Traditional Miso Soup

(serves 5-6)
Ingredients:
1 small onion, sliced in very thin half moons
1 carrot, cut into thin matchsticks
1/4 block, soft tofu, cut into small cubes
3 rounded Tbsp. Shiro Miso (white miso) or your favourite miso
green onion (only the green parts) sliced
toasted Nori cut into thin strips
6 cups water

Directions:
Bring water to a low simmer. Add onion and carrots, simmer for 5 minutes. In a small bowl, make a paste from the miso by adding some of the warm water and working in with a fork. It is important not to boil the miso as this will destroy the healthy enzymes. Add tofu to the miso bowl. Turn off heat. Dilute miso paste with 1/2 cup of the hot broth. Add to soup. Garnish with scallions and nori.

Vegan Brownies ( 4 recipes)

Healthy Vegan Brownies
(from http://vegweb.com/index.php?topic=6640.0)
2 cups flour (I use enriched and whole wheat)
1 cup water
1 cup brown sugar
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup baking cocoa
1/2 cup oil - preferably vegetable oil
1/2 teaspoon baking powder
1/2 cup chopped nuts (optional)
1/2 cup vegan chocolate chips (optional)

Boil water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. (flour should be added to water before the heat is turned on.Then slowly heat the mixture while stirring. This prevents the lumps.). Remove from heat and let cool completely.Mix vegan sugar, salt, vanilla, cocoa and oil. Then add the rest flour-water mixture. Mix well. Add the remaining 1 1/2 cups of flour, baking powder and the nuts or chocolate chips, if you choose to add those. Spread mixture into a greased 11 x 7 pan. Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean. I thought of maybe putting some chocolate frosting on them, but they were perfect without it. Enjoy.
Tip: Use 150% of recipe for 13 X 9 pan and half for 9 X 9 pan.
Try with whole wheat flour. Try cooling in fridge before serving. When warm they might taste floury. Chocolate frosting can be added on top if needed. ( instead of frosting Liquid chocolate with sprinkle of walnuts can be used)

More Healthier Vegan Brownies
2 cups spelt/kamut flour (or use whole wheat)
1 cup water
1 cup honey/maple syrup
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup baking cocoa/carob
1/2 cup oil
1/2 teaspoon baking powder
1/2 cup chopped nuts (optional)
1/2 cup chocolate/carob chips (optional)

Shake the water and ½ cup of the flour in a sealed container or a jar to blend the flour and water well and avoid lumps.
Thicken the flour/water mix over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. Remove from heat and let cool.
Mix honey, salt, vanilla, cocoa/carob and oil. Then add the rest of the flour-water mixture. Mix well.Add the remaining 1 1/2 cups of flour, baking powder and the nuts or chocolate chips, if you choose to add those.Spread mixture into a greased 11 x 7 pan. Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean.

Tip: They taste better next day :)

Ultra-Fudgy Fudge Brownies
(serves 12) - from Joanne's vegan vittles
3/4 cup (1/2 of a 10.5-ounce package) lite silken tofu (firm), crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder
2 Tablespoons canola oil
1 Tablespoon vanilla extract

1 1/4 cups whole wheat pastry flour
1 cup unbleached cane sugar
1/4 teaspoon non-aluminum baking powder
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/2 to 1 cup chopped walnuts (depending on how nutty you like your brownies)

Preheat the oven to 350 degrees Farenheit. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside. Place the tofu, water, maple syrup, carob or cocoa powder, oil, and vanilla extract in a blender, and process until completely smooth. Place the remaining ingredients, except the walnuts in a medium mixing bowl, and stir them together until they are well combined.Pour the blended mixture (from step #2) into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts. Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 40 minutes, or until a cake tester inserted in the center comes out clean. Cool the brownies in the pan. Cut and serve.

Sinful Vegan Fudge Brownies
8 oz. unsweetened baker's chocolate
1 1/2 c. maple syrup, grade B
1 c. applesauce
1 1/2 c. soy milk or skim milk
1 tbsp. vanilla
2 c. firm tofu (not silken)
1 1/2 c. whole wheat flour or spelt flour
1 tsp. salt
2 1/2 c. walnuts or pecans

Begin by blending applesauce, tofu, soy milk or skim milk, maple syrup, and vanilla until it is completely smooth. Heat applesauce mixture with chocolate on low to medium heat. Stir frequently to keep chocolate from burning. When chocolate is entirely melted, preheat the oven to 375. Add flour and salt and stir or whisk until "just mixed." Last, stir in pecans.Pour batter into a greased 13x9x2 pan. Bake at 375F for 35-40 minutes until a toothpick stuck into the middle of the brownies comes out clean.

Tips
If you want to give your brownies an orange flavor, add 2 tbsp. orange zest or 1/4 c. cointreau. You can also add 2 tbsp. lime zest for a lime flavor, 1/4 c. amaretto for a cherry flavor, or 1/4 c. rum for a rum truffle flavor. Perhaps my favorite flavor is a cinnamon flavor, achieved by adding 1/4 c. (or more) cinnamon.
If you are vegan and you cannot find vegan baker's chocolate, use about 16 oz. vegan chocolate chips and decrease the amount of maple syrup by about 1/2 c.

