Brown rice stew 238 Cheese & rice casserole 237 Marinated tomato & rice salad 146 Brown rice & chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton & pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil & vegetable stew 249 Chestnut & sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh & tofu 502 Veggie burgers 528 Butter bean & chicken casserole 224 butter beans Butter bean & chicken casserole 224 Quinoa & butter beans 498 Tuscan bean & tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef & cabbage pie 170 Cabbage soup 45 Cabbage & tofu 489 Duck with leek & cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage & tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn & scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna & bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango & melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese & capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot & coriander soup 13 carrots Baked bean & vegetable casserole 241 Carrot & coriander soup 13 Curried carrot & apple soup 38 Gado gado 513 Leek & carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato & carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans & penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower & walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster & cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower & walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean & vegetable casserole 241 Bean & celery stew 237 Black bean & salsa salad 101 Celery & Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery & Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers & lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple & cheddar pie 172 Cheese & crabmeat casserole 232 Ham & cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni & cheese 239 Cheese & courgette quiche 165 Cheese & crabmeat casserole 232 Cheese & rice casserole 237 Cheese & spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato & olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut & sprout sauté 494 chestnuts Chestnut & sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice & chicken salad 110 Butter bean & chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & chickpea stew 341 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & veggies 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic & herb chicken 366 Garlic & lime chicken 380 Garlic & nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut & orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken & rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken & lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken & feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & greens 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken & chickpea stew 341 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana & chicory salad 119 Orange & chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles & peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig & chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom & ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms & peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot & chive salad 113 Chive omelette stir-fry 127 Chocolate & apricot squares 703 Chocolate & pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus & chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef & onions 261 Chunky vegetable chilli 254 Steak, kidney & mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta & Parma ham 336 Parma ham & pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon & nutmeg ice product 620 Cinnamon & nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate & pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.
Then, soups and salads • Starters and canapés.
Then, fish, meat and poultry • Vegetarian and vegetable dishes.
Then, pasta and rice • Desserts and cute snacks.
Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 > £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"5837","title":"Ratatouille penne bake","ingredients":"substances
1 low aubergine
2 courgettes, thickly sliced
200g/7oz enterprise tofu, cubed
3 garlic cloves, beaten
2 teaspoons sesame seeds
1 reduced pink pepper, seeded and sliced
1 onion, finely chopped
150ml/5fl oz vegetable stock
3 tomatoes, peeled, seeded and quartered
1 tablespoon chopped fresh new combined herbs
225g/8oz dried penne
salt and recently flooring black pepper","directions":"First, reduce the aubergine into 2.5cm/1within just cubes. Put into a colander with the courgettes, sprinkle with salt and go away to drain for 30 minutes.
Then, mixture the tofu with the soy sauce, 1 garlic clove and the sesame seeds. Go over and marinate for 30 minutes.
Then, put the pepper, onion and getting garlic into a saucepan with the stock. Convey to the boil, go over and cook for 5 minutes right until smooth. Remove the lid, and boil until finally all the stock includes evaporated. Incorporate the tomatoes and herbs to the pan, and cook for a additional 3 minutes.
Then, carefully rinse the aubergine and courgettes. Drain, shaking the colander carefully to take rid of further water. Include to the pepper and tomato mix, and cook right up until delicate. Period with salt and pepper.
Then, in the meantime, cook the pasta inside a significant pan of salted boiling water right up until al dente, then drain meticulously. Preheat the grill.
Finally, throw the pasta with the greens and marinated tofu. Shift to a shallow ovenproof dish, and grill right up until evenly toasted. Provide incredibly hot. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5837/ratatouille-penne-bake"},{"id":"5831","title":"Bean & tofu enchiladas","ingredients":"substances
2 tablespoons olive oil
50g/2oz green pepper, seeded and chopped
50g/2oz onion, chopped
200g/7oz canned cooked purple kidney beans, fatigued
100g/4oz chilly cooked lengthy-grain rice
100g/4oz company tofu, cubed
300ml/10fl oz enchilada sauce
10 corn tortillas
200g/7oz Cheddar cheese, grated","directions":"First, preheat the oven to150°C/300°F/Gasoline mark 2. Frivolously grease a high baking tin with vegetable oil.
Then, warm the oil inside a significant frying pan. Increase the green pepper and onion, sauté for a pair minutes until finally comfortable. Shift to a superior bowl getting a slotted spoon. Increase the beans, rice and tofu, and combination all through. Stir in just 2 tablespoons of the enchilada sauce.
Then, warm the staying sauce in the course of, and moisten the tortillas inside of the warmed sauce. Put a line of the bean blend down the middle of every tortilla, and roll up.
Finally, put the enchiladas in just the written tin, seam aspect down. Pour any getting sauce upon supreme of the enchiladas when the pan is crammed. Scatter the cheese upon best, and bake in just the oven for 35â€\"40 minutes. Provide incredibly hot. substances greens & vegetarian Broccoli with feta.","url":"https://recipe.bluelayer.org/recipe/5831/bean-tofu-enchiladas"},{"id":"5830","title":"Tofu with mushrooms & peas","ingredients":"25g/1oz dried Chinese mushrooms
450g/1lb company tofu
25g/1oz cornflour
vegetable oil for deep-frying
2 garlic cloves, finely chopped
2.5cm/1within just piece of contemporary root ginger, grated
100g/4oz fresh new peas","directions":"First, put the Chinese mushrooms inside a hefty bowl. Pour within just adequate boiling water to address, and depart to stand for regarding 10 minutes.
Then, in the meantime, minimize the tofu into chunk-dimensions cubes utilizing a sharp knife. Put the cornflour in just a significant bowl. Include the tofu and throw inside of the cornflour until eventually lightly covered.
Then, warmth more than enough oil for deep-frying in just a superior preheated wok. Incorporate the cubes of tofu. Cooking within batches, deep-fry for 2â€\"3 minutes right up until golden and crispy. Remove the tofu with a slotted spoon. Drain upon kitchen area paper.
Then, drain off all however 2 tablespoons of oil in opposition to the wok. Include the garlic, ginger and Chinese mushrooms, and stir-fry for 2â€\"3 minutes.
