2 lbs. Surata Soft Tofu.
1 package semisweet chocolate chips.
4 TBS. light corn syrup.
1 tsp. vanilla.
9” chocolate pie crust.
Melt the chocolate chips in the oven or microwave, stirring frequently to prevent burning. Stir in the corn syrup and vanilla.
Blend the tofu in a blender or food processor until smooth; add the melted chocolate mixture and blend until creamy. Pour the chocolate filling into the pie crust. Chill at least six hours before serving.
Mix the following in a large bowl
1/2 cup honey or 1/4 cup agave.
1 tsp. lemon juice.
2 TBS whole wheat or rice flour.
1/2 tsp cinnamon.
1/4 tsp. salt.
4 cups of thinly sliced pears and/or apples.
Lightly grease a 8″ baking dish with butter or margarine, and pour in the mixture.
Mix the following in a blender until smooth
6 TBS frozen orange juice concentrate.
12 ounces of SURATA FIRM TOFU.
1/2 cup honey or 1/4 cup agave.
1/2 tsp. grated lemon rind.
1 tsp. vanilla concentrate.
1/2 tsp. cinnamon.
1/4 tsp. ginger.
Pour the blended ingredients over the pear/apple mixture. Bake at 350° for 40 minutes. Serve warm or chilled.
½ lb. Surata Soft tofu.
½ cup honey.
2 cups milk (soy or dairy).
½ tsp. vanilla.
3 TBS lemon juice.
1 cup frozen strawberries or 2/3 cup carob powder.
Blend all ingredients in a food processor until smooth. Refrigerate for a while to help blend flavors.
1 lb. Surata Soft Tofu.
3 ripe bananas.
2/3 cup honey.
½ cup milk (dairy or soy).
1 tsp. vanilla.
2 tsp. lemon juice.
¼ tsp. salt.
½ cup oil.
Combine all ingredients in a food processor and blend for a few minutes until very smooth. Pour into a 9” pie shell and bake at 375’ for 60 to 70 minutes or until set in the middle. Chill for an hour before serving
1 lb Surata Soft Tofu, undrained.
6-8 frozen strawberries.
1-2 TBS flavored vanilla.
1 cup soymilk (or rice milk, almond milk, etc).
Place the tofu in a blender and process until smooth and creamy. Add the strawberries and process until they are mixed well. Add the soy milk and vanilla and process until well blended. Pour into a empty gallon yogurt container, or other container, and chill. Freeze in an ice cream freezer or regular freezer. You can vary the flavor of your ice cream by substituting other kinds of frozen fruit, such as cherries or blueberries, in place of the strawberries, or try using vegan chocolate chips.
One pound Surata Soft Tofu.
1/3 cup honey.
¾ cup unsweetened flaked coconut.
3 tsp. grated orange rind.
1 ½ tsp. vanilla.
Blend the tofu and honey in a blender or food processor until smooth and creamy. Transfer to a small bowl and use a fork to mix in the coconut, vanilla, and orange rind. Spread evenly over a cheesecake, chill for half an hour, and serve.
2 lbs. Surata Soft Tofu.
10 mushrooms (choose your favorite kind!).
3 small bunches of finely chopped green onion.
1 tsp. sea salt.
water for sautéing
Blend the tofu in a food processor until smooth. Saute the mushrooms until they begin to release their own water. Mix the mushrooms and their water into the tofu and continue to blend. Add the finely chopped green onions, blend a few seconds longer. Refrigerate for about thirty minutes to let the flavors blend; then spread on bread or bagels.
1 lb. Surata Soft Tofu.
6 TBS oil.
1 TBS cider vinegar.
½ cup water.
1 tsp prepared yellow mustard.
4 TBS minced onion.
1 tsp. minced garlic.
¼ white pepper.
1 ¼ tsp. sea salt.
1 TBS lemon juice.
Simply place all the ingredients in a blender or food processor and blend until smooth and creamy. Will keep refrigerated for six to eight weeks. For extra body, try adding 1 TBS of very finely ground cashew nuts to the mixture.
To obtain a flavorful fruit salad dressing, simply omit the garlic, onion, and mustard.
1/2 lb. of SURATA SOFT tofu.
1 cup canola or vegetable oil.
1/4 cup agave or 1/2 cup honey.
1/2 cup apple cider vinegar.
1/2 cup fresh raspberries, (or strawberries, or blueberries).
1 tsp salt.
1/2 tsp. vanilla.
Combine all ingredients in a blender or food processor, and blend until smooth and creamy. Chill for at least two hours before serving over fruit or sweet salad.
(You may want to drain the berries well before using, to avoid excess moisture in the dressing.)
¼ lb. Surata Soft Tofu.
1 TBS. oil.
1 TBS apple cider vinegar.
½ TBS honey.
¼ tsp salt.
4 medium size avocados.
