Carol L. Cain
Tofu Sandwich Ideas
From geller@ucunix.san.uc.edu Wed Feb 6 22:21:23 1991 When I first started using tofu, I had only one recipe -- it was an easy intro to the stuff. Quick, too. A little greasy if not done right, but... oh well. Cut off a slab or two, about 1/2" thick. Heat some oil in a frying pan, adding copious amounts of various spices (I prefer paprika, chili, garlic, celery seed... then again, I like the red color the tofu takes on from the chili and paprika :) ) when the oil is hot & the spices well mixed, fry that sucker up. Serve as a sandwich, with toppings like the traditional hamburger, with sauces (I used to use a lot of tahini), or however. 10 minutes, tops. Of course, you _could_ just eat it raw... Tom ------------------------------------------------------------------------------ >From doll@eng.umd.edu Thu May 16 10:32:19 1991 Recipe for a Tofu Sandwich Spread that we serve at the Maryland Food Co-op: One block fresh tofu (not "silken", freshness is important) Celery chopped fine Finely chopped onion, or onion flakes Tumeric, Tamari or Shoyu, Parsley, Chili peppers (opt.), paprika, oil (canola, peanut, etc.) Directions: mix ingredients. This is copied from a product called "No-egg Salad" and haphazardly adapted to high-stress food store standards. Steven doll@wam.umd.edu ----------------------------------------------------------------------------- >From sharon@phoneme.shs.uiuc.edu Mon Apr 6 11:31:23 1992 Here is a recipe from the Illinois Soybean council (or something like that) - it's a pamphlet I got at the State Fair. Savory Tofu Salad 1 lb. tofu, crumbled 1/2 c. green onions (chopped) 1/2 c. soybean oil mayo/salad dressing 1/2 c. grated carrots 2 tsp. prepared mustard 1 tsp. garlic powder 1/2 tsp. salt 1/4 tsp. tumeric Combine ingredients. yield: 3 cups. Serve on a bed of lettuce or as sandwhich filling. I think about 1/4 c. low-cal mayo works fine. Hope this helps. Sharon Morrison ----------------------------------------------------------------------------- "Egg" Salad Sandwich Ingredients 1/2 lb firm tofu, drained and diced 1 red bell pepper, finely chopped 2 scallions, chopped finely 1 small carrot, finely shredded 1 Tbsp chopped fresh parsley 1 Tbsp chopped dill pickle 1 tsp dijon mustard 2 Tbsp soy mayonnaise 1/4 tsp salt 1/8 tsp pepper 8 slices wholewheat bread shredded lettuce Procedure Combine all ingredients except bread and lettuce in a mixing bowl and toss together well. Taste and adjust seasoning. Divide mixture evenly among 4 slices of bread. Top with lettuce and remaining bread. Serves 4 Per serving: 241 calories 9 gr protein 10 gr fat 30 gr carbohydrates 650 mg sodium From: Vegetarian Times Sept 1991 ------------------------------------------------------------------------------ >From recipes@mthvax.HP.COM Sun Mar 3 18:11:44 1991 Someone asked about a tofu burger recipe that I made today, while trying to figure out what to do with the tofu I had in the fridge. There are no measurements as such, as I just taste it as I go along. I've given some rough guidelines though. Ingredients: Tofu Bread crumbs Ground Cumin (no less than 1/2 tsp) Ground Coriander (same as Cumin) Garlic (minimum one clove) 1 egg (egg replacer worked fine) Onions Oil for frying (I use Canola oil) Salt Fresh Parsley (tablespoon or two) There is a great deal of room to play around with the amount of each ingredient, so start out with a little, taste it, and add a little more if you want. I'd be careful with the Garlic and Onions. One clove and a small green onion are sufficient if you're going anywhere within the next few days or so, more if you have quite a bit of parsley left over and are living a monastic existence. As far as the spices go, I personally put more than a teaspoon each of the Cumin and Coriander, less renders it considerably milder, but still tasty. The amount of breadcrumbs depends upon how many people are eating. If you have a bunch of people coming over, get out a loaf. 4-5 slices of bread tossed in the food processor should be sufficient for most applications. Play around with the tofu:breadcrumb ratio til you have a consistency and flavour you're happy with. The actual production involves putting the chopped up tofu, along with the garlic and onion(s) into the food processor and processing them until smooth. Remove to a large bowl and add bread-crumbs, egg, parsley, salt, cumin and coriander. Taste and adjust and taste and adjust... Put a bed of bread-crumbs on a plate and take out individual tablespoon's full of the tofu mixture and put them on top, cover with breadcrumbs and flatten them into patties. Add oil to a HOT frying pan and let the oil heat up til it's hot. (I had the element on between medium and high) There should be a fair amount of oil, not so much that it covers the patties, but enough such that it goes up about half-way