Finally, return the cooked tofu to the wok, and increase the peas. Warm in the course of for 1 second and provide warm. veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5830/tofu-with-mushrooms-peas"},{"id":"5825","title":"Baked potatoes with salsa","ingredients":"4 baking potatoes, more than
225g/8oz each individual
1 huge avocado
1 teaspoon recently squeezed lemon juice
175g/6oz smoked tofu, diced
2 garlic cloves, beaten
1 onion, finely chopped
1 tomato, finely chopped
100g/4oz merged salad leaves
For the salsa
2 tomatoes, diced
1 tablespoon chopped fresh new coriander leaves
1 shallot, finely diced
1 clean green chilli, seeded and diced
1 tablespoon recently squeezed lemon juice
salt and recently floor
black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, scrub the potatoes and prick the skins with a fork. Rub a minor salt into the skins, and put the potatoes upon a baking tray. Bake within just the oven for 1 hour or right until cooked all through and the skins are crisp.
Then, in the meantime, deliver the salsa specifically prior to the stop of the potatoes’ cooking season. Put all the substances inside of a bowl, combine all through and time with salt and pepper. Preset apart.
Then, reduce the potatoes inside 50 percent lengthways, and scoop the flesh into a bowl, leaving a slim layer of potato inside of the shells.
Then, halve and stone the avocado. Employing a spoon, scoop out the avocado flesh and incorporate to the bowl made up of the potato. Stir in just the lemon juice and mash the combination collectively with a fork. Combine in just the tofu, garlic, onion and tomato. Spoon the combination into one 50 % of the potato shells.
Finally, organize the blended salad leaves upon greatest of the guacamole blend, and location the other 50 percent of the potato shell upon supreme. Provide quickly with the salsa as an accompaniment. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5825/baked-potatoes-with-salsa"},{"id":"5804","title":"Adorable & bitter tofu","ingredients":"2 tablespoons vegetable oil
2 garlic cloves, overwhelmed
2 celery sticks, sliced
1 carrot, lower into matchsticks
1 green pepper, seeded and diced
75g/3oz mangetout, halved
8 baby corn cobs
150g/5oz beansprouts
450g/1lb company tofu, cubed
For the sauce
2 tablespoons gentle brown sugar
2 tablespoons wine vinegar
225ml/8fl oz vegetable stock
1 teaspoon tomato purée
1 tablespoon cornflour","directions":"First, warm the vegetable oil inside a preheated wok until eventually it is virtually smoking. Do away with the warm somewhat, then incorporate the garlic, celery, carrot, pepper, mangetout and baby corn. Stir-fry for 3â€\"4 minutes.
Then, incorporate the beansprouts and tofu to the wok, and stir-fry for 2 minutes.
Then, to create the sauce, incorporate the sugar, wine vinegar, stock, tomato purée and cornflour, stirring properly to merge. Stir into the wok, provide to the boil and cook, stirring, till the sauce thickens and turns shiny. Move forward for cook for 1 moment.
Finally, provide routinely with rice or noodles. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5804/adorable-bitter-tofu"},{"id":"5791","title":"Tabbouleh & tofu","ingredients":"225g/8oz bulgur wheat
600ml/1pt lukewarm water
75ml/3fl oz olive oil
75ml/3fl oz recently squeezed lemon juice
4 garlic cloves, finely chopped
25g/1oz chopped refreshing flat-leaf parsley
25g/1oz chopped clean mint
4 tomatoes, peeled and chopped
1 bunch of spring onions, trimmed and finely chopped
200g/7oz marinated tofu
salt and recently floor black pepper","directions":"First, soak the bulgur wheat in just the water for 30 minutes, then drain inside a sieve, squeezing it with your arms to extract the water. Suggestion out on to a fresh tea towel, collect the corners jointly and wring out the water as a result that the bulgur is as dry as likely.
Then, whisk the oil and lemon juice alongside one another within just a bowl with the garlic, parsley and mint. Period with salt and pepper. Increase the bulgur and throw to coat within just the dressing.
Finally, include the tomatoes, spring onions and tofu. Fork for the duration of till lightly dispersed. Style and transform the seasoning, and provide the tabbouleh at space temperature. 3 green peppers 3 crimson peppers 2 yellow peppers veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5791/tabbouleh-tofu"},{"id":"5785","title":"Tofu with mushrooms","ingredients":"3 tablespoons mild soy sauce
2 tablespoons Chinese rice wine
2 teaspoons brown sugar
1 garlic clove, beaten
1 tablespoon grated contemporary root ginger
1â„2 teaspoon 5-spice powder
225g/8oz organization tofu, slice into
2.5cm/1in just cubes
6 dried Chinese mushrooms
1 teaspoon cornflour
2 tablespoons groundnut oil
6 spring onions, sliced into
2.5cm/1in just lengths, white and green pieces divided","directions":"First, in just a little bowl, combine collectively the soy sauce, rice wine, sugar, garlic, ginger and 5-spice powder.
Then, put the tofu inside a shallow dish. Pour the marinade around, throw properly and go away to marinate for pertaining to 30 minutes. Drain, scheduling the marinade.
Then, in the meantime, soak the dried Chinese mushrooms inside sizzling water for 20â€\"30 minutes right up until smooth. Drain, scheduling 75ml/3fl oz of the soaking liquid. Squeeze out any more liquid versus the mushrooms, remove the stalks and slash the caps. Within a bowl, mix the cornflour with the reserved marinade and mushroom soaking liquid.
Then, warm the oil within a wok or massive hefty frying pan until finally scorching. Insert the tofu and stir-fry for 3 minutes or right up until flippantly golden. Remove versus the wok having a slotted spoon, and fastened apart.
Then, insert the mushrooms and white components of the spring onions to the wok, and stir-fry for 2 minutes. Pour inside the marinade blend and stir for 1 moment right until thickened.
Finally, return the tofu to the wok with the green components of the spring onions. Simmer carefully for 1â€\"2 minutes. Provide routinely with rice noodles. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5785/tofu-with-mushrooms"},{"id":"5780","title":"Baked peanut tofu","ingredients":"4 tablespoons tender peanut butter
2 tablespoons tamari
1 garlic clove, overwhelmed
450g/1lb enterprise tofu, cubed
11â„2 tablespoons arrowroot","directions":"First, inside a little bowl, incorporate alongside one another the peanut butter, tamari and garlic. Slowly and gradually stir in just 225ml/8fl oz water. Mixture effectively until finally the water in just involved. Put the tofu in just a shallow dish and pour the liquid in excess of it.