1 TBS. lemon juice.
¾ cup medium salsa.
Combine the tofu, oil, vinegar, honey, and salt in a food processor and blend till smooth. Add the avocados, lemon juice, and salsa, and blend until rich and smooth.
1 lb. Surata Soft tofu.
2 TBS. oil;.
2 TBS. fresh lemon juice.
1 TBS. honey (or other sweetener).
Blend the above in a food processor until smooth and creamy. Then add and blend in any one of the following (or use your imagination!)
1 package soup mix (such as Dry Onion).
2 TBS. miso and 1 tsp lemon juice.
½ cup green onion and ½ cup chopped parsley.
1/4 cup roasted almonds, chopped fine.
Refrigerate for at least three hours before serving.
Drain and freeze two and a half pounds of Surata Firm Tofu in a freezer bag. Thaw out, and wring the excess water from the tofu. (The tofu will have a spongy texture). Cut the blocks into small cubes.
Mix together in a small bowl
3 TBS. creamy peanut butter.
2 tsp. salt.
1/3 cup oil.
½ tsp. garlic powder.
¼ tsp. black pepper.
Add the tofu cubes to the mixture and stir gently until the cubes are coated. Marinate in the refrigerator for at least an hour. Then spread the cubes evenly on a baking pan and bake at 350 F for 20 minutes. Flip the cubes, and bake another 20 minutes. Spread the cubes in a lightly oiled baking dish.
To prepare the barbeque sauce, use a deep pot to sauté one medium onion, chopped, and two minced garlic cloves in 2 TBS oil until the onions are tender. Stir in two 28 ounce cans of tomato or pasta sauce.
¼ cup water.
1 ½ tsp. salt.
½ cup brown sugar.
1 tsp allspice.
1 TBS molasses.
1tsp red pepper.
½ cup brown mustard.
1 TBS fresh parsley or 2 tsp dried parsley.
Bring the sauce to a boil and simmer one hour. Mix ½ cup lemon juice with ¼ cup soy sauce and add to the sauce. Simmer 10 minutes more. Pour the sauce onto the tofu cubes and bake at 350 for 20 minutes.
½ cup soy sauce.
¼ cup lemon juice.
1 TBS olive oil.
Cut one pound of Surata Firm Tofu length wise into three sections. Coat each slice with the soy sauce mixture and let stand for a few minutes. Broil one side for 15 minutes; flip, and broil 15 minutes more. Serve on burger bun with your favorite condiments.
Drain and cube 1 pound of Surata Firm Tofu.
Saute in oil with ½ finely chopped medium onion, and 1 clove minced garlic for a few minutes.
½ green and ½ red bell pepper, chopped.
1 medium carrot, thinly sliced.
Cook until the onion is clear.
Drain one 6 oz. can of pineapple chunks and save the juice.
5 TBS water.
1 TBS flour.
4-5 TBS pineapple juice.
3-4 TBS apple cider vinegar or rice vinegar.
2 TBS honey.
2 TBS ketchup.
4 tsp.soy sauce.
Add the sauce to the vegetables and cook until thickened. Add the pineapple chunks. Serve over rice.
Looks and tastes like egg or potato salad
1 pound Surata Firm tofu, drained and mashed.
1 TBS mayonnaise or plain yogurt.
¼ cup tahini.
1 tsp mustard.
1 TBS tamari.
¼ cup onion, finely chopped.
1 small clove garlic, minced.
¼ cup shredded carrots.
1 TBS chopped fresh parsley.
1 green or red bell pepper, minced.
1 rib celery, chopped finely.
2 TBS dill pickle relish.
Mix all ingredients together. Spread on toast, pita, crackers, or roll up in lettuce leaves.
1 ½ pounds Surata soft tofu.
5 TBS olive oil.
3 TBS lemon juice.
2 TBS soy mayonnaise.
2 TBS spicy brown mustard.
¼ cup chopped fresh parsley, or 1 TBS dried parsley.
½ tsp each: oregano, basil, marjoram, thyme.
¼ tsp.each of salt and pepper.
Optional: One egg.
Combine the ingredients in a blender or food processor and blend until smooth.
Transfer the mixture to a small bowl. Stir in ¼ cup minced onion and 2 cups Italian seasoned bread crumbs. Scoop out ¼ cup of the mixture at a time and form by hand into small round cakes. Coat each cake with the seasoned bread crumbs and bake on a well oiled baking pan for 20 minutes at 350’. Flip, and bake another 20 minutes.
Lightly oil a 9” X 12” baking dish. Cover the bottom with tomato sauce, then place the tofu cutlets on top. Cover with remaining tomato sauce, and top with shredded parmesan cheese. Bake for 20-25 minutes at 350’.
