Spiral Pasta Salad with Tofu Feta

Spiral Pasta Salad with Tofu Feta
Prep Time
2 hours 10 minutes plus 10 minutes Cook time
Number of Servings
Serves 5
Ingredients
  • 12 ounces Eden Kamut Spirals, 1 package
    • or any Eden Spiral Pasta
  • [q:1/2] pound organic tofu feta (see notes)
  • 3 Tbsp Eden Extra Virgin Olive Oil
  • 6 Tbsp Eden Red Wine Vinegar
  • 2 cloves garlic, minced
  • [q:1/4] tsp freshly ground black pepper
  • 1 cup organic cherry tomatoes, sliced in half
  • [q:1/2] cup pitted Kalamata or any black olives, rinsed
  • [q:1/4] cup fresh basil, finely chopped
  • 2 cups baby salad greens
Directions
  1. Cook pasta as package directs, rinse quickly, drain and place in a large mixing bowl.
  2. Whisk together the olive oil, vinegar, garlic and pepper. Pour over pasta.
  3. Mix in tomatoes, olives, and fresh basil. Place the salad on top of the baby salad greens or mix in.
  4. Crumble the tofu feta over the salad. Serve room temperature or chilled.
Nutrition Info
363 calories, 12 g fat (29% calories from fat), 12 g protein, 56 g carbohydrate, 7 g fiber, 0 mg cholesterol, 215 mg sodium

Sweet & Savory Moroccan-Style Tofu

Sweet & Savory Moroccan-Style Tofu
Set it and forget it in your slow cooker.
Prep Time
8 hours 15 min prep time
Number of Servings
serves 6
Ingredients
  • 1 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 1 tsp salt
  • [q:1/2] tsp freshly ground black pepper
  • 16 oz extra-firm tofu, cut into [q:1/2] inch dice
  • 2 Tbsp extra-virgin olive oil, divided
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 carrots, sliced
  • 2 shallots, diced
  • 15 pitted prunes, roughly chopped
  • 15 dried apricots, roughly chopped
  • [q:1/2] cup raisins
  • 3 cups low-sodium vegetable broth or water
  • 2 cups freshly squeezed orange juice
  • [q:1/2] cup balsamic vinegar
  • [q:1/4] cup freshly squeezed lemon juice
  • Sliced toasted almonds, for garnish (optional)
Directions
  1. Combine smoked paprika, garlic powder, onion powder, cumin, turmeric, salt, and black pepper in a small bowl and mix well. Set aside.
  2. Combine diced tofu with 1 tablespoon of the oil in a large bowl and mix well, using your hands. Add half of the spice mixture and mix again so tofu is well coated.
  3. Heat a large, nonstick skillet over medium heat. Add tofu and cook for 3 to 4 minutes, stirring often, or until it starts to brown slightly.
  4. Spread remaining tablespoon of oil on bottom of a 6-quart slow cooker. Add cooked tofu and remaining ingredients, except almonds. Add remaining spice mixture and stir well. Cook on High for 8 hours.
  5. Garnish with sliced almonds before serving.
Nutrition Info
669 Calories, 8 g Protein, 80 g Carbohydrates, 8 g Fiber, 36 g Total fat (18 g sat), 349 mg Sodium, [nutrition:4] Magnesium, [nutrition:3] Phosphorus, [nutrition:2] Iron, Zinc, [nutrition:1] Vitamin B1 (thiamine), B6, K, Potassium

