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all recipes below

Tandoori Tofu and Portobello Mushroom Salad
Akasha Richmond

Cream of Tomato Tofu Soup  Akasha Richmond

Mexican Tofu

513 SHOW

Tandoori Tofu and Portobello Mushroom Salad
Akasha Richmond

    1. Preheat the oven to 400 degrees. When the oven is hot, place the pappadoms directly on the oven rack and bake them for one minute.  Remove from oven and let cool. They can also be roasted over a gas flame.

    2.  Drizzle the tofu and portobello mushroom with soy sauce and sprinkle with tandoori powder.  Heat a grill pan, cast iron skillet or electric grill and coat with cooking spray. Grill tofu and mushrooms on each side for 3-4 minutes.  Remove from the pan and set aside to cool. When cool, slice mushroom and tofu on a diagonal and toss them together.

    3.  Mix the greens with some of the salad dressing and arrange on a large plate or platter.  Arrange the tofu, mushrooms, tomato and cucumber on top of the greens. Serve with pappadoms.

Chutney Dressing

In the container of a blender, combine dressing ingredients and blend until smooth and creamy.

Pappadams, tandoori powder, tomato and mango chutney can be purchased in an Indian Store

- 1 package of 12 pappadams (available at Indian grocery stores)
- 12 ounces extra-firm tofu, sliced 1/2 inch
- 1 tablespoon soy or shoyu sauce
- 2 teaspoons tandoori powder
- 1 large portobello mushroom, wiped clean and stemmed
- 1 teaspoon canola oil
- 5 ounces mixed salad greens
- 1 large tomato, cut into wedges
- 1 small cucumber, peeled and cut into moons
- Chutney Dressing (see below)

Chutney Dressing

- 1/2 package silken tofu (firm)
- 1/4 cup mango or tomato chutney
- 1 tablespoon of minced fresh ginger
- 1/4 teaspoon curry powder
- 1/4 cup chopped green onions
- 2 tablespoons soy sauce
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon white miso
- 1 teaspoon minced serrano  chile

Cream of Tomato Tofu Soup
(Akasha Richmond)

Bring all ingredients except tofu and olive oil to a boil, reduce to a simmer, cover and cook for 35 minutes. Remove the bay leaf. Let cool for 15 minutes.

Puree the soup in a blender, then pass it through a wire mesh strainer to remove tomato skins and seeds.  

Return it to the blender and puree again with the tofu and olive oil until very smooth and creamy.  Garnish with chopped basil and serve with crackers or croutons.

- 1 onion, chopped
- 1 clove garlic, chopped
- 1 tsp. salt
- 3 cups water or vegetable broth
- 1 Tb. vegetable broth powder
- 1 to 1 1/2  quarts ripe tomatoes, quartered (preferably Roma)
- 1 Tb. uncooked basmati rice
- 1 bay leaf
- 1/8 tsp. white pepper
- 1 1/2 tsp. chopped fresh basil
- 1/2 tsp. chopped fresh dill
- 1 1/2 tsp. unrefined cane sugar
- 1 Tb. tomato paste
- 1/2 package silken firm tofu
- 1 tsp. extra-virgin olive oil, if desired

Mexican Tofu (Regina)

Cook the rice according to package directions.

In a large skillet, heat the oil and a little water over medium-high heat.  SautÈ the corn, onion and bell pepper until tender. Remove them to a bowl.

In the same skillet, cook the tofu over medium-high heat. Sprinkle the shoyu sauce over the tofu.  After 2 minutes, add the mole sauce and cook until the sauce begins to stick to the tofu and the tofu begins to firm up on the outside. 

Add the vegetables back to the skillet and cook for one minute more.

Serve hot over the rice.

- 1 cup rice
- 1 Tb. oil
- 1 ear corn
- 1 cup onion, thinly sliced
- 2/3 cup bell pepper, seeded and chopped
- 8 to 10 ounces marinated tofu, cut into cubes
- 1 Tb. shoyu sauce
- 2 to 3 Tb. mole sauce

For more information on this show's recipes:

Akasha Richmond: "The Art of Tofu", published by Morinaga Publications, 1997  

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