Bonus Recipes

Connecticut Chowder

4 cups vegetable stock
2 celery stalks, chopped
1 leek, chopped
2 large potatoes, peeled and diced
2 bay leaves
3 inches kombu sea vegetable
1 1/2 teaspoon each salt and coarsely ground black pepper (or more to taste)
1 teaspoon Old Bay seasoning
16 ounces silken tofu
1 tablespoon mellow white miso paste
8 ounces oyster mushrooms, chopped

Spray a large stockpot with nonstick cooking spray. Using about two tablespoons of the stock, heat the celery and leek over medium heat until softened, 3-4 minutes. Add remaining stock, potatoes, bay leaves, kombu, salt, pepper, and Old Bay; bring to a boil. Reduce heat to low and let simmer for 30 minutes.

Remove bay leaves and kombu. In blender, combine tofu with 2 ½ cups of the simmered soup and puree. Pour pureed soup back into the stockpot. Dissolve the miso paste in 3 tablespoons of hot water and stir into soup. Heat a large skillet with cooking spray and sauté the mushrooms for 3 minutes, until soft. Add to stockpot and serve with oyster crackers. Serves 6.

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Gorgonzola Mushroom Tofu Bake

14 ounces extra firm tofu, frozen, thawed and pressed
1/2 cup cornstarch
1/2 teaspoon each salt and white pepper
3 tablespoons canola oil
2 tablespoons butter
3 cloves garlic, minced
1 large bunch spinach, chopped, about 8 cups
16 ounces thinly sliced Crimini mushrooms
6 ounces Gorgonzola cheese, crumbled
2 ounces Gruyere cheese, grated

Preheat oven to 375 degrees. Cut tofu into cubes and place in zip lock bag. Add cornstarch, salt and pepper to zip lock bag. Seal bag and shake until tofu cubes are well coated. Heat canola oil in a medium skillet, and sauté tofu cubes at medium high heat for about 3 minutes, stirring occasionally to make sure most of sides of tofu cubes are lightly browned.

Remove tofu cubes and add butter into pan. Add garlic and mushrooms and sauté until lightly browned around edges. Add spinach and cover and cook until spinach is wilted, about 2 more minutes. Spray an 8 by 12 inch pan with non-stick cooking spray. Todd tofu cubes, mushroom mixture and Gorgonzola cheese and spread in pan. Bake for 25 to 30 minutes until cooked through. Sprinkle Gruyere cheese on top and serve.

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Southwest Avocado Corn Chowder

4 cloves garlic, peeled and halved
1 tablespoon minced jalapeño
3 green onions, chopped
2 tablespoons fresh squeezed lime juice
1 cup cilantro leaves, reserving a few leaves as garnish
4 ripe avocados, peeled
8 ounces silken tofu
1 teaspoon chipotle chili powder
1 teaspoon salt
2 cups fresh or frozen thawed corn
3 cups vegetable broth
4 ounces queso fresco, crumbled (omit for vegan variation)

Place garlic, jalapeño, onions, lime juice and cilantro in food processor and process until finely minced. Add in avocado, tofu, chili powder and salt and process until smooth.

Heat a sauté pan over high heat. Add corn and cook until most of kernels are lightly browned, stirring occasionally, about 3 minutes.

Bring broth to a rapid boil in a medium saucepan. Turn on food processor and slowly pour in boiling broth. When all broth is added, pour into a large serving bowl and stir in corn.

Serve warm with queso fresco (if desired) and a few cilantro leaves as garnish.

Vegan variation: Simply omit queso fresco in garnish.

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Give this deliciously easy (and vegan) summer treat a try. If you like it, check out the other Tofu Ice Cream Desserts (I'm calling it "Tofulato" here, 'cause I gotta be me) in the book itself. Enjoy!

Peanut Butter Chocolate Chip Tofulato

16 ounces silken tofu
¼ cup cocoa powder
1 cup soy milk
1 tablespoon vanilla
1/4 teaspoon salt
1 cup sugar
1 cup creamy peanut butter, divided
1 cup chocolate chips, chopped

Ice cream maker method: Blend the first six ingredients plus ½ cup of the peanut butter in a food processor or blender. Chill mixture in refrigerator for at least one hour. Churn in ice cream maker, following manufacturer’s directions. Stir in remaining peanut butter one tablespoon at a time, then stir in chocolate chips. Freeze for about two hours before serving.

Freezer and food processor method: Blend the first six ingredients plus ½ cup of the peanut butter in a food processor or blender. Place one-third of mixture in the refrigerator and two-thirds of mixture in the freezer.

When the freezer mixture is frozen, remove and with a large sturdy knife cut into cubes. Place the refrigerated mixture in food processor and turn on. Slowly add in frozen cubes one at a time. Blend until mixture is thick and creamy. Stir in remaining peanut butter one tablespoon at a time, taking care not to incorporate it completely, then stir in chocolate chips. Freeze for about two hours before serving.

Makes 4-6 servings.