Tofu Goes West: Recipes

I got this copy to replace the one I had lost. A must have cookbook

A technique this book taught me has been the key to using tofu instead of ground beef in various dishes. The tofu is frozen in its original container until it's a solid block. It's then thawed, rinsed, and squeezed dry. Now it can be crumbled and used in lasagna, chili, enchiladas, and many other dishes that would usually call for ground beef. The freezing breaks the mass into smaller bits, allowing the tofu to be crumbled. Usually I toss it with a little Worcester sauce or Kitchen Bouquet to color it brown and add a little flavor. I served enchiladas to my family made this way and they thought they were delicious. I told them after the meal that they were made with tofu. Everyone was very surprised. It's a simple technique that transforms the tofu.

Many years ago I found this book in the library and checked it out every chance I got. I loved the recipes in it and made them, repeatedly. One of my favorites was the Tofu Carrot Cake. it is outstanding: moist, flavorful and filled with dried fruit, nuts and carrots. Honestly, the best carrot cake I have ever eaten in my life. Many of my friends who ate the food I prepared from this book, said they would never eat tofu and, had no idea they were gobbling up the same when they ate my tofu lasagna. Great cook book, presented with humor and versatility. I am thrilled to find that I can still purchase a used copy of it for my cookbook collection.

Yup, you read that right. My partying college roommates fell in love with this cookbook after I fixed a few meals from it. It was so easy to cook from and the food was so good, it started losing pages. Then it disappeared altogether. Cooking With Beer didn't even come close. Can it get a higher review?

I highly recommend this book to anyone who would like to include more tofu in their diet without becoming an Asian cook...I've been cooking with tofu for several years and have figured out a few ways to use it that are not traditional...but this book is full of fun EASY recipies using simple ingredients and producing delicious results that I never would have thought of on my own. I'm now baking delicious muffins and amazing puddings using tofu! This is now my most used cookbook...of course I don't really use cookbooks much...probably because recipies call for ingredients that would cause me to make a grocery run...and I don't do that...I substitute...so most cookbooks don't work for me..but TOFU GOES WEST is based on simple cooking using simple ingredients and simple techniques...there is nothing fancy or difficult...BUT ALL THE RECIPIES ARE DELICIOUS and the ALL WORK! This is fast, simple cooking that produces excellent results. As the title implies, it is NOT Asian cooking...Recipies are broken down into Main Dishes, Breads & Deserts. Some of my favorite Main Dishes are the TOFU PAN PIZZA, STUFFED BELL PEPPERS, CHILI CON TOFU and MUSHROOM SKILLET BAKE. Under Breads we love the Pan Fried Corn Cakes although we consider this more of a main dish than a bread and we add all sorts of veges to them including bell peppers and zucchini. The best muffins I've ever baked or eaten in my life are CINNAMON OAT MUFFINS using tofu...absolutely amazing muffin recipe. There are quite a few goodies under deserts also...LEMONY BREAD PUDDING, YAM PIE and a surprise MELLOW PUDDING using Molasses and Honey are all delicious. It appears that this book is out of print and only available used. If you have any interest in replacing other forms of protein with Tofu and want an idea book...this is the book for you! It isn't a big book but it is HUGE on ideas that will get you started and keep you cooking healthy delicious meals!