Tofu Sandwich Ideas

===================

From geller@ucunix.san.uc.edu Wed Feb  6 22:21:23 1991

When I first started using tofu, I had only one recipe -- it was an easy
intro to the stuff.  Quick, too.  A little greasy if not done right,
but... oh well.

Cut off a slab or two, about 1/2" thick.  Heat some oil in a frying pan,
adding copious amounts of various spices (I prefer paprika, chili,
garlic, celery seed... then again, I like the red color the tofu takes
on from the chili and paprika  :)   )  when the oil is hot & the spices
well mixed, fry that sucker up.  Serve as a sandwich, with toppings like
the traditional hamburger, with sauces (I used to use a lot of tahini), 
or however.

10 minutes, tops.

Of course, you _could_ just eat it raw...

				Tom
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>From doll@eng.umd.edu Thu May 16 10:32:19 1991

Recipe for a Tofu Sandwich Spread that we serve at the Maryland Food Co-op:

One block fresh tofu (not "silken", freshness is important)
Celery chopped fine
Finely chopped onion, or onion flakes
Tumeric, Tamari or Shoyu, Parsley, Chili peppers (opt.), paprika,
oil (canola, peanut, etc.)

Directions: mix ingredients.
 
This is copied from a product called "No-egg Salad" and haphazardly
adapted to high-stress food store standards.

Steven
doll@wam.umd.edu
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>From sharon@phoneme.shs.uiuc.edu Mon Apr  6 11:31:23 1992

Here is a recipe from the Illinois Soybean council (or something like  
that) - it's a pamphlet I got at the State Fair.

Savory Tofu Salad
1 lb. tofu, crumbled
1/2 c. green onions (chopped)
1/2 c. soybean oil mayo/salad dressing
1/2 c. grated carrots
2 tsp. prepared mustard
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. tumeric

Combine ingredients.
yield: 3 cups.  Serve on a bed of lettuce or as sandwhich filling.

I think about 1/4 c. low-cal mayo works fine.

Hope this helps.
Sharon Morrison
-----------------------------------------------------------------------------
"Egg" Salad Sandwich

Ingredients


           1/2 lb firm tofu, drained and diced
	     1 red bell pepper, finely chopped
	     2 scallions, chopped finely
	     1 small carrot, finely shredded
	     1 Tbsp chopped fresh parsley
	     1 Tbsp chopped dill pickle
	     1 tsp dijon mustard
	     2 Tbsp soy mayonnaise
           1/4 tsp salt
	   1/8 tsp pepper
	     8 slices wholewheat bread
	       shredded lettuce

Procedure

Combine all ingredients except bread and lettuce in a mixing bowl and toss
 together well.

Taste and adjust seasoning.

Divide mixture evenly among 4 slices of bread.

Top with lettuce and remaining bread.

Serves 4

Per serving:  241 calories
                9 gr protein
               10 gr fat
	       30 gr carbohydrates
              650 mg sodium

From:  Vegetarian Times Sept 1991
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>From recipes@mthvax.HP.COM Sun Mar  3 18:11:44 1991

Someone asked about a tofu burger recipe that        
I made today, while trying to figure out what to do with the tofu I had
in the fridge. There are no measurements as such, as I just taste it as
I go along. I've given some rough guidelines though.

Ingredients:

Tofu
Bread crumbs
Ground Cumin (no less than 1/2 tsp)
Ground Coriander (same as Cumin)
Garlic (minimum one clove)
1 egg (egg replacer worked fine)
Onions 
Oil for frying (I use Canola oil)
Salt
Fresh Parsley (tablespoon or two)

There is a great deal of room to play around with the amount of each
ingredient, so start out with a little, taste it, and add a little more
if you want. I'd be careful with the Garlic and Onions. One clove and a
small green onion are sufficient if you're going anywhere within the
next few days or so, more if you have quite a bit of parsley left over
and are living a monastic existence. As far as the spices go, I
personally put more than a teaspoon each of the Cumin and Coriander,
less renders it considerably milder, but still tasty.

