marinade 2 hours or over night:

1 pound Twin Oaks Plain Tofu or Tempeh, diced
2 cups sesame oil
1-2 cups oil, till all tofu is covered

Then bake on greased baked sheet at 350 F for 30-40 minutes, till golden brown. Once tofu is cooled mix all the following ingredients together with the tofu.

½ cup diced onion
1 cup mayonnaise, add more if dry (can use tofu sour cream)
1 cup celery, chopped
1 TBS sage
salt and pepper to taste

Start as a base with:

16 ounces Twin Oaks Plain Tofu
6 cloves garlic
½-1 cup oil, more oil creates a more creamy, smooth consistency
1 tsp. salt
½ tsp. pepper

First crumble tofu in food processor, then add garlic, oil, salt and pepper and blend until smooth and spreadable. Next add the ingredients to flavor the spread how you would like and blend well, see below:

Spinach Garlic

4 cups fresh spinach, sautéed till wilted
½ cup chopped chives

Roasted Red Pepper

1-1 ½  cups Roasted Red Peppers
A small amount of oil used to soak red pepper will heighten flavor

Pesto Tomato

1 ½ cup pesto
¼ cup parmesan

2 small tomatoes, chopped, stir in after well blended

In food processor, blend carrot and zucchini thoroughly. Add tofu  and blend for several minutes, until mixture is a uniform paste. (may add warm water, 1 TBS at a time to help create paste) Form heaping tablespoons of tofu mixture into balls and place on greased baking sheet. Bake at 350 F for 30 minutes or fry in hot oil until golden brown and let drain on paper towels. Serve over pasta with a marinara sauce, a cream sauce, or your favorite sauce. Also excellent in a roll with marinara sauce and melted cheese, like a Tofu Ball Sub.

Dissolve cornstarch in 2 tbsp water. Using a blender or food processor combine all filling ingredients. Blend adding water or non-dairy milk, until mixture is creamy, and is the consistency of a thick batter.

For Graham Cracker crust : crush crackers in blender to make 1 ¼ cups crumbs. Mix crumbs with 2 tbsp honey and vegetable oil or vegan spread, then press into 9 inch pie pan. Pour in creamy filling and bake for 40 minutes or until top is golden brown and cake has jelled. Let cool before serving or chill and top with favorite fresh fruit or chocolate sauce.

Here is a yummy, easy to make, alternative to sour cream. Tastes great on tacos, burritos or enchiladas.

Blend until creamy and smooth:

8 ounces Twin Oaks Plain Tofu
¼ cup oil
2 T lemon juice
½ tsp. salt

This can be used instead of mayonnaise in sandwiches and burgers, or is a good base for dips.

Place in a partially baked pie shell, cover top with an unbaked crust. Slash top crust in several places. Bake pie at 375 degrees for 25 to 30 minutes until golden brown.

Try adding carrots, zucchini, or butternut squash for some more tasty alternatives.

This recipe is an all time favorite around here, we make it at least once a week.

16 ounces of Twin Oaks Plain Tofu
1/4 cup melted margarine, or butter or oil
1/2 cup of sugar
1 cup cocoa
1 tsp vanilla
1 tsp salt
1/2 cup soymilk or water, as needed for blending

Using a food processor first crumble tofu. Then add the remaining ingredients to the food processor and using the liquid blend well. Try to blend as thick a cream as possible so it will set nicely when refrigerated. Either place in bowl to chill or pour into a graham cracker crust or pre-baked pie shell and refrigerate a couple of hours.

For mousse serve chilled in bowl and garnish with mint leaves or fruits, like strawberries, blueberries or bananas. Top your mousse off with some chocolate sauce and you’ll be asked to make it again, soon.

]]> http://www.twinoakstofu.com/chocolate-mousse-or-chocolate-cream-pie/feed/ 1