Tomato and Squash Salad

From: V.R. Peterson –
This salad is as appealing to the eye as it is to the taste buds.
The recipe calls for a minimal amount of oil, but you can eliminate
even that if you want and the dish will still be delicious.

1 lb (450 g) small yellow squash, or zucchini (courgettes),
or combination of both, sliced diagonally
1 lb (450 g) small, ripe tomatoes, cut in wedges
1/2 cup purple onion, sliced into narrow strips
1/4 cup packed fresh basil leaves
1/4 cup white wine vinegar
1+1/2 tsp olive oil
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Arrange squash in a steamer over boiling water.
Cover and steam 1 minute, then plunge into cold water to stop the cooking.
Drain well. Combine squash, tomatoes, onion, and basil in salad bowl.
In a small bowl combine the remaining ingredients.
Pour over the vegetables and toss gently.
Serve chilled or at room temperature.

Serves 4 to 6.

Tofu Burgers

Submitted by: Silverwolf

Prep Time: approx. 40 Minutes
Cook Time: approx. 15 Minutes

” This recipe uses tofu that has been frozen for 72 hours and then
quickly defrosted. Onion, celery and cheese make these burgers delicious.
This is a family favorite at the Silverwolfs’ den.
Serve in place of meat as a main entree or place on a bun along with
your favorite toppings: lettuce, onion, tomato, mayo, etc.
These burgers can also be baked in an oven preheated at 350 degrees
for 30 minutes rather than frying. ”

1 (12 ounce) package firm tofu
2 teaspoons vegetable oil
1 small onion, chopped
1 stalk celery, chopped
1 egg, beaten
1/4 cup shredded Cheddar cheese
salt and pepper to taste
1/2 cup vegetable oil for frying

1 Place tofu in freezer 72 hours ahead of time. To thaw, fill a
large saucepan with water and bring to a simmer. Leave tofu in
package and place in water for about 20 minutes.

2 While tofu is thawing, heat 2 teaspoons vegetable oil in a small
skillet. Saute onion and celery until soft and lightly browned.
Place in a medium bowl and set aside.

3 When tofu is thawed, squeeze out excess water. Chop tofu finely
and place in bowl with onion and celery. Mix in egg, cheese, salt
and pepper until thoroughly combined.

4 Heat a large skillet over medium-high heat and pour in 1/2 cup
vegetable oil (oil should be 1/4 inch deep). Drop tofu mixture into
pan in 6 equal portions. Flatten with a spatula to form patties.
Fry for 5 to 7 minutes on each side, until golden.

Makes 6 burgers

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 95
Protein 7g
Total Fat 7g
Sodium 67mg
Cholesterol 34mg
Carbohydrates 3g
Fiber 1g

Pineapple Fried Rice

Submitted by: Marilyn

” A version of fried rice using tofu and pineapple.
Light, tasty, and easy. Serve with hot sauce or extra soy sauce. ”

1 (8 ounce) can crushed pineapple with juice
4 cups water
2 cups white rice
1 tablespoon peanut or walnut oil
2 eggs, beaten
1/2 teaspoon sesame oil
1 (12 ounce) package tofu, diced
3/4 cup chopped mushrooms
3 tablespoons soy sauce
3 green onions, thinly sliced
1 cup diced carrots

1 Open can of crushed pineapple and drain juice into a cup.

2 In a medium saucepan, combine the liquid from the can of crushed
pineapple with 3 cups water, bring to a boil. Add rice.
Bring mixture to boil. Cover and reduce heat to simmer.
Cook 25 to 30 minutes or until rice is tender.

3 In a non-stick wok heat the 1 tablespoon walnut or peanut oil.
Add the eggs and cook without stirring, until set.
Slide eggs out of the wok to a plate – cut into short, narrow strips.
In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms,
soy sauce, green onions, and carrots for about 4 minutes.
Stir in cooked rice, pineapple, and egg strips.
Heat until everything is heated through.

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 535
Protein 19g
Total Fat 11g
Sodium 717mg
Cholesterol 106mg
Carbohydrates 90g
Fiber 3g

Reader Comments:
1 –

My husband and I thought this was OK, but my picky
“if it’s not a hotdog I don’t want it” kids complained.
I added a can of sliced waterchestnuts and sliced bamboo shoots.
Next time I’ll also add celery and other veggies I have on hand.