By Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu

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Marinated Tofu & Roasted Peppers Appetizer 1 red bell pepper 1 green bell pepper ¼ cup roast garlic cloves, whole 2 cups Roy’s basil vinaigrette approximately ½ lb tofu Marinate tofu in Roy’s Basil vinaigrette 1-2 hours. Warm quickly in sauté pan and place over oven roasted red Honey-Curried Vegetables & Fried Tofu 1 small stalk broccoli 1 med carrot 1 yellow squash 1 sweet red bell pepper ½ head green cabbage 1 Tbsp chopped garlic ½ cup soy sauce 2 Tbsp honey 2 Tbsp curry powder 2 cups coconut milk dash of salt 1 lb firm tofu ½ cup vegetable oil 2 Tbsp garlic granules Remove tofu from water and let drain.

Roasted sweet potato, black beans, chilis, garlic and spices. – John Lewis, Spoons Deli Baby CarrotOven-Dried Tomato-Tofu Terrine 15 baby carrots blanched, cooled and sliced 5 roma tomatoes (oven dried) 1 cup minced shallots 1 cup minced garlic 1 bunch thyme, chopped 2 sprigs rosemary, chopped 2 Tbsp Mustapha’s olive oil 1 pkgs Tofu Shop tofu, sliced 6-8 slices 2 cups beet juice ¼ cup sherry vinegar ½ bunch basil, sliced 7 Tbsp agar agar 2 cups canned organic tomato juice 1 cup water salt to taste freshly ground white pepper to taste For oven dried tomatoes: Slice five roma tomatoes lengthwise in four even slices.

In a large sauté pan, place honey and bring to a boil. Add chopped veggies and tofu to bubbling honey, tossing vigorously to coat with honey. Add curry powder and stir well. Add coconut milk and let More than a shopping trip ... The Co-op wishes to thank the following chefs for their generosity in reproducing their recipes and for participating in today’s event: Tommy Chase, Vista Del Mar John Lewis, Spoons Ronna Kriesel, Restaurant 301 Patrick O’Toole, Restaurant 301 John Salzonni, Roy’s Club Celebrating 25 years of local produce, less packaging and community spirit.

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A taste of tofu : mastering the art of tofu cookery by Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu
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