Preparation:
1. In a 9×9-inch square baking dish, whisk all the ingredients (except for the tofu).
2. Drain the tofu and slice in half lengthwise; blot with a paper towel.
3. Preheat a non-stick skillet over medium heat and spray with non-stick spray.
4. Slide the tofu slices in the skillet and grill for about 4-5 minutes on each, flipping carefully with a large spatula. Brown it nicely to give it color and texture.
5. Slip the tofu slices into the marinade, turning with a spatula at least once.
6. While the tofu is sitting in the marinade, cut each slab 3 times lengthwise and widthwise with a sharp knife (so that you have 16 squares per slab). Toss carefully.
7. Let the tofu marinate for up to 30 minutes.
8. Remove the ginger slices and garlic. Serve warm, at room temperature or chilled.

Servings: 4

Nutritional information for one serving:
Calories: 90
Calories from fat: 47
Total fat: 5.3g
Cholesterol: 0mg
Sodium: 766mg
Total carbs: 3.2g
Fiber: 1.1g
Protein: 9.7g
WW points: 2

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5 pounds of firm tofu
1 pound of tofu for the drumsticks - optional

Stuffing:

2 tablespoons toasted sesame oil
1 large onion, chopped fine
1 and 1/3 cup celery, diced (about 4 stalks)
1 cup mushrooms, finely chopped
3 to 4 cloves garlic, minced
1/4 cup sage (may use 1/8)
2 teaspoons marjoram
2 teaspoons thyme
1 teaspoon winter or summer savory
salt and pepper to taste
1 teaspoon rosemary
2 teaspoons celery seed
1/4 cup soy sauce or tamari
3 cups Pepperidge Farm Herb Stuffing

Basting mixture:

1/2 cup toasted sesame oil
1/4 to 1/3 cup soy sauce or tamari
2 tablespoons miso
2 tablespoons orange juice
1 teaspoon mustard of choice

Directions:

Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a 12 colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours.

When time is up, start the stuffing. Saute the onions, celery and mushrooms in the 2 tablesoons sesame oil. When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes. Add herb stuffing and mix well.

Remove tofu from fridge and take off weight, plate and top of cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the she’ll and pack in firmly. Cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on sides of turkey to achieve a more oval shape. If desired at this point, you may mold drumsticks out of one pound of tofu, and place on each side of the turkey.

Mix up the basting mixture and baste tofu turkey with half of it. Cover the turkey with foil, and bake at 400 degrees for about 1 hour.

Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the turkey is golden. Remove from oven and use rest of basting mix. Using at least 2 large spatulars, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce.

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1 1/2 cups whole wheat flour

3/4 cup raisins, seedless

1/4 cup dates or prunes, chopped

1/2 cup nuts chopped

1/2 teaspoon baking soda

1/2 cup honey

1/2 pound tofu

1 egg

1/2 cup butter softened, or oil

1 teaspoon ginger

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 teaspoon vanilla extract

Directions

1. In a 2-quart bowl, mix flour, raisins, dates, nuts and baking soda together.

2. Blend the remaining ingredients in a blender or food processor.

3. Mix wet and dry ingredients together.

4. Drop by teaspoonfuls onto oiled cookie sheet.

5. Bake at 350~ for 10-15 minutes. These cookies can be made ahead of time and frozen, or, kept in a tin container for a few days.

Preparation time takes about 5 to 10 minutes. Cooking takes about 15 minutes. So if you’re up for some client and employee gifts that need not much time in preparation this recipe is best for you. Or it could even become some sort of a company branded gift. Aside from the fact that this tofu cookie recipe will not cost you much, it is proven to be beneficial especially for the long hours of work employees spend in a day. You sure would have lesser time to think of what to eat. Why not reward them with a pack of cookies which are really tasty and healthy at the same time. You do not even have to worry about ruining your diet plan! It doesn’t have to be declared the ‘Year of Cookies’ but hey, anyone who would receive some tofu cookies would surely love it. Happy tofu cookie day!

6 ounces (150g) tofu

2 1/2 tablespoons Miso* (fermented soy bean paste)

3 cups soup stock or water, or 3 cups water plus 2 teaspoon instant chicken bouillon

1 green onion

1/2 cup small broccoli flowerets

*Available at oriental grocery stores or at large supermarkets

Instructions:

1. Cut tofu into 1/2 inch (1.2cm) cubes.

2. Cut green onion into 1-inch(2.5cm) long, then cut lengthwise into halves.

3. Cut broccoli diagonally into small pieces.

4. Heat soup stock in saucepan until boil; add green onion an broccoli pieces over medium heat. Mix Miso and 1/2 soup stock until creamy. Add to saucepan and stir soup lightly.

5. Add tofu cubes and bring to a boil. Remove from heat. Serve in small individual bowls. Add dash of pepper to soup if desired.

INGREDIENTS:
CAKE

8 ounces firm tofu
1/4 cup skim milk ricotta cheese
4 ounces light cream cheese
1/4 cup pure maple syrup
3 tablespoons unsweetened cocoa powder
2 large egg white
1 tablespoon ground cinnamon
3 tablespoons light irish cream liqueur
1 tablespoon coffee liqueur

FOR THE TOPPING
1/2 cup nonfat sour cream
1 teaspoon pure vanilla extract
1 tablespoon honey

Procedure:

1. Preheat oven to 350 degrees. Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil.

2. In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs.

3. Puree until smooth and pour into the prepared pie plate.
Place the pie plate on the center rack of the oven.

4. On the bottom rack, place a baking pan filled halfway with water.
Bake for 1 hour.

5. While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly.

6. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly, decorate if you wish, and return it to the oven.

