101 Things To Do With Tofu

101 Tofu on WTIC 1080

2008-03-14T15:46:00.002-05:00

Anne will be dropping by Greener Living with Dr. G on the WTIC 1080 AM talk radio show on Saturday, March 15th, from 4-6 pm.

We'll sample some of the Ultimate Veggie Chili featured on Food Network's Ultimate Recipe Showdown (see posts below), make another super-easy tofu recipe right there in the studio, and chat about what to do when your kid comes home and announces that they're (GASP!) going veg.

Check out the show's website!

Ultimate Recipe Showdown - it's a wrap!

2008-03-03T10:51:00.003-05:00

Thanks to all who came out to the viewing party last night, and an extra thank you to Katie for being such a gracious hostess.

It was great to see the show in all its elaborately edited glory, and nice to see myself nearly nine months ago -for those who DON'T know, I was actually exactly one week pregnant at the time of the taping, unbeknownst to me at the time. Even my hands looked thinner then . . .

The Comfort Foods episode will replay through out the week if you missed it; check the Food Network website for more information.

Also for the archives: Here's the article from the Hartford Advocate about the show, written by the fabulous Maura Heffner.

Ultimate Veggie Chili recipe from 101 Tofu appears on the Food Network

2008-02-18T22:15:00.005-05:00

The time has come . . . for the Ultimate Recipe Showdown. Tune in March 2nd to the Food Network at 9pm for the Comfort Foods episode . . . featuring a recipe from none other than "101 Things To Do With Tofu".

You may have seen the teasers, you may have even seen the premiere . . . So without further ado, it's time to officially announce that yes, that IS Anne Tegtmeier that you saw in the commercial for a nanosecond while you were innocently watching "Throwdown".

The lowdown from The Food Network on the URS series concept: "In this new primetime series hosted by Marc Summers and Guy Fieri, the Food Network searched for the Ultimate Recipe in six different categories: Chicken, Burgers, Comfort Foods, Cakes, Pasta and Cookies. After a nationwide recipe contest with thousands of entrants, the Food Network Kitchens selected nine finalists per category/episode. The finalists prepared their dish on set under the lights and pressure of a live audience. A panel of food experts sampled all of the dishes to determine whose was the best. See which winner will walk away with $25,000!"

And yes, I was one of those finalists! Check me out in the Comfort Foods episode!

Here's how it all began: Last summer, I sent my favorite version of a chili recipe (coincidentally titled "Ultimate Veggie Chili") from our cookbook in to this new Food Network contest, basically thinking, what the hey, I've got nothing to lose. A whirlwind experience later, I found myself in LA filming on a Food Network set for the Chili category of the Comfort Foods episode, with my co-author & first mom Donna by my side as my companion.

We've had to stay somewhat mum about the whole thing up to this point, in order to maintain the utmost secrecy for optimal suspense - so it's hard to believe it's finally airing in just two weeks!

So how does it all turn out? Did a vegetarian recipe beat out the other two chilis for the title? Would a recipe including TOFU win over the judges? Did I, in fact, go on to win the grand prize for the night? You'll have to tune in to see how it all unfolds.

For those in the Connecticut area, stay tuned to find out about our viewing party on March second - location soon to be announced! And bring your appetites - we'll be serving (what else?) the chili itself, of course!

A New Sample Recipe for Fall

2007-10-18T19:53:00.000-05:00

As featured at the Wild Oats "Flavors of Fall" series on Friday, October 18th from 12-2, here's a delicious vegan cheesecake from your fellow tofu fans at 101 Tofu.

Pumpkin Cheesefake

1 ½ cups vegan gingersnaps

6 tablespoons margarine, melted

4 16 ounces containers soy cream cheese (such as Tofutti), softened

16 ounces silken tofu

3/4 cup canned pumpkin

1 1/2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1 teaspoon vanilla

1/3 cup flour

1 cup sugar

Preheat oven to 350 F. Mix gingersnap crumbs and margarine and press into the bottom of a springform pan. Wrap outside of pan with foil and let chill in refrigerator. In food processor or high-speed blender, combine all soy cream cheese with silken tofu and blend until smooth. Add remaining ingredients, blending briefly after each addition. Pour into springform pan.