on each little patty. Add the tolafel patties to the oil and cook each side until golden-brown. Place them on paper towels afterwards to drain-off excess oil. The sauce I use is just low-fat Yogurt with as much cayenne pepper as you can handle. (you could also add garlic, but you probably already have quite enough) Put whatever you like inside the pita-pocket. I personally like cucumbers, tomatoes, lettuce and parsley, though anything's possible. David Dmytryshyn EMAIL: djd@scgrp.UUCP ------------------------------------------------------------------------------- >From v116jugp@ubvmsd.cc.buffalo.edu Fri Jan 11 12:58:28 1991 In article <1991Jan11.204735.27809@cbnewsc.att.com>, proud@cbnewsc.att.com (jeff.alltop) writes... >I'm looking for some ideas an how to dress up Tofu to make a good >sandwich. Any ideas out there? Try this: Take a half pound of firm tofu and mash it. Add some mayonnaise, prepared mustard (my proletarian tastes call for regular ballpark stuff, but I've been told that yuppie mustard will work as well), chopped onion, minced garlic, and chopped green pepper. You can also add any other spices you like, such as possibly a bit of black pepper, parsley, etc. This makes a really good sandwich spread, originally introduced to me as "Mock Egg Salad", though I prefer to call it "Tofu Salad". You can also make "Mock Chicken Salad" by using tofu that has been frozen for a week or so and then thawed. Other variations involve adding other chopped veggies, like carrots, sweet red peppers, or celery. You can also make it an unusual sandwich spread with a little bit of minced ginger, but whether or not you do this depends on your relative tolerance for wierd food. You definitely want to let this stand, refrigerated, overnight. It should keep for at least a few days. Sorry the ingredients are so imprecise, but this is really a poke and hope type recipe. Improvise and you'll love it. Tim Biehler ------------------------------------------------------------------------------ >From ericm@panews Tue Sep 25 21:07:46 1990 >Any further suggestions would be greatly welcomed: I am a terrific vegan >cook but I'm still a little weak on vegan convenience foods. o diced tempeh in tortillas/pita with sprouts & tomatoes o whole wheat couscous with chick-peas, tomatoes, onions, etc. o tofu-salad sandwich. Tofu salad can be wildly different; here's mine: tofu chopped green onions soy sauce hot chili oil chinese mustard powder garlic Hot food freaks note: most "hot chili oil"s are mostly cottonseed oil or worse, with just a little peanut oil for flavor. You CAN find it made with just peanut oil; the improvement in flavor is remarkable. It's probably better for you too. Disclaimer: I'm not vegan. I'm not quite even vegetarian. I just like food. U.S. Out of Humboldt County Now! eric murray ericm@ibminet.awdpa.ibm.com uunet!ibmsupt!ericm ------------------------------------------------------------------------------- >From cranston@cadence.com Wed Mar 6 06:11:50 1991 Since people have been asking for things to do with tofu, here's something I recently hit upon: Take a block of soft tofu, puree with 1-2 cloves of cruched garlic, to taste, and a dash of soy sauce. You should have a substance about the consistency of whipped cream (for those of you who know what that is :^) ). This makes a good spread for any number of sandwiches. My favorite is a good amount of this with some tahini on whole-wheat toast. It's quite good (but then, I love tofu right out of the package). -- "Remember-there's always something cleverer than yourself." -Merlin cranston@cadence.com ------------------------------------------------------------------------------ ******************* Tofu Burger Recipes ******************* ----------------------------------------------------------------------------- monica@mips.COM (Monica Waldman) writes: [about crumbling veggie burgers] The only general suggestions I have are play around with the amount of flour you use as well as the temperature of your oil. I may be making this up, but I've found that the violent action of too-hot oil breaks the burgers up, while not-hot-enough oil requires longer cooking time and more moisture is absorbed also causing them to break up. Here are two recipes you might want to try (both of which have been posted here prviously). The first is absolutely crumble-proof. It was advertised as a potato-loaf, but it makes such good burgers that I just cook it on Sunday night then during the week I slice it, fry it and stick on a bun. It leaves a lot of room for experimentation (adding various vegetables and spices). ---------------- The following recipe was posted here some time ago. While it's not the most sturdy burger I've ever seen (for example, you have no hope of grilling these on a barbeque), but I've found that they do hold together better than