The Tofu Cookbook: Over 150 quick and easy recipes. Leah Leneman

and blend thoroughly in a liquidizer. Set aside.

      4 Chop the potato, tomato, and celery. Grate the cabbage and beetroot (beet). Combine the vegetables with the alfalfa sprouts and fried tofu in a large bowl, and pour the miso dressing over. Mix thoroughly.

      5 Use the marinated rice as a base and top with the vegetables and tofu in miso dressing.

       Curried cauliflower and tofu salad

      This salad has an unusual combination of flavours and textures.

IMPERIAL/METRIC		AMERICAN
8–10 oz (225g–285g)	firm or medium tofu	1–1¼ cups
as required	vegetable oil for deep-frying	as required
½ lb (225g)	brown rice	1⅓ cups
1 small	cauliflower	1 small
1 tbs	vegetable oil	1 tbs
1 tbs	cider vinegar or wine vinegar	1 tbs
4 tbs	soya (soy) mayonnaise	4 tbs
2 tbs	soya (soy) milk	2 tbs
1 tbs	curry powder	1 tbs
as required	sea salt	as required
as required	freshly ground black pepper	as required
2 small	green (bell) peppers	2 small
2 sticks	celery	2 sticks
1 small	onion	1 small
as required	lettuce	as required

      1 Cube the tofu and deep-fry in the oil. Cook the rice in salted boiling water. Cool both and set aside. (These preparations may be done in advance if desired.)

      2 Wash and dry the cauliflower and divide it into florets. Mix the rice with the oil, vinegar and cauliflower and set aside.

      3 Combine the mayonnaise, milk, curry powder, salt and pepper in a large bowl, add the cubes of deep-fried tofu, and mix thoroughly.

      4 Slice the green (bell) peppers into thin strips. Chop the celery and onion finely.

      5 Combine the rice mixture, the tofu mixture, and the chopped vegetables, and serve on a bed of lettuce.

       Brown rice and sweetcorn (corn) salad

      Mediterranean flavours predominate in this salad, which has mashed tofu mixed into it.

IMPERIAL/METRIC		AMERICAN
½ lb (225g)	brown rice	1⅓ cups
1	green or red (bell) pepper	1
2 large or 4 small	spring onions (scallions)	2 large or 4 small
8	black olives	8
1 tin (about 14 oz [400g])	sweetcorn (corn)	1 can (14–16 oz)
2 tsp dried or	basil	2 tsp dried or
2 tbs fresh		2 tbs fresh
½ lb (225g)	firm or medium tofu	1 cup
2 tsp	soy sauce	2 tsp
½ tsp	mustard powder	½ tsp
2 tbs	cider vinegar or wine vinegar	2 tbs
2 tbs	lemon juice	2 tbs
4 tbs	virgin olive oil	4 tbs
as required	freshly ground black pepper	as required
1–2	tomatoes	1–2
as required	lettuce	as required

      1 Cook the rice in salted boiling water until tender, then cool.

      2 Chop the pepper. Chop the spring onions (scallions) and olives finely. Drain the sweetcorn (corn) and add it to the rice with the pepper and spring onions (scallions), olives and basil. Crumble the tofu into this mixture.

      3 Combine the soy sauce, mustard powder, vinegar, lemon juice, oil and black pepper, and stir well with a fork.

      4 Add this dressing to the rice and mix thoroughly. Leave for at least an hour in a cool place or the refrigerator.

      5 Slice the tomatoes. Serve the salad piled on to lettuce leaves and top with the sliced tomatoes.

       Rice and bulgur wheat salad with tofu dressing

      Soy sauce and sesame oil (available at all Oriental stores and an increasing number of supermarkets) add a Far Eastern flavour to this salad, in which two different grains are complemented by a creamy dressing.

IMPERIAL/METRIC		AMERICAN
6 oz (170g)	brown rice	1 cup
1	onion	1
2 tbs	vegetable oil	2 tbs
1 pint (570ml)	vegetable stock	2½ cups
2 tsp	soy sauce	2 tsp
2 cloves	garlic	2 cloves
4 oz (115g)	bulgur wheat	⅔ cup
2 tbs	lemon juice	2 tbs
as required	sea salt	as required
¾ lb (340g)	soft or medium tofu	1½ cups
2 tbs	cider vinegar or wine vinegar	2 tbs
1 tbs	sesame oil	1 tbs
2 tbs	soy sauce	2 tbs
2 tbs	chopped parsley	2 tbs
3–4	spring onions (scallions)	3–4
as required	lettuce	as required

      1 Cover the rice with boiling water, cover, and leave to soak for several hours. Drain.

      2 Chop the onion finely. Sauté in the vegetable oil until lightly browned. Stir in the rice, add the stock and soy sauce, bring to the boil, and simmer for 10–15 minutes.

      3 Crush the garlic. Add the bulgur wheat, lemon juice, garlic and salt to the rice and simmer for about 10 minutes longer, until both rice and wheat are tender and the liquid is absorbed.

      4 Put the tofu, vinegar, sesame oil, soy sauce and chopped parsley into a liquidizer and blend thoroughly. Chop the spring onions (scallions) finely and stir into the dressing.

      5 Pour the dressing over the rice and wheat, and stir well. Leave to cool, then chill in the refrigerator, and serve piled on lettuce leaves.

       Creamy brown rice salad with marinated vegetables

      As with most of the dishes in this chapter this recipe does need advance preparation, but nothing could be more appealing for a summer luncheon.

IMPERIAL/METRIC		AMERICAN
10 oz (285g)	brown rice	1⅔ cups
½ lb (225g)	fresh or frozen green beans	½ lb
2	carrots	2
2–3	courgettes (zucchini)	2–3
2 fl oz (60ml)	virgin olive oil	¼ cup
2 tbs	cider vinegar or wine vinegar	2 tbs
¼ tsp	mustard powder	¼ tsp
as required	sea salt	as required
as required	freshly ground black pepper	as required
1 small	onion	1 small
6 oz (170g)	medium or soft tofu	¾ cup
⅓ pint (200ml)	soya (soy) yogurt	¾ cup
2 cloves	garlic	2 cloves
juice of ½	lemon	juice of ½

      1 Cook the rice in salted boiling water until tender then leave to cool.

      2 Slice the green beans thinly and boil until just tender. Drain. Dice the carrots and courgettes (zucchini).

      3 Combine the oil, vinegar, mustard powder and a little salt and pepper in a bowl. Chop the onion finely and add it to this mixture, along with the beans, courgettes (zucchini) and carrots. Mix thoroughly, cover and refrigerate for several hours.

      4 Put the tofu, yogurt, garlic, and lemon juice in a liquidizer and blend thoroughly. Add salt and pepper to taste.

      5 Combine the rice with the tofu mixture. Put it on a serving platter (or individual plates) and top with the vegetable mixture.