Recipes
My book, Tempeh: Food for the Future, contains more tempeh recipes!
The tofu recipes are taken from my tofu book, coming soon!
The tofu recipes are taken from my tofu book, coming soon!
Misozuke (tofu cheese)
How excited I was to find this recipe on the internet on a site called Recipe Renovator by Stephanie Weaver. Flavoured with chilli, nori or tea, the tofu is cured in the refrigerator for 2 months before it is ready for eating. It is well worth trying. Each flavouring creates a slightly different result. I especially liked the chilli version and one I made with Lapsang Soo Chong tea. The taste is somewhere between a very ripe cheese and pate. It can be sliced thinly - you don't need a lot as it is rich and satisfying as part of a 'cheese board' or antipasto. Check out Stephanies recipe on her new site where she has the nutritional values listed together with photos of the process.
450g block of firm tofu
1 C white miso
2 Tbsp sake
2 Tbsp granulated sugar
Flavourings: 1 Rooibos teabag/1 sheet nori/1 Tbsp chilli flakes
Press the tofu for 1-2 hours.
Dry and cut into two pieces crosswise.
Wrap the pressed, dried tofu into 2 layers of cheesecloth.
Mix the marinade ingredients and half the mixture if you wish to add different flavouring.
Add tea or chilli to half of the mixture. To use nori, wrap it around the tofu before wrapping it in cheesecloth.
Smear the marinade over the cheesecloth or nori.
Line a lunch box with 2/3 layers of paper towels.
Add the blocks of tofu, cover and refrigerate.
Change the wet paper towels each week by flipping the box upside down and peeling off the wet ones before replacing with dry ones.
After 2 months, unwrap from paper and cloths. Rewrap in waxed paper and store in a lidded container in the refrigerator.
If the tofu is left too long or gets too moist, different moulds will grow on it.
If it smells bad, throw it away. If you at all unsure, it is best to discard it and start again.
Tempeh Pate
A favourite for celebrations...
Saute chopped onion and garlic in butter until soft.
Place in food processor with all other ingredients except sesame seeds and process until smooth.
Pour into a small, well greased casserole dish.
Sprinkle with sesame seeds and cover tightly with foil.
Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.
Serve with crackers, warm baguettes or toasted turkish bread.
- 2 cloves garlic
- 1 onion
- 1 Tbsp butter
- 300g tempeh
- 2 eggs
- 3 Tbsp Brandy
- ¼ cup port
- 2 tsp mushroom soy
- 2 tsp vegemite or promite
- ½ tsp dried thyme
- 1 tsp allspice
- 2 tsp chilli sauce
- ¼ tsp pepper
- 1 Tbsp sesame seeds
Saute chopped onion and garlic in butter until soft.
Place in food processor with all other ingredients except sesame seeds and process until smooth.
Pour into a small, well greased casserole dish.
Sprinkle with sesame seeds and cover tightly with foil.
Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.
Serve with crackers, warm baguettes or toasted turkish bread.
Roast Tempeh
The best ever! It's sticky and meaty and delicious. A certain celebrity chef once sat in my kitchen and scoffed a whole block of this hot from the oven in one sitting then asked for the recipe! I wonder if he found it here?
Blend together.
Pour over one block of lightly scored tempeh (Cut shallow criss-crosses into surface)
Marinade overnight.
Bake 15 minutes on a lightly oiled tray until really sticky.
- 1t dried galangal
- 10g fresh turmeric
- 10g fresh ginger
- 1 large red chilli
- 5g fresh garlic
- ¼ C dark soy plus 2 tsp honey (or equal amount of ketchap manis if you prefer)
- 2t cider vinegar
Blend together.
Pour over one block of lightly scored tempeh (Cut shallow criss-crosses into surface)
Marinade overnight.
Bake 15 minutes on a lightly oiled tray until really sticky.
Healthy Chocolate Mousse
No nuts, no dairy, low fat and unbelievably delicious sweet silken tofu.
Serves 4
You can substitute melted dark chocolate for the cocoa but you will lose the heavenly smooth texture.
