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

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СКАЧАТЬ 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.

СКАЧАТЬ