Place the following ingredients in a bowl and mix well:
½ cup organic peanut butter
¼ cup lemon juice
¼ cup hot water
¼ cup tamari (wheat free)
1 TBS agave or honey
1 TBS molasses
2 TBS chopped arugula or cilantro
1 tsp chili powder
Chop 1 lb. SURATA Firm Tofu into small cubes.
Dice 1 medium size onion.
Heat 2 TBS olive oil in a skillet and sauté the onion until it turns soft. Add the tofu and continue to sauté for a few more minutes. Add 3-4 cloves garlic, minced, and 1 TBS powdered ginger and cook for another couple of minutes.Add 5 cups of chopped fresh spinach (or one package frozen chopped spinach) and cook until the spinach wilts. Add in the peanut sauce mixture and cook for another five minutes or until bubbly. Season to taste with salt and pepper.
Serve over cooked rice or rice noodles.
1 lb. Surata Firm Tofu
2 TBS oil
½ tsp dill weed
1 clove garlic, minced; or ½ tsp garlic powder
1 to 2 TBS soy sauce
¼ cup parmesan cheese or 2 TBS nutritional yeast (both optional)
¼ tsp each: sweet basil, powdered thyme, ground cumin, tumeric
Drain tofu for two hours or overnight in colander. (This is not essential but it will speed up the cooking process.) Cut tofu into small cubes. Saute in oil for 5 minutes, turning with spatula. Add tumeric and stir until tofu is yellow all over. Add remaining spices and garlic and stir well. Add soy sauce, stirring constantly. Finally,add nutritional yeast or parmesan cheese and mix well until golden brown or until cheese melts.
Serve hot or cold. Serves 2 to 3.
1 lb Surata Firm Tofu, crumbled.
6 whole wheat tortillas or 12 heated corn tortillas.
1 large onion, chopped.
2 cloves garlic, chopped or crushed.
2 bell peppers, chopped.
28 can diced tomatoes.
4 oz can diced chili peppers.
¼ cup minced red onion.
1 tsp each: cumin, chili pepper, salt.
3 TBS vegetable oil.
Optional: 2 cups grated cheddar cheese; 1 cup sour cream or yogurt
Pre-heat oven to 350’. Grease a 9” X 13” pan.
Saute onion, garlic, and bell pepper in oil. Add crumbled tofu and salt; turn occasionally to brown evenly. Add tomatoes and seasonings and simmer 15 minutes. Cover bottom of pan with half the tortillas. Then layer on half the tofu-tomato mixture and half the cheese (if desired). Repeat with remaining tortillas, tofu mixture, and cheese. Spread sour cream or yogurt evenly on top. Bake at 350’ for twenty minutes.
3 TBS. oil.
1 cup sour cream.
1/2 cup diced onion.
1 cup grated cheese.
1/2 cup chopped green onion.
12 corn tortillas.
2 cups SURATA Firm Tofu,cubed.
1 TBS Cilantro, chopped.
1/2 tsp salt.
2 cups green salsa; 1/2 tsp. cumin;1 cup corn, fresh or frozen; 1/2 tsp garlic granules; 4oz can diced green chili
1 TBS brewers yeast
Drain, rinse, and press SURATA Tofu to extract excess water. Cube into 1/2 “ cubes.
Preheat oven to 350’. Heat 1 TBS oil in a skillet and saute green and yellow onions until tender. Place in a large bowl.
Reheat skillet and add 2 TBS oil. Add cubed tofu and cook til lightly browned, stirring occasionally. Turn off heat, and add seasonings and yeast to tofu. Place in the bowl with the cooked onions.
Add one cup drained corn and green chili to tofu mixture and set aside.
In another bowl, mix together 1 cup sour cream and 2 cups green salsa. Add 1/4 cup of this sauce to the tofu mixture.
Heat tortillas briefly in hot oil to soften, then fill each with 1/4 cup tofu mixture and roll seam side down. Arrange in a 13” X 9” baking dish . Pour remaining salsa/sour cream sauce over the enchiladas and cover with 1 cup of cheese and bake 30 minutes.
Garnish with chopped cilantro to taste.
2 Tbsp. vegetable oil
1 large red pepper, cut into short, narrow strips
¼ lb. sliced mushrooms
2 blocks Surata Firm Tofu, 350 grams each well drained and crumbled
3 Tbsp. green onions, thinly sliced
1 tsp. curry powder
salt and black pepper to taste
1/2 cup ripe tomato, finely diced
1 Tbsp. coarsely chopped parsley or cilantro
In a large frying pan, heat the vegetable oil over medium heat. Add the pepper and mushrooms and cook, stirring occasionally until tender. Increase the heat and cook, stirring until any liquid in the pan evaporates. Add the tofu, green onions, curry powder, salt and pepper. Reduce the heat and cook until heated through. Stir in the tomato and parsley or cilantro.
To make the tofu filling, combine
1 lb. SURATA SOFT TOFU.
