Tofu Sour Cream
Vegan Vittles by Joanne Stepaniak
1 Tbsp. oil
2 tsp. lemon juice
2 tsp. apple cider vinegar
1 tsp. sweetener
1/2 tsp. salt
tofu and all other ingredients into a food processor and process for several
minutes, until smooth. Stored in an air-tight container, it will keep up to 5
days in the fridge. Note: This may
separate upon refrigeration and may need to be remixed.
Tofu Feta Cheese
The Vegan Chef
lb. extra firm tofu
3/4 C. water
1/2 C. mellow miso
2 T. white wine vinegar
2 T. lemon juice
1 t. salt
1/2 t. garlic powder
the block of tofu in half lengthwise. Turn each half cut-side down on the board,
cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets
from each half. This means that the block of tofu yields 8 tofu cutlets. On a
large cookie sheet, place a layer of paper towels, then all of the tofu cutlets
in a single layer, followed by another layer of paper towels, and finally place
another large cookie sheet on top. Place several large cans or something very
heavy on top of the cookie sheet and leave tofu to sit for 1 hour. This process
is known as cutting tofu into cutlets and pressing. I use this technique a lot
as it makes the texture of the tofu much firmer.
in a small bowl, whisk together remaining ingredients and set aside. After the
tofu has pressed for 1 hour, cut the tofu into 1/2-inch cubes. Place the cubes
of tofu in a plastic container with a tight fitting lid. Pour the marinade over
the top, cover with the lid, and gently toss the tofu. Chill and allow the tofu
to marinate for several hours. Shake the tofu cubes before using. The tofu feta
cubes can be used in salads and sandwiches. Kept refrigerated, the tofu feta
will stay fresh for 2-3 weeks.
Cilantro Tofu Cream
The Vegan Chef
- 12.3 oz. pkg. silken style tofu, firm
1/3 C. freshly chopped cilantro
1/3 C. soy milk
3 T. lemon juice
1 T. nutritional yeast
1/2 t. salt
a food processor or blender, combine all of the ingredients and puree until
smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour to allow
the flavors to blend. Serve as a topping for soups, salads, and Mexican dishes
just as you would use sour cream. Yield: 2 1/2 Cups
ounces silken tofu
1/3 cup olive oil
2 tablespoons lemon juice
2 teaspoons dijon mustard
1 teaspoon grated lemon rind
salt and pepper -- to taste
the tofu with 1/4 cup of water, oil, lemon juice and mustard until smooth. Add
grated lemon rind and season with salt and pepper. You can add 4-6 garlic
cloves, mashed with 1/2 teaspoon salt, to the mixture to make garlic mayonnaise.
You can experiment with using less oil, or more tofu, according to your taste.
You can also add finely chopped white onion or scallion to zip it up.
cup soy milk
1 cup oil
1/2 tsp salt or seasoning salt
1 tsp onion powder and garlic powder (optional)
2 tbsp lemon juice (or more to taste)
the soy milk, oil, salt and onion powder in a blender. Process for about 1
minute then slowly fold in lemon juice to taste.
Almosen Sprinkle (a parmesan cheese substitute)
1/2 c engevita/ nutritional yeast
1 tsp onion powder (optional)
1 tsp garlic powder (optional)
1/2 tsp salt
almonds to a fine powder in your coffer grinder or Vitamix, and combine in a
plastic or glass container (with a tight fitting lid) with engevita/ nutritional
yeast, onion powder, garlic powder, and salt. Put lid on and shake vigorously
until well combined. Keeps in your fridge for up to a month or more. Use it
wherever you'd use parmesan or romano cheese.
Super Easy Vegan White Sauce
pint soy milk
5 T flour
1 clove garlic
1/2- 1 T seasoning salt
ingredients well (in blender if you wish) then bring to the boil, stirring
frequently. Simmer, stirring occasionally, for 5 minutes.
Or make traditional white sauce using margarine instead of butter and
soymilk or broth instead of milk.
Melty Nutritional Yeast "Cheese"
p.59, The Farm Vegetarian Cookbook, great recipe for those having cheese cravings.
c nutritional yeast flakes
1/3 c white flour (I use sifted wholewheat or wholewheat pastry flour)
1 tsp salt
2 c water
1/4 - 1/2 c margarine (I use oil)
1/2 tsp garlic powder (optional)
2 tsp wet mustard (opt)
Mix dry ingredients in a saucepan. Gradually add water,
stirring with a whisk , making a smooth paste and then thinning with the
remaining water. Place on heat and
stir constantly until it thickens and bubbles. Let it bubble for about 30
seconds and remove from heat. Whip in the margarine (and mustard). The sauce may
get thick if it sits for a while. If so, heat it up and whip in a small amount
a richer, stretchier sauce that's good on pizza, substitute for the flour 3 Tbsp
cornstarch and 1 Tbsp flour, whip in 1 cup oil instead of margarine, add as much
as 1 cup more water at the end, as needed to make a thick, smooth, pourable
sauce. Pour it on your pizza and
for the last few minutes of baking, put it under the until it forms a stretchy,
golden-brown speckled skin.
Rich Tofu Cream Cheese
The Uncheeze Cookbook - Joanne Stepaniak
Yield: 1 1/4 (one and a quarter) cups
contribute their sweet, buttery taste, a flavour often associated with dairy
cheese, while tofu provides substance to this rich, tempting spread.
For scrumptious vegetarian "lox and cream cheese", top with
strips of roasted red peppers.
3 T water
2 T fresh lemon juice
1 T brown rice syrup, or 2 tsp pure maple syrup, or 1 T barley malt syrup
1 c firm regular tofu, patted dry and crumbled
3/4 (three quarters) tsp salt
scant pinch of garlic granules
Place the cashew pieces, water, lemon juice, and syrup in a
blender, and process several minutes into a thick, smooth cream. Add the salt,
crumbled tofu, and garlic granules, and process until very smooth. It is
essential to blend the mixture for several minutes in order to pulverize the
tofu and achieve a velvety smooth consistency. Chill thoroughly before serving.
Easy Homemade Gluten (Seitan)
cup gluten flour
1 cup water
gluten flour & water together, adding more water if necessary. You want a
nice thick dough. Knead to get the gluten elastic and squeeze out the excess
water. (I do this right in the bowl I mixed it in, or a colander would work to
drain off the water.) Break in small (1") pieces and simmer in a vegetable
broth at least 1/2 hour. Note: The longer you knead and simmer the gluten, the
tougher it will become, so you can pick your own texture. This recipe is a lot
simpler than the "old-fashioned" way! Prep time: about 1 hour.
The Vegan Chef
1/2 c. plain soy yogurt
1/2 c. tofu sour cream
2 T. freshly chopped dill
1 T. freshly chopped mint
1 T. garlic, minced
1 T. lemon juice
1 T. olive oil
1/2 t. salt
1/4 t. white pepper
paprika for garnish
the cucumber in a colander, sprinkle with a little salt, and set aside to drain
for 30 minutes. Rinse cucumber, drain well, pat dry, and set aside. In a glass
bowl, combine the soy yogurt, tofu sour cream, dill, mint, garlic, lemon juice,
olive oil, salt, and pepper, and blend well. Add the cucumber and fold gently.
Cover and chill for 1 hour. Sprinkle the top of the tzatziki with a little
paprika before serving. Serve with assorted raw vegetables or pita bread.