Moscow Food Co-op Recipes

Much Ado About Tofu:
February – sour or sweet?

by Terri Schmidt, from the February 2007 newsletter

Many people find February to be a dreary month. The weather is wet and cold; skies are gray. Winter has gone on long enough for them and they long for the green of spring. I, however, am not one of those people. I think February is a great month. It’s not only the valentine month, it just happens to be the month I landed on the planet. So I receive extra attention on my birthday and also have the pleasure of sending fun and loving messages to friends and family.

February is the love month. What does that have to do with tofu? Believe it or not you can actually display your affection for tofu to the public. If you are one of those people who hold tofu in high esteem, it is possible to proclaim your feelings with a variety of “I love tofu” items. For those interested in wearing a tofu love statement, you can check out this web site offering sweat-shop free, cruelty free T-shirts, tank tops, and belts: www.alternativeoutfitters.com.

However, you may prefer to share your tofu affection with the special people in your life in more subtle way by cooking a special tofu recipe. If there is any truth to the saying “The way to a man’s heart is through his stomach,” a tasty tofu dish is a good way to say, “I love you” on this special holiday.

The sweet and sour tofu recipe has a nice tang of vinegar mixed with the sweetness of pineapple juice and honey. The dish also includes red peppers and tomatoes, which give it that added pop of red for Valentine’s Day.

Cheesecake is an appropriate treat for this special holiday – sweets for your sweetheart. The tofu cheesecake recipe is easy to make, tastes good, and looks pretty with the strawberry sauce poured over the top. It is a good dessert for those avoiding cholesterol or dairy products.

Cooking with tofu expresses love in another way too - it shows we care enough about our families and ourselves to make heart-healthy meals. February is National Heart Month, a time to think about what we are doing to keep our hearts physically healthy. Reducing the amount of red meat we eat is a good start. The American Heart Association recommends that people “select meat substitutes such as dried beans, peas, lentils or tofu (soybean curd) in entrees, salads or soups” to reduce the saturated fats from too much meat consumption. (www.americanheart.org) Tofu has no cholesterol or saturated fat.

Another health related soy product that lends itself nicely to a shared evening is soy candles. They burn much cleaner than regular candles and last longer. To make a lovingly prepared meal more special, light up your space with a few wonderfully scented candles, add some chocolate in any form, and you’ll have the perfect ingredients for a romantic evening with that special person in your life.

RECIPES:

Sweet and Sour Tofu with Tempeh Cubes
© Copyright 2003-2005 The Solae Company
Serves: 6

2 T. sesame oil
1 small white onion, diced
3 cloves garlic, minced
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 cup white wine vinegar
1/4 cup honey
1 cup diced tomatoes, canned
1/4 cup pineapple juice
8 oz. plain tempeh, cubed
1 (12.5oz) pkg. Mori-Nu® Silken Tofu-Extra Firm

Instructions:

1.  Heat the sesame oil in a large skillet over medium high heat. Add onion, red and green peppers, and sauté for about 5 minutes. Add the garlic and sauté another 5 minutes.
2. Add one at a time: white wine vinegar, honey, diced tomatoes, and pineapple juice. Stir well after each addition.
3. Add the tempeh and tofu and simmer for 20 minutes. Serve over a bed of rice.

Nutrition Facts: (per serving)
Calories: 285
Fat: 9g
Cholesterol:0mg
Sodium: 274mg
Carbohydrate: 37g
Protein: 13g
Soy Protein: 11g

Tofu Cheesecake
www.cooks.com (adapted)

1 (12.3 oz.) pkg. firm tofu
1 (8 oz.) pkg. soy cream cheese (Tofutti)
2 eggs
2/3 c. honey
2 tablespoons vegetable oil
1 tablespoon vanilla
1 tablespoon lemon juice
Graham cracker crust
Strawberry sauce (recipe below)

Blend first seven ingredients in blender until smooth. Pour into crust. Bake at 350 degrees for 45 - 60 minutes. Cool, then keep in refrigerator. Top with strawberry sauce when ready to serve.

Strawberry sauce

1 package (12-16 ounces) frozen organic strawberries, thawed
2 teaspoons cornstarch
1/3 cup water
1 tablespoon honey

In a medium saucepan, combine water and cornstarch and honey. Cook over, medium heat, stirring constantly with whisk, until mixture thickens. Cook 2 minutes longer. Add strawberries and heat to serving temperature. For a smoother sauce, mash the strawberries.

Copyright: Copyright on articles, recipes, and images are jointly held by the Moscow Food Co-op and the respective authors, except were otherwise noted.

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