W
William McQueen
Does anyone have any tofu recipes for a person on warfarin.
Thanks,
Bill
Thanks,
Bill
Help Support Valve Replacement Forums:
Ross
Well-known member
I don't have any recipes, but I wanted to ask you how your doing. We haven't heard from you and alot of us have been wondering about ya. 
Nancy
Well-known member
Hi William-
Please fill us in on how things went, and what valve you ended up with, and how is it working for you.
We've been waiting to hear.
I have several recipe books with tofu ingredients and other vegetarian stuff. Anything special you were looking for?
Please fill us in on how things went, and what valve you ended up with, and how is it working for you.
We've been waiting to hear.
I have several recipe books with tofu ingredients and other vegetarian stuff. Anything special you were looking for?
Nancy
Well-known member
Here's a recipe to start with
Here's a recipe to start with
From "Horn of the Moon Cookbook" by Ginny Callan
Tofu Cutlets with Mushroom Sauce (4 servings)
Sauce:
1 Tablespoon sunflower oil
1/2 cup each chopped carrot, celery, and onion
1/2 teaspoon thyme
3/4 cups water
2 1/2 tablespoons butter
3 cups sliced mushrooms
2 tablespoons whole wheat pastry flour
2 tablespoons tamari
1/4 cup minced fresh parsley (you could cut down this quantity a little)
Cutlets:
3 squares tofu, drained and pressed (1 1/2 pounds)
2 tablespoons tamari
2 tablespoons water
1/2 cup whole wheat pastry flour
2 eggs well beaten
2 tablespoons dried parsley (you could cut down this quantity a little)
1/4 cup sesame seeds
2 tablespoons wheat germ
1 1/4 cups bread crumbs
1 cup sunflower oil
Set a 10 inch frying pan over medium heat. When hot, add oil, then add carrots, celery, onions, and thyme. Saute until tender and lightly browned (around 10 minutes). Add water. Pour mixture into blender, puree and set aside.
Set frying pan over medium heat again, and add 1/2 tablespoon butter. When hot add mushrooms and cook until just tender. Add blended stock to mushrooms and remove from heat.
Add 2 tablespoons butter to a 2 quart saucepan and set over medium heat. When melted, add the pastry flour. Lower heat to simmer, and cook until flour is browned. Slowly add spoonfuls of mushroom blended stock mixture to flour and butter, until all has been combined. Stir in tamari and parsley. Simmer 10 minutes. Turn off heat. Reheat sauce when cutlets are ready to serve. Thin with a little water if needed.
Blot each tofu square with paper towels. Slice each tofu block into 4 long slices. Set 4 shallow dishes in this order on the counter: first have tamari mixed with the water, next the pastry flour, then the eggs, and finally a combined mixture of the parsley, sesame seeds, wheat germ, and bread crumbs. Mix the last one well.
Preheat oil in a frying pan over medium heat. Dip each piece of tofu on both sides into first the tamari, then flour, egg, and lastly breadcrumbs. When the oil is hot, set as many breaded cutlets into the pan as will fit. Fry the cutlets until golden brown on each side.
Reheat the sauce on simmer. When all the cutlets are fried, set on a serving plate with the mushroom sauce in a pitcher on the side. The cutlets may be made ahead of time and reheated 10 minutes at 375 degrees.
Here's a recipe to start with
From "Horn of the Moon Cookbook" by Ginny Callan
Tofu Cutlets with Mushroom Sauce (4 servings)
Sauce:
1 Tablespoon sunflower oil
1/2 cup each chopped carrot, celery, and onion
1/2 teaspoon thyme
3/4 cups water
2 1/2 tablespoons butter
3 cups sliced mushrooms
2 tablespoons whole wheat pastry flour
2 tablespoons tamari
1/4 cup minced fresh parsley (you could cut down this quantity a little)
Cutlets:
3 squares tofu, drained and pressed (1 1/2 pounds)
2 tablespoons tamari
2 tablespoons water
1/2 cup whole wheat pastry flour
2 eggs well beaten
2 tablespoons dried parsley (you could cut down this quantity a little)
1/4 cup sesame seeds
2 tablespoons wheat germ
1 1/4 cups bread crumbs
1 cup sunflower oil
Set a 10 inch frying pan over medium heat. When hot, add oil, then add carrots, celery, onions, and thyme. Saute until tender and lightly browned (around 10 minutes). Add water. Pour mixture into blender, puree and set aside.
