wholeliving

Cold Tofu Salad with Soy Ginger Dipping Sauce

This salad is elegant, pure, and deceptively simple to prepare.
  • Yield Serves 4

Directions

  1. Fill 4 small salad bowls with cracked ice. Arrange the tofu on top of the ice, and top with some scallions and sesame seeds. Drizzle with the dipping sauce, garnish with the tomato, and serve.

Recipe Reviews

"Creamy" Spinach Curry

This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient.
Body+Soul, 2009
  • Yield Serves 4

Directions

  1. In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute.

  2. Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper.

  3. Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.

Recipe Reviews

Curried Coconut-Pumpkin Stew

Serve this stew over brown rice or with whole-grain bread. You can also replace the pumpkin with squash or young carrots. The tofu, which is added to the stew in the last 5 to 10 minutes, absorbs the spicy flavors of the broth.
Body+Soul, 2005
  • Yield Makes 4 to 6 generous servings

Directions

  1. In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.

  2. Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water if needed.

  3. Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.

Recipe Reviews

Reviews (7)

  • Allyssa2 7 Feb, 2011

    I have everything but the rice milk, so I'll use more coconut milk. Actually I have winter squash instead of pumpkin, but it says you can substitute. I'm looking forward to trying this. Its not exactly winter weather here in California today (in the 70's on the 7th of Feb!), but we have all the winter veggies around so this is perfect. Don't want to use my oven!

  • AllyPally 23 Oct, 2010

    I thought that this curry was good but didn't quite have enough kick for me. Maybe some lemongrass would have amped up the flavors a little. I might have just made it wrong but I wanted some more zesty flavors. I agree that more garlic, onion, and ginger would have made it even better. And, the full fat coconut milk would have made it a little creamier.

  • Juliawest 29 Oct, 2009

    This turned out delicious with a few tweaks: I upped the garlic, jalapenos, onion and ginger. Also used an entire can of full-fat coconut milk and about a cup of water, and threw in a very small handful of sugar and some shakes of tamari and siracha. It was rich, warm, and full of flavor.

  • farmtwotable 9 Jan, 2009

    Based on ingredients I had on hand, I made several alterations with a promising result. Firstly, I omitted the jalapeno, lemon, tofu and cilantro. With several apples from the fall harvest in my storage, I decided to add them in addition to the pumpkin. In place of the rice milk, I substituted hazelnut milk and changed the curry powder to cinnamon. Delicious results- Served with roast chicken breast and braised greens.

  • CarrieWatson 1 Dec, 2008

    This was easy and yummy. Just enough kick. Perfect for a cold winter's night.

  • jandafrog 8 Nov, 2008

    Tasty flavor but somewhat bland. Next time I'll try it with an extra jalapeno and ginger, or maybe a Thai chile. We're modest eaters at our house, and I'd say the recipe yields much closer to four servings than six.

  • superkungfugirl 16 Oct, 2008

    Tasty - I served it on top of quinoa and it was great. Too spicy for my 2 year old so next time I'll leave out the jalapeno!

Honeyed Tofu on Udon with Cucumber Ribbons

The same salty-sweet mixture that flavors the tofu also coats the noodles. Consider making a double batch of the sauce and refrigerating half for use on chicken, fish, or pork another night.
Martha Stewart Living, January 2009
  • Yield Serves 4

Directions

  1. Preheat oven to 400 degrees. Gently press tofu between paper towels to remove excess water. Cut tofu in half lengthwise, then into 1/2-inch sticks.

  2. Line 2 rimmed baking sheets with nonstick baking mats. Arrange mushrooms on 1 sheet and tofu on the other. Mix 1 tablespoon each of soy sauce, honey, and vinegar in a small bowl. Brush mixture on tofu, reserving leftover sauce. Bake mushrooms and tofu until golden, about 15 minutes for mushrooms and 18 minutes for tofu. (Flip tofu when you remove mushrooms from oven.) Let cool slightly on sheets, then combine mushrooms and tofu in a large bowl.

  3. Add oils, orange juice, mustard, remaining soy sauce, honey, and vinegar to reserved sauce. Toss half with tofu and mushrooms.

  4. Using a vegetable peeler, shave cucumbers into long ribbons, turning after each stroke. Stop at core, and discard. Transfer ribbons to a bowl.

  5. Cook udon in a large pot of boiling water, following package directions. Drain, and toss with cucumbers and remaining sauce. Divide among bowls, and top with tofu and mushroom mixture and sauce. Garnish with sprouts, and serve immediately.

Recipe Reviews

Reviews (1)

  • amberpasternak 15 Jul, 2010

    We'll make this again, but I think we'll look for ways to add some spice.

Grilled Shrimp, Tofu, and Pineapple Salad

In this dish, tofu shows its smoky side and grilled shrimp takes on the spicy and sweet flavors of honey, ginger, and chili paste.
Martha Stewart Living, June 2008
  • Yield Serves 4

Directions

  1. Make the salad: Place tofu slices on a rimmed baking sheet between layers of paper towels. Place a baking sheet weighted with heavy cans on top of the tofu. Let stand for 30 minutes. Pat tofu until completely dry.

  2. Place shrimp in a bowl. Puree vinegar, honey, sambal oelek, garlic, and ginger in a food processor until smooth, and pour over shrimp. Turn shrimp until well coated. Cover and refrigerate, turning once, for 1 hour.

