60 Totally Tofu Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of 60 Totally Tofu book. This book definitely worth reading, it is an incredibly well-written.
Possibly a vegan's best friend, tofu is a wonderful protein-packed, nutrient-dense superfood containing iron and calcium and other essential vitamins and minerals. Plus it is super versatile and can be used in any number of sweet and savoury dishes from stir fries to smoothies. Totally Tofu brings you 75 inventive recipes for breakfasts and brunches, snacks and drinks, light bites and salads, main meals and even sweet desserts. So whether you are looking for a delicious eggy vegan tofu scramble for breakfast, a post work out strawberry tofu smoothie, a buddha bowl with crispy tofu for lunch or a black bean and tofu filled taco for dinner followed by a scrumptious tofu brownie, then this is the book for you.
Possibly a Vegan’s best friend, Tofu is a wonderful protein-packed, nutrient dense superfood containing iron and calcium and other essential vitamins and minerals. Plus it is super versatile and can be used in any number of sweet and savory dishes from stir fries to smoothies. Totally Tofu brings you over 60 inventive recipes for breakfasts and brunches, snacks and drinks, light bites and salads, main meals and sweet desserts. So whether you are looking for a delicious eggy vegan tofu scramble for breakfast, a post work out strawberry tofu smoothie, a buddha bowl with crispy tofu for lunch or a black bean and tofu filled taco for dinner followed by a scrumptious tofu brownie, then this is the book for you.
Tofu is an essential ingredient for modern living. Not only is it low in fat and high in protein -- and thought to lower cholesterol -- it is also delicious and incredibly versatile, complementing vegetables, meat, chicken and seafood. This fabulous book opens with an informative introduction to tofu and tofu-related products. As well as providing nutritional information, there is a comprehensive techniques section with tips on preparing and cooking with tofu. With over 60 easy-to-cook recipes in this collection, there is something for every occasion. To start your meal, try minestrone soup with tofu, or go for something a little more unusual such as Thai tempeh cakes with sweet dipping sauce. Main meals include vegetarian dishes such as roasted vegetable and tofu pasta and Mexican tortilla wraps, as well as non-vegetarian options such as pork and tofu croquettes, and salmon fillets with a lemony tofu sauce. The final chapter includes tempting desserts, from tofu cheesecake to carrot cake. Each mouthwatering recipe is photographed in color and step-by-step instructions ensure that every dish is a success. Book jacket.
It's been the super food of the East for at least two millennia, and it's finally made a name for itself here. No matter what dish it's added to--from soups to desserts--tofu makes the meal healthier and better. On its own, this soft, white beancurd has virtually no taste, but it has a remarkable ability to "drink up' the flavors and seasonings it's marinated in. Plus, tofu comes in different textures, so it's a perfect substitute for meat, fish, cheese, or eggs. You've probably heard of its almost miraculous ability to lower the risks for heart disease, cancer, and according to the newest research, Alzheimer's, but you may not have known how to prepare it. This comprehensive, all-vegetarian tofu cookbook celebrates tofu's versatility 350 ways, with easy-to-follow recipes that will expand your horizons and tickle your tastebuds: Tofruitty smoothies, Tofu huevos rancheros, banana bread, mock tuna salad, tofu "crab" cakes, tropical cheesecake escape, and even pecan pie!
An essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52's wildly popular The New Veganism and Vegan Lunch columns. Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better. With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods. From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.
The Aloha Tofu Cookbook will prove to you that tofu can be so much more than the white cubes floating in miso soup; it can be tossed in a hearty salad, stuffed with ginger and pork, or blended and frozen to make ice cream. In addition to the sixty recipes, which are presented in English and Japanese and accompanied by mouth-watering color photos, there are instructions for draining excess water from tofu, making dashi, and ensuring that cooking oil is the right temperature for deep-frying. Because tofu can be prepared so many different ways baked, grilled, saut ed, deep-fried, or even eaten raw its culinary possibilities are virtually limitless. Adventurous eaters might try the natto spaghetti; those craving a savory soup will love the yosenabe, and kids and adults
From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table. Asian Tofu’s nearly 100 recipes explore authentic,ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world’s best tofu artisans along the way. For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn’t fear: while a few recipes, such as Silken Tofu and Seasoned Soy Milk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu’s more playful side. For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, Asian Tofu is the perfect guide.
This comprehensive cookbook presents the limitless, multi-cuisine possibilities of tofu in a wide range of delectable, plant-based recipes. Featuring a robust collection of more than 170 recipes from all over the world, Tofu makes the case for the ingredient as a culinary “blank page” much like white rice or pasta—and a boon for flavor and culinary techniques of all types. Using spices, condiments, sauces, and herbs, these recipes reveal how tofu can be an inexhaustible source of culinary diversity. Spanning Japanese-style Grilled Tofu with Miso to Lemongrass Tofu from Vietnam; Tofu a la Bolognese from Italy to Spicy Tofu with Peanuts from China; this informative cookbook and guide offers a multicultural road map to creating delicious plant-based meals. Along with the enticing array of recipes, this collection features one hundred full-color photographs, prep and cook time tips, diet designations, and a handy reference to the different types and uses of tofu—making it a definitive volume for all skill levels.