Set frying pan over medium heat again, and add 1/2 tablespoon butter. When hot add mushrooms and cook until just tender. Add blended stock to mushrooms and remove from heat.
Add 2 tablespoons butter to a 2 quart saucepan and set over medium heat. When melted, add the pastry flour. Lower heat to simmer, and cook until flour is browned. Slowly add spoonfuls of mushroom blended stock mixture to flour and butter, until all has been combined. Stir in tamari and parsley. Simmer 10 minutes. Turn off heat. Reheat sauce when cutlets are ready to serve. Thin with a little water if needed.
Blot each tofu square with paper towels. Slice each tofu block into 4 long slices. Set 4 shallow dishes in this order on the counter: first have tamari mixed with the water, next the pastry flour, then the eggs, and finally a combined mixture of the parsley, sesame seeds, wheat germ, and bread crumbs. Mix the last one well.
Preheat oil in a frying pan over medium heat. Dip each piece of tofu on both sides into first the tamari, then flour, egg, and lastly breadcrumbs. When the oil is hot, set as many breaded cutlets into the pan as will fit. Fry the cutlets until golden brown on each side.
Reheat the sauce on simmer. When all the cutlets are fried, set on a serving plate with the mushroom sauce in a pitcher on the side. The cutlets may be made ahead of time and reheated 10 minutes at 375 degrees.
Nancy
Well-known member
Here's another one
Here's another one
A-Tofu we will go Springtime Lemon Tofu and Snow Peas
Springtime Lemon Tofu and Snow Peas
from The Garden of earthly delights Cookbook by Shea MacKenzie
Ingredients
16 oz. extra-firm tofu, drained and patted dry
4 oz. dried mushrooms
Boiling water for reconstituting mushrooms
1 1/2 cups uncooked brown rice
3 cups water
2 egg whites
1/2 cup whole wheat flour
2 Tab. arrowroot
2 Tab. oil
1 lb. fresh snow peas destringed and trimmed (you could cut this quantity, or just don't eat a huge amount)
2 carrots scraped and julienned
2/3 cup vegetable stock
1/2 cup honey
1/4 cup rice vinegar
2 teas. lemon juice
1 teas. grated lemon zest
3 scallions, including 2 inches green tops, chopped
1/2 cup chopped fresh pineapple
1/4 cup vermouth
1/2 teas. lemon extract (don't substitute)
scallion brushes for garnish
Marinade
1 Tab tamari or other soy sauce
1 teas. sesame oil
3 Tab rum
1 teas Chinese five-spice powder
Yield: 4 servings
Time: 1 hour 30 minutes
The sweet and pungent lemon sauce with its extraordinary flavor nicely complements the crisp snow peas in this special Oriental dish. Do not be put off by the long list of ingredients, as this dish is really quite simple to make. Please note that the lemon extract ingredient is absolutely essential.
1. Prepare marinade by combining soy sauce, sesame oil, rum, five spice powder n a medium sized bowl. Cut tofu into 3/4 inch cubes and add to bowl. Toss gently and let stand at room temperature for at least 30 minutes.
2. In a small bowl, cover dried mushrooms with boiling water. Let stand 30 minutes, then drain and coarsely chop. Place mushrooms in a medium sized pot with a tight-fitting lid. Add rice and 3 cups water. Bring to a boil, then reduce heat to low and simmer covered, until water is absorbed and rice is tender, about 45 minutes.
3. While rice is cooking, place egg whites in a large shallow bowl and beat until frothy. Combine flour and arrowroot in another shallow bowl. Reserving the marinade, remove tofu in small batches with a slotted spoon. First coat the cubes with egg white, then roll in flour mixture.
4. In a large non-stick skillet or wok, heat the oil until hot but not smoking. Add the coated tofu and stir-fry until well browned and crisp on all sides, about 10-15 minutes. Transfer to bowl and set aside.