Then, depart the tofu to marinate for at minimum amount 30 minutes.
Then, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, remove the tofu cubes against the marinade, and put them upon a nicely- greased baking tray. Book the marinade to deliver the sauce.
Then, bake the tofu cubes inside of the oven for 30â€\"45 minutes until eventually the preferred crispness is achieved.
Finally, combination the arrowroot with the being marinade. Put the combination inside of a major saucepan, and cook in excess of a higher warm, stirring persistently, right up until the sauce thickens. Put the baked tofu upon a mattress of rice or pasta. Address with the sauce, and provide mechanically. veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5780/baked-peanut-tofu"},{"id":"5778","title":"Cabbage & tofu","ingredients":"3 tablespoons vegetable oil
21â„2 tablespoons tamari
1 tablespoon Worcestershire sauce
1â„2 teaspoon floor allspice
550g/1lb 4oz business tofu, cubed
1 onion, chopped
500g/1lb 2oz cabbage, shredded
For the sauce
2 tablespoons tomato purée
1 tablespoon vinegar
1 teaspoon dried dill
1 teaspoon salt
1â„2 teaspoon paprika","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, in just a baking dish, blend 1 tablespoon of the vegetable oil with the tamari, Worcestershire sauce and allspice to create a marinade. Increase the tofu and cook within the oven for relating to 35 minutes, turning the cubes 2 or 3 moments throughout the cooking.
Then, sweat the onion in just the getting oil right up until translucent. Increase the cabbage and cook, stirring once in a while, for 5 minutes. Throw the cabbage blend inside the baked tofu.
Then, blend the sauce substances within a bowl. Incorporate 50ml/2fl oz water, and pour the sauce in excess of the cabbage, onion and tofu. Stir to coat the substances flippantly. Remove in opposition to the warm.
Finally, go over and return the dish to the oven for 30 minutes. Provide warm earlier mentioned rice or mashed potatoes. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5778/cabbage-tofu"},{"id":"5776","title":"Braised Chinese greens","ingredients":"15g/1â„2oz dried Chinese mushrooms
225g/8oz corporation tofu, cubed
50ml/2fl oz vegetable oil
75g/3oz straw mushrooms
75g/3oz sliced bamboo shoots, worn out
50g/2oz mangetout, crowned and tailed
175g/6oz Chinese leaves this sort of as pak choi, shredded
1 teaspoon salt
1â„2 teaspoon delicate brown sugar
1 tablespoon mild soy sauce","directions":"First, soak the Chinese mushrooms in just chilly water for 20â€\"25 minutes, then drain, discarding any tough stalks.
Then, harden the tofu elements through inserting them in just a wok of boiling water for concerning 2 minutes. Remove and drain.
Then, suggestion the water out of the wok, and wipe dry. Warmth the oil in just the wok, and evenly brown the tofu sections upon possibly facets. Remove with a slotted spoon and drain upon kitchen area paper.
Finally, stir-fry the veggies in just the wok for 11â„2 minutes, then incorporate the tofu, salt, sugar and soy sauce. Proceed stirring for 1 moment, then include and braise for 2â€\"3 minutes. Provide mechanically. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5776/braised-chinese-greens"},{"id":"5775","title":"Tofu & broccoli stir-fry","ingredients":"substances
2 tablespoons dry sherry
2 tablespoons gentle soy sauce
4 teaspoons cornflour
1 teaspoon flooring ginger
1 tablespoon vegetable oil
2 garlic cloves, minced
350g/12oz broccoli, slash into chunk-sizing elements
100g/4oz onion, slice into wedges
200g/7oz beansprouts
450g/1lb organization tofu, lower into
1cm/1â„2in just components
250g/9oz recently cooked brown rice, to provide","directions":"First, put the sherry, soy sauce, cornflour and ginger inside of a bowl. Insert 150ml/5fl oz water, and stir jointly.
Then, warmth the oil in just a wok or major frying pan more than a medium warmth. Insert the garlic and stir-fry for 15 seconds. Incorporate the broccoli and onion, and stir-fry for 5 minutes, then incorporate the beansprouts and stir-fry for a added 1 second.
Finally, suggestion the sauce combination to the wok and stir till the sauce is thickened and shiny. Stir within the tofu and warm during. Provide with the scorching brown rice. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5775/tofu-broccoli-stir-fry"},{"id":"5771","title":"Batter-dipped tofu","ingredients":"225g/8oz company tofu
125g/41â„2oz simple flour
2 tablespoons toasted wheatgerm
1â„2 teaspoon dried thyme
1â„4 teaspoon dried dill
1â„4 teaspoon garlic powder
1â„4 teaspoon paprika
1â„4 teaspoon recently floor black pepper
1 egg
1 tablespoon milk
1 teaspoon very hot pepper sauce
2 tablespoons sunflower oil
For the ginger dipping sauce
100ml/31â„2fl oz rice vinegar
50g/2oz granulated sugar
2 tablespoons gentle soy sauce
1 teaspoon cornflour
1 tablespoon finely minced clean root ginger","directions":"First, to create the ginger dipping sauce, put the vinegar, sugar, soy sauce and 175ml/6fl oz water within a tiny saucepan. Provide to the boil, avoid the warm and simmer, stirring often, for 5 minutes.
Then, in the meantime, inside a tiny bowl, blend the cornflour and 1 teaspoon water, and stir into the sauce. Maintain stirring right up until the sauce is very clear and thickened. Remove the pan in opposition to the warmth, and stir inside of the ginger. Retain heat until eventually demanded.
Then, reduce the tofu into 2.5cm/1inside of squares relating to 8mm/1â„4inside thick. Mounted apart.
Then, incorporate the flour, wheatgerm, thyme, dill, garlic powder, paprika and pepper within just a medium bowl.
Then, inside of a different bowl, evenly whisk the egg utilizing a fork. Include the milk and very hot pepper sauce, and whisk all over again to mix.
Then, warm the oil inside of a heavy wok around a medium-superior warm. Piece through piece, dip the tofu within the flour, then inside of the egg combination, and back inside the flour. Fry the parts of tofu for concerning 3 minutes upon just about every aspect right up until golden brown (if needed, cook inside of batches consequently that the temperature of the oil does not shed). Drain upon kitchen area paper.
