Category Archives: tofu

Chocolate Mousse Tofu Pie

Ok, take that look off your face. Yes, it’s made with tofu, and yes, it’s very, very good. Daughter ate two pieces and Husband ate one and the pie is practically gone. It’s much better than you tofu newbies would realize. I remember making this for my niece many years ago. She ate the entire thing with her friends without even realizing it was tofu. When I told her, she still didn’t believe it. But she did ask for another one…

Of course, it’s not the healthiest pie out there. Yes, it’s made with tofu, dear chef, but it’s also made with chocolate chips and Cool Whip. But if you weigh it all out, it’s still a pie with tons of protein, so we won’t complain. It’s also a pie with lots of taste, trust me. I found the recipe many years ago on a tofu package (Mori-Nu, I believe) and of course modified it to my own way of eating. I didn’t change it that much, the original recipe was pretty good, but of course everything has to be modified for those of us going GF. The main change was the crust. Instead of chocolate or graham cracker crust, I made my own using Pamela’s cookies and butter. Yum. Try it and see what you think.

This recipe made a lot of pies, I would suggest cutting it in half the first time you make it. I made two mini pies, two small pies and four frozen pops. The bag of cookies was enough for all, although I used some of the ginger snaps for one pie just to change it up a little.

Chocolate Mousse Tofu Pie
1 7 oz. package of Pamela’s Extreme Chocolate Mini Cookies (GF)
1/4 cup unsalted butter
Two 16 oz. packages of silken tofu, drained
1 bag of GF chocolate chips
1 tsp GF vanilla extract
1/4 cup agave nectar
1 tub of Cool Whip, thawed
Mini chocolate chips for decoration
A little more Cool Whip to serve with the pie, if you want

1. Grind up cookies in food processor, or place them in a ziplock and pound them.
2. Add about 1/4 cup melted butter to cookie crumbs. Mix thoroughly.
3. Pour crumbs into sprayed pie pans and spread along the bottom and up along the sides as much as possible.
4. Set pie crusts in the freezer while you make the pie.

5. Put tofu in blender and blend until smooth.
6. Melt chocolate in microwave for about 45 – 60 seconds. Stir well.
7. Add melted chocolate, agave and vanilla to tofu and blend.
8. Pour chocolate mixture into pie shells
9. Garnish with mini chips if desired
10. Place in freezer for about an hour.

I like to serve with a little more Cool Whip, but it’s really not necessary. I’m just a big fan of Cool Whip (I know, I know, but I still like it.)

These cookies are wonderful. They make a great crust for any pie. I recommend the ginger snaps for a GF cheesecake, yummy. Pamela’s also makes a great chocolate chip mini cookie that make a great snack.


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Filed under chocolate, dessert, gluten free, pie, tofu

A Little Light Curry

So sorry it’s been so long since my last post. I had a great opportunity to edit a wonderful book. I was able to develop edit and copy edit and I love them both. It was great fun, but a lot of work, including late, late nights and long days. Way more than I anticipated. Which means I ate a lot of salads, Sunshine burgers and soups. The crockpot became our best friend for months. Even Daughter is getting amazingly good at stocking the crock. I’ll post her awesome black bean soup recipe soon.

But today it’s all about curry. I am a very adventurous cook, but I’ve always been intimidated by curry. When my best friend told me how easy it was, I figured there was no reason to be afraid forever. Coconut milk makes me nervous for some reason. It’s a real unknown for me. But, I put my fears aside and here’s what I came up with on my first try. I loved it, and have enough for lunch tomorrow. I powered on the cayenne and Daughter decided on a tamale instead. Next time I’ll go a little easier on the cayenne so she can join me. I’m always a little heavy-handed on that spice. I just love kicking up a good sweat sometimes. My friend added a chicken breast to hers. Of course, that’s not an option for me, being vegetarian and all…so I added tofu. But dear chef, it’s all up to you. Mix and match the veggies you like.