Place springform pan inside a large, deep baking dish. Fill the baking dish with hot water, taking care not to disturb the springform, and transfer to oven. Bake for 50 minutes, then turn off the oven, open the oven door, and let sit for about 1 hour. Remove both pans and transfer springform to refrigerator. Chill, covered, for at least 3 hours.

2007-09-25T20:27:00.000-05:00

TOFU 101
Saturday, September 29th
12:00-1:00 (and probably beyond)

The class you've all been waiting for, taught by yours truly! I'll be teaching the basics of tofu at Wild Oats in West Hartford, using recipes from the cookbook, of course. Four easy and flavorful dishes will be demonstrated live, and I'll bring at least one extra treat to sample for all.

Bring your questions and your appetites, and I'll satisfy them both.

Free to everyone!

Wild Oats Natural Marketplace
340 N. Main Street
West Hartford, CT 06117

We had a great time spreading the word and mingling with other true believers at the LA Tofu Festival!

2007-09-02T20:33:00.000-05:00

101 Tofu Hits the LA TOFU FESTIVAL!

2007-08-09T16:20:00.000-05:00

LA Tofu Festival
August 18th and 19th, 2007

How could we NOT be there? Donna and Anne will be appearing both days of this unique event, connecting with tofu lovers from all over.

Check out the festival website for more info and directions, come try some delicious samples from dozens of vendors, even enter a tofu-eating contest! And, of course, stop by our booth in the Marketplace to pick up a signed copy of the book. See you there, Southern Californians!

Make your OWN tofu!

2007-07-19T13:47:00.000-05:00

Try making your very own homemade tofu, courtesy of Cool Hunting.

Their site also has the full recipe listed as text. Check it out!

And Yet ANOTHER Website Exclusive Bonus Recipe!

2007-07-17T20:42:00.000-05:00

Give this deliciously easy (and vegan) summer treat a try. If you like it, check out the other Tofu Ice Cream Desserts (I'm calling it "Tofulato" here, 'cause I gotta be me) in the book itself. Enjoy!

Peanut Butter Chocolate Chip Tofulato

16 ounces silken tofu
¼ cup cocoa powder
1 cup soy milk
1 tablespoon vanilla
1/4 teaspoon salt
1 cup sugar
1 cup creamy peanut butter, divided
1 cup chocolate chips

Ice cream maker method: Blend the first six ingredients plus ½ cup of the peanut butter in a food processor or blender. Chill mixture in refrigerator for at least one hour. Churn in ice cream maker, following manufacturer’s directions. Stir in remaining peanut butter one tablespoon at a time, then stir in chocolate chips. Freeze for about two hours before serving.

Freezer and food processor method: Blend the first six ingredients plus ½ cup of the peanut butter in a food processor or blender. Place one-third of mixture in the refrigerator and two-thirds of mixture in the freezer.
When the freezer mixture is frozen, remove and with a large sturdy knife cut into cubes. Place the refrigerated mixture in food processor and turn on. Slowly add in frozen cubes one at a time. Blend until mixture is thick and creamy. Stir in remaining peanut butter one tablespoon at a time, taking care not to incorporate it completely, then stir in chocolate chips. Freeze for about two hours before serving.

Makes 4-6 servings.

Another Bonus Recipe!

2007-07-15T13:58:00.000-05:00

Southwest Avocado Corn Chowder

4 cloves garlic, peeled and halved
1 tablespoon minced jalapeño
3 green onions, chopped
2 tablespoons fresh squeezed lime juice
1 cup cilantro leaves, reserving a few leaves as garnish
4 ripe avocados, peeled
8 ounces silken tofu
1 teaspoon chipotle chili powder
1 teaspoon salt
2 cups fresh or frozen thawed corn
3 cups vegetable broth
4 ounces queso fresco, crumbled (omit for vegan variation)

Place garlic, jalapeño, onions, lime juice and cilantro in food processor and process until finely minced. Add in avocado, tofu, chili powder and salt and process until smooth.

