The Tofu Cookbook, New Edition: Over 150 Quick and Easy Recipes (Paperback)

~ Leah Leneman (Author)

Editorial Reviews

Product Description

This explains how it is made, the different types of tofu, and how to store and cook with it creatively.

About the Author

Leah Leneman is well-known as a vegan cookery writer and author. Her books include 365+1 Vegan Recipes (also by Thorsons).

Product Details

• Paperback: 192 pages
• Publisher: Thorsons; 2nd edition (December 25, 1998)
• Language: English
• ISBN-10: 0722536674
• ISBN-13: 978-0722536674
• Product Dimensions: 8.5 x 6.3 x 0.5 inches
• Shipping Weight: 12.2 ounces
• Average Customer Review: 3.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #347,919 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

30 of 32 people found the following review helpful:

4.0 out of 5 stars Tofu that tastes good? YUP!, May 2, 2000

By	P. Lennon "Batu Surga" (Hollywood, CA USA) - See all my reviews (REAL NAME)

I originally borrowed this book and after trying a few of the recipes, just had to have it. I couldn't believe that tofu could taste this good! Anyone can use this book and even disquise tofu so your "No I would never eat that friends" can be tricked into changing their minds! Give it a shot!

14 of 15 people found the following review helpful:

2.0 out of 5 stars Not so quick and Easy, April 19, 2004

By	Laurie M Sheffield (Yucaipa, CA United States) - See all my reviews

I got this hoping that it would fit into my busy lifestyle. Well, there are only a few recipes that are both quick and easy. On top of that I was looking to add tofu to the list of things I eat, not replace every kind of dairy product with a soy product. So, if you have time to go shopping for not so common ingredients like sea salt, have a liquidizer, and are a vegan, this book would be perfect for you.

3 of 3 people found the following review helpful:

4.0 out of 5 stars Great Ideas, November 8, 2006

By	Shamontiel L. Vaughn "Web Editor, Author, Rev... (Chicago) - See all my reviews

One of my co-workers told me about this book after she labeled me a Carbotarian, since I eat more carbohydrates than I do vegetables. The reason is because grocery stores and most restaurants are not equipped for a large selection of vegetarian food. I pretty much gave up on finding great meals to cook that weren't bland or completely green. But when I went to the Soul Vegetarian East restaurant in Chicago (where I live) and tasted all of these soul food dishes they made with tofu and soy, it threw me off. I realized then that there are creative ways to make food that I used to eat before I became a vegetarian. My co-worker, who does eat meat, was even impressed with this book. I was elated to find out that there was a way for me to eat breakfast food (Tofu Scramble) without dealing with that gross white thing in real eggs. I bought it for that recipe alone, plus this book has great advice for how to take care of tofu. I never knew you could freeze it until I read it in this book. I wasted no time jumping on Amazon.com to buy it. Nothing in this cookbook is hard for me to find, and for the most part, I already have this stuff sitting in my refrigerator so I'll finally get to use it.