Light Curry Veggies
2 TBS olive oil
1 sweet onion, chopped
1 yellow pepper, chopped
1 cup cauliflower florets
1 cup broccoli florets
1 large carrot, sliced thinly
1 cup firm tofu cubes
2 tsp curry powder
1/2 tsp cayenne pepper
1 tsp garlic powder
1/2 cup light coconut milk (I use Trader Joe’s)
Basmati or Jasmine rice (I like to use Trader Joe’s flash frozen Jasmine rice)

1. Put olive oil in a hot skillet (large) and add the onion. Saute for a few minutes until soft.
2. Add pepper and carrots and cook for about another 5 minutes.
3. Add cauliflower and broccoli and saute another few minutes. Add a few tablespoons of water if the pan is too dry. Cover.
4. Once veggies are softened (but not mushy) add tofu and curry powder, cayenne, garlic, salt and pepper. Stir.
5. Let the veggies and tofu soak up the spices for a few moments, then add the coconut milk. Mix and cover for about 8-10 minutes on low heat to give the flavors time to mingle and marry.
6. Test the curry and add more cayenne or curry, however you want it to taste.
7. Serve over rice.

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Filed under broccoli, cauliflower, curry, gluten free, tofu, vegetarian

Tofu Parmigiana

I’ve been missing eggplant parmigiana for awhile now. I know I can make it without the breading and it’s still pretty good, but it’s just not there. Being a vegetarian, I can’t just use chicken, etc. so that leaves a dilemma I have finally solved. What about using tofu? Yes, I know you’re going to say that I use tofu in everything, and I probably do. But luckily, I love it! And there are so many ways to use and enjoy it. And using the very firm tofu products gives it a great “meaty” texture.

This meal was something I decided to try since I had everything in the fridge, what the heck. Daughter and I scarfed it up last night and made it again for lunch today, so you know it was a hit. We spent the afternoon on a simulated archeological dig, then came home and set to cooking a feast in 10 minutes. What fun, I love homeschooling!

Tofu Parmigiana
It all depends on how much you want to make, but it’s just so easy. I use Wild Wood High-protein, super-firm tofu that I found at WholeFoods. It has a great flavor and crisps up great in the pan.

Slice the tofu into 1/4-inch squares and dust with a mixture of sweet rice flour, garlic powder, salt and dried basil. I put just a pinch of each, but use whatever you desire for flavor. After coating both sides, drop gently into a hot pan with olive oil. Fry each side on medium heat until brown on each side. Then just spoon tomato sauce (we used leftover sauce, but any sauce will do) over the top of all the squares. Now top those with slices of fresh mozzarella and a little more basil. (I love fresh mozzarella from Trader Joe’s.) Turn the heat off and cover the pan for just a moment so the cheese melts. Viola–all done. Quick and tasty.


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Filed under cheese, dinner, gluten free, tofu, vegetarian

Crispy Tofu and Squash

While trying to limit carbs, I’m also trying to improve taste. That’s not easy being on a gluten-free, vegetarian, mostly dairy-free diet. Making that low carb can put a crimp in what’s left to eat. But I’m learning to adapt. Last night I decided to stir fry up some tofu and some beautiful baby zucchini from Trader Joe’s. Yum. My daughter decided she wanted fried rice, so we combined the two for a wonderful two-way dinner.

Using a little nutritional yeast is the key. It gives flavor and crispiness to the tofu. Don’t be afraid of it, I had never heard of it before last year and I was pretty nervous about trying it, but it’s really great. I found it in the bulk section of Whole Foods. You only need a small handful to last a long time.

Crispy Tofu and Squash
8 oz. Extra firm tofu
1 tsp nutritional yeast flakes
7 baby zucchini
1 yellow squash, cut into small pieces
2 eggs
1.5 cups Jasmine rice
splash of wheat-free tamari
splash of sesame oil

Take about one cup of cubed firm tofu, drained and pressed to get out most of the liquid. Let that sit and drain while cutting the baby zucchini and yellow squash in small pieces. Stir fry squash and zucchini in a little olive oil and wheat-free tamari. Add a few tablespoons of water to steam after a few moments, then let them brown for a moment.

