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Tapioca Pudding

by Adele Baldwin
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1/3 Cup Tapioca
¼ Teaspoon Salt
3 Cup Milk
2 Egg Yolks, beaten
¼ Cup Sugar, Honey or other sweetener
½ Teaspoon Vanilla
2 Egg Whites, beaten into stiff meringue

Soak tapioca 5-10 minutes in one cup of milk. Combine tapioca, salt, and remaining milk in a 2 quart pan and boil for 5 minutes. Do not cover; stir constantly to avoid sticking or burning. Add beaten egg yolk and sweetener. Cook 3 minutes more, stirring quickly to get them thoroughly mixed. Remove from heat. Put in a serving bowl. Fold in the stiff egg whites and add vanilla.
This cooks well in a double recipe.

Teri's Favorite Vinaigrette

by Teri Foster
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative


2/3 Cup Olive Oil
1/3 Cup Balsamic Vinegar
1 Clove Garlic, Peeled

Put in bottle, keep in refrigerator. Shake well before using. The longer you keep it, the better it gets.

Three Cheese Lo Mein

by Diane McNevitch
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Tablespoon Peanut Oil
1 Teaspoon sesame oil (Toasted)
2 Medium Onions, cut into half-rings
1 Cup Sliced Mushrooms
1 Large Stalk Broccoli, cut into florets
½ Small Cauliflower, cut into florets
3 Medium Carrots, peeled and sliced diagonally
Up to 1 ½ Cup Ricotta Cheese, to taste
¼ Cup Grated Parmesan
½ Cup Feta Cheese, Crumbled
½ lb Thin Pasta (Spinach or Carrot works nicely!)

Sauce:
5-6 Cloves Garlic, crushed and sauteed briefly in ½ Teaspoon oil
3-4 Drops Chinese Hot Oil, or more to taste
3 Tablespoon Honey
2 Teaspoon Dijon Mustard
¼ Cup Tamari
1" Piece Grated Ginger
1 Cup Vegetable Broth

Combine sauce ingredients and set aside. Cook pasta in boiling water until al dente. Drain and set aside. Heat a wok (or large heavy frypan) on medium high heat. Add both peanut and sesame oils and tilt to cover bottom and sides. Add onions, mushrooms, broccoli, cauliflower and carrots and stir fry until tender but not soggy. Add sauce and stir to coat vegetables. Cover and allow to simmer a few minutes. Add cheeses and stir quickly to combine. Add cooked pasta and stir fry until combined and heated through. (It usually works best to cut your heat back to medium low before adding your cheeses and pasta). 4 generous servings.

Tofu Recipes

Tofu Dip/Spread

by Adele Baldwin
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 lb Soft Tofu
¼ Teaspoon Turmeric
½ Teaspoon Dry Mustard
¼ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
1 Tablespoon Dill Weed
2 Teaspoon Spike Seasoning

Blend all ingredients in a blender of food processor. Let sit in refrigerator for an hour and taste. Adjust to your taste. Delicious on crackers as a spread. Use silken tofu to make a softer dip. Good on veggies. It is a high protein, low fat, low calorie dip.

Tofu Creamy Dreamcake

by Pat Bjorke
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

Crust:
2 Cup Granola
2 Tablespoon Corn Oil
Apple Juice to mix

Cheesecake:
2 Tablespoon Agar Flakes
2/3 Cup Soymilk
¼ Teaspoon Salt
½ Cup Maple Syrup
2 lb Tofu, Pressed and Drained for 30 minutes
2 Teaspoon Vanilla
2 Tablespoon Lemon Juice
2 Teaspoon Grated Lemon Rind

Topping:
1 Cup Berries or Sliced Fruit
½ Cup Apple Juice
3 Tablespoon Maple Syrup
1 ½ Tablespoon Kuzu or Arrowroot
2 Tablespoon Apple Juice (for Kuzu)
Pinch Sea Salt

Crust: Whiz granola in blender or food processor until in fine crumbs. Remove to small bowl and work in oil with your fingers to distribute evenly. Add apple juice 1 teaspoonful at a time to make a crumbly but not sticky consistency. Shake and pat granola mixture into an oiled 9" springform pan, evenly covering bottom and sides. Set pan aside.

Cheesecake: Combine agar with soymilk in a saucepan; let stand for 5 minutes. Add ½ cup maple syrup and salt; bring to simmer and cook gently over low heat until thickened (about 10 minutes), stirring frequently to prevent scorching. Remove from heat. Crumble tofu into blender or food processor (you may need to do this in two batches, dividing the ingredients). Add remaining ingredients along with the soymilk mixture, and process until very smooth and creamy, stopping frequently to scrape down the sides. The mixture will be very thick. Pour cheesecake mixture into crust. Bake in preheated 350 oven for 30-40 minutes, until top is golden and cake is set. Cool on wire rack.

