Tofu dip og sauser

[Marianne]

Tofu naturell inneholder pr.100 g:
131 kcal
12,2 g protein
7,5 g fett
2,9 g karbohydrat

Silketofu inneholder pr.100 g:
47 kcal
5,1 g protein
2,2 g fett
1,7 g karbohydrat



Sauser og dip uten egg og melk!



Her er et utvalg av oppskrifter med tofu som hovedingrediens i forskjellige sauser og dip'er. Fabelaktig for de som ikke skal spise melkeprodukter, silketofu er en super erstatning for kesam, rømme og smøreoster i dip.

Og for de som ikke skal ha egg, er tofu-majones et bra alternativ!



Tofu mayonnaise



5 oz. of block silken tofu
2 tablesoons olive oil
2 tablespoons lemon juice
1/4 teaspoon mustard
dash of tabasco or other hot sauces
1 tablespoon of chopped scallion or 1 small chopped garlic clove
Place all of the Ingedients in blender and whirl until smooth.
Add a tablespoon of water if mayo seems to thick.
Cover and refrigerate.
Will keep for about one week.
Recipe from the cookbook "Moosewood restaurant cooks at home"



Place all Ingedients in a blender amd whirl until smooth.
Add a tablespoon of water if the may seems to thick.
Cover and refrigerate.
Will keep about one week.
2 oz serving 92 calories
3 g protein
8.8g fat
0mg cholesterol





Tofu "Sour Cream"



For those of us looking for a delicious lowcarb substitute for high-fat dairy products which might be causing a weight-loss stall. This is delicious, and can be used for dips and in cooking as well - eg. for a Stroganoff - add at the end of cooking, just as you would regular dairy sour cream



350 gm pkg silken tofu (use the lite, has fewer carbs)
3 Tbsp mild vegetable oil
3 Tbsp fresh lemon juice
1/4 tsp salt



Combine all ingredients in blender or food processor until creamy. Makes 1-1/2 cups. Enjoy!



total carbs - 5.8



Fra: http://www.lowcarb.ca







Sesame-Tofu Dip





If you miss hummus (Middle Eastern chickpea spread), try this easy, flavorful dip. It also makes a terrific sauce for grilled chicken or fish.



227 grams silken tofu

2 tablespoons lemon juice

1 tablespoon sesame oil

1 teaspoon granular sugar substitute

1/2 teaspoon salt

59 ml canola oil

us





1. In a food processor, blend tofu, lemon juice, sesame oil, sugar substitute and salt until smooth. With processor on, slowly add canola oil in a steady stream until incorporated. Mixture should have consistency of thick mayonnaise.



Servings: 6
Prep time: 10 minutes



Carbohydrates:

1.5 grams



Net Carbs:

1.5 grams



Fiber:

0 grams



Protein:

2 grams



Fat:

12.5 grams



Calories:

122

This recipe is from the website http://www.sunrisesoya.com

Alfredo Sauce

Ingredients:
1/3 cup (75ml) Unsweetened Soya Beverage
1 pkg. (300 g) Sunrise Soft Tofu, drained
2 medium cloves garlic
1/4 cup (60 ml) parmesan cheese,grated
2 tbsp. (30 ml) romano cheese, grated
1/4 cup (60 ml) margarine, melted
1/4 tsp. (1 ml) white pepper
Garnish with parsley, chopped,

Method:
Blend all ingredients together until creamy. Heat sauce over medium heat.
Serve over cooked pasta or steamed vegetables.
To thin sauce, add more soya beverage to reach desired consistency.

This recipe is from the website http://www.sunrisesoya.com

Basic Mayonnaise

Ingredients:
1 - 10.5 oz Firm Tofu, drained
1/2 tsp. dry mustard
1 tsp. Dijon style mustard
1/4 tsp. white pepper
1 tbsp. shallot, coarsely chopped
1 tbsp. red wine vinegar
3 tbsp. olive oil

Method:
In a blender or food processor, combine all ingredients and whirl for 1 minute.
Refrigerate and serve.