most. They're not vegan, but they're tasty. ----------Very old message:--------- From: wjm@asiux1.UUCP (Bill Mania) [...]The recipe is from the Natural Messages Co. 1 cup bulghur 2 cups water 3/4 teaspoon salt 1 pound tofu 2 beaten eggs 1.5 to 2.5 cups whole wheat flour 1 medium onion finely minced 1.5 teaspoon basil 1/2 teaspoon oregano 3/4 teaspoon garlic powder 1/8 teaspoon pepper 2 tablespoon Parmesan cheese or 1/4 cup nutritional yeast Bring salted water to a boil, add bulghur, simmer with lid ajar for 10 minutes or so or until all water is absorbed. Meanwhile, mash tofu with eggs in a large bowl, add remaining ingredients except bulghur and flour and mix well. Mix cooked bulghur with tofu mixture and stir until cool enough to handle. Add enough flour to form patties. Form patties about 3" in diameter and 1/2" thick. Fry in hot oil for 2-3 minutes on each side. Drain off excess oil and eat! Bill Mania, Ameritech Applied Technologies, Arlington Heights, IL voice (312) 870-4574 {ihnp4,hcfeams}!asiux1!wjm -- Wayne(); WMesard@Oracle.COM -------------------------------------------------------------------------------- >From therese@garnet.berkeley.edu Wed Mar 6 19:46:53 1991 Tofu Burgers _____________ 3 Tbls Veggie oil 1/4 cup chopped fresh parsley 1 large onion, chopped 1 Tbls dijon mustard 1 large carrot, grated 1 1/2 Tbls dark sesame oil 1 green pepper, chopped 3 Tbls tamari soy sauce 1 1/2 tsp. dried basil black pepper to taste - - 2 large eggs* 3 cakes tofu, pressed and crumbled 1 cup bread crumbs 3/4 cup walnuts, ground finely or chopped *for a vegan version, omit the eggs and add juice of one lemon and 1/4 cup of tahini. Reduce to 2 Tbls the tamari, and increase bread crumbs to 1 1/4 cups (note: I always make it like this and bet it's better!) Saute veggies and basil in oil until tender, about 10 minutes. In a bowl, add the tofu, and the other ingredients. Add the sauted veggies when done. Stir well and form patties. Bake on an oiled baking sheet for 30 minutes at 375 degress, or until golden brown. Serve with tomatoes, onions, lettuce, mustard, ketchup, etc. Note: I make these into burgers, put them on a cookie sheet and freeze them until solid, then put them in a bag. Then I can pull them out and stick them in the oven for slightly longer and enjoy them for weeks! Bon Appetit! Therese ------------------------------------------------------------------------------ >From mara@panix.uucp Fri Jun 7 07:15:41 1991 My own "tofu burger" recipe calls for 1 lb. firm (or extra-firm) tofu 1 tablespoon (or to taste) cumin 1/4 cup tamari 1/2 cup (approximately) flour (Sorry about the measures. Maybe someone can offer a conversion. In any case, measures are approximate, but you want some way of knowing where to start so you can get a sense of the taste.) In addition, the recipe I got suggested adding at least two fresh herbs ("lots" was the quantity mentioned) and a "small handful" of either pine nuts or sunflower seeds, for texture. Other nuts work well too. The cumin and tamari flavor the naturally bland tofu. I've also varied my approach with other seasonings. Normally I form them into patties large enough so that two make a generous adult portion. (This recipe makes six such patties.) Last night I curried them-- and they were wonderful. This was a "convenience" meal-- it could easily be turned into something quite luscious: I formed the tofu mixture into bite-sized balls and browned them in peanut oil. If I'd had an onion in the house I'd have browned it (chopped) in the oil as well. Then I mixed two cups of vegetable broth with a cup of prepared split pea soup. In a small amount of this mixture I dissolved two generous tablespoons of prepared curry powder, and put the whole soup and curry mixture into a "chicken fryer" (a large, deep frying pan with a good cover). If you've browned chopped onion, add that. Add chopped carrots and celery. I had some broccoli stalks that I put in as well. Add the tofu balls and let them simmer in the mixture for a half hour or so. Serve over basmati rice. I've tried sticking the tofu balls (or burgers) together with the gooey flax seed mixture I've seen described here, but that tends to add a slightly bitter taste. It's great for texture, and it would have been fine in the curry I think, but I didn't have time yesterday to take any additional steps. ------------------------------------------------------------------------------ >From recipes@mthvax.HP.COM Sun Mar 3 18:11:44 1991 Someone asked about a tofu burger recipe that I made today, while trying to figure out what to do with the tofu I had in the fridge. There are no measurements as such, as I just taste it as I go along. I've given some rough guidelines though. Ingredients: Tofu Bread crumbs Ground Cumin (no less than 1/2 tsp) Ground Coriander (same as Cumin) Garlic (minimum one clove) 