resep masakan kuno: Soya Tofu and Okara

Showing posts with label Soya Tofu and Okara. Show all posts

Monday, March 31, 2014

Vegan Gluten Free Matcha Protein Bars

Protein bars are a delicious and convenient way to enjoy a high protein snack. There is no need to buy protein bars when it's far cheaper and more nutritious to make your own. These wholesome protein bars, adapted from desserts with benefits, are made with quality hemp and rice protein, antioxidant-rich green tea powder with nutritious oat and healthy fats.


85 g Homemade roasted almond butter 240 ml Unsweetened vanilla soya milk 0,2 g Pure stevia extract 100 g Hemp protein powder 60 g Rice protein powder 60 g Oat flour 1 tbsp Organic matcha powder 100 g White chocolate, melted

Line a 20x12-cm plastic box with a large sheet of plastic wrap. Whisk together the almond butter, soya milk, and stevia extract until combined in a mixing bowl.
In another bowl, mix together the hemp protein powder, rice protein powder, oat flour and matcha powder. Slowly add this dry mixture to the almond butter mixture. Mix until the mixture is even, scraping down the sides of the bowl if necessary. It should have a texture like cookie dough.
Spoon the mixture into the prepared box and flatten the surface with a rubber spatula or pastry roller. Cover the box with plastic wrap and refrigerate overnight.
The next day, slice the protein bars and drizzle them liberally with melted white chocolate. Store the rest in a plastic box with a lid in the fridge.

Wednesday, January 22, 2014

Rutabaga Radicchio Salad with Silken Tofu Dressing

Grated rutabagas and shredded radicchio are dressed with a creamy silken tofu dressing. Apple juice reduction and apple cider vinegar add a perfectly sweet and tangy element to the dressing. Freshly chopped parsley is used in the salad to highlighten the flavours and to give it some extra colour.

Rutabaga, also know as Swede, is a nutritious root vegetable derived from turnips and cabbage, and has a sweet earthiness and is not peppery as turnips. It can be eaten raw or cooked.

Tofu Dressing	Salad
200 ml Apple juice 4 tbsp Apple cider vinegar 3 tbsp Light soya sauce 400 g Silken tofu 2 tbsp Sesame seed oil 3 tbsp Sunflower oil	500 g Rutabaga, peeled and grated 60 g Radicchio, shredded 1 handful Parsley, roughly chopped

Place apple juice in a saucepan and boil until reduced by half. Add in apple cider vinegar and soya sauce. Mix well and pour into the blender. Drain the tofu and add into the apple juice mixture. Blend until smooth. Add in sesame seed oil and sunflower oil. Blend for a minute on high.
Use a sharp knife or vegetable peeler to peel the rutabaga. Peel enough of the skin so that the flesh exposed is yellow. Shred the rutabaga with a grater, mandolin or a food processor. Thinly shred the radicchio. Roughly chop the parsley.
Put the grated rutabaga strips, shredded radicchio and chopped parsley in a large salad bowl. Add in 1 cup of dressing and toss all together until well combined. Cover with a plastic film and store in the fridge for a couple of hours to allow the flavours to mingle.

Tuesday, July 9, 2013

Gluten Free Chocolate Tofu Tartlets with Cherry Compote

You are going to love these healthy and delicious tarlets made with a gluten-free buckwheat pastry shell filled chocolate-tofu mixture instead of usual eggs and dairy, then served with a luscious cherry compote. The chocolate tofu filling can also be used for other desserts and sweet treats. It is simple to make at home, and you can add other flavours for different twists on the basic recipe.

