Customer Reviews

Everyday Tofu: From Pancakes to Pizza

5 star:		(3)
4 star:		(1)
3 star:		(2)
2 star:		(0)
1 star:		(0)

 

 

I have read over 50 books on vegetarian cooking and how to use tofu. This book is one of the best that I've seen. I have already made several of the recipes in the book and gotten rave reviews from my family (who thinks tofu is of the Devil, but have eaten it unknowingly) as well as a couple of vegetarian friends who cook on limited budgets and have no access to gourmet or exotic ingredients.

The recipes are all very simple to follow, don't require much prep time, give useful tips on how various handling methods effect the texture of the tofu, and just plain taste good.

The most impressive aspect is that all of the ingredients listed in the book are things you can buy in a normal grocery store and will require no great "treasure hunts" to find difficult or exotic ingredients. I highly recommend this to people who are used to the "Average American Diet" but have gone vegetarian or just want to get soy in their diets.

Some of the recipes include "Tofu Rarebit", "Yam Pie" "Tofu Pancakes" "Noodleless Lasagne" "Tofu Tamale Pie" "Corn Custard" "Baked Potatoes With Cheese" "French Toast" "Muffins" and a "Tofu Cheesecake". No recipe takes more than one page in the book and many are desserts. I think you'll like this.

This book is great! I'd never really eaten much tofu before, but I wanted to start including it in my family's diet. The recipes are easy to follow, all of the ingredients are readily available, and the results are delicious. After having this book for about a month or so, I've made 2-3 recipes a week. The desserts are fabulous (especially the cheesecake). Highly recommended -- especially for novice tofu eaters. Even my 12-year-old eats it now!

Prepare to accept tofu as a delightful healthful permanent staple in your diet. Everyday Tofu makes it easy to be politically correct, have your tofu and eat it too. Almost 100 recipes featuring tofu in main dishes, breads and desserts are presented, as well as using frozen tofu. All are brief, simple, and imaginative. The versatility of tofu is properly celebrated. Delicious examples include Yam Pie, Tofu Chapaties, Tofu Quiche, and Tofu Tamale Pie. Spare attractive presentation, blue tint photos, and simple highlighted preparation instructions make a fine collection. And to answer that ever-popular question, Why eat Tofu? Just read Sharon Elliot's introduction.

Nancy Lorraine Reviewer

If you are expecting this to be a book of vegetarian recipes, be forewarned. Several of the recipes call for beef or chicken flavored bouillion cubes. Of course, you can usually find vegetarian versions of these seasonings.

To be fair, the book does not claim to be vegetarian and the dessert recipes are yummy.

I have often wondered what to do with Tofu, well this book helps you create some yummy dishes and they are nutritious too...........great book.

Almost all of the recipes in this book are for everyday items with mashed, pureed or crumbled tofu added; while the few things I've cooked have been good, I was hoping for some variety of method. The author only explores one way of using tofu, and for that reason I found the book a little disappointing.