1 egg (egg replacer worked fine) Onions Oil for frying (I use Canola oil) Salt Fresh Parsley (tablespoon or two) There is a great deal of room to play around with the amount of each ingredient, so start out with a little, taste it, and add a little more if you want. I'd be careful with the Garlic and Onions. One clove and a small green onion are sufficient if you're going anywhere within the next few days or so, more if you have quite a bit of parsley left over and are living a monastic existence. As far as the spices go, I personally put more than a teaspoon each of the Cumin and Coriander, less renders it considerably milder, but still tasty. The amount of breadcrumbs depends upon how many people are eating. If you have a bunch of people coming over, get out a loaf. 4-5 slices of bread tossed in the food processor should be sufficient for most applications. Play around with the tofu:breadcrumb ratio til you have a consistency and flavour you're happy with. The actual production involves putting the chopped up tofu, along with the garlic and onion(s) into the food processor and processing them until smooth. Remove to a large bowl and add bread-crumbs, egg, parsley, salt, cumin and coriander. Taste and adjust and taste and adjust... Put a bed of bread-crumbs on a plate and take out individual tablespoon's full of the tofu mixture and put them on top, cover with breadcrumbs and flatten them into patties. Add oil to a HOT frying pan and let the oil heat up til it's hot. (I had the element on between medium and high) There should be a fair amount of oil, not so much that it covers the patties, but enough such that it goes up about half-way on each little patty. Add the tolafel patties to the oil and cook each side until golden-brown. Place them on paper towels afterwards to drain-off excess oil. The sauce I use is just low-fat Yogurt with as much cayenne pepper as you can handle. (you could also add garlic, but you probably already have quite enough) Put whatever you like inside the pita-pocket. I personally like cucumbers, tomatoes, lettuce and parsley, though anything's possible. David Dmytryshyn EMAIL: djd@scgrp.UUCP -------------------------------------------------------------------------- >From evanderw@mpr.ca Thu May 28 13:10:55 1992 HI, I tried to post to rec.food.recipes but it didn't work. Since this is vegetarian, I'll put it here in the hope that the person who asked for it reads this newsgroup. Someone asked for a cashew tofu spread recipe, well here's a peanut one. It's really good on toast: 1/4 cup toasted sunflower or sesame seeds 1 cup peanut butter 1/2 cup raisins or dried fruit 1 pkg soft tofu 2 tbsp honey Mix everything together. If you use a blender or mixer, it will be fluffier. Eva -- ----------------------------------+---------------------------------- >From Christine_Code@mindlink.bc.ca Mon Jun 1 10:55:03 1992 TOFU MAYONNAISE 1 pound medium tofu, drained 1 Tbsp cider vinegar 1 Tbsp lemon juice 1 tsp tamari (or soy sauce) 1 Tbsp maple syrup (optional) 1. Crumble tofu into a blender or food processor. 2. Add remaining ingredients. 3. Blend until smooth. This recipe makes about 2 cups. I haven't tried this one yet myself, but the recipe comes from a fairly reputable source; a friend took a vegetarian cooking course a while ago, and this is one of the recipes that the teacher gave to the students. ------------------------------------------------------------------------------- From: Deborah BrantonSLOPPY JOE recipe: 16-oz. package of tofu crumbles 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon of olive oil 1/2 teaspoon of basil pepper to taste ketchup Saute the onion and garlic in the oil until soft. Add to the pan the tofu crumbles, basil and pepper, stirring until the ingredients are well mixed. Finally mix in enough ketchup (about 1/4 - 1/3 cup) to make a sloppy joe consistency. Mound onto split kaiser rolls, hamburger buns, etc. Enough for 4 - 5 sandwiches TOFU BURGER recipe: 16-oz package of firm tofu, frozen and allowed to thaw marinade: 1/4 c. soy sauce (the "lite" variety is fine) 1/4 c. water 1/4 c. vinegar 3 garlic cloves, minced 1/4 teaspoon of dried mustard coating: 1/4 c. corn meal 1/4 c. bread crumbs 1/2 teaspoon basil Crosswise slice the block of thawed tofu into 6 - 8 slabs, depending upon preference of thickness. Combine the marinade ingredients in a casserole dish large enough for all the tofu slabs to lie flat. Arrange the tofu in the marinade and allow to sit for 30 minutes, turning the slabs halfway through. Stir together the coating ingredients in a pie plate (or other low-sided dish), and dredge the drained tofu slabs, one at a time, placing the finished product on a pizza pan/cookie sheet/etc. Bake in a 400-degree oven for 20 minutes. Makes a tasty sandwich with an onion slice, lettuce, tomato slice, melted cheese . . . .