Heat a sauté pan over high heat. Add corn and cook until most of kernels are lightly browned, stirring occasionally, about 3 minutes.

Bring broth to a rapid boil in a medium saucepan. Turn on food processor and slowly pour in boiling broth. When all broth is added, pour into a large serving bowl and stir in corn.

Serve warm with queso fresco (if desired) and a few cilantro leaves as garnish.

Vegan variation: Simply omit queso fresco in garnish.

Bonus Recipe

2007-06-16T17:49:00.000-05:00

Donna's offering up a new recipe for you, available exclusively through the site.

Enjoy!

Gorgonzola Mushroom Tofu Bake

14 ounces extra firm tofu, frozen, thawed and pressed
1/2 cup cornstarch
1/2 teaspoon each salt and white pepper
3 tablespoons canola oil
2 tablespoons butter
3 cloves garlic, minced
1 large bunch spinach, chopped, about 8 cups
16 ounces thinly sliced Crimini mushrooms
6 ounces Gorgonzola cheese, crumbled
2 ounces Gruyere cheese, grated

Preheat oven to 375 degrees. Cut tofu into cubes and place in zip lock bag. Add cornstarch, salt and pepper to zip lock bag. Seal bag and shake until tofu cubes are well coated. Heat canola oil in a medium skillet, and sauté tofu cubes at medium high heat for about 3 minutes, stirring occasionally to make sure most of sides of tofu cubes are lightly browned.

Remove tofu cubes and add butter into pan. Add garlic and mushrooms and sauté until lightly browned around edges. Add spinach and cover and cook until spinach is wilted, about 2 more minutes. Spray an 8 by 12 inch pan with non-stick cooking spray. Todd tofu cubes, mushroom mixture and Gorgonzola cheese and spread in pan. Bake for 25 to 30 minutes until cooked through. Sprinkle Gruyere cheese on top and serve.

Another fun day at Wild Oats West Hartford!

2007-06-08T00:13:00.000-05:00

The East Coast branch of Team Tofu will be serving up our Tofu Ice Cream Desserts at the Wild Oats Ice Cream Social on Saturday, June 16th from 12-2 PM. Stop by, have a treat, and pick up a book!

2007-05-18T08:45:00.000-05:00

101 Tofu at Women's Wellness Fair in West Hartford

Saturday, May 19th from 12-3 PM

Anne will be offering samples of recipes at Wild Oats in West Hartford - and spreading the word on the many benefits of soy for women, along with selling copies of the book, of course.

Wild Oats Natural Marketplace
340 N. Main Street
West Hartford, CT 06117
860-523-7174

Tofu Haiku

2007-05-16T10:19:00.000-05:00

The book has been added as one of the prizes in the Toronto Vegetarian Association's Tofu Haiku contest!

According to the contest rules, it's open to everyone, so go to their site now and submit your entry for a chance to win. You have until Monday May 21st at midnight, so get crackin'!

Salt Lake Tribune Article

2007-05-02T14:00:00.000-05:00

Team Tofu has also been featured in the Food section of today's Salt Lake Tribune (Wednesday, May 2nd). Read the article here!

http://www.sltrib.com/food/ci_5796781?

Deseret News Article

2007-04-19T12:45:00.004-05:00

Team Tofu - and the story behind them - is featured in the Deseret News for Monday, April 23rd. Read the article here:

http://deseretnews.com/dn/view/0,1249,660214286,00.html

UTAH APPEARANCES THIS WEEKEND!

