Moscow Food Co-op Recipes

Much Ado About Tofu:
Tofu and Barbecue

by Terri Schmidt, Newsletter Volunteer; illustration by Terri Schmidt, from the July 2007 newsletter

The Fourth of July, our hometown all-American holiday, is a good time to gather with friends and family and appreciate the joys of living in this great country. The holiday also brings the fun of watching fireworks. Many of us are just like kids when it comes to fireworks. We get pleasure from seeing the brilliant colors spreading across the sky and the sounds of popping and snapping filling the air.

I have been in various places on July 4th. Last year we were visiting my brother at his cabin in Donelly and were able to watch the fireworks as they were shot out over the lake. The reflections on the water echoed the colors in the sky and offered a very satisfying experience.

Once friends in Boise told us they had a great place to view the public fireworks display. I excitedly followed them to a little hill near their house. When the fireworks started, they were so far away it took a few seconds for the sound to follow the flash of light. I wasn’t too impressed because I am used to the fireworks shows in Moscow and Pullman where you can sit so close that sparks fall near your feet. A dazzling exhibition sparkles directly overhead while the crackling sounds sizzle and boom in your ears. As an added bonus, the Pullman celebration offers the delight of dancing to the lively music of the Kingpins.

Barbecuing is another favorite Fourth of July activity. Growing up our friends and neighbors joined us for crisp watermelon, corn on the cob, fresh sliced tomatoes from the garden, and barbecued hamburgers and hotdogs. As a kid, a roasted hotdog in a bun with mustard and ketchup was just about a perfect meal. It was a case of ignorance is bliss. Knowing what I know about hotdogs now, I never come near the unhealthy little nitrite filled tubes.

However, if you, like me, shun hotdogs, there are some delicious alternatives that will still make your Fourth of July meal enjoyable. One barbecue alternative is tofu shish kabobs. Be sure to use firm tofu or you will find the marinated squares slipping through the grill grate. The new sun-dried tomato tofu from Small Planet would be a good option. If you don’t have a grill consider purchasing BBQ Tofu from the Co-op deli – it’s so delicious you’ll forget all about hotdogs.

Another popular picnic food is potato salad. For a healthy alternative to regular potato salad, try the recipe on this page. You can omit the eggs for a vegan and low-cholesterol option. Instead of using mayonnaise, the dressing is made from soft tofu. It is prepared fresh with wholesome ingredients and you can vary the spices to your own personal taste.

Fill up your plate and light up a sparkler this Fourth of July and let the kid in you come out.

RECIPES:

Potato Salad with Tofu Dressing

6-8 medium size potatoes
1 cup chopped celery
½ cup chopped red onion
¼ cup chopped pickles
3 hard boiled eggs, chopped
¼ cup minced parsley

Dressing:
1 cup soft tofu
2 Tbsp. olive oil
4 Tbsp. fresh dill (1 Tbsp. dry)
2 Tbsp. vinegar or lemon juice
1 Tbsp. pickle juice
1 Tbsp. mustard
1/8 tsp. garlic powder
½ tsp. sea salt

Peel and boil potatoes until cooked. Cool and cut into cubes. Add remaining ingredients. Blend tofu and all other dressing ingredients in a blender or food processor. Pour dressing over salad and stir together. Chill before serving.

Tofu Shish Kebab with Lemon-Soy Marinade
http://www.smallplanettofu.com

1 lb. Small Planet tofu, cut into 3/4-inch cubes
1 recipe Lemon-Soy Marinade
16 cherry tomatoes
1 green bell pepper, cored and cut into squares
12 fresh mushrooms, rinsed and patted dry
1/2 large red onion, cut vertically into thirds

Lemon-Soy Marinade:
1 scallion (very thinly sliced)
3 garlic cloves (pressed)
4-1/2 Tbsp. soy sauce
1/2 cup peanut or vegetable oil
1-1/2 tsp. ground ginger
2-1/2 Tbsp. Spectrum Naturals sesame oil
3 Tbsp. fresh lemon juice

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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