RecipesFEATURING TOFU NATUR AND SILKEN TOFU

Tofu natur 04 – 05 Fried tofu cubes with soy sauce and toasted sesame seeds 06 – 07 Vegan omelette 08 – 09 Vegan tofu remoulade 10 – 11 Grilled tofu skewers with saté sauce 12 – 13 Pad Thai 14 – 15 Silken Tofu 16 – 17 Apple-mango lassi with Silken Tofu 18 – 19 Vegan tomato quiche 20 – 21 Silken Tofu cake with nuts and fruits 22 – 23 Vegan chocolate dream 24 – 25 Tiramisu made with Silken Tofu 26 – 27

All of the recipes presented here are vegan.

Table of contents

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How to use plain tofu properlyOpening: Place the tofu package onto a chopping board, label facing down, and use a sharp knife to cut along the length of the centre of the back. Pat dry a little with a paper towel and slice as desired.

Storing: After the tofu has been opened, place it in an airtight container, cover it with water, and store in the refrigerator. Replace the water every day. This will keep the tofu fresh for three to four more days.

Freezing: Tofu can also be frozen. It will keep in the freezer for several months, although its colour will change and its texture will become firmer. After it has defrosted, pat it dry and press it to remove moisture. Please note: After plain tofu has been frozen, it takes on seasonings especially well! Deep-frozen plain tofu is well-suited for tofu cutlets.

Frying: Heat some oil in a cast-iron or non-stick pan and bring it just up to the smoking point. Put the tofu into the hot oil and fry until golden brown on all sides.

Marinating: A fast and delicious way of preparing tofu is to marinate cubes or slices in soy sauce, wine or the marinade of your choice. Pat the tofu dry before marinating so it can absorb the other liquid better. The longer it marinates, the more intense its flavour. It can then be fried, breaded, or cooked.

Breading and frying: Cut tofu into slices, pat dry and season to taste. Roll the slices in flour, shake off the excess, then dip into a liquid such as soy milk or rice milk. As an alternative, you can also mix some corn starch with soy sauce instead and dip the tofu in that. Then roll the tofu in bread crumbs and shake off the excess. Fry at moderate heat until golden brown.

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Pat the tofu dry with paper towel and cut into 1 cm cubes. Heat a pan. Toast the sesame seeds in the pan without oil. Set aside. Heat the oil and fry the tofu cubes over medium heat until golden brown on all sides. Then add some soy sauce and continue cooking until the moisture in the pan evaporates. Finally, add the toasted sesame seeds. Enjoy with leaf lettuce, or use for vegetable, rice and pasta dishes.

This recipe is an excellent basis for a vegetable skillet with tofu. There are many recipes for pan-fried vegetables. The cooking time is essen-tial – the different vegetables have to be cooked one after another in the pan. Once the vegetables have cooked, add the prefried tofu and vegetable stock.

Note: Try this recipe with toasted sunflower seeds.

Fried tofu cubes with soy sauceand toasted sesame seeds

200 g Tofu natur

3 tbsp frying oil

5 tbsp soya sauce

2 tbsp sesame seeds

Serves two

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30 YEARS OF EXPERIENCE IN TOFUInspired by traditional Asian cuisine and adapted to European palates — Taifun’s products rep-resent versatility and delicious flavours. Our focus is on enjoy-ment and premium-quality raw materials. In everything we do, we hold ourselves to high quality standards and use internationally recognized norms as our bench-marks.

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Drain the liquid from the plain tofu and mash it with a fork. Gradually add salt, pepper, nutmeg, curry powder and Silken Tofu. Stir to form a thick mixture.

Finely dice the onion. Cut the Smoked Tofu into small cubes. Heat the sunflower oil in a pan and fry the Smoked Tofu until crisp. Add the diced onion and sauté briefly. Add the tofu mixture and keep frying. Frequently stir with a wooden spoon to heat the tofu mix-ture thoroughly. Use the spoon to loosen the omelette along the edge of the pan, fold over onto itself to form a half-moon shape and continue cooking.

Tip the tofu omelette carefully onto a plate and garnish to taste with lettuce and herbs.