297g packet long life silken tofu
¼ C honey (leather wood works especially well with tofu) or maple syrup
½ C cocoa or cacao or carob powder
1 tsp vanilla essence
Beat or blend together until smooth.
Pour into a serving bowl or four glasses and chill until firm.
Serve with berries and cream if desired.
No nuts, no dairy, low fat and unbelievably delicious sweet silken tofu.
Serves 4
You can substitute melted dark chocolate for the cocoa but you will lose the heavenly smooth texture.
297g packet long life silken tofu
¼ C honey (leather wood works especially well with tofu) or maple syrup
½ C cocoa or cacao or carob powder
1 tsp vanilla essence
Beat or blend together until smooth.
Pour into a serving bowl or four glasses and chill until firm.
Serve with berries and cream if desired.
Tofu Carrot Cake or Muffins
Vegan and dairy free with gluten free and nut free options
Makes one large loaf or 12 large muffins
This classic carrot cake recipe is just as good made with other vegetables. The tofu acts as an egg substitute.
Try grated raw pumpkin with pepitas or grated zucchini with walnuts (see note below).We ate it with Lemon butter at a workshop…delicious.
Dry
3 C SR Flour, gluten free if you prefer
2 tsp ground cinnamon
½ tsp salt
Wet
¾ C vegetable oil
½ C brown sugar
½ C honey
1 Tbsp vanilla essence
300gm soft tofu
Sift the dry ingredients into a large bowl.
Stir in:
450g carrots, grated
¾ C walnuts or pecans, chopped or ¾ C sunflower seeds
¾ C sultanas
Blend the wet ingredients together.
Gently stir the wet ingredients into the dry until combined.
Bake in a lined loaf tin @160⁰ C for 50-60 minutes.
For muffins, bake for 20-25 minutes.
Cool for 5 minutes then turn onto a rack to cool.
Top with your favourite icing or Creamy Tofu Glaze.
Store in the refrigerator if not eaten on the first day.
Note: if using zucchini, grate and sprinkle with a little salt. Place in a colander to drain excess water and squeeze well before adding.
Creamy Tofu Icing
V Vg Df Nf
Enough for top and sides of one 30 cm cake or 12 muffins
I particularly like using leatherwood honey for this dressing, any strong tasting honey or maple syrup work well.
300g tofu
1 Tbsp grapeseed oil
1 Tbsp lemon juice
1 Tbsp honey
A pinch of salt
Cream all together with a stick blender and spread over cooled cake or muffins.
Vegan and dairy free with gluten free and nut free options
Makes one large loaf or 12 large muffins
This classic carrot cake recipe is just as good made with other vegetables. The tofu acts as an egg substitute.
Try grated raw pumpkin with pepitas or grated zucchini with walnuts (see note below).We ate it with Lemon butter at a workshop…delicious.
Dry
3 C SR Flour, gluten free if you prefer
2 tsp ground cinnamon
½ tsp salt
Wet
¾ C vegetable oil
½ C brown sugar
½ C honey
1 Tbsp vanilla essence
300gm soft tofu
Sift the dry ingredients into a large bowl.
Stir in:
450g carrots, grated
¾ C walnuts or pecans, chopped or ¾ C sunflower seeds
¾ C sultanas
Blend the wet ingredients together.
Gently stir the wet ingredients into the dry until combined.
Bake in a lined loaf tin @160⁰ C for 50-60 minutes.
For muffins, bake for 20-25 minutes.
Cool for 5 minutes then turn onto a rack to cool.
Top with your favourite icing or Creamy Tofu Glaze.
Store in the refrigerator if not eaten on the first day.
Note: if using zucchini, grate and sprinkle with a little salt. Place in a colander to drain excess water and squeeze well before adding.
Creamy Tofu Icing
V Vg Df Nf
Enough for top and sides of one 30 cm cake or 12 muffins
I particularly like using leatherwood honey for this dressing, any strong tasting honey or maple syrup work well.
300g tofu
1 Tbsp grapeseed oil
1 Tbsp lemon juice
1 Tbsp honey
A pinch of salt
Cream all together with a stick blender and spread over cooled cake or muffins.