Ingredients
2 lb tofu
8 cup ; water; boiling
2 tbsp oil
1 cup onion, chopped
4 garlic cloves
1/2 tsp thyme
1 tsp basil
1/4 tsp celery seed
1/2 tsp sage
4 tbsp tamari
2 tbsp tomato paste
2 tbsp nutritional yeast
1/4 cup ; water
Directions
Crumble the tofu and drop it into a large kettle of boiling water.
Bring the water back to a boil and cook for 1 minute.
Drain the tofu through a colander lined with a clean dishtowel.
Run some cold water over the tofu to cool it off for easier handling.
Twist the towel and press the tofu to expel the excess water. Continue
pressing the tofu until it has a firm, ground-beef-like texture; then
set it aside.
Heat the oil in a large skillet. Add the onion, garlic, thyme, basil,
celery seed, and sage. Saute until the onion is tender.
Add the pressed tofu and saute, stirring occasionally, for 5-10
minutes more. Add the tamari, tomato paste, nutritional yeast and
water. Mix well.
Use this mix in casseroles, spaghetti sauces, chili, pizza toppings,
etc. This freezes well and can be used in any recipe calling for
ground beef.
From the files of DEEANNE
Servings: 6 servings
Pressed Tofu Mix Recipe brought to you by Recipe Ideas
Categories: Tofu; Vegetable
The History of Recipes
Experts have traced the existence of recipes way back into the far past, in fact as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these old records were just basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to academics are some stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. During the time of the Roman Empire a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. He recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Romans used many aromatic flavors, including a few that will be familiar to modern chefs for example thyme, fennel and parsley. As our culinary historical trip moves on a few more years we have some interesting books published in the 1300s ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that is served today, but rather descriptions of the types of meals on the menues of the upper classes of that period. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices such as parsley and basil. These new foods and tastes led to an outbreak in recipe manuscripts, the majority of which are now in academic collections. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Pressed Tofu Mix recipe.