These recipe is from the website http://www.sunrisesoya.com

Classic Tofu Spinach Dip

Ingredients:
1 pkg. 454 g (16 oz) Medium Firm Tofu
1 10.5 oz (300 g) pkg. frozen chopped spinach, thawed
1 10 oz (227 ml) can water chestnuts
1 1.5 oz (40 g) pkg. vegetable soup mix
1 cup (250 ml) mayonnaise

Method:
In a food processor or blender, puree tofu until smooth. Spoon into a medium size bowl.
Drain water from the water chestnuts; chop coarsely. Mix chopped water chestnuts and remaining
ingredients into tofu. Cover the spinach dip and refrigerate for 1 hour to overnight.
Dip is ready to serve.

Creamy Pesto Sauce

Ingredients:
1 pkg. (300 g) Soft Tofu
2 cups (500 ml) fresh basil, finely chopped
4 cloves garlic
1/4 cup (60 ml) parmesan cheese, grated
1/4 cup (60 ml) pine nuts
1/4 tsp. (1 ml) salt
1/4 cup (60 ml) olive oil

Method:
In food processor or blender, combine all the ingredients together until smooth and creamy.
Toss with your favorite cooked pasta. Ready to serve



Creamy Tofu Bean Dip

Ingredients:
3/4 pkg. Soft Tofu
17.5 oz (500 g) fresh or frozen green beans
2 tbsp. (30 ml) orange juice
3 tbsp. (45 ml) tahini (sesame butter)
1 tbsp. (15 ml) fresh basil, chopped
1 tsp. (5 ml) ground marjoram
1 tbsp. (15 ml) soy sauce

Method:
Boil or steam green beans until soft. Cool quickly and drain. Blend or process all the ingredients until smooth.
Spoon into serving dish. Refrigerate for 1-2 hours before serving.

Mild Dilly Fish Sauce

Ingredients:
1 - 10.5 oz Soft Tofu, drained
1/4 cup fresh dill
2 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. cider vinegar
1/8 tsp. garlic powder
2 tsp. sugar
1/8 tsp. white pepper

Method:
In a blender or food processor, whip all ingredients. Refrigerate 1 hour.
Serve chilled or warmed over your favorite fish.

Mock Hollandaise

Ingredients:
1 - 10.5 oz Soft Tofu
3 tbsp. lemon juice
6 tbsp. safflower margarine, melted
1/4 cup low fat evaporated milk 1/4 tsp. turmeric
1/2 tsp. white pepper

Method:
In a food processor or blender, combine all ingredients.
In a small saucepan, heat the Hollandaise and serve over steamed vegetables.

Tarragon Dressing & Dip

Ingredients:
1 pkg. (300 g) Soft Tofu, drained
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) vinegar
1 large garlic clove, pressed
1/4 tsp. (1 ml) coarsely ground black pepper
1 tbsp. (15 ml) honey
1 tbsp. (15 ml) tarragon

Method:
In a blender or food processor, combine the first 6 ingredients. Whip for approximately 1 minute on high speed.
Add tarragon and whip for 30 seconds on medium speed. Refrigerate for at least 1 hour before serving.
Serve chilled with vegetables or salad.

Thai Green Curry Sauce

Ingredients:
1 pkg. g(350 g) Extra Firm Tofu
30 ml oil
2 clove garlic, minced
15 ml (1 tbsp.) fresh ginger, minced
1/4 medium onion, sliced
30 ml (2 tbsp.) fish sauce
30 ml (2 tbsp.) green curry paste
1 long eggplant, cut into 1/2 inch rounds
1 can (227 ml) sliced bamboo shoots
250 ml (1 can) white button mushrooms, sliced
5 ml (1 tsp.) sugar
1 can (165 ml) coconut milk
125 ml (1/2 cup) fresh Thai basil or cilantro coarsely chopped

Method:
Drain tofu and cut in half lengthwise, then cut each half into 1 cm (1/2") slices. Set aside.
Heat oil in a deep fry pan. Over medium high heat, brown garlic, ginger and onion. Add tofu
and fish sauce to pan and brown each side of the tofu. Add the green curry and gently mix into the
tofu mixture and allow to brown for 1/2 minute. Stir in the eggplant, bamboo shoots and mushrooms.
Cover and cook for 3 minutes. Stir in coconut milk and heat to a low boil and add in basil or cilantro.

