Читать книгу The Tofu Cookbook: Over 150 quick and easy recipes - Leah Leneman - Страница 24
ОглавлениеValencia salad
A salad with a Mediterranean flavour. If fresh asparagus is in season it would make the dish even nicer.
| IMPERIAL/METRIC | AMERICAN | |
| ¾ lb (340g) | brown rice | 2 cups |
| 1 small tin (about | pimentos | 1 small can |
| 7 oz [200g]) | (6–7 oz) | |
| 2–3 slices | onion | 2–3 slices |
| 1 tbs | chopped parsley | 1 tbs |
| as required | sea salt | as required |
| ⅓ pint (200ml) | virgin olive oil | ¾ cup |
| 4 tbs | cider vinegar or wine vinegar | 4 tbs |
| 1 tin (about 14 oz [400g]) | artichoke hearts | 1 can (14–16 oz) |
| ½ lb (225g) | firm tofu | 1 cup |
| 1 tin (about 14 oz [400g]) | asparagus | 1 can (14–16 oz) |
1 Cook the rice in salted boiling water until tender. Chop the pimentos and add to the rice.
2 Mix the onion slices, parsley and salt with the olive oil. Leave to stand for half an hour. Remove the onion slices and mix in the vinegar.
3 Stir half this vinaigrette into the rice and pimentos.
4 Chop the artichoke hearts coarsely. Marinate in the remaining vinaigrette.
5 Cut the tofu into cubes.
6 When ready to serve add the chopped artichoke hearts with their dressing to the rice, along with the cubes of tofu. Decorate with the asparagus.
Hijiki salad with tofu dressing
Hijiki (also spelled hiziki) is one of the nicest Japanese sea vegetables, and its tang is well complemented by a tofu dressing.
| IMPERIAL/METRIC | AMERICAN | |
| 1½–2 oz (45–55g) | hijiki | 1½–2 oz |
| 4–6 | spring onions (scallions) | 4–6 |
| 1 lb (455g) | soft or medium tofu | 2 cups |
| 4 tbs | vegetable oil | 4 tbs |
| 1 tbs | cider vinegar or wine vinegar | 1 tbs |
| 1 tbs | tahini | 1 tbs |
| 3 tsp | soy sauce | 3 tsp |
1 Chop the hijiki with cold water and leave to soak for about 20 minutes. Drain, rinse, and cover with fresh water in a saucepan. Bring to the boil, cover the pan, then lower the heat, and simmer for about 10 minutes. Drain and rinse.
2 Chop the hijiki coarsely. Chop the spring onions (scallions) finely and put them in a bowl with the hijiki.
3 Put the tofu, oil, vinegar, tahini and soy sauce in a liquidizer and blend.
4 Add this tofu dressing to the hijiki and mix thoroughly before serving.
Shredded vegetable and brown rice salad with miso dressing
The list of ingredients may be long but this is a substantial dish, perfect for a summer’s day when there are hearty appetites to satisfy but a hot meal has no appeal. Vegans who do not eat honey could use raw cane sugar or omit the sweet taste altogether.
| IMPERIAL/METRIC | AMERICAN | |
| 4 oz (115g) | medium or firm tofu | ½ cup |
| as required | vegetable oil for deep-frying | as required |
| ¾ lb (340g) | brown rice | 2 cups |
| 2 small or 1 large | potato | 2 small or 1 large |
| 2 large or 4 small | spring onions (scallions) | 2 large or 4 small |
| 1–2 cloves | garlic | 1–2 cloves |
| 2 tbs | chopped parsley | 2 tbs |
| ½ tsp | mustard powder | ½ tsp |
| juice of ½ | lemon | juice of ½ |
| 8 tbs | vegetable oil | 8 tbs |
| 3 tbs | cider vinegar or wine vinegar | 3 tbs |
| 1 tbs | miso | 1 tbs |
| 2 tbs | honey | 2 tbs |
| 3 tbs | water | 3 tbs |
| 2 small or 1 large | tomato | 2 small or 1 large |
| 1 stick | celery | 1 stick |
| 3 oz (85g) | white cabbage | ⅓ cup |
| 4 oz (115g) | raw beetroot (beet) | ½ cup |
| 3 oz (85g) | alfalfa sprouts | ⅓ cup |
1 Dice the tofu, deep-fry the cubes in the oil and set aside. Cook the brown rice and the potato, cool and set aside. (These preparations can be done in advance.)
2 Chop the spring onions (scallions) and garlic finely. Combine them with the parsley, mustard powder, lemon juice, and half the oil and vinegar; mix well with the rice. Leave to marinate in a cool place or the refrigerator for at least an hour.
3 Combine the remaining oil and vinegar with the miso, honey and water and blend thoroughly in a liquidizer. Set aside.
4 Chop the potato, tomato, and celery. Grate the cabbage and beetroot (beet). Combine the vegetables with the alfalfa sprouts and fried tofu in a large bowl, and pour the miso dressing over. Mix thoroughly.