The amount of breadcrumbs depends upon how many people are eating. If
you have a bunch of people coming over, get out a loaf. 4-5 slices of
bread tossed in the food processor should be sufficient for most
applications. Play around with the tofu:breadcrumb ratio til you have a
consistency and flavour you're happy with.

The actual production involves putting the chopped up tofu, along with
the garlic and onion(s) into the food processor and processing them
until smooth. Remove to a large bowl and add bread-crumbs, egg,
parsley, salt, cumin and coriander. Taste and adjust and taste and
adjust...

Put a bed of bread-crumbs on a plate and take out individual
tablespoon's full of the tofu mixture and put them on top, cover with
breadcrumbs and flatten them into patties. Add oil to a HOT frying pan
and let the oil heat up til it's hot. (I had the element on between
medium and high) There should be a fair amount of oil, not so much that
it covers the patties, but enough such that it goes up about half-way
on each little patty. Add the tolafel patties to the oil and cook each
side until golden-brown. Place them on paper towels afterwards to
drain-off excess oil.

The sauce I use is just low-fat Yogurt with as much cayenne pepper as
you can handle. (you could also add garlic, but you probably already
have quite enough) Put whatever you like inside the pita-pocket. I
personally like cucumbers, tomatoes, lettuce and parsley, though
anything's possible.

 David Dmytryshyn                  EMAIL:  djd@scgrp.UUCP
-------------------------------------------------------------------------------
>From v116jugp@ubvmsd.cc.buffalo.edu Fri Jan 11 12:58:28 1991

In article <1991Jan11.204735.27809@cbnewsc.att.com>,
proud@cbnewsc.att.com (jeff.alltop) writes...
>I'm looking for some ideas an how to dress up Tofu to make a good
>sandwich.  Any ideas out there?

	Try this:

	Take a half pound of firm tofu and mash it.  Add some
	mayonnaise, prepared mustard (my proletarian tastes
	call for regular ballpark stuff, but I've been told
	that yuppie mustard will work as well), chopped onion,
	minced garlic, and chopped green pepper.  You can also
	add any other spices you like, such as possibly a bit
	of black pepper, parsley, etc.  This makes a really
	good sandwich spread, originally introduced to me as
	"Mock Egg Salad", though I prefer to call it "Tofu Salad".
	You can also make "Mock Chicken Salad" by using tofu
	that has been frozen for a week or so and then thawed.
	Other variations involve adding other chopped veggies,
	like carrots, sweet red peppers, or celery.  You can
	also make it an unusual sandwich spread with a little
	bit of minced ginger, but whether or not you do this
	depends on your relative tolerance for wierd food.

	You definitely want to let this stand, refrigerated,
	overnight.  It should keep for at least a few days.
	
	Sorry the ingredients are so imprecise, but this is 
	really a poke and hope type recipe.  Improvise and you'll
	love it.

					Tim Biehler
------------------------------------------------------------------------------
>From ericm@panews Tue Sep 25 21:07:46 1990

>Any further suggestions would be greatly welcomed: I am a terrific vegan
>cook but I'm still a little weak on vegan convenience foods.

 o diced tempeh in tortillas/pita with sprouts & tomatoes
 o whole wheat couscous with chick-peas, tomatoes, onions, etc.
 
 o tofu-salad sandwich.  Tofu salad can be wildly different; here's mine:
		tofu
		chopped green onions
		soy sauce
		hot chili oil
		chinese mustard powder
		garlic

 Hot food freaks note: most "hot chili oil"s are mostly
 cottonseed oil or worse, with just a little peanut oil for
 flavor.  You CAN find it made with just peanut oil; the improvement
 in flavor is remarkable.  It's probably better for you too.


 Disclaimer: I'm not vegan.  I'm not quite even vegetarian.
 I just like food.

