non-gmo

By Akasha Richmond, Health Food
Chef to the Stars & Author of
The Art of Tofu

“Cutlets” and “Un-chicken Chunks”

Freeze Morinaga Silken Lite Tofu (or original Extra Firm Tofu) for at least 48 hours to get a texture similar to that of a light fish filet. Freeze it for several days for a chicken-like texture. Now you can grill, bake, and even barbecue
Morinaga Silken Tofu.

Freezing Directions

For best results, slices and cubes should be at least 1/4 inch thick. The longer you freeze the tofu, the better the results are likely to be. Slice or cube Morinaga Silken Lite Tofu (or original Extra Firm Tofu); wrap each slice in
plastic and freeze for at least 48 hours.

Thaw 1) in the microwave, high for 2-3 minutes OR at 40 percent power for about 4 minutes 2) at room temperature for one hour, or 3) overnight in the refrigerator. Drain and pat dry.

Blending

One package Morinaga Silken Tofu makes 1-1/2 cups of puréed tofu. Purée or blend tofu in a food processor or blender. Use for salad dressings, sauces, and soups.

Baking

When recipe calls for yogurt, sour cream, or eggs*, use puréed tofu. When recipes call for buttermilk, soymilk, or dairy milk, use the “Mori-Nu Baking Blend” (below) instead of straight puréed tofu for best results. To replace liquid
ingredients, use same amount of puréed tofu or “Baking Blend.”

*5 Tbsp. of puréed tofu equal one egg

Mori-Nu Baking Blend

  1. package Morinaga Silken Extra Firm Tofu
  2. cup water
  3. Tbsp. lemon juice or white vinegar
    Blend well. Refrigerate in a covered container. Keeps for one week. (1 cup baking blend is equal to 1 cup of liquid ingredients.)

More Ways To Use Tofu

Use puréed Morinaga Silken Firm Tofu to replace some liquid, egg, or dairy ingredients.
– In homemade or packaged biscuit dough
– Puréed with vegetables or fruits for baby food

Like buttermilk (use “Baking Blend”) for muffin, pancake, or waffle batters.Use instead of:

eggs or milk in bread dough
eggs in cookie dough
yogurt in fruit shakes or smoothies
milk in packaged pudding mixes cream in puréed soups

stock in gravy
cream in sauces
oil or sour cream in salad dressings
egg yolks in soufflés
mayonnaise or sour cream in dips and spreads milk in mashed potatoes

Mash Morinaga Silken Extra Firm Tofu and use to make:

dairy-free ravioli filling
dairy-free blintz filling

tofu egg salad
scrambled “tofu” eggs
sandwich spreads for kids’ lunches

Or use to replace:

eggs in quiche
ricotta cheese in lasagna
cottage cheese in casseroles

ground meat in stuffings
feta cheese and eggs in spinach pie
beans in hummus

 

If you freeze and thaw cubes of Morinaga Silken Extra Firm Tofu, use instead of:

Beef in stews
Lamb in curries
Chicken in Thai curry
Shrimp in stir fry dishes
Chicken in Chinese chicken salad
Seafood in pasta dishes
Pork in fried rice
Beef in tacos, burritos, or enchiladas
Ground meat in stuffed peppers
Beef in stroganoff
Chicken in gumbo
Ground turkey or beef in chili
Lobster in Newberg