1/3 cup sugar or your choice of sweetener.
1 tsp. lemon zest.
Process until smooth. Spoon into bowl; cover; refrigerate while cooking crepes. . Wash and dry the bowl of the food processor or blender for use in making the crepes.
You can either purchase ready made crepes, or just follow the recipe below to make your own.
To make the crepes, combine
1 cup liquid egg (or two large eggs and 2 large egg whites
1 cup soymilk
1 cup whole wheat pastry flour.
¼ tsp salt.
Using a food processor or blender, process the batter until smooth. Pour batter into 4-cup glass measure; refrigerate 1 hour.
Heat a 7″ nonstick crepe pan or skillet over medium heat. Oil it lightly or coat it with cooking spray. Add 2 tablespoons of the tofu batter, tilting pan to spread batter evenly. Cook until lightly browned on underside, dry on top, 30 seconds. Flip; cook 5 seconds. Remove to plate. Repeat with remaining batter, spraying pan as needed and stirring batter occasionally. Place waxed paper between cooked crepes on plate.
To make the blintzes, preheat the oven to 350°F. Oil a large baking sheet with or coat it with cooking spray. For each blintz: Place 2 tablespoons filling on paler side of crepe in strip at one end, 1″ from sides. Fold sides, then end, over filling; fold other end envelope-style to cover filling completely.
Place on prepared sheet. Bake 8 to 10 minutes or until filling is hot. Serve with fruit, jam, or lemon curd if desired.
1lb. Surata Soyfoods Soft tofu, well drained and mashed.
One 16 oz can (2 cups) pumpkin.
2/3 cup honey.
1/2 cup milk (soy or dairy)
2 tsp. cinnamon.
1/2 tsp each nutmeg and ginger.
1/4 tsp each ground cloves and allspice.
1 tsp vanilla.
One 9” prepared pie shell, unbaked.
Combine all pie ingredients in a bowl. Blend in 3 to 5 batches until very smooth. Bake in the pie shell in a preheated 375 degree oven for 60-70 minutes, or until set in middle. Cool and top with Tofu Whipped Crème.
5 lbs. Surata Soy Foods Firm tofu.
10 small Vegetable bouillon cubes.
4 tsp. Garlic granules. Cheesecloth.
2 tsp ground sage.
1/2 tsp Celery seeds.
1 tsp each marjoram, thyme, and rosemary.
Herbed Whole Wheat Stuffing
2 tsp sesame oil.
1 cup diced celery.
2 large garlic cloves, minced.
1 cup diced onions.
1 cup diced mushrooms.
1/4 cup soy sauce. “Poultry seasoning”.
1/2 cup chopped fresh parsley. 1/2 cup raisins.
4 cups of 1/2 “ cubes of whole wheat bread (about 4 slices).
1/2 cup sesame oil.
1/4 cup soy sauce.
2 Tbsp. Sesame oil.
2 medium onions, diced.
6 cups sliced mushrooms.
1 cup whole wheat flour.
6 cups water.
1/4 cup soy sauce
Drain 5 lbs. Surata Soyfoods’ Firm Tofu. Crumble 10 small or 4 large vegetable bouillon cubes with 4 tsp. Garlic granules. Mash the tofu with the bouillon and garlic in a large bowl until well mixed. Line a large (12”) colander with a single layer of moistened cheesecloth, and transfer the tofu mixture to the colander. Press tofu to flatten and fold the edges of the cheesecloth over it. Place a large plate or pie pan on the tofu’s surface, weigh it down with a heavy object (5lbs) and place in a refrigerator for at least an hour. (You can do this without the cheesecloth if you prefer)
Heat oil in a pot and saute garlic, onions, celery, and mushrooms for five minutes. Sprinkle all of the ‘poultry’ seasoning over the vegetables. Add soy sauce and stir well. Cover pot and continue to cook over medium heat until vegetables are done, about five minutes. Remove from heat and add bread cubes, parsley, and raisins; mix well.
Hollow out tofu to within one inch of the colander. Pack in the stuffing and cover with remaining tofu. Pat down so the surface is flat and firm. Preheat oven to 375. Oil a large baking sheet and carefully flip the filled tofu onto the sheet so the flat surface of the tofu faces down. Mix basting liquid and brush tofu with half of it. Cover turkey with foil and bake for one hour. Remove foil, baste again, and return to oven to bake uncovered for one hour. Baste again half-way through.
Prepare Mushroom gravy
Heat oil in a pot and saute onions and mushrooms until onions begin to clear. Mix flour with water and shoyu, and add to vegetables. Bring to a boil over high heat, stirring often, then simmer uncovered over low-medium heat for 1/2 hour, stirring occasionally.
Using several spatulas, carefully transfer the turkey to a large serving platter. Serve the gravy on the side. Makes 8-12 servings.