Vegetarian Journal's Foodservice Update



Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions
Volume X, Number 4     Autumn 2002

Vegetarian Quantity Recipes

- Miso Tofu Brochettes with Pineapple
- Three-Berry Frozen Tofu Custard
- Tofu Sour Cream

Companies carrying a variety of plain and flavored soy products.


Miso Tofu Brochettes With Pineapple

Makes 24 brochettes                            Copyright: Nancy Berkoff

Instead of tofu, you can also use smoked or barbecued seitan or tempeh in this recipe.

Ingredients Measure
Dark or medium miso 3/4 cup
Toasted sesame seed oil 1/4 cup
Orange juice concentrate 1/4 cup
Grated fresh ginger 3 Tablespoons
Garlic cloves, crushed 5
Water 2 cups
Extra firm tofu, cut into 48 small cubes 2-1/2 pounds
Red bell peppers, cut into 48 pieces 4 large
Fresh button mushrooms, washed and dried 48
Green apples, cut into 48 wedges 48
Pineapple, peeled, cored, and cut into 48 pieces 2 medium
Cooked pearl onions or small chunks of red onion 48
Cherry tomatoes 48

Method

Combine miso, oil, concentrate, ginger, garlic, and water in a large plastic or glass container to create the marinade. Place all remaining ingredients in the marinade, cover, and refrigerate for 40 minutes. If necessary, turn ingredients once or twice so they marinate evenly.

Assembling brochettes:
Each brochette should consist of 2 tofu cubes, 2 pieces of red pepper, 2 mushrooms, 2 pieces of apple, 2 pieces of pineapple, 2 onions, and 2 tomatoes placed on an 8-inch skewer.

To cook brochettes:
Brochettes may be barbecued over a low fire, broiled for 3 minutes or until vegetables are tender, or grilled on medium heat, turning once, for 4-5 minutes.


Three Berry Frozen Tofu Custard

Copyright: Nancy Berkoff
Makes approximately 3-1/2 cups or seven 1/2-cup servings

Frozen, this recipe can be scooped. If not frozen, this recipe can be used for the basis of a fruit shake or dessert sauce. It can also be poured into a prepared pie shell or individual tarts and refrigerated to make a “cream” pie. If frozen in a pie shell, you’ll have an “ice cream” pie.

Ingredients Measure
Silken tofu, drained 3 cups
Fresh or frozen, thawed blueberries 1/4 cup
Fresh or frozen, thawed raspberries 1/4 cup
Fresh or frozen, thawed strawberries 1/4 cup
Granulated vegan sweetener to taste
Vanilla extract 1/2 teaspoon

Method

Place all the ingredients in the canister of a blender or food processor. Process until smooth and blended. Pour into a 1 quart bowl or individual dessert cups. Freeze for at least 2 hours, stirring once after 1 hour. Can serve frozen or unfrozen (see above).


Tofu Sour Cream

Copyright: Nancy Berkoff
Makes approximately 1 pint or 32 half-ounce servings

You can purchase soy-based sour cream or prepare the recipe below as you need it. This recipe will keep up to five days in the refrigerator. Use tofu sour cream as a base for hot sauces, to thicken “cream” soups, or in cold sauces or salad dressings.

Ingredients Measure
Soft tofu 14 ounces
Lemon juice 1 ounce
Salt 1/2 teaspoon

Method

Boil 1 pint plus 1 cup water. Drop uncut tofu into water and allow to boil for 1 minute. Remove from heat, allow to stand for 3 minutes or until cool. Drain water. Place tofu, lemon juice, and salt in a blender and process until smooth.

To flavor tofu sour cream you can:

  1. Add 2 teaspoons chopped green onions and 1/2 clove fresh garlic, minced, for a baked potato or pasta topping.
  2. Add 1 teaspoon red pepper flakes, 1/2 teaspoon dried oregano, 1 teaspoon cracked black pepper, and 1/2 teaspoon dried basil to serve or combine with tomato sauce as a topping for pasta dishes.
  3. Add 2 Tablespoons chopped fresh parsley, 1 teaspoon chopped fresh mint, and 1 teaspoon chopped fresh sage for a Mediterranean flair.
  4. Add 1 teaspoon fresh lemon zest, 1 teaspoon fresh orange zest, 2 teaspoons orange juice concentrate, 1/2 teaspoon ground dried ginger, and 1/4 teaspoon vanilla extract for a dessert topping or fruit salad dressing.

These companies carry a variety of plain and flavored soy products:



Excerpts from the Autumn 2002 Issue:
Making Non-Vegetarian Dishes Vegan-Friendly
by Nancy Berkoff, EdD, RD, CCE
Food Service Hotline
Many Shades of Tofu
Vegetarian Quantity Recipes

Click here to go to the main foodservice page (Vegetarian Journal's FoodService Update and Quantity Cooking Information with links to each issue).


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Thanks to volunteer Stephanie Schueler for converting this article to HTML.



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