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    You are in: Home / Cookbooks / Tofu/Meat Substitutes
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    25 recipes in

    Tofu/Meat Substitutes

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    This is such a filling, hearty, flavorful meal that I can never get enough of. It took a while to develop the cucumber sauce recipe, but I think I just about nailed it!

    Recipe #252303

    Definitely health food. I think it is quite tasty, but if you are not used to such light, vegetarian fare, you may not like it. From a Joyva tahini ad.

    Recipe #226345

    This is a great one dish meal.

    Recipe #57241

    2 Reviews |  By wizkid

    This comes from Sarah Brown's Vegetarian Kitchen. I first tried it at a friend's house for a luncheon party. Served with salad, french bread and homemade tomato sauce, it is absolutely delicious. It can be served hot or cold.

    Recipe #96816

    David made these for Father's Day one year, and it has been a family favorite ever since! Nonfat yogurt, oven-baking, and hot sauce makes them a delicious and healthful treat. Don't be scared off by the quantity of hot sauce as the yogurt thoroughly tames the spice. Please note that removing the chicken fat and using nonfat yogurt makes this dish virtually fat-free. (For maximum safety, David HIGHLY recommends his triple-washing method.) Prep time does not include chilling time.

    Recipe #215114

    This was absolutely delicious! It will make a tofu lover out of you yet (I hope!). I let my tofu sit overnight in the marinade, and then baked it, and I thought it turned out great. As I describe below, be sure to really "press" the excess liquid out of your tofu to ensure that it absorbs the marinade. Don't be afraid to put something really heavy on it to draw out the moisture. Cast iron pan works great! Source: Sunday Moosewood cookbook

    Recipe #81284

    Cooking time includes marinating time.

    Recipe #181992

    I make this when my brother and sister come to visit me. They get it with cornbread and sasperella, if i told them what was in it they would turn their noses up but served like this it a "Cowboy dinner"

    Recipe #181993

    This is from "Sundays at Moosewood," with a few minor changes. The recipe as written calls for pressed tofu, but I like to freeze the tofu instead. When it's thawed and the moisture has been squeezed out, the texture changes to chewy and firm, rather than slippery and mushy. I always use the one-pound blocks stored in water, rather than the silken type.

    Recipe #176423

    This is a nice substitution for beef jerky, as it provides the saltiness and smoky flavor (it has been a long time since I've had real beef jerky, though, so I may not be the best judge). The texture will not be the same, of course, but it is chewy and satisfying. Enjoy!

    Recipe #177157

    Original from the VT for April. For the Vegan option use the Maple Syrup

    Recipe #161515

    29 Reviews |  By Bergy

    This is so simple and so tasty. Leftovers (if there are any) make a great sandwich. Try mixing cumin and garlic for the spice.

    Recipe #10986

    Great meal for vegetarians. WOnderful served with marinara sauce.

    Recipe #81659

    1 Reviews |  By VegBear

    It's really simple and really tasty. Make some gravy and serve with collards or hoppin' john.

    Recipe #148246

    This is from Annemarie Colbin who wrote the Natural Gourmet. She says this is a staple in the French vegetarian cooking class that she teaches and never fails to win raves.

    Recipe #89298

    Recently came across this on the Internet and want to try it soon as I love sweet/spicy combinations. Note actual nutritionals are not adjusted for discarding the marinade. Total time does not include marinading time. Posting for the 2005 'Zaar World Tour.

    Recipe #136875

    The 2005 World Tour is next headed to Scandinavia. Posting this for my vegetarian teammates. Don't want to see them go hungry this week. :-)

    Recipe #137504

    2 Reviews |  By Nose

    This dish gets its name from the look of the glossy amber-colored sauce swirled over the tan tofu. You should enjoy the taste and texture of tofu to try this dish -- it's its own flavor, not pretend meat -- so use a good, quality tofu. This is silky, savory, and tasty, and more than the sum of its simple parts. From Japanese Cooking: A Simple Art, by Shizuo Tsuji. Note: I have never added salt to anything containing soy sauce... until this dish. The recipe really does need it.

    Recipe #108152

    A creamy dressing subtly flavoured with sesame oil, tahini and dill. Good way to start people on tofu.

    Recipe #125577

    Glamorgan sausages are the poor man's meatless substitute for the real thing. These are best made with stale, crusty bread rather than chewy, sliced bread. Make them a day in advance if you like.

    Recipe #89801

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