2007-04-19T12:45:00.003-05:00

Donna and Anne will be appearing on the Radio from Hell show with Kerry, Bill, and Gina on X96 in Salt Lake City on Friday, April 2oth at 10:30 AM! Check out the morning show antics and see how the hosts like the samples Team Tofu brings in for them!

Then, on Saturday, April 21st, at 2:00 PM, Donna and Anne will be doing a signing, demo, and class at the Wild Oats in beautiful Park City. Come on down, get an autographed copy of the book, and see how it's all done!

Park City Wild Oats Natural Marketplace
Conveniently located in the Redstone Shopping Plaza.
1748 West Redstone Center Drive, Park City, UT 84098
435-575-0200

Coming East on I-80: Exit Kimball Junction. Turn Right. At the 2nd stoplight, turn Left on Redstone Drive. The first driveway on your right is Wild Oats.
Coming West on I-80: Exit Kimball Junction. Turn Left. At the 2nd stoplight, turn Left on Redstone Drive. The first driveway on your right is Wild Oats.

Vegetarian Times Article!

2007-04-05T12:13:00.000-05:00

101 Things to Do With Tofu is mentioned in the April issue of Vegetarian Times magazine, now on newsstands everywhere! Donna discusses tofu in the featured article "1 Food 5 Ways".

http://www.vegetariantimes.com/

Book Signings and Samplings

2007-04-05T12:00:00.000-05:00

Anne will be appearing at the Bookworm, an independent bookstore in West Hartford Center on Saturday, April 14th at noon.

The Bookworm

968 Farmington Avenue

West Hartford CT 06107

860-233-2653

Anne will also be offering samples of their recipes at Wild Oats in West Hartford the next day, Sunday, April 15th from noon to 3pm, along with selling copies of the book, of course.

Wild Oats Natural Marketplace

340 N. Main Street

West Hartford, CT 06117

860-523-7174

Earth Day 2007

2007-04-05T11:58:00.000-05:00

Donna and Anne will be celebrating Earth Day with appearances in the Salt Lake City area. Check back here soon for exact dates, times, and locations!

Culinary Boot Camp!

2007-04-05T11:57:00.001-05:00

From March 12-19th, Donna and Anne attended Culinary Boot Camp at the esteemed Culinary Institute of America. The experience is described as 6 months of Basic Training in cooking principles and techniques, all crammed into one intensive week. (Photo credit: Keith Ferris.)

Now available to order!

2007-03-05T21:12:00.000-05:00

Links Galore!

2007-02-21T21:48:00.001-05:00

These are (just) a few of our fa-vo-rite things . . .

FabFrugalFood

Tofu Festival in Los Angeles: August 18th-19th

Vegetarian Times

Dirty Sugar Cookies

Kitchen Contraptions

The Post Punk Kitchen

Epicurious

The Food Network

Vegan Cooking School

Bonus Recipes

2007-02-12T12:00:00.000-05:00

Connecticut Chowder

4 cups vegetable stock
2 celery stalks, chopped
1 leek, chopped
2 large potatoes, peeled and diced
2 bay leaves
3 inches kombu sea vegetable
1 1/2 teaspoon each salt and coarsely ground black pepper (or more to taste)
1 teaspoon Old Bay seasoning
16 ounces silken tofu
1 tablespoon mellow white miso paste
8 ounces oyster mushrooms, chopped

Spray a large stockpot with nonstick cooking spray. Using about two tablespoons of the stock, heat the celery and leek over medium heat until softened, 3-4 minutes. Add remaining stock, potatoes, bay leaves, kombu, salt, pepper, and Old Bay; bring to a boil. Reduce heat to low and let simmer for 30 minutes.

Remove bay leaves and kombu. In blender, combine tofu with 2 ½ cups of the simmered soup and puree. Pour pureed soup back into the stockpot. Dissolve the miso paste in 3 tablespoons of hot water and stir into soup. Heat a large skillet with cooking spray and sauté the mushrooms for 3 minutes, until soft. Add to stockpot and serve with oyster crackers. Serves 6.