Topping: In saucepan, combine fruit, ½ cup juice, maple syrup, and salt; bring to boil. Dissolve kuzu in 2 tablespoons apple juice and quickly add to hot mixture. Reduce heat and simmer until mixture is thickened and clear, stirring constantly. Remove from heat and refrigerate at least 4 hours to complete the setting up of the cake. Serves 8-12.

Tofu-Grilled Cheese Sandwich

Spread a piece of bread with mustard and mayonnaise. Top with a slice of tomato and two slices of tofu. Sprinkle with soy sauce and cover with a slice of cheese. Broil until the cheese melts.

Tofu Onion Pie

by Mary Ellen Finucane
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

9" Pastry Shell, Unbaked
3 Eggs
1 Cup Heavy Cream
1 Cup Tofu (Squeeze out excess water, then crumble into a measuring cup)
1 Cup Grated Cheese (Try ¼ Cup Cheddar, ¼ Cup Mozzarella, ½ Cup Muenster)
Pinch Nutmeg
Pinch Dried Mustard
Salt and fresh ground Pepper to taste
2 Medium Onions
Butter the size of a walnut
Wheat Germ

Coarsely chop onions. Melt butter and cook onions slowly over low heat until they are golden. Stir frequently. Blend tofu in a blender until creamy (add up to ¼ Cup liquid if needed). Lightly beat eggs. Add tofu, cream and seasonings. Mix. Stir in cheese and cooled onions. Pour into pastry shell. Sprinkle wheat germ over top. Bake at 400 about 30-40 minutes, until knife inserted near center comes out clean. This may be served as an entrée. It's wonderful reheated the next day, and also tasty served at room temperature or cold as an hors d'oeuvre.

Tofu-Pesto Dip

by Ceal Phelan
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 Cup Basil Leaves
2 Cloves Garlic
¼ lb Tofu
¼ Cup Nutritional Yeast Flakes
2 Tablespoon Sunflower Seeds
1 Tablespoon Miso
1 Tablespoon Mustard
2 Teaspoon Vinegar

Wash the basil and put wet leaves in food processor or blender. Add remaining ingredients and blend until smooth. Add water until dip is desired consistency. Serve with raw veggies, crackers, pita, etc. Makes about ¾ Cup. This can also be used as a spread or salad dressing, depending on how thick or thin you make it.

Quick Tofu-Sesame Sauce

12 oz. tofu
¼ cup sesame butter or tahini
1 tbsp. shoyu
1 tbsp. honey
½ tsp. salt

Combine ingredients in a blender and puree until smooth. Serve over cooked vegetables or deep-fried tofu.

Tofu and Egg Omelet

6 oz. tofu, pressed and diced
3 eggs, lightly beaten
1 tbsp. shoyu
¼ tsp. honey
2 tbsp. sesame butter or tahini
1 tbsp. butter or oil
2 onions or leeks, cut into rounds

Combine the first five ingredients in a large bowl and mix well. Melt the butter in a skillet. Add onions and sauté for 2-3 minutes or until tender. Pour in the tofu-egg mixture and cook over low heat. When the omelet has an even consistency, fold and serve. Grated cheese, cream cheese, or vegetables can be used to fill the omelet, if desired.

Tofu, Peanut Butter and Banana Spread

12 oz. tofu
2 tbsp. lemon juice
½ cup peanut butter
1-2 tsp. honey
1 ½ bananas

Combine ingredients in a blender and puree. Serve on bread and top with nuts or raisins, if desired.

Tofu and Rice Casserole

4 ½ tsp. oil
1 tsp. salt
1 ½ tbsp. butter
dash of pepper
1 ½ onions, thinly sliced
1 cup cooked brown rice
12 oz. tofu, pressed, or 9 oz. firm
1 cup milk
½ cup breadcrumbs
2 oz. cheese, grated

Preheat oven to 350°F. Heat a large skillet and coat with 2 teaspoons of the oil and all of the butter. Add onion and sauté until lightly brown. Add rice, then tofu, sautéing each for 2 minutes. Season with salt and pepper. Place tofu-onion mixture in a casserole or bread pan coated with the remaining oil. Pour in the milk, then sprinkle with breadcrumbs and cheese. Bake for about 15-20 minutes or until cheese is browned.

