Cooking with Tofu

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TOFU PANCAKES

For a delicious high-protein breakfast or a light family supper, try these tasty— and different pancakes. Using a blender, mix together 1-1/2 cups of milk, 3 eggs, 1-1/2 cups of mashed tofu, 1 tablespoon of cooking oil, and 1/2 teaspoon of sea salt. (To add some "bonus" nutrients to the flapjacks, you might want to include 1 tablespoon of liquid lecithin, 2 teaspoons of honey, and 1 tablespoon of sesame seeds . . . although these ingredients aren't essential.)

When the mix is smooth and creamy, add a cup of whole wheat flour and blend the batter thoroughly. Then drop it—by the spoonful—onto a prewarmed (at medium heat), lightly oiled griddle . . . and cook both sides of each pancake. (This recipe should produce about 18 tofu flapjacks.) Serve the golden brown cakes with butter and honey or—for a change of pace—with creamed vegetables.

TOFU-WALNUT TORTE

This cake—a very rich and tempting dessert—is actually baked upside down. Grease an 8" X 8" baking pan with softened butter, making sure to cover the inside of the container completely so that the torte will turn out easily when it's done. Next, drizzle a spoonful of honey over the bottom of the pan . . . just enough to cover it lightly. Then sprinkle about 1/3 cup of chopped walnuts over that sweet layer.

To prepare the cake batter itself, mix together (in a blender) 1-1/2 cups of mashed tofu, 3 tablespoons of lemon yogurt, 3 egg yolks, 3/4 cup of honey, 1 tablespoon of butter, 1 tablespoon of lemon juice, and 1-1/2 teaspoons of finely grated lemon rind.

Transfer the liquid to a mixing bowl, and add 1/2 cup of wheat germ, 1/4 cup of whole wheat flour, and a pinch of sea salt. Next, fold in 3 stiffly beaten egg whites and 2/3 cup of chopped walnuts.

Spread the batter evenly over the nutlined cakepan, and bake it for 45 minutes in a preheated, 350°F oven. (When the torte is done, a toothpick inserted in the center of the cake will come out clean.) Remove the pan from the oven, loosen the sides of the cake with a knife or spatula . . . and turn the pan upside down over a serving platter. If all goes well, out will pop a warm, fragrant tofu creation. You can serve the nutritious treat either warm or cold . . . and with or without a generous "frosting" of whipped cream.

MAPLE-TOFU CHEESECAKE

I don't know anyone who can resist the creamy taste of good cheesecake, and this one has to be sampled to be believed! To make the crust, combine 1 cup of graham cracker crumbs with 1/3 cup of firmly packed brown sugar and 4 table spoons of soft butter. Pat the mix evenly to line a 9" pie plate, and brown the shell in a 350°F oven for about 8 minutes.

While the crust is baking, you can put together the cake's filling. First, pour 1/3 cup of orange juice into the top part of a double boiler, and sprinkle a tablespoon of unflavored gelatin over the liquid . . . stirring until the water in the bottom half of the cooker comes to a boil and the gelatin granules are all dissolved.

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