Finally, provide automatically with a bowl of the ginger sauce for dipping. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5771/batter-dipped-tofu"},{"id":"5551","title":"Chinese vegetable casserole","ingredients":"substances
4 tablespoons vegetable oil
2 carrots, sliced
1 courgette, sliced
4 baby sweetcorn, halved lengthways
100g/4oz cauliflower florets
1 leek, sliced
100g/4oz water chestnuts, halved
225g/8oz ï¬rm tofu, diced
300ml/10fl oz vegetable stock
1 teaspoon salt
2 teaspoons comfortable darkish brown sugar this kind of as muscovado
2 teaspoons mild soy sauce
2 tablespoons dry sherry
1 tablespoon cornflour
1 tablespoon chopped new coriander leaves, to garnish","directions":"First, warmth the oil within just a preheated wok till it is practically smoking. Stop the warmth a little, and include the carrots, courgette, sweetcorn, cauliflower and leek. Stir-fry for 2â€\"3 minutes.
Then, stir within the water chestnuts, tofu, stock, salt, sugar, soy sauce and sherry, and convey to the boil. Protect against the warmth, address and simmer for 20 minutes.
Then, incorporate the cornflour with 2 tablespoons water to kind a delicate paste. Stir the paste into the wok, deliver the sauce to the boil and cook, stirring always, till it thickens and turns shiny.
Finally, to provide, scatter the coriander about the ultimate, and provide mechanically. casseroles & stews Aubergine, mozzarella.","url":"https://recipe.bluelayer.org/recipe/5551/chinese-vegetable-casserole"},{"id":"5539","title":"Stewed cabbage hotpot","ingredients":"300g/11oz Chinese cabbage, shredded
200g/7oz tofu, cubed and dry-fried
8 dried Chinese mushrooms, moist and chopped
1 carrot, sliced
2 teaspoons salt
1 tablespoon chopped refreshing flat-leaf parsley","directions":"First, put all the components except if the parsley within just a massive flameproof casserole dish, and pour earlier mentioned sufficient water to address.
Then, convey to the boil, get rid of the warm and simmer for regarding 15 minutes right until the greens are delicate.
Finally, scatter with the parsley, and provide mechanically. Potato, pancetta.","url":"https://recipe.bluelayer.org/recipe/5539/stewed-cabbage-hotpot"},{"id":"5537","title":"Jap tofu hotpot","ingredients":"substances
50g/2oz dried ï¬sh flakes
300g/11oz ï¬rm tofu, cubed
2 tablespoons gentle soy sauce
1 tablespoon granulated sugar
1 tablespoon sake
1 major egg, crushed
7 spring onions, about chopped","directions":"First, spread the ï¬sh flakes frivolously inside of the backside of a flameproof casserole dish, and organize the tofu upon ultimate.
Then, include the soy sauce, sugar, sake and 125ml/4fl oz water.
Then, address and deliver to the boil above a medium warm, then protect against the warm and simmer for 5 minutes.
Finally, pour inside of the egg lightly previously mentioned the ultimate of the casserole, and sprinkle with the spring onions. Simmer for a even more 30 seconds, included, then provide automatically. Baked bean.","url":"https://recipe.bluelayer.org/recipe/5537/jap-tofu-hotpot"},{"id":"5351","title":"Tofu salad","ingredients":"225g/8oz enterprise tofu, slice into
2cm/3â„4within just cubes
100g/4oz mangetout, slice into
3cm/11â„4in just lengths
2 very little carrots, reduce into matchsticks
100g/4oz pink cabbage, finely shredded
2 tablespoons chopped peanuts
For the marinade
2 teaspoons lovable chilli sauce
1â„2 teaspoon grated clean root ginger
1 garlic clove, overwhelmed
2 teaspoons light-weight soy sauce
2 tablespoons olive oil","directions":"First, to create the marinade, put the chilli sauce, ginger, garlic, soy sauce and oil within a screwtop glass jar, and shake nicely.
Then, put the tofu inside a medium bowl, pour the marinade in excess of and stir. Address with dangle movie and refrigerate for 1 hour.
Then, put the mangetout in just a low pan, pour boiling water more than and go away to stand for 1 instant, then drain and plunge into ice-chilly water. Drain very well.
Finally, insert the mangetout, carrots and cabbage to the tofu, and throw jointly frivolously. Go the salad to a serving bowl, sprinkle with the peanuts and provide mechanically. substances.","url":"https://recipe.bluelayer.org/recipe/5351/tofu-salad"},{"id":"5237","title":"Scorching & bitter soup","ingredients":"8 dried shiitake mushrooms
25g/1oz cornflour
3 tablespoons dry sherry
100g/4oz pork loin
1.2 litres/2pt chicken stock
50g/2oz bamboo shoots, sliced
1 tablespoon mild soy sauce
2 tablespoons pink wine vinegar
1 egg, frivolously crushed
225g/8oz tofu, diced salt and recently flooring
black pepper","directions":"First, inside a medium bowl, soak the mushrooms inside of hot water for 20 minutes, then drain, squeeze out any added dampness and reduce into 1cm/1â„2inside of slices.
Then, within just a reduced dish, stir the cornflour into the sherry and mounted apart.
Then, put the pork loin within a superior large pan and carefully protect with water. Simmer till soft, then awesome and shred.
Then, carry the stock to the boil. Stir in just the pork, mushrooms and bamboo shoots. Simmer for 10 minutes, then stir in just the soy sauce and pink wine vinegar. Period with salt and pepper, then stir in just the reserved cornflour blend. Retain stirring till the soup incorporates thickened.
