Tag Archives: mofo

Tofu Cookery: Jewish-Style Cabbage Rolls

Both my husband and I come from Ukrainian-Canadian families. So I’ve had my share of cabbage rolls (holubtsi). However, Ukrainian-Canadian cabbage rolls, at least in our families (I realize each family is going to differ on this), are typically just rice and sauteed onion rolled up in cabbage, baked with Campbell’s tomato soup (very traditional, I’m sure).

I’m certainly not a cabbage roll expert. My understanding is that Polish-style cabbage rolls (globaki) are more likely to have meat in them. There are about a bajillion other versions of cabbage rolls from other countries as well.

Anyhoo, Tofu Cookery has a recipe for Jewish-style cabbage rolls, or holishkes. Wikipedia tells me that these also typically have meat. Can you guess what’s in the Louise Hagler version? That’s right, tofu.

The filling consists of cooked rice, mashed up tofu, onion, and garlic. Alright, I”m on board with that. Where this fell apart for me was the sauce. The sauce is made with water, tomato paste, raisins, and sweetener. I was not a fan. The sweetness was a real turn-off. Give me my tomato soup cabbage rolls any day.

They weren’t perfect, but I was pretty proud of my rolling capabilities. My mother-in-law rolls them absolutely perfect, but she’s probably made thousands upon thousands throughout her life. When we lived closer to her, she would make me a batch of vegan cabbage rolls (basically she just subs out dairy butter for vegan butter to saute the onions, the rest of her recipe is already vegan) and stash them in her freezer. Yum!

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Tofu Cookery: Eggplant Sandwiches

This recipe is quite similar to the eggplant lasagna I posted about earlier. Essentially you bread and bake slices of eggplant, and fill with a tofu ricotta. I added some fresh tomato and basil.


These were pretty tasty, but not very substantial. I think they would be good for a summer meal when you want something light, along with a salad or a cold soup or what-have-you. They were also a bit messy, so I’m not sure I’d serve them at a fancypants occasion.

I’m certainly not carb-phobic, but I love the idea of making sandwiches with tasty vegetables rather than slices of bread. Do you have any favourite veggie stand-ins for bread?

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Tofu Cookery: Chili Con Tofu

I had serious reservations about this chili. Normally, I think a hearty bean chili is where it’s at. But chili with tofu? This was new territory to me. However, in the name of Vegan MoFo, I ventured forth.

This recipe is really simple. Essentially you brown some onion, garlic, and green pepper, along with crumbled tofu that’s been mixed with soy sauce. You then add some tomato sauce, water/veggie broth, chili powder, and pinto beans. That’s it.

Truth be told this chili didn’t look so great. The white hunks of tofu were really unappetizing to me. But taste it I did and I was actually quite pleasantly surprised. It wasn’t half bad at all. This isn’t something I’d make again, I much prefer more ‘traditional’ non-tofu chili, but I’m glad I tried it.

What do you normally put in your chili? Usually I stick with kidney and pinto beans, but sometimes I add chickpeas.

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Tofu Cookery: Eggplant Lasagna

I’ve always been a sucker for a delicious lasagna. Lasagnas can be quite heavy dishes though, with all of the noodles and what-not. Tofu Cookery does have a recipe for a traditional lasagna, but also includes one with breaded and oven-baked eggplant as the stand-ins for the noodles.

I had tried a similar dish years ago, but that one just used sliced, raw eggplant. The Tofu Cookery recipe includes the extra step of lightly breading the tofu and then baking it in the oven. This made all the difference in the world – the breaded eggplant was delicious!  The eggplant is layered with a pretty typical tofu ricotta as well as marinara sauce. I had some beautiful, local tomatoes from the farmers market and so I sliced those up and put some on the top of the lasagna, along with extra breadcrumbs.

This was delicious! Definitely something I’d make again. Like most lasagnas, the leftovers were even better and made for some scrumptious lunches.


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Tofu Cookery: Tofu Burgers

I rarely make burgers at home. I have tried dozens of recipes but I still have not found one with a texture I like. They are always mushy or crumbly or some combination of the two. Given that I’m cooking out of Tofu Cookery this MoFo, I thought I would give the tofu burgers a try.

The recipe is fairly similar to the tofu spaghetti balls. Tofu, wheat germ (I used bread crumbs as I can’t find wheat germ here), a tiny bit of flour, and some herbs and spices. As you might expect, they were quite tasty (as were the spaghetti balls), but didn’t hold together very well.  Perhaps a bit of flax or some vital wheat gluten in lieu of the flour would have been the way to go.

Oh well. I had my burger on some whole wheat bread with lettuce and tomato and it was still delicious, even if it was crumbly.

