Tiptoe through the tofu...

(Photo courtesy: google.com)

Tofu was not common where I grew up.  Well, to be truthful, it was non-existent and it took traveling to the other side of the country to be introduced to it.  Over the years I have heard people state 'but it's so bland' and I think that is one of the best things about it ~ you can make it taste any way you want.

I'm not going to go into the history of tofu, nutritional benefits, etc...  You're reading this on a computer and I know you can research that yourself (though I found interesting information at http://en.wikipedia.org/wiki/Tofu).  What I want to do here is give the recipes for two tofu dishes I have run into over the years that my family liked and that my daughter remembers with fondness.  Both of them are yummy and easy...  :)

 The first one is for a great dip to use at home or parties and potlucks.  I made it for years and not once did anyone guess that the principle ingredient is tofu. The recipe is from 'The Farm Vegetarian Cookbook', The Book Publishing Company, 1978.  (The Farm is a commune founded in Tennessee in 1971 and is still in existence.)

Tofu Onion Dip

2 C soft tofu
1/4 - 1/2 C oil
1/4 C vinegar
1 t salt
1 - 2 T sugar
1/2 medium onion, minced
2 t soy sauce
2 t garlic powder
2 T nutritional yeast flakes (opt.)

Combine ingredients in a blender and blend to a creamy consistency.  Add a couple tablespoons of liquid if necessary.  Variation:  One package of onion soup mix can be used in place of fresh onion and spices.

That it ~ doesn't get much easier than that.  I've played around with using fresh garlic as well but, since I believe that there is no such thing as too much garlic (most of the time), I'll leave quantity to your own imagination and taste.

(http://www.vancouverhoods.com/gastown/sunrise-market/)

 The second recipe is from a booklet put out by the Sunrise Market tofu manufacturers.  The Sunrise Market, itself, is on the corner of Powell and Gore in Vancouver and it is an experience unto itself that you can't really quite grasp until you've navigated your way through it.  For years, no matter where I lived in Vancouver, it was where I went for my fruits and veggies and many interesting condiments.

 

Zucchini - Herb Casserole

454g firm tofu, mashed well
1 1/2 lb zucchini, cut into 1/4 in cubes
1 1/2 C chopped green onions
4 cloves garlic, pressed
2 T oil
2 t garlic salt
1 t each: basil, oregano
1/2 t paprika
1/4 t pepper
2 C chopped tomatoes
1 C cooked rice or millet
1 egg, lightly beaten
3 C grated sharp cheddar cheese, divided

In a large, oven-proof skillet, sauté the zucchini, green onions and garlic in the oil.  Cover and simmer gently for 7 - 10 minutes, until the zucchini is barely tender.  Remove from the heat.  Stir in the remaining ingredients except for 1 cup cheddar cheese.  Sprinkle the 1 cup of cheese over the top.  Bake at 350F for 35 minutes.  Let stand 10 minutes before serving.

Serves 6.