5. Add snow peas and carrots and vegetable stock to wok. Reduce heat to medium, cover and simmer until vegetables are tender about 4 minutes.Using a slotted spoon, transfer vegetables to the bowl containing the tofu and set aside. Let the stock remain in the wok.
6. To the stock add the reserved marinade, the honey, vinegar, lemon juice, lemon zest, scallions pineapple, and vermouth. Bring to a boil. Reduce the heat and simmer 3 minutes. Add the tofu and vegetables and heat an additional 2 minutes. Add the lemon extract.
7. Transfer the tofu and vegetables to a platter and garnish with scallion brushes. Serve with hot brown rice.
Here's another one
A-Tofu we will go Springtime Lemon Tofu and Snow Peas
Springtime Lemon Tofu and Snow Peas
from The Garden of earthly delights Cookbook by Shea MacKenzie
Ingredients
16 oz. extra-firm tofu, drained and patted dry
4 oz. dried mushrooms
Boiling water for reconstituting mushrooms
1 1/2 cups uncooked brown rice
3 cups water
2 egg whites
1/2 cup whole wheat flour
2 Tab. arrowroot
2 Tab. oil
1 lb. fresh snow peas destringed and trimmed (you could cut this quantity, or just don't eat a huge amount)
2 carrots scraped and julienned
2/3 cup vegetable stock
1/2 cup honey
1/4 cup rice vinegar
2 teas. lemon juice
1 teas. grated lemon zest
3 scallions, including 2 inches green tops, chopped
1/2 cup chopped fresh pineapple
1/4 cup vermouth
1/2 teas. lemon extract (don't substitute)
scallion brushes for garnish
Marinade
1 Tab tamari or other soy sauce
1 teas. sesame oil
3 Tab rum
1 teas Chinese five-spice powder
Yield: 4 servings
Time: 1 hour 30 minutes
The sweet and pungent lemon sauce with its extraordinary flavor nicely complements the crisp snow peas in this special Oriental dish. Do not be put off by the long list of ingredients, as this dish is really quite simple to make. Please note that the lemon extract ingredient is absolutely essential.
1. Prepare marinade by combining soy sauce, sesame oil, rum, five spice powder n a medium sized bowl. Cut tofu into 3/4 inch cubes and add to bowl. Toss gently and let stand at room temperature for at least 30 minutes.
2. In a small bowl, cover dried mushrooms with boiling water. Let stand 30 minutes, then drain and coarsely chop. Place mushrooms in a medium sized pot with a tight-fitting lid. Add rice and 3 cups water. Bring to a boil, then reduce heat to low and simmer covered, until water is absorbed and rice is tender, about 45 minutes.
3. While rice is cooking, place egg whites in a large shallow bowl and beat until frothy. Combine flour and arrowroot in another shallow bowl. Reserving the marinade, remove tofu in small batches with a slotted spoon. First coat the cubes with egg white, then roll in flour mixture.
4. In a large non-stick skillet or wok, heat the oil until hot but not smoking. Add the coated tofu and stir-fry until well browned and crisp on all sides, about 10-15 minutes. Transfer to bowl and set aside.
5. Add snow peas and carrots and vegetable stock to wok. Reduce heat to medium, cover and simmer until vegetables are tender about 4 minutes.Using a slotted spoon, transfer vegetables to the bowl containing the tofu and set aside. Let the stock remain in the wok.
6. To the stock add the reserved marinade, the honey, vinegar, lemon juice, lemon zest, scallions pineapple, and vermouth. Bring to a boil. Reduce the heat and simmer 3 minutes. Add the tofu and vegetables and heat an additional 2 minutes. Add the lemon extract.
7. Transfer the tofu and vegetables to a platter and garnish with scallion brushes. Serve with hot brown rice.
hensylee
Well-known member
The already-made veggie burgers are good if you don't overcook. Put some onions in pan, cook that first, then add the burger. Don't buy the hotdogs - tough.
Add tofu to egg salad - about half-half.
Add tofu to meatloaf.
For those who wonder, tofu takes on the flavor of the food it is added to. Just mash it and add.
Add tofu to egg salad - about half-half.
Add tofu to meatloaf.
For those who wonder, tofu takes on the flavor of the food it is added to. Just mash it and add.