Finally, remove in opposition to the warmth and whisk in just the egg. Combine inside of the tofu and warm during. Provide the soup incredibly hot.","url":"https://recipe.bluelayer.org/recipe/5237/scorching-bitter-soup"},{"id":"4358","title":"Greek Salad","ingredients":"Bunch of romaine, 2 chopped tomatoes, 1 chopped cucumber, 1/2 chopped green pepper, 5 chopped scallions, 1 cup crumbled tofu or vegan cheese, 12-16 black olives, Balsamic Salad Dressing","directions":"Combine all ingredients together and serve with balsamic dressing on the side.","url":"https://recipe.bluelayer.org/recipe/4358/greek-salad"},{"id":"4328","title":"Tofu Fruit Smoothie","ingredients":"1/6 block tofu, 1.5 cups frozen fruit, 1 cup water, 1 tsp honey","directions":"Blend all ingredients until smooth. Use fresh fruit and add ice cubes before blending if desired.","url":"https://recipe.bluelayer.org/recipe/4328/tofu-fruit-smoothie"},{"id":"4265","title":"Greek Salad","ingredients":"Bunch of romaine, 2 chopped tomatoes, 1 chopped cucumber, 1/2 chopped green pepper, 5 chopped scallions, 1 cup crumbled tofu or vegan cheese, 12-16 black olives, Balsamic Salad Dressing","directions":"Combine all vegetables and tofu/cheese. Serve with balsamic dressing.","url":"https://recipe.bluelayer.org/recipe/4265/greek-salad"},{"id":"4231","title":"Tofu Fruit Smoothie","ingredients":"1/6 block of tofu, 1.5 cups frozen fruit, 1 cup water, 1 tsp honey","directions":"Blend all ingredients until smooth. If using fresh fruit, remember to add ice cubes before blending.","url":"https://recipe.bluelayer.org/recipe/4231/tofu-fruit-smoothie"},{"id":"4205","title":"Strawberry and Banana Wonder","ingredients":"Puree 1.5 cups hulled strawberries, 1 cup ice, 1/2 cup soft tofu, half a sliced banana, 2 tablespoons low-fat milk, 2 tablespoons ground flaxseed, and 2 teaspoons honey.","directions":"","url":"https://recipe.bluelayer.org/recipe/4205/strawberry-and-banana-wonder"},{"id":"2547","title":"Hot and Bitter Soup","ingredients":"Broth: 1 medium onion, chopped 4 teaspoons freshly grated ginger (virtually 1 1-inch piece of ginger) 1 tiny dried chili 2 tablespoons added-virgin olive oil 8 cups of water 2 tablespoons apple cider vinegar 5 tablespoons small-sodium tamari or soy sauce Tiny handful of dried arame (seaweed) strips, or one lower piece of dried kelp Juice of 1 lemon In a medium-sized pot, sauté the onion, ginger, and chilli inside 1 tablespoon of olive oil until the onion is clear. add water and all far more ingredients and make it possible for simmer for 10 to 30 minutes (based on the year obtainable). For a longer time simmering permits the flavours to mingle. Hot and Bitter Hot pot Variation To the in excess of broth, add the right after: Grated carrots 1 handful of rice vermicelli noodles thinly sliced pink and green peppers thinly sliced button mushrooms 1 green onion, sliced diagonally cilantro, finely chopped ⅔ cup cubed tofu In a serving pot or couple bowls, set up the sizzling pot ingredients in lower clusters. Whenever organized to serve, pour the broth more than the very hot pot ingredients and permit sit for various minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2547/hot-and-bitter-soup"},{"id":"1840","title":"BROCCOLI TOFU WITH SPICY PEANUT SAUCE AND BROWN RICE","ingredients":"FOR THE BAKED TOFU 1 pound (450 g) of corporation tofu, minimize into 1-inch (2.5 cm) cubes 2 tablespoons (30 mL) of vegetable oil FOR THE BROWN RICE 1 cup (250 mL) of brown rice 2 cups (500 mL) of water 1 tablespoon (15 mL) of miso paste or soy sauce FOR THE SAUCE 1 cup (250 mL) of peanut butter 1 cup (250 mL) of water ¼ cup (60 mL) of soy sauce ¼ cup (60 mL) of molasses 2 tablespoons (30 mL) of cider vinegar 1 tablespoon (15 mL) of pink pepper jelly 1 teaspoon (5 mL) of your favourite sizzling sauce FOR THE STIR-FRY 2 teaspoons (10 mL) of toasted sesame oil 2 onions, thinly sliced 6 to 8 garlic cloves, minced 1 inch (2.5 cm) of frozen ginger, grated 1 bunch of broccoli 2 tablespoons (30 mL) of water 1 tablespoon (15 mL) of soy sauce FOR GARNISH ½ cup (125 mL) of chopped peanuts 2 green onions, thinly sliced A handful of crispy chow mein noodles Commence with the tofu. Preheat your oven to 400°F (200°C) and flippantly oil a baking sheet or line with parchment paper. Throw the tofu with the vegetable oil and lay out in a solitary layer on the baking sheet. Bake until golden brown, about 30 minutes. In the meantime, evaluate the rice, water and miso into a little saucepan. Stir temporarily and serve to a furious boil, then eliminate the heat to the slowest, steadiest simmer prospective. cover tightly and cook until the rice is soft, 30 minutes. Flip off the heat nevertheless put on’t contact the lid, resting a excess 10 minutes. At the similar period, create the sauce. Evaluate the ingredients into a low saucepan and heat in the course of bit by bit, stirring until smooth and incredibly hot. Protect and transform off the heat. As shortly as the tofu is finished, stir it into the sauce to marinate a little bit. Organized the engines for the stir-fry. heat your most important, heaviest nonstick skillet in excess of medium-superior warm. Splash 1 teaspoon (5 mL) of the sesame oil into the pan and mechanically throw in the onions, garlic and ginger. Swirl and sauté for a second to launch their flavors, then add the broccoli, water, soy sauce and remaining 1 teaspoon (5 mL) of sesame oil. Deal with and steam till the broccoli is dazzling and soft, 2 or 3 minutes. Add the broccoli, tofu and rice in a huge bowl or maintain them individual for presentation. serve and percentage, topping large bowls of rice with spicy tofu, vivid broccoli, scattered peanuts, green onions and crunchy noodles.","directions":"","url":"https://recipe.bluelayer.org/recipe/1840/broccoli-tofu-with-spicy-peanut-sauce-and-brown-rice"},{"id":"1508","title":"Eastern House Cooking - Past Sushi","ingredients":"Within total, the Jap persons are incredibly balanced and stay more time than any other society in the earth. Why is this? Several people today aspect it to the path they take in. Nonetheless if you believe that that all Eastern Those people consume is sushi you couldn't be even further incorrect. Jap household cooking is easy, healthier, and tasty. Even though some of the ingredients may well search unique and daunting, unwind self-assured that all people can cook Excellent mouth watering Jap foods with advantage. Sushi is the utmost distinguished model of Jap foods, liked during the entire world. You may well focus that sushi is fairly filling, and you historically consume a lot considerably less than you would a further more Western structure dinner, these as a hamburger. What is it regarding