Note: You can add other ingredients to the tofu omelette such as tomatoes, mushrooms or red bell peppers.

Vegan omelette

400 g Tofu natur

100 g Silken Tofu

100 g Smoked Tofu

1 tsp salt

1 pinch white pepper

1 pinch ground nutmeg

1 tsp curry powder

1 small onion

50 ml sunflower oil

leaf lettuce and herbs for

garnish

Serves two

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Finely dice the celery stalk and the gherkins and finely chop the chives and parsley. Blend the balsamic vinegar, soya sauce, sun-flower oil, curry powder and turmeric and stir thoroughly.

Mash the tofu with a fork. Place it in a bowl, add salt, pepper and mustard and finely puree with a hand-held blender. Gradually add the vinaigrette until a smooth sauce forms. Add water if neces-sary. Stir in the diced vegetables and chopped herbs.

Note: Our vegan tofu remoulade goes very well with many raw vegetable salads and grilled vegetables.

Vegan tofu remoulade

400 g Tofu natur

1 celery stalk

1 ½ gherkins

1 ½ bunch chives

½ bunch leaf parsley

40 ml white balsamic vinegar

1 tbsp soy sauce

80 ml sunflower oil

½ tsp curry powder

½ tsp turmeric

1 tsp salt

1 tsp pepper

1 tsp prepared mustard

Serves four

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Slice the Tofu natur into large cubes (approx. 2-3 cm) and place in a bowl. Cut the pepper into pieces and add to the bowl. Marinate in the soy sauce, sesame oil and chopped coriander for approximately one hour. Remove the tofu cubes and pepper from the marinade, reserving the liq-uid, and pat them dry with a paper towel. Thread both onto the skewer, alternating between the two. Heat the peanut oil in a pan and fry the tofu skewers from both sides for 2-3 minutes until crisp. Before serving, driz-zle some marinade over them.

To make the saté sauce, skim the thick layer of solid coconut cream at the top of the can off, place it in a pot and simmer for about 2 minutes. Add the curry paste and slowly cook for another 4-5 minutes until the mixture reaches an oily consistency. Stir in the coconut sugar and add the rest of the coconut milk. Simmer for approximately 2 minutes, then add the ground peanuts and simmer for another 5 minutes. Adjust the seasoning with soy sauce, chopped lime leaves, cilantro and a pinch of salt.

Grilled tofu skewers with saté sauce

200 g Tofu natur

2 tbsp soy sauce

1 tsp roasted sesame oil

½ red bell pepper

½ yellow bell pepper

2 tbsp peanut oil

8 wooden skewers

Optional: cilantro, chopped

For the sauce:

2 tbsp red curry paste

350 ml unsweetened coconut milk

50 g peanuts, finely crushed

2 tbsp coconut sugar

1 pinch salt

1 tsp soy sauce

2-3 lime leaves, finely chopped

Optional: cilantro, chopped

Makes 8 skewersSOYBEANS GROWN IN THE HEART OF EUROPE Taifun soybeans are exclusively raised by contract farmers in Germany, Austria and France. Our business relations with them are defined by good faith and a close collaborative approach. We work hand-in-hand with our farmers to promote environmen-tally friendly and GMO-free or-ganic agriculture. What’s more, Taifun generates its own seeds and contributes to developing new soy varietals.

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Soak the rice noodles in cold water for around 15 minutes and drain well in a colander. Then pour boiling water over them and soak for another 5 minutes. Drain, rinse with cold water, and let drip dry. Stir in the oil to keep them from sticking together.

To make the marinade, whisk all of the ingredients together with a whisk until smooth and the sugar has dissolved. Set aside.

Slice the tofu into small cubes. Heat the oil in a pan or wok and fry the cubed tofu until golden brown. Chop the garlic and carefully fry it as well. Slice the scallions into rings and the pepper into strips, stir in with the other vegetables and fry, adding a bit more oil if necessary. Add the cold noodles and sauté. Pour the marinade over the mixture, toss to blend, and arrange the noodles on the plates. Sprinkle the chili powder, chopped peanuts and chives over top or serve them separately. Squeeze the lime over the noodles.