Low Sugar Tofu Brownies
Ingredients:
1 1/3 cup whole-wheat flower
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 unsweetened applesauce
1 tsp canola oil
3 tbp brown sugar
1 (8 ounces) package silken low-fat tofy
1 tsp vanilla extract
1/3 cup cocoa powder
Preparation
Preheat oven to 350F. Grease a 9x9 glass oven dish. In a medium bowl, mix all dry ingredients.
In food processor or blender, blend all dry ingredients. Add wet mixture to dry mixture, all at once. Scrape misture into prepared pan, sprinkle with nut. Bake for approximately 20-25 minutes. Let cool for 15 minutes.

Baked Tofu with Marinades for Burger or Stir Fries

Dr Weil's Tofu Burger

(serves 8)

2 lbs. medium-firm or firm tofu (NOT silken tofu), frozen at least 48 hours

Marinade:
1 1/2 cups water
2 tablespoons soy sauce (regular or mushroom)
2 tablespoons ketchup (fruit-juice sweetened, cane-sugar sweetened, or organic)
2 teaspoons Marmite, Vegemite or other yeast extract (gives a "beefy" flavor) or 4 teaspoons red miso
1/4 teaspoon garlic granules
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon onion powder

Thaw out the tofu. Slice each pound block into three thick slices. Place the slices on a cookie sheet covered with a couple of clean, folded tea towels. Cover the slices with more tea towels and another cookie sheet. Weigh this arrangement down with something heavy for about 15-20 minutes. Now the tofu slices are ready for marinating. Mix the marinade ingredients together and pour over the prepared tofu slices in a shallow container in one layer. Cover and let marinate for several hours or days.
Just before serving, pan-fry on a lightly-oiled heavy skillet or nonstick skillet over medium-high heat until browned on both sides. Or cook on an indoor grill. Serve on buns with all the trimmings.

Orange-Ginger Tofu Triangles
1 pack firm tofu, pressed
Marinade:
1 cup fresh orange juice
¼ cup rice vinegar
1/3 cup soy sauce
¼ cup canola oil
1 Tbsp sesame oil
3 garlic cloves, minced
1 Tbsp minced ginger
¼ tsp crushed red pepper
1 green onion (or more), chopped
2 dried chipotle chiles
¼ cup cilantro, chopped

Mix marinade and pour into a baking dish. Cut the thawed out tofu into 4 thin slices, then cut the block in half diagonally to make 8 triangles. Marinate for at least 30 minutes, up to overnight. Pour off some marinade so that tofu is covered halfway, and bake at 350F for 40-45 minutes, until tofu is golden and most of the marinade has been absorbed.

Kung Pao Tofu or Gong Bao Doufu
1 lb tofu, drained
1/2 c. Water (approx.)
1/3 c. tamari or soy sauce (or more)
2 tbsp. sesame oil
1 tbsp. balsamic vinegar
1 tbsp. molasses
Pinch cayenne
Salt and pepper

Begin by draining the tofu. Place it on a plate or cutting board and put another plate on top of it. Set a heavy can on top of the plate to press the water out of the tofu. Leave it like this for 20 min.While the tofu drains, combine the rest of the ingredients (excluding the water) into a sauce and mix well.
Once the tofu is drained, slice it into several pieces that are about 1/2 inch thick. Arrange the slices of tofu in the bottom of a shallow pan. Pour the liquid on top. If the marinade does not cover the tofu, add water. Cover the container and refrigerate overnight.The next day, bake tofu and marinade at 350 F for about 20 min.

Tips
If you want, add scallions to the marinade.
If you do not have cayenne pepper, use red pepper flakes instead.
Do not add too much water. The final product should be salty from the tamari. The marinade may already taste salty but if you do not add enough salt and/or tamari or you dilute it with too much water, the tofu will come out tasting like it lacks flavor.

Broccoli Tofu Cheese please

Ingredients
(serves 2)

250 grams firm tofu (cut into even sized cubes)
2 cups broccoli florets
1 tablespoon canola oil
2- 3 cloves garlic
2 small onions
1/2 cup grated parmesan cheese
salt and pepper acc to taste

Directions

Drain tofu and fry it in heated oiled pan till they are brown. Put them aside and fry onions and garlic in the oil left from frying tofu. Add broccoli and cook it for a while by covering the pan. Add tofu back and sprinkle cheese on top.

Italian Tofu Frittata

Optimal dish for breakfast but good for lunch and dinner too.

Ingredients:

(Serves 4)

1 cup onion, chopped fine

4 cloves garlic, minced

1 cup zucchini, diced

1 cup or 2 small red bell pepper, diced

2 cups finely chopped kale, (remove stems) or any greens like spinach

1 cup or 1 large or 2 small chopped fresh tomato

¼ .cup vegetable broth or water

2 TBS red wine vinegar

5 oz or 150 grams firm light tofu, drained

4 egg whites or ½ cup of egg whites

1 TBS dried Italian seasoning

¼ tsp turmeric

salt and white pepper to taste

2 TBS chopped fresh parsley

Directions:

Prepare vegetables by chopping them and having them ready.
Pureé tofu with egg whites, Italian seasoning and turmeric in blender.
In 10 inch stainless steel pan, sauté onion, garlic, zucchini, bell pepper, kale, and tomato for about 1 minute over medium low heat, stirring often. Add broth and red wine vinegar. Pour tofu mixture over vegetables, cover and cook over low heat until mixture is completely firm and cooked, about 12 minutes. Top with chopped parsley.