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Renee's Recipes
©  1998  The Garden
First published in Terra Lore Natural's Natural Alternatives Issue #2

With the recent findings in the benefits of eating Soy and Soy based products we have found an increase in questions on just how does one go about using and cooking with them.  It occurred to us that we had a "Walking Encyclopedia" of recipes, with over 30 years of Vegetarian Cooking experience right at hand:    My Mother.  :-) So, we asked her and she has kindly agreed to let us publish her wealth of cooking secrets.

Edit: 2007 

I am sad to say that my Mother Renee passed on in 2005 after a long illness. She is greatly missed by friends and family. Please enjoy these few recipes of hers in her memory.

The first in this series is one of Renee's family's favorites:

Renee Recipe #1
Tofu Dressing

One of the great things about this recipe is that it can be used on salads, over rice, grains or pasta, mixed in with cooked or steamed vegetables or in replace of regular mayonnaise. Try it, it's great!!!

12 ounces  package of Tofu (drain but do not press*)
3 1/2 ounces Olive Oil (Extra Virgin is best)
1/4 cup Balsamic Vinegar
1/4 cup Tamari
1 small onion, chopped
2 -3 cloves of Garlic, chopped; more if you are like us and LOVE garlic.
Italian Herbs;  ½ teaspoon, then taste. Add more if needed.
Blend or run through the food processor.

That's it… easy and delicious.
* we'll explain pressing Tofu in Renee's Recipes #2

Renee's Recipes  #2

Marinated Tofu

Another Family Favorite:

Pressed Tofu

  • Take one pound of tofu from the package. Drain off water, rinse and place tofu on its side and drain 5 - 10 minutes in the empty package. Pat dry.
  • Place 4 - 6 layers of (lint free) paper towels on a plate.
  • Place tofu on the towels.
  • Place 4 - 6 more layers of towels on top of the tofu.
  • Place a layer of plastic wrap or aluminum foil on top of towels.
  • Place a board, such as a heavy cutting board on top of wrap or foil, with tofu underneath. You may have to balance this with other objects, but make sure weight is on the tofu.
  • Place another heavy object on the board, such as a cast iron skillet, brick or rock.
  • Press for a minimum 20 -30 minutes. It will be drier and flatter than when you took it out of the package.
  • Slice, cube or mash tofu depending on recipe and desired shape.

Marinade with the following recipe or any other favorite marinade

With or without the marinate pressed tofu is a great way to use in place of meat in any recipe. .

Marinade

½ cup soy or tamari sauce    ½ c water
3T olive oil    3T lemon juice
2 or more crushed garlic cloves

Pour over pressed tofu. Leave in refrigerator at least and hour or even several days.

Add to pasta, rice, vegetables or serve alone baked (covered) and sliced with the marinade as a sauce.

It works great mixed in those frozen vegetable or pasta meals. (Renee's favorite!)

  
   
 
   

 

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