Tofu is not only a good source of
complete protein and calcium, it is also incredibly versatile. It can be
made into facsimiles of everything from egg salad to pudding. A handful
of berries, a dash of lemon juice and a food processor can transform
tofu into dairy-free yogurt. It can be made into cheesecakes, puddings,
salad dressings, it can substitute for eggs in cake recipes.
Here is a good way to turn tofu into a
ricotta cheese substitute for stuffed pasta and lasagna.
1 box Mori-Nu brand firm tofu
1 teaspoon olive oil
8 large cloves garlic
1 teaspoon dried parsley flakes (or try thyme or oregano)
Place the garlic cloves in the microwave
on high for about 15 seconds or heat for just a minute in a conventional
oven. This makes peeling easier and makes the garlic a bit milder. Put
half the tofu in a food processor with all the other ingredients. Blend
to a paste. Add the other half of the tofu and pulse slightly so that
mixture has small chunks. Or you can mash the remaining tofu by hand.
Use to stuff large pasta shells, manicotti or in your favorite lasagna
For more tofu recipes, visit...
and Tofu Recipes - Vegetarian Cuisine NetLinks
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