How To…Tofu!

I like cooking with tofu.  I know many people think of the 70’s when they think of tofu—hippies and funky foods.  No so much anymore!  Tofu is one of those incredible foods that can fit in almost any recipe!  I have taught “Cooking with Soy” classes in the past, and will do so again next year.  Over 16 years at the Extension Office, I have amassed an entire collection of soy recipes.  I spent a long time perusing said file, and chose the “Good for You Muffins” recipe, because it reminded me of fall.  Cinnamon, carrots, whole wheat flour—all fall type ingredients!

I prepared this recipe at work in the Home Economics kitchen.  Our meeting room was full of about 100 people, and the smells drove them crazy!  They were super easy to mix up, and cooked quickly.  I was incredibly surprised how light and fluffy they were—the consistency of angel food cake.  The flavor was very mild—when I make them again, I will add more spices—I like lots of cinnamon and nutmeg.  A little ginger would be great too!  I did not frost them, as I felt it would take away from their healthful flavors.  Everyone who tasted them thought they were terrific!  I had one staff member state she took two, because she had heard soy was good for menopause!  Yeah dietitians!  Someone is actually listening to us!

This recipe would work wonderfully as a snack after school for kids—and they could easily help prepare them.  I also think they would be good with a squash soup!

Good For You Muffins

• 2 eggs
• 1 cup honey
• ½ cup soybean oil
• 8 ounces silken tofu, drained and cut up
• 2 tsp lemon juice
• 2 tsp vanilla
• 2 cups whole wheat flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 cup finely shredded carrots
• 1 cup chopped walnuts
• Frosting (optional)

Ina blender container, combine eggs, honey, oil, tofu, lemon juice and vanilla.  Cover and blend until smooth.  In a large mixing bowl, combine flour, soda and cinnamon.  Add blended mixture, stirring just until combined.  Fold in carrots and nuts.  Spoon into greased or baking cups lined with 2-1/2 inch liners.  Bake in a 350 degrees oven for 20-25 minutes until done.  Remove and serve warm for muffins, or cool and frost for cupcakes.  Makes about 24 muffins or cupcakes.

Frosting:  Combine 8 ounces of cream cheese, softened; 2 tablespoons honey; and 3 teaspoons vanilla., beating until smooth. Frost.  Store frosted cupcakes in the refrigerator.

Each cupcake without frosting is 168 calories, 9 gm fat, 18 mg cholesterol and 77 mg sodium.

Thanks to the generosity of The Soyfoods Council, I am able to offer a contest, where the winner will receive a free Soyfoods Cookbook!  It is VERY easy to enter!  Just send me your favorite soy recipe in the comment section, and a winner will be chosen at random before Halloween.  So get those favorite recipes out—and send one off to me!

For more terrific recipes from the Nutritional Experts involved in Recipe Redux—Check here!