5 Use the marinated rice as a base and top with the vegetables and tofu in miso dressing.
Curried cauliflower and tofu salad
This salad has an unusual combination of flavours and textures.
| IMPERIAL/METRIC | AMERICAN | |
| 8–10 oz (225g–285g) | firm or medium tofu | 1–1¼ cups |
| as required | vegetable oil for deep-frying | as required |
| ½ lb (225g) | brown rice | 1⅓ cups |
| 1 small | cauliflower | 1 small |
| 1 tbs | vegetable oil | 1 tbs |
| 1 tbs | cider vinegar or wine vinegar | 1 tbs |
| 4 tbs | soya (soy) mayonnaise | 4 tbs |
| 2 tbs | soya (soy) milk | 2 tbs |
| 1 tbs | curry powder | 1 tbs |
| as required | sea salt | as required |
| as required | freshly ground black pepper | as required |
| 2 small | green (bell) peppers | 2 small |
| 2 sticks | celery | 2 sticks |
| 1 small | onion | 1 small |
| as required | lettuce | as required |
1 Cube the tofu and deep-fry in the oil. Cook the rice in salted boiling water. Cool both and set aside. (These preparations may be done in advance if desired.)
2 Wash and dry the cauliflower and divide it into florets. Mix the rice with the oil, vinegar and cauliflower and set aside.
3 Combine the mayonnaise, milk, curry powder, salt and pepper in a large bowl, add the cubes of deep-fried tofu, and mix thoroughly.
4 Slice the green (bell) peppers into thin strips. Chop the celery and onion finely.
5 Combine the rice mixture, the tofu mixture, and the chopped vegetables, and serve on a bed of lettuce.
Brown rice and sweetcorn (corn) salad
Mediterranean flavours predominate in this salad, which has mashed tofu mixed into it.
| IMPERIAL/METRIC | AMERICAN | |
| ½ lb (225g) | brown rice | 1⅓ cups |
| 1 | green or red (bell) pepper | 1 |
| 2 large or 4 small | spring onions (scallions) | 2 large or 4 small |
| 8 | black olives | 8 |
| 1 tin (about 14 oz [400g]) | sweetcorn (corn) | 1 can (14–16 oz) |
| 2 tsp dried or | basil | 2 tsp dried or |
| 2 tbs fresh | 2 tbs fresh | |
| ½ lb (225g) | firm or medium tofu | 1 cup |
| 2 tsp | soy sauce | 2 tsp |
| ½ tsp | mustard powder | ½ tsp |
| 2 tbs | cider vinegar or wine vinegar | 2 tbs |
| 2 tbs | lemon juice | 2 tbs |
| 4 tbs | virgin olive oil | 4 tbs |
| as required | freshly ground black pepper | as required |
| 1–2 | tomatoes | 1–2 |
| as required | lettuce | as required |
1 Cook the rice in salted boiling water until tender, then cool.
2 Chop the pepper. Chop the spring onions (scallions) and olives finely. Drain the sweetcorn (corn) and add it to the rice with the pepper and spring onions (scallions), olives and basil. Crumble the tofu into this mixture.
3 Combine the soy sauce, mustard powder, vinegar, lemon juice, oil and black pepper, and stir well with a fork.
4 Add this dressing to the rice and mix thoroughly. Leave for at least an hour in a cool place or the refrigerator.
5 Slice the tomatoes. Serve the salad piled on to lettuce leaves and top with the sliced tomatoes.
Rice and bulgur wheat salad with tofu dressing
Soy sauce and sesame oil (available at all Oriental stores and an increasing number of supermarkets) add a Far Eastern flavour to this salad, in which two different grains are complemented by a creamy dressing.
| IMPERIAL/METRIC | AMERICAN | |
| 6 oz (170g) | brown rice | 1 cup |
| 1 | onion | 1 |
| 2 tbs | vegetable oil | 2 tbs |
| 1 pint (570ml) | vegetable stock | 2½ cups |
| 2 tsp | soy sauce | 2 tsp |
| 2 cloves | garlic | 2 cloves |
| 4 oz (115g) | bulgur wheat | ⅔ cup |
| 2 tbs | lemon juice | 2 tbs |
| as required | sea salt | as required |
| ¾ lb (340g) | soft or medium tofu | 1½ cups |
| 2 tbs | cider vinegar or wine vinegar | 2 tbs |
| 1 tbs | sesame oil | 1 tbs |
| 2 tbs | soy sauce | 2 tbs |
| 2 tbs | chopped parsley | 2 tbs |
| 3–4 | spring onions (scallions) | 3–4 |
| as required | lettuce | as required |
1 Cover the rice with boiling water, cover, and leave to soak for several hours. Drain.
2 Chop the onion finely. Sauté in the vegetable oil until lightly browned. Stir in the rice, add the stock and soy sauce, bring to the boil, and simmer for 10–15 minutes.
3 Crush the garlic. Add the bulgur wheat, lemon juice, garlic and salt to the rice and simmer for about 10 minutes longer, until both rice and wheat are tender and the liquid is absorbed.