Braised Shiitake Mushrooms

Braised Shiitake Mushrooms
with Tofu, Thai Basil & Chilies
Prep Time
3 hours
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp gluten-free red miso paste
  • [q:1/4] cup rice vinegar
  • 3 shallots, sliced into thin rings
  • 2 Tbsp minced fresh ginger
  • Kosher salt
  • 2 lbs fresh shiitake mushrooms, stems removed, caps left whole
  • 3 Thai (bird’s-eye) chilies, seeded and sliced into thin rings
  • 1 small red bell pepper, seeded and thinly sliced
  • 1 small yellow bell pepper, seeded and thinly sliced
  • [q:1/2] lb firm tofu, cut into [q:1/2]-inch-thick planks, seasoned with a pinch of salt and pressed*
  • [q:1/4] cup freshly torn Thai basil leaves
Directions
  1. Preheat a 4-quart (or larger) slow cooker on the High setting for at least 15 minutes.
  2. Pour 4 cups of water into slow cooker. Add miso, vinegar, shallots, ginger, and [q:1/2] teaspoon salt, whisking well to fully dissolve miso. Add mushrooms and Thai chilies, cover with lid, and cook on High for 1 hour.
  3. Add bell peppers and tofu to mushroom mixture, re-cover cooker, and cook for 1 hour more, still on High setting. To finish, add basil, mix well, season with salt to taste, and serve in a deep platter or a bowl.
Nutrition Info
206 Calories, 13 g Protein, 34 g Carbohydrates, 10 g Fiber, 4 g Total fat (1 g sat), 646 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, C, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Potassium, [nutrition:2] Vitamin K, Magnesium, Zinc, [nutrition:1] Vitamin B1 (thiamine), Calcium, Iron

Maple-Roasted Tofu with Winter Squash

Maple-Roasted Tofu with Winter Squash
Prep Time
1 hour
Number of Servings
Serves 4
Ingredients
  • 1 package (14 to 16 oz) extra-firm tofu, drained and patted dry
  • [q:1/4] cup maple syrup
  • 2 tsp grated peeled fresh ginger
  • [q:1/4] tsp good chili powder such as ancho or New Mexico
  • 3 Tbsp extra-virgin olive oil
  • [q:2 1/4] lb butternut squash, peeled, trimmed, seeded, and cut into 1-inch cubes (6 cups)
  • Fine sea salt, as needed
  • Freshly ground black pepper, as needed
  • 1 Tbsp chopped fresh sage leaves
  • 2 tsp soy sauce
  • [q:1/2] tsp sherry vinegar, plus more for drizzling
  • [q:1/2] cup fresh cilantro leaves or chopped fresh basil leaves
  • Sliced scallions (white and green parts), for garnish
Directions
  1. Heat oven to 425°.
  2. Slice tofu into 1-inch-thick slabs. Pat them very dry with paper towels and arrange them in a single layer on a rimmed baking sheet. Cover tofu slabs with more paper towels and let them sit while you make the sauce.
  3. Combine maple syrup, ginger, and chili powder in a small saucepan, and simmer until syrup thickens and reduces by a third, about 3 minutes. Stir in oil.
  4. Place squash on a rimmed baking sheet and toss it with a generous pinch each of salt and pepper, sage, and half of maple syrup mixture. Spread squash cubes out into an even layer, place baking sheet in oven, and roast, tossing squash occasionally, until golden brown, about 45 minutes.
  5. Once squash is in oven, add soy sauce and sherry vinegar to remaining maple syrup mixture. Remove paper towels from under and over tofu, and sprinkle top of tofu slabs with salt. Brush half of soy-maple mixture over tofu. Add baking sheet of tofu to oven and roast it for 20 minutes. Turn pieces over, brush tops with remaining soy-maple mixture, and cook for 15 to 20 minutes longer.
  6. Toss squash with cilantro. Transfer it to a plate and top it with tofu. Garnish with sliced scallions and drizzle with more sherry vinegar.
Nutrition Info
349 Calories, 13 g Protein, 48 g Carbohydrates, 7 g Fiber, 15 g Total fat (3 g sat), 406 mg Sodium,
[nutrition:5] Vitamin A, Vitamin C, Vitamin K,
[nutrition:4] Calcium,
[nutrition:3] Magnesium, Phosphorus, Potassium,
[nutrition:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin E, Iron,
[nutrition:1] Vitamin B3 (niacin), Zinc