Take out zucchini, add olive oil to the pan and add tofu (I like to add a little butter also, it helps to brown the tofu). Sprinkle tofu with about 1 teaspoon of nutritional yeast. Stir fry until tofu gets crispy and browned on all sides. It doesn’t take long, shake the pan often to loosen tofu and brown it.

When tofu is done, add zucchini to the pan. At this point, I add a little garlic and salt and I’m good to go. Daughter wanted her rice, so to the pan (after I had taken my half out) we added two scrambled egg whites (or whole eggs) cooked earlier and broken into small pieces and one and a half cups of jasmine rice, precooked (Trader Joe’s). Stir fry this for a few moments, adding a little more tamari and a small splash of sesame oil.

Tofu with added rice and eggs

Either way, it’s beautiful. Without the rice, this is a high-protein meal with low carbs. You can also add the eggs in with the tofu and zucchini for an even bigger protein boost. With the rice, it’s a great, filling meal with lots of protein and veggies.


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Filed under dairy free, gluten free, low carb, rice, squash, tofu, zucchini

Mediterranean Stew over Broiled Polenta

I’m trying to eat less and less “GF” grains. By that I mean that I am trying to cut down on fake bread, muffins, bagels, cakes, cupcakes, etc. that are GF versions of the real thing. I feel much better and I’ve got a much happier tummy. But already being vegetarian means that leaves even a smaller list of options. But I’ve decided that I’m going to cook more chickpeas, tofu and such, and spend more time exploring veggies.

My first attempt was to make something I had made before, just add a few more ingredients. This Mediterranean stew has tofu, sweet potatoes, chickpeas, tomatoes and onions. A little of everything really, and so yummy. Add just the right spices, and serve over broiled polenta and you’ve got yourself a very tasty and satisfying meal. I know I did, and Older Daughter scarfed it down in just a few seconds flat.

Mediterranean Stew over Broiled Polenta

One sweet onion, chopped
One can of chickpeas
Two cans of diced tomatoes (organic, GF of course)
One sweet potato, diced
One cup firm tofu, drained, pressed and diced
cayenne pepper

In a very large saute pan, saute the onion over medium heat for about five minutes.

Add tomatoes and chickpeas and cook for a few minutes to bring it up to a simmer.

Add sweet potato, cover and simmer for about 20 minutes, or until potato is tender.

Add tofu, salt, pepper, about 1/2 tsp of cinnamon, 1/2 tsp cumin, 1/4 tsp dried parsely and 1/2 to 1 tsp cayenne pepper, according to your tastes. Add salt and pepper to taste.

Cover and turn off heat. Let mixture sit for about 5 minutes to warm tofu while polenta broils.

Slice polenta into 1/2 inch discs (I used Trader Joe’s or Safeway’s polenta with sun dried tomatoes). Turn broiler on high, put one small dot of olive oil on each disc and spread it around. This ensures the polenta won’t burn under the broiler.

Place polenta under the broiler for about five minutes. I’ve got mine on the middle rack, not too close. Watch carefully, mine don’t get brown, just sizzling.

Serve stew over polenta slices. I add a dash of cayenne on top for a kick, but that’s up to you. Older Daughter likes a big, big dash of cayenne. To each his own. You can also serve this over rice, in a more traditional way. I’ve got leftovers and I’m out of polenta, so it looks like it might go over rice for lunch tomorrow. Even on it’s own, it’s great.


