The Tofu Cookbook: Over 150 quick and easy recipes. Leah Leneman
oz (285g)
1 Cook the rice in salted boiling water until tender then leave to cool.
2 Mash the tofu. Chop the spring onions (scallions) finely. Slice the green (bell) pepper thinly. Add these ingredients to the rice together with the parsley and mix well.
3 Combine the oil, lemon juice or vinegar and garlic salt, and add to the rice mixture, stirring in thoroughly.
4 Serve on lettuce leaves, garnished with sliced tomatoes.
Potato salad with tofu dressing
This needs to be prepared in advance, but it takes very little time. It’s a good dish for a buffet (especially for those still sceptical about non-dairy foods).
| IMPERIAL/METRIC | AMERICAN | |
| 1½–2 lb (680–900g) | potatoes | 1½–2 lb |
| 8–10 oz (225g–285g) | medium or soft tofu | 1–1¼ cups |
| 1–2 tbs | lemon juice or cider vinegar | 1–2 tbs |
| 2 tbs | vegetable oil | 2 tbs |
| as required | sea salt | as required |
| as required | freshly ground black pepper | as required |
| 1 large | onion | 1 large |
1 Cook the potatoes in salted boiling water until tender, drain, then peel if desired. Slice them.
2 Put the tofu, lemon juice or vinegar, oil and seasoning in a liquidizer and blend thoroughly.
3 Chop the onion finely.
4 While the potatoes are still warm mix with the onion and dressing.
5 Chill before serving.
Tofu and vegetable salad
This recipe was originally conceived as a filling for pitta bread pockets, but it can be eaten on its own too. If all the ingredients are chilled beforehand it can be served immediately.
| IMPERIAL/METRIC | AMERICAN | |
| 1 lb (455g) | firm tofu | 2 cups |
| 3 | spring onions (scallions) | 3 |
| 1 | green (bell) pepper | 1 |
| 2 sticks | celery | 2 sticks |
| 1 | carrot | 1 |
| 6 tbs | soya (soy) mayonnaise | 6 tbs |
1 Cut the tofu into small cubes. Chop the spring onions (scallions), green (bell) pepper and celery finely. Grate the carrot coarsely.
2 Combine the vegetables and tofu in a bowl and stir in the mayonnaise. Chill before serving.
3 British- and American-style Dishes
Baked stuffed aubergines (eggplants)
This is an elegant dish, fit for a dinner party. Serve it with a mixed salad (and potatoes if desired).
| IMPERIAL/METRIC | AMERICAN | |
| 2 large or 4 small | aubergines (eggplants) | 2 large or 4 small |
| as required | sea salt | as required |
| 4 tbs | olive oil | 4 tbs |
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