Pad Thai

200 g Tofu natur

500 g rice noodles

2-3 tbsp neutral-flavoured oil

1 clove garlic

½ bell pepper

½ bunch scallions, including the tops

1 lime

vegetables, sliced finely

(such as green asparagus or

beans)

chili powder

chopped peanuts

chives

Marinade:1 tbsp palm sugar

2 tbsp tamarind puree

4 tbsp tamari (strong soy sauce)

6 tbsp shoyu (mild soy sauce)

Serves four

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How to use silken tofu properlyOpening: The best way to open the package is to use a sharp knife with a pointed tip to cut along the inside of the edge of the package. Remove the upper plastic foil and invert the contents of the package onto a plate.

Storing: After the package has been opened, transfer the silken tofu into an airtight container and keep it in the refrigerator. This will keep the silken tofu fresh for two to three days.

Freezing: Silken tofu should not be frozen, since freez-ing it destroys its structure.

Frying: Despite the delicate consistency of silken tofu, it is often fried in Japanese cuisine. It is easier to fry silken tofu if it is first carefully cut into cubes and rolled in arrowroot flour.

Silken tofu originally hails from Japan, where it was long considered a highly esteemed delicacy. Only the best masters succeed in achieving such a smooth and delicate consistency in their tofu. Silken tofu got its name for a good reason: in Japanese, kinugoshi tofu means “silk-filtered tofu” and refers to the traditional method of wrapping tofu in silk cloth to shape it.

The Japanese use silken tofu in soups and also eat it chilled or lukewarm with soy sauce. In the western world, it has been cheerfully embraced as a substitute for dairy products such as yogurt and cream. Kinugoshi tofu is extremely multi-facetted: it is not only excellent when it comes to making delicate desserts and cakes, it is also a wonderful basis for savoury baked goods and dips. Its neu-tral flavour is its strength: silken tofu can be seasoned any way you wish and adapted to a wide range of culinary styles.

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Juice the lemon to yield 30 mL. In a blender, mix the lemon juice with the Silken Tofu, water, applesauce, sugar and a pinch of salt until the lassi is creamy and frothy. You can also use an immersion blender instead.

Pour the lassi into glasses. Serve immediately or chill in the refriger-ator and blend again briefly right before serving. Tastes delightfully fresh on hot summer days!

Note: Try the recipe using other kinds of pureed fruits, berries (like blueberries) or different kinds of syrup! Depending on the fruit you use, the consistency of the lassi may change; if so, add more water as needed. If using fresh berries, replace half of the water with ice cubes to make the lassi especially refreshing. The lassi keeps in the refrigerator for up to two days.

Apple-mango lassi with Silken Tofu

400 g Silken Tofu

1 lemon

400 ml uncarbonated water

370 g mango applesauce

3 tbsp cane sugar

1 pinch salt

Serves four

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RESOURCE MANAGEMENT FOR THE COMMON GOODFounded by a small group of vi-sionaries, Taifun has remained an independent company to this day. It is managed by a foundation which focuses on values such as justice and peaceful communities; the director is Wolfgang Heck (photo), a company co-founder. At Taifun, we are also committed to the concept of the common good. We want to continue making the most of our sustainable and ethical activities.

For the base of the quiche, mix flour with water, salt and margarine. Knead well, cover the dough with cling film and leave in the refrigera-tor for 30 minutes.

Cut the tomatoes in half, salt and let them drain in a strainer. Grease a pie pan (ø 28 cm) with olive oil and dust with flour. Preheat oven to 180°C (convection oven). Roll out the dough, place it in the baking dish, form a rim of about 3 cm and prick it several times with a fork. Let it bake on the middle rack for about 10 minutes.

For the topping, blend Silken Tofu, olive oil, salt, turmeric, nutmeg and starch into a smooth paste. Season well with pepper and herbes de Provence. Pour the mixture into the pre-baked crust and distribute evenly. Press the tomatoes, curved-side up, into the Silken Tofu mix-ture. Bake on the middle rack for 20 minutes at 180°C (convection oven), then turn down the temperature and bake for another 15 minutes. Let it cool a bit before serving.

