PLEASE read the notes before trying this recipe.
Using the correct product it makes a lovely pudding pie filling. If you are unsure of tofu or have not worked with it or want to try it, please feel free to visit our Vegetarian forum on zaar. You will get some wonderful information
Tried this the other day and loved it! If you use a couple of 8 oz. packages of diced tofu, found in the produce section of your grocery store, and bottled minced ginger, this goes together in no time. A rice cooker does a great job with brown rice, too, and will keep the rice warm until serving. A quick, healthy dish from Cooking Light.
This is a wonderful THICK pudding-style dessert that I love to eat. It is SO nice to have something that I can enjoy that doesn't contain dairy products!! :-) Cook time is unknown. To be honest with you I didn't think to time it! Its an estimate, so please know that cooking time is not exact!
This recipe has been entered for ZWT II & was found on the net courtesy of The Straits Cafe at: straitscafe.com. Per the intro ... "Tofu for dessert? Well, you've never had a treat like this!" I don't know how a recipe could be any easier than this, but plan ahead as this needs to chill overnight. The 5 min prep time of course doesn't include the chilling time. :-)
It's good... no kidding! Vegan or not, this dessert is a great dairy free treat. This works for people with diabetic and/or heart disease diet guidelines. Prep time is really chill time... there are about 5 minutes of actual busy work for this recipe, 35 minutes of baking and 2 hours of chilling.
I'm posting this for my mother. We recently returned from a trip to Cape Cod, where we were both very disappointed about not being able to eat the cream-filled clam chowder as a result of our IBS. This recipe is from my favorite cookbook, Eating for IBS by Heather van Vorous, and is completely dairy-free and delicious!
I've been craving alfredo sauce lately, and this is the best non-dairy substitute I've found! Don't tell your family it contains tofu, I bet they'll never guess! The recipe is from www.veganchef.com. You can reduce the soy parmesan to make it healthier, although I wouldn't go below 1/2 cup because it does add a lot of the flavor.
I love this dish, Depending on how I'm feeling i either use egg or sweet chili sauce to coat the tofu prior to covering with the panko.
My favourite sauces to serve with it are Recipe #179186 and Recipe #24158.
Prep/cooking time does not include draining time!
A thick puree style soup tasting more like dessert than Mom's boiled veggies. Modified from the Almost Vegetarian cookbook by Diana Shaw. Note cooking time here is actually cooking time but will vary depending on what you want to do with the soup. Chill adds time.
We use these a lot on nights that I just don't feel like cooking much. Added to a stir fry with a bit of hot rice, it's a perfect lighter meal. I suppose you could adjust the recipe to give the tofu a different flavor, just change the mix of liquids and flavorings, but prepare and bake as directed. Read the note! You don't want to end up with a sloppy mess.