Buckwheat Crust	Chocolate Tofu Filling	Cherry Compote
200 g Buckwheat flour 50 g Sunflower seeds, finely ground 1 tbsp Psyllium husks 1/3 tsp Sea salt 110 g Cold butter, cut into smaller pieces 2 tbsp Iced cold water	330 g Silken tofu 2 tbsp Honey 1 tsp Vanilla extract 200 g 70% Dark chocolate, cut into smaller chunks	180 ml Cherry juice 1 tsp Cinnamon powder 30 g Sugar 250 g Pitted fresh (or frozen, thawed) cherries 2 tsp Cornstarch

Preheat oven to 200C/ 400F. Have ready four 10-cm tartlet pans or a 24-cm tart pan with removable bottom.
Combine the buckwheat flour, finely ground sunflower seeds, psyllium husks, and salt in a large bowl. Rub in the cold butter with your fingers. Then, add in water, still mixing with your fingers, until the mixture forms a ball.
Wrap dough with the waxed paper and chill for at least one hour or until firm before rolling. Remove the dough from the fridge and cut it into 4 pieces. Press the dough evenly into the prepared pans and prick the bottoms with a fork. Line each tartlet pan with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake the tart shells for 10-12 minutes or until the edges begin to brown. Remove the pie weights or beans and return to the oven to bake for 5 minutes more, or until the crust is golden brown. Let the shells cool completely before filling and serving.
In a blender, mix the silken tofu with vanilla and honey until smooth. Place chocolate chunks in a saucepan on low heat and melt just until smooth. Pour melted chocolate into the blender and continue blending until the mixture is completely smooth. Divide the filling into the prepared tartlet shells and chill at least 2 hours until firm.
Mix the cornstarch and 1 tbsp cherry juice in a small bowl, set aside. Add the rest of cherry juice, cinnamon powder, sugar and cherries in a medium saucepan. Bring the mixture to a boil.
Reduce heat to medium-low. Simmer until cherries are softened and start to release juices, about 10 minutes. Once the compote has cooked, add the cornstarch mixture a bit at a time while stirring. Let the mixture simmer for a minute. Pour into a bowl and let cool before using.

Sunday, March 31, 2013

Sesame Tofu Salad with Ginger Vinaigrette

Sesame encrusted tofu slices are tossed together with arugula, Belgian endive, carrot, and strawberry wedges in a simple ginger infused vinaigrette. The salad is healthy, satisfying and packed with protein, thanks to a generous portion of tofu.

Salad	Ginger Vinaigrette
1 handful Arugula leaves 1 small head Belgian endive, separatred 1 Carrot, julienned 6 Fresh strawberries, cut into wedges 400 g Organic extra firm tofu, sliced Salt and black pepper 2 tbsp Spelt flour 1 Egg, lightly beaten 50 g Sesame seeds Oil for frying	10 g Fresh ginger, peeled and finely grated 3 tbsp White wine vinegar 3 tbsp Orange juice 1-2 tbsp Honey 5 tbsp Olive oil Salt and pepper

Cut the tofu into 8-10 slices. Season with salt and pepper, then coat with spelt flour, and dip with beaten egg, finally coat with sesame seeds. Heat the oil in a large pan untl hot. Lower the coated tofu slices into the hot oil and fry for 5-6 minutes until crisp and golden brown. Remove and drain on the kitchen paper.
Combine all the vinaigrette ingredients in a jar with a tight-fitting lid, and shake to combine.
Place the salad leaves, julienned carrot, sliced strawberries and tofu in a salad bowl. Drizzle in prepared vinaigrette. Gently toss all together. Divide the salad into two serving plates. Serve immediately.

Tuesday, March 19, 2013

Power Bites with Soya Flakes and Almonds

Pop a couple of these delicious power balls before workout and you’ll get some protein, fiber, and magnesium along with omega-3 essential fatty acids and a load of antioxidants to fuel you but not fill you. They are great as on-the-go breakfast or for afternoon snack. Soya flakes can be replaced with oat or spelt flakes.

100 g Soya flakes
150 g Almonds, toasted
3 tbsp Golden flaxseed
2 tbsp Vanilla protein powder
100 g Raisins
4 tbsp Mango puree
Blanched almonds, chopped for coating
Dried coconut flakes for coating
Golden flaxseed for coating

Place soya flakes, toasted almonds, flaxseed, protein powder and raisins in a food processor or blender. Pulse until well ground, then add in mango puree, stir until the mixture is well combined.
Cover with a plastic wrap and chill for 2-3 hours. Remove and shape into balls. Coat the power bites with almonds, coconut flakes and flaxseed. Store in the refrigerator for up to 3 weeks.

