Tofu Shop Specialty Foods, Inc.

Recipes

Tofu Shop organic tofu turkey recipe

by on Oct.29, 2013, under Blog, General, Recipes

Thanksgiving is just around the corner. The Tofu Shop wants to share our organic, artisan tofu turkey recipe with you.

This delicious recipe is a seasonal favorite. It was perfected over many years, when it was served to thousands of people at the former East West Center for Natural Health Education in Eureka, California.

Serve with mushroom gravy and fresh cranberry sauce.

Serves 16

Happy Thanksgiving!

Tofu Turkey

5 pounds fresh Tofu Shop firm, organic tofu

Homemade Stuffing Seasoning

1/4 C sage
2 Tbsp each: marjoram, thyme, savory or rosemary (half the amount if the herb is powdered)
1 Tbsp celery seed
1 tsp black pepper
Combine all ingredients

Herbed Bread Stuffing

2 Tbsp canola or sesame oil
1 C diced onion
1 C mushrooms, sliced (wild or cultivated)
2 large cloves garlic, pressed
1 Tbsp Homemade Stuffing Seasoning (see above)
1/4 tsp unrefined sea salt
1/4 cup soy sauce or tamari
4 C whole wheat bread, cut into 1/2 inch cubes
1/2 C chopped parsley
Water

Basting Liquid

1/4 C canola or sesame oil
1/4 soy sauce or tamari

Instructions

1. To prepare tofu turkey, mash it well in a large bowl. Transfer to a large colander lined with cheesecloth. Press down to even out and smooth tofu. Fold edges of cloth over tofu and place a 5-10 lb weight on top for 1 hour (try iron skillets or dumbells)

2. Prepare stuffing by heating oil in a skillet. Saute the vegetables briefly. Add seasonings and 1/4 C water. Simmer for 5 minutes until veggies are soft. Add bread cubes and parsley and stir. Add more water if dry. Preheat oven to 400 degrees F.

3. Hollow out tofu to within an inch of the colander. Pack in the stuffing, then cover it with the remaining tofu. Pat surface until firm. Oil a baking sheet and flip the tofu onto it and remove the cheesecloth. Mix basting liquid and brush half of it onto the surface. Cover with foil and bake for 1 hour. Remove foil, baste again, and return to the oven to bake for another hour, until tofu is golden brown. Allow to cool slightly before carving.

Per serving:
Calories: 232, protein: 18g, carbohydrates: 6g, fat: 14g, fiber: 1g, saturated fat: 2g, cholesterol: 0, sodium: 90mg, calcium: 65mg, magnesium: 11mg, calories from protein: 33%, carbohydrate: 10%, fat: 57%

Recipe developed by Linda Redfield, D.C., N.E., www.holistichealing.com, with Matthew Schmit of the Tofu Shop and Meredith McCarty, www.healingcuisine.com

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Easy Peanut Butter Tofu Spread for Kids (of all ages)

by on Jan.12, 2012, under Blog, General, Recipes

Here’s a recipe shared with us by a long-time customer. Trying to add variety to your children’s diet? Wish they would eat tofu? This super simple and nutritious recipe is a great way to mask tofu. They’ll never notice.

Try it on toast for a quick breakfast. Also perfect as a snack and on sandwiches.

Smoked Tofu Spread


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Organic Tofu Turkey recipe from the Tofu Shop

by on Nov.11, 2010, under General, Recipes

Thanksgiving is just around the corner. The Tofu Shop wants to share our organic, artisan tofu turkey recipe with you.

This delicious recipe is a seasonal favorite. It was perfected over many years, when it was served to thousands of people at the former East West Center for Natural Health Education in Eureka, California.

Serve with mushroom gravy and fresh cranberry sauce.

Serves 16

Happy Thanksgiving!

Tofu Turkey

5 pounds fresh Tofu Shop firm, organic tofu

Homemade Stuffing Seasoning

1/4 C sage
2 Tbsp each: marjoram, thyme, savory or rosemary (half the amount if the herb is powdered)
1 Tbsp celery seed
1 tsp black pepper
Combine all ingredients

Herbed Bread Stuffing

2 Tbsp canola or sesame oil
1 C diced onion
1 C mushrooms, sliced (wild or cultivated)
2 large cloves garlic, pressed
1 Tbsp Homemade Stuffing Seasoning (see above)
1/4 tsp unrefined sea salt
1/4 cup soy sauce or tamari
4 C whole wheat bread, cut into 1/2 inch cubes
1/2 C chopped parsley
Water

Basting Liquid

1/4 C canola or sesame oil
1/4 soy sauce or tamari

Instructions

1. To prepare tofu turkey, mash it well in a large bowl. Transfer to a large colander lined with cheesecloth. Press down to even out and smooth tofu. Fold edges of cloth over tofu and place a 5-10 lb weight on top for 1 hour (try iron skillets or dumbells)

2. Prepare stuffing by heating oil in a skillet. Saute the vegetables briefly. Add seasonings and 1/4 C water. Simmer for 5 minutes until veggies are soft. Add bread cubes and parsley and stir. Add more water if dry. Preheat oven to 400 degrees F.