sushi that would make it as a result filling and fulfilling? The remedy could possibly be rice. Rice is totally a staple of any Jap evening meal. No matter whether it is aided as a aspect dish or alongside with a saucier entrée, you're likely to have to have lots of rice on hand. When white extended grain rice is maximum prominent, you can generally opt for extra nutritious brown rice. Both course, you could possibly on top of that need to try acquiring a rice cooker. Rice cookers can value everywhere in opposition to $30 to countless numbers of cash, dependent on the deliver and good quality. If you software on having a great deal of rice this is importance the investment decision. You're beautiful a lot positive perfect rice each and every season. Consist of you at any time experienced miso soup at your preferred sushi cafe? Miso soup is built versus couple ingredients, one of which is miso paste, built in opposition to fermented soybeans. Miso arrives as both purple or yellow, possibly getting clear and abundant flavors. Not basically for soup, you can add miso to precisely about a thing against a veggie stir fry to a marinade for beef. And miso isn't simply for Jap cooking possibly. At the time you expertise the delectable flavors of miso you'll be including it to all your food items! If you loathe fish, you possibly believe that Eastern cooking isn't for you. Although fish is undoubtedly a large chapter of the Jap eating plan, it doesn't signify that's all they try to eat. Chicken, beef, and pork are all outstanding solutions, as perfectly as tofu and eggs. Simmering meats within sauces these as teriyaki, in a wok or deep skillet is a preferred. You can serve Individuals dishes in excess of rice or noodles these as soba. This is a scrumptious and wholesome answer to fried food that numerous of us take in consequently once in a while. If you're fascinated in Eastern house cooking there are a great deal of suitable recipes on the Web that can assistance guide you throughout the choice products of ingredients and cooking strategies. If you're wanting for a healthier and flavorful variance to your diet regime, contemplate attempting a couple Jap foodstuff. Right before you notice it you'll be having fun with a selection of scrumptious food items that nurture the human body and the soul.","directions":"","url":"https://recipe.bluelayer.org/recipe/1508/eastern-house-cooking-past-sushi"},{"id":"1433","title":"Szechwan Delicacies","ingredients":"The delicacies of the Western area of China is very well-recognised for its spiciness, however lots of Western palates ignore the sophisticated interaction of savory, bitter, warm and adorable flavors that underlie the fiery spice of the Szechwan pepper and other spices that supply the Szechwan delicacies its feature burn up. For many years, highest of the earth was common fundamentally with Cantonese delicacies, and concept of it as ‘Chinese delicacies’. in real truth, even though, China is an huge state that encompasses approximately each form of temperature possible. The remarkable assortment of foodstuff, spices and climates add led to a great number of very clear versions of Chinese delicacies. Szechwan delicacies, originating in a steamy, sub-tropical weather, consists of smoked, pickled and spiced food items, as perfectly as meals spiced with a large hand for either preservation and taste. Though the Szechwan pepper, a fruit that grows in the Chongging province, includes usually been utilised in Szechwan cooking, highest concur that it wasn’t till Christopher Columbus introduced the chili again in opposition to his travels. Moreover the flavors that sear the mouth, Szechwan cooking makes use of an interaction of flavors to build the complete influence of a dish. Sizzling and Bitter Soup, for illustration, any time published very well is neither particularly incredibly hot, nor finally bitter. Composed with sorrel, lemongrass, tofu and other spices, its to start with effects is the heady, loaded odor of roast meat and bitter lemon. That aroma is belied at the to start with contact on the tongue – the soup is salty initial, whilst not greatly consequently. The sophisticated mixing of flavors melds, shifting in the mouth to mildly bitter – the sorrel and lemongrass creating them selves acknowledged. It is not until the mouthful of soup includes been swallowed that the fire sets in as the chili oil at some point seeps into the flavor buds. This is not odd for Szechwan cooking. The initial mouthful of Kung Pao Chicken rarely provides tears to your eyes. It is just as you chew and swallow and get but yet another chunk that the correct warm of the dish starts to claim by itself. Double Cooked Spicy Pork seems to be approximately bland at 1st, with the flavors mixing subtly in the historical past right up until the challenging fire of the chili oil inside which the pork is fried instantly flames in your mouth. There’s far more than fire to Szechwan delicacies even though. Smoked meats are well known, and the smoking at times would make seek the services of of bizarre ingredients and flavors. Szechwan Tea-Smoked Duck is a delicacy that brings together the flavors of citrus and ginger and garlic, juxtaposing them with a prolonged, sluggish cooking above a fire laced with oolong and green tea leaves. The outcome is a succulent meat that melts in the mouth and leaves powering a trace of gingered orange. One lifestyle of Szechwan delicacies that is getting even further popular in the Western planet is the Szechwan Sizzling Pot. Very similar to a ‘fondue’, a Very hot Pot is added an occasion than a evening meal. Chunks and slices of uncooked meat, seafood and greens are obtainable to diners at a desk that retains a ‘Very hot Pot’ – a pot of chili oil in excess of a flame. Every diner selects their foods and dips it in the chili oil till it is cooked. Normally, hosts will way too present a pot of very simple broth for those people visitors who choose a additional bland dinner, or can’t tolerate the spiciness of foods fried within chili oil. Savory, wealthy and spicy, Szechwan delicacies is delicacies based mostly on depth – heavily sizzling, heavily bitter, and heavily scrumptious.","directions":"","url":"https://recipe.bluelayer.org/recipe/1433/szechwan-delicacies"},{"id":"1316","title":"Coconut Obsessed Pie","ingredients":"For the coconut-graham cracker crust:
6 full small-weight or gluten-cost-free graham crackers (regarding
4 oz)
2 tablespoons uncooked sugar
3 tablespoons whipped butter
3 tablespoons sweetened shredded coconut For the filling:
1 teaspoon gelatin
1/4 cup milk of option, I utilized undeniable unsweetened coconut milk
1/2 cup cream of coconut this kind of
as coco lopez