Friday, February 1, 2013

Red Lentil Stew with Tofu

This is a warming, flavoursome and tasty winter stew. Split red lentils and tofu together add a nice amount of protein to this easy and quick vegetarian dish. You can swap tofu for seitan.

1 Onion
2 clove Garlic
1 tbsp Olive oil
100 g Red lentils
1 tbsp Curry powder
1 tsp Ginger powder
400 ml Vegetable stock
100 ml Coconut milk
150 g Tofu
1 tsp Lime juice
Salt and pepper

Peel and roughly chop the onion and garlic cloves. Heat the oil in a saucepan and add in chopped onion and garlic. Cook briefly, then add in red lentils, curry and ginger powders.
Pour in vegetable stock and coconut milk. Bring it to a boil and cook for 8-10 minutes at medium heat. Cut the tofu into 2-inch pieces and fold into the lentils. Season with lime juice, salt and pepper.

Monday, January 7, 2013

Beluga Black Lentil Salad with Tofu

Beluga lentils are tiny black variety with nutty, earthy flavour, named after the caviar they resemble. This beluga lentil salad is really simple, satisfying and can be served on its own or as a side dish with your choice of meat. It can also be served on lettuce leaves.

Salad	Dressing
150 g Beluga black lentils 400 ml Water 1 clove Garlic, smashed 1-2 Bay leaf 1 block / 200 g Tofu 1-2 tbsp Olive oil 1 Parsley root, julienned 1 Carrot, julienned 1 Purple onion, thinly sliced 1 tbsp Garlic sprout	2 tbsp Raspberry vinegar 1 tbsp Honey 1 tsp Dijon mustard 1 tbsp Macadamia oil 2 tbsp Olive oil Sea salt and freshly ground black pepper

In a medium saucepan, combine the black lentils with the smashed garlic, bay leaf and water and bring to a boil. Simmer over low heat until the lentils are just tender, about 20 minutes. Drain the lentils and discard the garlic and bay leaf. Set aside to cool.
Cut the tofu into 2-inch slices. Season with salt and pepper. Heat the olive oil in a skillet over medium heat. Pan-fry tofu, 4-5 minutes per side, until golden brown and crisp. Drain on kitchen paper. Whisk all the dressing ingredients until well blended.
Add the black lentils, julienned parsley root, carrot, sliced onion, garlic sprout and tofu into a large bowl, then pour on the dressing and toss to mix.

Thursday, April 22, 2010

Pan-Fried Stuffed Tofu With Oyster Sauce

	Sauce
125 g Ground meat 2 Dried mushrooms (soaked in water and chopped finely) 1 stalk Sring onion, chopped 2 slice Ginger, minced 1 tsp Salt 1 tsp White pepper powder 1 tsp Light soya sauce 1 tsp Sesame oil 300 g Tofu 50 g Cornstarch 1 stalk Chopped spring onion	1. 5 tbsp Oyster sauce 1. 5 tbsp Light soya sauce 90 ml Water 1/2 tsp Chicken bouillon 1/2 tsp Salt 1/2 tbsp Cornstarch 1/2 tbsp Sugar

Combine all the ingredients for the filling in a bowl and stir until the mixture is well-blended. Stir together all the ingredients for the sauce in a small bowl. Set aside.
Cut the tofu into 10 rectangles, each about 4x7cm in size. Using a spoon to hollow out the center of each tofu rectangle to make a little box. Pat the tofu 'boxes' dry and dust them lightly with cornstarch. Fill each with about 1 tablespoon of the stuffing, mounding it slightly. Pat each piece of stuffed tofu with additional cornstarch.
Pour enough oil into a skillet to fill 3 inches. Heat oil over medium-high heat to 150C/300F. Deep-fry the stuffed tofu, a few pieces at a time, until the tofu is golden brown and the filling is cooked through, about 5-6 minutes. Remove with a slotted spoon and drain on paper towels.
Heat a skillet over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add green onions and stir-fry until fragrant. Add the sauce and bring to a simmer.
Slip the fried tofu into the sauce and stir gently to coat. Transfer the tofu onto a serving platter, and serve hot.

Pan-Fried Stuffed Tofu With Oyster Sauce