SOY RECIPES: Grilled Lemon-Basil Tofu Burgers . . . Tofu and Vegetable Enchiladas with Red Chili Sauce . . . Pad Thai
By: Herald Staff and Wire Reports,
Grilled Lemon-Basil Tofu Burgers
1/3 cup finely chopped fresh basil
2 tablespoons Dijon mustard
2 tablespoons honey
2 teaspoons grated lemon rind
¼ cup fresh lemon juice
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 garlic cloves, minced and divided
1 pound firm or extra-firm tofu, drained
1/3 cup finely chopped pitted kalamata olives
3 tablespoons reduced-fat sour cream
3 tablespoons light mayonnaise
6 1½-ounce hamburger buns
6 ¼-inch-thick slices tomato
1 cup trimmed watercress
Combine first 8 ingredients and 3 garlic cloves in a small bowl. Cut tofu crosswise into 6 slices. Pat each square dry with paper towels. Place tofu slices on a jelly-roll pan. Brush both sides of tofu slices with lemon juice mixture; reserve remaining juice mixture. Let tofu stand 1 hour.
Place tofu slices on grill rack coated with cooking spray; grill for 3 minutes on each side. Brush tofu with the reserved juice mixture.
Combine remaining 1 minced garlic clove, chopped olives, sour cream and mayonnaise in a small bowl; stir well. Spread about 1½ tablespoons mayonnaise mixture over bottom half of each hamburger bun; top each serving with 1 tofu slice, 1 tomato slice, about 2 tablespoons watercress and top half of bun.
Yield: Serves 6.
Approximate nutritional analysis per serving: 276 calories, 37 percent 9 of calories from fat, 11.3 grams fat (1.9 grams saturated), 10.5 grams protein, 34.5 grams carbohydrates, 1.5 grams fiber, 5 milligrams cholesterol, 743 milligrams sodium, 101 milligrams calcium.
Tofu and Vegetable Enchiladas with Red Chili Sauce
½ package (7 ounces) premium tofu (firm or extra firm), drained
2 tablespoons vegetable oil
1 teaspoon salt or more to taste
½ cup white mushrooms, thinly sliced
½ cup red onion, thinly sliced
½ cup fresh spinach, roughly chopped
8 corn tortillas
1 19-ounce can enchilada sauce
¼ white onion, thinly sliced
Queso Fresco for garnish, crumbled
Wrap tofu in paper towels and press to remove excess water and crumble.
Cook mushrooms with 1 tablespoon of vegetable oil in a large skillet medium-high heat until browned. Add red onion and cook until translucent. Add tofu and cook until browned. Add spinach And 1 teaspoon of salt. Stir until spinach wilts. Remove from heat.
In a large skillet on medium heat, place tortillas and cook for 1 minute on each side.
Put ½ cup of mixture on tortilla and roll up to form the enchilada.
In a large skillet over medium heat, saute white onion until brown, using 1 tablespoon of vegetable oil.
Add enchilada sauce and salt to taste. Bring it to a boil.
Dip the enchiladas into the hot sauce and place on a plate. Pour the remaining sauce over enchiladas and top with cheese. Serve hot.
Yield: Serves 4.
¼ cup bean sprouts
2 tablespoons vegetable oil
2 shiitake mushrooms, sliced
1 tablespoon dried, pickled Chinese radish
1 16-ounce package extra-firm tofu, cut into cubes
1 tablespoon shredded carrot
3½ ounces flat rice noodles, cooked according to package directions
2 tablespoons sugar
1 tablespoon vinegar
2 tablespoons light soy sauce
½ cup water
Lime wedges for garnish
2 to 4 tablespoons roasted peanuts for garnish (to taste)
Wash all vegetables well and remove hulls and root tips from the bean sprouts. Set aside.
Heat oil in a wok over high heat. Add shiitake mushrooms, radish, tofu and carrot and stir-fry several minutes. Add noodles, sugar, vinegar, soy sauce and water and continue to stir-fry until done.
Serve with lime wedges, peanuts and the bean sprouts.
Yield: Serves 3 to 4.