1. 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" Source Archive
2. 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. Source Archive
3. 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 :). Source Archive
4. 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. Source Archive
5. 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. Source Archive
6. 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. Source Archive
7. 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. Source Archive
8. 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. Source Archive
9. 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. Source Archive
10. 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. Source Archive
11. 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. Source Archive
12. 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. Source Archive