Cabbage Wraps

This was derived from Joni's interpretation of a wrap from World Wraps in their early (and tastier) days.

1 block firm tofu
peanut or other light oil

1/2 medium red cabbage
cumin seeds
black pepper
mirin (or rice wine vinegar)
tamari (or soy sauce)
juice & zest of 1 lemon
handful of golden rasins

1 jalapeno, seeded & minced

3 cloves garlic, minced

chopped cilantro leaves

We use our trusty cast-iron pan for this but do not let this dish sit long after cooking.

Cube tofu into  about 0.5 inch dice and fry in oil until lightly browned, then remove from pan.
Slice cabbage into thin strips and saute in pan with spices & raisins.
When cabbage is almost softened to your taste, add garlic & jalapenos with crispy tofu and cook a few more minutes. Adjust seasonings.

Garnish with cilantro leaves. Serve in flour tortillas with pico de gallo.

Tofu Carrot Miso Dressing

I found this recipe on the internet and snagged it. I did not add the salt and used red miso (with mackerel dashi - yum!) instead of yellow. It was tasty.

This recipe makes 1 1/2 cups - I made a double batch. If we can't eat it all, I'll bring it to work and share.

1/2 cup grated carrot

1/2 cup silken tofu

2 tablespoons fresh lemon juice

1 tablespoon rice vinegar

1 tablespoon vegetable oil

2 tablespoons red miso (soybean paste)

2 teaspoons chopped peeled fresh ginger

1 teaspoon honey

1 garlic clove, crushed

Marinated Tofu

This is so simple - why I never tried this before is beyond me but here it is...

I found this recipe in the 'Moosewood Restaurant Daily Special' cookbook. This is a great cookbook IMHO. I will undoubtedly modify it each time, but you can get the basic idea. It is really good and really easy. My 2 favorite things.

1 cake firm tofu, pressed
3 T soy sauce
1T water
1T toasted sesame oil
1 T tomato paste/pesto
1 t rice vinegar
1 t honey
1/2 t anise (I used Chinese five spice)


Preheat oven to 375 F
Cut the tofu horizontally into 3 slices, then slice vertically into shapes you like.
Combine sauce ingredients and blend.
Arrange the tofu into a baking dish and coat both sides with the sauce. Bake uncovered for 35 minutes, turning the tofu every 10 minutes. When the tofu has a taut, seared appearance and the sauce is mostly evaporated, it is ready to serve.

This works well when you are also roasting vegetables. Just start the tofu 1st, then turn up the heat when the tofu is finished. Unfortunately, this does not result in the same chewy texture due to the steam from the vegetables.