Tofu Triangles in Creamy Butter Sauce with Scallions

1 carton firm tofu, drained

2 tablespoons peanut or sesame oil, for frying

Creamy Nut Butter Sauce

2 scallions including the greens, thinly sliced on the diagonal

1 tablespoon toasted white or black sesame seeds

1. Slice the tofu crosswise into scant -inch slabs, then cut each slab into 2 triangles. Blot with paper towels.

2. Heat a large cast-iron or non-stick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.

3. Meanwhile, combine the ingredients for the sauce. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table. (The rest of the sauce can be spooned over brown rice, noodles, or whatever you choose as an accompaniment.) serves 2-4

The Creamy Nut Butter Sauce

cup regular soy sauce or Braggs liquid aminos

cup sesame paste, almond, peanut, or cashew butter

2 tablespoons rice wine vinegar

2 tablespoons sucanat or maple syrup

teaspoon red pepper flakes or chili oil

2 scallions, finely chopped

1/3 cup water or vegetable stock

Pinch salt

Combine all the ingredients in a small food processor and puree until smooth. Taste for salt and add a little extra if needed.

Peach-Almond Smoothie

pound silken tofu

2 large, juicy ripe peaches or nectarines

teaspoon vanilla

2 drops almond extract

1 banana, cut up in chunks and frozen (you can use 1-2 Tbsp sweetener instead and add 1/2 cup ice)

1 cup soy, rice, oat or almond or multigrain milk

Put the tofu,frozen bananaand peaches in the blender with the vanilla and almond extracts and puree until smooth. Add the milk, (and ice, if using), & continue to blend until smooth, then serve. (serves 4)

Tofu Cottage Cream

1 pound firm regular tofu. drained and well mashed

2/3 cup dairy-free (vegan) mayonnaise

2 teaspoons onion granules

1 teaspoon garlic granules

1 teaspoon salt

1Tbspground dill seed or ground caraway seed

2 Tbsp nutritional yeast

1-2 Tbsp lemon juice

Place all the ingredients in a bowl, and mix thoroughly, if you want a “cottage cheeze” texture. Use a food processor and cream if you desire a “sour cream” mixture. Store in the refrigerator.

Betta Feta Cheeze (From The Uncheese Cookbook by Joann Stepaniak)

1 pound firm regular tofu, drained and cut into – or -inch cubes

2 cups water

2 tablespoons Spike or all-season blend

cup red wine vinegar

cup water

2 tablespoons tahini

2 tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

teaspoon garlic granules

Place the tofu cubes, the 2 cups of water, and the All-Season Blend in a saucepan. Bring to a boil, reduce the heat to medium, and simmer uncovered for 20 minutes, stirring occasionally. Drain and place into a bowl.

In a separate bowl, whisk together the remaining ingredients until well blended. Pour over the tofu and toss carefully. Cover and chill several hours, stirring occasionally to make sure the tofu cubes are evenly coated. Store in the refrigerator; it will keep for a week or more.

Instant Cheeze Sauce (From The Uncheese Cookbook by Joann Stepaniak)

2 cups Gee Whiz Spread (see recipe to follow)

1 cup dairy-free (vegan) milk

Place Gee Whiz Spread and milk in a medium saucepan, and stir until well combined. Heat gently over low until warm, stirring constantly.

Gee Whiz Spread

1 cups cooked Great Northern beans (or 1 (15.5 oz.) can, rinsed well and drained)

cup pimiento pieces, drained

6 tablespoons nutritional yeast flakes

3 tablespoons fresh lemon juice

2-3 tablespoons tahini

teaspoon onion granules

teaspoon prepared yellow mustard

teaspoon salt

Place all the ingredients in a blender or food processor fitted with a metal blade, and process several minutes until the mixture is completely smooth and no flecks of pimiento are visible. You will need to stop and start the blender or processor frequently to stir the mixture and scrape down the sides of the jar or work bowl. The finished product should be very thick, smooth, and creamy, with an even orange color. Serve immediately, or transfer the mixture to a storage container, and chill it in the refrigerator. It will keep for about a week.


cup water

2 cloves garlic, pressed

1 medium onion, chopped

1 large potato, peeled and diced

1 large green bell pepper, finely diced

1 pound firm regular tofu, drained, patted dry, and crumbled

1 (16 oz.) can unsalted, whole tomatoes, with juice

1/3 cup unbleached all-purpose flour

1 tablespoon arrowroot

1 tablespoon nutritional yeast flakes

1 teaspoon salt

1 teaspoon dried oregano leaves

teaspoon turmeric

1/8 teaspoon freshly ground black pepper

In a medium skillet, heat the water and add the garlic, onion , potato, and green pepper. Cover and cook, stirring occasionally, until the potato is tender (about 10 minutes). Preheat the oven to 350 degrees Fahrenheit. While the vegetables are cooking, place the remaining ingredients in a blender, and process until velvety smooth. Transfer to a bowl. Stir in the cooked vegetables, and mix well. Pour evenly into two oiled or non-stick, 10-inch pie pans, and bake for 45-50 minutes. Let rest for 10-15 minutes before serving.

Pineapple Creme Cheeze Pie(From The Uncheese Cookbook by Joann Stepaniak)

Have ready:

1 recipe Caramel Nut Crust (see recipe to follow)

2 (8 ounce) cans crushed, unsweetened pineapple, packed in juice

3 tablespoons agar flakes

1 (10.5 ounce) packages firm silken tofu, drained and mashed

cup pure maple syrup

cup raw cashew pieces (optional)

1 teaspoons vanilla extract

Fresh mint leaves for garnish (optional)

To make the filling, place one can of the pineapple in a small saucepan along with its juice. Drain the other can of pineapple well, but reserve the juice. The easiest way to do this is to place a large, wire mesh strainer over a bowl, and pour the pineapple into the strainer. Press it firmly to remove as much liquid as possible. Set the drained pineapple aside.

Measure out cup of the reserved juice, and place it in the saucepan along with the other can of pineapple and its juice. Stir in the agar and bring it to a boil. Reduce the heat and simmer for 5 minutes, stirring often.

Pour the mixture into a blender along with the tofu, maple syrup, cashew pieces (optional), and vanilla extract, and process until smooth. Transfer the mixture to a bowl, and stir in the drained, reserved pineapple.

Pour into the chilled pie shell. Refrigerate for several hours or overnight before serving (best when served thoroughly chilled). If desired, garnish with fresh mint leaves.

Caramel Nut Crust

1 cup pecans, finely ground

1/3 cup quick-cooking rolled oats

1 tablespoon arrowroot

teaspoon ground cinnamon

4 tablespoons pure maple syrup

2 tablespoons brown rice syrup or barley malt syrup

1 teaspoon vanilla extract

Place the ground pecans in a bowl, and stir in the oats, arrowroot, and cinnamon, mixing well. Add the remaining crust ingredients, stirring until thoroughly mixed. Lightly oil the sides and bottom of a 10-inch spring form pan, and carefully pat the crust mixture evenly over the bottom using lightly dampened fingers. Chill.