  3. Preheat grill to medium. Cut pineapple lengthwise along sides of core into 2 large pieces, then slice each piece lengthwise into thirds. Reserve remaining center piece for another use. Grill pineapple, turning frequently, until brown, 4 to 5 minutes per side. Brush tofu with oil, sprinkle with the salt and pepper, and grill, turning once, until brown, 2 to 3 minutes per side. Grill shrimp, turning once, until opaque, 2 to 3 minutes per side.

  4. Cut pineapple crosswise into 1/4-inch-thick slices. Cut tofu into 1/2-inch cubes. Peel shrimp, and combine with pineapple, tofu, carrots, cucumber, jicama, and mint in a salad bowl.

  5. Make the dressing: Whisk together ingredients in a small bowl. Pour over salad, and toss until well combined.

Cook's Note

Grill the pineapple, shrimp, and tofu at the same time, removing pieces as they finish cooking.

Recipe Reviews

Pepper, Pineapple, and Bean Breakfast Tacos

These tacos have a lot of kick, but the hot sauce can be dialed back as needed. Subbing in cool Greek yogurt for sour cream eliminates almost all the fat and increases satiating protein.
Martha Stewart Living, January 2012
  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Makes 8
    Serves 4

Directions

  1. Remove stems and seeds from peppers. Thinly slice peppers lengthwise about 1/4 inch thick.

  2. Heat oil in a large nonstick skillet over medium-high heat. Cook peppers for 3 minutes. Add scallions and 1/4 teaspoon salt, and cook until peppers and scallions are tender, about 4 minutes. Reduce heat to low. Add beans, and cook until warmed through, about 2 minutes. Add reserved canning liquid from beans, the pineapple, and 2 tablespoons hot sauce. Remove from heat. Let stand, covered, to keep warm.

  3. Using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side; transfer to a plate, and cover with a kitchen towel to keep warm.

  4. Fill tortillas with bean mixture. Top with yogurt, cilantro, and remaining 2 tablespoons hot sauce (optional).

Cook's Note

Pepper-scallion mixture can be refrigerated overnight. Reheat mixture with beans and pineapple.

Recipe Reviews

Mexican Creamed Corn

Jalapeno and cilantro make this south-of-the-border side perfect for backyard cookouts. Low-fat yogurt is a healthy way to add tang and creaminess.
Whole Living, September 2011
  • Yield Serves 4

Directions

  1. In a medium saucepan, heat oil over medium and cook jalapeno and shallot, stirring, until softened, 2 to 3 minutes. Add corn kernels and pulp and 1 cup water. Cook, stirring, until corn is tender, 5 to 7 minutes.

  2. Remove from heat, stir in yogurt, and season with salt and pepper. Top with feta and cilantro.

Recipe Reviews

Black Bean Salsa with Tortilla Chips

Oven-baked flour-tortilla chips accompany hearty salsa thick with black beans, tomatoes, scallions, cilantro, and jalapeno pepper.
Annual Recipes 2002
  • Yield Makes 2 cups salsa and 48 chips

Directions

  1. Preheat broiler. Rinse beans under cold running water. Make salsa: Place 1/4 cup black beans in the bowl of a food processor. Pulse until coarsely chopped; transfer to a bowl. Add remaining beans, tomato, scallions, jalapeno, cilantro, lime juice, and salt. Stir to combine; set aside.

  2. Make chips: Cut each tortilla into eight wedges. Arrange on a baking tray; coat with cooking spray. Place under broiler, and bake until crisp and golden brown, 1 to 2 minutes per side. Transfer chips to a wire rack to cool. Serve salsa with chips.

Recipe Reviews

Reviews (3)

  • Googe 2 Feb, 2009

    This is a keeper! The jalapeno without the seeds didn't make it really spicy, so I'll probably add the seeds next time to jazz it up a bit. Even so, it was awesome and the cilantro really adds that special flavor. Great!!

  • krisx2 6 Sep, 2008

    I made the salsa and it's wonderful. The lime is very good. You can vary it up - I used more tomato and no jalapeno - and it comes out great.

  • mmsrjs 19 Feb, 2008

    AFTER FINDING OUT HOW GOOD BEANS ARE FOR US, AND LOVING SALSA, I HAD TO HAVE THIS RECIPE. WE MAKE SALSA ALMOST ONCE A WEEK. USE IT ON EGGS, AND SANDWICHES.

Salsa Tacos

Extra-creamy but with no saturated fat, nonfat Greek yogurt is a great replacement for sour cream.
Martha Stewart Living, February 2011
  • Yield Serves 1

Directions

  1. Char tortilla over an open flame or under a broiler. Fill with salsa, lettuce, and yogurt. Garnish with cilantro.

Recipe Reviews

Reviews (1)

  • woobie 11 Mar, 2011

    It would e nice to know the calories for this snack

Grilled Fish Tacos

These light and refreshing tacos showcase the natural flavors and textures of herbs and vegetables.
Whole Living, January/February January/February 2011
  • Yield Serves 4

Directions

  1. Rub fillets with olive oil and season both sides with salt and pepper. Heat a grill pan over medium-high heat. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.

  2. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.

Recipe Reviews

Reviews (2)

  • Thedeedle 29 Jan, 2011

    Blacken the fish, I think.

  • pinpuma 8 Jan, 2011

    This was kind of bland. Definitely need more seasoning for the fish next time.