Program #3 What Your Mama Didn’t Know About Tofu
and, so, she was unable to teach you about it! It won’t hurt you! And we walk through three ways to fix it that are DELICIOUS! Really! Easy, too.
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3 Tofu Recipes: Chocolate Puddin’ Pie, Lemon Cashew Sauce / Dip and Baked Tofu Bites
Chocolate Puddin’ Pie
Creamy yet solid, with a rich mouth feel and protein-packed, this recipe has a thousand variations. It’s found on many vegan websites, but this version is our own. I named this version like I did, mostly to get family members to try it. (Say it with a real southern accent, y’all!) Once they taste it they will love it so much they won’t need to know it’s good for them.
Piecrust for one single regular pie (not deep-dish) – traditional or cookie crumb crust, graham cracker or vegan. I have even seen this work with a raw crust of nuts, dried fruit and sprouted buckwheat. Bob’s Red Mill Easy as Pie Crust is gluten-free and delicious!
½ bag (8 oz.) of semi-sweet dark chocolate chips. Sunspire is our GF vegan fave. Carob works well, too.
1 package of regular tofu, firm or extra firm. Silken can work if it’s extra firm, but it may ‘melt’, that is, lose its integrity sooner.
1 ½ tsp. real vanilla extract (invest in the real stuff!)
Dash of cinnamon
Dash of cardamom, optional
Two teaspoons of lemon juice
Shaved chocolate, crushed cookie crumbs (Pam’s GF chocolate) or fresh fruit for garnish
- If your piecrust needs to be baked, do so first and bake completely because you won’t be baking this little number.
- Melt the chips slowly in a double boiler, stirring often.
- Put the tofu, vanilla, spices and lemon juice into the blender.
- Add the melted chips. Process until smooth and very thick.
- Spoon into the baked piecrust. Refrigerate for two hours.
- Garnish with chocolate or fruit. Serve chilled.
This pie can be frozen, but, remember, tofu changes its texture entirely when frozen and that’s not always preferred.
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Lemon Cashew Sauce or Dip
A hearty, creamy sauce with a zesty lemon tang!
½ Cup cashews, raw, covered and soaked in filtered water for 1 ½ – 2 hours+
½ package of silken tofu, soft or firm
Juice of one whole lemon
2 Tbsp. Honey ( or 1 Tbsp. Agave Nectar if you prefer sweeter or vegan/raw)
1/4 – 1/2 tsp lemon zest for color and added… um… zest!
Soak and drain the cashews, retaining the water in case it’s needed to thin the mixture.
Put cashews in the blender with the other ingredients. Blend, adding water to thin as needed.
Use as a dip for veggies, a great side dish dip with fruit or fondue, a spread for poppy seed muffins or on plain toast with tea. Use within one week. Keep refrigerated.
Baked Tofu Bites
For those who think that all tofu ‘bites’, these tidbits are for you! I bake up a batch when I know my teenagers are going to be prowling the kitchen for something quick. Mix and match flavors in the same batch to accommodate your picky eaters. Use these as tasty flavor additions to cooked or raw dishes, mix into stir frys, wrap in a green leafy for appetizers, use in place of meat in tacos or for snacks!
1 package of Extra Firm Regular Tofu
2 Tablespoons of your choice of flavored oils or fruit juice
2 Tablespoons of choice of compatible spices – This can be anything easy from an oil-based salad dressing (creamy ones don’t impart as much flavor), plain olive oil to infused nut oils. For spices, use your favorite combo. You could use a bit from a prepared spice packet. We like the entire Simply Organic line of seasonings and packets.
Suggestions: Hazelnut oil and ginger, Olive oil and Cumin/Cayenne, Truffle oil and chives, Cranberry juice and Walnut oil, Lemon juice and Tarragon, Garam Masala or maybe just Olive Oil with pepper and salt. Use your imagination!
- Drain the block of tofu. Rinse and drain again.
- Cut into one inch cubes or smaller if desired. Remember, the smaller the cube, the more surface area will be covered by the spices or oils and thus, the more intense the flavor. Trial and error and trying a few times will get it perfect for your family’s tastes.
- Arrange cubes on an oiled pan and season bake for 20 minutes at 350 degrees. Adjust according to your oven and personal tastes. Refrigerate leftover baked tofu and use within five days.
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