Our best recipe ideas have come from our customers, be they individuals, stores, or restaurants. We'd like to dedicate this page to all the wonderful folks who have shared their inspirations with us over the years, and to invite you to contribute your own favorite recipe using tofu, tempeh, or both! Send your menu idea to surata@suratasoy.com and if it is accepted, we'll post it here. Include a photo if you like, and any other information you'd like to share. We look forward to hearing from you!
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| Sivaji Narayanasamy |
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Former monk Sivaji Narayanasamy served as a cook in monastaries throughout Malaysia and India. He now works as a reflexoligist in the Eugene, Oregon area. Below is one of his favorite recipes using Surata's Curry Lentil tempeh.
CURRIED TEMPEH
Stir fry in a small amount of oil until soft:
1 cup crushed onion
2 cloves garlic
Add:
1/2 tsp. cumin seeds
1 cinnamon stick
2 cloves
Stir fry for a few moments, then add:
1 1/2 TBS curry powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp cayenne (optional)
1 package of SURATA CURRY LENTIL TEMPEH
Cook until the tempeh is slightly browned then add:
1 cup coconut milk
1/2 tsp salt
Simmer until the liquid evaporates. Serve on rice or quinoa.
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Here's a curried recipe using tofu, sent in by Lorna Ho of Eugene.
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TOFU CURRY & VEGGIES
Ingredients
1lb. SURATA FIRM TOFU
8 ounces mushrooms, sliced.
1 carrot and 1/2 lb. broccoli, cut into small pieces.
3/4 cup vegetable broth
3/4 cup dairy or soy milk
3/4 cup coconut milk
2 T. cornstarch
3 T. water
1 tsp. oil
2 T ginger, chopped
1/3 cup green onion, cut in 1 inch pieces
Procedure
Parboil the carrots and broccoli and drain.
In a small bowl, mix the cornstarch, water, and curry to form the thickening base.
Pour the vegetable broth, milk, and coconut milk into a saucepan and bring to a boil. Stir in the thickening base to form the gravy.
In a wok or frying pan, heat the oil and stir-fry the ginger and green onions. Then, add the tofu and all of the vegetables and stir-fry a few moments more. Pour the curry sauce into the pan and stir. Serve over brown rice.
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This tasty dish came to us courtesy of Sarah in Veneta, Oregon.
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TOFU NUGGETS
Ingredients
1 lb. Surata Firm Tofu
1 cup of bread or rice crumbs
Vegan mayonnaise
salt, pepper, and your favorite seasonings
Procedure
Cut one pound of SURATA FIRM TOFU into 1.5 inch cubes.
Put some vegan mayonnaise in a bowl and stir it up with some water or soy milk til it appears soupy.
Using a medium size tupperware container with lid, mix one cup of bread crumbs (or use rice crumbs for a gluten free variety) together with the salt, pepper, and other seasonings.
Dip the tofu cubes into the mayo sauce and coat evenly. Place them in the container, seal the lid, and shake until the cubes are well coated.
Place them on a lightly oiled baking sheet and bake at 350°F for about 15 minutes.
Serve as is for an hor'deourve or add to salad in place of croutons.
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