Tofu Quick & Easy (Paperback)

~ (Author) "Use whatever combination of whole grain flours that you like..." (more)
Key Phrases: pound regular tofu, pound frozen tofu, cup sweetener, Soy Protein, Total Protein, Per Serving (more...)

Editorial Reviews

From Publishers Weekly

Despite its blandness, tofu is an extremely useful ingredient for cooks since it readily adopts whatever flavor is added to it. Many Japanese recipes feature tofu, but Hagler uses it as merely another ingredient. In salads such as cucumber dill or avocado, cubed tofu replaces feta and queso blanco. In spinach soup and chunky gazpacho, crumbled tofu is used as a garnish. And in dessert recipes, beaten tofu replaces cheese in cheesecakes. Tofu purists may deplore the absence of specially aged, pressed and cured tofuHagler uses only the soft, fresh tofu readily available in supermarkets and health food storesbut these recipes provide an easy introduction to a versatile and nutritious ingredient.
Copyright 1986 Reed Business Information, Inc. --This text refers to an alternate Paperback edition.

Product Description

Tofu may be the most popular and economical complete protein food on the planet. Here are over 150 recipes for using tofu in everything from party dips to barbecue and luscious desserts. Most recipes take less than 30 minutes to prepare. Color photos.

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Product Details

• Paperback: 128 pages
• Publisher: Book Publishing Company (TN); 2nd Rev edition (June 10, 2001)
• Language: English
• ISBN-10: 1570671125
• ISBN-13: 978-1570671128
• Product Dimensions: 8.8 x 5.9 x 0.4 inches
• Shipping Weight: 6.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #353,113 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

44 of 44 people found the following review helpful:

4.0 out of 5 stars Slim volume, but quick, easy, and delicious!, August 26, 2000

By	"iloveprovence" (Columbia, S.C. United States) - See all my reviews

This review is from: Tofu Quick & Easy (Paperback)

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!!

41 of 44 people found the following review helpful:

4.0 out of 5 stars Recipes To Make Dull Tofu Tasty, January 24, 1999

By	Claudia Summer (Puget Sound, USA) - See all my reviews

This review is from: Tofu Quick & Easy (Paperback)

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!

20 of 20 people found the following review helpful:

5.0 out of 5 stars great introductory book to cooking wiht tofu!, June 9, 2005

By	Megan Milligan (Las Vegas) - See all my reviews

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.