The I Hate Tofu Cookbook: 35 Recipes to Change Your Mind

The I Hate Tofu Cookbook: 35 Recipes to Change Your Mind

Tucker Shaw

Language: English

Pages: 96

ISBN: 1617691488

Format: PDF / Kindle (mobi) / ePub


People hate tofu. And it's hard to argue with tofu hatred, at least at first glance. It's ugly, it's spongy, and it doesn't really look like food—you might ask, "What's the point?"
                              
The point is that it's a clean, healthful, powerful, plant-based protein that provides all kinds of nutrients without a lot of calories or carbohydrates and pretty much no cholesterol. In other words, it's kind of a perfect food. And The I Hate Tofu Cookbook proves this. With thirty-five delicious and satisfying recipes—from Sweet-and-Spicy Tofu Nuggets and Tofu Caesar Salad to Tofu Sloppy Joes, Grilled Tofu Kebabs, and Chocolate Pudding Pops—you will come to love it. We promise.

                  

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sticking them on a cooler part of the grill for a few minutes. Serves 4. INGREDIENTS Juice of 2 limes 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 1 tablespoon chili powder 1 teaspoon ground cumin (optional) 2 packages (28 ounces/795 g) extra-firm tofu, drained, pressed, and cut into sticks 1 inch (2.5 cm) thick 1 green bell pepper 1 red bell pepper 2 large onions Olive oil, for grilling and for brushing vegetables 8 fresh 6-inch (15-cm) flour tortillas 2 avocados,

Pepper Tofu Hummus Red Wine and Mustard Tofu Bake S Salads Asian Grilled Tofu Salad Bibb Lettuce Salad with Tofu Green Goddess Dressing Curried Tofu Salad Iceberg Wedge with Tofu Ranch Dressing Tofu Caesar Salad Tofu Salad (Kinda Like Egg Salad) Salted Caramel Tofu “Cheesecake” Shake, Choco-Coco Banana Sloppy Joes, Tofu smoothies Maple-Berry Mochaccino Peanut Tropical Smothered Tofuchiladas soups Spicy Spinach, Lemon, and Tofu Soup Tofu Chili Veggie Soup Spicy Spinach,

over, even after making four salads. Lucky you. Serves 4. INGREDIENTS � cup (120 ml) olive oil 1 cup (225 g) silken tofu � cup (60 ml) mayonnaise or Vegenaise � cup (60 ml) sour cream � teaspoon salt � teaspoon black pepper 1 tablespoon distilled white vinegar 1 teaspoon onion powder 1 teaspoon garlic powder or ground granulated garlic � teaspoon dried dill � cup (10 g) fresh parsley leaves, coarsely chopped Juice of 1 lemon 1 teaspoon paprika 1 large head iceberg lettuce, chilled

the tofu and cook until the tofu soaks up the sauce. 2 Add the tomatoes, beans, ketchup, and mustard and stir until combined. Reduce the heat to low and simmer for about 10 minutes. 3 Butter the inside surfaces of each bun. Heat up a large skillet or griddle to high and cook the buns, buttered-side down, until they are browned and hot, about 3 minutes. Spoon the sloppy joe mixture into the buns and serve. This recipe makes the most of what little dried ramen noodles have to offer. This should

start adding the cheese, one handful at a time, whisking constantly until incorporated. 4 Add the macaroni to the cheese mixture and stir to thoroughly coat. Pour into the prepared baking dish. Sprinkle bread crumbs over the top, then drizzle with the butter. Bake until the top is brown and bubbly, about 30 minutes. The thing about parmigiana dishes, whether chicken or eggplant—or in this case, tofu—is that after you make them, you can do so many things with them. You can douse them in sauce

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