3. Hollow out tofu to within an inch of the colander. Pack in the stuffing, then cover it with the remaining tofu. Pat surface until firm. Oil a baking sheet and flip the tofu onto it and remove the cheesecloth. Mix basting liquid and brush half of it onto the surface. Cover with foil and bake for 1 hour. Remove foil, baste again, and return to the oven to bake for another hour, until tofu is golden brown. Allow to cool slightly before carving.

Per serving:
Calories: 232, protein: 18g, carbohydrates: 6g, fat: 14g, fiber: 1g, saturated fat: 2g, cholesterol: 0, sodium: 90mg, calcium: 65mg, magnesium: 11mg, calories from protein: 33%, carbohydrate: 10%, fat: 57%
Recipe developed by Linda Redfield, D.C., N.E., www.holistichealing.com, with Matthew Schmit of the Tofu Shop and Meredith McCarty, www.healingcuisine.com

Organic Tofu Shop tofu – where to buy

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Tofu Shop Fall recipe: Hunan Style Tofu

by on Oct.01, 2010, under Blog, Recipes

A variation on a classic Chinese dish from Hunan Province.  Serve with a seasonal, locally grown vegetable like bok choi.

  • 2 lbs Tofu Shop firm tofu, drained
  • 1 cup sliced green onion
  • 2-3 tsp fresh ginger, grated
  • 2-3 Tbsp fresh garlic, pressed
  • 2 tsp fresh turmeric, grated, or 1 tsp dry
  • 1/4 cup naturally brewed soy sauce
  • 1/4 cup lemon or lime juice, or vinegar
  • 2 Tbsp sweetener of choice (optional)
  • 2 Tbsp mirin or other cooking wine (optional)
  • 2 Tbsp fresh red peppers, or pinch of cayenne (optional)
  • 1/2 cup water
  • 1-2 Tbsp toasted sesame oil

  • Preheat oven to 400 degrees F
  • Slice tofu into four pieces and then into 3 pieces for a total of 12 pieces per pound
  • Combine marinade ingredients, except for the oil, in a baking dish sized to fit snugly
  • Marinate for 2-4 hours or bake right away
  • Add the toasted sesame oil and bake for about 1 hour, turning pieces over halfway through cooking

Makes 8 servings.

Tofu Tip: When marinating tofu, it’s best to add any oil at the end of the marinating, just before cooking, so the flavors can be better absorbed

Per serving:  Calories: 164, protein: 14g, carbohydrate: 8g, fat: 8g, fiber: 0g, saturated fat: 2g, cholesterol: 0, sodium: 531mg, calcium: 65mg, magnesium: 11mg. Calories from protein: 34%, carbohydrate: 20%, fat: 46%
Recipe developed for Tofu Shop Specialty Foods, Inc. by Linda Redfield, D.C., N.E., W.C.

Organic Tofu Shop products

Organic Tofu Shop tofu – where to buy

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Tofu Shop recipe: Creamy Miso Vinaigrette

by on Aug.31, 2010, under Blog, Recipes

The flavors in this dressing sparkle. Use it on salad or as a dip.

  • 1/2 cup Tofu Shop regular tofu
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp lemon juice
  • 1 Tbsp sweet white miso
  • 2 tsp pressed garlic
  • 2 tsp grated ginger root
  • 2 tsp umeboshi paste
  • sweetener to taste
  • 1/2 cup extra virgin olive oil
  • 1/4 cup minced parsley
  • 1/4 tsp sea salt
  • 1/4 cup water (approximately)

Puree all ingredients except water and oil in a blender until smooth and creamy. With the blender running, slowly add the oil until mixture thickens. Adjust consistency with the water. Makes 1 1/2 cups.

Per serving:  Calories: 98, protein: 1g, carbohydrate: 2g, fat: 10g, fiber: 0g, saturated fat: 1g, cholesterol: 0, sodium: 232mg, calcium: 17mg, magnesium: 11mg
Recipe developed for Tofu Shop Specialty Foods, Inc. by Linda Redfield, D.C., N.E., W.C.

Organic Tofu Shop products

Organic Tofu Shop tofu – where to buy

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