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

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      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 СКАЧАТЬ