                  U.S. Out of Humboldt County Now!
 eric murray         ericm@ibminet.awdpa.ibm.com        uunet!ibmsupt!ericm 
 -------------------------------------------------------------------------------
>From cranston@cadence.com Wed Mar  6 06:11:50 1991

Since people have been asking for things to do with tofu,
here's something I recently hit upon:

Take a block of soft tofu, puree with 1-2 cloves of cruched garlic, to
taste, and a dash of soy sauce.  You should have a substance about the
consistency of whipped cream (for those of you who know what that is
:^) ).  This makes a good spread for any number of sandwiches.  My
favorite is a good amount of this with some tahini on whole-wheat
toast.  It's quite good (but then, I love tofu right out of the package).


--
     "Remember-there's always something
          cleverer than yourself."
                     -Merlin
cranston@cadence.com
------------------------------------------------------------------------------

*******************
Tofu Burger Recipes
*******************     


-----------------------------------------------------------------------------
monica@mips.COM (Monica Waldman) writes:
[about crumbling veggie burgers]

The only general suggestions I have are play around with the amount of
flour you use as well as the temperature of your oil.  I may be making
this up, but I've found that the violent action of too-hot oil breaks
the burgers up, while not-hot-enough oil requires longer cooking time
and more moisture is absorbed also causing them to break up.

Here are two recipes you might want to try (both of which have been
posted here prviously).  The first is absolutely crumble-proof.  It was
advertised as a potato-loaf, but it makes such good burgers that I just
cook it on Sunday night then during the week I slice it, fry it and
stick on a bun.  It leaves a lot of room for experimentation (adding
various vegetables and spices).

----------------

The following recipe was posted here some time ago.  While it's not the
most sturdy burger I've ever seen (for example, you have no hope of
grilling these on a barbeque), but I've found that they do hold together
better than most.

They're not vegan, but they're tasty.

----------Very old message:---------
From: wjm@asiux1.UUCP (Bill Mania)

[...]The recipe is from the
Natural Messages Co.

1 cup bulghur
2 cups water
3/4 teaspoon salt
1 pound tofu
2 beaten eggs
1.5 to 2.5 cups whole wheat flour
1 medium onion finely minced
1.5 teaspoon basil
1/2 teaspoon oregano
3/4 teaspoon garlic powder
1/8 teaspoon pepper
2 tablespoon Parmesan cheese or 1/4 cup nutritional yeast

Bring salted water to a boil, add bulghur, simmer with lid ajar for 10
minutes or so or until all water is absorbed. Meanwhile, mash tofu
with eggs in a large bowl, add remaining ingredients except bulghur
and flour and mix well. Mix cooked bulghur with tofu mixture and stir
until cool enough to handle. Add enough flour to form patties. Form
patties about 3" in diameter and 1/2" thick. Fry in hot oil for 2-3
minutes on each side. Drain off excess oil and eat!

   Bill Mania, Ameritech Applied Technologies, Arlington Heights, IL
   voice (312) 870-4574

   {ihnp4,hcfeams}!asiux1!wjm
--
Wayne();
WMesard@Oracle.COM
--------------------------------------------------------------------------------
>From therese@garnet.berkeley.edu Wed Mar  6 19:46:53 1991

Tofu Burgers
_____________

3 Tbls Veggie oil		1/4 cup chopped fresh parsley
1 large onion, chopped		1 Tbls dijon mustard
1 large carrot, grated		1 1/2 Tbls dark sesame oil
1 green pepper, chopped		3 Tbls tamari soy sauce
1 1/2 tsp. dried basil		black pepper to taste
-				-
2 large eggs*			3 cakes tofu, pressed and crumbled
1 cup bread crumbs
3/4 cup walnuts, ground finely or chopped

*for a vegan version, omit the eggs and add juice of one lemon and 1/4
cup of tahini.  Reduce to 2 Tbls the tamari, and increase bread crumbs
to 1 1/4 cups (note: I always make it like this and bet it's better!)