1 tbsp sweetened shredded coconut Optional topping: toasted coconut flakes","directions":"Preheat oven to 375°F. Level the entire graham crackers in a re-sealable plastic bag and crush with rolling pin, then evaluate 1 cup of crumbs and discard the take it easy. In a medium-sized bowl or a food items processor, mix the graham cracker crumbs, uncooked sugar, 3 tbsp shredded coconut, whipped butter and 1/2 tablespoon of water; mixture until it is made up of a texture of coarse evening meal. Push into an 8-inch pie dish developing the crust about 1/8-inch thick flippantly all above and up the facets, night time the crumbs up to deliver positive there are no gaps or holes. Be aware: If you refrigerate the crust for 30 minutes just before you bake it, this will guidance reduce crumbling any time you will need to serve it. Bake until the edges are golden, about 8 to 10 minutes. Remove versus the oven and allow for the crust great on a twine rack, just before filling. In the meantime, dissolve the gelatin in 1/2 tablespoon of water in a tiny bowl for 5 minutes. Frivolously mash the silken tofu with a fork and destination it in the blender with the coconut product and being tablespoon of shredded coconut and add until soft, in excess of 1 to 1 1/2 minutes. Heat the 1/4 cup of coconut milk beverage in the microwave 40 to 45 seconds, and combine within with the gelatin until dissolved, 2 to 3 minutes. Go to the blender and mixture until smooth. Pour into the graham cracker crust and refrigerate until it sets, around 3 to 4 several hours. top with shaved coconut, if favored.","url":"https://recipe.bluelayer.org/recipe/1316/coconut-obsessed-pie"},{"id":"426","title":"A Short Background Of Cheesecake","ingredients":"Whats your preferred birthday cake? For me, absolutely nothing beats cheesecake. in real truth, I cant envision what the worldwide was including prior to cheesecake was intended! Turns out, youd consist of to search back again Incredibly significantly to uncover a year Although the Entire world was cheesecake totally free. Within truth of the matter, direction again in 776 BC, extensive prior to the very first Cheesecake Manufacturing unit opened, the Greeks are reported to comprise helped cheesecake to the athletes at the initially Olympic game titles. The Romans quickly trapped on and spread the divine style of cheesecake all through Europe. Against there it was basically a issue of season prior to Eu immigrants introduced their important cheesecake recipes to The usa. It seems to be that each place of the planet is made up of embraced cheesecake inside one sort or an additional, adapting the recipe to neighborhood choices and including area flavors. in The united states, cheesecakes are historically generated with a product cheese foundation, yet even below we assortment the recipe by location. Fresh York cheesecake is popular for its extremely-gentle texture and decadently wealthy taste accomplished by means of introducing far more egg yolks and a trace of lemon and youll identify other local variances to Chicago-design to Pennsylvania Dutch. Several American bakers add sour cream for a creamy cheesecake that can be frozen with no compromising style or texture. Italian cheesecakes constantly employ the service of ricotta cheese, which will make them drier than their American cousins. The French desire Neufchatel cheese and normally add gelatin for a gentle and ethereal regularity. The Greeks could possibly seek the services of ricotta, mizithra, farmers, feta, Swiss, or a blend of cheeses, whilst the Germans normally count on cottage cheese or quark. The Eastern involve cornstarch and whipped egg whites into their cheesecakes for a added custard-which includes affect, and Ive even listened to you can uncover cheesecake in vending gear within Japan. Already why didnt I imagine of that? Youd be demanding pressed to uncover a lifestyle that doesnt or didnt get pleasure from a Fantastic cheesecake. Culinary historians cite cheesecake recipes courting back again to the 1st century Advert, with added recipes floating in close proximity to against the hundreds of years that adopted. Youll locate each conceivable taste and topping inside currentlys cheesecake recipes, yet the simple premise, baking creamy cheese with wheat and sweetener, is made up of stood the consider of year. And permits not fail to remember savory cheesecakes providing blue cheese, garlic, seafood, chiles, and other delightful cheese-helpful flavors, or vegan styles of cheesecake-together with desserts created with tofu. With consequently quite a few kinds, youd have to have a ton far more than a Cheesecake of the Thirty day period club to pattern them all! Obviously, cheesecake contains lived extensive and carries on to flourish. No matter if its a birthday cake, anniversary address, or accurately a Deliver-Each day-Distinctive indulgence, cheesecake is an historical pride that will hardly ever transfer out of style and design!","directions":"","url":"https://recipe.bluelayer.org/recipe/426/a-short-background-of-cheesecake"},{"id":"354","title":"Thin Nevertheless Creamy Carrot Ginger Soup","ingredients":"1 tbsp unsalted butter
1 large white onion, chopped
3 cups small sodium weight-no cost vegetable broth
1 lb child carrots, peeled
1 tbsp grated fresh ginger
1/4 cup excess weight-free of charge sour cream (tofutti sour cream if vegan) Salt
and white pepper to taste
2 tbsp fresh chives, for garnish","directions":"In a large pot or Dutch oven, soften butter above medium warm; add onions and cook, stirring normally, right up until onions are gentle, above 5-6 minutes. add broth, carrots, and ginger. Address and carry to a boil. Eradicate warm and simmer right up until carrots are tender, about 30 minutes. Add sour cream, applying an immersion blender, closely mixture until tender. Deliver soup again to a boil, improve salt and pepper to your flavor. Ladle into 4 bowls and garnish with a minor further sour cream if desired and fresh new chives. Would make 5 cups.","url":"https://recipe.bluelayer.org/recipe/354/thin-nevertheless-creamy-carrot-ginger-soup"},{"id":"227","title":"gado gado","ingredients":"For the salad 2 medium potatoes Two carrots, lower into matchsticks 1 cup eco-friendly beans in 1-inch sections 1 cup coarsely shredded Chinese cabbage One cup bean sprouts Five leaves Chinese lettuce, horizontally sliced 1/2 cup cucumber in matchstick slices 8 oz. business tofu, drained and sliced For the peanut dressing A single cup crunchy peanut butter Two cups water A single very little onion, Really finely chopped Two garlic cloves, minced A single tbsp. brown sugar 1 tsp. rice vinegar 1/2-1 tsp. chili powder Sea salt Boil the potatoes