Cooking with Tofu

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Then—in the blender—mix together 2 cups of mashed tofu, a large ripe banana, 2/3 to 3/4 cup of maple syrup (to taste), 1/2 teaspoon of vanilla, 2 or 3 tablespoons of lime or lemon juice . . . and the heated, dissolved gelatin mixture.

Blend the filling until it's smooth, then pour it into the cooled crust. Refrigerate the pie for three hours—or until it develops a nice, firm consistency—before you serve it up. (Maple-tofu cheesecake tastes wonderful either plain, or topped with strawberry or blueberry preserves.)

I hope my collection of recipes has helped you to understand just how versatile tofu really is. Whether you use it in hors d'oeuvres, entrees, or desserts, you'll find that the soybean curd can add protein to every course of a meal. So screw up your courage, take home a few of those funny-looking watery packages . . . and get ready to be surprised by the delicious, wholesome treats that begin to appear on your dinner table!

EDITOR'S NOTE: For more background on. tofu and recipes using the vegetable protein source, you might like to read The Book of Tofu. Look for it in any good health food store or bookstore . . . or order it, for $7.95, from Mother's Bookshelf.

Another good book on the subject is Gary Landgrebe's Tofu Goes West (which is also available—for $4.95—from Mother's Bookshelf). This cookbook has a distinctively American flavor, and it offers recipes for everything from, Tofu Quiche to Tofu Raisin Bread!

Please address all book orders to Mother's Bookshelf, P.O. Box 70, Hendersonville, North Carolina 28791 . . . and include 95¢ for shipping and handling.

The back issues mentioned can be ordered, for $.Y.00 each plus $1.00 shipping and handling per order, from THE MOTHER EARTH NEWS P.O. Box 70, Hendersonville, North Carolina 28791.

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