4 Put the tofu, vinegar, sesame oil, soy sauce and chopped parsley into a liquidizer and blend thoroughly. Chop the spring onions (scallions) finely and stir into the dressing.
5 Pour the dressing over the rice and wheat, and stir well. Leave to cool, then chill in the refrigerator, and serve piled on lettuce leaves.
Creamy brown rice salad with marinated vegetables
As with most of the dishes in this chapter this recipe does need advance preparation, but nothing could be more appealing for a summer luncheon.
| IMPERIAL/METRIC | AMERICAN | |
| 10 oz (285g) | brown rice | 1⅔ cups |
| ½ lb (225g) | fresh or frozen green beans | ½ lb |
| 2 | carrots | 2 |
| 2–3 | courgettes (zucchini) | 2–3 |
| 2 fl oz (60ml) | virgin olive oil | ¼ cup |
| 2 tbs | cider vinegar or wine vinegar | 2 tbs |
| ¼ tsp | mustard powder | ¼ tsp |
| as required | sea salt | as required |
| as required | freshly ground black pepper | as required |
| 1 small | onion | 1 small |
| 6 oz (170g) | medium or soft tofu | ¾ cup |
| ⅓ pint (200ml) | soya (soy) yogurt | ¾ cup |
| 2 cloves | garlic | 2 cloves |
| juice of ½ | lemon | juice of ½ |
1 Cook the rice in salted boiling water until tender then leave to cool.
2 Slice the green beans thinly and boil until just tender. Drain. Dice the carrots and courgettes (zucchini).
3 Combine the oil, vinegar, mustard powder and a little salt and pepper in a bowl. Chop the onion finely and add it to this mixture, along with the beans, courgettes (zucchini) and carrots. Mix thoroughly, cover and refrigerate for several hours.
4 Put the tofu, yogurt, garlic, and lemon juice in a liquidizer and blend thoroughly. Add salt and pepper to taste.
5 Combine the rice with the tofu mixture. Put it on a serving platter (or individual plates) and top with the vegetable mixture.
Brown rice, tofu and green (bell) pepper salad
A really quick and easy dish – especially if the rice has been cooked in advance and refrigerated.
| IMPERIAL/METRIC | AMERICAN | |
| 10 oz (285g) | brown rice | 1⅔ cups |
| 10–12 oz (285g–340g) | firm or medium tofu | 1¼–1½ cups |
| 4 | spring onions (scallions) | 4 |
| 1 large | green (bell) pepper | 1 large |
| 2 tbs | chopped parsley | 2 tbs |
| 4 tbs | vegetable oil | 4 tbs |
| 2 tbs | lemon juice or cider vinegar | 2 tbs |
| ½ tsp | garlic salt | ½ tsp |
| as required | lettuce | as required |
| as required | sliced tomatoes | as required |
1 Cook the rice in salted boiling water until tender then leave to cool.
2 Mash the tofu. Chop the spring onions (scallions) finely. Slice the green (bell) pepper thinly. Add these ingredients to the rice together with the parsley and mix well.
3 Combine the oil, lemon juice or vinegar and garlic salt, and add to the rice mixture, stirring in thoroughly.
4 Serve on lettuce leaves, garnished with sliced tomatoes.
Potato salad with tofu dressing
This needs to be prepared in advance, but it takes very little time. It’s a good dish for a buffet (especially for those still sceptical about non-dairy foods).
| IMPERIAL/METRIC | AMERICAN | |
| 1½–2 lb (680–900g) | potatoes | 1½–2 lb |
| 8–10 oz (225g–285g) | medium or soft tofu | 1–1¼ cups |
| 1–2 tbs | lemon juice or cider vinegar | 1–2 tbs |
| 2 tbs | vegetable oil | 2 tbs |
| as required | sea salt | as required |
| as required | freshly ground black pepper | as required |
| 1 large | onion | 1 large |
1 Cook the potatoes in salted boiling water until tender, drain, then peel if desired. Slice them.
2 Put the tofu, lemon juice or vinegar, oil and seasoning in a liquidizer and blend thoroughly.
3 Chop the onion finely.
4 While the potatoes are still warm mix with the onion and dressing.
5 Chill before serving.
Tofu and vegetable salad
This recipe was originally conceived as a filling for pitta bread pockets, but it can be eaten on its own too. If all the ingredients are chilled beforehand it can be served immediately.
| IMPERIAL/METRIC | AMERICAN | |
| 1 lb (455g) | firm tofu | 2 cups |
| 3 | spring onions (scallions) | 3 |
| 1 | green (bell) pepper | 1 |
| 2 sticks | celery | 2 sticks |
| 1 | carrot | 1 |
| 6 tbs | soya (soy) mayonnaise | 6 tbs |
1 Cut the tofu into small cubes. Chop the spring onions (scallions), green (bell) pepper and celery finely. Grate the carrot coarsely.
2 Combine the vegetables and tofu in a bowl and stir in the mayonnaise. Chill before serving.
