Strawberry Tofu Pie Food

STRAWBERRY TOFU MOUSSE

Steps:

• Soak gelatin with a tablespoon of water for 5 minutes.
• Put cream cheese, yogurt, tofu, and sugar into a blender and mix well.
• Microwave the soaked gelatin for 15 seconds and dissolve well.
• Add 4 pieces of strawberries, lemon juice ,and the dissolved gelatin into the blender and mix well.
• Divided into souffle dishes and cool in the refrigerator for 40 minutes.
• Garnish with whipped cream and sliced strawberries.

STRAWBERRY AND TOFU SMOOTHIE

Steps:

• Make the Smoothie: Combine all the ingredients in a blender and pulse to chop everything up. Flip the switch to high and blend until smooth.
• Pour the smoothie among 4 glasses, and garnish each with a strawberry and mint sprig.

TOFU SHEPHERD'S PIE

Steps:

• To freeze-thaw and shred tofu: Freezing tofu gives it a chewy texture which adds textural variety to casseroles. To perform this step, place the cake of tofu on a plate in the freezer, lightly covered with plastic wrap. In a couple hours, the tofu will be solidly frozen. Thaw the tofu for about 24 hours in the fridge. The thawed tofu block will resemble a sponge. Gently squeeze the water out. Then, grate the tofu by hand or in a food processor.
• For the tofu layer, saute the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent.
• Stir in the chopped walnuts and shredded tofu.
• When heated through, stir in lemon juice and soy sauce. Remove from heat.
• To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water.
• Bring to a boil, and then simmer the potatoes until soft.
• Drain, saving the hot potato water to use in the gravy.
• Mash the potatoes with the butter and milk. Salt to taste.
• For the gravy, heat the oil in a skillet.
• Stir in the mushrooms, soy sauce, and black pepper.
• Saute, stirring occasionally, until the mushrooms are tender.
• Add 1 1/2 cups of the potato water and bring to a boil.
• Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.
• Oil a 9 inch square casserole dish or use a 10 inch round cast iron skillet.
• Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes.
• Dot the top with butter or margarine.
• Bake at 400°F for 15-20 minutes until the top becomes golden.

STRAWBERRY TOFU SPREAD

Steps:

• Combine all ingredients in a food processor and blend until smooth.
• Scoop mixture into a container for storage in the refrigerator.
• Use within 2 weeks.

TOFU STRAWBERRY DESSERT

Steps:

• In a large serving bowl combine the tofu, honey, and vanilla blending well with a fork.
• Once well blended place strawberries on top and sprinkle with the nuts.