Vegan French Toast

Vegan French Toast
Prep Time
Prep: 5 minutes, Cook: 15 minutes
Number of Servings
4 (8 slices)
Ingredients
Directions
  1. Place the tofu, EDENSOY, and shoyu soy sauce in a blender or food processor and puree until smooth and creamy.
  2. Pour into a mixing bowl. Lightly oil a pancake griddle and heat up.
  3. Dip half the slices of bread into the tofu mixture, coating both sides. Place slices on the hot griddle and fry until golden.
  4. Flip the slices over and fry the other side until golden. Make sure that the slices are golden or golden brown before flipping or the tofu will not stick to the bread like egg.
  5. Remove and place on a platter.
  6. Repeat by frying the remaining slices until golden on each side.
  7. Remove and serve with EDEN Apple Butter, EDEN Apple Cherry Butter, EDEN Apple Cherry Sauce, EDEN Apple Sauce, EDEN Apple Strawberry Sauce, EDEN Cherry Butter, EDEN Cherry Concentrate or your favorite syrup.
Nutrition Info
Per serving: 287 calories, 8g fat (25% calories from fat), 20g protein, 34g carbohydrate, 2g fiber, 0mg cholesterol, 429mg sodium

Strawberry Shortcake with Tofu Whipped Cream

Strawberry Shortcake with Tofu Whipped Cream
Prep Time
Prep: 30 minutes, Cook: 20 minutes
Number of Servings
Serves 6
Ingredients
Directions

  1. Make the Biscuits

    1. Preheat the oven to 350°.
    2. Combine all dry ingredients in a medium mixing bowl.
    3. Combine all wet ingredients in a measuring cup, except the safflower oil, whisk and let rest for 5 minutes until curdled.
    4. Place the liquid ingredients in a blender and pulse several seconds.
    5. Combine the wet and dry ingredients and form into a ball of dough.
    6. Lightly flour flat surface and roll out the ball of dough until about [q:1/2] inch thick.
    7. Using a cookie cutter or a glass cut the dough into round biscuits about 3 inches wide.
    8. Lightly oil a cookie sheet with safflower oil, place the biscuits on and bake for about 15 to 20 minutes, until slightly golden. Do not over bake.

  2. Make Strawberry Sauce

    1. While the biscuits are baking, slice 4 cups of strawberries and place in a small mixing bowl.
    2. Place the remaining 5 cups strawberries in the blender with the maple syrup and pulse several seconds.
    3. Pour the strawberry liquid over the sliced strawberries and refrigerate while you make the tofu whipped cream.

  3. Make Tofu Whipped Cream

    1. Place the tofu, oil, maple syrup, honey, vanilla, lemon juice and salt in a blender and purée until smooth.
    2. Place the water and agar flakes in a small saucepan and bring to a boil.
    3. Reduce the heat to medium low and simmer about 5 minutes or so until the flakes dissolve.
    4. Pour the agar liquid into the blender with the tofu mixture. Blend for 2 to 3 minutes.
    5. Pour into a dish and place in the freezer for about 5 minutes to gel.
    6. Remove, place in the blender again and pulse until smooth and creamy, but stiff like whipped cream.
    7. When the biscuits are done, slice in half or leave whole, ladle strawberry sauce over and add a dollop of tofu whipped cream before serving.
Nutrition Info
423 calories, 20g fat (41% calories from fat), 13g protein, 52g carbohydrate, 7g fiber, 0mg cholesterol, 122mg sodium

Scrambled Tofu

Scrambled Tofu
Prep Time
10 minutes + 12 minute cook time
Number of Servings
4
Ingredients

 

Directions
  1. Heat the oil in a large skillet and sauté the onions for 2 to 3 minutes. Add the carrots and sweet corn.
  2. With your hands crumble the tofu on top of the vegetables. Sprinkle the shoyu or ume plum vinegar over the tofu, cover and reduce the flame to medium-low.
  3. Cook for 5 minutes or until the tofu fluffs up like scrambled eggs.
  4. Remove the cover, turn the flame to high, mix in the red pepper, scallions, black pepper and turmeric.
  5. Cook another 2 to 3 minutes, stirring frequently until all liquid from the tofu evaporates.
  6. Serve hot for breakfast, lunch or dinner.
Nutrition Info
169 calories, 10g fat (52% calories from fat), 15g protein, 6g carbohydrate, 1g fiber, 0mg cholesterol, 184mg sodium
 

