Moscow Food Co-op Recipes

Tofu In A SoyNutshell:
In With Tofu and Out Like a Lamb

by Rachel Clark Caudill, from the March 2006 newsletter

It appears that, for me, March may come in like a lion. But not of the weather variety. [Though I admit I yearn for the days when the words “In like a lamb and out like a lion” were not tainted by the affliction of global warming.] No, my lion is another kind of affliction …it’s the end of February and I have caught the bug. I guess it’s a lion bug.

My immune system kept illness at bay all winter long. But finally, I said “Yes” to one too many inquiries from the universe. And my body crumbled. So I am not surprised, as I sit down to write this column, that my thoughts linger on health. Tofu and health.

There is plenty of evidence, scientific and otherwise, to convince me of how tofu is delightfully healthy and good for me. But I have also found niggling words to the contrary. And I occasionally find it insulting when some companies insist on adding processed soy protein to what would otherwise be a whole food, unprocessed item. I’m thinking of things like canned chili, breakfast cereal, and the like. Still, on the whole (yes, the pun is intended), I am all for soy and tofu, and the truly astounding health benefits they can confer on our own bodies, animals, and on the environment.

Nevertheless, given my cursory knowledge of what some call “the dark side of soy,” (see sources below for more information if you dare …) I am reminded again of my strategies for a diet that keeps me and my family healthy: everything in moderation. Too much of anything can send our bodies out of whack because then we don’t get the vitamins, nutrients, and other building blocks we need from a balanced diet, rich in variety.

Besides, in my quest for healthy food, I want to find at the very least, acceptance. If I can’t be accepting of something, I’m going to stop eating it (for me, white processed flour and refined sugar fall neatly into this category … mostly). Beyond acceptance lies the true joy of culinary art: enjoyment and enthusiasm. Rather than living in fear (duh!) I choose fun. So easy, delightful, sensible use of tofu, here I come!

Easy, Delightful, and Sensible Lasagna
It must be easy if I made it up on the spot last night while suffering from the “lion” bug! It took about 10 minutes to prepare, and both of my kids (prone to yet another kind of affliction: the turning up of one’s nose) exhibited great enthusiasm.

Gather together:
2 boxes of lasagna noodles
1 block tofu
1 bunch of spinach (steam for five minutes while assembling other ingredients)
2 28-oz. cans of crushed tomatoes
1 tub of cottage cheese
Spices to taste: granulated garlic, garlic salt, dried parsley, basil, and oregano, and a smidgeon of cloves.
2 lasagna pans (one for now and one for the freezer!)

Assemble thus:
Into a food processor place: tofu, cottage cheese, and spices. Pulse until smooth.
No food processor? Mix tofu, cheese, and spices in a bowl. Toss in chopped spinach.
Open canned tomatoes. Spread thin layer of tomatoes on bottom of each pan. Add a layer of uncooked noodles. Spread tofu/cheese mixture onto noodles. Add more tomato.
Repeat until you reach the top of each pan. Shred some cheese on top if you like (mozzarella,  cheddar, and parmesan work well).
Bake for at 350 for 45 minutes.
Did I mention easy? Yummy? Sensible?

Jubilee Pie
And because our family enjoyed it so much, and because I love the picture (which did not appear last time), I offer to you another easy, sensible, and delightful recipe (modified slightly to make it even easier) from last month.

For cherry filling:
2 cups fresh or frozen pie cherries
1 1/2 Tbsp. quick-cooking tapioca (cornstarch works, too)
Dash lemon juice

Combine all ingredients and simmer lightly for 5-10 minutes.

For the tofu filling:
1/2 block tofu – room temperature!!
1 oz. square unsweetened baking chocolate, melted
1/4 cup (or more, to taste) maple syrup, rice syrup or honey

Combine and mix in food processor or blender until smooth. Refrigerate until ready to use.

1 graham cracker crust (plain or cocoa)

Assemble the pie. Put the cherries in first, reserving some liquid to drizzle over the top of your pie slices. Then spoon the chocolaty tofu over the cherries, slide the pie into the oven, and bake at 375° for about 45 minutes. Serve with the reserved cherry liquid drizzled over the top of each slice. It’s a jubilee of love!

Resources:
“To Soy or Not to Soy?” By Tijn Touber. Ode Magazine. March 2006.
“Whole Soy Story: The Dark Side of America's Favorite Health Food”
By Kaayla T. Daniel, Mothering Magazine, Issue 124: May/June 2004
www.mothering.com/articles/growing_child/food/soy_story.html
Response to the Mothering Article:
www.foodrevolution.org/mothering.htm
www.mothering.com/sections/extras/soy-letters.html

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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