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Vegan for the Holidays

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Vegetarians in Paradise
 Vegetarian Cooking with Zel


Tofu is an enigma for the new vegetarian, yet remains a treasured ingredient for the seasoned vegetarian cook. The newbie asks, "How do you make it taste good? What can I do with it other than chop it up and put it into a salad, or stir fry?"

As an old vegetarian standby, tofu lends itself to infinite creativity in the variety of dishes one can create with it. Here's an easy, make-ahead appetizer that can be enjoyed hot, warm, or cold. There's even a dipping sauce to heighten your pleasure with its exotic flavor. What a great way to begin a meal!


1 lb. (453 g) extra firm tofu
1 t. salt
1/4 t. ground pepper
1/2 t. curry powder
1 T. + 1 t. rice vinegar
1 T. lemon juice
2 green onions, minced
1 medium carrot, coarsely shredded
1/3 C. (79 ml) chopped snow peas or snap peas, ends trimmed

1 bunch fresh cilantro
1 to 3 edible chrysanthemums

  1. Combine the tofu, salt, pepper, curry powder, vinegar, lemon juice, green onions, carrot and snow peas in a food processor and process until completely pureed and well combined.

  2. With clean hands, form 1" (2.5 cm) balls and lay them out on a lightly oiled baking sheet and press down slightly.

  3. Bake at 400 (gas mark 6) for 15 minutes. Turn puffs over and bake 5 to 10 minutes longer, until lightly browned.

  4. Remove to a serving platter. Garnish with cilantro and flowers, and serve with ASIAN DIPPING SAUCE. Makes about 20 tofu puffs or 6 servings.


1/4 C. (59 ml) Bragg Liquid Aminos or Tamari
1/4 C. (59 ml) lemon juice
1 to 2 T. blackstrap or light molasses
1 small clove garlic, minced
1/2" piece fresh ginger, peeled and minced

Combine all ingredients in a small bowl and serve with CURRIED TOFU PUFFS.

Click here for past cookingwithzel@home.comeonin recipes

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