until accurately smooth, then slice into slices. Parboil the carrots and eco-friendly beans until smooth still continue to crisp. Blanch the bean sprouts for 10 seconds, drain; repeat with the Chinese cabbage. Layer the vegetables, the Chinese lettuce, and cucumber on affected individual plates. In a nonstick skillet, fry the tofu on possibly sides till golden brown, then drain on a paper towel. Amazing and prepare on top of the veggies. To generate the dressing, mix the peanut butter and water right up until they are effectively merged. Stir in the onion, garlic, brown sugar, and rice vinegar, then add chili powder and salt to taste. Pour the dressing in excess of the veggies just before serving. Serves Four","directions":"","url":"https://recipe.bluelayer.org/recipe/227/gado-gado"},{"id":"198","title":"green salad & ranch-style dressing","ingredients":"For the ranch dressing 1/2 cup silken tofu 1/4 cup cider vinegar 2 garlic cloves, minced Two tbsp. olive oil A single tsp. Dijon mustard One tsp. maple syrup Two tbsp. minced fresh new flat-leaf parsley 1/2 tbsp. fresh oregano 1/4 tbsp. fresh new thyme Sea salt and white pepper Oat milk, if needed For the salad A person thoughts Boston or butter lettuce, torn into bite-size areas One tiny mind radicchio, torn into bite-size ingredients Just one lower thoughts radicchio, torn into bite-size sections A single bunch arugula, tough stems eliminated 4 scallions, thinly sliced Just one cup alfalfa sprouts Toward make the dressing, put all the ingredients except the salt, pepper, and oat milk in a blender. Method until blended. Style, year with salt and pepper, and add a small oat milk to slender, if necessary. Protect and refrigerate. In direction of deliver the salad, wash, dry, and approach the vegetables, and Area in a serving bowl. Simply just right before serving, pour within more than enough dressing toward evenly coat the salad, toss gently, then serve with excess dressing on the side. Serves 6","directions":"","url":"https://recipe.bluelayer.org/recipe/198/green-salad-ranch-style-dressing"},{"id":"161","title":"crisp fried tofu","ingredients":"Serve this fried tofu with stir-fried veggies or with the tomato sauce above. A few tbsp. nutritional yeast Three tbsp. flour 2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. paprika A single lb. firm or extra-firm tofu, pressed and reduce into 1/2-inch sections Two tbsp. olive oil In a small bowl, blend the dietary yeast, flour, garlic powder, salt, and paprika. Throw in the tofu and be certain that the cubes are lightly covered. in a high skillet, heat the olive oil above medium heat, then add the tofu. cook, turning from period to period, until the tofu is crisp and golden brown. Serves Four","directions":"","url":"https://recipe.bluelayer.org/recipe/161/crisp-fried-tofu"},{"id":"155","title":"french toast","ingredients":"Employ the service of your preferred bread in this recipe. Whole wheat bread is Great and healthier When challah or brioche Makes your French toast light and airy. Two tbsp. silken tofu A single cup oat or soy milk A single tbsp. nutritional yeast Just one tbsp. sugar 1 tsp. vanilla extract 1/2 tsp. ground cinnamon Pinch ground nutmeg Canola oil or nondairy butter, for frying 8 slices bread Warmed maple syrup, to serve In a medium bowl, mix the tofu in direction of a paste with a tiny of the oat or soy milk. Although soft, add the getting milk, nutritional yeast, sugar, vanilla, cinnamon, and nutmeg. Lightly oil a heavy skillet or griddle with canola oil or nondairy butter. Dip the bread slices into the blend, masking both equally aspects. Cook dinner above medium-low warm, flipping as soon as, until golden on both of those sides. Cut into triangles and serve with warmed maple syrup. Serves 4","directions":"","url":"https://recipe.bluelayer.org/recipe/155/french-toast"},{"id":"154","title":"baked marinated tofu","ingredients":"Just one tbsp. rice vinegar One tbsp. sesame oil Two tbsp. soy sauce Two tsp. sugar 2 garlic cloves, minced A person tbsp. minced gingerroot 2 scallions, finely chopped 1/2 tsp. just about every ground cumin & coriander 1/4 tsp. dried thyme Pinch each and every black & cayenne peppers One lb. extra-firm tofu, pressed and cut into 1/2-inch-thick slices Area all the ingredients unless of course the tofu in a bowl and add. Position the tofu slices in a baking dish deal with with the marinade, and refrigerate right away, turning once while marinating. Preheat the oven to 375°F. Drain off the excess marinade. Bake the tofu for Fifteen minutes, flip more than the slices, and cook for an additional Fifteen minutes, until the tofu includes developed crusty edges. Serves 4","directions":"","url":"https://recipe.bluelayer.org/recipe/154/baked-marinated-tofu"},{"id":"150","title":"scrambled tofu","ingredients":"A person (14-oz.) deal corporation tofu 1 tbsp. vegetable oil A person small onion, chopped Just one clove garlic, minced One tsp. powdered turmeric 1–2 tbsp. soy sauce Black pepper Drain the tofu and crumble it with your arms into a bowl. heat the oil in a skillet previously mentioned a medium warm and gently fry the onion and garlic until softened, 4–5 minutes. add the turmeric, then stir in the tofu. Do away with the warm somewhat and season with soy sauce and black pepper toward taste. Serve warm. Serves 4","directions":"","url":"https://recipe.bluelayer.org/recipe/150/scrambled-tofu"},{"id":"140","title":"tom yum soup","ingredients":"Five cups strongly flavored vegetable bouillon Two stalks lemongrass, white component only, minced 1 (2-inch) piece gingerroot, peeled and chopped into slender strips 1–2 clean crimson chiles, seeded and chopped 6 kaffir lime leaves Juice of A person lime One particular tsp. tamarind paste One particular cup wealthy coconut milk 3–4 tbsp. soy sauce 1–2 tsp. palm or brown sugar Chili sauce (optional) One cups sliced put together mushrooms (e.g., white, shiitake, enoki, straw, or portabello) Two cups chopped bok choy Eight cherry tomatoes, halved A person (12-oz.) bundle silken tofu, chopped Complete fresh cilantro leaves, to garnish Put the 1st seven ingredients in a superior saucepan and carry toward a boil. Get rid of the warm, add, and simmer For 15 minutes. Stress and return liquid toward the pan. Stir in the coconut milk, then season to taste with soy sauce, sugar, and chili sauce, if getting, to achieve a tangy, sweet-sour flavor to your liking. add the mushrooms and cook for Five minutes, or till delicate. add the bok choy and tomatoes, and cook dinner for Two minutes. Carefully add the tofu and heat through. Serve garnished with cilantro leaves. Serves 6–8","directions":"","url":"https://recipe.bluelayer.org/recipe/140/tom-yum-soup"}]