Makes 24 brochettes Copyright: Nancy Berkoff
Instead of tofu, you can also use smoked or barbecued seitan or tempeh in this recipe.
|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|
|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|
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.
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.
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.
|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|
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).
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.
|Soft tofu||14 ounces|
|Lemon juice||1 ounce|
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:
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