Soy Tofu

TOFU

Our tofu is made only with 100% certified organic soybeans in the traditional way of slowly cooking the soybeans in open kettles & coagulating them with natural nigari (magnesium from seawater), this imparts a creamy flavour & smooth texture to the tofu.

Not only is our tofu exceptionally high quality it is also the most reasonably priced organic tofu available in Western Canada.

Available in Medium, Firm & Herb.

Try these easy recipes.......

COTTAGE TOFU

(a good substitute for cottage or ricotta cheese in lasagna, moussaka, casseroles & other baked dishes)

2 POUNDS TOFU
1/4 CUP ENGEVITA YEAST
1/4 CUP CANOLA OIL
2 TABLESPOONS LEMON JUICE
2 teaspoons SOY PARMESAN
1 teaspoon SALT

Drain tofu well & mash everything together. Use in recipes in which it will be cooked.

FRIED TOFU

1 BLOCK TOFU
2 TABLESPOONS CANOLA OIL
2 TABLESPOONS SOY SAUCE
1 CLOVE GARLIC (CRUSHED)
1 TEASPOON GINGER (GRATED)
A DASH HOT SAUCE (OPTIONAL)

Drain the tofu well. Slice the tofu into 6 slices & lay them on paper or cloth towels to remove excess moisture. Heat the oil in a skillet, add the tofu & fry for 5 minutes. Sprinkle on the seasonings & then flip the tofu & cook on the other side for 3 minutes.

SCRAMBLED TOFU

2 TABLESPOONS CANOLA OIL
1/2 AN ONION (DICED)
1/8 OF A RED PEPPER (DICED)

1 BLOCK TOFU (COARSELY MASHED)
1/2 teaspoon SALT
1/4 teaspoon TUMERIC
1/4 teaspoon BLACK PEPPER
1 TABLESPOON MAYONNAISE
1 teaspoon DIJON MUSTARD
1 GREEN ONION (SLICED)
3 STEMS PARSLEY (CHOPPED)

Saute the onions & peppers for 5 minutes, add everything else & continue cooking for 5 more minutes. Serve on hot toast, garnished with sliced tomatoes.

TOFU MAYONNAISE

1 POUND TOFU
1/3 CUP CANOLA OIL
1/3 CUP RICE SYRUP
1/4 CUP CIDER VINEGAR
1 teaspoon SALT
A PINCH OF CAYENNE
1 TABLESPOON DIJON MUSTARD

Blend everything in a blender. It will store in the refrigerator for 2-3 weeks.

TOFU SOUR CREAM

1 POUND TOFU
1/4 CUP SOY MILK
1/4 CUP CANOLA OIL
2 TABLESPOONS LEMON JUICE
1/4 teaspoon SALT
1/4 teaspoon GARLIC GRANULES

Blend in a blender until creamy, stir in finely chopped green onions or chives.

CREAMY MARINATED TOFU

1 BLOCK TOFU
1/4 CUP MISO

Drain tofu well. Spread the miso on all sides of the tofu & place in a container in the refrigerator for a week. Then scrape the miso off the outside & use tofu as a spread on crackers, toast, etc. Or mash with fresh herbs & spices for a creamy dip.

CHOCOLATE MOUSSE

1/2 POUND TOFU
3/4 CUP CHOCOLATE SOY MILK

1 CUP CHOCOLATE CHIPS
1/4 CUP TURBINADO SUGAR
1/4 teaspoon SALT
1/2 TABLESPOON VANILLA

Heat the soy milk, crumble in the tofu & heat for 5 more minutes.Put everything in a blender & blend for 2 minutes. Pour into bowls or a prebaked pie shell &&refrigerate to set.

TOFU CHEESECAKE

2 CUPS COOKIE CRUMBS
1/2 CUP WHOLE WHEAT FLOUR
2 TABLESPOONS CANOLA OIL
2 1/2 TABLESPOONS WATER
1/4 CUP RICE SYRUP

Mix all ingredients well. Press into the base of a cake tin & bake for 12 minutes.

2 1/2 POUNDS TOFU
1 1/2 CUPS VANILLA SOY MILK
1 1/2 teaspoons AGAR AGAR
1 CUP TURBINADO SUGAR
1/2 CUP CANOLA OIL
1/2 CUP CASHEW BUTTER
2 TABLESPOONS ARROWROOT FLOUR
1 1/2 teaspoons SALT
1 1/2 TABLESPOONS VANILLA
1/4 CUP LEMON JUICE
ZEST FROM 3/4 OF A LEMON

Crumble the tofu in with the soy milk & agar agar & bring to a boil Put everything into a blender & blend until very smooth (1-2 minutes.) Pour over the pre-baked base & allow to partially set.

1 CUP WATER
1/2 teaspoon AGAR AGAR
1 CUP JAM

Bring water & agar to a boil, stir in the jam & pour over the filling. Refrigerate the cheesecake for at least 2 hours to make sure it is completely set, then remove it from the cake tin.