*****

Gorgonzola Mushroom Tofu Bake

14 ounces extra firm tofu, frozen, thawed and pressed
1/2 cup cornstarch
1/2 teaspoon each salt and white pepper
3 tablespoons canola oil
2 tablespoons butter
3 cloves garlic, minced
1 large bunch spinach, chopped, about 8 cups
16 ounces thinly sliced Crimini mushrooms
6 ounces Gorgonzola cheese, crumbled
2 ounces Gruyere cheese, grated

Preheat oven to 375 degrees. Cut tofu into cubes and place in zip lock bag. Add cornstarch, salt and pepper to zip lock bag. Seal bag and shake until tofu cubes are well coated. Heat canola oil in a medium skillet, and sauté tofu cubes at medium high heat for about 3 minutes, stirring occasionally to make sure most of sides of tofu cubes are lightly browned.

Remove tofu cubes and add butter into pan. Add garlic and mushrooms and sauté until lightly browned around edges. Add spinach and cover and cook until spinach is wilted, about 2 more minutes. Spray an 8 by 12 inch pan with non-stick cooking spray. Todd tofu cubes, mushroom mixture and Gorgonzola cheese and spread in pan. Bake for 25 to 30 minutes until cooked through. Sprinkle Gruyere cheese on top and serve.

*****

Southwest Avocado Corn Chowder

4 cloves garlic, peeled and halved
1 tablespoon minced jalapeño
3 green onions, chopped
2 tablespoons fresh squeezed lime juice
1 cup cilantro leaves, reserving a few leaves as garnish
4 ripe avocados, peeled
8 ounces silken tofu
1 teaspoon chipotle chili powder
1 teaspoon salt
2 cups fresh or frozen thawed corn
3 cups vegetable broth
4 ounces queso fresco, crumbled (omit for vegan variation)

Place garlic, jalapeño, onions, lime juice and cilantro in food processor and process until finely minced. Add in avocado, tofu, chili powder and salt and process until smooth.

Heat a sauté pan over high heat. Add corn and cook until most of kernels are lightly browned, stirring occasionally, about 3 minutes.

Bring broth to a rapid boil in a medium saucepan. Turn on food processor and slowly pour in boiling broth. When all broth is added, pour into a large serving bowl and stir in corn.

Serve warm with queso fresco (if desired) and a few cilantro leaves as garnish.

Vegan variation: Simply omit queso fresco in garnish.

*****

Give this deliciously easy (and vegan) summer treat a try. If you like it, check out the other Tofu Ice Cream Desserts (I'm calling it "Tofulato" here, 'cause I gotta be me) in the book itself. Enjoy!

Peanut Butter Chocolate Chip Tofulato

16 ounces silken tofu
¼ cup cocoa powder
1 cup soy milk
1 tablespoon vanilla
1/4 teaspoon salt
1 cup sugar
1 cup creamy peanut butter, divided
1 cup chocolate chips, chopped

Ice cream maker method: Blend the first six ingredients plus ½ cup of the peanut butter in a food processor or blender. Chill mixture in refrigerator for at least one hour. Churn in ice cream maker, following manufacturer’s directions. Stir in remaining peanut butter one tablespoon at a time, then stir in chocolate chips. Freeze for about two hours before serving.

Freezer and food processor method: Blend the first six ingredients plus ½ cup of the peanut butter in a food processor or blender. Place one-third of mixture in the refrigerator and two-thirds of mixture in the freezer.

When the freezer mixture is frozen, remove and with a large sturdy knife cut into cubes. Place the refrigerated mixture in food processor and turn on. Slowly add in frozen cubes one at a time. Blend until mixture is thick and creamy. Stir in remaining peanut butter one tablespoon at a time, taking care not to incorporate it completely, then stir in chocolate chips. Freeze for about two hours before serving.

Makes 4-6 servings.

More 101 titles

2007-02-11T15:00:00.000-05:00

Check our publisher, Gibbs Smith, for the entire 101 book series.