wholeliving

Fried Black Rice With Ginger Tofu and Spinach

Whole Living, March 2011
  • Yield Serves 6

Directions

  1. Bring rice and water to a boil in a small saucepan. Reduce to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 45 minutes. Let stand 5 minutes. Fluff with a fork and set aside.

  2. Steam spinach, covered, in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside.

  3. Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach and tofu. Garnish with scallion greens and serve with lime.

Recipe Reviews

Lemon Cream with Blackberries

You can make the lemon cream in advance, cover it, and keep it in the refrigerator for up to three days.
Body+Soul, June 2006
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 4

Directions

  1. Combine 2 1/2 teaspoons of the lemon zest, lemon juice, honey, and tofu in a blender.

  2. Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.

  3. Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.

Recipe Reviews

Cilantro-Lime Salad Dressing

Tofu, not mayonnaise, gives this dressing a silky texture without the extra saturated fat. The cilantro-lime flavor makes it a perfect accompaniment for Latin-inspired dishes like fish or chicken tacos; simply add shredded cabbage or radishes on top.
Body+Soul, April/May 2007
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Makes 2 cups

Directions

  1. In a blender, combine tofu, lime juice, 1/3 cup water, shallots, mustard, vinegar, and half the cilantro; season with salt and pepper. Blend on high speed until completely smooth. Stir in remaining cilantro.

Recipe Reviews

Cherry-Berry Tea Smoothies

Protein-rich tofu gives this drink a thick and creamy texture, and frozen blueberries, cherries, and grapes deliver deep flavor and additional antioxidants. Rooibos tea, grown in South Africa, adds an herbaceous sweetness to this fruit smoothie without the caffeine found in other teas.
Martha Stewart Living, August 2008
  • Yield Serves 4

Directions

  1. Bring water to a simmer. Immediately remove from heat, and add tea bags. Let steep, uncovered, for 8 minutes. Discard tea bags. Refrigerate tea until cold, about 40 minutes.

  2. Puree tea, tofu, and fruit in a blender until smooth, and serve cold.

Recipe Reviews

Strawberry-Banana Tofu Shake

These drinks make a refreshing and nutritious snack -- especially once you swirl in fresh fruit. Soft silken tofu provides the best results for this drink. If you only have firm or extra-firm silken tofu on hand, however, you can add as much as a quarter cup of extra soy milk to achieve the desired consistency. To reduce the fat, use the lite variety. You also can try substituting blueberries or raspberries for the strawberries, or you can experiment with other soft fruits like mangos and peaches. This shake stores well in the refrigerator for up to three days.
Body+Soul, 2006
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 4

Directions

  1. In a blender, puree berries until smooth. Remove, and rinse blender.

  2. Combine the remaining ingredients in the blender.

  3. Puree until smooth and thoroughly mixed, scraping down sides with rubber spatula as necessary.

  4. Divide among glasses and spoon strawberry puree on one side of each glass. Serve immediately or store in the refrigerator. If refrigerating, whisk to recombine just before serving.

Recipe Reviews

Quick Asian Steam

This lunch is loaded with good-for-you carbs, including veggies and brown rice. Vegetarians looking for protein will find it in the tofu.

Night before: Cook brown rice according to package instructions. Assemble other ingredients through step 2 of the recipe, then refrigerate in an airtight container.
Body+Soul
  • Prep Time 10 minutes
  • Total Time 15 minutes
  • Yield Serves 1

Directions

  1. In a resealable microwave-safe container, combine vinegar, oil, ginger, and red-pepper flakes; season with salt and pepper. Add tofu and toss.

  2. Place snow peas, scallions, bell pepper, and carrot in the same container, on top of the tofu. Cover and refrigerate at least 10 minutes and up to 1 day.

  3. When it's time to eat, stir tofu and vegetables to combine. Cover and microwave on high until vegetables are crisp-tender, 2 to 3 minutes; set aside. Heat rice until warmed through, about 2 to 3 minutes. Serve vegetable mixture over rice.

Recipe Reviews

Miso Soup with Tofu and Kale

Kale, ginger, garlic, and soybeans, in the form of miso and tofu, combine to lend flavor and nutrients to a delicate soup. This soup is brimming with soy, an excellent source of protein as well as antioxidants. Kale, a cruciferous vegetable, is high in vitamins A and C, folic acid, calcium, and iron.
Annual Recipes 2003
  • Yield Serves 4

Directions

  1. Bring the water to a boil in a medium saucepan over medium-high heat. Add scallions, ginger, and garlic. Reduce heat; cover, and simmer 10 minutes.

  2. Add miso, and stir to dissolve. Add soy sauce, kale, and tofu; return to a simmer, and continue cooking until kale is tender, about 5 minutes. Serve immediately.

Recipe Reviews

Corn Dip with Tomatoes and Basil

In-season ingredients (tomatoes, corn, and basil) are the heart of a lime-spiked dip; tofu -- low in saturated fat and cholesterol-free -- makes it creamy.

Return to Healthy Dips Menu
Martha Stewart Living, July 2006
  • Yield Makes about 1 3/4 cups
    Serves 4

Directions

  1. Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely.

  2. Puree 2/3 cup corn mixture, the tofu, lime juice, and salt in a food processor; season with pepper. Transfer to a serving bowl, and stir in remaining corn mixture, the tomatoes, and basil. Serve with chips.

Cook's Note

Dip can be refrigerated in an airtight container up to 1 day.

Recipe Reviews

Soba Noodles with Tofu, Avocado, and Snow Peas

Annual Recipes 2004
  • Yield Serves 4

Directions

  1. In a small saucepan, bring ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer ginger and chile to a bowl; set aside. Reserve syrup.

  2. Make dressing: In a shallow bowl, whisk together lime juice, soy sauce, and 2 teaspoons reserved syrup. Add tofu, and toss to coat. Set aside.

  3. In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add peas; drizzle with oil and 1 tablespoon dressing. Toss to coat; let cool.

  4. To serve, add cucumber and chives to bowl along with the tofu and dressing; toss to combine. Divide among plates; top with avocado and reserved ginger and chile. Sprinkle with sesame seeds.

Recipe Reviews

Avocado-Pear Smoothie

Martha Stewart Living, March 2006
  • Yield Serves 4

Directions

  1. Quarter, pit, and peel avocado. Process avocado, tofu, juice, honey, and vanilla in a blender until smooth. Add ice; blend until smooth. Divide among 4 glasses.

Recipe Reviews