By Louise Hagler
Uploader's observe: This e-book has a really 70s vibe, yet will get solid experiences on Amazon. bear in mind that this can be a scanned copy--amazon does have an book on hand, for round $10.
Since 1983, TOFU COOKERY has been America's foremost authority on how one can make tofu style scrumptious. numerous generations of chefs have came across the flexibility of this healthy soyfood in the course of the variety of convenience meals and gourmand dishes discovered among the covers of this valuable quantity. during this revised twenty fifth anniversary variation, all of the recipes were up-to-date for today's dietary criteria, utilizing diminished amounts of extra healthy fat and no more salt. Many new recipes were further to mirror extra present tastes and traits, and to enrich the outdated favorites. luxurious images with tofu on middle level will tempt you and assist you envision how your entire dishes will glance.
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Additional info for Tofu Cookery (25th Anniversary)
The day ahead magically appears a tad less stressful all of a sudden. INGREDIENTS: 2 tablespoons (30 ml) peanut oil 2 tablespoons (20 g) chopped shallot 1 cup (150 g) diced red potatoes 1 pound (454 g) extra-ﬁrm tofu, drained, pressed, and crumbled 1 tablespoon (17 g) brown sauce, such as HP, or 1 teaspoon vegan Worcestershire sauce 15 ounces (425 g) ﬁre-roasted or regular diced tomatoes, with liquid 3 tablespoons (48 g) natural peanut butter 2 cloves garlic, minced 1 tablespoon (15 ml) soy sauce 1 teaspoon ground ginger DIRECTIONS: In a large skillet, combine the oil, shallot, and potatoes.
1 ⁄2 cup (96 g) raw sugar 1 ⁄4 cup (60 ml) pure maple syrup 1 ⁄2 cup (80 g) raisins or other dried fruit 1 ⁄3 to 1⁄2 cup (80 to 120 ml) nondairy milk 2 teaspoons (10 ml) pure vanilla extract 1 ⁄2 teaspoon maple extract Divide the dough into 10 equal portions of 1⁄3 cup (120 g) per cookie. Place on the prepared baking sheets and ﬂatten the dough, because the cookies won’t spread while baking. Bake for 16 to 18 minutes, or until golden brown at the edges and ﬁrm. Let cool on the baking sheet for a few minutes before carefully transferring to a wire rack to cool completely.
Lightly panfry a tortilla on both sides until warm and soft. Transfer to a plate and cover lightly with a kitchen towel to keep warm. Repeat with the remaining 3 tortillas. On each plate, divide the Tofuevos evenly on top of each tortilla, then pour the ranchero sauce on top of the tofuevos. Top with the sour cream, avocado, and scallion, and serve. 4 corn or ﬂour tortillas Nondairy sour cream, store-bought or homemade (page 211); avocado, pitted and sliced; and chopped scallion, for serving YIELD: 4 servings DOWN-HOME BREAKFASTS 41 CHORIZO AND EGG FRITTATA A baked omelet that feeds eight!
Tofu Cookery (25th Anniversary) by Louise Hagler