The Tofu Cookbook: Over 150 quick and easy recipes. Leah Leneman
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1 Chop the onion. Put the onion and cleaned lentils in a saucepan and cover with the water. Add the bay leaves and yeast extract and bring to the boil. Lower the heat, cover the pan, and simmer for about 15 minutes, by which time the lentils should be tender.
2 Cool the mixture slightly. Remove the bay leaves and pour the mixture into a liquidizer. Add the tofu and blend until smooth.
3 Return the blended mixture to the saucepan and heat gently. Season to taste, and serve sprinkled with a little parsley.
Cream of cauliflower and potato soup
Combining tofu with potato and cauliflower gives a rich creaminess, more usually associated with an undesirably high fat content.
| IMPERIAL/METRIC | AMERICAN | |
| 1 small | cauliflower | 1 small |
| 1 | onion | 1 |
| 1 lb (455g) | potatoes | 1 lb |
| 1½ pints (850ml) | vegetable stock or water | 3¾ cups |
| ½ lb (225g) | soft or medium tofu | 1 cup |
| as required | sea salt | as required |
| as required | freshly ground black pepper | as required |
| 1 tbs | vegetable margarine | 1 tbs |
| as required | chopped parsley | as required |
1 Chop the cauliflower, onion and potatoes into dice, cover and cook in the stock or water until very soft. Cool briefly, then pour into a liquidizer, add the tofu, and blend thoroughly.
2 Return the mixture to the saucepan, add seasoning and the margarine, and reheat gently. Serve topped with chopped parsley.
Cream of celery soup
This creamy soup is not only low in fat but low in calories as well. Serve it to weightwatchers – and anyone else who enjoys a good soup.
| IMPERIAL/METRIC | AMERICAN | |
| 1 head | celery | 1 head |
| 1 | onion | 1 |
| 2 tbs | vegetable oil | 2 tbs |
| 1¾ pints (990ml) | water or vegetable stock | 4 cups |
| as required | sea salt | as required |
| as required | freshly ground black pepper | as required |
| 1 tsp | dried mixed herbs | 1 tsp |
| ½ lb (225g) | soft or medium tofu | 1 cup |
| 2 tbs | chopped parsley | 2 tbs |
1 Scrub and chop the celery. Chop the onion. Sauté both in the oil for a few minutes.
2 Add the water or stock, seasoning and herbs. Bring to the boil, then lower the heat, cover, and simmer for about 20 minutes.
3 Pour into a liquidizer and leave to cool slightly. Add the tofu and blend thoroughly.
4 Pour back into the saucepan and reheat gently. Serve topped with parsley.
Tomato bisque
A bisque is a creamy soup that retains the texture of the main ingredient.
| IMPERIAL/METRIC | AMERICAN | |
| 2 | onions | 2 |
| 2 tins | tomatoes | 2 cans |
| (about 14oz [400g] each) | (14–16 oz each) | |
| ⅔ pint (340ml) | water | 1½ cups |
| ½ lb (225g) | soft or medium tofu | 1 cup |
| 1 tbs | vegetable margarine | 1 tbs |
| sea salt and freshly ground pepper |
1 Chop the onions finely. Put them into a saucepan with the tomatoes (chop them coarsely with a spoon while adding them – or use canned chopped tomatoes), the water and seasonings. Bring to the boil, then lower the heat and simmer, uncovered, for 20–30 minutes.
2 Put the tofu into a liquidizer with the margarine and a few spoonfuls of liquid from the soup. Blend thoroughly.
3 Add the contents of the liquidizer to the saucepan. Heat gently over a very low heat and serve immediately.
Mushroom bisque
Tofu adds a creamy base to this soup, leaving the taste and texture of the mushrooms to the fore.
| IMPERIAL/METRIC | AMERICAN | |
| 2 | onions | 2 |
| 2 tbs | vegetable margarine | 2 tbs |
| ¾ lb (340g) | mushrooms | 6 cups |
| 1 tbs | paprika | 1 tbs |
| ¼ tsp | cayenne pepper | ¼ tsp |
| 1 pint (570ml) | vegetable stock or water | 2½ cups |
| as required | sea salt | as required |
| as required | freshly ground black pepper | as required |
| ½ lb (225g) | soft or medium tofu | 1 cup |
| 1½ tbs | vegetable oil | 1½ tbs |
| 3 tsp | lemon juice | 3 tsp |
1 Chop the onions and sauté in the margarine for 4–5 minutes.
2 Chop the mushrooms finely, add to the onions with the paprika and cayenne and stir. Cover the pan and leave to cook for 7–10 minutes.
3 Stir in the stock or water and the salt and pepper, bring to the boil, and simmer for a further 3–4 minutes.
4 Put the tofu, oil and lemon juice in a liquidizer and blend. Stir this mixture into the saucepan, and heat gently, without allowing it to boil. Taste and adjust seasoning if necessary. Serve immediately.
Chilled cream of cucumber soup
Here is a cold, creamy (but very low-fat) soup that is ideal for a hot summer’s day.
| IMPERIAL/METRIC | AMERICAN | |
| 1 | cucumber | 1 |
| 1 | onion | 1 |
| 1 pint (570ml) | vegetable stock or water | 2½ cups |
| 1 tbs | soy sauce | 1 tbs |
| ½ lb (225g) | soft or medium tofu | 1 cup |
| 1 tbs | vegetable oil | 1 tbs |
| as required | sea salt | as required |
| as required | freshly ground black pepper | as required |
1 Peel and dice the cucumber, keeping some back for garnish. Chop the onion.
2 Put the stock or water, soy sauce, cucumber and onion in a saucepan, and bring to the boil. Lower the heat, cover, and simmer for about 15 minutes.
3 Put the tofu, oil and contents of the saucepan into a liquidizer and blend thoroughly.
4 Season to taste, cool, then chill. Garnish with the reserved cucumber before serving.
Vichyssoise
Tofu transforms a classic French recipe, which would make a good starter for a dinner party.
| IMPERIAL/METRIC | AMERICAN | |
| 4 | leeks | 4 |
| 1 | onion | 1 |
| 2 oz (55g) | vegetable margarine | ¼ cup |
| 1 lb (455g) | potatoes | 1 lb |
| 1 tbs | paprika | 1 tbs |
| 1¾ pints (990ml) | vegetable stock or water | 4 cups |
| 3 tbs | soy sauce | 3 tbs |
| as required | freshly ground black pepper | as required |
| ½ lb (225g) | soft or medium tofu | 1 cup |
| as required | chopped chives or | as required |
| spring onions (scallions) |
1 Chop the leeks and onion finely. Sauté in the margarine for 15–20 minutes over a low heat until tender.
2 Peel the potatoes, or leave the skins on if preferred, and dice them. Add them to the saucepan with the stock or water, soy sauce, and black pepper. Bring to the boil, then cover and