Explains the ten simple steps involved in making tofu, a no-cholesterol, high-protein Oriental vegetable cheese derived from soybean milk, and offers ideas for using tofu in pancakes, sandwiches, casseroles, quiches, and desserts.
Tofu can be skewered along with onions, tomatoes and peppers to make a cholesterol free shish kabab.
Add a couple of layers of sliced tofu for a lighter more economical lasagna.
Diced tofu can turn a salad into a protein rich meal.
Fried tofu takes on the texture of meat and readily picks up the flavor of sauces and marinades.
Using the authors recipe you can make tofu in your kitchen for 15 cents a pound (book published in 1979).
The Tofu Cookbook offers hundreds of recipe for using tofu creatively, including spinach souffle, stuffed zucchini, noodles Romanov, Greek tiropeta, enchiladas, a curry, quiches, and several casseroles.
Good used readable and usable condition with wear, but no odors.
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