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Posts Tagged ‘tofu recipes’

Silken Tofu Chocolate Mousse

Posted in About me, Health, Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 11, 2014| Leave a Comment »

Silken Tofu Chocolate Mousse Want to serve your sweetheart a killer dessert for Valentine’s Day that won’t kill him? Instead, present him with this cool and creamy mousse that’s rich in flavor, but not heavy in saturated fats, cholesterol, and calories. Don’t mention to him that the base of this luscious chocolate-orange treat is silken tofu—he’ll never guess. Before some of you utter, “Eww . . . tofu,” make this dessert for yourself and then recognize that silken tofu, with its smooth texture and neutral taste, makes the perfect base for a healthy mousse. Plus, after you check the nutritional data below and see that this dessert has no cholesterol, only 40 calories from fat, and a mere 1.5 G of saturated fat, it might just become your favorite dessert.

Silken Tofu Chocolate Mousse
The Whole Foods Market Cookbook by Steve Petusevsky

INGREDIENTS
12 ounces silken-style tofu, drained well
1/4 cup plus 3 tablespoons unsweetened cocoa powder
1/3 cup maple syrup (barley malt or rice syrup may be substituted)
1 tablespoon orange zest
1 tablespoon instant coffee granules (decaf or regular)
1 tablespoon vanilla extract
Pinch of salt
1 ounce almond liqueur (optional)

DIRECTIONS
1. Process the tofu, cocoa powder, maple syrup, orange zest, coffee granules, vanilla, salt, and optional liqueur in the bowl of a food processor or in a blender for 1½ minutes, until smooth.

2. Pour the mousse into wine or champagne glasses or dessert-type serving dishes, and chill overnight.

3. Serve the mousse with fresh orange sections, toasted almonds, or shaved chocolate garnish over the top.

Serves 4

Per Serving:
Calories 240
Calories from fat 40
Calories from saturated fat 15
Protein 13 G
Carbohydrate 35 G
Total Fat 4.5 G
Saturated Fat 1.5 G
Cholesterol 0 MG
Sodium 70 MG

LINNELL’S NOTES
1. In general, but depending on brands, tofu is a good source of calcium. Look for brands in which the tofu has been set with calcium sulfate.

2. Because a rich chocolate flavor is critical to this dessert, use a good quality cocoa powder. I used Sharffen Berger Unsweetened Natural Cocoa Powder.

3. Amaretto is the almond liqueur I used. Rather than add the full amount of liqueur at first, I would add it to taste.

4. Adapt this recipe using other flavors. Raspberry, mint, or coffee liqueur would be interesting variations to the recipe.

5. I filled 3 champagne glasses to the brim with one recipe’s worth of mousse. If I had not filled them to the top, I probably could have gotten 4 servings out of the recipe.

ENJOY!!

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Mashed Tofu and Spinach Salad (Shira-Ae)

Posted in Health, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , on June 26, 2012| Leave a Comment »

The famous Iron Chef Masaharu Morimoto recently lost 40 pounds in three months. How did Morimoto manage to lose so much weight? In a Food Network Magazine interview he said that he cut calories, took walks, sweat as much as he could, limited his alcohol intake, and had his wife do the cooking at home. High-protein tofu was a big part of his new diet. His wife Keiko’s easy recipe for Mashed Tofu and Spinach Salad combines great-for-you tofu with good-for-you spinach. It’s a winning recipe that would make Popeye proud!

Mashed Tofu and Spinach Salad (Shira-Ae)
Recipe by Masaharu Morimoto

Ingredients:
One 14-ounce package firm tofu
Kosher salt
8 cups spinach leaves
1 tablespoon sesame seeds
1½ teaspoons sugar
1 teaspoon mirin (sweet rice wine)
1 teaspoon salt

Directions:
1. Drain the tofu and wrap in paper towels to absorb excess water. Puree in a food processor until smooth, then transfer to a bowl and set aside.

2. Bring a large pot of salted water to a boil. Fill a bowl with ice water. Cook the spinach in the boiling water until wilted, about 2 minutes, then drain and plunge it into the ice water. Drain and squeeze out the excess water.

3. Toast the sesame seeds in a skillet over medium-low heat, tossing, until golden, about 3 minutes. Cool, then grind in a spice grinder. Stir the ground seeds, sugar, mirin, soy sauce and spinach into the tofu. Season with salt.

Serves 2.

Linnell’s Notes:
1. Please note that this recipe only serves 2 people. 8 cups of spinach leaves cooks down to nothing, especially since you squeeze it out after cooking it. I cooked 9 cups of spinach leaves, but after looking at the tofu-spinach ratio, I probably should have cooked 10 cups.

2. One cup of cooked unsalted spinach already has 126 mg of salt in it, so I did not add the full teaspoon of salt at the end. I only added a pinch of salt.

3. I make life easier by purchasing containers of pre-roasted sesame seeds at Asian markets. I keep these seeds in my freezer until they are needed.

4. Adding a little bit of crushed red pepper flakes would give this recipe a little kick.

Enjoy!

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