Asparagus Bisque

Asparagus Bisque
Number of Servings
4
Ingredients
  • 1 large bunch (about 1 lb) fresh asparagus 
  • 3 cups water or vegetable stock
  • 2 Tbsp vegetable broth powder
  • 2 leeks (about 2 cups), mostly white parts and some green, sliced thinly
  • 1 small yellow onion, chopped small
  • 2 shallots, peeled and minced
  • 1 clove garlic, minced
  • 1 tsp chopped fresh thyme leaves
  • 1 Tbsp chopped fresh parsley
  • [q:1/8] tsp freshly ground black pepper
  • [q:1/4] tsp salt
  • [q:1/2] package Mori-Nu Silken Lite Firm Tofu, pureed to become [q:3/4] cup by volume
  • 1 Tbsp white miso
Directions
  1. Cut 2 inches off bottom of asparagus stalks and peel each stalk about 3 inches up.
  2. Cut asparagus into 2 inch pieces.
  3. Add all ingredients, except tofu and miso, to a large soup pot and bring to a boil. Reduce heat to simmer and cook covered for 30 minutes.
  4. Turn off heat. Add tofu and miso to soup and cool for about 10 to 15 minutes.
  5. Puree the soup in blender until it's smooth. Pass through wire mesh strainer to remove any remaining stalk fiber. Best served with croutons or chopped chives.
Nutrition Info
Calories: 110,Total Fat: 41g (saturated fat: .6g, polyunsaturated fat: 2.3g), Total Carbohydrate: 14.7g (dietary fiber: 2.9g, sugars 3.3g), Protein: 8.8g

Spicy Tofu with Vegetables

Spicy Tofu with Vegetables
Prep Time
25 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp vegetable oil, divided
  • 12 oz firm tofu, patted dry, cut in [q:1/2]-inch cubes
  • 3 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 carrot, cut in matchstick pieces
  • [q:1/2] red bell pepper, seeded and cut in thin strips
  • 1 c sliced asparagus or green beans, cut in 1-inch pieces
  • 2 Tbsp soy sauce
  • 2 Tbsp lime juice
  • [q:2 1/2] tsp fresh red chilies, chopped
  • 2 tsp granulated sugar
  • [q:1/2] tsp black pepper
Directions
  1. Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
  2. Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
  3. Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
  4. Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
  5. Return tofu to wok. Cook for 1 minute, or until combined and heated through.
Nutrition Info
Per serving: 260 Calories, 16 g Protein, 14 g Carbohydrates, 4 g Fiber, 18 g Total fat (3 g sat, 9 g mono, 6 g poly), 295 mg Sodium, [nutrition:2] Vitamin C, Calcium, Manganese.

Italian Tofu Scramble

Italian Tofu Scramble
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp olive oil, divided
  • 3 cloves garlic, minced
  • [q:1/2] onion, finely chopped
  • 1 lb firm tofu, drained and crumbled
  • 1 tsp dried basil
  • [q:1 1/2] cups packed baby spinach
  • [q:1/8] cup reconstituted chopped sun-dried tomatoes
  • [q:3/4] cup chopped frozen artichoke hearts (defrosted)
  • Salt and freshly ground black pepper to taste
Directions
  1. Place a large skillet over medium heat. Add 1 tablespoon of the oil. Saute garlic and onion until they begin to soften, about 5 minutes.
  2. Add remaining oil to pan. Add tofu and basil. Cook, stirring often, until tofu starts to brown. Add spinach, sun-dried tomatoes, and artichoke hearts. Cook until spinach wilts, approximately 3 to 5 minutes.
  3. Season to taste with salt and pepper.
Nutrition Info
284 Calories, 22 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 5 g Fiber, 20 g Total fat (3 g sat), 351 mg Sodium, [nutrition:5] Calcium, [nutrition:3] Phosphorus, [nutrition:2] Vitamin K, Iron, Magnesium, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Vitamin E, Folate, Potassium, Zinc
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