Customer Reviews

Tofu Quick & Easy

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

 

 

Tofu - Quick and Easy is a small cookbook packed with a bounty of wonderful recipes. The introduction provides the cook with nutritive values, cooking times, purchasing, marinating, and freezing tofu. The chapters that follow include: breakfast or brunch, dips and spreads, salads and salad dressings, soups, main dishes, and desserts. In the breakfast chapter, two of the offerings are pancakes and mushroom quiche. Both recipes are delicious ways to enhance protein intake. The dips and spreads are delectable! Pesto dip, curry-chutney, cashew spread (my favorite!), and horseradish. There are more than thirty salad and salad dressing recipes! Soups! I love chunky gazpacho! Lentil Soup! Pumpkin Soup! Spinach, and eight more choices! Main dishes? Yes! and wonderful! Amandine tofu! Oh, my goodness, mouth-watering! Enchilada casserole! Lasagne! And I LOVE this! Spring Rolls! Hawaiian Stir Fry! Scrumptious!! And many more fabulous main dishes! All deliciously filled with protein, minute amounts of fat! and low calories!!The dessert section is magnifico!! Mangia, mangia!!! Out of this world cheescakes, chocolate marble pie! Raspberry pudding, apricot pudding, creamy cookie pudding! Yum!! What a fantastic, small gem this tofu cookbook is!!

It's hard to like tofu, though it's a bargain protein food. This little cookbook has many truly quick and easy recipes to liven up the stuff and make it interesting and tasty. (I think delicious is too much to hope for under any circumstances.) Directions are easy and straightforward, good for someone who doesn't want to spend her life in the kitchen. Ingredients used in recipes are easy to find on supermarket shelves. Tofu-Raspberry pudding is going to become my favorite low-fat, low-carb dessert!

If you're just starting out cooking & eating tofu, this is a definitive book to try. It is also a good book for the vegetarian cook who is trying to convince a non-veg friend, or someone who does not like or isn't sure about tofu, that tofu can taste good.

A few specifics:

Just after my aunt (a meat-eater) had gastric bypass surgery, she had trouble keeping down several types of meats, and in order to get protein as her doctor ordered, she started incorporating tofu into her diet here & there. Her favorites were the lasagna recipes. She said if you didn't know it was tofu, you'd have a hard time actually telling it apart from real ricotta-cheese lasagnas. Even my uncle, whose pickier than my aunt, and hates tofu to boot, liked the lasagna recipe.

As for me, I am in love with the macaroni & tofu with dairy free cheese. This is the closest I've come for a vegan version of macaroni & cheese, the way I grew up with it (as a dairy/meat-loving person). One recommendation: use the "follow your heart" brand vegan cheese (unless you make your own). That brand I've discovered, tends to melt the best of all the store-bought vegan cheeses I've tried.

Other favorite recipes of mine, the garbanzo bean salad, the scrambled tofu rancheros (or other scrambled tofu recipes), the cucumber-avocado soup, any of the cheesecake recipes, & deviled tofu.

So, in a nutshell, you can't go wrong with most of the recipes in this book. Some of the recipes may be bland upon first fixing, but that's nothing a little personal experimentation won't remedy.

I just tried the tofu enchilada recipe and shared it with a friend who is a tofu fan. She really liked it, and so did I! It was easy. This is a great cookbook for beginners using Tofu and for folks who don't want to mess around with a ton of fancy ingredients to get a good tasting dish. It's worth the money.

Great book and super receipts. Recommend to anyone who wants to cook with Tofu.

While I can't exactly rave about loving this book, it has given me some valuable recipes. Some of the nutrition calculations seem very inaccurate, though (as with certain puddings) and instructions can be vague. Overall, it has a nice diversity in recipes and the tips on different ways to prepare tofu are GREAT--the recipes themselves just aren't as great. I would recommend this book, however, if you're looking for *how* to make tofu (different methods of preparation), because in that regard, it's very helpful.

My sister-in-law has this book, and made the awesome half & half cheesecake recipe on page 120. I bought this book just for that, and seen a few more recipes I will try. Some of the ingredients of the recipes I would not use because I am really health conscious, but you can replace that with other ingredients, and they taste just as good...for example, I would replace vinegar with lemon juice, and replace chocolate chips with carob chips. But, overall, it's a great book on recipes using tofu. It's worth buying the book. :)

I must admit that I have not read this book, but I felt compelled to comment on Barbara's claim that tofu is necessarily bland and uninteresting. This is simply not the case. I have had tofu in Thai, Malaysian and Laotian cuisine that is nothing short of mouth-watering and superb (and I eat meat as well!). I have to conclude that it is all in the know-how. Whether this book delivers will remain to be seen....