Pureed silken tofu has an ultra-creamy, custardy texture that is perfect for sauces such as this, or as a base for dips and salad dressings. Look for it in the produce section of any supermarket.

 

Ingredients:

• 12-ounce package fettuccine (see note)
• 2 tablespoons non-hydrogenated margarine
• 3 cloves garlic, crushed
• 1-pound tub or about 1 1/2 10-ounce aseptic packages silken tofu
• 1/2 cup low-fat milk or soy milk
• 1/2 cup grated fresh Parmesan cheese or soy Parmesan
• 1 teaspoon salt
• Freshly ground pepper to taste
• Extra Parmesan cheese, optional

Direction:

Bring water to a boil in a large pot. Cook the noodles in rapidly simmering water until al dente, about 10 to 12 minutes, then drain.

In the meantime, heat the oil in a small skillet. Add the crushed garlic cloves and saute over medium-low heat for 2 to 3 minutes, or until they are golden. Remove from the heat and discard the garlic cloves.

Combine the next 4 ingredients in a food processor and pour in the melted margarine from the skillet. Process until completely smooth and creamy. Combine the hot, drained noodles and the sauce in a large serving bowl and toss together. Season to taste with freshly ground pepper and toss again. Serve at once. Pass around extra grated Parmesan cheese to whoever wants some.

NOTE: A combination of green and white fettuccine makes this a very attractive dish.

A simple, pleasing way to prepare tofu. I challenge anyone who thinks tofu is tasteless mush to try this crisp, salty-sweet rendition. This is great alongside Oriental-style rice or noodle dishes.

Ingredients:

• 1 pound firm or extra-firm tofu
• 1 tablespoon light olive oil
• 1 teaspoon sesame oil
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons dry red wine or sherry
• 2 scallions, sliced, for garnish

Direction:

Cut the tofu crosswise into 1/4-inch-thick slices. Blot them briefly between paper towels or clean tea towels.

Combine the oils, honey, soy sauce, and wine or sherry in a small bowl, then heat the mixture slowly in a wide skillet. Arrange the tofu slices in the skillet, then flip them carefully at once so that they will be coated with the sauce on both sides. Fry the tofu over moderately high heat until the underside is nicely golden and crisp, then flip again and fry until the other side is crisp. Remove the tofu cutlets to a serving platter and scatter with scallion slices. Serve warm.

 

Another useful way to prepare tofu is to mash it. This way, it can be used as a substitute for ricotta cheese, for making tofu burgers, or tofu "scramble eggs." One of my favorites is this eggless "egg salad."

Ingredients:

• 1 pound medium-firm tofu, drained
• 1 large celery stalk, finely diced
• 1 scallion, finely chopped
• 1/3 cup soy mayonnaise
• 1 to 2 teaspoons Dijon-style mustard, to taste
• 1 teaspoon good-quality curry powder
• Salt and freshly ground pepper to taste
• Warmed pita breads or whole-grain bread
• Dill pickle spears
• Tomato wedges

Direction:

Drain the tofu and break it into several pieces. Place it in a mixing bowl and mash well with a fork until it has the texture of cottage cheese. Add the diced celery and scallion.

In a small bowl, combine the mayonnaise, mustard, and curry powder and mix well. Pour this mixture over the tofu mixture and stir well. Season to taste with salt and pepper. Serve in warmed pita breads or spread on whole-grain bread with dill pickle spears and tomato wedges alongside.

 

This is an almost-instant meal, highlighting the incredible convenience of baked tofu, a product available in most natural stores. To complete the meal, serve with quick-cooking brown rice and garnish each plate with shredded lettuce, diced tomatoes, and black olives.

Ingredients:

• 2 8-ounce packages baked tofu
• 8 6- to 8-inch flour tortillas
• 4 scallions, sliced
• Prepared salsa or picante sauce
• Soy yogurt, reduced-fat sour cream, or plain low-fat yogurt

 

Direction:

Cut the tofu crosswise into narrow strips. Place in a covered, heatproof dish and warm in the microwave for 2 to 3 minutes. Warm the tortillas briefly in the microwave until they are soft and pliable; place on a serving plate covered by a cloth napkin or foil.

Arrange the scallions, salsa, and yogurt or sour cream in separate bowls on the table and let everyone assemble their own fajitas as follows: place a few strips of the tofu in the center, sprinkle with some scallion, and top with a dollop each of salsa and yogurt or sour cream. Roll up and eat!