The Tofu Cookbook: Over 150 quick and easy recipes. Leah Leneman

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СКАЧАТЬ is a cold, creamy (but very low-fat) soup that is ideal for a hot summer’s day.

IMPERIAL/METRIC		AMERICAN
1	cucumber	1
1	onion	1
1 pint (570ml)	vegetable stock or water	2½ cups
1 tbs	soy sauce	1 tbs
½ lb (225g)	soft or medium tofu	1 cup
1 tbs	vegetable oil	1 tbs
as required	sea salt	as required
as required	freshly ground black pepper	as required

      1 Peel and dice the cucumber, keeping some back for garnish. Chop the onion.

      2 Put the stock or water, soy sauce, cucumber and onion in a saucepan, and bring to the boil. Lower the heat, cover, and simmer for about 15 minutes.

      3 Put the tofu, oil and contents of the saucepan into a liquidizer and blend thoroughly.

      4 Season to taste, cool, then chill. Garnish with the reserved cucumber before serving.

       Vichyssoise

      Tofu transforms a classic French recipe, which would make a good starter for a dinner party.

IMPERIAL/METRIC		AMERICAN
4	leeks	4
1	onion	1
2 oz (55g)	vegetable margarine	¼ cup
1 lb (455g)	potatoes	1 lb
1 tbs	paprika	1 tbs
1¾ pints (990ml)	vegetable stock or water	4 cups
3 tbs	soy sauce	3 tbs
as required	freshly ground black pepper	as required
½ lb (225g)	soft or medium tofu	1 cup
as required	chopped chives or	as required
	spring onions (scallions)

      1 Chop the leeks and onion finely. Sauté in the margarine for 15–20 minutes over a low heat until tender.

      2 Peel the potatoes, or leave the skins on if preferred, and dice them. Add them to the saucepan with the stock or water, soy sauce, and black pepper. Bring to the boil, then cover and simmer for about 20 minutes, until the potatoes are soft. Cool slightly.

      3 Put the mixture into a liquidizer with the tofu, and blend thoroughly.

      4 Chill, and serve sprinkled with chopped chives or spring onions (scallions).

       Tofu gumbo

      Deep-frying tofu makes it light and chewy, adding a terrific texture to some classic soups. Gumbo comes from the American Deep South and uses okra (ladies’ fingers), which is now much more readily available in Britain.

IMPERIAL/METRIC		AMERICAN
½ lb (225g)	medium or firm tofu	1 cup
2 tbs plus	vegetable oil	2 tbs plus
additional for		additional for
deep-frying		deep-frying
1	onion	1
1 small	green (bell) pepper	1 small
½ lb (225g)	okra (ladies’ fingers)	½ lb
1 tin (about 14 oz [400g])	tomatoes	1 can (14–16 oz)
1½ pints (850ml)	vegetable stock or water	3¾ cups
1	bay leaf	1
2–3 tbs	chopped parsley	2–3 tbs
as required	sea salt	as required
as required	freshly ground black pepper	as required

      1 Chop the tofu into small dice and deep-fry in the oil until golden brown. Drain well and set aside.

      2 Chop the onion and green (bell) pepper. Clean the okra (ladies’ fingers), top and tail them, and chop each one into 2–3 pieces. Sauté these ingredients in the 2 tbs oil for 4–5 minutes, stirring occasionally.

      3 Add the tomatoes, stock or water, and bay leaf to the okra (ladies’ fingers) mixture, bring to the boil, then lower the heat, cover and simmer for 15–20 minutes.

      4 Add the fried tofu, parsley and seasoning, cook for a couple of minutes longer, then serve.

       Mulligatawny soup

       There are numerous variants on this Anglo-Indian classic, but most of them don’t include tofu…

IMPERIAL/METRIC		AMERICAN
1	onion	1
2 sticks	celery	2 sticks
1	carrot	1
1	apple	1
½ lb (225g)	tomatoes	½ lb
1 oz (30g)	vegetable margarine	2 tbs
1–2 tbs	curry powder	1–2 tbs
2	cloves	2
1 tbs	chopped parsley	1 tbs
1½ pints (850ml)	water	3¾ cups
1 tsp	yeast extract	1 tsp
4 oz (115g)	medium or firm tofu	½ cup
as required	vegetable oil for deep-frying	as required
¼ pint (140ml)	soya (soy) milk	⅔ cup
3 tbs	wholewheat flour	3 tbs
as required	sea salt	as required
as required	freshly ground black pepper	as required

      1 Chop the onion, celery and carrot finely. Peel and chop the apple; skin the tomatoes and chop them. Sauté all these ingredients in the margarine for about 5 minutes.

      2 Stir in the curry powder and cook for a further 1–2 minutes. Add the cloves, parsley, water and yeast extract. Bring to the boil, then lower the heat and simmer for about half an hour.

      3 Meanwhile, chop the tofu into small dice and deep-fry in the oil until golden. Drain well and set aside.

      4 Mix the soya (soy) milk and flour together.

      5 Pour half the contents of the saucepan into a liquidizer and blend thoroughly. Return to the saucepan. Add the milk and flour mixture and stir well. Add the tofu cubes, season, heat thoroughly and serve.

       Lentil and smoked tofu soup

       Smoked tofu adds a new dimension to an old-fashioned lentil soup. (Note that there is no fat added to this dish.)

IMPERIAL/METRIC		AMERICAN
6 oz (170g)	smoked tofu	¾ cup
2 cloves	garlic	2 cloves
1½ pints (850ml)	water	3¾ cups
4 oz (115g)	red lentils	¾ cup
2	cloves	2
2 tbs	chopped parsley	2 tbs
¾ lb (340g)	potatoes	¾ lb
as required	freshly ground black pepper	as required
as required	sea salt (optional)	as required

      1 Dice the tofu finely. Crush the garlic.

      2 Put the water, lentils, tofu, garlic, cloves and parsley in a saucepan and bring to the boil.

      3 Scrape or peel the potatoes and dice them very finely. Add them to the saucepan. Lower the heat, cover the saucepan, and simmer for about 20 minutes, by which time both lentils and potatoes should be very soft. Add pepper to taste (salt should not be necessary, but add a little sea salt if it is). Serve immediately.

СКАЧАТЬ