Tofu Chocolate Chip cookies – Guest Post for Vidya

In the Food blogging arena Vidya, (Author of Traditionally Modern Food) is quite popular and well known.  Her recipes are even published in a couple of daily’s and magazines and she has also won few contests.

Such an accredited Blogger (We both do not know personally each other and living in different continent.) wants to give space for me. I’m excited and agreed to do a guest post.

Since, she didn’t give me any dead line (She must have regretted for doing so).  I took pretty long to submit the post. That’s because, I want to give her a pure vegetarian recipe as well a quick and simple one, without compromising the taste. 

Since, Egg is an important ingredient in Baking; I took time to experiment a perfect egg less (Protein rich Tofu as an alternative) cookies, up to my satisfaction.  With brown sugar and chocolate chip cookies combination, I am sure toddlers won’t hesitate.

 

Thanks Vidya for the Opportunity to do my first guest post.

Click here to view the recipe.

Fruity – Tofu Popsicle

Whenever I think of Popsicle, it brings a sort of nostalgic feeling. During the lunch break, we rush to the school gate, where Popsicle (Kuchi ice) were sold in a small ice box mounted on a wheel called Ice vandi. 

 

Everyone would gather around the Ice vandi and making their choice of colour (flavors). There is not much choice; Orange, grape and mango costing 15 paisa each. Milk ice (pal ice) and vermicelli Ice (semiya ice) popsicles were sold at 25 paisa each, if I am not wrong. In fact, there was a good relationship build between us and the ice vendor. 

During the secondary, the Popsicle era started demising and same colored/ flavored water  is filled in a long transparent plastic sheet, called pepsi ice.

Why I am writing all these here? Because, today the expensive brands offers huge choice and taste much better than those Popsicles but, the feel is missing. Big brands can’t match the feel of those artificially flavored and colored popsicles. After all, food is all about the feel. Not just a taste alone. 

Okay back to Fruity – Tofu popsicles, I go with all natural flavors and colors to fight this summer. 

Ingredients :   ½ cup of lemon juices with sugar    ;         ½ cup of orange juice with sugar      ;       ½  cup + 2 tbsp of pureed soft tofu           ;        1/2 cup of pureed raspberry with added sugar        ;    2tbsp of cream

In a mixer add 1/8 cup of tofu and lemon juice, blend it well keep separately. Similarly, blend the orange with Tofu and Raspberry with Tofu. At last, mix 2 tbsp of tofu with cream and 1 tsp of sugar keep it in the fridge for about 1 hour. 

In molds first pour lemon juice mixture and keep it the freezer for 45 min. then pour the orange juice mixture (on top of lemon juice mixture) again keep it in the freezer for 45 min and then pour the raspberry mixture keep it the freezer another 45 min. At last pour the tofu cream mixture and keep it the freezer for about 10 hrs.

I dedicate this colorful Popsicle to all my classmates of elementary, primary and the ice vendor.

Tofu Bread

After receiving overwhelming response to the  Choco - Tofu Cake, I thought of using  tofu in bread recipe and found its works perfect and glad to share.

Before going in to the recipe, a brief introduction to tofu would help to know about this bean curd. Tofu is made the same way of dairy cheese. i.e.  made by curdling fresh soya milk, pressing it into a solid block and then cooling it.

Though the origin of tofu was China, its become a quite popular in Japan. Tofu is an excellent food from a nutritional and health perspective. A good source of protein and contains all essential amino acids, minerals and vitamins.

Ingredients :   2 cup of whole wheat flour        ;         1/2 cup of all purpose flour        ;         2 tbsp of sugar           ;           30 gms of butter       ;      150 gms of tofu silken       ;       1/2 cup of milk           ;            1 tsp of instant yeast       ;           1 tsp of salt

 In a bowl, add Luke warm milk, sugar, yeast and mix well. Then add salt, butter and combine well and set side.

Meanwhile, open the tofu pack and chop into small piece and crumble. Add the tofu crumbles into yeast mixture and combine well.

By sieving method, mix the whole wheat flour and all purpose flour and add little by little into yeast-tofu mixture  to form a smooth and elastic  dough that is tacky but not sticky. 

Shape the dough into a ball shape and coat with oil and cover the bowl with damp cloth. Allow the dough to rise until double in volume. may take up to 60 – 90 min.

Deflate the dough well (not kneading), shape into loaf shape into pre greased loaf tin and cover again with damp cloth and allow for second rise for 45 - 60 minutes.

Transfer the loaf tin into the 180°c pre-heated oven and bake the bread for about 40 min or till it done.  Allow it to cool.  The protein rich bread is ready for your breakfast / tea time snack.