Note: This recipe is also good with other kinds of vegetables such as chard, spinach or broccoli.

Vegan tomato quiche

Quiche dough:

200 g whole wheat flour

80 ml water

1 pinch salt

150 g margarine

For the base:400 g Silken Tofu

400 g small cherry tomatoes

2 tbsp olive oil

1 tsp salt

1 tsp turmeric

1 pinch nutmeg, freshly grated

1 tsp starch

1 tbsp Herbes de Provence

1 pinch pepper, freshly grated

Serves four

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Slice the dates and soak them overnight in water. Drain the water and puree the softened dates. Add the ground nuts, flour and margarine and knead into a dough.

Dry-roast the sliced or slivered almonds in a pan and set aside. Grease a cake pan (ø 24-26 cm diameter) with margarine, and press the dough into the pan. Puree the silken and plain tofu. Fold in the other ingredients, ending with the fruit. Pour the batter into the cake pan and sprinkle the toasted almonds on top.

Bake at 180° C for 60-70 minutes. Allow the cake to cool in the pan; it will not be firm until it has cooled.

Note: If you want your cake sweeter, you can increase the amount of sugar to 200-250 g.

Silken Tofu cake with nuts and fruits

800 g Silken Tofu

400 g Tofu natur

150 g dates

water

100 g ground almonds

100 g ground walnuts

150 g whole-grain spelt flour

100 g margarine, plus more for

the pan

50 g slivered or sliced almonds

1 vanilla pod (seeds)

1 package vanilla sugar

150 g coconut sugar (or granulated

or raw cane sugar)

2 untreated lemons (zest and

juice)

1 package baking powder

2 packages vanilla pudding powder

250 g currants or other seasonal

fruits

Makes one cake

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EUROPE’S LEADING ORGANIC TOFU BRANDThe noteworthy quality of Taifun products is well known even be-yond Germany’s borders, and it becomes a favourite wherever people encounter it. Our tofu specialties are available through-out Europe in around 10,000 health-food stores! We distribute tofu from our headquarters in Freiburg, Germany, to numerous European countries.

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Roughly chop the chocolate. Melt it in a metal bowl over a hot water bath. Make sure that no water splashes into the chocolate: otherwise it will seize up.

Set the melted chocolate aside and let it cool to room temperature. Blend the starch and dextrose or powdered sugar. Add to the soy cream along with the vanilla and whip the cream with a mixer until peaks form. As an alternative to the starch mixture, you can also use cream stabilizer powder.

Use an immersion blender to mix together the Silken Tofu, powdered sugar and a pinch of salt until creamy. Stir the Silken Tofu cream into the chocolate. This is best done with the blender so that the choco-late is evenly distributed. Then use an egg beater to carefully fold the soy cream into the chocolate.

Pour the mousse into bowls or serving glasses, cover with cling film and let cool in the refrigerator for at least two hours. Sprinkle with grated chocolate before serving.

Vegan chocolate dream

400 g Silken Tofu

200 g vegan dark chocolate 70%

150 ml soy whipped cream

1 tsp vanilla extract

4 g potato or corn starch

2 g dextrose or powdered sugar

10 g powdered sugar

1 pinch salt

Serves 6-8

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Melt the margarine in a pot and let it cool to room temperature.

Purée the Silken Tofu, orange juice, unrefined cane sugar and amaretto syrup in a blender. Stir in the cooled margarine until you have a smooth cream.

Dip the lady fingers in coffee, place in the baking dish and cover with the cream. Repeat this step until you have three layers. Spread the top layer of cream evenly with a spatula.

Sprinkle with cocoa powder and let it cool for at least three hours or preferably overnight.

Tiramisu made with Silken Tofu

800 g Silken Tofu

350 ml coffee or espresso, cold

350 g margarine

5 tbsp full cane sugar

70 ml orange juice

50 ml amaretto syrup

350 g lady fingers

4 tbsp cocoa powder

Serves six

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https://www.taifun-tofu.de/en/recipes

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www.taifun-tofu.com

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