Pan-Fried Tofu

1 ½ - 2 tbsp. oil or margarine
10-12 oz. firm tofu, cut into ½" thick slices
2 tsp. shoyu or ¼ tsp. Salt
dash of garlic powder

Heat a skillet and coat with oil or margarine. Add tofu slices and fry for 1 minute. Turn slices over, sprinkle with half the shoyu and garlic powder, and fry for 15-30 seconds. Turn again, sprinkle on remaining shoyu and garlic, and fry for 15-30 seconds more, or until nicely browned. Serve immediately.

Tofu-Strawberry Pudding

10 ½ oz. tofu
1 tsp. vanilla
1 ¼ cups chopped strawberries
½ banana
3 tbsp. honey

Combine all ingredients in a blender and puree until smooth. Serve immediately in small dessert dishes, or as a topping for pancakes, crepes or waffles. Variations can be made with raspberries, blueberries, or bananas and raisins.

Banana-Tofu Shake

6 oz. silken tofu
¼ cup wheat germ
3 bananas
¼ tsp. nutmeg
1 tbsp. honey
¼ cup milk

Combine ingredients in a blender. Puree until smooth and serve immediately. Milk can be omitted to obtain the texture of banana ice cream.

Tofu Pumpkin Pie

From vegweb.com

1 can (16 ounces) pureed pumpkin
¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 package (10-12 ounces) soft tofu, processed in blender until smooth
1 9-in unbaked pie shell

Preheat oven to 425 F. Cream the pumpkin and sugar. Add salt, spices, and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 40 minutes. Chill and serve. Don't use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with non dairy topping and it will fool any pumpkin pie lover.

Nutrition Information: calories-195; fat-6g; saturated fat-2g
Serves: 8
Preparation time: about 1 hour + chilling time

Tofu Waldorf Salad

by Pat Bjorke
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 Tablespoon Raisins
1 Apple, Diced
2 Ribs Celery, Diagonal Slices
1 Large Carrot, Shredded
2 Tablespoon Chopped Walnuts, Lightly Toasted
½ Cup (about ¼ lb) Tofu
2 Teaspoon Umeboshi Vinegar
2 Teaspoon Mirin
Apple Juice or Reserved Raisin Water

Simmer raisins in ½ Cup water until plump and tender (about 10 minutes); drain and reserve water. Combine apple, celery, carrot, raisins, and walnuts in large bowl. Par-boil tofu (bring about 1 cup water in saucepan to boil, drop in tofu and plunge into cold water to stop the cooking action. Gently press tofu between clean towelling to remove excess liquid.) In blender process tofu with umeboshi vinegar and mirin until smooth and creamy. Toss half of tofu dressing with the apple mixture. Chill overnight to blend flavors. Dilute remaining tofu dressing with enough reserved raisin water (or use apple juice) to make it creamy but not thin. Add to salad and gently mix to combine before serving. Makes 4 servings.

Total Food Bread

by Elise Harvey
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

3 Tablespoons , pkg, or cakes Yeast
1 Cup Warm Spring Water
5 ½ Cup Stock from steaming vegetables or cooking beans.
½ Cup Oil
¾ Cup Molasses (Blackstrap is best)
1 Cup Rye Flour
6 Cup WW Flour
½ - 1 Cup Dry Milk
3 - 4 Eggs
½ - 1 Cup Soy Grits
½ Cup Nutritional Yeast
2 Tablespoon Sea Salt
1 Cup Fine Corn Meal
1 Cup Wheat Germ
7 Cup Unbleached White Flour

In very large bread bowl combine yeast and warm water. Let sit about 10 minutes while gathering other ingredients. Add stock, oil molasses (measure after oil so it doesn't stick to the cup), rye flour and WW flour. Beat about 5 minutes with heavy wooden spoon. Beat in remaining ingredients one at a time, beating after each addition. Let bread rest while you rest a while (you will need it!!). Grease loaf pans. Spread about 2 Cup flour on kneading board. Dough is very sticky. Knead at least 5 minutes. Let dough rest up to 2 hours or shape immediately and put in loaf pans (either way works). Let rise only once. (In cold weather - 55 or lower - set oven to warm for a few minutes, turn off; leave bread in about 1 hour). Set loaves in oven, turn oven to 200 for 15 minutes, then turn up to 350 with bread still in oven. Bake 20 - 30 minutes longer until nicely browned and hollow sounding when you knock on the crust. Cool on a rack and share some of the warm bread with a good friend. A hot knife makes it a little easier to cut the warm loaf. This can be made with no white flour and more rye flour. Leftover oatmeal may be added after the eggs for extra moisture. Milk, eggs, grits or nutritional yeast can be omitted but they are what make this bread a total nutritious meal.
Makes 6 loaves.

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