Bites

Totally Tofu

Fall in love with the versatility of this vegan protein

On its own, tofu is often considered bland and watery. But the beauty of tofu is that it is a canvas waiting to be painted with a rainbow of flavors. A curd made from soybeans, tofu can be used in a wide variety of dishes as a meat substitute, blended to create “yogurt,” or scrambled as an alternative to eggs and more. The new book, “Totally Tofu: 75 Delicious Protein-Packed Vegan & Vegetarian Recipes,” showcases its adaptability. It includes thoughtful ways to incorporate tofu in snacks, salads, soups and stews, main dishes and even options to satisfy your sweet tooth. Here we have two tofu-centric dishes from the book—one for dinner and the other for dessert—for you to try at home. —Liv Martin

RECIPES AND PHOTOS FROM “TOTALLY TOFU: 75 DELICIOUS PROTEIN-PACKED VEGAN & VEGETARIAN RECIPES” © 2021 REPRINTED WITH PERMISSION FROM RYLAND PETERS & SMALL. SPAGHETTI SQUASH PHOTO BY ADRIAN LAWRENCE AND CHEESECAKE PHOTO BY YUKI SUGIURA.

Baked Tofu Cheesecake

MAKES 6 TO 8 SERVINGS | RECIPE BY ATSUKO IKEDA

Combining tofu and cream cheese to make this baked cheesecake recipe keeps it light and moist—each mouthful almost melts in the mouth. The touch of cinnamon and addition of lemon zest makes it the perfect dessert to comfort you.

For the Base 6 ounces (about 12 sheets) graham crackers 1/2 stick butter, melted 1 teaspoon ground cinnamon

For the Cheesecake 12 ounces firm tofu 16 ounces soft cream cheese 1/4 cup plus 2 tablespoons granulated sugar 2 extra-large eggs finely grated zest of 1 lemon seeds scraped from 1 vanilla bean 7 ounces mixed fresh berries

1. For the cheesecake, wrap the tofu in plenty of paper towels and compress under a heavy kitchen utensil for 30 minutes to remove excess water. 2. Heat the oven to 350°F. Lightly grease an 8-inch round loose-based cake pan with butter and line the base with a circle of parchment paper. 3. For the cheesecake base, crush the crackers to fine crumbs in a food processor or by putting them into a resealable bag and crushing them with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter and cinnamon until well combined. Spread the cracker mixture evenly over the bottom of the prepared pan and press down to flatten. 4. Combine the tofu and soft cheese in the rinsedout food processor, and blend to combine. Transfer to a bowl and add the sugar, eggs, lemon zest and vanilla seeds. Mix well until all the ingredients are evenly combined. Pour the mixture over the top of the cracker base. Bake in the preheated oven for 10 minutes, then reduce the oven temperature to 325°F and bake for a further 45 to 50 minutes. 5. Turn the oven off and allow the cheesecake to cool completely for 2 to 3 hours in the oven. This should help stop cracks from forming. 6. Remove from the oven and leave at room temperature for a few hours before transferring to the refrigerator and chilling overnight. 7. The next day, remove the cheesecake from its pan, transfer to a serving plate and scatter fresh berries on top to serve.

Spaghetti Squash with Tofu, Nori and Kale Pesto

MAKES 4 SERVINGS | RECIPE BY SARAH WILKINSON

An excellent, lighter alternative to pasta, spaghetti squash is full of fiber and low in carbohydrates. The pesto is packed with delicious ingredients, including vitamin- and mineral-rich nori. This works well with the tofu to create a satisfying protein-based meal that supports your well-being ... and tastes good!

1 large spaghetti squash 2 tablespoons plus ½ cup olive oil 1/2 teaspoon sea salt freshly ground black pepper, to taste 1 teaspoon dried Italian herbs (such as a mixture of thyme, oregano, marjoram and rosemary) 14 ounces smoked or herb-marinated tofu 1/4 cup pine nuts, plus extra to garnish 1¼ ounces (about 2 cups) kale 1/3 ounce dried green nori (sheets or sprinkles) 1¼ ounces (about 2 cups) fresh basil freshly squeezed juice of ½ lemon 2 garlic cloves 2 tablespoons shelled hemp seeds

1. Heat the oven to 425°F. Prepare the squash by slicing in half lengthwise. Scoop out the seeds and the central flesh. Place both halves on a baking sheet, hollow side up, and drizzle over 2 tablespoons of olive oil and salt and pepper, to taste. Scatter the dried herbs over the squash (if you prefer to use fresh herbs, chop finely before adding). Roast in the preheated oven for 35 minutes. 2. Meanwhile, prepare the tofu by draining it, then wrapping in paper towels. Place between two cutting boards, weigh it down with a heavy item and leave for 10 minutes until pressed firm. 3. Dry-roast the pine nuts in a pan over a medium heat, tossing until brown on all sides. Place in a food processor with the kale, nori (tear into smaller pieces if using the sheets), basil, lemon juice, garlic cloves, hemp seeds and the remaining ½ cup olive oil, and process until the pesto reaches a coarse consistency. 4. Slice the tofu ¼-inch thick, place on a non-stick baking sheet and roast in the oven for 8 to 10 minutes. 5. Use a fork to scrape the flesh of the squash into spaghetti strands, toss with the pesto and tofu, and serve on warmed plates. Season with black pepper to taste and garnish with extra toasted pine nuts. 