Thick & Creamy Tarragon Salad Dressing

Ingredients:
1 - 10.5 oz Soft Tofu, drained
1/4 cup olive oil
1/4 cup vinegar
1 large garlic clove, pressed
1/4 tsp. coarsely ground black pepper
1 tbsp. honey
1 tbsp. tarragon

Method:
In a blender or food processor, combine first 6 ingredients. Whip for approximately 1 minute on high.
Add tarragon and whip 30 seconds more on medium speed. Refrigerate for at least 1 hour before serving.
Serve chilled with vegetables or salad.

Thousand Island Dressing

Ingredients:
1 - 10.5 oz Soft Tofu, drained
3 tbsp. lemon juice
3 tbsp. ketchup
1 tbsp. green onion, chopped
3 tbsp. sweet pickle relish
2 tbsp. brown onion, chopped
1/4 tsp. black pepper

Method:
In a blender or food processor, combine tofu, lemon juice and ketchup. Whip till smooth.
Refrigerate 15 - 20 minutes. Add remaining ingredients and whip until blended. Chill minimum 1 hour.
Serve over salads or on hamburgers.

Tofu Mayonnaise

Ingredients:
1 pkg. (454 g) Medium Firm Tofu, drained and crumbled
6 tbsp. (90 ml) olive oil
4 tbsp. (60 ml) white vinegar
2 tsp. (10 ml) prepared mustard
1 tsp. (5 ml) salt
1/4 tsp. (1 ml) white pepper

Method:
Blend all the ingredients together until smooth. Refrigerate.
Ready to use.

Tofu Mole Dip

Ingredients:
1 - 10.5 oz Soft Tofu, drained
1 1/2 tsp. lemon juice
1 tsp. garlic powder
2 tbsp. onion, diced
2 tbsp. cilantro, finely chopped
1/2 tsp. chili powder
1 small tomato, diced
1 ripe medium, avocado, peeled, seed removed, and mashed with fork
Dash salt, optional

Method:
In a blender or food processor, combine first 6 ingredients till well blended.
Add tomato and avocado to tofu mixture. Mix well.
Chill and serve with your favorite chips or fresh vegetables.

Crispy Tofu Triangle

Ingredients:
1 pkg. (454 g) Medium Firm Tofu, cut into triangular pieces
4 tbsp. vegetable oil

Dipping Sauces:

2 tbsp. Hoisin Sauce
1/2 tsp. Chili Garlic Sauce
1 tsp. Sesame Oil

Method:
Mix dipping sauce in a bowl and set aside. Heat a skillet and add oil.
Pan fry tofu until crispy. Serve hot with the dipping sauce on the side.

Golden Tofu Cutlets

Ingredients:
2 tbsp. (30 ml) vegetable oil
2 eggs, beaten
1 pkg. (425 g) Medium Firm tofu, cut into 8 - 10 slices

Dipping Sauce:
1/2 tbsp. (7ml) vegetable oil
1/4 cup (60 ml) soy sauce
1/2 tsp. (2 ml) ginger, minced
1/2 cup (125 ml) water
1/2 tsp. (2 ml) garlic, minced
1/2 tsp. (2 ml) sugar
1 green onion, minced
1 tsp. (5 ml) rice vinegar

Method:
Heat oil in frying pan over medium high heat. Fry tofu until golden brown on one side. Flip tofu over when tofu is almost golden brown. Pour beaten eggs over. Flip over again to cook the egg. Both sides of tofu should be golden brown. Prepare dipping sauce in a small saucepan, heat oil and stir in ginger and garlic.
Let sizzle for 10 seconds, then stir in green onions. Sizzle for another 10 seconds. Add the remaining ingredients and bring to a boil. Pour sauce into dipping bowl and serve with tofu.