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Tofu Cookery: Tamale Pie




Like most folks, I typically make tamale pie with beans. Much like her version of enchiladas, Louise Hagler isn’t satisfied unless there is tofu in there. A lot of tofu.

This recipe was like most any other tamale pie…with the exception that you use torn up pieces of extra-firm tofu rather than beans. The insides looked kind of nasty, but it tasted pretty yummy.


I don’t think I’d go out of my way to make this again, but that’s just because I’m lukewarm on tamale pie to begin with. It’s something I generally make when my fridge and pantry are bare, and all I have around is beans, tomatoes, and cornmeal, or when I’m looking for something that’s both A.) filling, B.) fairly healthy, and C.) cheap.


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Tofu Cookery: Greek Salad

There are a LOT of tofu feta recipes out there on the interwebz. Sticking with my Tofu Cookery theme for MoFo, I decided to give Louise Hagler’s a try and whip up some Greek salad. It’s pretty standard…the tofu is marinated in a mixture of olive oil, different herbs, red wine vinegar, etc. I let my tofu marinate for a few days in order to get maximum flavour.

The result was so-so. It was certainly okay and very edible, but to be perfectly honest there are better tofu feta recipes out there. This one just tasted like marinated tofu. I’ve been meaning to try this one from Melomeals, I’m just lazy and haven’t bought agar powder yet.

What’s your favourite tofu feta recipe?

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Tofu Cookery: Zucchini Frittata

I’m a big fan of the frittata recipes in Vegan Brunch. When I saw a recipe for a zucchini frittata in Tofu Cookery I was intrigued. I read the ingredients list and saw that the recipe called for a fair amount of flour. Yep, flour. Essentially you are making a tofu-flour dough that you then bake. I figured this would either be completely delicious or completely horrible.

Turns out the latter was correct. This recipe was definitely a miss for me. The frittata was gummy even though it was fully cooked. I kept the leftovers in the fridge and they quickly turned slimy…not pleasant. I hate wasting food, so I froze the leftovers and hopefully I’ll figure out something to do with them. Any ideas?

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Tofu Cookery: Falafel

One of the things that impresses me the most about Tofu Cookery is how Louise Hagler manages to put tofu into everything. Even things that are vegan without tofu. Like falafel.

I was intrigued by her tofu falafel recipe and had to give it a try. It’s a pretty typical falafel recipe, with the exception that all of the ingredients are whirred up with some tofu in the food processor.


Although I love me some deep-fried falafel when I go out to falafel restaurants, when I make it at home I tend to bake my falafel. These were great and stayed together during baking, which can sometimes be tricky. Another issue with baked falafel is that it can be dry. With the addition of tofu these were actually really moist.

All in all I was pleasantly surprised…tofu falafel is actually pretty tasty! It didn’t taste exactly like falafel, but it was pretty darn close and I would definitely make this again.

I served the falafel on a pita with some veggies and sriracha. Nom.

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MoFo #28: Book review – Vegan for Life

How great is it that Celyn over at Miso for Brekfast has been doing a giveaway EVERY DAY this MoFo?! I was lucky enough to win “Vegan for Life” by Jack Norris and Virginia Messina, which is awesome because I’ve been lusting after this book ever since it was released. I’ve had it in my Amazon shopping cart so many times but I always end up clicking “save for later.”

First of all, Jack and Virginia know their stuff. They are both registered dietitians and write extensively on vegan nutrition and health. There is a LOT of junk out there on the internet, and a lot of false info about vegan nutrition (from both pro-vegans and anti-vegans). I am a trained scientist and I can’t stand reading articles that talk about detox this or living enzyme that, or reference a case study and use the results to make broad generalizations.

One thing I appreciated in the beginning of this book is a break-down of what actually constitutes good scientific evidence. Sometimes I forget that the rest of the world isn’t an egg-head academic like yours truly. So if you have ever been confused about what makes a research study “good” or “bad”, then you will find this helpful.

They start by going through specific nutrients and explaining exactly what you need and what foods you should be eating. And don’t worry if all of the daily requirements seem mind boggling, because they provide a nice vegan food guide that is designed to make sure your diet is balanced. They also suggest certain supplements you should be taking and how often. I know I found this useful and will be stocking up on a few different things.

The second half of the book has chapters devoted to specific target populations, such as pregnant women, feeding vegan children, people over 50, people with medical conditions such as cardiovascular disease, and athletes. There is also an entire chapter devoted to the soy debate. And if you are the type of person who likes sample menus, you are in luck because there are plenty of those as well.

All in all I’m super stoked about this book and I don’t think I could have asked for a better giveaway prize, so thank you Celyn!

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