HOW TO MAKE TOFU

HOW TO MAKE TOFU AND RECIPES How to make tofu, how to make tofu sour cream, tofu mayonnaise, tofu dip (dressing), and tofu lasagna. It's a in case you need to know recipe. It's a good idea to store a supply soybeans for an emergency for your family. They are a staple in healthy living. And it's recipe should be on hand. Some will, because the cost of living today, use it now.
Tofu 1 Cup dry soybeans
3 cups water
1 1/2 Tbs. lemon juice, lime juice or Calcium sulfate (same as making cottage cheese)
Soak the soybeans in the water overnight. Drain off the water and rinse the beans well. Take 1 cup of the soaked beans at a time. Put them in a blender with 2 cups of water and blend for 20 seconds. Repeat until all the beans are blended. Line a strainer or colander with a dish towel or muslin. Pour in the blended beans. Strain through the cloth into a 4 qt. pot. Squeeze the mash left in the cloth to get all the liquid out and set the mash aside. Measure the liquid and add enough water to make 10 cups.
Place over medium-low heat and bring to a boil. Watch closely so that the mixture doesn't boil over. Then turn off the heat. Add the lemon juice and stir then let sit 5 minutes until the milk curdles. Pour the curds into cheese cloth. Tie a string around the top and rinse in cold water to wash off the excess acid. Hang up for 3 or 4 hours or overnight. Take the tofu out of the cloth and put it in a container with water. Refrigerate. It will keep several days.
Tofu Sour Cream
1lb Tofu 1-2 Tb.
Lemon Juice
1/2 teaspoon salt (or 1 Tb. Shoyu soy sauce)
1 Tb. mild mono oil
This yields 2 cups. Steam tofu for 3-4 minutes (unless fresh) then cool. Blend in blender all ingredients. Use as you would any sour cream. This is 1/3 the calories of regular sour cream, and comes from a non-dairy source. The advantages is making it at home and keeping the recipe for an emergency.
Tofu Mayonnaise
1/2 lemon juice
2 Tb. vinegar
1 garlic
1 tsp. Dijon mustard
1/2 c. mayonnaise
1 tsp. Miso
1 1/2 cups soft tofu
2 Tb. olive oil
2-4 Tb. yogurt Salt and pepper to taste
Blend all in blender, yields 2 cups.
Creamy Tofu Dip (or Dressing)
10 oz. silk tofu
1/2 cup oil
2 tsp. lemon juice
1 1/2 Tb. honey
1/4 cup fresh parsley
2 tbs. dill pickles
1 tbs. minced onion 1/2 tsp. mustard (prepared)
1/2 tsp. salt
Chill, yields 2 cups.
Subs: sweet peppers, scallions, oregano, paprika, walnuts, curry, turmeric, ginger, horse radish, Worcestershire's sauce, Tamar, vinegar and garlic. Make it your tastes and what you have on hand. Do keep good culinary herbs and vegetables on board.
Tofu Lasagna
8 oz. pkg. lasagna noodles
1 qt. spaghetti sauce
1 c. steamed chopped spinach
1/4 c. grated Parmesan cheese
1 lb. TOFU 1/4 tsp nutmeg
1 tsp salt
1/2 tsp black pepper sliced mozzarella cheese
Mix together spinach, Parmesan cheese, crumbled tofu, nutmeg, salt and pepper. Heat sauce and cook lasagna noodles. Layer cooked noodles, tofu mixture and sauce in baking dish. Repeat for second layer. Top with layer of noodles, sauce, and slices of cheese. Bake uncovered for 30 minutes at 350.
Fried Tofu
1 medium onion
6-8 slices mushrooms
4 stalks celery
When tender add the 1 lb. of crumbled tofu.
Season with McKay's Chicken seasoning to taste.
Note: Tofu is a derivative of "legumes" soy beans.
Here are some visuals to study. It's really easy. Once you soak the beans, blend and strain the milk, it a matter of making the cheese part.
http://www.youtube.com/watch?v=7uPmsArokCY&feature=related
*Simplier way to make smaller amount of tofu ... http://www.youtube.com/watch?v=eAZsuzaBmOc&NR=1
Use lemon, lime, or calcium sulfate as a coagulate (clabbers the milk to a cheese stage)
http://youtu.be/eAZsuzaBmOc

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