Saute veggies and basil in oil until tender, about 10 minutes.  In a 
bowl, add the tofu, and the other ingredients.  Add the sauted veggies
when done.  Stir well and form patties.  Bake on an oiled baking sheet
for 30 minutes at 375 degress, or until golden brown.  Serve with tomatoes,
onions, lettuce, mustard, ketchup, etc.  

Note:  I make these into burgers, put them on a cookie sheet and freeze
them until solid, then put them in a bag.  Then I can pull them out and
stick them in the oven for slightly longer and enjoy them for weeks!

Bon Appetit!

Therese
------------------------------------------------------------------------------
>From mara@panix.uucp Fri Jun  7 07:15:41 1991

My own "tofu burger" recipe calls for

1 lb. firm (or extra-firm) tofu
1 tablespoon (or to taste) cumin
1/4 cup tamari
1/2 cup (approximately) flour

(Sorry about the measures.  Maybe someone can offer a conversion.
In any case, measures are approximate, but you want some way of
knowing where to start so you can get a sense of the taste.)

In addition, the recipe I got suggested adding at least two fresh
herbs ("lots" was the quantity mentioned) and a "small handful" of
either pine nuts or sunflower seeds, for texture.  Other nuts work
well too.

The cumin and tamari flavor the naturally bland tofu.  I've also
varied my approach with other seasonings.

Normally I form them into patties large enough so that two make a
generous adult portion.  (This recipe makes six such patties.)

Last night I curried them-- and they were wonderful.  This was a
"convenience" meal-- it could easily be turned into something quite
luscious:

I formed the tofu mixture into bite-sized balls and browned them in
peanut oil.  If I'd had an onion in the house I'd have browned it
(chopped) in the oil as well.

Then I mixed two cups of vegetable broth with a cup of prepared
split pea soup.   In a small amount of this mixture I dissolved two
generous tablespoons of prepared curry powder, and put the whole
soup and curry mixture into a "chicken fryer" (a large, deep frying
pan with a good cover).  If you've browned chopped onion, add that.
Add chopped carrots and celery.  I had some broccoli stalks that I
put in as well.  Add the tofu balls and let them simmer in the
mixture for a half hour or so.  Serve over basmati rice.

I've tried sticking the tofu balls (or burgers) together with the
gooey flax seed mixture I've seen described here, but that tends to
add a slightly bitter taste.  It's great for texture, and it would
have been fine in the curry I think, but I didn't have time
yesterday to take any additional steps.

------------------------------------------------------------------------------
>From recipes@mthvax.HP.COM Sun Mar  3 18:11:44 1991

Someone asked about a tofu burger recipe that        
I made today, while trying to figure out what to do with the tofu I had
in the fridge. There are no measurements as such, as I just taste it as
I go along. I've given some rough guidelines though.

Ingredients:

Tofu
Bread crumbs
Ground Cumin (no less than 1/2 tsp)
Ground Coriander (same as Cumin)
Garlic (minimum one clove)
1 egg (egg replacer worked fine)
Onions 
Oil for frying (I use Canola oil)
Salt
Fresh Parsley (tablespoon or two)

There is a great deal of room to play around with the amount of each
ingredient, so start out with a little, taste it, and add a little more
if you want. I'd be careful with the Garlic and Onions. One clove and a
small green onion are sufficient if you're going anywhere within the
next few days or so, more if you have quite a bit of parsley left over
and are living a monastic existence. As far as the spices go, I
personally put more than a teaspoon each of the Cumin and Coriander,
less renders it considerably milder, but still tasty.

The amount of breadcrumbs depends upon how many people are eating. If
you have a bunch of people coming over, get out a loaf. 4-5 slices of
bread tossed in the food processor should be sufficient for most
applications. Play around with the tofu:breadcrumb ratio til you have a
consistency and flavour you're happy with.

The actual production involves putting the chopped up tofu, along with
the garlic and onion(s) into the food processor and processing them
until smooth. Remove to a large bowl and add bread-crumbs, egg,
parsley, salt, cumin and coriander. Taste and adjust and taste and
adjust...