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Filed under gluten free, mediterranean, polenta, tofu, vegetarian

Tofu Curry "Chickenless" Salad on a Lazy Saturday

Ever have one of those Saturdays when it’s peaceful and relaxed and you just don’t want to do anything? Well, today was my day. My husband is in Michigan for the weekend, oldest daughter is working and younger daughter has a friend over and is spending the day drawing quietly in her room with said friend (their choice, they love to draw. Today they’re making their own deck of cards with index cards.)

So, I decided to lounge, read magazines, watch Dr. Who and House and read a good book… just sort of do nothing. Here’s what happens when you read a book around here. I always thought cats did that. I never had a dog that did it, but there’s a first time for everything.

Take some time to relax and be with yourself. If the opportunity arises to take time to be alone, do it. We don’t always have to find something to do. Sometimes it’s OK to do nothing, even if it’s just for 20 minutes, or in my case today… All Day!

Lovely. But, what do you eat on a slow, relaxed day like this? For breakfast Daughter and I made Strawberry Crepes with her friend and the girls took a turn at cooking the crepes. They did a great job. Then carrots, celery and hummus for lunch. Then what to have for dinner? I was recently at Whole Foods and saw a “chicken” salad made with tofu in their deli section. Shouldn’t be too hard, huh? So I improvised and came up with something fast and yummy, with very few ingredients.

Tofu Curry “Chickenless” Salad
1/2 tsp curry powder
1/3 cup GF mayo
2 tsp dijon mustard
1 cup diced very firm tofu, drained and pressed to get out all the moisture
1/2 cup chopped apple
1/2 cup chopped celery
1/2 tsp parsley (I used dried, but fresh would be even better)
salt to taste

Just mix the first three ingredients into a bowl. Add the rest of the ingredients and mix together. You can serve on lettuce as a salad, or on toast as a sandwich or in a tomato bowl (remember those?) The longer it sits, the more the tofu will soak up the flavors of the dressing.

I had mine today on GF sandwich bread from GF Creations in Phoenix, and a few slices of tomato. I’m thinking I may stuff a tomato tomorrow with the leftovers, since all I had was a Roma tomato and it’s hard to stuff those little guys.


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Filed under gluten free, salad, tofu

Tofu and Mushrooms, What a Great Combo

Although I love tofu, for some reason it always seems like so much work. It isn’t really, it’s just in my head. I love the tofu at our favorite Chinese restaurant, nice and spicy. But I’ve been reading about nutritional yeast and how good it is for you, so I thought I would try coating the tofu in it and frying. Some people on the Internet have said it’s quite good. I looked up a few recipes and really just modified them to what I had in the fridge and around the house. It turned out well, although I think I might even make it more spicy next time.

If’ you’ve never tried nutritional yeast, give it a try. Most of the research I’ve done shows it to have tons of B vitamins and protein. These are two things I could definitely increase in my diet. I just happened to find it in the bulk bins at our local Whole Foods store. I even read that some people sprinkle it over popcorn. It sure smells good so I may give that a try.

There’s no real recipe. I just sliced the tofu in flat rectangles and let them drain on paper towels for a few moments. Dip in soy sauce mixed with a little sesame oil and rice wine vinegar, then dip in nutritional yeast flakes (not powder) mixed with a little garlic powder and parsley.

Put just a little olive oil in a pan and let it get hot. Then cook tofu about 3-4 minutes on each side till brown. Watch closely, they can burn quickly depending on how high your heat is. Medium is usually good on a gas stove.

I served this with just a pound of mushrooms sauteed in butter, olive oil and garlic. Let the mushrooms brown and then add just a little water at the end to deglaze the pan and make a little sauce over the tofu. Yum! I think next time I’ll add just a little cayenne or Chinese garlic pepper sauce for a little kick. Maybe serve some garlic paste on the side. Yummy.

This week I’m also going to try Seamaiden’s Peanut Tofu with Coconut Rice. I can’t wait. Check out the link to her site for more great recipes (See link under GF Sites/Links).


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Filed under gluten free, mushrooms, nutritional yeast, tofu, vegetarian