7. Bake for about 10 minutes more until the topping sets. Refrigerate for 2 hours before serving. Enjoy!

12 ounces (300g) tofu

1 apple

1 stalk celery chopped
4 lettuce leaves

1/4 cup walnuts (shelled), chopped or almond, sliced

2 tablespoons lemon juice

2 tablespoons mayonnaise

2 tablespoons half-and-half

1 teaspoon sugar

1/2 teaspoon sugar

Dash of white paper

Instructions:

1. Cut tofu into 1/2 inch (1.2cm) cubes and drain.

2. Sprinkle 2 tablespoons lemon juice and let it stand for a while.

3. Cut apple into wedges. Cut out cores, then slice thin. Soak in salted water and drain.

4. Chop celery. Mix mayonnaise, half-and-half, sugar, salt and pepper. Stir in celery and apple and toss.

5. Cover and refrigerate tofu and celery & apple mixture for about an hour. Then place lettuce leaves on salad bowl and mound tofu and apple & celery mixture in center. Sprinkle with chopped walnuts. Enjoy!

12 ounces (300g) tofu

1 pound (450g) frozen mixed vegetable

1 egg

1 1/2 tablespoons soy sauce

1 1/2 tablespoons sugar

3 1/2 tablespoons cooking or white wine, or Mirin

2 tablespoons oil

Instructions:

1. Bring 2 cups water to a boil. Add a pinch of salt. Drop uncut tofu in boiling water and bring to a boil again.

2. Remove from saucepan. Drain water well. Let stand 30 to 60 minutes; change towels several times.

3. Cook frozen mixed vegetables as directed on package; drain. Heat oil in skillet until hot then add the mixed vegetables and well drained tofu. Scramble tofu with wooden spatula until tofu break into small pieces.

4. Mix soy sauce, sugar and wine. Pour in tofu then stir constantly until almost all liquid evaporates.

5. Add beaten egg into tofu and vegetable mixture. Stir until egg is cooked.

12 ounces (300g) tofu, drained

1 package (12 ounces = 360g) frozen scallops, thawed, or 12 ounces(360g) fresh scallops

3 green onions or shallots

1 tablespoon salt

2 tablespoon cooking wine or dry white wine

2 tablespoons milk

1 tablespoon sesame oil

1 tablespoon cornstarch, dissolved in 1 tablespoon water

1 teaspoon gingerroot, slice thin or 1/8 teaspoon ground ginger

1 tablespoon butter or margarin

1 cup water

Instructions:

1. Cut tofu into 1/2-inch(1.2cm) thick slices then drain.

2. Cut scallops into 1/2-inch(1.2cm) pieces. Soak in 1 tablespoon wine.

3. Slice gingerroot thin.

4. Cut green onions, 1 1/2-inch (4cm) long, then cut lengthwise into halves.

5. Heat 1 tablespoon sesame oil in wok or skillet; add gingerroot and scallops, stir fry 1 up to 2 minutes.

6. Add 1 cup water, 1 tablespoon salt, 1 tablespoon wine and 2 tablespoon milk.

7. Heat until boiling. Reduce heat and simmer until scallops are tender about 5 minutes.

8. Add tofu and stir carefully. Bring to a boil, then add cornstarch while stirring constantly. When smooth and bubbly already, remove from heat then add 1 tablespoon butter over scallops. Enjoy!

24 ounces (600g) tofu

1 1/2 tablespoons all-purpose flour

1 egg white, beaten (reserve egg yolk)

1 pound (450g) lean ground beef

1 small onion, finely chopped

2 slices whole-wheat bread

2 tablespoons milk

2 tablespoons snipped parsley

3 tablespoons green peas, cooked

2/3 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground nutmeg

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 egg

Instructions:

1. Crumble bread into pieces and soak in 2 tablespoons milk.

2. Beat tofu with hand mixer and add 1 1/2 tablespoons flour and 1/2 teaspoon salt.

3. Beat 1 egg white.

4. Add beaten egg to tofu. Mix well.

5. Add 1 tablespoon cooked peas.

6. Mix ground beef, chopped onions, parsley, 1 egg plus one egg yolk, breads, 2 tablespoons peas, ground nutmeg and 2/3 teaspoon salt & 1/4 teaspoon pepper.

7. Coat bottom of meatloaf pan with thin film of oil. Dust with flour. Place half the meat mixture and spread evenly. Sprinkle 1 tablespoon flour on every meat.

8. Spread all tofu mixture evenly over the meat. Sprinkle 1 tablespoon flour and top with remaining meat mixture. Bake in 350 degrees oven uncovered for 35 to 45 minutes or until wooden pick or folk inserted in center comes out clean. Serve with tomato slices or baked potatoes.

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12 ounces (300g) tofu, pressed, well drained

Teriyaki Sauce; mix 2 tablespoons soy sauce, 2 tablespoons Mirin, Sake or white wine

1 tablespoon oil

Instructions:

1. Cut tofu into 8 pieces, 1/2-inch (1.2cm) thick. Arrange then tofu in a shallow pan. Pour Teriyaki sauce over marinate fro 15 minutes.

2. Heat oil in skillet. Add tofu and fry on each side until golden brown. Remove from heat and serve on plate.

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