Put a bed of bread-crumbs on a plate and take out individual
tablespoon's full of the tofu mixture and put them on top, cover with
breadcrumbs and flatten them into patties. Add oil to a HOT frying pan
and let the oil heat up til it's hot. (I had the element on between
medium and high) There should be a fair amount of oil, not so much that
it covers the patties, but enough such that it goes up about half-way
on each little patty. Add the tolafel patties to the oil and cook each
side until golden-brown. Place them on paper towels afterwards to
drain-off excess oil.

The sauce I use is just low-fat Yogurt with as much cayenne pepper as
you can handle. (you could also add garlic, but you probably already
have quite enough) Put whatever you like inside the pita-pocket. I
personally like cucumbers, tomatoes, lettuce and parsley, though
anything's possible.

 David Dmytryshyn                  EMAIL:  djd@scgrp.UUCP
--------------------------------------------------------------------------
>From evanderw@mpr.ca Thu May 28 13:10:55 1992

HI,
	I tried to post to rec.food.recipes but it didn't work.  Since
	this is vegetarian, I'll put it here in the hope that the person
	who asked for it reads this newsgroup. 

	Someone asked for a cashew tofu spread recipe, well here's 
	a peanut one.  It's really good on toast:

	1/4 cup toasted sunflower or sesame seeds
	1 cup peanut butter
	1/2 cup raisins or dried fruit
	1 pkg soft tofu
	2 tbsp honey

	Mix everything together.  If you use a blender or mixer, it will
	be fluffier.

Eva
-- 
----------------------------------+----------------------------------
>From Christine_Code@mindlink.bc.ca Mon Jun  1 10:55:03 1992

TOFU MAYONNAISE

1 pound medium tofu, drained
1 Tbsp cider vinegar
1 Tbsp lemon juice
1 tsp tamari (or soy sauce)
1 Tbsp maple syrup (optional)


1. Crumble tofu into a blender or food processor.

2. Add remaining ingredients.

3. Blend until smooth.


This recipe makes about  2 cups.


I haven't tried this one yet myself, but the recipe comes from a fairly
reputable source;  a friend took a vegetarian cooking course a while ago,
and this is one of the recipes that the teacher gave to the students.

-------------------------------------------------------------------------------

From: Deborah Branton

SLOPPY JOE recipe:

16-oz. package of tofu crumbles
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon of olive oil
1/2 teaspoon of basil
pepper to taste
ketchup

Saute the onion and garlic in the oil until soft.  Add to the pan the
tofu crumbles, basil and pepper, stirring until the ingredients are well
mixed.  Finally mix in enough ketchup (about 1/4 - 1/3 cup) to make a
sloppy joe consistency.  Mound onto split kaiser rolls, hamburger buns,
etc.  Enough for 4 - 5 sandwiches


TOFU BURGER recipe:

16-oz package of firm tofu, frozen and allowed to thaw
marinade:  1/4 c. soy sauce (the "lite" variety is fine)
                     1/4 c. water
                     1/4 c. vinegar
                      3 garlic cloves, minced
                     1/4 teaspoon of dried mustard
coating:  1/4 c. corn meal
                 1/4 c. bread crumbs
                 1/2 teaspoon basil

Crosswise slice the block of thawed tofu into 6 - 8 slabs, depending
upon preference of thickness.  Combine the marinade ingredients in a
casserole dish large enough for all the tofu slabs to lie flat.  Arrange
the tofu in the marinade and allow to sit for 30 minutes, turning the
slabs halfway through.  Stir together the coating ingredients in a pie
plate (or other low-sided dish), and dredge the drained tofu slabs, one
at a time, placing the finished product on a pizza pan/cookie sheet/etc.
Bake in a 400-degree oven for 20 minutes.  Makes a tasty sandwich with
an onion slice, lettuce, tomato slice, melted  cheese . . . .